IN Noosa Mag Summer 2017/18 Issue #14

I’M YOURS, TAKE ME! A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 14 Summer 2017/18

Summer

Sizzles INFORM

INSPIRE

INDULGE

www.innoosamagazine.com.au

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Editor’s note We are so excited to deliver this bumper issue jam-packed with things to do, places to visit and people to know.

There is always a lot happening in Noosa and that is why we started the magazine – to keep you INformed, INspired and INdulged – and to offer a platform for local businesses to share their story.

We’re excited to bring you the first sneak peek at Noosa Food & Wine 2018 as well as some of the exciting initiatives for Noosa Festival of Surfing.

We’ve also showcased some of our great local farm gates and free range farmers delivering good, clean and fair food that tastes great and is good for you! Not to mention Matt's delicious recipes and Tony's wines!

Don’t miss our stunning fashion and homewares features and meet a lip reader, designer boys, an awardwinning architect and so much more!

I encourage you to discover something new to do IN Noosa over the summer break. Share your experiences and INspire the IN Noosa community on social media by tagging us #innoosamag Enjoy, be safe and sensational!

See you in 2018!

Deb Caruso

FIND US

Contributors Matt Golinski FOOD

Tony Cox WINE

Helen Barnett

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.

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.

Helen Flanagan TRAVEL & LIFESTYLE

Erin Yarwood

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!

For over 10 years now, Erin has been putting people through their paces and encouraging them to be the best they can be, while keeping a healthy and active lifestyle – and having fun! She specialises in personal training and teaches a vast range of fitness classes out of E-Fitness – her vibrant, fun and very welcoming personalised fitness studio in the heart of Cooroy.

Ian is a writer of pretty much anything from children's books to film scripts and any other kind of freelance writing. Originally from Zimbabwe, Ian moved to Australia six years ago with his family and is now happily settled in Cooroy. As well as running a graphic design business with his wife, Lara, Ian does a lot of editing and proofreading for clients such as World Vision International.

Nugget & Al MUSIC

Nekita Roberts POETRY

Katrina Thorpe

Nathan 'Nugget' Dell is a local lad 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.

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. Available from www. theaustralianpoet.com

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.

Paul Smith PHOTOGRAPHY

Dave Gleeson PHOTOGRAPHY

Katja Anton

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.

Dave is a freelance photographer / videographer who has spent the last 20 years snapping Noosa’s best.

With a business name such as Surfshots Noosa, surf scenes are obvious however he is also a leading event, portrait, aerial, commercial, real estate and family photographer with a wide range of work and clients, including key Noosa events.

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.

FITNESS

HOME

Ian Pugh WRITER

WELLNESS

#innoosa

Stay INformed with our e-newsletter: www.innoosamagazine.com.au

AUTUMN 2018 DEADLINES

100% LOCAL

Bookings close: 3/2/2018 Art Deadline: 10/2/2018 Call Edwina on 0456 198 559 edwina@innoosamagazine.com.au www.innoosamagazine.com.au

PHOTOGRAPHY

INSIDE

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IN THE OUTDOORS 15 IN THE KITCHEN 30 Discover the wondrous pleasures of glamping and win your very own glamping getaway.

Don't fear festive feasts with fantastic recipes created by Matt Golinski using the freshest local ingredients.

IN TOWN 12

IN FASHION 67

Sail into summer fun with the latest fashion inspirations to take you from pool to party in style.

IN STYLE 19

Preview the Noosa Festival of Surfing lineup for 2018 and meet the legendary surfboard shaper who is now making sustainable housing from plastic waste.

Find out what Cooroy locals Gav and Waz have been up to since making history on The Block and how Warren popped the 'big' question.

EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 deb@innoosamagazine.com.au PUBLISHER: Paul Bird ASSISTANT EDITOR: Jolene Ogle 0406 976 057 editorial@innoosamagazine.com.au ADVERTISING ENQUIRIES: Edwina Cattanach 0456 198 559 edwina@innoosamagazine.com.au GRAPHIC DESIGNERS: LED Design, Paul Sheavils, 5474 2202 www.leddesign.com.au. SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION ENQUIRIES: hello@innoosamagazine.com.au; PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au

100% LOCALLY OWNED

DISTRIBUTION: For summer 15,000 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, Accom Noosa and Sunshine Beach Realty prestige holiday accommodation, among others. Sunshine Coast Brochure Displays also delivers the magazine to resorts from Coolum to Noosa, as well as to popular tourist attractions.

IN Noosa Magazine is a free publication (subscriptions available) published four times per year by IN Noosa Magazine Pty Ltd (The Publisher). All rights are reserved and the contents are copyright and may not be reprinted without the express permission of The Publisher. IN Noosa Magazine Pty Ltd ATF IN Noosa Magazine, their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributions are personal views and they are not necessarily endorsed by The Publisher.

IN NOOSA Magazine is printed on 100% recyclable paper.

Please dispose of responsibly.

IN Noosa Magazine

COVER IMAGE: Sharing is Caring, created by Elena Grib @oh_ocean www.elenagrib.bigcartel.com; www.etsy.com/shop/ElenaGrib

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The Team

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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 almost 40 years, working in media and corporate communications industries and more recently in the profit-forpurpose charity and business sector 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.

JOLENE OGLE

/ ASSISTANT EDITOR

Jolene has worked in the local media industry for more than five years.

She is now a small business owner, mother to one sassy toddler and loves to share stories about Noosa from its glorious food scene to the inspiring people.

IN THE HOUSE 100

Go behind-the-scenes of our homewares shoot to discover this stunning, multi award-winning house in Doonan.

EDWINA CATTANACH / SALES MANAGER Edwina has more than 20 years’ experience working in media, marketing, communications, event management and stakeholder engagement. Having recently moved back to Queensland after a number of years in Sydney, Edwina is thrilled to be working with Noosa businesses and helping them to achieve even greater things.

IN TOWN 55 We present the exclusive sneak peek into what's being served up for Noosa Food & Wine 2018 and reveal the celebrity chefs heading our way.

CARLIE WACKER / FASHION EDITOR Carlie Wacker has worked in the media entertainment industry for over 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, voice-over artist and radio announcer.

JOHN CARUSO

LED DESIGN / DESIGN

While still contributing to the magazine as a writer, sanity checker, accounts manager, event emcee and delivery boy, John is spending more time with his first love, radio. He is currently recording a daily regional Drive program from home (often in his pyjamas); and has previously been a presenter on FoxFM Melbourne, Triple M Brisbane, SeaFM and ABC Sunshine Coast.

For a decade, Paul Sheavils and the team at Led Design have been providing creative direction, marketing strategy, graphic design and web design for brands across Australia. Led Design specialises in implementing a visual language to best communicate while creating a unique creative edge. Thanks to Isabelle Steiner, Andre Eberle and Briseis Onfray for their contribution to this edition. Enjoy!

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Summer 2017/18

INTOWN

SPRING LAUNCH

EVENT: IN NOOSA SPRING LAUNCH AT DEFINE WATCHES Valued clients and supporters gathered to celebrate the launch of IN Noosa Magazine’s Spring edition at the luxe Define Watches in Quamby Place. Guests browsed the stunning international watches on display while nibbling on delicious canapés provided by both Rickys River Bar and Wood Fire Grill. Define Watches owners Peter and Lydia were given a very warm welcome to Noosa as were new IN Noosa team members Edwina Cattanach and Jolene Ogle; along with beautiful baby Aluna (daughter to IN Noosa contributors Matt Golinksi and Erin Yarwood). A great night INdeed!

FOOD AND FASHION IN THE SUN

EVENT: PEREGIAN BEACH FOOD AND FASHION FESTIVAL A glorious spring day was the perfect backdrop for the annual Peregian Beach Food and Fashion festival, a celebration of coastal living and Peregian Beach businesses. Event-goers were treated to an open air catwalk parade showcasing local fashion outlets while Peregian Beach restaurants fed the famished fashionistas!

Thankfully, the team from Peregian Beach Hotel and Amadio Wines kept thirsts quenched on a sweltering spring day.

FIGHTING DV

EVENT: LUKE BATTY FOUNDATION GALA DINNER, PEPPERS NOOSA Peppers Noosa Resort and Villas hosted a special gala dinner with all funds raised going directly to the Luke Batty Foundation. Guests were treated to a three-course menu designed by awardwinning chef and special guest Matt Golinski and expertly delivered by Peppers Noosa head chef Andy Wilcox.

After the amazing meals, guests danced to the sounds of Hurricane and raised funds through silent auctions and raffles.

More than $22,000 was raised for the Luke Batty Foundation that will focus on reducing family violence through education programs and public awareness.

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

@innoosamag 6

/InNoosaMagazine

@InNoosaMag

INTOWN

CRUISING CREATIVES

EVENT: LUNCH ABOARD THE CATALINA It was smooth sailing for the stylish crowd of creative entrepreneurs and local business owners who boarded the stunning M.V. Catalina to cruise along the Noosa River for the launch of "Lunch Aboard the Catalina". The event was a celebration of creative industries in Noosa and the rain certainly didn’t dampen the spirits of those who attended. Guests were treated to catering by The Van Fine Food and inspirational talks from Georgie Abay from The Grace Tales and Style.Life.Home Interiors specialists and event organisers Simone Barter and Anoushka Schollay.

LUNCH WITH A VIEW

EVENT: SLOW FOOD NOOSA SPRING PICNIC, HINTERLAND FEIJOAS The rolling hills of Sally and Pete's Hinterland Feijoas farm was the perfect setting for the Slow Food Noosa Spring Picnic. The day was all about celebrating local produce with Sally creating a delicious menu using only local producers served from the 60s-style caravan, Myrtle.

Guests enjoyed a three-course meal starting with Spring Wonton Soup featuring Rhodavale Pork; slow cooked Eumundi Beef; and finishing with coconut tapioca pudding with a pineapple kaffir lime granita. Bellissimo!

YAROOMBA DELIGHTS

EVENT: SUNSET DINNER AT YAROOMBA BEACH Local producers were chosen to showcase their produce as part of a special sunset dinner on Yaroomba Beach.

Prepared by executive chef Ambrose Andrews of Marriott International Group, parent company of The Westin which will open on the site.

Guests savoured goodies from local producers and suppliers including Noosa Chocolate Factory, Sunshine Coast Organic Meats, Suncoast Limes and Kenilworth Dairies against the majestic backdrop of Mount Coolum at sunset.

Send your event to hello@innoosamagazine.com.au

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

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Summer 2017/18

INSPIRING

TRIBAL MAMA

In a world rocked by terror, tragedy and heartbreak most days of the week, it’s refreshing to meet someone who lives and breathes an ethos of positivity. Jolene Ogle sits down with Tribal Mama Love owner Hannah Devers to find out how she keeps smiling, no matter what.

Hannah now creates insulated holders for coffee cups, water bottles, wine bottles and lunch bags that are all appropriately called “hugs”. While Hannah insists she consciously practices positivity every day, it’s clear from her beaming smile and shining eyes that she is simply a good person inside.

“I wake up every day excited to find out what happens now,” Hannah beams.

“What is today going to bring? Positivity

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L For

creates happiness and I hope my children learn that from me.”

Mother to Johsi, 5 (pictured above); Alia, 9; and Taylor, 10, who was diagnosed with autism, Hannah says she

ifes Sweetest Momen ts

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IN Noosa Magazine

“It has been tough and there are times when it is hard. It’s raw,” she says.

“Taylor was diagnosed at 2 but didn’t speak until 4 and he would scream all day.

But you know, he has a supportive team around him and now he’s highly verbal.

“He’s an amazing kid. I would never be the mum I am today without that journey and although it’s hard, he brings so much joy. He brings a uniqueness to this world and it’s such a pleasure to be his mum.”

Ever humble, Hannah might not notice the trail of sparkles and sunshine she leaves in her wake. Her dream was to create a business where she could channel her love and passion into something creative, but her biggest dream is to inspire her children to be the best humans they can be.

t was during the loneliness and sadness of a divorce that Hannah Devers turned to creativity to bring happiness to her world and those around her.

“Post-divorce, I was not in a good space. Even with a focus on positivity, I was still not good so I started sewing for therapy,” she recalls. “At night, when you’re at your loneliest, I would get out the sewing machine and I would make something. At the end, I would feel so good.”

experiences all the same challenges and self-doubt well-known to parents and especially those with a special needs child.

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“Positivity and gratitude work together. The more you’re grateful for, the more you can find positivity in life. I want my children to wake up and be excited about the world,” she says.

“There’s a lot in this world that is hard, but hey, I’m here, I’m ok, I’m happy.

What can we do today to make the world a better place?”

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INTHE SURF

NEXT GEN LIFE SAVERS

Josh Minogue was first inspired to compete in the Ironman series when he was just a 7-yearold kid. More than a few decades later, Jolene Ogle discovers the athlete is hoping to inspire the next generation.

J

osh Minogue would never admit it, but the local has accomplished some impressive things on the Ironman circuit, being described as the Coast’s highest profile competitor in past races. But in 2014, an illness stalled his competitive career launching him onto a different career path in journalism.

Many might recognise Josh’s face from the local WIN News bulletins where he delivered the latest sports news every weeknight. Now, the Ironman is finally back on the beach as head coach at Sunshine Beach Surf Club sharing his passion with the next generation of competitors.

“The great thing about Sunshine Beach Surf Club is that it has that community feel.

It’s mostly run by volunteers,” he says. “The volunteers here, their kids are involved and their grandkids are involved. That’s what made me realise I’d made the right decision by joining the team and it’s been the best decision I’ve ever made.”

“Watching the kids learn and grow is really fulfilling. It’s exciting and a good opportunity here with a good bunch of people.”

Josh’s love affair with Ironman competitions started when he was a young boy living in a coastal town in NSW. “There were three of the best Ironman in the world there (at his local surf club); Darren and Dean Mercer and Reece Drury." he said. "They were within the top five competitors in the world and I was just a 7-year-old kid running around the club.

All I wanted to be was one of those guys.

I wanted to be at the beach every day. It seemed like the best job in the world.

Josh moved to Mooloolaba to “have a crack at it” and competed in the Ironman Series for over a decade before “sliding off quietly” into his new role as head coach.

Josh says he loves the kids’ enthusiasm and enjoys working with a wide range of people from 10-year-olds to the master and seniors, helping them improve their water skills and train as the next generation of life savers.

“I haven’t competed for three years now, but I’m still involved in the sport and I love it,” he says. “Everything I do is based around the surf and the ocean. I’m so lucky to live out my dream and come to the beach every day. I love that I can help the kids up here and hopefully provide a pathway if they want to do this and chase their dreams.

“The young kids are good fun and we cover mostly surf skills and how to negotiate the ocean. The racing and competitive side springs off that and that’s the part I love,” he says.

“More importantly, I want to help them have the same upbringing I did where you’re healthy, you’re at the beach every day and you’re surrounded by a good community feel.”

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NOOSA’S PATROLLED BEACHES: To help keep swimmers safe, Life Guards and Life Savers patrol three of Noosa’s most popular beaches: Noosa Main Beach, Peregian Beach and Sunshine Beach.

Throughout the patrolling season (September to May), these three beaches are patrolled 7 days a week. Throughout the winter months (off-season), they are patrolled on weekends only and on public holidays from 7am to 5pm (6pm in the lead-up to Christmas). You can contact your local Surf Life Saving Club for more patrol information.

Noosa Main Beach

Hastings Street, Noosa Heads Phone: 5448 0900 Peregian Beach

Kingfisher Drive, Peregian Beach Phone: 5448 0900 Sunshine Beach

Duke Street, Sunshine Beach Phone 5447 5491

TOP TIPS FOR BEACH SAFETY • Always swim between the red and yellow flags • Always read the safety signs • Ask a lifeguard for safety advice • Swim with a friend • If you need help, stay calm and attract attention Summer 2017/18

INTHE WATER

WELCOME TO NEV’S HOUSE

SURF'S UP! Noosa has become the tenth World Surfing Reserve (WSR), following a two-year campaign by local surfers.

A revolutionary new concept in low cost, sustainable housing made from recycled plastic will be the environmental centerpiece of the 2018 Laguna Real Estate Noosa Festival of Surfing.

Phil Jarratt talks to the man behind it, surfboard shaper Nev Hyman.

H

e’s been called the “genial ginger genius” since he came riding out of the West (Perth) to establish Nev Future Shapes more than 30 years ago.

After establishing Firewire as the leading global force in green surfboard design, Nev Hyman is not taking it easy.

He still gets his share of waves, but for the past four years his abiding passion has been the development of Nev House, a company he brands “philanthro-capitalist”, and which is set to revolutionize low cost housing across the developing world.

After investing in a plastics recycling company, a twist of fate saw Nev take on the running of the company that took seven codes of plastic and turned them into wood replacement products.

"I decided to try and remodel it into building affordable houses in disasterprone regions," New said. "It has become a life-changing experience for everyone."

Nev and his small team have spent the past four years raising capital, doing research and development, and trying to gain interest from the different jurisdictions throughout the South Pacific; including delivering 15 homes in Vanuatu in 2016 in the wake of Cyclone Pam. This was just the beginning for Nev House.

“We’re thinking big scale because we’re not going to be satisfied with just delivering a few houses to a few small communities,” Nev says. “Affordable housing shortages are a global problem."

Indeed, a United Nations report

suggests that globally, more than 250 million homes are needed.

"We already know that this is the potential," Nev said. "Vanuatu needs 40,000 homes; Fiji needs 300,000; Mexico needs 500,000 homes a year, just for its rural communities. This is real demand, and governments work slowly while people’s lives are at stake.

“After Cyclone Pam, the 15 structures we delivered on the island of Tanna in Vanuatu now protect the lives of 1200 villagers. The government of Vanuatu gave us a mandate to deliver more but not a dollar of the relief money has been spent for that purpose. If there’s a cyclone there now, people will die because those houses have not been built.”

Noosa Council has given Nev provisional approval to build an exhibition Nev House on the beach at the Laguna Real Estate Noosa Festival of Surfing. The display house will then be dismantled and donated to the community.

Festival director Sam Smith said they were proud to be able to offer this platform to such a worthy global initiative, one that’s come directly from the surfing community and can make the world a better place.

"The Nev House will serve as our global media communications centre throughout the festival, but it will also allow the public to see how this simple, modular design can work.”

Nev will also be the guest speaker at a gala dinner during the Festival.

Nik Strong-Cvetich, Executive Director of Save The Waves Coalition, said Noosa more than deserved the honour of becoming the 10th World Surfing Reserve.

“The combination of diverse point breaks within a protected natural area, and the importance of surfing in the cultural fabric of the town made it an outstanding candidate,” he said.

When the Noosa World Surfing Reserve is dedicated next March, it will become the third Australian WSR, following in the footsteps of Sydney’s Manly Beach (2012) and the southern Gold Coast (2015).

AT A GLANCE! The 2018 Laguna Real Estate Noosa Festival of Surfing 10-17 March 2018

Saturday 10 March Vetshop Australia Surfing Dog Championships Opening Ceremony and Paddle Out Mens and Womens Garage Handplanes Body Bash presented by Dafin Sunday 11 March Mens and Womens Garage Handplanes Body Bash presented by Dafin Monday 12 March Noosa World Surf Reserve presents the ‘Save the Waves’ Film Festival Tuesday 13 March Locals Day with discounts for locals and live music from local bands and much more Thursday 15 March

Nev House in Vanuatu, with grateful villagers.

Photos courtesy Nev House.

IN Noosa Beach BBQ and IN Noosa Fashion Parade Friday 16 March Sustainability Day presented by Unitywater.

Enjoy panel discussions, the Ocean Crusaders Paddle Against Plastic, demonstrations and much more.

Saturday 17 March Finals Day will be rounded out with presentations and a closing party.

The XXXX Summer Beach Bar will be open every day with movies for all ages and live music from The Dreggs, CoastBusters, China Beach and Gold Member.

The full program will be available from 2018. www.noosafestivalofsurfing.com

IN Noosa Magazine

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INDESIGN

SALTY ART I

nspired by the ocean, surfing and nature, Elena Grib seems like the perfect fit for a festival that focuses on these elements and for an area that is globally recognised as a key surfing destination.

Known artistically as Oh Ocean, Elena is a former architect and first took to the waves only a few years ago while holidaying in Sri Lanka, but from the cool coastal vibes of her work, it’s clear salt water runs in her veins.

She recalls an instant connection to nature with a feeling of purity and wanted to express that through her creativity. Now, this surfer girl and illustrator has been chosen to create the new artwork that will feature throughout the Festival’s marketing campaign and at the event.

“By using light and playful colours, I often portray nature and surf life around it,” she says. “I’ve always been trying to open people’s hearts by illustrating ocean and surfing, the beauty of simple things, a harmonious and calm atmosphere and everybody’s unique soul.”

Noosa Festival of Surfing director Sam Smith says Elena’s surf themed works really resonated with the selection panel.

Illustrator Elena Grib’s surf art works have been chosen to represent the 27th Noosa Festival of Surfing – and to adorn the front cover of IN Noosa Magazine for summer 2017.

Jolene Ogle discovers why.

“Each year the Festival attracts many submissions from artists from around the globe but Elena’s work resonated with our event,” Sam reveals. “It has a Noosa vibe, it’s playful and very relaxed.”

Elena created a special piece for the Festival to capture the event’s return to their roots to focus on what started this great festival more than 25-years-ago.

“One particular image that Elena created especially for the Festival is the Toes to the Nose which is very fitting with the 2018 event as we are re-connecting with our roots as an old school longboarding event,” she said. “We are very lucky to be able to work with such talented artists.”

Our front cover features Sharing is Caring and we thank Elena for sharing her work to INspire our readers.

For more visit: Elena Grib @oh_ocean www.elenagrib.bigcartel.com www.etsy.com/shop/ElenaGrib

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Summer 2017/18

subaru.com.au

Introducing the all-new Subaru XV, Australia’s genuine compact SUV that delivers blockbuster entertainment and show-stopping value.

The feel-good drive of the year, the all-new Subaru XV has been completely reimagined for a smoother and roomier ride while delivering gripping performance on the road. Superb production design brings more tech, more efficiency and more fun than ever before. The all-new Subaru XV stars more of your favourite features as standard, including our legendary Symmetrical All-Wheel Drive, advanced technology for increased fuel efficiency, a super large touchscreen, X-Mode and more. Experience it yourself, today. Book a test drive and prepare to be starstruck.

At Cricks Noosa we are here to help and we pride ourselves on putting you, our customer, first.

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INTHE GREAT OUTDOORS

THE LUXE LIFE If you normally prefer five stars to sleeping under the stars, think again. Jolene Ogle discovers the joys of glamping.

W

ith my wedding day looming and the IN Noosa Magazine deadline creeping up fast, the team decided it was time to escape the pressure and indulge in a weekend of camping. Now, I’ve been camping before but a night spent sleeping in the car because my tent leaked means I much prefer five-stars than sleeping under the stars.

While I appreciate the connection to the environment that camping brings and how beautiful it is to wake to the sounds of birds, I draw the line at pesky spiders,

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sandy tents and air mattresses that go down through the night so you wake with a sore back and headache. So, when Publisher and Editor-in-Chief Deb suggested a weekend spent camping I was more than a little hesitant, but the promise of Rosé and a fully-catered getaway caught my attention. We were also going to mix a bit of business with pleasure, taking the opportunity to use the beautiful setting to shoot a car ad as well as to share the experiences with our readers. How could I say ‘no’?

Summer 2017/18

INTHE GREAT OUTDOORS

A

s the name suggests, Pitch Luxury Camping offers a luxurious take on the traditional form of camping. Known as ‘glamping’, glamorous camping sees guests treated to beautiful high-pitched bell tents, designer furnishings and everything already set-up so all you need to do is pack a bag with your personal essentials and stock an esky with your favourite tipples.

I headed for the glamping site in Kenilworth still hesitant despite the promise of fully catered meals and freshly chilled wine. As I drove down the dirt road bordered by a beautiful lake with a gaggle of geese lounging by the roadside, I started to think that maybe this outdoors experience would be different to my previous disasters.

When we arrive, owners Tim and Lisa Mitchell are busy adding the finishing touches as I pull up to the lush camp site nestled next to a babbling brook. Most guests normally wouldn’t see these architectural angels as they set everything up, but for our assignment we needed all hands on deck to set up the photoshoot (and for Tim to paddle in the background while

IN Noosa Magazine

we sipped Rosé and posed for the camera! Refer to the Subaru ad and see if you can spot him!). Besides, the journalist in me had questions that needed answering.

Starting the business a few years ago, nature lovers Tim and Lisa wanted to encourage others to enjoy the great outdoors.

private property and everything in between. They can provide a sleeping tent or a community of tents with a range of bed configurations – from a queen bed for romantic getaways or single beds for group bookings. We were cosy and warm with our five single beds, soft pillows and luxury bedding.

As the rest of the IN Noosa Magazine team arrived, we got busy with the photoshoot fun before enjoying an afternoon of relaxing, celebrating my forthcoming wedding and forgetting about the deadline for just a few hours.

We also had a matching entertaining tent complete with low dining table, oodles of cushions, board games, fairy lights, torches and candles. A fire pit, pop-up kitchen tent with gas cooktop and everything needed for washing the dishes is also provided or Pitch can organise catering for all dietary requirements and to suit all budgets and tastebuds. We indulged in the full catering package and dined like queens with a range of healthy and delicious foods source from local suppliers. A gorgeous tea, coffee and biscotti hamper, hancrafted ceramic plates and cutlery are standard inclusions – no plastic plates here!

Family-owned and operated, Pitch Luxury Camping can set up their bell tents anywhere you want from the Noosa North Shore camping site to

This is what camping should be: luxurious, comfortable and hassle-free.

The services can also include a private chef; ready-to-go gourmet hampers;

“We love to camp and get outside whether we’re hiking or swimming, so we want others to enjoy it too,” Tim says. “We do everything for our guests so they can just enjoy the nature and beautiful locations. From setting up to packing down, we do the hard work so our guests can relax and take it all in.”

“We are a very mobile service and we love to adventure anywhere!”

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INTHE GREAT OUTDOORS farm stay and recreational activities; kids birthday party sleepovers and even Christmas parties. For our starlit soirée, we took advantage of Pitch’s exclusive campsite on a private property called Yabbaloumba Retreat, just outside Kenilworth. Once the photoshoot was out of the way, it was time to get on with the main reason we were here – girl time!

Our Fashion Editor Carlie organised a surprise lip reading by founder of Organic Lip Balm Janine Hall. Lip lady to the stars,

Janine’s organic products have featured in the Emmy Awards goodie bags for the past two years and we even got a sneak peek at her new One Million Kisses book (read all about it on page 80).

A dip in the pristine water hole, attempts to build a fire and hilarious card games took us through the night and I woke at 6am to the sounds of placid cows making their way down the gently sloping hill. A rising sun and gentle breeze stopped me in my tracks as I took a

moment to fully appreciate the simplistic joy that is camping.

As Walt Whitman says “Now I know the secret of the making of the best person; it is to grow in the open air and to eat and sleep with the earth”. This is what camping is all about. I just prefer to connect to the earth knowing I will sleep in a luxurious tent and dine on gourmet food with great friends - and have someone else set up and pack up!

READER GIVEAWAY

WIN two nights glamping at the stunning private property, Yabbaloumba Retreat in the Noosa hinterland for up to four people. To win, visit and like the Pitch Luxury Camping or IN Noosa Magazine facebook pages; find the competition post and tag who you would take glamping. The prize includes 2 x luxury bell tents for sleeping plus a dining tent. Valued at $1600. Entries close 2 February 2018.

For terms, conditions and prize details, visit www.innoosamagazine.com.au

NOOSA TO BYRON AND BEYOND… romantic weekends - weddings - hens nights - kids parties - large groups PHONE 0468 737 370 PITCHLUXURYCAMPING.C OM a local noosa-based company

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Summer 2017/18

INDESIGN

THE ART OF LIFE AND LOVE

Warren Sonin, Gavin Atkins and Charlie Photography: Sam Frysteen

Since Gav and Waz stole our hearts as contestants in the very first season of The Block, life has been a cracker, but with their art business attracting international acclaim, Helen Flanagan wonders if there’s enough time to enjoy their stunning Cooroy home.

W

hen the renovation show came to an end in 2003, Gavin Atkins and Warren Sonin, the first same-sex couple to appear on Australian reality television, seized the opportunity to capitalise on their popularity and interior design talent. Designer Boys was created and it was on a winning streak as soon as the show wrapped.

But after renovating a penthouse with Sydney Harbour views and styling more than 750 properties in less than three years, they decided to get off the treadmill and into a 4WD. Eventually, the thought of going around Australia with their Jack Russell, Charlie, like grey nomads was frightening; outback adventures were curtailed and they listened to their hearts.

The next leap of faith was a 120-yearold, 24-hectare farm with Barry the Brahman bull and 30 Murray Grey cows and calves in the Byron Bay hinterland.

“Over eight years we built our dream house but became prisoners to the land,” Gav says who insisted they hadn't been completely bushwhacked.

Their interior design business continued at high speed with scores of projects on the

Ornate Palm II from the St James Palm Collection

Gold Coast, Noosa and Byron Bay, while creativity had been ramped up with a new line of artwork. Their Byron Bay and Sydney properties sold swiftly and images of an African lodge-style home built by a Zimbabwean on a 4-hectare site at the base of Mount Cooroy seemed like a "message from the universe".

“As soon as we walked through the door it was a total OMG moment,” Gav and Waz both chimed. “After feeling like gypsies for so long we'd finally found the green, green grass of home. It was serendipitous.

“The property has soaring raked ceilings, is luxe yet classical. You can hear the waterfall and flowing streams in the adjoining conservation park and all our friends and family say everything is jaw-droppingly gorgeous.”

Coastal Rhythm artwork from the Clovelly Abstract Collection

Designer Boys Collections, which is available only through interior designers and is not mass-produced, also moved to Noosa in January, however space is already over-stretched. Gav and Waz are excited by the early 2018 launch of a 550-page catalogue, the largest collection in the decorative arts industry, all hand produced and framed in 19

Asara Foliage Artwork

their Australian studio.

Collaborations range from working with talented artists globally and include Museums Victoria and historical plant species from the Herbarium at the Royal Botanical Gardens Melbourne.

Every piece is made with heart, a sentiment also synonymous of the boys’ 18-year relationship. It was a freezing night in Times Square on 1 April when Warren orchestrated a magical proposal to then birthday-boy Gavin on ten, 17-story-high billboards that flashed photos of the pair before popping the big question on the big screen while thousands cheered!

With their shared passion and humble attitude, they concur “it’s all about living with no regrets. Just bring on marriage equality.”

Summer 2017/18

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It has been around for 30 years and is the only cosmeceutical treatment known to detoxify the body at the cellular level.

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Health Retreat & Day Spa Noosa Hinterland

livingvalley.com.au/spa

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IN THE WATER

SPLASHING OUT!

Need a break from the beach? Ian Pugh checks out some very cool natural swimming holes in the Noosa hinterland.

Y

es I know, it’s summer, you’re sitting on a beach in Noosa, the cool blue ocean is right there – why would you want to go anywhere else, right? Well, maybe it’s too hot on the beach – or too crowded – or maybe you just feel like a change of scenery? Whatever the reason, I can highly recommend a bit of inland exploration and I can guarantee two important things – 1) staying cool and 2) having fun!

GARDNER FALLS (MALENY) It’s a beautiful drive up into the mountains with plenty to see and do around the Maleny/Montville area and one of the best places up there is undoubtedly Gardner Falls.

There is easy access to this little paradise with a short meander along the river and you’ll soon discover that there’s a lot on offer, no matter your age or whether you’re

down to the bottom of the main falls where there is another picturesque (and usually less populated) swimming hole.

BOOLOUMBA CREEK (KENILWORTH)

seeking adventure or relaxation. This is the kind of place where younger kids can paddle around in the gentle rapids upstream while the older kids (and even the parents!) enjoy the rope swings at the main swimming hole.

A couple of the swings are easy but one is really high and reserved only for the very brave (mad!). Looks like fun – I will take their word for it! The swimming hole can get busy, especially during the school holidays, so I would recommend getting there quite early as most families tend to only drift in from late morning onwards. And, another tip – if it’s busy at the main swimming hole, wander downstream a bit. We did that with a group of youngsters and suddenly we had this whole beautiful river to ourselves.

KONDALILLA FALLS (MONTVILLE) These falls, situated in the same general area, are also a great place to visit, especially for those who feel like having a bit of a walk. If you (or the kids) have extra energy to burn you can do the full circuit which is approximately 5km or you can take a more direct route (1.4km) to the swimming hole and waterfall. It’s a lovely shaded rainforest walk but anyone with creaky knees should be aware that there are quite a few steps down to the swimming hole. The top pool (above the main falls) is fed by a smaller waterfall which the kids can actually climb behind and sit under. It also has a great rock to jump off (with low and high options). If you are feeling extra energetic you can walk right 21

This wonderful place (part of the Conondale National Park) is a little bit more of a mission to get to but once you’re there you’ll be glad you made the effort. There are a couple of streams to cross so a high-clearance 4WD vehicle is recommended (especially after the rains). Once you arrive, you should also be prepared for a 3km return walk to the Falls but don’t let the sound of that put you off.

We are talking about a real nature trail with everything from rainforest to eucalypt forest to crystal-clear streams lined with boulders.

And all of this leads to a waterfall, cascades and rock pools so clear that you’ll want your snorkelling gear with you. An ideal outing for the slightly adventurous family who want to explore and enjoy a place of real natural beauty.

A final word from the Dad in me. Having fun at these locations is a must but please also be aware that accidents have happened and will no doubt happen again. Check for submerged rocks before jumping, exercise caution when the rocks are wet and stay out of the rivers when they are in flood. In other words – “enjoy responsibly!”

Summer 2017/18

INHEAVEN

FAMILY ELEMENTS When Deb Caruso heard that Elements of Byron was offering family accommodation, she packed up her tribe and hit the road.

H

aving experienced Elements of Byron after it had been open for only six months, I jumped at the chance to revisit the eco-luxe resort to see what had changed in the past year.

To start with, the accommodation offering has doubled from the original 94 villas to almost 200 with many more options for families and small groups to experience the barefoot luxury of the 50-acre site.

The 65,000 native trees and plants had grown considerably in the 20 months since opening and the resort seems to have ‘settled’ into its natural environment.

Nestled on more than one-and-a-half kilometres of pristine, undisturbed beachfront and with walking trails that weave through the 20 hectares of native bushland, the resort incorporates a kids adventure playground; tennis court; beach club complete with a pop-up retro caravan bar; restaurant, bars and cafe; day spa and more! Around every corner there are surprises, like an oversized chess set on a shaded grassy patch; or an inviting wooden swing hanging from a large and characteristic strangler fig tree that is adorned with festoon lighting. The

IN Noosa Magazine

centrepiece of this masterpiece however is the stunning infinity lagoon pool with spa, ample sun lounges, day beds and private cabanas for two to twenty; meanwhile in the adult only area, comfortable cocoon beds (pictured above) overhang the water with friendly waiters close by to provide whatever comforts you require.

Our arrival is perfectly timed!

“Firepit Fridays” is a friendly and welcoming invitation to sit around the firepit at one edge of the stunning pool and soak up the ambience. Live music and the distant sounds of surf bounce off the swooping lines of the resort buildings which reflect either the distant sand dunes or the shape of a bird’s wing. There’s a feeling of being at one with nature, yet in the lap of luxury. The attentive and friendly staff ensure that you won’t miss the superb selection of food and drinks including signature cocktails, beers and a very good selection of wines. The breakfast, lunch and dinner options are as delicious as the bar snacks with a focus on local, seasonal, and fresh.

Electric golf carts can transport you around the resort however with the

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tempting food options, the walk is welcome! Besides, it’s a good chance to get a feel for the resort and how perfectly the single-storey eco-cabins sit comfortably in their surroundings with the understated external aesthetics providing little clue to the luxury inside.

Our accommodation was one of the new Superior two-bedroom villas nestled among the Eucalypt forest with all the creature comforts of home. The two large ensuited bedrooms (including one with a free-standing bath); a fully functioning kitchen; spacious central living room overlooking a screened deck complete with gas heater; and laundry with washer and dryer, were laid out in such a way to provide a functional space with plenty of room to move. We all took advantage of the free-standing bath and raindrop showers, which were as hard to resist as the custom-made king-size beds (think ‘sleeping on a cloud’).

The technology in the rooms is state-of-the-art with high speed WIFI; Bose audio system; in-room movies and entertainment (with a TV in each bedroom as well as the living area); and dualfunction air conditioning that measures different air pressure. Not that you need the latter with the clever design and

INHEAVEN

HOORAY FOR OSPREY

orientation of the villas maintaining a comfortable inside temperature.

Just like the resort, the rooms balance technology with environment; everything is at your fingertips with a tablet used to control functions within the room as well as to monitor energy use and provide information on the resort and surrounds.

Family holidays can be fun, but also exhausting so it’s a good thing that Osprey Spa is here to save the day. I booked in advance and was pleased to find a two hour window for the Oceanic De-stress Ritual that included a foot scrub; de-stress body scrub; aromatherapy full body massage and anti-ageing facial.

Upon arrival, I was ushered into one of the five therapy suites opening to private garden courtyards and complete with an ensuite for bathing between treatments. With good use of lush landscaping, open air architecture and stunning interior design, the spa rooms encapsulate the same natural luxury as the resort.

It was hard to leave the resort however the Cape Byron Lighthouse always beckons me. We decided to undertake the 45 minute coastal walk to the shining beacon that overlooks the eastern-most point of Australia and were rewarded with a fascinating and insightful private tour of the lighthouse by one of the Volunteers. We certainly earnt the poolside drink and warm bath once we returned to the serenity of the resort!

This two-hour ritual is designed to leave you feeling de-stressed and to restore an all over healthy radiance with the brochure promising the soothing head-to-toe balancing ritual will “draw energy from the healing power of nature, while breathing new life back into the soul”.

Lush and serene, with a show-stealing pool and easy accessibility to the beach, Elements of Byron epitomises barefoot luxury. But wait, there’s more with the coming addition of an adults-only pool featuring a swim-up bar; and plans on track for the world’s first solar-powered heritage train to shuttle guests into town and back (but why would you leave?!). Elements is just far enough from the centre of Byron Bay to feel exclusive yet not isolated. This little slice of paradise has all the elements for a perfect escape, for all the family.

Mission accomplished thanks to my expert and in-touch therapist Jen and the organic and natural products.

I couldn’t resist leaving with some of the luxurious Australianmade LaGaia “Our Mother, Our Earth” products that uses the purest and most precious grades of nature’s elemental master healers including copper, diamonds, gold, lapis, rose quartz and amethyst; to cleanse and hydrate tired skin and restore the skin’s natural PH levels.

Elements of Byron Resort & Spa, 144 Bayshore Dr, Byron Bay NSW 2481 Ph. (02) 6639 1500 elementsofbyron.com.au

Book early for Osprey Spa to avoid disappointment:

www.elementsofbyron.com.au Phone (02) 6639 1555

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Summer 2017/18

INTHE GARDEN

GARDENING

GLORY

N

oosa Community Garden is a veggie plot bursting with fruit, vegetables and herbs where bees buzz and zucchinis flourish; seedlings sprout and the busy gardeners work within a gentle breeze to the sounds of birds chirping.

In a world of full schedules, overtime and fast food, a group of green thumbs are sowing the seeds to a slow food revolution. Jolene Ogle spent a morning in the Noosa Community Garden to find out more about the Slow Food Movement.

“Here, we are finally starting to get good soil together with the compost. We’re starting to build up the garden beds and harvest. My goal is to get from one basket (of harvested produce) every week to a basket for everyone next year.”

Auspiced by Slow Food Noosa, it’s an idyllic piece of paradise set just metres from one of Tewantin’s busiest roads; the perfect metaphor for the growing Slow Food movement that battles against a world of highly processed fast foods.

“There are now six school gardens throughout the coast, helping children learn to grow, harvest and cook their own food,” she says. “People need to reconnect with their food source.”

A band of volunteers lovingly maintain the garden, harvesting the produce to share amongst themselves once a week while they catch up over a cuppa and cake. The members of the group are as diverse as the food they cultivate, with many coming to the garden’s weekly gathering to get their gardening fix, socialise or restock their fresh produce supplies.

For Noosa Community Garden coordinator Tara Roze, living in a rented property meant she couldn’t indulge her love of gardening. Now, Tara is able to get her hands dirty again and as we chat she is sorting herbs and seedlings with a smile on her face.

“I’m an avid gardener but I don’t have much space at home,” she says.

"I have raised beds on pavers and pots everywhere! I’ve always had a green thumb. I love gardening - that’s my passion.

True to the spirit of the global Slow Food ethos, nothing is wasted within this garden. Excess herbs are dried and shared among the group, compost is made on-site and the food plucked from the garden makes the short journey to the kitchens of the volunteers. Knowing exactly where your food comes from is something so simple yet so rare in this world of fast food.

The importance of learning about the source of food doesn’t stop with the Noosa Community Garden. Slow Food Noosa president Erika Hackett is in the garden today harvesting lettuces and says establishing a school kitchen program with celebrity chef and

IN Noosa Magazine

IN Noosa Magazine contributor Matt Golinski has been one of Slow Food Noosa’s most important programs.

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Soil to Supper Founder Cath Manuel also joined with Slow Food Noosa and Bendigo Bank to establish sensory gardens in the local aged care facility and she regularly holds workshops at the Noosa Community Garden. As Erika makes her way around the garden, chatting with her fellow volunteers, the relaxed, social atmosphere is clear and it’s obvious this is what the community garden is all about.

The gardeners chat amongst themselves, discussing what vegetables are working best in the soil, the latest bug that has tried to derail the herbs and how well the greens have been this season.

Slow Food Noosa committee member and garden volunteer Nola Goldstein says she loves volunteering in the garden and encourages everyone in the community to come along.

“One of our goals in this is to engage with people in the community; including people who don’t have a lot of family here and perhaps are a little lonely,” she said.

“There’s an opportunity for them to come and socialise, as well as do the gardening and take some of the harvest away.

“If people have disabilities or whatever their circumstances are, they can be included in the community and have a sense of purpose. That’s one of our ultimate goals. It’s what we try to do here.

"We would love for more people to come. We’re very open, very inclusive.

It doesn’t matter who you are."

INSUMMER

S

o what are you waiting for? The group meets every Friday from 8am throughout the summer months. Volunteers spend time in the garden harvesting produce before relaxing in the shade with a cuppa and a catch up. For more information visit: www.facebook.com/NoosaCommunityGarden

along these shell encrusted paths in this salt air perfumery where embroidered words fail me i stumble upon an empire of deconstructed beauty a sturdy driftwood structure in a place of fallen kingdoms of collapsed sandcastles of drifting bridges all their sticks and feathers swept away on king tides and it’s on these fresh shores where i always find it clean raw paper where you can turn the pages in a world of screens something real to touch and under chandeliers of lucid blue we dive into this biosphere and while the words can still escape me i still try to write beneath these skies beside this sweeping ocean that defines me

Nekita Roberts @theaustralianpoet www.theaustralianpoet.com

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Summer 2017/18

B O AT I N G I N PA R A D I S E

FRIDAY NIGHT SOCIAL

|

LUNCH ON THE WATER

| SUNDAY BREAKFAST

www.catalinanoosa.com.au

| SALTWATER SUNDAYS

@catalinanoosa

INTHE KITCHEN

food bites MUSSEL MANIA

Padstows' popular Mussel Mondays that people are coming back day and night for the mighty molluscs! We can attest to how good they are!

Congrats Emma and Grant on your recent 2nd birthday!

A FRESH CHANGE The much-loved Pittsy and Emma’s Tewantin fruit shop is now Tewantin Market Garden with new owners, a new look and an expanded product range. Monica and Ashleigh have kept the focus on sourcing the best local produce while adding a juice bar, acaí bowls, Pukka tea; condiments, delicious bakery goods, dairy products including speciality cheeses and organic products. Check out the Christmas baskets.

They have already received the Snail of Approval for their commitment to local producers. Find them at 113 Poinciana Ave, Tewantin.

ONE STOP SHOP

Botanicals has a secret weapon. Using a warming blend of traditional Ayurvedic herbs to calm the mind and body while helping digestion, the Calming Tea is handcrafted in Noosa from ethically sourced, certified organic herbs, and free of caffeine and chemical additives. www.yukti.com.au

Wood Fire Grill now offers menu favourites as take away and they will be opening for lunch throughout the summer period, including on Friday 23 February when they will host an IN Noosa wine lunch with a special “On the Grill” Q&A 'grilling' with head chef Marcus Denby.

TO MARKET!

The first ever national 2018 Good Food Guide awards saw Wasabi receiving two hats; and one each for Rickys River Bar and Restaurant and Noosa Waterfront Restaurant and Bar. We propose a toast - with Rickys signature summer cocktail:

The Cooroy Farmers and Artisans Markets is up and running every 1st, 3rd and 5th Saturday of the month from 6am-12noon at the Lower Mill Rd, Cooroy with more than 60 stalls with local fruit, artworks, vegetables, coffee, handmade gifts, food, and entertainment.

Cool As A - made from Tanqueray gin, elderflower, mint and cucumber.

LOCALLY BREWED “Old world” pizza traders El Capitano hosted the exclusive launch of Noosa’s craft beer, Land and Sea. Hailed as the perfect beer for enjoying at the end of a Noosa day with salt in your hair and sand in your toes, the brew has been surfing off the shelves at Sunnies, Sunshine Beach and Cellarbations, Peregian Beach. The brewery will pour its first beers onsite mid-January 2018.

EL CAPITANO FEEDS THE CROWDS

Don’t miss the Oyster INdulgence presented by IN Noosa Magazine on Friday 2 February with oysters freshly shucked and prepared in ways you never thought possible!

They will be matched with ample wines from Amadio Wines and talks from oyster farmer Andrew Prowse, exec chef Oliver Carruthers and wine merchant Allan Spadijer. A live DJ will keep the vibe going for the two-and-a-half hour event!

Tickets are $89 and limited so be quick.Book on 5449 2366.

TAKE AWAY GOURMET

WEDDINGS AFLOAT

NEW YEARS FOUR WAYS

IT'S A HIP WORLD Try Café Le Monde's “hipster elixirs” like their Mexicola with Mexican cacao, vanilla, cinnamon and a hint of cayenne pepper.

They are also now offering Pepe Saya cultured butter alongside Tanglewood Bakery sourdough toast for breakfast and brunch.

launch of the last IN Noosa Mag; Melbourne Cup at Padstows and the Luke Batty Fundraising Dinner where her clever dad designed the menu but managed to enjoy the food from the other side of the pass, giving Peppers Head Chef Andy Wilcox the chance to shine – and shine he did!

Following the announcement of the "Yes" vote in November, the M.V. Catalina announced they will welcome bookings for same sex weddings. Summer is perfect for salty sunsets and river cruises so don’t miss the M.V. Catalina’s popular Friday Night Social, Lunch on the Water and Saltwater Sundays. www.catalinanoosa.com.au

Fiona’s Fancies are bringing back their popular fruit Mince Pies and White Christmas treats in time for Christmas.

They sell out fast so be quick.

Fiona is also trialling a Vegan Orange and Almond Cake; Little Cove Coffee also looks after vegans with its mouth-watering cacao and strawberry cupcakes and paleo love cakes.

Belmondos has you covered from the latest coffee to the calming tea and everything in between: Vanilla Food now make their own Almond Milk with certified organic almonds and filtered water.

Available daily and on order.

Call 0427 466 977.

If you’ve had too much coffee or need to keep a lid on festive season stress, Yukti

HATS OFF TO NOOSA

VERY FANCY

AHOY OYSTERS!

The team at Clandestino reckon they have never tasted a Guatemalan brew quite like the El Limonar. With typical Guatemalan tasting notes of rich chocolaty smoothness, the bean has unique notes of dark cherry and sweet berries. Get in quick as there is a limited supply in Australia!

WHAT’S COOKING AND WHO’S HOT

Book early for Hastings Street pizza restaurant El Capitano as last holidays they had to offer three seatings every night to meet the demand for their organic sourdough pizza.

HELLO BABY! Noosa's Matt Sinclair of Sum Yung Guys has had a busy few months with the restaurant going great guns; the launch of his TV show, The Cook’s Pantry and the arrival of baby boy, Spencer, with wife Jess. Congrats!

Matt Golinski and Erin Yarwood’s gorgeous girl Aluna has been getting social all over Noosa including at the 27

Noosa Boathouse will host several celebrations to ring in 2018 starting with the family-friendly Early Bird three course feast ($49pp; kids menu $20) from 5pm-7pm; then from 7.15pm onwards things get serious with a four

bar and no bookings or cover charge. Or head inside to the Riviera Boat & Lounge for one of the best Noosa River sunset in a French Rivierainspired setting! Keep an eye out for workshops and masterclasses on some of our favourite topics – gin, whiskey, cocktails. Need we say more?!

NEW KID ON THE BLOCK We hear a major celebrity chef will open a "sweet" new restaurant on Hastings Street?

POKING FUN Village Bicycle's short video to share the message that the much-loved venue is "a place for everyone" has had almost 2,000 views. Check it out on their Facebook page and don't miss the next movie night.

PRETTY AS A PICTURE Noosa's best Mexican cantina, Paradise Arcade, not only has the best combo of tacos, tequila and tunes but they have the pics to prove it.

Their stunning instagram page will have you craving their House Margarita and Smoky Pulled Pork Tostadas with a side of Not Cho Fries.

SEASONAL DELIGHTS With one of the best beachfront views on Hastings Street, Season Restaurant looks good and tastes good with a menu packed full of local produce including Tanglewood Bakery's organic sourdough and Noosa Earth mushrooms.

Their cave-aged farm house cheddar is from West Dorset in the UK is not to be missed.

TIME OUT

Course Dinner ($99pp); upstairs you can get Nauti with the Nautical but Nice Cocktail Party ($49pp), starting at 6pm with canapés until 9pm, and live tunes by Platinum from 8pm-midnight. If Sunset, Seafood & Tapas ($79pp) are some of your favourite things, indulge from your very own high bar table in the Sunset Bar on the top deck from 6pm. Each event offers sensational views of the 9pm Noosa River Fireworks.

CABANA CLUB Sofitel Noosa has launched The Cabana Club,every Sunday from 2-6pm with DJ,

Never have so many adults wanted to sit in the Naughty Corner than at the newly opened Bombetta. It's in high demand at the Junction's newest offering from Pascal and Kirstie Turschwell.

AWARD-WINNING ITALIAN Congratulations to Michelangelo and the team at Italian Marina in Tewantin who are the first restaurant in northern Queensland to be awarded the Ospitalita' Italiana seal of approval as recognised by the Italian Government. We eagerly await the opening of their latest project, the Noosa Deli Italian Delicatessen in Noosa Junction.

SUGAR RUSH Candy Addictions will be a hot destination for kids young and old these school holidays with lollipop making workshops; gelato; and all manner of sweet sensations.

Summer 2017/18

Local. Love. www.peregianbeachhotel.com.au David Low Way, Peregian Beach

Seasonally sensational WATERMELON

INSEASON

Matt Golinski shares his favourite ingredients for a sensational summer!

No Aussie summer would be complete without the ritual of sitting around a pool, munching down big juicy triangles of sweet, red watermelon, spitting the seeds at your siblings (although that pleasure has all but disappeared due to the introduction of mostly seedless melons into the marketplace), and jumping in the water afterwards to wash off all that stickiness. Most consumers buy halves or quarters of watermelon these days; the advantage being that you can see what you’re getting and it’ll fit in the fridge. If you are buying a whole one give it a good tap with your knuckles. It should sound slightly hollow. Once cut, keep watermelons tightly covered with plastic wrap – they tend to absorb every other odour in your fridge if you don’t. Watermelons are being increasingly used by chefs in savoury dishes such as salads with salty white cheeses, as well as still being a popular dessert item or ingredient in freshly pressed juices.

Watermelon goes with: other fruits, fetta and haloumi, mint, lemon and lime juice, yoghurt, cream and ice-cream, fennel and other aniseed flavours, nuts

The queen of the summer fruits, the lychee is a decadent pleasure with a season that only lasts for about 6 – 8 weeks every year, so I always make sure I gorge myself on more than my share every December and January. There are 5 or 6 varieties grown in the region, but Kwai May Pink is the one you’re most likely to see in the shops. Lychees add a touch of finesse and opulence to a summer fruit salad or dessert, but are equally at home when used in Asian inspired savoury dishes like duck curries, sticky pork salads or seafood stir-fries. I love the sweet and sour effect they add to a meal, especially ones dressed with fish sauce, palm, sugar and lime juice. If you want the season to last that bit longer, buy extra lychees and freeze them whole in their skins. Pull them straight out of the freezer, peel them and eat them like little lychee ice blocks.

LYCHEES

Lychees go with: coconut, other tropical fruits, duck, pork, limes, ginger, fish sauce, palm sugar, mint, seafood

BUTTON SQUASH

The flamboyant cousin of the humble zucchini, the bright yellow button squash adds a flash of colour to any stir-fry, soup or frittata. I like to combine it with zucchini in ratatouille and caponata, or make pickles using both together. Button squash cook much the same way as zucchinis; they caramelise nicely in hot olive oil, grill nicely on the barbeque, and steamed and tossed in butter and herbs they tart up a basic ‘meat and three veg’ dinner into something gourmet. I choose squash no bigger than a golf ball.

They have less water content and a more concentrated flavour. Fusilli with sautéed squash, chilli, garlic, anchovies and Parmesan with a handful of chopped parsley thrown in at the end is one of my very favourite 10-minute meals.

Button Squash goes with: eggplant, capsicums, onions and garlic, anchovies, parmesan, eggs, chilli, bacon, olives, capers, pasta

Snake or Yardlong beans are commonly used in Asian cuisine, but also feature in popular dishes in Africa and the West Indies. They can be eaten raw or cooked, and their slightly fibrous nature means they suck up and carry the flavours of whatever you combine them with. They are often added finely sliced to the Thai green papaya salad, Som Tam; or chopped into discs and stir fried with pork mince, roasted ground rice, spices and herbs to make the Laotian dish, Laab. They are a good source of protein and fibre, and the hardy vine they grow on produces prolific amounts of beans in our climate; often enough for yourself and anyone who comes to visit. You are most likely to find snake beans at farmers markets or Asian grocers. Unfortunately they’re not yet a standard item on the fruit and veg shelves of supermarkets.

SNAKE BEANS

Snake Beans go with: pork and beef, chicken, seafood, soy and fish sauce, coconut cream, peanuts, chilli, basil and coriander, rice, onions and garlic

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Summer 2017/18

IN THE KITCHEN

STICKY PORK HOCK WITH LYCHEES, SNAKE BEANS, GREEN MANGO GINGER & CHILLI

SUMMER SIZZLERS

SERVES 4

Ingredients: • • • • • • • • • • • • •

BUTTON SQUASH AND ANCHOVY TART SERVES 4

Ingredients: • 4250gm plain flour • 125gm unsalted butter, diced • 50ml cold water • 500gm button squash, sliced 2mm thick • 3 eggs

• • • • • •

Method:

3 yolks 200ml cream 2tbs chopped parsley 75gm parmesan 16 anchovy fillets Salt and pepper

Place the pork hock in a large saucepan, cover with cold water and bring to the boil. Drain and rinse and return to the saucepan. Add the chicken stock, coconut water, soy sauce, brown sugar, garlic, ginger, lemongrass, lime leaves and spices, and bring back to the boil (add extra water if necessary to cover the hock).

Simmer for approximately 4 hours or until the meat is easily falling off the bone. Remove the hock from the liquid and allow to cool slightly. Reduce cooking liquid to a thick syrupy glaze (about 300ml), strain and refrigerate. Gently remove the skin from the hock, trying to keep it as intact as possible.

Roughly shred the meat and pack it (about 2.5cm thick), into a tray lined with baking paper. Cover with the skin and another piece of baking paper and press with another tray and some heavy cans or bottles, refrigerated, overnight.

Method: Put the flour and butter into the bowl of a food processor and blend until it resembles fine breadcrumbs.With the motor running, add the cold water and mix until the dough just comes together. Wrap in plastic wrap and rest for 30 minutes. Roll the pastry 5mm thick and line the base of a 22cm flan tin. Prick with a fork and chill.

Line the pastry with baking paper and blind bake until cooked through. Whisk together the eggs, yolks, cream, parsley and parmesan and season with salt and pepper.

The next day, cut into 2.5cm cubes. Heat the vegetable oil in a wok to 180°C, and deep-fry the hock in batches until well coloured all over. Transfer to paper towel to drain off any excess oil. Transfer to a serving dish. Heat the reduced sauce in a small saucepan and pour over the pork. Mix together the lychees, mango, snake beans, ginger, chilli, herbs and eschallots and dress with the soy, vinegar and sesame oil.

Arrange on top of the pork hock and serve immediately.

Pour ¼ of the egg mixture into the tart shell. Lay the slices of squash overlapping in circles to form a single layer. Pour over another ¼ of the egg mixture and repeat with the squash, finishing with a layer of the eggs. Lay the anchovy slices in a pattern on top of the tart and bake for 25 – 30 minutes at 160°C. SERVE WITH

$45 - $50

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PRETENTIOUS

2016 Ata Rangi Rosé, Martinborough, NZ

PERFECT

$32 – $37

PRETENDER

$22 – $27

PRETENTIOUS

2017 Fromm La Strada Rosé, Marlborough, NZ

IN Noosa Magazine

SERVE WITH

PERFECT

PRETENDER 2017 Hay Shed Hill Pinot Noir Rosé, Margaret River, WA

• 200gm lychees, peeled, halved and seeded • 1 green mango, peeled and shredded • 200gm snake beans, finely sliced • 1 tbs ginger, julienned • 1 large red chilli, julienned • ½ cup coriander leaves • ½ cup Thai basil • 2 eschallots, julienned • 50ml soy sauce • 30ml rice vinegar • 10ml sesame oil

1 x 1.5kg pork hock 1lt chicken stock 500ml coconut water 75gm brown sugar 100ml soy sauce 6 cloves garlic 30gm ginger, sliced 2 stalks lemongrass, bruised 4 kaffir lime leaves 2 cinnamon sticks 4 cardamom pods 2 star anise 500ml vegetable oil

2015 Hugel Gewurztraminer, Alsace, FR

2014 Kooyong Ferrous Pinot Noir, Mornington, VIC

2014 Faiveley Vosne-Romanée, Burgundy, FR

$40 - $45

$74 - $79

$110 - $115

IN THE KITCHEN

Get your summer sizzling with these great dishes using the freshest local ingredients and created by Matt Golinski.

BUTTON SQUASH AND ANCHOVY TART

WATERMELON, POMEGRANATE, WALNUTS, FETTA AND MINT SERVES 4

Ingredients: •6 00gm watermelon, diced and/or balled • ¼ cup pomegranate seeds • 80g walnuts, lightly roasted • 80gm soft fetta, crumbled

• • • •

½ cup fresh mint leaves ½ cup small rocket leaves 50ml extra virgin olive oil 30ml pomegranate molasses salt and pepper

STICKY PORK HOCK WITH LYCHEES, SNAKE BEANS, GREEN MANGO GINGER AND CHILLI

Method: Divide the watermelon, pomegranate, fetta, walnuts, mint and rocket between four plates.

Dress with the olive oil and pomegranate molasses, season with salt and pepper and serve immediately.

SERVE WITH

PERFECT

PRETENTIOUS

PRETENDER 2017 Yalumba Y Series Vermentino, Regional Blend, SA

2015 Pala Stellato Vermentino, Sardinia, IT

2016 Guada al Tasso Vermentino, Maremma Tuscany, IT

$11 - $16

$29 - $34

$40 - $45

WATERMELON, POMEGRANATE, WALNUTS, FETTA AND MINT 31

Summer 2017/18

INGOOD TASTE

FAIR

FESTIVE FARE NOOSA FARMERS’ MARKETS The festive season is a time of celebration, family, relaxation, but most of all, extreme gluttony.

Matt Golinski provides good advice to ensure your feasting is fair.

A

trip to the supermarket in the few days leading up to Christmas would make you think that we were facing an imminent food shortage, as shoppers jostle their way through the aisles, piling their trolleys with everything we’re told we must have to keep the rellies happy.

But as consumers become more interested in knowing the provenance of our food and the ethical production of what we put in our mouths, I’m happy and proud to say that we live in a region where we have direct access to all the ingredients we need to have a sustainable and humane Christmas.

Below are some of my favourite producers in the area and how to get hold of what you’ll need for your feel good feast.

BENDELE FARM

With Christmas falling on a Monday this year, the Sunday Noosa Farmers' Markets on Weyba Rd is the perfect place to pick up all your last minute fruit and veg, or pre-ordered meats, cheeses and seafood.

Get there early as this is the busiest market of the year and everyone sells out very quickly. Take plenty of reusable shopping bags or even better, a pull trolley. www.noosafarmersmarket.com.au

Fred and Sarah Sterns produce chickens, turkeys and ducks (although sadly the duck production has taken a hiatus until next year) on their farm just outside of Kilkivan.

They too process and distribute their own poultry, and like all of the farms in this list, have a much lower stocking density than what is required to be free range, meaning there’s plenty of room for dust bathing and natural foraging on wild vegetation.

You can buy Bendele’s poultry from the big pink truck at the Yandina Markets on Saturdays and the Noosa Farmers' Market on Sundays, as well as from selected butchers across the coast and in Brisbane. www.facebook.com/Bendele-FARM

MOYA VALLEY POULTRY Moya Valley have been producing free range chickens on their property at Imbil in the Mary Valley for over 30 years, and supply whole chooks, breasts, thighs and wings to the IGAs in Pomona, Cooroy and Noosa; and to Eumundi Meats at Belmondos; Gitsham Foods in Pomona and Wright Cuts Meats in Cooroy. They raise and process their poultry on site and distribute it themselves. Whatever goes on the shelves sells out fast so you can guarantee it’s always fresh.

PIGGY IN THE MIDDLE

www.facebook.com/moyavalleypoultry

Contact them via their website or Facebook

Cousins Dean and Mason Mayne and their families apply unique rotational farming practices to their properties in Kilkivan, North-west of Gympie, to allow their Dauper sheep, heritage breed pigs and chickens to regenerate and revitalise the land. They sell their chicken, lamb, pork and free range eggs direct to the public at the Gympie Town Centre Markets on Wednesdays, the Kawana Farmers' Market each Saturday and Noosa Farmers' Market on Sundays.

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INGOOD TASTE page to place orders to pick up at the markets rather than just showing up on the day and missing out.

tortured so you could have your eggs benedict – they really do taste so much better than cage eggs. Susan at Eumundi Egg and Feather is one of those farmers who truly cares about her chooks welfare, and her girls have around 30 square metres each to scratch around in and do their thing.

www.piggyinthemiddle.com.au

RHODAVALE PORK

Brad and Melinda Murnane’s Rhodavale Farm in Lower Wonga is more like a piggy resort than a free range pork farm – each sow has its own villa to give birth and raise its piglets in, and acres of lush grass and muddy ponds to wallow in.

The couple recently built their own processing facility so they can prepare all their cuts of pork themselves, as well as gourmet sausages, smoked hams and bacon. Rhodavale Pork is now featuring on restaurant menus all over the Sunshine Coast. Melinda does a delivery run to set drop off points across the coast every Wednesday. Contact her via a wellmonitored FB page for orders or more info. www.facebook.com/RhodavalePork

The farm shop is open every Friday from 3pm-6pm, so you can go and see for yourself what a real free range farm should look like. Or check their website for the many stockists across the coast who sell their beautiful eggs. www.eggandfeather.com.au Toowoomba region. They have a great website where you can order any of their turkey products online and have them delivered to your door all year round. You’ll also see them at market stalls all over South East Queensland. Turkey needn’t be just a Christmas food any more! www.greenag.com.au

EUMUNDI EGG AND FEATHER

GREENAG ORGANIC FREE RANGE TURKEY If you’re looking for a high quality, 100% organic turkey to roast for Christmas, you can’t go past Ewart “The Turkey Man” and Suzanne Sylvester’s Greenag Turkeys, raised in the lush Kingsthorpe hills in the

You’d be forgiven for thinking you were helping save the planet by choosing the carton of eggs at the supermarket with happy chooks on the picture and ‘free range’ written across the label. But the reality is that industry standards for free range certification only require one square metre per chook, giving them only a marginally better life than a poor wretched battery hen.

We are spoilt for choice on the coast for passionate egg farmers producing proper free range eggs, and it’s more than just the happy feeling of knowing a chicken wasn’t

Come in and meet Ashleigh and Monica

SUSTAINABLE SEAFOOD There are plenty of great seafood providores all over the coast, but if you want to get really responsible about what seafood you’re buying, I suggest you download the Sustainable Seafood App to your phone and have a check before you stock up. It’s comprehensive and easy-to-use, if not a little depressing.

A good way to find other local producers and restaurants that support the principles of “good, clean and fair” is to look for Slow Food Noosa’s Snail of Approval www.slowfoodnoosa.com

F R E S H , S E AS O N A L A N D LO C ALLY S O U R C E D F R U I T A N D V E G E TAB LES Condiments | Bakehouse | Dairy | Organics Specialty Cheeses | Juice Bar | Acai Bowl Pukka Tea | Christmas Baskets & Gift Vouchers FA M I LY OW N E D A N D O PERAT ED 113 Poinciana Ave, Tewantin, QLD4565 Phone: (07) 5449 9550 Mon - Fri 7am – 5pm | Sat - 7am - 12pm

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Summer 2017/18

INFILM

Wedding Favours GIFTS OF HONEY A TIMELESS GESTURE

NEW Eco-concious favours designed by local artisan. Brimming with Organic Manuka Honey made by the bees in Noosa National Park.

IT’S A WRAP! The sequel to last year’s first ever Noosa International Film Festival managed to inspire, entertain and teach, as Ian Pugh explains.

I

10

THINGS I LOVED ABOUT NIFF 2017

f you’re a movie lover like myself, you may have enjoyed some of the wonderful and diverse fare on offer at the second Noosa International Film Festival (NIFF). If you missed it, here are 10 of my highlights: 1

The festival was more streamlined this year with less quantity and more quality.

The five main venues were all in the Noosa area which made it easier to spend all day (and night!) popping in and out screenings/events, often within walking distance of each other.

2

The overall quality of the short films selected was better this year. From the 180 submissions received from 31 countries, the judges chose approximately 50 of the very best. These included movies brimming with tension and high production values such as Sengatan, The Ravens, Numbness, and White House, all of which picked up awards.

3

There was also a great deal of diversity in the short films, ranging from thrillers to comedies to documentaries and experimental films. This meant that each session was a real mixed bag, taking the audience through a whole rollercoaster of emotions. The hilarious Bad News followed by Numbness – talk about laughing one minute and crying the next!

4

‘Pull the silk ribbon to unveil your personalised note’ Available from Noosa Farmers Markets from 17.12.17 & Online www.organicmanukahoney.com.au Phone Christy today to discuss designs: 0431 675 677

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The awards ceremony for the short films was well worth going to and I would recommend it to everyone for next year.

Not only did it provide a showcase of what not to miss during the festival but it was also good to see the deserving film-makers receiving their awards – like Francis So Kachun, the director of the mesmerising time-lapse film, Escape, who came all the way from Hong Kong.

5

The Inside Cinema Q&A hosted by John Caruso was a relaxed, insightful conversation with renowned director, Rolf de Heer (Bad Boy Bubby, The Tracker, Ten Canoes, Charlie’s Country) and esteemed sound designer and 34

long-time de Heer collaborator, James Currie. It was fascinating to hear their many stories – like how the idea for Charlie’s Country came about when Rolf visited actor, David Gulpilil, in jail.

6

The festival wasn’t just about filmgoers, it also had a lot to offer film-makers with a variety of workshops on everything from camera technology to editing techniques to advice on how to take your film to the world markets. More than 50 film-makers took advantage of these workshops – a great addition to this year’s festival!

7

Loving Vincent, as you may have heard, is “the world’s first fully painted feature film”. What that means is that 125 artists hand-painted 65,000 frames, creating a van Gogh-style visual feast the likes of which we’re unlikely to see again.

This really was a ground-breaking cinematic creation worthy of this trail blazer who broke the mould and created a style of his own.

8

Probably my overall favourite highlight was Academy Award winning cinematographer, John Seale presenting The English Patient (the movie he won the Oscar for). To listen to this amusing, humble, clearly talented man give insights into how they achieved certain effects and then to actually see what he was talking about was a thrill.

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The inseparable combination of music and film was featured in the festival in two very different but equally effective ways. One was the documentary, Men of Wood & Foam – a story about the birth of the surf boom, which combined the screening with a live performance by Band of Frequencies.

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The new Daniel Radcliffe movie, Jungle, opened the festival. I enjoyed Jungle which features an extremely committed performance by Radcliffe as well as some real edge-of-your-seat

IN FILM

moments (that river scene – OMG!). Thankfully, the launch party was a lot more relaxing than the intensity of the movie, with a convivial atmosphere and plenty of “Jungle Juice” flowing.

I think it kind of summed up the festival as a whole – not at all pretentious. You feel like you could quite happily go for a surf and then come back and watch something in your boardies and thongs. And that’s just how it should be IN Noosa. Well done to the organisers, volunteers and sponsors for putting on a good show. I can’t wait for next year!

IN Noosa Magazine is a proud supporter of Noosa International Film Festival in both 2016 and 2017. We would like to congratulate the organisers on another fantastic achievement.

Looking forward to seeing what's IN store for 2018!

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Summer 2017/18

INTHE PADDOCK NOOSA REDS

COOLOOLA BERRIES

From cherry tomatoes to mini romas, Noosa Reds stock tomatoes of nearly every colour of the rainbow. Used in a host of high-end Noosa restaurants, chances are you have already tasted one of Noosa Reds’ sweet delights. You can pick up your own Noosa Reds from the Noosa Farmer Markets on the weekend, visit their website to make an order or drop into their farm gate open Monday to Saturday.

Cooloola Berries lends itself superbly to intimate gatherings with family and friends. Throughout summer; try their yummy strawberry treats. Enjoy strawberry cider, treat the kids to handcrafted ice-cream and don't forget to visit on Sunday's for paella in the paddock & live music 1-4pm. As Slow Food Noosa Snail of Food recipients, Cooloola Berries also offers a menu bursting with local wine & produce that you can enjoy in their beautiful dining room. Be sure to visit again in winter for strawberry picking.

39A Beddington Road, Doonan Ph 5449 1668 www.noosareds.com.au Open Monday to Saturday 7am to 5pm

SHAMBHALA FARM

856 Tagigan Rd, Wolvi / Ph 5486 7512

Farm Gate Directory

www.cooloolaberries.com.au Farmgate is open 7 days a week, 8am to 5pm

BLACK ANT GOURMET

Recipients

Set within the iconic Kin Kin General Store, Black Ant Gourmet showcases delicious, local produce. Chef Jodie Williams lovingly created Black Ant Gourmet and uses only clean food grown with no chemicals and maintains a focus on only using pasture-grown meat and eggs. Black Ant Gourmet can cater for a range of events as well as offer fresh ready-made meals perfect for enjoying local, gourmet food in your own home.

Inspired to educate through the practice of healthy eating and living, Shambhala Farm offers an authentic farm experience for food lovers. The team at Shambhala grow wholesome foods available at the Noosa and Kawana Farmer Markets, as well as home delivery through their online farm shop. Weekly farm tours, yoga, workshops and retreats are also available at this picturesque farm and bookings can be made by emailing info@shambhalafarm.com.au.

58 Justin Rd, Doonan Ph 5471 1106

56 Main St, Kin Kin / Ph 5485 4177

www.shambhalafarm.com.au

Open 7 days a week: Breakfast and lunch 7am to 3pm; Friday: dinner / Saturday: occasional themed nights Sunday:BBQ buffet

www.blackantgourmet.com.au

See website for yoga and farm tour timetable or order your home/holiday delivered farmbox.

IN Noosa Magazine

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OPEN THE FARM GATE Gympie Gold Ambassador and local food lover Matt Golinski profiles four of his favourite farmgate friends.

N

ot every farmer wants the general public showing up at their door asking to buy fresh produce directly from them; they’re usually kept pretty busy raising kids, feeding animals, tending crops, dealing with endless dramas involving climatic conditions or pests, while keeping the bank and all of the people they supply, happy.

Occasionally however, a producer here in the region, (possibly in a moment of madness), decides they need more to do, opens up their farm and welcomes people in so they can see just what’s involved in this often thankless industry.

More than just another revenue stream, a farm gate set up is an educational experience for visitors both young and old, and an opportunity for the producer to show off their passion, tell their story, and enjoy a direct connection with consumers.

These are just a few of the wonderfully hospitable people who have “opened the gate” in the region.

COOLOOLA BERRIES

Since opening up their strawberry farm in Goomboorian for a ‘pick your own’ experience a few years ago, thirdgeneration strawberry farmer Jason and his wife Kim Lewis have been inundated with carloads of excited food lovers every weekend wanting to gorge themselves on berries picked straight from the bushes.

Since then they have added a café and store which seems to get bigger every time I visit, and despite the fact that strawberry season ended two months ago, hundreds

of people still flock to the farm each week to drink strawberry cider, eat strawberry inspired desserts and ice-creams, and just enjoy relaxing in a beautiful setting.

On Sunday afternoons, "Paella in the Paddock" sees Jason get out his big paella pans and cook up a feast while live music plays in the background. The shop stocks lots of local products as well as Kim’s legendary strawberry jam and coulis and some pretty decent Queensland wines that go very nicely with the paella or anything off the café menu really.

Cooloola Berries is on Tagigan Road en route to Rainbow Beach and Tin Can Bay, so it’s a great place to stop in for a bite if you’re heading out for a day trip that way. www.cooloolaberries.com.au

SHAMBHALA FARM Most people would know Shambhala from the big vibrant fruit and vegetable stall they have at the Noosa and Kawana Farmers’ Markets each week.

Craig Hubbard and partner Chrissy sell whatever they can grow on their 10-acre farm in Doonan, but also act as a ‘food hub’ for other local producers in the area.

Each week they deliver pre-ordered farm boxes to homes all over the coast from Caloundra to Noosa, full of not just the freshest seasonal veg, they can also provision you with local breads, dairy, eggs and beverages.

The couple’s life philosophy extends beyond just growing and eating good food, they have recently built a huge pavilion on the farm where they hold yoga classes, and in the near future plan on holding events which incorporate all aspects of good health. www.shambhalafarm.com.au 37

INTHE PADDOCK

NOOSA REDS

Noosa Reds Tomatoes has become a household name and very recognisable brand not just in the Noosa region, but all over Brisbane where they sell their bright array of flavoursome vine ripened tomatoes at farmers markets all over the city.

The farm in Doonan has had a few owners over the years, but Peter and Dory have taken it to a whole new level, supplying all of the best restaurants and discerning locals with a rainbow of cherry, roma and large red tomatoes every week.

You can drop in and pick up tomatoes straight from the farm from Monday to Saturday; pre-order and pick up from one of the eight markets they attend; or try your luck on the day and hope there’s some still left when you get there.

The process of growing these tomatoes is labour intensive and a real art form, and a walk through the shade houses is a fascinating and magical experience. www.noosareds.com.au

BLACK ANT GOURMET/ MAYAN FARM/KIN KIN GENERAL STORE

Jodie Williams must have just given up on sleep I think.

If she’s not busy looking after the farm, making her product range, running the Kin Kin general store, being the post master, making ready-made take home meals or training horses, you’ll run into her all over the coast catering for various events.

Luckily she has her partner Brett and daughter Tahlia by her side helping to take some of the load. The family’s ‘Mayan Farm’ produces chickens, ducks, pork and beef which Jodie uses in her catering business and to make beautiful homemade dishes which she sells through the general store in the main street of Kin Kin. Her pies are legendary. The store also stocks plenty of other local peoples' wares and every Friday night at the shop is pizza night.

While not a farm gate as such, Jodie’s multi-faceted businesses offer a gateway to her farm and other local farms through the use of local produce in her catering business; and the General Store is a one-stop-shop for a plethora of locallymade products. www.blackantgourmet.com.au All of the aforementioned producers have been recognised with the Slow Food Noosa Snail of Approval for their commitment to ‘good, clean and fair’ food.

To discover more local producers visit www.slowfoodnoosa.com or look for the sign of the snail.

Summer 2017/18

INBLOOM

W

SUN SHINE

SMOOTHIE SAILING Erin Yarwood investigates what makes a Smoothie Bowl great!

hen we think of summer, there is one thing that comes to mind... SUNSHINE!!! Marvellous sunshine and her warm glow energising all living things...

Perhaps this is why the humble sunflower is completely at ease in the summertime! A flower of happiness and gratitude, vibrant and bursting with joy, wouldn't we all love a little more Sunflower in our lives?

Well you can... to grow your own is a real pleasure, from seed to flower only takes between 8-10 weeks. Such a treat to watch these beauties come to life. Growing your own is easy and oh so satisfying when their smiling faces are there to greet you each day. A great school holiday project to do with the kids or just with someone you love.

Fun fact: Sunflowers sun bake! Basking in the suns' glory, sunflower heads actually move to follow the sun from east to west each day. Plant a row of sunflowers every 2-3 weeks to enjoy continuous flowers.

Van Gogh said "I have the sunflower". Well, so can you... through December and January The Ultimate Florist is giving away sunflower seeds with every purchase if you mention this story.

Have a fabulous festive season from all of us here at The Ultimate Florist and don't forget to order early for Christmas.

An authentic and warm-hearted slice of Italy. Great food, good wine and uninterrupted views of Noosa River.

OPEN 6 DAYS A WEEK Tuesday – Sunday: Lunch & Dinner | Sundays: Breakfast, Lunch & Dinner

IN Noosa Magazine

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Phone: 0434 190 573 www.italianmarina.com

INTHE BOWL

A

SMOOTH SMOOTHIES

s we sail into summer, apart from all the usual summery vibes floating around the place, there’s one thing on many people’s minds, lips and now almost every cafe menu: Smoothie Bowls!

Here’s a few handy hints to make your smoothie bowl something rather special:

If you have devoured a smoothie bowl (similar to an acaí bowl) in your time, you’ll know what I’m talking about.

If you have yet to experience this drink-turned-superfoodextravaganza-in-a-dish, then you're in for a blended surprise!

THE BASE Choose a base of your choice from Greek or plain yoghurt; milk or coconut water. To turn your smoothie bowl into a supertrendy, superfoodie acaí bowl, simply use a base of acaí.

Apart from being super delicious and a complete work of art in most instagram cases, smoothie bowls are also full of nutritious goodness, nourishing you from the inside out.

They provide the perfect answer to a balanced healthy lifestyle, especially during the warmer months.

PROTEIN It’s great to throw in a protein element to your smoothie, which helps to fill you up and also repair your muscles after working out.

You can do so by adding peanut butter or invest in a protein powder of your choice. Chat to a reputable sports nutrition or health food store to work out what protein is best for your needs.

Whether it’s packed full of protein, designed to give you an energy boost, or simply for the yum factor, these bowls of thick liquid flavour will make you super happy during summer by keeping you cooler, healthier and fuller for longer.

COLOUR We all love a bit of colour in our lives. And a nice coloured blend of goodness is definitely going to appeal to our tastebuds a lot more than a brown bowl of mush. Adding frozen berries helps to give it that pretty pink or purple tinge. Sticking to the purple theme, I have also recently discovered fermented acai. It’s delicious and full of amazing antioxidants and other goodies.

In between your smooth and delicious café hangs, why don’t you pull out the nutribullet and get a little adventurous at home?

They’re really just a thick smoothie, with yummy, healthy toppings and are easy to make - the trick is to balance the ingredients to create a palatable, easy-on-the-eye, protein-rich snack.

TOPPINGS Apart from catching your eye in a picture perfect instagram post (#smoothiebowl), toppings help give your smoothie bowl texture, crunch and also fill you up. Choose from chia seeds, peppitas, sunflower seeds, sliced fruit and of course we can’t forget the cacao nibs!

There are no rules so branch out, try something new; order something different the next time you’re dining at one of our many amazing Noosa cafés; or purchase some fun new ingredients and see what concoction you can come up with in your own kitchen.

Share your creations with us! #smoothiebowl #innoosamag

EAT… SIP AND SLURP UP BUTTERCUP!

NOOSA’S QUINTESSENTIAL ALL DAY DINING EXPERIENCE. Noosa Beachfront, 25 Hastings St, Noosa Heads QLD 4567 Phone 07 5447 3747 | Email info@seasonrestaurant.com.au OPENING HOURS Monday – Sunday 7.30an – Till Late

39

Summer 2017/18

INTHE GARDEN

FROM LITTLE THINGS…

F

rom cumquats to climbing spinach, fragrant peaches to pomegranates and everything in between, Helen Andrew’s garden is simply bursting with ripe produce.

She has many mango trees already sprouting countless fruits and a flourishing herb garden with rosemary, basil and bay leaf tree; too much food for just her family to eat no matter how many jams, relishes and cakes she makes.

Helen created her garden on her ¾-acre block to offer her children the same upbringing she had where all her family’s

food was grown on their land.

“I grew up with my Dad growing everything we ate just on a suburban block.

Even around the pool, there were guavas and rosellas,” she recalls.

“I’m a full-time Mum so I wanted to give that back to my kids. So when we moved up here we got a bigger property so we could start investing in doing that. When we moved into this home there were already some fruit trees and raised veggie patches in the backyard.

Whilst looking for ways to share her abundant home harvest and reduce waste, gardener Helen Andrews sprouted a new business idea that has taken root, as Jolene Ogle discovers.

“We moved in in the January and come June, when the citrus season kicked in, I found out we had three mandarin trees, a lemon tree, cumquats and tangelos. It was an abundance of food.“ Because she was new to the area, Helen didn’t have a social network or a workplace to connect into where she could share her excess harvest. The only place available at that point was her childrens’ school, but even the teachers there didn’t need any excess produce as they had an abundant supply of their own.

“A lot of people I had connected with at the school were already growing their own food in this area. They didn’t need my food. So I finished the season burying the excess into the ground. It broke my heart,” she says.

“I realised while people at the school had their own backyard crops, there were probably people in my street not growing

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Thursday is also BYO wine night*

Bookings: (07) 5440 3333

One of Noosa’s best kept secrets Gift vouchers now available online www.noosasprings.com.au

Golf & Spa Resort, Links Drive, Noosa Heads Open to the public daily IN Noosa Magazine

*T&C’s apply. Corkage fee applies to BYO wine

40

INTHE GARDEN fresh, local produce. It wasn’t without its challenges “I had no network. I left the workforce before Facebook was even invented. I had no current technical skills, no expertise in anything like this at all, so I had to start doing research,” Helen recalls.

“I had no confidence and I didn’t know how to make Spare Harvest happen. I started to have conversations with people about my idea and I received some really positive feedback and people came on board to help.”

fruit trees, but I didn’t know them. We just don’t connect as a community like we used to. You just don’t knock on your neighbours door like you used to and say ‘hey, I have some excess oranges, do you want them?’"

It was while holidaying in an AirBnB with her family that Helen realised the potential of the rising share economy and the idea for Spare Harvest sprouted as a way for local producers to connect with others wanting

Now, Spare Harvest is a platform that connects backyard growers, professional producers and foodies online where they can buy, swap or share their produce. Current users of the website offer free-range eggs for sale, a range of herbs and fresh fruit and vegetables, plus compost and organic matter. For Helen, it’s all about reducing waste, both food and organic.

“There is so much spare stuff in gardens. We talk a lot about food waste, but we need to talk about organic waste, too,” she says.

“I have very active birds in the garden who spread tomato seeds so I have tomato plants pop up everywhere. Usually I would pull them out and put them in the bin, but now I take a photo, add it to Spare Harvest and someone can come and collect them.”

When I left Helen’s garden I carried with me a paper bag full of spinach, cherry tomatoes, basil, rosemary and a few seedlings so I could start my own food forest at home. I had a full bounty but the most important gift from Helen was the social connection and she’s happily aware of the joy Spare Harvest can bring to lives.

“You might come to my garden and take a couple of tomato plants, but you actually walk away with all these hints and tips and you will meet someone new. That’s the real thing about Spare Harvest; the connection you make with someone and the information you walk away with. It’s not the plant, it’s the connection you make,” she says.

Anyone is welcome to sign up to Spare Harvest through their website www.spareharvest.com where you can share produce or find fresh, local fruit, herbs and vegetables.

YOUR EVERYTHING ORGANIC STORE Fresh produce delivered daily from local organic farmers.

STOCKING ALMOST 6,000 GROCERY LINES Baby products | Environmentally friendly cleaning products | Paleo | Vegan Skin care | Make-up | Supplements | Organic wine & gluten free beer

2/3 Gibson Rd Noosaville

(07) 5442 4973

www.organika.com.au 41

Summer 2017/18

INTHE PADDOCK FASHION FOLLY This showstopping outfit was created by the Sunshine Beach State High School Year 12 Fashion Class under Senior Home Economics Teacher Tina Fitzgerald. Modelled by student Ellie Harcourt, it is produced from recycled Seafolly screens and mattress covers.

DINE ANYTIME I

nspired by our spring cover and the authentic, almost industrial-chic atmosphere of Padstows, IN Noosa Fashion Editor Carlie Wacker worked with The Trashy Artisan Cooperative founder Lucy Yule to curate a fundraising fashion parade showcasing wearable waste. The scene was set with colourful theming and a centrepiece horseshoe created by The Ultimate Florist; party music by DJ Antix; fantastic food and drinks flowed all day; and raffle prizes and sweeps ensured there were winners at every table! More than $720 was raised to support the Trashy Artisan Cooperative to continue its quest to capture and repurpose discarded materials and commercial waste. Some of the jaw-dropping fashions were made from bicycle tubes; plastic milk bottles; curtains; VHS tapes; kite surfing sails; CDs; gutter guard; and more!

1 S U N S H I N E B E AC H R D , N O O S A J U N C T I O N P: 07 5447 5413

IN Noosa Magazine

A Y H S A R T MELBOURNE CUP!

PADSTOWS.COM.AU

42

INTHE PADDOCK

THE FIELD Food by Padstows – Emma & Grant Norman Fashion by The Trashy Artisan Cooperative; Chuckles & Boo; Lou Lou Australia; Tres Belle; Agave Blue; Yanni Van Zijl; Sunshine Beach State High; St Andrews Anglican College MC & event coordinator Carlie Wacker Music by DJ Antix Hair and Make-up Pony Beauty Bar and Surrender Dorothy Models Aimee, Sarah, Claire, Kasey, Julie, Lily, Lexi, Yanni, Sophie, Ellie, Gabby, Jaime and Emily

THE MENU

Canapés on arrival Entrée

Theming The Ultimate Florist Photography Shirl from Swirltography

Shredded Peking Duck & Watermelon, Asian mixed leaves, crispy shallots, soy ginger dressing Main (choice of) Crispy Skinned Barramundi, Mooloolaba prawn ravioli, saffron kipflers, spring vegetables, finger lime beurre blanc OR Caramelised Pork Belly, parsnip puree, buttered broad beans, Pedro Ximénez poached pear, blue cheese crumb, red wine jus Roving desserts Beverages Bandini Prosecco Credaro Sauvignon Blanc Semillon Rameau D’Or Rosé Stone & Wood Pacific Ale

SPECIAL THANKS TO RAFFLE PRIZE DONORS:

Ikatan Spa Noosa, Love Noosa hampers, Harvey Norman Noosa, Stitch Piece Loop, Lou Lou Australia, Angie J Collective, Tone Zone Power Plate Studio, Nails at Noosa, Flutter, Culture Creative, The Organic Lip Balm Company, Padstows, Target Country Noosa, Eden and Tilly Noosa, Ebony Beauty Coolum, Pure Sands Jewellery, The Trashy Artisan Cooperative.

43

Summer 2017/18

INTHE PADDOCK

ROADWORTHY Created by: year 10 students Jaime Murfin, Gabby Vogler and Emily Harper. Modelled by: Jaime Murfin.

Materials: bicycle tyre, clear plastic, CDs and the construction material gutter-guard.

By exploiting and reimagining the mundane, Roadworthy is an expression of something magical.

Jaime, Gabby and Emily redefined everyday life into a newfound explosion of textures and monochromatic design that otherwise would not have been conceived.

STUDENTS GET D E H S A R T

Alongside creative works from Trashy Artisan Cooperative and the awardwinning Milk Bottle Gown (in white) created by Yanni Van Zijl and modelled by daughter Sophie; Visual Art students from St Andrew’s Anglican College joined in the act. Their proud teacher Petalia Humphreys shares their artist statements:

Candy for all occasions PERFECT FOR THE BIG AND LITTLE KID

SCHOOL HOLIDAY FUN – MASTER THE ART OF CREATING A LOLLIPOP IN A FUN ENVIRONMENT COME INTO OUR STORE TO FIND OUT MORE ABOUT OUR MASTER CLASSES FOR KIDS

Bay Village, Hastings St, Noosa | PHONE 07 5448 0100 | www.candyaddictions.com.au IN Noosa Magazine

44

IN THE PADDOCK LEFT BEHIND Created by: year 12 students Harry Hughes, Lily Shaw, Sharnah Smith. Modelled by Year 10 student Gabby Vogler.

Materials: bike tyres, plastic, kite surfing sail, wire and other recyclable materials.

YOU ARE CHAINED TO THIS Created by: year 10 student Jaime Murfin.

Modelled by: year 10 student Emily Harper.

Materials: Linen, hot glue, buttons, thread, silicone, string

Left Behind was inspired by modern trends and incorporates the culture of Australian cities where urban and summer culture merges. Using what’s left behind to show the future of fashion can be accomplished by recycling various materials and encouraging the promotion of this sustainable way of the future.

FOR SOCAL PHOTOS AND MORE FASHIONS ON THE FIELD VISIT www.innoosamagazine.com.au or follow us on Facebook and Instagram @innoosamag

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45

Summer 2017/18

INTHE SHELL

AMBROSIAL INDULGENCE AT LE MONDE

Are oysters an aphrodisiac? “Shucks,” says Helen Flanagan, “it might depend on the accompaniments”.

T

here’s nothing quite like slurping down the briny glory of a plump freshly shucked oyster from the family-owned Queensland Oyster Company, which is sustainably-farmed and oceanicgrown over three years in the pristine waters of Moreton Bay.

Originally named Quandamooka after the people who lived in the area for tens of thousands of years, the oysters are similar to Sydney Rocks, however the salty with sweet after-taste, is unique to its natural environment.

The big, rich, creamy flavour appeals to oyster aficionados – naturally. However with the addition of various ingredients, excellent

accompaniments, perfectly matched wines and chats with the grower, you will be hooked! This is exactly what lies in wait for those smart enough to come out of their shell for an “Oyster INdulgence” at Café le Monde.

The evening will see a variety of freshly shucked oysters, beautifully presented with accompaniments and matching wines along with insightful chats with oyster farmer Andrew Prowse; Amadio Wines and Café le Monde’s executive chef.

In addition, Café le Monde promises an indulgent yet fun evening with a DJ to keep the party going.

“We will be serving fresh shucked

oysters in a variety of styles to showcase their amazing flavour,” enthuses Cafe le Monde’s executive chef Oliver Carruthers who trained under Michelin-starred chefs in England and worked with renowned Australian chefs such as Peter Gilmore and Guillaume Brahimi. Most recently he was executive chef of the Morrison Oyster Room and Bar so he’s pretty mad about the molluscs.

“Expect oysters at least eight ways from Kombucha Granita; Verdita Shooter with Tequila, pineapple, jalapeno and coriander;

FOOD | BOOZE | GOOD TIMES

A PLACE FOR EVERYONE | KITCHEN OPEN UNTIL 11PM TRADING HOURS: Monday – Saturday: 4.00pm – midnight | Sunday 12.30pm – Midnight 6/16 Sunshine Beach Road, Noosa Heads QLD 4567 | Phone: 07 5474 5343 www.villagebicyclenoosa.com

IN Noosa Magazine

46

INTHE SHELL Rockefeller, grilled with garlic, Pernod and parsley butter; to a Po Boy, which is a deep fried oyster slider with lettuce and hot sauce; or how about a Smoked Oyster Chowder?”

Extras and accompaniments will include duck fat fries and Tanglewood rye bread with Pepe Saya butter. It’s no wonder IN Noosa Magazine is partnering with Café le Monde to present this aphrodisiacal event!

Amadio Wines, which has been making wines since 1936, has substantial vineyards, primarily in the Adelaide Hills and Barossa Valley, as well as contract-grown grapes from Clare Valley, McLaren Vale and Langhorne Creek, with a strong suite of Italian varieties.

Allan Spadijer, the national brand manager for Amadio, promises more than bubbles to match each dish. He’s included Amadio’s Grande Reserve Sparkling; Kangaroo Island SavBlanc; Pinot Grigio; and Ruby's Rosé in the outstanding line-up.

Ever since Casanova shared the secrets of his seductive prowess more than 200 years ago, many hope to imitate the legendary lothario. But in reality how sexually arousing are these briny bivalves?

There is little in the way of proof, but maybe the answer awaits at the Oysters and Sparkling night of nights.

47

Summer 2017/18

INPINK

TICKLED

PINK

The annual Breast Cancer Lunch hosted by Noosa Community Charity to raise much-needed funds for The McGrath Foundation Breast Cancer Nurses was a sell-out success raising almost $5000 for the cause. Local businesses were generous in their support through providing a plethora of raffle prizes and the Wood Fire Grill feast had everyone tickled pink! Hosts and organisers Maddi Wilson and Madeline Egan said the contribution by guests and the local community showed a great vote of confidence in their mission and without that support, charity events would not be possible.

ON THE GRILL IN NOOSA WINE LUNCH Join us for a three course feast with matching wines and learn the tips and tricks for playing with fire with a special “On the Grill� Q&A session with head chef Marcus Denby.

WOOD FIRE GRILL Quamby Place Noosa Heads Friday 23 February, 12 noon $85 per person including three courses, matching wines and grilling tips

Bookings essential: 5473 5904 www.woodfiregrill.com.au #woodfiregrillnoosa

IN Noosa Magazine

48

INPINK

49

Summer 2017/18

INTHE VINEYARDS

Tony Cox and a few professional pals made the trek to Northern Tasmania to experience the fourth occasion of Effervescence Tasmania, a celebration of all things bubbly from the Apple Isle.

BUBBLY ABUNDANCE

M

y travelling companions were Jayne, our Sunshine Coast Jansz Ambassador, and Bernie, Noosa’s favourite Irish Sommelier, whose ability to sniff out a fine wine is only surpassed by his passion for potatoes. Not being certain of what the weather gods had in store for us we were greeted by 26-degrees on arrival at Launceston Airport before being ushered away to prepare for a degustation prepared Jacques Reymond at Josef Chromy Winery.

The black-tie evening with wine guest-of-honour Tyson Stelzer showcased the spirit of cooperation amongst the producers with each table hosted by individual wine producers who presented their own wines to their guests while all tables were treated to the same fantastic menu. The highlight on our table was a 2004 Jansz Brut Rose paired with a stunning piece of confit Huon salmon.

The richness of the wine due to bottle age allowed it to flesh and the acidity was the perfect foil to the natural fats

NOW OPEN MONDAYS

IN Noosa Magazine

50

still within the flesh of the salmon. Brilliant.

Tyson told the story of how he conducted a recent tasting of Tasmanian sparkling to an eager crowd in New York and how well received it was. What is exciting is the fact that the Tasmanian producers are engaging someone whose banner they can work under to grow the category as a whole overseas, rather than have one or two producers do the heavy lifting. Overall, a splendid evening.

Next morning Tyson hosted a masterclass that highlighted regional differences, stylistic variations and also showed the ability of these wines to age, the secret being that persistent acid spine.

The Sunday morning, we had an early start with a car trip to Pipers River to experience the Dalrymple and Jansz vineyards.

Dalrymple produces table wines only but what fantastic wines they are with the three varietals being sauvignon blanc,

INTHE VINEYARDS chardonnay (which stopped Bernie and I in our tracks the previous evening at dinner at Stillwater in Launceston) and pinot noir, with a range of single site pinot’s displaying the differences from various locations across the island.

The Jansz vineyard, which is on the site of the original joint venture between Heemskerk and Louis Roederer, produces sparkling wines only and its non-vintage is chardonnay-dominant featuring a long acid line and a slight briny edge from its proximity to Bass Strait. A fantastic glass of 2013 Brut Rosé greeted us accompanied

by freshly-picked local strawberries while Louisa Rose, Head Winemaker, explained the history, the wines and the reasons why the site is so well-suited to premium sparkling wine production.

A fantastic lunch spread followed before we were taken back for our flights home, with fresh knowledge about the secrets behind Tasmania’s sparkling wines and great table wines.

Enjoy a taste of Tassie on your table over the summer season!

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Summer 2017/18

Tony Cox offers some summer INspiration to keep you cool during the hot summer.

WHISPERING ANGEL ROSÉ

IN THE PINK

2016 SACHA LICHINE SINGLE BLEND ROSÉ

INTHE DRINK

W

ith the same sex marriage plebiscite done and dusted and staying with the pink theme, we can turn to rosé and we can also to bubbles - but what about a sly little vodka and ruby grapefruit?

wine side Patrick Leon is in charge. Patrick had previously worked for Alexis, Sacha’s father, followed by a 20+ year stint with the Mouton-Rothschild group, before coming across to work for Sacha. To help alleviate the issue with such strong demand for Whispering Angel, Patrick and the team have given us a couple of other outstanding rosés to quaff through the summer months whilst we wait to satisfy our Whispering Angel addiction.

Chateau D’Esclans from Provence in southern France is leading the charge with its Whispering Angel Rosé, a drop that is in such demand worldwide that Melbourne-based importer Elizabeth Woods, from Woods Wines, exhausted her stock in three weeks.

The 2016 Sacha Lichine Single Blend Rosé is Grenache-based, made at Chateau D’Esclans, and is full of red fruits with a lingering finish. Light in alcohol, dry and nder screw cap this represents great summer drinking.

The winery has great pedigree. Purchased by Sacha Lichine in 2006, his family had previously owned Chateau Prieure-Lichine, a Fourth Growth in the Margaux appellation of Bordeaux. On the

The 2016 Domaine Sainte-Foy Rosé again features red fruits but with a fuller mouthfeel and dry finish. Made at Chateau

BUCKETPRAWNS

WINESPRINGYUM!

Summer at Sunnies

2 glasses of Rosé and a bucket of Mooloolaba prawns for $35.

Available throughout spring and summer.

lo c a l brew

oodles of local brews heaps of yummy wine and plenty more good stuff!

yum

40 DUKE STREET SUNSHINE BEACH

Tastings every Friday at 4pm

PH: 5455 3200 marblebarbistro.com

come in & say G’Day. shop 4/28 duke street, sunshine beach | ph 5455 3941

IN Noosa Magazine

52

D’Esclan, Domaine Sainte-Foy provides significant fruit which ends up in Whispering Angel.

2016 DOMAINE SAINTE-FOY ROSÉ

INTHE DRINK

Time to leave the delights of the French Riviera and look at some pink bubbles. Staying on the French theme with Champagne, Champagne and more Champagne.

2008 Pol Roger Rosé Brut is a different beast altogether. It is rich, generous and powerfully structured. Again, red fruit driven it is suggested you enjoy this with a wonderful piece of ocean trout and someone special. Not an everyday wine at around $150 per bottle but well-worth seeking out.

If you really don’t care for wine grab a highball glass, half fill it with ice, put a liberal splash of your favourite vodka in it, squeeze a ruby grapefruit and pour the juice in and finish with a little soda just because I like a little fizz in my drink.

NV Mumm Le Rosé is a great value entry into rosé Champagne. It is pinot noir-dominant giving generous red fruits on the palate with low dosage providing freshness at the back.

For around $75 a bottle it represents a great value rosé Champagne.

Best wishes to you and yours over the Festive Season. Hopefully some of these will find their way to you over that time. Take care and good drinking!

NV Ruinart Rosé is more delicate with 45% chardonnay providing greater freshness.

A higher portion of still pinot noir (almost 20%) results in roundness whilst that chardonnay component cleans it up at the back, leaving you craving more ….delicious ($130).

Good drinking !

Summer Menu Mishkaki African street dish w/bbq chicken skewers marinated in herbs, spices, lemon juice, garlic, ginger, coriander & green chilli. $17 GF Achari-Pakistani home-style dish w/pan-fried chicken pieces, chopped onions, tomatoes, ginger, garlic, chilli & spices in a tangy pickling sauce. $17 GF Char-grilled eye fillet w/patatas bravas, horseradish & garlic-served med-rare $19 GF Vodka infused lamb bruschetta w/blistered cherry tomatoes & basil. $16 Peking duck rolls w/cucumber, shallots & hoisin. $18 Pan-seared chorizo w/blistered cherry tomatoes & garlic. $14 GF Tataki sliced rare beef w/wasabi & a honey, lime, soy & sesame dipping sauce. $17 GF Albondigas-spicy Spanish pork & veal meatballs w/tomato, chilli & lemon sauce. $14 Steamed prawn and pork dumplings w/black chilli oil & sesame. $16 Yellowfin tuna tartare w/chives & baby capers. $18 GF Penang sambal prawns cooked in tamarind, chilli & garlic. $18 GF Hervey Bay half shell scallops topped w/crispy skin duck & chilli jam. $18 GF Tempura battered salt & pepper calamari w/house made aioli. $18 GF Bug tails pan-fried in white wine, garlic & mild chilli. $19 GF Warm kalamata olives in chilli and garlic. $8 GF Crumbed Spanish olives stuffed w/feta. $10 Grilled haloumi w/apple & mint dip. $9 GF Pan fried mushrooms w/garlic & chilli. $10 GF Steamed broccolini w/herbed gremolata. $10

tapas @

249 Gympie Tce, Noosaville, Qld 4566 | Lunch until Late, 7 days | Phone: 5447 1818 53

Summer 2017/18

FOOD FASHION FILM & FUN IF IT’S IN NOOSA...

IT’S

PROUD SUPPORTERS OF

B E PA R T O F THE IN CROWD. GROW YOUR BUSINESS FROM A S L I T T L E A S $ 9/DAY C A LL ED W I N A 0456 198 559

edwina@innoosamagazine.com.au

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NOOSA FOOD & WINE

N O O S A F O O D A N D W I N E . C O M . A U

NOOSA FOOD & WINE

S N E A K

P E E K

Celebrate great Australian food, wine and lifestyle in one of Australia’s leading food destinations, Noosa. We're excited to bring back some great events including the Tipis on Noosa Main Beach, the Long Lunch on Hastings Street, Hinterland Food Trails, events in Noosa's best restaurants and an exciting Festival Village!

FULL PROGRAM DECEMBER NOOSAFOODANDWINE.COM.AU

All details correct at time of print. Subject to change, see website.

NOOSA FOOD & WINE

T H E L O N G L U N C H O N H A S T I N G S S T R E E T

One of the Festival's most popular events taking place on Saturday 19 May is The Long Lunch on Hastings Street featuring Noosa Beach House, Season, Boardwalk Bistro, Aromas, Locale, Bistro C, CafĂŠ Le Monde and Rococo.

Welcome drink by Dal Zotto and matching wines included. $145 Saturday 19 May - Midday to 2.30pm

NOOSAFOODANDWINE.COM.AU

PARTICIPATING RESTAURANTS ACROSS THE FESTIVAL Arcuri

Aromas Noosa

Boardwalk Bistro Embassy XO

Bistro C

Café Le Monde Locale Noosa

El Capitano

Makepeace Island

Noosa Beach House Peter Kuruvita Noosa Boathouse Padre Coffee

Padstows

Providore on Hastings Sails

Season

Noosa Waterfront Pitchfork

Rickys

Sum Yung Guys

Thomas Corner Eatery Village Bicycle

Wasabi

Rococo Bistro The Long Apron

View Restaurant Wood Fire Grill

NOOSA FOOD & WINE

Together with Hinterland Experiences

V I S I T I N G C H E F S Keep an eye out for some of Australia's best during the festival.

Adam D'Sylva

@adamdsylvachef

Alessandro Pavoni @alexpavoni

Christine Manfield

@christinemanfieldchef

Colin Fassnidge @cfassnidge

Kirsten Tibballs @kirstentibballs

Miguel Maestre

@thecrazybull

NOOSAFOODANDWINE.COM.AU

Paul Carmichael

@momofukuseiobo

T I P I E V E N T S F R I DAY NOOSA FOOD & WINE FESTIVAL OPENING PARTY Wines by Xanadu Margaret River, signature canapés from Noosa restaurants.

Friday 18 May 5pm-7pm $89 (stand up event) S AT U R DAY RISE & NOURISH Presented by Beyond Experiences.

Yoga and Breakfast on the beach.

Saturday 19 May 6.30am-9am $80

NOOSA FOOD & WINE

UNDER THE MOON IN MAY As the sun sets and the shadows lengthen join Bistro C, Boardwalk Bistro and Rococo on the beach for a sublime night to remember. 5pm-9pm. $195 (stand up event) S U N DAY RICKYS CHAMPAGNE BRUNCH A once in a lifetime experience to start your Sunday with a Rickys Laurent-Perrier Champagne brunch on Noosa Main Beach 9.30am-11am $75 (stand up breakfast) NOOSA AMOUR ON THE BEACH Experience four of Noosa's finest restaurants in one lunch set on beautiful Main Beach. Join the head chef of Aromas Noosa, Rickys, Locale and Wood Fire Grill for a truly magical event.

Midday-2.30pm $165 (sit down lunch) CLOSING PARTY Tipi Aperitivo presented by Noosa Boathouse and Dal Zotto Wines.

5pm-9pm (Cash Bar 7pm-9pm) $149 includes food and 2hrs beverages (stand up event)

NOOSAFOODANDWINE.COM.AU

FESTIVAL VILL AGE Saturday 19 May and Sunday 20 May

WINE

CHEF'S

MASTER

SKILLS

CLASSES

TABLE

W I N E R I E S NOOSA FOOD & WINE

F R O M A C R O S S A U S T R A L I A Including complimentary glass of wine by Xanadu Margaret River

FESTIVAL LIVE MUSIC

VILLAGE

FROM EARLY

VIP LOUNGE

AFTERNOON

The hottest place to be during the

THROUGH TO DUSK

Festival will be at the Festival Village VIP Lounge, with limited tickets available to this exclusive access venue.

NOOSAFOODANDWINE.COM.AU

FESTIVAL VILL AGE Lions Park Noosa

TASTE OF NOOSA

CRAFT BEER & CIDER CORNER

Discover some of Noosa’s best restaurants and their famous tastes in the Festival Village

NOOSA FOOD & WINE

across the weekend.

PRODUCERS PAVILION Tastings with an opportunity to buy direct from the producer

CHEESE

CELEBRITY

MASTER

CHEF COOKING

CLASSES

DEMONSTRATIONS

NOOSAFOODANDWINE.COM.AU

A C C O M M O D A T I O N P A R T N E R S

INTHE GROOVE

SUMMER VIBES

NUGGET’S CHOICES

THE BEACH BOYS – KOKOMO Let me just clear one thing up right out of the gate, sadly there is no place called Kokomo (a fact I learnt after a very heated conversation with a woman from Flight Centre). But what a wondrous summer destination it sounds like. It doesn’t matter where you are, you slip on this track and you are instantly sipping a fruity umbrella drink out of a coconut and your feet are sandy. The appearance of Jon Stamos on the bongos in the film clip is just a wonderful bonus.

JACK JOHNSON – THE HORIZON HAS BEEN DEFEATED Cast your mind back to 2003, everywhere you went, the mellifluous tones of surfer/ filmmaker/musician Jack Johnson filled the air. His special brand of laid back summer fairytale can be accused of being all a bit 'samey' but this track is a genuine standout.

The opening riff immediately makes you feel like you are in a Bruce Brown surfing movie of the 60s and any song that uses the made up word 'Thingamajigsaw' is fine by me.

It’s time to hit the beach. You grab the sunscreen and towel, Nugget & Al have you covered with their best summer tracks to really heat up a day at the beach.

CHICAGO – SATURDAY IN THE PARK

For those less keen to venture to the beach during our warmer months, one of our many parks is a wonderful alternative and what more inspiration does one need than the smooth-as-molasses vocals of Peter Cetera.

This beautiful song instantly makes sitting on the grass in the heat, eating oddly warm potato salad sound genuinely appealing, a bonafide summer miracle.

AL’S CHOICES DRAGON – APRIL SUN IN CUBA Yes, I know April is not the month you generally dig out the cozzie for a dip in the ocean blue (unless you are from Victoria) but Marc Hunter was adamant Fidel Castro’s paradise was the place to be. And while it may not be Flight Centre’s “holiday of the month”, one spin of this Dragon gem and I challenge you not to be transported instantly to somewhere in summertime.

SEALS AND CROFTS – SUMMER BREEZE Folk duo of the 70s, Seals and Crofts, had the summer vibe down pat though lyrics like “blowing through the jasmine in my mind”,

make me wonder if they may have had some “medicinal assistance” during those songwriting sessions. Trippy hippies they may have been but it’s not easy encapsulating the essence of summer in verse. Still, who says lyrics need to make sense when you are sitting on your towel on a sandy beach, sipping a pina colada or one of those fancy new craft beers.

OLIVIA NEWTON JOHN AND JOHN TRAVOLTA – SUMMER NIGHTS Okay, it may be a bit schmaltzy and radio has played it ad nauseum over the years but what is summer without a bit of teen romance? And who better to capture that magic than lovely Livvy and Qantas ambassador, John Travolta. Gee, imagine how romantic Grease would have been if Danny Zuko could have taken Sandy on a mystery flight! Regardless, it’s one of those great sing along songs and a karaoke favourite. Not sure if that’s a good thing but if all else fails, blame the abundant aroma of ambre solaire.

Enjoy your summer!

Cocktail Bar & Night Club

NOOSA’S BEST KEPT SECRET Discreetly tucked away on Hastings Street.

Perfect place for an after-dinner aperitif or to dance the night away - funkiest music this side of Ibiza.

Open 9pm - 2am Wednesday - Sunday

18 Hastings Street, Bay Village, Noosa Heads 4567 QLD Bookings – 0414 637 534 or info@lagartolounge.com.au | www.lagartolounge.com.au

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IN TUNE

SWEET SISTER ACT From fighting for more women in music to recording their first EP and performing at major music festivals, Noosa’s own The Dennis Sisters have been busy. Jolene Ogle sat down with the sisters to find out more.

W

ith coloured hair and bright smiles, it’s clear the Dennis Sisters are one of Noosa’s brightest rising stars. Briannah and Tiana began their musical journey by accident when Tiana was coaxed into singing at a family barbecue.

In just a few short years, Tiana and Briannah have gone from backyard performances to performing their unique folk music at major festivals and are regulars at festivals such as the Gympie Muster and Tamworth Country Music Festival. They made it to the bright lights of reality TV show The X Factor where their live performances brought judge Guy Sebastian to tears with their harmonies.

The sisters are due to graduate high school and with their scholastic freedom will come a greater determination to follow their dreams and live a life of music.

They took to the stage at the Caloundra Music Festival for the first time in 2017 and were called up for the Hervey Bay Ocean Festival but the highlight of their year has been attending the Big Sound international music conference in Brisbane where they rubbed shoulders with talent scouts, producers and performers from around the world.

“It was very educational. We were thrown into the middle of the industry and we love how progressive it is,” Tiana says. “A topic that was discussed a lot was women in music. Music has been such a male dominated industry and to see this imbalance being discussed at a major conference was awesome.

For Briannah and Tiana, supporting other girls as they enter the music industry is important. They both play guitar with Briannah on bass guitar, instruments

traditionally seen as masculine.

"There is no reason why women shouldn’t be in leadership roles or missing opportunities," Tiana says.

“We’ve been looking for a lead guitarist and a drummer to fill in for a gig and not one applicant has been female. I don’t think a lack of women playing these instruments is due to a lack of opportunity; I think it’s because a lot of girls just don’t think they can play these ‘masculine’ instruments.

I think women are expected to sing or play just four cords. It’s great to see the industry getting behind this issue.”

As well as pushing for more women in music, the Dennis Sisters have also been busy recording their first EP. Due for release in early December 2017, it will be available online through their website www.thedennissisters.com as well as online download services.

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* While stocks last! Ends Australia Day 2018.

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Summer 2017/18

IN FASHION

Set Sail

SAIL INTO A SERIOUSLY LUXE SUMMER WITH HANDCRAFTED FINERY AND EXOTIC HEADWEAR

Jewels by Ajie The Label Turban by Butterscotch Castle

CREATIVE DIRECTOR Carlie Wacker @worldofwacker HAIR Lexi @surrenderdorothyhairsalon MAKEUP Ange Purchase @photo_finish_makeup MODELS Tiana Macarlino @titi.macarlino; Tanya Young @tanyayoungthelashangel; Troy Rowlands @rolythemusician PHOTOGRAPHY Paul Smith @paulsmithimages LOCATION M.V. The Catalina @catalinanoosa

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Summer 2017/18

IN FASHION

GET SWEPT UP IN SWEET SUMMER FLORALS AND FLARES

SEA FLORAL Top and pants by Mikimi Resort Headpiece by The Ultimate Florist Noosa Cushions by My Little Joy

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IN FASHION

Chuckles and Boo

Bespoke Bohemian Creations

BEAUTIFUL EMBROIDERY FLOWS INTO OUR SUMMER STYLE

BOOTS AND BOATS Dress by Butterscotch Castle Boots by Agave Blue Flowers by The Ultimate Florist Noosa Jewellery by Ajie The Label

Shop 3, Da’Vos Building Thomas St, Noosaville www.chucklesandboo.com

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Summer 2017/18

IN FASHION

MAKE A SUMMER STATEMENT WITH MILLINERY, SILK SCARVES AND A KILLER ONE PIECE SWIMSUIT

SUMMER STATEMENT Swimsuit by Sun Soaked Headpiece by Melanie J Designs Scarf by Monelli and Co

IN Noosa Magazine

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IN FASHION

WAVES OF COLOUR Tiana: Shirt and bag by Cielo Collective | Shorts by Boom Shankar Tanya: Shirt By Ella and Sunday | Pants by Watermelon Red | Necklace by Lindy Lou | Earrings by bbppdesigns

SEEK OUT THOSE SPANISH SUMMER VIBES - BOLD COLOURS AND PRINTS THAT POP!

natural fibres everyday style SHOWROOM NOW OPEN 41 Gateway Drive, Noosaville Mon – Fri: 9.30 – 4.30 0448 152 004 www.ellaandsunday.com.au Wholesale Enquiries Welcome

IN Noosa Magazine

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IN FASHION

We stock local, Australian and exclusive Dutch labels

Mavi Jeans | Noa Noa Moss & Spy | LTB Jeans Nikel & Sole | Sandwich One Season | Sacha Drake Rails LA | One Season Kompanero | ZK shoe Jac & Mooki

TASSELS TAKE US ON A SUMMER RIDE. TEAM YOUR TASSELS WITH A CLASSIC SHIRT DRESS FOR A FIRSTCLASS COASTAL LUXE LOOK.

REEF TO RESORT Dress and shoes from Watermelon Red Earrrings by Ajie The Label

110 Poinciana Ave, Tewantin Phone 07 5470 2641

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Summer 2017/18

Mensroom by

cottonworx *** Locally owned and designed, 100% cotton and linen mens clothing + huge range of great accessories ***

Shop 2 & 3 Sandcastles | 1 Hastings Street | Noosa Heads QLD 4567 | P 0497 873 167 | www.cottonworx.com.au

IN FASHION

LEAP WITH JOY INTO SUMMER DAYS WITH BRIGHT AND BEAUTIFUL COLOUR

THE JOY OF COLOUR T-Shirt by Boom Shankar Bikini by Abby Rose bikinis Headpiece by Melanie J Designs

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Summer 2017/18

INFASHION

SEA, RIVER OR POOL SIDE BOHEMIAN FLORALS FLOAT ONTO OUR FASHION RADAR AND INTO OUR HEARTS

CAST OFF SUMMER Troy: Shirt by Boom Shankar | Jewellery by Mensroom by Cottonworx Tanya: Dress and kimono by Chuckles and Boo | Headband by Boom Shankar | Earrings by bbppdesigns Tiana: Dress by Boom Shankar | Earrings by bbppdesigns

Flawless airbrush makeup – Mobile to the Sunshine Coast

PHOTO FINISH MAKEUP creates fun fashion, special occasion and personalised bridal looks as individual as you. We believe makeup should not only enhance your natural beauty, but also give you confidence for your occasion. Whether the look be natural, modern, moody, vintage or edgy, rest assured it will be lightweight, beautiful and flawless.

Contact Ange: 0450 597 139 www.photofinishmakeup.com.au

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IN FASHION

SAIL AWAY WITH REEF AND CORAL INSPIRED COLOURS FOR SUMMER CRUISING

CORAL CALLING Troy: Shirt, shorts and jewellery by Mensroom by Cottonworx Tanya: Dress by Ella and Sunday | Earrings by bbppdesigns Tiana: Shorts and top by Boom Shankar | Earrings by bbppdesigns

6A/12 Grebe Street, Peregian Beach 07 5448 2468 | www.harasandco.com

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Summer 2017/18

IN FASHION

Set Sail

06.

08.

04.

10.

02.

07.

01.

05.

09.

03.

1. Lori crop and Carrie high hip bottom in mustard - Abby Rose Bikinis @abbyrosebikinis 2. Pegasus Urban Turban - Melanie J Designs @melaniejdesigns 3. Spring Blossom Scarf - Monelli & Co @monelliandco 4. Eva one piece - Abby Rose Bikinis @abbyrosebikinis 5. Tribal Necklace - Three Feathers Collections @three.feathers.collections 6. Aspire Plunged Cut Out Swimsuit - Jets @jetsswimwear, 5449 2030 7. Cactus Necklace - Lindy Lou Jewellery @lindyloujewellery 8. Urban Turban - Melanie J Designs @melaniejdesigns 9. Irish Green French Knicker and Sleep Mask - Angie J Collection @angiejcollection, 0497 167 741 10. Eden & Tilly Shampoo and Conditioner - Surrender Dorothy @ surrenderdorothyhairsalon

@angiejcollection /Angie J Collection www.angiejcollection.com.au

Shop 2/20 Lanyana Way, Noosa Junction Phone 07 5447 2404

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IN FASHION 16.

11.

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11. Sasha Drake Cepeda dress; and 12. ZK Footwear denim slides - Domini Design @dominidesign, 5470 2641 13. Water bottle; and 14. Centre Compression Top - D Plus K @dplusk.thelabel 15. Pro running shorts - Godiiva @godiivalady 16. Skin Care - His & Him @his.and.him 17. Men's Shorts; and 18. Men's Shirt - Boom Shankar @ boomshankarclothing, 5474 2304 19. Sinn U1 SE - Define Watches @definewatches, 5447 4643 20. Panama Hat - Mensroom by Cottonworx www.cottonworx.com.au, 0497 873 167 21. Scotch & Soda Starchaser skirt; 22. Funky Trunks; 23. Seafolly Palm Beach Long Sleeve Surf Tank; and 24. Rip Curl Teen Eve Fedora - Noosa Juniors @noosajuniors, 5474 5577

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Summer 2017/18

INTHE LIPS

LIP LADY TO THE STARS Janine Hall takes being a local entrepreneur straight to the lips of Hollywood A-listers, as Carlie Wacker discovers.

A

s Betty Everett sang, "if you want to know if he loves you so, it’s in his kiss". For the first time in Noosa, lip lady to the stars Janine Hall is deciphering just what your futures hold through the art of reading our perky pouts.

Janine and her business, The Organic Lip Balm Company, has already wowed Oscar and Emmy nominees when her lip balm was chosen to feature in the goodie bags in 2016 and 2017. Now, it’s Noosa’s turn to embrace this local legend and her seriously hydrating organic lip balm.

Handcrafted on the Sunshine Coast, this pocket rocket delivers what is promised.

I cannot lie, I wanted to try Janine's products because of the celebrity link but also because I suffer from dry cracked lips all year round and have tried every product on the market.

LUXURY RESORT WEAR

An eclectic array of fluid silhouettes, intriguing prints with an effortless Bohemian vibe

NEW STORE NOW OPEN

Opening Hours: Mon – Sun 9.30am - 5pm 4/5 Hastings St, Noosa Heads www.czarinakaftans.com.au @czarinanoosa

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I’ve even resorted to lip filler to solve my issue. So when Janine suggested her lip balm would work in under 24 hours I was sceptical. Turns out she cannot lie either, this stuff works. It can also be used to treat cold sores, burns and itchy skin. Plus, it’s completely natural and tastes great.

Her lip products are just the start of her expertise in lip health and beauty. Janine has recently released her first book, One Million Kisses, Australia’s first book about lips and what they reveal about our personalities and health. Did you know your bottom lip is linked to your intestines and your top lip can reveal the health of your stomach and spleen? Sore lips can give us clues to allergies and this little book about lips can even reveal your deepest darkest secrets.

INTHE LIPS We recently celebrated a hen’s party and invited Janine to join us for a lip print reading! Yes, she is also a “Lip Reader”.

Every set of lips is unique and can reveal lots about your personality and life. It was such a fun experience. We applied a bright red lipstick then, as a group, we went through the various features of our lip print that explained personality traits. We also then had an individual private full lip reading with Janine (bit like palm reading) which went into greater personal detail.

I highly recommend booking Janine for your next party or event and most certainly buying a copy of her book and some of her world famous lip balm. My favourite product pack is the 24-7 Plump and Smooth kit which has a combination of products that can be used as lip exfoliator, hydrator, colour, blush and eye shadow. It’s all you need in your handbag to refresh your makeup during the day and makes the perfect gift.

WIN!

IN Noosa Magazine has two copies of Janine’s book One Million Kisses and a 24-7 Plump and Smooth kit valued at $75 each to give away to two lucky IN Noosa Magazine readers! To win, share your best pout on the IN Noosa Magazine or Organic Lip Balm Instagram or facebook page and tag #innoosamag and #organiclipbalm

Summer B E S PE CTA CU L A R T H I S

C H E C K OUT OUR GREAT RANGE - I N ST ORE T ODAY! NOOSAVILLE

PEREGIAN BEACH

14/18 Thomas St Noosaville, QLD 4566 (07) 5473 0008

4/220 David Low Way Peregian Beach, QLD 4573 (07) 5471 2399

www.optionseyecare.com.au

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Summer 2017/18

IN PAIN

I

t’s one of those things that can happen without you realising: you’re starting to burn while you are having too much fun in the sun. Swimming, out on a boat, playing on the beach, falling asleep in the sun or at an outdoor event where you have not applied enough sun cream, taken extra clothing or a hat.

The damage is done and it’s too late, so let’s talk about the worst and the best things you can you do to take the heat and sting out of your sore sunburnt skin.

TOO MUCH FUN IN THE SUN No matter how much we hear about being sun safe and the precautions we must take for protecting and preventing sun damage to our skin, people still get sunburnt. Katrina Thorpe offers some solutions to ease your pain.

When we burn, the skin cells get damaged and lose their water content which damages the acid mantle that bonds these cells together. It depends on how deep the burn is as to how long it takes to calm and repair the skin and the sooner you cool the skin, the better the recovery.

BEST THINGS TO DO FOR SUNBURNT SKIN 1

Head for the shade and stay out of the sun. Might seem like the obvious but how many times do you see a sunburnt body still bearing all to the sun.

2

Cooling down the skin helps to calm the burning sensation and one of the easiest,

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INPAIN quickest ways to cool skin is jumping into cool water. Jumping in a pool, shower or bath is the best solution for immediate relief but don’t stay in the water for long periods as it can also leach the moisture from your skin. Sounds strange but salt or chlorine pool water will actually dehydrate your skin.

3

Some dermatologists suggest soaking a cloth in a bowl of cool milk and applying it to the sunburnt skin. The cold milk will feel soothing and the lactic acid in the milk helps to remove the dead, burned skin for faster healing.

4

Skin hydration, as soon as possible with aloe vera is one of the easiest products to buy, use and apply to sunburnt skin.

Apply aloe vera after being in the cool water, while skin is still damp as products are absorbed easier in the presence of water. Pop your aloe vera in the fridge as a quick way of cooling as you apply to the skin. Check the ingredients on the aloe vera product before you buy it, look for pure aloe vera as the best option to ensure that it does not contain a chemical concoction. You may have an Aloe vera plant in your garden to use by breaking the cactus type plant and using the watery flesh directly on the skin.

Aloe vera is easily absorbed and contains

powerful antioxidants. Keep applying the aloe vera daily as required for a few weeks, which is the estimated amount of time it takes to heal sunburnt skin.

5

Keeping up your fluid intake is important when you suffer from sunburnt skin. As the skin tries to heal it will draw fluid from the body towards the skin, therefore you need to drink more water or opt for aloe vera juice as a double up on the benefits this amazing plant offers.

6

Some day spas offer specialised treatments for sunburnt skin and generally they are based around products containing milk and aloe vera to drench your body and cool your skin. It’s an easy option if you can’t reach your own back and don’t have anyone to help apply product.

7

Dermatologists recommend taking anti-inflammatory medication to help reduce the inflamed skin and if anyone with sunburn has a temperature, shivers, feels unwell or starts to blister, you should seek medical advice. While you may just pass it off as ‘sunburn’ it can become infected. Your skin is the largest organ of your body and often forgotten about for the great work it does in protecting us from the environment.

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THE WORST THING TO DO FOR SUNBURNT SKIN 1

Dermatologists warn against using products that contain oil or petroleum products on the skin, as this will retain the heat and therefore make the sunburn worse.

2

Be cautious about applying sunburn relief creams that contain lidocaine and benxocaine. While they might help with the sting of the burn, the sedative effect can wear off fast, then you'll feel the pain even more.

3

Staying or going back out in the sun before your skin has healed is not recommended. Further burning of the skin from not wearing an organic or natural sun block or not covering your skin can lead to aged or cancerous skin.

THE GOOD NEWS IS THAT WITH THE RIGHT PREPARATION (SLIP, SLOP, SLAP) YOU CAN ENJOY THE SUN WITHOUT THE STING!

Summer 2017/18

INGOOD HEALTH

YOUR WORKOUT:

QUICK FIT

»P erform each exercise for 20 seconds, with 10 seconds rest. »G ive each exercise 100% energy, focusing on full range of movement, power and form. » Repeat this sequence 4 – 5 times.

If you’re strapped for time, lack motivation or want fast results, Erin Yarwood has half a dozen heart starters to get you going.

Including a warm up and cool down, your workout will be done and dusted within 20 minutes - and who can’t spare 20 minutes!?

T

here is increasing research on the benefits of high intensity interval or intermittent training (HIIT), which involves alternating short periods of intense exercise with less intense recovery periods.

Try the following six exercises in a few short burst, high energy rounds, and you will be buzzing for days!

They aim to give you a great all-over body workout, raise your heart rate and make you feel as if you’ve completed an hour workout in the fraction of the time.

OBLIQUE MOUNTAIN CLIMBERS SQUAT/KNEE UP WITH A TWIST This is a great exercise for increasing

power through the legs and is also a great tummy workout. Start as a deep squat and as you are jumping up, bring one knee up and twist your opposite elbow to that knee. Then land back in a squat and repeat on the other side. It’s a great balance challenge too. As many as you can in 20 seconds. Rest for 10 seconds.

Start in a plank position on your hands.

Try to bring your weight over your hands and run your knees into your opposite elbow, getting a slight twist through your torso. Keep your core locked and always land softly on your feet and ankles. Try and keep your neck and shoulders relaxed.

Massage | Pregnancy massage Chiropractic | Acupuncture

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6 Mary Street Noosaville | Ph: 07 5473 0724 www.kansha.com.au

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INGOOD HEALTH

BOUNDING JUMPS Starting in a deep squat, jump as far forward as you can and land into a squat. Try to land softly and use your arms for momentum as you jump. The deeper you start and land in your squat (judging by how your knees feel) the better.

SPRINT Swing your

KNEE PUSHUPS Do these on your hands and knees to really focus on depth with the pushups. Place your hands a little wider than your chest.

Keeping your core locked, take your chest as close to the floor as you can before pressing yourself back up. Aim to do as many as you can. Breathe in as you go down, out as you press back up. Keep your neck relaxed.

SINGLE HAND PLANK Start in a plank position on your toes,

bringing your weight over your hands. You want to be balancing right up on the tips of your toes. Have your feet wide and your hands close together. Lift one hand off the ground and bring that elbow back, squeezing through your shoulder blades. Replace that hand and then repeat on the other side. The challenge with this one is to try and keep the rest of your body as still as you can.

arms, bring your knees up as high as you can and run as fast as you can on the spot. Keep your chest up, look straight ahead and keep your core active.

Try and keep the same speed (flat out!) for the whole 20 seconds. * Always seek professional advice when undertaking exercise.

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

NEW C L IE N T S P E C IA L

s in A ny 3 cl as se 2 w ee ks fo r

$60

BOOK NOW! www.noosaflow.com

|

203 Gympie Terrace, Noosaville

85

|

info@noosaflow.com

|

Phone: 5442 4570

Summer 2017/18

INTOUCH

TRAVEL COMPANIONS Summer is here and it’s time to hit the road for fun and adventure, but many of us don’t want to leave our furry friends behind. Here are some top tips when travelling with your pooch.

S

ummer is the perfect time to take to the road for some new adventures, but for those of us with pets, the holiday planning can be marred by a feeling of anxiety when it comes time to decide who looks after your furry friends.

Boarding kennels like Eumundi Pet Resort are a great option for those who want to holiday knowing their pooch or pussy cat is being pampered. They offer extra-large pens to cater for big dogs and poochy pals who like to holiday together; piped music plays throughout the day to help calm the pets; play time and cuddles are free and you can even board your feathered friend for free when boarding another animal. For older dogs or those more nervous, boarding kennels, such as Eumundi Pet Resort, have a vet on call 24-hours a day and staff can administer any medication that is needed.

Home sitters are also wonderful if when you want to leave pooch or moggy in the comfort of their own home. But what

about travellers who want to bring their pets with them?

Previously, the only well-known pet-friendly hotel accommodation between the Gold Coast and Noosa was the Palazzo Versace, which offers a luxurious, five-star stay for you and your VIP (Very Important Pet). But if your budget doesn’t quite stretch to the $500-a-night Palazzo Pooch Package, there are many more options for those who want to hit the road with their four-legged companions.

The rise in popularity of share sites such as AirBnb means there is now more choice when it comes to booking accommodation. A range of homes throughout Noosa and Peregian Beach already offer homes for rent with plenty of

space for pets. Most listings specify dogs are welcome but request they stay outside, which surely isn’t a bad thing with weather as glorious as this.

Mel and Nadja from Team BnB manage a number of pet-friendly accommodation options in the area.

“Our clients often have pets themselves and understand the difficulties of finding pet-friendly accommodation," Nadja said.

“They appreciate that dogs are valued family members so allow space for them to be part of their guests' holiday.”

What makes bringing your pooch even better, is that Noosa is very welcoming of furry friends. There are a number of dog-friendly beaches and parks, plus cafes that welcome dogs to dine with

US CHECKON T U O OK FACEBO m /

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WHERE YOUR PETS WANT TO BE! IN Noosa Magazine

212 Seib road, Eumundi QLD, 4562 P 07 5442 8275

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86

www.eumundipetresort.com.au

INTOUCH

Noosa offers a range of dog-friendly spaces. Just remember to clean up after your dog and make sure they are under control at all times.

their owners in special areas. Some of the best dog-friendly cafes and restaurants within the region include Padstows in Noosa Junction; Costa Noosa in Sunshine Beach; Rococos on Hastings Street; and Little Cove Coffee on Weyba Road.

PEREGIAN BEACH

For more information visit:

On-leash area from beach access 59 down to access number 67 of Peregian Beach

Eumundi Pet Resort - 5442 8275 www.eumundipetresort.com.au

MARCUS BEACH

Team BnB - 5447 3097 www.teambnb.com.au

From beach access 38 down to access number 47 at Tristania Drv

SUNSHINE BEACH Whether you’re travelling by plane, train or automobile, there are some things you can do to make sure your pet’s travel is as comfortable as possible.

CONSIDER A TRAVEL CRATE Unless you have a gigantic Great Dane or Wolfhound, it’s easy to buy or even borrow a travel crate. Putting your pet into a travel crate will stop them from distracting you while you drive and if there is an accident, they won’t become a projectile.

EXERCISE BEFORE TRAVEL Taking your dog for a big run or playing vigorously with their favourite toy will make sure they burn off any excess energy before they get into

their travel crate. This will help them rest while travelling and is likely to reduce anxiety or stress.

PREPARE THEIR TRAVEL CRATE If you use a travel crate, make sure there is nothing in there that will harm your pet. Collars and leads present a strangulation hazard while small toys present a choking hazard, so make sure all potentially dangerous items are removed.

DON’T OVERFEED YOUR POOCH Dogs are prone to travel sickness so don’t feed them a big meal before travel. It is also recommended not to feed your pets while you’re on the move, but wait until you have stopped for a break and can feed them a small snack that is high in protein.

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Beach access 27 north to the headland

NOOSA HEADS Beach area on the river side of Claude Batten Drive; Alex Dan Park, Cooyar St

NOOSAVILLE The foreshore area of Weyba Creek off Eenie Creek Rd

TEWANTIN Alec Loveday Park, Hooper Cres; Heritage Park, cnr Parkview Crt and Avron Crt

POMONA Cooroora Creek Park, Mill St For more information visit: www.noosa.qld.gov.au/dogownership or www.visitnoosa. com.au/pet-friendly

Summer 2017/18

D R I N K

INSTYLE

It's Summer – Celebrate long hot days by the pool entertaining friends in a setting that is the epitome of a backyard paradise.

STYLING & PHOTOGRAPHY MISTER MISTRESS MODEL: MONIQUE TURNER 89

Summer 2017/18

INSTYLE

Poolside P U NC H

FASHION | LIVING | GIFT KIDS | CRAFT

NOOSA JUNCTION Shop 6/4-6 Sunshine Beach Road, Noosa Heads QLD 4567 TRADING HOURS: Monday – Friday 9am – 4.30pm Saturday 9.00am – 4.00pm Sunday 10.00am – 2.00pm

STYLING & PHOTOGRAPHY MISTER MISTRESS

www.stitchpieceloop.com.au

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INSTYLE

BOLD. FRESH. VIBRANT.

An entertainer's guide to a lazy Sunday by the pool enjoying deliciously fruity punch and catching up on the finer things in life.

OODLES OF GORGEOUS DESIGNS FOR YOUR HOME + LIFESTYLE

watermelon red homewares | furniture | goods of desire

Aluminium picnic table (in white or black), White Metal Chairs, Rattan Weave basket, Hour Glass Wine Glass, Country Style Taylor Jar – The Alfresco Room, 5449 0290 Luigi Bormioli ‘Prezioso’ rocks glass – Watermelon Red, 5448 1452 Assorted Ceramics – Married To The Sea Gold Cutlery – Bedouin Traders, 5373 8866

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Shop 5 | 224 David Low Way Peregian Beach Q 4573 P 07 5448 1452

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www.watermelonred.com.au

Summer 2017/18

Florence Batik Cushion – Watermelon Red, 5448 1452 | Feel Good Inc Sensitive 50+ Sunscreen – The Alfresco Room, 5449 0290 | Oteki Knotty Arrow Turkish Towel – Magnolia Lane

INSTYLE

BESPOKE DESIGNER FURNITURE AT WHOLESALE PRICES ELEMENT LOUNGE CHAIR CONTEMPORARY COLLECTION NATURAL, CHARCOAL, GREY & VINTAGE LEATHER FROM $799ea

10

%

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ON ANY

BYRON OLD WOOD DINING TABLE HERRINGBONE DETAIL FROM $1,250

FIRST ORDER

WISHBONE CHAIRS AVAILABLE IN WHITE, BLACK, LIGHT OAK & CHESTNUT FROM $175ea

ELEMENT LOUNGE CHAIR VELVET & LEATHER COLLECTION FOREST GREEN, TURTLE & VINTAGE LEATHER FROM $899ea

Shop with Confidence 7 day return policy on all items 1/33 Production Ave, Warana, 4575 T. 07 5325 1507 | M. 0431 622 853 www.abideinteriors.com.au

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SUMMER ESSENTIALS Fruit punch, nasty-free sunscreen, stylish turkish towel & a straw hat.

STYLING & PHOTOGRAPHY MISTER MISTRESS

INSTYLE

Slow it D OW N

Lazy Sundays spent hanging around enjoying the finest things in life – your time.

Natural Rattan Chair, Round Cushion, Bedouin Traders, 5373 8866 | Asha Rug, Magnolia Lane Similar Hanging Chair, Byron Bay Hanging Chairs | Rattan Pouffe – The Alfresco Room, 5449 0290 93

Summer 2017/18

INSTYLE

Jump into summer with vintage inspired swimwear, bold shades and unique ceramics made with love

Local L OV E !

Aluminium picnic table (in white or black), White Metal Chairs, Rattan Weave basket, Hour Glass Wine Glass, Country Style Taylor Jar – The Alfresco Room, 5449 0290 Luigi Bormioli ‘Prezioso’ rocks glass – Watermelon Red, 5448 1452 Assorted Ceramics – Married To The Sea Gold Cutlery – Bedouin Traders, 5373 8866 Model wears Zulu & Zephyr

IN Noosa Magazine

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STYLING & PHOTOGRAPHY MISTER MISTRESS

“Paul and I would like to thank Dan, Imika and Will for the outstanding effort in the sale of our property achieving higher than expected sale price. We were very impressed with your attention to detail. The photography and advertising format were exceptional. We would not hesitate in recommending your agency to others.”

- P & V Hayes, August 2017

Congo Chair, Magnolia Lane; Sunday Supply Co Umbrellas, Bedouin Traders, 5373 8866

INSTYLE

AGENT IMIKA NEYLAN 0405 976 181

IMIKA@DOWLINGNEYLAN.COM.AU

DOWLING NEYLAN R E A L

E S TAT E

DOWLINGNEYLAN.COM.AU

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Summer 2017/18

INSTYLE

“Support local makers who are creating unique timeless pieces that are beautifully handcrafted”

Luigi Bormioli ‘Prezioso’ rocks glass - Watermelon Red, 5448 1452 Ceramics - Married To The Sea / Hourglass Wine Glass - The Alfresco Room, 5449 0290

Shop 4, 224 David Low Way, Peregian Beach QLD 4573 | Phone: (07) 5448 3830 | Email: info@finders-keepers.com.au Open Daily: 9.30am – 4.30pm | www.finders-keepers.com.au

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INSTYLE

Rickaby Chair, Turkish Towel and Stool – Magnolia Lane Hourglass Wine Glass - The Alfresco Room, 5449 0290

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Summer 2017/18

Get the Look

INSTYLE

Helen Barnett of Mister Mistress shares how you can create luxe outdoor living at your place.

Whether you have a small patio or expansive alfresco area, everyone can indulge in a touch of luxury to create an outdoor space that is sure to impress.

GO GREEN From succulents to palms, lush greens can make any space feel like a private oasis.

Choose hardy, low-maintenance plants so they will survive if you forget to water them because you’re too busy enjoying your new entertaining space. A range of sizes and different foliage types will add texture and interest to your garden space or table.

PICK THE RIGHT OUTDOOR SETTING

Whether it’s a picnic table for ten or a three-piece café setting, choosing your key furniture pieces can make a big difference to your space. Pay attention to scale and style of furniture. Place an undersized setting in a large space and you’ll create a cavernous space that is uninviting. The same goes for ensuring your table setting is similar to the overall style of your home – a modern, sleek home would not suit a country style teak setting and vice versa.

WILLS & ESTATES

FAMILY

CONVEYANCING

COMMERCIAL

MARK OST WALD | LL.B, Accredited Specialist (Succession Law) - Qld CR AIG GRIFFIN | B.Com, LL.B, Accredited Specialist (Family Law) MEHER A SAUNDERS | LL.B (Hons), Accredited Specialist (Succession Law) - Qld

Phone: (07) 5447 3122 IN Noosa Magazine

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Email: admin@cartlaw.com.au 98

|

www.cartwrightslawyers.com.au

INSTYLE

HANG AROUND

BE BOLD

Nothing beats relaxing in the comfort of your own home and we love the instant “relax� look created by a rattan-hanging chair that can be placed indoor or out!

A rug is just the thing to finish an outdoor dining or lounge space and give it that homely inviting feel.

Indulge and unwind with bold statement pieces that are made for the sun. We love vintage inspired swimwear, qualtiy shades, fun floats and monochrome outdoor furniture softened by the earthiness of rattan. We love this floating swan from www.floatingpineapple.com

SERVE UP STYLE The age-old craft of pottery is having a massive resurgence as people yearn to reconnect with the environment and those around them. Unique ceramics found in boutique stores throughout Noosa offer local artisan creations. Grab a dinner set, mugs or some serving platters. You will be supporting a local artist while connecting your guests with the heavenly feel of something made locally by hand.

SHELTER FROM THE SUN While we love lounging in the sun, sometimes you need to seek shade. Not every home has a permanent pergola or covered area, but trendy beach umbrellas can be put up and taken down within a moment while adding fun colours and patterns to your backyard or the beach!

We love Sunday Supply Co umbrellas that are quality made with gorgeous prints and tassels.

INTERIORS

ART

HOMEWARES

FASHION

Opening Times: Monday - Saturday: 9am - 4pm | Sunday: 9am - 3pm 2/2 Kingfisher Drive, Peregian Beach 4573 | Phone: 5373 8866

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Summer 2017/18

INTHE HOUSE

HEART OF GLASS

When our homewares editor went on the hunt for a stunning poolside location, she couldn’t have found a more perfect home right here in Noosa.

W

e can always rely on IN Noosa Magazine homewares editor Helen Barnett to source amazing locations for our photoshoots.

When Helen described a glass house set high on a golf course boundary in our very own Doonan, we couldn’t schedule the photoshoot fast enough.

As we walked across the manicured grass down a landscaped path towards a lowline home that seemed to float on the land, we instantly fell in love.

Architect, Doonan local and mother-oftwo Sarah Waller always wanted to create her own haven in the form of a glass house. Originally from England, Sarah knew a home made mainly of glass would only be possible in sunny Australia.

“This is a house I’ve always wanted to design,” Sarah says. “A glass house in England was never going to be possible.

“This is our third home in Australia and when we found this block, we knew it was perfect.”

For Sarah, a glass home was a chance to bask in the sunshine while indulging in a desire to create an iconic residence.

“It’s really a showcase of what I do," she said. "It is a space that is exposed to the elements but I love to see the sun come in on the floor. We get a lovely cross-ventilation breeze and I think that’s a really nice feeling.”

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A

INTHE HOUSE

s the architect and builder of the project, it created a great opportunity for Sarah to prove what could be achieved with passion, perseverance and attention to detail.

“I love that we have all the comforts of indoors, yet we really feel part of the landscape. We wake up with the sun and experience the subtle changes in weather throughout the day,” she says.

The home sits on a white concrete slab that appears to float on the land and features expansive walls of glass and a near-flat roof reminiscent of the 1950s Modern Movement. Clean lines and a simplistic colour palette create a soothing and calm atmosphere that relaxes the senses. The monochrome colour palette is neither oppressive or moody. Here, it is sleek and surprisingly warming, anchoring the lightness of the glass design to the land that surrounds it.

Expansive open-plan living spaces feature large stacking doors that create a seamless flow between the indoor and outdoor living areas. Floor-to-ceiling louvre windows have been installed throughout to catch the fresh breezes that flow across the golf course and luxury White Terrazzo floors add an understated element of modern style.

The floorplan features four bedrooms all with clever storage and oversized windows that create an unbroken connection with the outdoors.

Set in the heart of the home is the award-winning gourmet kitchen that bucks the traditional design trends, choosing instead to sit independently in the centre of an open space. The inner workings of the kitchen are cleverly contained within the island benches while the open shelves,

additional bench space and butler’s pantry are kept out of sight.

It’s no surprise that Sarah’s design studio is also attached to this stunning space. It is a great showcase for Sarah’s work and offers a great opportunity to provide inspiration for clients.

Outside, the pool and cabana pay homage to the Modernist Palm Springs pool of the 1950s making it the perfect location for the IN Noosa Magazine summer homewares shoot. Add lush tropical landscaping and sweeping views over the valley and you have a stunning, resortinspired space that we simply couldn’t pass up as out on-site location for this edition.

See the full shoot in the homewares section.

The Doonan Glasshouse is also available on Air BnB for select periods of the year and for exclusive corporate events.

UNSURPRISINGLY, SARAH’S GLASS HOUSE HAS WON A SWAG OF AWARDS: •W inner 2016 Queensland Bathroom of the Year, HIA Queensland Regional Housing Awards •W inner bathroom of the Year, 2016 HIA Sunshine Coast Housing Awards •W inner Bathroom over $40,001, 2016 HIA Sunshine Coast Housing Awards •W inner Kitchen of the Year, 2016 HIA Sunshine Coast Housing Awards •W inner Kitchen over $50,001, 2016 HIA Sunshine Coast Housing Awards For more information visit www.sarahwallerdesign.com.au 101

Summer 2017/18

Merry Christmas

AND A HAPPY NEW YEAR

from the Zinc team

NUGGET & AL

weekday mornings from 5:30 am

NOOSA’S LAST PARADISE

P

erfectly blending Noosa’s natural beauty with modern architectural design, Parkridge Noosa is the latest and last major development for the region. Boasting stunning lake views, state-of-the-art design and an enviable location on the last major undeveloped block in the Noosa Springs masterplanned community, this is a must-see for those seeking the famous Noosa lifestyle.

IN THE MARKET

The luxurious Noosa lifestyle awaits the lucky residents of the last major real estate development in the region. Here, luxury and sustainable living combine in the most beautiful way.

Created by Peregian Beach-based Altum Property Group, this prestigious development offers a suite of one, two, three and fourbedroom apartments and villas with stunning views of Lake Weyba, the hinterland and surrounding bushlands.

Altum Development Director Alex Rigby said his company purchased the 5-hectare parcel of land on Resort Road adjacent to the Noosa Springs Golf and Spa Resort in 2015 and have since worked with Noosa Council and other stakeholders to secure approval for the site.

“My fellow director Rob McCready and I have lived around Noosa since we were children so we know the site really well and have worked with our planners and architects Blackburne Jackson Design and Sparks Architects to ensure Parkridge is in keeping with the local environment,” he said.

“We firmly believe that Parkridge is Noosa’s hidden treasure. It’s the last major development in Noosa with views that will never be built out. It’s a rare opportunity to create something really special and is an opportunity which is unlikely to ever be seen again.”

Parkridge Noosa is surrounded by the Girraween Nature Reserve, so guests can

enjoy maximum privacy as well as a luscious bush backdrop. Noosa’s pristine beaches, world-class restaurants, cafes and boutique retail stores are all within easy reach, along with the Noosa Junction business centre and the vibrant Sunshine Beach village.

Sales consultant Jeremy Gilmore from THREESIXTY° Property Group said Parkridge Noosa has captured the imagination of a range of buyers including growing families, professional couples and downsizers as well as those seeking a holiday home just minutes from the best of Noosa.

The development also boasts a range of communal facilities including a large gymnasium, 25 metre lap pool, restaurant 103

and café, a local providore and over 2500 square metres of lush parkland to relax, exercise or socialise. The site exists in Noosa’s Biosphere Reserve and with this comes environmental responsibilities and in keeping with the ethos of sustainability that underpins the Altum brand, Parkridge Noosa offers carbon neutral options for the environmentally conscious buyer.

THE DETAILS Address: Resort Drive, Noosa Heads Price: From $390,000 up to $2.5 million for four-bedroom townhouses Contact: Jeremy Gilmore, 0418 943 787 or www.parkridgenoosa.com.au Summer 2017/18

IN TECH HEAVEN

TECH THE HALLS…

Looking for the perfect gift for tech-heads young and old?

Tony Kay from Camera House Noosa has the perfect answer!

Makeblock Modular Drone Kit What do you buy for the person who has it all? Well, they probably already have a drone but they won’t have one like this. The Makeblock Modular Drone is a new, exciting take on the traditional drone. This one can be turned into a hovercraft or a car and can be used in “spider mode” or “triangle mode” so you can impress your friends and take a whole new angle. Magnetic attachments mean you can create any kind of combination you need to catch the perfect photo or video.

Apple Watch

R2D2 App Enabled Droid by Sphero You don’t have to be a Star Wars fan to love this guy.

This app enabled droid can be controlled by your smart phone or you can watch as it patrols on its own. R2-D2’s front and rear LED lights are fully functional and its integrated speaker means beeps and boops come from the R2-D2 himself. You can even watch the Star Wars saga with R2-D2 reacting by your side. This iconic droid has been brought to life like never before! This is the perfect gift to open on Christmas Day.

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If you’re an avid Apple user then an Apple Watch is a must-have. The new series 3 connects technology to your everyday. Now you can answer a call from your surfboard, ask Siri to send a message, take your favourite playlist for a run all while leaving your phone behind.

The new Apple Watch offers users more freedom and the ability to leave their phone at home and still stay connected with family and friends. Users can make calls and send messages, stream 40 million songs with Apple Music and ask Siri to set reminders and send out calendar invitations. Pretty cool, hey!

THE

barefoot

CORPORATE WARRIOR

FRESH EYES

First-time grandfather Paul Bird experiences Noosa through the fresh eyes of toddler wisdom.

T

he Noosa summer explodes with kaleidoscopic energy and issues an open invitation to all of us – release, refresh, bring “new” eyes to life, its challenges and potential.

Noosa brings us face-to-face with the seasonal vibrancy of nature: the restless waters, the blooming vegetation, the hyper-active animals (human and otherwise), fresh produce and seafood – bright colours and movement abounding.

Summer beckons us to join with this energy and the renewal on offer. We can use this bursting life to bring fresh eyes to our lives and the world around us… if we are open to it.

Watching young toddlers experience life has recently reminded me of something which we struggle to maintain as we age.

The thrills and spills, the wonderment and awe which toddler eyes see and experience with each passing moment is available to each and every one of us at any time.

However, for most of us, recapturing this aspect of being a human requires an exertion of willpower, and perhaps an insight moment to get kickstarted. We must purposefully stop and look around in order to escape the burdens and meanderings of the mind, the scars and negative energy patterns which can manifest through the vicissitudes of life’s twists and turns.

Bringing fresh eyes to life may mean us shedding the habits of a lifetime. It means curiously seeking a naivety which we have learnt can be dangerous and risky.

It means actively shunning the whining, negative, jaded cynicism which the media and the human psyche seem most drawn to and comfortable with.

I am running an active and ongoing campaign of resistance with my mates – we shall not become Grumpy Old Men. I think I’m in for a long battle. It’s hard when the carping, woe-is-me syndrome seems to be reinforced and exacerbated by those people who wear it as a badge-of-honour, amplified by means of communication such as digital social media.

Bringing fresh eyes to life can extend into one’s own relationships, career, business, finances, spirituality, health and fitness. One thing I learned in my business career is that for every challenge or problem there are at least three potential, feasible solutions or approaches, and often several more with persistent “bothering”. Seeking advice from wise heads, people with certain knowledge or skills, was often a way of exploring the options prior to making a final decision.

Purely black and white decisions are rare in business, and in life. Shades of grey seem to be the norm. A Noosa summer with its abundant passion on display, can act as a catalyst for a toddler-style fresh eyes perspective.

This doesn’t necessarily mean we need to “nut it out”,

straining and pushing to identify problems and solutions.

Rather, it seems to me it comprises allowing things to be as they are and waiting for a more relaxed mind to “feel” rather than think a solution. Intuitive and instinctual rather than algorithmic.

Let the summer storms wash over you rather than resist the cool release on offer.

Summer is a burst of energy writ large. The heat of the summer sun at Hell’s Gates – pure energy. The crashing of the Pacific rollers on Main Beach – pure energy. The cacophony of the Rainbow Lorikeets returning to roost on Gympie Terrace of an evening – pure energy. The tufting breath of a strong south-easter blowing up from southern climes.

We are not separate to this release of energy. Despite the sophistication and ordered nature of the modern world which we have created, we are still a part of nature. We also can be the energy burst which we see and feel all around us in summer.

The toddler’s eyes are a useful reminder to the newness of each day. Each day is, in fact, unique in every way.

This may be your first visit to Noosa which means you bring “natural” fresh eyes with you. For those of us who know it well, we need to work a little harder.

TRY THIS: • Find the beauty in a mundane scene or task. Glorious sunsets and dolphin pods cruising just off shore are guaranteed to bring you to the moment with fresh eyes.

How about bringing an appreciation to the striated Rainbow Lorikeets mentioned above and their raucous, urgent fussing?

We see and hear this magnificent bird every day in Noosa but forget that it truly is one of the most striking birds on the planet. Or, what about mowing the lawn or drying the dishes? Can you appreciate the movement of body, the miniscule and myriad muscular quivers in sync required in order to successfully complete these everyday activities?

• Appreciate the ubiquitous Ibis. The “bin chickens” which we see as a pesky nuisance were revered as gods in ancient Egypt. Even today, the sighting of an Ibis in central France is an occasion for much celebration amongst bird-watchers there. Fresh eyes perhaps?

Stop attaching to thoughts and emotions and be a viewer of the passing parade with Sherlock Holmes-like attention to detail.

You may only be able to achieve these moments of lucidity in a fleeting way but they also can open us up to increasing levels of Toddler Wisdom.

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Summer 2017/18

INTOUCH

www.kia.com

All New Kia Stinger.

The wait is over.

The All New Kia Stinger GT, has finally arrived at Cricks Noosa Kia. Stinger GT is Kia’s first rear wheel drive large sedan and is adorned with technology features such as Dynamic Stability Damping Control, Brembo Brakes, Head Up Display and a Launch Control System that will take you from 0-100km/h in 4.9 seconds.It also comes with Australia’s Best 7 Year Factory Warranty, with 7 Years Capped Price Servicing and up to 7 Years Roadside Assist.Experience the exhilaration of V6 Twin Turbo RWD performance for yourself. Reserve your test drive at Cricks Noosa Kia now.

Cricks Noosa | 4 Lionel Donovan Dr, Noosaville QLD 4566 | Call us today on (07) 5440 3600 www.cricksnoosa.com.au

Terms & Conditions: 7 year/150,000km warranty for vehicles used for the following: rental vehicles, hire cars, taxis, courier vehicles, driving school vehicles, security vehicles, bus and tour vehicles. Capped Price Servicing: Maximum payable for specified number of manufacturer’s standard scheduled maintenance services up to 7 years or 105,000kms, whichever occurs first. Complimentary Roadside Assistance for the first year. Renewed yearly by completing scheduled maintenance services at Kia Dealerships (up to maximum 7 years).Terms and conditions for Warranty, Capped Price Servicing and Roadside Assistance can be found at www.kia.com.au.

INTUNE

SPORTY CARS WITH A BEAUTIFUL INTERIOR

Noosa’s hinterland and coastal roads call for a car that can handle the drive while still being comfortable and offering plenty of room for the whole family. We take a look at the all-new KIA Stinger and Subaru XV 2.0i-L that offer all this and more.

SUBARU XV 2.0I-L

KIA STINGER

CARLIE WACKER IN NOOSA FASHION EDITOR, RADIO PRESENTER & MC

JOHNNY WEST BOOM SHANKAR GENERAL MANAGER

“As someone who loves anything stylish, driving the all-new Subaru XV 2.0i-L was an amazing experience. The interior is sexy, with all the mod-cons one would expect in a prestigious vehicle.

I found it to be most appealing as it was beautiful, comfortable and really luxe. If you love pretty things, you will love this car.

It is sexy on the inside and sporty on the outside.

The widened body also offers more space and comfort so you can pack the car full with your shopping or camping gear and your friends will still have plenty of space. The Subaru XV is the perfect road trip car, with minimal road noise audible inside and a huge boot for your luggage. The seats are extra comfortable and it really is a pleasure to drive.

With symmetrical all-wheel-drive and a higher ride of 220mm ground clearance, the Subaru felt great on and off the road. We headed off-road just as easily as driving down to the shops. Parking is also a pleasure without the clunky feel of traditional all-wheel-drive cars.

I always thought Subaru's were a sporty car for young people, but the XV 2.0i-L is something special. With a host of modern technologies including lane keep assist and a lane departure warning, a rear-view reverse camera and pre-collision braking system, this car is perfect for a family or anyone looking for a pleasurable driving experience with maximum safety.

Along with the expected features such as air-conditioning with dual zone climate control and powered mirrors, the Subaru XV 2.0i-L also boasts a range of high-end inclusions.

Enjoy paddle gear shifters, smart key with push-start ignition, 17” alloy wheels and an electronic parking brake. You can also connect your favourite music through Apple Carplay or Android Auto connectivity and two USB charge points in the centre console will keep the road trip music playing all the way.”

“I had never driven a KIA before this and was impressed by the quality of the interior and the smooth handling of the drive.

A Gran Turismo at heart, the KIA Stinger comes complete with rear wheel drive, luxury inclusions and head-turning design.

This is a high-performance sports sedan for the car enthusiast and the family alike.

It was packed full of cool gadgets that took me by surprise.

The heads-up speed display was great as well as the speed zone change reminder - pretty awesome for a lead foot like myself.

Hailing from a small country ski town in the mountains of Colorado, my first car was an old but sturdy 1978 Chevrolet and I’ve since driven pick-up trucks but driving the KIA was a super fun experience. I really like the cool features and gadgets; suspension controls, shifting options, a good sound system and of course, what’s under the hood.

I was really pleased with the get up and go when putting the throttle down. It really took off hard and held nicely to the road.

It’s a super fun drive! The KIA Stinger is so versatile and with plenty of room in the back seats, it could cover anyone’s driving needs. No doubt it would make a classy around-town, daily-driver but it also drives a treat on the highway.

The standout feature for me was just how overall impressive the KIA Stinger is. It looks and feels like a European brand, the cockpit and interior feel, coupled with its driver-friendly handling, makes this a quality vehicle. It’s a great daily-driver and will be equally fun and comfortable out on the highway.

The KIA Stinger also packs a punch when it comes to safety.

A 360-degree camera view with three wide-angle images makes parking a breeze. The autonomous emergency braking system and forward collision waring system is amazing, using radar and camera data to sense the potential for a collision with a pedestrian, car or object ahead before applying emergency braking to avoid the collision or reduce the impact.”

WHAT I LIKED

WHAT I LIKED • • • •

Bold, sexy design Smart key with push-start ignition One touch lane change indicator Instant Apple Carplay and Android Auto connectivity

• • • • 107

LED headlights and alloy wheels V6 twin-turbo engine 8-inch touch screen with smart connectivity Ventilated and heated front seats Summer 2017/18

INTHE ARTS

FRIENDLY ART

What started as a small exhibition at the Tewantin Marina has now grown to be a much-loved event on any art-lovers calendar. The Taste of Art exhibition is back for its 7th year.

F

rom humble beginnings, the annual Taste of Art exhibition has grown to be one of the region’s most popular events for art lovers and artists alike.

Event organisers, Friends of the Noosa Regional Gallery, have proudly grown this event from humble beginnings to the great exhibition it is today.

Since its second year, the Noosa Regional Gallery offered event organisers, Friends of Noosa Regional Gallery (FNRG), space within the gallery and within two years, even bigger space has paved the way for a wider range of artists and art to be accommodated for.

“In a short time our little exhibition became a huge event and started to draw big crowds,” Pam said.

FRIENDS OF NOOSA REGIONAL GALLERY TASTE OF ART 2018 9 FEBRUARY – 18 MARCH KEY DATES Official opening, Friday 9 February, 6pm; Noosa Regional Gallery.

Long Lunch Gathering and announcement of People’s Choice Award, Sunday 18 March, 11am-2pm.

9 Pelican St, Tewantin Ph 5329 6145 www.noosaregionalgallery.com.au “So, this event, called 'Taste of Art', became a regular date for the calendar.”

A range of local artists now take part in the exhibition, entering pieces created within the past 12 months with the FNRG Taste of Art exhibition now taking over the whole gallery space and attracting more than 100 entries for the past two years.

“The diverse talent of local artists from Noosa and the Hinterland region has increased and the exceptional standard of art means is has become a popular

competition to be part of,” Pam said.

All artworks entered into the exhibition are vying for the top prize of $1500 for 2D work; $1500 for 3D work; a $1500 Emerging Artist Award plus $500 for the People’s Choice Award. The entries cover a range of mediums from painting to mixed media, collage, ceramics and more.

Pam said artists are encouraged to embrace a love of colour, texture and the abstract to create pieces with an open, experimental attitude towards materials and tools.

Artists talks and workshops will also be held throughout the exhibition with all information available on the Noosa Regional Gallery website www.noosaregionalgallery.com.au.

ONE SPACE TWO FACES

Within a few weeks of each other, the Julia Carter Art Gallery hosted two stunning exhibitions by local artists Julia Carter and Helen Peel. The Noosa-based artists presented their works to locals and visitors keen to take in the majesty of works created right here in Noosa and inspired by life.

JULIA CARTER Julia Carter's solo exhibition celebrated those "Magical Moments" that make the every day extraordinary. Her collection of vibrant paintings explore the important of peace, love and joy in everyday life to support and nurture our souls.

Julia's works hope to send viewers on a journey towards self-actualisation and making a positive contribution to the world. Hundreds of local art lovers flocked to Julia's Gateway Drive gallery for the official opening to see just what this vibrant local artist had created.

IN Noosa Magazine

HELEN PEEL While portrait painting is Helen’s favourite subject matter, it’s the charming European landscapes she lovingly creates that keep art collectors coming back for more. “La Dolce Vita” was Helen’s eighth exhibition and featured many of her favourite places in Italy to showcase the essence of the Italian life: a good life, full of pleasure and indulgence.

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ARTS RADAR

INTHE ARTS

When it’s time to escape the summer heat, a range of local, national and international artists have some inspiring, uplifting and unique exhibitions on show this season.

NOOSA REGIONAL GALLERY UNTIL 22 JANUARY SACRED IN THE DOMESTIC Kim Schoenberger The third chapter in Kim Shoenberger's Domestic Duties exhibitions sees her present humble tasks in a new light.

OBJECT THERAPY Hotel Hotel Exploring creative transformation, notions of value and repair; while showcasing innovative design solutions and exploring the attachment we form with objects.

death through transforming native flora and fauna into art.

19 JANUARY – 20 FEBRUARY SHAPES AND SCAPES OF THE SUNSHINE COAST Helen Saint-Smith & Carol Watkins These works capture the local climate, landscape, natural beauty and flora and fauna that draws people to the area.

EYE-VIEW Ruth Horton This collection and documentation of travels considers the level on which we see images and objects: from above, on the horizon line or below.

PROSTHETIC REALITY Danielle Caners, Eeva Meltio, Ghost Patrol, Neon Mystic, Sutu, Marc-oMatic, Petrus Louhio and Sky Ogden A range of artists, animators and musicians from around the world will bring art to life with animation and sound through Augmented Art that pushes the boundaries of this new medium.

RAW NATURE AUSTRALIA John Willis Intrigued by the seemingly ugly appearance of the wood burl, John believes that with the right love and attention something truly beautiful can be created from these wonders of nature. Each sculpture is unique as John takes his time allowing the beauty to reveal itself slowly.

9 FEBRUARY - 18 MARCH

23 FEBRUARY – 3 APRIL

TASTE OF ART Friends of Noosa Regional Gallery Local artists present a range of works, artist talks and workshops.

9 Pelican St, Tewantin Ph 5329 6145 www.noosaregionalgallery.com.au

UNTETHERED Arts Connect An exploration of new ideas where the artists are challenged to open their creative minds freed from restraints, habitual directions, imposed boundaries and conventional artistic limitations.

COOORY BUTTER FACTORY ARTS CENTRE

11A Maple St, Cooroy Ph 5442 6665 www.butterfactoryartscentre.com.au

UNTIL 22 DECEMBER NOSTALGIA Sunshine 60 & Better Enjoy art created by seniors, celebrating seniors; their abilities, their knowing, and a longing for the important things in life.

UNTIL 16 JANUARY FIVE ANGLES: DEGREES OF INCLINATION Jeanne O’Neill, Katy Drake, John Drake, Angharad Drake and Reuben Drake A lively exhibition of paintings, drawings, lino cuts, etchings, ceramics, mosaic and music.

HER SHOW Christine Mellor Exploring the issues surrounding life and

POMONA RAILWAY STATION GALLERY UNTIL 20 DECEMBER CALMING INFLUENCE Mary Bullock The first solo exhibition by Kin Kin ceramic artist Mary Bullock as she explores and recreates local birdlife through her work.

10 FEBRUARY – 14 MARCH JOURNEYS PASSED Pam Taylor This exhibition is an exploration of past travel and painting styles/techniques inspired by Pam's travel experiences.

10 Station St, Pomona Ph 5485 2950 www.pomonartgallery.com 109

Summer 2017/18

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ABSEILING HEALTH & WELLNESS

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The publisher cannot be held liable for any errors or omissions in this publication and will not accept responsibility for any misleading or deceptive material published in the Noosa Country Drive map.

Reproduction of any part of Noosa Country Drive map is not permitted without written permission from Tourism Noosa.

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Noosa National Sunshine Reefs Park

Noosa River

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RV PARK

SHOPPING

Noosa Heads

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There are more than 450km of public bikeways and walking paths throughout the Noosa Biosphere Reserve.

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Botanic Gardens Lake Macdonald

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Hall’s Reef

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Noosa River is the only river system in Australia that has its entire upper catchment protected in National Park.

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Yurol State Forest

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44% of all Australia’s birdlife diversity resides within the Noosa Biosphere.

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Tewantin Ringtail National State Ringtail Park Forest State Forest

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Noosa Museum

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Explore the Noosa Everglades and Upper Noosa River by canoe, motorboat, kayak or on foot.

Mill Point

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The Noosa Biosphere Reserve is home to 1365 species of plants and over 700 species of native animals - at least 49 of these are internationally significant.

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Great Sandy National Park Noosa Everglades

4WD BEACH ACCESS TO RAINBOW BEACH & FRASER ISLAND

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60 different regional ecosystems have been identified within the Noosa Biosphere Reserve.

Woondum National Park

Harry’s Hut

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The Noosa Trail Network is a series of world-class, multi-use trails for walking, mountain biking and horse-riding – ask at the information centres or noosacountrydrive.com.au for the detailed trail map.

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The Noosa region was declared a Biosphere Reverve by UNESCO in 2007.

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Peregian Beach 11/10/2017 9:28 AM