Iâ€™M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 19 Autumn 2019
YOU ARE INVITED TO
Styling Shorehaven. THURSDAY 4TH OF APRIL AT 5:30PM
169 Shorehaven Drive, Noosa Waters RSVP to email@example.com
Reed & Co. Estate Agency presents an open home that offers more than just a prestigious waterfront residence. Join us for Styling Shorehaven, a special collaboration with one of Noosaâ€™s most sought after stylists Simone Barter, featuring timeless & contemporary pieces from Casa Noosa Interiors.
Coastal Luxe Style Guide
CASA NOOSA INTERIORS
SIMONE BARTER STYLING MASTERCLASS SATURDAY 6TH APRIL For more information reedandco.co/stylelifehome
Download your copy of the Coastal Luxe Style Guide from reedandco.co/coastalluxe
To purchase any piece of furniture or art from Styling Shorehaven please visit reedandco.co/casanoosa
Editor’s Note Homegrown, authentic, handmade and enjoyed with love - these are a few of my favourite things! This is why I started this magazine almost five years ago - to connect community through storytelling and to shine a light on the people, experiences and flavours that define our region. This edition celebrates the growers, the makers and those who work with them to bring their hard work to life. From local potters to farmers; chefs to brewers; artists to craftsmen, we encourage you to discover someone new - and support their business! The Real Tastes of Noosa event is one of our first opportunities to bring these elements together. Matt and I are very excited about working with the local potters and incorporating local artists into a food event! We have a few more exciting collaborations in the pipeline that are all focused on celebrating local - watch this space! Get 'social' with us! If you haven't yet discovered our Conversations IN Noosa Podcast, it's easy! Simply visit our website and meet your neighbour. Everyone has a story! Keep sending your ideas through - we love discovering our community. Please read, relax, enjoy and take action to support a local business! Love local!
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 www.theaustralianpoet.com
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.
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.
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.
Katja is an award-winning BBC wildlife filmmaker who’s been taking photos locally for the past 10 years since moving to the coast with her young family. Her work has a unique artistic flair capturing the amazing diversity that surrounds us. Katja calls Noosa home now having fallen in love with the fantastic community we live in.
Paul of Fletcher Photography has been shooting commercial content all over the country for over 10 years full time. His images have been showcased on numerous billboards, in magazines and online. He brought his family to live in Noosa 16 years ago which makes him a true local now!
Paul is a renowned local photographer who has spent many years aiming his lenses at a wide variety of works from Noosa’s natural beauty to capturing artists like Pearl Jam, Pink and BB King with his photos appearing in publications across the globe including Rolling Stone Magazine.
Ian is a professional photographer and videographer based in Noosa. Specialising in commercial and advertising imagery, he draws on his years of experience travelling globally to capture royalty, world leaders, sporting events and conflict zones while he worked for Reuters and Getty Images in the UK.
HELEN FLANAGAN TRAVEL & LIFESTYLE
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WINTER 2019 DEADLINES Bookings close: 3/5/2019 Art Deadline: 10/5/2019 firstname.lastname@example.org www.innoosamagazine.com.au
MORE THAN A MAGAZINE
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 email@example.com PUBLISHER: Paul Bird ASSISTANT EDITOR: Christina Cannes firstname.lastname@example.org
PAUL BIRD / PUBLISHER
ADVERTISING ENQUIRIES: email@example.com
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 sometimeresident over the past 25 years.
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DISTRIBUTION: For autumn, 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.
MELANIE KEDING / CLIENT SERVICES MANAGER
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
/ WRITER, PODCASTER
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.
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.
/ ASSISTANT EDITOR
Christina loves a good story. Hailing from the US, she studied archaeology hoping to unearth ancient sites in Athens and Rome. Instead, she found a way to fund her travel and trekked into the outback crafting editorial for off road and camping magazines. After launching a successful magazine and TV show, she ventured into digital marketing, content creation and published her first novel, New Henley.
INTENSE Formula One Champion Mark Webber shares his journey from the world's stage to Noosa.
Fashion meets food! Carlie Wacker curates homegrown fashion inspiration down on the farm.
Mouth-watering and seasonally-inspired recipes created exclusively by Matt Golinski.
Meet the local potters serving up a real taste of Noosa.
GRAPHIC DESIGN ledbydesign.studio
Words cannot describe our appreciation for all of the love, dedication and design flair that Issy has brought to IN Noosa since its INception. As she leaves us to return to her hometown of Germany, she leaves a big hole in our hearts, on our pages and in our team. Thank you Issy for guiding us, laughing with us and sharing the massive load that goes into producing such a quality publication every quarter. We will miss you and hope that you think fondly of us everytime you have a late-night cheese and wine platter at your desk while smashing deadlines. We love you! Come back soon!
MONTH EAT LOCAL uide
GourMAY G EAT
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2019 GYMPIE GOUR-MAY GUIDE INSIDE
IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly.
CHRISTMAS CHEER Event: Jingle & Mingle Christmas Party Venue: Land & Sea Brewery
Land & Sea brought some Christmas cheer to the end of the year with its first Jingle & Mingle co-party event. The crowd was fun, drinks were cold, feast was fabulous and the iShoot Photobooth was a huge hit!
Event: Illuminate and XX Factor opening Venue: Cooroy Butter Factory Arts Centre The Illuminate and XX Factor exhibitions opened to showcase the works of local female artists; and the latest Kaya Sulc Studio Residents, Netty Pukall and Wrenna Hubbard, were welcomed onsite. The works are part of International Women’s Week and can be viewed until 1 April.
Event: Jeep Wrangler Launch Venue: Land & Sea Brewery Car lovers and Cricks Noosa VIPs gathered for the unveiling of the all-new Jeep Wrangler. The iconic car drew a lot of attention from car-lovers, Jeep fans and those who are ‘born to be wild’! Read our review on page 113 for more.
Tag yourself and your friends at our events using #innoosa
IN Noosa Magazine
A SPECIAL PLACE
Event: Summer edition + Tree Place launch Venue: Noosa Regional Gallery It was celebrations all-round with the launch of the latest IN Noosa Magazine and Anne Harrisâ€™ amazing Tree Place exhibition. The collaborative event included guest speakers such as Jandamarra Cadd, art installations and a special Welcome to Country by Lyndon Davis.
A SWELL TIME
Event: Tourism Noosa Networking Night Venue: Noosa Festival of Surfing Sand between the toes, cold drinks, pizzas from El Capitano and ripping surf made for a swell time for Tourism Noosa members to celebrate the Noosa Festival of Surfing.
Event: Meet the Maker Venue: The Big Pineapple, FAN HQ Makers, movers and shakers converged on the Big Pineapple to taste, slurp and sample some of the regionĘźs best handcrafted and homegrown produce. Stallholders put their best flavours forward to tantalises and tempt the hungry hordes. Well done to organisers, Food Agribusiness Network (FAN).
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Want more? visit www.innoosamagazine.com.au for more social pics and the latest events.
FORCE OF NATURE With a background in international aid, Michele Lipner decided to combine her experience and passion to conquer food waste by launching the local OzHarvest chapter.
Handmade cakes & pastries
OOL HOLIDAY FUN
EASTER CUPCAKE DECORATING Through all of April $15 (Everything supplied)
DON’T MISS! AUTUMN HIGH TEA Chocolate & savoury Goodies
Adults $35 | Kids $16 (Bookings preferred)
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: www.fionasfancies.com.au
IN Noosa Magazine
rom a young age Michele Lipner knew she wanted to help people. The northern Californian graduated with a master’s degree in clinical psychology and PhD in sociology. She took her big personality onto the world stage and fell into international aid by accident. “My first overseas experience was in Ethiopia right before the overthrow of a seventeen-year Marxist regime,” said Michele. “Tanks were coming into the capital and I wasn’t scared, rather I felt strangely alive.” From there, she began working in international aid and development in the Republic of Georgia after the break-up of the former Soviet Union. According to Michele, she was running an NGO program to help refugees and internally displaced people who had been affected by the conflict and fell in love with the work.
Her career took her to conflict zones in Afghanistan; Kosovo; the former Soviet Union; and finally Indonesia after the tsunami in 2004. According to Michele, “My very last international posting was in Aceh Province, Indonesia after the tsunami. Within two weeks of being there, a follow-up earthquake of 8.7 hit. I realised that my ability to go with the flow was far better when I was dealing with warlords and guns than natural disasters.” She met her future husband in Afghanistan while she was part of the UN Assistance Mission. He promised her a life by the water, so she followed him to Australia, eventually settling down in Peregian Beach in 2010. She started the OzHarvest Sunshine Coast chapter in 2014 from her garage and then moved into the parking lot of
Noosa Salvation Army. A grant from Noosa Council enabled her to purchase a cold storage unit to collect and distribute on a larger scale. She now has a warehouse in Coolum Beach which has allowed her to expand collection and distribution to its current capacity of 10,000kgs of food each month. Michele spends 35-40 hours each week coordinating a small army of 65 volunteers who collect unused food from designated producers, supermarkets, bakeries, butchers and two farmers markets across the Coast. They currently deliver to 36 recipient aid agencies from Gympie to Caloundra. “Since we’ve started the Sunshine Coast chapter, we have collected 230,000kgs of food,” said Michele. “OzHarvest doesn’t simply just raise awareness, it changes attitudes and behaviour and turns those into action.”
To find out more, donate and volunteer go to: www.ozharvest.org/sunshine-coast/ Listen to the full conversation with Michele at Conversations in Noosa podcast - www.innoosamagazine.com.au/conversations
The winner’s podium in glitzy Monte Carlo must have seemed light years away for an energetic kid punishing his dirt bike on a rural paddock down under. John Caruso discovers that if you want something badly enough, dreams do come true.
f you’ve ever watched the drivers take their positions on the starting grid just before the lights go out signalling the start of another Formula One Grand Prix, understand that you’re watching something unique. Those drivers, claustrophobically-cocooned and harnessed into the cockpits of their 325km/hr ‘bullets’ are all part of a super elite club. Afterall, there’s only twenty in the world that do this for a living each year and in the history of Formula One racing there’s only ever been four Australians that have won a Formula One Grand Prix.
Mark Webber, a boy from Queanbeyan in New South Wales lined his car up on that grid during the F1 season for 12 high speed years. “My dad Alan was the local Yamaha dealer for over 20 years,” he said. “Clive, my grandad, and one of my bloody heroes, had the workshop before him so I spent a lot of time on dirt bikes. You don’t realise how lucky you are to ride a motorbike as a kid in a paddock. “Dad would leave a jerry can of fuel out for me and simply leave me to it. I’ve often questioned dad about that and he simply had that trust in me, that I would discover where my limits were without getting badly injured and that was a great lesson, learning about discipline and trust and it helped me focus and concentrate on what I was doing - and I credit that early practical education to my father.”
IN Noosa Magazine
It was Mark’s dad who was fascinated by Formula One and the single seater racing scene. “I was about eight-years-old watching the Monte Carlo Grand Prix and I saw Nigel Mansell crash his JPS Lotus during the race and I thought these drivers were absolute legends and heroes and I became addicted to so many facets of the sport,” remembers Mark. It had been a long time between drinks since an Aussie had relocated to the UK to pursue a Formula One dream. Seventeen years before Mark’s journey to the
"...I HAD THIS OUT-OFBODY EXPERIENCE, AND I THOUGHT, I’M READY FOR THIS." northern hemisphere, Alan Jones had won the 1980 World Driver’s Championship for the Williams F1 team, which was their first championship incidentally. “Rugby Union great David Campese did back me financially in 1997 which was tremendous. I knew him from Queanbeyan,” Mark recalls. “I drove this shit-box Ford Laser to Heathrow in London when I heard the Wallabies were flying in and I ‘doorstopped’ Campo at the airport. I said ‘I’m on the bones of my arse and I don’t want to return to Australia with my tail between
my legs’ and he promised me some coin to keep me going.” The Formula One season opener in 2002, like the six openers before it, was in Melbourne, home territory for Mark with grandstands full of Aussie fans cheering the new kid in the Minardi Formula One car. Drivers Rubens Barrichello and Ralph Schumacher had a coming-together at the start which saw Ralph’s car airborne and a multi-car pile-up follow. “The car I was driving was notoriously prepared,” remembers Mark. “Reliabilitywise, we were very much on the back foot. “Because of the crash on the first corner I thought the race was going to be ‘red-flagged’ and restarted however, for whatever reason, the race officials kept it going and that was a huge benefit for me. “Before I started that race the Minardi team owner, another Aussie called Paul Stoddart, said ‘if you can simply finish the race that’ll be great’ however as the race went on and I moved up through the field to fifth, Paul changed his tune.” The instructions that came over the team radio were clear, under no circumstances should Mark let Mika Salo, pass him. “Mika had about 100 Grand Prix under his belt, far more experienced than me, and he had a faster car,” he said. “At that moment I had this out-of-body experience, and I thought, ‘I’m ready for
this’. I felt really calm and every metre of that race from that point on was a new experience for me. “In the scheme of things, that on-track duel with Mika was a small, pathetic little battle, however the experience I gained at that time really taught me a lot.” The kid from Queanbeyan, in his first Formula One race, finished fifth that day, scoring points for himself and for his team in front of a home crowd. It was a great start to Mark’s F1 career which saw him compete in more than 200 races, driving for Jaguar, Williams and then Red Bull Racing where the World Driver’s Championship came tantalisingly close with a third place in the championship in 2010, 2011 and 2013. “Having travelled the world and competed in my sport I’ve realised that a lot of simplicities in life are really important,” Mark ponders. “I had a great childhood, growing up with my mum, dad and my sister Leanne. School was probably more fun than it should have been and later I developed this brutal passion to go racing and to compete. The whole thing happens so
quick. Like you’re on a wave and you can’t get off. Eleven months of the year, every season and then you’re spat out the other end and you think, ‘wow, that went quick’.” Noosa has always been a place for Mark to relax and recharge. “Relatives of my wife Ann moved here from Tasmania so we used to come to Noosa and rent accommodation year after year,” he says. “I always thought this place was going to change, that it can’t be this good forever, so we held off buying a house until I said ‘stuff it’, and we purchased a house here and it hasn’t changed that much, and I say that in a good way. It’s a jewel of a place, just spectacular, and my family loves coming here too. “I’d like to surf more, however, it looks too serious. Everyone looks too focused on the whole thing. For me, when your life has run in such a high-pressure environment for so long, I’m happy to come here and simply chill and relax.” Working and promoting a new range of fitness apparel, Aussie Grit Apparel, is
what Mark is focused on these days. “I’ve always enjoyed the outdoors and fitness and I discovered I had a wardrobe of 15 to 20 different brands of clothing that I'd wear when working out but there was always something lacking or a detail that hadn't been thought through fully. So, I thought I could grow my Aussie Grit story into Sports Apparel for people to wear our brand and gear in an environment where they love to exercise and compete,” he explains. “It’s essentially off-road running and mountain biking kit, available in the UK and Australia through retailers and online. We’re a small team and it’s certainly not an overnight sensation, we’ve worked hard for the past few years and we’ve had tremendous feedback since launching last year. It’s where comfy meets tough.” He may not have a face that many would recognise, unless you’re a motor racing fanatic, however, a former ‘member’ of that elite super licenced Formula One club walks amongst us, enjoying a bite to eat on Hastings Street, running through Noosa National Park and catching the odd wave at Tea Tree.
You can hear the FULL Conversations IN Noosa podcast with Mark Webber on all good podcast platforms like Apple Podcasts, Spotify, Google Podcasts, Stitcher and Whooshkaa. Mark relives the two moments in his life when the race cars he was driving became airborne and he reveals intricate details of what it feels like to be strapped into the cockpit of a modern Formula One car. Like our Conversations IN Noosa Facebook page and follow us on Twitter & Instagram.
Take some time out to relax, reset and re-energise in our mindful and creative space. Enjoy our workshops, including botanical watercolour, sewing, meditation, photography, pottery and much more. Thereâ€™s even complimentary yoga and bliss ball workshops for the kids!
Monday 1st â€“ Sunday 28th April Located next to Woolworths. Please note, bookings are essential and request a $5-$10 donation per workshop. 100% of proceeds will be donated to our charity partner, Waves of Wellness Foundation. Visit noosacivic.com.au for full details.
Big W Woolworths 100 speciality stores 28 Eenie Creek Rd (Cnr Walter Hay Drive) Noosaville Ph 5440 7900
IN SPIRED KIDS
IGNITING THE CREATIVE SPARK W
atercolours, photography, sewing, pottery, gut health, meditation and yoga will take centre stage this April at Noosa Civic shopping centre. HAVEN is back on for the third year with local creatives and wellbeing experts joining forces to host a mindful and creative space for both parents and children. “We’re rolling out a well-rounded program that appeals to a range of parents and children and takes the stress out of school holidays,” said Noosa Civic Marketing Manager Aimee Agnew. “You will find Haven in a beautiful, welcoming space next door to Woolworths. It’s a calm sanctuary for people to unwind.” Daily from Monday 1 to Sunday 28 April workshop participants can relax, rejuvenate and upskill all the while raising funds for mental health charity Waves of Wellness. Most commonly known as WOW, Waves of Wellness is a mental health and surf therapy charity, promoting positive mental health and wellbeing through a
SHINE FROM WITHIN TWEEN WORKSHOPS
14 – 16 April Ideal for teenagers and pre-teens. Bree-anne Jeffrey
3 and 17 April Ideal for adults and older teens. Cass Dellar
BOTANICAL WATERCOLOUR 7 April Ideal for adults and older teens.
range of innovative programs.
these funds donated to the Waves of
“We developed these workshops as a result of our focus on community, family and sustainability,” said Aimee. “We wanted to provide something different for mums so there are workshops for an older demographic as well.
Wellness (WOW) Foundation, which will
“Quite a few of our hosts have returned for the third year,” said Aimee. “They are thrilled to be back and love meeting so many positive, open people. It’s also an opportunity for them to reach outside of their existing community.”
health. They’ve put on Fluro Fridays in
When asked what participants enjoyed most about the workshops, Aimee explained, “it’s given them time out, the ability to be removed from everything else and mindfully present doing an activity which gives them a nice reprieve from the busyness of daily life. It’s also a lovely gift for themselves and a way to try things they’ve wanted to experience for a long time but didn’t have the time or budget.” Aside from the free kids yoga classes, each workshop costs just $10, with 100% of
from May. “WOW has been our charity partner for the past three years,” explained Aimee. “WOW supports mindfulness and mental Noosa in the past and the new program is a fantastic link with Haven.” “Book early as the workshops sell out fast,” said Aimee. “We don’t want anyone to miss out and 100% of the workshop donations go to charity. Also, Noosa Civic Travel Associates will be donating 1% of all sales made during month of April to WOW.” The HAVEN Mindful and Creative Space will be based at Noosa Civic Shopping Centre between 1 and 28 April. To find out more, book tickets or view the full calendar of activity, please visit www. noosacivic.com.au. For full details on WOW please visit foundationwow.org
INSTAGRAM WORKSHOP 14 April Ideal for adults and older teens.
GET OUT OF AUTO MODE PHOTOGRAPHY 28 April Ideal for adults and older teens.
6 April Ideal for adults and older teens. Kat Harding
8 – 12 April Ideal for little ones.
23 April Ideal for expecting mums.
YOGA FOR MOTHERHOOD
13 April Ideal for adults and older teens.
20 April Ideal for adults and older teens.
be rolling out local programs on the coast
Things to do @
KIDS BLISS BALL MAKING
School holiday workshops at Haven by Noosa Civic set to inspire both creativity and wellness. Christina Cannes discovers a haven of wellness for all ages.
MAKE A SLIP DRESS
BOTANICAL CRAFTS 15 – 18 April and 27 April Ideal for all ages. Tammy Williams
MEDITATION WORKSHOP 5 April Ideal for adults and older teens.
8 – 12 April Ideal for the little ones.
YOUR BRAND. YOUR PODCAST! John Caruso, host of our very own Conversations IN Noosa pod, explores the sweet-spot between a brand’s needs and what an audience wants; why your own business channel and platforms work just as effectively as a podcast network’s when it comes to promoting your content; and why Spotify plans to spend $500 million on podcasting.
here’s so much news flying about when it comes to the burgeoning podcasting landscape that it’s hard to
believe that more businesses and brands aren't jumping onboard to capitalise and exploit the snowballing opportunities. In a world where creating and sharing
a piece of unique content is getting easier,
Steve Pratt is a blogger and founder of Pacific Content, makers of podcasts with brands, and he recently wrote about utilising your own brand’s channels for distribution, when it comes to growing the podcasting pie and having your content reach an audience that already has a relationship with your brand.
Say you run a business. You’re a savvy operator who’s budgeted for marketing and advertising and you have a social media presence as well. There’s a loyal, growing number of clients/customers that support
IN Noosa Magazine
the challenge is cutting through and being seen and heard in a digital world that is overcrowded with everyone vying for
you and you’re cultivating those customers and developing a solid relationship with them, turning them into ‘super fans’ of your brand. Podcasting is an effective, intimate way of continuing to grow your relationship however you might be stuck on the ‘how do I reach an audience?’ part of the process. Right? Steve writes that being part of a larger podcast network umbrella is great, however reaching and finding the right audience that connects with your brand can still be a tricky process. So, why not use the channels that you’ve already created? Does your brand have a website? An app? Social media sites with decent traffic? “A considerable portion of the people that your brand can reach are not regular podcast listeners however, by using your own channels effectively, your brand can be one of the sources of growing the overall podcast industry; plus you’re not preaching to the converted and you’re growing the pie all at the same time. And as a brand, who wouldn’t want to have the opportunity to give a new listener their first ever podcasting experience?” says Steve. So now that you’ve established that you’ve got all the right channels under
IN FORM your very nose, how do you go about creating the right content to branch out into the podcasting landscape? A podcast that simply bangs on about your brand will come off sounding like an infomercial and there’s little-to-no value at all for your audience. Instead, try to workshop ideas around your business strategy, goals and values and then decide on what ‘voice’ your podcast should have. Explore and establish a sweet-spot between an area of interest to your brand and an area of interest for your audience (customers/clients). The area where those two interests overlap; that’s the content your podcast should contain. For us here at IN Noosa Magazine, we strive to be more than a magazine and our Conversations IN Noosa podcast is another way for us to connect community through storytelling. It provides us with the chance to add another dimension to our printed content as well as add value to our readers (who become listeners) and also our clients who support us. We are approaching 70 episodes sharing stories from well-known to everyday people – chefs, producers, hair stylists, colleagues – everyone has a story! I talk to people every day who still aren’t exactly sure what a podcast is or how it
works. And some that don’t see the potential growth opportunities or value. My response? People didn’t understand what Netflix was all about 8 years ago! Now, the term 'streaming video on demand' (SVOD) and the Netflix brand along with other streaming services, are part of the everyday vernacular. Podcasting, aka streaming audio on demand, will experience the same exponential growth and place in our everyday lives. If you don’t believe me, then consider why music streaming giant Spotify has announced plans for a $500 million investment into podcasting.
"...PEOPLE DIDN’T UNDERSTAND WHAT NETFLIX WAS ALL ABOUT 8 YEARS AGO…” In February, Spotify announced it was acquiring podcast production house Gimlet Media and recording app Anchor, which is an app where podcasters record and distribute their podcasts. The move by the audio giant demonstrates their intention to challenge Apple Podcasts head-on, which has been playing in the podcasting pool for almost a decade.
Podcasting is still in its infancy and its growth potential on several levels is huge. Adding a podcast to your digital suite makes sense and IN Noosa Magazine and Conversations IN Noosa, can easily help you in partnering up and getting started.
Contact John Caruso on 0414 436 732 or email john@ innoosamagazine.com.au to talk about how podcasting can benefit your brand and catch-up on the latest Conversations IN Noosa podcasts featuring Formula One driver Mark Webber, Real Estate expert Adrian Reed, hairstylist Craig Argent and Afghanistan commando Andy Fermo. Our pod is available on ALL good podcast platforms; Apple Podcasts, Spotify, Google Podcasts, Stitcher and Whooshkaa.
IN TOWN A Migrant's Son Photo: Anne-Laure Marie
GREATEST SHOW IN NOOSA IS ALIVE! T
he energy levels have sky-rocketed at NOOSA alive! this year with the appointment of new Festival Producer Tim Loydell, an accomplished musician, performer, agent and manager in performing arts plus creative genius of theatrical shows. Tim, also a songwriter and guitarist, says he’s privileged to be part of the team. “I have a responsibility to the existing legacy of the festival and am excited to see how both our established and emerging audiences respond to this year’s program,” he said.
“My focus is on artists and acts across genres of music, theatre, dance, comedy, literature and more. We’re putting together a program with every event inviting the community to explore, learn, laugh, cry, watch and listen. “Some pillars of previous years will be returning but they will be augmented by a diverse array of exciting new performances, from the very best of Australian talent to international performers, who’ll bring a whole new insight into culture and the arts.” Festival President, Andrew Squires said the festival was incredibly lucky to have someone of Timʼs talent and experience. “Not only is he an excellent musician, comments Andrew, “he’s a true lover of the arts and has spent the last 10 years IN Noosa Magazine
It’s excitement time again as performers and acts across multiple genres line-up for showtime at NOOSA Alive! Helen Flanagan goes backstage to raise the curtain on some exclusive headline acts.
working behind the scenes. He certainly has an eye for unique talent and niche markets. The committee is thrilled to be working with him.”
instruments, including bouzouki, the show touches deeply on topics of racism, intolerance, judgement and the struggles presented by migration.
An IN Noosa Magazine exclusive is the announcement of Michaela Burger's A Migrant's Son. Tim says the brilliant show is an incredible true Australian story that spans 90 years with song, story and humour.
The infamous Ruckus Poetry Slam will be at the Noosa Arts Theatre. It’s an all ages open mic poetry event featuring the Ruckus Teen Slam champion and hosted by one half of the much-loved Pub Choir ensemble, Megan Bartholomew.
“A Migrant's Son explores one of the most colourful times in Australian history, the arrival of the Greeks during the 1930s. It conveys incredible historical events that are brought to life through original compositions and local community choirs, creating a unique and touching account that is both hard-hitting and hilarious.
Shelly Davidow will be launching her new book High Infidelity, taking part in a panel and delivering a unique Writers Workshop in partnership with Noosa Library. This workshop offers the exclusive opportunity to take part in a Pitch Slam where budding writers have the chance to pitch their manuscript to Shelly's publisher with manuscript assessment also on offer.
“The show is written and performed by award-winning cabaret star Michaela Burger who will be working with the community choir Noosa Chorale, which will join the show on 21 July. It’s a tale about a man, the son of a poor migrant, who defied all odds and rose above adversity. From early morning deliveries for the family bakery at age seven, down opal mines in Coober Pedy and opening a chain of discount supermarkets, his unrelenting determination to build a successful life is comical and dramatic; as he pushes through like an unstoppable force that is willing to sacrifice everything for his family. Featuring traditional 16
Once again NOOSA alive! will be working with the Queensland Ballet to present an exclusive performance series showcasing the very best talent from the major performing ballet company talent. Slow Food Film with Food with chefs Aden Moriarty from Relish Restaurant, Matt Golinski from View Restaurant and Lisa Mahar from Makepeace Island, will be designing a menu appropriate to the film C’est la Vie for the Noosa Springs event. It’s all about Max (Jean-Pierre Bacri), a battle-weary veteran of the weddingplanning racket. His latest, and last gig is a hell of a fête, involving stuffy period
costumes for the caterers, a vain, hypersensitive singer who thinks he's a Gallic James Brown, and a morose, micromanaging groom determined to make Max's night as miserable as possible. But what makes the affair too bitter to endure is that Max's colleague and ostensible girlfriend, Joisette (Xavier Dolan regular Suzanne Clément), seems to have written him off, coolly going about her duties while openly flirting with a much younger server. It's going to be a very long night… especially once the groom's aerial serenade gets underway. Ooh la la! Tim says keep checking the website for exciting announcements such as one about Australia's all-time favourite comedy acts; legendary Australian music performers; international works from as far afield as Berlin; and fans of the forum series should stay tuned for newsy identities on the way. “It’s important that NOOSA alive! now in its 18th year, continues to evolve, bring new ideas to the table and produce a festival that offers world-class musicians, artists and events,” says Andrew Squires who is supported by a strong group of
business people making up the NOOSA alive! 2019 committee. They include: treasurer, Martin Rafter, partner of Stratogen Accounting; secretary, Anna Richardson, a solicitor with Cartwrights Lawyers; marketing and advertising Caroline Edginton whose company is CLICCS Digital; and Andrew Stafford who co-ordinates sponsorship networks and associated events within the program.
Noosa Long Weekend presentS
19 - 28 July 2019
Andrew Stafford, Anna Richardson, Andrew Squires, Martin Rafter, Caroline Edginton, Tim Loydell
Noosa comes Alive! from Friday 19 July to Sunday 28 July 2019. Program details will be released soon. Keep up-to-date, become a sponsor, volunteer or book tickets at www.noosaalive.com.au
Queensland Ballet Artists Yanela Pinera and Vito Bernasconi Photo: Justin Ridler
10 days 10 nights Music Theatre Food Thought Community
LOCAL. LOVE. EATS. MUSIC . BAR.
IN THE KITCHEN
FOOD BITES Three cheers for Miss Moneypenny’s, we hope they take home the big win.
DRIFTING ALONG Charlie and the boys at Mr Drifter have created a stir since popping up in Noosa Junction. With a sense of adventure and exploration, the food is based on Asian street foods, from aromatic curries of North India to the fresh produce and balanced flavors of Indonesia with a hint of cocktail culture to balance it out.
SWEET TREATS Fiona’s Fancies has officially signed up a first-year pastry apprentice, Audrey, who finished year 12 last year. She has settled in very well over the last 10 weeks and is working with Fiona to create some tantalising treats. Don’t miss Fiona’s High Tea throughout autumn with stands laden with sweet and savoury goodies for adults and kids; and celebrate Easter with cupcake decorating throughout April.
SHOW ME THE MONEY Miss Moneypenny’s has again made the cut as a finalist for Regional Bar of the Year in Bartender Magazine’s Australian Bar Awards which take place on 18 September in Sydney.
EARTHLY DELIGHTS Café Le Monde keeps serving up $1 oysters Thursday’s 5pm - 6pm with drink purchase. Also, on offer is a dinner special for two people for $69, including a 12hr slow roasted lamb shoulder with Noosa Reds, goats’ curd, roasting juices, duck fat rosemary roast potatoes, two glasses of wine (from selection), 7 days from 5pm. Kids Eat Free Sun to Wed from 5pm to 6pm with an adult main meal purchase. For lunch, dig in to minute steak frittes and beer for $26, it’s a chargrilled rib fillet, pickled beetroot salad, hand cut fries, red wine jus & parsley butter or béarnaise sauce with a schooner of Stone & Wood or XXXX Gold. Don’t miss their $10 bar menu with great drinking food from 4pm-5pm daily!
What’s cooking and who’s hot
Copperhead Brewery; and Light Years Noosa Junction, sister venue to Light Years Byron Bay. Not that we’re complaining! Each venue has fantastic fresh flavours fused with influences from different parts of Asia. Explore them all to find your favourite dishes.
contemporary menu features a plethora of local food expertly and lovingly prepared. Don’t miss the daily lunch special serving up two delicious courses with a glass of house wine for $29; and kids under 12 can eat free with any adult main meal after 5.30pm every day. To take advantage of this great deal, join Mantra Members at the restaurant or reception.
TREASURES FROM THE SEA Over the Easter long weekend, enjoy fresh seafood at Noosa Boathouse. Their Good Friday four course seafood feast is only $59pp. Fish and chips takeaway is also open from 11am daily. For Mother’s Day, spoil mum with the four-course family feast at $59pp. Featuring a threetiered seafood tower and chocolate dessert plate for $74.50pp, bookings are essential at noosaboathouse. com.au/events
Josh Smallwood is now overseeing Wood Fire Grill and Rickys while former WFG chef can be found at Mr Jones & Me.
SAKE SUPPER CLUB
Keep an eye out for the soon-to-be-released Sake Supper Club at O-Ren Brewhouse.
The boys at Whisky Boy are revelling in their revamped space with the increased deck attracting lots of customers who are content to while away a few hours capturing the river breezes and sampling the impressive menu – both drinks and food.
LIGHT LUNCH Light Years Noosa Junction has finally succumbed to pressure (mostly from us!) and is now open for lunch on Friday and Saturdays from 12noon with $12 cocktails $6 house wines and $5 Tiger Beers all afternoon. We can’t go past the LYFC – Light Years Fried Chicken with Srirach Mayo and lime!
CHOP CHOP There is a definite Asian flair in the air with the opening of Hop & Vine, little sister to Flux Restaurant & Lounge; O-Ren Brewhouse, little sister to
OH BABY! With the birth of their second venue still fresh, Mal and Shannyn from Flux Restaurant and Hop & Vine are preparing to welcome a new bundle of joy – one with ten fingers and toes. Good luck, we look forward to meeting the future restaurateur soon!
VIEW WINS View by Matt Golinski at Peppers Noosa was recently awarded the Australian Good Food Guide Readers' Choice Award. Perched on the second floor of Peppers Noosa Resort & Villas, the fresh,
O-Ren Brewhouse 19
HEADS UP Heads of Noosa Brewing Co. was awarded two silver medals at the Queensland Beer Awards as part of the Royal Queensland Food & Wine Show. Pretty impressive considering that the Japanese Lager and the Summer Dusk Lager have only been available from the brewery Taproom and select venues around Noosa since February
250 GRAMMY When Danny Giannarelli opened 250 Grammi with business and life partner Daniela
Pellizzato, he prepared Tortellacci Di Montagna from his Mama Fio’s recipe to convey the type of venue they wanted to be. It was a hit and the traditional ricotta and spinach tortelli with butter and sage sauce has been one of the venue’s most popular dishes ever since.
ORGANIC GOODIES Since creating an expanded outdoor space, Organika’s café been kept very busy with customers seeking organic coffee from Flying West Roasters with a choice of organic milks, nut mylks, soy and tea. he ‘everythingT organicʼ store also serves up coldpressed juices, smoothies and açai, dragonfruit and coconut bowls from 7am every day and a variety of cakes and slices and breakfast jars (think chia, muesli, yoghurt) or fresh organic salads and wraps made fresh daily.
HELLO SUNSHINE Sunnies Bottleshop at Sunshine Beach has a soft spot for Tassie wines and claims to have a foot - maybe even leg - firmly placed in Tasmania where the family originate from. They even claim to have the BEST range of Tassie wines on the Sunshine Coast including The Ridge, Aspley Gorge, Tertini, Home Hill, Joseph Chromey, Kreglinger and Moore’s Hill. Every Tuesday will be dedicated to wine lovers with a VIP Wine Lover’s Club in the works. Follow their facebook for more. Autumn 2019
1/203 Gympie Terrace Noosaville QLD 4566 | Phone 07 5372 7644 | Email firstname.lastname@example.org Opening Hours Monday & Tuesday â€“ Closed | Wednesday â€“ Sunday 11:30am till late Open all school and public holidays.
LESSONS FROM THE PAST Imagine the joy at discovering a place where Italian tradition and authenticity form the foundations of a dining experience. John Caruso discovers his new happy place, 250 Grammi.
y most treasured memories when it comes to my Italian upbringing, are those created around the dinner table. Some were large gatherings with uncles, aunts and cousins, however, most memories were simply from Sunday lunch with a bowl of homemade pasta and my mum’s ox tail ragu dominating the centre of the table. Danny Giannarelli, founder and owner, along with business and life partner Daniela Pellizzato, of 250 Grammi shares a similar story. “My favourite dish growing up was lasagne al piatto which isn’t a traditional lasagne, it was a square of homemade pasta with wild pig from the bush, in Italian we say cinghiale, together with mushrooms and Napoli sauce,” he recalls. Originally from Rome, Danny moved north to near Parma where he worked in hospitality. “My mother opened and operated three restaurants and my passion for food and cooking was 100% from her. She’s the one who inspired me,” he said. “Mum was a fantastic chef who educated and disciplined me in hospitality. Along with my nonna, on my father’s side, they both were well known for the authenticity of their food,” Danny says. Discipline in the kitchen for Danny is all about consistency, procedures, sequences, investing hours into experimentation and making things perfect. “My partner Daniela is from Treviso in Italy and we met in Melbourne six years ago when she was the general manager of 400 Gradi, a brand with four pizza outlets across Melbourne,” Danny explains.
dream and slowly their ideas on paper turned into a reality with the opening of 250 Grammi.
casual experience with customers
“The concept behind 250 Grammi is for our diners to share dishes like we used to growing up. After many years of experience, we were hearing that people were tired of this big meal in front of them, so we created this Italian, Mediterranean tapas,” Danny says.
associated with the Italian ‘family’ table.
“We offer a low price point, small portions, so everybody can enjoy different food from different regions of Italy. This concept is based on my memories of spending Sunday afternoons at home with my nonna enjoying several different flavours.”
Understanding the diners’ needs is paramount to Danny and Daniela’s operation.
food, wine, atmosphere and laughter
interacting and having fun with the staff. Afterall, fun and laughter have always been “When a customer leaves 250 Grammi, we want them to say three words: ‘genuine, authentic and tastyʼ,” Danny says. "Actually, we’d like it if they said that ‘it was the best Italian food they’ve ever had For some of us, those family gatherings with mum, dad, nonno and nonna, around the dinner table are simply fond memories, however, it’s comforting to know that a place exists where aroma, flavour, good transports you back in time when life seemed less complicated.
“We like to approach customers to see what they really feel like that day, whether it’s meat, fish or a pizza, and to tailor an experience around that,” Danny explains. “Learning what our customer’s preferences are, is important to me, then we can suggest something that’s perfect for them instead of them simply reading the menu and saying ‘I want this, this and thatʼ. We’re getting rid of entree, main and dessert. It doesn’t exist in this venue. Everything is designed to share, to experience different tastes and authenticity,” he says. Their desire to stay true to the Italian heritage and flavours means that 75% of ingredients are imported from Italy.
“I was general manager and a shareholder in a beautiful venue at Southbank in Melbourne, and about 18 months ago I felt I wanted to spread my wings. So, Daniela and I started traveling all over Australia, however we kept coming back to Noosa. In fact, we visited Noosa six times.”
“There’s less margin for us, but we don’t care. We get our ingredients three times a week, Italy to Melbourne and then Brisbane to Noosa. We respect and love the local produce and use fresh veggies, fish and seafood. However, when it comes to the pizza for example, we prefer to import the high-quality flour and yeast from Italy. It provides an authenticity and that’s our point of difference in this market,” Danny says.
The desire to work for themselves and operate their own restaurant was a shared
Despite their fine-dining backgrounds, Danny and Daniela have created a more 21
IN THE KITCHEN Head Chef: Melvin Benjamin Matos Feliz (Benjo) from the Dominican Republic, moved to Italy as a toddler and grew up surrounded by Tuscan culinary culture. Has worked in France, The UK and Canada. Head Chef Pizza Art: Stefano Simoni is acclaimed as one of the best Pizzaiolo in Melbourne and works an authentic Marana Forni pizza oven at 250 Grammi. With years of research and studies under his belt, pizza is Stefano’s lifelong passion. www.250Grammi.com.au
TAKE FOUR COOLOOLA BERRIES DRIED STRAWBERRIES & STRAWBERRY POWDER
FRASER ISLE SPANNER CRAB
Jason and Kim Lewis have developed their 10 acre strawberry farm in Wolvi into more of a ‘strawberry experience’, giving visitors the opportunity to pick and eat juicy, ripe berries straight out of the paddock. Once they’re done gorging themselves on fresh fruit, there’s scones with homemade strawberry jam, strawberry ice cream and strawberry cider available in the farm’s café, as well as a great selection of savoury meals. Value-adding gives them a chance to turn imperfect fruit into a range of high-quality products. One of my favourites is their freeze-dried strawberries and strawberry powder. The whole berries can be crushed over desserts as a garnish and the powder is good for everything from making naturally-flavoured milkshakes to adding a striking finish to decorated cakes. Get the goodies in their farm shop or from selected stores in the region.
Les and Lyn Apps have a history in the crabbing business stretching back to the 1980s. Starting out as a team of two more than 30 years ago, they now own and fish the largest single percentage of the spanner crab quota in Queensland, with a fleet of vessels up and down the South East Queensland coast before returning with their catch to a processing facility in Mooloolaba. The crabs are freshly picked, and the pure, shell-less crabmeat is packed into vacuum-sealed 150gm or 500gm packs and sold as either raw or cooked meat. I like to use the raw meat for dishes like crab cakes and ravioli, and the cooked for salads. It is available from all good seafood vendors and is generally sold frozen. Fraser Isle Spanner Crab’s commitment to business and environmental sustainability ensures that the crabbing industry will continue to prosper for many years to come.
COME SEE US & DISCOVER THE TASTE
FARMGATE TO PLATE
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 www.noosareds.com.au
IN Noosa Magazine
Matt Golinski profiles four great value-added products from across the coast that feature regularly on his menu at View Restaurant, Peppers Noosa. All are recipients of the prestigious Slow Food Noosa ‘Snail of Approval’ award for their commitment to good, clean and fair food.
LINDOLS ROASTED MACADAMIAS & MACADAMIA CHIPS
CC’S KITCHEN DRIED ROSELLAS
Ollie and Sandra Lindstrom’s ever-expanding orchard in Goomboorian on Tin Can Bay Road currently boasts 11000 trees and produces tonnes of high-quality macadamias each season. The nuts are slowly dried in huge silos on the farm before being sent to Nutworks in Yandina to be processed. Once they return, Sandra sets to work in her commercial kitchen, roasting, flavouring and packaging them for sale at markets and shops around the Gympie region. She has a strong focus on incorporating indigenous flavours like lemon myrtle and pepperberry into her range. I particularly like using her pre-cut macadamia chips, (kind of 5mm dice) because it saves me chopping them and means I don’t end up with any macadamia ‘dust’ that normally occurs when cutting them with a knife or in a food processor. All Lindols products are available from their online store.
Cecilia ‘CC’ Diaz Petersen’s love of the rosella has led her to develop 21 different products (and counting), using the fruit to make, jams, chutneys, sauces, drinks, sorbet and dressings. Together with husband Greg, they have built ‘The Big Rosella’, a pointy crimson obelisk which is perched on top of their fruit stall on their farm in Wooloolga, and in May will host the 4th annual Big Rosella Festival, a celebration of the fruit which gives visitors the chance to learn how they are grown, picked and cooked. CC produces many different products, making the most of having seasonal produce literally directly outside the door. The dried rosellas are great o use when fresh fruit is not available; they can be reconstituted in water and turned into jelly, chutneys, candied rosellas of even just drunk as a tea. You’ll spot CC’s products in a lot of shops around the coast, or you can buy her range online
YOUR EVERYTHING ORGANIC STORE Fresh produce delivered daily from local organic farmers.
STOCKING ALMOST 6,000 GROCERY LINES
Fresh local produce | Dairy & Vegan Cheeses | Organic Wine | Gourmet Foods Supplements & Superfoods | Special Dietary items | Eco Friendly cleaning products Organic makeup and skincare | Baby care & more.....
2/3 Gibson Rd Noosaville
(07) 5442 4973
IN THE KITCHEN
SPANNER CRAB AND MACADAMIA CROQUETTES WITH SWEET AND SOUR ROSELLAS
Matt Golinski adds extra value to the local value-added products.
� 450gm raw Fraser Isle spanner crab meat � 2 tsp salt � ½ tsp black pepper � 1 tsp dried lemon myrtle � 2 eggs � 100ml milk � 100gm plain flour (or gluten free flour) � 300gm Lindols macadamia chips
BETEL LEAVES WITH FRASER ISLE SPANNER CRAB, ROASTED MACADAMIAS, FINGER LIME, COCONUT YOGHURT AND TUMERIC CARAMEL MAKES 24
� 150ml vegetable oil, for frying � 15gm CC’s Kitchen dried rosellas � 1 cup water � 125gm castor sugar � 30ml red or white wine vinegar � ½ tsp salt � Iceplant (optional) to garnish
Method: Mix together the crabmeat, salt, pepper and lemon myrtle.
Ingredients: � 24 betel leaves, washed and dried � 300gm cooked Fraser Isle spanner crab � 50gm Lindols macadamia chips, lightly roasted � 2tbs finger lime pearls
Lightly grease a 24-hole mini muffin tin and divide the crab mixture evenly between the holes. Steam the crab for 5 minutes either in a steamer oven or by sitting the muffin tray inside a larger tray with a centimetre of water in the bottom; covering tightly with foil and simmering gently on the stovetop for 5 minutes. Once cooked, cool the crab before removing from the tray. Completely cool before crumbing.
� 100gm coconut yoghurt � 50gm palm sugar � 15ml lime juice � 15ml fish sauce � 1tbs grated fresh tumeric � 1 small red chilli, finely sliced � ¼ cup coriander leaves
Whisk together the eggs and milk, and place the flour and macadamias in separate mixing bowls. Lightly dust each crab croquette in flour, dip in egg mixture and roll in the macadamia chips, pressing them firmly so they stick and you have a nice even layer all over. Chill the croquettes until you’re ready to cook them.
Method: Drain the spanner crab in a sieve to remove any excess liquid. In a small saucepan, simmer the palm sugar, lime juice, fish sauce and turmeric for 5 minutes until the sugar has dissolved. Let it cool.
Place the dried rosellas, water, sugar, vinegar and salt into a saucepan and simmer gently until there is almost no liquid left.
Lay the betel leaves shiny side up on a platter and place a teaspoon of crabmeat in the centre of each. Drizzle with a small amount of tumeric caramel. Spoon a half teaspoon of coconut yoghurt on each and sprinkle on the macadamias and finger lime.
In a large frypan, heat the oil and fry the croquettes over a medium heat until the macadamias are golden all over. Season with sea salt flakes. Transfer to a serving platter and top each with pieces of the sweet and sour rosellas. Garnish with sprigs of ice plant or fresh herbs.
Garnish with a slice of chilli and sprigs of coriander.
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2017 Lark Hill Gruner Veltliner, Canberra District
2011 Greywacke Late Harvest Riesling, Marlborough, NZ
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IN Noosa Magazine
IN THE KITCHEN
INDIVIDUAL PAVLOVAS WITH STRAWBERRIES AND ROSELLA JELLY MAKES 12
Ingredients: � 4 egg whites � 260gm castor sugar � 2 tsp cornflour � 1 tsp white vinegar � 15gm CC’s Kitchen dried rosellas � 250gm castor sugar � 2 cups water
� 3 sheets gelatine � 1 punnet of strawberries, sliced � 3 tbs Cooloola Berries strawberry powder � 500ml cream, whipped � Mint or lemon balm to garnish
BETEL LEAVES WITH FRASER ISLE SPANNER CRAB, ROASTED MACADAMIAS, FINGER LIME, COCONUT YOGHURT AND TUMERIC CARAMEL
Method: Preheat oven to 100°C. Using an electric mixer with a whisk attachment, whisk the egg whites to soft peaks, then with the machine still running slowly add the sugar a little at a time. Whisk until the mixture is glossy and thick and the sugar crystals have completely dissolved. Fold in the cornflour, vinegar and 1 tablespoon of the strawberry powder and scrape mixture into a piping bag. Pipe 12 even mounds, 8cm in diameter onto baking trays lined with baking paper. Use the back of a wet spoon to make a well in the centre of each mound. Place the pavlovas in the oven and bake for 1 hour. Once done, turn off the oven and leave door closed until completely cool. Place the dried rosellas, water and half the sugar into a saucepan and simmer gently for 15 minutes or until reduced to about 300ml. Strain the liquid into a bowl and return the rosella pieces to the saucepan with the remaining sugar and ½ cup of water. Simmer gently until it becomes a thick syrup with the pieces of rosella through it. Cool. Soak the gelatine sheets in cold water for a few minutes until soft and add to the strained liquid. Stir until dissolved and pour into a small tray. Refrigerate until set.
SPANNER CRAB AND MACADAMIA CROQUETTES WITH SWEET AND SOUR ROSELLAS
Top each pavlova with whipped cream. Stir the rosella syrup through the strawberries and divide between each. Dice the jelly into cubes and scatter over and around the pavlovas. Sprinkle over the remaining strawberry powder and garnish with mint or lemon balm leaves.
PRETENDER 2018 Earthworks Eden Valley Riesling Eden Valley, SA
2017 Collector ‘City West’ Riesling Regional Blend, NSW
2016 Weingut Bernhard Ott ‘Feuersbrunn’ Riesling, Wagram, Austria
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INDIVIDUAL PAVLOVAS WITH STRAWBERRIES AND ROSELLA JELLY 25
The world was our oyster at the second annual Oyster INdulgence at iconic Café Le Monde. More than 300 hundred dozen oysters from the Queensland Oyster Company were shucked, served and slurped and matched with a selection of biodynamic wines from Quartz Reef Wines. With sides prepared by executive chef Oliver Carruthers, we were lulled by Spanish guitar until the DJ took the stage and then it was dancing ‘til late. WORDS & IMAGES: CHRISTINA CANNES
NOOSA’S QUINTESSENTIAL ALL DAY DINING EXPERIENCE. Noosa Beachfront, 25 Hastings St, Noosa Heads QLD 4567 Phone 07 5447 3747 | Email email@example.com OPENING HOURS Monday – Sunday 7.30an – Till Late IN Noosa Magazine
OYSTER BAR WITH DRESSINGS & SAUCES Natural with Kombucha Granita Rockefeller (Grilled with Garlic, Pernod & Parsley Butter) Natural with Native Finger Lime Venetian Dressing Oyster Po Boy (deep fried oyster slider with lettuce, hot sauce) Oyster Verdita Shooter (Tequila, pineapple, jalapeno & coriander) Smoked Oyster chowder
Hand Cut Duck Fat Fries, Smoked Garlic & Miso Aioli
yster lovers came from far and wide to converge on Hastings Street for our annual Oyster INdulgence at Café Le Monde. The exclusive event saw each person consume almost four dozen freshies with lavish sides and accompaniments streaming in from the kitchen and filling tables and bellies alike. Biodynamic wines from Quartz Reef Wines in the Central Otago region of New Zealand paired beautifully with each signature dish.
Tanglewood Rye Bread, Pepe Saya Butter
Emceed by John Caruso, Andrew Prose from Queensland Oyster Company filled us
Steamed Oysters with Soy Ginger and mirin Kilpatrick (Grilled with Voodoo Bacon & Hot Sauce)
in on fun facts like Queenslanders consume over one million dozen oysters per year. He and his father started Queensland Oyster Company to meet this demand by supplying over 150 dozen oysters to mollusc lovers annually. As the evening waned, bass thumping tracks from the DJ booth replaced the gentle strumming from the guitar. Tables were cleared, revellers kicked up their frisky heels and danced the night away. If you missed out, you can still get your fix at this year’s Noosa Food & Wine.
IN NOOSA MAGAZINE PRESENTS
AUTUMN BEER LUNCH AT PEREGIAN BEACH HOTEL WITH BROUHAHA BREWERY
MATT THE CHEF & MATT THE BREWER 5-COURSE BEER-DEGUSTATION MENU WITH MATCHING BROUHAHA BEER! FRIDAY 3 MAY 2019, 12PM $69 5 COURSES & MATCHING BEERS* & A HEALTHY SERVE OF BEER BANTER! BOOKINGS ESSENTIAL ON 5448 3111 OR INFO@PEREGIANBEACHHOTEL.COM.AU
www.peregianbeachhotel.com.au 229 DAVID LOW WAY, PEREGIAN BEACH 4573
BIG HEART BAMBOO www.slowfoodnoosa.com
Founded in 2014 by city girl turned farmer, Becky Miwako discovered the culinary benefits for bamboo shoots after her father, Durnford Dart, established what is now Australia’s largest bamboo plantation in 1989. As a science student at the University of Queensland, Becky’s natural curiosity for nutrition and sustainability of this awkward little vegetable led her to take out a lease on 20 acres of bamboo plantation. She supplies a number of retailers and restaurants, including Wasabi, with fresh and pickled gourmet bamboo shoots. 1171 Eumundi-Kenilworth Rd, Belli Park.
Good, clean and fair food should always be in fashion! Deb Caruso goes behind-the-scenes to profile some of the local producers who have been recognised with the Slow Food Noosa’s Snail of Approval and who provided the bountiful backdrop to this edition’s fashion shoot (see page 62).
NOOSA EARTH www.slowfoodnoosa.com
Noosa Earth’s driving purpose is to impact people positively through reducing food miles. Growing fresh oyster mushrooms in used shipping containers and using the spent coffee grinds from local cafes to provide a source of nitrogen and reduce landfill; Noosa Earth is a chemical-free farm and supports sustainable farming methods. The fresh, healthy and nutritious gourmet oyster mushrooms are supplied on a commercial level to local restaurants, cafes and providores. Keep an eye out for them on local menus.
Owner and grower Peter Seghers was literally born amongst tomato vines on the family farm in Belgium. As the oldest of four children and now a third-generation farmer, Peter learnt from a young age the secrets of growing the best quality produce. He is an avid proponent of ethical farming and is proud to supply his delicious stock to some of the best restaurants in the region, as well as the public through weekly farmer’s markets and the farm gate at Doonan. 39a Beddington Rd, Doonan. www.noosareds.com.au
| www.noosaearth.com.au IN Noosa Magazine
snail 's pace A local food community that highlights good, clean and fair food is gathering momentum, albeit at a Snail’s pace. Deb Caruso provides an update on Australia’s first Snail of Approval program.
low Food Noosa’s Snail of Approval program is entering its third successful year with more than 60 local farmers, food artisans, chefs, restaurants, and even schools from across the region. The recognition program provides a reference point for consumers and those in the food industry to discover the local food producers, artisans, retail outlets, restaurants and cafes who share the global Slow Food philosophy of ‘good, clean and fair’. Local chef and Slow Food Veteran Matt Golinski said he found the program particularly useful when sourcing local produce for his restaurant, The View at Peppers Resort Noosa. “It’s really important for us to support our local farmers and producers because not only do we get to know these true champions of local food but it’s our support that puts food on the very tables of these hardworking farmers who grow it,” he said. The ‘Snail of Approval’ program first launched in 2017 by the volunteer committee of Slow Food Noosa, which is part of an international network of more than one million supporters from more than 160 countries that seek to acknowledge and encourage good, clean and fair food. The globally-recognised program has not only put Noosa businesses on the international Slow Food map, but locally it provides a quality assurance guide for residents and visitors on the producers, chefs, restaurants and food outlets who are the local leaders in following the Slow Food philosophy. Recipients receive a Snail of Approval window sticker or corflute board to display at their premises so be sure to keep an eye out for the snail when on the foodie trail.
it’s here where you find it in these ethereal mornings when the mist steals the mountains in this place where i found you and together we create with what we grew in our hearts and we tend to the abundance in our own backyard and through all of our adventures from the forest green into the velvet blue i think i always knew to work with all that’s in my cup it’s what you put on your plate share and collaborate live clean and true grow organically into you love like an honesty box roll with the seasons sow what you reap and sleep in on the weekend swim in the deep end be the whole reason find the hero of your dish and savour every flavour sort out your pantry your fruit bowl and your mind be thoughtful and kind respect this epic place in which we live flourish in this paradise defined
Nekita Roberts @theaustralianpoet www.theaustralianpoet.com
For the latest list of Snail of Approval recipients, visit www.slowfoodnoosa.com Slow Food started in Italy in the 1980s when a group of people protested against a fast food restaurant that was planned for the Spanish Steps in Rome. From there a global movement was born. Slow Food is the opposite of fast food – with a focus on good, clean and fair food. It has grown to have more than 1 million supporters worldwide and local communities in more than 160 countries. 29
IN THE ENVIRONMENT
PLASTIC FREE AS EASY AS 1-2-3 How has becoming a member of Plastic Free Noosa (PFN) changed how you run your business? It really makes us look carefully at the products we use at Noosa Boathouse and how they affect the environment. Being a business right on the river, we have a responsibility to ensure we care for the natural environment and its inhabitants that we’re so lucky to be surrounded by.
Karolina Ścibor, Sarah Power and Sarah Bradford
IN Noosa Magazine
Since launching in February 2018, Plastic Free Noosa has eliminated more than two million single use plastic items from use. Christina Cannes chats to Noosa Boathouse to find out more about what it’s like to be a Plastic Free Champion. and replacing them with paper. Since becoming a member, we have replaced all softdrink plastic bottles in our fish & chips takeaway with cans as this was our biggest area for improvement. We don’t use plastic bags, only paper; our disposable cutlery is made from bamboo and takeaway containers are cardboard.
What would you say to other businesses who haven't joined?
When Chad approached us about
Being a business in Noosa, we are so
becoming a member of PFN, we had
lucky to operate in a Biosphere Reserve
already begun the process by
and we all need to be accountable for
completely removing plastic straws
our impact on the environment. I’d
IN THE ENVIRONMENT
join Plastic Free Noosa so we can reach the target of making Noosa completely plastic free. Chad from PFN comes out to assess your business and it’s so simple to do. It just requires you to look at what products you need to change, then contact suppliers to see what alternatives they have available. It’s not hard to source these types of products and Chad is great at recommending alternatives if your current supplier can’t.
What else have you done to reduce waste since becoming a Champion? For the last five years, we’ve used a great compost system for minimising our food waste. Our staff separate general kitchen waste from compostable food scrap waste into specially marked bins. Twice a week, Val a local farmer, comes to collect ten 20L buckets of food scraps and coffee grounds to use in her state-of-the-art compost system. This allows us to divert up to 20 tonnes of food waste from landfill per year.
We also give our raw fish offcuts to “The Pelican Man” who comes a few times a week to collect them. He then goes down to the boat ramp where he feeds the pelicans and also checks them for fish hooks and any other issues they might have. Last year we changed our restaurant sparkling mineral water from 500ml plastic and 1L glass San Pellegrino bottles to the Vestal sparkling water system on tap. This allows us to use refillable glass bottles with Sparkling chilled water from the carbonated system installed in our bar. We now have zero waste from our sparkling mineral water sales in the restaurant.
Anything else you'd like people to know about reducing waste or PFN? There are so many ways we can make a difference and it just requires us to change the way we think and look out for better alternatives. If businesses make even a small effort, every little bit helps, so get onboard if you’re not already! Part of a national program run by the Boomerang Alliance to promote
a community-led switch away from single use, takeaway plastics; Plastic Free Noosa engages with cafés, food outlets, events and markets and assists them to reduce plastics through avoiding their use or replacing with reusable or 100% compostable alternatives. The secret to their success lies in all the behind-the-scenes work they do to make it easy for businesses and events to make the switch.
Number of single use plastic items avoided or replaced with reusable or compostable alternatives: Plastic Straws – 392,937 Coffee cups/lids – 221,740 Coffee cups without lids – 7,478 Cutlery – 37,157 Takeaway Containers – 19,045 Assorted Food Ware-cups/plates/ stirrers – 562,937 Plastic Water Bottles – 5,453 Noosa Triathlon removed all plastic cups for competitors and replaced with compostable cups – 180,000
COFFEE • LUNCH • DINNER • SUNSET BAR • FISH & CHIPS • EVENTS www.noosaboathouse.com.au • 07 5440 5070 • 194 Gympie Terrace Noosaville
highly recommend other businesses to
TERRA-RIFIC! Images: Martin Duncan, Sunshine Coast Foodie and John Caruso
Slow Foodies gathered in the newly-renovated Kin Kin Kin General Store Barn for the global Terra Madre Day to celebrate and recognise the importance of local producers.
Hydro or Nine & Dine Thursday Every Thursday tee off from 3pm for nine holes of golf including motorised cart or relax and enjoy a 1 hour Thermal Suite at The Spa then enjoy a complimentary main meal on us in Relish restaurant for only $65pp. Thursday is also BYO wine night* Bookings essential: 5440 3317 *T&Câ€™s apply. Corkage fee applies to BYO wine
Noosa Springs Golf & Spa Resort - Links Drive, Noosa Heads
www.noosasprings.com.au IN Noosa Magazine
OPEN TO THE PUBLIC 7 DAYS
TO START Grilled mini potato cake, smoked Barramundi, lemon pepper dill cream and crispy capers. Coconut and galangal crusted chicken tenderloin with green curry coconut mayo. Goat's cheese and asparagus tart with fig onion jam.
MAINS (to order) Ironbark smoked Rib Fillet on Kenilworth cheese disk, watercress, rosella BBQ sauce, lemon aspen aioli and wattleseed macadamia pesto Chilli ginger soy shredded pork cheek on sesame pancakes, Ceylon spinach, caramelized pineapple and crispy sweet potato chips Lemon myrtle confit chicken Maryland in a crispy buttermilk skin on sweet yam mash and Warrigal greens with a blush finger lime buerre blanc with bush tomato relish
DESSERT (to order) Lime curd taco with vanilla bean creme fraiche Lavender pannacotta with rosella blueberry compote Ginger sticky date ice-cream with macadamia crumble
he global Terra Madre Day was celebrated in style at Kin Kin General Store's newlyrenovated Barn. Chef Jodie Williams and her team from Black Ant Gourmet and Kin Kin General Store served up an amazing, informal and stunning lunch utilising the very best local and indigenous foods. Producers shared stories with foodies keen to learn more about their work. Terra Madre Day is a major Slow Food event, celebrating local food on a global scale and bringing together all who share the vision of a food system that supports local economies, that respects the environment, biodiversity, taste, and tradition. The location in picturesque Kin Kin was the
epitome of the Slow Food movement with an abundance of locally-grown and sourced produce a highlight of the menu. The hardest part of the day was choosing which main dish and dessert to order! Jodie recreated her Ironbark smoked Rib Fillet which was a hit at the international Terra Madre conference in Italy last year. She was one of six delegates sponsored by the local Slow Food chapter to represent the region and country at the world's largest fair food fair. Fellow delegates CC from CC's Kitchen, Karen Jarling from CGL Beef and former delegate Sally Hookey from Hinterland Feijoas were amongst the revellers.
Set within the iconic Kin Kin General Store, Black Ant Gourmet showcases delicious, local produce. We can cater for a range of events as well as offer fresh ready-made meals perfect for enjoying local, gourmet food in your own home.
56 Main St, Kin Kin | Ph 5485 4177 Open 7 days a week Breakfast & lunch 7am to 3pm | Friday Dinner Saturday - occasional themed nights Sunday - BBQ buffet www.blackantgourmet.com.au
FOOD OBSESSED PARADISE WORTH ITS FESTIVAL SALT There’s a slice of hedonism in Noosa, writes Helen Flanagan, when you meet, eat, drink and mingle with the stellar line-up at this year’s Noosa Food & Wine Festival
o denying Noosa Food & Wine 2019 is all about sensory overload. Rising stars; celebrity and hatted chefs, including a Michelin-star chef; award-winning winemakers; beverage maestros; innovative providores; and growers with a rich array of fresh produce - all will turn up the heat and brilliance factor at Noosa Food & Wine 2019. Beachfront brunches, hinterland lunches, dinners around the town, cooking demonstrations, a party under the stars or just keep it casual at the festival village - there really is something for everyone and all taste buds. Whet your appetite and indulge over five delicious days and nights from 16 to 20 May, with the Festival Village in the Lions Park, the absolute heart of the Festival and palate-central on Saturday and Sunday. Tantalising new flavours on the Village menu this year include The River Lounge, set on the water’s edge where a series of cool, creative and collaborative sessions where nationally-acclaimed chefs join forces with some of Australia’s best restaurants and producers for fun tunes, good vibes, delicious bites and classy cocktails. Collaborations never seen before are uniquely Noosa and one-off.
HOOKED ON NORTH BONDI FISH Jesse McTavish from North Bondi Fish is packing his bags for an oh-so-tasty session playing homage to Noosa's coastal charm with small bites, simple, fresh seafood, beachy-chic cocktails, crisp whites and amber ales.
DON'T MISS: THE RIVER LOUNGE SUM YUNG GUYS MEET STONE & WOOD Powerhouse Sum Yung Guys join forces with crowd-pleasing Stone & Wood to kick-off the Sunday session with two hours of modern Asian bites - paired with mighty-fine beers and laid-back fun.
THE CARIBBEAN SHACK
Paul Carmichael is at the helm of a
The team from Bali's famed Bikini restaurant will cross the Indian Ocean for a collision of technique and flavour with chefs Jethro Vincent and ex-Noosan Braden White. Their reinvented degustation will be a celebration of serious food in a not-so-serious way.
Caribbean-inspired experience with Kylie from Momofuku Seibo plus Jimmy Irvine and Luke Ashton on drinks; deluxe bites overflowing with local produce and reggae beats. RED SNAPPER BRUNCH
SMOKED An afternoon of pure old-school class in an ode to World Whisky Day, with two hours of big, bold flavours and smoked favourites. Sounds like smoked meats and cheeses served alongside top whiskies? Yes please!
IN Noosa Magazine
Four Pillars is taking its Red Snapper Brunch Series to the next level in Noosa. Director of Drinks James Irvine has prepared three delicious drinks and a bold brunch menu. Gin in a Bloody Mary pick-me-up? Maybe never put me down!
VISITING CHEFS COOKING DEMONSTRATIONS Favourites on stage include the Four Matts ie Matt Preston, Matt Moran, Matt Sinclair and Matt Golinski; plus Paul Carmichael, Alessandro Pavoni, Giovanni Pilu, Jo Barrett, Alastair McLeod, Kirsten Tibballs, Anna Polyviou and more.
THE DRINKS LAB
AUSTRALIAN DISTILLERS MASTERCLASS
This new addition will see the nation's best mixologists, wine aficionados, distillers and spirit experts create a series of alcohol-inspired masterclasses. Spilling all of their secrets but never a drop! Shaking the shaker with gusto, will be classes such as:
Taste your way around Australia's leading distilleries including Four Pillars Gin, Brookies, Husk and Noosa's own Fortune Distillery in a gin-fuelled masterclass with Stuart Gregor.
EMBRACE THE UMAMI: INTRODUCTION TO SAKE
Noosa's best restaurants and cafes dishing up great food, including sweet treats and coffee.
What an astonishing drink with a fascinating flavour profile, an endlessly complex production process yet chances are you can't read the label! Sake is tricky to understand - but fret not, this class will cover the all-important basics and more.
TASTE OF NOOSA
NEED TO KNOW MORE? Festival Village, Lions Park, Noosa Heads. Saturday 18 and Sunday 19 May, 10am to 8pm
Daily ticket price at entrance: $41 adults or book online beforehand: $36.
In honour of World Whisky Day, the best of the best buffs will present a whisky masterclass for the obsessed or yet-tobe-impressed.
Note: Some events such as Masterclasses, Drinks Lab and The River Lounge incur a supplementary charge. Book online to avoid disappointment.
SNAP, CRACKLE, POP: FIZZY WINE = GOOD TIMES Clare Burder will take you on a bubbly adventure in all things fizz from Prosecco to French-style fermented wines. Looking at the various styles; glassware and serving. No doubt, you'll become a wizz at the fizz. EXPLORING DRINKABILITY: STYLE, TEXTURE & BALANCE This time Clare Burder will run a genre-busting masterclass all about drinkability: four fantastic wines, chats with a winemaker about how wines have changed: style, texture, grape variety and exploring future trends. COCKTAIL TRENDS When it comes to cocktails, everyone has a favourite, whether it's a Martini, Margarita or a Manhattan, but wouldn't it be nice to try something new every once-in-a while? From pared-down masterpieces to refreshing spritzers, see (and taste) what's trending in the world's top bars. FOUR PILLARS GIN MASTERCLASS What raucous gin goodness awaits lucky attendees! Hosted by the effusive Stuart Gregor, one of three founders of Four Pillars Gin; taste your way around the current range, learn how it is distilled and why it is globally-recognised.
THE PROVIDORE ON HASTINGS PAVILION A showcase for myriad local and national producers including Amrita Park Mead, Big Heart Bamboo, CC's Kitchen, Cobram Estate, Cooloola Berries, Hum Honey, Kenilworth Dairies, Kokopod Chocolate, Lindols Macadamias, Salumi Australia, Slow Food Noosa, The Fermentary, The Pumpkin House, Ugly Duck Preserves, Barenuts and the Woombye Cheese Co.
CRAFT BEER AND CIDER CORNER The crowd-pleasing Craft Beer and Cider Corner is back with Stone & Wood being served alongside Diablo Ginger Beer plus our own best craft brewers: Land & Sea, Heads of Noosa, Boiling Pot and Brouhaha.
OLSSON'S SEA SALTS MASTERCLASSES Enjoy intimate masterclasses with some of Australia's best chefs and producers. Learn new skills and be entertained, inspired and amused with some interesting pairings.
Free transport: A shuttle bus will run between the Noosa Transit Centre, The J in Noosa Junction and the Festival Village in Noosa Lions Park. Cashless Community: Bring your debit card, credit card, Android or iPhone (with mobile wallet enabled) and get ready to 'tap & go' and enjoy! For the latest information and to book visit: www.noosafoodandwine.com.au
WHAT'S INCLUDED IN THE FESTIVAL VILLAGE MENU? Your Essentials daily pass includes: • Entry to the Festival Village • Complimentary Festival stemless wine polycarb glass • A complimentary glass of Dal Zotto Prosecco (over 18 only) • Access to the Chef's Skills Table • Live Cooking Demonstrations • Access to Taste of Noosa Restaurants • Providore on Hastings Pavilion • Craft Beer & Cider Corner • Live music from 3pm onwards
n idyllic sub-tropical climate, dazzling beaches, bounteous waterways and national parks, a lush hinterland and a stunning verdant coastline make Noosa Heads the perfect backdrop for a food festival.
It’s naturally beautiful and undeniably one of Australia’s pre-eminent regional food destinations; thus a drawcard for acclaimed chefs, winemakers, distillers, restaurateurs, providores, rising stars and more with many returning year after year or calling it 'home'. Who are they, what’s the magnetism and how are they involved? Time for some of the ‘stars’ to dish out and plate-up.
Helen Flanagan grills local and visiting food stars about what they love about Noosa Food & Wine Festival
MATT PRESTON Judge on MasterChef Australia, food columnist, senior editor for delicious and author of best-selling cookbooks. What do you love about NFWF? Chilling with demos in the Festival Village, catching up with old friends and parading along Hastings Street in my new mankini. What locals have you discovered? I’ve been a long -time lover of the classics like Noosa Red tomatoes, artisan cheeses, spanner crab, tuna, prawns and ginger. Last trip it was persimmons and betel leaves.
JO BARRETT Co-Executive Chef Oakridge Wines Restaurant, Yarra Valley
ZEB GILBERT Executive chef and co-owner of The Wasabi Group Wasabi Restaurant & Bar (2 Chef Hats, The Australian - Regional Restaurant of the Year), The Cooking School Noosa, Ibento Boutique Event Space and Honeysuckle Hill Farm. What produce have you discovered? Apart from produce from our Honeysuckle Hill, I love Good Harvest Organics, Rhodavale free range pork; and Big Heart Bamboo from Belli Park is one of the largest bamboo farms in the country. Give us a taste of your involvement? Spectacular events such as Scott Picket hosting the Generation X dinner with three of Australia’s best young chefs, Max Sharrad, Jessi McEwan and John Rivera; cooking and plating for 14 lucky guests in a real chef’s table event; plus the Wasabi kitchen will star three of Australia’s best, Christine Manfield, Imogen Czulowski and Alanna Sapwell, celebrating WoHo - an organisation which promotes Women in Hospitality.
What's the magnetism of Noosa?
Executive Chef of Makepeace Island What do you love about NFWF?
What do you love about NFWF?
What are you most looking forward to? Spending some time at Woombye Cheese, dining at Wasabi and being part of The WOHO lunch is really exciting. And I can’t wait to go for a surf. IN Noosa Magazine
Woombye Cheese What do you love about NFWF? It always has such a great vibe plus a well organised, varied, exciting program with a good cross section of chefs including our favourites and biggest supporters Matt Golinski and Cameron Matthews. Give us a taste of your involvement? We’ll be in the Producers Pavilion to offer tastings and sell our award-winning cheeses such as Woombye Ash Brie which recently won a gold medal at the Sydney Royal Cheese and Produce Awards as a cheese on the Australian Perpetual Cheese Board. At the same Awards our Blackall Gold Washed Rind won silver and our Truffle Triple Cream Brie won bronze.
TIM CRABTREE Land and Sea Brewery + Fortune Distillery
Noosa is naturally beautiful. I love swimming, walking and surfing and with an incredibly strong food and coffee scene - it’s my idea of paradise. I love how the Noosa Food & Wine Festival highlights the ingredient, producer and restaurant-rich hotspot of Australia. Food is a huge part of travel and tourism and the festival shows Noosa is not just nailing it as a holiday destination but also a serious food destination.
I love that people come from all over Australia. It brings out the best of the area and it's great to see everybody enjoying the location and the produce. Why do you love your life? I’m lucky enough to live on Makepeace Island, surrounded by nature, working for wonderful people, and a great team plus collaborating with producers such as Eumundi Egg and Feather to have our own line of meat chickens and eggs for the island. 36
What’s the magnetism of Noosa? Breathtaking natural beauty, a town full of people who are humming to the same tune and one of the nation’s best food and beverage festivals. Give us a taste of your involvement? As the only distillery on the Sunny Coast as well as a brewery we are running a unique dinner experience showcasing everything made in-house, plus at the festival we’ll have our brewery bar with festival exclusive beers; also a desalinated beer created for Unitywater using rosemary and rock salt - Gose style. There’ll also be a distillery tent with the launch of a gin or two.
Owner/Head Chef Noosa Waterfront Restaurant & Bar
Co-founder and chief evangelist for Four Pillars Gin
Executive Chef Noosa Boathouse
What do you love about NFWF?
What do you love about NFWF?
Being immersed in and surrounded by everything I am so passionate about as well as the opportunity to showcase Noosa as an international culinary destination. Give us a taste of your involvement? Noosa Waterfront Restaurant is hosting La Dolce Vita a degustation with four young gun chefs - myself, Gabriele Taddeucci, Victor Moya and Federico Zanellato, who will fuse flavour, seasonal and local ingredients from their cultural heritage, matched with wines from Ferrari Trento and Lunelli Family. Benvenuti in Italia is a lunch inspired by regional Italy and with guest chefs Tony Percuoco and Luca Ciano with wines from Lombardy, Piedmont and Pulia.
I love the vibe mainly. I’ve milked a salmon in the marquee on the beach, drunk a lot of whisky with Matt Preston at the Sofitel and had great brunches for OzHarvest at Bistro C. This year I intend to work and play as hard as ever. Give us a taste of your involvement? Four Pillars is hosting the closing night Beach Sundowner and for the very first time we’ll be bringing our ‘Made from Gin’ products to Noosa including our ‘Gin Pigs’, a rare breed black Berkshire pig that has been fed our spent botanicals and grain. They are the most delicious pigs in the world. Matt Wilkinson will be dishing out the pork and I’ll be behind the bar. In addition: Four Pillars will be all over the place, from a bar in the Festival Village, the Red Snapper brunch, masterclasses and maybe a bar takeover or two.
What’s the magnetism of Noosa?
Bordeaux-born, Michelin-starred chef, former Noosa local, preparing to open Willow Vale Cooking School, Gold Coast
It’s great coastal location to escape to; fab weather, relaxed pace of life plus the festival shines a light on the local food community showcasing the collective talents of chefs and regional producers
What do you love about NFWF? I know firsthand as ex-executive chef at berardos, it’s a place that celebrates its local producers. The joy of food is a place I want to return to.
What local produce do you love?
What are you looking forward to? I‘m really looking forward to my collaboration with Jules Santini of Aromas using the beautiful fresh vegetables from Maravista Farm at a dinner called Les Saveurs de la Ferme.
Chef, author, gastronomic traveller
Rhodavale pork, Cooloola Berries, Walker Seafoods, Cedar Creek and Woombye cheeses among others. There’s always something new to discover and taste with every visit.
A few words about you. Life doesn’t get much better than being fully immersed in the world of food and travel, it’s all consuming with unlimited and exciting possibilities.
Noosa is paradise, awesome weather all year round, beautiful beaches and rivers. Put on your shorts as soon as you arrive and chill. What local farmers, produce and products have you discovered? I’ve gathered more than 40 local suppliers over the last 15 years, and they dictate what goes on the menu. Many have only one product. Latest finds are green olives, pecans and dragon fruit. Give us a taste of your involvement? Line Caught and Grain Finished is all about actually catching the seafood for 120 guests. We are going out to the reef for four nights with our chef and fisherman, aptly-named Snapper, also meeting up with the Fraser Isle Spanner Crab boat somewhere out there. Beef will be sourced locally from Nolan’s and Signature Beef in Claremont. All the beef is grass fed and then grain finished which creates both flavour and tenderness.
PETER KURUVITA Owner and Exec Chef Sofitel Noosa Beach House
What’s the magnetism of Noosa? For a chef it is foodie paradise: sun ripened fruit, abundant and varied seafood, premium quality locally farmed organic beef, lamb and pork, a thriving dairy industry with top cheesemakers and let’s not forget native red claw, macadamias, strawberries, the best tomatoes, foragers... a truly blessed place. What are you most looking forward to?
Give us a taste of your involvement? I am teaming with David Rayner at Thomas Corner Eatery for a dinner; and collaborating with other talented women in our industry for a WoHo (Women in Hospitality) lunch at Wasabi - both showcasing 'straight to the source' practices.
What’s the magnetism of Noosa?
MARINUS JANSEN Padre Coffee What do you love about NFWF? The festival village, where all the producers and chefs come together. Last year the masterclasses were so good I’ll have to go this year in between running the coffee experience and collaborating with Brookies Gin to showcase some amazing coffees. 37
I love the events we have in the Sofitel’s Noosa Beach House, such as the long lunch with chef Evan Hayter from the Margaret River followed by a pop up with Neil Perry to bring back Blue Water Grill, a famous restaurant in Bondi owned by Neil and where I was the head chef in 1986. Give us a taste of your involvement? I’m involved in an event called Noosa Noir which Sofitel Noosa is partnering with Localè restaurant for an evening on Hastings Street for 450 people. Now that will be fun! Autumn 2019
2019 FESTIVAL VILLAGE PROGRAM SATURDAY 18 MAY
SUNDAY 19 MAY
MAIN STAGE 10:30 – 11:00 11:15 – 11:45 12:00 – 12:30 12:45 – 1:30 2:00 – 2:45 3:00 – 8:00
MAIN STAGE Alessandro Pavoni & Giovanni Pilu Matt Golinski Kirsten Tibballs Matt Moran Matt Preston Live music and secret DJ set
10:30 – 11:00 11:15 – 11:45 12:00 – 12:30 12:45 – 1:15 1:30 – 2:00 2:15 – 2:45 3:00 – 8:00
CHEFS SKILLS TABLE 10:30 – 11:00 11:30 – 12:00 12:30 – 1:00 1:30 – 2:00 2:30 – 3:00 3:30 – 4:00
CHEFS SKILLS TABLE
Andrea Ravezzeani Chris Hagen Nick Holloway John Rivera Katrina Ryan Antony Page & Mark McAllister
10:30 – 11:00 11:30 – 12:00 12:30 – 1:00 1:30 – 2:00 2:30 – 3:00 3:30 – 4:00
OLSSON'S SEA SALTS MASTERCLASSES ($35) 10:30 – 11:10 11:30 – 12:10 12:30 – 1:10 1:30 – 2:10 2:30 – 3:10 3:30 – 4:10 4:30 – 5:10 5:30 – 6:10
Cameron Matthews Guy Stanaway Kirsten Tibballs Max Sharrad Shane Bailey Antony Page & Mark McAllister
OLSSON'S SEA SALTS MASTERCLASSES ($35)
Jo Barrett & Woombye Cheese Scott Pickett Alessandro Pavoni & Giovanni Pilu Richard Ousby Matt Wilkinson & Sharlee Gibb Yarra Valley Caviar & Bubbles Imogen Czulowski Bruno & Katherine Loubet
10:30 – 11:10 11:30 – 12:10 12:30 – 1:10 1:30 – 2:10 2:30 – 3:10 3:30 – 4:10 4:30 – 5:10 5:30 – 6:10
DRINKS LAB ($45) 11:00 – 11:30 12:00 – 12:30 1:00 – 1:30 2:00 – 2:30 3:00 – 3:30 4:00 – 4:30 5:00 – 5:30
Peter Kuruvita & Evan Hayter Anna Polyviou Paul Carmichael Matt Golinski & Alastair McLeod Matt Sinclair Matt Preston Live music and The Koi Boys
Joel Bickford Alastair Waddell & Peter Hardwick Federico Zanelleto Four Pillars Gin Masterclass Pickling & Fermenting Masterclass Antony Page & Mark McAllister Gabriele Taddeucio Olsson's Sea Salt Masterclass
DRINKS LAB ($45)
Start your day with Dal Zotto Wines of the World Snap, crackle, pop: fizzy wines = good times Four Pillars Gin Masterclass Cocktail Spritz Whisky Tales Embrace the umami: Introduction to Sake
11:00 – 11:30 Start your day with Dal Zotto 12:00 – 12:30 Wines of the World 1:00 – 1:30 Embrace the umami: Introduction to Sake 2:00 – 2:30 Exploring drinkability: Style, texture, balance 3:00 – 3:30 Australian Distilleries Masterclass 4:00 – 4:30 Whisky Tales 5:00 – 5:30 Cocktails
RIVER LOUNGE ($75)
RIVER LOUNGE ($75)
11:00 – 1:00 Red Snapper Brunch 2:00 – 4:00 Smoked 5:00 – 7:00 The Caribbean Shack
11:00 – 1:00 2:00 – 4:00 5:00 – 7:00
Sum Yung Guys meet Stone & Wood Hooked on North Bondi Fish Bikini Takeover
Baci Sweet Masterclasses to be announced. * All details correct at time of printing and subject to change. Visit www.noosafooodandwine.com.au for the latest information. IN Noosa Magazine
C O M E J O I N U S I N M AY N O OSA FO O DA N DW I N E .C O M . AU
IN THE FIRE
SMOKE The flavour richness, aroma and theatrics of food and flame are one of the oldest and most primal ways of cooking. Christina Cannes discovers a local restaurant that truly lives up to its name.
estled in Quamby Place overlooking the Noosa River and lush, green parkland is one of Noosa’s best kept secrets. If the name doesn’t give it away, the aroma will. Wood Fire Grill brings the art of cooking over open flames to life with a menu ripe with local produce and world-class national and international wines to match.
IN Noosa Magazine
Situated next to Rickys, Wood Fire Grill also benefits from having the same experienced team of general manager David Jouy and Executive Chef Josh Smallwood who have recently refreshed and realigned the restaurant’s approach focusing on quality ingredients and an upgraded dining experience.
General manager David Jouy said they challenged and reviewed everything to redefine the guest experience. “We even changed the table setting as well as the menu,” he said. “From the plates, to the napkins to the candles. People have an expectation of quality and we wanted to reach a certain level with Wood Fire Grill that we didn’t have in the past.
IN THE FIRE What differentiates Wood Fire Grill is the fact that everything on the menu is smoked or fired. The food is expertly prepared over open flames, cooked to perfection with glowing embers and infused with a rich, smoky flavour.
“We felt that previous perceptions was that Rickys was more refined and Wood Fire Grill was classified as casual and kid-friendly. But that’s not really the case. Wood Fire Grill is just a different style. You can have a grill and be refined – and not just casual.” “Having Josh oversee both venues will lift the quality and consistency across the board.” David said that Rickys was lighter and more focused on seafood, whereas Wood Fire Grill was all about fire and smoke and using traditional cooking methods. “We want to showcase the way we cook at Wood Fire Grill and the refreshed menu highlights these techniques.”
“Wood Fire Grill is not just a steakhouse,” added David. “We feature seafood such as Moreton Bay Bugs and fish; and our pumpkin is also slow-cooked within the open fire. We slow cook, grill, smoke, dry age, bbq, hang as well as cook inside the coals. We use so many techniques to create food with our open fire.” As part of The Ogilvie Group, Wood Fire Grill sources most of its ingredients from the group’s very own Maravista Farm, which is also used to supply produce for sister venues Rickys, Locale Noosa, and Aromas. “Our food is all produce-driven,” explains Josh. “We use local suppliers and champion each bit of produce and protein and then add our touches with the grill imparting the flavour of the wood into our food. With an emphasis on great quality produce, we treat our ingredients with respect, so we focus on clean, simple food done really well.
“We also slow cook a few dishes overnight. The lamb ribs and shoulder are cooked at 80 degrees for about ten hours, so they retain their moisture. We then finish them on the grill to caramelise the meat. Of our menu, 80-90% is prepared using the grill - even desserts such as our smoked white chocolate mousse. We add elements of the grill to as many of our dishes as possible.” Preparing the grill takes time and skill. “The wood we use is a mix of iron bark and red gum which burns really hot and sustains its heat really well,” Josh said. “We get the grill started three-to-four hours before any customers walk in the door. We light the fire, get it hot with flames and then let it burn down to embers which is the best time to cook as the embers produce a consistent heat without burning, as well as a beautiful smoke flavour. The open grill flavour translates wonderfully through the food.” What’s the best way to experience Wood Fire Grill? Order a few entrees to share with friends. Main courses such as prime rib and whole market fish are also a wonderful way to taste what the open grill has to offer. For more visit www.woodfiregrill.com.au
IN THE VAT
AGOOD DROP Like the finest wines, beer is fast becoming a treasured and appreciated drop. Matt Golinski discovers a local team breaking – and making – all the rules.
he craft beer industry has exploded in Australia over the past 10 years or so, with micro-breweries producing beer that would rival the complexity of the flavour profiles of any wine. You could get very cerebral about matching hop characteristics with corresponding flavour compounds, or you could just eat, drink and enjoy. Jason Cox has had a lot of experience creating enjoyment for the public in Noosa over the years, cooking at Sails on Hastings Street, owning and operating Jimmy Fox and Whisky Boy, before establishing the
IN Noosa Magazine
Leigh Darlington, Jason Cox & Matthew Cook
Association Awards in their first year
of opening. iconic Copperhead Restaurant Brewery in Cooroy and now its little sister, O-Ren in Hastings Street.
Copperhead’s generous portions and an eclectic mix of food cultures keeps Cooroy locals and visitors beating down
Both restaurants have a strong focus on producing approachable, affordable food teamed with relaxed, unpretentious service.
the door seven days week, while O-Ren
Copperhead is a leader in specifically brewing food-friendly beer to match their food - a move that saw them recognised as Finalists in the Restaurant & Caterers'
dishes with a Thai/Japanese influence.
takes advantage of head chef Leigh Darlington’s knowledge and experience with Asian food to create punchy, shareable What sets both of these restaurants apart from their competition is that they not only produce world-class food, they
IN THE VAT also produce world-class drinks to match.
you couldn’t spend a long afternoon
Both serve straight from the tap all nine of the beers that chief brewer Davy Stabler (ex McLeods/Brouhaha) concocts in the big shiny brewing vats which sit proudly along one wall of the Copperhead space.
well past lunchtime sipping your way
Davy’s philosophy is to create a constantly evolving range of beers to match the food offerings, with plenty of experimentation to keep his customers (and himself) interested, but with a diverse enough list that there’s always something for everyone.
Ginger Beer; and my all-time favourite,
Specialty brews like Orange Miso Rice Lager and a range of sours, including Passionfruit or Dragonfruit, are a perfect match for Leigh’s style of cooking at O-Ren, and are designed to complement his food, but are not so challenging that
through all of them as you people-watch from the balcony. For the traditionalists there’s the classic Pale Ale; Red IPA; Cooroy Lager; the Irish Red. But as everyone knows, having great food and drinks sometimes isn’t enough; a great restaurant needs another very important ingredient. Truly honest, heartfelt hospitality is what determines whether an operator succeeds or fails in the food business, and in both venues you instantly get the feeling that Jason and Sharon make fostering that culture a priority.
Their staff, led by Matt, are all included in the journey and evolution of the brewing process so if you are looking to experience some food and beer matching, they have the knowledge to point you in the right direction. Let’s face it, life is pretty good if you’re in good company, enjoying quality food and drinks in a relaxed atmosphere with great tunes and friendly service. When the handcrafted or hand-selected beverages perfectly matches your food, life is even better!
DON’T MISS! Keep an eye out for the Sake Supper Club at O-Ren with a large range of Sake by the bottle or glass and paired perfectly with Leigh’s autumn menu.
BREW HOUSE & MODERN ASIAN RESTAUR ANT From the creators of Copperhead Brewery Cooroy 9 SPECIALLY-CR AFTED COPPERHEAD BREWERY BEERS ON TAP HUGE COCKTAIL LIST Open 7 days from 12pm to late Call 0413 987 440 5/30 Hastings Street, Noosa Heads www.orenbrewhouse.com.au
BEER OF PARADISE NOOSA’S FIRST & FINEST BREWING COMPANY Having fun and the realisation that being in Noosa, whether visiting or residing here, is pure wealth for the soul. Time your life by the tides. Don’t believe us - come visit, taste, feel and understand. We love and care about our natural environment and we certainly love what we do, and it shows... we create our products using only the finest local sunshine and ingredients which are sourced as locally and sustainable as possible. Welcome to paradise, enjoy our beer.
THE coastie common
the THOMAS crisp rice lager
4.2% 33IBU 7SRM
4.8% 22 IBU 3 SRM
4.4% 18 IBU 4 SRM
HOME OF NOOSA BEER & NOOSA BREWING COMPANY Open Daily 7.00am - 11.00pm | 19 Venture Drive, Noosaville | Phone: 07 5455 6128 | www.landandseabrewery.com
IN GOOD SPIRITS
FORTUNE FLAVOURS THE BRAVE The region's first distillery is as adventurous as it is brave. Tony Cox discovers an adventurous revolution in our own backyard where Fortune really does FLAVOUR the brave!
ake a little drive to the light industrial streets of Noosaville and a craft beer-led micro industry is emerging. Whilst we can leave the beer for another day, I will say that the team at Land & Sea were very smart in putting everything in cans, given our resorts have a no-glass policy, so you can still have your favourite amber liquid by the pool. Showing even savvier business instincts, the team have decided to vertically integrate in a sustainable way to deliver Noosa’s first distillery. Using the brewery and brewing skills to make freshly-brewed wash for the sole purpose of the distillery with fantastic results. The recently-launched Noosa Heads Distillery’s line of Fortune spirits see the team at Land & Sea venture into new areas with the clever positioning of “Fortune Flavours the Brave”. I will kick off with vodka. Distilled only once using Australian wheat, sourced from a single farm to create a sense-ofplace, water is filtered using a carbon ceramic filter to avoid any underlying elements in the water impacting upon the flavour of the vodka. It is finished by filtering through coconut charcoal. The vodka is incredibly clean, lightbodied, with a very slight coconut aroma from the charcoal and crisp pear aromatics. It is the perfect conduit for any mixer or long drink. Gin is where it is currently at though. Starting with the goal of wanting to ‘put Noosa in a glass’ the result is a product that sits in the middle of a classic London Dry gin and the new wave style. Aromatics that include juniper, lemongrass, honeydew, lavender, cassia, lemon peel, coriander seeds and green tea creates a nose where underlying lemon and lavender notes are evident with a
subtle hint of pinenuts. The palate is rounded and textural, gentle with slowbuilding spirit warmth. Again, great in a long drink, served with Tonic Water and a wedge of honeydew melon. The latest addition to the range is a white malt. That is, it is clear with no oak age or caramel added to provide an amber colour. Made using a specially-sourced barley which has a higher sugar content and a uniform grain size to provide greater consistency, the malt is actually quite sweet and is used to produce higher alcohol beers. The spirit has a sweetness and viscosity brought about by the higher sugar malt with a pleasant alcohol warmth to close. It is well-suited as a base for cocktails as a substitute for other white spirits or can be enjoyed in a long drink or neat.
whiskey to eventuate. There are other spirits, including a white cane, which is definitely worth tasting. Their spirits are sensibly packaged in 200ml bottles, as well as the ubiquitous 700ml bottle, which makes it the perfect size for a short stay in Noosa. Better still grab an Uber and check out the entire range on site with the kitchen open to provide complementing flavours and textures and hear the story direct from those putting in the effort to make it happen. We are sure Fortune will indeed FLAVOUR the brave!
Given the newness of the operation it is worth trying the young malt as it takes time in barrel for the typical flavours and colour of 45
IN THE GLASS
LET THE ADVENTURE BEGIN!
EL CAPITANO SHANE WEBB
RIVIERA LOUNGE @ SOFITEL NOOSA ASHLEIGH WOODMAN
ONE PINE DAY
LET THE ADVENTURE BE-GIN
INGREDIENTS • 30ml Fortune Gin • 20ml Cocchi Americano (or a sweet Italian vermouth/aperitif wine)
• 15 ml Fresh Lime Juice • Fresh Ginger
• 15ml syrup (green tea, cocoa husks, hazelnut praline, activated charcoal to taste. Stew for 15-20 mins and strain)
• Leaves from Pine Tree
• 30ml Egg white
METHOD: muddle ginger; add the ingredients, shake with ice; strain and smoke with local pine tree leaves.
METHOD: Dry shake, wet shake, pour into glass, garnish with fairy floss
JUDGES COMMENT: Visually appealing with a thick layer of egg white foam sitting atop the charcoal coloured concoction and a generous fluffy pillow of Persian fairy floss to garnish. Green tea, one of the botanicals in Fortune Gin, was replicated in the infusion whilst the aromatics were very sweet, with the confected aromas of the fairy floss sitting right under your nose as the glass was put to one’s lips. The palate ran a fine line between the sweetness of vanilla balanced by the savoury, slightly tannic edge delivered by the green tea. The thick egg white foam provided a stunning textural element to drink through. One to enjoy at the back end of the night.
IN Noosa Magazine
INGREDIENTS • 10ml Galangal-infused vermouth
• 45ml Fortune Gin
JUDGES COMMENT: Shane really put a lot of effort into presentation with berries sitting on pine needles and was consistent with the Italian food theme of his outlet with a play on the classic Italian dessert of strawberries and balsamic. Lots of techniques involved in the prep with deft use of a smoker being a real attentiongrabber for this raspberry coloured delight. Palate-wise, the cocktail rode a fine balance between the sweetness of the berry fruits and the sour/acid edge of those same fruits. The pine smoke very subtle, evident but not dominating. Very easy to drink, just as easy to order another.
PHO SHO • 50ml Fortune Gin
• 25ml Berry Syrup with lemon myrtle: macerated lemon myrtle with forest fruits blackberry, blueberry, raspberry;soaked overnight; clarify and strain with muslin cloth) • Few drops Balsamic Vinegar
SUM YUNG GUYS SEAN DUNCAN
• 50ml Fresh Pineapple Juice
• 10ml Cointreau
• 10ml lime juice
• 10ml Frangelico • 45ml Pink Grapefruit
• Good handful Thai basil • Splash of sugar syrup • Dehydrated chilli spice mix METHOD: Dry shake (no ice) to make the pineapple froth and then shake with ice. Fine strain into a chilli-rimmed glass. Serve with Pineapple Candy, spiced and non-spiced. Make by using the juice pulp spread onto baking paper and placed in a dehydrator (or oven on low temperature until dried). Add chilli spice for contrast. JUDGES COMMENT: Very on message with the theme of his outlet: this salty, sour and savoury drink stimulated and left me salivating. Showcasing all the flavour elements of a south-east Asian dish the chilli-dusting of the glass really making this drink come alive, the heat of the dusting drew out greater intensity in the flavours of the drink. Take a seat at Sunshine Beach’s must-do restaurant and order one of these straight up before you even contemplate the menu. It will get you straight into the theme of Sum Yung Guys, edgy, quirky and all things south-east Asian.
IN THE GLASS
With the launch of Noosa’s first distillery comes the excitement of a new adventure – particularly for local bartenders keen to add their own twist to a locally-crafted gin. IN Noosa profiles the five finalists and their crafty cocktails - with comments from guest judge Tony Cox. For the winner and videos from the night: www.innoosamagazine.com.au
LIGHT YEARS GAYAN JAYAWARDENA
THE NAUTILUS INGREDIENTS • 40ml Fortune Gin • 20ml Fortune Vodka • 15ml seaweed-infused Pedro Ximezez • 15ml seaweed-infused Lilet blanc • Dash Orange Bitters • Dash Peychaud’s Bitters METHOD: Mix together in cold jug; add ice and stir. Spray glasses with seaweedinfused Fino Sherry. Pour drink into glass and finish with green olive. JUDGES COMMENT: Gayan’s effort stood out for its sophistication and nod to tradition, being an homage to the martini. Again, inventive techniques utilising the sous vide with measured infusions of seaweed in both PX sherry and Lillet Blanc were well-balanced. The sherry and Lillet, both being fortified wines, were a good substitute for vermouth in the classic martini. The flavour of the gin was allowed to shine in this very adult cocktail, think late night smoky jazz clubs of yesteryear. Sicilian olive garnish and spray of fino mist… delicious. Very potent and as the old saying goes: ‘One, I am anybody's; two, I am everybody’s; three, I am no good to anyone else!’
MR DRIFTER CHARLIE HARRISON
THE DRIFTER’S FORTUNE INGREDIENTS • 30ml Fortune Gin • 30ml Umashu (Japanese Plum Wine) • 30ml Fresh Tahitian Lime juice • 30ml Berry compote meringue foam • 2ml Fortune Gin aromatic bitters, atomised METHOD: shake with ice; strain and pour and finish with Fortune Bitters Spray (gin and aromantic bitters in a spray bottle) and Star Anise. JUDGES COMMENT: Visually appealing with a lime coloured base topped with a pink-tinged foam. Drinking through the foam adds a lovely textural element with the plum spirit creating a sour/dry flavour profile with a persistent acid finish. A spray of aromatic bitters adds to the aromatic complexity. One to enjoy early in the evening and get the tastebuds tuned. 47
IN THE GLASS
I couldn’t go past the Champagne Lunch at Noosa Beach House, Sofitel Noosa which was an absolute bargain. Our waiter gladly kept our flutes charged for the two hours and given your scribe was out to consume his weight in Champagne, my recent weight loss saw Sofitel’s Champagne stocks get off lightly. Launching into autumn and even though our weather stays warm let’s focus on the delights that autumn brings. This season I feel drawn to Piedmont in north-west Italy. Before you get really excited - yes I know you are thinking of Barolo and Barbaresco - let’s wind it back a bit to the other two red grape varieties Piedmont is known for, namely Barbera and Dolcetto. Barbera is the second most important grape variety after Nebbiolo. It is richer
There are two main areas to look for: Barbera d’Alba and Barbera d’Asti. We will look firstly at Barbera d’Alba. Given Barbera ripens earlier than Nebbiolo, viticulturalists realized that they could give the best vineyard sites to Nebbiolo and still ripen Barbera in the lesser sites. Hence, Barbera d’Alba can only ever reach DOC status. The 2016 Prunotto Barbera d’Alba has floral aromas and bright red fruits, light to medium-bodied with clean acidity to close. Given it is autumn, use it to wash down a delicious mushroom risotto. In Asti, Barbera is planted on the best sites thereby giving Barbera d’Asti DOCG status. The 2015 Michele Chiarlo Barbera d’Asti Superiore ‘Le Orme’ features cherry and redcurrant fruit flavours with
lingering acidity, its elegance drawn from light soils, predominantly sandy with limestone elements. Dolcetto in Piedmont gives a totally different wine to that of the $4.99 dolcetto/syrah blends from the Riverina. Despite Franco Conterno of Aldo Conterno calling Dolcetto his ‘sandwich wine’ he is merely pointing out that it is lighter, better suited to an easy lunch rather than taking a swipe at its quality. Dolcetto typically is planted on cooler sites in order to preserve its natural acidity.
2017 PAOLO SCAVINO DOLCETTO D’ALBA
than Nebbiolo, redolent of plums when oak-aged and cherry and red fruits when not, but maintains that typical juiciness and acidity found in Italian wines with low tannin levels. It is also the most widely-planted red variety in Piedmont.
Our intrepid drinks writer Tony Cox emerges from his champagne coma to dream of Italian-inspired drops for autumn.
2015 MICHELE CHIARLO BARBERA D’ASTI
nother bumper summer has come and gone with vast numbers of visitors sunning, surfing, sipping and supping, in general just enjoying what constitutes the classic Noosa holiday.
2016 PRUNOTTO BARBERA D’ALBA
AN ITALIAN AUTUMN
The 2017 Paolo Scavino Dolcetto d’Alba has cherry and blueberry notes, lighter bodied with ripe tannins and cleansing acid to close. Perfect with a range of antipasto where that light body and combination of tannin and acid can cut through the oil and prepare your palate for the next morsel. Piedmont is a wine lovers delight. Just remember it isn’t all Barbaresco and Barolo and it can be a little lighter on the hip pocket.
Cheers & good drinking! IN Noosa Magazine
Be inspired, entertained and educated! GIANT STEPS WINE DINNER – NOOSA BEACH HOUSE Thursday 4th April, from 6.30pm Join the multitalented Steve Flamsteed, Chief Winemaker at Giant Steps, for a first look at the 2018 Single Vineyard Chardonnays and Pinot Noirs. Impressing the critics with his Yarra Valley premium cool climate wine, Steve was Gourmet Traveller’s Wine Maker of the Year in 2016. He is a trained chef and former cheesemaker who once auditioned for circus school in France! Enjoy Amuse Bouche on arrival followed by three courses with paired wines. $99 per person. Phone 5449 4771 for bookings. NOOSA FOOD & WINE - RIVIERA BAR & LOUNGE RELEARN NATURAL WITH BELEVEDERE VODKA Thursday 16th May 2019, 4pm-6pm. $89 per person Enjoy four curated cocktails paired with a grazing board as your host, Belvedere Ambassador Christopher Geddes, explores cocktail trends, the history of vodka and newly emerging focus of the effects of terroir on spirit production. ROSÉ REVOLUTION WITH MOËT Friday 17th May 2019, 3pm-5pm. $119 per person Kickstart your weekend with a Moët Rosé degustation hosted by winemaker and chef de cave Benoit Gouez. Rosé your day away with a tasting of Ice Rosé, Rosé Imperial and Grand Vintage Rosé, paired with delicious canapes.
Wine Lovers Rejoice! tuesday is wine lovin’ day
receive 5% off 3–5 bottles or 10% off 6+ bottles* every tuesday. yep. you read right. every tuesday! *hang on! excludes products already on special
for tasting times & new Stuff follow us
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IN GOOD TASTE
GOLD RUSH Strolling through the rows of macadamias as part of the Cooloola Farm Trail
n 1867, James Nash reported the discovery of gold in the Gympie region, an announcement which dragged Queensland out of a severe economic depression and quite possibly saved the state from bankruptcy. Now, 152 years later, Queensland benefits from a different type of gold coming out of the region. Its fertile soils, temperate climate and consistent rainfall, its proximity to pristine and abundant fishing catchments, and a lot of very hard-working, passionate food producers, make Gympie one of the most productive, accessible and diverse food areas in Australia. From the fruit and vegetables of the stunning Mary Valley, to the vast pasture
Matt Golinski uncovers nuggets of goodness just north of Noosa as the Gympie region gears up for a whole month celebrating local food.
land of Kilkivan and Woolooga, and the calm waters of Tin Can Bay, Gympie offers memorable culinary experiences to all visitors no matter what part of the region they find themselves in.
Region over the past four years, I have
Over the month of May your taste buds will come alive as Gympie Regional Council presents ‘Gympie Gourmay - Eat Local Month’, a celebration of the food, the towns and the people who make this place so special.
that hard work and a credit to them all.
Starting with CC’s famous Big Rosella Festival at the beginning of the month, and wrapping up with the Goomeri Pumpkin Festival at the end, GourMAY! is full of foodie experiences to suit all age groups and budgets. As the food ambassador for the Gympie
seen a vibrant food scene develop, driven by tireless producers who are proud of where they live and what they grow. ‘Eat Local Month’ is the culmination of all of So whether it’s riding the historic Mary Valley Rattler steam train, picking your own berries or rosellas or rolling a pumpkin down a hill, be sure to make the journey out to the country and get involved in all the culinary adventures that GourMAY has to offer. BON APPETIT! Matt To find out more visit www.gympie.qld.gov.au
The Big Rosella Festival is now in its fourth year and celebrates this unique fruit.
Chefs James Barnden (Charlie’s Hotel, Gympie) and Glen Barrett (Wild Canary, Brisbane) plating up at the 5 Chef’s Long Table Lunch in Kandanga
Enjoying a seafood picnic at Rainbow Beach Farm tours are a great way to get up close and personal with some delightful creatures. Pictured, Matt Golinski makes a new friend.
Farm tours are a great way to get up close and personal with some delightful creatures. Pictured, Matt Golinski makes a new friend.
The Goomeri Pumpkin Festival is a fun-filled day for the family.
IN Noosa Magazine
EAT LOCAL MONTH
Thanks to IN Noosa Magazine for including our Gympie GourMAY program in its autumn edition! Grab a copy in Noosa or read online at www.innoosamagazine.com.au and listen to the Conversations in Noosa podcast with local producers, chefs and more on www.innoosamagazine.com.au.
Calendar of Events
1 8 15 22 29
2 9 16 23 30 Gympie District Show p16
Noosa Country Drive p15
Mary Valley Rattler: Picnic Train p9
The Thirty Club: Local Showcase Dinner p8
Mary Valley Rattler: Picnic Train p9
The Thirty Club: Local Showcase Dinner p8
Mary Valley Rattler: Picnic Train p9
The Thirty Club: Local Showcase Dinner p8
3 10 17 24 31 Gympie District Show p16
Dinner Under The Stars p13
For the most current Eat Local Month event information please visit the Gympie Gold Regional Produce website
4 11 18 25 GourMAY Tapas p16
Gympie District Show p16
Our Farm Your Farm Food Tour and Showcase Lunch at Bunya Grove p14
Berry Farmstay p10
Cooloola Farm Trail p11
Berry Farmstay p10
Mary Valley Country Degustation p10
5 12 19 26 Farmer’s Table p12
Paella in the Paddock p12
Café & Camels @ Camelot p8
Piggy in the Middle Farm Open Day p15
Farmer’s Table p12
Paella in the Paddock p12
Café & Camels @ Camelot p8
Big Rosella Festival p13
Farmer’s Table p12
Paella in the Paddock p12
Cooloola Farm Trail p11
Café & Camels @ Camelot p8
Gympie Town Centre Growers Market p7
Gympie Town Centre Growers Market p7
Mary Valley Rattler: Picnic Train p9
The Thirty Club: Local Showcase Dinner p8
Mary Valley Rattler: Picnic Train p9
The Thirty Club: Local Showcase Dinner p8
Gourmet & Grooves p19
5 Chefs Long Table Dinner p17
Mary Valley Farm Tour p17
Goomeri Pumpkin Festival p18
Farmer’s Table p12
Paella in the Paddock p12
Café & Camels @ Camelot p8
See Gympie region Food Ambassador Matt Golinksi and produce from our region at the Noosa Food & Wine Festival www.noosafoodandwine.com.au
Gympie Town Centre Growers Market p7
Gympie Town Centre Growers Market p7
Gympie Town Centre Growers Market p7
Ready, Set, GourMAY! p7
Mayor Cr Mick Curran BM
Eat well! Matt
Come and join me for Eat Local Month and the many other food and tourism related events held throughout the year. Don’t forget to tell them that Matt sent you!
Driving through the pristine countryside, the car laden with fresh produce, en-route to a local event or perhaps to enjoy a few nights’ R&R in one of the region’s many accommodation houses is the definition of happiness. Then there are the cafes and restaurants to explore.
As the Gympie region’s official Food Ambassador I’ve had the privilege of discovering some of the best seafood, beef, pork, lamb, poultry, dairy, fruit, vegetables, nuts, oils and associated products you will ever taste, right here in the Gympie region.
Whether you’re a home cook, backyard barbecuer or professional chef, I invite you to join me in exploring the incredible array of produce and food related events that the Gympie region offers as part of Eat Local Month.
Gympie Region Food Ambassador Matt Golinski
Eat Local Month – GourMAY is a partnership between Gympie Regional Council, local producers, restaurants, community groups and businesses. I hope you enjoy everything the Gympie region has to offer.
Eat Local Month’s signature event ‘5 Chefs Long Table Dinner’ is an evening headlined by Gympie region’s Food Ambassador Matt Golinski, who will lead a team of local chefs to present a five course degustation experience featuring the best of regional produce.
It is a great opportunity for locals and visitors to support our local farmers, producers and food businesses in the Gympie region, and there is something for everyone.
Celebrating its fifth year, Eat Local Month, which runs across the month of May, provides an opportunity to experience an assortment of food events and activities, from the Goomeri Pumpkin Festival to a series of farm trails throughout the region.
Eat Local Month – GourMAY is a celebration of the Gympie region’s food industry and local produce.
Welcome to the region!
Acclaimed chef and Gympie region Food Ambassador Matt Golinski will lead a team of local chefs to present a five course degustation experience featuring the best of regional produce. Make a night of it and stay the weekend in Goomeri to honour all things pumpkin with a dinner, festival and glamping package. Meet the producers, hear from chef Matt Golinski and celebrate in GourMAY style! $110 per person.
For more information, phone 1300 307 800 or email firstname.lastname@example.org.
Book online at www.5chefsgoomeri.eventbrite.com.au. Includes a drink on arrival, five course meal and entertainment. Licensed event.
Goomeri Hall of Memory 17 Boonara Street, Goomeri
Saturday 25 May 5pm–10pm
An initiative of
Centre Stage, Mary Street, Gympie
Every Wednesday, 7.00am to 1.00pm
Enjoy a relaxed shopping experience at a true growerâ€™s market right in the heart of Gympie. This boutique farmers market features produce grown and produced in the Gympie region. Explore the Town Centre while you are here.
Gympie Regional Council on 1300 307 800 or email@example.com
Centre Stage, Mary Street, Gympie
7.00am to 1.00pm
Gympie Town Centre Growers Market
Get ready for Eat Local Month with the Ready, Set, GourMAY! event in the heart of Mary Street. Join Gympie Region Food Ambassador Matt Golinski as he shows you how to use local produce available at the market to make delicious meals. Demonstration times are 9:30am and 11.00am. With local musicians, locally grown food and products, itâ€™s a great community event.
Wednesday 1 May
Ready, Set, GourMAY!
Gympie Gold Regional Produce is an initiative of Gympie Regional Council and aims to showcase and promote the diverse range of quality produce grown in the region as well as support and develop a dynamic agriculture and food manufacturing industry.
This is your chance to support local farmers, producers and food businesses in the Gympie region.
Restaurants and cafes in the Gympie region will be displaying the Gympie Gold Regional Produce symbol on their menu during GourMAY to celebrate dishes created from locally grown produce.
Ask for the
Every Thursday throughout GourMAY Charlie’s Hotel, Nash Street, Gympie Booking essential. Phone Charlie’s Hotel on 07 5482 1119 to book your place
10.00am to 1.00pm Camelot Camel Dairies, 36 Waugh Road, Scrubby Creek www.camelotcameldairies.com.au or phone 0407 631 682. Eftpos available
Come and relax at the café and enjoy a Camelot Dairies blended coffee and a delicious selection of freshly baked cakes. Along with camel rides and lots of good vibe camel cuddles, there are plenty of photo opportunities.
Camelot Dairies is an award winning camel dairy located in the surrounding hills of Gympie and has the happiest camels!
Café & Camels @ Camelot
$60 per person
The focus is local, with local and in season produce featured in every course. The menu will vary slightly from week to week depending on seasonal availability, and local producers are on hand to share the experience.
The Thirty Club is limited to thirty people who are treated to a seven course degustation style menu designed by Charlie’s Hotel chef James Barnden.
Thursday 2, 9, 16, 23 and 30 May
The Thirty Club: Local Showcase Dinner
11.00am to 1.00pm Historic Gympie Station, 10 Tozer Street, Gympie Book online www.maryvalleyrattler.com.au/buy-tickets/ or phone 07 5482 2750
Time: Where: Information:
For group bookings, please contact our Functions Coordinator at firstname.lastname@example.org
$55 Adults, $45 Concession, $30 Child (4-12 years), children under 4 travel free with an adult
Pack your own picnic or purchase a gourmet picnic pack prepared by our Chef to be enjoyed at the Historic Amamoor Station. The gourmet picnic available at time of booking for $25 per person includes a Rhodavale ham, Kenilworth Dairies red leicester and salad roll, a 600ml bottle of water, Azahara Brut Piccolo, the muffin of the day with butter, marinated olives, a taste of Kenilworth Dairies Tuscany Romano Green Cheese and rosemary oat biscuits.
Enjoy a three hour journey through the stunning Mary Valley on the vintage RM76 Railmotor affectionately known as the ‘Red Rocket’.
Mary Valley Rattler: Picnic Train
6.30pm Kandanga Country Club, 4 Bowling Club Road, Kandanga Phone 54843253 or email manager@ kandangacc.ocm.au
$595 (based on one night stay for two adults and two children, includes local picnic basket on arrival, breakfast and farm tour) Cooloola Berries, 856 Tagigan Road, Wolvi Bookings essential. Phone 5486 7512 or visit email@example.com or facebook at www.cooloolaberries.com.au
Cooloola Berries is offering exclusive farm accommodation for families who love nature and luxury camping without the hassle. Packages for one night stays are available for up to five guests. Enjoy a night under the stars, sample the first of the strawberry season for 2019, then get together the following morning for a cooked breakfast and farm tour at Cooloola Berries farm gate café (note Cooloola Farm Trail operates on 4 and 5 May).
Saturday 4 May and Saturday 11 May
$70 per person
Mary Valley Country themed Degustation Dinner - seven delectable courses perfectly paired with seven tantalising wines. The event highlights Casella wines and features farm-to-table Mary Valley Country produce. Our feature chefs will be presenting a variety of sensational and contrasting flavours on the night and the evening is complete with live music. Bookings essential. Price is inclusive of wines.
Saturday 4 May
Mary Valley Country Degustation
Broadmeadows Farm – 491a Wahpunga Lane, Kin Kin Phone 0404 470 490 or firstname.lastname@example.org Noosa Black Coffee – Kin Kin. noosablack.com or 5485 4638
9.00am to 4.00pm
No bookings required. Please wear closed in shoes, bring a hat and sunscreen, and respect the family farm you visit.
Rossmount Nursery and Rural Retreat – 26 Burns Road, Ross Creek Phone 0423 775 401
Biofields Organics – 1476 Tin Can Bay Road, Goomborian
Lindols Macadamias – 1565 Tin Can Bay Road, Goomborian www.lindols.com.au
Rozelle Nature Park – 1 Tinana Rd Goomboorian
Purity Essential Oils – 428 Tagigan Road, Wolvi Phone 0408 910 420 or www.purityessentialoils.com.au
Cooloola Berries – 856 Tagigan Road, Wolvi. Phone 5486 7512 or www.cooloolaberries.com.au
Welcome to the Cooloola Farm Trail, part of the Gympie and Noosa regions. Pick your ideal farm gate destination, meet producers and learn more about their product direct from the farm.
Saturday 4 May and Sunday 5 May
Cooloola Farm Trail
1.00pm – 4.00pm, full cafe menu available all day Farm gate open 8.00am – 5.00pm daily
Cooloola Berries, 856 Tagigan Road, Wolvi
Bookings recommended. Phone 5486 7512 or visit email@example.com or facebook www.cooloolaberries.com.au
9.00am start – tour 10.00am to 11.00am
Cooloola Berries, 856 Tagigan Road, Wolvi
Bookings essential. Phone 5486 7512 or visit firstname.lastname@example.org or facebook www.cooloolaberries.com.au
Breakfast is $35 for adults, $15 children
Take a seat at our long table and learn about Jason’s passion for farming at our Farmer’s Table breakfast and farm tour at Cooloola Berries. This very special event includes cooked breakfast, continental buffet, espresso coffee and farm tour.
$15 per person
On Sunday afternoons, Jason gets out his big paella pans and cooks up a feast while live music plays in the background. Local and seasonal paella features Spanish spicy chorizo sausage from Southern Cross Smallgoods, served with salad and bread.
Paella in the Paddock
9.00am to 4.00pm Petersen’s Farm, 2 Reilly Road, Woolooga Bring a hat, sunscreen and walking shoes and a healthy appetite to enjoy delicious local produce. Smoking and dog free event.
Time: Where: Information:
$69 per person, BYO 6.00pm – 10.00pm Amamoor Lodge, 368 Kandanga Amamoor Road, Amamoor Bookings essential. Phone 5484 3500 or email email@example.com
Cost: Time: Where: Information:
Twinkle Twinkle little star… Join Amamoor Lodge as they take the tables outside and have dinner ‘Under the Stars’. A four course meal featuring the best regional seasonal produce. With the smell of the camp fire burning in the background, join us at communal tables of 8-10. Have a fun evening with old or new friends.
Friday 10 May
Dinner Under the Stars
Facebook: @ccskitchen | Instagram: @ccs.kitchen | Twitter: @ccs_kitchen
CC & Greg Petersen; phone 0411 624 648 or email firstname.lastname@example.org or visit www.ccskitchen.com.au
$5 per person, children under 12 free
Come along to this annual one of a kind festival and celebrate all things Rosella! Showcasing Rosella (Hibiscus) fruits grown at Petersen’s Farm in Woolooga, 45km NW of Gympie. You’ll see more than 5,000 Rosella plants ready for picking. There will be farm walks/tours, cooking demonstrations with chefs Glen Barratt, James Barnden, and Dan & Steph Mulheron using fresh ‘straight from the farm’ produce. CC’s Kitchen’s Fine Food Products and Petersen’s Farm produce are available for sale.
Sunday 5 May
Big Rosella Festival
Bunya Grove, 255 Amamoor Creek Road, Amamoor
Bookings essential. This event is not suitable for children 12 and under. Must wear closed in shoes for the farm tour and bring a hat and sunscreen! Please notify us of any dietary requirements prior to the event. Bring an esky to buy from the cold room.
11.00am 11.30am 12.30pm 3.30pm 4.00pm
For enquiries call Kylie on 0400 778 160. Book via eventbrite.com.au
morning tea Our Farm Your Food tour starts with Mick and Kylie lunch starts, showcasing Bunya Grove Produce’s Finest lunch ends and the cold room stocked with local produce day concludes
$149pp includes morning tea, farm tour, showcase buffet lunch, beverages and booking fee
Enjoy peace, tranquility and spectacular views over the persimmon orchard while enjoying an amazing lunch and farm tour in this very special collaboration between Bunya Grove Produce, Black Ant Gourmet and Wonderworld Organics. Executive Chef Jodie Williams and the team from Black Ant Gourmet will showcase some of the Mary Valley’s finest producers. A highlight of this special lunch includes Bunya Grove Produce’s ethically raised pastured free-range chicken, pork, beef, eggs, duck eggs and sweet non-astringent persimmons. Each dish will be perfectly partnered with the Wonderworld's Organics vegetables and greens. A taste sensation. Produce you eat on the day will be available to purchase. Bring an esky to stock up on all your favourites direct from the farmers. Eftpos available.
Saturday 11 May
Our Farm Your Food Tour and Showcase Lunch at Bunya Grove 10.00am – 2.00pm 94 Batts Road, Kilkivan
Book online at www.eventbrite.com.au/e/ piggy-in-the-middle-farm-tour-tickets
Time: Where: Information:
11.00am to 4.00pm Waterford Park, Kin Kin via Noosa Bookings essential at 0473 902 261 or www.sunshinecoastfoodie.com.au
$180 per person Where:
Join an authentic Noosa Country Drive experience! Your day will begin from Noosa Heads, where an air conditioned bus will take you through the scenic Noosa Hinterland to Waterford Park where you will be greeted by Sunshine Coast Foodie Martin Duncan. Your lunch will be a feast created by local Chef Dan Penfold using local produce, served with matched Mr Riggs wines in the conservatory overlooking the lake.
Thursday 16 May
Noosa Country Drive
Also on Facebook and Instagram
Adults $25, children 5-16 years of age $10, family of four $60, CSA Club Piggy members FREE ENTRY
Are you looking for a unique experience this Mother’s Day? Come and join Piggy in the Middle for a farm tour followed by a special Mother’s Day lunch. Gain firsthand knowledge of our sustainable and ethical farming practices, see where your food comes from and how it is raised as well as enjoying delicious farm fresh produce. To mark the occasion, we would love to capture your memories and take your family portrait. Cost includes lunch and your family photo, emailed to you as a digital copy.
Sunday 12 May
Piggy in the Middle Farm Open Day
Gympie Showgrounds, Exhibition Road, Gympie
Visit www.gympieshow.com.au. Bring a hat, sunscreen, water bottle, wear comfortable shoes and bring your sense of adventure!
Kandanga Kitchen, Main Street, Kandanga
Bookings essential at email@example.com or phone 0490 496 706
$35 per person
Join Kandanga Kitchen for GourMAY Tapas crafted from local seasonal ingredients.
Saturday 18 May
Visit www.gympieshow.com.au for details. Family and three day passes are available
The Gympie District Show is an annual event celebrating the agricultural industry and products from our region as well as the talent of our people as they compete in a range of competitions. View showjumping, honey demonstrations, big tractors and baby animals, all over three days in the heart of Gympie.
Thursday 16 to Saturday 18 May
Gympie District Show
9.00am â€“ 3.00pm Phone Kandanga Farm Store on 0428 776 348. For the full list of the participating Mary Valley Farms and to book your farm tours visit www.gympieregionalproduce.com.au
5.00pm â€“ 11.00pm Goomeri Hall of Memory, 17 Boonara Street, Goomeri Book online at eventbrite.com.au
Time: Where: Information:
Phone 1300 307 800 or email firstname.lastname@example.org
Includes a drink on arrival, five course meal and entertainment. Licensed event
$110 per person
Gympie Regional Council presents the Signature Event of Eat Local Month with acclaimed chef and Gympie Region Food Ambassador Matt Golinski. Matt will lead a team of local chefs to present a five course degustation experience featuring the best of regional produce. Make a night of it and stay the weekend in Goomeri to honour all things pumpkin with a dinner, festival and glamping package. Meet the producers, hear from chef Matt Golinski and celebrate in GourMAY style!
Saturday 25 May
5 Chefs Long Table Dinner
Come on a journey through the Mary Valley and visit a range of farms specialising in organic beef, free range pork, grassfed eggs, avocadoes, honey, and more. For the full list of the participating Mary Valley Farms and to book your farm tours visit www.gympieregionalproduce.com.au. Bring a hat, sunscreen, water bottle, wear comfortable shoes and your sense of adventure!
Saturday 25 May
Mary Valley Farm Tour
Visit www.goomeripumpkinfestival.com.au | Bring a hat and sunscreen Car parking available | Wheelchair friendly with accessible parking and facilities
Free entry | 6am to 6pm | Moore and Boonara Streets, Goomeri
An event filled day of entertainment, fun and frivolity will again be offered at the annual Goomeri Pumpkin Festival. Join the thousands of people who flock to the town of Goomeri for a great day of pumpkin fun. In 2019, look forward to some great entertainment including the legendary Great Australian Pumpkin Rollâ„˘. There is also the Great Australian Pumpkin Roll Lucky Spot of $1000, entertaining Outback and Heritage Street Parade, Pumpkin Power Shot Put, Pumpkin Pull and other pumpkin competitions. Enjoy the roving entertainment and hilarious pumpkin competitions with great prizes to be won. A variety of pumpkin foods will be available. Free shows and entertainment all day. Cooking demonstrations in the park and music on the main stage.
Featuring Chef and Gympie region Food Ambassador Matt Golinksi
FESTIV AL Y 2 A 6 D M N A U Y S
RI E M O GO
Eat Local Month is a whole month dedicated to celebrating the local produce, producers and food of the Gympie region. From farm tours to long table dinners, GourMAY is a great opportunity to explore, taste and discover the Gympie region.
Visit gympieregionalproduce.com.au or phone 1300 307 800 for more information about events and activities during Eat Local Month facebook.com/GympieRegionalCouncil
Special thanks to IN Noosa Magazine. More than a Magazine! Listen to the Conversations in Noosa podcast today. www.innoosamagazine.com.au. 20
HOME GROWN Noosa has grown into a mecca for producers of fine fashion and food. Our Autumn spread is a nod to the region's finest Slow Food leaders and slow fashion artists who work by hand to deliver unique garments made with love and care.
Warm desert and sunset hues are favoured as we head into Autumn and we love a little vintage floral. Its a big tick to add a raffia bag and platform sneaker. Dress & shoes by Travelling Kimono; Bag by BAE - Before Anyone Else; earrings by That's Darling Location: Noosa Reds
raftwork is king in 2019! Hand made, ethical and sustainable are the new black. Embellishments like fringing, feathers, beads and sequins are being used in clothing and accessories – especially shoes! Get yourself some fancy feathered flats.
sneaker is cool but this year it needs a super chunky sole. While we are exploring sneakers I should also tell you that velcro is back and 'ugly sneakers' are a thing - think the bulky hiking style shoe (note: not all trends are good ones).
This year we welcome back those trippie hippie vibes with tie-dye and crochet spotted on international catwalks. This trend is a little more luxurious than the free spirited styles from the seventies with more structured garments being created using tie-dyed fabrics. Tie dye DIY or shop some of the local handcrafted labels that have been offering us these garments since, like, before it was even fashionable.
In fact, this year we see velcro sandals on the feet of many a fashionista (never say never)! A pleated midi or maxi skirt remains hot property and you'll notice the black and white check pop up in your favourite styles – not so much the gingham we have been seeing lots of but more checkered flag race-in-and-make-a-statement kinda checks.
Bow down to the bow – it's bows on bags, in your hair and on your clothing. The scrunchie revival of 2018 has been updated and now includes the hair bow. The headwear must haves are hair wraps, scarves, wide brim and oversized hats.
And remember the return of the bike short – not fully phased out – it's still a thing but the new knee length tailoured short or Bermuda short is bringing some class to the game. Tailored shorts, pants and jackets will always say style.
Nautical, sea-inspired accessories continue to shine with seashells, pearls, net and rope popular. Coral coloured shoes keep this theme alive and swimming.
Fashion is trend, style lives within a person so if the trends do not reflect you or bring you a sense of fun in fashion – back away from it.
Sneakers are on the radar too but seek out those totally OTT styles that scream LOOK AT MY FEET!
And if all this fashion trend talk has you seeing red, well my job is done RED IS HOT and bang on trend! Shop local, you'll love it!
Don't stress if you're a minimalist – the basic white
IN Noosa Magazine
x e i l r a C
Mille wears Laloom kaftan, wired head wrap by Madame Melanie and earrings by Lovisa, Noosa Civic.
Hollywood Glamour meets handcrafted art â€“ adorn the body with beautiful pieces with stories to tell Location: Bamboo Australia
CREATIVE DIRECTOR Carlie Wacker @worldofwacker HAIR Lexi @surrenderdorothyhairsalon MAKEUP Danielle @danielleruskomakeup for @photo_finish_makeup MODEL Mille @milleravnstoevring PHOTOGRAPHY Paul Fletcher @fletcher_photography_aus
IN Noosa Magazine
Prairie Moon dress and earrings by That's Darling
Number 22 by Cinzia Calarco skirt and top, Lovisa earrings from Noosa Civic, Frankie 4 shoes from Feet First Footwear Noosa.
Autumn BE SP E C TA C U L AR T H IS
C H EC K OUT OUR GREAT RANGE - I N STORE T ODAY! NOOSAVILLE
14/18 Thomas St Noosaville, QLD 4566 (07) 5473 0008
4/220 David Low Way Peregian Beach, QLD 4573 (07) 5471 2399
Let your inner hippie wild with tie dye. This crafty trend has elevated this old school art to high end fashion. Teamed with handcrafted accessories and you have a perfectly home grown ensemble.
Judy Copley Couture tie dyed play suit, That's Darling Jewels and Nude heels from Myer, Sunshine Plaza. Location: Noosa Reds
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
Jimindi Noosa tie dyed dress, Maggie and Me earrings and bracelets. Location: Noosa Earth Mushrooms
Its All About Me dress, Dolly Did It jewellery and shoes from Ma Petite Boutique Location: Bamboo Australia
Boom Shankar top and skirt, That's Darling earrings and Frankie 4 slides from Feet First Footwear Noosa Location: Noosa Reds
Wyse Yasmin dress, jewels from Isabellas and metallic mesh clutch from Smolder Bags Location: Fiona's Fancies
Mille wears Boom Shankar dress, Lovisa earrings from Noosa Civic, Frankie 4 shoes from Feet First Footwear Noosa, bag from That's Darling. Roxy the dog wears headscarf by That's Darling. Upcycled timber lounge by Revive Timber Designs. Location: Revive Timber Designs
Handmade, ethical and sustainable are so 2019 which put local Noosa labels ahead of the fashion game. Antique and bespoke jewels add a little romance to every day dressing.
IN FASHION 05 03
01 09 02
1. Elk shoes - Stitch Piece Loop - 5447 2760 | 2. Decco Angel earrings @deccoangel | 3. Elk print top - Stitch Piece Loop - 5447 2760 4. Elk Pants - Stitch Piece Loop - 5447 2760 | 5. Necklace - Stitch Piece Loop - 5447 2760 | 6. Me & Maggie earrings @meandmaggieg | 7. Miss Monogram clutch and luggage tag - 5444 8228 | 8. Me & Maggie bracelet @meandmaggieg | 9. Tie dye t-shirt – Jimindi Noosa @jimindi_noosa | 10. Summer Salt Body Salt Soak - Stitch Piece Loop - 5447 2760 | 11. Wyse Tropical skirt and Iona top - Wyse - 5415 1150 | 12. Raffia Slides – Beach Luxe -0431 786 104 13. Pom Pom Hat - Beach Luxe @beach.luxe | 14. Necklaces by @berta_s_jewellery | 15. Lappi Lappi one piece swimsuit by Native Swimwear Australia @ nativeswimwearaustralia | 16. Earrings by @berta_s_jewellery
IN Noosa Magazine
ANIMAL PRINT 18
The place to visit in Noosa for antiques and handmade jewellery, since 1993.
REMODELLING AND REPAIRS AVAILABLE BY OUR MASTER JEWELLER AVAILABLE
Shop 2, Fairshore Building, Hastings Street, Noosa Heads Phone 5449 2626 9.30am – 5pm Monday to Saturday 9.30am – 3.30pm Sundays
17. Earrings by @shweshwe_roots | 18. Metallic clutches by @smolder_bags 19. Necklace by @berta_s_jewellery | 20. Earrings by @bycarlydesigns 21. Vintage fabric scrunchie by @theretrocloud | 22. Anklets handcrafted by @ myra_goes_to_florence | 23. Jumpsuit by Wyse - 5415 1150 24. Raffia mule - Beach Luxe @beach.luxe
isabellasjewellery.com.au @IsabellasNoosa 71
#isabellasnoosa Autumn 2019
IN THE SOLE
KICK UP YOUR
Our feet not only keep us grounded and balanced but they have an important role to play in our overall health. Christina Cannes discovers ways to ensure your feet help you to live a healthy and comfortable life - and still be fabulous!
id you know that your own two feet make up 25% of the bodyâ€™s bones, 18% of joints and 6% of the muscles! Doing damage to any of these parts can cause serious harm to our bodies and sacrifice enjoyment of daily activities. Our feet are the ones that get the most wear and tear and the wrong types of shoes can mean that even regular pressure and movement will not only leave your feet sore but can also affect your knees, hips and entire spine. If your feet are hurting, your shoes may be doing long-term damage. You may not think about it now, but that pain could be setting you up for a future full of undue pressure, pain or stress that will impact your joints, tendons, muscles, joints and more. Footwear affects how the foot moves and how much pressure the body takes with each step. It also has the ability to make women feel powerful and beautiful. So it is important that we choose wisely! Help is at hand (or afoot) with Queensland-based Frankie4 Footwear that has revolutionised
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 | www.footpoint.com.au IN Noosa Magazine
BOOK NOW 5474 0619
IN THE SOLE the market by designing healthy on-trend fashion footwear. Founded by Podiatrists and a Physiotherapist, the FRANKiE4 Team builds on its heritage and continues to revolutionise the way footwear is designed. The label provides women with a healthier option for on-trend footwear and is exclusive to Feet First in Noosa, who have been serving the region's best-dressed and most comfortable feet for more than two decades. According to David Garozzo, Frankie4 stockist and owner of Feet First Noosa in Hastings Street, Frankie4 provides function and fit to support your feet - but with style. “Customers love the comfort and the range caters for all age groups.” he said. Along with comfort pumps, Frankie’s active flats are dual density polyurethane which means they provide a softer layer for cushioning as well as a firmer layer for durability. Each enclosed shoe also comes with a custom fit kit to ensure whether your feet are narrow, wide or standard, each shoe fits your foot.
The ultimate in comfort & style
Put your feet first and make sure you’re sporting footwear that’s both stylish and comfortable.
PUT YOUR FEET FIRST! • Put comfort first and make sure the shoes don’t pinch or rub • Have your shoes properly fitted • Look for support for your heels, forefoot and arches and shoes that provide plenty of cushioning • Consult a podiatrist if you experience ongoing aches, pains or symptoms
FEET FIRST FOOTWEAR FASHION SOIRÉE
TUESDAY 26 MARCH 2019 Join us for our Feet First Footwear Fashion Soirée an evening exploring the fashionable world of footwear at Feet First Footwear on Hastings Street. You'll enjoy a glass of bubbly and canapes as the Fashion Editor of IN Noosa Magazine, Carlie Wacker, takes you through the new and innovative footwear designs for men and women from Frankie4, Ecco, Revere, Sperry, Merrell and Rockport. Fashion parade will be followed by a personal styling session with Carlie and professional fitting by owners David and Suze Garozzo. It all starts at 5pm! REGISTRATIONS ESSENTIAL! Visit the IN Noosa Magazine, IN Noosa Fashion or Feet First facebook pages.
5447 2211 | 37 HASTINGS STREET, NOOSA HEADS
CHANGING THE STATUS QUO Personalised beverages, home cooked slice, in-shop coffee, lolly bar, views to the river, hand-picked styling and tanning products, as well as exquisite music playlists bring this ambient space together with some of the country’s best hairstylists. “We run our own race and have a lot of fun,” said Craig. “We laugh every day and involve our clients. We are focused on the job at hand and pride ourselves on doing beautiful hair and makeup. “We love nothing more than introducing a client to their personal brand and enhancing and enabling them to be a better version of themselves!” added Lara.
riginally hailing from Newcastle, Craig, Lara, their daughter Kiki and in-salon pooch Cliff, have had the privilege of calling Noosa home for the past few years. After outgrowing their pop up shop in Powerhouse Collective, they opened an inviting, warm and uber cool salon on Thomas Street.
Noosaville’s Pony Hair Makeup & Tanning Craig and Lara Argent, stylists to the stars, share their story and some of autumn’s tips and tricks. and stages as well as magazine shoots, he is a current brand ambassador and has worked at some of the biggest salons in London and Sydney. Paula, the local Italian pocket rocket, rounds out this eclectic team perfectly. She has worked in Noosa for more than 20 years and was an education manager for one of the country’s biggest salon chains. To find out more about Craig’s journey, listen in to Conversations IN Noosa podcast on ALL good podcast platforms: Apple Podcasts, Spotify, Google Podcasts, Stitcher and Whooshkaa or visit www.innoosamagazine.com.au
Craig and Laraʼs resume reads like a whoʼs-who of local and International A-listers. Craig has worked around the world as an educator and hairdresser on film sets, in L.A. as a personal hairstylist and at some of the biggest events such as the Golden Globes, Oscars and MTV Music Awards, to name a few. Lara is one of the most sought-after makeup and tanning artists on the east coast, regularly working on magazine, video and fashion shoots. Stewart, who brings the international flavour, was trained and worked alongside one of the world’s leading hairdressers. His work has graced European fashion catwalks
FASHION | WEDDINGS | MEDIA | MAKEUP COLOUR CONSULTS AND MAKEUP WORKSHOPS BRING THE LADIES TOGETHER FOR A FUN MAKEUP WORKSHOP CALL ANGE AND BOOK NOW! CONTACT ANGE: 0450 597 139 | PHOTOFINISHMAKEUP.COM.AU
IN Noosa Magazine
Glow Giveaway Laser Clinics Australia at Noosa Civic are offering you the chance to WIN a threeweek Treatment Plan to help you achieve a flawless complexion. Valued at $390 including:
AUTUMN HAIR TRENDS Blunt bobs, long textured layers and bouncy curls are all the rage. This season colours are beautiful and subtle, lots of blonde micro lights, sandy beiges and subtle melts. Autumn is all about fun versatile styles and healthylooking hair!
1 x Skin Consultation 1 x 5-step Custom Microdermabrasion 1 x AHA Enzyme Peel 4 x Yellow LED Light Therapy
Autumn is also the season for hydration. Use a moisture treatment as a conditioner until your hair feels fabulous again and the humidity flyaways settle down.
To enter, simply subscribe to our free weekly newsletter at www.innoosamagazine.com.au
International & Celebrity Stylists | Bookings: 07 5449 7906 | 8 Thomas Street, Noosaville 75
IN THE LOO
THE BENEFITS OF SISTERHOOD Katrina Thorpe explains how connecting with other women can be the best medicine.
Women in bathrooms are some of the most supportive and empowering people on the planet.
read this quote on social media and I kept going back to it because it made me smile and also feel proud to be a woman
who likes to connect with other women. It also reminded me how profoundly important it is for me and other women I know to connect with each other in all areas of our life and how easily we connect with each other. I don’t know if men experience the same connection in shared bathrooms but for women, we know that another female
IN Noosa Magazine
of any age, generation and culture will give something needed; advice, help and support to any other female within that zone and beyond, if required. Girlfriends, work colleagues, family or neighbours, there is a sisterhood in each group of females that come together for a cause, work or common interest and it inclusively spans generations or cultures. As females, we like to do things together; we make the effort to catch up, share, care and be there for each other. So, what is it that draws females to be part of a sisterhood? Why do we hunt in packs and need the company of other women? Here are a few of the reasons why sisterhood and soul-sisters are important for females to have in their lives:
DE-STRESSING A problem shared is often a problem solved; well it does at least make you feel better when you share with your friends! Research shows that women live longer and have happier lives when they have a connection with other women and as females it’s an instinctive necessity to have some form of sisterhood. In the western world where we have become more isolated due to the way we live and work it’s harder to connect with other women in person, but social media has become a great way for women to connect because we are social creatures.
SUPPORT AND ENCOURAGEMENT Support from other women as well as supporting them is rewarding. Mentoring and encouraging young women in my business has been just as empowering for me as it has for them. I learn from my young female staff; businesses we partner with; friends; and the female community
IN THE LOO
but what I find most comforting is the support you get back when you need it. Intentionally seeking out a supportive female community is one way you can build on your sisterhood to find support and give it, because we thrive while sharing and supporting each other.
SOUL-SISTERS FOR SURVIVAL Relationships with people who share similar goals, enthusiasm and visions are the soul-sisters who arrive in our lives when we least expect it. They are the people we connect with on many levels, the people we cherish, share dreams and achievements with and rely on for the truth. Itâ€™s rare in any relationship for one person to meet all the emotional, social and physical needs of another and itâ€™s why women tend to belong to a few groups for different aspects of their lives. A sisterhood is often the family we choose. Choose well.
Contact Us 0404 447 125 www.ishootphotobooth.com.au 77
DOWN TO EARTH Natural ingredients and a bona fide zen zone make Day Spa Noosa the ideal escape from the frantic pace of everyday life. Christina Cannes discovers the magic of the signature treatment at this heavenly oasis in Noosaville.
ucked away on Thomas Street, an unassuming staircase led me into a world removed from the busyness of everyday life. As soon as I stepped inside Day Spa Noosa my worries dissolved and the only thing I needed to consider was which comfy chair I could melt into. Luscious ferns, tropical plants and macramĂŠ fill the spaces around the spa giving it a grounded, earthy feel. The vibe is soothing, calm, soft and incredibly caring with co-owners Sammi and Shannen tending to my every need and desire. A glass wall looks out to a spacious, plant-lined patio with views of Thomas Street and the river. Itâ€™s the perfect place for a glass of champagne and a pedicure.
As Shannen led me into the specially-prepared room for their signature treatment (a foot soak, massage and facial), we chatted about my skin and how she could best help me, already making me feel special and proving that my treatment would be individually tailored. My moment of bliss started off with a luxurious foot soak while I wrapped myself in the softest faux-fur robe. Once my feet were warmed, rubbed and washed, I moved onto the table for a massage focusing on my legs, hips,
NOOSA SPRINGS SPA Unique hydro massage & flotation pool, signature massages, facials & body scrubs, high tea, hens parties, group bookings. Just some of the experiences we offer to relax, nurture and reinvigorate mind, body & spirit.
For specials, packages, and gift vouchers visit www.noosasprings.com.au/day-spa-noosa OPEN 7 DAYS A WEEK
Links Drive, Noosa Heads IN Noosa Magazine
P: 07 5440 3355 78
lower back, shoulders and neck - all my trouble spots. I requested a firm rub, which Shannen happily delivered, and I officially melted, letting the tension drop away as the stress and worry dissolved from my tense muscles. The oil Shannen used, a signature Day Spa Noosa blend, was light and lovely, and absorbed into my skin leaving it soft and hydrated.
some pigmentation on my forehead and cheeks which, like the peel, smelled sweet and juicy. As she massaged my scalp and décolletage, we chatted about skin care and how misleading anti-ageing products can be (she prefers to refer to those products as age management) and how she often sees clients with over exfoliated and dehydrated skin.
After the massage, I turned over for my facial. Day Spa Noosa uses only Pevonia products, a natural-ingredient derived line based on plant and marine formulas. Pevonia is found in high-end spas worldwide and was created by a French dermatologist over three decades ago. They also stock vegan, cruelty-free, non-toxic Sienna nail polish from Byron Bay.
After removing the mask, Shannen applied a ginkgo biloba eye gel and a balancing combination cream to my face and neck. To finish, she smoothed on a hydrating sun screen with reflective ingredients titanium and zinc.
To determine my tailored treatment, Shannen inspected and then tested my skin’s elasticity, hydration and sensitivity. Using only Pevonia, she started with an all skin type cleanser to remove my make-up and then followed with a hydrating combination toner. Next, she painted on a pineapple and papaya infused peeling cream, that smelled as fresh as it felt, to brighten my complexion. After the peel, she applied a green apple brightening mask to further care for
p ku pic ble y r t a vaila en m off a i l mp op Co & dr
As I reluctantly rolled my now limber body off the bed, I felt refreshed, renewed and had a newfound sense of appreciation for my skin and how better to care for its combination needs and pigmentation. Not only is Day Spa Noosa passionate about natural products and working with the client’s skin or condition, but they also try to match therapists with the client. They believe the therapist should complement the client and having staff who understand and empathise with the client’s needs and expectations is as important to the process as the products used in every treatment. According to Sammi and Shannen,
since opening three years ago, they have a loyal group of regulars and many spa-converts which even include men. The collapsible walls in the treatment rooms create space for hens parties and other groups of up to six. The tub and shower room can also accommodate couples. It’s a popular place on weekends, with clients spilling out onto the patio, encouraged to stay for as long as they would like. I left Day Spa Noosa with bright, glowing skin and instructions from Shannen to avoid exfoliation for the next week. According to Shannen, less is more, especially if you use quality products like Pevonia. We lead busy lives, constant coming and going leaving us scattered and in our heads, floating around in a haze of chaos. Stepping out onto Thomas Street, I felt more grounded, connected to my body and my feet were planted firmly on the earth. If you really want to indulge, try their autumn special, the top-to-toe ritual. It’s a decadent two-hour treatment that includes warm compressions, a hand and foot ritual, rejuvenating back scrub, antioxidantenriched facial and full body massage. Like their regulars, you won’t want to leave.
2 HOUR SPECIAL $180 Start your journey with a warm foot soak & scrub, followed by a full body relaxation massage, which flows into our Organic customised Pevonia facial. Upgrade to include our warm Epsom salt bath for just $25
Natural Organic Day Spa
(07) 5447 1666 2/4 Thomas Street, Noosaville QLD
Email email@example.com 79
IN GOOD HEALTH
IT’S IN THE LITTLE THINGS…
Feeling stuck or scared to exercise? Erin Yarwood offers encouragement and advice to get you moving again.
ave you ever told yourself, or been told that you can’t exercise?
Whether you have an ongoing, underlying injury that has been letting you down. You might suffer from anxiety and are afraid of stepping foot into a crowded gym; or you have simply let your fitness slip a little bit further than you would have liked and therefore don’t believe you can ‘get back into it’. Being told you can’t do something can be rather upsetting. But please don’t give up hope just yet. I believe you can totally get some movement back into your life! You just may have to go about things a little differently than you’d first thought. Too often I get people contacting me asking if there is anything they will be able to do at my studio, with the ailments that they have, or their current lack of fitness. They might have a ‘bung knee’; Feel they are ‘too fat’; Have lost any drive or motivation they once had to exercise, even though they know they should. Or simply have been told or advised that they actually shouldn’t exercise at all, due to a certain complaint or disorder they may have. And more times than not told to do nothing at all and just rest. DO NOTHING AT ALL?? HOW BORING! Obviously certain conditions will require much more focus. A good understanding of technique correction is needed during an exercise session, with certain modifications
IN Noosa Magazine
being made to exercises and a thorough understanding of the illness or injury, or underlying trouble that is presented. I truly believe that movement is the key. Even in small amounts. Not only for the person's physical state of their body, but for their state of mind too. I have seen so many success stories when people make the effort and come along to a class or PT session from quite simply, getting moving! Nothing outrageous. Just completing exercises performed at their own level and modified where needed, can be such a milestone for most people. Bringing movement back into someone’s life, when they feel they weren’t able, can really lift them up. I have had people come to me with balance issues, hip and knee replacements, scoliosis, pelvic floor issues, a fractured spine, anxiety and old age (their description, not mine!) just to name a few. And to be honest, I have had great success with everyone. It’s not that I’m a miracle worker. But I am a positive person who believes that even the smallest things can be achieved, when you make the effort to try. It has simply been by giving them the confidence to proceed in the best way possible for them as an individual that gets the positive results. It’s the best feeling to see someone making progress. Just having that belief in being able to do something that you thought was impossible and simply the ‘getting started’
bit can make all the difference. Movement doesn’t have to be intense, especially to begin with. It can be as simple as going for a walk, doing pelvic floor exercises, enjoying some light stretches, joining a rejuvenating Yoga or Pilates class or doing some laps in the pool. Ease yourself back into something when starting back out and then gradually increase the intensity as your confidence and fitness levels begin to improve. It is amazing how quickly the body can bounce back after injury or illness, by caring for it and guiding it in the right direction. And muscle memory is a pretty cool thing too!!! Plus, the endorphins released during exercise are guaranteed to make you feel pretty darn good! So whether you haven’t been to the gym in years; you’ve injured yourself at work; feel as if you’re too big to exercise or are getting over an illness - whatever the issue may be - please don’t get down thinking you have lost your fitness battle. Pick yourself up. Choose something that you enjoy doing and give it a red hot go. BABY STEPS. And I guarantee you will reap the benefits in more ways than one.
jour Enjoy your
IN THE STUDIO
RESHAPE AND REHAB The benefits of Pilates span beyond simply fitness. Noosa Flowâ€™s Claire Toone tells us how Pilates can strengthen your body, mind as well as provide rehabilitation for injuries.
ilates is an amazing form of exercise. It comes with a number of benefits including strength and flexibility for the body, as well as peace and calmness for the mind helping with stress management and relaxation. Aside from these, some other incredible benefits of Pilates include prevention and rehabilitation from injuries, reducing pain and improving mobility. Pilates started in the 1920s, when Joseph Pilates (a fitness trainer in Germany) came up with a set of workouts designed to tend to the rehabilitation needs of the soldiers coming back from the battlefields of the First World War. As the effectiveness and benefits of his method became apparent within a short while, fitness trainers and
physical therapists picked it up, and soon it
machines were developed further
spread like wildfire throughout the world.
including the Pilates Reformer, and are
Pilates operates under a principle of making the body more flexible and agile, while at the same time, making it stronger. Since the aim of the exercises are directed at making the body more flexible, people become less prone to injuries of various sorts, and this keeps the body healthy
used today in Pilates studios all over the world for a wide range of people recovering from injuries. We use these same reformer machines along with Joseph Pilates original equipment and his methods at Noosa Flow. We acknowledge that Pilatesâ€™ ability to heal is not just from the physical
and injury-free. Since rehabilitation was one of the main reasons Pilates was created, it does even better while dealing with an injured body. Apart from the common Pilates exercises which are mat-based, Joseph Pilates also developed a number of machines to get an injured body back into shape. The same
movements but also through the mind and with breath work. This creates a holistic approach to healing injuries and the creation of long-lasting health and well-being for our clients. To find out more about Pilates at Noosa Flow, visit www.noosaflow.com
NEW C L IE N T S P E C IA L
s in A ny 3 cl as se r fo ks ee w 2
PILATES AND WELLNESS STUDIO Pilates Reformer / Pilates Mat Cardio / Barre / Yoga Group and private sessions available. Book a class through our website at noosaflow.com
203 Gympie Terrace, Noosaville firstname.lastname@example.org | Phone: 5442 4570
After discovering the budget restrictions on quality Hamptons-themed goods, the first Style My Home store opened in Sydney’s Northern Beaches in 2009. Since then, two other stores in Brisbane and Noosa followed to meet demand. We chat to Alex Mearing, the manager of Style My Home Noosaville, to discover how to style the perfect Hamptons-themed interior.
YOUR STORE IS VERY MUCH HAMPTONS-THEMED. WHAT INSPIRED YOU TO FOCUS ON THAT STYLE? Hamptons style interiors bring together traditional architecture and sophisticated coastal style. The Style My Home furniture range is designed to encapsulate the relaxed elegance of the Hamptons, as it has a strong connection with our beach culture and sunny climate.
YOU ALSO STOCK A BEAUTIFUL COUNTRY RANGE. WHAT DO YOU LOVE ABOUT THIS LINE? The customer is always at the heart of what we do. We work hard to ensure our factory provides quality products in the best linens and timbers. Our aim is to provide affordable options to create a stunning Hamptons home. We love that the look can lend itself to various styles such as country, British colonial, industrial, coastal contemporary and classic Hamptons style.
WHAT MAKES YOUR STORE UNIQUE? We certainly feel our team of stylists and the quality of our furniture make our stores unique. We help customers in store to create the perfect look suited to their individual taste. The most rewarding part of our job is when our lovely customers send pictures of their homes. The quality of our furniture is always consistent and is what sets us apart. All three stores are unique in their own way and have adapted their stock to the location of the area. You are sure to find special treasures in each store.
WHAT COLOURS OR STYLES ARE ON TREND AT THE MOMENT? Hamptons hues are always timeless and elegant. Navy, duck egg blue, fresh white and soft greys are all colours common to Hampton-style interiors. We love styling homes with furniture and decor in natural timbers and textures. Layering these textures will help to create a sense of warmth and comfort. Pieces like jute rugs, linen chairs, rattan trays, ceramic lamps, hydrangeas, silver accents, canvas artwork and American oak furniture all work well together in a Hamptons style home.
WHAT ARE THE TRENDS FOR AUTUMN? A new addition to our range of beautiful furniture are the timeless Chippendale chairs and stools. The solid timber frame is shaped into a bamboo design with an oatmeal or duck egg blue linen seat. They add a little bit more luxury and comfort to a dining space that everyone will love to relax in.
WHAT’S YOUR BEST STYLING TIP FOR BEGINNERS? The best place to start is with a fresh coat of paint and incorporate furnishings in natural or satin white painted timber finishes for an effortless coastal style. Opt for luxurious feather down filled cushions in velvet or patterned linen to add some colour and texture. Team blue and white ceramics such as ginger jars with shells and corals for a beachy feel. Check out the Hamptons range of furniture from Style My Home for suitable pieces.
HAMPTONS LUXURY Create a sense of luxe with Style My Home‘s range of Hamptons inspired furniture and decor.
SHOP IN STORE & ONLINE
BEDROOM • DINING • LIVING • ARTWORK • RUGS OFFICE • DECOR • LIGHTING SYDNEY SHOWROOM 769 Pacific Highway Chatswood, NSW, 2067 P 1300 016 131 Open 7 Days (10 - 5pm)
IN Noosa Magazine
NOOSA SHOWROOM 4B, 1 Gibson Road Noosaville, QLD, 4566 P (07) 5447 1972 Open Mon - Sat (10 - 5pm)
BRISBANE SHOWROOM 48 Commercial Road Newstead, QLD, 4006 P (07) 3666 0324 Open 7 Days (10 - 5pm)
Create that luxe nautical look with Style My Home’s Hamptonsinspired décor in Noosaville - 5447 1972
The Latin word for ‘of the sea,’ nautical ocean-inspired themes and décor brings the big, bright, blue tones from our beloved beachside lifestyle inside. Conservative burnished metallics, navies and whites alongside wild driftwood and shells give your space a classic maritime feel.
01. Gold Mesh Pendant – The Light House Noosa, Noosaville - 5449 9991 | 02. Create that luxe nautical look with Style My Home’s Hamptons-inspired décor in Noosaville - 5447 1972 | 03. Cloth & Co napkins with tassle - Stitch Piece Loop, Noosa Junction - 5447 2760 | 04. Ceramic ornaments - Tres Noosa, Noosa Junction - 0422 927 700 | 05. Augusta Solid Brass Bunker light - The Light House Noosa, Noosaville - 5449 9991 | 06. Soap & Co shampoo, body wash and conditioner - National Hotel Supplies – 1300 557 415 | 07. Clam shell bowl – Tres Noosa, Noosa Junction - 0422 927 700 | 08. Mother of pearl shell cannister - Tres Noosa, Noosa Junction - 0422 927 700 | 09. Driftwood sculpture - Tres Noosa, Noosa Junction - 0422 927 700
Soft, muted pinks, peaches, blues and greys create a calming sense of serenity in your space after a long, hot summer.
01. Danica Studio jewellery box - Stitch Piece Loop, Noosa Junction - 5447 2760 | 02. Marley Lamp - The Light House Noosa, Noosaville - 5449 9991 03. Bungalow handstitched cushion - Stitch Piece Loop, Noosa Junction - 5447 2760 | 04. Fox & Fallow luxury notebook - Stitch Piece Loop, Noosa Junction 5447 2760 | 05. Mosaic coasters - Tres Noosa, Noosa Junction - 0422 927 700 | 06. Oak framed Aquatine - Paul Smith Images, Noosa Junction -0405 834 864 07. Decorative shell - Tres Noosa, Noosa Junction - 0422 927 700 | 08. Robert Gordon travel mug & drink bottle - Stitch Piece Loop, Noosa Junction - 5447 2760 09. Juniper berry & white thyme scented tea bags - National Hotel Supplies â€“ 1300 557 415 | 10. Assorted pots and plants - Acres Garden Centre, Noosaville - 5449 7333 11. Danica Studio angle dipped coasters - Stitch Piece Loop, Noosa Junction - 5447 2760 | 12. Noosa-themed tea towels - Tres Noosa, Noosa Junction - 0422 927 700
IN Noosa Magazine
IN STYLE 09
FASHION | LIVING | GIFT KIDS | CRAFT
NOOSA JUNCTION Shop 6/4-6 Sunshine Beach Road, Noosa Heads QLD 4567 12
TRADING HOURS: Monday – Friday 9am – 5pm Saturday 9.00am – 4.00pm Sunday closed www.stitchpieceloop.com.au
Yes!...Itâ€™s the shop with sand on the floor 01
Neutral tones and natural fibres Signature on Hastings, Noosa Heads - 5474 9400
N AT U R A L HANDMADE & COASTAL HOMEWARES
Add raw timbers, organic fibres and natural materials to your space to give it a grounded, earthy feel. Crank up the mother nature vibes with baskets, timber tables and wooden accoutrements.
FASHION & UNIQUE GIFTS
Shop 1a, 1 Arcadia Street Noosa Junction QLD 4567 www.tresnoosa.com IN Noosa Magazine
CO NTE M P O R ARY DESIGN
SUSTAI NAB LY SOU RCE D FINELY CRAFTED AND CUSTOMISED TO MEET YOUR N EEDS
Custom Timber Furniture, Vanities, Benchtops, Island Benches, Bench Seats, Outdoor Lounges, Outdoor furniture. 01. Neutral tones and natural fibres - Signature on Hastings, Noosa Heads - 5474 9400 02. Wooden eye dish - Stitch Piece Loop, Noosa Junction - 5447 2760 | 03. Hunter & Gather blue tassle throw and Harvest Bags basket - Stitch Piece Loop, Noosa Junction - 5447 2760 | 04. Wooden vanity - Revive Timber Designs, Doonan - 0410 323 365 | 05. Longboard surf tea towel - Tres Noosa, Noosa Junction - 0422 927 700 | 06. Olive wood cutting board - Tres Noosa, Noosa Junction - 0422 927 700 07. Poured concrete and wood table - Revive Timber Designs, Doonan - 0410 323 365
Contact Darrin at email@example.com or call 0410 323 365 revivetimberdesigns.com.au
LIGHT IT UP Christina Cannes gets the inside scoop on how to light your indoor and outdoor space for function and style.
ighting is not only functional but it can transform the feel and mood of your home, add a ‘wowʼ factor and provide a stunning design element. Paul and Annabelle Riley from Light House Noosa have created lighting solutions that have been featured in numerous magazines. According to Lighting Designer, Annabelle, your lighting plan should focus on what are you lighting; why are you lighting the area; how you are going to light it; and what not to light. There are several different lighting types: task lighting so you can see what you’re doing; ambient lighting to create a particular mood; accent lighting for highlighting artworks or pathways; and feature lighting such as pendants and chandeliers. Floor lamps and table lamps also add a layer of lighting to your indoor space.
IN Noosa Magazine
“Treat light as any other material in your home design,” explains Annabelle. “As much thought needs to go into your lighting as your colour choices. It’s also important to plan early during your build or renovation so you don’t limit your possibilities.” When lighting your outdoor area, focus on highlighting architecture and features that display your garden and property. Light garden pathways, pools and water features, jetties, walls and gates, and entrance ways. These days, most outdoor lights are LED which uses significantly less power than old school halogen lighting. When LED came out it was quite harsh and bright, but the quality of lighting has improved so much with LED lights being up to 80% more efficient than traditional lighting.
TOP TIPS • Know your beam angles (i.e. the lower the beam angle the more luxe the feel)
RESIDENTIAL & COMMERCIAL LIGHTING GARDEN LIGHTING | PENDANT LIGHTS LED LIGHTS | CEILING FANS INSTALLATIONS & REPAIRS
• Keep your colour temperature consistent (warm and cool) • Don’t over light – less is more • Layer your lighting • Don’t underestimate the power of lighting and the value it can add to your home • Upgrade to LED to reduce your power consumption • Be careful with metal choices due to rust (bronze, brass and copper won’t rust whereas stainless will)
HIGH-END AIR BNB HOLIDAY RENTAL CLEANING
ARE YOU LOOKING FOR... ♦ better communication with your holiday cleaner? ♦ continuity with the quality of each departure clean? ♦ an understanding of layout / decor for presentation?
QUEEN CLEAN NOOSA provides a professional holiday cleaning service with an understanding of the Noosa Holiday Market. We can meticulously present your high end holiday rental for guest arrival and departures.
Located 1/50 Gateway Drive, Noosaville Phone 07 5449 9991 Phone 0405 852 557 | firstname.lastname@example.org queencleannoosa.com.au
IN THE GARDEN
GO NATURALLY NATIVE WITH INDIGENOUS PLANTS Australian natives add a bit of resilience to your garden and also create a haven for birds and bees. From ground covers to rainforest ornamentals, Christina Cannes discovers a world of nifty natives at Acres Garden Centre.
here else in the world can you find a shrub that produces a flower as intricately unique as a
grevillea? Not only do our natives bloom beautifully, but their nectar attracts local wildlife which support our ecosystem. Australian natives are more popular than ever. The team at Acres Garden Centre stocks a healthy range and for those of you who don’t yet have natives in the garden, great advice on what to plant and how to care for your new additions. But first they want to dispel a myth. “There is a belief attached to natives that they are drought tolerant and you just put them in the ground,” explained Mel, a
passionate native enthusiast at Acres Garden Centre. “They still need a bit of maintenance and they need to be planted with the same amount of care that you would use to plant any other type.” According to Mel, the most important thing to consider before you plant is the type of native and its location of origin. “There is such a vast range of natives,” she said. “Our natives are more than just bottlebrushes and before you plant, you should make sure your garden soil benefits the type of native. There are some natives that need good drainage and there are others that cope with wet soil, but generally speaking, be sure you have good drainage.” “There are so many different native categories” said Mel. “Coastal natives,
dry natives, rainforest natives, wallum natives, all require different conditions.” But don’t be deterred. Depending on your taste and your style, you can create a contemporary garden with natives. Some ground covers are even great for pottage. Natives all need to be maintained whether it’s annual pruning or pruning after flowering, they should also be fertilised. “Most cope with a good, organic balanced fertiliser like blood and bone,” said Mel. “We have a fantastic liquid fertiliser here called GROW which is water soluble and provides everything they need. For example, the proteasaic family (banksias, grevilleas) all need a low phosphorus, slow release fertilizer.” When planting your native, ensure that watering is deep and less often. For example, water heavily every six-to-eight weeks. “Natives are drought tolerant but that is only once they are established,”
Hotel luxury for your guests
Bedding | Toweling | Amenities | Room Accessories | Housekeeping Open to the public | Online shopping | Fast delivery w nationalhotelsupplies.com.au | p 1300 557 415 | e email@example.com
IN Noosa Magazine
IN THE GARDEN
BEFORE YOU PLANT DETERMINE: � How much space you have in the garden
INDIGENOUS NATIVES AVAILABLE AT ACRES
� The design or what you want to create � Soil type: heavy clay will be able to hold its shape and go cloudy in a glass of water, whereas sandy soil has large particles that fall straight to the bottom of a glass of water � Sun and exposure levels
explained Mel. “At planting, incorporate organic matter into your soil. With sandy soil, organic matter will help hold nutrients and moisture more efficiently and also help heavy soil drain better.” According to Mel, the most popular natives are grevilleas because they grow so fast. “They are an instant gratification plant which creates a lot of interest
� Austromyrtus dulcis, aka the midgen berry or midyim because once the birds are darting in and out of the bushes, it brings so much life to the garden.” But you can also create the most beautiful rainforest gardens with natives as long as you have tall plants to build an understory. “It depends on whether you like colour or not,” said Mel. “The rainforest plants have beautiful new red foliage. There is such a diverse range of natives you can incorporate into your garden. They so special and you can see the beauty in the tiniest plant. They aren’t showy, look at me, they are just these beautiful, seasonal, humble plants which is what I love about them.”
� Acronychia imperforate aka the Fraser apple, also a bush food � Hovea acutifolia features beautiful purple blooms � Carpobrotus, aka pigface with pink flowers along coastline � Banksias such as spinulosa, coastal and wallum � Attractocarpus chartaceus aka native gardenia � Elaeocarpus reticulatus � Quandong � Luscious Tristaniopsis laurina aka native magnolia � Asplenium aka birds nest ferns
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 91
GARDENS DESIGNED FOR LIVING
DESIGN • CONSTRUCTION • MAINTENANCE • RESTORATION EARTH CREATION LANDSCAPES | 5 Moonare Crescent, Noosa Heads QLD 4567 Australia Phone 0407 928 630 | Email firstname.lastname@example.org or email@example.com www.earthcreationlandscapes.com.au
IN THE GARDEN
DESIGNING THE IDEAL OUTDOOR SPACE Designing your outdoor space is just as important as designing your indoor space. Christina Cannes chats with the experts to find out about the creative process and how to incorporate edible plants into your garden.
hen creating the perfect outdoor space, finding a team that has experience and a client-focused approach is the key. With more than 50 years’ industry experience, 15 of which have been spent landscaping on the Sunshine Coast, Earth Creation Landscapes designer David Wood and owner Stuart Bain, believe that listening to the client is always the most important part of the design process.
do, they are often not willing to surpass that budget. We try to avoid giving a rough estimate, rather we come up with an accurate budget that is true and honest.”
“Finding out what the client’s requirements are and then developing a plan to ensure the quality of design to stay within budget is how we approach every project,” Stuart said.
“If the design requirements cause an overspend in budget, we will find ways to keep the price down by using different materials or finding other ways besides impacting the overall design.”
According to David, understanding spatial requirements should be first and foremost to inform the design.
“We have a lot of experience working with clients to understand what they might want in a design regardless of their life stage and how these requirements affect the outdoor space. Their situation in life reflects in the overall design.”
“Considerations such as the size of the desired paved area, width of driveways, dimensions of garden beds, the plant size, entertaining areas and furniture and whether or not there are children and pets must all be taken into account,” he said. “Good design also considers daylight conditions such as shadows, mid-day and westerly sun. “Budget is interesting,” said David. “Most people don’t have a budget, or if they
David said the client’s budget was often based on several factors including a limited spend amount, specific design, space, plant size and materials.
A popular trend in garden design at the moment involves incorporating edible plants into the design rather than sectioning off space for veggies or fruit trees. “A lot of people want independent fruit and veg gardens however we can do that by incorporating them into the garden rather than separating them,” said David.
Even with a small garden, fruit trees can be a perfect fit. Some fruit trees take a while to fruit, for example a macadamia takes between five to seven years, whereas, a pawpaw delivers fruit in the first year. “Ultimately the size of the garden will determine the type of fruiting tree but often there are dwarf varieties available where space is limited such as dwarf avocado, mango and papaya,” explains David. “Espalier fruit trees also work well against walls and fences in those tight situations where space is at a premium.” Some easy-to-grow fruit trees include papaya, fig, avocado, dwarf mango, finger lime, and Tahitian lime. There are many other varieties to choose from if you are willing to experiment and have patience. The most important factor required to ensure successful fruiting and resilience to pests and disease is correct soil preparation. Earth Creation Landscapes prides itself on taking this part of landscape construction very seriously. “Natural soils on the Sunshine Coast are generally lacking in organic matter and nutrients,” David said. “When a company uses excavators and Kanga machines to actively incorporate highly organic soil blends mixed with coir (coconut fibre) to a depth of 300mm or more then you know plant success is virtually guaranteed.” As they say “just add water.” To find out more about Earth Creation Landscapes, visit earthcreationlandscapes.com.au
Property Market Overview NOOSA HEADS
312 Teewah Beach Road $10,750,000
$1,190,000 139 Sales 24.19%
5 Allambi Rise $11,200,000
13 Natasha Avenue $10,168,000
29-31 Wyuna Drive $10,300,000
46 Seaview Terrace $15,200,000 2A Belmore Terrace $14,000,000
$950,000 174 Sales 2.43%
SUNSHINE BEACH 23 Webb Road $18,000,000
SUNRISE BEACH DOONAN Source RPD October 2018 Total Market Sales Median House Price Sales 12 Months Median House Price Growth
$1,500,000 43 Sales 19.66%
$822,500 80 Sales 7.17%
$1,007,000 91 Sales 24.01%
$875,000 92 Sales 14.76%
2018 Year In Review
Noosa property market in 2018 was a year of headlines,
There are two diametrically opposed forces at play for
record results and ultimately a year that confirmed that
Noosa in 2019. Firstly, robust market drivers for the region
Noosa is one of the country’s hottest property markets.
underpinned by unprecedented economic investment with $20 billion in committed projects across key sectors of
On a macro level when combining Noosa’s prestige
health, tourism & industry coupled with positive migration
markets (Noosaville, Noosa Heads, Sunshine and Sunrise
from southern markets. Secondly, there is a general national
Beach), the number of transactions was slightly down vs YA
picture of uncertainty around the property market. The
from 501 sales in 2017 to 445 in 2018, however, the average
balance should see moderate but steady price growth for
sale price was up significantly +16% vs the previous year
highly desirable properties close to key precincts.
and is now an eye-watering $1.429m. The strong demand for prestige property has continued despite the tightening lending conditions brought on by the banking Royal Commission. We are continuing to
experience positive migration from southern markets with people seeking tree or sea changes.
0409 446 955
Scarcity and a lack of supply is the new norm for buyers
and sellers and we are not expecting any change to
3/3 Gibson Road
that in 2019, there is no relief valve, Noosa’s population is
capped because there are no significant development sites left and it is completely surrounded by national parks.
reedandco.co IN Noosa Magazine
10 The Promontory, Noosa Waters SOLD $3,400,000
49 The Peninsula, Noosa Waters SOLD $2,850,000
24 Seamount Quay, Noosa Waters SOLD $2,782,000
115 Shorehaven Drive, Noosa Waters SOLD $2,725,000
111 Shorehaven Drive, Noosa Waters SOLD $2,400,000
34/24 Munna Crescent, Noosaville SOLD $1,710,000
109 Shorehaven Drive, Noosa Waters SOLD $2,860,000
12 Seahorse Place, Noosa Waters SOLD $2,385,000
39 The Anchorage, Noosa Waters SOLD $3,200,000
Adrian has a great style and deep market knowledge that compliments his ‘go-beyond’ approach. Six months before we were ready to buy Adrian went out of his way to take us out by boat to get a truly local perspective of waterfront Noosa properties. This type of energy and pay-it-forward work ethic gives you an insight into why he’s the guy that will best look after your interests.
Adrian and the Reed & Co team excelled in the handling of the recent sale of our property. Adrian has integrity, great real estate, and management skills and also the experience and confidence to excel with his new business. His negotiating skills are excellent and we have no hesitation in recommending that you entrust your property with him to sell or use his skills to find the right property for you to buy.
Adrian sold our Noosa Waters home, having listed it just a week earlier. What impressed us about Adrian was his intimate knowledge of the market in which we were selling. His understanding of the dynamics and variables that influence the buyer’s decision-making in that market was a critical factor in achieving the sale.
BUYER REVIEW - ANDREW & KATE 109 SHOREHAVEN DR, NOOSA WATERS
VENDOR REVIEW - KAY & DAVID 12 SEAHORSE PL, NOOSA WATERS
VENDOR REVIEW - WARREN & CARMEL 39 THE ANCHORAGE, NOOSA WATERS
IN THE SKY
A commitment to using local contractors to deliver one of Noosa’s last residential property developments has paid dividends for one local developer riding the wave of local love.
arkridge Noosa has reached new heights after breaking $120 million in sales with the project’s stunning terrace apartments accounting for more than 50 percent of the sales within the precinct. Developed by award-winning Peregian Beach-based Altum Property Group, sales within Parkridge Noosa have defied all expectations. According to director Alex Rigby, the project was the most viewed project in Queensland on Realestate.com.au in the past twelve months. “This is incredible when you consider the vast number of projects on the market across the state,” he said. “The Noosa brand is strong locally, nationally and internationally and we’ve created a project which reflects the unique environment and lifestyle. “After assessing the location of the site and its proximity to everything Noosa has to offer, along with the breathtaking Lake Weyba views, we were confident right from the start that what we were doing was correct. We wanted it to be a project
which was designed and built by locals and would ultimately be purchased by locals.” Alex Rigby and his fellow Altum Property Group director Rob McCready have lived on the Sunshine Coast for most of their lives and are now raising their families here which is why they’ve ensured the local element is strongly reflected throughout the project. Architects and designers Blackburne Jackson and Sparks Architects are locallybased, as are key contractors such as Clo Studios in Noosa Junction; Conlon Group who have undertaken the landscaping; plumber Nathan Francis; Jason Baker from North Coast Electrical; and site contractor Jason Montell. More than 150 local Sunshine Coast and Noosa tradespeople have also been working onsite to ensure buyers are in a position to move into their new home later this year. “Locally-based builder Hutchinson have been responsible for the majority of residential construction onsite and our funding has been sourced from Thackral where General Manager Gregg Piercy has an office at Sunrise Beach,” explained Altum director Rob McCready. “Our sales agent Jeremy Gilmore from 360 Property has been based onsite since well before a sod was turned and our media agency QAdvertising are located in Maroochydore. “There’s been a stack of other contractors and suppliers involved in the project so it’s incredibly rewarding to
know that a range of highly experienced locals have a really strong input into its success.” Alex said the popularity of the Parkridge Noosa project was reflected in that fact that 85% of sales have been taken up by local owner-occupiers who are relocating from their family home to the resortstyle, maintenance-free lifestyle on offer. “The vast majority of buyers are locals from around Noosa which reinforces the value they see in the project because they love living in Noosa but don’t want the maintenance hassles of living in a traditional family home,” he said. “This would not be possible without the knowledge and expertise of the local contractors and suppliers who understand that our target market does not want to compromise on size or location and still want to be close to local beaches, shops and restaurants.” Parkridge Noosa has easy access to Noosa Springs Golf and Spa Resort and will include a range of quality communal facilities including a large gymnasium, 25m lap pool, restaurant and café, a local providore and more than 2,500 square metres of lush parkland. Noosa’s stunning beaches, world class restaurants, cafes and boutiques as well as local entertainment, sporting and cultural centres are all just a few minutes away. For more information visit www.parkridgenoosa.com
A FORCE TO BE RECKONED WITH
Sarah Rayner, Gynoecium collection, 2018, Hand carved porcelain with terra sigillata. Photo credit Greg Pipe
Noosa Regional Gallery Director, Michael Brennan, considers how the experience of the natural environment in art can be more than simply well resolved landscape paintings.
mages of the environment – landscapes – are arguably amongst the most common subjects encountered in art. It’s the go-to thesis for everyone from the biggest names of Romanticism or Impressionism through to members of the local arts society in any given town. Typically presented as a window onto the world – a frame, literally delineating a singular point of view – we’re usually provided a fixed vantage point from which to take in a particular aspect of a place. It’s almost as if the see-er exists outside of the scene. This is the stuff of postcards or the carefully curated feed of holiday Instagram snaps. But that’s not how we really experience a landscape. Even if we do make our way to a lookout to fix our focus on a distant horizon, in order to get there we’ve no
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doubt had to navigate and negotiate some kind of terrain. It’s this journey through a landscape – the way our attention jumps between far-off vistas and the ground beneath our feet; the shifting scale of diminutive details to towering trees; the feeling of being enveloped by lush greenery; the change of wind and light and sound as you move through a space or a space moves around you – that in reality makes up our experience of an environment or a place. This is what comes to mind when I think about the diverse ecosystems that pulsate and thrive throughout Noosa’s Biosphere. There’s a movement and interconnectedness that can’t be captured in a single static frame. While your attention might be trained in a certain direction, there’s always
something in the periphery, vying for your scrutiny, or perhaps even about to intrude on your field of vision. In all likelihood, what you witness at any one given time will appear different – if even only slightly – on a return visit. This is the spirit in which Noosa Regional Gallery’s exhibition, The force that through the green fuse drives the flower, has been put together. Working with 30 artists across 17 projects, the exhibition seeks to re-create the abundant and biodiverse natural ecosystems of the Noosa region – inside Noosa Regional Gallery – while also exploring how humans interact with and coexist with this space. We’re not talking about a group exhibition of landscape paintings here. Instead, the gallery will be stacked full of art works that flood the available surfaces
and bounce off one another with dramatic shifts in orientation and scale. Ash Keating’s imposing free-standing canvases will atmospherically evoke storm-laden skies, while Post-It-Note-sized paintings of bees by Deidre But-Husaim swarm around the gallery. Lou Jaeger will overwhelm us with a candy-coloured cluster of landscape-inspired works that themselves take in multiple perspectives and move between recordings of journeys and rivulets of unadulterated liquid paint. There’s the incredibly poignant Kabi Kabi or Gubbi Gubbi possum skin cloak that generously shares stories of the land’s Traditional Owners. And then there’s the mesmerising collection of hybrid ceramic seed pods crafted by Sarah Rayner, tracing their way around the gallery like lines of text or code that hold the secret to how all this stuff fits together. The exhibition sets out to consider and convey the interconnectedness of nature and humankind, the energy and force that flows through each and the cycle of life and destruction that makes it wondrous and sublime. The force that through the green fuse drives the flower is an affiliate exhibition of the Victorian based ART+CLIMATE=CHANGE 2019 festival. It represents the first time that this critically acclaimed art and climate event has had a presence outside of Victoria. This is testament to both the calibre of the artists presenting their work at the gallery as well as recognition that the ecosystem in which Noosa Regional Gallery finds itself is amongst the most environmentally significant in the country. Like many of the projects that Noosa Regional Gallery undertakes, this is about artists taking a leading role in keeping climate and environment at the forefront of our attention. These are important projects that, as a community, we must continue to reckon with.
Ash Keating, Remote Nature Response #1 (detail), 2015, synthetic polymer on linen, 3rd panel, 201 x 300 cm
IN THE GALLERY
Alicia Sharples takes Christina Cannes on a tour of Cooroy Butter Factory’s state-of-the-art ceramics studio and explains how much passion goes into making a single piece of pottery. other artefacts from the ocean make up her clay-based collection. According to Alicia, this is the first time one of the
LABOUR OF LOVE W ord on the street is that ceramics are the new yoga. Not only are the classes at the Cooroy Butter Factory fun and social but also incredibly therapeutic. Magic happens when you get your hands dirty and work with clay. And if you talk to a potter, you discover that the process of making a single piece is both time consuming and incredibly addictive. The Cooroy Butter Factory is a haven for potters. Tucked away behind the main gallery, the ceramics studio boasts ten wheels, two kilns (one electric, one gas) and a range of classes on offer. The former council-run premises became the domain of the not-for-profit Cooroy Future Group and a passionate posse of volunteers back in 2016. The studio features a glaze room, drying room and access to four main ceramic artists and tutors: Julie Waal, Monika Juengling, Wakako Motoike and Fiona Cuthbert-O’Meara; who all teach classes during the week. Classes range from introductory to more advanced with a potters meet-up each Friday. According to Alicia Sharples, Coordinator at Cooroy Butter Factory, the Intro to Wheel Throwing class is a great way to get started and then, you can utilise the space on Fridays during the potters group meet-up to hone the craft.
The process of making a single piece of pottery, something that appears so simple, is actually quite complex. “It’s amazing that potters charge so little for their ceramics as the process is so intensive,” explained Alicia. “The pieces start off as very wet clay, which are moulded or thrown on the wheel. They need to dry slowly so they don’t crack so they are set aside and covered in plastic. Next the base or feet need to be turned when the piece is semi dry and then it goes for first firing in the kiln. It comes out fired and is ready for its first glaze. After it’s glazed it is then re-fired to seal the glaze. Everything shrinks when it’s fired so to make proper size plates and bowls you have to make the piece quite large.”
ceramics studio. Wrenna will present her pieces alongside fellow resident Netty Pukall at the second Kaya Sulc Studio Residents exhibition throughout March. The Butter Factory gift shop also has ceramic pieces for sale made lovingly by several local artists. Pieces range from animal figurines and jewellery to cups, bowls and other decorative items. To see throwing in action, come down on Saturday 12 May when, as part of the Cooroy Fusion Festival, the Butter Factory will host a Throwdown judged by Eumundi local and former TAFE ceramics teacher Michael Ciavarella. For more information about the ceramics studio and class costs go to www.butterfactoryartscentre.com.au
CERAMICS CLASS SCHEDULE
The Cooroy Butter Factory is the only facility on the Coast with so much space and resources dedicated to ceramics. “Our gas kiln is quite large, so we don’t get to fire it too often because it has to be full,” explained Alicia. “It’s difficult to even get a gas kiln as it costs over $2,000 to even connect it so we are incredibly fortunate. It’s also labour-intensive to run as you have to babysit it if it’s on and it can take a few days to fire ceramics.”
TUESDAYS / 9:30AM - 12:30PM
The current artist-in-residence Wrenna Hubbard has created an aquatic inspired couture and ceramic wearable art range. Sculpted head pieces representing the fragility of our waterways, shells and
Intro to Wheel Throwing (5-week
The term “throwing pottery” comes from the Old English word, thrawan from which means to twist or turn. Because the activity of forming pots on the wheel has not changed since Old English times, the word ‘throwʼ has retained its original meaning in the language of pottery but has developed a completely different meaning in everyday usage.
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residents has also been utilising the
Handbuilding & Wheelwork with Julie Wall WEDNESDAYS / 6PM - 9PM Handbuilding & Wheelwork with Julie Wall THURSDAYS / 9:30AM - 12:30PM Wheelwork with Monika Juengling THURSDAYS / 6PM - 8.30PM circuits) with Fiona Cuthbert O'Meara FRIDAYS / 9:30AM - 3:30PM Cooroy Potters BYO Project Day
Julie Waal, Fiona Cuthbert-O’Meara, Monika Juengling and Wakako Motoike
IN THE STUDIO
A REAL TASTE OF NOOSA A s part of this year’s Noosa Food & Wine Festival our Editor-in-Chief and curator of crazy ideas, Deb Caruso, sets out to create a signature event that is as close to 100% local as you can get – while also raising funds for the Cooroy Butter Factory Arts Centre! The inspiration came from the summer fashion shoot in the Cooroy Butter Factory Arts Centre – a living, breathing space full of artistic inspiration; and from a similar event that she was involved in with Slow Food Noosa a few years ago. “We have so many wonderful potters around us that I thought it would be great to showcase their individual skills and talent as well as honouring the local food that has been grown and prepared with love,” she said. “I think the plate you are eating from forms an essential part of the
Inspired by local potters and the fertile food scene, Deb Caruso brings together local potters, artists and foodies for a very special taste of Noosa. Join local food legend Matt Golinski at the historic Butter Factory Arts Centre for a real taste of Noosa with a twist!
overall experience. There is a widelyunderstood belief that first you eat with your eyes and what better way to whet your appetite than with stunning dinnerware that has been prepared by local artists with love.” Each of the chosen 17 potters on the following pages will create a series of three-piece dinner sets including a bowl, side plate and dinner plate that will be filled with local flavours prepared by IN Noosa Magazine food writer, Gympie Gold Food Ambassador and champion for local produce Matt Golinski. Drinks-wise, guests will be spoilt for choice with locally-brewed Land & Sea beer on offer as well as an artisanal gin cocktail from its sister company, Fortune by Noosa Heads Distillery. Even the wine has a local flavour with winemaker Sam
Coverdale of Even Keel and Polperro Wines hailing from our local area. While he may call the fertile fields of Mornington Peninsula home while he crafts sensational award-winning wines, his heart lies in his hometown and he will personally present the wines for the event. Each of the following seventeen potters that are featured on the next few pages will be busy throwing, moulding, and sculpting three-piece dinner sets for the feast. Each lucky guest will then get to take their handrafted pottery home as a momento of the evening, along with a limited-edition bottle of gin from Fortune Distillery; and a few other surprises. Tickets are limited. Any profits from the event will go to Cooroy Butter Factory Arts Centre. To book: www.noosafoodandwine.com.au
Rebecca Lindeman finds being a maker of clay objects very rewarding. She believes it is a romantic and wellrespected way to make a living and finds it both challenging and the possibilities endless. She spends her days in her off-grid home studio at Mothar Mountain creating functional vessels for Spun Mud market stalls in Eumundi and Brisbane. She loves that pots are artful and practical and how they transform our connection with food and create rituals. Complimenting her wheel thrown practice, you'll find hand built, whimsical characters recording moments in time.
Billie finds it hard to put into words how she feels when she’s on the wheel. “It’s as if nothing else matters,” she said. She loves half glazing her finished work to show the fired clay in its pure form. Nothing makes her happier than holding a piece and feeling truly connected to the clay and the earth from where it began.
IN THE STUDIO
Muditā Ceramics dinnerware and decorative pieces are lovingly hand made on the Sunshine Coast by potter Bree-anne Jeffrey. Bree is also the owner of Syndicate Creative, which hosts a variety of pottery workshops, exhibitions and artisan markets. You can find Muditā Ceramics at the Syndicate Creative Artisan Markets in Maroochydore on the first Sunday of each month.
Carol loves alternative firing methods such as raku, naked raku, smoke and saggar. The unpredictability and serendipity of experimentation with these methods can create breathtaking results. An understanding of how the various combustibles and oxides react and make marks, working in varied atmospheric conditions, can be both challenging and rewarding. As with most handmade ceramics, pieces are rarely exactly the same.
Ellen loves to throw on the wheel. It is a quiet timeless space that coalesces 20 years of practice and spontaneous creativity into one action. This combined with the science and age-old process of firing the clay, mixing ingredients, dipping, lapping and overlapping glazes and loading the kiln -all the while hoping the kiln gods smile on you - makes her feel privileged to be able to work in the field of ceramics and creating forms that offer a haptic intimate experience that only handmade crafts can give.
Karen’s Noosa Clay originated among the trees of Little Cove. Inspired by the natural beauty that surrounds, each individual piece is handcrafted and fired onsite in the studio. Every series embodies different elements of the diverse natural landscape and reflects its unique beauty from the ocean to the bush. Karen uses a vast array of different clays, glazes and techniques to produce a true variety from raw and organic to contemporary minimalist ceramics.
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IN THE STUDIO
Kay is inspired by her local environment, surrounded by trees and close to Lake Weyba. She lets her intuition guide her in her search to capture the connectedness, strength and fragility of our natural world. She enjoys working with the process of raku and saggar fired ceramics. The serendipitous nature and uncertainty of this process means the results are often unpredictable, sometimes surprising but always unique.
Lee’s work is principally functional, but she also does non-functional work. She finds one of the best aspects of being a potter is finding her pots in use in people’s homes. She loves knowing that her work brings enjoyment and pleasure to everyday rituals and moments. To Lee it is important that her pieces not only look pleasing, but also have the right balance, proportions and finish to make them a pleasure to use. She aims to make pots that invite people to pick them up, hold them, use them and perhaps wonder at how they were made.
Michael established his first studio in the Buderim rainforest in 1971. His affinity and passion for clay and fire has seen his work progress and evolve in technique and style. He has traversed the world in his quest for exploration and insight and has exhibited in both Australia and abroad. Michael can be found today in his beautiful Studio and Gallery, Middle Earth, in the hills of Buderim on the Sunshine Coast, Queensland.
Living on an isolated property as a child and being schooled by correspondence gave Marj the freedom to escape to a nearby creek after school lessons to enjoy creating clay objects. Many years later, she found clay again when a group of likeminded women in her area formed a pottery group and endeavoured to teach themselves pottery from a book. Tutors were sought and many mistakes made, finally followed by success. As a dedicated volunteer and friend of Butter Factory Arts Centre, Marjorie’s work is available through BFAC.
IN THE STUDIO
When a plate is handmade with love, you can feel it when you eat from it compared to eating off a production piece. Monikaâ€™s favourite clay to work with is porcelain. She enjoys the purity and crisp look and is inspired by Japanese and Korean ceramicists.
After 25 years as a hobbyist, Nicci took the plunge to become a full-time potter in 2017 and has not looked back. Nicciâ€™s happy space is at the wheel and her current focus includes domestic ware and unique teapots high fired and glazed in soft earthy tones. Nicci endeavours to create pieces that are satisfying to use and a pleasure to handle through continuously seeking the perfect balance between form and function.
Having returned to clay in the last few years, Paula loves the opportunity to create vessels and tableware. She has an affinity for Japanese tableware, because of fluidity, diversity and respecting the seasons. As a chef, she prefers clean, simple lines, which allows food to shine on the plate as its own work of art. She also enjoys creating large wheel thrown and hand-built vessels influenced by ancient archaeological digs and enjoys experimenting with different clay, glazes and firing methods which are reflected in her tableware.
Sandra makes her dinner ware by throwing on the pottery wheel and after trimming prefers to decorate with raw glazes. As cooking and dining is a daily occurrence, Sandra believes that handmade pottery is essentially about functionality. The design process is about developing a style that compliments the food being served, feels comfortable in the hand to move about from kitchen to table and more importantantly, that it stacks into the dishwasher. www.sandrarobertson.com.au
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IN THE STUDIO
A REAL TASTE OF NOOSA Cooroy Butter Factory Arts Centre Friday 17 May, 7pm until late Join local food legend Matt Golinski at the historic Butter Factory Arts Centre for a real taste of Noosa with a twist! Imagine dining off a three-piece hand-thrown dinner set that has been created by a local potter just for you; sipping an artisanal cocktail created by Fortune Distillery and inspired by local botanicals; then taking home your dinnerware and a limited-edition bottle of local gin.
The Cooroy Butter Factory Arts Centre will come alive for a night to remember!
Born into a family of artists and potters, Shelley always had her hands in mud. Always moulding and manipulating clay, she found a career working in ceramics a natural transition. She loves clay and feels blessed to spend her days dreaming and creating her next dinner set. She loves the unity between the soul that lives in a handmade pot and the connection the user feels in the daily rituals of life.
Tickets include: • A three-course feast prepared by Matt Golinski • Matching drinks including cocktails, wine and beer • Demonstrations and entertainment from local artists • Momentos including a three-piece locally-crafted dinner set; limited edition 200ml white spirit from Fortune Distillery; and carry bag (valued at $270). Any profits from the evening will go to the not-forprofit Cooroy Butter Factory Arts Centre.
To book: www.noosafoodandwine.com.au
From her studio in the Noosa Hinterland, Tania fires a range of functional and sculptural work in a large Japanese anagama wood-fired kiln. She uses firewood from her property as well as scrap timbers from a local sawmill and collects her own wild dug clay from the property, thus imbuing each piece with the Noosa hinterland. An anagama kiln firing requires months of preparation and the firing goes for days with a community of artists working in unison to achieve a great result. Up to 600 pots are fired at once in an intense but richly rewarding process. The process is her antidote to this fast-paced world and throwaway society.
Working with clay has always brought Wakako peace. With her background in art therapy, she appreciates how working with clay can be grounding, centering, and uplifting. What a gift from the earth! ‘Nukumori’ is a Japanese word for a feeling of warmth and coziness. She hopes that her everyday wares bring nukumori and a bit of joy to the hearts of those who use them.
IN THE HOUSE
Design Nation Live by Tim Ross
Anywhere Festival returns May 2019 with over 400 performances in the nooks and crannies of Noosa, Brisbane and Sunshine Coast. Christina Cannes previews some of the highlights to play out in the Noosa area.
IT’S EVERYWHERE WITH ANYWHERE THIS YEAR PERFORMANCES IN NOOSA WILL INCLUDE:
Dangerous Song by Linsey Pollak and Lizzie O’Keefe
The Tempest by Little Seed Theatre Company held at the Noosa Botanic Gardens Amphitheatre, Cooroy. This is the third offering in the Shakespeare by the Lake series from the exceptional youth theatre company who brought us Romeo And Juliet in 2017 and A Midsummer Night’s Dream in 2018. Storyplace Noosa Everglades by Red Chair in partnership with Noosa Discovery. Take a cruise up to the Everglades for a selfguided 4WD tour at a secret spot for storytelling, music and performances celebrating 'place'. Design Nation Live by Tim Ross will be held at Bark Architect’s Studio, Tinbeerwah. Comedian and selfproclaimed design nerd, Tim explores the fascinating and often surprising stories of some of what he calls the “invisible icons” of Australian design. From the Stackhat to the iconic Dolphin Torch, Tim uses his trademark wit to ask us to rediscover these ubiquitous, everyday
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Anywhere Festival with performances anywhere but a theatre returns with more than 400 performances across Brisbane, Sunshine Coast and Noosa’s nooks and crannies 9-26 May. Audiences will once again find performances in weird and wonderful locations including museums, backyards, heritage homes, buses, lighthouses, nurseries, parks and everything in between. Featuring theatre, drama, comedy, circus, dance, immersive experiences, music, poetry and family friendly acts, it’s a vast and diverse selection of talent. Anywhere Festival is now in its third year in Noosa and the Sunshine Coast. According to Noosa Mayor Tony Wellington, “this festival not only dissolves the proverbial ‘fourth wall’ between the audience and performers, it also does away with the other three walls of conventional theatre.”
objects of Australian design through previously untold stories, personal anecdotes and design narratives, revealing how our unique design histories have helped shape our national identity. Also Tim Ross is joined by Kit Warhurst for Man about the House at Gabriel Poole's award-winning Lake Weyba House. For the last six years the duo have taken temporary possession of architecturally significant buildings and skillfully blended comedy, storytelling, music and design in a mold breaking format that has seen them literally sell out houses across the globe. Dangerous Song by Linsey Pollak and Lizzie O’Keefe in Peregian Beach. Get up close and personal with two talented performers weaving new music from instruments, live looping, voice and the sounds of endangered species at a residential home. To find out more and book tickets, visit www.anywhere.is
IN THE ARTS
The Noosa region is overflowing with talent. From visual art, installations, sculpture and multimedia, get your creative juices flowing at these varied and wide-ranging local events and exhibitions.
NOOSA REGIONAL GALLERY UNTIL 28 APRIL PROMISCUOUS PROVENANCE An exploration of our colonial past with direct reference to the works of the early colonial artists and their first encounters with the Australian landscape.
UNTIL 28 APRIL ATLAS OF THE HUMAN HEART A large-scale garden installation by Simone Eisler that explores our journey through conception, identity, love, displacement and diaspora to new forms of cross-cultural hybridity.
UNTIL 28 APRIL JULIA DEVILLE An intimate display of work by Melbournebased jeweller, taxidermist and artist, Julia deVille, who creates sculptural assemblages that are inspired by Renaissance, Baroque and Victorian aesthetics and ideas.
3 MAY – 16 JUNE THE FORCE THAT THROUGH THE GREEN FUSE DRIVES THE FLOWER An ambitious exhibition project reflecting the abundant and biodiverse natural ecosystems of the Noosa region. The entire gallery will be transformed into a visual, conceptual and immersive representation of the Biosphere ecology, articulating and underscoring the diversity, interconnectedness and beauty of the ecosystem. 9 Pelican Street Ph 5329 6145 noosaregionalgallery.com.au
COOROY BUTTER FACTORY ARTS CENTRE UNTIL 2 APRIL ILLUMINATE IN COLLABORATION WITH W.I.N.D.O, IMMERSE YOURSELF & XX FACTOR A handpicked exhibition showcasing the
works of female artists based in the Noosa, Sunshine Coast and Gympie Regions, Illuminate is a collaboration between BFAC and W.I.N.D.O held in conjunction with residency exhibit Immerse Yourself and the XX Factor, large-scale ceramics collection.
5 APRIL – 14 MAY EVOCATION Four decades of multimedia enquiry into the ‘cultural sacred’ by textile artist, Karma Victoria Bain.
5 APRIL – 14 MAY RELUCTANT VESSELS AND THE THOUGHTS WE CARRY Experience multisensory works by Katrin Terton as she ponders ‘the vessel’ and the infinite ways in which we fill them. From the literal or poetic to metaphysical container for our emotions and ideas.
5 APRIL – 14 MAY ART OF THE BODY Exploring the human form during the Australian Body Art Festival, this exhibition celebrates the love of the body.
17 MAY – 18 JUNE MARGARET BUILDER & ROD MCARTER Conversations between internal landscapes and ‘Life On and Below the Water’, one man’s painterly love for the peace and tranquillity of the ocean. 11a Maple Street, Cooroy Ph 5442 6665 butterfactoryartscentre.com.au
POMONA RAILWAY STATION GALLERY 27 APRIL ART MARKET IN THE PADDOCK Held during the Pomona Music Festival, discover original art and handmade products from artisans located around Noosa hinterland and coast. 10 Station St, Pomona Ph 5485 2950 pomonagallery.com
Huckleberry Finn Elliot
For one farmer, a deaf working cattle dog didn’t fit the bill. But for Vicki Law, the local coordinator at the deaf dog rescue organisation Hear No Evil, she couldn’t imagine a better companion, as Christina Cannes discovers.
uckleberry Finn and Elliot are two deaf cattle dogs living the good life. Adopted by Vicki Law and her partner, the pair loves to spend time at the beach and are always up for a cuddle. “Elliot was my first foster dog,” explains Vicki. “I had lost an 18-year-old dog and decided to volunteer as a foster carer for Hear No Evil, an organisation founded in Townsville. Elliot came to us very emaciated and scared but after three months I couldn’t give him up and decided to adopt him. I’m what you call a ‘foster fail’.” Vicki turned failure into success when the family, including Elliot, moved to Noosa and she stayed on as a foster carer for Hear No Evil. Vicki describes Elliot as an extremely snuggly, four-year-old red cattle dog. “He’s a big cuddly bear,” said Vicki. “He loves to jump up in your lap and is very well-mannered. He enjoys the beach and loves wheels.” Enamoured with Elliot and the beach life, Vicki soon encountered Huckleberry Finn. “A breeder rang me and explained that a cattle dog (Huckleberry Fin) had been sold to a farmer who soon realised the
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dog was deaf,” said Vicki. “Deaf dogs don’t do well as working dogs so we offered to re-home him.”
might have a little hearing at the top end. Their barks are a higher pitch though because they are deaf.”
Vicki picked up the dog intending only to foster him, but like Elliot, that also led to another ‘foster fail’.
Besides providing foster care, Vicki’s main role in the organisation is to provide education, support and outreach to other families with deaf dogs in the local area. Events and meetups are planned for later in the year and Vicki is onhand to assist with local surrenders as well as training.
“Elliot and Huckleberry Finn don’t know they are deaf,” explains Vicki. “They don’t need anything special and we train them via sign language. Instead of verbal cues, we use signals and positive reinforcement for sit, come and stay. When they meet other dogs, they can’t hear growling, so we do need to be aware and a bit more conscious, but that’s about it.” According to Vicki, deaf dogs also tend to like being around people a lot more because they are not startled by loud noises. “They aren’t scared of thunder or fireworks, so we never have to worry about that. They make you a better trainer and the connection between you and the deaf dog is more bonding because they are not as reactive. The dogs don’t bark at everything that moves or makes a sound.” “They do bark sometimes,” said Vicki. “Elliot doesn’t bark very often but Huckleberry does a bit more most likely because of vibrations and the fact that he
Founded in Townsville, Hear No Evil started out in 2014 as a one-dog-in, one-dog-out rescue operation, but it soon grew. Now there is a nationwide network of foster carers and volunteers who host over 32 dogs and a few cats. Since 2014, the organisation has re-homed over 143 dogs and cats and takes in all breeds of deaf and special-needs dogs and cats who stay with foster carers until adopted (no euthanasia). Foster carers simply need to fill out an application form, have a fenced yard, be open to an inspection and have a love for dogs. Based in Townsville, Hear No Evil was badly affected by the recent floods and are in desperate need of donations and carers. To learn more about Hear No Evil visit www.deafdogrescue.com.au
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IN THE OFFICE
NOOSA IS THE PLACE TO COLLABORATE Junction 2’s annual member survey proves that coworking is becoming more popular across a wider range of industries and working models. Christina Cannes chats to co-founder Gary Swanepoel to discover how co-working benefits everyone.
recent survey conducted by Junction 2 (J2) Coworking showed that members are happier working in a coworking environment compared to at home, a cafe or holiday accommodation; with Noosa Junction taking centre stage for this progression. “We expanded the space towards the end of 2018 and in three months we’ve nearly doubled our membership,” says Gary Swanepoel, one of J2’s founders. “Over the holiday season, more than 20% of coworkers were from Melbourne or Sydney who just wanted to get some work done during their stay in Noosa,” he said. “We’ve seen a big uptake in holidaymakers combining work and play, with an enquiry or walk-in almost every day. Two of these members actually extended their stay for another three weeks, and we’re even starting to see holidaying members from 2017 making the move permanently to Noosa.” Noosa coworking spaces, including the Digital Hub, Noosa Boardroom and the female-focused The Powerhouse Collective, play an important role in our entrepreneurial ecosystem and the local economy. The lifestyle that Noosa offers is a key selling point to encourage more people to work from this area. “Coworking is low impact and provides considerable benefits to the local community,” said Gary. “We now have over 30 members in 250m2 of space who all eat, dine, shop and support other local businesses in Noosa Junction. It’s not only sustainable but also relatively unaffected by seasonal trends. The talent that it brings into the area from Australian cities and overseas, including the digital nomads, contributes value to the overall wealth of knowledge for everyone.” The 2019 survey results indicated an
IN Noosa Magazine
increase in members working remotely from large organisations, with 30% of members working for an organisation with over $5 million in gross revenue. Junction 2 members collectively generate nearly $10 million in gross revenue. Coworking continues to be a ‘workstyle’ choice but is less commonly regarded as a low-cost alternative (to traditionally fixed office space). Benefits cited by members range from a simple need for a space removed from distractions of the home environment to a strategic decision to leverage the networking opportunities inherent to coworking spaces. “I work for a global company with offices in Australia, New Zealand, the UK and USA however I’m lucky enough to enjoy flexibility in my role which allows me to live and work in Noosa,” said J2 member Brad Harrison. “The high-speed digital connectivity in Junction 2 means I can be as productive as if I was in one of the company offices. The only downside is it means I travel each month but that’s a minor sacrifice compared to the benefit of being based in one of the most beautiful towns in Australia.”
demographics,” said Gary. “The shift from a membership very much skewed towards lads to an almost equal count of ladies has been rewarding to see. We never set out to create a space targeted to any specific group or industry - we’re still just as excited to observe the unique dynamic that every new member brings to the J2 community.” Nearly all members live within a five-minute drive of the coworking space, not unexpectedly one of the major reasons why they choose Junction 2 as it’s located in the heart of Noosa Junction. Industries represented are evenly spread across all sectors, in contradiction to the common misconception that coworking spaces are tailored to digital and marketing businesses, now only representing just 30% of seats. Membership from the financial services sector is growing as is the architectural and design industry. When examining members’ preference for coworking, the biggest factors were internet connectivity, lifestyle, friendships, productivity and, overwhelming collaboration, with over 80% of members stating that they either had or wanted to collaborate on a project with their coworkers.
Coworker families are now the largest cohort, with over 50% of members having a family with young children, most of whom attend the same local schools and kindergarten. The support role this plays for young families has had a huge influence in promoting a healthy work balance lifestyle.
This year, Junction 2 Coworking will be focusing on providing more services and spaces for our members to get their work done. We’re trialling a new podcasting studio this year and planning expansion of our offering to include team working spaces.
More women are also taking up coworking. Co-founder of J2, Carly Reeves, was the only female coworker in 2014 female coworkers now represent nearly 40% of all seats.
Now in its fifth year, Junction 2 continues to provide a relaxed yet professional space to support the productivity and good vibes of our diverse mix of members.
“We now have a great balance of members at J2, in both profession and
To find out more visit: www.junction2.co
IT’S A MYTH WORTH CULTIVATING
ith our magazine, we aim to INform, INdulge and INspire you with our stories of local people, places, activities and events celebrating Noosa. The inspire part of the equation is what I have been thinking about recently. As far as I know, being inspired and the impetus to action or thinking which it generates, is a uniquely human characteristic. I can honestly say that Noosa’s natural environment and vibrant community do inspire me – to be energetic, physical and a part of the action. In short, I have bought into the myth/story/legend of the Noosa lifestyle ideal with its kaleidoscope of opportunity to live fully. Yuval Noah Harari outlines in his bestselling book, Sapiens: A Brief History of Humankind, how humankind’s ability to create and gather support for myths and legends – concepts, beliefs and interpretations – has been fundamental to our species’ development and ascension to the current apex position of all life on this planet. Homosapiens have emerged as the sole survivor of at least six species of human to have wandered the Earth with the ability to buy into certain myths or stories (and sometimes on a large scale). This has been a key factor in allowing us to form cohesive structures and movements of all kinds and drive the development of civilisation. Even our global economic system is at its core an example of myth-belief on a gigantic scale. Apparently coins and banknotes account for only 10 percent of the money in the world. Yep, according to Harari more than 90 percent of all money “exists only on computer servers.” We have all bought into the belief that this money “exists” even if it is just a morsel of code out taking up digital space. The myths and legends that sprang from our “cognitive revolution”
between 70,000 and 30,000 years ago have also shaped our destiny, according to Harari. This brings us back to inspiration - a myth which seeds fertile ground in us humans. What or who inspires you? Where and how do you find this inspiration? And what is its purpose in your life? Your personal, family, community, organisational inspiration is worth interrogating from time-to-time. Is inspiration required to achieve “success” (whatever that may be for you)? Is your inspiration revealed by proactive searching or do you prefer to adopt a mindset of openness in order to receive random sources of inspiration? Is a combination of both the best for you? The word inspire has a Latin origin – “to breathe or blow into.” Definitions mention excitement, drawing courage from, creativity, identifying direction. There seems to be a level of arousal - physical, emotional and mental associated with inspiration. This arousal often starts in the body as a form of physical sensation – goosebumps, tingles up-and-down the spine, accelerated heart rate, tears — it can manifest slowly over time or hit in a flash. However, it comes to you there is no doubting its power to shift, not only individuals but entire tribes, nations, organisations even the world’s entire population. I like to collect inspiring quotes. I write them down and then come back to them at various times. Some quotes still resonate years later, others fall by the wayside because they were really only relevant to something which I was going through at the time. Here’s one I came across in researching this column: “A fool thinks himself to be wise, but a wise man knows himself to be a fool” by Shakespeare. This quote brings me back to humility and is a good reminder when I might be getting
carried away with myself. Nelson Mandela found inspiration through his lonely years in prison by reading the poem Invictus, “I am the master of my fate: I am the captain of my soul.” It helped keep him going and inspired resilience and fortitude. Literature and art, politics and history, even sport all provide tales of heroism to inspire. Which brings us to another aspect of inspiration — not all heroes or heroic stories are without flaws. Greeks and Romans through gods, demigods, warrior heroes, leaders and intellectuals understood the imperfect nature of heroism. Their heroes were often prone to wanton extremes of personality. These flaws made them all the more believable and loveable. Their type of inspiration was all the more attainable. Clearly inspiration does not always deliver. But when it does, it is thrilling. Inspiration can be applied in every endeavour of your activity, today and into the future. It is often associated with motivation to achieve a goal and can help in finding direction for our prodigious human energy. The bottom line is: whatever it is, whoever it is, wherever it is, whenever it was, find your inspiration and run with it. Use it to heighten your sense of aliveness through mindfulness and purpose. Does that inspire you? Paul Bird is Publisher and Director of IN Noosa Magazine. He left a successful career spanning almost 35 years in the media and corporate communications industries in 2012 to pursue, among other things, roles as an Independent Director and Corporate Advisor in the profit-for-purpose charity and business sectors. A self-confessed Noosa tragic he has been a regular visitor and sometimes “resident” during the past 25 years.
ALREADY MAKING RIPPLES
FIAT 500C SPIAGGINA ‘58 LIMITED EDITION
CRICKS NOOSA FIAT | 4 Lionel Donovan Dr, Noosaville QLD 4566 | Call us today on (07) 5440 3600 www.cricksnoosafiat.com.au Terms, conditions & exclusions apply.Visit FIAT.com.au for details.. FIAT® is a registered trademark of FCA Group Marketing S.p.A
IN THE CAR
Two very different but iconic cars have just been released at Cricks Noosa. Both cars have a long and proud history, including many cameos on the silver screen. We engaged some local stars to see what they thought.
FIAT 500 SPIAGGINA ’58 LIMITED EDITION
JEEP JL WRANGLER RUBICON 2.2L
RIO CAPURSO RESTAURATEUR
JASON COX RESTAURATEUR
Copperhead Brewery & O-Ren Brewhouse
I love this car, it is very cool. It really speaks to the year that it was modelled on: 1958. Every detail has been considered from the colour to the 16” vintage design alloy wheels. It brings back memories of the beaches in Italy with the name “Spiaggina” meaning ‘little beachʼ. The chrome bumper trims, door mirrors, fog lights, the side mouldings and the vintage 16" alloy rims provide this car with an impeccable, sophisticated look. The vintage Fiat logos and Spiaggina ‘58 Rear Badge ensure the car is unmistakable, with old-fashioned appeal.
I’m a big Jeep fan and have had my Wrangler for around 18 months. I love how rough and tumble they are, yet extremely versatile. I can take my wife Sharon and her mum anywhere in comfort but also throw some kegs in the back and go up the beach. This latest model is next level; I can already feel the increased power under my feet yet the car is somewhat lighter. It’s definitely got a bit more under the bonnet. The interiors have really been stepped up with a lot more sophistication. It’s still rough and ready but better inside, more refined and it’s quieter on the road. There are USB and power outlets everywhere, all the technology you would expect with Apple Carplay and Android Auto connectivity. The new off-road systems are a bonus and the Hard Top Freedom panels are lighter and very easy to remove; as are the doors and fold-down windshield. There is nothing precious about this car, it’s designed for play, everything is waterproof and you can even pull the carpet out and hose it all out if you need.
Yet it still has all the mod-cons such as Apple carplay, Bluetooth, a 7-inch touchscreen and instrument display; auto climate control and electric windows and roof. The original colour of volare blue has been kept and together with the white trim, reflect the colours of the Mediterranean. Even the ivory piping on the seats is a nice touch. The soft-top roof is great how it effortlessly winds back fully to expose the stunning Noosa sky. It is surprisingly roomy for a small car and very easy to handle. The fuel efficiency is great with just over four litres for 100kms it must be one of the cheapest cars to run. The price is very good for what you are getting and it is low maintenance as well, only requiring an annual service or every 15,000kms.
With more capability, better fuel consumption and increased safety such as electronic stability control, hill descent control and hill start assist, airbags, rear cross path detection – it’s not surprising that Jeep has won its ninth consecutive SEMA 4x4 of the Year award. Wrangler is the most iconic 4WD having been around since 1941. This is a car for those who like to have fun. It’s no wonder that it has appeared in films such as Jurassic Park, Dukes of Hazard and Charlie’s Angels – it really was born to be wild.
Overall, this is a very cool car with retro-modern interiors and really speaks to its heritage. This car has starred in many movies from James Bond to The Italian Job and cinematic classic, La Dolce Vita. It is an old-style Italian classic with modern technology.
WHAT I LIKED
WHAT I LIKED
• Easy to handle with generous space
• Powerful 209KW engine with 2.2L MultiJet II Turbo Diesel ESS
• Fully convertible roof with electric motor
• Removable hard top with Freedom Panels
• 16” Vintage Design Alloy Wheels
• 8-speed automatic with four-wheel drive
• Fuel efficiency
• Winch-Capable Steel Front Bumper
• An Italian classic with modern technology
I NBOW BE A
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.
Tin Can Bay
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
H IG HW AY
4WD road to
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LAKE FLAT RO AD
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Noosa National Park
IN EC OA ST MO TO RW
D ROA VALLEY
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West Cooroy State Forest
WOOROI DAY USE AREA
Imbil State Forest
Noosa National Sunshine Park Reefs
Tewantin National Park
Tewantin National Park
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ROAD OSA Y-NO COORO
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Botanic Gardens Lake Macdonald
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EK CRE BBA Imbil YA REEK R OA D BA C YAB TO LAKE BORUMBA
66% of the Noosa Shire has high value biodiversity significance.
RTH IL KEN W O
O TU C HEK
AD I RO
Jew Shoal ON
R LAKE MACDONALD D
Little Hall’s Reef
There are more than 450km of public bikeways and walking paths through the Noosa Biosphere Reserve.
Teewah Coloured Sands
Yurol State Forest Tewantin National Park
Yurol State Forest
ION ROAD NC T
Noosa is one of 10 World Surfing Reserves around the globe, and 2 in Queensland.
Tewantin Ringtail National State Ringtail Park Forest State Forest
Boreen Point VE
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Great Sandy National Park
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4WD BEACH ACCESS TO RAINBOW BEACH & FRASER ISLAND
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a ch Be
The Noosa Trail Network is a series of world-class, multi-use trails for walking, mountain biking and horse-riding.
KIN KIN POMONA R OAD
Y RO AD MAR Y
Woondum National Park
DR PA GE
D S ROA
R E EK R
D EEL WH UR FO
IN KIN IE K MP d roa
Mothar Mountain Rock Pools
AD NGA AM AMOO R R O DA
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Uns eal GY ed
Unsealed road WAHPUNGA LA NE
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Woondum State Forest
Amamoor State Forest
COO LO OL
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
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Explore the Noosa Everglades and Upper Noosa River by canoe, motorboat, kayak or on foot.
d oa D A dr ale R RO se E Un NT U CO
KIN KIN RD
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.
BEACH FO UR WH EEL D R
Curra State Forest
DAVID LOW WAY
RO AD BA Y N CA N TI
TO TIN CAN BAY, RAINBOW BEACH & FRASER ISLAND
ALL NEW JEEP Born to be wild, bred for the modern day. The all-new Wrangler may have evolved, but its core DNA remains unchanged. Experience the untamed spirit thatâ€™s ready for action whenever you are. This ultimate offroader will thrill every modern adventurer, with cutting edge technology, connectivity, a refined interior and legendary Jeep 4x4 capability. Unleash your potential and be one of the first to test drive the all-new Jeep Wrangler. Experience this true evolution of an icon today.
CRICKS NOOSA JEEP 4 Lionel Donovan Dr Noosaville QLD 4566
Call us today on (07) 5440 3600 cricksnoosajeep.com.au
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