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Spring ISSUE #32

lifestyle | coast | country $7.95



ISSN 1838-8124

+Regular Features


Horoscope | Positive Lifestyle Tips | Canine Corner | Gardening Tips | Events + Markets



Gippsland Food & Wine Yarragon Restaurant, Gourmet Deli, Takeaway & Ice Cream Gippsland premiere range of local and Australian cheeses, jams, sauces, honey, mustards and gourmet condiments Gippsland Wine Cellars Guaranteed lowest prices on all 35 Gippsland Wineries in stock (THAT'S GUARANTEED)

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Bus groups welcome. Bus & Group menu now available. Like us on Facebook

Open 7 days 7:30am to 5:30pm Ph: (03) 5634 2451 123 Princes Highway Yarragon Ample bus & car parking available. Toilets & disabled access

1- 5 Roughead Street, Leongatha, Vic, 3953 P (03) 5662 2327 F (03) 5662 2642 E LMCT 1500 thelifestyle spring 2017



thelifestyle spring 2017

editorial spring #32 It only seems like yesterday when we started our magazine, add eight years to that! Time sure has flown, and here we are having just released Issue 32. When we started the magazine we made a commitment to promote Gippsland in the best possible light and that commitment is constantly met. Prior to this edition we made a few changes and one of those changes has turned out to be enormous for us and that is to dedicate a section of the magazine to food, wine and accommodation. In this issue we have some wonderful new restaurants, growers, providers, wineries and accommodation, all making a difference to the betterment of the region.

In Spring, our Town feature is the historical south Gippsland town of Korumburra. We delve also into the history of nearby smaller towns Bena and Ruby, which gives a fascinating insight to what life was like back in these towns in their heyday. Gippsland is a busy region, and once again we have delivered features on various people, lifestyles, places to go and see, to learn, understand and digest. To those of us that live in Gippsland, sometimes we can take it for granted, those that travel through, wonder how we can ever do this because of all that this great region has to offer and which we should value. I harp on this because with all these wonderful things to do we should be supporting our local businesses.


Chris West, Lyn Skillern, Wendy Morriss, Stuart Hay, Lisa Maatsoo, Trevor Stow, Anthea Bloye, Brendan Black & Rebecca Twite Contributors: Ali Fullard, Erin Miller, Kerry Galea, Craig Goodman, John Turner MAAPM, Jim Radford, Gary Jackson, Trevor Brown & Frank Butera Cartoonist: Steve White Quirky Pictures: Marguerite Sharlott Photographers: Lauren Murphy Photography, Lisa Maatsoo, Wendy Morriss, Stuart Hay & Douglas Pell Advertising: Douglas Pell Editor: Maree Bradshaw Creative: Alex Smirnakos Printers: Graphic Impressions |

index our advertisers

Two newsagencies one in Bunyip and the other in Sale closed their doors after being part of the fabric for many years, sad days indeed. Once again, I would like to thank all those who contributed to this beautiful Spring Edition, and with winter now out of the way, check out the Events section in the magazine, plenty to do in Gippsland, you never know we might see you there! Gippsland Lifestyle Maree and Doug Pell

GIPPSLAND THE LIFESTYLE MAGAZINE PO Box 862, Wonthaggi 3995 P: 0404 301 333 | W:

Front Cover Image Brandy Creek Restaurant, Vineyard & Day Spa 570 Buln Buln Road, Drouin East VIC 3818 P: (03) 5625 4498 E: W:

korumburra & surrounds feature index


153 121 139 17 161 17 & 79 3 120 158-159 172 139 137 133 7 12 13 11 20 138 21 123 107 16 20 11 135 20 & 169




4 80-83 84-85 86 87 87 87 88-89 90 91 92-94 95 96 97 98 99 100 101 101 102-103 104-106 108-111 112-115



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8-9 10 14-15 18-19 71 72-75 76-78 116-119 122 124-127 128-131 132-133 134 136 140-142


143 144-145 146-148 149 150-151 152-153 154 155-157 160 162-163 164-166 167 168 168 169



thelifestyle spring 2017

“We were looking for somewhere aesthetically really beautiful. Somewhere with a quiet but engaged and active community.  A gorgeous township and a strong presence of art and culture.” Each self-employed in the fashion industry, Michael and Helen Farrelly chose Neerim South when they were ready to relocate from their large home in Warragul.   Along with natural beauty, a sense of community and cultured town centre, the list of prerequisites for the ideal location had to include easy access to Melbourne and regional Victoria.   “I’m a fashion agent working right across Victoria and I have granddaughters in both Metung and Melbourne, so I’m on the road a fair bit.  Neerim South is great in terms of offering everything we were looking for as well as being easy to travel from,” said Michael. Their new home is currently being built in Neerim South’s Tarago Gardens, an independent development for over 55’s.  “Increasingly, people are looking to get away from street gangs and violence.   We want to really enjoy where we live.  Tarago Gardens is a safe community where people look out for each other.” In terms of the design and build of their new home, Michael and Helen were very clear on what they wanted.  With their own strong sense of style and keen eye for detail, they are grateful for the flexibility and accommodation afforded by Gippsland builder Kingbuilt.   “We’ve made lots of changes to the original concept.   We’ve removed frames from windows, added a render out the front, stone bench tops, some stunning pendent lights, walk in showers, a gas log fire and plantation shutters.” “Kingbuilt has been honest and transparent throughout the build.   Each week we receive a text message letting us know what happened last week and what’s about to happen next week, and we appreciate that,” says Michael. Going to lengths to create a home just right for them is important to this couple.   Michael explains, “Essentially, we’re homebodies.   We want to create a really lovely atmosphere, somewhere warm and comfortable.  We want a beautiful kitchen because we love to cook.  We’re excited about our living area at the front of the house which will capture the views.  We want the home just exactly the way we want it.” From their beautiful new home, a lifestyle of being outdoors and enjoying long walks awaits.  Some of the State’s finest walks including Noojee Trestle Bridge, Toorongo and Amphitheatre Falls Loop, Glen Nayook Rainforest and Ada Tree Rainforest are waiting to be discovered with a picnic basket and bottle of wine.   “We can’t get there soon enough!” says Michael. For more information on the limited allotments remaining at Tarago Gardens, contact build partner Kingbuilt on 1300 546 428 or at

thelifestyle spring 2017



OZ Design Furniture’s new Summer collections boast neutral tones and a coastal ambience. Inspired by trending furniture and homewares, the store is filled with the latest ranges that will add a Spring/Summer vibe to various interior spaces this season. Lounge about in comfort and wine and dine in style! Various sofa styles have been introduced to ensure comfort style are present in living rooms this season. Proposing a bold dining feature is the Live Edge dining table - it stands in a league of its own on bold black metal legs with a beautiful slab of acacia timber.  Options are embedded within, this season. OZ Design Furniture Narre Warren offer a range of beautiful styles suitable for various interior spaces. Visit them today: Unit 8, 44 Victor Crescent, Narre Warren. OZ Design Furniture Narre Warren (03) 8560 1160


thelifestyle spring 2017

thelifestyle spring 2017



625-631 Stephenson’s Road, TAMBO UPPER, VIC $2,250,000 + GST (If Applicable)

CHARACTER LIFESTYLE & UNIQUE BUSINESS Tamberrah Cottages & Windmill Pizza is a truly remarkable property and one that has to be seen to be believed. Set on 5 acres including extensively landscaped gardens, located in the picturesque East Gippsland region, neighbouring the Gippsland Lakes. This property includes a fully licensed pizza restaurant with seating for 80 people. The restaurant overlooks a tranquil stone walled lake filled with beautiful water lilies, trout and includes a magnificent hand crafted waterwheel. Looking further afield you will see a hand crafted bridge

leading to an island seating area which has seen many couples marry. Also available are 6 beautiful fully serviced accommodation cottages featuring separate laundry area, outdoor kitchen/ BBQ area, ducted vacuum system and heating/cooling. Currently under construction is a chapel come wedding and function centre. This chapel has a bell tower, complete with an authentic working bell. The chapel/function centre has been completed externally and the interior designed with a dance floor and commercial kitchen fit out. This chapel/ function centre will be another income venue on this extensive property. This lifestyle property also includes a 50 sq immaculate 5 bedroom homestead.

Features include formal dining and lounge, family room, large country kitchen, double garage and workshop. The property features a massive 20mx9m steel shed. This property is full of character with huge potential for expansion and further growth. It is just waiting for the right person to take advantage of the full potential it has to offer. Ideal for entrepreneurs, couples or a family looking for a rewarding challenge. Trading days: Cottages Functions Lunch Devonshire Tea Evening Meals Take Away

7 days 7 days Fri-Sun Wed-Sun Wed- Sun Wed- Sun

Dennis Hall 195 Main Street, Bairnsdale 3875 0429 111 085 | 03 5152 4172 |


When Katie & Ben James found their property at Toora North, they knew it was exactly what they wanted for their family – 35 acres of lush, green forest featuring a picture-perfect 1920s wood cabin.

The James Family

They bought the property just over a year ago and with their three young children, began their idyll of living between Toora North and Melbourne, getting to know their new home and working out what they wanted for it.

Ben and Katie were advised that their only hope of eradicating the willow was to ‘drill and fill’ – drill holes in each individual plant and fill the holes with neat Roundup, then wait for the trees to die. The process would have taken decades.

From the beginning, they recognised the privilege of being the custodians of such a beautiful corner of the world and as they started to realise the challenges the property was facing, it became their goal to restore the forest to its natural state. “What we didn’t realise was how little we knew,” Katie says.

“We would never have had a hope of seeing the restoration of the forest in our lifetime, but we were OK with that, we just wanted it to happen,” Katie says.

“When we bought the property, we saw this beautiful forest with lovely drooping willows down the creek that the kids could play in. We didn’t realise a lot of that green lushness was blackberry, or that willows were an issue.”

Katie was referred to the West Gippsland Catchment Management Authority, and their project coordinator, Richard Allen.

From their first conversations with neighbours and locals they began to realise the magnitude of their problem, and it was recommended that they join their local Agnes River Landcare group. “Our willow was a forest of willow,” Katie says. “As pretty as it was, we used to walk through it to the gully, and there would be no sounds of wildlife, nothing. Just silence and stillness – there was no life other than the willows. We called it the Swamp of Sadness, out of the Never Ending Story.


thelifestyle spring 2017

“However, I decided to look into it a bit more; I thought there had to be another way.”

From their conversation, Richard decided he needed to go and have a look at the property. “When he got here, all he could see was a wall of green. The cabin was virtually in a tunnel of willow,” Katie says. “He said ‘I think we could use a combination of mechanical with drill and fill here – leave it with me’. We didn’t know what that meant, but when Richard came back, it was with this massive, brontosaurus of an excavator that just plucked these hundred-year-old willows out of the ground – they would have weighed several tonnes each.”

Before - Swamp of Sadness

Rich said the first thing that grabbed his attention was Ben and Katie’s commitment and enthusiasm for their property and the changes they wanted to make. “Ben and Katie’s place is on Walla Walla Creek which is largely willow free,” explained Rich. “We recognised that this was the perfect project – super motivated landholders willing to put in their own time and effort, as well as an opportunity to rid the whole Walla Walla Creek Valley of willows. “Their property fits right in with our Agnes River project,” continued Rich. To date WGCMA has complimented Ben and Katie’s weed control efforts by removing and burning willows. “They spent four days here with the excavator and chainsaw. We watched the landscape change as they took the willows out and opened it up,” Ben says. “There were hills we hadn’t known were there. There were parts of the creek we couldn’t see; there were gullies we hadn’t realised existed. You just couldn’t see any of it because the willow was blocking it like a wall.” The excavator driver told Ben and Katie the willow had climbed 50 metres up the hillside beyond the creek bank – higher than he had ever seen it go.

Lucie with one of thousands of blackwood seeds that can be found scattered on the ground at Winterbourne

Blackwood seedlings are now everywhere underfoot as you walk around the property

After - Swamp of Sadness Cleared

“It was very well established. There were a few paths where you could get through, but much of it was impenetrable.” And the Swamp of Sadness?

“It was cleared, and although it looked lush and green before and now it looks desolate and destroyed, the wildlife and the birdlife have already come back. It’s like the earth can breathe again,” Ben says. The family recently spotted a pair of lyrebirds – the first they have seen on their property – in a natural amphitheatre revealed by the willow clearing process, and the children are particularly excited by the prospect of locating a tiger quoll. The James’s are using a motion sensor camera to help in this quest. There are platypi in the creek that runs by the house, a couple of different types of Gippsland burrowing crays, and a species of earthworm that is related to the giant Gippsland earthworm. “And at the first chance of sun, air and moisture with the clearing of the willow, blackwood seedlings have sprung up everywhere. The willow was blocking the indigenous life that was here,” Ben says.

Along with the blackwood seedlings, there are tiny ferns sprouting from the newly cleared ground, marking the start of the indigenous forest’s regeneration, and creating cover for other plants to also begin their recovery. “This is our first and biggest step in achieving what we want here, which is complete, authentic biodiversity, true to what would have been here before European settlement,” Katie says. “What was a project that would have lasted the rest of our lives and beyond, is now something we can hope to see real results from within five years – the change is just amazing.” She adds that it is imperative they stay on top of their weed control, as the blackberry canes are already growing back, and just a twig off a willow tree stuck in the ground can regenerate into a tree. “A lot of people are restoring forest by replanting on cleared land. Our focus is more on weed control than planting – to regenerate the indigenous forest by taking the forest of willow and blackberry away.

any old gum from Western Australia because it’s a native.” Although they still have a huge, and ongoing, job ahead, the James’s couldn’t be happier – they have a vision for their property and they are making significant progress with real and rewarding results. “It’s just so different here, and so good for the children to just have the natural environment,” Katie says. “In Melbourne, even if you go for a picnic there are fences or paths or restrictions. Here, there is nothing like that. We’ve got no television and the iPads get put away as soon as we arrive. The kids can identify most of the plants that even we couldn’t identify a year ago. “We’re into the fun part now; seeing our progress, deciding where to put things like paths and bird hides. Having the willow taken away has opened everything up for us.” Photographs and references courtesy of WGCMA

“We will need to plant some mountain ash and eucalypts as there won’t be an existing seed bed for those species because the willow has been dominant for so long. But we want to do it in a way that is authentic – we don’t want to just plant

thelifestyle spring 2017



thelifestyle spring 2017

thelifestyle spring 2017


CRUISE MAGNIFICENT WILSONS PROMONTORY NATIONAL PARK ON THE SEARCH FOR WHALES! This year Wildlife Coast Cruises is very excited to welcome the newest addition to their fleet – the ‘Brianna Lee’ sister ship to the ‘Kasey ‘Lee’. She has travelled all the way down from Darwin and will be based at Port Welshpool enabling Wildlife Coast Cruises to offer more frequent Prom cruises!

Wildlife Coast Cruises will be returning to beautiful Wilsons Promontory this October with a focus on searching for whales on their return migration to Antarctica. This whale season was the best ever experienced off Phillip island – with record breaking numbers of whales travelling along our coastline on their way up to warmer waters. It will be exciting to see how many whales will be spotted on their return trip! Since whaling ended in the 70’s, Humpback Whale numbers have been increasing by 10% every year – that is another 1,000 whales migrating through our waters. Also in the area are the Southern Right Whales, who have not recovered so well and are listed as endangered, with numbers in this area still only estimated to be around 300 individuals. There are also high numbers of both Common and Bottlenose dolphins to be found. Wildlife Coast Cruises have been operating wildlife watching tours for over 20 years, and with the knowledge and experience on board, the team are well rehearsed at spotting whales. The skipper and crew all look for the tell-tale signs of a whale, including a blow, the dark shape of their backs and even underwater whirlpools called footprints. After learning a few whale watching tips on board, you might spot the first whale yourself! Once whales are sighted the Kasey Lee approaches the whales up to 100m, following them at a safe speed to allow the whales to feel at ease, then often as the whale gets comfortable they will often approach the boat. You will marvel at their huge sizes; be in awe of their gentle movements and be captivated at their migration story.


thelifestyle spring 2017

Come on an incredible adventure with Wildlife Coast Cruises and cruise around Wilsons Promontory National Park - one of the most beautiful and remote areas in the world. Known affectionately as ‘The Prom’, Wilsons Promontory National Park is made up of many different islands. With coastal features including expansive mudflats, sandy beaches and sheltered coves, interrupted by prominent headlands, plunging granite cliffs and coastal dunes. The Prom contains diverse vegetation including warm temperate and cool temperate rainforest, tall open forests, woodlands, heathlands and swamps. Wilsons Promontory is home to a wide range of wildlife species. Along the vast and diverse coastline, you may see predatory birds and emus, with offshore birds coming in close, including albatross and shearwaters. Marine life is abundant, keep a look out for playful dolphins, inquisitive seals, and the captivating whales. The cruise will explore some of the most interesting areas of Wilsons Promontory and areas that cannot be reached by land, including; Kanowna Island Seal Colony, Skull Rock, and the Prom Lighthouse. A stop at Refuge Cove allows you to explore the stunning, sheltered beach. Passengers can be taken ashore here with a small boat so they can enjoy their surrounds and take a walk or a swim. An experience of a lifetime, enjoy a full day of catered luxury cruising with breathtaking scenery of Wilsons Prom as you have never seen it before. With the team from Wildlife Coast Cruises on hand to make sure you enjoy your experience.

Wilsons Prom Cruises are scheduled October 7, 8, 10, 21, 22 & 24 and selected dates in November, December, February, March & April. Wildlife Coast Cruises also offers a range of scheduled cruises at Phillip Island. You can board the Kasey Lee Catamaran to explore the spectacular scenery and abundance of sea-bird life around the magnificent Cape Woolamai. You may like to experience an up-close encounter with thousands of seals at Australia’s largest fur seal colony on the daily Seal Watching Cruise out to Seal Rocks, or relax on a Twilight Cruise and enjoy a scenic sunset on Westernport Bay while enjoying a drink from the licensed bar on-board – it’s the perfect way to finish your day on Phillip Island. Wildlife Coast Cruises is happy to cater to your needs with charters and group bookings available for events or functions both at Wilsons Promontory or Phillip Island.

For enquiries and bookings please visit or call 1300 763 739

thelifestyle spring 2017


Available at

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thelifestyle spring 2017



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86 Back Beach Road, San Remo 3925 Please call Sandy or April to book an appointment 5678 5566 thelifestyle spring 2017


lifestyle | coast | country Focusing on our extraordinary winemakers, our abundant and wonderfully diverse stays and of course our amazing food providers, producing fare from lush Gippsland farms or creating delectable dishes for the table.


food + wine + accommodation


Gippsland the Lifestyle Magazine PO Box 862, Wonthaggi 3995 P: 0404 301 333 W:


thelifestyle spring 2017

26 170-171 24-25 1 23 5 30-32 48 23 33 49 2 34-36 38-39 50-51 54-56 & 57 27 37 52 28-29 57 60 58-59 65 40-41 & 45 68-70 53 45 45 & 46-47 66 42-44 61 62-64 67



We also offer catering for many other occasions including birthdays, weddings and engagements. You can find us at Markets around Gippsland and we can prepare our menu to suit your event.

Contact us today on 0447 728 547 or

When looking for a superior culinary experience from an intimate gathering to a lavish banquet choose Brent Sinclair Catering. Relax and have the Brent Sinclair Catering team handle all the details and tailor any menu to perfectly suit your event.

Call Brent Sinclair on 0447 728 547 146 McCartin Street, Leongatha, Vic 3953 E:

thelifestyle spring 2017


BlueTree Honey Farm

ByWendy Morriss

A fascinating indoor display hive in the café

Blue Tree Honey Farm is an out of the way gem that is well worth a visit. The delightful café, honey and preserves store set on farmland three kilometres from the small farming town of Dumbalk, exudes hospitality, serves wonderful food and stocks high quality provisions. Rob and Sharon Fisher, who are the business and property owners, love what they do and it’s visibly reflected in what they have achieved. Their small picturesque five-hectare farm that overlooks the Tarwin River, is where the couple produce a range of quality honeys, delicious home-made preserves, run beekeeping courses, sell beekeeping equipment and welcome visitors. The industrious couple are also part of the Prom Coast Food Collective, a group of local organic producers, who meet on the farm once a month to deliver pre-ordered produce to their customers. Rob and Sharon have lived on the property that was once part of a dairy farm, for the last 15 years. For them it’s always been a hobby farm that has provided the family with fresh produce and preserves. For 17 years, Rob worked as a registered psychiatric nurse, while Sharon raised their four children and took care of their self-sufficient lifestyle. It was 10 years ago they started beekeeping. Initially Sharon decided to do a beekeeping course to improve the quality of their home-grown fruit and vegies and to provide the family with a little bit of honey.

Some of Sharon’s beautiful house made preserves


thelifestyle spring 2017

“I told Rob I was doing a beekeeping course in Leongatha and he said he’d tag along but he had no interest in bees whatsoever.” “It was a bit of fun,” he said, “and I became quite fascinated.” “He became obsessed,” Sharon added.

financial members every year and last count it was 117,” he said. “One member, in his 90s who still keeps bees, said he’d been keeping bees all his life and yet he still learns something every time he comes.”

“I thought they were just amazing little creatures,” he continued, “and from there we went from one to two beehives.”

Over the years, Rob and Sharon increased their bee numbers and brought in beekeeping equipment for themselves and other local beekeepers.

The couple then joined a beekeeping club in Doncaster because they couldn’t find anything closer. “We kept going because there was no one to talk to,” Sharon said. A few years later, they set up the South Gippsland Beekeepers Club in Leongatha. “The first night we thought we’d get maybe 15 to 20 people,” she said. “It was a shocking July night, it was raining all over South Gippsland, but people came and they kept coming and we were like oh my goodness!” Rob became president for three years, which he said was a lot of work and fun while Sharon took on other executive positions. The club consisted of hobby, commercial and sideline beekeepers. “We were averaging something like 90 plus

Gippsland honey and a few honey inspired gifts

Sharon continued to bottle jams, jellies, preserves and sauces using their own organic produce or produce sourced from other nearby organic farms. “For a long time, extracting and decanting the honey and cooking the preserves was done in our tiny home kitchen,” Sharon said. “Eventually it took over the house and we had boxes of stuff everywhere. We then started doing a bit of the cooking and sales from our little garage. People would order what they wanted and come and collect it.” Later they built the new shed that is now the café and produce store. “When you come in, it’s like home,” Rob said. “People come in and they’re

Blue Tree pure Gippsland Honey

Fresh house made scones with Sharon’s beautiful jam and fresh cream is served in the café

Sharon and Rob Fisher outside their café and produce store

relaxed, which is great, it’s what we want. They can also sit outside and quietly watch the cows and sheep in the paddock or they can wander down and have a look at the bees.” Rob and Sharon move the bees onto what’s in flower and the flavour varies depending on the flowers the bees are collecting nectar from. Most of the Blue Tree Honey comes from hives located on the farm and around the township of Dumbalk taking full advantage of the native flora in the area. Rob said in a good season, they can produce up to a ton of honey. They also source additional honey from other beekeepers in the region, which provides them with a greater range of flavours including red gum, yellow box, red stringy bark, round leaf box and blackberry. The honey can be purchased in the café along with Sharon’s beautiful preserves, which are all gluten, colour and preservative free. They

also stock her beeswax candles and a range of honey inspired giftware including hampers, mugs, cushions, soaps and honey bears. Rob said they also enjoy being part of the Prom Coast Food Collective. “It’s great to see the producers who are our friends and their customers here once a month. They set up their individual stalls in the car park and people come to collect their orders, meet the producers and get a bit of the story about where their produce comes from. It’s a really good little system.

“During the summer, we have koalas in the trees, wombats in the front paddock and friends of ours play music from the back of an old truck. People sit on the grass and enjoy listening to it after collecting their goods.”

Rob with Lee Fletcher, a regular customer who has also completed one of Rob’s beekeeping courses

Lee Fletcher from Leongatha, who was enjoying a cup of coffee in the café, has previously attended one of Rob’s beekeeping courses. He now keeps his own bees and said he comes out often to chit chat about bees with Rob and to drink his coffee. “It’s a lifestyle business,” Rob said. “We love what we do, which makes it fun and it’s a nice family environment. People that come here have a really good time. They see the bees, taste all the honey and learn a little bit about beekeeping. It’s really nice – and we are training people like Lee to clean up after himself, which is even better.” he said smiling. Photographs by Wendy Morriss

Sharon at the honey tasting table

thelifestyle spring 2017



By Frank Butera

I recently had the pleasure of spending an educational afternoon in the Yarra Valley with Tim Wilson and Christie Petsinis the Directors of Folk Architecture. Tim and Christie are leading winey and cellar door architects having completed many projects throughout viticulture regions in Victoria. They recently completed Yabby Lake’s Cellar Door and Winery facility in the Mornington Peninsula and the Award winning Medhurst Winery in the Yarra Valley. In a winery, good design means strategically planning where equipment will go and how it will be moved. Similarly, shortcuts like using inexpensive insulation or skimping on electrical capacity create dangerous conditions for the product that keeps wineries open: the wine. Without good insulation, ideal temperatures for making and cellaring wine are difficult to maintain. At best, that means higher cooling and heating costs but at worst it means spoiled wine and massive losses. As wine makers we are always concerned with how grapes will flow through a space and the layout. Use of the topography and gravity have become important features of wine making. At Bass River significant consideration was given the underground barrel room to maximise cooling and storage potential. Sub-terrain barrel room retaining coolness allows for energy saving and permits gravity flow. I recall visiting a winey in Mendoza, Argentina that used the hills of the Andies as a back drop, grapes were driven up the hill and the flow of juice and wine was progressively lower at each stage of the process. However, wineries do not need large hills to create the flow. Many wineries, such as Stefano Lubiana Wines in Hobart share similar principles. This winery receives fruit at the highest position at the winery and with minimal pumping the juice and then wine flows to each tier of the winery. Wines are then bottled at the lowest position of the winery. Understanding the flow of juice and wine and the wineries principles becomes the philosophy of the wine making and end result in the wine.


thelifestyle spring 2017

It really comes down to a thoughtful layout, if wine making is restrictive, then it decreases the ability within the space to get the job done. I recall a recent discussion with David Bicknell of Oakridge Wines, where by rearranging the location of equipment within the winery resulted in a reduction of thousands of forklift operations during vintage. A significant saving in time, energy and resources. Often, wine making equipment such as storage tanks, fermenters, de-stemmers and barrel storage are all important factors when selecting and positioning equipment in the winery. Simple modifications for example raising press machines to fit a bin underneath so that it can be emptied and cleaned quickly, allows for efficient grape production process. The messy, sticky elements of winemaking add another layer of complexity to design. There’s a lot of rinsing and cleaning in winemaking. Hence, without good drainage there are pools of water on the floor and bacteria can form. Many years in winery design has taught Folk Architecture that no two wine makers are alike, and consequently neither are their ideal work spaces. “We always start our process by talking with wine makers,” Tim says. Their input is critical to the overall design, process and function. Brand, blends and potential growth needs to be considered at the beginning of the winery design process. Making space available for large and small tanks provides the flexibility in the wine making process. While high ceilings and flashy designs are often the first thing eager wine tourists notice, it’s the last part of the equation for winery designers and the salespeople who call tasting rooms home. The unique challenge of a winery is really blending practical work space with a place that people want to be, and taking the wine maker’s vision and tailoring it with hospitality is the interesting part. In most cases the architect will acknowledge that the conceptual phase is the most fun

Where the brand, criteria and the site are combined to emphasize what is really special for each winery. Some architectural and practical considerations in winery design often include: • Landscape – Siting the building, how will the winery be viewed from surrounding properties. Will the winery sit higher than the land surrounding? • The building is a factory – low maintenance and laboratory function and aesthetic. • Energy efficient design and materials. • Water recycling – harvesting water from roof or recycled for irrigation. • Thermal Mass – Can the building be sited into the landscape to embed the terrain. • Barrel Room – Consider a subterranean space to maximise thermal efficiency in a temperature controlled environment. • Natural light – As a space that will use wine makers and assistants as their primary work environment, natural light provides vital link to the outdoors and a reduction in artificial lighting requirements. • Cross ventilation – Large doors required for access are also useful for cross ventilation through the building. With special thanks to Folk Architects for their input and images. See below a cross section of a recently completed winery.

Frank Butera is the wine maker at Bass River Winery. E: Photograph by Peter Bennetts



1 A’Beckett Street, Inver loch 3996 (03) 5674 1432 BEST OVERALL HOTEL - REGIONAL B E S T FA M I LY D I N I N G BEST SPORTS BAR – REGIONAL



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A classic old corner store weatherboard with the shop front windows perfect for watching the street scene. The inside is segmented by a central chimney and the furniture all suits the building.


Moos has a real my house is your house vibe. Warm timber everywhere, local artists for sale on the walls and lots of personal found objects on shelves and in corners makes you feel someone cares about this space.


Marty Thomas is the ebullient owner of the business and he is everywhere, every service. Trevor Baker heads up the kitchen and we were served by Aimee Downes on the day.


Cheery and sweet sums it up. Plenty of personality in every encounter. It breezes along seemingly informal and chaotic yet like magic they are there when you look for them.


thelifestyle spring 2017


The Moo Burger was a classic dry style burger well contained within the bun for mess free munching. It was filling and tasty without lurching into the realms of excess. Chipotle Bean Quesadilla had a smooth smoky spice to it that was not polarising in its heat - a flavoursome and interesting cafe dish which came with a salad that was not just garnish. Evonne’s Vanilla Slice - passion fruit icing, pastry dense like a sweet Sao and creamy rich custard centre. Woohoo!


Moo Burger and Fries $20, Chipotle Quesadilla $22, Vanilla Slice $5, 3 Glasses of wine $27, 1 Craft Beer $8, Pot of Tea $4.5. Total for 2 $88.50.


All it needs to be completely classic is the local arty type sitting in the corner wearing brogues, brown corduroy pants and a tweed jacket with vinyl elbow patches. A great place to stumble into or an awesome weekly ritual. Review by Stuart Hay Photographs supplied by Doug Pell

moo’s at meeniyan Restaurant & Café

Savour the flavours at Moo’s at Meeniyan Restaurant & Café, which has a relaxed, fun ambiance and something for all occasions – South Gippsland’s top food, wine and service.

Hours of Trading Thursday to Monday 8.30am - 4.30pm | Dinner Friday & Saturday Nights from 6.00pm

moo’s at meeniyan 89 Whitelaw Street, Meeniyan Vic 3956 Phone: (03) 5664 0010 | Email: visit

By Brendan Black


thelifestyle spring 2017

Humans often encounter a broad range of experiences over our lives, positive and negative, and often wind up heading down different paths to where we imagined. After illness and loss, Brian Gaffy of Clair de Lune winery in Kardella South found a new career, location and lifestyle, establishing a quality brand producing elegant wines.

Born in the Melbourne suburb of Hampton, Brian's exposure to wine was mainly through his father, who had "many flagons of wine" in the family home, and Brian always wondered when they'd be opened and what they’d be like. As he matured, his interest in wine slowly fermented as well. After high school, Brian studied engineering and subsequently worked as a civil engineer for many years, including on the Melbourne Underground Rail Loop, later known as the City Loop. It was an enjoyable and satisfying job, though his love of wine was never far in the background, and he would often head off to a tasting on his lunch break; his involvement in the Bundaburra Wine and Food Club in Melbourne certainly helped to stoke this love. In his 40s, whilst living in Mont Albert, Brian was diagnosed with bowel cancer, and the death of his wife dealt another devastating blow. While this would be enough to make most people slow down, instead it prompted some dramatic changes in his life. In the mid-1990s, the search began for a plot on which to plant some vines, and Brian finally settled on an undulating, 12ha block in Kardella South on the South Gippsland Highway, putting 4Ha under vine. A mud-brick house was built on site, which now doubles as the cellar door, also accommodating two very boisterous Border Collies and a rather aloof feline. Unwilling to dedicate himself to another gruelling university degree, Brian did as many short, studybased and practical courses as he could, taking him several times to what is now the Dookie campus of the University of Melbourne in northern Victoria. It was here that he was able to gain many valuable insights and hands-on skills that he could put to almost immediate good use in his own vineyard. Despite several failures due to his own inexperience, the steep learning curve was quickly overcome. Brian decided on the name Clair de Lune (French for 'light of the moon') whilst travelling down to the vineyard one day and hearing Claude Debussy's well-known, haunting piece of piano music on ABC Classic FM, feeling that it perfectly suited the locale. Indeed, our interview was accompanied by the soothing melodies of Dvorák, Janácek and Stravinsky in the background, on a chilly July morning. As Gippsland is wetter, colder and has less sunlight than its northern neighbours, varieties that ripen early (such as pinot noir and chardonnay) tend to do much better there than those which ripen later (such as cabernet sauvignon and shiraz). The terroir includes several different soil types, such as clay and sandy loam, and a level of sunlight that favours the usual cool-climate suspects. Due to climate issues, including susceptibility to powdery and downy mildews, Brian has utilised a trellis system known as vertical shoot positioning or VSP. The vine shoots are trained upwards, with the fruit maturing below it, several feet off the ground. This system allows for greater penetration of sunlight and wind, as the foliage is well above the grapes. The wines are matured in a variety of French and American oak barrels, with the former, finegrained ones suited perfectly to pinot noir and chardonnay, while the latter, with its coarser structure, are better suited to “bigger” wines such as shiraz and merlot.

thelifestyle spring 2017


Clair de Lune Winery

The majority of the bottles available fall into the early-ripening category, with the whites represented by sauvignon blanc, oaked and unoaked chardonnays and a sparkling chardonnay.

Also available is a fortified (20% ABV) made from quinces, which is sweet on the front palate, while finishing dry on the back. I can confirm that it's the perfect accompaniment to some hard cheeses, or simply enjoyed on its own.

Brian also offers several different pinots, as well as small amounts of shiraz that end up in a sparkling, a light and elegant dry varietal, as well as in a blend with pinot noir and merlot, with the delightful name of 'Triolet'.

The connection between the vineyard name and the wine and labels has been further strengthened, with many of the drops having images of and names such as “Blue Moon”, “New Moon”, “Full Moon” and "Super Moon".

Visitors enjoying the sampling of wines


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Kardella South

Adding to Brian's earlier health issues have been recent problems with his back, which have seen him needing to slow down a bit with the vineyard work, which is a hard slog even for someone half his age. This has led to an uncertain future not only for himself but also for the winery. Having tasted Brian’s wines and enjoyed his company, I’m sure I’m not alone in wishing him all the best for the future, whatever it may bring him.

Brian Gaffy with his beloved dogs

The iconic Fish Creek Hotel (1939) is a magnificently imposing Art Deco building located in the heart of Fish Creek. Seven comfortable upstairs bedrooms and nine motel units provide accommodation. With the Great Southern Rail Trail and art galleries on its doorstep, award winning wineries nearby and only 25 minutes from the gates of Wilson’s Promontory, it is ideally located as your accommodation base.

Enjoy a plate of fresh handmade Gippsland pasta. Craft Beers on Tap The Bar has TAB facilities and also provides Foxtel on a giant 100” plus HD screen to show all sports live. ◊◊◊◊◊ The Fish Creek Hotel ArtSpaces - a new exhibition space in the Art Hub of Fish Creek featuring local artists. ◊◊◊◊◊


LUNCH Wed – Fri: Midday – 2pm Sat – Sun: Midday – 2.30pm


DINNER Sun – Thur: 5.45pm – 8pm Fri – Sat: 5.45pm – 8.30pm


1 Old Waratah Rd, FISH CREEK, Vic 3959 (03) 5683 2404

BAR OPEN Mon – Fri: 11.30am till late Sat – Sun: 11am till late


Jersey Milk

By Wendy Morriss

Sallie and Steve with a Jersey calf

Fourth generation dairy farmer Steve Ronalds and his marketing business partner Sallie Jones have established a start-up brand of farmer owned milk known as ‘Gippsland Jersey’. The aim of the brand is to support Gippsland dairy farmers so they receive a fair price for their milk and to give consumers a clear choice when it comes to purchasing local, sustainably produced quality milk.


thelifestyle spring 2017

A small amount of money from each bottle sold is contributed to supporting dairy farmers who may be struggling with their emotional and mental wellbeing. Since its inception in September last year, the brand has become popular throughout Gippsland, parts of Melbourne and the Mornington Peninsula, which has enabled another Gippsland farmer to come on board. “We are stoked, we’re thrilled to have another farmer supply us because that was one of our goals,” Steve said. “We didn’t want it to be just about us.” Steve has a young family and milks 400 Jersey cows on a farm that was established as a Jersey stud in the early 1900s by his great grandfather. Sallie grew up on a family dairy farm in Lakes Entrance, which she said has enabled her to be the conduit between farmers and the consumer. The mother of three young children also manages Warragul Farmers Market; she is one of the founders of Women in Gippsland and operates her own marketing/PR consultancy ‘Honeypot Creative Solutions’. Steve and Sallie have both had past experience with value adding to milk. During the 80s, Steve’s family supplied milk to Jindi Cheese, which was owned by his uncle. Around the same time, Sallie’s family had started value adding to their milk by producing and selling ice cream. Sallie said during the early 80s, her father worked off the farm to supplement the family income and to purchase the farm from her grandfather. “Then after seeing something in The Weekly Times about ice cream equipment, he purchased some, made it happen and it was quite successful. He always believed you had to have really good cream and really good milk as the base of anything so the quality was amazing and the ice cream took out many gold awards.” She said her parents initially made the ice cream in the back of an ice cream shop they had in

the town. The business grew and in the mid80s, they built a factory on the farm next to the dairy. They were the first farm to get a licence to process on the farm in Victoria. Eventually they milked cows, made ice cream and ran ice cream shops throughout Gippsland and one in Melbourne. “We had a great upbringing, we were home schooled and learnt a lot of life skills from a very young age.” Steve and Sallie who were family friends beforehand, embarked on the entrepreneurial journey after Steve was affected by last year’s dairy crisis and Sallie’s father who, after a lifetime of dairy farming, had suffered from depression and taken his own life. Sallie said without having a succession plan in place, her father finished farming and moved with his family to Warragul to be closer to services. “He’d worked long hours for so many years and couldn’t really assimilate into retirement. He didn’t know where to put himself, which caused mental health issues for him that at the time we weren’t really aware of. He then suffered for a year with depression. We supported him through that and thought he had recovered but he sadly ended his life in March last year. “It was something I never dreamt he would ever do. He just wasn’t the sort of person that would skip out of life that easily but mental health is a really challenging issue and it’s why the milk brand is also an honour project for me.” After her father passed away, Sallie and Steve had a conversation about bottling and branding farmer-owned milk at Farm World where they were both working. Steve said he and his wife Bec felt they could get good milk from the farm into a bottle but didn’t believe they had the capacity to be everything, which is why he spoke to Sallie. Not long afterwards the dairy crisis took hold, which affected many farmers including Steve and his family. Sallie said so many people frenziedly took to the media and social media wanting to

Bottled Gippsland Jersey milk

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Sallie Jones with one of Steve’s Jersey cows

Steve’s daughter Maya with a milk moustache

know how they could support local farmers. “At the time, no one had a really good answer,” Steve said. “The milk was local but the price at the farm gate wasn’t reasonable and a lot of the profits went overseas.” Sallie felt farmers not getting a fair deal was unjust and she believed they could make a difference. It was then ‘Gippsland Jersey’ was launched.

Because there is very little Jersey milk around, they made it a point of difference. “Jersey cattle are smaller and lighter on the land than the traditional Holstein Friesians,” Steve said. “The milk is also richer in proteins and calcium and it tastes better.”

travel 100 kilometres to see his children every second weekend. Having to leave the farm and wanting to see his kids was causing him stress. He said he didn’t really want anything but after being offered some counselling he said, “Actually yes, I’d love that”, so we connected him with a counsellor we’ve partnered with.” Steve and Sallie’s Jersey milk brand has grown very quickly, but Sallie said they want to do more. “The call to action, if we can plug it, is if someone shops at an independent supermarket or they have a great general store or café they visit, we’d love them to just tap the owners on the shoulder and ask if they could stock Gippsland Jersey milk. Then we can take on more farmers that are paid fairly, do more Random Acts of Kindness and keep more money circulating locally.” Photographs by Wendy Morriss

Gippsland Jersey is now supplying around 150 retail outlets, cafes, restaurants and independent supermarkets. The small amount of profit they put aside to help other farmers is to bring as many on board as possible and to support struggling farmers with their ‘Random Acts of Kindness’, which is part of the brand. “We spend time talking to other dairy farmers in the region and we learn through word of mouth the ones that are potentially doing it a bit tough,” Sallie said. “One farmer who had only been farming for two years said even after working through the dairy crisis that farming was her life and her passion. When we asked what we could do to support her, she was pleased that we’d even contacted her. Four days later she said she’d really like a massage. “Another farmer who was a single dad, had to

Maya and Sallie’s son Max enjoying a glass of Jersey milk


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Steve Ronalds on his dairy farm

THE PERFECT GETAWAY Island Bay is located on Phillip Island, Victoria’s most popular tourist destination and lies in a picturesque location on a 160 acres waterfront rural property with breathtaking views in every direction of water, mangroves, wetlands or rolling fields. Island Bay provides boutique group accommodation for couples, families, friends, sporting and corporate groups, bridal parties and special occasions. Island Bay is exclusive, providing accommodation for a maximum of 27 guests only comprising 6 contemporary studio-style, air conditioned log cabins. Every cabin has views of the Rhyll Inlet Marine Park, Churchill Island or Westernport Bay. The serenity, seclusion, exclusivity amongst the natural surroundings filled with wildlife is complemented by its extensive resort facilities including a Solar Heated Pool and Spa, Synthetic Grass Tennis Court, In-ground Trampoline and Children’s Play Ground, Lounge and Recreation Room, Dining Room, Kitchen, Outdoor BBQ and Alfresco Dining Area. We supply plenty of firewood. Free Wifi is available and a Tesla battery charging station for electric cars.

IDEAL SETTING FOR YOUR SPECIAL DAY Island Bay is ideally suited for a private wedding with unique breathtaking views. In the grounds we allow you to have a wedding catering up to 100 people. We also allow you to organise your own catering & equipment hire.

100 Churchill Road, Newhaven, Phillip Island 3925 | Ph: (03) 5956 7457 Contact us for more information and special offers

“Locally Sourced Produce at an Attractive Price” The all new Graze Family Bistro is open 7 days a week for Lunch and Dinner.

With its warm and friendly atmosphere you will be pleasantly surprised. We believe in locals supporting locals, so you will notice that our menu is structured around Gippsland based produce.

Bar Meals, Seniors Meals, Restaurant and Alfresco dining available for the whole family so we can cater for your every need.   Kids will love their own tailored menu, accompanied by our fun and playful kids room.


Some of the many suppliers to grace our plates are Moroney’s Alpine Meats, Forge Creek Free Range, Gippsland Jersey Milk, Wattle Valley Lamb and Lazzaro’s Bro’s Fruit & Veg to name a few. We don’t just support these suppliers because they are local, we do it because they are the best and we aspire for Graze Family Bistro to be the best.

View all our menus on our website. Bookings are made easy with our online booking system at our new website.

Lunch 11:30am – 2:00pm Dinner 5.30pm – 8:00pm Graze Family Bistro Sale Greyhound Club Sale – Maffra Road, Sale VIC 3850 Ph. 5144 2148 Like us on Facebook

OAK & SWAN Wood Fired Sourdough

By Wendy Morriss

Bread baking in the Alan Scott wood fired oven

On a farm in South Gippsland’s picturesque Mardan, beautiful wood-fired, sourdough bread is produced with love and passion in a small family bakery.

Greg pointing out the sifters in their stone mill

Freshly ground flour

Fruit loaves proving in bannetons

The pure, authentic sourdough is made from freshly milled biodynamic and organic flours, rainwater and hand-harvested sundried salt. After a long and slow fermentation process, the loaves are baked in a large Alan Scott wood-fired oven.

She said commercial factory-made yeast contains only one or maybe two strains, whereas sourdough starter uses wild yeasts that combine with the bacteria and enzymes on the grains. The sourdough’s slower fermentation process helps develop flavour in the bread but also allows the enzymes and the bacteria to break down the gluten and start doing the work of the gut so it’s easier to digest. It also makes the nutrients and minerals in the loaf easier to absorb.

other grains in the breads. The type of bread they produce depends on what Betsy likes baking and what’s in season.

Betsy and Greg Evans, who have three young children, own and operate the Oak and Swan bakery on their 40-hectare organic property, where they also keep cattle, a few sheep and grow some of their own produce. “People like our breads because we use organic sourdough, there are no additives and we only use freshly milled whole grain or high extraction flour,” Betsy said. “They know they are getting a good wholesome product that is higher in nutrients, fibre and has enzymes, natural bacteria and minerals that are good for them.”

“What is really nice about the sourdough,” Greg said,“is because the yeast is wild; it’s unique to the area. If the bread was made somewhere else it would smell and taste different.”

Throughout history, bread has been a major part of a healthy diet, particularly when meat, fruit and vegetables were scarce or expensive. For thousands of years, sourdough has been used to leaven bread while the use of baker’s yeast dates back less than 150 years.

The couple mill the flour in a beautiful wooden stone mill that they have brought in from Austria. “It was costly but worth it to have fresh flour because the flour we were buying in was already a few weeks old,” Greg said.

“Many people are allergic to gluten today and believe bread is unhealthy,” Betsy said, “but I think it was when we started processing flour and using additives that many of the allergies developed. For many people bread is still a staple.”


thelifestyle spring 2017

They mill rye, wheat and spelt flour and have starters for each grain. To some of the loaves, they add local organic fruit, herbs and vegies and organic seeds, nuts and spices. They also use buckwheat, maize meal, millet, oats and

Their wonderful Alan Scott oven, in a wall with a thermal mass around it, was built by Thomas Moritz from Cheshunt in Victoria and can bake up to 40 loaves at a time. Betsy said they light the fire in the oven around two in the afternoon and by 12 the next day the fire is burnt out ready to be raked out and the oven cleaned for baking. They mix and prove the bread while the fire is burning. The baked loaves are sold at several South Gippsland Farmers Markets, local health food shops, food hubs and cafés. They are also part of the Prom Coast Food Collective and supply customers with pre-ordered loaves that are collected once a month at Blue Tree Honey Farm in Dumbalk. Betsy bakes 12 different standard wholesale loaves and then does something special or a bit different for the markets. She said spelt bread is very popular because they make it using a spelt starter instead of wheat, making it 100 per cent spelt. Their most popular loaf is seeds and sprouts, that has a bit of rye flour added with sprouted wheat and brown and golden linseeds. She also bakes fruit loaves, a vegetable loaf that contains cooked potato, fresh thyme and black pepper, a roast onion, carrot and nigella seed

Lucas stacking the bannetons used for proving the loaves

Greg and Betsy with their children Lucas, Stella and Liam

loaf, beetroot loaves and a plain lighter loaf with some of the bran taken out. The bread is baked twice a week. “Every now and then we do an extra bake for a Sunday market and an extra special bake for the Prom Coast Food Collective, which is a great initiative,” she said. “You know how much you need to bake, it’s good fun and you get to meet your customers and chat with them. “I really love that direct selling, either through the food collective or through farmers markets. It’s great to be able to meet people and exchange a smile, or they might have a question or I might have a question and it’s a nice way to support our local community.”

The Austrian stone mill

Betsy and Greg have both grown up on farms and like bread. Betsy has always baked and said it was something she picked up from her mother and grandmother when she was quite young. “We always had homemade yeasted bread so we were the kids at school with thick homemade, whole-wheat sandwiches with thick butter, which I didn’t value at the time. Now I do the same with our kids except we do sourdough.

“When we arrived on the farm, there were swans nesting on a dam near two magnificent oak trees where the property was first settled, which is why we named the bakery ‘Oak and Swan’.”

“I started experimenting with sourdough about eight years ago and we ate our way through the results. When the kids got older, I needed a way to get back to work. After making the move to the farm three years ago, I decided I wanted to work from home and it had to be something I loved, which was baking.

“The idea was to generate more income from home so we could spend more time together,” Greg said. “I now only work off the farm three days a week.”

The couple started producing bread commercially two years ago, after Greg who is a plumber, and several other tradies turned their shed into the bakery.

“It’s also very humbling to be able to do something we believe in and feel passionate about for a living,” Betsy said. Photographs by Wendy Morriss

Betsy and Greg in front of their Alan Scott wood fired oven

Stella helps clean up

thelifestyle spring 2017



thelifestyle spring 2017

THE SHED Ventnor Phillip Island

By Anthea Bloye

Freshly ground coffee sourced from BEANd in San Remo fills the nostrils of the weary traveller dashing under the cover of the tin shed to avoid the pelting rain on a cold August morning. Her mission is to uncover exactly why this specialty food and gift shop has been a recommended destination for those on their journey to the worldclass surf, famous penguins parades and pristine beaches that Phillip Island host. As she steps inside from the rain to the heated entrance of , she understands exactly what the fuss under the tin roof is all about. Misha Say and Bec Newman took on The Shed in Ventnor, Phillip Island almost 10 months ago and have not looked back since. Located adjacent

to a gourmet butchers, the aim of the business is to provide a one stop shop for local gourmet staples by utilising locally sourced products of the highest quality. This is what separates them from the pack; the pair aims to engage as many local businesses, from farmers to bakers, as possible. Where they are unable to source local products they still strive to utilise Australian suppliers, especially those from Byron Bay. Misha previously owned Porter Republic, a coffee shop/cafe in San Remo and has a strong background in hospitality running pubs with her husband. Bec is an experienced florist, having owned and operated Tropical Zone Flowers in Cowes for 7 years. The pair both sold their businesses around the same time and after 12

months decided to pool their skills and experience together and take on the space in Ventnor that had been vacant for 6 months. The duo shares a love for Byron Bay and has designed the space at The Shed to capture their inspiration from the beachside haven. They have achieved a lush yet earthy feel inside that leads you into a sense of relaxation whilst you peruse the array of plants, flowers and assortment of timber based products stocked in the centre of the space. Travelling to Byron when they can, the ladies purchase giftware that complements the ambiance of the shed and search for similar alternatives in Victoria where possible.

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Here you can purchase St Agni shoes or knitted blankets from Wic & Folk, but if you are after something a little closer to home you can purchase knitted beanies from Bec’s mother in law. Drawing on Bec’s talents in floristry, there is a mini florist inside with an array of vibrant flowers from lilies to natives available for purchase. Understanding the needs of their customer base, Misha and Bec have adopted gluten free and celiac options on their menu, sourcing the home made goods from Jo Jo’s Gluten Free Goodies in

Kernot. Customer favourites include the Wagyu Beef Pie (made from local Gippsland Wagyu), Vegetable Pasties, Sticky Date Puddings and slices. A deli fridge lines the front wall, stocking a wide variety of local cheeses, fruit, vegetables, chutneys, jams and other fresh produce. Delicious sour dough is sourced from the San Remo Bakehouse and Gippsland Jersey supply The Shed with their milk. For those after something a bit heavier than coffee, wine is an option, with the Farm to Table range, or local wines from South Gippsland.

The Shed is a uniquely beautiful space that has an instant feeling of openness and warmth. Once you arrive you are in no hurry to leave. This may be due to the exceptionally friendly staff or simply the relaxing atmosphere. Either way, it is well worth the visit on your way to Phillip Island, but be sure to leave space in your boot to load up with goodies while you are there.



thelifestyle spring 2017

Photographs courtesy of The Shed

Our wood fired, slow fermented sourdough is naturally leavened, organic and made with freshly milled stoneground flours. Find us at South Gippsland Farmers Markets, local produce stores and health food shops, and as part of Prom Coast Food Collective.

Betsy & Greg Evans

Spring Hours Open Sunday 8:30am to 3pm | Mon - Fri 8am - 4pm 60 McBride Avenue, Wonthaggi, 3995 Ph: 0488 200 522

ph: 0437 757 658 | em:

Like us on Facebook | Instagram

ROSEDALE BUTCHERS Local Family Owned Country Butcher

Three generations of Vaux Family owned and operated business since 1977. In 1986 their first smokehouse was purchased and then later in 1992 a second larger smokehouse was obtained and are still used today, which allows them to produce the quality products that Rosedale Butchers have become known for. Ray and Janet Vaux took over the business in May 1977 with their son Neville starting his apprenticeship with them and eventually he and his wife Debbie took over the business in July 1995. In turn, in 2012 their son Matthew after completing his apprenticeship in 2012 took on the job of smallgoods making and created the line of Matty’s Gourmet Sausages.

Call now for all Meat and Smallgoods Needs 32 Prince Street, Rosedale 3847 Ph 5199 2210 Like us on Facebook thelifestyle spring 2017



Chocolates and black coffee

Thai and Lao food, smooth, rich freshly roasted coffee, delectable handcrafted chocolates and a warm, friendly welcome, is offered to patrons in the newly established Souvanny Coffee and Chocolate café in Wonthaggi.

By Wendy Morriss

Graeme and Souvanny Gully, who own and operate the business, import coffee through a wholesaler that sources the finest quality produce from Papua New Guinea, Uganda and Brazil. The imported beans are then freshly roasted on the couple’s South Gippsland Ryanston property and sold wholesale, retail and used in the café. Souvanny is an expert coffee roaster and an exceptionally skilled chocolatier. She purchases solid chocolate and cocoa through a wholesaler in Belgium that also sources high quality product from different parts of the world. She then blends the chocolate, cocoa and fillings on the premises and the result is smooth tasting, unique treats with delicious centres. While coffee and chocolate are their specialities, they also serve wonderful Thai and Lao dishes and to cater for those with a less adventurous palate, they have an all-day Aussie breakfast. Graeme and Souvanny settled in South Gippsland with their young family two years ago, after living in Papua New Guinea for many years and previously in Laos. “Souvanny had really had enough of living in PNG,” Graeme said. “It was fine while our kids were little but as they started to grow up, she wanted to do something that used her tertiary skills and creativity, so back to Australia we came.” Graeme still has some business interests in the extraction industry in PNG and flies back there Inside the Wonthaggi café


thelifestyle spring 2017

once a month. While he finds it inconvenient and something he hopes won’t continue for much longer, it does give him access to some wonderful coffee. “We are in the process of sourcing coffee from Kainantu, which is in the Eastern Highlands of PNG,” he said. “We have a business relationship with some colleagues there who have a 500-hectare coffee plantation. They lease a large part of it to about 100 villagers who are taught how to tend the coffee plants, what to look for in relation to the plant’s health and when and how to harvest. They are also paid a bit more than the market price for the produce, so it’s a really sustainable program that benefits the people of PNG. “What we like about PNG coffee is that it’s grown a mile above sea level in a colder climate so it grows slowly. Consequently it has a high oil content making it very good for blending. We are also looking at bringing in Columbian coffee through a contact we have there.” He said there is a different profile for each type of coffee bean from each country so for example, beans with high oil content will be roasted differently to beans with low oil content. Souvanny said the coffee also has to be roasted slowly. “If you roast it for too long it burns. If you roast it too high or too fast it kills the oxygen in the beans, then it doesn’t have the same shelf like and it tastes terrible.”

Some of Souvanny’s wonderful handcrafted chocolates Graeme and Souvanny started the business just roasting and wholesaling coffee beans but Souvanny wanted to make chocolate as well. “Hence the café,” Graeme said, “and I’ve learnt how to make good coffee.” The chocolates she makes are exquisite. She said many of her ideas come from the training she’s had and the rest is from what she has researched from large companies around the world. She currently blends chocolate using solids and cocoa from PNG, Vietnam and Madagascar and soon from Indonesia. Each country has their own unique type of solid chocolate and cocoa with varying degrees of darkness and taste. She blends the solid chocolate and cocoa in a melt tank and creates the fillings the same way. The coat of the chocolate is a blend with 58 to 70 percent dark cocoa. The fillings are a blend of different chocolates, or natural flavours blended with different chocolate. It might be 50 percent apricot puree blended with white chocolate or dark chocolate blended with orange flavouring.

uses high quality natural ingredients, natural colouring and natural citric acid to solidify the chocolate. She said making handcrafted chocolates is something she initially saw a market for and it became a passion. “I wanted to create something nice that people could enjoy eating and say wow! “Making the chocolate is like mediation. I think about the texture and how the shapes come up and it’s a process that can’t be rushed otherwise the colour is dull, the flavour and texture comes out wrong and the shelf life is reduced. The chocolate melting point is 45 degrees Celsius and then it has to be brought down to 27 degrees before it goes into the moulds, otherwise it crystallises.” Prior to her coffee roasting and chocolate making career, Souvanny graduated from university in Laos with a Batchelor of Business and Administration and subsequently worked in the mining industry.

She makes her own orange flavouring using orange juice, orange peel and extract. She only

She met Graeme 12 years ago at a mining site at Sepon in Laos. He was working there on a three-year contract for mining company Oxiana

Graeme has learnt how to make really good coffee

Business owners Graeme and Souvanny Gully

and Souvanny was their HR Manager. After they married, they left Laos to live in PNG. Graeme began his working life after leaving high school in year 12 and worked for a while as a brickies labourer before joining the Victorian Police Force the following year. He worked in the CIB and Uniform Training Divisions in Melbourne before being sent to PNG as part of Australia’s aid to The Royal PNG Constabulary Development Project. The 18 months he was sent there for, turned into four years. He then came back to Victoria and worked in Major Fraud for a few years before being sent back to PNG. From then on, he continued to live overseas. After 26 years of policing, he left the Force and successfully established himself as a mining consultant. He said the café is a family business and an opportunity for both of them to be gainfully employed in Australia. “It will be nice when I can always be home with Souvanny and the kids and no longer be a gold member of the Qantas Club.” Photographs by Wendy Morriss

Souvanny blending the chocolate on the premises

thelifestyle spring 2017




Outside there is the classic Australian desire to bring the tropics to the bush. Three tall palms sway and shiver in the breeze. The Art Deco exterior of the hotel gives a sense of occasion to each opening of the door. It's a flat out interesting building and you just have to take a peek inside. The cosy dining room is classic and has not been messed with except for a tasteful paint job. Beautiful iron windows and an open fire complete the look.


Lots of smiling staff and an easy greeting on arrival disavow pretension or formality and leaves you to relax in the warm dining space. The room is restaurant. The table setting is bistro. There is no small town pub feeling of being a stranger. You can’t help but feel optimistic about the coming meal.


Helena and Val have been in hospitality for 35 years running restaurants all over Victoria. Their previous stint was in Warragul and they bring their signature style to the Cricket Club. Helena is the Chef and Val works the role of host and raconteur. Lauren Howden is on the floor with a gentle and caring serving style that comes to the fore on the day I'm there.


Val can appear brusque but that is his European way. He is a charmingly honest and open host who believes in his guests having an enjoyable dinner. Even when the 14 of the 15 diners arrive at pretty much the same time, putting pressure on the kitchen, Val and Lauren manage the slightly longer wait time with aplomb and empathy.


Starter is the tasting plate of lamb/beef croquettes, chicken pieces and s&p calamari. The croquettes are creamy, meaty, moreish crunchy numbers. Nourishing and delicious. The chicken is firm, sweet and Thai in influence served on perfectly julienned snow pea and carrot. Calamari is tender and soft and works well with its salad. A glass of Lightfoot and Sons generous and soft Merlot goes down beautifully. The main is lamb shoulder. A tight slice of this tasty flavourful cut is cooked to tender perfection over 12 hours. A knife is not required. The lamb sprawls across a bed of rich mash and the greens are cooked beautifully as well. Crucially the murmurings of my fellow diners are also very food positive. The Halva ice cream with chocolate mousse is a delight. Interestingly the slice of mousse sits on a lovely dense sponge base providing great textural contrast. The Halva ice cream is refreshing and unique.


Starter tasting platter $24, Lamb shoulder $31.5, Chocolate Mousse $13.5, Glass of Lightfoot Merlot $8.5, Coopers Pale Ale $7.5. Total for a huge meal for one $85.


Another one of those great surprise eateries that Gippsland is studded with. Great operators offering a far from the norm eating experience in a place you least expect it. Great stuff. Review and photographs by Stuart Hay


thelifestyle spring 2017

Specialising in Local Fish

Order Your Seafood

For all

the best in fresh


For all the best in fresh seafood, there is none better than Foster Seafoods This shop has everything for the seafood lover. Alice and Lachie Duncan have added new lines to their business along with the freshest and best fish caught locally within Corner Inlet and Bass Strait.

On offer are freshly cooked Prawns, Moreton Bay Bugs, Crayfish, freshly opened Oysters, Mussels and a large variety of Local Fish – whole or filleted; along with our beautiful sauces. Just give us a call or drop in. You are always welcome!

And you can be assured that the quality and service is still the best!

Crumbing: Sardine and Garfish fillets Smoking: Hot Smoked Atlantic Salmon, Chilli Mussels & Smoked Sardines all in Olive Oil Pickling: Local Scallops, Oysters with Tartare and Seafood Sauce, Home Made Chilli Sauce on the Mussels


35 Main Street, Foster, Vic 3960 Tel/Fax: (03) 5682 2815 Monday to Friday 8:30am - 5:00pm, Saturday 8:30am - 12:00pm Contact: Alice and Lachie Duncan

thelifestyle spring 2015

thelifestyle spring 2017


Green Heart For many years, Green Heart Organics, a cheerful, sunny little shop in the beautiful seaside town of Inverloch, has provided the area with organic groceries and a range of fresh seasonal organic produce.

Mel in front of their fresh certified organic fruit and vegies holding one of their popular chai pods

Melissa Jenkins the current proprietor, took over the shop four years ago and later added the café to the business to provide customers with a complete organic coffee experience. Her partner in life and renowned local chef Steve Finne-Larsen has recently joined the business to introduce extra tasty food options for the café using only organic produce and ingredients. Mel said she opened the café area because she could see a bit of a gap in the market “There wasn’t anywhere you could get an organic coffee with organic milk and sugar. We believed having organic coffee was important because it’s one of the highest pesticide crops around. We’ve found that some people, who are sensitive to coffee, actually find it’s the high amount of pesticides in it and they can drink organic coffee. “Fresh chai is something we are passionate about as well, from a taste perspective and health perspective. Unlike powdered chai, which has quite a high sugar content, our fresh organic chai only has a small amount of honey. A lot of people who can’t have caffeine drinks can enjoy chai, and we have many other healthy drink options as well.” Green Heart Organics uses Sacred Grounds, Free Trade and NASAA certified organic coffee. The milk is non-homogenised full cream or low fat from Schulz Organic Dairy in Timboon. Her nondairy option is Gippsland’s Pure Harvest organic almond or soy milk.


thelifestyle spring 2017

People enjoying the sunshine and the coffee in Green Heart Organics

Steve, who previously worked as an executive chef at the Captain’s Lounge in Inverloch, has brought with him an extensive amount of experience in the food industry to help Mel develop more food options using organic produce. She said his food is incredible. “I love it. It’s amazing what he can just whip up out of nothing, it blows my mind.” Steve said Green Heart Organics isn’t a health food shop, it’s all about organics. “There are many healthy items in the shop but there are also what some would consider unhealthy items. “I still love using butters and sugars in cooking. Obviously there are people with dietary requirements who are looking for dairy or gluten free and vegan and we cater for them as well but the food is about flavour and presentation using fresh organic ingredients. If presentation and flavour is good for you then that’s a benefit,” he said laughing. “You should never trust a skinny chef!” “Steve’s priority is taste and good quality ingredients and good quality ingredients are organic,” Mel said. “My priority is health so it’s a good combination. His house-made chicken broth for example, which is really popular, is very good for gut health but it’s delicious as well.” There are very few items in the store that aren’t certified organic. Any items that aren’t certified are thoroughly researched. “Our level of priority is that it’s certified organic, that’s the most important thing,” Mel said.

“Underneath that the more local we can get it the better. All of the bulk products we repackage are specifically labelled with where they come from so customers can very easily make a decision.” Steve said the majority of the grocery products are Victorian or at least Australian. There are some products though that can’t be soured organically in Australia. While there are many different suppliers of the grocery lines, their Green Heart range is produced from purchasing things like grains, pulses, dried fruits and seeds in bulk and repackaging it into bio-degradable bags, so it’s cheaper for their customers. They also stock tomato, pasta and sweet chilli sauces, dressings, mayonnaise, many organic dairy products and organic snacks including chocolate, popcorn and chips. Their fresh produce is sourced from an organic wholesale market and local certified producers. These include Finmaw Farm at Mardan, Mirboo Farm, Ruby Hills Organics for free-range eggs and Cherry Tree Organic Butchers for meat. “Cherry Tree is where our beautiful bacon used in our delicious breakfasts comes from,” Mel said, “and Ruby Hills eggs are used in all our cooking.


By Wendy Morriss

The shop now also serves wonderful organic coffee, many other delicious organic hot and cold drinks and has a fabulous new healthy food menu.

Some of the stocked organic grocery items

A Sacred Grounds, Free Trade and NASAA certified organic coffee

Mel’s daughter Aerianna and Steve’s son Marcus helping out in the café

Steve and Mel

“Their chickens are well looked after and very free range. The biggest contention with anything labelled free range is whether it’s actually my definition of free range so everything we do is researched very thoroughly. I’ve been out to the Ruby Hills farm many times and I’ve seen how far the chickens roam.”

To reduce even more waste, they use reusable metal straws in their cold drinks and they don’t offer their customers plastic bags. “We have Boomerang Bags, which are made by lovely local volunteers from recycled materials that are loaned out to customers for whatever length of time they require them,” Mel said.

Another appealing aspect of the business, apart from providing organic produce, coffee and food, is the initiatives used to protect the health of the environment. They take 50 cents off the price of takeaway coffee when customers bring their own cup. “It’s a saving for them and it encourages people to use less take away cups,” Mel said.

“We have a great bunch of regular customers that seem to really appreciate what we do. Because they are like-minded people, they all know each other so the shop is a bit of a hangout place and they are like family.”

They sell the glass ‘Keep Cup’ range in 12 ounce or and 8 ounce, which is compatible with their cup sizes. “They are very popular and it doesn’t take long to make it worthwhile from a monetary perspective,” she said. “It’s something we have always done and many other cafes now are doing the same, which is great.”

Mel employs one part-time staff member and her daughter Aerianna and Steve’s son Marcus help out during the holidays. Both Steve and Mel agree that organics is definitely a growing market. “The shop has grown and changed a lot since taking it over,” Mel said. “People are much more aware now that what goes into their bodies is important to their wellbeing, “

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LEONGATHA RSL • BISTRO OPEN 7 DAYS New Members Welcome. Reciprocal rights with RSLs in Victoria, South Australia & Tasmania

Members Discounts On meals and drinks 2 Function Rooms available Members Draw $800-$1000 to be won

Members Happy Hour

Relaxed and welcoming atmosphere ½ Serve Meals, Gluten Free, Kids Menu all available Reservations required for most nights of the week

Seniors Meals

Monday to Friday Now Available Fantastic Members Nights every Thursday and Friday




OFFICE: 5662 2012 RECEPTION: 5662 2747 BISTRO: 5662 4487

12 NOON - 10PM 10AM - 10PM 10AM - 11PM 10AM - 11PM 10AM - MIDNIGHT 10AM - MIDNIGHT 10AM - MIDNIGHT Find us on Facebook

BOOK YOUR FUNCTION TODAY AT LEONGATHA RSL Weddings, Birthdays, Anniversaries, Any special occasion catered for Business Breakfasts Seminars

CALL RICKY TO ORGANISE A QUOTE! Corner of Smith Street & Michael Place, Leongatha


Lone Pine Bistro located at the gateway to Cowes Family friendly and Fully accessible Vegetarian, gluten free, children’s and senior’s options Kids playroom, monthly Funday Sunday and free Playful Puggles playgroup Wednesday mornings Function rooms ideal for weddings, reunions, seminars, wakes, parties


Phone: 03 5952 1004 BH





The last decade has seen Gippsland become home to an increasing number of Melburnians looking to give up their day jobs and follow their dreams of making wine. David and Nicole Harman of Harman Wines in Wattle Bank are one couple who turned a garage hobby in Melbourne into a thriving business in South Gippsland.

David, born and raised in Lower Templestowe, had grown up with parents who enjoyed drinking wine, which often included travelling to wine regions. On a trip to Seppeltsfield winery in the Barossa Valley at age 16, he remembers wandering the vines and being amazed at what he saw - and so began his keen interest in viticulture. In 1999, David married Nicole, of Wheelers Hill, and they spent the first years of their nuptials together in Melbourne's suburbs. In around 2002, while working fulltime in IT, David expressed to a friend a desire to make his own wine, so the two pooled their resources and began, initially making around 20 litres each. As the years went by and the garage, backyard and then loungeroom slowly became enveloped by winemaking equipment, David and Nicole realised it was time to turn this hobby into


thelifestyle spring 2017

something more. After a search, they found land in Wattle Bank, just north of Inverloch, and planted some pinot noir and chardonnay vines in 2008. In the beginning, David supplemented his previously acquired winemaking knowledge with short courses and talking to as many other winemakers as he could. As luck would have it, he leased a vineyard with Dean Roberts of Lithostylis, and the two pushed and inspired each other, both gaining valuable experience in what to do (and not to do) in the vineyard and winery. In 2016, the pressures of concurrently working in IT and trying to run a winery became too much, so David quit his desk-based job in favour of the grape-based one. As his transition from corporate life to winery life had been a relatively slow and measured process, the switch was quite manageable.

Since the initial plantings in 2008, further plots of viognier and pinot gris have been added, as well as shiraz more recently, almost as an "insurance policy" for climate change. At the moment, around 70% of the wine produced by them is from the estate, from a total of four acres, with the other 30% bought from other growers. The site is largely flat on silty loam, with an average annual rainfall of anywhere between 500-1100mm. Due to good winds and exposure and low humidity, they've been lucky to have had few issues with powdery or downy mildew, which can destroy a crop if not treated properly. While not technically an organic vineyard, Harman generally uses fewer chemicals than even many organic-certified wineries.

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Harman Wines While the name of the winery is a direct connection to those making it, David and Nicole initially did not want to use their surname on the labels; though after producing a list of around 100 possibilities, they found that most were either already trademarked or just didn't "fit". Nevertheless, the winery name harks back to their origins, when bottles would be given to friends, simply with a sticky note attached, adorned with 'Harman shiraz' or 'Harman merlot'. Harman Wines is truly a family business, and not only because you'll have David or Nicole greet you at the cellar door.

Their 13-year-old daughter currently occupies the role of "assistant winemaker", feeling at ease with a pipette in her hand and talking about sulphur, while their 10-year-old son instead prefers to be out amongst the vines, which helps to cut down on the squabbles, while giving David some valuable time (separately) with his kids. They all come together for the annual stomping of the grapes, which goes into their "special brew", generally for their own consumption. On Saturdays, the cellar door is mainly visited by tourists and day-trippers, while Sundays see the locals swap cricket practice for a glass of wine and some wood-fired pizza. Eventually, the nearby lambs may end up as a pizza topping, and there are plans to install a garden kitchen and make the winery more sustainable, in line with David and Nicole's interest in permaculture. The Harman wines are restrained and well crafted, not big and brutish - what one might expect from good fruit off young vines in a cool climate in the hands of a talented winemaker. The pinot gris and pinot noir grown on the estate are fruity and light, while the sauvignon blanc and merlot, from Bass River winery fruit, have a bit more body to them, and are what we can expect from the Harman fruit in years to come. While the transition from IT to winemaking was a gradual process, David and Nicole are wasting no time in establishing themselves, with recent ascension to finalists in local business awards spurring them on. Here's hoping Harman Wines does well in the awards and keeps getting stronger.


thelifestyle spring 2017


The Morwell Bowling Club is the ultimate in function dining! We delight in meeting your every requirement, through personalised professional service, attention to detail and friendly staff. The Morwell Bowling Club provides wedding packages or we can tailor to suit your needs. Morwell Bowling Club caters for group bookings, and is great for children. OPEN SEVEN DAYS - SERVING LUNCH, DINNER, COFFEE & DRINKS RESERVATIONS OR WALK-INS ARE WELCOME Visit for news and upcoming events. NEW MEMBERS ARE WELCOME Winner of Peoples Choice Award 2014 for Excellence in customer service

Winner of CCV 'Best Bowling Club'

Finalist of CCV 'Club of the Year'

52 Hazelwood Road Morwell 3840 Ph: 03 5134 3449 Em:


SOUTH GIPPSLAND • Delicious Wines • Wood Fired Pizzas • Live Music • Amazing Views • Family friendly •Functions • Local Produce OPEN 11AM-5PM WEEKENDS WOOD FIRED PIZZAS EVERY SUNDAY REGULAR LIVE MUSIC 612 Korumburra-Inverloch Road Wattle Bank (C441) Ph: (03) 5611 3857


thelifestyle spring 2017



Everyone starts a winery for their own reason. The desire and belief have to be strong as there is a lot of capital to lose. The decision is made only slightly easier when your dad has a fertile 200 acres for you to plant a tiny trial block. Harry and Valerie Friend did just that in 1980 on Harry's father’s farm ‘Narkoojee’ at Glengarry. Their initial half acre planting of various vines grew like Billyo and delivered flavoursome fruit in abundance. Harry's first vintage was in a garage in Oakleigh. His amateur work won medals at the local contests and he began to wonder how he would progress this budding career. The answer he came up with speaks volumes for the character of his friends and for their shared love of the wine trade. Harry created a board of financial investors from his friends, some of whom were in the Footscray food and wine society with him, and raised the money to plant a commercial vineyard on his property. The wine industry has always been high risk particularly as an investor. Harry would have felt well supported by the fact his friends believed enough in his winemaking skill and business acumen to wade into the boutique vineyard morass with him from which so many have never returned. Cash and direction secured the first commercial planting that was in 1990 which was mainly Chardonnay with some Cabernet Sauvignon, Merlot and Cabernet Franc. There were further plantings in 1998, which was mostly Pinot Noir and another planting in 2001 of some Shiraz and Viognier. A new 5 acre block has just been planted with 70% Pinot Noir and 30% Chardonnay.


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It's a good sign for a winery to keep planting as you only grow fruit if you can sell it. An interesting aspect of the vineyard is that the bulk of the vines are trained on a lyre structure which has advantages in disease prevention through increased canopy airflow and better ripening as the sun can touch all the leaves on the vine. You can see the distinctive Y shape in the original block photograph.

Succession is another great challenge for a small winery and happily Harry had an eager helper in his son Axel who was driving the tractor as soon as he could reach the pedals. Eschewing the self taught style of his father, Axel studied winemaking at Charles Sturt Uni and has been in charge of winemaking at Narkoojee for the last 4 years. He's a chip off the old block adding a trophy from the International Cool Climate Wine Show 2017 for the Valerie Pinot Noir to the winery's display cabinet. Axel’s wife Jo also works in the business. This continuity allows for big goals to be strived for and proprietorial passion to shine in the development of the business. When I visited, there was a display of entries from a local sculpture exhibition embellishing the lawn in front of the winery. I had been informed of this added attraction by the local radio ads I heard four times while driving to the winery. Narkoojee are investing in building their brand and making sure that people who heed the call have plenty of positive experiences when they visit.

By Stuart Hay

The awarded restaurant onsite has recently been brought under winery management and Head Chef Damien McGann is pursuing a paddock to plate ethos utilising some of the unplanted land on the winery to graze beasts for the table. It would seem that all the ducks are in a row for a successful winery business. If current plantings are fully utilised then the volume of wine produced would exceed most boutique winery production levels. Narkoojee are looking to grow and join the bigger players in Gippsland like Lightfoot and Sons. A tasting at the cellar door reminded me of the generosity of fruit Narkoojee wines display across the ranges. Axel and Harry are experimenting with oak maturation to augment and add structure to their excellent base material. Recent investments in hogshead barrels are designed to mellow oak influence by using larger format barrels. The Lily Grace Chardonnay has always been a favourite of mine and I was surprised and impressed by the latent power in the shiraz offerings. All three of which showed dense black fruits and great potential. The Narkoojee pinot range shows luscious red berry/cherry fruit which shows a distinct site personality. Narkoojee means ‘Place of Flowers’ in the local Koori language and it’s a very apt name for this winery, which has the scent of success. Photos by Stuart Hay


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03 5134 2913



Open for Breakfast, Lunch and Dinner | Tuesday to Saturday from 7am until late Fully Licensed | Friday Night Happy Hour and Live Music – 4pm to 6pm Mondays from 8am to 3pm 13-17 Church Street MORWELL 3840

thelifestyle spring 2017


By Lisa Maatsoo

In September this year the Traralgon Vineyard will celebrate its 10th anniversary of operation. Marg and Leon Hammond purchased the property 14 years ago with a house and established vines on site. They spent many years adding to the existing infrastructure, which included a very hands-on approach in building the main restaurant / function centre, a lake and a quaint chapel. Since formally opening as the Traralgon Vineyard, Marg and Leon have not only created a well-recognised hospitality venue in the region, but they are now also producing award winning wine. Brad Mason (who is also the nephew of Marg and Leon) is the winemaker for the Traralgon Vineyard. The majority of grapes used in the wines are grown on site, however some grapes are purchased from other vineyards in Gippsland to top up their varieties. All wine is fermented, bottled and labelled on site. This year 20,000L will be processed to create approximately 22,500 bottles of wine. Red wines produced include Shiraz, Cabernet Sauvignon, Grenache and several blends. White wines include Sauvignon Blanc, Chardonnay,


thelifestyle spring 2017

Moscato and two Sparkling varieties. The name attributed to each wine created is carefully considered, and is usually selected in recognition of family and friends who have helped Marg and Leon along their journey in establishing the Traralgon Vineyard. One of their latest wines, the 2015 Sarah-H Sparking White, was named after their daughter.

This combination of Pinot Noir and Chardonnay won a gold medal in 2015 in the South Australian showcase of wines. All Traralgon Vineyard wines are available at wholesale prices directly from the cellar door on site. Additional discounted wines will go on sale during an upcoming special ‘Wine Week’ at the vineyard commencing 11th September 2017. Wines produced on site are served in the restaurant, to accompany meals prepared by Head Chef Brendan and his kitchen team. The dining room is open from Thursday to Sunday for lunch, Friday and Saturday dinner.

For large group bookings Marg and Leon will happily open the restaurant during the week. With a chapel on site, the venue is a popular choice for weddings and other occasions. Local musician Matt Fry is a well-known performer at the Traralgon Vineyard. He entertains the crowd at their regular Dine and Dance nights, and this year he will also be appearing at the vineyard for a special Melbourne Cup feature event. Only 5km out of Traralgon, just off the TraralgonMaffra Road, the Traralgon Vineyard is located in a beautiful rural landscape that is well worth a visit. On a clear day, the views from the restaurant balcony take in Mt. Baw Baw in the west and Mt. Hotham in the east. For your next special event or function, give Marg a call to discuss your needs and make a booking. Further information about feature events including Father’s Day, Melbourne Cup and Christmas functions can be found on the website and facebook page Photographs by Lisa Maatsoo

Marg & Leon Hammond

Award Winning Sparkling


Unsurpassed views across the Latrobe River flats from Mt. Erica to Mt. Hotham. The restaurant enjoys full windows and a large deck to the north looking over our lake and vines. RESTAURANT/FUNCTION CENTRE Our Restaurant operates lunch Thursday to Sunday and Friday and Saturday nights. Private functions can be booked for any day or night with 20 guests or more. Conventions and weddings are our speciality as well as private parties.

CHAPEL Our onsite chapel is available for all types of ceremonies and drink can be provided on the deck afterwards overlooking the lake and enjoying wonderful views to the north.

WINES We Wholesale directly to the Public Clean skin Cabernet Sauvignon and Shiraz $8.90 All other top line reds $14.90 – 2010 – 2012 - 2013 Plus Moscato $11 Sauvignon Blanc $13.90 Sparkling Chardonnay and Pinot/ Chardonnay $14.90 (while stocks last)

Traralgon Vineyard 64

For Enquiries Contact Marg and Leon Hammond 140 Burnets Road, Traralgon VIC 3844 ~ P: 03 5174 0557 ~ E: thelifestyle spring 2017

thelifestyle spring 2017


Country-style Restaurant


• TAKEAWAY • RESTAURANT MEALS • BYO • HOMEMADE DESSERTS • GLUTEN-FREE OPTIONS • FRIENDLY SERVICE • BOOKING ONLINE • MENUS ONLINE • LOYALTY CARDS Sunday Roast with all the home style roast essentials. Please book in advance to avoid disappointment

OPENING HOURS: 7 DAYS A WEEK Mon - Thurs 8.00am to 5.00pm • Fri - Sat 8.00 am to 8.30pm • Sun 8.00 am to 4.00pm 1055 Jacksons Track, Jindivick, Vic 3818 Like us on Facebook

Tel: 5628 5227

Re m ark able Hol id ay Re tre at Fe at u r e s o f t h e Re s o rt 19 Self-contained lodges ranging from 1 to 4 bedrooms, each with its own secluded privacy (including disabled friendly lodges) with either bush or water views On the shore of Lake Victoria Gippsland Lakes - East Gippsland with a private jetty Perfect for Holidays, Special Occasions, Celebrations Child Friendly Indoor Heated Pool, Spa & Tennis Court Complimentary canoes, kayaks, bicycles & DVD’s Interact with the residential wildlife Conference centre packages with accommodation Function Centre for Business, Events & Weddings Seating up to 100 people

“4.5 Star Self Contained Accommodation, with Waterfront and Bush Views Wedding and Conference Centre on the Gippsland Lakes in Eastern Victoria”

200 Wattle Point Road Forge Creek 3875

Phone: 03 5157 7517




Our conference centre is available for a variety of functions. Weddings to family celebrations/ reunions, training sessions to scrapbooking/ craft groups and staff Christmas parties to yoga retreats, we have even had a funeral service and subsequent family gathering for the weekend. Your options are limitless; we can provide the perfect setting for your group whether it is only 8 people or 60, for one day or 4 days. At the end of the event you will not only want to book your next function you will want to come back and bring the family and friends for a relaxing holiday.

lodges are a wonderful place to unwind and recap the work of the day.

All of our retreat amenities are available for your use, indoor solar heated pool, outdoor mineral spa, bikes, canoes, kayaks, stand-up paddle boards, tennis courts and large selection of DVD’s. Even a stroll around the grounds should be part of the business of the day as our resident wildlife including birds and kangaroos can make a pleasant distraction. Our fully self-contained

Even if you are not looking at holding your event for awhile contact our staff to discuss package options. We take bookings up to 2 years in advance, so book early to avoid disappointment.

The fully stocked commercial kitchen is available for you to self-cater or our staff can provide all your catering for you. Breakfast can be a group gathering or supplied in the lodges for a quiet breakfast. Many of our groups make their function an annual or biannual event and many participants bring family and friends back for a holiday.

thelifestyle spring 2017


Wuk Wuk spiced rubbed fillet, hay smoked short rib, with black truffle gnocchi

Five Course


Adventure into Darkness

In June this year, O’Neill’s Restaurant in Sale took diners on an ‘adventure into darkness’ with a special ‘Lights Out’ food event. Head Chef Craig Stelmack and his team in the kitchen prepared a five-course degustation meal, with each dish accompanied by a carefully matched Gippsland wine. Local fresh produce was featured throughout the menu, ensuring high quality food presented with critical attention to detail. Diners enjoyed conversation by candlelight, with live music provided by band CPR who created a festive atmosphere. O’Neill’s Restaurant regularly present fine dining feature events for all to experience. UPCOMING BLUE GABLES WINE DINNER ON THURSDAY 7TH SEPTEMBER @ 6PM FIVE COURSE DEGUSTATION WITH MATCHED BLUE GABLES WINES $120 PP CALL (03) 5144 1122

For further details of upcoming events, contact O’Neill’s directly on 03 5144 1122 or view their facebook page Words & Photographs by Lisa Maatsoo

House cured lamb prosciutto, grilled pear, with pecorino cream


thelifestyle spring 2017

Confit quail, duck parfait cigar with black cherry reduction

Dark chocolate terrine, smoked macadamia, with candied cumquat

Wuk Wuk spiced rubbed fillet, hay smoked short rib, with black truffle gnocchi

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Incredible Cuisine Experience

The perfect venue for a private party, birthday, wedding or just a relaxed dinner with friends or family.

Contact the team at Oneills hours Tuesday – Friday 12.00pm – 3.00pm | 6.00pm – 1.00am | Saturday 6.00pm – 1.00am 29 Desailly Street, Sale 3850 Phone: (03) 5144 1122 find us on Facebook and Instagram 70

thelifestyle spring 2017


Curtis Australia By Trevor Brown

Crafting a gold watch case - when time stands still

Each Curtis watch is handcrafted one at a time An earlier issue featured how jewellers Curtis Australia were starting to make hand crafted, solid gold and gem set watches in their Bairnsdale studio. The distinctive and often colourful watches are designed to complement and extend the jewellery and pen collections that Curtis have been recognised for around the world. Watches are the latest glittering facet of the family owned, internationally recognised brand that Glenn and Heather Curtis have worked tirelessly to establish from their Bairnsdale studio. Better known as jewellers in Gippsland, it often surprises local customers who see the range of hand crafted silver and gold pens that Curtis also make. It surprises them even more if they get to see the dedicated watch studio at Curtis which is already making gold hand crafted watches in house. It's actually very unusual to find a luxury brand anywhere in the world that makes its own jewellery, pens and watches under one roof. This holistic view means Curtis are able to draw on their considerable experience in hand crafting precious metals and working with gems - and apply those skills to their unique solid gold watches. The guidance and drive of master jeweller Glenn Curtis has seen the award of a 'Best of the Best' from the prestigious Robb Report magazine, and Glenn himself being invited as the only Australian jeweller to judge the Rio Tinto Global Design Awards in New York.

Even the solid gold case back screws are made by hand

Before the watch case is polished the fitting of the precise Swiss made watch movement and other watch parts takes place. There are very close tolerances involved, so the jewellers use a dummy movement to check and adjust the case within 0.03mm before the watchmaker installs the real working movement in a separate process. Another testing moment is turning the recess for the sapphire crystal (watch glass). This is done on a small lathe by hand, checking after each pass of the tool for dimensional accuracy. This exacting, time consuming work also includes fitting the watch winder to a tolerance of only 0.01mm so the watch functions smoothly. Add to this the extra complication of setting precious gems to the watches, with each one fitted and secured by hand. The Curtis jewellers take years to learn gem setting, and only after their jewellery skills are at a very high level, so around ten years in total. To set each diamond in the watch, they first cut a recess to match the shape of the diamond, checking that the gem doesn't sit too high or low, and at precisely the right angle.

A wonderful palette of precious gold and gems is at the heart of the jewellers art, and the combinations of gold colours and gems is truly inspiring. Another interesting facet is that Curtis often mix and melt their own unique, subtly different gold colours at temperatures over 1000C. Using alloy recipes handed down over generations, and referring to old texts, the jewellers can form interesting solid gold outcomes. Crafting solid gold watches requires infinite patience and skills honed over decades. Every watch that Curtis jewellers make has to be hand shaped and filed to a finish, before being hand polished to a mirror like surface.

This stunning ladies watch can be customised with different gems Glenn Curtis has been a jeweller for over 40 years. A Fellow and past Secretary of the Gold & Silversmiths Guild of Australia, Glenn has owned and run jewellery stores in East Gippsland since the 1990's, along with his wife Heather. About 14 years ago they formed Curtis Australia, now a recognised luxury brand creating fine jewellery and hand crafted writing instruments sold around the world. Their work in this area has won several international awards including a coveted 'Best of the Best' Award from the world's most read luxury magazine, the Robb Report, where they were up against such rivals as Cartier.

An abstract hand crafted gold ring set with sparkling brilliant cut diamonds

Glenn was also invited as the only overseas based expert to judge the inaugural Rio Tinto Diamonds

Watch dials are initially drawn at a much larger scale The gem setter secures the diamond by engraving small curls of gold, each cut by hand to go over the edge of the diamond. These hold the gem snug in its setting, and are then polished with a hand tool so each looks like a tiny shiny ball, reflecting the light beautifully. What is rarely understood is how physical gem setting can be, with considerable strength needed to work the gold around each gem. Another part of the watch requiring considerable effort is the dial. Curtis watches are best described as dress watches, so dials needed to be smart and refined. A special technique called guilloche (pronounced 'gee o shay') engraves fine radiating patterns on the dial that catch the light while some ladies models feature shimmering Australian South Sea mother of pearl. All the dials have their individual hour markers applied by hand, as small as 0.5mm wide, this is a very precise and painstaking process. Hand crafting precious jewellery, luxury pens and now solid gold watches, the jewellers at Curtis are the same craftsmen who work on your jewellery. With everything staying in house, the jewellers take considerable pride and apply the same exacting standards to everything they do, be it a simple repair, an entirely new custom ring, and now even a Curtis watch. Next time you're in Bairnsdale, why not pop into their Macleod St studio and say hello, and see for yourself where this exciting and ever evolving company is heading. Curtis: The Watch Maker Part 2 Global Jewellery Design Competition held in New York, something he modestly describes as reflective of the high standards of Australian jewellers in the international landscape. An important part of the work at Curtis Australia involves the local community, for who Glenn likes nothing more than creating custom made diamond jewellery and remodelling much loved pieces. Curtis Australia is based in a large purpose built jewellery studio in Bairnsdale, and also has an office in Melbourne's CBD, a convenient location to meet with clients from around the world. You can see more of their stunning work at 03 5152 1089

thelifestyle spring 2017


Nathan Currie

TALKING SPORT Words: Chris West


thelifestyle spring 2017

What was your introduction to media work? In Year 10 at school, I did my work experience at the Colac Herald. For me, that experience confirmed that working in the media was everything I thought it would be. Afterwards, I would return to do more work for the Colac Herald every second school holidays.

In less than a decade in the media, Nathan Currie has already achieved his major career ambition by joining the Channel Nine sports team in Melbourne. Nathan returned home to Victoria earlier this year, after spending just over a year with Channel Nine in Perth, to take up the Melbourne-based role of Nine News Gippsland Regional Sports Presenter. Since first tasting work experience at the Colac Herald newspaper as a Year 10 student in 2007, Nathan has compiled an impressive and expanding CV through his various roles in print and electronic media in Victoria and Western Australia. His journey through the media landscape has so far included periods of work at the Geelong Advertiser, Channel 31, WIN News Bendigo, WIN News Albury, WIN News Ballarat and Channel Nine in both Perth and Melbourne. In his present role with the Nine Local News team, Nathan presents the local sports report for Nine News Gippsland, along with Nine News Western Victoria, Nine News Central Victoria and Nine News Border North East, reaching a potential viewing audience of 1.2 million people. He can also be seen on regional football program Off The Bench, which airs each Thursday night after The Footy Show. Nathan kindly interrupted his busy schedule to talk sport with Gippsland Lifestyle and reflect on the progression of his career to date. How did your interest in newspaper and television journalism develop? Growing up in Drysdale on the Bellarine Peninsula near Geelong with my parents and brother, I was always into writing as a kid. I can remember writing fiction and little stories at school to entertain my classmates. At the time I was always captivated by television journalists and presenters. Mum always allowed me to stay up to watch The Footy Show and Rove. I always thought a career in media would be something I’d want to do. Were you following in any family footsteps in aspiring a career in the media? Not really, but when I came back from Perth this year my pop Stuart told me that back in the 70s he had a bit of involvement with local radio in Colac. His role was to provide a Friday preview of the local tennis matches for the upcoming weekend. That was interesting for me to discover, because up until then I thought I was the only person in my family who had ever shown any interest or had any involvement in the media.

In 2008, I was fortunate to gain the opportunity to be involved with the Hot Shots program offered by the Geelong Advertiser. This was a 10-week media course held each Wednesday to a group of ten university students and ten kids from high school, of which I was one. The program included expert guest speakers and we were able to learn to develop different writing styles and gain an insight into social media. I kept in touch with the Geelong Advertiser after high school and ended up doing some part-time reporting for them on the local Bellarine Football League. At the end of Year 12, the Colac Herald offered me a cadetship which meant I had a big decision to make as I had enrolled to study media at Deakin University. I really enjoyed working at the Colac Herald, but television journalism was really where I wanted to head rather than newspapers. At the time Channel 31 News Geelong had given me an opportunity to gain a bit of television experience while also doing the local football reporting for the Geelong Advertiser. I thought that combining this work with uni would be a good mix and that ultimately having a degree to fall back on would be the smarter decision in the long run. Channel 31 was your first exposure to television work. What are your memories of those days? Even though it is community television, it’s essentially still the same as what I’m doing now on Channel Nine. You’re in a studio and reporting news. I was a sports presenter there, but a very inexperienced one. Every single show from those Channel 31 days is on Youtube and it is so embarrassing. We were a bit short on resources and didn’t even have a teleprompter, which meant I usually had to tape my scripts to the front of the camera. Funnily enough, that has helped me through not just reading words but being able to remember my scripts and actually knowing what I have to talk about. There are other handy things I learnt at Channel 31 that have been so crucial to my current role, such as being able to improvise if ever something goes wrong. What were the next steps in the early development of your career? In August 2011, I attended a sports journalism seminar at Channel Nine Melbourne at the Docklands which led me getting my foot in the door at the place where I really wanted most to work. The event was hosted by Nine sports presenter Tony Jones and the panelists were football journalists Mike Sheahan, Caroline Wilson and Jon Ralph. Essentially, all I wanted to achieve by attending was to meet Tony Jones and give him a showreel of my Channel 31 work. It turned out to be a really beneficial night for me and the panel was amazing. Fortunately, I got the opportunity to hand my showreel to Tony and followed up with an email to him the next day. I wasn’t sure if I’d hear from him, but he did get back to me. The advice he gave me was far more than what I was expecting.

I had work experience teed up at Channel Nine a few months later and Tony remembered me straight away. I spent a week helping the sports team and that led to Tony later giving me a call and inviting me back to work with them on some weekends over the summer. That opportunity, in turn, helped me get my first job at WIN News Bendigo in 2012 which was a great springboard for my career. Six years on from first meeting Tony at that sports journalism seminar I am now working alongside him which is really extraordinary. I actually keep a photo of him and I from the night we met on my desk as a bit of a joke. How did your career continue to progress at WIN News in Bendigo, Albury and Ballarat? I began a full-time role at WIN News Bendigo in 2012 and later that year they started training me as a court reporter. I had never considered doing anything like that previously, but I actually enjoyed it despite not having done media law at uni. During 2013, I started covering major court cases. It was really eye opening to see how the court system works and I covered some fascinating stories. Towards the end of 2013, I relocated to WIN News Albury. Although I only found out I was going there three weeks before, I was happy to do it. I’m young and single, so moving around doesn’t pose any problem to me. It has been beneficial to my career that I am free to travel around for work. My next move was to WIN News Ballarat in 2014 and then on to Channel Nine in Perth at the end of 2015. What impact did the opportunity to move interstate and join the Nine network in Perth have on your career? It was a great experience to be part of the Nine News team in Perth and I started there as a general reporter. Soon afterwards the News Director suggested I might be suited to an opening they had in the sports team. He didn’t know I had a background in sports reporting and naturally I was more than happy to jump back into it. It was getting close to the 2016 AFL season and my colleagues in Perth were well across the whole footy scene, so I thought being an Olympic year I should focus on some of the athletes heading to Rio de Janeiro for the Games. I found it satisfying to put the spotlight on some world class athletes who normally don’t get the same attention as the stars from the mainstream sports. Having purely had a reporting role for my first year in Perth, over the Christmas period in 2016 they asked me to fill in on the sports desk as a presenter. My first night presenting for Nine in Perth was Christmas Eve. I had stayed calm all day, but at 6pm when the iconic Nine News theme began my heart started pumping. But it was a really special moment and I went on to also do Christmas Day, New Year’s Eve, New Year’s Day and one more week in January this year before my current job in Melbourne came up and I moved back.

thelifestyle spring 2017


Nathan Currie on set with Off The Bench hosts Liam Pickering and Wayne Schwass.

How did the opportunity with Nine in Melbourne arise? I had been in regular touch with Tony Jones and Nine’s Melbourne News Director, Hugh Nailon. They’d always been keen to see me progress in my career and I was aware that the network was setting up Nine Local News which provided a new opportunity. As much as I really did love Perth and made so many close friends there, working at Nine in Melbourne was something I always aspired to. What are the requirements of your role? I am based in the Melbourne studio every weekday. Jo Hall and myself film four pre-recorded segments which are tailor-made for each region. I then do the national sport live before we break off to local coverage of each individual regional market - Gippsland, Western Victoria, Central Victoria and Border North East. I’m in a really good position to cover stories that our competitors in the market can’t. We have a team of three journalists based in Gippsland, but if needed I can go out to do special interviews with regional sports people who now live in Melbourne or close by. For example, I recently interviewed Geelong footballer Jordan Cunico, who is originally from Traralgon. Our broadcast coverage provides a wide regional spread across Victoria. My mum in Geelong actually paid someone to turn her antenna around so she can pick up the Western Victorian news. She loves it because she can see me, but she still also gets the national and international news within the hour. I think the format is a really good fit because you can get the real local news that matters where you live, but can also keep up with what’s happening across the country and elsewhere.


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I produce all the content for sport during the day right up until 6.30pm and then come into the studio at about 6.40pm to go on air. What might a typical day entail? My day begins early at home. I always make sure I’m across everything so that I can take any calls from journalists. In the mornings, I’m usually reading as many newspapers as I can. I will normally be working in the newsroom from 10.30am to 7.15pm. Essentially my role during the day is to help the journalists get their stories compiled. Often I need to source vision from our library to support the stories.

A big part of my job involves producing the stories and content that go to air. As I mentioned earlier, on some occasions I get the opportunity to go out on the road to film an interview. You have worked on newspapers and in television. Are there skills that cross over both those sectors of the media?

What role do you contribute to Off The Bench? Over the past couple of months I’ve started doing a segment on country footy show Off The Bench every Thursday night after The Footy Show. I come on and chat with hosts Liam Pickering and Wayne Schwass about different country football matches from around Victoria every week. That’s been a new challenge and very interesting to get into. Wayne and Liam are such pros. Not only were they good footballers, but they’re really good media performers as well. They’ve made me feel so relaxed and at ease when I’m at the desk. It’s another big learning curve to see how they go about doing that sort of television and I find it really impressive. What impressions and observations have you formed about sport in Gippsland so far? Sport in Gippsland is extremely strong and has a big following, particularly in football, baseball and soccer. Footy around the Gippsland leagues has been really heating up heading into the finals.

Yes there are. About 95 per cent of what I do in my television work is actually writing. It’s the other 5 per cent that everybody sees on television. Now that I’m presenting, a lot of people ask me what I do for the rest of the day. They don’t realise that I also help the journalists craft their stories.

It’s been a really big year for sport in Gippsland, particularly football-wise. We have had Leongatha provide two AFL captains this season - Dyson Heppell of Essendon and Hawthorn’s Jarryd Roughead. It was a special moment to have them opposing each other in the opening round of the AFL season, particularly with Roughy coming back from his cancer scare.

The main difference between newspaper and television reporting is that vision is absolutely key in television. You can’t just rely on quotes. You need to back the words up with something that people can watch.

It’s also been great for Gippsland to see Jordan Cunico debut at Geelong and Warragul boy Harry McKay get his first game at Carlton. We’ve been trying to do something different with our coverage of the local football, giving it the same flavour and focus as given to the national

(L) Nathan Currie (M) Jo Hall (R) Sonia Marinelli

Nathan Currie AFL competition and how we cover other big sports. We’ve also been getting very positive feedback from the Latrobe Valley Soccer League on the coverage we’ve been giving them.

they finally had a voice. That was really special to me, as while my career is really fun, it’s rewarding to know I can help people feel in a way that can be life-changing.

What is your own sporting pedigree?

Another fascinating story I worked on during my time in Bendigo was an inquest into the disappearance of two teenagers who never came home after a dance in the late 1960s. Unfortunately, the inquest failed to produce any conclusive result, but it was a story that captivated me.

I played footy for Drysdale but it was pretty clear early on that I was going to be better at reporting on the game. Other than that I played a bit of tennis. More recently I have got into long distance running. I completed my first marathon last year and have also done three half marathons so far. Which people have had the biggest influence on your career to date? The earliest support came from my parents who really encouraged me to work hard and follow my dream. From a career point of view, Tony Jones has helped me more than anyone and certainly far beyond what he needed to do. It’s really surprised me how often Tony helps me out and he’s been an amazing mentor to have. Now that we work together, I’m always using him as a sounding board and trying to pick his brain for advice without annoying him too much. What are the most interesting or memorable stories you have worked on? I would have to draw upon my time as a court reporter and say that the most satisfying thing I’ve worked on was the Royal Commission into child abuse. I covered the public hearing in Ballarat. It was extraordinary to have a lot of grown men who usually don’t like talking about their feelings actually come to me and thank me for the opportunity to tell their story. Sadly a lot of them won’t get justice, but they did appreciate the chance to speak their mind to a journalist so that

When time allows, what do you like to do away from work? Just being back with family and reconnecting with my friends in Victoria is giving me great enjoyment. I am a long-time Hawthorn supporter in the AFL and have high hopes for us heading back up the ladder next season. Lately a lot of my spare time has been devoted to my long distance running and I’ve signed up for Tough Mudder in October. My upper body strength has never been a strong point, so I think I had better work on that before then.

What are your future career ambitions?

I’d love to go overseas as a foreign correspondent at some stage. Getting the opportunity to cover an Olympics would be another highlight. I would be open to trying sports commentary in the future, but it’s not a priority. It would be good to one day have a book published if I can get around to that. My goal was always to work at Channel Nine in Melbourne. For that ambition to have already happened probably still hasn’t really sunk in properly. I used to watch Jo Hall on the news and now I’m reading it with her. Whatever happens down the track, I just want to stay in television for as long as possible. I’m here for the long haul. Images supplied by Channel 9

Besides those interests, I’m a big music fan and go to concerts when I can. I’m looking forward to meeting up with two mates in South America for three weeks in December and I’m also planning to spend a weekend away with some other journalists down at Phillip Island this summer. Sometimes I fill in for the Melbourne sports team on weekends or have some event to cover for work, so that can cut into my spare time. That’s never been a problem for me though. When a story is there I’m more than happy to go and chase it.

thelifestyle spring 2017




René Magritte Shunk Kender: René Magritte in front of Le sens de réalité, 1960 Private collection, Courtesy Brachot Gallery, Brussels Original photograph, 43.2 x 33.2 cm

René Magritte The Giant (Le Géant), 1937. Paul Nougé on the Belgian Coast Private collection, Courtesy Brachot Gallery, Brussels Original photograph, 41.2 x 33.2 cm

René Magritte The Meeting (Le Rendez-vous), 1938. Brussels Private collection, Courtesy Brachot Gallery, Brussels Original photograph, 43.2 x 33.2 cm

René Magritte René Magritte and The Barbarian (Le Barbare), London Gallery, London, 1938 Private collection, Courtesy Brachot Gallery, Brussels Original photograph, 43.2 x 33.2 cm

The newly renovated Latrobe Regional Gallery (LRG) has scored a major coup by unveiling the world premiere of a groundbreaking exhibition of photos and films by René Magritte, one of the most important artists of the 20th century. René Magritte: The Revealing Image, Photos and Films features 130 original photographs and eight films by the hugely influential Belgian Surrealist. The works were only discovered in the mid-1970s, more than 10 years after Magritte’s death, and help reshape our understanding of the paintings he was best known for. Latrobe City mayor, Councillor Kellie O'Callaghan, says the exhibition reflects the positive transformation taking place in the region and will also provide a significant economic boost. The exhibition will attract visitors from the region and beyond, including interstate and international art lovers. “Befitting the $1.51 million renovations to the Latrobe Regional Gallery in Morwell, the world-class exhibition of photographs and films by the esteemed Belgian Surrealist René Magritte will raise the bar for art in our region and the state,” Cr O’Callaghan says.


Most of the images in René Magritte: The Revealing Image have never been seen outside of Europe, and many have come from private collections. Following


thelifestyle spring 2017

the exhibition’s global premiere at the LRG in Morwell, this world-class exhibition will tour internationally to museums in Asia, South America, USA and Europe. Latrobe Regional Gallery is the exclusive Australian venue. The exhibition has been created in partnership with the Magritte Foundation Belgium. Its chief curator, Xavier Canonne, is director at the Museum of Photography in Charleroi, Belgium, and a leading expert on Surrealism. “The photographs and films in The Revealing Image were created as works of art by Magritte, one of the signature Western artists of the 20th century. Only discovered more than 10 years after his death, they have contributed significantly to our appreciation of Magritte’s wider oeuvre,” Mr Cannone says.


The images and films in René Magritte: The Revealing Image present a rare chance to understand the artist’s working methods, as he playfully experimented with new ways of bending reality.

“Magritte used photography and film for a range of purposes, including as exemplars for paintings and commercial work, circumventing the need for live models, improvising scenes with friends, and recording family events and images of other Brussels Surrealists,” says Mr Cannone. “There are a lot of connections with his paintings, not only in the photos being models or documents for the paintings but also as a field of experimentation. He held exactly the same position towards the cinema. The little movies he made with an 8mm camera in the 1950s were to play, to have fun, but they were also made in order to find something more – to extend the possibilities of the universe.”


René Magritte: The Revealing Image is divided into six sections, broadly following the artist’s life story and matching the in-depth analysis Mr Cannone has provided in the gorgeously illustrated book that accompanies the exhibition. For those unfamiliar with Magritte’s life and career, the details of his childhood may come as a shock, or as an explanation for his later fascination with the surreal.



Image by TM Photo, Tanja Milbourne

René Magritte Flirtatiousness (La coquetterie), 1929. René Magritte at the Jardin des Plantes, photo-booth photo Private collection, Courtesy Brachot Gallery, Brussels Original photograph, 43.2 x 33.2 cm

René Magritte The Shadow and Its Shadow (L'ombre et son ombre), 1932. Georgette and René Magritte, Brussels Private collection, Courtesy Brachot Gallery, Brussels Original photograph, 41.2 x 33.2 cm

thelifestyle spring 2017


René Magritte The Bouquet (Le Bouquet), 1937. Georgette and René Magritte, Rue Esseghem, Brussels Collection: Private collection, Courtesy Brachot Gallery, Brussels Medium: Original Photograph, 43.2 x 33.2 cm

René Magritte Shunk Kender: René Magritte and The Likeness (La ressemblance), about 1962. Private collection, Courtesy Brachot Gallery, Brussels Original photograph, 41.2 x 33.2 cm


THE REVEALING IMAGE, PHOTOS AND FILMS His mother committed suicide by throwing herself into the Sambre River; her body was found two weeks later, her face obscured by her nightgown. Magritte would later paint pictures of people with their faces draped in fabric, but this was not the only disturbing event witnessed by the young René. One fine day hot-air balloonists crashed onto the roof of the family home and came down the stairs dragging their deflated balloon behind them before the eyes of the incredulous child.


Magritte would grow up to divide his time between Brussels and Paris, where he became a member of the circle associated with Surrealist founder André Breton. Magritte preferred to paint near a window at home rather than setting up a dedicated artist’s studio and the photographs in The Revealing Image allow us to see the pleasure he took with framing devices and blurring the boundaries between media. Creating a frame within a frame, he would have himself photographed in a pose identical to the one he was painting. In other photographs Magritte would enlist his friends to recreate the strange compositions of his current paintings.


thelifestyle spring 2017


Latrobe Regional Gallery director Mark Themann says Magritte’s art and radical ideas would go on to influence generations of creative people. “René Magritte is considered to be one of the most significant artists of the postwar European era. He has influenced countless artists, architects, graphic designers, advertising people, those in pop culture, as well as musicians and film directors. This exhibition is a world first; this is the first time that these rare works have been brought together in one exhibition,” Mr Themann says.


Of course, an exhibition of such stature would not be permitted to go on show at a venue whose facilities were not first rate. The LRG renovations have involved a total revamp of the building, externally and internally, to bring it up to a standard required to host worldclass exhibitions. Storage, shelving and climate control systems at the Gallery have been upgraded to accommodate major exhibitions, which are expected to attract tens of thousands of new visitors.

The Latrobe City Council contributed $740,000 towards the Gallery renovation, with a further $770,000 funded by the Latrobe Valley Authority as part of the State Government's $266 million transition funding. “The Latrobe City Council is delighted to welcome the Magritte exhibition as the first exciting outcome of the Latrobe Regional Gallery’s successful renovation program, supported by the Council’s vision for a Strength-Led Transition,” Cr O’Callaghan says.

“This is a must-see exhibition, and only on until November. I strongly urge art lovers everywhere to visit Morwell and enjoy these rare works of art.” Images and references supplied by Latrobe Regional Gallery

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visit us thelifestyle spring 2017


The Lovely Historical Town of

Korumburra By Wendy Morriss

Commercial Street (South Gippsland Highway)

Korumburra is an attractive rural town situated among rolling hills on the edge of the Strzelecki Ranges. It’s a town rich in history and centrally located to many of South Gippsland’s major tourist attractions. The area’s most unique and popular attraction is Coal Creek Community Park & Museum. The park was established in 1974 and portrays an era between 1870 and 1920, a time of early settlement when agriculture and black coal were the main industries in the area. It’s also home for the Prom Country Visitor Information Centre and many local community groups and organisations; it has an extensive educational program for schools and holds several popular events throughout the year.

Burra Foods dairy factory


thelifestyle spring 2017

Korumburra's Botanic Park is a hidden gem located behind the town shopping strip in Bridge Street. The park features a large variety of trees, pleasant areas of lawn and a large rotunda for sheltered activities. Olsen's Walk follows the banks of Coalition Creek through the park and across several footbridges. Coleman Park in Queen Street is a great place for people to gather for picnics and barbeques. It has areas of shade, a nice playground and is adjacent to a 50-metre outdoor swimming pool. The Skip Track Walk on the outskirts of the town follows a creek through a beautiful natural setting that’s located where old skips full of coal were once brought out of the Coal Creek mine.

Another pleasant walk is to Cook’s Hill where visitors are treated to a beautiful view overlooking the town. Many wonderful events are held in Korumburra and the Coal Creek Community Park and Museum throughout the year including South Gippsland Dairy Expo, which is in September and Korumburra Agricultural Show held in February. Events hosted by Coal Creek Community Park and Museum include Coal Creek Literary Festival, Halloween and Geekfest. A monthly farmer’s market is held in the Coal Creek car park, Jumbunna Bush Market is once a month and Kongwak Market is held weekly.

Corner Radovick & Commercial Streets

St. Joseph’s Catholic Church Korumburra Cricket clubrooms

Korumburra old railway station

Korumburra Golf Course

Ivy O’Neill Park, Mine Road

thelifestyle spring 2017


Commercial Street

Beautiful tree lined Radovick Street


Korumburra Masonic Centre The Old Corner Post Office

Korumburra General Cemetery


thelifestyle spring 2017

Austral Hotel

Shopping Commercial Street

An annual event that was once popular in Korumburra was the Karmai Festival that celebrated the existence in the area of the giant Gippsland earthworm. The festival began in the mid-70s and continued for more than 20 years. The giant worm, the largest earth worm in the world, can reach lengths of up to three metres. Their numbers have declined and they are now a protected species. Before settlement, Korumburra and the surrounding district was part of a large pastoral run that stretched from Venus Bay to Poowong.

Then in 1872, black coal was discovered in the area and Korumburra became a major supplier of coal that fuelled Victoria’s trains until 1958, when the last coal mine closed. Many of the original miner's cottages can still be seen in the town and are still used for housing.

Korumburra Botanic Park

Construction of the South Gippsland railway line began in 1888 and the last section from Loch to Korumburra was completed in 1891. The first load of coal sent by rail to Korumburra was from the Coal Creek mine in 1892. Other lines were then built from mines in Jumbunna and Outtrim. The railway line closed in 1993 and the Korumburra station, a magnificent Queen Anne style building constructed in 1907, is now listed on the Victorian Heritage Register. In 1878, farm selections were sold and towns developed at Jeetho, Nyora and Loch. During the early years of dairying, factories were established in Bena, Poowong and Kongwak. In 1901, a large dairy factory was opened in Korumburra. The Korumburra Butter Factory was the largest in the area during the 50s and it closed in 1975. In 1991, it was taken over by Burra Foods and still operates today producing dairy ingredients from Gippsland milk for a global market.

Some well-known historical buildings in the town are the former post and telegraph office on the corner of Bridge Street and Mine Road, built in 1889, The Korumburra Hotel in Commercial Street, which was originally built in 1890 and the Austral Hotel, once named Bridge Hotel that was first licensed in 1894. The town of Korumburra is not only attractive and historical but an important service centre for local industries, particularly the dairy industry and close to several exceedingly popular tourist destinations. The picturesque Strzelecki Ranges are 30 kilometres to the north east; Wilsons Promontory National Park is 90 kilometres to the south east, the coastal town of Inverloch is around 30 kilometres south and Phillip Island is 60 kilometres west. For more information visit:

Korumburra Botanic Park

thelifestyle spring 2017


Noelene Cosson with business owner and KBA member Jennifer Denney

KORUMBURRA BUSINESS Creating more opportunities for businesses in regional towns means focusing on tourism and to gain more exposure for the beautiful town of Korumburra and its wonderful attractions and events, the Korumburra Business Association has recently partnered with Prom Country Regional Tourism. KBA president Noelene Cosson said the partnership is a very exciting one and has many benefits that will open up more opportunities for the town. PCRT has become a prominent tourism body and marketing name for South Gippsland. Each town that becomes a partner gains maximum exposure on their Visit Prom Country website and App. The site has a listing of all the towns in South Gippsland and each town is linked directly to their own page within the site, which is then linked to a connected website for the town. “If you click on Korumburra, it connects you to a Korumburra page within the site that is set up in a similar way to the mother page with loads of links and information,” Noelene said.

“The page also has a link to a connected site, which is


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“The PCRT organisation is member based so members of our organisation can now become members of both groups for a reduced rate. Each joint member gets their own page on the website, Prom Country App as well as the site. They also get their own log-in details so they can make alterations to their page whenever they wish. The alteration then flows to all three applications. Members taking out the single membership to Korumburra Business Association get a line listing on the website.” She said it’s a great way for Korumburra to gain more exposure with the tourist information available for the Prom Country area. Both memberships of each organisation are subsided so the joint membership can be offered for 110 dollars per year. “It’s good value and we are getting a really good response from it.” To promote the town even more, the KBA also actively use social media. “It’s another way of getting Korumburra out there because we think it’s a hidden gem that many people don’t know much about.”

She said many retail businesses in country towns are doing it tough, but focusing on tourism gives people a reason to visit these places, which benefits everyone. “Basically if you are in retail you’re in tourism so we try to encourage members to make their business about an experience, so people have a good experience in their shop whether they are going in to buy medication, a cup of coffee or looking through the op shop or having lunch. If they enjoy it, they’ll talk about it and come back.”

One of several projects that the association has worked on for the last 12 months is to have Korumburra registered as ‘RV Friendly’, a trade mark of the Campervan and Motorhome Club of Australia. The club has a list of towns in almost every state that are RV Friendly for their 70,000 plus members. For a town to become RV Friendly it needs to meet a certain criteria and provide a place for members to stop overnight for a low or no cost. The reason for the initiative is that many vehicles are self-contained and therefore don’t need the services that caravan parks offer.

Noelene Cosson business owner & president of the Korumburra Business Association

ASSOCIATION Noelene said in Korumburra, self-contained campervans and motorhomes can stop for 48 hours at the Korumburra Showgrounds. “Going through the motions and getting this through has been a lot of work but even if people visit and only stop for one night, they will still need something in the town whether its petrol, groceries or a cup of coffee.” Noelene and her husband Rob have owned and operated their own dairy businesses in Korumburra since the 1980s. She said they have been members of the KBA for as long as they have been in business but due to their work and family commitments, they weren’t able to be active members until recently. Since then Noelene has become very passionate about supporting Korumburra. She said the KBA has a committee of six people that meet once a month.

“I think we make a good team. We all feed off each other, there’s a lot of enthusiasm and we are enjoying ourselves.”

By Wendy Morriss

She said the committee take on town issues as they come up. “It’s whatever the town is asking for, whatever’s needed and what’s happening in the Shire. We have built up a good partnership with the Shire and good relationships with our councillors, so we understand the whole process of how things work. It enables us to put in submissions and advocate for the town on various issues.” The association also holds a quarterly information night, which is an unofficial get together for their 70 plus members. “It’s an opportunity to let our members know what we’ve been up to, what’s happening in the town that might be relevant to them, courses that are coming up and what’s happening in the Shire,” Noelene said. “We also try to have a guest speaker.”

Noelene said the ongoing goal of the KBA is to encourage anyone to become a member whether they have a shop front, a trade or they work from home or are farmers and to build partnerships with organisations that have an interest in Korumburra so they are all working for the same outcome. “We try to be inclusive of everyone while adhering to our philosophy, which is connect, share, be proactive, support and nurture all businesses in Korumburra.” For more information visit: Photographs Wendy Morriss

Once a month, a representative from the KBA joins The Korumburra Round Table to network with the Shire and other groups in the area. The representatives that attend then report back to their own groups. The Korumburra Round Table is an initiative that was set up by the Shire two years ago to establish an integrated community group for Korumburra.

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Jenny's Picture This Framed Custom Picture Framer A range of Mirrors and Giftlines available

Our motto is: "Let us help you design your framing requirements" We will frame anything from Great Grandma's vintage pendant to your grandchildren's finger paintings. Also your favourite photos, a special quote, needlecraft, 3D box framing of memorabilia, artwork: oils, pastels, watercolours, prints, certificates. You name it, we’ll frame it. Large range of mouldings, matboards & glass to choose from, including conservation products. All framing is completed on premises, with obligation free quotes.

21 years of experience 5 Commercial Street, Korumburra 3950 03 56 552299 or 0419 332 909 E:

THE KORUMBURRA DENTIST Dr Gary Wilkie B.D.Sc. (Melb) L.D.S. F.R.A.C.D.S. F.A.I.C.D. Member of Australian Dental Association

Our chefs create sumptuous dishes that cater for a diversity of palettes, offering modern Australian cuisine for breakfast & lunch. We also do catering and functions  at the café. In addition to dining in our cosy café, we provide outdoor seating as well. We are licensed for BYO | Open Monday to Saturday

The Korumburra Family Dental Surgery is located upstairs in a historical building in Korumburra and blends today’s dentistry with a cost effective professional environment. Dr Gary Wilkie BDSc (Melb) has been servicing the Bass Coast and South Gippsland communities for over 30 years, as a local family owned and operated dental practice which was established in 1945.

(03) 5658 1975 9 Commercial Street, Korumburra 3950 Instagram


We bulk bill eligible child dental scheme and Veteran Affairs patients.

Call now 5655 1026 1 Radovick Street, Korumburra 3950


Closed Tuesday and Sunday

51 Commercial Street KORUMBURRA 3950 Tel: 0418 554 267 Like Us On Facebook thelifestyle spring 2017


Chief Executive Officer Grant Crothers



Grant Crothers, the company’s chief executive officer said milk is a seasonal product and the peak period in spring is when everything has to work well. During that time they will process about 1.5 million litres of milk a day, consequently there will be approximately 65 truck movements through their tanker bay each 24 hours.

“The people that work at Korumburra and Poowong are from the south eastern corridor, along the Princess Highway, Inverloch, Wonthaggi or the South Gippsland hearts – Poowong, Korumburra and Leongatha,” he said. “It’s quite wide and varied but many are from around Korumburra.”

The company collects milk from more than 200 milk supply partners throughout Gippsland. The milk is then processed into value-added dairy ingredients and sent to customers, 75 percent of which are international and the rest domestic. Grant said the company’s positioning is business to business ingredients and their products are sold to customers in Japan, Southeast Asia, Australia, the Middle East and a relatively small portion to China, which is a developing opportunity for them. “Our customers put a lot of trust in our product and set up their manufacturing systems around it,” he said. “They rely on it turning up and being of suitable quality so they can make their products and service their customers. It’s a long value


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chain that goes from the dairy farms in Gippsland to the convenience store shelves in places like Tokyo, Hong Kong, Beijing or Singapore.” The range of their bulk industrial food preparations consists of natural cheese, fresh milk concentrates, specialty milk powders and fresh dairy products that are all produced in their processing sites in Korumburra and Poowong.

Grant and William are third generation dairy manufacturers. Their grandfather began processing liquid milk during the mid-1930s in the Goulburn Valley. It continued through their father’s era until the early 80s, when the brothers decided to move out of liquid milk and into manufactured milk for the international market. They processed around 35 million litres of milk a year and employed about 50 people. Eventually however, numerous factors caused them to make the tough decision to sell to Bonlac Foods. Not long afterwards, they took over the present site in Korumburra, which was a disused factory with a lot of potential formerly known as Korumburra Butter Factory.

A milk tanker leaving the Korumburra factory

In 2009, an investment from Itochu Corporation, a Japanese-based trading company, made possible the commissioning of a multi-million dollar milk dryer facility that has since opened doors to a wider, more lucrative market across Asia and the Middle East.

“Gippsland as a milk production hub has shown remarkable resilience.” Grant said. “It’s proven that if you want milk at the right price and a sustainable supply it doesn’t get much better than Gippsland. " "Other similar parts of the world are New Zealand, Western Victoria and Tasmania, after that it falls away pretty quickly. It’s really important that people understand that and can see there is opportunity for growth, for enhancement and for more value adding, which enriches careers and gives people a great livelihood.” Burra Foods has a strong involvement with the community through sponsoring a range of different events and working with local schools, clubs and farmers. “We’ve always had a great relationship with the secondary college, which is the main focus of our community contributions, whether it’s for leadership programs, internships, grants, scholarships or sponsoring their science competitions,” Grant said. “Most students are exposed to the primary side of the industry through their relationships with their family and friends but the manufacturing side is different.

“We look at a whole chain approach and farmers are the foundation. It doesn’t get more important because you can’t make dairy products out of water. We have a very intimate relationship with our supply partners.

of the global dairy chain. So it’s not a question of can we sell it, it’s a question of can we sell it at the right price, is the product we make marketable and is there a demand for it, and there will always be a demand for it at the right price.”

They are often family affairs with sons, daughters and in laws working and they have share farmers and relief milkers so it penetrates deeply into the community. They have to sell their product at a good price; it has to be picked up daily and processed quickly so it’s a very symbiotic relationship. That then carries through the processing and invariably into a warehouse in Korumburra or Melbourne and then most likely onto a boat and into a customer’s hands.”

He said Burra Foods has a social licence as a company and that includes being responsible for the environment and being responsible to their regulators. “If we are offensive and don’t integrate with the community we really don’t have a future. Milk waste product is obnoxious so we have to be careful and meet our obligations, which we do on a regular basis.”

The company purchases all the milk their supply partners produce and find a product for it, which Grant said is how the industry works, and it requires planning and communication. “It’s a very important finely tuned, transparent relationship.” He believes the dairy industry in Gippsland is totally sustainable into the future. If you look at the world market, Australia is about eight percent

When asked about his thoughts on the work he does Grant said he loves it. “We have a perishable raw material off the farm that is world class. We bring it to a centre of excellence where we have great technology, great people and turn it into high-quality products that we can ship around the world. What a great thing to do!” Photographs by Wendy Morriss

Our involvement gives them an understanding of the broad range of skills it takes to run a dairy factory. It includes scientists, laboratory assistants, technicians, automation engineers, electricians and process control or human resource management. We have an extensive range of skills we need to draw from a wide labour pool, so hence we are focused on the school.” The company’s other key community contribution is through the Burra Foundation to support the dairying communities. Every one of their suppliers is able to donate 1000 dollars from the company each year to an activity in their local community. “They nominate a beneficiary which might be a cricket or netball team, hospital or whatever and that beneficiary will receive the donation from us,” he said. “Our supply partners know what their own communities need and those communities support the dairy farming value chain which starts at the farm gate.

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Competition days are Saturday, Tuesday and Thursday for men and Wednesday and Saturday for ladies. Green fee players are also made to feel most welcome. There are clubs and carts available for hire.

Korumburra Golf Club a great course in a great town. Phone: 03 5655 1886 Warragul Road, Korumburra 3950

Korumburra Golf Club A great course in a great town

Nestled in the hills above the township of Korumburra, Korumburra Golf Club is a wonderfully scenic course that is challenging but not impossibly so.

planting trees, many of which are still alive. The tree planting has continued over the years, with a wide variety of trees. Because of that, it is a birdwatcher’s delight.

The course has been described by visitors in many ways, but the thing you hear most often is that no two holes are the same. The grass greens are undulating and test player’s concentration.

The members are famous for their hospitality to visitors, who are welcome to play in all competitions. Competition days are Saturday, Tuesday and Thursday for men and Wednesday and Saturday for ladies. Green fee players are also made to feel most welcome. There are clubs and carts available for hire. Phone 0356 551886 to book a time.

Korumburra Golf Club was founded in 1913. The club moved to its present site in 1935. Until 1950 it was a links course, but in the early 50’s the committee began



Present this Voucher for 1 round of free golf For 2 visitors

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Korumburra Golf Club a great course in a great town. Phone: 0356 551886 Warragul Road, Korumburra 3950

We try and ensure Korumburra Golf Club is part of the community. In addition to golf, the clubhouse is used by the local darts association, Probus Club and a self defence class. We are hopeful of putting a walking and cycling track on the course in the near future. Try Korumburra Golf Club, a great course in a great town. Phone: 0356 551886 Warragul Road, Korumburra 3950



TRADING HOURS 7:30 am – 5:00 pm Weekdays 8:00 am – 3:00 pm Saturday 10:00 am – 2:00 pm Sunday & Public Holidays

ADRIAN & KELLY HUGHES Phone: (03) 5658 1687 Leongatha Road, Korumburra 3950


The Coal Creek Community Park and Museum Annual Heritage Craft Day and Beard Competition on Sunday August 6th gave traditional artistry a place to shine. The wintery conditions on the day did little to stop families and enthusiasts alike enjoying the festival which is now in its third year. The festival was a chance for old and young to explore the volunteer driven community park and museum with stalls and demonstrations dotted throughout, with this year heralding the inaugural Beard Competition, a fantastic initiative to get the hirsute gentleman involved with full beard, moustache and partial beard categories. Whether continuing a lifelong passion for a hobby or skill you acquired in your younger years or deciding to bite the bullet and learn something later in life, sharing that skill is high on the list of importance so we don’t see these professions and skills disappearing in place of mass manufacturing. With so many people


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offering demonstrations or selling their lovingly made creations and it’s something you’ll always remember no matter what stage in your life you are. Speak to any of the exhibitors and you will share in their enthusiasm, no matter how many times they have surely been asked that same question repeatedly, the joy at renewed interest in their craft, skill or weekend hobby is evident. One such display buzzing with young and old was the South Gippsland Basketry stall where Pat Dale could be found expressing her passion for the history and design of traditional tools such as eel traps and baskets.

Not only are these made from recycled materials such as fabrics and fibres as well as local, native, hand sourced materials which are highly sought after decorative items, such is their unique beauty. Pat has gone on to publish a book on basketry and wearing with natural materials and is in the process of writing another which focuses on the use of native grasses and fibres in Aboriginal culture, a subject which she is keen to share her extensive knowledge. The common thread in each area was true craftmanship and incredible attention to detail.

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Lyn Wilson creates traditional dolls and doesn’t skimp on the quality of their clothing, everything is lined and double stitched - something that you don’t even see on a lot of human sized garments – a detail that the average consumer may not even notice, but that isn’t the point, Lyn’s passion is doing each step to the highest level. She also paints wonderfully charming recycled saw blades of varying sizes, which are once again, incredibly detailed, so much so that her designs are detailed with an single strand brush to go the extra mile. Woodworker and luthier Ken’s passion and skill was on display with his finely crafted acoustic guitars and banjo with accompanying wooden cases; as well as an impressive coffee table in the making.

A broad spectrum of activities and demonstrations were covered with traditional blacksmiths, cricket bat pod shaping and bat making demonstration, magic lantern show, working mini mules, penny farthing display, damper and bush tea making, the lovely ladies from Coal Creek Spinners and Fibre Arts Group, Burra car club display, timber skill demonstrations as well as the chainmail, fletching and leather craft from The Leongatha Medieval Society not to mention the very welcome hot food and drink stands. The billowing sound of the Count Strzelecki Stream Train echoed throughout the park as the train made trips back and forth full of excited passengers and spectators alike. With so much talent, enthusiasm and eagerness on display it’s hard not to be inspired to learn a new skill, no matter what age. With local classes as well as online tutorials in abundance or almost any craft or trade you can imagine, where’s really no excuse. There’s a whole year until the next

Heritage Festival, you may even like to knuckle down, acquire a new skill and who knows, you may even participate in next years festival to spark the fire in the next generation, or even your fellow peers. Entry at Coal Creek Community Park and Museum is free (the park is closed Tuesdays and Wednesdays), with donations gladly received for the maintenance of this fantastic historical display. Various events for ages and interests are held throughout the year including ghost tours, as well as the annual Literary Festival, Easter Egg Hunt, GeekFest, Halloween festival and Carols at The Creek, so even if you missed out on this the Heritage Craft Day there are plenty of opportunities to get down to Coal Creek and broaden your horizons. Photographs by Rebecca Twite


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• All Day Breakfast Menu • Daily Specials Menu • Great Coffees & Tea • Cakes & Slices • Caters for Parties • Live Music Once a Month with Tapas • Fully Licensed • Variety of Giftware

Monthly Music Nights Check our Facebook page for Upcoming Events Fully Licensed

The Tiny Teapot Café

135 -137 Commercial Street Korumburra, Vic 3950 ph 5655 2605

Like us on Facebook

THE ARTS IN AND AROUND KORUMBURRA One of the first art events for this year was the opening in February of the Korumburra Rotary Arts Show at the Federation Art Gallery where many people came together to view over 200 paintings. Then in March there was an exhibition, "Italy through our Art" brought to us by five very enthusiastic and talented artists focusing on work they did after a recent painting trip to Italy. In May / June the town came alive with the Winter Art Trail – paintings, sculptures and photographs placed in cafes and shop windows to create lots of colour and movement in the main street. The Art Trail stretched from the Federation Art Gallery with an exhibition of paintings and sculptures through town to the


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Community Gallery at Coal Creek where there was an exhibition of Australian Artists' Graphic Works. Over the last couple of months we have been keeping up to date with the developments at the Korumburra railway station where some of the artists are involved in the planning of the early stages of the Railway Art space. During the year there have been music events in many of the wonderful old halls in and around Korumburra as well as in wineries and cafes. As a community we enjoy the opportunity and idea of embracing all of the arts wherever possible. There always seems to be something going on in and around

By Jane Brocklesby

this town whether it be a music event or an exhibition to visit – either way it is ALL good for the soul.

SOME EVENTS STILL TO COME IN 2017 ■ ■ ■ ■ ■ ■ ■ ■

"Breathe" music event Bruce Plant exhibition Story Tellers The Art of Spring Coal Creek Literary Festival Leongatha Painters Group exhibition Korumburra Primary School exhibition "Creative Kids" art exhibition




LUNCH 12.00pm to 2.00pm 7 days per week

MONDAY NIGHTS Ultimate Wingman Chicken Wings Variety of flavours to choose from TUESDAY Bingo from 10.00am APL Poker from 7.30pm THURSDAY NIGHTS Parma Geddon

DINNER Sunday to Thursday 6.00pm to 8.00pm Friday and Saturday 6.00pm to 8.30pm

(Parma Nights, plenty of toppings to choose from)


81 Commercial Street , Korumburra Vic 3950 Tel: 5655 1024


MOST PEOPLE WOULD BE AWARE OF THE BENEFITS OF PHYSICAL ACTIVITY OFTEN CALLED EXERCISE. INCREASED FITNESS AND PERHAPS IMPROVED WEIGHT CONTROL MIGHT SPRING TO MIND HOWEVER THERE ARE MANY OTHER BENEFITS WHICH ARE NOT AS WELL KNOWN. The benefits are not limited to immediate physical improvements. Lowering of blood pressure, improved cholesterol and diabetic control give long term benefits in reducing heart disease and strokes. Less well known is the improvement in mental state especially for people affected by depression and recent research seems to indicate a delayed onset of Alzheimer’s dementia. For school age children involvement in organised sport teaches a degree of self-discipline and learning to work cooperatively with other people. Korumburra Medical Centre is often approached to help with sponsorship of local sports clubs and we have been involved with a variety of disciplines ranging from bowls, soccer and the human powered vehicle team at the local primary school. Mark Bensley and Phil Huguenin both principals at the medical centre are involved with local sporting clubs. Mark is president of the local cycling club and the medical centre has sponsored several events including a recent hill climb. Phil Huguenin is president of the KorumburraBena Football Netball club of which the medical centre has sponsored their first aid trailer used by the sports trainers and the Club’s warm up tops. The benefits to people of all age groups are difficult to estimate but we have an increasingly sedentary and overweight population. Encouraging physical activity of all kinds seems increasingly important.

Korumburra Medical Centre logo Phone: 5665 1355 50 Radovick Street, Korumburra 3950


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Caring for you and your family Offering a Wide Range Of Patient Services Chronic Disease Management COPD & asthma care Family Planning Ear Syringing Gynecology Telehealth Diabetes Care General Health Prevention & Wellness

Mental Health Support Immunisations including Flu / Pneumonia Family Health Incorporating Men, Women & Youth Hypnotherapy Home Visits Minor Procedures Skin Care

Opening Hours Korumburra Clinic: Monday to Friday 8.30am – 6pm | Saturday 8.30am – 12noon Closed Sundays and public holidays *Fully accredited

For Appointments: Phone 5655 1355 | After Hours: 5654 2753 | 50 Radovick Street, Korumburra 3950

Dr Teng Sean How and Receptionist Barb



Sean decided a tree change was in the offing after being a dentist in the northern suburbs of Melbourne, and for the past three years he has run a successful dental clinic in Korumburra. When asked why Korumburra, his answer was simple: “I love the countryside of South Gippsland, the friendliness of the community and no traffic lights!”

Sean has another dental clinic in nearby Inverloch, which has been running for three months. The Inverloch clinic is purpose built and with increased infrastructure, he has been able to add more advanced equipment. His wife of two years, Shalmain, is the dentist at Inverloch and the young couple now reside in the area.

Sean happily discussed the advances of dental technology and said it was something that continually changed but the practical part of dentistry, which is basic maintenance for good clean teeth, has not changed. Like a car, teeth need to be regularly serviced and Sean is always on hand to make sure his clients teeth are well-cared for.

When asked for some simple tips on how to maintain good healthy teeth, Sean of Korumburra Dental said: “Always brush your teeth regularly, in the morning and before bed, use a soft brush and also floss. These little things go a long way to sustaining healthy teeth as well as making regular appointments every six months to see your dentist.”


KORUMBURRA DENTAL 7/43-49 Commercial Street Korumburra Tel: 5655 1816


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A’BECKETT STREET DENTAL 27 A’Beckett Street Inverloch Tel: 5674 2253





John Kennedy 03 5655 1210 0433 238 174 | 42 Commercial Street, KORUMBURRA, 3950

Quirky Pictures by Marguerite Sharlott

s ng arrive When spri the yearly in ls e whee cycle, tht turning star ts e deligh toward thKorumburra. of at your Discover n pace! ow

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John Kennedy in his bicycle fitting store


for optimum health & pleasure By Wendy Morriss

A Bicycle Fitting Store that has recently opened in Korumburra is a boon for South Gippsland cyclists. They can now have their bicycles fitted to them to enhance their cycling experience and gain better health results from it. Business owner, John Kennedy has fitted thousands of bikes to riders from small to tall, from old to young and from pleasure riders to world champions. He is a nationally accredited cycling coach, former state champion, national champion and world record holder as a professional cyclist and seven times UCI World Masters track champion. He initially started his bicycle fitting business in Melbourne in 1993. He said for a long time, most people drove cars and not many people rode bikes, but the bicycle industry grew quickly from around that time to 2000 and then it became epic. “What I noticed in the bike industry was that no one fitted bikes properly to people,” John said. “Many people riding bicycles, would after a month, six months or a year, start getting knee problems, back problems, numb hands, sore


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necks or sore groin and give up cycling. They’d do it believing there was something wrong with them but it wasn’t them, it was their bikes, so fitting bikes, building bikes, repairs and coaching was my business.” He said he began by purchasing a fit kit from America but it only used measurements so he started working with chiropractors, physiotherapists, sports doctors, podiatrists and body movement specialists to learn more. This combined with his knowledge of cycling, his training as a racing cyclist and professional coach gave him the tools he needed to fit people to bicycles to achieve good balance, vision, breathing comfort and absolute confidence in all situations. He closed his Melbourne business four years ago and made the tree change to South Gippsland with his family to live a healthier, more self-

sufficient lifestyle. “We have a 14-hectare farm in Kardella where we have our own water and grow all our own food,” he said. John opened his new business in Korumburra in December, 2016. Some of his customers have followed him from Melbourne and he said there are many local people wanting to get into cycling.

“Building and fitting bikes is my main business but someone might come in with a bike they’ve purchased elsewhere that they’re not happy with because it feels terrible or they’ve got numb hands or back problems, and I can help them as well."

“A lot of people can’t breathe properly when they’re riding their bikes because they’re not sitting in a good position. Some don’t have balance and when they hear a car coming up behind them they get nervous because they can’t look around, so balance is critical and when you get that right people ride more confidently. A lot of people have an upper curvature in their spine, which causes their head to tilt forward more than normal and they have trouble seeing the road. They often hold their head back to see and eventually end up with a sore neck or they start dropping their vision and risk running into the back of a car.” John always had bikes as a kid and first became interested in racing them when he was 14 years old and living in Albury. “A mate of mine at school had been racing for a year or so and he always asked me to come and race. We used to race each other all the time on school bikes. I went out one day and watched him race and afterwards I nagged my mother for a racing bike. We couldn’t afford much because my dad left when I was five years old, but she got me a bike and that’s when I started racing. I couldn’t have raced without it and I couldn’t put a price on that.” His mate stopped racing when he was 16 years and John continued until he was old enough to get his driver’s licence. He later came back to racing and was spasmodically in and out of it until his late 20s. Then in 1989-1990, he picked it up again and won a Victorian championship after three months of training and again in 1992. He said he always worked alongside his racing career and he’s glad he did because it gave him something to come back to.

UCI World Masters Championships 2007. The winning team - Andrew Burne, John Kennedy and Ron Boyle with England’s team on the left and Australia’s number one team on the right Image supplied


A race he fondly remembers is a UCI World Masters Championship held at the Sydney Olympic Track in 2007. “It was one that got me off my bum and got me going for a while,” he said. “I hadn’t trained for about five or six years and a woman I knew wanted to bet $1000 I couldn’t win it. A month or so went by and I still hadn’t started training, then two months out I couldn’t find other riders, so she said just bring the cash with you when you come. I considered doing that but then decided to race – and we won." "We were just a bunch of misfits that turned up at the last minute to compete with 32 teams from around the world including Australia’s number one team and a team from England who were the current world champions."

John and the process of fitting bikes

“I had Andrew Burne and Ron Boyle on my team. Ron Boyle who is Raelene Boyle’s brother, competed in the Olympic Games in 1976, but no one wanted him on their team because he was too old, so to win with him was a thrill, he was thrilled as well and we won again the next year.” John no longer races but enjoys fitting people to their bikes. “I can fit anyone,” he said. “It doesn’t matter who they are, whether they are new to cycling or they want to get into it properly, are unfit or unwell and want to get into cycling or people at the top of cycling or just wanting to get better, I can help them all.” He said if you can walk you can ride and cycling is one of the healthiest things people can do providing they sleep properly, eat properly and sit on the bike properly. Photographs by Wendy Morriss

John and The Bicycle Fitting Store in Korumburra

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The Poppet Head Rowena Ashley, the park’s coordinator


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Coal Creek Community Park and Museum is a unique tourist attraction on the outskirts of Korumburra that depicts an era between 1870 and 1920, a time of early settlement in the area when agriculture and the mining of black coal were the main local industries. The exceptionally attractive and stimulating park and museum is also home to many local groups and organisations. It has an extensive educational program for schools and holds several popular events throughout the year. In the 1880s, after black coal was discovered in the area, a mine was established at Coal Creek that operated until 1958. The park, initially known as Coal Creek Heritage Village was established on the site in 1974 as an open-air museum. In 2014, it became a community space and an accredited museum with the name Coal Creek Community Park and Museum. Rowena Ashley, the park’s coordinator said it was established during a time when heritage villages became popular throughout the state. “During the 60s, a lot of old buildings were being demolished and it was happening all over Australia. Community groups then got together to try to save them and they did it by moving them to the one place; subsequently heritage villages popped up as a preservation point. Coal Creek Heritage Village in Korumburra, Sovereign Hill in Ballarat, Old Gippstown in Moe, Swan Hill Pioneer

Village and Flagstaff Hill Maritime Village were all established during the early 70s. Coal Creek was established with the help of donated land and a grant of $80,000 dollars from The Victorian Government. The use of the land was to be for tourism only and the site is operated under the same agreement today. Rowena said the first building the town wanted to save was the courthouse, which was built in Bridge Street in Korumburra and opened in 1900. Then other buildings from throughout the area were moved onto the site and some were built from original buildings and repurposed. “During the 70s, many women who had children at school and husbands at work during the day, volunteered to work in the park and they worked everywhere. Consequently, the volunteer workforce was predominately female but volunteer maintenance crews were large as well. I believe at its height, the park had around 380 volunteers."

“It was a place with a strong community commitment, a place for women to come and socialise with each other, visitors came through and it was an opportunity for older people to tell the story of their own history and it gave people in the community a strong sense of pride that I think still exists."

Biggs Skin Store and The Lands Office

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Devlin’s General Store and Coal Creek Cordial Company

Coal Creek Community Park & Museum

The park has been planted with the original rain forest flora

“The amount of people I’ve met during my time here, whether they are on council now or working in the town that will say ‘oh yes, I used to work at the general store when I was a kid’ or ‘I used to go with my Dad because he used to take care of the horses’ or ‘I used to go with my Dad because he worked in the sawmill’. There is a very strong generational connection.” The park, which has undergone many changes over its 40 plus years of operation, is still managed by the South Gippsland Shire and run by six staff members and 54 volunteers. It now houses around 30,000 historical objects ranging from trains to thimbles with every piece seen as being an integral part of telling the story of life in South Gippsland during early settlement.

Early rail carriage

Rowena has worked in the park for the last 15 years. “When I came here to work, I got what I call the Coal Creek virus,” she said. “I don’t know what it is, but you get it and you can’t get rid of it."

"It’s a wonderful place that sustains a community identity that I believe will be ongoing because so many people have a connection to it." "It’s part of their family, its part of where they lives, it’s something they want their children to come to and I think it’s what sustains it. It’s something this community has built from the past for the future.” Coal Creek Community Park and Museum is open five days a week, school holidays, public holidays and entry is free. For more information visit: Photographs by Wendy Morriss


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The Courthouse, the first building moved to the site in the early 70s.

A bygone, bypassed era

The main street of Ruby in the 1890s. Note the Colonial Wine Store. Photograph courtesy of the Leongatha Historical Society.

Two South Gippsland townships now lie in their idyllic settings beside the upgraded South Gippsland Highway. Bena and Ruby are examples of the settlements that were dotted throughout rural Victoria, providing services and meeting places for their local farming communities. During the 1870s and 80s large areas of South Gippsland were surveyed and divided into farms and townships. Those early surveyors travelled through thick forest and dense bush in order to produce maps showing where farms and townships would be. Prospective farmers could select a block from a map and start the purchase process. They then had to go into the forest, find their block and start clearing. Just imagine the task ahead of these early pioneers. They had to cut down enormous eucalypts and clear all the understory scrub using only hand tools. Two communities settled in these early days were Ruby, 5 km north west of Leongatha on Coalition Creek and Bena, 8 km north west of Korumburra. Both townships were once on the South Gippsland Highway but are now bypassed. They also had stations on the now closed Great Southern Railway. The reason for the name given to a township in the early days is often lost in time. There are two stories behind the name Ruby. One version states that two townships on the South Gippsland Railway were named Ruby and Agnes after the two daughters of surveyor Whitelaw. It is believed


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that Ruby Creek was named by early selectors who found gemstones that looked like rubies in the creek. These were probably garnets. The problem with this theory is that Ruby is on Coalition Creek and the Ruby Creek is 3 km north. The Ruby area was first settled in the 1880s and by 1900 the township had a hall, school, butter factory, wine shop, general store, blacksmith, butcher and baker.

The Ruby Public Hall is the oldest building in Ruby and illustrates the development of the area after the opening of the Great Southern Railway in 1891. It is a timber building with an iron gable roof, built close to the railway station. This hall, also a Mechanics’ Institute, was opened at a ceremony chaired by local resident, Mr. McDonald on May 24th 1894. The land was donated by Lewis Cumming and the hall erected using local labour. When the Ruby State School was first established in September 1894 classes

were conducted in the hall with rent being paid to the committee by the Education Department. The hall was also used by the Wesleyan Church, holding services there beginning in June 1894. Over the years the hall has undergone many changes to keep up with the times. In the 60s extensive work was undertaken which involved recladding and new windows. The Education Department finally built a school on a three acre block two hundred metres south of the station. This school was first used on March 9th 1916. Head teacher Alice Taylor had 40 students enrolled at that time. A five roomed residence was built on the site in 1952. Eventually the school was closed and the site and buildings were sold. The school was briefly used as a cafĂŠ and now both buildings are part of a private home. There was a butter factory in Ruby, which opened in 1897 and closed in 1935. A privately owned factory, it had a series of owners, the most successful being Victor Brumley who sold it in 1931. The freezing works at the factory continued to be operated by the Logan family as a storage facility for locally caught rabbits.

Bena & Ruby By Lyn Skillern

Ruby in the early days from the left, the butter factory, the wine store, other stores, the hall is on the right near the station. Photograph courtesy of the Leongatha Historical Society.

One very interesting business in early Ruby was a wine saloon. Obtaining a liquor licence was an interesting issue in pioneer societies. Under the Licensing Act of 1890, the law allowed one licensed premises for the first 250 to 1000 inhabitants and a further licence for every 500 inhabitants beyond 1000. A roadside licence was sometimes granted to a store to enable it to sell bottled wine and spirits. In 1893 one such licence was granted to Johann Matthies, storekeeper of Ruby. Ruby was never very large but it did have the services for a community that existed in the days when transport facilities were limited. Gradually the facilities in Ruby were closed and the highway was altered to form a straight road thus bypassing the small settlement in the early 1970s. Only the hall remains as evidence of the township that was. Selectors first took up land in the Bena area in the late 1870s. A town survey was made in 1887 in anticipation of the opening of the Great Southern

Railway. Robert Fuller and his son Robert John Fuller privately organised a township survey on their land around where the railway station was set to be. The town was called Cromwell and advertisements were placed in Melbourne newspapers promoting the new town and encouraging land purchase.

With Bena expected to be one of the main stations on the railway line a number of businesses started. A bakery, coffee palace, store, butcher and large twostorey forty-roomed hotel were all opened by 1890. The hundreds of labourers working on the Great Southern Railway construction used the township and its facilities. By 1890 the Post Master General rejected Cromwell and the name Bena was officially gazetted. R. J. Fuller worked out a practicable route for the Great Southern Railway to go through Loch, alongside Alsop’s Creek

and rising up to Bena. His dream of a thriving township at Bena never happened. The discovery of commercial coal seams at Korumburra meant it became the main local service centre. Establishing a farm in the early days was difficult. In 1879 city girl Mrs R. J. Fuller came from Richmond in an American style covered wagon with her four children ranging from 4 months to 6 years. It took three days to get to Loch and another day on packhorses to reach Bena. For furniture they had a cradle, a sewing machine taken to pieces and packed in the cradle and a rocking chair also taken to pieces. All other items had to be made on the premises. For the next six years they only purchased items that could come on a packhorse. The total lack of roads was a problem and early settlers blazed tracks to connect them to Poowong and McDonalds Track. These tracks were then surveyed and basic roads created.

Early photo of Bena railway line with the goods shed on left of the line and the station on the right.

Early photo of the Bena Hotel. Photograph courtesy of the Korumburra Historical Society.

The butter factory is far right and the main street far left. The railway bridge is in the distance in the centre. Photograph courtesy of Korumburra Historical Society.

Children at the opening of the Ruby School. Photograph courtesy of Leongatha Historical Society.

thelifestyle spring 2017


Ruby Station 1950s courtesy of Leongatha Historical Society

The hotel name changed along with the township in 1890 and it remained an important local facility for more than fifty years. When licensing conditions imposed building improvements on the hotel, the most economic course was to close down and demolish the building in 1942. The Bena School opened in 1890 in what had been a coffee palace, and continued there until 1895 when a building was provided by the Education Department, with financial assistance from Robert Fuller, on the present site. The students were allowed a break from school in 1891 to welcome the first train to Bena. Noted pioneer teacher Mary Leys was an early Head Teacher. She had taught at Jeetho West and Corinella East in the early days when school buildings and resources were very basic indeed. The school was replaced in 1921 and an extra room was added seven years later. In 1937 it had to close for some time due to a serious outbreak of poliomyelitis. Bena school finally closed due to lack of numbers in 2006. The school is now a private home. Robert Fuller a founder of Bena. Photograph courtesy of Korumburra Historical Society.

An important decision made by the Fullers in relation to the township was to provide a hotel. They set aside lots 36 - 39 for this purpose. Building commenced in 1888 and completed the following year. Known as The Cromwell Hotel the Fullers were part owners when it was first licensed.

The butter factory was first discussed in 1892 when a meeting was held in the hotel to discuss forming a cooperative to build a butter factory. Shares were purchased and a factory built and operational by 1893. Cream came in by rail or wagon and this made selling their cream easier for the dairy farmers of the district. By 1896 the factory was sold to a Melbourne company. In February 1901 the building was destroyed by fire but fortunately it was rebuilt. The factory had several owners and finally closed in 1942.

The Bena main street 1900. The shops and hotel are on the left and the hall on the right. Photograph courtesy of the Korumburra Historical Society.

Moving the church from Outtrim to Bena. Photograph courtesy of the Korumburra Historical Society.

A Bena butter factory cream wagon. Cream was collected from local farms to be made into butter. Photograph courtesy of the Korumburra Historical Society.


thelifestyle spring 2017

Bena Station 1890s from the Fuller family

A bygone, bypassed era

Bena & Ruby

The main street of Bena in the early days. From left the hotel, post office, butcher and hall. Photograph courtesy of the Korumburra Historical Society.

The Bena community started discussing the need for a hall from 1890. The railway goods shed with its good quality wooden floor was used for community events from 1891. Eventually a committee was formed to raise funds for a public hall and this was built in 1897. A ball was held to officially open the hall in December of that year. The hall was expanded and modernised in 1925, was destroyed by fire in 1938 and rebuilt on the present site opening in 1939. The hall has had many changes but still provided the community with a meeting place. A Presbyterian Church was built in 1908 and functioned until 1973. The Fuller family set aside a site for an Anglican Church in 1889 but this was left vacant until 1937. The unused St Clements Church from Outtrim was transported from the former coal-mining town and re-established in Bena. The highway has now bypassed Bena and most of the facilities are gone. The football team amalgamated with Korumburra and there is little remaining of the town that once was.

Ruby Hall in the 1950s courtesy of Leongatha Historical Society

The old Ruby store before demolition. Photograph courtesy of the Leongatha Historical Society.

While Ruby and Bena have joined the large number of small settlements that have declined in importance, fortunately they have retained their sense of community and provide a history that forms the basis of our early farming district. References Joseph White ~ The History of the Shire of Korumburra Margaret Rees ~ Stories of Bena John Murphy ~ No Parallel Land of the Lyrebird

The opening of the Bypass. Photograph courtesy of the Korumburra Historical Society.

The closing of the Bena School 2006. Photograph courtesy of Korumburra Historical Society.

Thank you to the Leongatha and Korumburra Historical Societies for their assistance with photographs and information.

thelifestyle spring 2017



BAT MAN RISES Words: Chris West

During the Christmas period in 2015, Andrew O’Hoy sat down to watch a lifestyle program on television. As he settled in to viewing the show, his interest was stirred by a story on the Cricket Willow establishment in Shepherds Flat near Daylesford in Central Victoria, a venue which includes a workshop, gallery, museum and other facilities devoted to the traditional art of cricket bat making. The program sent Andrew’s mind on a trip down memory lane all the way back to his youth, as he recalled how he took to making miniature cricket bats in the garage of his family’s home in the bayside Melbourne suburb of Highett.


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“This was back in the late 70s and early 80s and I would try to replicate the popular bat styles of the time like the SS Jumbo and Gray Nicholls Scoop,” he remembers.

for Moorabbin Park Cricket Club in his early twenties. He got involved with indoor cricket for several years and also played basketball and golf regularly for a period while studying at university.

“Dad only had the basic tools in the garage and I would use a flat piece of timber which I would file and shape. I also made tiny bats out of solder to wear as jewellery. It was something that interested me as a kid and, looking back now, if I hadn’t chosen to go down the accounting path I would have done some sort of trade as a career.”

“But work became the priority as my accounting career took off. During the 90s I got to travel to Asia quite a lot on business,” he says.

Andrew was sports mad in his younger years, but his life changed as work gradually took over. He gave up football and also stopped playing cricket

Along the way, Andrew married his wife Sally and worked hard to secure their future financially. But towards the end of 2015, he felt it was time for a new challenge. “At the age of fifty one I thought maybe I needed a change but didn’t know what I wanted to do.

At the time I had been working at Summerhill Nurseries in Monbulk for about four years doing their books, but decided to finish up,” he reflects. “You could describe me as a project driven person. I like to get in there, do what I have to do, move on and do something else.” When the show about bat making aired on the lifestyle program, Andrew was ready and waiting for something to turn his hand to. The timing, therefore, was perfect. “I thought this was something I could see myself doing, as I had shown an interest in making bats all those years ago as a kid,” he says. “I contacted the Cricket Willow place in Shepherds Flat I had seen on the show, but was informed that they don’t offer courses.” Not to be deterred, Andrew searched for information on bat making courses on Google and found a willing mentor in Ian Callen, the former Victorian fast bowler who played one Test match and five One Day Internationals for Australia between 1978 and 1982. After retiring from the game, Callen owned a sports shop retail business for several years before opting to devote his attention to bat making. He has become a craftsman of renown over the past 35 years and has established his own timber plantations at Healesville and Sale to supply the willow for his Callen branded bats.

“Ian has trained around fifty people in bat making since commencing courses over the past few years. He wants to make sure the art carries on with others and is not lost here,” Andrew comments. “When I made contact with Ian in early 2016 he said he had filled his quota of courses and asked me to leave my details. Fortunately for me, a few weeks later he decided to hold another course in April.” Andrew enrolled in the course and travelled to Healesville for an intensive week of instruction. “I met Ian and his wife Susan and went through the whole process of learning about the plantation and how to use the tools of the trade. By the end of the week I had even made a couple of bats,” he recalls.

either flat or concave and a plane may also be used. The tricky task of carving the shoulder of the bat is done with a band saw or coping saw. The bat handle is the only material not produced locally, as it requires a very specialised technique to manufacture. “The handles come from south east Asia and are made with layered cane strips with lines of rubber in between,” Andrew says. If there is a secret to the art of bat making, Andrew believes it rests with the ability of the maker to balance the weight with the sweet spot on the piece of willow. “I can make three bats that all weigh two pounds ten, but depending on where the weight is placed in the bat, they can feel completely different,” he observes.

The aptitude for trade work Andrew had shown in his youth must never have left his hands, as he was able to pick up the instruction from Callen without making many errors despite being a novice.

“Weight balance is determined by how you shape the bat and where you leave most of the timber. Ideally you put most of the timber around the sweet spot.”

“I took to it pretty quickly and so far have never had to discard any of the bats I have worked on,” he states.

Andrew is fascinated by the history of bat making in Australia and how its origins are ingrained into the willow he now sources from Callen.

Callen teaches the old fashioned method, beginning with using a draw knife to roughly shape the bat. Other tools also used in the process include a spoke shave which can be

“The story of how bat making began in this country traces back to 1902 when Australia were playing England at the MCG,” he reveals.

thelifestyle spring 2017


ANDREW O’HOY “At the fall of a wicket, England’s captain Archie MacLaren turned to umpire Bob Crocket and enquired as to why he hadn’t seen any Australian willow despite the climate being similar to theirs. Crockett said he didn’t know, but suggested MacLaren send some cuttings when he got back home after the completion of the tour. Six months later Crockett received six cuttings, but only two had survived the long journey from England. He sent those cuttings up to his family farm and used them to start a plantation. That is how the brand Crockett originated. Crockett bats became one of the leading bat brands in Australia through the 1930s, 40s and 50s.” As Andrew explains, Ian Callen has used trees grown from that original progeny to establish his own plantations. “Ian in his wisdom tracked down a few rogue trees that were still around from that time and regenerated them.” After completing Callen’s bat making course in April last year, Andrew briefly contemplated whether or not to put his newly found knowledge to practical use. “I thought it would interest me but still wasn’t sure whether to take the plunge,” he admits. “Sally encouraged me to have a crack at it and not to leave any lingering doubts or regrets. She’s been a great support all the way.”


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Andrew also did his due diligence before starting out. “It doesn’t take long to work out that you wouldn’t want to be trying to make a living out of it. The bigger brands dominate the market and have tied up the sponsorship deals. A lot of promising young kids who progress through the system have already made their choice of bat because of their sponsorship arrangements,” he says. Despite the factors against him, Andrew decided he would give bat making a go and established Lyrebird Cricket, operating out of a workshop on a property in Moyarra in South Gippsland that he and Sally have owned since 2005, where they previously intended to produce apple cider. “I chose the Lyrebird name because of South Gippsland,” he explains.

“The Land of the Lyrebird is a legendary book about that region when it was all forest and taking that name was about wanting to promote an association with Gippsland. I’m making my bats down there and also made a deliberate decision to request all my willow from Ian Callen’s plantation in Sale rather than from Healesville.”

In an endeavour to kick-start his venture, Andrew sent out emails to introduce himself to clubs around Gippsland. “I let them know I would be commencing in August. A few clubs said when you’re ready, give us a call. The first bat I actually sold was to the president of Nyora Cricket Club, who wanted a custom sized bat for his son,” he remembers. Now into his second season of bat making, Andrew is finding his venture gradually expanding. In addition to making bats, Lyrebird Cricket also offers bat repairs and sells a select range of cricket equipment. Bat making, however, remains the focus. “Most of my market has been through the Latrobe Valley and to a slightly lesser extent South Gippsland, but has started to get into Melbourne,” he says. “The age bracket of eighteen to twenty five provides the major market for cricket bats, but I seem to be getting either side of that. My orders have mainly come from older, experienced players or teenagers through their fathers or grandfathers.” According to Andrew, Lyrebird Cricket is attracting most of its business through Facebook and has now expanded its social media presence to also include Instagram.

“My most popular posts on social media are the ones that show a customer receiving their bat,” he states.

I don’t have to work nine to five, five days a week churning out bats for the sake of churning out bats.”

“Apart from the mail out I did to clubs early on, the business has grown mainly by word of mouth.”

Andrew worked hard in his accounting career to set himself up earlier than most people, which has enabled him to pursue his bat making interest without the burden of financial pressures.

Lyrebird Cricket makes bats for adult men and women cricketers and junior players. Bats vary in price from $550 for a top range grade 1 bat, down to a starting base of $295 for a grade 3 bat. The $550 premium price tag compares very favourably with hand-made bats from the name brands, which could be up to three times that amount.

“Apart from the occasional bit of book work, I’m pretty much in retirement mode now. I therefore have the luxury of being free to travel between Melbourne and South Gippsland as I need,” he says.

Andrew prefers to offer a personalised service and avoids the hard sell approach.

Over recent years, the trend has been for cricket bats to be made thicker but lighter.

“After being contacted by a customer, for me the process begins with going out to meet them either at their club or at home and taking along some finished bats and a few blank clefts to show them. We’ll discuss what they’re looking for and two weeks from that meeting I’ll have a bat finished, knocked in and ready for them to use,” he declares.

“Nowadays, bats are predominantly mass produced and imported from India,” Andrew says.

“Even though my customer base has been growing, I’m not interested in allowing it to become too big. I’m happy to make twenty to thirty bats a year that are customised to what people want. Lyrebird Cricket is not a commercially motivated initiative. It’s more of a lifestyle thing for me. It’s about interacting with people in the community.

“The willow is a bit different. It is kiln-dried Kashmir designed to make the bats as light as possible, but frankly they’re not lasting as long. The willow I source from Ian has been air-dried for twelve months. It’s gone through a long process by the time I get to work with it, which adds to the quality.” There are size guidelines that all bat makers have to work within. “The maximum bat size is 965 millimetres long by 108 millimetres wide,” Andrew explains.

“The edge size has been able to be as big as you like, but the rules change on October 1 this year, after which the maximum edge size becomes 40 millimetres and the spine height no more than 60 millimetres.” Andrew says many customers have come to him in frustration with the lack of durability of the mass produced bats from overseas. “Some people are saying they are going through a bat a season, which is far from ideal, so it is important for me to produce a product that is going to last. It’s satisfying for me that I can tailor make a bat for someone, with the weight size and edge thickness that they want. My customers are looking for a bat that feels the right weight, is well balanced and has been made with the quality to last.” Andrew has also ensured that his Lyrebird bats have a traditional look and feel. “I wanted my bats to be throwback to the 1970s. I just use clear labels with the name and Lyrebird logo. You see lots of fluoro colouring and bold stripes on modern bats, but you won’t see any of that on mine,” he says. Flashiness may not be the hallmark of Lyrebird Cricket bats, but if producing a quality piece of willow is the most important measure then Andrew O’Hoy is quickly getting runs on the board.

thelifestyle spring 2017




Goannas team at Echuca championships

Although they haven’t lost a game in the past two seasons, winning isn’t everything to the Gippsland Goannas. “We’re not the slightest bit worried about preserving our winning streak,” says founding club secretary and player, Ian Gibson.

GIPPSLAND GOANNAS “A group of us got together and decided the possibility was worth pursuing. We did a lot of phoning around and managed to scrape a team together for our first season in 2011/12,” Ian recalls.

Most of the founding Goannas are still playing despite becoming another year older each season.

“All of us really enjoy our cricket and are competitive by nature, but we are well aware that participation is what its all about. The social and health aspects of veterans cricket are also really important,” he adds.

“We have a few still playing who are now over seventy,” Ian observes.

The Gippsland Goannas were formed in mid 2011, during the off-season before the 2011/12 season, as a result of Ian being approached by the President of the Victorian Over 60s Cricket Association who flagged the prospect of adding a team from Gippsland to their competition.

Several of the inaugural squad came from the Sale, Maffra and Heyfield areas. Some of them had played against each other in the past, but it was mainly a case of people getting to know each other who had been brought together by a shared passion for cricket.

At that time, Over 60s cricket was growing in popularity and taking off around Melbourne, Geelong and other regional centres. The competition had been going for a few years and expanding into new areas. Including a team from Gippsland into its ranks was considered a natural progression.

“Most of the players who agreed to join us had retired, although one or two were still playing in the lower grades with local clubs, including Ian Southall at Mirboo North. A couple of us, including myself, had taken up umpiring. We still had a great love for the game but assumed there was no outlet for older players to keep playing,” Ian explains.


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“From the outset we explicitly wanted to be a Gippsland-wide team. In one of our early meetings at the Royal Exchange Hotel in Traralgon, the discussion turned to finding a name for our team. We kicked around a few ideas until our captain Val Popov in a flash of inspiration suggested the Gippsland Goannas. The second he said it, everyone was in agreement that we had found our name. In addition to being a very good cricketer, Val is also an artist and used his creative talents to design our logo.” The Gippsland Goannas took a little while to hit their straps after joining the Over 60s competition, but are now an established pace-setter in veterans cricket in Victoria. “We won half and lost half of our games in our first season, but have gone from strength to strength from there,” Ian says. “In the last two seasons we haven’t lost a game. That won’t last forever because we’re all getting older and as we expand our club in numbers we won’t be playing our best team in every game. Part of the reason we have been so successful is that we are fortunate to have had some very fine cricketers in our ranks and we have more depth than a lot of the other clubs.”

not out Words: Chris West

Goannas Neil Meredith cutting against Iona at Mirboo North

Gippsland Goannas Vice President, Kevin Lanigan is rated as one of the best batsmen in Australia at Over 60s level.

Despite having players who have gained national selection, Ian emphasises that you don’t have to be a superstar to play for the Gippsland Goannas.

“Kevin has been on the recent Over 60s tour of England playing in Test matches for Australia,” Ian notes.

“We’ve had a real mixture of plenty of very good country cricketers down to blokes who only played a tiny bit of cricket in their youth. All of us have just enjoyed getting into veterans cricket,” he comments.

“He is an outstanding batsman and also bowls off-spin. With Kevin’s batting, it is his technique and his capacity and willingness to dominate an attack that sets him apart.” In addition to Kevin Lanigan, to date the Gippsland Goannas have had three other players represent Australia in veterans cricket. “Ian Southall has played for Australia at the over 60s age level in the past. Ian is an opening bowler who also bats a bit. We’ve also had both Graeme Freshwater and our president, Peter Dell previously play for Australia at Over 70s level. Graeme is a spin bowler who can also handle the bat, while Peter is a wicket keeper and hardhitting batsman,” Ian says. Although Peter Dell has been good enough to be selected as the national wicket keeper, he shares the duties behind the stumps for the Gippsland Goannas with Ian Gibson, who has also been an outstanding gloveman during his long career which took him as far as District Cricket in Melbourne during the 1960s and 1970s.

“It’s a bit like cricket from a few decades ago when you could play a good competitive game against your opponent, have a beer afterwards and enjoy each other’s company. The social side is very important to us. Partners are always welcome at our games and social events.” As Ian points out, the Gippsland Goannas are team-oriented and focused on participation rather than individual honours. “We’ve never given awards for batting and bowling averages, but do occasionally give special recognition to some one-off feats,” he says.

“In the early days we had a few calf and hamstring injuries. Over the years, however, we have gradually come to understand what we can and can’t do a bit better and we don’t try to play like we did in our twenties and thirties. Most of us exercise more than we otherwise would if we weren’t playing cricket. The game provides an incentive to be a bit fitter, simply because you have to be,” he states. Ian also highlights how veterans cricket provides many opportunities for interstate and overseas tours. “Tournament carnivals and tours are scheduled to a variety of destinations, including established international cricket nations such as England and Sri Lanka. There was even one group who toured Ireland, Scotland and Iceland,” he recalls. Since the Gippsland Goannas were established, the Over 60s competition has been restructured and is now known as Veterans Cricket Victoria. “The competition keeps expanding and it extends as far as Hamilton now. Benalla joined a year or two back and a new club has been established in Wodonga. Whenever we are travelling long distances, we go the day before and stay overnight,” Ian says,

Ian is also a strong advocate of the health benefits of playing veterans cricket.

thelifestyle spring 2017


Goannas at Toongabbie on Hat Trick Day

GOANNAS AT TOONGABBIE ON HAT TRICK DAY Back: Gordon Cowling, Ian Southall (over 60 Australian rep), Middle row: Val Popov (capt), Rick Shaw, Alec Dowsett, Ian Gibson, Keith Robertson, Rick Pask, Front row: Kevin Lanigan (over 60 Australian rep), Kelvin Bond, Peter Dell (over 70 Australian rep), Phill Higgins, Fred DeBono. Absent Graeme Freshwater (over 70 Australian rep) Their respective locations at the time of the photo are: Briagolong, Mirboo North, Glenmaggie, Paynesville, Traralgon, Jeeralang, Boolarra, Moe, Maffra, Fulham, Warragul, Hazelwood South, Inverloch.

At training at the Korumburra Indoor Cricket Centre Back row: Rob Francis, Ian Southall, Ray Smith, Doug Pell, Ian Gibson Front row: Graeme Freshwater, Kelvin Bond, Fred Debono, Phill Higgins

To be eligible for registration, players must be at least 60 years of age or turn 60 during the course of the season. Under the rules of the competion, all fixtures are one-day limited overs matches with each team allowed to bat for a maximum of 40 overs. Batsmen must retire when their individual score reaches 40 runs. Teams must use eight bowlers in their 40 overs and no individual bowler can deliver more than eight overs. Boundary markers on the grounds are set at 50 metres, which encourages run scoring but is mainly in place to help players on the fielding team with throwing the ball over a distance, which becomes increasingly difficult with age. Some matches are played on turf wickets and others on synthetic surfaces. The Gippsland Goannas play their home games at a number of different venues. “We have really good relationships with clubs right throughout Gippsland and they like hosting us, so we can pick the best grounds and best wickets in the region,” Ian explains. “We usually play one or two games in Traralgon and will also generally go to places like Churchill, Yinnar, Mirboo North and Inverloch. The furthest east we’ve played so far is Briagolong, as the extra distance makes it difficult for visiting clubs.” During the season, the Gippsland Goannas train at Glengarry Cricket Club.


thelifestyle spring 2017

Goannas Kevin Lanigan cutting against Vic Country

60 not out “We chose Glengarry as our training base because it’s pretty central for everyone, but we haven’t played a game there for a long time,” Ian remarks.

Goannas Ray Smith playing forward for Victoria against Tasmania

In preparation for the upcoming 2017/18 season, the Goannas have been in training all winter. “We’ve been training indoors at Korumburra and Bundalaguah on alternative weeks, on Mondays in Korumburra and Wednesdays in Bundalaguah,” Ian says. “Our captain Val Popov claimed to have retired at the end of last season, but we’ve seen him once or twice at pre-season training this winter so we’re hoping he may have put those plans on hold for another year.” The season will start in early October and the fixture usually includes sixteen rounds of matches. Goannas Fred Debono driving against Vic Country at Rochester

“Last year we only participated in twelve rounds but hope this year to increase our numbers so that we can play all sixteen games,” Ian states. “We’d love to have a few more players. It wouldn’t be stopping anyone from playing if we find new players. It’s quite the opposite in fact. If we get more recruits, we’ll play more games and rotate our players more which is fine. Some time in the future we may establish an Over 50s team under the Gippsland Goannas. If there is a group of Over 50s who are interested in connecting with us, we’d be happy to talk to them, but we aren’t actively seeking to drive this like we did with the establishment of our Over 60s team.” Despite their extended run of success, Ian says the Goannas are not setting their goals too high for the summer ahead. “We’ll keep working hard on our game and enjoy playing. If we happen to win some matches, that’s great.”

FOOTNOTE Anyone interested in joining the Gippsland Goannas for the 2017/2018 season can contact Ian Gibson by emailing or phone 0427 376 776

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BP Service Stations Fish Creek


2 Falls Road, Fish Creek, Vic 3959 Tel/Fax: 5683 2521 Email:


94 Main Street, Foster, Vic 3960 Tel/Fax: 5682 2008 Email:


25 Williams Street, Inverloch, Vic 3996 Tel/Fax: 5674 1442 Email:


1760 Princes Highway, Johnsonville, Vic 3902 Office/Fax: 5156 4102 Workshop: 5156 4233 Email:


2-8 Commercial Street, Korumburra, Vic 3950 Tel/Fax: 5655 1668 Email:


95 Bair Street, Leongartha, Vic 3953 Tel/Fax: 5662 2440 Email:

Muddy Creek

26 Foster Road, Toora, Vic 3962 Tel/Fax: 5686 2324 Email:

Newmerella Manager, Vince Lethbridge

5327 Princes Highway, Newmerella, Vic 3886 Tel/Fax: 5154 1601 Email:


106 Ridgway, Mirboo North, Vic 3871 Tel/Fax: 5668 2377 Email:


344 Raglan Street, Sale, Vic 3850 Tel: 5143 1030 Fax: 5143 2686 Email:


23-29 Shakespeare Street, Traralgon, VIC 3844 Tel: 5174 1138 Email:




103-105 McKenzie Street, Wonthaggi, Vic 3995 Tel: 5672 3988 Fax: 5672 5229 Email:

KORUMBURRA 2-8 Commercial Street, Korumburra, Vic 3950 Tel/Fax: 5655 1668 Email: Manager: Vince Lethbridge


325 Commercial Street, Yarram, Vic 3971 Tel: 5182 6019 Fax: 5182 6458 Email:

Evans Petroleum Head Office 22 Hughes Street, Leongatha Vic 3953 Tel: 5662 2217 Web:


thelifestyle spring 2017


How should you best prepare for the Bass Coast Cycle Challenge? An event with distances to choose between 40km to 121km. The answer to that question depends on assessing where you are starting from with your fitness.

if you miss a day here or there. Write out your training plan on paper and work out your aimedfor distances as per the percentages below. Seeing the plan on paper in front of you makes it clearer to follow and easier to stick to.

Do you regularly ride 100km a week or more? Then carry on I say! And make sure you do challenge yourself by entering into the 121km distance event. Perhaps, if your regular rides are mostly on flat terrain, you may need to start introducing some “lumpy” rides into your routine to better prepare yourself for the hilly terrain you will encounter in the event.

WEEK 1 (7TH OCT) Aim to ride 4 out of the 7 days this first week with the week’s total kilometers being 100% of your chosen Bass Coast Cycle Challenge (BCCC) distance. For example BCCC distance 40km, aim for the weeks total to be 40km, so an average of 10km per ride. (For the BCCC 121km, ride an average of 30km each of the 4 days.)

What if you are not a regular 100km+ per week rider? Perhaps you only manage 50km every second week? It’s never too late to start adding a little extra distance to your routine. Know your capabilities, and push yourself just that little bit outside your comfort zone, you’ll be amazed at what you can achieve.

WEEK 2 (16TH OCT) Your aim this week is to ride 5 days for a total of 150% of your BCCC distance. (E.g. For those doing the 85km Challenge, this week’s total distance should be 127km, or an average of 25.5km each of the 5 days.)

How about if I haven’t been on a bike for years? The Bass Coast Cycle Challenge could be your best motivation and excuse to dust off that old bike and begin a new fitness regime. Set the goal of completing the 40km distance and use that motivation to get yourself out and pedalling. Outlined below is my 5 week training program to prepare for the Bass Coast Cycle Challenge and works as a guide no matter which event distance you have set for yourself. It leads you on a steady build-up of the distance to allow the body to adapt to the increased workload. With any training program it’s important to remember to be flexible as work, family and weather constraints can cause you to skip a day here and there. Try to find an alternate day in the week to catch up on a missed training ride, but don’t worry too much


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WEEK 3 (23RD OCT) In the third week I still want you to ride 5 days for a total this time of 200% of your BCCC distance, but one of the days needs to be a longer ride. On your designated long ride day, aim for 80% of your BCCC distance. For example, if you are doing the 121km Challenge, your week’s total will be 242km, but your longer ride should be around 96km, leaving the other 4 days with an average of 36.5km per day. (E.g. for the BCCC 40km ride: week total 80km, long day 32km, other 4 days 12km each.) WEEK 4 (30TH OCT) Week 4 is a repeat of week 3 with one key difference. I still want you to ride 5 days including one longer day, for a total of 200% of your BCCC distance.

By Gary Jackson

However, I want hills! Go out and deliberately find a variety of hills to add into your ride. Long and steady, short and steep, the more the better. If you live where hills are scarce, look for any hill, and repeat it over and over to simulate multiple hills. Yes, it’s that important!

WEEK 5 (6TH NOV) Week 5 is where we relax a little and taper off the training to recover and be fresh for the day of the Bass Coast Cycle Challenge. Ride 4 to 5 days on flatter terrain, not too fast, and try to cover a total of about 100% of your BCCC distance. Get plenty of sleep, eat well, and get your bike serviced a few days before the ride, taking note of any worn out tyres, brake pads and cables that may need replacing. All going well, your body and bike should be feeling good, and you’ll be confident that you can achieve your goal distance. Enjoy the camaraderie of your fellow riders and the stunning Bass Coast scenery.




Years of

Riviera Cycles


Gary and Lisa Jackson love cycling. They love the freedom of pedaling a quiet country road, the exhilaration of descending an off-road trail, the sense of achievement felt from conquering a big climb, and since 1995, they have been sharing that love of cycling with the people of East Gippsland. SALES








Come and see our exciting 2017 range at RIVIERA CYCLES BAIRNSDALE

Opening hours Monday - Friday: 9am to 5.30pm Saturday: 9am to 1pm Sunday: Closed

193 Main Street, Bairnsdale, 3875 Phone: 03 5152 1886


& THE STRZELECKI BUSHWALKING CLUB Words and photographs by Lisa Maatsoo


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Natural beauty of Tarra Bulga National Park

I was a little nervous on the morning I met with the handful of people I was about to join for a day of outdoor adventure. We huddled around a picnic table in the Balook carpark to discuss and brief our task for the day – to trek the 18.9km Mt. Tassie Loop which forms part of The Grand Strzelecki Track. I couldn’t have asked for a more welcoming group to share my journey with than these members of the Strzelecki Bushwalking Club. There was laughter right from the start of the day, and that continued as we progressed and I got to know my walking team a little better. I could tell this was going to be an enjoyable day. In 2009, bushfires tragically took 11 lives and devastated much of the country in the eastern end of the Strzelecki Ranges. The Victorian State Government established a Bush Fire Appeal Fund.  The Balook and District Residents Association were advised by Wellington Shire to apply for a grant to start building the Grand Strzelecki Track. The original idea of an overall  walking track had been discussed in November prior to the fires.  The grant was approved and Wellington Shire administered the funds, appointing Alan Lewis of Lewis McNaughton as Project Manager. The project involved restoration of existing sections of walking trails in the Strzelecki Ranges,  and also included considerable work  to construct new sections to connect existing tracks.

Corrigans Suspension Bridge, Tarra Bulga National Park

“The aims in creating the grand track were to provide a boost to local economy, to add to the sense of community in the locality, and to provide a lasting legacy of access to a beautiful and often under-visited or unknown part of the state.” – Michael Haynes, Committee Member of the Strzelecki Bushwalking Club. The Grand Strzelecki Track is 110km long, and it is special in that it joins two National Parks - Morwell National Park in Churchill with Tarra Bulga National Park in Balook. Parks Victoria allowed sections of existing trails to be incorporated into the track. A great portion of the trail is on private land controlled by Hancock Victoria Plantations (HVP). It took some time and many discussions before HVP agreed to the idea of creating one trail which would include some of their land. Once permission was obtained from HVP, they became involved with enthusiasm and were very generous in helping to establish and maintain new sections of the track. The overall track can be completed over several days, with camping facilities at nominated locations along the route. However, the track also lends itself to shorter half-day or day-long walks. No matter what your fitness level is, there is a section of The Grand Strzelecki Track that you can enjoy. Relatively easy and short walks around the Tarra Bulga National Park are suitable for all ages and abilities.

Walking team for the day - Michael, Martin, Julie, Liz, Michael and Rob

Briefing at Balook before we made a start on the Mount Tassie Loop track

Rob, Michael and Martin having just finished the steep section of Pine Trail Track

History lesson on the Duff Sawmill Heritage Trail (within HVP plantation)

“For more experienced walkers, the most challenging section of The Grand Strzelecki Track follows Billy’s Creek upstream through a valley with steep sides, crossing the creek 57 times. The picturesque Billy’s Creek Falls makes for a good lunch spot.” – Michael Haynes. The Mt. Tassie Loop is one of the more popular sections of The Grand Strzelecki Track to explore. It is considered a medium level walk that took our group about 6.5 hours to complete. We walked at a reasonably leisurely pace with a stop for lunch at the highest point on our route adjacent to the Mt. Tassie telecommunication towers. Over a cup of tea, we enjoyed the panoramic views of Latrobe Valley and the Strzelecki Ranges. We were also really lucky to have a clear day on which we could see the coastline of Corner Inlet to the south. The loop includes the Duff Sawmill Heritage Trail (3.8km within the HVP property) where many information signs along the way describe the history of early timber harvesting in this area.

Tarra Bulga National Park

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Lunch break at the top of Mount Tassie

Tarra Bulga National Park

West Face Falls


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Walking on the West Face Track section of the Mount Tassie Loop

Throughout this walk, regeneration of trees and vegetation in the fire affected areas can be seen. The scenery is varied with wildlife abound, the most vocal of which are usually the lyrebirds. We travelled the loop in a clockwise direction and so finished our walk through the spectacular rainforest of Tarra Bulga National Park. The lush and vibrant greenery of this area is definitely a highlight of the Mt. Tassie Loop. It truly is a beautiful experience of nature walking through this rainforest. There is always a sense of achievement when you finish a task, but to complete it with a group of likeminded companions who enjoy physical activity in the beautiful outdoors, is just a little more special. The Strzelecki Bushwalking Club has about 100 members who regularly explore Gippsland and beyond. For companionship and to travel with experienced walkers who are very familiar with The Grand Strzelecki Track, I would highly recommend contacting the Strzelecki Bushwalking Club. For more details of the adventures they offer, visit their website or facebook page

Balook at Tarra Bulga National Park is only 37km from Traralgon. That’s less than 40 minutes to drive and access one of Victoria’s most beautiful natural assets. Why wouldn’t you take advantage of this opportunity and get out there and explore The Grand Strzelecki Track. Comprehensive and detailed maps of 110km trail are readily available, and further information can be found at the website. and



Corrigans Suspension Bridge, Tarra Bulga National Park

The twin telecommunication towers of Mount Tassie

Scenic views on the Mount Tassie Loop track

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+ Chief executive Peter Craighead at the new entrance of Latrobe Regional Hospital


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HEALTHCARE With preparations close to completion, the newly-constructed extension of the Latrobe Regional Hospital will open its doors before the end of this year.

“We’re in the last throes of construction and the builder is due to hand over the site at the end of August, after which we can finalise the commissioning of items such as fixtures, fittings and equipment. We will also be conducting relevant training for staff ahead of opening,” reports Chief Executive Officer, Peter Craighead, who has led the hospital’s executive team for the past nine years. The new building is linked to the hospital’s existing premises via two connecting corridors and the design has included the creation of a new main entrance.

Part of the exterior of the new building at Latrobe Regional Hospital

“As part of the redevelopment we are also getting the region’s first cardiac catheterisation laboratory, a new emergency department more than double the size of our current facility, two endoscopy suites and two 32-bed additional inpatient units,” Peter reveals. “The new facilities will be introduced progressively. A funding increase received this year will allow us to open at least half of the beds straight away in November and a percentage of the new emergency department.” Peter expects the biggest challenge from a logistical viewpoint to be the day the hospital undertakes the shift of its emergency department. “We will have to double the amount of staff to allow the old facility to continue operating while we relocate to the new building. Essentially we’ll be running two emergency departments that day,” he says.

“The ratio of our patients who come to our hospital for treatment in the emergency department is increasing year after year. In part, that trend reflects the problems being caused by a growing shortage of general practitioners in the region.” The upgrade of the Latrobe Regional Hospital will enhance the wide-ranging essential health services it provides for the benefit of the entire Gippsland community, which include elective surgery, emergency care, aged care, obstetrics, mental health, pharmacy, rehabilitation and medical and radiation oncology. “We have two main roles in that we are the local hospital for the Latrobe Valley and also the regional hospital for higher level services in Gippsland,” Peter observes. LRH has developed care pathways with other healthcare providers to assist its patients. It is also a teaching hospital and is closely affiliated with Monash University’s School of Rural Health and Federation University in providing placements and clinical experience for students.


A historic milestone is approaching for the Latrobe Regional Hospital in Traralgon, which is set to be transformed by a major redevelopment that will be unveiled in the coming months. Construction of a new tri-level building at the rear of the existing premises on Princes Highway commenced early last year and has reached the final phase of fit-out ahead of its scheduled opening in November.

Words: Chris West

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Patient care at Latrobe Regional Hospital

As Gippsland grows, LRH has become an increasingly busy organisation. In the 2016/17 year, the hospital cared for more than 134,000 patients, of which nearly 34,000 were treated in the emergency department. During the same 12-month period over the past year, in excess of 10,000 surgical procedures were performed at the LRH and 852 births registered at the hospital, including a dozen sets of twins. About 700 patients a month attend the Gippsland Cancer Care Centre at the hospital, including some who need infusions and treatments for other serious illnesses that aren’t cancer related. “We employ a team of oncologists and a couple of haematologists who provide a service both to the hospital and an outreach service to a large part of Gippsland,” Peter says. Amongst its network of operations, LRH is also responsible for running all the mental health services for Gippsland. “We have inpatient beds and also have community mental health teams right across Gippsland. Most of these teams are based at hospitals throughout the region,” Peter explains. In addition to the multitude of health services that LRH provides, it also generates another major benefit for the wider community in the region.

“We are the largest employer in Gippsland,” Peter notes.

“It is a necessary measure to try to meet the community’s needs or the waiting lists just keep growing. We’ve increased the number of elective procedures each year for the past five years and yet our waiting lists are still bigger,” Peter comments. He emphasises that over the course of nearly twenty years of operation, the hospital’s fundamental aim has been to work in partnership with various Governments to increase its regional self-sufficiency. The original development of the Latrobe Regional Hospital stemmed from an amalgamation of the Latrobe Valley Hospital at Moe, the Central Gippsland Hospital at Traralgon and St Hilary’s Nursing Home at Morwell in 1991. The organisation expanded four years later when LRH became the main provider of regional mental health services as part of a statewide reform which resulted in the hospital providing inpatient, residential and community-based care. But it soon became apparent that an upgraded facility would be required to meet the future demands of the region. In 1996, Australian Hospital Care (AHC) won the contract to build and operate a 257-bed public hospital west of Traralgon and in July 1998 LRH started operation as Victoria’s first privately-owned public hospital. The experiment didn’t last long. Just two years later, AHC sold the hospital back to the Victorian Government, which assumed responsibility for its operation.

The hospital presently has close to 2,000 staff, a number that will increase further as a result of the new development.

A significant landmark moment in the history of LRH was the opening of the first stage of the Cancer Care Centre eleven years ago. A second stage was subsequently completed in 2014.

“We have grown considerably over the past five years and as we’ve developed the medical services we provide, particularly the cancer services, we’ve been able to attract more specialist staff,” Peter says.

“Our Cancer Care Centre provides specialist services including day chemotherapy and radiotherapy. Its capability is comparable to the major cancer centres in Melbourne,” Peter says.

LRH is the only hospital in the region that provides 24/7 orthopaedic surgery, which adds to its considerable workload. In response to the level of demand, the hospital has been running elective surgery six or seven days a week and even on Public Holidays.


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“One of our two linear accelerators used in radiotherapy is only two years old. It is a state-ofthe-art piece of equipment and we are currently looking to replace our older one.”

According to Peter, LRH maintains a frugal approach to running its corporate infrastructure so that surplus funds can be redistributed back into the hospital. “Our Board has shown a willingness to reinvest capital that we have been able to accumulate,” he states. “We have contributed financially to several of our major projects over the years and haven’t just relied on Government funds.” About 80 per cent of the funding LRH receives each year comes from the State Government. The exact level of funding is determined by a complicated, activity-based formula. LRH also receives great support from the community, which adds to its financial capability.

“Over the years we’ve been the beneficiary of generous donations from local businesses including the power stations, along with clubs, schools and the many individuals who have supported our appeals and other fundraising efforts,” Peter says. “We also usually receive one or two bequests each year from people’s estates, which can vary from smaller amounts to much more substantial sums of money.” Community engagement plays an integral role in the hospital’s operation. “Inclusiveness is something that is very important to us. We have developed a strong engagement with the Koori community through the appointment of our Koori Liaison Officers and running Koori cadetships at our hospital,” Peter comments. “We also work strongly in the area of occupational violence and have also strengthened ties with the LGBTI community through our co-sponsorship of the Gippsland Pride Cup for football and netball.




Rehab services at Latrobe Regional Hospital

who lives more than fifteen kilometres away. Telehealth can be done via videoconferencing or desktop application. It’s a reasonably new initiative and one that is becoming increasingly popular,” he explains.

Patient care at Latrobe Regional Hospital

Other ways we are able to connect positively with the community is by holding our own locallybased events and promoting a healthy lifestyle through the foods we serve to visitors in our cafeteria. It’s all part of our view that the hospital needs to take a leadership role in community engagement,” he adds. It was also important to LRH that many Gippsland businesses were awarded contracts to work on the redevelopment project. Services provided by local tradespeople and suppliers included carpentry, plumbing, bricklaying, painting and the installation of floor coverings, windows and cladding. In addition to the new development, LRH has several significant projects either under way or on the horizon, including initiatives relating to its maternity unit and telehealth services. A funding injection of $2.62 million from the Victorian Government has been specifically allocated for the expansion of the special care nursery in the hospital’s maternity unit. The additional money will enable LRH to double the number of cots which will substantially boost its capacity to deliver neonatal care to premature babies and those with special needs. It will also allow three maternity rooms and a further three paediatric rooms to be remodelled. LRH also has multiple projects in progress relating to its telehealth services, which Peter says are in place to assist people who do not reside within easy reach of the hospital.

“We have two types of telehealth. It can be done from here with patients into medical facilities in Melbourne to save them travelling, or the other form of telehealth involves us communicating with the patients in their homes for routine appointments to save them having to come in here to us.” The hospital has another telehealth project where its emergency department supports nurses in emergency departments in places such as Yarram, Foster and Leongatha where challenges exist with general practitioner numbers. “By using telehealth, our doctors are able to give advice and support to other emergency departments out of hours when required. This tends to involve consultation for matters in lower level triage categories,” Peter says. Despite being about to open its new extension, LRH is also planning further development in the future, which Peter says is vital to ensure the facility keeps pace with the ever-changing needs of Gippsland’s growing and ageing population base. “We have completed our master planning and are currently developing a business case for Treasury to take the next stage forward,” he reveals. The focus of the plan is to further expand the size and scope of the facilities within the new building to meet increased demand and improve the hospital’s infrastructure.

“Under the new Health Department guidelines, the objective is to design hospitals in such a way that they can be upgraded and worked on to last a hundred years,” Peter says.

Theatre staff at work at Latrobe Regional Hospital

“The new development we have undertaken is a big step forward, but if we can get the next stage that will really cement us in being able to serve the long-term needs of the growing Gippsland community. The Government is committed to having one regional hospital per geographic region and recognises that our hospital should be at a comparable size to Bendigo or Ballarat, which it has not yet reached. Our planned next stage of expansion would take us up to that level.” Photographs courtesy of Latrobe Regional Hospital

“There are guidelines for eligibility for telehealth, but basically we offer these services to anyone

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FREE Monthly Communications to your Customers MailChimp and EDMs (email direct marketing) Of late here at Image Direct, our new mantra for our clients and customers is 'Get Found In The Noise' This axiom informs how we approach client requests in order to deliver the results they are after, from being found for a particular search term to developing a business presence on Google/social media to simply growing their business.

We use MailChimp

Email is our lifeblood, and if you are familiar with an office environment, you would likewise understand its importance. By the same token, though, we tend to take it for granted as a means of communication, such is its ubiquitous nature. However, a well-organised email direct marketing (EDM) campaign can help get your sales message across in a direct, bespoke manner. We had previously mentioned MailChimp in our article which appeared in the Winter 2016 edition. This time around, we will go a little more in depth about how it works and what it can do for your business. Just for the record if you want the latest and greatest on all things MailChimp go to their website www. where you will find up to date information on everything to do with this service.

First things first, though: why MailChimp? MailChimp is FREE for up to 2000 subscribers on your email list and 12,000 monthly emails. No trial, no contract, no credit card. The service is trusted by more than seven million users across the globe. It integrates extremely well with WordPress, our website engine of choice. MailChimp is very easy to use and lets you create HTML email templates without any coding. There are a zillion resources on the net to help you. In prep for this article we did a quick search on just YouTube alone and came up with 115,000 results.

Hands up if you catch up on emails, Facebook and looking for that last minute birthday gift while watching the kids play soccer? As email is now easily accessible by smartphones and tablets, EDM campaigns are one of the most cost- effective (and yet underestimated) methods of delivering product and service news and information directly to your client base. Rather than have your customers check your website and social networks for product/service updates, your business can deliver your information direct to their inbox, to action at their leisure.

You should only send to people who know you AND gave you permission in the first place by giving you their email address. Email marketing allows for instant access to your news, updates, specials or new products offered by your business, and has become a popular internet marketing strategy. It offers consumer convenience by giving an at-a- glance overview of your product range or current promotional strategy.

Customers are everywhere

What EDMs help accomplish is moving your customer/client further along the sales pipeline. Given that a potential customer needs to be 'touched' a certain amount of times before they will commit to a purchase, an EDM campaign will go some way towards shortening the pipeline from 'thinking about buying' to 'I will purchase this, as the seller has made it easy for me to do so'. By waving it under their nose (as it were), you're dangling the carrot in front of them and leading them along (to further mix metaphors).

Don't you just love templates?

Purpose, you need to work out why you want to send the email in the first place. Ideally this should fit in with your marketing plan and the exercise of sending out the email needs to align with your desired business outcomes. Basically, what do you want to achieve out of all this? Here are some real examples from work we have done: 1. Get people to register for an event on Facebook. 2. Re-engage customers who have not made a purchase in the past 12 months. 3. Introduce existing customers to a new website for the business. 4. Introduce a new product to existing customers. Folks it’s really important to do this FIRST before even signing up for a MailChimp account. If you don't do that it's like going to the hassle of inviting people to a party without knowing what the party is for? Sadly we see this every day.

Some of the technical bits and pieces As mentioned above, MailChimp is free to set up and get going. You can manually set up an email list via the MailChimp interface, or import from a spreadsheet (i.e. a CSV file or similar). You even have the luxury of importing contacts from a third-party service such as Google Drive or SalesForce.


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List Name: Put in something that makes sense. This will show up for your subscribers as well, so use something akin to “[your website] newsletter” or similar. “From” Email: The address entered here shows up in your recipient’s inbox as the sender. Use something official like “” “From” Name: Again, this appears in the inbox. Either go with your actual name, or say something like “[your website] Newsletter.” Reminder How They Got on Your List: People are forgetful. Before they report you as spam, let them know how they signed up for your service. Always make sure that there is an opt-out link in any email newsletters you send in order to comply with anti-spam laws. Best industry practice is to provide an 'unsubscribe' function immediately at the start of the email AND at the end. The cool feature of MailChimp is that it will keep a record of those people who have unsubscribed so you don't make the mistake of sending more to them in the future. Your Information: Your info will show up at the end of each email and is to distinguish spam and legitimise your email, so make sure your info is correct.

EDMs form part of your Sales cycle

Ok what now?

Permission based

When setting up an email list, there are certain criteria you'll need to keep in mind:

Once you've set up the email list, you'll then need to design the newsletter. MailChimp offers a number of templates for use, all of which are customisable. Here you have three different choices:

Basic: Use the editor to create a template from scratch. This is easy to use and allows you to control every aspect of what your emails will look like. Themes: For the hasty, MailChimp also provides a number of out-of-the-box email templates. They are ordered along themes, and they come in two varieties: 'drag and drop' and 'classic'. The former allows more customisation, while the latter only lets you change colours and content. Code Your Own: If you already have a template for your newsletter, you can paste your custom code here or import it from HTML or as a zip file. Be aware that to use your custom template with MailChimp, you need to make sure it adheres to the MailChimp template language.

Once you have selected the template you would like to use, you can fill out the details as needed, and even preview it before you get it ready to send out. With the template in place, you can prepare your EDM campaign with the email list in place and the template is ready to go. NB: make sure you checkout for the latest information.

How to know if this is getting results? How to measure the campaign’s performance, though, requires understanding of several important KPIs. (key performance indicators).

So having said all this the higher the Open Rate the better. If it is your first attempt and you get anything over 10% Open Rate with a handful of unsubscribes, well done! The key however is to constantly improve Open rate over time. Clickthrough Rate: The number of people who read the email AND then clicked on something in it which took them to a destination you wanted them to go to; e.g. clicked through to a specific page on your website or clicked through to an event registration you set up on Facebook etc.

Open Rate: The number of emails tracked to have

been opened up by the reader divided by the number of people it was sent to in this campaign (less bounced emails). What's a good open rate? How long is a piece of string? This really depends on the email list itself. In our studio we say how 'dirty' a list is. The cleaner the better. A clean email list has the following attributes: 1. The people on it know your business and gave you permission to market to them. 2. The email addresses are 'real'. Sounds obvious but you would be amazed with what people will put down as an email address. 3. The list has actually been checked by someone in your business and kept up to date. If you are doing this for the first time and pull up email addresses from over 12 months ago it's better to first send those email addresses a request to go on your new 'you beaut' email marketing list. Further to this latter point it even pays to make a declaration (promise?) that if they do agree you will never send more than one marketing message per month/week. It's your call here as every business (and every list) is different. Note however that the more emails you send to the one email address in a month the higher the chance of them unsubscribing. Open rate is also impacted by the subject line you use. Something boring like 'Newsletter' will get less opens than something linked very specifically to the content of the email. So make sure your subject line is relevant. If the email is all about an event on the 20th September then your subject line should be related to that event. This is often overlooked and can have a big difference on open rate.

Clickthrough rate is where the layout and design of the email really comes into play. Once they open up the email the key message really needs to hit them and be easy to read, understand and take action. Make sure it fits in with your other marketing materials and branding. Some agencies refer to clickthrough rate as response rate and over time you also want this to improve. Hint: Once an email has been set up and sent out, keep it on record. Once you are finished with it, park it to the side, and create a new one for next month. Don't pull up the same one each time and change elements on it and send it out again - better to duplicate it and send. Why? Because you want to keep each month's email intact with its associated open rates and click through rates. This way you can compare each month's results.

Give us a call if you need help Email represents the most personal of all forms of internet advertising, and one of the ways we can get clients found in the noise. MailChimp is an extremely attractive option for those getting started with email marketing. Besides being quite affordable, the email monkey also makes it very easy to start building an email list and running marketing campaigns. Image Direct have produced several successful EDM campaigns for clients both local and overseas from 100 people on a list to 30,000 and we are always happy to discuss what we can do for your business in this regard

One last word - SPAM Please DO NOT buy unknown lists and try to get business from them. You don't like unsolicited email, we don't like it, no one likes it. SPAM is covered by the Spam Act 2003 and you can get more information from here If EVERY person on your email list knows your business and has given you permission to market to them you shouldn't have any problems with spam.

Is this doing your head in? We know business owners. It ain't Monday to Friday 9-5. More like Monday – Sunday 6- when you finally go home for the day. If you don't have time to get your head around this get help from your local Graphic Design studio or web developer. MailChimp is on the cloud so help is only as far away as Google. Of course you can always give us a call, Image Direct, 1800 774 119 or Disclaimer: There are other programs you can use. Constant Contact is another good one. We harp on about MailChimp because we use it ourselves and love it. Hopefully you get a few pointers here but please check out for the best information and advice.

For a FREE evaluation of content on your website contact our studio and we'll get you on the right track. Ph: 1800 774 119 Em: Jim Radford Image Direct Gippsland About the author. Jim's Traralgon based company is Google AdWords Certified and Google Analytics Certified & has been building websites, managing SEO & Social Media in Gippsland for the past 8 years.

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BE A SOLUTION FOR SUSTAINABLE ENERGY & FOOD PRODUCTION? By John Turner B.Social Welfare, Master International & Community Development, MAICD, MAAPM There is no hiding from the fact that the rapidly growing world population and the rate at which we are consuming the earth’s resources threaten our continued existence as a species. Our growing need for energy, water, food, and raw materials for manufacturing and the resulting pollution, environmental degradation and climate change are all inextricably linked. Humanity and all other flora and fauna are part of an extremely complex ecosystem. Our ability to meet the world’s insatiable appetite for energy and food is without doubt threatened by climate change. Dare we imagine a future where we have developed systems that could: (a) provide us with a source of food (b) produce large quantities of bio diesel fuel to meet some of our energy needs (c) take our waste water and turn it into water we can drink (d) prevent large quantities of green-house gases from being released into the atmosphere (e) do all of the above using green non-polluting energy and without using agricultural land or indeed any land

to Algae when it comes to oil content and growth rate. Palm oil for example produces approximately 2,300 litres of bio-fuel per acre compared with Algae that can produce between 7,500 litres and 18,000 litres. Moreover, algae are the fastest growing plants on the planet. In order to grow Algae we require water, a source of nutrients, carbon dioxide, sunlight and a way to control temperature. Enter from stage right, NASA scientist Jonathan Trent and his team of scientists and engineers. The ingenuity of this group was to see how these requirements could be harnessed with new and emerging technologies to deliver a way of utilising CO2 output from power stations to promote clean water and energy in an ecologically sustainable system. They have named it OMEGA which is an acronym for “Offshore Membrane Enclosures for Growing Algae”. OMEGA FLOATING PLATFORMS

Dream on I hear you saying. However there is no need to dream or imagine because the capability to achieve these outcomes exists right now. A team of rather brilliant NASA engineers and scientists have demonstrated it is possible and have achieved it with small scale systems. They are now actively seeking partners round the world for a large scale project to prove the system’s economic viability. I can still hear some of you saying this is nothing but a ‘pipe dream’. However while “pipes” do figure prominently in the project – acres upon acres of partially submerged floating plastic pipe – it is anything but a dream. So how is this possible? Central to the project is the diverse group of photosynthetic organisms that we call Algae and their potential as a renewable source of bio-fuel to replace fossil fuels. Bio-diesel can be obtained from many plant sources for example Sugar Cane, Soya Beans, Sun Flower Seeds and Palm Oil to mention but a few. However none of these sources can compare


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Ideally OMEGA will be located in a coastal location in a protected bay where there is a local source of Carbon Dioxide CO2 (e.g. power station) and a source of waste water (run off or partially treated effluent). There are many locations around the world with these conditions. The Greek coastline for example has been identified as having prime locations. Then imagine hundreds of acres of plastic tubing containing Algae floating partially submerged on the surface of the sea. The natural sunlight promotes the photosynthesis and natural wave movement promotes a mixing of Algae and nutrients and assists temperature control. The rapidly growing Algae is regularly syphoned off to be processed into bio-fuel, fertiliser, biochar and other products. Beneath the floating plastic tubing is an ideal environment to promote aquaculture suitable for the particular location and provide food for the local community. The ability to provide clean safe drinking water is particularly advantageous as there are already large areas throughout the world with limited water supplies, and even in places with water, one in eight people lack access to clean drinking water, and 1.5 million children die each year from water-borne diseases. OMEGA projects will also provide interesting job opportunities for the local communities in which they are situated at a time when traditional industries are becoming less labour intensive and shedding jobs.

OMEGA uses floating platforms covered with water cooled solar panels that produce electricity and heat. Wave energy and energy from wind turbines could also be utilised. The electricity runs pumps that circulate waste water rich in nitrogen and phosphorus throughout a network of flexible plastic tubes to grow the oil-rich algae. The algae capture CO2 that would otherwise be in the atmosphere as a greenhouse gas as well as removing nutrients and contaminants from the wastewater. Then in a unique OMEGA process involving both forward osmosis and reverse osmosis (like the desalination process at the Wonthaggi Desal plant) the wastewater is turned into drinkable water at a fraction of the cost of standard desalination technologies.

References: To find out more about the OMEGA Global Initiative Project Earth, go to their website at Also be inspired by Jonathan Trent and his passion for this project by visiting their website I look forward to the first major project to prove the viability of the OMEGA process, hopefully it will occur soon.


Accredited Providers of High Quality Medical Services to the Bass Coast Community

YOUR LOCAL GENERAL PRACTICE FOR • Medical Services for the whole family • Obstetrics - Pregnancy Management/Birth • Palliative Care • Aged Care • Vascular Health Assessments • General Health Assessments • Healthy Kids Check

• Immunisation • Diabetes Management, Education and Risk Assessment • Asthma Management & Education • GP Management Plans • Chronic Disease Management - Team Care Arrangements • Skin Checks and Lesion Removal • Travel Health Advice

OPENING HOURS 42 Murray Street, Wonthaggi

8.30am - 6.00pm Mon - Fri 9.00am - 12.00pm Sat

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9.00am - 5.00pm Mon - Fri

Consulting Suites, Wonthaggi Hospital 2/1524 Bass Highway, Grantville

9.00am - 8.00pm Mon - Fri 9.00am - 4.30pm Mon - Fri early closing 1.00pm Wednesday

Holiday Season

MOO’S is closed on CHRISTMAS DAY & BOXING DAY Then OPEN 7 Days a Week until the end of January

Tel: 5672 1333 For Appointments and After Hours

GARDENING with CraigGoodman Q. What do you suggest to refresh the lawns after winter? A. This winter many lawns are looking sad. We have experienced several frosts in most areas, which have been record-breaking low temperatures. Lawns depending on what type of grass they are have handled these conditions in different ways. Warmer climate lawns such as couch, kikuyu and buffalo have yellowed off and look sparse. Even fescue and other cool climate grasses are looking sparse. Due to this, weeds have had a great opportunity to establish themselves, which now need to be killed off to help your lawn re-establish this spring. Step 1: Use the appropriate sprays for your lawn to kill off all weeds that have made themselves at home. You may need to carry out follow up sprays to eliminate weeds entirely. Step 2: Feed your lawn at the start of spring and again at the start of November. Lime also applied to lawns encourages health, vigour and provides a deep green colour. Step 3: Keep on top of any further weeds in your lawn. Top dressing and reseeding areas that have become large bare patches will help. Q. Do you prune hedges and fruit trees in spring? A. By the start of spring all your deciduous fruit trees should be pruned. Evergreen fruit trees such as citrus trees are best pruned early spring allowing for strong new growth without fear of frost damage. Hedges can be pruned into shape in early spring.

Q. To add colour to your garden, what do you suggest? A. It is time to start thinking about what to plant in your garden for colour this spring and summer. If you visit a good garden centre the choices are endless. If you desire masses of colour in the garden, pots or hanging baskets visit the seedling area in your nursery to browse through the vast choices to suit your home. Spring is the ideal time to purchase flowering ground covers, shrubs and trees providing a more permanent planting solution. The selection in early spring is huge. If you’re unsure on how to make the correct selection take some photos and measurements of your garden and get advice from an expert. SPRING INTO GARDENING NOW.

Feed them generously and watch them shine as we move into warmer weather. Trimming hedges is advantageous to ensure they remain dense with strong new vibrant foliage.

Q. Starting a vegetable garden, any suggestions? A. To start a vegetable garden you should consider a few important points, which will help ensure your success. Q. What sort of fertilisers do you use for native trees? A. Often people think that native plants don’t need feeding. If you want healthy strong natives, some of which provide great flowers, feeding with the correct fertiliser will definitely help. Pruning and feeding prolongs the useful garden life of most natives. Flower proliferation will also increase, providing a great place in your garden for bird life. The fertiliser I use is a special formula called ‘native magic’. The use of normal garden fertilisers could result in sick or dead plants.

These are full sun, well-drained, open-air circulation, good rich soil or mix are all beneficial. Raised garden beds are also a great idea. They are easy to work on due to not needing to bend down to ground level; everything is at your finger tips. Drainage is generally improved and the raised bed contains all the contents of your vege garden in a compact neat package. They can look impressive as well and can be constructed from many different materials to suit your home. So for the best tasting fruit and vegies: GROW YOUR OWN.

hope this is helpful.

Craig 136

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W E A R E Y O U R D E S T I N AT I O N For advice, range and quality. For an experience and a garden encounter that will enchant you. For solutions, inspiration and motivation. Wander through the layers of our beautiful Garden Centre, each step leading you into another chapter of ideas for your home, garden and lifestyle.

Hours | Monday to Friday 9.00am - 5.30pm Saturday to Sunday 9.00am - 5.00pm 62 Argyle St, Traralgon Vic 3844 Ph: (03) 5174 2861 Em: thelifestyle spring 2017


paint place

group of stores

the paint specialists



215 Settlement Road, Cowes Vic 3922 Tel: 5952 2522 Email: Hours: Monday to Friday 7.30am to 5.00pm Saturday 8.00am to 1.00pm Sunday 9.00am to 1.00pm Manager: David Fusinato

5-7 Korumburra Road, Wonthaggi Vic 3995 Tel: 5672 5522 Email: Hours: Monday to Friday 7.30am to 5.00pm Saturday 8.30am to 1.00pm Sunday 10.00am to 12.00pm Manager: Rob Geyer



81 Argyle Street, Traralgon Vic 3844 Tel: 5176 1221 Email: Hours: Monday to Friday 7.30am to 5.00pm Saturday 9.00am to 1.00pm Sunday Closed Manager: Kevin Vivian

52 Bair Street, Leongatha Vic 3953 Tel: 5662 2941 Email: Hours: Monday to Friday 7.30am to 5.00pm Saturday 9.00am to 12.00pm Sunday Closed Manager: Luke Watson

Call in and inspect our range of new and pre-owned boats


71-77 Chickerell Street, Morwell 3840 P: 5134 6522 E: info@crawfordmarine F: 5134 6455


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Terry Raymond, owner and operator of Crawford Marine in Morwell, was thrilled when his business was recently awarded ‘Best Open Stand’ at this year’s Melbourne Boat Show, a four-day boating display held annually at the Melbourne Convention and Exhibition Centre. It’s the first time the business has won the award after entering each year for 25 years. “It was nice being amongst my compatriots and getting an award,” Terry said, “especially being a country dealer and competing with other bigger dealerships that put on larger displays.” Crawford Marine, initially established by the Crawford family, has served the boating industry since 1964. Terry joined the business as an employee in 1976 and sold fishing tackle and boat parts before moving into boat sales. He said working with boats is something he just fell into. After completing his secondary education in Moe, he decided to defer a place he had at university to work for a year or two, when the sales position came up. Award for ‘Best Open Stand’ at this year’s Melbourne Boat Show


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He took over the company in 1980 with a business partner. “I was a young fella of 22,” he said. “I was working in the sales department and the other chap was in the workshop. The business was offered to both of us so we bought it together.” Several years later, his business partner decided to move on, so Terry paid him out and has remained the sole proprietor since 1990. Selling boats is something he loves. “I love working with people and selling something that’s fun,” he said. “It’s different to selling a lawn mower or a washing machine. We have to buy those things and we begrudge replacing them, but people come in here excited and they want to buy a boat and have a good time in it.”

By Wendy Morriss Crawford Marine in Morwell

Mechanical staff Shaun, Damien and Todd with Terry in the workshop

He said he regularly receives a donation of a feed of fish or something else from happy customers that are enjoying their boats. “They come in and tell me about all the great times they’re having with their family fishing or skiing, so I hear a lot of good stories. Sometimes though boats break down and then I get sad stories – my boat is broke can you fix it?” Terry sells new and used boats up to seven metres in length and outboard motors. He supplies boating accessories, servicing and spare parts. He employs three exceptionally skilled, qualified mechanics and a part-time detailer. “I did stock fishing tackle and some other accessory lines but I sort of rationalised the business to just boats and boating accessories when other larger companies started specialising in fishing gear.”

Crawford Marine proprietor Terry Raymond

He now has an extensive range of boats that are priced anywhere from 1000 to 100,000 dollars. He said the average sale price new is around 30,000 to 40,000 dollars with small boats commonly being around the 10,000 dollar mark. “There are some nice quality products though from 1000 or 2000 dollars upwards depending on the size of the boat people are looking for and what they’re going to do with it. They might just want a dinghy and small motor for quiet water, but if they want to go shark fishing they’ll need a larger boat and possibly spend anywhere from 30,000 to 100,000 dollars or more.” All the boats sold are trailer-able boats. He said he doesn’t do anything with crafts that are tied up at jetties or large cruisers. “Everything I sell has to go behind the family car or 4WD. That’s my market because there are other boat shops that do the bigger stuff.

“We seem to have a strong boating clientele in the Latrobe Valley that happily tow their boats around to different spots. Some go an hour and a half to the coast to go to Bass Strait fishing or to Westernport Bay. We also have inland lakes and rivers and Gippsland Lakes is a beautiful spot that many people go to.” Terry said after taking over the business it continued to grow but plateaued during the 2000s. The Latrobe Valley went through many changes that affected some of the turnover but the internet has compensated for it by provided opportunities to sell outside the region. He now has customers from around Australia particularly Melbourne, Sydney and Adelaide. “People will often travel a long way especially for used boats,” he said. “If they see something on the website that suits them, that’s in their price bracket and looks pretty good, they’ll come to

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Part of display at the Melbourne Boat Show

look at it. Recently I had people here from Merimbula that had driven down especially to look at one of our boats and they bought it. Then I had another customer fly down from Airlie Beach in Queensland to look at a boat.” While some of the outboard motors he stocks and trades are imported, the boats are all made in Australia with many coming out of the Gold Coast in Queensland. He has used jet skis turn up for sale as well, although it’s not something he generally deals in. Terry’s love of boating also extends to his leisure time. He and his wife Linda have five children between them and two grandchildren, and when he can get a long weekend with good weather, the family enjoy going out on the water.


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He said he is pleased that Crawford Marine, a business that started in Morwell in 1964 is still going strong today. “I still get my fix when I’m showing boats off to people or taking them for boat rides, and during the hand-over point when they go for a ride in their new boat.” Terry has ventured a long way since deferring his university degree in Animal Sciences and said he has sometimes wondered how his life would have turned out, had he worked in the field as maybe a zoologist or veterinary scientist. He loved working with animals but he also loves working with people and talking to them about boats, fishing and fun times in boating.

Quail recipes Prue's quick and easy Quail in Brandy Sauce  

Ingredients: 3 or 4 quail per person (or as many as you can eat) dressed Finely chopped clove of garlic (or 2 depending on how much you like garlic) Butter (can mix with little olive oil) Brandy Method:   Saute quail in butter and garlic until brown Pour over generous amount of brandy Light brandy When flames die down cover pan and simmer until cooked.   Eat in fingers with toast to soak up juices.   NB: Do not have extractor fan on over pan when flames alight - been there done that!

David's Quail Soup Ingredients:

3 quail 1tbs unsalted butter 1tbs lard (optional) 2 carrots sliced 1 small onion sliced 1 cup shelled peas 4 mushroom caps 2tbs all purpose flour 1tsp flat parsley chopped 1 pinch salt 6 cups chicken stock 1/4 cup sour cream Method: 1. Clean quail and cut into serving pieces. 2. Cook very slowly in chicken stock until flesh falling off the bone. 3. Melt butter and lard in soup pot and quickly brown pieces of quail. 4. Add vegetables, mushrooms and 1/2cup water. 5. Cook slowly uncovered until water almost disappears. 6. Add flour, parsley and salt and stir well. 7. Add chicken stock and bring to boil. 8. Cook over low heat for few minutes. 9. Puree soup. 10. Add sour cream just before serving.

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Three quail make a nice meal for one person

Quail by Trevor Stow

Isn't April a great time in Victoria. If you are like me, April is my favourite month of the year. The hot days of summer have gone and the cold days of winter are still a fair way away. The sky is often clear and the wind is but a gentle friend, most of the time. And, perhaps most importantly, April is the opening of the quail season in Victoria. Quail come in many species including Brown Quail which are a non game species that can be found over many states of Australia that range from tropical regions right down into Tasmania. Brown Quail have the highest density in the coastal lowlands of mainland Australia. Californian Quail were introduced into King Island in the 1930's and provide some sporting opportunities on that island.    However, it is the Stubble Quail that we are really interested in. Stubble Quail can be found over most of Australia but are rarely sighted in the far north of Australia, although they sometimes appear in the Northern Territory. These quail are highly nomadic and can suddenly pack up and fly off at a moment's notice when conditions change. These birds love open farmland and cropping country. Some of their favourite crops include lucerne, wheat and  millet but they are equally at home in dry grassland. The main criteria are that the crop or grass contain plenty of seed and is of sufficient height to provide cover for them. That means that they are out of sight to their predators. It is not only myself and my mates that like quail, but foxes, birds such as eagles and hawks, domestic and feral cats are just a few of their enemies. Unlike most other birds, quail never glide and when disturbed fly off with a distinct "whirr".


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They fly fast and they fly low. Generally they only fly a fairly short distance before plummeting into nearby cover and often running off to hide. These birds can be found in singles, pairs or conveys and once flushed they are a challenging shot for the average hunter.

To successfully hunt quail, a well trained gundog is a distinct advantage. A dog will find and flush the bird and then retrieve it back to the hunter to

avoid loss of game. Shot quail can be a challenge to find for the naked eye when they fall into long grass or stubble. Most keen quail hunters, including ourselves, do some research before the season opens and this year we spend several days driving around checking out likely areas. We approached farmers to seek permission to hunt on their properties. It is not uncommon to give our dogs a run in stubble and grassy paddocks checking out what quail are about. Of course we leave the guns at home at this time.

Skye enjoys a rest after a hard day in the paddock

HUNTING On opening day we head to our favourite paddocks with our dogs and hunting companions. As the weather is still quite warm at this time of the year it is important that we look after our dogs. Firstly, they need to be fit enough to spend hours working game and this can be achieved in the months leading up to the opening by giving the dogs plenty of training using dummies. Secondly, the dogs need to be well trained and under control at all times. They need to be steady to shot and only chase a wounded bird when instructed to do so. There is nothing worse in the field than a dog running around out of control, spooking game and making a nuisance.   With all this in mind Arthur and I took our dogs and headed out to our chosen paddock just after lunch. That is one of the beautiful things about quail hunting; it is gentlemen’s hours. No need to be up at the crack of dawn and no wading through sticky swamps. We hunted the first paddock with our dogs, only sighting two birds and not firing a shot. After giving the dogs a well earned swim and drink in a paddock dam we walked back to our car and drove a short distance to a nearby paddock.   

A pair of good-looking girls: Adderslot Georgie Anna, my black Labrador and Skye, a stylish GSP, work well together on the quail

This second paddock had a good cover of pasture mixed with some native grasses. The top end of the paddock featured a sandy hill covered with a mixture of bracken fern and grass. The dogs were soon into birds. My Labrador flushes birds by scenting them and then moving onto them causing them to fly. Arthur, on the other hand, has a GSP that scents the birds before "pointing" them. Once "on point" it is then Arthur's job to get up to the dog as quickly as possible and take the shot. If he is too slow the birds will often run off into the thick cover and can be tricky for the dog to track.    We spent over an hour in this paddock and bagged seven Stubble Quail. As we were walking back to our vehicle my Labrador was enjoying a bit of self-time. The hunt was over and she was enjoying sniffing the various scents in the paddock. Unfortunately for us she stumbled into a convoy of quail. The convoy consisted of about a dozen birds that took off and flew out of sight. A lesson learned; I should have kept my dog under control until we left the paddock and I should have kept a closer eye on her. But, never mind, seven nice quail to take home and enjoy for tea is hard to beat. 

We are sporting hunters and therefore we enjoy being out in the country hunting game and working with our dogs. We particularly enjoy seeing our dogs work and reaping the rewards to many hours spent training them. The dogs love being out there doing what they have been doing naturally for thousands of years. We do not need to shoot large bags of game to have a good day. We just enjoy being out with a mate and his dog and providing some delicious game for the table. My friend Prue Winkfield is a keen dog trainer and quail hunter. She runs her own GSPs that she has bred over many generations. Prue has kindly agreed to share her favourite quail recipes with me and I am passing it on to our readers who I hope will someday have the chance to enjoy a great dish of local Stubble Quail. 

Skye working the paddock. These trained dogs have an incredible nose and can scent birds from a great distance. She knows that there is a bird just in front of her

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for the love of the


By Wendy Morriss

Jan Richards, an international award-winning photographer has recently published a beautiful and superbly illustrated book titled ‘The Anatolian Shepherd Dog - A unique photographic collection of a remarkable and stunning dog’.


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Jan lives on a 62-hectare property in Poowong. She has a few chooks and a six-year-old female Anatolian Shepherd dog named Ariel, who with a weight of 80 kilograms is presently one of the largest in Australia. She said she has always liked very big dogs and fell in love with the breed after coming across Ariel’s mother ‘Raven’ on the internet. “I was just blown away by this incredible dog. I’d never seen anything quite like her. She was a striking wolf sable Anatolian Shepherd dog with the most magnificent copper coloured eyes.” Jan contacted the breeder to acquire a puppy but had to wait a year and a half for Raven to have the litter. The time passed and she now has Ariel who is a big part of her life and said she’s a beauty. The Anatolian Shepard dog is originally from the Anatolia region of central Turkey. They are very large and strong with exceptional eyesight and

hearing, which they need to protect livestock, and their high speed and agility, enables them to efficiently run down predators. Jan said contrary to their name, Anatolian Shepard dogs aren’t really shepherds, they are livestock guardians.

“They have been known to bring back or sit with a straying animal until the owner or farmer comes but they don’t herd." “They are very patient dogs and like many of the livestock guardian breeds of the northern hemisphere – the maremma from Italy, the Great Pyrenees from France or the Tibetan mastiff, they are independent thinkers so they are difficult to raise. You need to have the same patience they have and to be able to negotiate with them until you both come to an agreement.

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Now I know that sounds a bit odd and peculiar but any Anatolian owner will tell you the same. The dogs instinctively know when something doesn’t make sense and they know how to get around problems. There aren’t any farmers around when they are guarding livestock, so they have to be able to make their own decisions.” She said for the first four years of the dog’s life, their owners will need compassion, love, patience and the same sense of humour that is reflected in the dogs themselves. “They are not a dog for everyone and they can’t be kept in small backyards. They need to work or to be doing something. “They like to be up high. They’ll go to the top of a hill or they’ll get on top of a table so they can observe or guard. Our own property is beautiful as many in Poowong are, and quite hilly, which suits Ariel. She sits and watches from the top of the hills and alerts us when there are foxes.”

Jan’s book, which captures the essence and beauty of the breed, it's a project she began late last year after taking many wonderful photographs out of her portfolio. Sadly she suffers from a rare, complex and incurable medical condition and can no longer work, which prompted her to put the book together as a living legacy. The book is mainly a photographic essay with copy, a few quips and is a little emotional with some joy and some sadness. She said she really wanted to travel to photograph more for the book but her health prevented it. Instead she had many people bring their dogs to her to photograph, which she said was a very humbling experience. The book was launched in February and since then with little marketing; it has been sold all around the world and received many exceedingly favourable reviews. The hefty, limited volume enjoyed by Anatolian Shepherd owners, dog lovers and dog owners alike, is only available from her website. Photographs supplied courtesy of Living Legacy, Photographer Jan Richards

Limited editions of Jan’s beautiful book are available from:

The Anatolian Shepherd Dog by Jan Richards


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Buddha + Bridie

Enjoying the Festival

Toby Harvey

Missy Moo



Eddie Everywhere

Angel Charlie RIP


Please email Gippsland The Lifestyle if you would like to place a photo of your dog in Canine Corner

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INVERLOCH The seaside town of Inverloch has a rich and extensive history although much of it is not publicly evident or known. For this reason and to celebrate the Inverloch Historical Society’s 21st birthday, the group recently held a successful exhibition and book launch at the Inverloch Community Hub. By Wendy Morriss

Book by John Hutchinson ‘Inverloch - A Place of Great Beauty Today and Yesterday’

President of the Inverloch Historical Society, John Hutchinson said the group felt they needed to make a large print in the town, so that people would recognise they were there, and that what they have to say is well worthwhile. “I made many display cards and our secretary Graham Paterson tidied up pictures beautifully from the computer and we then made them into prints to put on the wall. It was all very impressive.” He said they were supported by the Bass Coast Shire with a grant of $4000, which they appreciated. More than two and a half thousand people visited the exhibition including former Victorian Liberal Leader, Alan Brown and it was highly commended by Bass Coast Shire Mayor, Pamela Rothfield. “One of the vice presidents of the Royal Victorian Historical Society commended us for the commentary of the exhibition, the purpose of it and the way we put it together with consideration of particularly the elderly people of Inverloch. Often in public exhibitions, the naming of exhibits is in small print and at floor level, so we made sure ours were all at eye level and large enough for older people to read.”


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The book titled ‘Inverloch, A Place of Great Beauty Today and Yesterday’ was written by John and launched with 1000 printed copies, 700 of which have since been sold. “The book was written because there wasn’t a publication that could be handed out to visitors or local people,” John said. “I spoke to the then society president in 2015, pointing out that there was an opportunity for us to do it – and he who opened his big mouth got the job. It’s a book for everybody, locals and visitors that contains a brief history of the town, the importance of the town and its nautical heritage; in other words a pleasant introduction to Inverloch and what it’s all about.

“Over the years, many members have banged their heads trying to find a home and made all sorts of attempts through the Shire and a variety of other avenues, but never really got anywhere. The real problem is there aren’t any old buildings in Inverloch that the society can take over unlike other South Gippsland towns. All the old buildings have gone and town real estate is costly. It’s something though that we continue to work on.” In 2015, the group received a grant from the Victorian Public Record Office to purchase computers and other modern equipment, which has enabled them to improve the quality of old photographs and put what they have online.

“Several local businesses have helped us out and done a tremendous job of selling copies for us including the newsagent, the post office and the information centre. We also sold copies at the exhibition.” He said it was possible the exhibition would become an annual event because it strikes at the heart of the problem they have, of not having a home of their own. “Inverloch’s historical collection is currently stored in member’s garages, so having an exhibition is a good way of doing something on the go.

Exhibition celebrating Inverloch Historical Society’s 21st birthday

John Hutchinson President of the Inverloch Historical Society

Exhibition celebrating Inverloch Historical Society’s 21st birthday

Prior to European settlement in Inverloch, the Bunurong aboriginal people were custodians of the coastal area for thousands of years. The town was initially named Andersons Inlet after Samuel Anderson, who was the first European to settle in the area. It was later renamed Inverloch after Loch Inver (Lake Entrance) in Scotland.

A major project that is currently being undertaken by the group is compiling a complete list of the 4500 items in the collection, some small enough to be held in the palm of a hand and others that require two men to lift them. The list will be catalogued with Victorian Collections developed by Museum Victoria in partnership with Museums Australia. “Inverloch is a town that was established as far back as the early 1800s yet it has the look of a very modern place,” John said. “There are only two original buildings left in the main street. One is the hotel and the other is a retail business at the far end.”

The area is famous for the discovery of Australia's first dinosaur bone in 1903 by William Ferguson. Today there are still regular discoveries of fossils dating from as far back as the Early Cretaceous period (120 million years ago). The Post Office opened in 1883 and as the area developed, Inverloch became a port for the shipment of black coal from Wonthaggi to Melbourne.

Lovingly constructed wrought iron signs from the historical Pine Lodge

The Inverloch Historical Society meets once a month at the Inverloch RSL Hall where they hold an activity, conduct a business meeting and generally have a guest speaker. “We are a happy group of mainly elderly people, we are always collecting historical items and everybody does their bit,” he said. “Inverloch is also a very vibrant community and there are many people with a lot of energy and ideas that do a great job.” For more information visit:

History is important,” John said, “in fact it’s absolutely essential. You can’t talk about the future without measuring it against the past. History influences everything we are – the way we exist in the town, our politics, the things we do and the judgements we make, so our history is profoundly important.” Excerpt of pages from the book

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By Ali Fullard

















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Everyone is once again invited into our world of creative adventures, camaraderie and inspiration. Come and chat with the artists, hear the stories behind the works, learn new techniques, and discover the beauty and tranquillity of the places that inspire us. And it is all free! This little part of Gippsland nurtures hotspots of artistic intensity: a colony of ceramicists in Fernbank, talent in Munro, and a strong new breed of contemporary artists and makers in Briagolong, Stratford and Boisdale. We work in textiles, ceramics, wood and metal. We explore painting, printing, sculpture and more. The diversity is extraordinary and works will be for sale.

“I work across a range of media inspired by the natural world and dramatic landscape of the Gippsland region.” P r i n t s | D r a w i n g s | Wa t e r c o l o u r s Mixed Media | Digital images | Original cards

However, it is not only the art that inspires. It is the studios. There are haybale and mudbrick studios, tiny studios and spacious studios, front window studios and backyard studios. Old buildings such as a church are given a new purpose; even a tram is converted into a delightful work space. Some studios are in the heart of their small towns, while others are nestled deep in the bush. Stratford and Briagolong have great places to eat and stay. There are shops with high quality crafts, vintage goods and collectables, Turkish carpets and lamps, clothes, books, live theatre and much more. Brochures will be available from the visitor information centre in Sale, as well as the Briagolong Art Gallery, Segue Arts Café in Stratford and the Riverstone Café in Briagolong. All Welcome! Contact: Phone: Kathy Luxford Carr 0434 717 294 Dawn Stubbs 0403 034 337

Open: By Appointment | All Welcome 75 Landy Lane Briagolong 3860 Ph. 0427327494 | Email

WHAT'S ON BRIAGOLONG ART GALLERY GORDON BAIN, “WETLANDS” PAINTINGS September 9th to October 15th He celebrates the rich diversity of the region - the teeming bird life, the rivers, lakes and wetlands of East Gippsland. Bain uses Acrylics on board to produce subtly layered works that he refers to as “Mud Maps”. FREESTONE PRINTMAKERS October 21st to November 26th New Prints An exhibition showcasing works using combinations of new and traditional techniques in innovative and exciting ways. Gallery is open 11.00 am- 4.00pm Saturday and Sunday Cnr Forbes and Avon Sts Contact 03 51 455 439 or 0424 327 494

AMEGILLA GALLERY BRUTHEN ADELAIDE MACPHERSON “FROM LITTLE THINGS” Saturday 9th September to 1st October An intimate exhibition of Adelaide’s landscape described in prints, paintings and bird sculptures. “BLUE THEME” GROUP EXHIBITION BY RHONDA GRAY’S ART STUDENTS. Saturday 7th October to 5th November. SEGUE GALLERY AND CAFÉ STRATFORD. ROBYN AND ALAN STANTON LONG “RETROSPECTIVE OF AUSTRALIAN POTTERY 1880-1970S” September.

STRATFORD COURTHOUSE THEATRE. September through to December sees an amazing range of live performances by local and touring artists and films encompassing all genres. Too numerous to mention here so log on and peruse the program or ring Gavin on 5145 6790 YARRAM COURTHOUSE GALLERY. Anita George “THE LIVELY LETTER”. September 14th to October 10th. Opening night September 15th 6-7.30. A multimedia exhibition by this talented Calligrapher Artist.

LINDY WILKINSON. Felting and Art works. October SAM ABBOTT. Current works in glass. November


Cnr Forbes and Avon Streets, Briagolong 3860 Open Saturday and Sunday 11am to 4pm or by appointment Contact 03 51 455 439 or 0427 327 494 | Email | Web Find us on Facebook |

thelifestyle spring 2017


Your Market Guide to Spring september | october | november

BAIRNSDALE FARMERS’ MARKET 1st Saturday of every month – 8am-12noon Location Bairnsdale Secondary College Oval, McKean Street Contact John 5156 9342 or Ian 5152 3698


Every Sunday – 8am-1.30pm Location Akoonah Park, cnr High & Cardinia Sts, Berwick Contact Gary Maker (03) 9796 1455

BRIAGOLONG FARMERS & ARTISTS MARKET November 2017 - Check Facebook Page for details Location Cnr Forbes & Avon Streets Contact Em: or their Facebook page

BRUTHEN VILLAGE MARKET 3rd Saturday of month – 9am-1pm Location Mechanics Hall, Main Street Contact 0432 188 295

CALLIGNEE COMMUNITY MARKET 3rd Sunday of month - 8am-1pm - October to May Location Callignee Hall Reserve Contact Lex 5147 3808


4th Saturday of month - 8am-1pm Location Samuel Amess Drive, Churchill Island off Phillip Island Contact Peter Arnold 5664 0096

COAL CREEK COMMUNITY PARK & MUSEUM FARMERS’ MARKET AND CRAFT MARKET 2nd Saturday of month - 8am-12.30pm Location Coal Creek Community Park and Museum Car Park, Silkstone Rd, Korumburra Contact 5655 1811 FREE Entry/Ample Parking


2nd Saturday of month - 9am-2pm Location St Phillips Parish Hall and grounds, Thompson Ave, Cowes Contact Monica 0412 710 276 or 5678 8784


4th Saturday of month – 8.30am-2pm Location Uniting Church, Chapel St, Cowes Contact Darlene 0428 603 043


3rd Saturday of month - 8am-12.30pm Location Civic Park, Civic Place, Drouin Contact John 0419 428 564 Drouin Rotary Club

FARMERS’ MARKET @ THE OLD CHEESE FACTORY 2nd Saturday of month – 8am-12.30pm Location The Old Cheese Factory, 34 Homestead Road, Berwick Contact Market Manager: Geoff Rankin 0407 968 841


3rd Saturday of month - 8am-12pm Location Foster War Memorial Arts Centre Main Street, Foster Contact Catherine McGlead 0407 543 371

FOSTER PROMONTORY MARKET (VARIETY) Sunday: November 5 – 8am-1pm Location Foster Showgrounds, Station Road Contact Max Parnell 5682 5654


4th Sunday of month - 8am-2pm Location Grantville Recreation Reserve Contact Pat 5997 6221 & check Facebook for updates

HEYFIELD COMMUNITY MARKET 1st Saturday of month – 8am-1pm Location John Greaves Memorial Park, Temple Street Contact 5148 3408 or 5148 2394


thelifestyle spring 2017




1st Sunday of month - 9am-1pm Location Main St/Johnson St, Maffra Contact Rob 0419 869 114

3rd Saturday of month - 8am-1pm Location Sale Showgrounds enter from Maffra Rd Contact Cate 0404 840 128 (Craft) or Karen 0429 344 675 (Produce)

Last Sunday of the month – 8am-1pm Location The Glade, Opposite Inlet Hotel, Inverloch Contact Lions Club: 0417 361 436






3rd Sunday of Sept and Nov 2017 – 8.30am-1.30pm Location Paynters Road Old Hill End School Contact Liza on 0422 520 722


3rd Sunday of the month – 8am-1pm Location The Glade, Opposite Inlet Hotel, Inverloch Contact Melissa on 0419 351 878


Saturday: 4 November – 9am-3pm Location Community Centre, A’Beckett Street Contact Colin on 0458 419 966


1st Saturday of October & November – 9am-1pm Location 1070 Jackson’s Track, Jindivick Contact Jindivick Harvest Kitchen 5628 5227


1st Saturday of month – 8am-12pm Location Johnsonville Hall, Princes Highway Contact Perry 5156 4162


1st Sunday of the month – 9am-1pm Location Public Hall, Cruickshanks Road Contact Dawn Wylie 5657 3253


Every Sunday – 10am-3pm Location Korumburra Road, Kongwak Contact Jane 0417 142 478

KOONWARRA FARMERS' MARKET 1st Saturday of the month – 8.30am-12.30pm Location Memorial Park off Koala Drive (Held in adjoining Halls on wet days) Contact Rod 0408 619 182

KOOWEE COMMUNITY MARKET 2nd Sunday of the month - 9am-2.30pm Location Koo Wee Rup Community Centre Cochrane Park Cnr Rossiter Rd & Sybella Ave Koo Wee Rup Contact Admin 9796 5744

LAKES ENTRANCE SURF CLUB FORESHORE MARKET 1st Sunday of the month – 9am-3pm Location Near the Rotunda - Foreshore, Lakes Entrance Contact Tom Morris 0407 098 805 or 5153 1916

LATROBE COUNTRY MARKET Every Sunday - 8.30am-1.30pm Location Latrobe Road, Morwell (near Holmes Road) Contact 0449 294 453


2nd Sunday of month – October to April – 8.30am-1pm Location Loch Railway Siding Contact Barry Worsburgh on 0418 500 520

LOCH PUBLIC HALL WINTER MARKET September 10 – 9am-1pm Location Public Hall, Smith Street Contact Jennie on 0407 362 736


Sunday 5 November– 8am-2pm Location Loch Sport Community Hall Contact Mandy Johnson 5146 0145


1st Sunday of the month - 8am-1pm Location Longwarry Fire Station, Bennett St Contact Janine 5629 9636 or 0419 158 946


4th Sunday of the month - 8.30am-1pm Location Howitt Park, Princes Highway, East Bairnsdale Contact 0432 602 007

1st Saturday of month – 9am - 1pm (except January) Location Mallacoota Mudbrick Pavilion, Maurice Ave Contact Leah 0467 856 236 3rd Thursday of month – 10am-2pm Location Whitelaw Street Contact Tracey Robertson 0402 995 063

METUNG FARMERS’ MARKET 2nd Saturday of month - 8am-12.30pm Location Village Green in Metung Contact Tracey O’Brien 0409 233 648

MIRBOO NORTH COUNTRY MARKET Last Saturday of month – 8am-2pm Location Baromi Park, 49 Ridgway Contact Bev Cook 5668 1688

50 MILE FARMER’S MARKET 2nd Saturday of month – 8am-1pm Location Tarwin Street, Morwell Contact 0487 380 529


4th Sunday of month – 9am-1pm Location 147 Main Neerim Road, Neerim South Contact 0409 090 725

NEWHAVEN CRAFT MARKET 4th Saturday of month – 8am-1pm Location Newhaven Hall, Newhaven Contact 5678 8163


Last Sunday of every month – 9am-2pm Location Noojee Heritage Centre, 15 School Rd Contact 0437 047 262

NOWA NOWA FARMERS MARKET 3rd Sunday of month – 9am-1pm Location Mingling Waters Caravan Park Contact 0409 233 648

OLD GIPPSTOWN HERITAGE PARK MARKET 3rd Saturday of month – 9am-2pm Location Lloyd Street, Moe Contact 5127 3082

PAKENHAM COMMUNITY MARKET 3rd Sunday of month – 8am-1pm Location Pakenham Football Club, Toomuc Reserve Contact Noel 0422 822 688


2nd Sunday of month - 8.30am-1pm Location Gilsenan Reserve Contact Lions Club 0400 327 526

PAYNESVILLE FARMERS MARKET 4th Saturday of month – 8.30am-1pm Location Foreshore by playground Contact 0473 149 409

PORT ALBERT MAKE IT, BAKE IT, GROW IT 4th Sunday of month - 8am-1.30pm Location Victoria Street Contact 0437 247 242


3rd Sunday of month - 7am-1pm Location Thomson River Canal Reserve Contact 5144 1258

2nd Friday of month - Bric-a-brac, cakes & jams 9am-1pm 2nd Saturday of month - Sausage Sizzle 9am-12pm Location St. Augustine’s Anglican Church, Marine Parade Contact Roma Caulfield 5678 5386

STRATFORD VARIETY & FARMERS MARKET 4th Sunday of month - 9am-1pm Location McMillan Street, Stratford Contact Rob 0419 869 114


Public Holiday Monday - 6 November - 8.30am-2pm Location Tarwin Lower Memorial Hall, Riverside Drive Contact Anita 5663 7345

TARWIN LOWER LOCAL MARKET 2nd Saturday of month 3pm-7pm Location Tarwin Lower Primary School, School Road Contact 0410 466 260


2nd Saturday of month - 7.30am-1pm Location Former Bonlac Store, Jetty Road, Toora Contact 5686 2690


1st Saturday of month – 9am-1pm Location Trafalgar Public Hall, Contingent Street Contact Wendy Hitchins 0407 710 180


2nd Saturday of month – 8am-12pm Location The VRI Hall, Queens Pde, Traralgon Contact 0419 568 772

TRARALGON FARMERS’ MARKET 4th Saturday of month - 8am-1pm Location Kay Street Gardens Contact 0409 232 715 Traralgon Lions Club


3rd Saturday of month - October to March– 9am-1pm Location Civic Park Warragul Contact Jessie McLennan 5626 7045

WARRAGUL FARMERS MARKET 3rd Saturday of month – 8.30am-1pm Location 1 Civic Place, Warragul Contact 0425 259 177


2nd Sunday of month - 8am-1pm Location Apex Park, Murray St, Wonthaggi Contact Ash 0412 300 456

YARRAGON COMMUNITY CRAFT & PRODUCE MARKET 4th Saturday of month – 9am-1pm Location Yarragon Public Hall, Campbell St Contact Alison Butterworth 5634 2209


1st Sunday of month - 8am-1pm Location Guide & Scout Hall, Yarram Contact 0419 362 083

2nd Saturday of month Location Kay Street Gardens, Traralgon Contact Chris Van Der Meer 0487 342 675


2nd Saturday of month September to May Location Rokeby Reserve, Brandy Creek Road Contact 5626 8523

ROSEDALE COMMUNITY MARKET 2nd Sunday of month - 8am-1.30pm Location Prince Street Reserve Contact 0473 543 906

If you require your event to be promoted please email Gippsland the Lifestyle

Your Events Guide to Spring september


September 1 – 3 Memorial Hall 5668 6334 Leongatha Horticultural Society

GIPPSLAND PRINT AWARD Date: Time: Location: Contact:

September 2 – November 19 Gallery hours Gippsland Art Gallery, Foster St, Sale 5142 3500

ANNUAL FATHER’S DAY SWAP MEET Date: Time: Location: Contact:

September 3 7.00am Nyora Recreation Reserve Daryl 0438 596 408 | Brett 0412 487 880

OLD GIPPSTOWN FATHER’S DAY CAR SHOW Date: Time: Location: Contact:

September 3 10.00am 211 Lloyd Street, Moe 5127 3082


September 3 3.00pm Wesley of Warragul, Victoria St 5624 2456 E:



A variety of racing from Formula 3, GT racers, V8 Touring Cars And Sports Sedans Date: September 9 – 11 Time: 9.00am Location: Phillip Island Grand Prix Circuit Cowes

PAYNESVILLE MARITIME MUSEUM Date: Time: Location: Contact:

September 10 | October 8 | November 12 9.00am – 12.30pm Raymond Street, Paynesville 5156 6582

BAW BAW POETRY GROUP Date: Time: Location: Contact:

September 14 | October 12 | November 9 7.00pm – 9.00pm Middels Bar + Restaurant, Drouin Lilly Rhymer 0467 607 842


September 14 7.30pm Yarragon Public Hall, Campbell St 5624 2456 E:


September 16 7.00pm for 7.30pm Waratah Hills Vineyard, Fish Creek Tony Walker 0417 565 753


September 16 8.00pm Esso BHP Billiton Wellington Entertainment Centre Box Office – 5143 3200

EXPOSING EDITH Date: Time: Location: Contact:

September 21 7.30pm VRI Hall, Queens Pde, Traralgon Box Office 5176 3333


Open to all vehicles over 15 years of age Date: September 23 – 24 Time: 8.30am Location: Commences: Akoonah Park, Berwick Contact: Ian Kennedy 5147 2118 E:


The rockiest country music act ever Date: September 24 Time: 8.00pm Location: Esso BHP Billiton Wellington Entertainment Centre Contact: Box Office – 5143 3200

GREAT ALPINE ROAST Date: Time: Location: Contact:

September 24 12.30pm – 4.00pm Ensay Winery, Great Alpine Road 5157 3203 & Ensay Winery’s FB page

SOUTH GIPPSLAND DAIRY EXPO Date: Time: Location: Contact:

September 27 – 28 9.00am Korumburra Showgrounds Deanne Kennedy 5659 4219


September 29 7.00am Moos at Menniyan Restaurant The team at 5664 0010

GIPPSLAND GROOVERS CLUB Date: Time: Location: Contact:

September 29 6.00pm Traralgon RSL, Grey Street Janice 0413 189 793

Date: September 7 Time: 6.00pm Location: Oneills 29 Desailly St, Sale Contact: The team at Oneills 5144 1122


September 7 7.00pm Kew Library, Cnr Civic Drive, Kew 9278 4666


INTIMACY Date: Time: Location: Contact:

September 7 8.00pm Esso BHP Billiton Wellington Entertainment Centre Box Office – 5143 3200 September 9 8.00pm Esso BHP Billiton Wellington Entertainment Centre Box Office – 5143 3200

ALPACA SHOW Date: Time: Location: Contact:

September 9 8.00am – 4.00pm Lardner Park, 155 Burnt Store Road Bob McLeod 0408 555 608

6TH ANTIQUE AND COLLECTABLES FAIR Date: Time: Location: Contact:

September 9 9.30am – 3.00pm Warragul Regional College Hall Ken Spragg 0447 374 298

thelifestyle spring 2017


Your Events Guide to Spring october


Location: Contact:

October 19 7-8am bikes scrutineered, departing Bairnsdale at 8.30am Lunch Morwell 10.30am -11.30 ride through Strzeleckis past Inverloch, Wonthaggi to San Remo Concluding Lap at Circuit at 2.25pm From Bairnsdale to Phillip Island Grand Prix Circuit (03) 9258 7100 E:


MOE RACING CLUB – MOE CUP DAY Date: Time: Location: Contact:


BYO your own picnic and gold coin for the wishing well Fairy house hunt, parade & group photo Date: October 1 Time: 12.00pm – 2.00pm Location: Gilsenan Reserve, Paynesville Contact: 0424 982 883

October 19 11.00am Waterloo Road, Moe Maddison 51520 1333


October 21 Must register by 8.15am Sth Gippsland Hwy Sale to Seagull Ave Loch Sport Denise Retzlaff 5146 0090


Relay For Life is a community fundraising event. The event runs between 18-24 hours and allows participants to Relay (walk or run) around a track overnight together in the fight against cancer. Date: October 21 – 22 Time: Saturday: 4.00pm Sunday: 7.00am & 10.00am Location: Tyers Rec Reserve, Main Road, Tyers Contact: Anthony Erdely on 9514 6344





Date: Time: Location:

Date: Time: Location: Contact:

October 6 9.00am Phillip Island Grand Prix Circuit Cowes

October 7 7.30pm Wesley of Warragul, Victoria St 5624 2456 E:


October 10 9.00am to 2.30pm Mt Worth State Park Bus Pick-ups: Drouin Train Station + WGRAC Warragul 5624 2456 E:

Date: Time: Location: Contact:

October 25 8.00pm Esso BHP Billiton Wellington Entertainment Centre Box Office – 5143 3200

Equestrian events, Carnival rides, Horse events, Challenge Exhibition, Poultry, Dairy, Beef and Goat exhibits, Food and Wine court and a Night Carnival Date: October 27 – 28 Location: Maffra Recreational Reserve Maclean Street Contact: Michael Coggan 0457 000 270 Date: Time: Location: Contact:

October 27 5.00pm – 9.00pm 211 Lloyd Street, Moe 5127 3082




October 13 6.00pm Esso BHP Billiton Wellington Entertainment Centre Box Office – 5143 3200

For the last 3 years this successful event was held at Mirboo North. This year it will be held at San Remo. Date: October 14 Time: 9.00am – 11.00pm Location: San Remo – Blessing at the Foreshore Contact: Marcel and Sabine Web:

Date: October 28 – 29 Time: 10.00am – 4.00pm Our eclectic collection of country gardens will be open 28 & 29 October 2017 for your enjoyment and to raise funds for local charities. Everyone is welcome to visit, wander, have a cuppa and enjoy the views. We look forward to welcoming you. Where:  Country Farm Perennials, 96 Laing Road, Nayook (free entry)


GRUB AND THE RAINBOW Date: Time: Location: Contact:


Date: Time: Location: Contact:

Jamelyn Heights, 905 Neerim East Road, Neerim East Tall Timbers, 3560 Yarra Junction-Noojee Rd, Piedmont Whispering Boulders, 105 Old Fumina Road, Neerim North Entry: $8 for local charity

October 27 2.00pm RACV Inverloch Resort Rosemary Perry 0438 681 519

Date: October 27 – 31 Time: 9.00am Location Cape Woolamai, P.I. Contact: World Surf League – HYPERLINK "http://www."

ST ANDREW’S UNITING CHURCH MANY COLOURS ONE FAMILY FLOWER SHOW Friday October 27 – 11.00am – 4.00pm Saturday October 28 – 9.30am – 3.00pm


OFFICIAL OPENING Friday 11am by Rev Nathaniel Atem Entertainment by Cann River Primary School Flower show entry $5.00 Adults – Children free Delicious food and goods stalls etc


ALL WELCOME Location: Browning Street, Orbost Contact: Heather Richardson 5154 1853 Jan Read 5154 2922

Date: Time: Location: Contact: Date: Time: Location: Contact:

October 14 10.00am Morwell Lake, Immigration Park 0409 269 417

October 14 – 15 9.00am to 4.00pm Lardner Park, 155 Burnt Store Road Ross Ough – Drouin Lions Club 5625 5330





Date: Time: Location: Contact:

Date: Time: Location: Contact:


October 15 11,00am – 5.00pm Heyfield Wetlands, Macfarlane Street Lee Clarke 0418 108 691 E:

October 15 2.00pm Esso BHP Billiton Wellington Entertainment Centre Box Office – 5143 3200

thelifestyle spring 2017

Date: Time: Location: Contact:

October 29 8.30am Geoff Watt Track, Burke St Warragul 03 9589 4544

Craft – Live Music – Jumping Castle Date: October 29 Time: 11.00am – 3.00pm Location: 82 Daly Street, Dalyston Contact: Ellen Henry 0401 341 686 | Carlie Gannon 0409 539 060

Your Events Guide to Spring november


Date: November 4 – 5 Grand Opening – Friday 3 – 7-9pm Time: 10.00am Location: The Kernot Hall, Kernot Contact: Janice Orchard 0419 301 363

NEWHAVEN PRIMARY SCHOOL FETE Date: Time: Location: Contact:

November 4 9.00am – 2.00pm 12-22 School Avenue NPS Fundraising Team 5956 7326


Choice of 8 categories over 2 distances – 3km & 6km Date: November 5 Time: 10.30am Location: Coronet Bay Contact: Ian Cole 0427 553 755


November 10 – 11 Friday Noon – 5pm Saturday 9.30am – 4pm Leongatha Memorial Hall 5657 3292 Leongatha Horticultural Society

ROCK THROUGH THE AGES Date: Time: Location: Contact:

November 11 8.00pm Esso BHP Billiton Wellington Entertainment Centre Box Office – 5143 3200

THE SUMMIT SURVIVOR Date: Time: Location: Contact:

November 18 8.00am – 4.30pm The Summit, 21 Cemetery Rd, Trafalgar East Leigh Moana 0438 700 723


November 19 10.00am – 2.00pm Gaskin Park Oval 1, Switchback Road

PHILLIP ISLAND FOOD & WINE FESTIVAL Food, Wine, Produce, Beer, Food Trucks, Entertainers Date: November 24 Time: 4.00pm – 9.00pm Location: Cowes Town Square & Cultural Centre Contact: Gill Hardman 0423 374 733

SHEARWATER FESTIVAL Date: Time: Location: Contact:

November 25 9.00am Phillip Island Laura Brearley 0434 596 800

ISLAND MAGIC 2017 Date: Time: Location Contact:

November 25 9.00am Grand Prix Race Track Phillip Island Geoff Bull 03 903 3633


Date: November 25 Time: 12.00pm Location: Lardner Park, 155 Burnt Store Road Contact: HYPERLINK ""


November 26 10.00am – 2.00pm Logan Park, Howitt St, Warragul Facebook page



Date: November 12 Time: 8.00am – 1.00pm Location: Inverloch & surrounds RIDES: 121km, 85km, 53km, 14km Family ride 5km kids ride RUNS: 10km, 5km, 1.8km COMPS: BMX, Skateboarding + Billy Cart Contact: Gavin Slavin 0437 935 420 Email:

PHILLIP ISLAND JAZZ FESTIVAL Date: Time: Location: Contact:

November 17 6.45pm Ramada Resort, 2128 Phillip Island Rd Jill Boyce 0417 416 300

MT BEST SHORT FILM EVENT Date: Location: Contact:

November 18 Mount Best Hall, 5 Mount Best Tin Mine Rd Tessy 0428 595 699 E:

MILE HIGH TRAIL RUN Date: Time: Location: Contact:

November 18 8.30am Dinner Plain Alpine Village, Great Alpine Rd 0418 136 070


November 25 – December 3 Start: Wilsons Prom - Finish: Trafalgar Approx. 3500 riders and support crew ranging from school groups to seniors from Victoria and interstate will be descending on the town’s recreation reserve on Sunday, 3 December to finish up their 9-day or 3-day ‘cycling holiday’. The top highlights of the RACV Great Vic include: • Spectacular Wilsons Promontory start Ninety Mile Beach. • Slowing down and enjoying the cafes, restaurants and gourmet options throughout Gippsland. • The myriad of entertainment and activities that will be on offer. • You will experience the very best of Gippsland: unspoilt beaches, lakes and bustling waterfront towns full of culinary delights, history and culture.

See Details:

thelifestyle spring 2017



TRAVEL EXPO SATURDAY 18TH NOVEMBER 10.30 AM UNTIL 2.30 PM SPORTING LEGENDS, PRINCES HWY, SALE WE ARE MAKING IT EASIER FOR MORE PEOPLE TO ATTEND OUR VERY POPULAR TRAVEL EXPO. We have changed the date to a Saturday 18th November to showcase the latest Early Bird deals available for travel in 2018 and being a Saturday it allows opportunity for everyone to come along and experience what we have on offer. Once again we have a wide range of wholesalers coming from Melbourne to showcase their latest deals and travel ideas. We'll have over 40+ COMPANIES represented on the day, giving you a chance to speak directly to the different companies.  Flying Colours will also be offering some great EXPO DEALS available on the day, so don’t miss out join us on Saturday 18th November and let us help you make your dream holiday a reality.

Ph | 03 5144 3199 Em | Monday-Friday 9.00am to 5.30pm | Saturday 10am to 12.00pm 83 Cunninghame Street, Sale

SPRING SEPTEMBER OCTOBER NOVEMBER SUN SIGN ASTROLOGY Forecast with Kerry Galea ARIES 21 MARCH – 19 APRIL Heightened personal creativity helps you solve problems while partners and friends are on a big learning curve. As long as they stay grounded and practical, it can lead to opportunities for all, but only when each of you know what the other person really wants. Otherwise it’s not helping! Mid-season, lots of work lead to your energy levels flagging and concerns over debts increase; be they financial or emotional ones. Tensions can rise and the unwary will be argumentative, whilst others amongst you will rise to grab opportunities or let go of what’s not needed.



Possibilities and changes are still happening and you have more control than you think. Ask authorities to clarify what they want, then make clear what you want … and it can happen. Mid-season you soon begin a year-long journey with Jupiter, the god of expansion, of faith, of personal fulfillment and of creativity, Scorpio bringing a whole new phase of life. This changes, as well as builds on, what you started 12 years ago. Venus also enters your sign bringing the desire to gain peace and harmony, not only to you but also to your loved ones.

It’s important for your sense of peace that home becomes a place of solace for you and all household members. Impose boundaries or you could end up with more responsibilities than expected. Over indulgence agitates health concerns. Mid-season you become aware of your blind spot and see what has always been there…. but you never noticed. A busy time soon starts when you begin a new year of co-operation and partnership with others. Before looking forward; look back and decide if you are repeating family patterns of negative behavior. History need not repeat!


Now is the time to expand in the fun things of life and share these experiences with other people, so relax with your loved ones and encourage them to lighten the load. Your talent at communicating is heightened and this helps you find the right words, especially when dealing with authority figures. Family tensions can soon rise unless you ask yourself, and also ask family members, what is the real motivation behind their actions. Later in the season you need another person’s ideas to gain perspective with long term goals.


Projects and improvements at home will flow smoothly with minimum effort. This includes a joy, ease, or even an improvement, in the emotional connections between family members. You are creating a comfortable place and your communication ability is enhanced so much that you could talk smoothly to anybody; about anything! When you leave the world’s worries outside the front door you find that personal creativity increases; so be playful and know that it’s great to express yourself. Tensions come when you allow insecurities, perhaps coming from the workplace, to enter you home space. If so, have a spring clean to move stagnant energy away.

LEO 23 JULY – 22 AUG

The stars can bring dreams in to reality this season, so make sure you are dreaming good things! Do you have a list of what you would like to achieve? Have you made a vision board? To help, communication improves and creative thoughts inspire you to greater knowledge and imagination. Money and emotions are hand-in-hand, so carefully manage budgets, emotional spending, and possible debts. Later in the season some of you begin a year long journey to improve, or add to the home, others will buy or build. Start to feather your nest!

VIRGO 23 AUG – 22 SEP You are energised and need to use this energy wisely or risk burning-out if you take on “too much” extra work or responsibilities. Focus on yourself, for this is the time to decide and take action on what you want to do for your own future. The opinions of others will only confuse or limit you. How much you have, how much you owe, how much you want, and how much you (think) you don’t have, will take up too much of your emotional energy. Expect an increase in all forms of communication, travelling, experiences and learnings.

This is a perfect time to communicate your ideals and beliefs. You are growing in your ability to deal with so-called authorities…. for you are the expert in anything to do with you as long as you know what your values are. But do you know? Can you list them? Somebody will not agree with what you are doing but these are your values, and what you consider important in life. You need to rest when tired or risk burn out, so make sure all motion is productive and as in the famous quote…. “never mistake motion for action”.


SAGITTARIUS 22 NOV – 21 DEC It’s time to revisit big plans, then knuckle down and focus so you can surge ahead. Distractions, even wonderful ones, can lead you astray and creative inspiration is strong and if not used…. can cause restlessness. You are beginning a time of searching for deep meaning and comfort, and need to find places where you feel at peace. Some of you will seek a more spiritual life, others seek to escape. Later in the season you search for balance between your own needs and that of the group or community’s needs by expressing your own opinion. CAPRICORN 22 DEC – 19 JAN

A past experience is influencing your point of view and others now understand just how determined you are. This can assist at work or in any position that you want to shine. Learning soon becomes easier and the urge to explore, either in the mind or by travelling, is heightened. If angst is rising in regard to a previous event; see it, label it and let it go, for you need to separate from past patterns. Just because one has made a mistake once or even twice… there is no need to make it again.

AQUARIUS 20 JAN – 18 FEB Other people, and their influence on you, is a major feature and some effects will be brilliant, others not so great. While it helps with seeing the reasons behind situations, you still feel stuck in making decisions for yourself. Soon you begin a year-long cycle where your reputation, career or social status is heightened. Don’t try and hide… for you are entering a time where you will be noticed! Watch those already in the limelight and learn from them. Later in the season, all forms of learning come easier, and it’s also a great time for a holiday. PISCES 19 FEB – 20 MARCH

Trust those you work with (paid or not) and encourage them to trust you, and life will get easier as the load is shared. You are learning about connections with people and these enter a new level; so aim to make or renew relationships. Money issues, and the need for a rest from stressful situations, will heighten, especially when things get busier with more stressed out people needing you to take care of their problems. Share your time and energy, not necessarily your money with others. It will help if you stand your ground, and make it clear where your responsibility starts and ends.

KERRY GALEA ASTROLOGY Palmistry and Ancient Moon Gardening Email: Web: Web:


thelifestyle spring 2017


Dinner Plain has announced its summer line-up of entertainment, and the stars are aligning for the mountain’s biggest and best ever green season.

As an increasing number of people begin to discover the stunning natural beauty of alpine Australia during the warmer months – when the wildflowers bloom and the mountains offer a refreshing escape from the summer heat – Dinner Plain is showcasing a number of great events to keep you and the family entertained. With the snow melting away in October, the trails begin to dry out and become perfect for outdoor exploring. This year’s event calendar starts on November 18 with the Mile High Trail Run – so called because it is run at an altitude of one mile, or 1600 metres. With scenic trails winding through the snow gums, the Mile High is a great weekend for the family with 1km, 5km, 10km and 21km runs catering to people of all levels. Capping off the year, Dinner Plain will once again be putting on a New Year’s Eve show after last year’s fireworks went off with a very popular bang. It’s a wonderfully festive atmosphere in the village, with outdoor entertainment in the late summer twilight, and the kids zipping around on the pump track with scooters and bicycles, before the countdown begins for the family fireworks spectacular at 9pm followed by celebrations at the Dinner Plain Hotel and Hotel High Plains for those looking to kick on late into the night. Just a few days later on 4 January – after you’ve had time to explore the short walk to Carmichael Falls and absorb the breathtaking views from the Room With A View walking trail – it’s time for the Bright Mountain Film Tour to unleash in Dinner Plain, showcasing a thrilling line-up of adventure films with a unique Australian mountain flavour. It’s the first time this event will be coming to Dinner Plain following a successful launch in Bright in 2017. Then, 6 and 7 of January sees the return of the Dinner Plain Enduro and Funduro – a fantastic alpine mountain bike event suitable for riders of all ages and abilities. From timed loops and downhill segments through Dinner Plain’s alpine single track, a pump track challenge, and the Sunday family Funduro which loops around the village and is a favourite with the kids, this event is fun for both participants and spectators. The holidays will finish with Flickerfest, showcasing the Best of Australian Short Film on Australia Day. This popular free event was held for the first time in 2017 and is back by popular demand. Bring a picnic, bean bags, blankets and cushions, rug up, and lay back to enjoy an open-air cinema night on the Dinner Plain ski slope.


thelifestyle spring 2017



thelifestyle spring 2017




thelifestyle spring 2017

life. But it is interesting how the universe puts you through such a challenging and stressful time to slowly change you and prepare you for what is ahead of you. You become stronger, life becomes much more valuable and family become even more precious than they were before. It was an incredible achievement and milestone in my life. There were numerous struggles during the race, where I had thoughts that I wanted to give up… my heels were bleeding, my right leg was numb, I was exhausted. The images of Willow is what kept me going, if she survived what she had been through, I can get through the next 3 hours, 2 hours, 1 hour and I completed that Triathlon. Even though I was training so much prior to the event, I was still the heaviest I had ever been, I didn't break any of my bad habits, I really had no idea on how to look after myself and fuel myself with the right nutrition to lose weight, gain energy and improve performance; which all lead to poor recovery and a shoulder injury. The triathlon soon became a distant memory, I tried a number of other weight loss programs however these programs didn't fulfill me in a way that I could sustain their eating plans long term throughout the rest of my life. Therefore nothing much had changed in terms of my weight or my overall health. I was miserable with the way I looked physically and felt mentally. I had no motivation to exercise, my clothes were increasing in size, I was no longer able to shop at my favourite stores or I had to buy the extra large sizes and to be brutally honest I didn't like what I saw in the mirror which really started to effect me and those around me.

When I speak about my story I always take it right back to 2011 where I feel that it all began. What was once a very dark and low point, as my family had been dealt with a challenge in life that was difficult for all of us but even more so as a mother and this was the beginning of what lead me to my passion as a Health and Wellness Mentor.

As you know I have two young daughters and they deserve a happy and healthy mother in their lives, not someone who lives off coffee during the day and red wine in the evenings. Something had to change… In August 2014 a close friend of mine basically threw me a lifeline. A Nutritional Cleansing program that has literally changed my entire life.

However on the 18th August I gave birth to my beautiful smart and very cheeky daughter Willow. Willow was born with congenital heart condition and we nearly lost her at 6 weeks old. As you can imagine our lives were turned upside down. We spent the next 2 years in and out of hospital with a very sick baby. I was trying to be the best mother, the best wife and the best friend I could possibly be, but I lost a piece of myself.

In 2013 I started to make some changes to my life. I wanted to make a difference. I wanted to give back to Willow’s charity HeartKids for providing an enormous amount of support to not only our little family but hundreds and hundreds of families right across Australia every year. This is when I learnt that I could compete in an Olympic Size Triathlon and raise money for our chosen charity HeartKids. I trained and I trained for nearly 12 months to prepare myself for this event, which is something I had never ever considered in my

As I had such a phenomenal transformation both physically and mentally I literally had people banging down my door (in actual fact as we would say these days, my Facebook inbox was exploding with messages) with people wanting to know how I had achieved such incredible results. This is when my passion to help others started to unfold. It was no longer about me. I knew the program worked and it was my mission to help as many people as I could experience the same life changing health transformation as I had. After all it would be selfish to keep this top secret right… people are suffering, the world needs what I can offer, and if I had a solution to help, of course I was going to share it. It was a no brainer.

SO WHAT IS IT YOU ASK…? Unlike many traditional diets where you are depriving your body of the vital nutrients it needs, Nutritional Cleansing is designed to flood the body with nutrients, allowing your body to gently release visceral fat and toxins stored in your cells resulting in weight loss, boosted energy along with many other benefits.

Nutritional Cleansing addresses one of the main causes of weight gain which is TOXICITY. Unfortunately we introduce toxins into our bodies everyday, through the air we breath, our water, the herbicides and pesticides found on our commercially grown produce, farm raised live stock that are injected with antibiotics, steroids and hormones found in mass produced live stock, through our household chemicals, make up, sunscreen and the list goes on and on. Our bodies physically cannot handle all of these toxins we are consuming on a daily basis, so our body produces fat cells in order to insulate the toxins to protect our major organs. This is when we produce the toxic brown sticky fat known as visceral fat. Which is the most dangerous fat because of the toxicity and because it is so close to your major organs.

In 2011 at the age of 31, I was a young mother to my eldest daughter Matilda and I was growing another little miracle. I was happy and I was healthy.

At this point I gained a lot of weight, I was the heaviest that I had ever been, I was drinking a lot and I comfort ate. To be honest I was on a very fast downward spiral. I was becoming a really unmotivated, unhealthy, cranky mum, wife and friend. And this was certainly not the role model I wanted to be for my children.

those toxic unwanted kilos. In total 10kg. I have now maintained this loss, the extra energy, the mental clarity, the glowing skin, strong hair and healthy nails for three years now.

It is very hard to release this toxicity simply by eating healthy and exercising. So the issue is if you are not removing toxicity from the body you will never have optimal health.

WITH 2 MAIN COMPONENTS TO NUTRITIONAL CLEANSING: My first 30 days on the program exceeded my expectation beyond words. By my third week my energy levels went through the roof which meant I could keep up with my kids and I started running again. My mental clarity improved, it was like a fog had been lifted from my shoulders. I became a much more calmer and patient Mother and Wife. However the bonus was that I had released 5kg and over 55cm from my entire body and 10cm from this included my waist alone. I was completely ecstatic with the results!! It really was too good to be true, so naturally I continued on with my new healthy lifestyle as I found the program convenient, easy to follow and it fitted perfectly into my daily life as a busy mum. As my journey continued I also continued to lose more of


The body naturally filters and cleanses itself however the program assists this process and when you remove toxins the body begins to perform at its ultimate capacity the way it should. The fasting / cleansing days consist of an aloe vera based drink which comes from the heart of the aloe vera plant not from the leaves. It is berry flavoured and tastes delicious. The cleanse drink contains all the minerals to deliver the nutrition and digestive enzymes straight to the cells. When you consume the cleanse drink over a 48 hour period it opens up a pathway for the toxins to leave the body.

thelifestyle spring 2017


S A R A H M C N E I L | H E A LT H & W E L L N E S S M E N T O R


Once you cleanse your body of toxicity it is important to then fuel yourself with optimal nutrition through our protein smoothies and a clean and healthy meal plan. The protein that makes up our superfood smoothies is from New Zealand. They are grass fed cows and are not injected with hormones, steroids or antibiotics. The cows are also milked in season. The milk is cold pressed and therefore never heated to boiling point which ruins all of the nutrition. With our smoothies all the nutrition is maintained: Vitamins, Minerals and good Bacteria. They contain 24g-36g of protein,18 amino acids, natural sugar which is vital for brain function, 72 trace minerals. They are a perfect combination of 40% healthy carbs 30% lean protein and 30% healthy fats. They keep you fuller for longer and curb cravings. Dairy Free options are also available.

The program also works synergistically with a line of vitamins and supplements to help with stress management, healthy skin, hair and nails, telomere support, men’s prostate health and women’s bone health. The program aids digestion, speeds up metabolism, helps diminish ageing and supporting your overall health at a cellular level. As part of my mentoring service, I offer complete one on one support with my clients; from the initial enquiry through their first 30 days and beyond. Prior to becoming a Health and Wellness Mentor I was a Wedding Planner. I pride myself on building strong relationships, understanding what my clients’ goals are and working closely with each person to help achieve them. My priority is support and ensuring I offer 5 star service as a Health and Wellness Coach.

I offer tailored programs in the following areas: WEIGHT LOSS ENERGY & PERFORMANCE HEALTHY AGEING For a free consultation please contact SARAH MCNEIL 0418 788 925 Instagram - Facebook - @mylifehealthhappiness Images and words by Sarah McNeil

WEIGHT-LOSS DISCLAIMER: Weight loss should not be considered typical. In a study performed in 2012 by University of Illinois at Chicago researchers, subjects lost an average of 4.1kg with an average of 0.9kg of the loss from visceral fat after 30 days on a Nutritional Cleansing Program. The subjects also had a greater level of adherence and had more consistent weight loss from week to week compared to subjects on a traditional diet. Always consult your physician before making any dietary changes or starting any nutrition, weight control or exercise program.


thelifestyle spring 2017

discover your Why Take a moment to think about how fulfilled you feel with your life.

On a scale of 1-10, with 1 being completely unfulfilled and 10 being totally fulfilled, rate your level of fulfilment. Do you feel lost or as if something is missing in your life? Maybe you want to make a difference in the world, but you aren’t sure how? Many of us have a level of contentment and yet are not sure how to reach for more. Whilst many of us walk through life, feeling numb and desperate for a deeper connection, but aren’t sure how to get it. Do you feel like this sometimes? The truth is we all lose direction at times and feel like we aren’t getting the most out of life; so how do you get off the merrygo-round of life, get unstuck and get back on track!?

A great place to start is to Discover Your Why! Most of us spend our lives just doing the things we should do, think we should be doing or are told to do, most of us have never stopped long enough to discover the reasons why we do the things we do or what we value in life. If you think of life as one big discovery journey our why never leaves us, it’s been with you the whole time, even if you weren’t conscious of it. Like all journeys, life has its difficulties, successes, struggles, and failures. Unbelievably, your why has been there throughout all those experiences! In fact, your why may be the very reason your greatest successes succeeded, and failures failed. On reflection, back over your life to date you may be able to identify significant times where perhaps you made choices that were not in alignment with your values and your why. For example; you may not have achieved the results you desired, perhaps things just didn’t feel right, or maybe your choice didn’t make you as happy as you thought it would? When we lose sight of our why or are simply unaware of it we may find ourselves feeling uninspired, unhappy and without direction.

So, all this said and done, let’s look at a practical way you can identify or discover your why! Imagining life as the journey it is with its highs and lows, physically write down and identify those significant times or the highs in your life where your felt you had clarity, purpose and direction. Where you felt inspired, motivated and happy. These may include experiences where life seemed easy and everything just flowed or when you were doing or involved in things that you loved, where work or study didn’t feel like a chore. Where you were proud of your achievements regardless of the outcome. At this point we just want to focus on the highs, where you were clearly on your path and living on purpose.

Remember that life is not a destination, it’s a journey. A unique journey of discovery for each of us, there are no right or wrong answers but only choices that are perfect for you. Do you have a question or a topic you would like Erin to write about? Send me an email at Erin Miller is a Holistic Life Coach, NLP Practitioner, Healer and Writer. Her aim is to live life with a sense of excitement, anticipation and energy! Her passion and purpose is to help and guide others to also find their true calling and zest for life!

Once you have your list of significant highs, look back over them for common “themes” - what initially may seem a mismatch of events, under closer inspection will most certainly reveal a whole lot about what you value and what you find to be important in life. Maybe you were happiest when spending time with friends and family, doing a hobby, your job, or traveling the world? This will be different for every single person so what’s important… is what’s important to you. As unique individuals, this activity is about discovering what you would love to be doing more of rather than more of what you think you should be doing. Unaware we fill our lives up with things that are unimportant or that we just don’t value, so the next time you are presented with a new experience, opportunity or choice - ask yourself

“why am I doing this?” and “Is it important to me?”

For further information please call 0418 328 441 or visit my website

thelifestyle spring 2017


Steve White, Cartoonist



1. Fate (5) 3. Spring (5) 6. Harass (3) 8. Nominal (7) 9. Lengthen (3) 10. Psyche (3) 11. Serf (4) 14. No more (3) 16. Attention (3) 18. Opus (6) 20. Greek alphabet (3) 21. Theory (3) 22. Vial (5) 24. Corsage (4) 26. Jerk (3) 27. Hill (3)

1. Dress (6) 2. Stakes (4) 3. Gawk (4) 4. Beget (4) 5. Sandstorm (7) 7. Seabird (3) 8. Duplicate (4) 12. Pays (5) 13. To divide (5) 15. Hardwood (4) 16. Destructive (5) 17. Transfers (6) 19. Salamander (3) 20. Any (4) 23. Edge (3) 25. Drunkard (3)

issue 31 WINTER puzzle Answers


thelifestyle spring 2017

where you can get your copy GIPPSLAND LIFESTYLE OUTLETS


Bairnsdale newsXpress 21 Bailey St Bairnsdale Stow's Authorised 212 Main Street Berwick Newsagency 29-31 High Street Boolarra Store & Newsagency 9 Tarwin Street Buchan Valley Roadhouse, 52 Main Road Bunyip IGA 2-6 Main Street Cape Paterson The Cape Store 2-4 Market Place Churchill Newsagency Hazelwood Village Shopping Centre Cowes Newsagency 44-46 Thompson Avenue Dalyston General Store 4213 Bass Highway Dumbalk General Store, 25 Farmers Road Drouin Newsagency 93 Princes Way Fish Creek Alison Lester 1 Falls Road Foster Newsagency 52 Main Street Garfield Licensed Post Office 77 Main Street Glengarry General Store Main Street Golden Beach Blue Water Fish & Chips Gormandale General Store 13 Main Road Heyfield IGA 18-22 George Street Inverloch FoodWorks 10-12 Reilly Street Inverloch Newsagency 10 A'Beckett Street Jindivick General Store 1055 Jacksons Track Johnsonville Black Stump Princes Highway Korumburra Michael's Supa IGA 1 South Railway Cres Lakes Entrance Lamanna's Newsagency 24 Myer Street Lakes Entrance Newspower 297 Esplanade Lang Lang IGA 32 Main Street Leongatha Michael's Supa IGA Cnr Church & Bruce Sts Loch Sport General Store 2-4 Government Road Longwarry Newsagency, 5 Mackay Street Maffra newsXpress 144 Johnson Street Mallacoota Authorised Newsagency & Lotto 14 Allan Drive Mallacoota FoodWorks 48-50 Maurice Avenue Marlo General Store 14-16 Argyle Parade Metung Village Store 62 Metung Road Mirboo North Newsagency 52 Ridgway Moe Nextra Lotto 87 Albert Street Morwell Card Alley Shop 33 Mid Valley Shopping Centre Morwell Newsagency 174-176 Commercial Road Nar Nar Goon, Clough Fuel, 1975 Princes Hwy Neerim Junction General Store Main Road Neerim South IGA147 Main Road Newborough Newsagency 30 Rutherglen Road Newhaven IGA 8/10 Forrest Drive Newry General Store 44 Main Street Omeo Post Office 155 Day Avenue Orbost FoodWorks 70-78 Nicholson Street Pakenham Newsagency 99-101 Main Street Paynesville Newsagency 65a The Esplanade Rosedale Newsagency 1 Prince Street Sale Newsagency 308-310 Raymond Street San Remo IGA 135 Main Parade Stratford IGA 67 Tyers Street Swan Reach General Store 2025 Princes Highway Swifts Creek General Store Great Alpine Road Tarwin Lower IGA 45 River Drive Thorpdale Post Office 24-26 Station Street Tinamba General Store Maffra-Rosedale Road Toora FoodWorks 66 Stanley Street Tooradin IGA 104 South Gippsland Hwy Trafalgar IGA 5 McCrorey Street Trafalgar Newsagency 97 Princes Hwy Traralgon Newsagency & Lotto 51-55 Franklin Street Traralgon Newsagency 70 Seymour Street Ventnor The Anchorage Caravan Park Ventnor Road Venus Bay General Store 139 Jupiter Blvd Walhalla Museum Walhalla Road Warragul Newsagency & Officesmart 43 Victoria Street Welshpool Supermarket 18 Main Street Wonthaggi Newsagency 31 Murray Street Yallourn North Supermarket 42-44 North Road Yanakie General Store 3640 Meeniyan-Promontory Road Yarragon Penny Worth O’ Lollies 1/101 Princes Hwy Yarram newsXpress 195-197 Commercial Road Yinnar General Store 44 Main Street

Fish Creek 2 Falls Road Foster 94 Main Street Inverloch 25 Williams Street Johnsonville 1760 Princes Highway Korumburra 2-8 Commercial Street Leongatha 7 Anderson Street Leongatha 95 Bair Street Mirboo North 106 Ridgway Newmerella 5327 Princes Highway Sale 344-350 Raglan Street Toora 26 Foster Road Wonthaggi 103-105 McKenzie Street Yarram 325 Commercial Street

Gippsland the Lifestyle Magazine is published quarterly. This magazine is distributed throughout Victoria. All photographs in this publication are copyright to Gippsland the Lifestyle, and if any are used in other publications or used in a commercial sense, you are liable to prosecution. Permission to use any photos in the publication must be obtained by contacting Headlites Pty Ltd via email to: Disclaimer: Headlites Pty Ltd has the discretion to add or remove words or photos that are deemed unsuitable for the magazine. Gippsland the Lifestyle MagazineŠHeadlites Pty Ltd 2017. Headlites Pty Ltd is not responsible or liable for any inaccuracies, omissions, nor use of information contained within these pages, offering no warranties, either expressed or implied with respect to any material contained within the pages. Material in this magazine cannot be published or reproduced without Headlites Pty Ltd's written consent. Failure to heed to this could result in prosecution. The opinions and views expressed within this publication are not necessarily those of the publishers.


31 Murray Street, Wonthaggi Vic 3995 Tel: 5672 1256 Monday to Friday 6.30am to 5.30pm Saturday 6.30am to 2.30pm | Sunday Closed thelifestyle spring 2017



Family owned and operated - Blue Hills Rise joins the multi award winner Blue Hills Residences as the best 55 plus resort lifestyle options in Cranbourne East. Looking for the best way to spend your retirement, Blue Hills Rise offers six unit designs with modern furnishings and fittings. If you want to downsize our two bedroom Stephanie Apartments, may just be the answer. Live independently, within a secure, caring environment.


Hills Rise Where the lifestyle continues

Under 90 Units left!

fantastic Onsite facilities

There are so many 55 plus lifestyle resorts around, all offering something different, the biggest question you need to ask is ‘What am I looking for?’

Swimming Pool / Spa Indoor Bowls Dance Floor Tennis Courts Alfresco Café - Orange Leaf Gymnasium Library Restaurant Sports Bar Cinema Arts and Crafts Centre Administration Centre ATM Computer Room BOWLING GREEN VILlAGE BUS

Well, if you are looking for a quality home with access to some of the most amazing onsite facilities, then Blue Hills Rise is the best choice for you. This family owned and operated 55 plus resort, has a variety of home designs, all offering something just a little different. You will quickly realise that the Resort Owners, the Clarkson family, are serious about the homes they build in their very popular resort in Cranbourne East. No expense has been spared; all fittings and furnishings are of an extremely high standard.

The recent addition of Shopping On Clyde Shopping Centre right next door - you have a great variety of shops within walking distance. Remember Blue Hills Rise is only a 50 minute drive to Melbourne, and close to the Dandenong Ranges and the door step to Phillip Island and the Gippsland region.

Call David & Rikki today to kick off the retirement you have worked towards Blue Hills Rise 240 Berwick-Cranbourne Road Cranbourne East 3977

phone: 03 5991 5000

Open 9.30am to 4.30pm Monday to Friday, or via appointments on the weekend.

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ALL-TERRAIN PROGRESS CONTROL One of the many innovative features in the All-New Discovery is All-Terrain Progress Control. This manages the engine and brakes, so that the vehicle maintains a comfortable and steady off-road speed automatically. Leaving you to concentrate on steering a path through any far-flung landscape you find yourself in.

Gippsland Land Rover 497 Princes Drive, Morwell. Tel: 5134 1422. LMCT: 11552

32 the lifestyle spring 2017  
32 the lifestyle spring 2017