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Editor’s Note It's hard to believe the end of the year is upon us already! As our Arts writer Michael Brennan says in his article "from big things, little things grow." It's a play on words to that famous Paul Kelly song but aptly suits our journey so far. From my little idea to connect community through storytelling, we're now approaching five years, have launched a podcast extension, grown our team of fabulous contributors, facilitated local collaborations and helped promote local people, businesses, events and festivals. We were so pleased to help Noosa Food & Wine relaunch last year and to see it grow. Check out the exclusive sneak peek of the 2019 program and don't miss the story on my next project, Tastes of Noosa cookbook, that will be launching at the Festival. We're also pleased to share the exclusive Tree Place program about the amazing artistic journey that stemmed from a fallen tree. Our popular Oyster INdulgence event with Cafe Le Monde will be back in 2019 so be sure to book. Have a safe and happy festive season. Shop local to support our community and don't forget to download our Conversations in Noosa podcast for long road trips or lazing by the water! PS: In case you were wondering, Italy was great - but Noosa is THE BEST! Happy days!


Deb Caruso





Matt Golinski is a highly regarded 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 producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

After 25 years of sniffing, swirling, spitting and slurping various vinous temptations, our wine writer has decided that his future in the wine industry lies firmly planted on the consumption side. Being much too young to retire, Tony has embarked on a new career selling real estate with his wife Kate for Richardson & Wrench Noosa. The true test will be how he adapts to life with the same boss at home and work.

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 Love!




For over a decade, 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 welcoming personalised fitness studio in Cooroy where her one-year-old daughter, Aluna provides a welcome distraction.

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 stunning illustrations by her sister Jaclyn. Discover Nekita and her work at

Director of Noosa Regional Gallery and described as an ‘accidental curator’, this prize-winning painter and sculptor has moved from creating works to curating them. It all began when he opened The Trocadero Art Space in Footscray in an effort to build an arts community in the area. Fourteen years later it is still standing. We are lucky to have him taking the arts to a whole new level in our region.




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 seven 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.

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

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






FIND US #innoosa

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Edwina has more than 20 years’

Not only has Carlie proven that she has a passion for fashion but she is a brand ambassador for local businesses. She has worked in the media entertainment industry for over 20 years. From television to stage and radio around the country. She has styled and choreographed innovative fashion parades and talent shows that combine her love of fashion and entertainment. She is also a professional MC, voice-over artist and radio announcer.


experience working in media, marketing, communications, event


100% LOCAL

Bookings close: 1/2/2019 Art Deadline: 8/2/2019

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 and we’re thrilled to have her back!














THE TEAM DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEF Deb has more than 25 years' experience providing strategic communications, PR and brand reputation advice to clients in the public, private and not-for-profit sectors including Earth Hour, Unitywater and Stockland. She is an active member of her community, provides PR to Slow Food Noosa and is passionate about helping small businesses to succeed. She is planning to release the Tastes of Noosa cookbook with Matt Golinski in 2019.

EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 PUBLISHER: Paul Bird ASSISTANT EDITORS: Jolene Ogle / Carlie Wacker

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-for-purpose 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.



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 can also be found in the rooms of Sofitel Noosa Resort, Peppers Noosa Resort & Villas, Netanya Noosa, Makepeace Island, Accom Noosa and Sunshine Beach Realty prestige holiday accommodation, among others. Sunshine Coast Brochure Displays delivers the magazine to resorts from Coolum to Noosa, as well as to popular tourist attractions.

After 30 years in radio, John now runs the Conversations in Noosa podcast and in between being our writer, sanity checker, accounts manager, event MC, and delivery boy; he still spends time with his first love, radio. He records a daily Drive program for regional radio from home (often in his pyjamas) and has previously been a presenter on FoxFM Melbourne, Triple M Brisbane, SeaFM and ABC.

MELANIE KEDING / CLIENT SERVICES MANAGER Born on the Sunshine Coast, Mel is happy to be back after a stint driving trucks in the mines and sampling Hunter Valley wines. She worked at the Sheraton Noosa a lifetime ago then moved into radio journalism and announcing and now proudly adds IN Noosa Magazine to the portfolio. When she’s not working with Noosa businesses to ensure they’re shining she’s running around after her two-year-old twins (and trying to keep our Editor-in-Chief organised and sane!) and is happy to be back home at the beach.

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




Jolene has worked in the local media industry for more than five years. She is a small business owner of Real Estate Write and Paper Flowers Australia, mother to one sassy toddler and a newborn baby and loves to share stories about Noosa from its glorious food scene to the inspiring people. Every week she delivers our e-newsletter to help keep our subscribers INformed, INdulged and INspired with the best of Noosa.






INSERVICE With summer comes storms, fires, water safety and more! Meet the amazing people and organisations who volunteer their time to keep us safe.




Be set for summer with a pretty, pastels and tropical delights to brighten up your wardrobe.

Mouth-watering and seasonally-inspired recipes created exclusively by Matt Golinski.

INTHE GARDEN Inspirational ideas to brighten your house and garden throughout the summer season.










COVER IMAGE: Plant Study 2018 as part of Tree Place by Anne Harris Photo by Sam Frysteen Find out more about Tree Place in our exclusive feature on page 100.




IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly.

Summer 2018/19



Event: IN Noosa spring edition launch Venue: Noosa Springs Resort Clients and supporters were treated to a free social media workshop before moving to the aptly-named Sunset Lounge overlooking Noosa Springs championship Golf Course. The talented front cover artist Emma Tomlinson serenaded guests as they relished canapes from Relish Restaurant and devoured the latest edition.


Event: Melbourne Cup Venue: Peppers Noosa Villas & Resort Best Dressed

Up to 200 people packed Peppers Resort to celebrate the race that stops the nation! The Fashion Parade and Fashions on the Field curated by Fashion Editor Carlie Wacker and food created by Matt Golinski made sure everyone was a winner on the day! Sunshine Beach State High students wowed the crowd with their Slow Fashion creations using upcycled, recycled and repurposed materials.

AND... ACTION! Event: NIFF Opening Night Venue: Noosa Cinemas

The third Noosa International Film Festival (NIFF) launched with a sensational evening under the stars as special guests mingled with filmmakers and film buffs from close to home and around the world. The four-day festival is fast gaining attention with its range of short and feature films, workshops and events set amongst the stunning backdrop of Noosa.

Tag yourself and your friends at our events using #innoosa

IN Noosa Magazine






FRENCH, FIZZ, FUN Event: The Champagne Lunch Launch Venue: Noosa Beach House, Peter Kuruvita

The IN crowd celebrated the launch of Noosa Beach House's Champagne Lunch presented by Moet & Chandon. It's sure to become a weekend 'must-do' with free-flowing champagne and food expertly matched to the French fizz. Alternate drink packages are available but why bother?! Hit The Cabana Club at Sofitel Noosa Pacific Resort afterwards to finish the day in style!

FOODIE FRIENDS! Event: Friends of Boathouse Lunch Venue: Noosa Boathouse

Phil and Sarah Bradford along with Chef Shane Bailey celebrated five years at the Boathouse helm; 10 years of Essence Hospitality and 50 years of McPherson's Wines. Valued staff, suppliers and supporters enjoyed the signature Boathouse Feast stacked with fresh local produce, quality seafood and Queensland Beef and washed down with McPherson Wines.


Event: Terra Madre delegate breakfast Venue: Peppers Noosa Resort & Villas Slow Foodies revelled in the tales from local Terra Madre delegates who had represented Noosa and Slow Food Australia at Italy's Terra Madre Salone del Gusto. The travelling foodies thanked fundraisers for the opportunity and shared the benefits they brought back to their business. Bring on Terra Madre 2020!

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Want more? visit for more social pics and the latest events.


Summer 2018/19



Flotilla Commander of the QF5 Coastguard Andrew Leak has dedicated his life to the water and protecting those who use it. Jolene Ogle meets the man at the helm.


at behind a timber desk in his humble office at the QF5 Coastguard headquarters in Munna Point is Andrew Leak, Flotilla Commander. Cheery yet serious, this man is in charge of keeping thousands of boaties safe each year as they cruise the Noosa coastline or cross the infamous bar.

thought,” Andrew reflects. “I love the tranquility, danger, respect and excitement it demands. My respect of the sea and the challenges it sets are my main motivator.” As the Flotilla Commander, Andrew is required to be on-call 24 hours a day and 7 days per week throughout the entire year. It’s a job for which he isn’t paid a cent, but one he greatly enjoys and loves. “This is a chance to impart my knowledge of the sea, while giving back to the community,” Andrew says.

Andrew has more than 110 members under his guidance from the radio operators who receive over 5,600 transmissions each quarter, to the boat team who recently tried to save a 40-foot yacht that burst into flames.

The entire Coastguard team is made up of volunteers who all donate their time to keep the Noosa waterways and coastal area safe. Radio operators are required to do 24-hour shifts and the water rescue team can be called out at any hour of the night. Despite this, Andrew insists they are not heroes.

Born in the UK, Andrew was just 14 when he left home to study at the nautical college. On his 16th birthday he travelled to Hong Kong to board a boat as a member of the British Merchant Navy.

“We’re not heroes; we are just doing our jobs. We are the silent achievers. Nobody here wants a reward, we just want to give back to the boating community as best we can,” he says.

Andrew always knew he would live a life on the water telling his family he wanted to join the Navy when he was just 11-years-old.

WANT MORE? Download the Podcast with Andrew from Conversations in Noosa. Available on Spotify, Apple and Google Podcast or via

“I love the ocean. It is mightier than

7 DAYS Monday – Friday 6am – 4pm Saturday & Sunday 7am – 1pm Offsite catering | Small functions

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IN Noosa Magazine



LOCAL HEROES From the land to the sea, there is an army of volunteers dedicating their time to making sure we can all safely enjoy this glorious region. Jolene Ogle chats to just a handful to find out what it’s like to be on the front line. Roger Aspinall | Pic by Paul Fletcher

INVALUABLE VOLUNTEERS According to annual data, lifesavers patrolled for a whopping 16,127 hours in total throughout 2017/18 year equating to $483,000 in value. The volunteers helped to take care of the more than 334,000 annual visitors to Noosa Main Beach and 11,000 visitors at Peregian Beach. Per quarter, the Noosa Coast Guard uses over $8,300 in fuel to carry out over 30 rescues. Radio operators engage in about 5600 transmissions and take on regular 24-hour shifts.

THE LAND On the land, there are volunteers at the ready to tackle any disasters this summer season, such as the State Emergency Service (SES) often called out in storms to help those in danger. New to the Noosa SES squad is Warren Kuskopf, 58, who said he is looking forward to assisting the community this summer. There is an SES team based in Tewantin, Corooy, Pomona and Boreen Point made up of men and women from just 18-yearsold to almost 80. The teams gather every Monday night to train for any kind of disaster they might face this season. Warren has a history of volunteering but says he has never been a part of a group that is so well respected. “I could be out just getting a coffee on my way back from training and people will say ‘good on you!’” he says. “It makes you quite proud that people think so highly of the SES.” Michael Hancock

Keeping the rural properties safe this

THE SEA On a hot spring day, I sit with Roger Aspinall from the Noosa Heads Surf Club under the cover of the timber deck. While responding to my questions, Roger keeps a keen eye on the sand and ocean, proving an unwavering dedication to his volunteer role as Club Captain and Director of Lifesaving. It was while finding an outlet for his love of ocean ski paddling that Roger found himself at Noosa’s iconic surf club. Becoming a lifesaver was never part of Roger’s plan but he has now served the club and community for more than seven years. “After I got into it in the first year, I really

enjoyed it. It was something different, something I hadn’t done before,” he says. Active members are required to patrol both Noosa and Peregian beaches for about 45-hours per season from September through to May. Lifesavers cover patrols on the weekends and public holidays. There are 14 Noosa patrol teams and six teams that patrol Peregian Beach, plus ocean support teams that cover the vast expanse of coastline on the IRB (Inflatable Rescue Boat) and jet skis. Roger does all of this, plus keep a day job working with Doonan’s House with No Steps as the Service Delivery Supervisor, helping disabled people access employment.

season are the band of dedicated Rural Fire Brigade officers. Noosa North Shore First Officer Michael Hancock has served the local area for 18-years. For Michael, who has a long history of volunteer work with organisations such as Meals on Wheels and op shops, serving as a volunteer fire fighter is a chance to give back to the community. Michael recently turned 71 and admits volunteering is also an opportunity to feel like a useful member of society. “I get something out of it,” he says. “When you’re older, it helps your selfesteem. You feel like you are contributing to the community. You’re not just a useless old man sitting in a rocking chair. This keeps me young and my mind active.” Sadly, Michael’s home was one of three lost in the devastating fires of 2016, but he says it was the kindness of the local community that inspired him to continue serving in the brigade.

Rural Fire Brigade

Playing a key role in helping Noosa locals and visitors stay safe is the Noosa Council Disaster Dashboard. The dashboard alerts residents and visitors to potential emergencies in the surrounding area from power outages to weather warnings and road conditions. You can get ready for the summer season with a few simple steps: • Prepare your Emergency Plan

This humble fire fighter refuses to be called a hero, instead urging us to reserve that phrase for people who risk their lives for others.

• Put together an Emergency Kit

Instead, Michael thinks of himself as simply a good Samaritan who wants to give back to the community that showed him kindness and compassion when his life was literally in ashes.

Visit to find out more details about keeping safe this storm season. To be prepared for an emergency situation visit


• Prepare your home for floods & fires • Tune into warnings online and the radio

Summer 2018/19



Lee Bradford, Isla & Andy Davies at Ricky's Credit: Dave Gleeson


ee Bradford contributes to the infectious sense of energy and enthusiasm at Ricky’s River Bar & Restaurant, as she glides across the floor serving food, wine and produce knowledge with a smile at the absolute waterfront address. No wonder she’s earned the admiration of many. But take her away from the bright lights of work she’ll often head straight to the hills to follow her passion of endurance horse riding. The long-distance competition against the clock, tests the speed and endurance of a horse, challenges the rider over the effective use of pace, the thorough knowledge of the horse’s capabilities, also its ability to cross all kinds of terrain. “Although the rides are timed, the emphasis is on finishing in good condition, not coming first,” explains Lee who grew up with endurance and race horses on a farm in the central NSW town of Tooraweenah. “And regardless of the rider’s skill or the ability of the horse, there’s always an element of danger.” It was a fortuitous return to riding last January when Lee met Jim and Denise Green, regular diners at Ricky’s and owner/ breeders of pure-bred Arabian horses, considered to be the Rolls Royce of endurance riding. “They were promoting the Tom Quilty Gold Cup aka Australian National Championships for Endurance Riding,” she said. “I told them Tooraweenah was the host town for the championships in 1991. They invited me for a ride and so far, I have successfully completed three 40km events. “Even more thrilling is next year, when the Stirling’s Crossing Endurance Club (my club based in Imbil), will host the TQ Gold Cup, one of the most famous endurance rides in the world. But for me to qualify, I must complete two 40km and three 80km rides plus one 160km ride successfully.

IN Noosa Magazine

Grace, Tayla, Lisa and Barry Berry at Noosa Boathouse, Little Boatie. Credit: Dave Gleeson

"It’s every endurance rider’s dream to obtain the coveted TQ Buckle.” Lee, who rides horses from various stables, in competitions around the country says her best memory was vetting-in after completing her first 40km ride which was on Chelleason Rembrandt (Remi) owned by the Greens. Beside horses, another great love is partner Andy Davies. “We met about eight years ago in Bondi,” recalls Lee. “He became part owner and head chef of Bondi Trattoria, which I managed. About three years ago, we moved to Noosa with daughter Isla who will be 7-years-old on Christmas Day, when Andy was appointed head chef at Locale, which like Ricky’s is part of the Ogilvie Group along with Aromas, Wood Fire Grill and Maravista Farm. “Andy is very supportive of endurance riding eventing as it gives me so much joy. Isla also shares my love of horses and is having riding lessons. The love even extends to My Little Pony toys. Collecting has gone from mother to daughter and so far, we have over 50 in the ‘stable’.” It’s totally about horses and hospitality for Noosa Boathouse’s Venue Manager Lisa Berry with a commitment so passionate it could be coined ‘horsepitality’. Husband and builder Barry became a convert to horses after meeting Lisa, who grew up around them, in 1998. The bond intensified when their daughters Tayla (now 16) and Grace (14) were aged around two and led around on Shetland ponies prior to joining the Eumundi Pony Club, entering gymkhanas and competing in national events in Sydney and the EKKA from just 9-years-old. Lisa and Barry learned patience is a virtue as they became proficient drivers of the horse float navigating it all over the countryside and interstate, wherever their girls were competing whilst at home, 10

Away from the effervescence of hospitality, Helen Flanagan discovers the preferred sound for some, is the neigh of a breathless horse.

Lee Bradford on Reynbeau | Credit: Sarah Sullivan

ensuring stock feed levels were maintained. The exhausting chore of cleaning stalls and feeding the horses every morning and afternoon became the girls’ responsibility. And let’s not forget all the washing, brushing and titivating the horses need to capture the judge’s attention. “We ride six days a week at home and have a 4-6 week break during the Christmas holidays,” says Tayla who acknowledges the importance of their sponsorship by local clothing company GiddyUp Australia. “During the show season we usually compete every weekend from the Noosa Show to Ekka, plus there are five main state level competitions and the nationals at the International Equestrian Centre in Sydney.” Their horses are Calvin Park Dark Night, a shiny black open large Galloway, Bambourough Scrumptious, a dapple-grey large Hunter pony and Lyndhurst Queen of Hearts, a large open pony. All the horses have won significant titles. Competing at a high level, the girls have been the recipients of many ribbons, trophies and garlands. Standout wins include 5-year-old Grace, in her first year of competition winning first place at EKKA with a borrowed horse, jacket and helmet. At the Nationals in 2012, Tayla was the reserve champion rider 9-and-under-12 - the 2nd best show rider under-12 in Australia. Nationals this year was another success with Grace receiving champion rider under-15. The Noosa Boathouse, with a menu which pays respect to the life aquatic, plus Sunset Bar, events space and coffee bar is perpetually ultra-busy. Somewhere in the mix Lisa manages to dispense ever-smiling service, however in the take-away area on the deck at Little Boatie, look out for Taylah and Grace who understand horse-riding is very expensive and are happy to chip in, albeit in a small way.



Today’s children are often criticised. They have too much screen time, too much sugar and not enough organic foods. Jolene Ogle discovers some ways to get back to basics these holidays.

Throughout Noosa and the Sunshine Coast, an ground swell in holistic, play-based activities are making a comeback for our modern kids. From the art of sewing to writing a story, painting a picture and taking a deep breath, an army of holistic believers are out in force, returning today’s kids back to nature and nurture.


Founders of the Breathe Project, Kat and

KIDS XMAS COOKING WORKSHOPS Fiona's Fancies, Noosa Junction Make your own Gingerbread House! $150 includes drinks, snacks, Fiona's Fancies apron and chef's hat. Mon 10 & 17 Dec, 3 hour workshop Gingerbread Cookie Decorating $40 includes take-home cookies.

aising children in this rapid, socialmedia-drenched world is challenging and can leave many parents - and kids - longing for a much simpler time. With the school holidays in full swing, this is a great time to reconnect with nature, creativity and what it means to be a kid.

Bohdi, are working within schools to teach

It’s clear our kids are in trouble with one in 14 children aged between 4-17-years suffering from anxiety and the number of deaths by suicide is the highest it has been in 10 years, according to Beyond Blue.

support system that we all have to

Art workshops, print making classes and drawing masterclasses. All ages.

self-regulate. For students and teachers

Psychologists argue a range of different factors impacting our kids’ mental health but it seems children are fast detaching from what makes childhood so much fun; mud, art and simply breathing.

teachers and students can imbed in their


A recent study of outdoor play in Portugal found changes in current societies are affecting childhood experiences. Researchers stressed that time for outdoor play is diminishing, contributing to more sedentary lifestyles and a disconnection from the natural world.

visited more than 170 schools in Australia and New Zealand.

Nature-based workshops and playgroups where kids can really get their hands dirty. All ages.

the importance of simply breathing. “We want the kids to autonomously

Sat 15 & 22 Dec, half-hour class Phone 5473 5317 / 0424 095 989

regulate their own emotions and behaviours,” Kat says. “We want them to use this inbuilt


to be able to calm their bodies, clear their minds and reconnect. “Ideally, this is something simple normal school day.” Since launching the Breathe Project three-years-ago, Kat and Bohdi have

Kat says the program is one way children can find inner-peace in what can sometimes be a chaotic world.

CREATE HANDMADE WORKSHOPS Noosa Civic Shopping Centre Sewing classes for kids 7+ from $10.

"What led us to the idea of Breathe Project is we saw the levels of anxiety,


stress and suicide were on the rise with

Perfect for the whole family, workshops, classes & events based on movement, creativity and mindfulness.

our kids,” she says. “If we’re having young children struggling like this and eight-year-olds

on anti-depressant medication, well, we’ve messed something up. But it’s been amazing to see schools that were academically-driven, based on results, now flipping that and taking a focus on

LITTLE PALM STUDIO Follow Nekita on Facebook for details.

well-being. Kat and Bohdi aren’t alone with a host offer for our kids including the basic skill

Contact Kat and Bohdi to find out how to run this project in your school.

of sewing.

of organic, play-based activities now on Kat & Bohdi of the Breathe Project

IN Noosa Magazine





iona Mason of Two Green Zebras has just launched a pop-up at Noosa Civic Shopping Centre, Create Handmade

Workshop, where kids can come along

and learn to sew.

colourful and social way for kids to learn the skill of sewing, generating confidence and personal satisfaction in participants. “Such fun and enjoyment comes from selecting fabrics, trims and accessories and transforming them into a finished project. It offers kids the ability for personal expression while learning important life skills such as the ability to stitch on a button, take up a hem and repair a hole,” she says.


et inside the Sunshine Coast’s oldest church on Yandina’s main street, Little Palm Studio is an inspired space that encourages kids to get creative through words and pictures.

Create Handmade Workshops

“Sewing is a life skill that many kids are not being taught, there seems to be a gap in a few generations where sewing was taught in a limited format in schools,” she says. “With sewing being taught less and less we need to find a way to bring the love of sewing to children so future generations continue this basic life skill.” Fiona’s pop-up classes are a fun,

Sunshine Coast poet Nekita Roberts, better known as The Australian Poet, runs the space offering workshops to children throughout the school holidays. “I have two young girls of my own who love to create and I have always been the same. I see that art is such a positive thing that makes kids happy and helps them to express themselves,” Nekita says. “Kids are coming away from the studio inspired and returning each week with better skills and focus and new ideas. It’s so great to see.”


Little Palm Studio

Summer 2018/19



LISTEN in to our “Conversations in Noosa” podcast. Featuring: Matt Golinski � Sandy Bolton � Phil Jarratt � Jon Coghill � and more… @conversationsinnoosa






childhood surrounded by music was the starting point for OJ’s love of sound. He admits he has always been inspired by music and now, in his third year as a mentor, musical director and the co-creator of the Eumundi School of Rock, he’s excited to inspire the next generation. “It's always such a buzz educating young kids how to play and understand music on a deeper level. They are always so present and keen to learn,” he says of the 20 students aged between 9 and 13. “I also love seeing the joy they get out of the experience. It's a short program of just three months but we achieve so much in that time and the final concert always sounds and looks so great. “The kids just light up with excitement and really play so well, often with really challenging songs too.” Both OJ’s mother and grandmother were musicians and music teachers and OJ said he was lucky to play alongside and be mentored by mature musicians when he was starting out. It was through this experience he learnt life-long lessons that he can now pass on. “A lot of the passion, understanding, skills and knowledge I gained in those early years I still use today. It is all etched into my memory,” he recalls. With over 15-years’-experience as a music educator and as a member of the much-loved Band of Frequencies, OJ’s role within the school is to educate the 20 carefully selected young musicians from grades three to eight. The students learn a

range of instruments from drums to bass, keys, brass guitar and vocals. The three-month course culminates in an annual end of year show where the students can showcase their new skills. This year, the concert will be held on Friday 14 December and will include performances by Eumundi School of Rock founder Katie Noonan, Melbourne Rock Trio Dallas Frasca and the School of Rock showcase band – The Valley Drive. Eumundi School of Rock founder Katie Noonan has as recently built on her musical success by winning her fifth ARIA award for her album Songs of the Latin Skies with Karin Schaupp. She was also part of the team behind the newly included ARIA award for music school teachers, inspired by her time running the Eumundi School of Rock. The Program provides scholarships for local kids to receive mentoring support by some of Australia’s best musicians. Joining OJ as teachers are guitarist/vocalist Mark Moroney; drummer Brett Newman; vocalist Clint Francis; guitarist/keyboardist Brodie Graham; and National Jazz Award-winning Saxophonist, Zac Hurren. OJ says it’s important the students learn to work as a team as well as see a dream and work hard to achieve it.

The Eumundi School of Rock is out for summer with 20 young musicians ready to rock the night away at their annual end of year concert. As the show band rehearses, Jolene Ogle sits down with mentor and musical director Owen ‘OJ’ Newcomb to find out what brings him back year after year.

other and it has the ability to really lift people to another frequency,” he says. For young musicians wanting to break into the music scene, OJ says it all comes down to hard work, passion, humility and being honest with yourself. OJ says it’s the people who work harder than they ever thought possible who make it in the scene. “They keep learning and discovering, are passionate, do their best at all times and have persistence. These people never give up,” he says. “Success is not what you own, it's how happy you are or how happy you feel with what you are doing. In music (or in many things really) the pure joy of doing it is truly a force to be reckoned with and that projects in a very powerful way as a performer. The rest will take care of itself.” EUMUNDI SCHOOL OF ROCK END OF YEAR CONCERT featuring special performances by Katie Noonan and Dallas Frasca Friday 14 December, 6-10pm Eumundi School of Arts 63 Memorial Drive, Eumundi Tickets from $15, kids under 5 free.

“I also want to help create a generation of well informed, educated and passionate musicians/music lovers,” he says.

Tickets available Eventbrite; follow the

“I now share that same experience with my children and they are incredible young people. I believe the gift of music is like no

podcast with School of Rock founder


Eumundi School of Rock facebook page. Download the Conversations in Noosa and 5-time ARIA Award winner Katie Noonan. Summer 2018/19


PLASTIC FREE: THE WAY TO BE Since launching in February 2018, Plastic Free Noosa has helped rid our beautiful region of 1.4-million single use plastic items, proving we can make significant change when we work together. Jolene Ogle unearths more.


n initiative of the Boomerang Alliance, the Plastic Free Noosa project arrived in Noosa in early 2018 with the aim of seeing how well a community could rid itself of singleuse plastics. The team focused on six items: coffee cups and lids, straws, water bottles, cutlery, takeaway containers and plastic bags; engaging with local cafes, restaurants, markets and event planners to help them reduce their use of plastics or replace them with reusable or 100 per cent compostable alternatives. Since their arrival, the Plastic Free Noosa team of project manager Kellie Lindsay and campaign coordinator Chad Buxton have worked tirelessly behind the scenes to welcome on board 141 cafes, restaurants, markets and events with 41 of the businesses becoming Plastic Free Champions. The Plastic Free Noosa team also helped the Noosa Triathlon remove plastic cups from the drink stations, replacing them with 180,000 compostable cups. The team also engaged with Tourism Noosa to ensure the Food and Wine festival was a plastic free event, with Waste Warriors on

the ground helping sort waste into recycling, compostable items and more.

scheme in Noosa, but says it is not without teething problems.

Minister for Environment and the Great Barrier Reef Leeanne Enoch says the initiative, which was partly funded by the state government, shows what can happen when local government, environmental groups, businesses and the community work together.

Currently, there is only one deposit location within Noosa Shire at Tewantin. Chad says the Plastic Free Noosa team are busy advocating for more deposit locations to better service the community and reflect our local devotion to a greener, zero-waste environment.

“Queensland has a problem with plastic and that is why we have allocated an additional $100,000 to Boomerang Alliance to enable them to share the successes achieved through Plastic Free Noosa with other communities in Queensland,’’ she says.

To find out more about how you can work towards a zero-waste lifestyle or rid your world of plastic, follow Plastic Free Noosa on Facebook or visit To learn more about the container deposit scheme, see our hot tips below and visit management/waste/recovery/reduction/ container-refund

Boomerang Alliance's Plastic Free Communities program is also operating in Byron Bay, NSW and Bassendean, WA and will likely be able to expand with expected funding in the near future. The Plastic Free Noosa project is timely with the state government’s introduction of a ban on single use plastic bags and the new container deposit schemes, both initiatives Boomerang Alliance has been instrumental in getting passed. Chad says Plastic Free Noosa was excited to embrace the new recycling

WHAT CAN I RETURN TO THE COLLECTION POINT? • Eligible drink containers include glass, plastic, aluminium and liquid paperboard between 150ml -1 litre and attract a 10-cent refund • Exceptions including milk, wine and spirit bottles and larger fruit juice containers should continue to go in yellow curbside recycling • The scheme is run by COEX (Containers for change) a not-forprofit company established to run the scheme • To get your refund, you can use your nearest deposit location's App and/ or register on the Containers For Change website • To find your nearest container deposit location visit the Containers for Change website

IN Noosa Magazine



TERRA-IFFIC TIPS Here are three top ways to contribute to a cleaner, plastic-free future and deal with plastic waste.



We know cardboard goes in the recycling bin and food waste goes in the compost, but what about cosmetics, toiletries, toothbrushes and toothpaste tubes? Introducing TerraCycle, an innovative company that upcycles and repurposes old toiletries into cool products like park benches and playground equipment. IN Noosa Magazine is proud to be a TerraCycle deposit point to receive your old toiletry and beauty containers which generates fundraising credits for Coolum and North Shore Coast Care so they can continue with their valuable work, like saving the turtles!



Make your Christmas presents stand out this year, help the environment and save money by wrapping them in the latest stories from IN Noosa Magazine! Our Editor-in-Chief and curator of crazy ideas decided to bring back some extra large proofsheets (they are equal to about eight pages) from the printers. The heets are extra large, colourful and fuk of interesting local information! Already, the team at The Ultimate Florist in Noosa Junction are already using the colourful sheets for their stem wraps and they look great wrapped around a present. Tie with some natural jute rope for the ultimate eco-accessory.


#KEEPNOOSABEAUTIFUL While the new container deposit scheme will make it easier to recycle plastic bottles, the best way to help the environment is to

reduce single-use plastics. Visit the Noosa Integrated Catchment Association (NICA) pop up stall at Noods Civic and purchase your bespoke #KeepNoosaBeautiful reusable bottle designed by Cass Deller valued at $29.99, for a donation of $5. All proceeds will go toward environmental projects like cleaning our rivers and oceans. While you’re there, visit the impressive seven-metre tall Pelican Tree with nearly 600 individually-sculptured pelicans, upload a photo with the #KeepNoosaBeautiful

Collect the IN Noosa wrapping paper and recycle your empty toiletries at our office: 1b/36 Sunshine Beach Road, Noosa Junction. Above the bike shop with the entry via stairs between Symbolic Journey and Taste of Spice.


hashtag and Noosa Civic Shopping Centre will donate $1 to NICA.

Summer 2018/19


A FEAST OF FILM & FUN! The third Noosa International Film Festival (NIFF) has been declared a great success. Ian Pugh was our man on the blue carpet.

“I don't know where to start – the location was amazing, national parks, beaches, summer, the ocean, everything was so beautiful. The team – you did such a fantastic job, thank you so much. Speakers from the industry, film premieres, locations – 10 out of 10! Thanks for your work guys, it was such a great time in beautiful Noosa. See you next year and all the best with everything you are working on.” – Anastasia Dyakova, filmmaker (Ready for a Baby)


or me, this message of gratitude from one of the 60 filmmakers that visited Noosa for this year’s Noosa International Film Festival (NIFF) speaks volumes. Firstly, it confirms what we know already – that Noosa really is a great location for a film festival. Location is such an important drawcard (think of Cannes on the French Riviera) and Noosa and this festival do seem like such a perfect fit. But what I found even more encouraging was how much Anastasia enjoyed the festival itself – so much so that she plans to come back next year. Hopefully she will spread the word in the filmmaking community so that NIFF’s reputation can continue to grow. The great news is that NIFF’s popularity is indeed on the rise and this was reflected in this year’s ticket sales. More than 1400 tickets were sold across the four-day festival which presented four feature films, 63 short films, and a number of industry workshops with award-winning filmmakers, cinematographers and editors like Heath Davis, John Seale and Jill Bilcock. There was certainly a lot to like about this year’s festival. I thought the quality of the short films was generally high. The 63 short-listed films were chosen from 230 submissions and these came from all around the world. As always, the awards ceremony at The J was enjoyable to watch (and well attended). So good to be able to watch all the winning films after the awards – and brilliant that one of the

IN Noosa Magazine

filmmakers came all the way from the UK to receive their award and to see their movie on the big screen for the first time. Massive kudos must go to all the winners which included: El Nino for Best Drama, The Bookshop for Best Comedy, iRony for Best Animation, The Skydiver and the Scarecrow for Best Experimental, Best Director to Drew Macdonald for Creeper, Skin for Best Cinematography, Dead End for Best Editing, Petrel for Best Sound Design, Makers Who Inspire: Ben Baker for Best Documentary, and Best Young Filmmaker to Greta Nash for Locker Room. The films were incredibly diverse – comedy, animation, documentary, experimental, thrillers – so it made sense that, for the first time, the short films were grouped together by genre (for example, “Women & Film”) which helped filmgoers select which sessions to attend. Not surprisingly, the “Laugh Out Loud” selection of short films (appropriately screened at the Land & Sea Brewery!) was a complete sell-out. Another popular category was the environmentally- focused films shown at the Eumundi School of Arts. The highlight here was the documentary Living in the Future’s Past – a wake-up call to the world, narrated by Jeff Bridges – which also attracted a decent crowd. My favourite (“Inside Cinema”) industry event was the screening of the film Jill Bilcock: Dancing the Invisible which was followed by a Q&A with Jill Bilcock. The documentary itself (directed by SwedishAustralian Axel Grigor) was very well made, and what a treat afterwards to hear Jill chatting about her amazing career (and life!). For those who don’t know, Jill Bilcock is one of Australia’s most highly regarded film editors having edited many wellknown movies such as Baz Luhrmann’s Romeo + Juliet and Strictly Ballroom, and more recently Sue Maslin’s The Dressmaker.


The premiere this year (screened after the opening party) was Book Week, directed by Heath Davis. I thought Book Week was well directed with some excellent performances but I found the story itself a little underwhelming. The Q&A with Heath afterwards (hosted by John Caruso) was interesting, especially hearing how he got the film made (a crowd-funding campaign while teaching part-time) – certainly a monumental achievement. I know we all hope that, as NIFF continues to grow in reputation and popularity, it will attract even bigger films, perhaps with a few stars. A big name star in Noosa – think of the photo opportunities and how that will attract attention to NIFF and Noosa! I’m sure that day will come because the good news is that NIFF is definitely moving in the right direction. Finally, a massive shout-out must go to Festival President Holly Pitman and her band of intrepid organisers and volunteers. An amazing amount of work goes into organising these events and this hardworking, friendly team pulled it off with smiles aplenty. All in all, it felt like “the fun factor” was dialled up at NIFF this year with live music between sessions and lots of festive get-togethers. The organisers should be proud and so should the festival’s partners, many of whom were local businesses. We can’t wait for next year! IN Noosa Magazine was proud to support the Festival through printing the program in our spring edition as well as providing digital media support and event emcee John Caruso. Download the Conversations in Noosa podcast with Festival President Holly Pitman; discover Ian Pugh’s own film project; and meet Jon Coppola, another Noosa local who is active in film making and is related to Francis Ford Coppola (of The Godfather movie trilogy).




The iconic Noosa Festival of Surfing will return to the sand in 2019 with a stellar line-up and a special appearance from the world’s best long boarders. Jolene Ogle sat down with Noosa Malibu Club president Craig Johnson to find out more.


he 2019 Noosa Festival of Surfing is set to be bigger and better than ever before, with a host of favourite events returning, plus an exclusive, brand new event that will have all surfers frothing. Noosa Malibu Club president Craig Johnson said the club was excited to appoint international surf travel agency, World Safaris, as the festival managers. Now in its 28th year, event organisers will make the festival a celebration of the joy of surfing returning to a simpler format while keeping some crowd favourites. “As major sponsors of the event in previous years, World Safaris are a great fit,” Craig said. “We’re excited for what this year will bring.” Craig admits it’s been hard to try and please everyone with traditional long boarders wanting a more grassroots approach and Noosa Council wanting a larger community focus, but he’s positive the team have created a festival that will be enjoyed by all. “The approach for 2019 is all about getting back to more freestyle, traditional long boarding,” he said. “But look, the dogs are so popular and will of course be included as part of opening the festival.” The event will open with a special gala dinner that will raise funds for The Board Meeting Surf Charity, a not-for-profit group driven by volunteers that works to help financially support families with special needs children. Falling in line with Noosa’s green

ethos, the festival has engaged a sustainability officer, partnered with the University of the Sunshine Coast and are also working alongside Chad Buxton of Plastic Free Noosa to ensure the event is sustainable. “This is another dimension we can add to the festival,” Craig said. “It’s very exciting and our community will have active roles.” The most exciting addition to the program though, would have to be the World Surfing League’s (WSL) invitational. “WSL is coming to the event. So the festival will run for five-days and then the World Surf League will run a four-day invitational long board event that will see the world’s top 60 male and female long boarders come to Noosa,” he said. Craig said the event was a coup and would take the humble Noosa Festival of Surfing to the world. “It’s really good. The surfers will be staying Noosa and bringing a level of expertise we haven’t seen. This will attract the best surfers from around the world; the cream of the crop in world long board riding,” he said. “It will be a high profile and highly anticipated event for Noosa.” The full NFOS 2019 program is yet to be released but the festival is busy sourcing sponsors for the range of events. Surfers can also register for events online at and find out more about the festival by emailing entries@


the original people they named her noosa a place of shadows a dreamscape they walked the tracks of red belly blacks goannas and wallabies shaded by tall trees koalas and tree snakes still lazing above me and i’m right at home in this impossibly beautiful dangerous landscape edge of the surf break path to hell’s gate rising sun in my eyes burning thighs and i detour to the fairy pools might be early enough to make them mine but there she lies amidst basalt rock floating in the crystal blue baby growing inside of her and how is it we’re ever uninspired in this circle of life so i leave her be in this untouched place thinking maybe we have got this throwing back the little stolen heart shaped rock that’s in my pocket

Nekita Roberts @theaustralianpoet

Summer 2018/19


WELCOME TO WONDERLAND After years of planning and preparation, Noosa is set to host its first ever Beach Club to ring in the new year.

LINE UP BROOKE EVERS Simply put, she is the ultimate party DJ. Cover model, reality TV personality, brand ambassador and one of most exciting party DJs on the planet.

MARTINI CLUB Merging live instrumentalists, horns, an arsenal of percussion, tasty guitar, sassy vocals and DJs at fever pitch. From international performances throughout Asia and the infamous Playboy mansion in L.A, to some of the biggest festivals in the country, mashing up the old and new the Martini Club are the ultimate dance machine.


andering through the path towards the beach, sand in toes, the hum of island beats are heard. The track meanders through a jungle-like surround and is lit by fairy lights; bamboo fencing lines the trail and event personnel are stationed directing guests to the entrance. Entering... the site opens up to glorious views of Noosa Main Beach through to Double Island Point, with the sun beginning to set to your left. The decor is reminiscent of a true beach club with vintage island bars, daybeds, umbrellas and beanbags. The distinct aroma of BBQs is in the air, action everywhere... life and colour of staff mixing cocktails, lime-ing Corona and pouring bubbles. Thatch umbrellas line the foreshore, a stage and tower adorned with lighting provide the energy central to the event. The sand is warm and the evening is balmy. Chefs can be seen plating South American churrasco, rolling tortillas, smoking seafoods. Bean bags, picnic tables, benches to relax or dine provide comfort. Palms, flora and fauna everywhere. Lamps and lanterns light up distinct areas, fairy lights glowing between the trees. Beats from DJs and punches from the barman bring the crowd together. Locals, tourists, friends and acquaintances mingle. Memories are made and friendships formed. A drone can be seen hovering.... Boom!! The sky lights up. The fireworks have begun....three hours to the new year. A Weekend at Bernie’s, a Cuban cigar, la Plancha, Cafe del Mar. One day, one beach, one sunset, one party. The Beach Party. Welcome to Wonderland. - by Richard Pace If you can’t tell how passionate Richard IN Noosa Magazine

Pace of Rococo is about bringing the beach club vibe to Noosa, then you are already in your own wonderland. The restaurateur who has delivered a string of stunning events including the 2017 Noosa Alive Beach Marquee is a key driver behind Wonderland Inc., the event company bringing Noosa Beach alive this New Year’s Eve. The Beach Party promises to deliver over eight hours of live music, food, drinks and fireworks from its exclusive beach pavilion located between the two rock walls on Laguna Bay at the Noosa Spit Recreation Reserve. “We’re here to promote tourism and provide a unique experience where you can enjoy Noosa’s final golden sunset with your feet in the sand and Corona in your hand on one of the most iconic beaches in the world,” Richard said. The Wonderland team are determined to deliver the ultimate Noosa experience on the final day of the year in this remarkable location. The event is suitable for people over 18 who are looking for a front row celebration in a safe and controlled environment. Richard suggests the 2018 NYE Beach Party will be intricate in design and will promote true green initiatives, Plastic Free Noosa and environmental awareness. The Beach Party will provide shuttle services, lifeguards, volunteers and event personnel to aid in the enjoyment of patrons. Guests will see an array of catering options from neighbouring restaurants and caterers while being spoiled for choice with great beverage choices. The Beach Party is destined to become the must-do event on the Noosa social calendar. 20

CASUAL CONNECTION Nostalgia with a twist – an ode to Disco, Funk & RnB. Casual Connection is the master of sampling, editing and meticulously re-working hits of both past and present. In 2017 he was ranked #12 Nu Disco act on the planet and this NYE will be rolling out his new AV show – a sensory journey through iconic pop culture moments of our era.

HOUSE OF VIBES House of Vibes is a name that has become synonymous with house music. Producers of Frequencies TV, long time DJs Bryman and Ovanyte have exploded with their live streams and unmistakable quirk, format and energy.

HOLLYWOULD The Queen of disco. Hollywould groove tunes of soul, funk, disco, reggae, rock and house. The Discotheque and House party phenomenon.

THE REVEREND JACKSON The legend lives on. Longtime Noosa local and iconic party master, the Reverend is unmistakable. Heavy hiphop hands, dreads, attitude and sets to bring the house down make him one of the all time greats....BOOM!




From Truth, Love & Clean Cutlery, images copyright © Rickys River Bar & Restaurant – Cathy Schusler.

While it seems like there are “top 100” restaurant lists being released almost daily, one legitimatelylaboured-over publication is Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants and Food Experiences of Australia. The book aims to identify those restaurants and food experiences that go above and beyond great food and wine in the ethical and sustainable ways with which they run their business. It is a formidable collection of venues that not only operate ethically and sustainably within their business but they also contribute to their community and the environment. Noosa should be proud to have three venues included: Noosa Boathouse; Rickys River Bar & Restaurant; and Wasabi Restaurant & Bar – take a bow!

TRIPLE TREAT! Asian cuisine is on the tips of everyone's tastebuds with three brand new Asianfocused outlets! They are all little brothers (or sisters) to existing venues: Hop & Vine is a new addition for Mal and Shannyn of Flux Restaurant & Lounge Bar which has been going strong on Gympie Terrace for more than five years. Located amongst the trees overlooking Hastings Street, it is hard to recognise the old Montezuma’s site! Mal’s love of craft beer and his extensive knowledge of good wines are a perfect match for chef Ash Costidell's (ex Embassy XO, Season, Flux) modern-Asian share plates and meals.

While not light years from Byron Bay, the team from Light Years Byron Bay saw Noosa as the perfect location to raise their second venue. Kim and James have retro-fitted the old Padstows site in Noosa Junction with brilliant whites, dusty pinks, intimate seating and a swinging cocktail bar serving up amazing cocktails with delicious street food, paired to a killer soundtrack. Meanwhile on Hastings Street, Jason and Sharon Cox who are no strangers to the restaurant world with venues including Copperhead Brewery, Jimmy Fox, and Whisky Boy are set to welcome O-Ren, a Brew House and modern Asian restaurant in the old Zachary’s site. Featuring a range of Copperhead’s specially-brewed beers on tap, an extensive cocktail list and modern Asian eats.


Other recent new kids on the block (Gympie Terrace) include YoYo, little brother to IS Tapas Bar, both with a stunning selection of tapas-style food and an impressive drinks list; and 250 Grammi which offers Italian authenticity with a twist! Made by Italians and sourced in Australia the venue's name is the weight of the dough ball before it becomes an amazing outburst of flavours in the form of a pizza. Naturally, the pizza menu is extensive but not to be outdone by hot and cold nibbles, traditional dishes and pasta with provincial wines sourced from Europe and Australia. Bavarian Hof on Gympie Terrace almost slipped under our radar until Oktoberfest alerted us! With an extensive list of German beers, mouthwatering Bavarian delicacies and true Southern Bavarian hospitality. Another newbie on the ‘must do’ list is Piccolino on Hastings Street. Specialising in

What’s cooking and who’s hot

pizza, pasta and vino, need we say more?!

Awards! Don’t miss the Dragonfruit Sour matched with a Miso Caramel braised duck!

VanillaFood at Belmondos Organic Market is opening VanillaFood Organic Cafe in Lanyana Way, Noosa Junction. Offering wholesome, seasonal food with a rustic twist including breakfasts, lunches, gluten-free baking, raw and vegan treats and nourishing smoothies as well as serving Clandestino Coffee and Mayde Tea, the cafe will be open Monday - Saturday.

NOOSA REDS, GREEN AND GINGER Noosa Reds’ famed tomatoes are looking perfect with owner Peter also adding cucumbers, turmeric and ginger to the Christmas harvest. Drop into the farm at Doonan from 6am-5pm MonThurs; 6am-5.30pm Fri or 7am-5pm Sat. On Sunday, you can find them at the Noosa Farmers’ Markets.


MENTOR MATT Noosa’s very own celebrity chef Matt Sinclair will be the new mentor on Channel 10’s hugely successful Masterchef. Matt came a close second in the 2016 season of Masterchef and has since carved a name for himself in the culinary world. His flagship restaurant, Sum Yung Guys which opened in Sunshine

Celebrating its 10th year on the water and five years with Phil and Sarah Bradford at the helm and Shane Bailey in the kitchen, Noosa Boathouse will make the most of its three levels with a trio of events this NYE! Choose from: the early bird family feast from 5pm at $59 per adult and $20 for kids 12 and under; a four-course dinner specially crafted by chef Shane from 7.45pm and is $149 per person (no kids menu); or indulge in the Sunset bar tapas menu with birds-eye views and share plates from $59 per person.

Beach just over eighteen months ago with mates Dylan Campbell, Michael (Moe) Rickard and Jeremiah Jones is expanding into the building next door and will offer takeaway!


ORGANIKA EXPANDS Also on the expansion trail, the much-loved home of everything organic, Organika, is expanding to offer diners a new outdoor eating area. Now you can stay longer while you indulge on natural foods, shop the latest in organic and ethical beauty products and home cleaning needs.

Noosa's first brewery, Copperhead Brewery may be little but it packs a big punch with 14 beers on tap! Jason loves creating new brews (more than 30 so far!)that are matched to the sensational seasonal menu. It’s no wonder the Cooroy restaurant was a finalist for Best New Restaurant at the Restaurant & Caterer’s

XO ALL DAY Embassy XO's A La Carte menu is now available for lunch in addition to the Yum Cha menu every 23

Friday, Saturday and Sunday from 12noon.

THE SECRET'S OUT Secret Garden Café is the newest addition to the Acres complex, already home to Acres Garden Centre and the Alfresco Room.

NEW BREW A new coffee has arrived at Clandestino Roasters and it's their most fruit-driven coffee to date. Meet Guji Genet from Ethiopia. Amongst the highest-grown coffees in the Guji region, this naturally processed bean produces a rich and intense cup, bursting with red fruit notes. Available online and at Clandestino Roasters cafe.


Great news for vegans! My Life, creators of Bio Cheese, will release a new vegan feta nationally just in time for Christmas (non) cheese platters.

WINE REP GOES GLOBAL Local Red & White wine representative, Jak Nash, has just accepted the role of European Sales Manager for Dog Point Winery and will head off at the start of next year to take up his new role. IN Noosa Magazine wine writer Tony Cox said this was a great opportunity for someone who has shown dedication and commitment at all times. “We wish Jak and his beautiful wife Victoria every success in this exciting endeavour,” he said.

DON’T MISS! RIVER FESTIVAL The super-popular Noosa Boathouse River Festival is back! Save the date for Sunday 3 March for the 7th festival that has earnt a reputation for chilled out sunset tunes on the stunning Noosa River. Expect local artists and bands, great beers including Stone & Wood Craft Beers, Dal Zotto wines, street food and fish & chips. Noosa Boathouse owner Phil Bradford said, “This festival comes after a fantastic summer season in Noosa and is a chance for people to relax, unwind and make the most of one of our best assets – the Noosa River.” The festival is free to attend thanks to the generosity of Noosa Boathouse, with donations encouraged for Noosa's vital Emergency Services. Head down to the Boathouse lawn at 194 Gympie Tce Noosaville from 3pm to enjoy the summer festivities. If it’s raining, the fun will move inside to Noosa Boathouse, levels two and three.

Summer 2018/19


SUMMER SENSATIONS A fast growing and nutritious member of the brassica family, the turnip features in the cuisines of most countries of the world: from ‘tatties and neeps’ in Scotland; pickled turnips with sashimi in Japan; to stewed turnip greens in southern USA. Turnips and their closely-related cousin the Swede or Swedish Turnip, can be eaten raw in salads, pickled, steamed, or braised in dishes like the classic French Lamb Navarin. Cooking the turnip root and leafy greens can reduce the potency of its flavour, which some people find too strong. I like to lightly steam baby turnips, then sauté them in butter with a squeeze of lemon juice, a handful of fresh herbs and plenty of salt and pepper; and then serve with fish, chicken, lamb or beef.


Turnips go with: butter, lemon, vinegar, beef, lamb and pork, fish, chicken, potatoes, bacon, garlic, onions, cheese, fresh herbs

Celery is part of the Apiaceae family, which also includes carrots, parsley, turnips, cumin and caraway. Its long fibrous stalks are used in stir-fries, braises and soups or eaten raw as a snack. Celery has been falsely accused of being a ‘negative calorie food’ in the past, meaning it takes more energy to digest it than you get from eating it. But what it lacks in calories it makes up for in dietary fibre, minerals, vitamins and most of all flavour. Its cousin celeriac makes smooth creamy purees and velvety soups with that characteristic celery flavour. Celery seeds have a wonderful flavour and when mixed with salt make a great seasoning for everything from cocktails to roasted pork belly. I love using the tender yellow inner ribs and the soft yellow leaves in salads or to serve with fish or pork.


Celery goes with: chicken, fish, butter, bacon and ham, carrots, garlic, onions, herbs, walnuts, apple, lemon, soy sauce



You won’t taste a better tomato | Open to the public Shop Hours: Mon - Thu 6am to 5pm | Fri 6am to 5.30pm Sat 7am to 5pm | Sun - Closed 39A Beddington Road Doonan | (07) 5449 1668

IN Noosa Magazine



Matt Golinski shares his favourite summer sensations and provides some handy cooking tips and inspirations.


My early Christmas memories are of waking at 4am to harass mum and dad about opening presents, swimming in the pool until my skin went wrinkly, and the big bowl of cherries on the table that we’d all pick at when we walked past. The first cherries of summer always transports me straight back to my childhood, and for that reason they remain one of my very favourite fruits. With a relatively short season despite being grown in almost every state in Australia, I eat as many as possible while they’re available and refuse to buy them when they have a "grown in the USA" sticker on the box. While my preferred method of consuming cherries is still just plucking them from their stems fresh and spitting out the pits, cherries can be baked into cakes and tarts, preserved in alcohol like vodka or brandy, or used as an accompaniment to gamey meats like duck and venison. Cherries go with: chocolate, cream and ice cream, duck, venison, nuts, coconut, brandy and vodka, oranges, pastry, white cheeses, cloves and cinnamon

In the same family as cherries, peaches, nectarines and plums, the apricot has a firm, sweet/sour orange flesh which lends itself beautifully to being baked into cakes, tarts, puddings, or stewed down into jams, glazes, pastes and chutneys. Apricots originated in China, but were spread through the Middle East and into Europe via early trade routes, and are now a part of almost every cuisine in the world. As well as being used in sweet dishes, apricots are often added to savoury meat dishes such as tagines and the classic apricot chicken, either fresh or in their dried form. The kernel of the apricot has a distinct bitter almond flavour of its own, which is used to produce amaretto liqueur, amaretti biscuits and the highly valued apricot kernel oil.


Apricots go with: chicken, almonds, sugar, cream, yoghurt, honey, spices, lamb, cheese, other stone fruit, liqueurs

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Summer 2018/19





Our fabulous food writer Matt Golinski has again created a mouth-watering menu featuring the season's freshest ingredients!






� 400gm fresh Yellow Tail Kingfish, skin and bloodline removed � 100gm Japanese pink turnips, finely julienned � 100gm celery, julienned � 30gm pickled ginger, finely julienned � 50ml pickled ginger liquid

 tsp salt �½

� 600gm free range chicken breasts � 50ml vegetable oil � 400gm fresh apricots, halved and pits removed � 50gm almond flakes, toasted � 1 cup inner celery ribs and leaves, finely sliced

�3  0gm white miso �3  0ml light soy sauce � 1 5ml rice vinegar � 1 tsp sesame oil � 1 tsp sesame seeds, lightly toasted �¼  cup shiso leaves

�½  cup flat leaf parsley � 1 golden shallot, finely sliced  0ml white wine vinegar �3  0ml olive oil �3 �5  0gm honey  50gm natural Greek yoghurt �2 � 1 tsp salt



Whisk together the miso, soy, vinegar and sesame oil.

To make the labneh: whisk together the yoghurt and salt and scrape into a sieve lined with a clean dish cloth. Sit over a bowl and refrigerate until one third of the clear whey liquid has drained from the yoghurt. Stir well and refrigerate until needed.

Slice the kingfish across the grain into 3mm slices and arrange on a platter or individual plates.

Season the chicken breasts and sear in vegetable oil in a hot pan until golden all over.

Drizzle with miso dressing and arrange pickled vegetables on top. Sprinkle with sesame seeds and fresh shiso leaves.

Transfer to a tray and roast in a 180°C oven for 8 – 10 minutes. Rest for 5 minutes before slicing into 5mm slices.

Mix together the turnip, celery, pickled ginger, ginger juice and salt and leave to stand for 10 minutes.

Lightly rub apricots with vegetable oil and grill on a char grill pan or BBQ until lightly charred. Whisk together the vinegar, olive oil and honey and season with salt and pepper. Toss together the chicken, apricots, almonds, celery, parsley leaves and shallot and dress with the honey dressing. Divide between four plates and serve with dollops of the labneh on top. SERVE WITH







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IN Noosa Magazine




Ingredients: � 450gm self-raising flour � 225gm caster sugar � 375ml milk � 250ml vegetable oil � 2 eggs � 250gm fresh cherries, pitted and halved


� 250gm white chocolate buttons � 125gm apricots, halved, pitted and roughly chopped � 125 caster sugar � 125ml water

Method: Preheat oven to 180°C. In a large mixing bowl, combine the flour and sugar and make a well in the centre. Whisk together the milk, vegetable oil and eggs, then slowly whisk into the flour and sugar mixture to form a smooth batter. Gently fold in the cherries and white chocolate. Cut out twelve circles of baking paper large enough to fit large muffin tray bases with a couple of centimetres extra at the top. Divide the muffin mixture between each of the papers. Bake for 30 minutes. Place the apricots, sugar and water into a small saucepan and simmer until the apricots have completely broken down and the liquid has reduced by about half.


Press through a fine sieve with the back of a spoon and brush onto the tops of the muffins. Serve warm with whipped cream.




PRETENDER NV Angas Brut Moscato, Regional Blend SE Australia

2017 Wirra Wirra Mrs Wigley Moscato, McLarenvale SA

2016 Two Hands Brilliant Disguise Moscato, Barossa Valley SA





Summer 2018/19


SHUCKS, IT’S MOLLUSC MAYHEM There’s nothing like quite like slurping down the briny glory of plump, freshly-shucked oysters served in eight different ways, says Helen Flanagan.


wo hundred years ago the mouthful of the ocean was considered a humble snack as they grew in abundance around Sydney harbour. Now oysters have become associated with champagne, extravagance and romance, especially in Noosa. Earlier this year, the first ever exclusive Oyster INdulgence at Café Le Monde had oyster aficionados in bivalve heaven, and others quickly became converts - or were they just being coy about suggestions of them being aphrodisiacs. Who knows, but after more than 200 dozen of Australia’s best oysters were slurped, sucked and savoured with shrieks of pure delight, washed down with fine wine, and music turned up for the after-party, the verdict was unanimous. It was a night of sheer INdulgence worth repeating and many called for it to become an annual event.

PEOPLE POWER WINS AGAIN! Book Friday 15 February 2019 for the next Café Le Monde and IN Noosa Magazine Oyster INdulgence which promises to be bigger than the last. Head Chef Oliver Carruthers and his team will shuck it and rock it with a continuous menu including oysters kombucha granita; oysters Rockefeller with garlic, Pernod and parsley butter; oysters with native finger lime Venetian dressing; Oyster po boy, a deep

fried oyster slider with lettuce, hot sauce; oyster verdita shooter with Tequila, pineapple, jalapeno and coriander; smoked oyster chowder; steamed oysters with soy ginger and mirin; oysters Kilpatrick with voodoo bacon and hot sauce; also hand-cut duck fat fries, smoked garlic and miso aioli; Tanglewood bread and Pepe Saya butter. The wines, many organic and biodynamic will be sensational. Heading the list is Central Otago’s Quartz Reef Methode Traditionnelle, a wine of distinction, made

DON’T MISS! PAELLA IN THE PADDOCK Live Music & Great Food Every Sunday 1 – 4pm Handcrafted Ice Cream Strawberry Cider | Farm Shop Full Café Menu | Licensed Open 8am – 5pm daily Farmgate closed Mon 24 Dec – Fri 4 Jan 856 Tagiga n Rd Wolv i 45 70 | Far mga te : 07 5 4 8 6 75 1 2 | Mo b i l e : 0 4 0 0 3 3 1 2 1 6 | w w w. co o l o o lab e rri e s . co m . au

IN Noosa Magazine



DON’T MISS THE OYSTER IN DULGENCE Extend the holiday vibe with an exclusive and totally INdulgent night! Friday 15 February 2019 7 - 9.30pm

$89 PER PERSON DID YOU KNOW? Aboriginals and Torres Strait Islanders thrived on oysters long before white settlement.

A variety of freshly-shucked oysters, PLUS oysters eight-ways with matching side dishes + accompaniments with matching wines. Live music and DJ until late.

There are three species of oysters: The Sydney rock oyster is found from Lakes Entrance in Victoria to Hervey Bay in Queensland. It has a small shell and a big, rich, creamy flavour. by winemakers Rudi Bauer and Jarred Whinham in the traditional method to achieve elegance and finesse with beautiful balance and length.

The larger Pacific oyster is native to Japan. It was introduced to Western Australia, South Australia and Tasmania in the 1950s. It is plump and has a fresh, salty flavour

Quartz Reef, in the heart of Central Otago, also specialises in creating exceptional Pinot Noir and Pinot Gris. Named after New Zealand’s largest quartz rock deposit that underlies the company’s vineyards at Bendigo Central Otago, Quartz Reef wines exhibit a symphony of flavours that set out to really capture attention.

The native flat oyster, also known as the southern Belon, mud oyster or more commonly the Angasi, is the largest of our oysters. Its shell is flat and can be the size of a dinner plate. The flavour can withstand almost any accompaniment and deep fried if so desired.

52 Hastings St Noosa Heads QLD 4567 Bookings essential: More information at

DON’T FORGET: Café le Monde’s Oyster Bar serves $1 oysters every Thursday from 5-6pm.

Don’t miss: Oyster INdulgence! Friday 15 February 2019

$ 8 9 PE R PE RSON 52 Hastings St Noosa Heads QLD 4567

Bookings essential:


Extend the holiday vibe with an exclusive & totally INdulgent night enojying the freshest oysters paired with exceptional wines!

More information at

Summer 2018/19


CURRY VITA! Name Peter Kuruvita Age 55 Position Chef, Restaurateur, author, TV presenter Restaurant Noosa Beach House Peter Kuruvita

Why did you decide to be a chef? I left school at 15 and my father suggested it because I loved cooking with my grandmother and aunties at home in Sri Lanka. He was right, I've loved my job for the past 40 years.

Where have you worked/highlights? A very long list! I have worked in hotels and restaurants around the world. My first stand-alone restaurant was Avalon at Bondi, a small eclectic restaurant in the heart of Bondi Beach. I was executive chef of Hayman Island for three years achieving all the food and beverage accolades in the tourism awards for six hotel restaurants. I owned and ran Sydney’s Flying Fish restaurant for 10 years; two restaurants in Fiji for 10 years; and I have achieved and maintained chef's hats continuously over three decades. My move to Noosa has given us one hat in the AGFG for the past five years, as well as Best Restaurant in the Queensland Hospitality Awards. All up, I have collected over 30 chefs hats. I have been lucky enough to produce five TV cooking shows which are shown in more than 50 countries and proudly released three cookbooks. As culinary ambassador for Dilmah Tea I travel the world and go into many kitchens which is great because I work with chefs on a global scale and never stop learning. I am very lucky, but also work very hard.

IN Noosa Magazine

Why do you love being a chef? Ingredients excite me, as do chefs who are excited about the craft we are in. Every day is different - the guests, produce and team. It is an exciting and ever-changing career to be in, limited only by your output and determination.

What is your approach to food? Fresh light, local regional with a twist of Sri Lankan and seafood.

Name your favourite local producers Mooloolah River Risheries, for great seafood that is local and seasonal; Rockliff seafoods, for spanner crab and local scallops; Noosa Reds tomatoes; Noosa Earth mushrooms; Viande Meats; Wild Forage Australia; Suncoast Fresh vegetables; Markris Foods.

Is it important to use local produce? Yes! We are part of Noosa Slow Food and have been awarded the Snail of Approval. We love our local produce and producers. The great thing about our region is that there are so many passionate producers and you don't have to look too far to create a great localised menu.

Most rewarding career moment? Opening the first Empower Culinary Centre, a charity cooking college for underprivileged kids in Sri Lanka. Another one opens next year. Last year one of the graduates won the Bocouse D’or, one of the most prestigious


cooking competitions in the world.

Who is your culinary inspiration? My career goes a long way back and has evolved from the great chefs of France of the 70s and 80s; to Thomas Keller and Charlie Trotter in the 90s; Raymond Blanc, Marco Pierre White and so many modern chefs. Peter Gilmore and Ross Lusted are up there for their passion, determination and creativity. There are too many to list.

Do you cook at home? Yes I do, I cook everything at home from experimental dishes for my other jobs; my kitchen at home cooks for the family but is also a test kitchen.

Who do you love to cook for? My family and our guests.

Highlights off your latest menu? Our head chef at Noosa Beach House Shaun Dejeet has really embraced the Sri Lankan side of the food and has crafted dishes that taste authentic and are beautiful to look at. I love the Butter-poached Noosa Spanner Crab with Jaffna curry sauce and pumpkin puree. It is a great fusion of local produce and my Sri Lankan heritage.

What is your favourite kitchen tool? My Shun Knives and coconut scraper.

What is your favourite ingredient? Curry leaves and spices.




Inspired by his travels and a childhood spent in Sri Lanka, Noosa Beach House’s head chef Peter Kuruvita invited Noosa locals to try a traditional dinner made only from vegetables. Jolene Ogle INdulged in this unique dinner experience.

Lanka; Mooli Sabzi, a dry radish curry from India; and the delicious Shamu Datsi, which is a mouthwatering blend of mushrooms and cheese best eaten with the Roghni roti of Bangladesh.

Watakaolu Vanjanaya from Lands of the Curry Leaf


s a vegetarian, I was ecstatic to finally see a dinner menu that was purely vegetables. For tonight, I wouldn’t be ‘that’ person asking for the meat-free version of the menu. My dinner companions were mostly from Noosa, one of which enjoyed a mainly plant-based diet. The rest were avid meat-eaters and admitted they wouldn’t usually choose vegetarian dishes but said the Lands of the Curry Leaf dinner was a great way to sample a meat-free meal. In total, 16 dishes were brought to our table. We tasted cashew curries from Sri

It was a liberating experience to not ask if any of the plates contained meat, and it was wonderful to see the meat-eaters enthusiastically tucking into the scrumptious dishes from India, Bhutan, Sri Lanka and so much more. During the meal, Peter explained to the sold-out restaurant just why he wanted to host such a unique dinner. “If you’re in a country like India, Bangladesh or Nepal, the first thing you are asked when you walk into a restaurant is whether you want to dine veg or meat. We’ve always struggled with that here in Australia,” he said. “I remember having to make a vegetarian meal and being told to make a bowl of pasta with tomato sauce and steamed vegetables. If you were a vegetarian, you had no choice.

“Here at Noosa Beach House, we have put together a vegetarian degustation, plus we have several vegetarian dishes on the menu. “Something I have always wanted to do is that when someone orders a vegetarian dish, I want to make everybody else on the table jealous because it’s all about flavor and texture.” The Lands of the Curry Leaf dinner was also an opportunity for Peter to launch his new cook book of the same name. The book takes you on a vegetarian culinary journey from Sri Lanka to Nepal. By the end of our meal, everyone at the table said they were full, proving you don’t have to go hungry when meat is replaced with other sources of protein. Who knows, maybe through this unique dinner Peter has encouraged more people to see vegetarian dishes not as a ‘diet for hippies’ but as a gourmet indulgence that is just as flavourful and delicious as a meat-based meal, if not more.





COPPERHEAD BREWERY | RESTAURANT | BAR | FUNCTIONS Open 11.30am till late 7 days a week | 52 Kauri Street, Cooroy QLD 4563 | P 07 5442 6975 | IN Noosa Magazine


IN THE BELLY On average, Aussies eat 95kg of meat per year, which is significantly more than the OECD average of 69kg and with only 11% of the population vegetarian. It’s clear Australians love their meat so cutting out meat completely is unrealistic. If you want to reduce your meat intake to help your health and the environment, you can swap out meats with a high environmental impact (beef and lamb) with others such as chicken and pork. Always look for meat that has been raised humanely and ethically. We are lucky in Noosa where the Slow

Food Snail of Approval program recognises local food outlets and producers who abide by the global Slow Food ethos of Good, Clean & Fair. If you want to make a diet change for health reasons, get to know legumes and beans. Most things you make with mince can be replaced with beans and legumes – spaghetti Bolognese, patties for burgers and chilli con carne. Mushrooms are an excellent source of vitamins and protein. Stuff them, grill them and fry them in butter to use as a meat alternative.


LANDS OF THE CURRY LEAF To celebrate the launch of Peter Kuruvita’s latest book, Lands of the Curry Leaf – a vegetarian food journey from Sri Lanka to Nepal; visit the IN Noosa facebook page and share your favourite vegetable or vegetarian dish to win a signed copy! Terms & Conditions apply.

BREW HOUSE & MODERN ASIAN RESTAURANT From the creators of Copperhead Brewery Cooroy


Open 7 days from 11am to late Call 0413 987 440 5/30 Hastings Street, Noosa Heads


Summer 2018/19


FANTASTIC FIONA Creating culinary inspirations from scratch and drawing inspiration from those around her, Fiona has built a strong following for those seeking hand-made treats or special occasion cakes.


iona Williams has been baking since she could stand on a chair. Inspired by her mum who still bakes and sews, she has built a reputation based on creating handmade and homemade treats.

I love the opportunity to deliver something unique for special celebrations.”

“Mum used to make everyone’s clothes and bake goodies,” she said. “She still makes all of our aprons. I picked up her creative spirit and dad has always been encouraging and a huge support throughout my career.”

The pastry team headed up by Fiona, bring years of experience into cake design, flavours, textures and toppings from superhero characters to special occasions such as weddings or baby showers.

Since relocating from Eumundi to Noosa four years ago, Fiona has built a strong following for people seeking bespoke handmade cakes for special occasions. “No cakes are too hard to create,” Fiona said. “They are my passion and my trade.

chocolate, mixed or plain. Fiona’s signature cake, a Raspberry and Lindt Chocolate Mousse cake was first created for a French customer. In fact, most recipes have been created for someone or inspired by someone, including her famous chicken pie which was from her childhood.

“We offer in-house cake testing and a huge variety of toppings, flavours and combinations with almost no limit, except our customer’s imagination,” Fiona said.

“Mum used to roll the filling into pancakes and bake it with cheese on top,” she said. “Same for the Mac & Vegie Roll. It’s from mum’s recipe and a big hit with our customers. I didn’t have it for one week and people got very upset!”

There are multiple options for cake flavours including sponge, baked cheesecake or mud along with vanilla,

Fiona’s recipes have been developed over the years and use only the freshest, finest and local ingredients where possible.

Handmade cakes & pastries

DON’T MISS OUR CHRISTMAS WORKSHOPS FOR KIDS 6 – 12! GINGERBREAD HOUSE Mon 10th & 17th December Includes your very own Fiona’s Fancies apron and a hat, drinks and snacks and your own gingerbread house creation to take home. GINGERBREAD COOKIES December 15th & 22nd Includes gingerbread cookies to take home. BOOKING ARE ESSENTIAL please call us 5473 5317 or 0424 095 989

Custom Cakes • Wedding Cakes • High Tea • Catering • Wholesale • Macarons & macaron towers Open Tue to Fri 9.00am – 5.00pm, Sat 9.00am – 3.00pm | Shop 3/37 Sunshine Beach Rd, Noosa Heads | Phone: 07 5473 5317 New online Shop:

IN Noosa Magazine


IN THE BOWL “We use the highest quality chocolate and cocoa powders with absolutely no pre-mixes used,” she said. “Even our products that contain eggs are from free range chooks,” she said.


Fiona caters for gluten free and vegetarian choices with her orange and almond cake a big hit with vegans. Savoury dishes include a range of quiches, bagels, croissants, pies, pork and fennel sausage rolls that are baked fresh and hand-rolled everyday; and Fiona’s famous Brioche slider with turkey and cranberry. It is the sweets where Fiona really excels with the cabinet stocked fresh daily with an assortment of macarons, friands, cupcakes, eclairs, cakes, tarts and more. For private and event catering, Fiona’s team can provide finger food and small plates complete with tea and coffee urns and settings for up to 150 people. Her Christmas menu offers festive treats from homemade mince pies and plum puddings to gingerbread houses. Fiona’s Fancies is located at 3/37 Sunshine Beach Road, Noosa Junction and will be open Christmas Eve. Deliveries are available for $15 to the local area.

Monday 10 & 17 December Two hour workshop

MAGNIFICENT MANGO COLADA INspired by Noosa in summer, Fiona’s latest creation is a layered Coconut Sponge soaked in coconut syrup with Lindt white chocolate mousse, mango jelly with mango chunks; and topped with white chocolate, mango and macadamia nuts.

Includes drinks and snacks, Fiona's Fancies apron, chef’s hat and gingerbread house to take home. Gingerbread Cookie Decorating Saturday 15 & 22 December Half hour workshop Includes includes gingerbread cookies to take home. Ph 5473 5317 to book

“I was inspired by mangoes from Dan the Mango Man and I just started making a massive batch,” she said. “I wasn’t even sure where it was going or if it would turn out.” It did and once the staff tried it, it was unanimously added to the summer menu. “It is surprisingly low in sugar with no added extra sweetener,” Fiona said.


Summer 2018/19



A stunning spring day was perfectly paired with seasonal produce at the IN Noosa wine lunch.


glorious spring day set the perfect scene for the IN Noosa Wine Lunch at View Restaurant. Sweeping views over the treetops washed down with Yalumba Dunes and Greene Point Pinot Noir Chardonnay NV set the scene for a delectable lunch prepared by Matt Golinski and the team at View. Designed to inspire, Matt and his team sourced only the best local produce to feature on their special spring menu.

IN Noosa Magazine

From betel leaves picked from Matt’s garden that morning to Bendele Farm spatchcock, it was all local and delicious. An amuse bouche of tempeh, pickled oyster mushroom and macadamias with a chilli sambal wrapped in the aforementioned betel leaf got our tastebuds ready. Next was grilled lemongrass prawns, cuttlefish, avocado, ruby grapefruit salad, coriander and lime aioli paired with a fresh yet refined 2018 Yalumba Y Series Riesling.


The main of Bendele Farm spatchcock served with a house-made Jersey milk ricotta, plus kipflers, broadbeans and asparagus with a pickled fennel vinaigrette was a tasty sample of everything spring with Yalumba Sangiovese Rose 2018 proving to be the perfect accompaniment. A dessert of specially-sourced, earlyseason grilled peaches served with goat milk yoghurt sorbet, almond cake and lavender honey finished off a delicious spring day.


ON ARRIVAL Yalumba Dunes & Greene Point Pinot Noir Chardonnay NV AMUSE BOUCHE Betel leaf, tempeh, pickled oyster mushrooms, macadamias & chilli samba BREAD Sourdough & jersey butter ENTRÉE Grilled lemongrass prawns, cuttlefish, avocado, ruby grapefruit salad, coriander & lime aioli Yalumba Y Series Riesling 2018 MAIN Bendele Farm spatchcock, Jersey milk ricotta, kipflers, broadbeans & asparagus with a pickled fennel vinaigrette Yalumba Sangiovese Rose 2018 DESSERT Grilled peaches served with goat milk yoghurt sorbet, almond cake and lavender Honey


Friday 15 February, 7pm – 9.30pm Cafe Le Monde $89 per person Freshly-shucked and oysters cooked eight ways with matching wines.

Yalumba Christobel's Moscato 2017

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


Summer 2018/19



Noosa is as famous for its culinary scene as it is for its natural beauty. We have multi-award-winning restaurants, food artisans and producers and fabulous eateries galore. Tastes of Noosa will showcase the best of the region and offer the chance to take a taste of this spectacular dining scene home with you.



or many of us, the experience of dining at one of Noosa’s outstanding restaurants or meeting a local producer is what makes this region so wonderful. From the locally-sourced produce to the breathtaking views, it’s clear to see why the culinary scene is thriving.

sharing the stories of the region’s producers and recipes from the best chefs throughout the region. Each recipe will be accompanied by exceptional photography as well as a profile on the restaurant and the local producers that offer daily food inspiration.

Throughout the region, a host of award-winning, innovative and passionate chefs are inspired by our fabulous local produce and food artisans.

For locals who want to replicate their favourite dish at home, Tastes of Noosa is the perfect chance to impress family and friends with amazing dishes. For visitors to our region, this is a chance to take home more than just memories.

Many of these local producers have also embraced the global Slow Food philosophy of good, clean and fair alongside chefs who are passionate about integrating locally grown produce and products into their menus. This unique approach to food has seen our region receive national and international recognition and confidently grow through every season from fresh berries to juicy tomatoes and amazing seafood. For visitors and locals, they can enjoy the unique experience of eating foods that are also grown in the glorious environment they have come to explore. Our Editor-in-Chief Deb Caruso, who is also actively involved in the Slow Food movement, is on a mission to shine a light on the region’s best local chefs, producers and restaurants and share her love of local food with others.

While Deb is committed to curating the best local producers and venues to include, Matt Golinski will bring his culinary credential and credibility to the publication. Well-known for his career achievements and passion for local and seasonal produce, Matt will have the enviable job of road testing the recipes (we're sure Deb will be licking the spoons!) to make sure they are easy to follow and simple to make at home. Matt will also contribute the foreword and profile local producers, most of whom he works with daily.

Her latest project, Tastes of Noosa will be a gorgeous, high-quality, 200+ pages

IN Noosa Magazine


All of these fresh and exciting stories and recipes will be bound in a beautiful book with a cover that will be designed by a local artist. Tastes of Noosa will be launched in the most Noosa-inspired way possible, at the 2019 Noosa Food and Wine Festival in May. There will be a dedicated stand where you can pick up a copy of the cookbook, have it signed by local chefs and producers; and watch cooking demonstrations on-stage. Tastes of Noosa will be found in local resorts as well as cafes, restaurants, farmgates, bookshops, art galleries, homewares stores and boutiques. Don’t miss this exciting opportunity to truly embrace Noosa’s unique and delicious dining scene.



NOOSA – Your favourite recipes featuring the best local ingredients from the best chefs and restaurants in Noosa.

REGISTER now for more information on “Tastes of Noosa” – a stunning cookbook celebrating local produce and featuring the best dishes from


the region.

Be a part of this exciting adventure! If you would like your venue, recipes or products to be included in the cookbook, would like to be a stockist or to pre-order your own copy: email Deb at or phone 0428 853 224 0428 853 224 @tastesofnoosa


Summer 2018/19


Hot days and holiday feels call for afternoons imbibing in INdulgences that scream “Holidays yo!” Deb Caruso has rounded up some of the best beverages in Noosa (well, someone had to do it). So channel your inner Tom Cruise or Paul Newman and drool on…


ometimes it is a tough job to be a magazine editor, the story radar is always on high alert and it’s hard to relax and get that holiday feeling, particularly in summer when everyone else is riding the vacation buzz. To help, I’ve hassled some of my favourite bartenders for the recipes of their most popular summer cocktails (because, research) to make at home. Who am I kidding – it tastes so much better when enjoyed at an amazing location on the water, it’s made by someone who really knows what they’re doing and I don’t have to clean up the kitchen! However, for those aspiring Tom Cruise-esque cocktail makers who want to try it at home… give these a shake, stir or muddle!

IN Noosa Magazine



Summer screams watermelon and what better way to get your fill of this fab fruit than in a refreshing cocktail? Season Restaurant on the beach at Hastings Street has captured our hearts with their Crimson Cooler. Best served with their stunning beach views, friendly service and divine dishes from their fabulous menu.

INGREDIENTS � 30ml White Rum � 25ml Montenegro � 30ml Watermelon & ginger syrup (See below) � 60ml Watermelon Juice � Soda � Lime Juice METHOD Ahead of time prepare your watermelon/ ginger syrup. Muddle half a lime in your cocktail shaker. Add the Rum, Montenegro, syrup, watermelon juice and ice, shake vigorously. Strain into a long glass and top with soda. Garnish with shaved ginger, fresh watermelon and lime. WATERMELON AND GINGER SYRUP Bring equal parts sugar and watermelon juice to boil and reduce down to two-thirds. Strain and let cool, then add fresh ginger juice to taste, the spicier the better.



HUGO SPRITZ I recently met Hugo in Italy when I couldn’t face another Aperol Spritz (tough life) yet wanted something refreshing and light. Turns out Hugo was waiting for me at Rickys all this time – and I have to say that Jr. Hugo Spritz (the non-alcoholic version) is also a welcome respite! INGREDIENTS

RICKYS RIVER BAR & RESTAURANT The bar area at Rickys River Bar and Restaurant is often overlooked when people think of the riverfront dining institution that is Rickys but we’re here to let you in on a little secret – it rocks! With riverfront views and cooling breezes to match; a range of seating options from high bars to luxe lounges; and expert mixologists behind the bar, this is one of the best kept secrets in Noosa! Oops! Now that the cat’s out of the bag, we should also tell you that you can catch the Ferry direct to the Quamby Place location. Get off at Stop Number 6, walk the ramp and you’re there! Here’s one of our favourites from their extensive cocktail menu:

� 45 ml Vedrenne Elderflower � 8 Mint Leaves � 5ml Lemon Juice � 90ml Prosecco � Soda Water to taste METHOD

well as beer lovers, it’s no wonder that they were Finalists for Best New Restaurant at the recent Restaurant & Caterer’s Awards. This little brewery packs a big punch with an amazing 14 beers on tap and more than 30 craft beers in their repertoire! Back to this brew… The Dragonfruit Sour! This little beauty is brewed using local dragonfruit and soured with a local yoghurt to deliver a tangy yet refreshing sourness with a sweet finish. For a knockout combination, pair it with Copperhead’s Miso Caramel braised duck! I’m down for the count… Happy holidays!

Build in a wine glass or fancy balloon glass, add ice and top with soda water to taste. Garnish with a green apple fan.

DON’T MISS! DRAGONFRUIT SOUR! Ok, so we can’t make this at home but this is one summer brew you do not want to miss! The crafty folk at Copperhead Brewery Restaurant and Bar are constantly creating new brews based on seasonal ingredients and to match their superb food menu. With something for foodies as


Summer 2018/19





his year we will visit sparkling reds, the quintessential Australian Christmas experience. We will also visit the other end of the spectrum, a few alcohol-removed wines from Edenvale. Many of you may question the wisdom in me discussing alcohol-removed beverages.

It seems as though we only just wished each other a Merry Festive Season - could it really be that four publications a year makes it come around sooner? Tony Cox shares his favourite summer sips – and discovers some booze-free options along the way!

their date with the photocopier maybe a Philippe Starck Ghost Chair would provide a more comfortable posture? But I digress. Let’s start with the boozy bottles before getting all sensible with the alcohol-removed bevvies.

However, for those of you eager to hit the staff party, imbibe heavily, place your posterior on the office photocopy machine and press ‘start’ this might be a more palatable alternative than the post-Christmas Party apologies. For those of you who insist on

Sparkling reds are made exactly the same way as sparkling whites. That is, make your base wine with the first ferment, there can be some oak-aging involved, then add some yeast and sugar to the bottle, reseal and allow the second fermentation to create those lovely bubbles and visually stimulating magenta mousse. Succulent ham (from local

Rhodavale Pork of course!) with all its condiments is perfectly suited to the sweet-fruited richness of sparkling red wine. NV Bleasdale Sparkling Shiraz from Langhorne Creek in South Australia is a great entry point. With fruit grown on stony & sandy soils providing aromatic lift, fruit from clay loams providing mid-palate fruit weight and soft, ripe tannins this dark fruit and plum flavoured delight gets your Christmas Day rocking. At just over $20, superb value. NV Seppelt Original Sparkling Shiraz is a blend of




Weekly Tastings!

COME IN & SAY G’DAY | shop 4/28 duke street, sunshine beach | ph 5455 3941

IN Noosa Magazine

hopan dvin e n oosa.c


IN THE DRINK key shiraz-growing regions in Victoria, namely Geelong, Heathcote & Grampians. Spicy red fruit flavours are evident as the harmonious interplay between sweetness and tannin stimulates your palate, the vibrant purplehued mousse teasing your visual senses. Again, this piece of Australia’s vinous history can be had for around $20 per bottle. For those of you seeking a more intellectual challenge and maybe trying to find an uninhabited corner of the house to get respite from those claiming to be your loved ones there is always the NV Primo Estate ‘Joseph’ Sparkling Red. Made from a blend of shiraz, cabernet & merlot plus liqueuring with aged fortified this is the Rolls Royce of sparkling red. With complex flavours of coffee & roasted nuts from aged stocks, complemented by the cherry & plum flavours from younger juice framed by gentle tannin this is thought-provoking wine. At around $95 per bottle it isn’t an everyday indulgence but Christmas doesn’t fall everyday either. For those of you who wish to avoid the honour of ‘Man-of-the Match’ at the staff party, Edenvale has come to the rescue with a range of alcohol-removed wines, made using traditional winemaking methods, which showcase flavour attributes of the underlying grape variety. The Edenvale Premium Reserve Blanc de Blanc, which is mainly chardonnay, features initial front palate fruit flavours of apple and citrus. There is a pleasant effervescence with the mid-back palate having a pronounced grapey concentratelike flavour. The Edenvale Premium Reserve Pinot Noir has a ruby colour with red fruits and cherry fruit flavours with earthy notes and tannis evident. Again, there is a concentrate-like flavour happening mid-back palate. The Edenvale Cabernet Sauvignon features blackcurrant, vanilla and milk chocolate flavours with tannins and refreshing juiciness to close. Like the other two wines tried there was a concentrate-like character prevailing from the middle palate. All things considered, these wines from Edenvale do provide fruit profiles in line with the underlying grape variety and

represent a welcome change from soft drink and mineral water, which is worth having if you are in the habit of apologizing after the annual office bash. Whatever your choice over the Festive Season don’t forget the Australian tradition of sparkling red or should you be abstaining, the Edenvale range can be found at most supermarkets.

Cheers & good (responsible) drinking!

ROSÉ IN THE RIVIERA! What better way to experience some of the best Rosés around than with a rose wine flight in the relaxing surrounds of the Riviera Lounge Bar on the Noosa River? Gather the girls (and boys!) and take flight sampling some of the finest Rosés from around the world and close to home. From sparkling Rosés to salmon-tinged numbers from Provence, the Rosé Wine Flight offers the perfect way to sip and sample outstanding wines without having to commit to one bottle (that will come once you find your favourite tipple!). Rosé wine flights start from just $19 and are available in the Riviera Bar & Lounge 7 days a week; 4pm-late Sunday to Thursday; 2pm-late Friday & Saturday.


Summer 2018/19




Alanna Sapwell Alastair McLeod Alastair Waddell Alessandro Pavoni Alla Wolf-Tasker Antony Page Bruno Loubet Christine Manfield Clayton Donovan

What’s new, what’s returning and who’s coming to Noosa for the Noosa Food & Wine Festival 2019 – Deb Caruso has the INside word!

Colin Fassnidge Evan Hayter Federico Zanelleto Gabriele Taddeucci Giovanni Pilu Glen Barrett Imogen Czulowski Jessi McEwan Jo Barrett


he Noosa Food & Wine Festival is happening again from 16-20 May 2019 and whether you are looking for beachfront brunches, dinners with celebrity chefs, live cooking demonstrations, hinterland trail experiences or a party under the stars, the 2019 program has it all. Here’s our round-up of what’s new, what’s returning and who’s coming in 2019.

WHAT’S RETURNING The iconic Noosa Main Beach events return in 2019 with a series of brunches and sunset parties taking place. Events to be hosted under the beach tipis include old favourites such as the Festival Opening Party and the Beach Sundowner Closing Party; and exciting new events to tempt and treat with names like Well Nourished, Blush + Bubbles (think French Champagne, Bellinis and Bloody Marys) and Club Crusoe on the beach! Noosa’s best restaurants and bars will be collaborating with visiting chefs and winemakers, creating unique events across the Festival. Visiting us in 2019 to work alongside our fabulous local chefs includes the crème-da-la-crème of Australian food royalty such as Alla Wolf-Tasker, Alessandro Pavoni, Alastair McLeod, Bruno Loubet, Giovanni Pilu, Jo Barrett, Jock Zonfrillo, Paul Carmichael, Neil Perry and more. There will be a

IN Noosa Magazine

Jock Zonfrillo range of hinterland tours which will take guests out and about discovering beyond the beach and WOHO returns to celebrate women in hospitality with Christine Manfield, Imogen Czulowski and Alanna Sapwell at Wasabi on Sunday.

John Rivera

The Long Lunch on Hastings Street will take place on the Saturday and the Festival Village returns for Saturday and Sunday featuring Tastes of Noosa, Cooking Demonstrations, Wineries, the Producers Market and much more.

Mark McAllister

Katrina Ryan Khanh Nguyen Luca Ciano Manu Feildel Matt Moran Matt Wilkinson Max Sharrad Neil Perry Nick Holloway


Paul Carmichael

So much goodness is happening in 2019 with Beyond the Beach events providing some truly memorable events including the Modern Australia lunch with Jock Zonfrillo, Clayton Donovan and Alastair Waddell with resident forager and pioneer of the Australian bushfood industry, Peter Hardwick.

Paul West

The Festival Village just gets better with new additions including private Cabanas, Drinks Lab Masterclasses, Brewers Lane and more. One of the most exciting new events that is sure to sell out fast is Noir Noosa, a very special evening under the stars - a black-tie dinner like you’ve never seen in Noosa before. Read the eight-page sneak peek on the following pages and head to for all the details!


Peter Hardwick Richard Ousby Scott Pickett Thi Li Tony Percuoco Travis McCauley And many more!

WHEN: 16 – 20 MAY 2019 For the full program and tickets head to Ticket prices start from $25 for Festival Village entry and $150 for VIP passes.


Spread over five mouth-watering days from 16-20 May 2019, Noosa Food & Wine Festival is an annual love affair of great food, wine, live music and entertainment in one of Australia’s favourite foodie destinations, Noosa. Whether you are looking for beachfront brunches, dinners with celebrity chefs, live cooking demonstrations or a party under the stars, there’s something for everyone in our 2019 program.

L O C A L R E S TA U R A N T S TA K I N G PA R T : • Arcuri Restaurant

• Pitchfork Restaurant

• Aromas Noosa

• Providore on Hastings

• Belmondos Organic Market

• Relish Restaurant

• Bistro C

• Rickys River Bar & Restaurant

• Boardwalk Bistro on Hastings

• Rococo Bistro Noosa

• Bombetta

• Sails Restaurant Noosa

• Café Le Monde

• Season Restaurant

• El Capitano

• Sum Yung Guys

• Embassy XO

• The Long Apron

• Locale Noosa

• Thomas Corner Eatery

• Makepeace Island

• View by Matt Golinski

• Noosa Beach House Peter Kuruvita

• Village Bicycle

• Noosa Boathouse

• Wasabi Restaurant & Bar

• Noosa Waterfront Restaurant

• Whisky Boy

• Peregian Beach Hotel

• Wood Fire Grill

• Periwinkle Restaurant

• Zachary’s


All details correct at time of printing and subject to change.



Saturday 18 May 12pm - 2.30pm It’s back! Our Long Lunch on Hastings Street is one of our most popular events. Feast on 3 courses with matched Cape Mentelle wines from one of your local favourites on the iconic Hastings Street.

Choose from Aromas Noosa, Bistro C, Boardwalk Bistro on Hastings, Café Le Monde, Locale Noosa, Noosa Beach House Peter Kuruvita, Rococo Bistro Noosa or Season Restaurant.


Saturday 18 May 6pm - 9pm Celebrate Moët & Chandon Impérial’s 150th Anniversary under the stars and glistening fairy lights of Hastings Street at Noosa Food & Wine Festival’s new signature event, Noir Noosa.

In ode to the era of Napoléon, this black-tie Gala Dinner will be a night to remember, as we transform Hastings Street into a glamourous and theatrical dinner celebration.


S P OT L I G H T O N :

B EYO N D TH E B E AC H THE UNDERGROUND C O L L ECT I V E Friday 17 May 12pm Join The Underground Collective for a truly intimate and immersive experience of gastronomic discovery, alongside nationally acclaimed Alla Wolf-Tasker, Scott Pickett and Zeb Gilbert.

Nestled in the foothills of a local Noosa farm and focusing on seasonal, small scale producers, this progressive lunch will highlight seasonal ingredients from the earth. Curated in collaboration with Wasabi Noosa, there will be plenty of shared conversations, book readings and stories from the trio.

MODERN AUSTRALIA Saturday 18 May 12pm Escape beyond the beaches to the abundant Noosa Hinterland for a truly authentic lunch experience

bush. Learn from the world’s most ancient culture as you forage and dine with a new wave of modern food pioneers.

Jock Zonfrillo will host and MC the lunch, created by Clayton Donovan, Harvest Newrybar’s Head Chef Alastair Waddell, and resident forager and pioneer of the Australian bushfood industry Peter Hardwick in collaboration with Wasabi Noosa.

B E AC H EVENTS F R I D AY F E S T I VA L O P E N I N G PA R T Y 5pm - 7pm

Join Italian aficionados and local favourite Noosa Waterfront Restaurant for the Festival Opening Party! We’re talking two hours of Italian style Ferrari Trento Sparkling, fresh local seafood, signature canapés and a grazing table filled to the brim with cheese and salumi.

S A T U R D AY BLUSH + BUBBLES 9:30am - 11:30am

Kickstart your day with a blushing line-up of Rosé, champagne over ice, prawns, salmon, bruschetta, berries and all things pink. With live DJ tunes on the beach, this is a brunch not to be missed. CLUB CRUSOE 5pm - 9pm

For one night only, Rococo Bistro Noosa are bringing a Kakadu meets Cafe del Mar meets isles of the South Pacific beach party to the shores of Laguna Bay. There’ll be DJs and live music, dancing, sublime food, plentiful drink and of course, coconuts!

S U N D AY WELL NOURISHED 9:30am - 11:30am

Ease into the day ahead with Noosa’s Belmondos Organic Market on the beach. Ground your feet in the sand, breathe in the crisp Noosa air and explore a world of wellness for the mind, body and soul from the entire Belmondos family. Think: organic, ethical produce, seasonal food, locally roasted coffee and cold pressed juices. BEACH SUNDOWNER 5pm - 8pm

Slip off your shoes, get your toes in the sand and join us for a beach BBQ to remember as we finish off the weekend with a bang! Bringing together great Australian produce, some of our favourite Festival chefs will join PorkStars behind the BBQs for a closing party right on Noosa Main Beach.



F E S T I VA L VI L L AG E THE HEART OF NOOSA FOOD & WINE COOKING DEMOS Saturday 18 • Sunday 19 May 10am - 8pm

Lions Park, Noosa Heads

Our weekend-long Festival Village is the heart of Noosa Food & Wine, as Noosa’s latest and greatest restaurants serve up signature dishes, world-class chefs cook up a storm live on




stage, you can get hands-on with interactive masterclasses and shop from food and drink purveyors from across Australia.






WHY WE LOVE IT HERE With a laidback coastal vibe and no buildings taller than the trees, Noosa is a place where you can truly relax. Bordered by calm ocean, lakes, river, national parks and a lush hinterland, coupled with world-class accommodation, dining and shopping, Noosa offers something for everyone.

W H AT ’ S O N T H E M E N U We know all too well that food (and drinks!) go hand in hand with holidays, and Noosa’s dining scene does not disappoint. In between Festival events, savour platefuls of delicious and locally sourced produce with a sea view by day, and by night hop from bar to bar, sipping some of Australia’s finest cocktails.

W H E R E T O S TAY Find your ideal Festival base at one of these fantastic Noosa accommodation options: • Bella Casa Noosa

• Noosa Shores Resort

• Emerald Noosa

• Noosa Springs Golf Resort & Spa

• Macquarie Lodge Noosa Heads

• Peppers Noosa Resort & Villas

• Mantra French Quarter

• RACV Noosa Resort

• Laguna on Hastings

• Seahaven Noosa

• Netanya Noosa

• Sofitel Noosa Pacific Resort

• Noosa Crest

• The Hastings Beach Houses

• Noosa International Resort

• The Sebel Noosa

• Noosa Residences




F AV O U R I T E N O O S A B E A C H That's a hard one because all of the Noosa beaches are great for different reasons; but I would have to say Tea Tree Bay in the Noosa National Park is at the top of my list. F AV O U R I T E F I S H I N G S P O T The Frying Pan at the Noosa River is great for catching whiting or flathead. F AV O U R I T E C O F F E E P L A C E Little Cove Coffee Co was my old stomping ground prior to Masterchef and it's still a favourite of mine. F AV O U R I T E R E S TA U R A N T Wood Fire Grill in Noosa keep it simple and make it tasty; they don't pretend to be anything else. Killer spot for a Sunday lunch with the family! F AV O U R I T E B A R Locale on Hastings Street is one of the very few places in town where you can comfortably spend all night in the bar, sharing snacks and pizzas with solid cocktails. F AV O U R I T E T H I N G A B O U T N O O S A Noosa’s positioning and its close proximity to the hinterland and the coast makes it an incredible place for anyone who enjoys the outdoor lifestyle. You can start the day with climbing Mt Cooroora in Pomona and by midmorning you're rinsing off at Main Beach.



Kai wears Grafton long sleeved check shirt by Jeans West, Noosa civic; Dusty Grape short by Boom Shankar, Jewellery by Leisa Gunton of Booloumba Arts available from Cooroy Butter Factory Artisan Store. Jill wears Pablo shirt and Aiden pant by Before Anyone Else, Antique jewellery from Isabella's Fine & Antique Jewellery.



CREATIVE DIRECTOR Carlie Wacker @worldofwacker HAIR Lexi @surrenderdorothyhairsalon MAKEUP Ange @photo_finish_makeup MODELS Jill Wright @iamjillwright; Kai Lebens @tizkai PHOTOGRAPHY Paul Smith @paulsmithimages; LOCATION Cooroy Butter Factory Arts Centre


Summer 2018/19


Jewellery and bag by Adrienne Reid; Parallels shirt dress and Infinity one piece by Jets Swimwear; Sundreamer slides by Holster.

Inspired by the sea and summer holidays in tropical locations – shell out for a puka necklace or choker this season – it's all about shell and raffia accessories right now!

IN Noosa Magazine



PINK PERFECTION Pencil skirts pair perfectly with draped tops. Channel your inner goddess with the Athena top and pencil skirt from wYse Lifestyle

SET FOR SUMMER A pretty pastel palette has us screaming out for a tequila sunrise at sunset this Summer!

Yellow and lavender silks, sky blue swimsuits and bright whites are key trends for the season. You will notice the return of the puffy balloon sleeve, ruffles and lace making us feel feminine and fabulous. Asymmetric design is a feature and a statement – wear the trend in swimsuits, dresses, skirts and jumpsuits. In fact, combine the asymmetrical and pastel and you’ve got yourself an A-plus in Summer dressing know-how. Vegan accessories continue to dominate the popularity stakes with high end designer labels seeking out alternative fabrics and practices to embrace the swing towards ethical fashion.

For the gents we are seeing print and stripes and tropical delights. Vertical stripes, checks and florals in a short sleeve shirt ticks all the boxes. Colour me happy – Summer looks bright!




Summer 2018/19

Flirt With Me Maxi by Etcetera Woman; Kyra by Wildfire beige wedges from Spendless Shoes, Noosa Civic; pearls from Isabella's Fine & Antique Jewellery; Harvey Amber hat by Will & Bear; straw bag and shell keyring from Stitch Piece Loop; paper flowers supplied by Paper Flowers Australia.


Pretty pastels are perfectly teamed with flowing silks, ruffles and all thing super feminine – the wide brim straw hat and bag are a match made in heaven with this look.

IN Noosa Magazine



Asymmetrical design is a feature and statement – wear the trend in swimsuits, dresses, skirts and jumpsuits.

FOR THE BEACH AND BEYOND Bespoke design & effortless boho-luxe style.

Rumours seamless reversible one shoulder bikini by ELKA Swim; Jewellery by Adrienne Reid.

‘Island-life collection’ now available at

67 The Esplanade, Cotton Tree. @etceterawoman



Summer 2018/19

Handcrafted jewellery inspired by the Glasshouse Mountains by Myra Goes To Florence, Cara jumpsuit by Before Anyone Else.


Caedman Johnson handcrafted jewellery; Jeans West Mo shirt and slim tapered jeans in Tobacco from Jeans West, Noosa Civic.

Prints, Stripes and tropical delights – statement short sleeve shirts are the lads leading trend for Summer.

Inspired by the beauty of our region, handcrafted with love, local artisan creations are your key to stand-out style

2018 & 2019 Loreal Colour Trophy Top 20 in QLD

Curly Hair Specialists

Me & ntio tre n atm thi en s Ad t fo to r o rec nly eiv $4 e a 5 ( blo va lue w dr $8 y 5)

IN Noosa Magazine

Colonial Resort, 239 Gympie Terrace Noosaville QLD 4566 | Phone:(07) 5449 9811 View our work on Facebook & Instagram


Kai wear Calloway Fawn hat by Will and Bear; Java Tshirt by Boom Shankar; Slim tapered pants in Tobacco by Jeans West, Noosa Civic; Bracelet by Caedman Johnson, Necklace by Beryl Purvis available at Cooroy Butter Factory Artisan Store. Jill wears Harvey Amber hat by Will and Bear; Farah top and Java short by Boom Shankar; Swingin' Monkeys earrings by Sparrow and The Bear; Antique bracelet by Isabella's Fine & Antique Jewellery.


Busy Ethnic floral print for men and women is another Summer nod to nature and takes us on a worldy fashion journey


Summer 2018/19

Elk Sentosa print jumpsuit from Stitch Piece Loop; resin bangles and necklace by Bonney Beads at Cooroy Butter Factory Arts Centre; Frankie 4 Maria rose gold slide from Feet First Noosa; straw hat from Live Life Pharmacy Noosa Heads.


Pop art motifs and print add a playful touch to the seasons style – add a super wide brim hat to every outfit this Summer.

Designer Fashion Reclaimed Consignment with Class OPEN Mon - Fri 9.30am - 5pm & Sat 10am - 4pm Virginie Taylor 0400 210 342 29 Sunshine Beach Road Noosa Junction (next to the cinemas)

IN Noosa Magazine


Jill wears Follow Your Dreams dress by Czarina; Frankie 4 Alyce wedge from Feet First Noosa; pearl earrings from Isabella's Fine & Antique Jewellery.

Kai wears Sperry Striper Nautical sneaker from Feet First Noosa; Jeans West Morris short and Cotton on V neck t-shirt from Noosa Civic; hipster cross body bag by Eco Luxe Australia.


All aboard for navy and nautical footwear for Summer – bold blue gets a big tick heading into the new year

B E AU T IF U L C L O T H IN G F O R W O M E N T H R O U G H A L L AG E S A N D S TAG E S O F L IF E . 50 Mar y Street Noosaville | Monday-Saturday 9am - 5pm | Sunday 9am - 1pm Par king behind the store | 180 0 80 4 776 | w w | w w w.noosanet


Summer 2018/19


FAMILY JEWELS On the night they signed the contact for what is now Noosa’s iconic Isabella’s Fine & Antique Jewellery store, owners Jan and Denis Grant became engaged. Carolyn Beaton discovers how 25-years-later, they have helped the proposals of many couples with an unique antique ring sourced from around the world.


sabella’s is a Hastings Street icon having been in business with the shop’s stunning antique and handmade jewellery capturing the hearts of many locals and visitors to Noosa for quarter of a century.

It was in early 1993 when Jan was a part-owner and manager of a jewellery store in Armidale, New South Wales, that fate lent a hand and brought them to Noosa. “The store stocked a very small selection of antique jewellery and on one occasion, I asked a visiting antique dealer on a whim, ‘where could I open an antique jewellery store?’” Jan recalls. “In quick time this question led to an inspection, on the dealer’s recommendation, of a jewellery and giftware business in Hastings Street that was for sale. “Denis and I immediately recognised that the store’s location held good promise.” It was Denis’s inspired idea to name the store Isabella’s after Jan’s new-born (and first) grand-daughter. As Jan reflects on the early days of the business, it is clear that a genuine love of antique jewellery drove its growth. The shop opened with very little stock, with Jan and Denis electing not to keep any pieces bought by the previous owner. Sinn 903 St B E – $4,900

Rose gold curb-link bracelets and fob chains became their stock-in-trade and Jan says she had trouble keeping up with demand.

Botta-Design UNO+ Anniversary – $2,550

“I bought two antique rings six months down the track and these sold in a week,” she said. “This gave us the confidence to invest more heavily in special pieces. If it was beautiful, I’d buy it.”

G R E AT T I M I N G Define Watches is Australia’s leading independent watch store specialising in unique timepieces to suit all tastes and budgets.

Jan was the front person of the business, while Denis would work largely behind the scenes. That said, they would both routinely work in the shop on weekends and also do late nights together.

Now in Noosa! Main image: Mühle-Glashütte 29er Pointer Date – $2,350

Shoppers were sometimes surprised to find Denis behind the counter and happy to showcase most of the stock.

Boutique 5/2 Quamby Place | Noosa, QLD 4567 | Ph (07) 5447 4643

“Although Denis would draw the line at trying the earrings IN Noosa Magazine



The place to visit in Noosa for antiques and handmade jewellery, since 1993.

on,” Jan jokes. For Jan and Denis, the early days were great fun. Memorable amongst the early shoppers was Charlie Watts, of The Rolling Stones fame, who bought six pieces of jewellery on one visit. Isabella’s is unique in Australia for its significant range of jewellery featuring European old cut diamonds. Jan and Denis have pursued a love of special gem stones and use only Broome’s most exquisite pearls. The shop’s giftware range is equally as interesting and welltravelled with the famed La Pintade ceramic guinea fowls taking pride of place on the shelves. Isabella’s success has been in the face of many changes in the retail business environment, not least on-line shopping which Isabella’s has resisted in favour of delivering a highly personalised shopping experience.


Before long, Jan’s daughter Rebecca joined the team bringing with her a fresh perspective. Mother and daughter worked sideby-side for quite some time, and Jan recognised in Rebecca the same affection and natural instincts for the business that she possessed. Rebecca had sold her first piece of significant jewellery in the Armidale store as a fifteen-year-old, much to the dismay of her much older co-workers, so her pivotal role in the family business was perhaps pre-destined. Rebecca has managed Isabella’s for the past six years, and Jan and Denis have retired from day-to-day involvement. “Rebecca can do everything I did, and more,” Jan says.

Shop 2, Fairshore Building, Hastings Street, Noosa Heads

She credits Rebecca with continuing to raise the benchmark of excellence, and capturing the imagination and aspirations of long-term clients, as well as a new wave of visitors to Noosa.

Phone 5449 2626

When reflecting on the store’s history, Jan says she never thought it would be such a great success.

9.30am – 5pm Monday to Saturday 9.30am – 3.30pm Sundays

“I never expected the shop would end up how it is today,” Jan says. “It’s the most wonderful thing I’ve ever done – and thanks to all the people who have helped me.” @IsabellasNoosa 69

#isabellasnoosa Summer 2018/19



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1. Botta UNO 24 Plus Neo - Define watches – 5447 4643 | 2. Rose Tile shirt - Boom Shankar -n5474 2304 | 3. Birkenstock Arizona - Feet First Noosa 5447 2211 4. Dusty Grape shorts - Boom Shankar - 5474 2304 | 5. Shave Lotion - Saya - 5442 4667 | 6. Will and Bear Calloway Hat @willandbear | 7. Cross body cork bag - Eco Luxe Australia @ecoluxeaus | 8. Muehle-Glashuette Yacht Timer - Define watches – 5447 4643 | 9. Logo Tshirt - Underground Surf - 5455 4444 | 10. Rusty Shorts - Underground Surf - 5455 4444 11. ASICS GT 2000 - Feet First Noosa - 5447 2211


IN Noosa Magazine



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13 06 16 08

14 15





21 22





1. Matilda Dress and wonder tube - Zephyr - 1800 804 776 | 2. Botta Design Nova Titan Quartz watch - Define watches – 5447 4643 | 3. Ecco floral sneakers - Feet First Noosa - 5447 2211 4. Shell earrings and cuff - Adrienne Reid @adriennereidofficial | 5. Shell clutch - Stitch Piece Loop - 5447 2760 | 6. Sage dress - Tres Noosa - 0422 927 700 | 7. Harvey Amber straw hat Will and Bear @willandbear | 8. FELLA Hunter strapless bikini top and bottom from Beach Luxe 0431 786 104 | 9. Zoya nail polish - Nails at Noosa - 5447 3380 | 10. Choose Love Tshirt Boom Shankar - 5474 2304 | 11. Java short - Boom Shankar - 5474 2304 | 12. Coco Luxe Bronzing Oil - Beach Luxe | 13. Handmade shell bracelet – Earthdog Molly @ earthdogmolly | 14. Bamboo bag - Adrienne Reid @adriennereidofficial | 15. Straw earrings - Tres Noosa - 0422 927 700 | 16. Cupid Dress - wYse Lifestyle - 5415 1150 | 17. Pre-loved designer dress - Ma Petite Boutique - 0400 210 342 | 18. Pre-loved designer shoes – Ma Petite Boutique - 0400 210 342 | 19. Monkey earrings - Sparrow and The Bear @ sparrowandthebear | 20. Salt Nourish and Revive oil – Beach Luxe - 0431 786 104 | 21. Emma top and wonder tube - Zephyr - 1800 804 776 | 22. Moritz Grossmann TEFNUT Sleeping Beauty - Define watches – 5447 4643 | 23. Fuschia cork clutch - Eco Luxe Australia @ecoluxeaus | 24. Paralells high neck one piece – Jets Swimwear - 5449 2030


Summer 2018/19


Playful pastels and rock star reds are Summer colour go-tos for kids. Linen, stripes and quoted Tshirts add the fashion fun to the playground.

Keely wears Milky Way Unicorn Tshirt and Missie Munster skirt; Aurora wears Eve's Sister Kite Tshirt and Missie Munster skirt: all from Noosa Juniors




CREATIVE DIRECTOR Carlie Wacker @worldofwacker KIDS Aurora, Keely, Harry, Avalon PHOTOGRAPHY Paul Fletcher @fletcher_photography_aus LOCATION Pirate Park, Gympie Tce

Aurora wears Maaji dress; Avalon wears Milky Way raspberry stripe romper; Harry wears Rip Curl rashsuit: all from Noosa Juniors. Keely wears Maaji bikini from Noosa Juniors

IN Noosa Magazine







06 09

1. Jamie Kay Tshirt – Stitch Piece Loop – 5447 2760 | 2. Turtledove London playsuit - Stitch Piece Loop – 5447 2760 | 3. Jamie Kay onepiece - Stitch Piece Loop – 5447 2760 | 4. Turtedove London dress - Piece Loop – 5447 2760 | 5. Jamie Kay dress - Stitch Piece Loop – 5447 2760 | 6. Kind Kids Rock Tshirt – Sunday Threads Noosa @sunday.threads.noosa | 7. Earthdog Molly shell necklace @earthdogmolly | 8. Jamie Kay playsuit - Stitch Piece Loop – 5447 2760 | 9. Flower clip - Stitch Piece Loop – 5447 2760


NOOSA JUNCTION Shop 6/4-6 Sunshine Beach Road, Noosa Heads QLD 4567

Keely wears Turtledove London dress; Harry wears Jamie Kay One piece; Aurora wears Jamie Kay dress: all from Stitch Piece Loop


TRADING HOURS: Monday – Friday 9am – 4.30pm Saturday 9.00am – 4.00pm Sunday 10.00am – 2.00pm

Summer 2018/19



GET YOUR PARTY PANTS ON! This playful new Australian label is bringing the Summer holiday vibes to everyday dressing. Light weight, well-made tailored stretch cotton men's and women's pants with vibrant prints for fashion, fun, summer, partying and travel.

We love sharing the local love so we’re happy to INtroduce these local labels and give our readers the chance to win win win!

LIVE LIFE. SHINE BRIGHT! Life's too short to be dull. Ivy Dayelle offer feminine body jewellery for adventurous, fun-loving, cheeky women who want to express themselves in their own way. Their high-quality jewellery is made from 24 Carat gold on surgical steel with active Noosa lifestyles in mind. The range includes pretty pieces for intimate piercings, nose rings and anklets through to classic studs. Ivy Dayelle would like to gift 5 lucky readers a gift. Enter via the post on our @ innoosafashion Instagram page.

KISSES FROM NOOSA The all new Noosa Kiss Hydrate Body Mist contains Australian Botanical extracts that deeply hydrate and rejuvenate the skin, especially after exposure to the elements. Each extract contains only natural ingredients, no additives or allergens. Key Ingredients include: Kakadu Plum - Fruit Extract (Terminalia Ferdinandiana)

SPARROW AND THE BEAR This talented mother-and-son duo create fun animal earrings to be mixed and matched. You can buy a matching pair or mix and match to create fun combinations such as the “Swingin Monkeys” featured in our fashion pages or our favourite “Bin Chicken” and “Bin”, which we have to giveaway to one lucky reader! Handcrafted from 3mm crystal clear acrylic with Rose Gold (shown in black with silver), valued at $38.

that Increases skin tone and brightens complexion; Kangaroo Paw - Leaf Extract (Anigozanthos Flavidus) to protect from free radicals; Blue Lotus Scent – an Alluring and captivating scent that is delicately balanced with a Parisienne sensibility. The subtle fresh and floral notes gives one a sense of diving into cool clear water or walking through a forest after the rain.

To win, like and follow Sparrow & The Bear’s facebook or Instagram page and tag your favourite earring design with @innoosamag

We have one bottle valued at $110 to give to a lucky reader. Follow us at @innoosafashion and tag a friend in the “Noosa Kiss” competition post.

For full terms and conditions visit and look for the Giveaways page. Competitions close Feb 28 at 5pm.

IN Noosa Magazine

It aint no party without your Party Pants on! One lucky reader can score their very own Party Pants. Simply follow @partypantsbrand on Instagram and tag your favourite party pants with @innoosafashion + @innoosamag




The Ultimate Florist has all top tips to help your beautiful flowers thrive and survive during the summer months.

Let’s jump straight in to Summer with a giant leap and a splash. There are so many amazing reasons why it’s fabulous to live here on the coast and summer time for us has to be top of the list. The ocean is warmer, the sun is shinier, clothing is lighter, laughs are bigger, gatherings are grander and being outside couldn’t be better! Even your summer flowers are bigger, bolder and brighter.


This season, it is very convenient that natives and tropicals are in their prime both with vibrant colour and long-lasting stamina. Natives in particular are always favoured around Christmas time for fresh wreaths and festive displays. Never to be overlooked is the humble sunflower, a vibrant ambassador for Summer herself, another great long lasting flower if given just a little care... As we need more fluids through these hotter months, so too our cut flowers require a little extra love. Here are a couple of handy tips to get the most out of your flowers...


➻ When you receive a gorgeous bunch of flowers from The Ultimate Florist, firstly, once you have removed the wrapping, do not untie the elastic binding your bouquet stems together... your bouquet has been created and displayed for you, your flowers will last much longer if they remain in the shape created. ➻ You only need to trim the stems on a slight angle and fill your vase with water. Through the summer months in particular it is important to keep this water level quite high. ➻ If you can, cut the stems and change your water every two days. Happy holidays and a fabulous festive season to everyone, from all of us here at The Ultimate Florist.



Summer 2018/19


PUT YOUR FEET FIRST As we step into summer it’s easy to forget the importance of making sure our feet are cared for. Jolene Ogle discovers the importance of looking after our feet and that we don’t have to sacrifice comfort for style.


hroughout summer and the party season, we can put our feet through hell when we pull out our high heels or flat thongs. The main issues with these kinds of footwear being their lack of support and cushioning, and the results can bring your grand summer plans to a screeching halt.

With a host of services at their disposal including Low Level Laser Therapy, PACT Nail Fungus Therapy, dry needling, cupping, video gait assessment and a dedicated onsite orthotic laboratory team, Footpoint podiatrists can help make sure you always put your best foot forward.

Many of us are unaware of the impact poor foot health can have on our bodies. Sore hips, knees and even lower backs can all stem from poor foot health and lead to long-lasting problems as we get older.

While many of us love to pound the pavement early in the morning throughout summer, Footpoint principal podiatrist Scott Sorensen believes it is important to enjoy a variety of exercises to reduce the risk of “overuse” injuries.

Podiatrists such as the team at Footpoint Australia can help prevent, diagnose and treat a wide range of conditions. From general nail, corn and callous management, to foot and ankle pain, fungal infections and sports injuries, the team can help you get back on your feet for a long and enjoyable summer.

Scott has more than 25-yearsexperience in podiatry, plus qualifications in strength and conditioning, laser therapy, dry needling, and cupping. Scott is joined by Renee Barclay, who studied podiatry at the University of Newcastle, and Kim Goei, who grew up on the West Coast and trained at the University of Western Australia.

To get the best mileage out of our feet, it is always important to seek the advice of experts and make sure that comfort is king! Footpoint also offers a range of footwear options, all designed to support your feet whether they’re dancing, walking or running. Brands such as Vionic and HOKA provide you with the styles you want with the support you need. They offer everything from the humble thong to everyday essentials. Similarly, David and Sue at the iconic Feet First Footwear on Hastings Street are ready with good advice to ensure that you don’t have to sacrifice style for comfort. They stock the ultimate in comfort and style with the latest fashions from range of suppliers including ecco, Frankie4 Footwear, Sperry, Birkenstock and more. Invest in your feet as we are (hopefully) on them for a long, long time!


preventing, diagnosing and treating a wide range of foot and lower limb conditions.

ORTHOTIC SPECIALISTS, FOOTWEAR & SOCK STOCKISTS Purchase a pair of our Podiatry approved Vionic Thongs and receive a complimentary beach towel (while stocks last)

2/26 Rene Street Noosaville, Qld 4566 | IN Noosa Magazine


BOOK NOW 5474 0619


FEET FIRST FOOTWEAR Have the ultimate in comfort & style with these treats for your feet! Stockists of ecco, Sperry, Frankie4 Footwear and more 37 Hastings Street, Noosa Heads

FOOTPOINT PODIATRY Stockists of Vionic 2/26 Rene Street, Noosa Heads

The ultimate in comfort & style






@eatinnoosa 77

Summer 2018/19



hen your soul is tired, sleep is not the best remedy to make you feel vibrant and alive. Katrina Thorpe researches the best ways to INvigorate the soul! I have often read and heard quotes along the lines of ‘awake is the new sleep!’ This could not be more aptly phrased in a quote for most of us who are trying to balance work, life, time for family as well as friends and ourselves but when I wrote a list about what it takes to make someone feel awake, sleep was not on the list nor was coffee! Reading my long list, I surprised myself with what I jotted down. I decided to group the list under headings to give it clarity in hope that this inspires me as well as encourages you to create a list and do it. If your soul is tired but sleep is not fixing it, I hope this helps you too.

IN Noosa Magazine



ADVENTURE topped the list, as it’s always exciting, to plan, dream, look forward to and experience an adventure. My list included some simple activities such as: more yoga, a cooking class, the theatre, new hairstyle and a facial; or the not-so-simple experience of learning a new language and travel, to name just a few. Adventures are personal and while some are expensive, others are free but all of them inspire and motivate us to feel alive. What adventures are you going to write on your list? Be adventurous and write the list without considering cost or other people. After all, it’s your adventure.


NATURE is a beautiful word that sounds as good as it is for us. In Noosa, we are lucky to have national parks, mountains, lakes, rivers and the ocean with beautiful beaches that many of us embrace on a daily basis to exercise, relax or have fun in nature. Nature is nurturing, giving us a sense of connection to the land or sea as a great place to wake up our soul. Nature can be found in a back garden, a park, sitting under a tree and by placing pot plants in your home or workspace. Sit outside to have breakfast or lunch or make the time to be energised by nature.



STILLNESS is understood to be without movement or sound. However, we have come to know the term stillness also used to represent a ‘sense of being serene’. Stillness comes in many forms and doesn’t necessarily mean you have to be physically still. I love the stillness of a river even though it’s moving or the stillness of a morning as the world wakes up. Stillness is about being able to quieten a busy mind or pace of life amidst all of the stress and chaos that might surround us. You can gain stillness easily while having a soothing massage and stillness can also be found on a busy train or a long drive home. It’s all about allowing the mind to be still even though your world may be fast. Try to let thoughts come and go through your mind without mentally focusing on them and you will find your body starts to relax; your breathing slows as you feel stillness within. Learn to let things go when you can’t control them in that moment.



FREEDOM is a powerful word. It means so much to so many of us but what is freedom to you and what would you do with it? Freedom to most people would probably mean having endless time to do as you wish. It might mean not having responsibility for anything or anyone, a sense of being set free. If you ask someone who has a lot of freedom they often don’t know what to do with it and some who retire after having a busy working life feel they no longer have a sense of purpose with their newfound freedom. Freedom was on my list because I believe it’s important to feel free or to have choice, in order to have time for adventure, enjoying nature and finding stillness within.

Summer 2018/19


A FRESH FACE Escapism and total luxury is the essence of the Aqua Day Spa experience. Carlie Wacker took some time to explore the luxurious offerings of this little oasis in the heart of Hastings Street.


s I sashay down the staircase at Sofitel Noosa I sense that the experience ahead of me would be suitable for the world’s rich and famous. There is a certain sense of exclusivity in that staircase that meanders down in to a luxe underground world of beauty and relaxation. It feels a world away from the hustle and bustle of Hastings Street. On arrival I am greeted by the most welcoming staff in a light-filled reception area which serves as my gateway into bliss and total escapism.

I am escorted to the transition area (aka change room) where the worries and civilian clothing are left behind to make way for the cloak of bliss (or the supplied day spa robe if you like). This is where every human begins the transition from chaos to calm. In robe, I wait for my therapist in the lounge area – ginger and honey tea in hand and head full of excited anticipation for the moment my therapist greets me.

The relaxation area is just that, quiet and relaxing! Fresh, seasonal fruit platters, chilled water and the divine Aqua Day Spa ginger and honey herbal tea. My Noosa skin is dehydrated and ready for some TLC. I’ve booked in for the Hydra-Moisture Source facial and my therapist Emma collects me with a friendly 'Bonjour Carlie'. I am now fully swathed in my escapade, oui oui – I have forgotten where I am and don't care. That's right, at this moment I am carefree! Emma analyses my skin and prepares a treatment specifically for my skin type and concerns. Hydration and anti-ageing are my areas of focus so she devises a treatment plan using Thalgo products that will address those issues. First, a double cleanse, then gentle exfoliation using Thalgo products which use active marine minerals and smell like the ocean – so Noosa! Then Emma applies a rubber mask. This mask is brushed on thickly covering your

entire face except for your nostrils (breathing is important). I was concerned that the rubber mask might dry and take my lashes and eyebrows with it but Emma assured me this was not the case. While the mask is setting, it’s quiet (I can't talk through the mask, this may have been the longest have been quiet in my life). I drift into a deep sleep - although I can recall a hand and arm massage as well as a heavenly scalp massage so I was probably snoring (sorry Emma). Once I am awoken with the gentle removal of the now-set rubber mask I brace for eyelashes to be yanked from my lids but no, the mask comes off in one piece, leaving my assets intact. Next we escape into a little bliss bomb of face massage. Have you ever had a professional face massage? Holy WOW, the therapists at Aqua Day Spa have this down to a fine art. I know that my face workout will result in me looking younger

THE LUXE SKIN CO The Luxe Skin Co – the only Omnilux specialist on the Coast offering Blue, Revive and Plus medical grade skin rejuvenation light options. Sole Sunshine Coast stockist of Hydropeptide

Ph: 0423 916 586 | Now upstairs at Suite 2/36, Sunshine Beach Road, Noosa Heads | IN Noosa Magazine


IN DULGE immediately after this treatment. My face is loving me right now. An application of hydrating Serum and moisturiser concludes the treatment. My 60-minute facial has left my face feeling fresh and firm and ready to take on the Summer elements ahead. This little fresh faced 40-something gets to wrap up the experience with a splash in the aquatic therapy area. It's outdoors but undercover and gives you that feeling of being close to nature. You can indulge in invigorating hydro therapy in the warm water while staring up into the skies of beautiful Noosa. At this moment I am grateful to be alive and to have access to such superb facilities – LA VIE EST BELLE!

AQUA DAY SPA Sofitel Noosa Pacific Resort Hotel access via Noosa Parade Phone 5449 4777 Bookings are essential

STAY INFORMED, INDULGED & INSPIRED with our FREE weekly e-newsletter!






Summer 2018/19


STATE OF NIRVANA IN Noosa editor-in-chief Deb Caruso visited Ikatan Spa just a few months ago, indulging in the Nirvana treatment. Since then, she has not stopped talking about the experience and vowed to gather her girlfriends and return for an INdulgent morning at the awardwinning spa. Jolene Ogle was one of the lucky ladies.


n a cool spring morning, the IN Noosa team gathered in the serene waiting room of Ikatan Spa ready for two hours of pampering.

We were to receive the Nirvana Package, a two-hour treatment that involved either a 60 minute facial or massage in a private treatment room before coming together in Ikatan's air-conditioned Garden Room for a 60 minute deluxe pedicure. While the rest of the team opted for a facial, after six weeks of slouching while I fed my baby I needed all those back muscles soothed and my shoulders rubbed, my neck tension released.

tropical gardens create a cocoon-like environment that hugs you and encourages you to let go of all the stress and tension from the outside world.

a treatment for another lucky spa guest. You find yourself continuously moving from one space to another without really feeling your feet touch the ground.

The unique thing about Ikatan is you are transported to paradise the moment you step through the doors and into the lush gardens. Soaring palm trees and thick

It’s cooler here, and more relaxed. There’s only the sound of the leaves rustling in the breeze and, in the distance, the gentle gong that signals the end of

My massage therapist gently guided me to the treatment room asking how I am feeling in a low, hushed tone. I find it calming and comforting. The darkened




International & Celebrity Stylists | Bookings: 07 5449 7906 | 8 Thomas Street, Noosaville IN Noosa Magazine


IN DULGE treatment rooms are inviting and as I lay upon the bed I can already feel the tension melting away and the muscles of my back relaxing back into their normal position. From the tips of my toes to the top of my head, every muscle is massaged according to the pressure requested. A 60-minute massage is never long enough. If you can, I recommend booking the longest massage possible to suspend this state of euphoria. A gentle gong signals the end of the treatment and I am left to dress but I take a moment to keep my eyes closed and savour this beautiful feeling of complete

contentment. When my therapist returns (with a glorious glass of champagne in her hand) I am escorted to the Balinese bungalow where the rest of the IN Noosa team start to gather. Our weary feet, often found pounding the pavement as we search for stories or deliver magazines, are treated to a soak while we choose nail colours for each other from the extensive list. We all opt to upgrade to the Vinylux long wear polish for an extra $10 so that our toes stay summer-sandal-ready for longer. Our feet are scrubbed with an exfoliator and our toe nails are tamed before being

painted a rich blue, vibrant orange or pretty pink. Once our feet are looking spectacular, it’s time to relax on the couch and indulge in a share platter created with a few of our favourite things; cheese, cheese, cheese and more cheese. Ikatan Spa has a great menu with a selection of share platters, alcoholic and non-alcoholic beverages. As we sit back on the lounge taking in the serene views over the gardens, comparing our beautiful toe nails and nibbling on crackers and cheese, we all vow to return to this blissful state of nirvana very soon.

NIRVANA PACKAGE 2 hours | $250 60 minute facial or massage + 60 minute deluxe pedicure (Pregnancy safe) Includes complimentary glass of champagne or pot of herbal T2 tea during pedicure or after treatments in the gardens. Confirm when booking if you have shellac on your nails as this requires extra time and an extra charge for removing. IKATAN SPA 46 Grays Rd, Doonan Bookings: 5471 1199

p ku pic ble y r t a vaila en m off a i l mp op Co & dr

TOP TO TOE RITUAL $185 This decadent two-hour treatment includes warm compressions, a tension-releasing hand and foot ritual, rejuvenating back scrub, anti-oxidant enriched facial AND full body massage with our nourishing body butter.

Natural Organic Day Spa

(07) 5447 1666 2/4 Thomas Street, Noosaville QLD

Email 83 Summer 2018/19



t Kansha, the aim is to restore balance and harmony within, by using a blend of ancient and modern therapies. Kansha offers a host of services including acupuncture, counselling, physiotherapy and reflexology, each tailored to every individual so you can enjoy the best results possible.


Today, I am indulging in a remedial massage which starts with a complimentary, nourishing Ayurvedic tea or fresh, f iltered water to promote the peace and tranquility of the space. My massage therapist is Kana and while she is softly spoken, her massage technique is anything but. From the souls of my feet to the top of my head and the tips of my fingers, every square inch of my stiff-as-a-board body was massaged into submission. Kana told me my glutes were particularity tight, which I liked to imagine was from all the squats I do but she informed me it was from spending too much time sitting down; something many of us are guilty of as we spend hours working at the computer. Kana used firm pressure and trigger point therapy to give my muscles a much-needed massage as I tuned into the relaxing classical music and drifted off into a light sleep. My one-hour, whole body treatment included a divine hand massage. Can you remember the last time you had your hands massaged? I can’t but I’m now wondering why one-hour hand massages aren’t a standard treatment option on all therapy menus. It’s an extraordinary feeling that has the power to relax the entire body. It evokes a true state of bliss.

Working in the publishing world means hours and hours sitting at a computer staring at a screen. This kind of sedentary work life can wreak havoc on the body so Jolene Ogle decided it was time to pop into Kansha for a much-needed massage.

The same can be said for a foot massage and if you really want to transcend into a euphoric state then Kansha also offers reflexology, which is known to reduce stress and anxiety, promote better sleep, encourage energy to flow freely and diminish fluid retention in the ankles and feet.

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



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

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

IN Noosa Magazine



Acupuncture Chiropractic Massage Physiotherapy

Counselling Reflexology

With a spa-like ambiance and a convenient location on Mary Street in Noosaville, it was easy to pop into Kansha for a massage making it possible to refresh and rejuvenate on your lunch break. You can return to work a whole new person with a spring in your step, very limber fingers and relaxed glutes. I enjoyed a remedial massage, but there is a range of techniques available from hot stone massage to aroma therapy, Hawaiian-style massage and visceral therapy. Sessions range from one-hour up to two-hours and each session is tailored to your needs.

Take a deep breath, relax & reconnect

Whether you’re stuck at a computer for long hours or are simply feeling the stress of the holiday season, Kansha practices a holistic healing philosophy which means you leave feeling refreshed from the souls of your feet to the top of your head and the tips of your fingers.

Gift Vouchers, Senior Longevity Vouchers & Essential Oils available

KANSHA 6 Mary Street, Noosaville Phone 5473 0724 Bookings are essential

6 Mary Street Noosaville Ph: 07 5473 0724


Online Booking available


Summer 2018/19




Erin Yarwood wants you to give your body the greatest gift of all this Christmas with some naughty and nice exercises to get you through the silly season.


ou’ve almost made it to the end of 2018! But just because there are plenty of festive gatherings approaching it’s no excuse to let all of your hard work for the year just go down the chimney. Try and stay motivated and focused so that you don’t have to add ‘get fit and healthy again’ to your New Year’s Resolution list (that, let’s face it…. we NEVER really look at after writing!).

a more gentle approach, below

Whether you like to jump around and get your heart pumping, or prefer

energized, fighting fit and buzzing


are a few helpful hints to keep you moving all festive season, without feeling guilty about being merry. So find yourself a spare 15 minutes between your crazy Christmas shopping missions, hanging up the tinsel or hiding away pressies. Below are your go-to, simple yet effective exercises to keep you all season through.


BOXING If you don’t have a set of boxing gloves and focus pads, add them to your Christmas wish list. Pair up with a loved one, or face off with the bag! 20 sec fast punches / 10 sec rest; 20 sec hard punches / 10 sec rest REPEAT x 5

BRISK WALK Put your fitness tracker on, or set the stopwatch on your phone and go hit the pavement. Aim to complete at least 30 minutes at a pace that gets you puffing a little. Rest whenever you need to. Then pick up where you left off.

WALKING LUNGES / LUNGE JUMPS Perform 12 x walking lunges. Followed directly by 10 lunge jumps Rest for 20 sec REPEAT x 3

STEPS If you don’t have a set of stairs at your house, find something around the same height and sturdy enough to step up onto. Perform 10 step-ups each leg REPEAT x 3

PUSHUP/ PLANK COMBO Stay on your knees if you feel you’re unable to control a pushup on your toes. Otherwise, by all means, jump up on those toes!!!! Perform a 2 count pushup, followed by a 4 count plank on your toes. (count in your head ‘one, two’ … ‘one, two, three, four’.) REPEAT 3 x 10

KNEE OR WALL PUSHUPS Whether you choose to do these on the ground or against the wall, still aim for a nice stretch through your chest as you lower for your pushup. REPEAT 3 x 10

SQUAT JUMPS / SPRINTS I want your squats to be deep and your jumps to be powerful. And your sprint to be as if your life depends on it!! (always being mindful of your knees). 10 x Squat Jumps – 15 sec Sprint REPEAT x 5

MARCHING ON THE SPOT Stand up tall, and march on the spot, bringing your knees up a little higher than you think you can. 30 sec march / 15 sec rest REPEAT x 5

SQUAT + PRESS / BICEP CURLS If you don’t own a set of dumbells, grab a couple of canned goods or anything of an even weight that fits comfortably in your grip. Squat and then press weights up above your head x 10 Follow with 20 bicep curls REPEAT x 3

BICEP CURLS You can choose to hold some weights or nothing at all for these. But always aim for a full range of movement. REPEAT 3 x 10

WALL SIT WITH PUNCHES Sit up against the wall with a right angle at your hips and behind your knees. Keep a hold of the weights or baked beans from the previous exercise and add some punches as you hold your wall sit. Always keep your core locked. Aim for a 1 minute hold. REPEAT x 2 if you’re keen

WALL SIT INTERVALS Keeping your back up against the wall, a right angle at your hips and knees, hold a wall sit for 20 sec. Then rest for 10 sec. REPEAT x 4

IN Noosa Magazine



WITH THE FLOW From traveling the world as a private Pilates tutor to opening the tranquil Noosa Flow, Claire Toone has had a life worthy of a book. Jolene Ogle sat down with Claire to find out a little more about the fascinating owner of Noosa’s premium Pilates studio, Noosa Flow.


or many of us, our first job out of school was probably not worth writing home about (I worked for doctor who still had a typewriting machine in 2002), but for Claire her career has been deepseated in wanderlust, excitement and world-wide travels. She now calls our piece of paradise home, but this small business owner has done everything from sales and marketing for luxe label Christian Dior in London to travelling the world as a private Pilates instructor. After settling back in Australia over two years ago with her four-year-old son, Claire is now busy expanding her wellness and Pilates studio opposite the picturesque Noosa River. “I originally opened Noosa Flow because I wanted a beautiful space where I could teach Pilates,” Claire says. “When I moved from New York I wanted an amazing space. I couldn’t find that here so I created Noosa Flow. We’ve grown to be more of a wellness space now with everything you need to live well.” The stress of working for the renowned label Christian Dior in London would lead

Claire to try Pilates for the first time. She instantly fell in love. Now, she has grown Noosa Flow from just one instructor to nine and has recently added a private Pilates room and wellness shop to the everexpanding space. “We welcome everyone to Noosa Flow. Whether you are a beginner or advanced, you are welcome to come and try our classes,” Claire says. “We have a lot of private Pilates classes. Our instructors are such nice, warm and loving people. They will make you feel instantly relaxed.” Claire says the team at Noosa Flow can work with those wanting to begin their

BENEFITS OF PILATES If you’ve never tried Pilates now is the time to snap on some activewear, grab some non-slip socks and head over to Noosa Flow’s studio. Whether you’ve overindulged at Christmas lunch or want to get the New Year off to a good start, there are so many benefits to Pilates. � Improves flexibility � Increases muscle strength and tone helping reduce back pain � Enhanced muscular control of your back and limbs � Allows you to take a moment to stop, breathe and stretch

wellness journey to those who may be recovering from an injury, as well as pregnant women pre and post birth. Noosa Flow offers reformer classes, which is just like mat Pilates but on a special machine that increases resistance. You can also enjoy yoga and barre classes, plus private sessions. Whichever class you choose, Noosa Flow is the perfect place to restore balance of the mind, body and soul.

SPECIAL OFFER If you have been wanting to try Pilates, now is the perfect time! All new clients can buy three classes for the price of two ($60). Visit to see the full schedule or phone the team on 0458 647 574 to find out more.


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


PILATES AND WELLNESS STUDIO Pilates Reformer / Pilates Mat / Cardio / Barre / Yoga Group and private sessions available. Book a class through our website at

203 Gympie Terrace, Noosaville | Phone: 5442 4570


Summer 2018/19


Yes!...It’s the shop with sand on the floor

StyleC O U N S E L A long-lasting memory of dinner on the sand in Mexico inspired Très Noosa owner Pauline Kouw to create her very own store with sand on the floor. We chat to Pauline to find out how you can get that coastal vibe in your own home. TRÈS NOOSA IS KNOWN AS THE STORE WITH SAND ON THE FLOOR. WHAT INSPIRED YOU? On a trip to Mexico I discovered this cute restaurant on the beach. The bar had sitting hammocks and you might have guessed it, the floor was covered in sand. At that point I had no inclination of starting a business but it always stayed with me. Many years later when I opened my first store all I could think of was sand on the floor.



Shop 1a, 1 Arcadia Street Noosa Junction QLD 4567 IN Noosa Magazine

HOW HAVE YOUR CUSTOMERS RESPONDED? The reaction of customers has always amused me. In my first shop, the whole floor was covered in sand and it would give customers a little fright and they would let out a shriek out of either surprise or excitement. In my second shop, unfortunately I had to adjust the amount of sand due to council regulations. The sand had to be swept to the sides and I created little islands of sand in which the products were placed so the customers had to walk through a sand-free path. It works out great as we still get great reactions and at the same time we can offer sand-free feet.

TRÈS NOOSA IS ALSO KNOWN FOR YOUR UNIQUE DRIFTWOOD ART AND SAND PRODUCTS, WHAT INSPIRED YOU TO STOCK THESE BEAUTIFUL PIECES? As a former flight attendant traveling the world, I was always drawn to creations of raw, tropical products by different artists of different cultures and communities. Once my family and I immigrated to Australia and settled in Noosa, I started working with seashells. From selling shells in frames at markets to shell candles in vases, it slowly turned into a call for a store with a proper space to express my driftwood passion. The shop’s interior and displays are covered in driftwood pieces and our driftwood lamps, plus our handmade shell candles in vases. They come in all different 88

colours and sizes; truly a Noosa original.

YOU ARE ORIGINALLY FROM AMSTERDAM, WHAT IS IT ABOUT NOOSA’S STYLE THAT YOU LOVE? We were driving up the coast from Sydney stopping at potential places to start out new life when we arrived in Noosa and drove into Hastings Street. We sat down at Aromas, looked at each other in agreement, walked into Ray White and rented a furnished place. The town just felt right. It had everything we had been looking for: beach, National Park, surf, restaurants. It is just the perfect place. Simply the right style.

WHAT IS YOUR BEST STYLING TIP FOR PEOPLE WANTING TO BRING A LITTLE BIT OF NOOSA INTO THEIR HOME? Next time you go to the beach, try to look at washed up pieces with a decorative eye. Imagine the shells, driftwood and coconuts to be clean, dried or even cut, framed or painted. You will be surprised how beautiful a piece of driftwood will give a decorative, tropical Noosa touch to your home for free. My favourite is a dried coconut as a centrepiece on an outdoor table or in a large bowl combined with shells and driftwood. You are always welcome to pop in at Très Noosa for any tips or advice.




NoosaI N S I D E



Harness that cool, coastal feeling and bring the glorious Noosa environment inside. Blend natural textures with driftwood pieces and shells found on our pristine beaches.



Take INspiration from Style My Home’s showroom in Noosaville and create that luxe coastal look using products that pay homage to the glorious surrounding environment. From resin coral sculptures to Hamptons-inspired furniture pieces, Style My Home has a huge range to choose from.

06 07


01. Clamshell large $229 – Style My Home, Noosaville | 02. Assorted shells in a range of colours and styles – Très Noosa, Noosaville 03. Voluspa Laguna Fragrance Range Small Candle in Tin $21.95, Large Candle in Tin $36.95, Room Spray $51.95 100-hour Maison Candle $56.95 – Signature on Hastings, Noosa Heads | 04. Assorted pots and indoor plants – Acres Garden Centre, Noosaville | 05. Sahara recycled elm stool small $589 – Style My Home, Noosaville | 06. Handmade Shell Candle $75 – Très Noosa, Noosa Junction | 07. Round mirrored tray large $169 – Style My Home, Noosaville | 08. Custom Glass Top Coffee Table POA – Hold Fast Designs, Verrierdale


Summer 2018/19





From the bathroom to your lounge and every room in between, be big and bold through small pieces this summer. Add bursts of colour and fun patterns to your everyday pieces from trinket dishes to your soap as you welcome the sunshine inside.



01. Frangipani scented soy candles – Très Noosa, Noosa Junction | 2. Have You Met Miss Jones Henri Vase $32 – Stitch Piece Loop, Noosa Junction | 03. Jones & Co Double blue stripe pocket planter $23 – Stitch Piece Loop, Noosa Junction | 04. Danica Studio Frenchie trinket tray $16.95 – Stitch Piece Loop, Noosa Junction | 05. Lucky Ocean Club Green leaf wall cross $44.95 – Stitch Piece Loop, Noosa Junction 06. Handmade rustic beach frames with Noosa print $39 – Très Noosa, Noosa Junction | 07. Pacifics Pina Colada Shampoo, Conditioner and Body Wash $15.50 each/ $44.15 for all three – National Hotel Supplies, Noosaville | 08. Handmade palm print cotton canvas pouch $25 – Très Noosa, Noosa Junction | 09. Now Designs Cacti trinket dish $24.95 – Stitch Piece Loop, Noosa Junction

IN Noosa Magazine



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Summer 2018/19





Embrace the sky and the sea in exotic fashion with stunning blue tones.




Hotel luxury for your guests

Bedding | Toweling | Amenities | Room Accessories | Housekeeping Open to the public | Online shopping | Fast delivery w | p 1300 557 415 | e

IN Noosa Magazine



Pay homage to our pristine natural environment through hushed tones and relaxed style that captures the coast and bush that surrounds us. Think muted greys and soft whites.




Take INspiration from Gail Hinkley’s luxurious design and embrace a soft neutral colour palette this summer.

01. Motif Lamp $249 & Hatton round ceramic lamp with shade $299 – Style My Home, Noosaville | 02. Roma luxury velvet cushions with feather insert from $89 – Style My Home, Noosaville | 03. Zelda rugs from $199 – Style My Home, Noosaville | 04. Robert Gordon Forager Bowl in Poppyseed Large $69.96, Forager Bowl in Poppyseed Small $39.95, Forager Tray in Poppyseed Large $74.95 – Stitch Piece Loop, Noosa Junction 05. Shell Artwork print on quality paper with silver bamboo frame Medium $595.95 – Signature on Hastings, Noosa Heads



bathroom vanities

Contact Drew on 0416 040 591

| |



coffee tables


custom-made furniture

Email: 93



entertainment units Summer 2018/19




It’s peak holiday season which means floods of visitors are coming to enjoy our gorgeous region. Jolene Ogle finds out how to make sure your guest accommodation stacks up to the natural beauty of Noosa!


’m guilty of having just one (rather sad) set of sheets I bring out for guests when they come to spend the night on my air

mattress. It’s an abomination! But with companies such as National Hotel Supplies and Queen Clean Noosa, I can now offer my guests an authentic holiday experience - and so can you! National Hotel Supplies stock everything from hotel-grade linens and quality sheets to pillows and the iconic blue and white striped beach towel. They even have luggage racks, shampoos and conditioners, tea, coffee and more to provide a true holiday experience. My guests will love me!

National Hotel Supplies can even supply those of us lucky enough to offer shortterm accommodation through sites such as Stayz and AirBNB. Your guests can indulge in an authentic hotel experience thanks to quality linen, towels and so much more. To make your holiday rental (or home) a winner, the team at Queen Clean Noosa (QCN) offer an extraordinary service that will help you achieve the best results. QCN is a meticulous holiday rental cleaning team who understand the short-term accommodation business and can provide everything you need to service holiday guests.

They specialise in properties where holiday-rental-owners live out of town and require the extra communication and reassurance that their property is being cared for. Get in touch with QCN and National Hotel Supplies to make the most of your accommodation this holiday season!

QUEEN CLEAN NOOSA Phone 0405 852 557


METICULOUS HOLIDAY RENTAL CLEANING AIR BNB HOST TRAINING Queen Clean Noosa provides a professional cleaning service with an understanding of the holiday booking and cleaning business. We also offer Short Term AirBnB Co-hosting and AirBnB Host Training. NOOSA HEADS | ELYSIUM ESTATE | NOOSA JUNCTION

Phone 0405 852 557 |


IN Noosa Magazine



GET DESIGNING Learn the tricks of the interior trade with The Great Indoors team.


he Great Indoors design team have recently relocated to Noosa bringing with them a wealth of stylish knowledge about interior design and architecture. That’s fabulous news for Noosa locals with the talented Lee and Gesa Hopkinson set to host interior design workshops throughout January and February. The workshops will be a one-day introduction to design with creative industry experts teaching participants how to create their dream space. Whether you want a minimalist scandi-inspired home or something modern, you will learn how to source inspiration, sketch drawings, plan the layout and select


furniture, materials and lighting. The workshops are an exciting opportunity to explore the process of creative thinking and generating ideas. Plus, the first 20 registered guests will receive a free tote bag designed by The Great Indoors team so you can carry a stylish bag while picking up those trendy nick nacks for your new space. When: Saturdays throughout January and February with date TBC Cost: $150 Where: Noosaville For more information or to book, phone Lee on 0477 004 990 or visit

Summer 2018/19



GET REAL WITH INDOOR PLANTS At IN Noosa we are on a mission to reduce waste, so this gift giving season we’re spreading the joy of indoor plants thanks to garden guru Taier Bage of Acres Garden Centre, Noosaville.

A new design studio on the Sunshine Coast. 1 DAY INTRODUCTION TO DESIGN WORKSHOPS Noosaville | January & February First 20 registrations will receive a free tote bag designed and made in Australia by The Great Indoors. Call 0477 004 990

IN Noosa Magazine


he excessive consumption of things and stuff at Christmas has got us down, so this year we want to give a gift that will deliver joy, happiness and fresh air year-round. We’re giving the gift of life in the form of glossy-leaf indoor plants. The popularity of indoor plants has been steadily increasing over the past few years with macramé hangers coming back into vogue. Boring pots have been given the flick with stylish vases and designer planters all the rage. The humble indoor plant is now a fashion accessory and we couldn’t be happier. According to Taier Bage from Acres Garden Centre, there is an indoor plant for every type of interior space from fern species that thrive in humid


bathrooms to the on-trend Monstera that loves a bright, light-filled room. “Indoor plants add life to your home,” Taier says. “They are an affordable way to decorate your home and you can share them with friends through cuttings. “Not to mention the health benefits of having living plants in your home. They take toxins out of the air and replace them with fresh air.” Taier says indoor plants are easy to care for once you get the hang of it and are a wonderful starting point for anyone wanting to leap into gardening. “It’s pretty simple really and while the needs change per plant, it’s basically watering every week and adding a mild liquid fertisliser every second week during summer,” she says. Orchids are also in bloom. For the cost of a one-time bouquet of flowers, you can enjoy the stunning phalaenopsis orchid for up to three months. The best part is that once the flowers have finished, you can simply cut the stem and take the plant outside, tie them to a tree, or put in a shaded spot and wait for a blast of frost and you will have beautiful blooms once again! This season, Taier and the team at Acres Garden Centre are creating terrariums just in time for Christmas, as well as what she promises are some unique and quirky gift ideas. Acres Garden Centre also stocks designer plants and hanging pots from Jones & Co and Angus & Celeste, which make the perfect gift for anyone wanting to add a touch of style to their space.

TAIER’S TOP TIPS FOR INDOOR PLANTS Summer is a growing time for plants, so adding a mild liquid fertiliser every fortnight will support your plant’s growth. Putting your indoor plants outside for a good dose of summer rain will freshen them up, too, and wipe down their leaves to keep them glossy and happy.

COME AND EXPLORE THE GARDEN NURSERY EXPERT ADVICE OUTDOOR INSPIRATION DESIGNER POTS & GIFTS Natives | Water Features | Succulents & Cacti Indoor & Outdoor Plants | Flowers | Herbs | Citrus Opening hours: Mon - Sat 8:30am - 4:30pm | Sun 9am - 3pm | Phone (07) 5449 7333 | 37 Gibson Road, Noosaville 97

Summer 2018/19



Property Market Overview NOOSA HEADS



$1,160,000 285 Sales

$1,700,000 88 Sales


$980,000 361 Sales


$990,000 167 Sales


$810,000 163 Sales

$870,000 178 Sales

Source: RPD August 2018

There is a common voice amongst property

Sunshine Beach, Little Cove and waterfront

experts all hailing the Sunshine Coast and

properties of Noosa Sound and Noosa Waters

specifically Noosa as one of the hottest places

achieving prices approximately 15 per cent above

in the nation to invest in property right now.

the previous peak market performance from 2007-08

Not too surprising when you break down some

and Noosa property is still good value in relative

of the fundamentals.

terms to our southern markets so we are confident there is more growth on the cards for Noosa.

Noosa is in effect land-locked by national parks and state forests, this means that significant tracts

“One of the significant shifts that we are

of land for potential development have been

observing is that for many, Noosa is no longer just a

largely exhausted, combine that with the upward

holiday destination, it's becoming people’s principle

pressure on population and the significant

place of residence. The flow-on effect is that the

infrastructure projects on the Sunshine Coast

percentage of homes offered for sale is declining

means supply is failing to keep up with demand in

and the number of years that a property held is

the region. It’s no surprise then that Noosa has

increasing so ultimately there is less on offer, more

delivered the strongest growth in the state, with the

scarcity allowing the potential for further growth.

median house price growing 6.9 per cent over the

“Booming visitor numbers over the Christmas-

12 months, according to the REIQ Queensland

New Year holiday period bodes well for the real

Market Monitor, released in September.

estate market with visitors smitten by the Noosa

Prestige property specialist and Principle of Reed

region’s charm and enviable lifestyle with

& Co. Estate Agents Adrian Reed says “We are

magnificent weather, food, coffee, beaches and

seeing prices, especially in prestige markets like

rainforest,” he said. IN Noosa Magazine




You can believe everything you Reed, the Noosa property market is hot.

109 Shorehaven Drive, Noosa Waters Sold $2,860,000

10 The Promontory, Noosa Waters Price Guide $3,400,000

36 Livistona Drive, Doonan Sold at auction 2,075,000

2/83 Noosa Parade, Noosa Heads Sold $705,000

40 Saltwater Avenue, Noosa Waters Price Guide $3,000,000

49 The Peninsula, Noosa Waters Sold $2,850,000

24 Seamount Quay, Noosa Waters For Sale By Negotiation

111 Shorehaven Drive, Noosa Waters Price Guide $2,550,000

39 The Anchorage, Noosa Waters Sold $3,200,000

2 Frying Pan Track, Noosa North Shore Sale by Tender

34/24 Munna Crescent, Noosaville Price Guide $1,550,000

115 Shorehaven Drive, Noosa Waters Under Offer

2/16 Sunseeker Close, Noosa Waters Price Guide $865,000

12 Seahorse Place, Noosa Waters Sold $2,385,000

69 Seaview Terrace, Sunshine Beach Price Guide $4,300,000

2/7-9 The Cockleshell, Noosaville Sold $595,000

A ‘game changing’ new residential real estate disruptor in the tourism and property hotspot of Noosa launched by award-winning Sunshine Coast agent Adrian Reed has made a flying start by achieving more than $15 million in sales in its first eight weeks, with a bumper summer selling season anticipated.


It has been an exciting start for Reed & Co. as we already have more than $53 million worth of listings and chalked up more than $19.7 million under offer. - Adrian Reed

Adrian Reed Founder – Principal 0409 446 955 99

Summer 2018/19



Noosa Regional Gallery Director, Michael Brennan, reflects on how small artistic and political actions can result in significant social and cultural outcomes.


know – it was the other way around in Paul Kelly and Kev Carmody’s iconic protest song of the early ‘90s. But the tree that fell across Eumundi Noosa Road in September 2015 could hardly be described as little. And in the shadow of that 50 metre tall Forest Red Gum – albeit now on its side – the creative projects that took root are no doubt much smaller in scale. While Kelly and Carmody built a song around the story of Vincent Lingiarri and the quiet yet profound stand of the Gurindji people which ultimately gave rise to the Indigenous land rights movement in Australia, at the heart of their tune was the idea that little actions could lead to the realisation of big ideas. We are reminded of what can be achieved if we hold firm to our convictions and step up in those situations where there is an opportunity to show others what we believe in. When Noosa Shire artist Anne Harris followed the fallen form of an ancient tree to the local rubbish dump and made the decision to salvage it rather than watch it be chipped, she set about a chain of events that has seen some 25 separate creative projects develop. Each of these artistic offshoots will be revealed during Tree Place, an exhibition Harris has curated for

Noosa Regional Gallery this summer. With many of the artists in Tree Place living and working in the region, there is a real sense of connection to and respect for the local environment in this collection of works – a common attitude that runs through a grouping of projects that are compellingly various in their medium and form. Several of the artists in this exhibition have worked directly with timber from the ancient tree. Others have responded to its energy and form in less direct ways. Using the languages of sculpture, ceramics, assemblage, installation and a range of other creative approaches to their projects, these artists ask the question, what is left now that this massive tree no longer stands in the space that it occupied for several centuries? It will be fascinating to watch how these personal projects make their presence felt for both visitors to the exhibition and in the future works of the artists themselves. Perhaps from these little things, even bigger things will grow. It is often difficult to know where the spark of an idea or belief will take you. This is the nature of art. If nothing else is common across all creative people, it is the ability to nurture the sprout of an idea


Join the Friends Noosa Regional Gallery. Make a difference and have fun! Annual membership fees start at $18 and up to $25.

Don‘t miss! Taste of Art exhibition at Noosa Regional Gallery 1 February – 10 March 2019 This annual member’s exhibition and art prize highlighting the rich and diverse creative talent from across the region. To find out more or join the Friends email or visit

IN Noosa Magazine


– to give it some care and attention and watch it grow. Sometimes these ideas require considerable effort to make sure they survive. Other times they seem to grow themselves. Once an idea gets form and takes root, however, the sky’s the limit. Enjoy the very special Tree Place program on the following pages and view the exhibition from until 27 January at Noosa Regional Gallery. Speaking of collective community beliefs and actions, Friends Noosa Regional Gallery are again celebrating the breadth and diversity of artists working here on the Sunshine Coast this summer with their annual members’ exhibition, Taste of Art. It was the Friends – when they were known as the Noosa Gallery Society – who in fact drove the push for Noosa Regional Gallery to be established some 37 years ago. This group of artists and culturallyengaged community members sowed the seeds for the thriving Gallery that is planted on the banks of the Noosa River in Tewantin here today. They were persistent in their call for a public Gallery for the region and indeed continue to champion ambitious projects and exhibitions that stretch the limits of the current gallery space.


the artists


Amanda Cole Ancient Tree Angus McDiarmid Anika Annels Anne Harris Bianca Beetson Bill Dorman Caitlin Franzmann Carol Russell Gary Field Jandamarra Cadd Jeff Fraser Jill Sampson Joolie Gibbs

Leah Barclay Lyndon Davis Melinda Heal Melissa Stannard Noosa Pengari Students Rebecca Ward Richard Vaughan Robert Andrew Ross Annels Scott Pilkington-Jones Shane Christensen Tamsin Kerr Tim Johnson Viki Murray Copyright © 2018 Anne Harris

The Story

Native Bee Hives


Native Bee Hive Collaborations: Wood Carver Shane Christensen created native bee hives from the original Tree Place Wood. There are four of these public sculptures, and the bees are from Sugar Bag Bees. ‘Tree Spirit’ uses the universal connection of people and the tree spirits to bring this ancient log to life. This can be found at the Wan’din’in Arts, 73 Memorial Drive Eumundi. An Ancient Eucalyptus tereticornis tree fell across a road in September 2015, it stopped traffic. A woman saw the place where the tree had been and went to record the story, she followed the trunk to the rubbish dump, where it sat abandoned. The caretaker offered the tree to her, she hesitated, but to say "no" was admitting the tree was rubbish. Here was an opportunity to turn a tragedy into a new beginning. And so the idea began to grow, the tree would be used as a teacher to share stories of culture, inspire creativity to build connection, and start a new story of optimism for the future.

‘Honey Pot’ a collaboration with local Gubbi Gubbi/Kabi Kabi artist Lyndon Davis. Tells the story of Yurin the Crab. This beehive Is located at Noosa Pengari School, Nyell Road, Doonan. ‘Home to Many’ another collaboration between Lyndon and Shane shares the stories of the animal’s local habitat and incorporates a shield designed by Lyndon sharing the traditional patterns of the Bunya (Bunyi) tree, this beehive is located at Eumundi State School.

Native Bee Hives

Workshops WHAT TOOK ROOT WAS A SERIES OF WORKSHOPS, COLLABORATION, INSTALLATIONS AND EXHIBITIONS THAT HAVE GROWN INTO TREE PLACE. Noosa Pengari Steiner School Noosa Landcare Pomona Noosa Regional Gallery Gympie Regional Gallery University of the Sunshine Coast Old Ambulance Station Nambour

Eumundi Art Street Arts & Ecology Centre Tanawha Fusion Festival Cooroy Spoon Carving Cooroora Institute Wild Printing Cooroora Institute

‘United Journey’ a collaboration between Shane and Jandamarra Cadd, is about coming together in a United Journey. This beehive is located at the Noosa Library, Wallace Drive. Three hives are generously funded by the Eumundi and District Historical Association through ‘Arts and Culture Eumundi’ and United Journey was funded by Noosa Council and the generosity of the wider community. (Lyndon Davis)

Bunya Collaboration

Tree Place’s first collaboration was with the Bunya Tree, Araucaria bidwillii, known as Bunyi/Bonyi in local Kabbi Kabbi (Gubbi Gubbi) language, it is a mighty teacher and holds the story of the history of this place.

Community Exhibition

Artists: Ross Annels, Bianca Beetson, Bill Dorman, Anne Harris, Tim Johnson, Jim Martin, Melissa Stannard.

Wand’in’in Art Space, Eumundi Dec 2017: Included in this exhibition were spoon carvers of all levels, including work from well known carvers Jeff Fraser, Gary Field, Carol Russell and Corrie Wright also a collection from up-and-coming carvers at Noosa Pengari School. Added to this were the Tree Stories and Mythology from two local ceramicists Jane Welsh and Bec Lindemann, wearable art from Julie Gardner. Images from Dallas Sutherland and Viki Murray, Bunya Inspired Forms from the Bunya Artist Collaboration, and the unveiling of ‘Tree Spirit’ a collaboration between Shane Christensen and the Ancient Tree. A collection of artwork created by the wider community at workshops held around the Sunshine Coast, and a local 200 million year old Pentaxylon fossilised tree.

This project was supported by RADF, the Sunshine Coast Council and the Cooroora Institute.

The project was generously supported by the Sunshine Coast 50th Anniversary.

The Bunya inspired work was used at the Wan’din’in (Eumundi 2017) exhibition, and at the Bunya Dreaming Festival in January 2018. The Cooroora Institute hosted the collaboration, which began with ‘Language of Country’ by Aunty Beverly Hand sharing stories of country and Bunya. This was a beautiful way for the work to evolve, and highlighted the importance of celebrating and learning about the place of this special tree, and the people that have cared for country and place for thousands of years.

Global Installation

Standing Here: Tree Place joined the Horizon Festival 2017, and used natural dyeing to share the story of people place, connection and community. There was a call out to all natural dyers around the world to be part of this global Art Installation that shared the beauty of 600 naturally dyed squares (created by 100 artists from around the globe), this was installed at the University of the Sunshine Coast, Sippy Downs, Queensland. This project was facilitated by Anne Harris and Jenai Hooke. The story of these squares and the people who joined us to create ‘Standing Here’ can be found on @thetreeplace or #treeplace This project was generously supported by Queensland Government and the Sunshine Coast Council.

SevGen Collaboration

Natural Dyeing Collaboration: SevGen is short for Seven Generations which is an Indigenous organisation that represents the way of thinking that says we must consider how our actions and deliberations of today will affect our people seven generations into the future, whilst drawing on the wisdom of seven generations past. In this collaboration, Anne Harris and Jenai Hooke shared their knowledge of natural dyes and in a cultural exchange of listening and learning, worked together to record the stories of place from an indigenous perspective. The artists at SevGen each produced an artwork sharing their contemporary stories. This work was displayed as part of the Wand’in’in 2017 exhibition, and the collaboration was hosted by Deadly Espresso Cafe in Eumundi. Artists: Amma Reed, Billy Joe Chambers, Kelly Mullaley and Terri Waller. The project was generously supported by the Sunshine Coast 50th Anniversary.

Amanda Cole

Using photographs by Sunshine Coast photographer, Uwe Wullfen, her own recordings of Hildegard’s chants and her own translations from the Hildegard’s Latin, Amanda Cole creates a multi-media exposition of Hildegard’s poetry, music and theology. “I want audiences to experience a unique and revelatory glimpse of humanity and to let it touch and inspire their own creativity. What stories are behind and inside the music, the art, the performer, that can inspire and uplift our human experience and purpose?” Hildegard of Bingen (1098-1179) was not the first to associate “the eternal mother” with nature on earth, but she certainly took the Latin term viriditas - greenness - to new heights, infusing it with the sense of spiritual and physical health, oneness with all that is and the source of all growth. Playing on words, she mixed the ideas of nature, branch, virgin, Mary, music and motherhood, creating inspiring poetry and haunting musical chants.

Angus McDiarmid

I’ve Always Been Hear Tree Place for me is about honouring the trees that constantly provide sustenance and nourishment through their oxygen and beauty. My work is directly linked to trees, one cannot be removed from the other. I dig my clay at the end of my road, wood fire with off cuts from the local saw mill and use the ash to glaze the pots. When Anne asked me to take part in Tree Place I instantly felt a bowl would be the perfect pot for the occasion. Similar to the tree, the bowl inhabits tables all around the world. Every culture has their own form, it is always there, always filled with food surrounded by conversations, family, friends and joyous experiences. And, as the tree seems in a sense not to be there, it very much is enjoying every moment with us, ‘hearing’ everything. The bowl and tree live on, ever giving.

Gondwanaland Tree (Chris Gaughan) Anika Annels

Ancient Gondwanaland Tree Pentoxylon, a small understory tree. As a geologist who has spent years searching for gold and diamonds both in Australia and overseas, I was rewarded with the discovery of a lifetime – in the front yard at Doonan, while planting the fifth of five trees, I noticed a small rock fragment in the turned soil that did not match the local sandstone and clay. Pit Fired Cups Pit Firing Eucalyptus tereticornis, leaves, bark, banana peel, coffee, copper sulphate, paper bags and string. Firing with Eucalyptus and Pine Wood. Eight Pit Firing Cups.

The sandstone-clay rock sequence at Doonan, the formation in which the tree-fossil was found, is part of the Myrtle Creek Sandstone, this formation was deposited in the early Jurassic Period and is 180-210 million years old. At that time, the earth’s continents were joined to make up the super-continent Gondwanaland. *The name, distribution and age of the Jurassic Myrtle Creek Sandstone formation was sourced from Rocks and Landscapes of the Sunshine Coast, 2nd Edition, 2007, by Warwick Willmot.

Anne Harris (Tree Place Founder)

Bianca Beetson

Messages, Silk, Wool and Natural Leaf Pigment This is the story of the ancient tree that fell. I became the custodian and the tree became my teacher. Working with the tree I began a twelve month self-directed residency, during 2017 I worked with different aspects of the tree. The flow of trusting and letting go, and allowing the tree to be my teacher in whatever format that evolved. I published a monthly blog ( to record the journey.

Warrior Woman - Bonyi (2016)

This tree and it’s remains have become the inspiration and part of this way of life that connects people, environment, history and community – Tree Place.

Self-portrait as a warrior woman: wearing a Bunya Pine/ Araucaria bidwillii leaf (Bonyi) crown, the leaves cut like razors into my skin, connoting the crown of thorns worn by Jesus during the crucifixion. The religious metaphors in these images portray this notion of the higher spiritual connection Aboriginal people have with the earth. Whilst also signifying strength and endurance and a great sense of urgency and purpose. The purpose being their custodial obligations assigned to them as their birthright, to protect the Bonyi and all that Bianca takes on her custodial duties to protect the Bonyi and all that is required to maintain and sustain it. In these images, Bianca channels her ancestors and asserts her sovereign rights as a Kabi Kabi woman.

In this work I watched for six months as the once fresh leaves of the fallen tree, dried and decayed, slowly returning to the earth, a new tree began to grow from the stump that remained. The leaves in my work record the story. From new leaves on top to the decay, as the old leaves compost and feed the new tree.

Bill Dorman

Caitlin Franzmann

Mutual Making (Sacred Seeds), 2018

As a child, climbing trees and swinging on swings connected me to the sky and transported me to other realms. The hours spent up a tree were a huge part of my childhood.

This work is part of an ongoing series of in which artist Caitlin Franzmann uses hand-crafted divination cards and objects as the trigger for experimental encounters with participants. Mutual Making (Sacred Seeds) involves six divination sticks, each relating to a medicinal plant. Participants are invited to hold the ceramic vessel between their palms, shake it and ask a question about their life. With eyes closed, one stick is selected from the vessel. The corresponding medicinal plant and seed packet provides a unique insight into the participant’s question. The seeds can be taken home to be sown or used in a personalised ritual that enables further reflection on what guidance this plant might offer the querent.

I salvage materials from all stages of their life cycle; mostly materials at the end of their life found in a recycling yard or tip but occasionally new materials. I do whatever it takes to transform objects and raw materials into works to love, use, make you cry, make you think or just give you a laugh. Where child meets the sky.

Carol Russell

Gary Field

Bush Collection

Seed Pod Form

I’ve always loved being in the bush, collecting sticks and natural objects with interesting shapes and texture. I try to use these elements in my work, leaving evidence of the original form of the tree and allowing it to evolve into refinement and purpose. Each piece of wood is unique, therefore no two objects that I make are identical, the contours of the piece are determined by the tracks and patterns of the grain, like a roadmap guiding me to a destination. The character of the grain speaks of diverse landscapes.

Gary has created a Sculptured Bowl that shares the universal cycle of birth, life, death. Using the seed pod as a symbol of the new life that is given to this old tree as the parts of its wood are re-shaped and shared. The form of the bowl reflecting the gift of food and nourishment.

Where possible I try to work with hand tools only.

Jeff Fraser

Jill Sampson

The Disappearing Big old trees are increasingly hard to find. Jeff is a late and accidental starter in woodwork, having been encouraged into wood turning by a close friend after taking an early retirement from his job in HR management. To his amazement, Jeff found he could not only make things, but had some affinity with wood and could actually do a pretty fair job of it.

My tree is a tree of the past, it’s form created by captured images from an obsolete technology. We are surrounded by imagery, both moving and still; and this sometimes makes it difficult to separate fact from fiction. Have the big ancient forests of the world really been destroyed if we can still view photos and film of them living and breathing?

For Jeff, it is all about the wood – the grain, texture, colour and the special ‘feature’ bits and incorporating them into a bowl or spoon-ish shape that flows and shows the wood to its best advantage.

My tree is a ghost tree. It only exists when the viewer sees it and names it tree. My tree is ancient, yet, newly spun; a witness tree; a story tree; a tree of cycles; of loss; of sadness.

Joolie Gibbs

“When you take a flower in your hand and really look at it, it’s your world for the moment,” Georgia O’Keefe. With this series of work, I observed the young bunyas on my property near Gympie, working plein air, and after a bumper bunya crop (not on my property but very close by), I had ample resources to look closely at this amazing plant. The core or shaft of the bunya shows the link to the fibonacci, like the pineapple, monsterio delicio and cycads, with its repeating spiral pattern. This may be the simplest and most economical way to maximize seed arrangement, as the Bunya.

Melinda Heal

Mighty Limbs “These Mighty Limbs we Stand to Lose” pays homage to mighty river red gums (Eucalyptus camaldulensis) found along the Murray River. I spent time drawing these majestic trees from life, awed and humbled by their mammoth limbs. Finding it impossible to convey or even truly grasp their size, I turned my focus to their powerful limbs and roots – in places exposed by erosion. As ecologically important sites for birds such as the Yellow Rosella, it’s important we recognise the value of these old ladies of the river banks. Their loss would be ours.

Melissa Stannard

Rebecca Ward

River & River Bones I take the river with me wherever I go Inside I watch my rivers flow Barwon Darling Namoi Culgoa River Red Gums under flower, banks embraced by roots long, reaching deep, though some have fallen in flood times, a tangled heap. The rivers still go on – dig deeper – they flow underground like our culture is sound, the rivers still go on. When times are tough and people rebuff the water and culture unseen. Yes, allow yourself to weep for tears are healing and back into the river they seep. Remember my dear to never have fear, the wisdom of the river, our ultimate wise women caregiver, will flood and flow smooth again, and wash away yesterday's pain. The rivers will rise again for we carry the rivers within us, inside they always rise flow and grow.

Bushcraft of the Apocalypse It was confusing, all the stuff that washed up when the oceans finally gave us back some land. Not many two-legged descendents were left to make sense of it and the other creatures scratching out their meagre existences bore only fleeting resemblances to the four legged, two winged animals that had come before them. Slowly, gnarled and shaking hands tried to piece it all back together. It was opposable thumbs that had gotten everyone into this mess, maybe they’d get us back out of it. Increasing anxiety around the impacts of plastic on the natural environment and the panic manifested in our growing militarism and sensational popular culture treatment of the looming environmental collapse has resulted in my Bushcraft of the Apocalypse work.

Richard Vaughan

Robert Andrew

Between Movements 2018 Working as a furniture maker means that generally the wondrous original surfaces of the tree get machined away to suit the design. And for many, trees are mostly about where wood comes from. My work for this exhibition is very much about the tree rather than the wood. This gum tree is a species that has been on this ancient land for millions of years. This work reflects on that and on the lives such trees have witnessed and nurtured over numberless lifetimes of countless forms of life.

Held within the layers of this ancient tree are the experiences and interactions it had with the place it stood for centuries. Its growth and stories of the place are recorded between the bark and then archived in timber. It has been recording these stories before the land was known as Australia - before the colonisers. My work explores this liminal layer between the bark and the timber, and looks at a snapshot in the tree’s time line. It explores a possible language of the tree, a language we need to sit amongst.

Ross Annels & Leah Barclay

Scott Pilkington-jones Sitting in Country In this forest we grew up strong Took me long time to grow this long My Brothers my sisters all gone today Left me here to stand all alone With only birds to call me home

Noosa Pengari Steiner School Students

Furniture artist and Sculptor Ross Annels collaborates with Soundscape Artist Leah Barclay to explore furniture that speaks with the voice of the trees.

Slices of History The Students from the Steiner school and wider community have created a series of landscapes and stories carved and burnt into slithers of the wood, to create a narrative of how they share the environment with trees and what that means to them.

Tamsin Kerr

Tim Johnson

Love -Trees ‘Bark scarred, hearts deeply carved into living tissue, love declared, presence announced. Asphalt ruptured, roots outlined - sticky dripped calligraphy lines the road of our neighbourhood, bitumen seals the gaps where the heat of the day and the fig roots disturb and cleave the tarmac’ Newcastle Notes, Tim Johnson, NSW March 2017 Trees Speak Stories through their grains, I try to translate these stories, borrowing from words and research in the human world to begin to tell the story of this more than human place.

English artist and basketmaker Tim Johnson presents a series of images exploring urban trees - loved and abused, their surface appropriated for our use from notes of love to notices of lost cats

Viki Murray

Photographers Anne Harris James Muller Owen Lyons Sam Frysteen

Tim Johnson Uwe Wullfen Viki Murray

ACKNOWLEDGMENTS & GRATITUDE This Project was made possible by funding, mentoring, inspiration and ongoing support of the following organisations and community contributions from Crowd Funding.

Finding Solace Using the camera as a paintbrush, I employ the forms of nature to shape visual tales. I collect and compose, my primary objective is to evoke the very essence of that moment in time. To be alone in nature when the sun is low brings the sweetest feeling of belonging. To impart the ethereal tone that the light quality brings to a place in those short moments, and give something of myself in that time and place is what my creativity is all about.


ARTIST IN RESIDENCE The Butter Factory Arts Centre in Cooroy is fast becoming one of the region’s most innovative gallery spaces. From fashion parades inspired by heroes to a night of live opera music, there are new events and ideas constantly on show at the BFAC, as Jolene Ogle discovers.


he latest addition to the gallery is the Kaya Sulc Residency Studio. The space is a BFAC initiative designed to honour the life’s work of internationally-collected, Cooroy-based artist Kaya Sulc. After a successful pilot program, the Kaya Sulc Residency Studio is ready to launch as a space where artists can create, as well as engage in informal mentoring and concept development. Artist Doug Walker was the first to take part as the pilot program. Doug lives on a house boat on the river and has been in the residency space since September. His work will now culminate in a six-week exhibition that will run until 18 January. For Doug, the opportunity has been priceless. “This has been an experience that cannot be measured. To be given exhibition time is a dream come true,” he said. Doug said the program has allowed him to gain more confidence in his works as well as experiment with his techniques. BFAC coordinator Alicia Sharples said she was impressed with the dedication and sensitivity Doug demonstrated through his interactions with the space and his practice. “It’s lovely to see him shine,” she said. “It’s great to see his confidence growing and to see him receiving compliments for his work that shows strong conceptual elements with advanced techniques of colour application.” Noosa and Sunshine Coast-based artists often struggle to find studio space, sometimes having to take out their own lease. Ms Sharples hopes the Kaya Sulc Residency Studio will help alleviate this problem. “By providing an affordable and

IN Noosa Magazine


accessible space for artists to create, we are helping artists connect to their community,” she said. “This residency will preview the experience for artists, other venues and building owners. It will plant the idea of more studios, and I am certain they will begin cropping up.” Ms Sharples said that while Doug’s time in the residency was a pilot, the space would now be launched to allow artists to work in a community setting where they can explore their practice in a public arena. “The creative process is a multidimensional process for everyone and creating in a public space can bring some pressure but at some stage in any creative act the artist wonders how their work will be received,” she explained. Doug added that getting critique from more experienced artists has been invaluable in his journey as an artist. The outcome for every artist in the residency space can vary, but Doug has chosen to exhibit his work in a six-week exhibition in the mezzanine space, a show called FLOW. BFAC are accepting applications for the 2019 residency program now. Artists interested can complete and EOI on the BFAC website and the space will be available from 19 January 2019. Visit for more information.

CURRENT EXHIBITION UNTIL 16 JANUARY FLOW Doug Walker After three months in the studio for the BFAC’s pilot on-site residency, Doug will showcase his works in this colourful exhibition.



Summer is the perfect time to find new artists, indulge in exhibitions and experience workshops centered around our local culture. Our bustling, over-achieving local galleries have a host of events, workshops and exhibitions all waiting to be discovered.


and storytelling. This will be a fantastic, free family event for the school holidays.


UNTIL 15 JANUARY SQUEEZE Collective of artists

An exploration of the power and beauty of the tree. Join a host of local artists as they explore the possibilities of the humble but important tree. 9 Pelican St, Tewantin Ph 5329 6145

COOROY BUTTER FACTORY ARTS CENTRE UNTIL 23 DECEMBER TWISTED TALES Dale Leach Reciting Nursery Rhymes to our children is one of the most rewarding first steps to developing children’s language skills. They are usually short and easy to remember, were passed from one generation to the next while their secret histories were forgotten. Twisted Tales unearths some of these secret histories and brings other Rhymes into the now. 2-16 JANUARY APT9 KIDS ON TOUR QAGOMA Enjoy interactive artists projects, including the preciousness of life and natural resources, the importance of community

Art teachers by day and, for some, Archibald Prize finalists by night. Experience the masterstrokes of our region’s art educators through the Squeeze 2018 exhibition. UNTIL 16 JANUARY FLOW Doug Walker After three motnhs in the studio for BFAC’s pilot onsite residency, Doug Walker presents Flow – liquid colours, concepts of energy and stagnation, inner and outer worlds. 11a Maple St, Cooroy Ph 5442 6665

POMONA RAILWAY STATION GALLERY UNTIL 21 DECEMBER SHE LET GO Collective of artists Seven local artists: Kathryn Shewring, Aimee Stanyer, Jo Cook, Leigh Hooker, Tia Carrigan, Heather Lee Murphy and Sarah Bartel, have joined forces for the She Let Go art exhibition. 10 Station St, Pomona Ph 5485 2950 111

Summer 2018/19




The benefits of pets in the workplace is well documented with our furry friends credited with reducing stress, increasing creativity and productivity. For salon owner Lou Turton, her best friend Winnie is all the style inspiration she needs.

OSCAR WILDE is the vivacious pup who accompanies his artistic owner Pete Goodlet in the studio when he creates his whimsical works. Pete says Oscar is a great help in the studio, often escorting visitors around the gallery and receiving visits from his Instagram friends.


It seems Noosa locals love taking their pooches to work, while others simply enjoy the good life!


hosen for her gentle nature and coat that doesn’t shed, Winnie has fast become Noosaville hair salon Surrender Dorothy’s most dedicated staff member. She arrives well before the door opens and spends her day comforting and cuddling willing clients.

Owner Lou said Winnie joined their family three years ago when she was just a puppy, so has grown surrounded by the sound of the hair drier and the snip of scissors in the salon. Lou says she has resisted the urge to cut or dye Winnie’s hair, but her golden locks haven’t escaped the clutches of the kids. Using an all-natural wash-in colour treatment, Winnie’s coat was turned a soft pink on the same day she decided to escape the yard and head off on an adventure. Lou laughs as she recalls her partner, who is a builder, having to walk the streets asking people if they had seen a pink dog running past. Winnie was found in Sunshine Beach, taken home for a bath and returned to the comfort of her bed. Lou says Winnie loves people and is often drawn to those in need of a cuddle or some comfort. “My clients just love her. Winnie will go to people that need her and just sit under their station. She will fall asleep at their feet,” she says. “Winnie is really intuitive.”

CLIFF You will find Cliff working hard five days a week at Pony hair salon, Noosaville. Owner Lara says rescue dog Cliff has been a salon dog ever since he joined the family when he was 4-months-old. Lara says the family saw Cliff and instantly fell in love with his squishy face.

The bond between dogs and humans is so well regarded that the RSPCA has even dedicated a day to encouraging businesses to welcome dogs into the workplace.

MR DARCY While other puppers are busy working, Mr Darcy likes to take it easy enjoying the sand between his paws and the sunshine on his face.

In a statement released earlier this year to celebrate the 20th year of Take Your Dog to Work Day, the RSPCA said the day was a chance for businesses to embrace the bond between their employees and their pets. Not every workplace can allow dogs on-site, but Lou says she loves having Winnie by her side throughout the day. Dogs have been known to help reduce workplace stress and anxiety and increase creativity, making Winnie a great addition to the Surrender Dorothy team. IN Noosa Magazine

CHARLIE is the official workshop mascot for Cast in Concrete Design, Noosaville.



Jolly good gifts Celebrate in style with your pet this silly season





Noosa Civic Shopping Centre will welcome pets before trade every second Sunday in the lead up to Christmas.


You can bring your pampered pooch along from 8-9.30am on Sunday 9 and 25 December for a photo with Santa. Bookings are essential and can be made by phoning 5440 7900 or emailing 04

Do you have a pet tale? A funny pooch or a sassy feline, a mischievous rodent or a feathered friend that loves to chat? Email your story to along with a photo of your pet.

1. Zee Dog Bali Mesh Plus Dog Harness - $30.95 | 2. Fuzzyard Xmas Necktie Ho Ho Ho - $11.95; Xmas Bandana Ho Ho Ho - $9.95; Xmas Bow Tie Ho Ho Ho - $9.95 | 3. Indie Boho Cushion Bed Binny’s Jungle Song - $91.95 | 4. Bendo Woof Luxe Dog Bowl pink - $38.95 | 5. Melanie Newman The Relax Collection - $29.95 ALL AVAILABLE FROM Peticular, Peregian Beach


Summer 2018/19







ummer in Australia, breezy beach and lazy afternoons, is the ideal time to allow the daily rhythm of sand, surf, sun and cricket (and perhaps an afternoon kip?) to relax the mind to the point where potential directions and themes for the new year and beyond “present” themselves for consideration.

While I have previously written about the benefits of an annual strategy session and plan/Life CV (featured in Summer 2014/15) or definition of success for the year ahead (featured in Summer 2016/17) there is also a less structured and more intuitive approach which can deliver results. Do you find it more than just a little amazing how many solutions arise upon awakening in the morning or when you are focussed on an activity which requires your full attention? It seems that the brain in “rest” mode is still working away on our behalf. And it is often doing its best work in this way. This is the non-thinking method of decision-making in which you put issues aside for a time – stop “bothering” them - in the hope that an answer will just “pop out”. Awash in a seemingly-inescapable rising tide of inattention I have been thinking about the word “constancy” – being enduring, unwavering, unchanging - over the past year. It seems to be emerging as a potential 2019 theme or direction for consideration. The problem is that constancy seems to be a quality that is hopelessly out of fashion. In proofing the concept I need to be careful it does not mean that I am also out of fashion. (I am holding out for cycles to turn i.e. eventually 1970s afro hair and shorty shorts will be back-in-fashion? – I could be waiting a while). Everywhere I look I see people seemingly distracted from their surroundings and the moment by devices which pander to the naturally restless mind - seeking escape, entertainment, information and a form of connection to others. This is a global phenomenon, this manic topic-flitting culture. Some people seem happy to pay more

attention to their portable screen or earphones than they do to walking down the street. It’s a bit dangerous for all concerned. And it seems to me to be a trend which could be unhealthy for a person over time. One of our great musical sages, Paul Simon, could have been writing for the 2000s when, in the mid-1980s he wrote about a man walking down the street questioning his “short little span of attention” (You Can Call Me Al). Albert Einstein is said to have described compounding interest as the “eighth wonder of the world”. He was a man of many wise quotes but he also obviously understood the power of constancy when it came to financial management – allowing a focus over time to bear fruit. Albert knew about the benefits of staying the course through the ups and downs and the eddies and distractions of life. He also said: “It’s not that I’m so smart, it’s just that I stay with problems longer.” It is not that we should be unresponsive to change. Like all sustainable organisations, individuals need to adjust to the external environment and circumstances as they present and try to make informed choices on how best to proceed. This is how we survive and thrive beyond the short-term. Also, technology and engineering through history have brought great benefits to many civilisations and people. Technology is one of the key enablers of wealth creation for developing nations seeking to improve the wellbeing of their people.Hear, hear to that! Part of the issue seems to be that it is always handy, always available and there is always something which we can find to distract ourselves from the present moment. Do we have the willpower to use these devices judiciously so we are still able to “be” where and when we are, experiencing each moment and not lost in cyberspace imagination? I am not sure. I have recently seen Buddhist monks checking smartphones in Bhutan, an image


which has become associated with this magical country around the world. While they need to be part of the modern world, engaged as they are in developing focussed minds, this underscores the challenge for us most unmonk-like types in using electronic devices for activities which benefit us or others. This brings us back to constancy and perhaps considering the habits, qualities, belief systems, values, friendships, goals and circumstances which we want to see endure into 2019 and beyond… and those which we really need to discard. Life is not a continuum of improvement or advancement across all areas of our lives. It can be difficult to maintain focus through the ebbs and flows, when challenges create a buffeting imbalance which can easily distract us from our goals. My observation is that persistence pays off. Elite sportsmen and women talk about the “one percenters” or those small, incremental improvements which a dedicated focus can deliver. Lots of one percenters add up. Quantum leaps are rare. The “overnight success” which took 20 years of hard work to make is more the norm. A constancy of purpose and action across our physical, mental, emotional and spiritual lives would seem to make sense, even when it feels like a chore to continue with a particular endeavour. The “keep-chipping-away-at-it” approach. We know it works, because as a general rule we admire people who do not give up even against the odds, but it can literally be the hard yards. Consider your theme/s for 2019. Has constancy always been, or is it about to come back-in-fashion for you? Paul Bird is Publisher and Director of IN Noosa Magazine with a successful career spanning almost 40 years in media and corporate communications and more recently as an Independent Director and Corporate Advisor in the profit-for-purpose charity and business sectors.

Summer 2018/19


STRONGER FOR LONGER Innovation that excites

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CRICKS NOOSA NISSAN | 4 Lionel Donovan Dr, Noosaville QLD 4566 | Call us today on (07) 5440 3600 W W W.CRICKSNOOSANISSAN.COM.AU *Class refers to Upper Large SUV <$100k VFACTS Market Segmentation.




Whether you’re moving the family around or getting stuck into work, Cricks Noosa have a car for you.




Client Services Manager IN Noosa Magazine

Builder Sunrise Building Services

It’s clear to see why the all-new Subaru Forester was awarded the 2018 Drive Car of the Year for best small SUV. There is so much space, a range of safety features, soft leather seats and even racing pedals. They’re pretty funky!

As a builder, I need a car that can handle heavy machinery and a tray full of tools, plus comfortably take the family out and about on the weekend. With three children, the dual cab is ideal for taking the family up the beach on the weekend. It’s good to be able to get in and out of 4WD quickly without having to stop.

We have two-year-old twins, so need space for two car seats, plus a double pram and everything else we need to take out with us. The Subaru Forester can easily fit it all in and more. There are ample harness points providing options for the kids’ car seats, bag hooks in the boot to securely transport groceries; and lots of room. This is definitely a car designed with family in mind.

We conduct a lot of business from inside the car so it’s nice to have all the comforts of a modern car in a work ute. Lots of power outlets and having all the buttons on the steering wheel make it easy to answer phone calls when driving from site to site. The tray is large with ample tie-down points to secure all your gear. With the sports bar, robust bin liner and even power outlets in the back, it’s exactly what you need when running a business and working on the tools.

The best part is the amazing safety features. The Forester has been created with an undisputed focus on innovative and high-tech safety. I can’t believe the facial recognition technology monitors my attention and will alert me if I am distracted or tired. The rear cameras and side cameras are great and the full transparency of the windows provide great visibility. Complete with a blind spot monitor, lane change assist and rear cross traffic alert that warns you of vehicles approaching when reversing, this is the ultimate in on-road safety.

The sun roof is fantastic and takes up a significant part of the roof and the all-wheel-drive makes it easy to handle.

It has all the things you expect like Bluetooth, navigation but the best piece of tech in this car is the Around-View Monitor which has four cameras to give you a virtual composite 360-degree birds’ eye view of your vehicle. You can also choose split-screen close ups of the front, rear and kerbside views so you can get a better look. When you’re accelerating up a hill from stop, it can get a little hairy when your tray is loaded but the Hill Start Assist technology can help keep you from rolling backwards. There is also Hill Descent Control that can help maintain a steady speed and assist with braking as you come down a steep hill.



There’s all the tech features we expect from cars like this including Apple and Android car play that allows you to integrate your smart phone to the large in-car screen.

• The abundance of new, innovative safety features

• The powerful 140kW twin turbo diesel engine

• There is so much space for the kids and more

• Hill Start Assist and Hill Descent Control

• A next generation 2.5l direct injection engine

• Four-wheel drive so you can tackle all terrain

• Keyless entry and a push button start

• Sleek design that’s good for work and the family

• LED steering responsive headlights

Ample tie-down points and power outlets


Summer 2018/19


Hervey Bay





Toolara State Forest








The Noosa region was declared a Biosphere Reverve by UNESCO in 2007. Adjacent is the Great Sandy Biosphere the world’s only two adjoining biospheres.

Rainbow Beach

Tin Can Bay



Pomona Cooroy

The Noosa Biosphere Reserve is home to 2346 species of plants and over 700 species of native animals - at least 49 of these are internationally significant.

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

Goomboorian National Park




4WD road to



Mt Cooroy








Mt Eerwah


Lake Weyba







Noosa National Park













Sunshine Beach


West Cooroy State Forest






Imbil State Forest




Noosa National Sunshine Park Reefs

Noosa River

Tewantin National Park




Tewantin National Park










Noosa Heads


Mt Tinbeerwah







Botanic Gardens Lake Macdonald





66% of the Noosa Shire has high value biodiversity significance.




Jew Shoal ON




Little Hall’s Reef

Lake Cooroibah



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



Hall’s Reef








Teewah Coloured Sands


Yurol State Forest Tewantin National Park

Yurol State Forest

Lake Cootharaba



Mt Cooroora

Mill Point






Noosa is one of 10 World Surfing Reserves around the globe, and 2 in Queensland.




Tewantin Ringtail National State Ringtail Park Forest State Forest

Noosa Museum

Noosa Everglades

Boreen Point VE



Great Sandy National Park















Cooloola Sandpatch






Mt Pinbarren


Harry’s Hut











a ch Be

Elanda Point

Kin Kin

The Noosa Trail Network is a series of world-class, multi-use trails for walking, mountain biking and horse-riding.

Mt Cooran






Woondum National Park









IN KIN IE K MP d roa

Mothar Mountain Rock Pools






Uns eal GY ed

Unsealed road WAHPUNGA LA NE





Mt Wolvi


Woondum State Forest

Amamoor State Forest



Lagoon Pocket


Mt Coondoo


SALMON LOOKOUT Unsealed road



The Mary Valley rewards with a landscape patch-worked with grazing cattle,macadamia farms, rainforests, endless rolling hills and quaint heritage towns. NO







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





Ra inb

d oa D A dr ale R RO se E Un NT U CO



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

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


Curra State Forest




Peregian Beach

The legendary new Subaru Forester is the ultimate family SUV, taken to places it’s never been before. Incredible performance, plenty of space and stylish design. The groundbreaking new Subaru Global Platform makes the all-new Forester brilliant to its core with a streamlined frame, low centre of gravity, supreme stability and more responsive control. The next generation Forester is loaded with tech to keep you safe. Our new Driver Monitoring System – DriverFocus1 that can constantly monitor for signs of driver distraction and drowsiness, even cameras to help you park. Bigger windows and smart pillar design also give you best in category visibility. You’ll love the all-new Subaru Forester the moment you see it. Book a test drive today.

At Cricks Noosa we are here to help and we pride ourselves on putting you, our customer, first. 4 Lionel Donovan Dr, Noosaville QLD 4566 | Call us today on 5440 3600

Artist’s Impression

STUNNING IN EVERY DETAIL Settler’s Cove has become synonymous with refined elegance, delivering unsurpassed luxury with each boutique stage. Lumina Residences are now selling – 22 superbly designed and finished apartments set high on the banks of Noosa Sound. Don’t miss this rare opportunity to be part of Settler’s Cove.


Profile for IN Noosa Magazine

IN Noosa Magazine Summer 18