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Summer ISSUE #33

lifestyle | coast | country $7.95

ISSN 1838-8124

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

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

thelifestyle summer 2017-18







CALL 5655 1811 TO BOOK.


South Gippsland Hwy, Korumburra VIC

T: 03 5655 1811 E:

thelifestyle summer 2017-18


editorial summer #33 Welcome to Issue 33 and Summer!

In this edition we feature not one main town but two towns. Noojee, is a place of great natural beauty, surrounded by dense mountain forests and rolling green hills. Originally settled by gold prospectors during the 1860’s it was the timber industry which sustained the town through much of the following century. Wonthaggi is a seaside town located 132 kms south east of Melbourne.

Known originally for it’s coal mining it is now the largest town in South Gippsland, a regional area with extensive tourism, beef and dairy industries. Our Food Wine Accommodation section continues to grow, after all, it is a past time enjoyed by tourists and locals. All in all, this is a huge issue, packed full of great stories, all lovingly provided by our brilliant writers, photographers


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



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our advertisers


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On behalf of our team, we wish each and everyone the very best for Christmas and the New Year in 2018, see you around! Gippsland Lifestyle Maree & Doug Pell

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

Front Cover Image Brandy Creek Restaurant, Vineyard & Spa

noojee feature index

gippsland food + wine + accommodation index Page 20


and designer who work tirelessly to make Gippsland Lifestyle magazine what it is today.

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wonthaggi & surrounds feature index

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Inspired Home


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Both very active but now retired, Robert and Dianne Christian were looking to downsize their home and property. “We wanted to move into town in Warragul and free ourselves up. We wanted less maintenance so we could travel with our caravan and to really enjoy this stage of our lives,” said Dianne. Having built several homes in the past, Dianne and Robert have a keen eye for quality and detail and were clear on what they were after. “We visited Kingbuilt’s Drouin display, Amberly Manor on the recommendation of a friend. We could see the quality of the build at Amberly, which gave us a lot of confidence, but it was the light, all the natural light that we fell in love with. We just wanted to replicate that in our own way, explains Dianne.     

Designing and building custom homes means that no two Kingbuilt houses are ever the same. “We modified the floor plan of the Amberly Manor and made several other variations to the home to suit our block and our needs,” said Dianne. Unchanged however, were the natural elements; wormy chestnut timber flooring, interior and exterior limestone feature walls, stone bench tops, recycled ironbark timber posts and spotted gum rafters and cladding. Also unchanged, was the focus on natural light. “The windows are my favourite feature,” says Dianne. "There’s three skylights above us in the kitchen and oversized windows all around,” said Dianne. “The sun comes through in the morning and it just changes the way you feel day to day. We feel very happy and relaxed in this home.”  

“Robbie and I were away for much of the build, so we really needed to be able to trust Kingbuilt, and we did. From start to finish, they gave us enormous confidence and nothing was ever too much trouble. In particular, Jimmy, our building supervisor, was fantastic. He always listened and always understood. I think he could clearly see our vision and worked hard to realise it.   It was great to see the pride he took in his work and how thrilled he was with the end result. We’re thrilled too.”  With bedrooms for the couple’s five grandchildren and other visitors, a fabulous walk in wardrobe and plenty of additional storage space, two bathrooms, large, open kitchen with Smeg appliances, a study nook and generous, undercover alfresco, Dianne says they wouldn’t change a thing.

“This is a low maintenance home and garden. We’re looking forward to being able to head off to the outback in Western Australia and Queensland for some fishing and then returning home.” Set on acreage with immediate access from the freeway, Kingbuilt’s display home, Amberly Manor is open every day from 12-4pm at 1 Amberly Drive, Drouin. For further information, contact Kingbuilt on 1300 546 428.         Images by Colour of Life Photography    


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BOATING with the


Staff from the Marine Mammal Foundation observing dolphin and boat interactions


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If there is one message Kate CharltonRobb wants you to take to the Gippsland Lakes this summer, it is this: don’t approach the dolphins. Dolphins are surrounded by a folklore of tales of swimming with boats, playing and going out of their way to catch people’s attention. But Charlton-Robb, founder of the Marine Mammal Foundation, says it should be up to the sleek marine mammals to decide when those interactions occur. Only 65 Burrunan Dolphins reside permanently in the Lakes, compared to well-known common bottlenose dolphin populations in places like Monkey Mia in Western Australia, where around 3000 animals can be found.

“But it is very much our experience that if you cut your engines or keep on your track at a slow pace, the dolphins are highly likely to come over and check you out. If you change direction, or do a donut in front of them, that’s when they will dive under and get out of there.” Adding to the importance of knowing and keeping to the regulations is the fact that the Lakes’ resident pod currently has four new calves with it. “The calves need more time on the surface of the water and they can’t dive down and get away from surface hazards as well as the adults can,” Charlton-Robb says. “So if people are going too fast on their vessels, or deliberately approaching the calves, there is a greater risk of injuries to those animals.”

Burrunan are both endangered and a newly named species – Charlton-Robb first described and named them in 2011 after studying the local population for her PhD – so their protection is vital.

Charlton-Robb says people will have a much richer experience on the Lakes if they are aware of how their movements can affect the dolphins and other animals.

“In summer, the sheer volume of boats, jet skis and other activity can be quite overwhelming on the Lakes. Dolphins use sound for all their communication and they are on the same frequency as the boat engines, so it becomes a very noisy environment,” Charlton-Robb says.

With the Marine Mammal Foundation (MMF) she is currently involved in a project studying the seasonal movement of the dolphins, who tend to move from the entrance and higher areas of the Lakes around Paynesville and Metung where they spend the winter months, further down the Lakes system to places like Pelican Point and Loch Sport in summer.

“Add to that the large influx of people on the Lakes who aren’t familiar with the dolphins, and the fact that you’re not supposed to approach them, and the dolphins start to experience regular, if not constant, interruptions to their basic daily activities including feeding, communicating and resting. “That noisy environment can cause health problems among the dolphins – if they can’t communicate, feed and rest properly, their fitness levels go down. And then imagine if you aren’t feeling well and you’re trying to rest, but you are constantly getting woken up.” Charlton-Robb wants to raise awareness of the regulations around interaction between people and the Burrunan Dolphins in the Gippsland Lakes.

“When people know the limitations, they generally respect them,” she says. “If you are on a boat, you aren’t to go within 100 metres of the dolphins, and it is 300 metres on a jet ski. That also applies to unpowered vessels – people think if they are on a kayak or a stand-up board they aren’t impacting on the dolphins but that’s not the case. “If you change direction in your vessel or jet ski and cut in front of the dolphins or actually cut into the pod, that’s a breach of the regulations and that’s when you are interrupting those very important activities.

Burrunan dolphin | Marine Mammal Foundation

“It’s possible that this is a natural seasonal shift in distribution – the males come in and out of the entrance of the Lakes in winter for breeding, and then perhaps the females and calves are following fish to the lower areas of the Lakes in the summer,” Charlton-Robb says. Or, they could be moving away from the increased noise generated by boats and other vessels during the summer months, and the constant interruptions to the dolphin’s daily routines that come with them.

Exploring Eagle Point (picture by Andrew Franks)

Understanding the dolphin’s movements and the reasons behind it will further assist in the development of a positive co-existence, and many more great interactions between people and the dolphins on the Lakes to add to the dolphin folklore. For more information, head to or This research project and 15 others have been funded by the State Government for the health of the Gippsland Lakes. Photographs and references courtesy of Love our Lakes A Burrunan Dolphin surfaces on the Gippsland Lakes

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WILSONS PROMONTORY CRUISE Wildlife Coast Cruises have 20 year’s experience running unique wildlife and scenic ocean cruises around Phillip Island and Wilsons Promontory. The ‘Brianna Lee’ is a comfortable 19-meter Catamaran with indoor and outdoor seated areas providing excellent views. Your captain and crew have lots of local knowledge, your captain will share informative and entertaining commentary throughout your tour. Come on an incredible adventure with Wildlife Coast Cruises, as they explore 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 sandy beaches and sheltered coves, interrupted by prominent headlands, plunging granite cliffs and coastal dunes. The area is home to a wide range of wildlife species. Along the vast and diverse coastline you may see predatory birds and sea birds including albatross and shearwaters. Keep a look out for playful dolphins, inquisitive seals and the captivating whales during the migratory season. The cruise will explore some of the most interesting areas, some that cannot be reached by land, including; Kanowna Island Seal Colony, Skull Rock, and the Prom lighthouse. A two hour stop at Refuge Cove allows you to explore the stunning, sheltered beach. Passengers can be taken ashore here with a small boat for a walk and swim. This full day cruise is fully catered, with morning/ afternoon tea, and a roast lunch. There is a licensed bar on board. An experience of a lifetime, visiting untouched islands and rugged coastlines that are not accessible by land, viewing amazing rock formations, spectacular marine and wildlife areas that most people wouldn’t dream exist. Full day of catered, luxury cruising with breathtaking scenery of Wilsons Prom as you have never seen it before! Scheduled on selected dates from October through to April.

PHILLIP ISLAND CRUISES 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


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SUNDAY MARCH 18th 2018 gates open at noon at Nyerimilang Heritage Park. Princes Highway between Lakes Entrance & Metung.

The venue is glorious with its natural amphitheatre, which overlooks breathtaking views of the Gippsland Lakes. This is the 5th year of this popular event which attracts a packed audience from far and wide, including interstate. Featuring International popular Opera Singer tenor Shanul Sharma. Opera Australia's soprano, who was understudy for Greta Bradman's Mimi in La Boheme, Olivia Cranwell. Bass baritone Vic Opera's star Jeremy Kleeman Mr Personality, with a voice like rich dark chocolate, Colortura Soprano Georgia Wilkinson, who is presently performing in concerts around Victoria singing duets with David Hobson. Madeleine Crombie Opera Scholars Australia winner for 2017, who was a Metung girl before the wider world has claimed her. Plus this year we have Gilbert & Sullivan Society of Victoria, sailing down, in 18th century costume to present the highlights of that most popular, the irrepressible, irresponsible, but irresistible Pirates of Penzance. Something for everyone to enjoy, from opera arias, music theatre, and the fun of Pirates of Penzance, who welcome you aboard.

Chairs are supplied and in place, a glass of wine, (no BYO) beverages, ice-creams can be purchased. A gourmet delicious boxed lunch can be pre ordered and collected on the day, profits from the lunches go to B.R.H.S. East Gippsland Symphonia are playing as you munch your lunch. Gates open at noon and tickets are essential.

TICKETS Adults $65 Senior: $60 Concession $50 Group Bookings of 10 or more - $55 each We reserve your seats so groups can stay together. We do have groups from Mornington Peninsula, Torquay, Foster, Tasmania, and New Zealand. Do not miss out, ring BOX OFFICE 0409 771 526 credit card bookings, and we post your tickets to you. 16

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Jeremy Kleeman Georgia Wilkinson

Proudly presented by

Set in a natural amphitheatre with stunning views Over the Gippsland Lakes this Event of the year Is not to be missed. Featuring popular tenor International Opera Singer Shanul Sharma With singers from Opera Australia & Vic Opera


PLUS Gilbert & Sullivan Society of Victoria sail in with the Popular irresistible PIRATES OF PENZANCE

Tickets Adults $65 Senior $60 Concession $55 Box Office 0409771526 or email Tickets essential. thelifestyle summer 2017-18


EXPLORING ALPINE AUSTRALIA AROUND DINNER PLAIN Sitting high among the clouds, the Alpine National Park has the greatest range of flora and fauna of any national park in Victoria, and summer is the ideal time to witness this rare spectacle burst into life. From rare pygmy possums, spotted tree frogs, alpine crickets, wombats and even emus, a plethora of wildlife choose to call the high alpine regions home, and they live among some of the most spectacular views in the country. At elevations approaching 2000 metres, the views of mountain ranges quite literally stretch as far as the eye can see, providing layer upon layer of varying shades of blue which explode into hues of orange at sunset. Exploring this rare and beautiful environment is easy, particularly for those who love to get out on day hikes. The Alpine National Park has a number of walking trails to suit all types of walkers within easy access of Dinner Plain and Mount Hotham.


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DISTANCE: 22KM RETURN / DIFFICULTY: HARD Undoubtedly up there among some of the most stunning walks in the country, a trip out along the Razorback ridgeline to the summit of Mount Feathertop at 1922 metres will not disappoint. Much of the ridgeline sits above the tree line, providing awe-inspiring views for much of the journey as you ascend Victoria’s second-highest mountain. Between mid-November and February, the ridge erupts with colours of alpine wild flowers, as does much of the surrounding Alpine National Park. While spectacular, this is the hardest of the hikes in our suggested list and requires a full summer’s day to complete the return journey. It is possible to split the journey by camping out at Federation Hut, which is a short walk off along the adjoining Bungalo Spur trail near the base of the Feathertop summit.


DISTANCE: 2KM RETURN / DIFFICULTY: INTERMEDIATE Easily accessed from within Dinner Plain Alpine Village is a little gem of a walk that takes you out to the picturesque Carmichael Falls. The walk is only 2km return, and while not hard, it does involve uneven trail. The trail takes you to a lookout that provides the rare sighting of a waterfall set among the snow gums. Definitely a walk to squeeze in to any visit to the region.


DISTANCE: 14KM RETURN / DIFFICULTY: INTERMEDIATE-HARD At 1593 metres high, Mount Tabletop is a distinctive flat plateau linked to the Great Dividing Range by a low ridge. The plateau is what is left of the basalt lava that flowed out of the once volcanic landscape and some of this rock was once mined for gold at the end of the 19th century. The walk traverses snow-gum woodland, alpine plains, alpine ash forest and culminates with panoramic views from the summit of the mountain before returning along the same path.


DISTANCE: 23KM RETURN / DIFFICULTY: INTERMEDIATE This interpreted historic walking track between Dinner Plain and Mount Hotham follows the course of an abandoned water race which supplied water for the hydraulic sluicing of the Brandy Creek gold mines. The route can be walked as a circuit. Cut by the Cobungra Gold Mining Company in 1884, it took more than 120 men to construct. The feature is retained by much of its length by ancient looking dry-stone walks and passes through alpine ash and snow-gum forests.


DISTANCE: 3KM / DIFFICULTY: EASY-INTERMEDIATE Accessible from Dinner Plain Alpine Village, this short and reasonably gentle hike passes through snow-gum forest and natural meadows to a rewarding view of Mount Hotham, Mount Feathertop, the Bogong High Plains and the Cobungra River. The views are clearest before mid-morning on a clear day. You’ll definitely want to stop and soak in the scene before continuing along the loop taking you back to the village. Dinner Plain, with its abundance of summer accommodation and access to restaurants and cafes, is an ideal base to explore the Alpine National Park. Basic camping is also located near the village at JB Plain Hut. For trail information and track notes, please go to or pick up a copy of the Mount Hotham and Dinner Plain Tracks & Trails Map from the DP Hut or from an accommodation provider in Dinner Plain.

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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 E: W:


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Vic Pahwa outside the Mecure hotel


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The Mercure Hotel lobby


The luxurious multi-award winning Mercure Hotel in the regional town of Warragul exudes hospitality and has more wonderful amenities than any patron needs to ensure their stay is safe, happy and comfortable.

By Wendy Morriss

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A hotel room with Warragul’s Old Post Office at the head of the bed

The hotel complex, which is fully accessible and family-friendly, also comprises a free parking area, a fitness centre, business centre and restaurant, bar and lounge. The hotel’s general manager Vic Pahwa has previously managed hotels in Melbourne, Adelaide and more recently a 300-room hotel in Darwin and there isn’t anything he doesn’t know about the business of hospitality. He said he’s seen many hotel properties and every market where the demographics change the idea about hospitality changes. Some people don’t expect to pay a huge price, for example when they go to Adelaide but they do when they go to Darwin. He said before taking up his position he had never seen Warragul. “On my first day, I drove from the airport and after leaving Pakenham everything to my left and right was farmland. I thought about doing a U turn but I drove further and reached civilisation.

“When I arrived the staff didn’t know who I was but they promptly helped me with my luggage and many other things, which I know now is Warragul’s country hospitality. I think the people in the town are extremely nice and that shows in our staff as well. " 'After settling in, I went to a local pizza restaurant where I received considerable assistance and a very warm welcome unlike many in other areas where I would just hear what’s you order – who’s next." “The first time I went out to Noojee Hotel, I went with a friend and while I was considering what to order, a local person stood up from his table and handed me a menu. In many other places people


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just don’t care about visitors that come in. You do your level best to make sure guests are happy but when they go out on the street, they don’t feel welcome. I think it’s everyone’s business to take a keen interest in visitors and that’s what I see in places like Warragul. “When the hotel is full we send people to the competition hotel. I would not train my staff to say we don’t have a room, so I can’t help you. It would be I’m sorry we don’t have a room but another hotel has and this is the phone number. We are not afraid of losing business in the future, because people are coming here to have a good experience and if the town is growing, everyone’s growing and everyone has a job.” The Mercure Warragul has 48 rooms comprising 22 superior king rooms, 12 privilege rooms, superior twin rooms that have two queen-sized

beds, three spa rooms and seven apartments that are privately owned. The adjoining Newmason Eat Drink Relax Restaurant is owned by the same company with separate management and caters for the guests in the hotel. It’s open 365 days, seven days a week and offers breakfast, full bistro dining, wood-fired pizzas and has alfresco dining and function room options available. The hotel has conference facilities and a board room facility and anyone wanting lunch or drinks can order and the restaurant delivers so it’s a complete corporate experience. The Mercure franchise is the largest of the Accor Hotel Group’s midscale brands with 747 hotels in 55 countries. The French multinational company has the largest brand portfolio in the hotel

View of Warragul from a hotel window

industry, ranging from the most affordable to the most luxurious. The Mercure Warragul is owned and operated by business partners Brett Neilson and Dale Bainbridge who have formed the New Motel Group based in West Gippsland. “Brett is from Traralgon and Dale lives in Warragul,” Vic said, “so they are both Gippslanders and they both have other businesses. Dale manages other corporate businesses in Melbourne and Brett who is involved in construction, has completed a number of award-winning projects and the Mercure Hotel is no exception.” The group has now established another hotel in Moorabbin and have plans to build an additional Mercure Hotel in Pakenham with construction starting early next year.

“The hotel has been phenomenal in terms of feedback and every month or so it wins another award,” Vic said.

Newmason Eat Drink Relax Restaurant

“The ideas I have about hospitality and the distribution are working perfectly fine and the staff are all amazing. They have been so supportive and ready to do anything to sustain the business and make it known to the world and the best in Victoria, which we’ve achieved. We have won an award for the best hotel in Victoria, outside Melbourne. “We strive to look after every need our guests have from minute to major items and we are fully prepared to take care of every request even if it’s in the middle of the night to ensure they have a great corporate experience.” Photographs by Wendy Morriss Hotel General Manager Vic Pahwa in the lounge

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Milly & P'lette Farm Cottage B&B Welcome to Milly & P'lette Farm Cottage B&B your "home away from home". This is where it all began. Our marriage, our children, Milly & P’lette. So many fun times, friends and treasured memories. When we moved just "up the hill a bit" I decided our cottage should be


Milly & P'lette Farm Cottage B&B

used as a B&B. I wanted to share this amazing country side and its beauty for others to enjoy and appreciate what farm life has to offer. We have been truly blessed with so many wonderful guests from around the world. My guests remind me of the picturesque views,

the cattle, the beautiful sunsets, star studded skies AND the delicious potatoes! Many thanks to my parents Salvatore and Paolina Germano for this special gift, our B&B. They purchased the property in 1947. "Tranquillity at it's best".



Contact: Joe & Mary Smeriglio M 0428 684 225

5 Germano Road, Delburn VIC 3871 E

GREEN HEART BY NIGHT An expression in organic dining Green Heart Organics in conjunction with chef Steve Finne-Larsen are proud to announce a new level of dining for the summer season in Inverloch.

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.

Using only first class, certified organic ingredients chef Steve has created a menu that showcases the best of 'in season' produce with matching 'non-alcoholic' creative drink options. This exclusive dining experience will be limited to 16 guests per night and available on Friday and Saturday nights commencing December 22nd. Bookings are essential and are expected to fill up fast.

3 COURSE AL FRESCO DINNER $55PP ADD MATCHING DRINKS $19PP For bookings contact Green Heart Organics on 5674 2759

Betsy & Greg Evans

ph: 0437 757 658 | em: 26

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62 Ridgway, Mirboo North, 3871

A range of Dietary needs catered for Gluten Free

Cold pressed juices Water Kefir Organic Coffee


We support Local

Fresh Organic food

Sustainability Projects


HOURS Weekdays + Saturday: 8.00am to 4.30pm Sunday: 9.00amto 4.30pm Closed Tuesday

71A Ridgway, Mirboo North 3871 Like Us on Facebook + Instagram thelifestyle summer 2017-18


Mirboo North

Italian Festa

On the second Sunday in February, the normally quiet town of Mirboo North in the magnificent South Gippsland Strzelecki Ranges explodes in a celebration of all things Italian. On this day, the Mirboo North Italian Festa sets out a fantastic array of free family entertainment which showcases everything we love about Italy... fabulous food, food, and more food, singing, dancing, music, grape stomping and cooking demonstrations and so much more.


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On a summer holiday in Italy, travellers will inevitably come across some kind of festival celebrating any number of things, a religious figure, fresh produce, wine, and food. Italians love a reason to party!

Add market and fresh produce stalls to browse, a grape stomping competition, spaghetti eating, FREE activities for kids including jumping castle, huge inflatable obstacle course, face painting, balloon twisting, craft activities and this annual event (the only festival of its kind in Gippsland) is fast becoming part of everyone’s summer calendar.

The current Mirboo North Italian Festa had its humble beginnings in such an event. First held in 1966 to honour St Paul, patron saint of Solarino, birthplace of many of the Italian immigrants in Mirboo North, the festival carried a tradition still celebrated in Italy today to their new homeland, Australia. For 50 years the Festa was a celebration of St Paul, beginning with a religious service and traditional procession early in the morning.

Local committee members Paula and Lorella say that the support of the community has been incredible. “The township of Mirboo North has really embraced the Festa. This year cafes and eateries featured Italian menu items, shop windows were graced with vintage wedding gowns to promote the exquisite ’Vestina Bianca’ exhibition in the Town Hall, and the streets were lined with green white and red Italian flags sponsored by local businesses. South Gippsland Shire Council and Bendigo Bank got behind the event as major sponsors and the park looked amazing thanks to the work of an army of volunteers.”

In 2016 however, a new committee saw the need for it to be revitalised to make it an event that was more relevant to youth, and also engage the community. The driving force behind this rejuvenation, friends Rosie and Gina, have gathered around them a group of women, many with a familial connection to this rich migrant history, and all with a passion to maintain cultural traditions of their ancestry. Childhood memories of their parents turning grapes into wine, pigs into sausages, salami and prosciutto, tomatoes into passata, and all manner of fresh produce into preserves to last throughout the year (including enough for the extended family), have fuelled the need to share stories from the past and celebrate their generous Italian heritage and culture. So whilst the Italian community still celebrates their patron, commencing with an open air mass in the park, the rest of the day is devoted to a fun, enjoyable low cost family day with free activities and entertainment for all ages and backgrounds. From ravioli to cannoli, a huge range of mouth watering food stalls cater for every appetite

including pizza, pasta, porchetta, calamari, arancini, polpette, arrositicini, panini, gnocchi, spicy Italian sausages. Not to forget the dolci (sweets) cannoli, gelato, zeppole and biscotti, all washed down with an espresso caffe or cappuccino. Visitors can sit back under the trees and sip on Italian wine, beer or the classic Aperol Spritz at the Press Cellars out door Trattoria/Bar, and enjoy the uplifting music, piano accordion players, tarantella dancers and singers. Dancing shoes are a must because the infectious Italian music will have everyone toe tapping and wanting to get up and join the fun. In 2018, the theme “Preserving our Italian Culture” will focus specifically on food with cooking demonstrations by Hogget Kitchen’s head chef Trevor Perkins, and preserving experts from String & Salt. Each will be making delicious Italian recipes in the outdoor kitchen including hand rolled pasta with a sauce of fresh seasonal ingredients, interactive mozzarella stretching and salami making. Food Area coordinator Carmelina Manzo explained that the 2018 Festa will feature a cultural exhibition of Nonna’s Secret Recipes, “a collection of recipes gathered from our grandmothers, handed down over generations and generally very carefully guarded. These will feature in a photographic display in the Old Grain Store”. The recipes are being collated into a cookbook, which will be available for purchase on the day.

Over the past two years, thousands of people from across the state have flocked to enjoy the Festa in the stunning surrounds of Baromi Park making it a worthy recipient of the 2017 South Gippsland Australia Day Community Event of the Year as well as the Mirboo North Community Event of the Year. Be sure not to miss the Mirboo North Italian Festa next year Sunday 11th February 2018. Further Information about the event can be found on their website or on Facebook

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Free kids Activities SUNDAY 11 FEBRUARY 2018 AT BAROMI PARK MIRBOO NORTH 10.30AM-5.00PM


Over 40 food stalls –wide array of Italian & other foods Authentic Italian savoury and sweet foods: pizza, pasta, arancini, Italian BBQ sausages, calamari, arrosticini, meatballs, cannoli, gelato, zippole, biscotti and a whole range of other culinary delights including gluten free and vegetarian options

Cooking demonstrations Chef Trevor Perkins - Hogget Kitchen Warragul (Previously Big Spoon Little Spoon and Sails on the Bay) making traditional home made pasta and a sauce using local fresh produce

Entertainers Hosted by MC / Comedian JAMES LIOTTA THE RUSTICA PROJECT BAND Melbourne School of Tarantella - Dance DEAN CANAN - Singer TONY PANTANO - Singer MN primary school students performance

Grape Stomping & Spaghetti Eating Competitions

Salami making and Mozzarella stretching demonstrations (interactive) – String & Salt Warragul

Nonna’s Secret recipe Exhibition Recipes handed down over generations, shared in a vintage exhibition and cookbook available for purchase Hand rolling pasta table

Drinks Outdoor bar serving Italian beers, wine, Aperol spritz (The Press Cellars Warragul) Local beers and ciders – Grand Ridge Brewery

For more information:

Rosie 0439 344 928 or Gina 0429 346 252 mirboonorthitalianfesta

Jumping Castle, Inflatable slide, Giant obstacle course Face Painting, Balloon Twisting, Art and craft activities

Market stalls ART | CRAFT | FRESH PRODUCE STALLS OPEN AIR MASS TO CELEBRATE ST PAUL in the Park - 10.30 am PROCESSION OF STATUE through the park - 11.30am

Bread Making at Nonna’s Cottage

Stephanie, Rosa, Gina, Rosie, Anna & Lino 32

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Nonna's Cottage Bed &Breakfast Accommodation Our fully renovated BnB accommodation is now taking bookings. Come and enjoy a farm stay in the picturesque hills and heart of potato country, Thorpdale. Nonna's cottage has been transformed into the perfect weekend getaway. It is located on a 300 acre family owned and operated potato farm, not far off the main roads. Offering self contained 4 bedrooms, sleeps 8, beautiful new bathroom, fully functional kitchen, BBQ, and reverse cycle airconditioning. Come and enjoy the warm hospitality of an Italian family who have restored their once family home. Enjoy the many treasures the area has to offer - bush walks, Narracan falls, potato farming at work.

Close to

• Highways • Beaches • Snow Resorts • Wilson’s Prom

Nonna's Cottage 1627 Mirboo North Road, Thorpdale 3835 | For Bookings Phone (03) 5634 6335


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


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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:

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

Holiday Season

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

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



OFFICIALLY OPENED IN 1940 AS THE LOCH AND DISTRICT BUSH NURSING HOSPITAL, THE BUILDING HAS SEEN MANY CHANGES OVER THE YEARS, BUT UP UNTIL THE START OF 2017, IT NEVER STRAYED FROM THE MEDICAL FIELD. NOW, IN ITS NEW LIFE, IT MAY STILL BE KNOWN AS THE OLD HOSPITAL, BUT ITS FUNCTION IS ENTIRELY ALTERED. It began with an email from Peter Campbell to his wife Michelle asking, “how does this sound?” with pictures of the then dormant building. Without hesitation Michelle responded with “yes, let’s do it!” and soon the decision was formalised that they would purchase the once bustling structure. “We threw caution to the wind because we loved the town so much and knew the building previously.” Originally from Bayside in Melbourne, after Peter sold his graphic design business of 30 years, Michelle was keen to step away from her career as a nurse and a 12-month motorcycling journey through South America followed. Settling back into home life in Melbourne they soon realised they wanted a tree change. The couple were well versed in the area, owning a holiday home in nearby Wonthaggi for many years, and had already formed a strong bond with the village of Loch and jumped at the chance when the unique property came on the market. The vision and capabilities of the structure formed the entire idea of turning it into guesthouse accommodation.


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Peter explains: “The building sort of created the business. We weren’t really thinking of doing something like this. We wanted a project and we knew the area. It’s close to Melbourne and it ticked all the boxes.” What followed was a very extensive and thorough overhaul of the building, which had been left dormant for 3 years prior. The garden had been left to its own devices and had soon entirely taken over the yard, with many hours of clearing and attention required. The new lease on life required more than just a cosmetic facelift, carpets were removed, floors extensively sanitised prior to new carpeting being laid, walls painted, air conditioners installed in each room and common areas, as well as the addition of soft furnishings and modern décor. “The last thing we want is people’s expectations to be let down when they come here expecting a 5-star hotel, and it’s clearly not that, so we wanted to really sell it for what it was.”

Rather than completely erase the decades of old history of the building, the Campbell’s chose to clearly embrace it, renaming it “The Old Hospital” and maintaining many of the building’s features throughout; adding a definite charm and one of a kind aspect to the building. Peter and Michelle were keen to respectfully keep subtle reminders of the buildings long history and chose not to remove things such as call buttons in the bathrooms, handrails and shower seats. The decision not to dismantle the aides has also provided functionality for guests with disabilities. Distinctive light fittings made from beakers tie into the theme perfectly. Medical cross insignia is present in floor rugs and shower curtains, in a sweet reminder of the building’s initial purpose. Small details, such as each room has been assigned a town from the local area along with a photo representing each town decorating the room, which has proved a point of interest to people new to the area who may not have heard

of the towns, to learn a little bit more about the surrounding areas and perhaps make a trip further afield. While the building never shies from its origins, you still feel like you’re in a warm environment, and can be assured of a restful sleep with the inclusion of pillow top mattresses in each of the double and single rooms. The large, open dining and leisure room is very welcoming with comfortable couches, sofas and dining tables along with entertainment options and an amazing view of the surrounding hills. The fully functional commercial kitchen is available for guest usage, or take advantage of the outdoor BBQ which is also available, with a new decking area currently in progress. On the other end of the building there is also a well-equipped function and training room, with ample desk space, whiteboard, projector screen and even its own kitchenette. The Old Hospital has found its feet in hosting groups such as crafters, quilters, cyclists, group training sessions, and recently even a film crew. Whilst guest accommodation is plentiful in South Gippsland, The Old Hospital has a very distinct advantage in that it can comfortably house larger groups, something that has had a welcoming flow on effect for surrounding accommodation, with businesses steering customers in the direction of the nearby bed and breakfast if they are in a smaller group and vice versa for larger groups that may be better suited to The Old Hospital’s size.

With plenty of upcoming events in and around Loch such as the Food and Wine Festival, Garden Festival, as well as markets and other events throughout the year, and with Loch’s popular cafes and distillery, if you’re looking at accommodation for a group of friends, The Old Hospital has everything you need. The Old Hospital is located at 13 Clarence Street Loch 3945 Ph: (03) 9597 0137 and can be found on and as well as their website Also, check out their social media pages on or Photographs courtesy of Peter Campbell , The Old Hospital Photographs by Rebecca Twite

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By Frank Butera

The evening prior to 2017 AFL Grand Final, while Richmond were nervously awaiting their destiny, I attended a Biodynamic Wine tasting in Melbourne. I curiously wanted to speak to the winemakers that grow organic and biodynamic grapes and produce wines that they claim passionately is the best expression of terroir. It also happened to be the week of the 2017 Gippsland Wine Show Awards, where 180+ wines across Gippsland were assessed by Head Judge PJ Charteris and his talented team of wine judges. As an aside to this article Bass River were successful with trophies for Best White Wine, Best Red Wine and Best Wine of Show, which was awarded to the Bass River 1835 Pinot Noir 2016. As a steward at the Gippsland Wine Show it occurred to me that only a couple of wines entered over the entire region were identified as organic. For such a progressive wine region with talented winemakers, viticulturists and vignerons,


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has the region explored the potential to produce natural, organic or biodynamic wines.

“I didn’t believe in biodynamic production at first – it was tasting biodynamic wines that convinced me.” Frederic Duseigneur Wines are generally defined in three ways: by their country or region, by their colour (red, white, or rose), or by their style (still, sparkling, fortified). Only recently have wines begun to be defined according to the way they have been grown or made. There now tends to be a clear divide between modern or chemical winegrowing and green alternatives. These include “natural” wine, an increasingly popular term, but which is not regulated and banned in some countries. Biodynamic viticulture akin to biodynamic farming was developed by Rudolf Steiner (1861-1925). Steiner was a scientist and a philosopher.

He presented his course on agriculture in a series of eight lectures to a number of farmers, veterinarians, and others connected to the land. Biodynamic wine producers try to make their vines strong and vigorous, so strong that they can resist attacks from diseases without the use of chemicals. The vine and soil are nurtured to defend their selves. The particular feature of biodynamics and where biodynamics differs from organics and all other forms of agriculture is the use of nine “biodynamic preparations”. These are made from cow manure, the mineral quartz (also known as silica), and seven medicinal plants: yarrow, chamomile, stinging nettle, oak bark, dandelion, valerian and Equisetum arvense or common horsetail, also known as tea. These nine preparations are applied to the land or crops either by being first incorporated into a compost pile or by being diluted in water as liquid sprays.


Some grape growers who have adopted biodynamic methods and suggest to have achieved improvements in the health of their vineyards, specifically in the areas of biodiversity, soil fertility, crop nutrition, and pest, weed, and disease management.

Many of the biodynamic methods can seem complicated when we read about them. And sometimes peculiar.

and this energy can also be used after the horn has been removed from the cow.

Steiner had said that,“to our modern way of thinking this must be utterly insane” (in 1924), when speaking about one of his preparations.

Some grape growers who have adopted biodynamic methods and suggest to have achieved improvements in the health of their vineyards, specifically in the areas of biodiversity, soil fertility, crop nutrition, and pest, weed, and disease management.

The nine biodynamic preparations are central to biodynamics. It is the preparations that distinguish biodynamics from organic growing. They are referred to by their numbers 500-508. All preparations are composted by leaving them buried in the soil for six months or a year, two of cow horns and five in different animal parts. The most important preparations are 500 and 501. These two work according to quite contrary principle. Both of them are buried in the soil in cow horns, 500 in winter, when the soil’s forces are turned inwards and 501 in spring, when life turns outwards again. Cow horn, cow’s digestive tract,

Biodynamic winemakers claim to have noted stronger, clearer, more vibrant tastes, as well as wines that remain drinkable longer. Biodynamic wines have been described as more "floral". Based on my experience with tasting biodynamic wines, the wines appear to have additional buoyancy in their offering. Biodynamic producers also claim that their methods tend to result in improved balance in growth, where the sugar production in the grapes coincides with physiological ripeness. Resulting in a wine with the correct balance of flavor and alcohol content, even with changing climate conditions.

This has been a very simple introduction into the natural, organic and biodynamic wine movement currently gaining increasing popularity. There may be a positive difference to convert to organics or biodynamic. However, for the Gippsland region we need to demonstrate that the varietals successfully grown in Gippsland which are impacted by Gippsland’s macro and micro climates benefit from organic and biodynamic grape growing.

At Bass River there is a long term agenda to deviate from “conventional” wine grape growing to explore the benefits of biodynamics. We understand the transition if successful will be completed in 3 – 5 years. I look forward to reporting these results. Frank Butera is the winemaker at Bass River winery

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Comfortable family orientated bistro with light sandy walls and lime washed flooring. Floor to ceiling pillars break up the large room. A small lounge area in one corner allows for a post meal beverage and a chat.


Modern pub bistro built to take the summer hordes and feed them in a pleasant functional environment, complete with glassed in fun park for the kids to cavort and the parents to keep an eye.


Modern Australian pub meals served with generous size from a menu that has something for everyone.


It's a family affair at the Invy Espy hotel, mum Sue and dad Bruce after many years running the hotel have passed the reins to son Dylan.


Order your drinks and meal at the bar and have it brought to the table by the eager young crew. You couldn't fault the number of staff on to provide service. They were all engaging and friendly to deal with.


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I started with the share plate to get the general idea. It was an ambitious selection and all cooked well. The calamari was tangy with lemon zestiness. The pork hock croquettes were substantial and savoury. The sticky lamb ribs fell off the bone and the garlic mussels felt like they had come off the rocks that afternoon. I continued the seafood theme and had a main of the Espy seafood trio. Panko crumbed prawns and scallops were beautifully crispy and the calamari was good again.


Tasting plate 33. Trio of seafood 31. Two pots of Stone and Wood Pacific ale 4.50 each and I was stuffed for $73.


T-shirts and sunnies and a horde of relatives all fit right in at this local classic. A great venue with something for everyone. The selection of beers and the quality wine list were a signature of this Inverloch institution. By Stu Hay



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

By Brendan Black

Working on the "front line" of the wine industry - tending to the vines, watching the grapes ripen, creating the final product - requires 100% dedication. Those who can't handle the long hours, difficult seasons or immense competition are quickly weeded out.


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Neil and Anna Hawkins of The Wine Farm in Leongatha South changed their lives, went "all in", and have relished every moment of it. Born in Durban, South Africa, Neil had very little exposure to wine whilst growing up, instead preferring beer, and even had no interest in pinotage, cricket or rugby (I know!). While studying a Bachelor of Science at Stellenbosch University, Neil, an avid triathlete, decided winemaking was the path for him, funnily enough, after failing it. Realising he could continue competing in triathlons but not support himself into old age, he instead chose the vinous route. In the not-too-distant past, he met Anna, an Australian with family links to South Africa. Short story shorter, four months later he moved to

Australia, and soon afterwards they were married. While living in Sydney, they concluded that city life was no longer for them and they had to "get serious", so the search for a vineyard began. Wanting to make cool-climate wines, they whittled down their choices to either Gippsland or Tasmania, settled by a move to Inverloch in 2012. Yet they had no luck in finding a site that would fit their requirements, until in 2014 when they visited the vineyard formerly known as Lyre Bird Hill in Leongatha South. Despite thinking there were too many grape varieties to work with, the "bones of the place" were awesome and it just seemed right. Two weeks later, they made an offer. The name of the winery harks back to Neil's South African roots, where the general term for

vineyards and wineries is "wine farm". On a small property where the role of "farmer" and winemaker are often rolled into one, Anna, especially, thought it was the perfect name, and Neil was finally convinced to adopt it. They now look after three children, a dog, six pregnant sheep, a few fish, and "8,000 kids" in the vineyard.

The vines on the site were planted between 1989 and 1997 by the original owner, and include cabernet sauvignon, shiraz, pinot noir, sauvignon blanc, pinot gris, gewĂźrztraminer, riesling and chardonnay. Tasting some of the wines, it's easy to see this vine age come through, guided by Neil's skilled

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hands. He would love to eventually add some chenin blanc - a variety he worked with in South Africa - although space restrictions mean there's currently no viable land left on which to plant more vines. The gewĂźrztraminer - an under-utilised grape in Australia but which is beloved by winemakers in the Alsace region of France - is superb, with an intoxicating nose that leads into a sumptuous palate of lychee and peach. The pinot noir has been described as "visceral and wild", while the sparkling is so popular that there was none of it available to taste during my visit. Like many growers of pinot noir, he'll reach for a glass of it ahead of almost anything else, except perhaps for a shiraz from the northern Rhone area, finding antipodean examples from warmer climes are often just too "big" for his tastes. This desire for subtlety and elegance certainly comes through in Neil's wines. South Gippsland's climate means pinot noir will always be in its element more than cabernet and shiraz, as the


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latter can often end up being too "peppery" for people's liking. In line with their history of not doing things by halves, a decision was made by Neil and Anna early on to stringently follow organic principles. This has meant the previous practices of using herbicides and pesticides in the vineyard were quickly halted, which can often be a difficult decision to make in a "marginal" climate region where mildew can proliferate, but which so far has seen no problems. Rather than spray the grass and weeds between the rows, Neil allows them to grow before cutting them, causing the root mass to die. This practice helps to create 'humus', a dark, organic material formed by decaying plant and animal matter, which is rich in nutrients, and is also an incredible carbon sink. The push towards operating an organic, sustainable vineyard has seen them strive even further towards adopting biodynamic principles

in all areas of their work and lives, and attaining certification to prove it. A large section of land that isn't suitable for vines will instead be turned into a vegetable patch, which soon enough will account for over 90% of their food intake. Come January, The Wine Farm will play host to a local business operating a pop-up restaurant at the vineyard, and if all goes well, there are plans to expand the winery area and offer food and wine on a more regular basis. Coupled with their delightful on-site accommodation, listed on Airbnb, how could anyone possibly want to leave The Wine Farm? Photographs by Brendan Black

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 Mon – 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 – Sun: 11.00am till late

Cider Tonic THE EVERY DAY HEALTH ELIXIR Stepping into Marina McInnes home you’re instantly hit by the aroma of her home grown, fresh herbs - as this is also the origin and brewing location of Cider Tonic, the health elixir drink. Beginning her working life in hospitality at 15 years of age, Marina later became a qualified chef which saw her working on an oil rig in the middle of Bass Strait. Following this she had her own café in Traralgon for three years until her retirement, citing that she had fulfilled all her goals. “I’d always had said at age 45 that would be it,” and so it was, with the serendipitous sale of her business occurring the day after her 45th birthday.

After a 12-month sabbatical to find her feet, came a devastating development in the health of her sister with an unexpected diagnosis of stomach cancer. In the wake of her diagnosis, Marina and her husband both subsequently suffered health complications of their own, spurring intensive research into gut health. This, in a time where the importance of gut health and it’s many follow-on effects was just starting to come to the forefront of the wider community.

“I was a mess, physically that was enough, I couldn’t do anymore, it’s a pretty physical job with heavy lifting and long, unusual hours.” But it wasn’t just the inhospitable hours but more importantly, it was taking a toll on her body. The hours on your feet are bad enough, but finding herself “eating rice bubbles at midnight in the kitchen” was the tipping point.

Marina began incorporating including antiinflammatory ingredients such as ginger and turmeric into their daily life as well as making her own kombucha, soon came the discovery of the well-known beneficial properties of apple cider vinegar. For any of you who have tried neat apple cider vinegar, you’ll know all too well that its biggest disadvantage is it’s an extremely acquired taste.


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Packing in as many nutrient rich ingredients as possible whilst maintaining a pleasant tasting result was the goal and given Marina’s professional background, she was well versed in balancing the strong flavours in the roll call of goodness, from garlic, turmeric, ginger and chili to an array of herbs and citrus. Most of the ingredients such as the herbs, chili and citrus, were and still are sourced from her own backyard. For what she couldn’t grow or produce herself, hand picking local producers was always a must, especially given the amazing produce we have available within Gippsland, soon all bases were covered. Quality ingredients, such as honey for the regular tonic, are sourced from Hilltop Hives located in Mirboo North. Initially, the cider tonic was made in small quantities for home use, but soon requests from family and friends started flooding in and

Marina McInnes

d Brewe in land p p Gi s

quickly the idea of expanding her homebrewed elixir grew, as did the amount of product made, increasing production from 1 litre, to 3, then 10, then 100 batches. This one-woman powerhouse took everything head on with relish. For each step Marina remains the spearhead of the Cider Tonic operation; from sourcing ingredients, brewing, bottling, hand cutting and attaching the labels, wax sealing each bottle, to finally delivering stock to each location. Stockists are personally selected by Marina with the type of location and aesthetic surrounding the tonic being just as much a part of the tonic’s future, “I imagined the tonic on the shelf and the type of shelf it would be on”. The hard work, dedication and passion paid off with Cider Tonic now on the shelves of 30 dedicated stockists locally, as well as the Mornington Peninsula and even a stockist in Tasmania, with more locations to follow in future. Knowing that the average consumer who has previously attempted regularly taking apple cider vinegar might have their doubts, Marina regularly takes advantage of markets and the ability to let people try the product before purchasing, “95% of people who have tried apple cider vinegar before, will buy it”. The vastly more palatable taste was a welcome by-product of the extended steeping duration of 6 to 8 weeks. The Cider Tonic Facebook and Instagram pages are updated regularly with upcoming markets as well as a plethora of consumers pledging their dedication and singing its praises. Customers with many ailments including coeliac disease and inflammatory bowel disease have praised the anti-inflammatory properties of the concoction, noting a decrease in flare ups; those with high blood sugar levels have also benefited from drinking the tonic 1 to 3 times a day.

knowledge with others is paramount in igniting the spark of perhaps motivating others that have an idea worth pursuing. Knowing that the wider community is working with you and encouraging your growth and success is vastly important for regional areas such as ours. Knowing you can create something in your own home and see it achieve success should convince us all to keep creating.

It isn’t just customers that have found a change in their health, Marina herself has found a new lease on life, not only from the new passion she has dived right into, but also from the drink itself. Since its beginning stages, Marina and her husband have been religiously downing the tonic daily, finding it has made a great difference in their health and wellbeing.

More information, stockists and testimonials can be found on as well as on social media platforms and Photographs by Rebecca Twite

Entering the world of small business has also had a surprise element in the development of strong relationships with other small, local businesses as well as support and dedication. “I’ve been really quite blown away by the support by other local businesses and other girl bosses, it’s a wealth of knowledge and a wealth of experience and people are really willing to share to help others along,” said Marina. With the state of the job climate in the Valley at the present, it’s crucial that local small businesses unite and work together to ensure mutual success. The extraordinary momentum of Cider Tonic’s success is one that has involved so much hard work and positivity by Marina, as well as personal growth and development. The willingness of people to share their personal experiences and

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At Green Heart we pride ourselves on serving quality food that is good for you and also tastes amazing. Our summer fruit Acai bowl is the perfect example of this and is made with only certified organic ingredients fresh on premise. Pop in and try it for yourself in house or buy the ingredients from us and make it at home for the whole family.


200gm frozen blueberries 200gm frozen raspberries 200gm frozen banana 2 1/2 teaspoons Acai powder 200gm coconut water

Place all base ingredients in a thermomix and blend on high speed for about 1 minute using a spatula to scrape the sides as you go.

Divide the base mix evenly into 4 serving bowls smoothing out flat.


Garnish with your favourite fruit, yoghurt and toasted coconut. Enjoy..!

The mixture should be smooth and creamy.

Your favourite summer fruits Natural yogurt Toasted coconut



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P 5674 2759 W F GreenHeartOrganics I greenheartorganics

Silverwater Resort: 03 5671 9300 | Address: 17 Potters Hill Road, San Remo VIC 3925 

Set high on the hills above San Remo, this Phillip Island accommodation resort is unlike any other accommodation in Victoria.

Choose from self-contained apartments, Phillip Island's best on offer for family accommodation, with 170 one, two or three bedrooms, or hotelstyle resort rooms. Apartments and resort rooms overlook the resort gardens, rural landscapes and the waters glistening silver across the bay. All accommodation is beside the lakes or Village Green and most rooms face north. Ground-floor apartments and resort rooms feature garden terraces and those on the first and second levels have private balconies.

For quality resort accommodation among the full range of Phillip Island hotels and other lodgings, our apartments are unsurpassed.


Find time to sit back, stretch out, sleep in to luxuriate in the blissful blend of indoor-outdoor living.

The Bay View Room features panoramic views of Westernport Bay and is equipped with the latest in audio visual equipment. Perfect for your next corporate or private function!


Dine indoors or outdoors, from gourmet breakfasts overlooking the bay right through to special dinner events. Savour the executive chef’s exciting menu, amongst the best from the entire range of Phillip Island restaurants, making the most of the region’s fresh produce.

The newest conference facility on the Victorian coast is capable of holding up to 500 people.

For enquiries please contact

Photograph by Dallas Bye


A leisurely drive along the Grand Ridge Road takes you past ancient pockets of indigenous eucalypt forest, serene fern gullies and cascading waterfalls. Spectacular views of the ocean take your breath away as the mountain falls away either side into patchworked valleys of farmland and rivers that flow all the way to the sea.

Meeting one another at the local food swap, at farmers markets and through social media this contemporary breed of farmer is having an impact on how we eat and buy our food. The food culture in Australia is changing. We are eating better and we are buying local. Chemicals are out and natural is in.

In a region that dates to before the Walhalla goldrush as the gateway to the Latrobe Valley, a new industry is beginning to take hold. Reasonable property prices and a decline in the dairy industry has seen an influx of new residents to the region. The bohemian set are moving in and an alternative scene is slowly emerging, creating exciting communities of like-minded souls that are bringing the fragmented community back together.

We want to know where our food comes from, how and who is producing it? Supermarkets may be convenient but the consumer now wants to eat with a clear conscience. Artisan food crafters are coming together and networking with each other to simplify the buying process for customers and make it more enjoyable. It is an exciting time to be in the food industry.

Meandering along the winding roads that flank the eastern end of the Strzelecki Ranges you pass picturesque dairy farms that have been in families for over a century. The cows are fat and happy as they chew their cud of lush, green grass beside a crystal clear stream. Behind closed doors, in old dairies and farmhouses a new generation of pioneers are bringing the old ways back and making them fresh again. Generating a vibe in the community that has people excited. An artisan food culture has been quietly bubbling away for several years. Local producers of free range meats, chemical free produce, preserves, cordials, sourdough breads, cheeses, olives, garlic, fermented produce and even natural household products have been selling their wares at farmers markets and from roadside farmgate stalls.


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In between two major towns on either side of the ranges, there was not one central place where the artisan producers of the Eastern Strzelecki Ranges could come together and network with one another. Recognising the vast array of products on their doorstep, the local community group at Carrajung decided to do something about it. After applying for grant funding from Wellington Shire to hold a food festival at Carrajung Memorial Park to bring all the wonderful producers together, the Grand Ridge Harvest Festival was born. Often the forgotten cousin to the more famous parts of Gippsland in the East, South and West. The decision was made to concentrate on the eastern end of the Strzelecki Ranges; focusing on the Grand Ridge Road and the surrounding valleys and beachside towns.

“We want people to realise there is an alternative route through the Strzelecki’s and see how much we have to offer.” The Hyland Highway is a beautiful drive through dairy country and winding mountain roads. The rich, fertile soils of the mountains and valleys sees an abundance of bountiful gourmet products produced throughout the region. Mid Autumn next year will see the Grand Ridge Harvest Festival showcasing an eclectic collection of artisan food producers, craft breweries and vineyards at Carrajung Memorial Park to enjoy a day of upmarket indulgence and live entertainment. Several added events will be held by producers on the Sunday including a Long Table Lunch, food classes and art workshops. Taste the food, meet the producers and feast on the Central Gippsland smorgasbord of fresh produce, craft beer and wines. The event runs on Saturday March 17th 2018 from 10am to 3pm at Carrajung Memorial Park on the corner of Stitchling and McDermott Streets, Carrajung. Entry is by gold coin donation. Interested stallholders can email or Facebook – ‘Grand Ridge Harvest Festival’ By Narelle Lucas Carrajung Community Group

The mountain range is steeped in history as far back as the Cretaceous period where it was home to giant dinosaurs and towering conifers and tree ferns, these were the building blocks which created a landscape that was once home to the largest trees on earth. Millions of years later the ranges became the home of the Kurnai/Gurai people. The indigenous inhabitants know the mountains as Tolome. The land was only opened up to settlers in the late 1800’s when it was on the main route to the goldfields in Walhalla. Within decades, Mother Nature’s bounty of timber had been stripped bare. The farmers soon discovered that the land was too steep to farm and too difficult in the winter so they were forced to just walk away. Of the families that did stay on the land they built a vibrant community.

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SATURDAY 17TH MARCH 2018 10AM - 3PM CARRAJUNG MEMORIAL OVAL CNR STITCHLING & MCDERMOTT STREETS, CARRAJUNG FOOD & DRINK Craft Beer Vineyards Farmgate Stalls Free Range Beef, Pork, Goat and Eggs Local Lamb and Sausages Handcrafted Smallgoods Award Winning Preserves and Cordials Cheese Makers Berry Farms Sourdough Bread Dairy Products

ARTISTS Olive Oil Honey Organic Produce Fermented Foods Apple Cider Vinegar Jerky Natural household Products Teas Garlic Lavender Nut Butters Local Seafood *Food Tastings and Bar onsite

Painters Mosaic Jewellery Sculptures Woodcrafters Blacksmith Candles

MUSICIANS Live Jazz Music



The Grand Ridge Road drive Tarra Bulga National Park Tarra Valley - waterfalls, bush walks, gallery, dairy community Southern Ninety Mile Beach Port Albert fishing village/ Corner Inlet Farmgate Trail Cooking Schools Vineyards Cafes

Long Table Lunch Workshops


Email or

Facebook – ‘Grand Ridge Harvest Festival’



A country Cobb & Co style building framed in spring with shooting European shrubs and trees which are sheltered by old gums lining the creek which runs through Traralgon’s civic park. See definition for ‘Idyllic’ in Webster Dictionary.


Modern Australian/Italian Restaurant championing traditional Italian pizza. Owner Brett Ingwersen’s desire to replicate traditional Italian pizza in Traralgon has evolved into an adventurous, very Australian, Italian inspired dining space.


It’s a warm 23c on the day we lunch and everyone is dining outside in the skinny shade of a seeding Elm that has yet to get its leaf on. There are multiple family groups dining while we are there and kids enjoy the relaxed atmosphere with their parents. It's like having a fully catered lunch in your grandparents’ backyard.


Owners Brett and Daniela Ingwersen have recruited wisely. Whilst Brett is a qualified chef he leaves the head role to the talented Jessi McEwan. At the tender age of 23 she is already a veteran of local and Melbourne restaurants and has an awarded knack for creativity. Emma Taylor is front of house and leads a young, personable team.


It’s all business with the right amount of hospitable welcome. Seating options are discussed. Menus distributed, drink orders taken.

Standards are upheld under Emma's watchful eye. There are plenty of opinions from the staff on what I may prefer off the menu. All the interactions were productive and enjoyable.


Smoked meat milk buns with relish, mustard and pickled cucumber were the fanciest and most flavoursome mini burgers you could meet. A wood fired pizza with tomato base, San Daniele prosciutto, buffalo mozzarella and basil was simple perfection. The base contributed flavour, not just a vehicle for the ingredients. The oven roasted salmon with charred cos lettuce on a bed of pearl cous cous was served with a delectable smear of parsnip and horseradish cream which worked beautifully with the rich salmon. A glass of Adelaide Hills Pinot Noir from O’Leary Walker sits well with the whole meal.


San Daniele Pizza 22, Smoked Meat Milk Buns 12, Oven roasted Salmon 32, Glass of Wine 11. Total with enough food for two $77.


More of what Gippsland needs. Individuals pursuing a strong vision and delivering quality at all costs and in a brave and enticing fashion. Long may Stellina endure! Words and photographs by Stu Hay

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Colin & Sally's Colin and Sally with their sons Jacob and Patrick

‘Certified Organic’ and ‘Paddock to Plate’ are concepts that have grown rapidly in popularity as more people look for healthier food options and a connection to where their food comes from. It’s created more opportunities for small farms to become viable by supplying quality produce directly to the consumer and on some farms, involvement in the farming process. Colin Trudgen and his wife, Sally Ruljancich farm certified organic lamb and beef on a hill farm in South Gippsland’s Strzelecki Ranges. They run 300 Wiltshire Horn and Witipol breeding ewes and 30 Black Angus breeding cattle on 33-hectares of their own land, and 97-hectares of leased land nearby. The couple sell their produce through CommunitySupported Agriculture (CSA), a world-wide food production and distribution model that directly connects farmers and consumers. The consumers purchase shares in the farm’s projected harvest for a season or a year, and receive regular deliveries. The structure and


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payment terms vary but the principle of CSA is about the relationship consumers have with the farmers that produce their food and the shared risk and reward of the farm’s harvest. Their Wiltshire Horn sheep, a breed originally from England, shed their wool naturally during spring alleviating the need for shearing or crutching thus minimising problems with flystrike. They are also hardy with high lambing percentages and have excellent mothering abilities. Colin said about 30 years ago, a group of farmers in Victoria and South Australia successfully bred the horns out of the breed and called them wiltipol. “We started farming with wiltipol sheep because we thought the only way to make a bit of money would be to breed ewes and lambs for other people to buy for their small properties. Since then our meat business has taken off and it no longer matters if they have horns. We find the horned breed though, a bit hardier and slightly taller so we’ll continue to breed Wiltshire Horns.”

He said they purchased Black Angus cattle initially on the advice of their stock agent. “They were getting better prices at the market, which of course is now irrelevant too but back then it was a consideration.” Through their breeding, they select animals that show a natural resistance to parasites and with hooves that cope well with the wet ground due to area’s high rainfall. This is to avoid having to use any chemical treatments.

The animals are fed fresh, natural grass, herbs and legumes supplemented with hay cut from their own organic pasture. When the animals are ready for slaughter, they’re sent to Radford Abattoir in Warragul. “It’s an award-winning organic abattoir that has a good record when it comes to animal welfare,” Colin said. “It’s also only an hour away and we don’t like the animals to have to travel far.”

organic lamb & beef


Wiltshire horn and wiltipol sheep

Colin and Sally purchased the farm in 2008. “The land is quite steep,” Sally said. “Colin did look adoringly at flat land but it’s the land we could afford and we do have incredible views.” The couple now have two children, Jacob aged six and Patrick aged four. Colin does most of the physical work on the farm and is the primary carer of the children. Sally takes care of sales and marketing while working fulltime from the farm as a researcher for Melbourne University. “I’ve been working for the philanthropic arm of the university from home for the last nine years and it’s allowed us to take a city income while building a farm from scratch,” she said. “We started with one dam, no fences for sheep, no house or water tanks, no electricity, driveway, cows or sheep so it really was from scratch. It’s been a culture shock for me, an amazing adventure and I wouldn’t change it.” Sally has also co-created the Prom Coast Food Collective with Amelia Bright to support other local organic farmers.

Colin grew up on a hobby farm just outside Ballarat. “My mother had a massive vegetable garden that she worked organically and my father and I took care of a few cows and sheep,” he said. “When I was 15, I started breeding my own merino sheep and later became a wool classer but the wool industry was tough. I also wanted to have a family and classing wool meant travelling for 10 months of the year so I went to university and became a school teacher.” Colin taught mostly primary education although he is qualified to do both levels and he spent some time teaching high school students in an aboriginal community in the Tanami Desert, near Alice Springs. He continued teaching for 10 years before finally having enough money to buy the farm. He met Sally for the first time in Fitzroy where she was living while studying at Melbourne University. “I had been a student, then a post graduate, majoring in history,” she said. “When I met Colin I was doing a PhD on the early food regulation

of Melbourne. I fled the PhD and the city but I was fortunately able to get a job working for the university and convincing them that I could do that job from the farm.” She said they started selling their organic meat directly to the public in 2013. “I found selling through social media fascinating and initially I spent a lot of time in internet forums learning more. I found my calling in researching how to make the most of it. We had 5000 on a mailing list and about 8000 on Facebook and we would regularly sell a steer and 20 lambs within an hour of releasing them to the public. “It was stressful and a lot of people were disappointed if they missed out, so this year we started selling all our meat through CSA shares. We released the shares to the public in early January and sold the entire farm’s annual production in 11 hours. We were able to offer 70 shares but there was a huge scrambling for them so we have 300 waiting, which is a 15-year waiting list.”

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Colin and Patrick

Sally and Jacob

New lambs

The farm’s Black Angus cattle The farm house

The shares range from a single lamb share to multiple lamb shares with beef shares included. The meat is packaged the way the consumer wants as a whole or half a lamb and the beef is broken down into different sized packages. “We make sure they all include a variety that uses the whole carcass, which is very important.” She said people can pay up front, but most pay monthly. They drop-off to several different places three times a year, where customers meet them and collect their produce. In addition to that they invite the families out to the farm three times a year for a farming and feasting weekend. “The families spend time with our family, try their hand at some farming jobs and then we have a huge dinner together. It really connects people to the farm and they have a different relationship to the produce from having that connection.” Images by Amelle Photography courtesy of Sally Ruljancich


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Specialising in Local Fish

Order Your Seafood For Christmas & New Year

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

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

GRAZE FAMILY BISTRO Sale Greyhound Club Sale – Maffra Road, Sale VIC 3850 Ph. 5144 2148

OPENING HOURS Lunch 11:30am – 2:00pm Dinner 5.30pm – 8:00pm Like us on Facebook


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thelifestyle summer 2017-18



Fish Creek Hotel By Rebecca Twite

Driving through the centre of Fish Creek it’s impossible to miss the Fish Creek Hotel, either due to the stunning art deco building or famously being known as the “place with the fish on the roof”, but the exterior isn’t the only unique and exciting feature but rather the hidden gems that are housed within. The menu is an ever evolving one, made with care and attention, and most importantly – local, fresh, seasonal ingredients. “With our food our philosophy is to use local as much as we can, sourcing it locally or through local suppliers so that we get it as fresh as possible”. After being acquired by brothers Terry and Simon Peavey in 2013 the hotel underwent major changes, the refurbishment extended into all areas of the hotel including the kitchen. When coowners Karyn and Kevin Peavey came on board in 2014, they wanted to bring the Hotel into the modern world and did so with the inclusion of solar panels on the available roof space, and the unique inclusion of 2 Tesla chargers in the front car park; something that is still a rare but welcome sight to any travellers travelling through with electric vehicles. Stepping into the foyer you’re welcomed with an interior which has thankfully kept all its character and charm but still manages to look modern and fresh.


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The dining area is also home to its own art gallery, The Fish Creek Hotel ArtSpaces, which exhibits artworks of local artists in regular rotation, giving welcome exposure to the Gippsland art community. Speaking with Karyn and Kevin, their desire to showcase as much local talent as possible, from local producers and artists is clear, but also nurture the talent behind closed doors from chefs Dee Chandler and Alexandra Wilson. As Dee explains, “We’re a country hotel, there are staples that our guests expect, which is all represented in our main menu; what’s more indicative of the direction we’re heading is our specials, we tend to be able to have more focus with that to produce something unique to here”.

Attention to detail spreads throughout the menu, and an incredible amount of care goes into creating and plating each dish. Part of the success, is the harmony between management and the chefs. A noticeable respect flows both ways, and a lot of trust has been handed over to Dee and Alex, and rightly so, as they have created not only amazing looking, but wonderfully thought out, delicious dishes.

Even with the standard pub fare such as a parma or steak and chips, the difference that they have gone the extra mile and sourced chicken from Sale and crumbed it in house rather than taking the typical pre-prepared and, often frozen portions that many of us may expect to find.

This trust has extended into the chefs helping source ingredients from their local knowledge and connections incorporating such things as bread from the Meeniyan bakery, Prom Coast Ice-Cream, Berrys Creek Cheeses, Souvanny Coffee from Wonthaggi, Gippsland meats from local suppliers and fish straight from Lakes Entrance amongst others. Local wines are also showcased with wines from throughout Gippsland.

As Kevin explains, “We try not just to be “pub grub”, we’ve raised the bar. We’ll never be a restaurant, but it’s good wholesome country hotel food, and we really concentrate on presentation and making it a pleasant dining experience, and we get a lot of great feedback”.

The passion for local and fresh has extended into the garden lovingly created and tended to which, still in its infancy, has an array of herbs and citrus that are routinely used in dishes; excitement in the expansion of the garden is also clear, as the ‘fresh is best’ motto is well and truly evident.

With many travellers coming through Fish Creek throughout the year, proudly showcasing local producers is an essential element, given the flow on effect it has with introducing new customers to local product by the all-important taste test. With the enjoyment of the diner paramount for all involved, special care is given to make sure each person is accommodated for. Alex notes, “At times people have come in and are either vegetarian or vegan, and we try to go the extra mile to make it work. If it’s not on the menu, we’ll show you what we’ve got and what we can do because these days people are so strict with their diet”.

The creativity of chefs Dee and Alex is fostered and encouraged, and the results are apparent to anyone who makes the journey to the Fish Creek Hotel for a meal.

The Fish Creek Hotel is located at 1 Old Waratah Road, Fish Creek and serves as a functioning motel with rooms available throughout the year. For more information please visit or call (03) 5683 2404.

Photographs by Rebecca Twite

The success of this hotel is not only from its wonderful atmosphere, fresh and tasty meals but by the joyful collaborative effort by staff. The respect and care in all facets of the kitchen and hotel are evident in the meals provided.

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fresh ideas at

Tucked away in the centre of Rosedale on the bustling thoroughfare between Traralgon and Sale is the Rosedale Butchers. In 1977 Neville’s parents Ray and Janet took over the existing Rosedale Butchers with Neville and Debbie taking the helm in 1995. In keeping with tradition, their son Matthew was keen to learn the family trade and in 2012 he completed his apprenticeship and set to work offering a new perspective to the table, pardon the pun. Stepping through the front door you’re not only greeted with the distinct butcher smell that most of us know so well, but also the family’s enthusiasm and passion for what they do - and rightly so. Of course, the traditional fresh meat display is prominent as you’d expect, but if you take a closer look you’ll see that the Rosedale Butchers offers a twist on the age-old trade. With their former supplying abattoir razed by fire earlier this year, given the Vaux’s strong commitment to supporting local and fresh ingredients, they didn’t hesitate sourcing and securing a beef supplier in nearby Kilmany. It isn’t just their meat that is local; the Vaux family also stress the importance of supporting other local and small businesses with a display of pantry staples such as honey, sauces and spices proudly on display in the shopfront.


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Rosedale Butchers not only offer a range of traditional cuts and special bulk meat packs, but soon you’ll also notice simple, but well thought out ideas, such as offering lasagne, pre-cooked roasted vegetable packs or salads; recognising one of the biggest lifestyle changes that have occurred in our modern, time poor society and acknowledging the real need for convenience as well as a desire for fresh and healthy meals. The same principles are in place for the preorder meals which are available on Tuesdays, Wednesdays and Thursdays. The all gluten free menu includes dishes ranging from beef brisket, Indian spiced lamb to classic lamb roast with vegetables are available with the option to cater for 1-4 people. They have also introduced hot food for the lunchtime rush, which like everything else on offer - is made fresh on the premises. The Vaux family also have a strong passion for their house made smallgoods range which is their biggest selling range. The first smoked ham was produced by the shop in 1977 and their range of smallgoods soon expanded and gained popularity. Some traditional family recipes remain whilst others have been improved upon or created from scratch in the years since. To showcase a selection of favourites, Rosedale Butchers offers smallgoods platters made to order, presented on a wooden board, perfect the Christmas and New Year period.

Beef and pork are far from being the only protein available, with poultry also on the menu with the freshest of fresh turkey sourced from the Leadoux free-range turkey farm in Bairnsdale, which are dispatched the day before delivery. Turkeys are limited and are available on a first come, first served basis from the 20th to 21st of December. With the warm weather comes outdoor cooking and thus, sausages are a big drawcard. With new and unique flavours on offer throughout the year, there is something on hand for everyone, be it a fussy child to an even fussier adult. As you would presume, local customers are not the biggest patrons of the butcher; people from all over know a good thing when they’ve eaten it and so a large portion travel to Rosedale specifically to purchase supplies from the butcher;

simple things such as being greeted by name or remembering what your favourites is sadly no longer the norm, but is still a common practice here. It’s comforting to be reminded that small businesses with multi-generational owners are thriving and changing with the rest of the world, while still offering freshness and quality. While many of us are guilty of buying commercially available produce at the supermarket with little to no idea about freshness or even the origin of what you’re buying.


In doing so we are truly doing ourselves a disservice in terms of perhaps saving a few minutes, but losing out on freshness, taste and quality and if nothing else, just interacting with genuine and lovely people who are committed to satisfy their customers, new or old. Pre-order meals are available Tuesday, Wednesday, Thursday with ordering required before 5pm the day before pick-up. With their last day of trading before Christmas being the 23rd December 2017. Orders for small goods platters can be taken up until the week prior to Christmas and are available year-round by order. Rosedale Butchers located at 32 Prince Street Rosedale and are open Monday to Friday 7.30am – 5.30pm Saturday 7.30am – 12pm. Phone (03) 5199 2210

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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:

lifestyle | coast | country



email us

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visit us

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

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 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

11.30AM - 10PM 10AM - 10PM 10AM - 11PM 10AM - 11PM 10AM - MIDNIGHT 10AM - MIDNIGHT 10AM - MIDNIGHT

24TH DEC 11.30AM – 10PM 25TH DEC 11AM – 4PM 26TH DEC CLOSED 31ST DEC 11.30AM – 10PM 1ST JAN CLOSED 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




Too Farr gone

By Stuart Hay

We have all heard those classic stories of a child trying to avoid their destiny in the family business by pursuing dramatic dream vocations in far off places... well this ain't one of them. Philippa Farr’s story is the opposite. She loved the idea of her destiny but just wanted to be sure she had given a few other things a go before she too humped her swag on the family's well trodden path. The story goes a little something like this. Philippa’s father Gary has a 40 year history of making fine wine. First at Bannockburn vineyards and now producing from his own property in the Bannockburn region of Geelong with his By Farr label. Gary’s influence on the modern Australian style of Pinot production is inestimable. Yearly vintages in Burgundy made him an early prophet of the ‘hands of’ low tech winemaking style that is followed by many Australian Pinot Noir producers today. Philippa’s older brother Nick joined his father in the industry doing vintages with Rosemount and various Burgundian producers before taking a lead role at the family winery and adding his own label, Farr Rising.


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With this sort of familial exposure to wine and living on a working vineyard you start swimming or get out of the pool. Philippa was more than happy to get wet so she thought she had better get some togs. She enrolled in winemaking at Charles Sturt University and during her first year started work at Brokenwood winery with the legendary Ian Riggs and the young up and comer P.J. Charteris. The course allowed for full time winemaking and part time study. The large scale wine production of Brokenwood left Philippa feeling disconnected from the final product, so she scratched an itch to see if she was a country girl not specifically a wine country girl. She completed an Agricultural science degree at the University of New England in Armidale N.S.W. While studying, she involved herself in cattle carcass judging. She adjudicated in coolrooms all around Australia and proved so astute that she won a place as a guest judge in America. Clearly meat judging had a short shelf life and she moved to the Northern Territory to log cattle data on a many thousand hectare cattle farm.

It took eight months to work out this job was too far from home and she moved to Victoria to work on a dairy farm, this didn't last long as the fizzing and bubbling song of fermentation was luring her back to the familiar surrounds of winery work. In 2010 she did a vintage at Bellvale and in the following year she worked at Purple Hen winery on Phillip Island and she’s still there. Her role as wife, mum and Purple Hen winemaker gained complexity when she listened to her brother in 2012. Nick convinced her to take on some grapes he had in excess and the Philippa Farr label was born. While using her own name makes Philippa feel a little uncomfortable. All the fun uses of Farr had already been taken by the rest of the family. (Drop me a line if you can think of a good one.) Her wine making ethos is natural yeast ferments allowed to run slow and cool. She is happy to use sulphur to control the nasties and is not a fan of big oak, using only 30% new barrels. Philippa’s wines have a pale hue and their nose is delicate yet compelling. There is a savoury granitic spiciness to her Gippsland pinot noir that makes it a subtler less immediately fruit driven wine than some of her contemporaries.

The complexity and drinkability are definitely there. It would be great to see her work with some different sites around Gippsland as she has a knack for revealing the essence of a site. As always I asked Philippa on her thoughts for the future of the Gippsland wine region. As far as she was concerned the only way was up with a new generation of winemakers picking up the baton and running with stylish regional wines. For her pinot noir is the hero varietal though she did mention the 2017 Purple Hen Sauvignon Blanc is a favourite of hers that is really hitting its straps.

thorough search for her vocation and now that she has settled at it I think we are seeing the beginning of a long and well thought out career in producing wines of authenticity and everimproving quality. How Farr can she go? Images courtesy of Philippa Farr

We talk wine shows and the improvement of the breed that is inherent in these regional get togethers. Philippa is always hungry to learn more about her winemaking. When to step in and when to step back. The wine shows are a professional panel’s assessment of a region’s strengths and weaknesses. It's her curiosity and fearless approach to having a go that leaves an impression. Not many stones have been left unturned in Philippa’s approach to life. I think this shows in the confident and stable quality of her wine. It has been a long and

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thelifestyle summer 2017-18





The Chicken Schnitzel burger with rosti, double bacon, cheese, BBQ sauce and aioli was a moreish tasty lunch which the rosti patty gave an interesting twist, your usual side of chips was worked into the burger. Really good!

An open airy space with a throng of people in it the day I arrived. The kitchen and prep area are open to view and this lends the space a sense of activity. The old warehouse building which holds this iconic Wonthaggi cafe also contains a collection of second hand dealer stalls.

New owners in this classic building are looking to cement a building reputation for quality breakfast and lunch. In the future they are hoping to dip a toe in the night time restaurant market.


Cruisy communal seating mixed in with 2’s and 4’s. Singles sipping coffee and aged social groups chatting on a table for 10. Beaming smiles from all and sundry staff lets you know you’re welcome. It vibes like a local joint with all in attendance looking to view new arrivals in case they know them.


It's a Mr. and Mrs. operation. Chef Demian Wolf runs the kitchen with able assistance, while Hayley Wolf (also a qualified chef) stands beaming and professional out the front.


Endearing genuine friendliness is a hallmark of our experience at the Wolf on Murray. The place was packed and we were offered the end of a communal table or a quiet private table in the second hand Bazaar the cafe fronts. We didn't feel forgotten out the back and each interaction with staff was a pleasure.

Hopes were high as the Menu is one of those modern comfort food numbers that is immediately appealing.

Having eyes bigger than my belly, I also ordered the deep fried Mac ‘n Cheese logs. Creamy, cheesy, crispy...... enough said. Give them a go! Importantly for a cafe the coffee was excellent. The lemon slice was like we all remember it. Tart, thin icing and a solid semi sweet biscuit base.


Mac ‘n Cheese logs 8.50. Chicken Schnitzel burger 16.50. Coffee 4.0. Lemon slice 4.5. Total $33.50. Deal!


An excellent place to meet people as the food is top notch. The bazaar out the back offers an easy half hour of browsing collectibles and if it's always like it was when I was there, you will walk out feeling satisfied and enthusiastic about the venue’s appeal. Even little red riding hood would want to eat here! Words & Photographs by Stu Hay

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JO HALL'S RECIPE White Christmas has always been synonymous with the festive season and for Nine News Regional Victoria presenter, Jo Hall, this dish is one of the only desserts she truly enjoys. This recipe was inspired by Jo’s mother who made the dish every year for the family Christmas celebration. While Jo’s mother is no longer with us, Jo still enjoys the taste of White Christmas and the fond memories that come with it. About the Bulletins: At 6.00pm each week night, Nine News Regional Victoria presenter, Jo Hall, presents local news to Western Victoria, Central Victoria, Border North East and Gippsland regions. The four bulletins are among 16 which were rolled out during 2017 as part of one of the biggest expansions of news operations in Australia. Nine News Regional Victoria presenter Jo Hall’s White Christmas recipe

MAKES 24 SMALL BITES TAKES AROUND 15 MINUTES TO MAKE COOL IN THE FRIDGE FOR 4 HOURS INGREDIENTS 3 cups (105g) crispy rice cereal 2 cups (160g) desiccated coconut 1 cup (160g) sultanas 1/2 cup (100g) red glace cherries, halved 1/2 cup (80g) pecan nuts or roasted almonds and chopped 395g can of sweetened condensed milk or ¾ cup full-cream milk powder 100g copha chopped coarsely 500g white chocolate melts


Line a 30cm x 20cm (base) baking pan with baking paper. STEP TWO: Melt the chocolate in a heatproof bowl over a saucepan of simmering water (try to not let the bowl touch water). STEP THREE: Fold in the remaining dry ingredients to the melted chocolate. STEP FOUR: Pour mixture into the prepared baking pan, pressing down with a large spoon. STEP FIVE: Refrigerate until set – usually around 4 hours STEP SIX: Cut the White Christmas into squares and serve. TIPS: I remember mum telling me to dip the knife in hot water to make it easier to cut.


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

Heyfield Food & Wine


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Festival 2017

The Heyfield Food and Wine Festival was a fantastic day! Perfect weather, great wine & cider and a delicious array of food, jumping castle for the kids, plus music, it was a brilliant day out for all the family at the Wetlands.

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Re m a rk a bl e Holid 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.

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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.

Address: 29 Desailly Street Sale, ph: 5144 1122 Open: Tuesday - Saturday - 6.00pm - Late Tuesday - Friday - 12.00pm - 2.00pm Cuisine: Modern Australian Chef’s Recommendation: Kingfish, Fresh Oysters Or the 20 hour Lamb

For perfect dining in Sale make a date with Oneills Restaurant, you won’t be disappointed! Great food, wine and ambience all combine to make an unforgettable experience and ensure you reserve your table to avoid disappointment.


Wild Honey stands out as one of Sale's longest running and iconic cafes. Our dedicated staff aim for the very best in food, coffee and service with a friendly smile. Wild Honey has a range to please every customer.

choose to your liking, it is the health kick your body desires!

With the addition of a fresh juice bar and a selection of over 30 different juices that you can

We also provide Catering (Delivered) and Private Functions.

Wild Honey invites everyone to enjoy the experience and friendly atmosphere, indoor or al fresco.

Monday to Friday: 8.00am – 4.00pm Saturday: 8.00am – 2.00pm | Sunday: Closed 76 Cunninghame Street, Sale 3850 P: (03) 5144 5001 follow us on facebook

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 29 Desailly Street, Sale 3850 Phone: (03) 5144 1122 find us on Facebook and Instagram

• 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



• Delicious Wines • Wood Fired Pizzas • Live Music • Amazing Views • Family friendly •Functions • Local Produce OPEN 11AM-5PM WEEKENDS & DURING JANUARY RUN NERS WOOD FIRED PIZZAS UP i n the 2017 EVERY SUNDAY BUSI BASS CO NESS AST REGULAR LIVE MUSIC BUSI AWARDS N

612 Korumburra-Inverloch Road Wattle Bank (C441) Ph: (03) 5611 3857


Check website for more information on opening hours in January and our live music dates

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 80

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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

NOOJEE’S pretty little main street

By Wendy Morriss

The Reserve alongside the Latrobe River

The beautiful, serene main street in Noojee, close to the Latrobe River and surrounded by magnificent tall mountain timber, comes alive on weekends when many tourists from Melbourne, interstate and around the world patronise two of the street’s four small businesses – Noojee General Store, ‘the little store with more’ and the remarkable Little Red Duck Café. The two service businesses that operate during the week are the small Australia Post Office and Mark Peter’s Mechanical Workshop. At the end of the street is a beautiful reserve alongside the glorious Latrobe River with wonderful amenities for visitors.

NOOJEE GENERAL STORE Noojee General Store has a lovely traditional general store atmosphere and provides hot food, fishing, camping and household supplies, groceries, milk bar items, second-hand goods and bric-a-brac. The small business is owned and operated by Tom Robson who took over the store just over a year ago and transformed it. Tom who previously lived in Boronia and worked for 22 years for Kmart in Rowville, is a city man now adapting to living and working in a small country hamlet. “In large towns, business is very competitive and quite cut-throat in comparison,” he said. “The people and the other businesses in Noojee have been very welcoming and supportive of us and the store. We have local people who supply us with goods and services and they purchase from us, which is a nice balance and essential in a small community. The relationships we have with them are very important. We aren’t competitive at all with the town’s other food venues including the café across the road.”

Tom said he left his former employment and took over the store to set himself a challenge. “Not because I was dissatisfied or didn’t like my previous job, and the people I worked with were great; I wanted to step out of my comfort zone and do something different in retail. The way we find out things in life is to give something a go and not look back later regretting not giving it a shot.” He said he likes the wonderful variety of people that come into the store.

“We’ve found there’s a distinct difference in the seasons and the type of people who come to Noojee, which creates a totally different atmosphere." "Quite a lot of Europeans come through during summer to camp and bushwalk and a lot of Asian tourists like to come through in winter and head to Mt Baw Baw for the snow.”

Business owner Tom Robson with his mother Sabina who helps out


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LITTLE RED DUCK CAFÉ Little Red Duck Café in the heart of the town serves all-day breakfast, lunch and afternoon tea using fresh locally sourced, quality produce, complimented with Gippsland’s finest blend of coffee. The trendy, contemporary café with an old-fashioned touch has been established by Rosie and Simon Duck, business owner of the Noojee Hotel and Rosie manages the venue. Rosie has worked in the hospitality industry for the last 12 years and said she loves cafés.

“The first place I worked was in a café, so I guess it’s a bit nostalgic.” Simon said they believed it was an opportunity to create more employment in the town and to capture a different part of the market – the people who, for whatever reason, don’t go to hotels.

“One part of the café was once an agent for the State Bank of Victoria,” Narelle said. “The main seating area was once a large vegetable garden and the other end of the building was an adjoining residence, so it was a very small café and store.” Five years ago, Narelle and Brian took over the town’s post office that adjoins the café. They converted two bedrooms of the dwelling into a commercial space to accommodate it and then added a large outdoor deck across the front. Brian runs the post office, which according to a few visiting psychics, houses the ghost of an old lady and Narelle operates a luxurious bed and breakfast located nearby known as The Parrots Nest. The Café almost 80 years ago, the child, now in her mid-80s still visits the café

The small business, formerly known for many years as The Red Parrot Café, was previously owned and operated for 12 years by partners Narelle Telford and Brian Kennon. It was aptly named initially, due to the many magnificent, native king parrots and crimson rosellas that visit. Prior to purchasing the business, Narelle worked for many years in banking and for nine years, she was branch manager. Brian worked in the sign industry before retraining to become a qualified chef. They both left their former employment believing between the two of them they had the customer service, management and cooking skills to run a café and decided to give it a go. From that point on, they were quite successful. In 2009, the café won an SP Ausnet Baw Baw Business Excellence Award for ‘People’s Choice’ and was later nominated for ‘Australian Café of the Year’ in the Australian Good Food and Travel Guide. It’s believed the café and adjoining residence was built sometime after the 1939 bushfires that razed the town. Former café business owners Narelle Telford and Brian Kennon

Rosie, new business owner and manager of The Little Red Duck Café

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Narelle Telford in her tree-top mountain hideaway – The Parrots Nest

Inside The Parrots Nest

The Parrots Nest mountain hideaway is a large, luxurious three-bedroom apartment on an upstairs level among the treetops, surrounded by beautiful gardens and natural bushland with spectacular views across the mountains. The accommodation business is owned and operated by Narelle Telford who said she purchased the land and building and opened it for guests 11 years ago. The apartment’s beautifully-appointed rooms have everything required to make her guests stay a comfortable and enjoyable one including a two-person spa and free Wi-Fi service. Narelle enjoys working in the accommodation industry and loves the location. “It’s very peaceful and it has beautiful views of the bush and mountains,” she said. “We also have a few resident wallabies, sugar gliders, echidnas and many beautiful parrots.

“People come and stay for all sorts of reasons. Mostly they just want a quiet relaxing break, some stay for weddings in the area and families like it because they can take their children bush walking. During winter a lot come to go to the snow. Most guests are from within Victoria but we do get some from interstate and overseas.”

22 Old Noojee Road, Noojee VIC 3833 Email: Mob: 0409 484 570 84

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The Hideaway that's not far away!

Find us on facebook

(Parrots Nest Mountain Hideaway Noojee)

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Ivan in the winery

The land of a thousand islands to A small boutique vineyard and winery in a pretty valley on the outskirts of Noojee in Piedmont is well worth a visit. Tastings of award-winning cold climate wines, all produced on the picturesque property, is an experience enhanced with a warm Croatian welcome and an extremely pleasant social atmosphere. Business owners are Ivan Juric, a skilled winemaker with a passion for viticulture and his wife Lubi who has exceptional cooking skills, extensive knowledge of food and wine and greets visitors with friendly, bubbly European warmth. The small three-hectare vineyard on their six-hectare property produces wooded and unwooded chardonnay, sauvignon blanc, shiraz, sparkling wine made by méthode champenoise and fine grappa. “Ivan makes all the wine himself,” Lubi said. “Nothing leaves the property except the sparkling wine, which is sent to a local winemaker for a secondary fermentation process in the bottles. “It’s called méthode champenoise. Yeasts are added to the bottles, which are then sealed and put into riddling cages that turn quarter of the way for four months. The bottles are then turned upside down, the necks of the bottles are frozen, the sediment is extracted and the bottles are corked. The bubbles that occur naturally are quite small and fine, which is the difference between cheaper sparkling wine and the proper méthode champenoise.”


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She said their sauvignon blanc is particularly beautiful and does really well because they have a cooler climate. “It’s fermented under controlled temperatures, so it’s crisp and retains a lovely fruitiness unlike New Zealand Sauv blanc, which the market is full of. Theirs is very grassy or what they call herbaceous. I think wine should taste like the fruit it’s made from.” Ivan makes distilled grappa from the skins of the white grapes. “When the white grapes are pressed for wine there’s still a lot of juice left in the skins so they are used again to make the grappa,” he said. “Red wine is different, you have to ferment it with the skins to get the colour and then there’s nothing left in them. Grappa is a very natural product; it’s basically brandy that hasn’t been aged in barrels.” Lubi and Ivan are both originally from Croatia. Lubi is Ljubica which is Croatian for violet and Ivan’s Croatian name is Ivica but he’s always been known as Ivan. The couple first met in Footscray. Lubi’s mother was a cook in the Croatian restaurant where Lubi helped out after school and Ivan came into the restaurant for meals. “We were married when I was 16 years and two days old and I’m still married to him,” Lubi said smiling. They have two married sons and three grandchildren. The hard working, industrious duo have built the Piedmont vineyard and winery to what it is today from a bush block they purchased on the eighth of the eighth, 1988. They cleared the land and

built a small two-bedroom cottage to provide them initially with a weekend family getaway. “Ivan had an interest in wine and he was making it from fruit that he bought,” Lubi said. “He’s a perfectionist though and he wasn’t happy with the quality, so he planted over 300 shiraz, chardonnay and sauvignon blanc rootlings to make a small vineyard. “I wasn’t really happy about the plantings at the time because we were both working in Melbourne and I knew how much work they would be. I came from a village in Croatia where both sides of my family had vineyards. Almost everyone in the village had a small plot for their own consumption. Everybody drank wine. In England they had beer but in Croatia wine was on the table for every meal, and grappa because nothing was wasted. It was the same for many fruits. People with a lot of plums made slivovitz, which is plum brandy.” Wine is produced in almost all regions of Croatia but Ivan grew up in the city with no backyard. He said he had friends that would go off to work in vineyards but they never called him. He planted his first vines at Piedmont in 1991. In ‘97, he entered two bottles of wine in the amateur section of the Victorian Wine Show. His sauvignon blanc was awarded a gold medal and a trophy for the best amateur white wine exhibited and the chardonnay received a bronze medal. This spurred him to develop his winemaking hobby into a commercial venture.

Lubi with a range of their wines ready for tasting

The award that inspired Ivan to turn his hobby into a commercial venture


To become a winery with a liquor licence they could open to public, they needed to expand so in 1998, they planted their largest section of vines and opened their cellar door to the public on February 12, 2000.

Lubi in the vineyard

Since then they have received several commercial awards. They are open on weekends and public holidays and can cater for functions.

They also hold an annual function called ‘A Taste of Croatia’ on Sunday of the Labour Day weekend. Lubi said it’s a sit down meal with wine and everyone enjoys themselves. “The function is under cover but outdoors on the property and I get a chef in to help me. Ivan cooks as well in a large outdoor brick oven and I do all Croatian style sweets. One I’m well-known for is continental vanilla slice, some call it French but I prefer continental. I also cook crepes that I fill with cheese and bake and it’s delicious.”

The range of Piedmont Wines

Photographs by Wendy Morriss

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The Noojee Hotel today

Gippsland’s renowned and beloved Noojee Hotel is serenely situated on the banks of the Latrobe River in picturesque Noojee. It’s an exceedingly popular establishment known for its inimitable history and its wonderful rustic, family-friendly, country pub atmosphere.


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By Wendy Morriss

Sydney Wentworth Smith who built the hotel and was the first proprietor and publican.

John Williams, the licensee who refurbished the downstairs part of the hotel after a fire destroyed the upstairs level.

The original T-Rex dinosaur built by Jack Kelly

The hotel provides outstanding affordable meals and exceptional, friendly service. Patrons and families enjoy the warmth and character the hotel exudes inside, or alfresco dining on the large elevated balcony overlooking the river and the natural bushland beyond.

In 1926, a year after its establishment, and again in 1939, bushfires destroyed the town. The hotel was the only building that survived through both fires and served as a community meeting place during the emergencies.

Richard, a Noojee resident said he could remember the dinosaurs amongst huge tree ferns. “When I was a little kid, I used to fish in the river at night with a lantern for blackfish and I had to walk through them. They were all in good nick with big red mouths and teeth sticking out. It was quite a sight.”

The enormously successful business is owned and operated by Simon Duck with the help of his partner Rosie. Simon purchased the business in 2013. Early this year, he established another business – a bar and bistro in Willow Grove known as the Willow Grove Duck Inn. Then recently, after leasing the Red Parrot Café in the main street of Noojee, the couple re-opened it as the Little Red Duck Café. “None of this has been possible without our awesome team of staff,” Simon said. More than 40 local people are employed in the three businesses. The hotel has live entertainment on weekends and public holidays for its patrons and hosts a few major ticketed events during the year, to bring high-end entertainment to Gippsland. An endearing aspect of the hotel is its remarkable history. It was built in 1925 in the middle of the bush by owner and publican Sydney Wentworth Smith. At the time, it was an enormous building for a small town but one that catered for the growing timber industry by providing accommodation, and for the consumption of beer.

View over the river with the waterwheel in the background

After the 39 fires, the hotel took on the role of most other general businesses in the town until they were re-established and also the role of a local school where lessons were taught on the veranda. Within a month of the bushfire, 45 men, women and children who were camped in tents by the river, were flooded out by heavy rain that burst the river banks – then it snowed. The hotel publican at the time was Bill Chamberlain and he and his wife Rita helped the stricken families with free meals and beds. During the early 60s, while the hotel was owned and managed by William (Clem) Dunn, Jack Kelly a local Powelltown man sculpted a series of dinosaurs from bull ferns and they stood amongst the greenery behind the hotel alongside the river. Over the years, they deteriorated and are now long gone but one that remained for many years was the well-known and well-loved 12 foot T-Rex dinosaur that stood outside the front of the hotel until the late 90s.

From the 70s through to the 90s, the hotel had an infamous reputation.

“One night someone rode a horse up the stairs to the rooms and was then kicked out with all his gear,” Richard said. Two more Noojee residents, Kathy who worked behind the bar and Cookie who helped out in the kitchen and cleaned during those times said the hotel was always packed with people and it was a bit wild. “Many people that worked at the mill came in and truck drivers and then deer hunters on weekends.” Kathy said in the early 80s, a man came in and threw a tiger snake over the bar at publican Bill Kelsall and later while Alan Prendergast was publican, a man shot up the Hookey board on the wall with a shot gun from behind the bar. She said publican Bill Kelsall was an older man that hobbled. “He had a long thumb nail that was filed

Hotel Licensee Simon Duck and his partner Rosie on the hotel balcony

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Noojee Hotel built in 1925


Hotel manager Troy Wawrzik behind the bar

to a point and as hard as a knife and he used to stick it into people’s necks if they gave him a hard time. It wasn’t often because people generally respected him.” The two women said both publicans loved and spoiled children.

“There was a bar then and a lounge for families,” Cookie said. “The hotel today is much quieter but it has always been a family pub and it still is.” Richard said he remembered someone unsuccessfully trying to cut the tail off the dinosaur with a chainsaw but he hit steel and Cookie said when she was cleaning, every now and then she’d see a pair of women’s undies hanging on its nose. The dinosaur was eventually placed in the hotel garden but later became seriously damaged when two mill workers put a chain around it and dragged it through the main street behind a four-wheel-drive vehicle.

Hotel head chef Katie Duff (Sunshine) and sous chef Keira Baker

Another eminent object that is located in the Latrobe River behind the hotel is a waterwheel believed to have been built by the original owner to generate electricity. According to hearsay, it was for an illicit gaming room underneath the hotel. The original waterwheel was a large floating structure with wooden paddles. Later during the floods, the water wheel was washed away and another was built of metal and anchored to the side of the river. It can still be seen there today; however, again according to hearsay the water wheels never generated electricity. In 1998, while the hotel was owned and managed by John Williams, a fire broke out in the upstairs part of the building believed to have been started by a faulty power point or lamp, which caused significant damage. The owner decided not to rebuild the upstairs rooms but instead refurbished the downstairs area and covered it with a new roof creating the Noojee Hotel we know and love today. Images supplied by Wendy Morriss Noojee resident who remembers as a child the dinosaurs along the river


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TOORONGO RIVER beauty By Wendy Morriss

The Redwood Chalet

Toorongo River chalets, nestled at the foot of the Yarra Ranges alongside the pristine Tooronga River, provides several options of rustic yet luxurious accommodation and wonderful wedding venues in a natural, tranquil 67-hectare sanctuary. It’s conveniently located 90 minutes from Melbourne, 10 minutes from the popular, serene town of Noojee and its many glorious attractions, and less than 60 minutes from the snow fields of Mt Baw Baw. Frank Ellerton has owned the property since 2007. After impeccably renovating and refurbishing several buildings that were established on the property, he opened for business providing accommodation. It’s a venture he’s long been passionate about. “I love the river, being in the country and the wildlife,” he said. “We have parrots, wild duck,

wombats, sugar gliders, wallabies and it’s a nice place to come and relax.” The four chalets are privately situated in different areas of the well-kept grounds. ‘The River Retreat’ is a three-bedroom, three-bathroom chalet that overlooks the river with a traditional Coonara fireplace, private barbeque deck area and a luxurious sunken fire pit. ‘The Redwood Chalet’, with four bedrooms and four bathrooms featuring a six-person spa, and beautiful views of the valley, can sleep up to 10 people. The ‘Tree Fern’ and ‘Manna Gum’ twin chalets are unique and intimate with a rustic barn exterior and luxuriously appointed inside. They are both one bedroom, one bathroom chalets with gas log fires, barbeque facilities, outdoor spas and have stunning views of the river.

The entrance to Toorongo River Chalets


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The Tree Fern Chalet

Since opening the business for accommodation, Frank has also added several lovely wedding areas. One is a manicured country setting amongst tall trees next to the river with a backdrop of spectacular native flora. For small intimate weddings, he’s established a grass area in a beautiful native garden complete with a small waterfall and furnished with a pretty gazebo. A large barn that can seat up to 120 people has been built for indoor weddings and other functions. Glass bi-fold windows along a side wall and large, glass bi-fold doors across the front opening onto a timber deck with a small creek running past it, brings the outdoors inside. An indoor wood-fired heater has been installed to provide warmth for winter functions.

Business owner Frank Ellerton next to Toorongo River

Spring blossom next to the river Inside the Tree Fern Chalet Image supplied by Sonya of LOL Photography

The Manna Gum Chalet

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Gazebo and native garden for small weddings

Belinda Davis is a thoroughly charming host employed by Frank to manage several aspects of the business. “I look after all the accommodation and wedding bookings,” she said, “from start to finish. I help couples with catering, the layout and we have an onsite decorator that I also liaise with. It’s not just booking them in and that’s it, there’s a lot of one-on-one time spent on making sure everything is perfect for them.” She said weddings weren’t initially a big part of the business but they are now. “We have many weddings booked in, but the accommodation is still very popular all year round and it’s crazy

Frank with assistant Belinda Davis


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during winter. We are booked out every weekend and the Tree Fern chalet with the outdoor spa is booked out for months in advance. The chalets are just as popular during summer because people can walk around the property, go and sit in the river, fish or they can visit our wonderful local attractions. “People love having their weddings here because it’s all in one from stay, ceremony to reception. Then they have people back the next day for a barbeque, so it’s not just over in a few hours, it’s a full weekend experience.

“One lovely memorable moment was when a wild platypus came out in a little garden for a wedding. Everyone loved it.” She said people that come to stay at the chalets are generally people wanting to get away from the city. “It’s only an hour and a half from Melbourne but because it’s so peaceful and quiet it feels like it’s a million miles away. We get a lot of feedback from guests about how peaceful it is and how much they love the noises at night – the river, the frogs and the deer. Photographs by Wendy Morriss

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Fresh Alpine

Visitor Fieya Scott with a rainbow trout

The Alpine Trout Farm located in a picturesque valley alongside the Latrobe River in Noojee provides a wonderful fishing experience for visitors. Fishing rods, bait, buckets and nets are all provided to make it an enjoyable day out, or there’s the option of purchasing smoked or fresh trout to barbeque or take home.

He said the fish are fed twice a day and the amount depends on the weather. “Heat sucks oxygen from the water and when the fish feed, they suck more oxygen from the water so if you’ve got too many fish and you feed them too hard, they become stressed. They have always got fresh water coming in but they don’t like anything over 20 degrees. Fortunately our water doesn’t heat up much and sits at about 15 degrees.”

Golden, Rainbow and Brown trout are bred and grown on the farm to supply the tourism, domestic and international market and it’s open to the public on weekends, public and school holidays. The commercial venture owned and operated by brothers Mate and Dave Batarilo is very much a family affair. Dave’s wife Rose, their nephew Brendan Stainsby and their son Ben all work on the farm. “Ben is working here during his gap year,” Rose said. “We also have three older sons who are triplets going to university that come out when they can to help as well.” The farm initially established in 1975, was taken over by the Batarilo brothers in 2009 and an export processing plant was built to smoke and automatically process fish for all their markets. Five or more people are employed, who along with family members, can work in every area of the farm including the processing plant and their retail outlet. The property covers an area of 14 hectares. Fifty six of the 58 different sized ponds currently hold around 3 million fish with some ponds holding


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up to 100,000. The stocking density is kept to a minimum for the health of the fish and to maintain their exceptionally low mortality rates. Water from the Latrobe River is circulated through the farm to oxygenate the ponds and the water is regularly tested for quality. “It often goes out cleaner than it comes in because of the sediment that gets caught in the ponds,” Brendan said. Most of the ponds contain rainbow trout, which Brendan said is the most popular species. Different sizes, from 100 grams to five kilograms are kept in separate ponds and weighed each week ready to accommodate customer’s needs. “Our fish-out ponds are stocked with rainbow and brown trout that weigh around 300-500 grams. Fishing gear and bait is provided free of charge, they keep what they catch and pay by the kilogram.”

Rose said the fish also won’t produce eggs when the water is warmer so breeding season is generally about 4-6 weeks during June and July. Several ponds on the farm hold brood stock. The female fish are milked for their eggs, which are then mixed with sperm from male fish and placed into temperature controlled incubators. “They are in there for about a month,” Brendan said. “Once we see them eyeing up ready to hatch, which takes about four weeks, we move them to our hatchery where they are kept in baskets covered with water. As they hatch they slip through the holes in the basket and fall to the bottom. The young hatchlings don’t come to the top to feed for about two to three weeks. When they reach around 2-3 grams, which takes about two months, they are moved into troughs to grow more before they are ready to go into the ponds.” Apart from feeding the fish commercial food, the process of producing them is quite a natural one in a natural native environment, which Brendan said does have its own problem. “About this time of year, cormorants come in and they love a good feed of fish. They torment the fish as well and


By Wendy Morriss David Scott works on the farm part time

Rose Batarilo near the fish-out ponds

that’s the worst thing about them. They can swim faster than the fish and they put holes in them with their beaks killing more fish than they actually take. It’s our biggest problem but we do have a few sea eagles here that are territorial and the cormorants leave when they come around. They also eat the fish but they only take one or two, so only what they need to eat.”

Ben Batarilo in the shop with smoked trout

Brendan Stainsby in the hatchery

All the trout species he said have the same meat texture and a similar taste. “Golden trout are a bit sweeter than rainbow trout and brown trout are a bit different in taste because they are bottom swimmers. “Rainbow trout is our most popular fish especially for the domestic market, but then golden trout is what we mainly export, particularly to Malaysia.” The biggest buyer of the farmed fish is Costco. They also supply shops, supermarkets and the Melbourne Fish Market twice a week; from there the fish go to restaurants and other retail outlets. Photographs by Wendy Morriss Golden rainbow trout feeding

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The restaurant

Designed around a Camp Seating on the veranda

Staff member Joy Eggins behind the restaurant bar that was once a pine tree in the car park

The fireplace in the restaurant

The Outpost Restaurant, the Toolshed Bistro and several holiday cottages on the banks of the Latrobe River are all part of the Outpost Retreat, a wonderful, unique, iconic establishment near the beautiful, small, serene town of Noojee.

They initially purchased the land in 1993 to run cattle. After taking possession, they were told by the local council to demolish the condemned old house on the property, which due to a covering of blackberries, they weren’t aware existed.

The retreat is owned and operated by David and Michelle Peterson who took over the business early this year. The busy couple also operate another aspect of the business, which is farming beef cattle on 30 hectares of the same property. The Outpost Retreat, a rustic, Australian, highcountry gem was created in 1995 by local residents Malcom and Sue Heath with an immense amount of imagination and resourcefulness.

At the time, while enjoying a short holiday away, they decided to turn the old house into a restaurant. After coming home and engaging a local architect and builder to look at it, they discovered it was riddled with white ants, so there was little left after demolishing what they needed to.

From the slab of pine with the bark still on it, across the handmade brick fireplace to the hessian curtains on the windows tied with hay band, Malcolm and Sue managed to take care of every detail. They had no idea when they started the project that it would become such a popular and successful venue.


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They then found it difficult to come up with a feasible building plan. Malcom believed the architect’s ideas were too modern so he and the builder just made a start while liaising with the council, so they didn’t have to submit plans. The builder had a group of mates that were all tradesmen. They were young, easy going, liked a beer and they all got on exceptionally well. They all submitted their own input; the electrician designed

the lighting and the plumber designed the drainage and the kitchen, with the idea to have gravity-fed water.

Every night they would all sit down around a campfire with a slab of beer and work out what they were going to do the next day. It was where many ideas came from and all the labour was local. When they wanted something lifted or pulled down, others from around the town would come and help. They sourced some old building materials from clearing sales and pulled down an old dairy and some old cattle yards on the property for the timber. Any new timber used, came off the property and was milled by local saw millers. The timber used on the external walls was found in Horsham and the roofing iron came from an old hayshed in Ellinbank.


fire over a slab

By Wendy Morriss

Chef Shania Davis taking a break on the veranda

The fireplace in the Toolshed

The bar in the restaurant was cut from a pine tree in what is now the car park. The upright poles inside are old telegraph poles and all the cupboards were made from old paling fences. The local memorabilia put on the internal walls was another around the campfire idea. The original building was made double its size with two roof pitches to accommodate enough viable seating.

on its own and the balls on the pool table move around and his staff just say that’s Evault.

The restaurant opened in 1996 on Mother’s Day. It was booked out and remained that way on Saturday nights for more than a year.

An old shed at the back of the restaurant eventually became The Toolshed. The back part of it was once Evault Linins’ old chook shed, the next part had been his workshop and the front part was a woodshed.

The previous owner of the old house that became the Outpost Restaurant was Mr Evault Linins who had died in the river coming home from the Noojee Hotel. He had fallen off a log that he used to walk across and hit his head and drowned. A search party looked for him for 10 days before finding him and many believe his ghost has always haunted the restaurant. He was blamed for anything strange that happened. David said occasionally he’s noticed the kitchen bell go off

Not long after the restaurant opened, Malcom and Sue noticed that many of their patrons were coming out early to relax and have a meal and then heading back to Warragul to finish the night off, which brought up the idea of adding a bar and grill.

On a Sunday night before the building commenced, Malcom and Sue enlisted someone local to help clean hay out of the shed and he put his pitchfork straight into an old box of gelignite. The police were called, they called the army and within two hours the bomb squad arrived to remove it.

iron they used had holes in it everywhere and leaked. People inside ran around with buckets and pots catching the drips and afterwards another roof was added over the top of the old one. After working hard for ten years, Sue and Malcolm Heath sold the property and retreat to John and Barb Snelling who later built the Wedding shed in the front garden and installed large bi-fold, glass doors that open onto the rustic veranda. They successfully ran the business until David and Michelle happily took over. What is particularly unique about the Outpost is that almost everyone in Noojee at the time had a hand in building it and many local people still treat it as if it’s their own. Photographs by Wendy Morriss

The Toolshed was eventually completed but the first night it opened it rained. The original roofing

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By Wendy Morriss

The Noojee Heritage Centre and 1950s J class locomotive

The small historic timber town of Noojee, nestled on the banks of the Latrobe River and surrounded by tall timber forests is a place of great natural beauty. It has become a popular tourist destination that offers outdoor pursuits, wonderful hospitality, several amazing heritage and natural attractions and is less than 50 kilometres from the snow fields of Mt Baw Baw.


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Main Street, Noojee c.1920 Sourced from State Library of Victoria

Noojee Township c.1945 Sourced from State Library of Victoria Images on Signage at The Trestle Bridge showing the bridge in different stages – one after the bushfires and one during decline

The town’s name ‘Noojee’ is an Aboriginal word meaning ‘valley of or place of rest’ and its location was part of the Wurundjeri tribe’s land prior to European settlement.

many saw mills that once operated in Noojee closed except one, which makes Noojee one of the few towns left in Victoria to still have a fully functioning saw mill that produces timber.

Gold prospectors came into the area in the early 1860s and settlers and timber cutters moved into the district in the 1880s. The town was officially founded in the early 1900s.

In 1926, and again on Black Friday in 1939, bushfires destroyed the town. The only building left standing after both fires was the Noojee Hotel. It served as a community meeting place during the emergency and as a local school until a new one was built.

In 1919, a railway line was built from Warragul to Noojee crossing seven trestle bridges to transport felled timber. Subsequently, Noojee grew and became a major timber town. Vast amounts of timber were transported to the station on tramways from saw mills in the bush. One mill installed a hydro-electric plant to power its machinery and it also supplied Noojee, Neerim and Warragul townships with electricity. The railway line closed in 1954 and trucks were then used to transport the timber. Over time, the

Today one of the area’s major attractions is the Trestle Bridge, which is a short drive or a pleasant walk from the town. The restored bridge known as No 7 and constructed from local timber is 102 metres long and 20 metres high. It is thought to be one of the largest of its type in the southern hemisphere and is classified by the National Trust. Steps from the car park at the base lead to the top of the bridge and from there it’s a short walk or bicycle ride along the rail trail to Noojee.

Another major attraction is the picturesque Toorongo Falls Reserve, a 16-hectare area beside the Toorongo River and Little Toorongo River featuring spectacular Toorongo Falls and Amphitheatre Falls, which are a one kilometre walk from the car park. The reserve is a short 10-minute drive from the town. The Ada Tree, a giant mountain ash 76 metres tall with a circumference of 15 metres is a one and a half kilometre walk along Island Creek, through rainforest just off the Yarra Junction–Noojee Road. The tree is estimated to be 300 years old and one of the largest flowering trees in the world. The Noojee Heritage Centre is in a communitybuilt replica of the original Noojee railway station, with a 1950s J class locomotive stationed at the platform. Wonderfully engaging displays inside depict the area’s timber and railway heritage and illustrates the lives of people from the era.

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Toorongo Falls Sourced from Trip Advisor Image by Jan Sessions

The Centre’s surrounding site with its tranquil bushland panorama is home to the Noojee Station Market, which is held on the last Sunday of the month, September through to May - except December. The boutique-style market features fresh local produce, unique hand-made goods and distinctive arts and craft. A little more than an hour’s drive from Noojee is Mt Baw Baw Alpine Village, Melbourne’s closest downhill ski resort. The village offers a safe, affordable snow experience during winter and adventure activities or beautiful places to explore amongst the snow gums, during the rest of the year. Noojee and its surrounding area is an exceptionally attractive place to visit with a few camping grounds, several picnic areas and walking and cycling tracks through the natural bush or alongside the Latrobe River. There are various accommodation options from deluxe chalets to bed and breakfasts and dining options at a hotel, a bistro, a restaurant and a café. The town also has a general store that provides takeaway food and stocks groceries and some camping supplies.

The Ada Tree Sourced from Trip Advisor Image by Teresa N


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The Trestle Bridge

The Noojee Station Market


By Wendy Morriss Adventure in the Aussie bush is something many people dream about, but it can be a wonderful reality particularly if you go with Peter Christian of Baw Baw Adventures. Peter who has spent his entire life in the bush, offers guided tours through Victoria’s eastern ranges with a choice of activities that includes fishing, camping, hunting, horse riding, nature photography or four-wheel driving. “I tailor everything I do to what individuals or groups want and what they want to get out of it,” he said. “It could be a four-hour look around the Mt Baw Baw area or spending a day going to the Jordan River, the old goldfields and Walhalla.” Peter started his tour guide business 10 years ago. Prior to that, he worked in the timber industry, first as a tree faller and then as a logging contractor after initially completing a cabinet making apprenticeship. He said working with timber is a family thing. His father was a logging contractor who worked in the bush all of his 80 years of life and his grandfather owned and operated a sawmill in the Wombat State Forest before serving and becoming injured in the First World War. “I’ve lived in the Noojee area all my life and I’ve always spent a lot of time in the bush fishing and hunting,” he said. “I’ve never done anything else apart from playing a bit of footy and working.

“What I enjoy the most about the business is being able to teach people how to enjoy the bush and get the same pleasure out of it that I have, whether that’s catching a fish, hunting a deer or photography or whatever. “ He teaches people how to fly fish at the local Alpine Trout Farm where the lines can’t get caught on anything and then takes them out to the Loch, Tanjil or Tarago Rivers to fish. “I don’t target native fish, it’s mostly brown trout and some rainbow trout from fast running, cold, clear, mountain streams and you can’t get anything better or purer than that.” He said there’s nowhere near the native fish population there used to be and if you don’t catch them you don’t hurt them. “If people want to catch crays, I’ll take them out and show them how, but freshwater crayfish grow less than an eighth of an inch a year so a decent sized cray is a really old fish. There are quite a few native black fish in the Thompson Dam but fishing there is restricted. I know that because they taste better poached before they’re cooked, he said grinning.” When he takes horse riders or hunters up through Far East Gippsland, he said he always takes rods so they can catch a few feeds of fish while they’re camping. For the last 32 years, he has also been involved in hunter education with the Australian Deer Association. “They hold a course each year where I teach people the right way to hunt, to

have respect for the animal and to be responsible, not only for the animal but others in the bush and other land owners. Respect is a huge thing.” When he takes people out into the bush, he supplies rods and camping gear, but said his role is purely a guide. “People bring their own horses or four-wheel drive vehicles and I don’t supply firearms. The vast majority of people are respectful and it’s important they are, if they aren’t I sort them out and I don’t muck around.” Peter also has extensive knowledge of the history of the area and said there are many historical locations and remnants in the bush including homestead sites. “People started selecting in the area in the 1870s,” he said. “The first family came in by river and settled at Piedmont. “When I think about it, Europe must have been a buggar of a place, for people to leave it and come all the way across the world to settle on land where trees are six to 12 feet through and 200 feet high, with an axe, a cross-cut saw and some bullocks to turn it into a farm. They would have had 80 to 100 ton trees to move to plant crops or grass; it’s mind boggling.” He said the area also has a history of gold mining and then logging, which didn’t really start until after the First World War because the railway had to be brought in first, but it then became a major industry in Noojee. Photo by Wendy Morriss

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A small picturesque property surrounded by native vegetation and situated close to the Latrobe River in Piedmont, produces certified organic fruit, nuts, vegetables and beef for Baw Baw Organics.

GROWING ORGANIC PRODUCE The small eight-hectare farm is run by Liz Clay with the help of her business partner Wally Brown and permanent part-time employee Lisa Cox.

Liz, a well-known voice in the organic movement, has grown and sold organic produce since becoming NASSA accredited 25 years ago. She established Baw Baw Organics twelve years ago to supply Melbourne Farmer’s Markets and now supplies them with more than one tonne of fresh certified organic produce each week. “Small farms often aren’t considered to be real farms but we have proven that they are,” Liz said. “It’s the way we think about it, that is the issue. It’s how we market the produce, how we aggregate to offer more and improve logistics and how we use technologies that make small farms really viable.” She said unlike traditional monoculture, farms that produce single crops, her farm is a polyculture system. Seasonally they produce hazelnuts, chestnuts, walnuts, lemons, grapefruits, oranges, tangelos, apples, plums, pears, strawberries, raspberries, 24 varieties of vegetables, six varieties of herbs and organic beef. The small farm is in a valley so it’s moist but


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not frosty, which has enabled Liz and Wally to successfully grow citrus fruits and avocados. They produce several Angus cattle from Angus Friesian-cross cows that were once Liz’s only farming pursuit but are now a secondary part of the system. The cows compliment the vegetable production and the cow manure is used for compost, which Liz said is a major input in organic farming.

The produce is sold at Veg Out Market in St Kilda, Gasworks in Albert Park, Collingwood Children’s Farm and the Slow Food Market in Abbotsford. “Farmer’s Markets are very well supported in Melbourne,” she said. “People flock to them and we generally sell out of most things by about 10am. “They have really given us an opportunity as small farmers to be commercially viable. When we sell at Farmers Markets, we get close to retail price for our produce and the consumer gets good quality fresh produce at slightly lower than retail price. The other fantastic part of it is meeting the people who are buying our produce, getting the feedback and developing relationships with the consumers.

“Marketing our own produce gives us more control over what we sell, where we sell it, what we sell it for and who we sell it to, and we can also explain to people why that carrot has a bend in it, so we can sell produce that would be rejected in a wholesale market and there is no waste.”

Liz also supplies local families in and around Noojee and Neerim South with boxes of fresh organic produce and said it’s something she’s like to do more of. She said their future project is road-side sales. “We have an old dairy close to the road that we hope to convert into a fruit and vegie stall, but it’s a work in progress. The idea is to be able to sell local produce to local people at the farm gate.” Photography & Words by Wendy Morriss


A magnificent high country property with breath taking alpine views above the small town of Noojee has become the perfect place to produce and fulfil the insatiable demand for fresh organic flowers.

FARMING ORGANIC FLOWERS The family farm, surrounded by an expanse of natural forest is owned by Heather Gillespie and her husband Norm who also works as an IT specialist in local schools. The farm produces around 100 varieties of organic flowers and foliage, which are sold to a wholesaler and several retail outlets. Heather also arranges flowers for weddings and other special events. “There’s a huge market for fresh organic flowers that last and have a scent,” she said. The demand from retailers for fresh flowers has been so great that Heather has had to source additional stock from other growers to get through winter. Her goal now is to extend their growing season by establishing plants in poly tunnels so she can supply more organic flowers all year round. She also wants to build onto their collection of 70 scented roses. “During winter most roses come in to Australia from South America. By the time we see them in the shops they are stale and often bruised, which is sad because consumers aren’t able to experience them for what they are.” Last year, she planted around 3000 dahlias in a multitude of colours that will flower from December through to April. Other bulbs she has planted include daffodils, gladioli, irises, tulips, anemones,

nerines, Asiatic and oriental lilies, alstroemerias and ranunculus. Some of the varieties of annuals include cosmos, zinnias, gypsophila, sunflowers, cornflowers, campanulas, sweet Williams, snapdragons and foxgloves.

Among the farm’s flowering plants are blushing bride, which there is a huge demand for particularly for weddings, five varieties of waratah including white, four of leucospernums, 16 of leucodendrons and 16 varieties of proteas. Other plants include carnation, gerbera, Shasta daisy, lavender, chrysanthemum, kangaroo paw, hellebores and lilac. “Fresh flowers last,” Heather said. “I constantly hear people say ‘I love your flowers because they last up to two weeks’. People are astonished but that’s what flowers should do. Many that are sold in supermarkets have been stored dry at the growers, then at the wholesalers and left shelved for some time before being sold and people buying them are disappointed. Flowers should be around long enough to be enjoyed. Most now don’t have a scent either and if you do bury your face in them for the smell, you are likely to be absorbing pesticides and chemicals.” “Whilst we are not certified organic, we grow all our flowers according to organic principles.

We have always grown things naturally and never used any pesticides or chemicals. We also don’t have neighbouring properties with chemical over sprays so the flowers are safe enough to put on wedding cakes. We actually think a lot can be learnt from nature. When you watch what is going on you can learn far more than you can from books or any sort of standard.”

Heather is a third generation flower grower so she has always had flowers around her. Her father grew daffodils and gladioli in Gembrook, her grandfather was an award-winning flower grower in Parkdale and his father before him grew flowers in Cheltenham. “They grew small quantities of different varieties and looked after the soil, which in essence is what we are trying to do,” she said. “Our plantings are small and not all in the same area, so if we get a virus in the plants for whatever reason, it won’t wipe out the whole variety and when we plant on two different sides of the hill the harvest comes in at different times.” She said their future plans to expand has required adding more deer fencing to protect the flowers from wildlife especially wild samba that come in from the bush and eat everything. Photograph & Words by Wendy Morriss

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When Reg Evans founded Evans Petroleum in Leongatha in 1970 with his wife Mary, they had no plans to grow the business to the extent it has subsequently done. Today, directorship of the company is in the hands of their son Stuart and his wife Jenene, who have continued the expansion of the family business since taking over in 1989.


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“The business began when my parents purchased the local Esso distributor business K & G Spencer in Bair Street, Leongatha,” Stuart explains. “Dad had been an Esso representative in Gipplsand for thirteen years and saw this as a good opportunity. Initially, we were just doing bulk deliveries to farms around the Leongatha district.”

When Evans Petroleum commenced, Stuart was employed by his parents as one of only two drivers on the books. Having started as a small concern, the business grew steadily and ventured further out firstly to Stony Creek, then further beyond. Within its first fifteen years, Evans Petroleum had purchased other distributors in Korumburra and Wonthaggi.

By 1989, Reg and Mary were ready to retire and transfer ownership of the business to Stuart and Jenene. “Dad just came in one day, dropped the keys on the desk and said he was going to retire,” Stuart recalls.

With Evans Petroleum continuing to seek opportunities to maintain growth, the company purchased Yarram Petroleum in 1999 to add to its portfolio and leased the Yarram site.

Having turned 70, Reg promised to keep his nose out of the business when Stuart and Jenene took over and subsequently lived up to his word.

A decade on, Mobil announced its exit from the retail convenience market in 2009. By then, Evans Petroleum had ten retail sites across South Gippsland and the company had to consider its options.

“He left me to it and didn’t interfere, which actually surprised me quite a bit,” Stuart laughs.

“Mobil exiting retail necessitated us to change our retail brand,” Stuart comments.

One year later in 1990, a significant development for the business occurred as a result of Mobil buying out Esso Australia.

“After weighing up an approach from BP, we considered them to be a good fit. There wasn’t a BP in South Gippsland at the time.”

“Mobil approached us to become an equity distributor for them in South Gippsland, which took us to another level,” Stuart notes.

BP had exited from the region and swapped with Mobil back in the mid 80s, but their decision to return presented a welcome opportunity. Stuart says the decision to align with BP ended up being an easy one.

In the 1990s, Evans Petroleum also became more involved in retail convenience stores. “We had dabbled with one at Cowes when dad was still in the business, but our involvement stepped up in the 90s firstly with a couple of retail convenience stores in Leongatha, then Wonthaggi and inverloch,” Stuart says.

“I had always held BP in high regard. Not only did I like their product range and colour scheme. They were also happy to take all our sites on board which was an important consideration. So in 2009 we began our partnership with BP that continues today.”

In 2012, Evans Petroleum purchased Carmody’s of Sale and began servicing commercial operators and farmers in the East Gippsland market. “Carmody’s were an independent distributor, service station and depot. That purchase was our first real move into East Gippsland,” Stuart explains. The following year, Evans Petroleum was appointed BP/Castrol distributor for the Gippsland region. “That was a fairly substantial development for us. We were a BP retailer and Mobil wholesaler at that time,” Stuart says.

“It was a clear endorsement of confidence in our business from BP. From memory I think we were the first BP appointed distributor for 15 years. It enabled us to continue to grow the business.” In 2015, the company entered a new and challenging market when it purchased the Johnsonville Garage. “When we took over the Johnsonville business, we retained the garage mechanics in the workshop and put on another one as well,” Stuart notes.

L-R: Chief Financial Officer - David Creed, Director - Stuart Evans, General Manager - Warren Evans

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Since then, Evans Petroleum has increased its number of retail holdings to thirteen by purchasing the Newmerella self-serve Shell, which it re-branded under the BP umbrella.

Evans Petroleum provides quality products and services to Gippslanders, including BP’s Ultimate Diesel which is now available at its service stations in Wonthaggi, Inverloch, Foster and Traralgon. When buying fuel, customers in country locations also benefit from less price volatility and fluctuation than consumers in the city experience. For much of this year, the company’s retail portfolio has been temporarily reduced by one as a result of the closure of the site on Anderson Street in Leongatha for reconstruction works.

“We appreciate the accolades, but it’s not all about us. It’s as much about the staff as well. We have a lot of loyal staff and have had some great people with us along the way,” Stuart insists. “We pride ourselves on offering a good service and look to build our relationships. Some of our customers have been with us from day one. With our deliveries to farms, the customers get to talk directly with us and appreciate that personalised service rather than just dealing with a call centre.” Stuart believes the approach that Evans Petroleum has taken throughout its duration has stood the test of time. “Technology changes certain things but the basics of our business haven’t really changed much,” he says. Although Evans Petroleum has spread its reach over the years, it is a business with its roots firmly entrenched in the town of Leongatha.

“We commenced the process of rebuilding the site in April and expect to be up and running again by mid December. The staff have been relocated to other sites during the works period,” Stuart states.

“My parents emigrated from Wales by boat in 1955 when I was two and a half. We settled in Leongatha because we were sponsored by my mum’s sister who was already living here,” Stuart explains.

Through almost half a century of growth and expansion, the Evans name has become renowned as a leader in the petroleum market in Gippsland, operating a fleet of 21 tankers and servicing retail fuel customers and commercial and farming operators in South Gippsland, the Latrobe Valley, East Gippsland and wider Victoria. It is a diverse business, even delivering fuel for the marine industry to Port Welshpool Store and San Remo Fishermans Co-Op and supplying fuel up to Lakes Entrance.

The Evans family made their home in Leongatha and Stuart left school to come into the business. He has never left the area and still lives just out of town in Koonwarra.

Evans Petroleum makes a significant contribution within the community and now employs approximately 140 staff, all of whom are locals. ‘We maintain an ongoing commitment to supporting the community,” Stuart comments. “We are the major sponsor for AFL Gippsland and we’re a strategic partner with Lardner Park Farmworld. We also have a sponsorship involvement with other sporting clubs in the region.” As an award-winning BP Distributor and multisite retail operator, Evans Petroleum has been recognised as a leader in its industry.


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Some years back, Evans Petroleum became a third generation family business when Stuart’s son Warren joined the company at the age of 21. “I had just finished an apprenticeship as a light engine mechanic with local business Marriotts Machinery,” Warren recalls. “Prior to that I had worked at some of our service stations as a kid, doing driveway service after school and on weekends. It hadn’t really been my intention to come into the business.” When Warren commenced with Evans Petroleum, he was initially driving trucks, just as his father Stuart had done. Since then, Warren has progressed to become the General Manager of the company. “It’s a versatile role that can see me doing anything really,” he says.

Stuart also has two younger daughters, Ebony and Abbey. Ebony’s husband Dave Creed works with Evans Petroleum as Chief Financial Officer, whilst Abbey lives in Melbourne and has no direct involvement in the business. It is foreseeable that Warren will take control of the business from his parents whenever Stuart and Jenene decide to retire. “We’ll see how it all pans out, but it’s likely that I’ll take over one day,” he says. Warren and his wife Susie have two young children, a ten-year-old son Zac and four-year-old daughter Olivia, so it is possible that Evans Petroleum could extend into a fourth generation. However, Stuart is not pressuring Warren to continue the family tradition in the business. “It’s really up to him if he chooses to keep it going and I have no real burning desire to retire just yet,” he states. After leaving the business they founded, Stuart’s parents Reg and Mary were able to enjoy a happy retirement for more than 20 years. “Mum died last year and dad six years before. They both lived until the age of 92,” Stuart reflects. Looking ahead, Stuart has no grandiose plans for the business in the immediate future. “In the past, most of the evolution of the business has been brought about by the rationalisation of major oil companies,” he says. “We will just continue to look at opportunities as they arise, just like we always have.” Evans Petroleum Head Office 22 Hughes Street, Leongatha Vic 3953 Tel: 5662 2217 Web:

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By Barry Sykes


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A group looking out where the aerial tramway passed over Outtrim station area Courtesy of Barry Sykes

With the closure of the Jumbunna line in 1952, and the selling off of the railway’s alignment to local landholders, one could have assumed that this spelt the end of all interest in the Korumburra - Jumbunna - Outtrim railway. But not so.  During 1992 I was approached by the Jumbunna Hall Committee to conduct “Railway Walks” for interested persons. Thus they are always held in conjunction with the Jumbunna Market days. A fee is charged to defray costs; and pay for the lunches, which are provided. These “Walks” involve inspecting points of interest in the town area, then up to what was Railway Parade to both check out the original coal siding running into the hill; as well as the location of the various station facilities; including the coal chute built after the closure of the Outtrim section of the line. We then proceed to Rees’ hill to see how the aerial tramway passed over it, on the way to the original Jumbunna mine siding above; and the site of the Moyarra Road bridge. 

By now it is lunch time, and the return is made to the Hall to give participants the opportunity to examine the recently recovered bucket from the aerial tramway on display there, and view photos of the area, as well as seeing what the various stall holders may have on offer. After lunch we drive to the lookout on the Outtrim Road, next to the site of the original Outtrim Catholic church. From there we walk down the hill past the site of the Jumbunna mine’s hilltop haulage; eventually arriving at the huge Jumbunna gorge embankment. Even today it is an impressive sight, with its various borrow pits; and its 4ft solid brick V-shaped culvert to cope with the flow of water. We then follow around the railway right of way; passing the site of the coal sidings, where we firstly pause to look at the locations of the two subways under the main railway that the coal skips were hauled through on their way to the screens. An explanation is then given about what is left of the mullock heap there; and sometimes go further down to the site of the actual Jumbunna Mine’s surface facilities, if we have time and the participants’ energies allow. Whichever way, we finally reach the site of the Outtrim North station, where the original road leading down to it is still in use as an access road. Those going to Outtrim by train used this station, because they simply walked down the hill from there to the shops.

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Then, once they had completed their errands, they continued down the hill to the Outtrim station to return home. This has been likened to an Irish racetrack: downhill all the way around. This was also the spot where the coaches for Inverloch departed, once this line was built. Previously they had departed from Radovick’s Hotel in Korumburra. Finally, it’s up the hill past Paddy Gleeson’s old mine and then back to the cars at the lookout. Then it’s up to the top of Mt Misery for a panoramic view of the area; as well as looking down on the site of the Outtrim railway station and sidings, and surrounding town. If time and weather permit we then proceed down to the main town area, where the shopping area, and of course the very large bridge once stood; as well as moving down to the site of the Outtrim station and mine sidings, as well as what remains of the mine operations. By then, it has usually become too late to do any more, such as to see the cemetery; or the Recreation Reserve further down on the Outtrim flats. These walks have continued on a sporadic by-request basis up to the present. Very occasionally, for specialist railway history groups, the Korumburra station and the other coal lines to the east of the town are also explored, but this has to involve another day, thus making it a whole weekend undertaking. Hence the Outtrim line lives on to remind us of its great importance to the Victorian economy around 100 years or so ago, when some 1.5 million tons of coal passed along it, to fuel Victoria’s needs. Photographs of the tour courtesy of Shirley Arestia and historical photographs sourced from ‘Lines mines people and places’ written by Barry Sykes.


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Curtis Australia By Trevor Brown

Lustrous Gold, dazzling diamonds and the art of telling the time in common is an intensely hand crafted approach that involves little in the way of mechanical process. A great many watches are engineered and have that character, while a Curtis watch is really best described as 'beautiful jewellery that tells the time'. Other watch designs from Curtis also reflect the beauty of nature. The 'Florale' watch is based on the hibiscus flower, its flowing petals have green to yellow to white graduated coloured gems set on their solid white gold edges. Another particularly colourful and vibrant design is the 'Colours' watch, with an energetic spiral design that features brilliant cut white diamonds and richly coloured faceted gems. The whole effect is one of energy and movement, with the gems adding splashes of bright colour among the gold and diamond set shapes.

Curtis Myst Necklet Bairnsdale based luxury brand Curtis Australia are jewellers who love to create. Whether it's sparkling diamond jewellery for Gippslanders or hand crafted, sculptured luxury pens for international collectors, there's always something creative happening. Their latest venture is into the world of high end watch making, and like everything they do, there's an emphasis on the highest quality and eye catching design. Curtis is the only family owned luxury brand in the world that create diamond jewellery, luxury hand crafted pens and bespoke watches under one roof. Founder Glenn Curtis is a master jeweller with over 40 years experience and throughout his career he has been keenly aware of the importance of design, form and function. With internationally recognised awards such as a 'Best of the Best' from the Robb Report magazine, Curtis have been busy creating a coordinated luxury brand. One of the most important criteria for Glenn is that Curtis Australia offer a coordinated range of pieces that people can collect. A great example of this is their stunning diamond set 'Myst' Collection. Inspired by Glenn's memories of morning mist rising over a reed fringed lake, the pieces have a theme of criss-crossing gold and diamonds that suggest sunlight glittering on water. From an astonishing diamond set flexible necklet, to more affordable pendants and earrings, the hand crafted 'Myst' collection offers something for everyone. Included in the 'Myst' collection are exclusive Curtis designed hand crafted solid gold watches, the gents timepiece having a refined linear form and two tone finish, while the ladies model has South Sea mother of pearl that displays flashes of shimmering colour. What both watches have

A very different design forms the gents 'Alpha' watch, with its fluid lines and subtly shifting forms wrapping around the front and sides of the case to embrace the smart engine turned engraved dial. This is a watch the jewellers at Curtis enjoy working on, with its combination of curves that really respond to being hand polished to a mirror like finish. Every detail of a Curtis watch has been thought about very carefully, with a great many prototypes made and thoroughly tested. Even the specially crafted leather bands are carefully considered, with every one discretely stamped with the Curtis logo inside and a range of colours and finishes available to further personalise your watch. One of the key aspects of being a Curtis customer is how you can interact with the team. There aren't many jewellers who offer you the opportunity to meet with the owners of the brand in the very studio where everything is made. Whether you are commissioning a ring or purchasing a Curtis watch, you are very welcome to visit the Curtis studio and meet Glenn and Heather Curtis to discuss your particular requirements. This level of personal service is almost unparalleled, even in the luxury world.

Curtis Myst Ladies Watch Pink Gold

The same skilled craftsmen who create Curtis watches, pens and jewellery also work on your personal jewellery. Taking exactly the same level of care and attention, and performing all their work in house, your jewellery never leaves their studio. It's a great place to have something very special made, perhaps a ring to mark a special anniversary or 'just because'. And while you're enjoying visiting their studio in MacLeod St Bairnsdale, be sure to see their award winning pens and now a stunning collection of hand crafted watches. You'll be tempted! Curtis: The Watch Maker Part 3

Curtis Florale Watch 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

Alpha PGcase WGbezel

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

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

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Golden Jubilee 1930 to 1980

Glen Alvie Club banner

Errol Clark

Glen Alvie Football & Netball Club


Celebrating the reunion night

Neil Bowman, Len Barrett, Ross McKenzie

Life Members and Coach Stuart Scott, Philip Chapman, Bob Smith, Lockie McKay

Russell Matthews, Michael Green, Alan Bolding

Brigid Taberner and Glenice Loughnan

Bob Smith, Joy Brown, Bill Brown, Greg Taberner

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Andy Grant

Rita Perrett

Attendants for the night - Glen Alvie Cricket Club

Commemorative Reunion Celebrations Held In October 2017

Peter McRobert, Hans Kamphuis, Ross McRobert

Russell Matthews, Warren Trickey, Alan Bolding

Coral Allan, Jeff Brusamarello, Di Brusamarello

Alan Hart and Betty Hart

Greg Page, George Bird, Malcolm Scott

Drew Dawson and Jen Stuchbery

thelifestyle summer 2017-18


The old Powlett Hotel which was on the corner of McBride Ave and Graham St, historical photo courtesy of Trevor Foon

Wonthaggi A town built on coal, located between Phillip Island and Inverloch, two of Victoria’s most popular tourist destinations, is now the regional, commercial and retail hub of Bass Coast and South Gippsland. By

Historical Hicksborough Store Mural which is fully displayed in the present day Hicksborough Store


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Wendy Morriss

Historical photo of McBride Avenue courtesy of Trevor Foon

Friday 20/12/68 was the last working day of 23 Shaft at Kirrak. Photo taken by Morris Foon on the day. Diesel goods train travelling over the Kilcunda trestle bridge from Wonthaggi, historical photo courtesy of Trevor Foon

Wonthaggi has everything from a large range of shops, restaurants, cafés, supermarkets, entertainment and sports facilities to parks, art gallery, accommodation and beautiful nearby beaches. Sporting interests are well catered for with an excellent golf course, bowling greens, tennis and squash courts and a heated indoor pool. The town’s attractive, contemporary Wonthaggi Centennial Centre is home to an information centre and the Artspace Community Gallery that exhibits the highest quality regional fine art and craft. Wonthaggi also features several historic buildings. At the end of McBride Avenue, lined with tall Norfolk pines, is the Wonthaggi Hotel built in 1915. The entrance to the hotel is framed by the jaw bone of a 23-metre whale that washed up on a local beach in 1923.

Wonthaggi Court House

Wonthaggi Secondary College McBride Campus

The Courthouse, built in 1929 and the Wonthaggi Railway Station, built in 1912 are all heritage listed on the Victorian register. The railway station, a lovely Queen Anne-style building is now a museum and home to the Wonthaggi Historical Society. The town’s name Wonthaggi is an aboriginal word meaning ‘home’. The indigenous Bunurong people lived in the area for thousands of years before European settlement commenced in the 1830s. The State Coal Mine and the town were established in 1910 to supply black coal to the Victoria Railways. In 1926, when the mine was at its peak, it produced around 2,500 tons of coal a day. It was one of the largest and most dangerous coal mines in Australia. Within weeks of the mine opening, a canvas town appeared with tents housing hundreds of

miners until the government purchased land and built 100 permanent houses. The mine closed in 1968 and is now a tourist attraction with tours running daily offering an interesting insight into the miner’s difficult working conditions. The mine's above-ground heritage features are open to the public, with historic buildings, interpretive displays, walking trails, a picnic area and a kiosk. A mine poppet head relocated from Kirrak Area airshaft that closed in 1968, is displayed in Apex Park in Murray Street. The Wonthaggi Rotary Market is held in the park on the second Sunday of the month. Guide Park in Graham Street has picnic areas, barbeques and an adventure playground. The Wonthaggi Wetlands Conservation Park has a network of walking tracks and boardwalks around lakes and through native vegetation.

Railway Museum

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Wonthaggi Golf Course

Corner Graham & Billson Streets

The old Wonthaggi Post Office

Jawbones displayed on the verandah of the Wonthaggi Hotel

The railway line that once moved the coal is now Victoria’s only coastal rail trail. The Bass Coast Rail Trail starts at the old Wonthaggi Railway Station in Murray Street and meanders through farmland, coastal bushland, historic coal mining reserves and rugged coastline crossing the iconic trestle bridge at Kilcunda and finishes at the old Anderson Railway Station near Phillip Island. Other natural places to explore around the town are Tank Hill Reserve that has a track through native bushland around the site of Wonthaggi’s first water supply, and Baxter’s Wetland, a replanting project that takes you past indigenous vegetation to a large wetland area. Victorian Desalination Project Ecological Reserve is an interesting 225-hectare reserve with a number of walks surrounding the Desalination

Plant. It covers natural and restored bushland, wetlands and dunes and includes two viewing decks, a bird hide and picnic area. Wonthaggi Bushland Reserve has rare, natural remnant bushland that has never been cleared with a walking track that takes you through native vegetation including a Melaleuca Swamp trail. Wonthaggi Heathland Nature Conservation Reserve and Kilcunda, Harmers Haven Coastal Reserve is 811-hectares of heathland bordered by 10 kilometres of unspoiled, secluded coastline. Major annual events in Wonthaggi include the Wonthaggi Street Festival in April and the Bass Coast Summer Agricultural Show, which is held in January at the Wonthaggi Recreation Reserve. The Wonthaggi Human Powered Grand Prix held in March, is a three-day event involving primary and secondary school students racing human

powered vehicles over a 1.4-kilometre street circuit. The Southern Gippsland Sustainability Festival is an event that focuses on sustainable living options held annually alternating between South Gippsland and Bass Coast. The Festival hosts displays of alternative energy, local produce, self-sufficiency skills and a range of sustainable products. Around eight kilometres south of Wonthaggi, is the small seaside town of Cape Paterson. Close-by is a sheltered bay beach with sweeping stretches of sand, a rock pool for safe swimming and a boat ramp. From Cape Patterson, is a 12-kilometre scenic coastal drive with spectacular ocean views alongside the Bunurong Marine Park to Inverloch.

Wonthaggi Plaza

Norfolk pines line McBride Avenue looking up to the war memorial


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Ludbrooks Corner

A mine poppet head relocated from Kirrak Area to Apex Park

Wonthaggi Cricket Club on the Wonthaggi Recreational Reserve Bass Coast Plaza

Wonthaggi Bowling Club

Wonthaggi War Memorial in Soldiers Reserve

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paint place

group of stores

the paint specialists



PH: 5672 5522

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




PH: 5662 2941

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


PH: 5952 2522

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


Tuesday to Friday: 7.00am to 3.00pm Saturday + Sunday: 8.30am to 3.00pm

184 WHITE ROAD, WONTHAGGI, 3995 PH | 5672 5441

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Wonthaggi Centennial Centre incorporates Wonthaggi Information Centre and Artspace Gallery

Community, Business & Tourism in


The Wonthaggi Business and Tourism Association is a vibrant group that has, through collaborating with the Bass Coast Shire and other community groups, achieved successful outcomes for the entire town.


thelifestyle summer 2017-18


Group Secretary Terry Earl and President Dee Connell in Connells Bakery Wonthaggi

Terry Earl and Dee Connell, Secretary and President of the WBTA said they believe that by focusing on the whole community, not just businesses and with everyone working together, more projects can be developed for the town, which in turn will bring in more tourists and more commercial benefits. Terry and his business partner Troy Walker own and operate TNT Explosive Printz in Wonthaggi and specialise in print, sign and design. “Troy and I used to run the same sort of business for a disability organisation,” he said. “After it closed, we bought all the equipment and started our own business in 2013.” Dee Connell and her husband Brad are the proprietors of Connells Bakery in Wonthaggi, a business originally established 25 years ago by Brad’s parents Barry and Robyn Connell. Local solicitor Jenny Garnham is the Association’s treasurer and Leah Montebello is their business liaison officer. “The business association has operated in one form or another for around 30 years,” Terry said.

“I have been involved for four years and Dee for about six years – two years as president and she previously served as treasurer.”

The group operates from the beautiful Wonthaggi Centennial Centre building alongside the ArtSpace Gallery and Wonthaggi Visitor Information Centre. They have a board room with wonderful corporate facilities they use for meetings and rent it out to the community for conferences or small to medium functions. “The Centennial Centre was an information centre run by the Shire,” Terry said. “They decided to close it down about a year ago, but Dee, Leah and Ursula Theinert from the Artspace group and the volunteers at the information centre all got together and formed the Art, Business Information Association (ABIA). They put in a tender to run the centre and were successful.”

Dee said it’s a beautiful space now managed by the ABIA, the WBTA, Wonthaggi Tourist Information and Artspace Gallery and it’s manned by Artspace and the Information Centre volunteers. “The last art exhibition hosted in the centre’s gallery was an example of a really positive and successful collaborative event,” Terry said. “It involved the council, the WBTA, Artspace and Intra Liminal, a youth art group for the Bass Coast Region.” The WBTA are currently working on the next Wonthaggi Street Festival, formerly Wonthaggi Laneway Festival. “We held our inaugural festival April 7, this year and more than 5000 people attended,” Dee said. “Since then we’ve had to change the name because Laneway Festival is a trade mark.” She said they decided to hold the festival to bring people together in the town and because Wonthaggi didn’t have a major annual event. “We had a lot of free activities and different food stalls that were a big draw card.

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Community, business & tourism in Wonthaggi

Mary Schooneveldt, Jessica McRae and Ray Dahlstrom, a few of the volunteers that man Wonthaggi’s Centennial Centre

Exhibition in the Artspace Gallery by Intra Liminal, a youth art group for the Bass Coast Region

We also had amusement rides that people paid for and we had a lot of local music and entertainment during the afternoon and throughout the evening.” She said while planning for the next festival, they approached council about youth funding to get more young people involved. “We are also trying to get an outdoor cinema in the laneway and we are liaising with community groups to get local theatre and art displayed as well.” Terry said one of the main aims of the group is to reinvigorate the central business area of the town, which was another reason for the street festival. “A few years ago Wonthaggi Plaza and Big W went away from the main shopping areas. We had a lot of empty shops because people moved down to the plaza; it was just a shift of the centre of town really so we’ve worked with council to develop ways of getting people into the shops and a lot are filling up.” He said the group have also worked with them to develop a council run Wonthaggi Focus Group. “Wonthaggi has never had a major development plan, but the council have now started planning one. It relates to the main spine of the town and the development of the whole business area so it’s more pedestrian friendly and more attractive with the central business area connected to Big W and the Plaza.”

Terry Earl and his business partner Troy Walker

Another successful group project has been helping the Wonthaggi Secondary College School Council increase their profile and actively supporting them with their petition and lobbying of State Government for funding of a new school. “The school on the current site was built in 1922,” Terry said. “The plans for a new school have been drawn for a while and the site’s been ready but governments over the past 20 years have put off funding it. We all expected it to be funded in the last budget but it wasn’t. It was then we decided to get the community involved and we’ve heard recently the funding has come through.” The group’s future project is helping the hospital get more funding for development. “It’s been suggested that Wonthaggi is going to be a subregional centre,” he said. “The issue we‘ve got is the current infrastructure doesn’t cater for what we already have, which is why we have become involved with the school and the hospital.”


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The boardroom in Wonthaggi’s Centennial Centre

Dee said the WBTA group also offers membership to local businesses and arranges networking nights to provide information for them and other local people. They will continue to work with other community groups offering them support to get more infrastructure off the ground.

“I do think where we’ve been able to achieve the most is when we’ve worked together with other groups so we make sure we build relationships with them, also with the Shire and as many people as we can so as a community, we can achieve more for the town.”



Hours Tues - Wed 9:00am to 4:00pm | Thur - Sat 9.00am - 3.00pm | 6.00pm - 9.00pm Dinner 60 McBride Avenue, Wonthaggi, 3995 Ph: 0488 200 522 Like us on Facebook | Instagram

Quirky Pictures by Marguerite Sharlott

ggi, a feast to Wontha r u fly in is all set fo ‘When yo nu er me rprise! the summh Gippsland su of Sout d perch awhile.’ Come an

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Bass Coast Health Exterior 2017

BRINGING HEALTHCARE LOCAL Bass Coast Health is on a pathway of change to deliver improved services for the benefit of the community.

Words: Chris West

These are interesting and exciting times for Wonthaggi Hospital, the major facility operated by Bass Coast Health. While acknowledging the hospital’s proud history, Bass Coast Health has its attention firmly on the future as it transitions towards being the subregional healthcare service.

core buildings were later constructed in 1928. Wonthaggi Hospital remains on its original site and is the largest provider of employment in the town. “The community built this hospital, but it’s become a bit tired now,” concedes Bass Coast Health CEO Jan Child, who has been instrumental in driving change and progress at the organisation since taking the reins just over eighteen months ago. In addition to Wonthaggi Hospital, Bass Coast Health has two other key sites - a community health centre and Aged Care facility at San Remo and a health and medical hub presently under construction on Phillip Island which is scheduled to open in April.

1914 Wonthaggi's First Hospital

Wonthaggi Hospital was born out of the local coal mining communities. The facility started as a temporary tent hospital in 1910, providing healthcare for miners. A permanent hospital was established four years later and the main


thelifestyle summer 2017-18

than for our colleagues, but the opportunities are much greater as well. We have the opportunity to grow all our services and provide additional and more complex services to the sub-region. A lot of work has been done over the last twelve months to boost our sub-acute services and we’ve got a really strong emergency department now, covering the whole of the sub-region.” The sub-region includes separate health services not under the auspices of Bass Coast Health - South Gippsland Hospital at Foster and the Gippsland Southern Health Service at Leongatha and Korumburra. “Having previously worked in silos in the past, our three health services have an amazing opportunity and a very strong commitment to work together to transform healthcare in the region,” Jan suggests.

“We’re at an exciting point in time. We used to be classified as a small local health service, but are now in the midst of growing to become the sub-regional health service for the whole of South Gippsland and Bass Coast Shires,” Jan explains.

“The Boards have pledged to work together to redesign healthcare to remove those silos and create a much stronger sub-regional platform for health.”

“Because we have been designated as the sub-regional service, the changes required, and therefore the challenge for us is much greater

“The Bass Coast Board has been extraordinary in its support,” Jan says. “These are local people who volunteer enormous amounts of time to

1914 Wonthaggi Hospital

provide effective governance and a strong strategic direction. We are truly lucky to have such an experienced and skilled Board at Bass Coast Health and their key focus, apart from safety, quality and financial sustainability, is to actively address the problem that too many local people still travel outside the sub-region to source their healthcare. “More than fifty per cent of our locals get their care outside of our health services. They travel to utilise other facilities in Gippsland such as Warragul Hospital and Latrobe Regional Hospital, and most venture further afield to Melbourne. We want to redesign and reshape our services so that they can get their care locally and not have to go elsewhere,” she states. “Health is such a difficult system to navigate. If we can coordinate our care better it makes it so much easier for people to get into the service they need. We have some really strongly skilled GPs, and we need to make sure we are working to the same evidence-based pathways across the subregion to better coordinate care.” To ensure a level of accountability, the Victorian Government’s Department of Health and Human Services has set targets for the sub-region. “By June next year we need to have developed three clinical councils in maternity, surgery and primary and community care and delivered three implementation plans that have been signed off by the Boards,” Jan explains. The State Government has also funded Bass Coast Health to devise a master plan for the health service, which includes planning for a new hospital at Wonthaggi in the future. “We’ve just kicked off that process and are workshopping what it might look like,” Jan says. “Our plan is to stay in the present location. There is enough land on this site to safely build on without disrupting the day-to-day operations of the service." “But we have to be pragmatic in our planning. There is less chance of obtaining funding for a whole new hospital in one hit than there is to update the facility in stages. Our first priority is to

1910 Dr Sleeman && Tent Town

rebuild the Emergency Department and make its location more accessible.” Over the past eighteen months, Jan and her team have devoted considerable time and effort into making sure that the hospital’s fundamentals in quality and safety are right.

“We’ve put a lot of resources into making sure our practices are consistent with what happens in any Melbourne hospital and the expectations are the same,” she says. “We want to do more complex procedures and add to our workforce by bringing in addition medical specialists who are able to provide more complex care. This will supplement our highly experienced, highly committed and skilled General Practitioners that have been the backbone of our health services for years.” Amongst the deficiencies that Jan would like to correct is that there is presently no cancer service at Wonthaggi Hospital. Patients either have to travel to Latrobe Regional Hospital in Traralgon or seek treatment in Melbourne. “Locals in South Gippsland don’t like travelling to LRH. It is easier for them to go to Monash, or Dandenong or Peninsula,” she observes. “LRH as a site therefore adds no real value to our locals. What we need is to bring those cancer services down to us and we are considering how that might look. The Department has put us in touch with some Oncologists who are keen to do some local developmental work and we are keen to build on our links with Monash to make this a reality.” Much of the focus on change at Bass Coast Health is attributable to the current Board and Executive Team. Jan commenced in the CEO role in March last year, initially as caretaker, before securing the appointment permanently last September. “I was asked by the Board of Bass Coast Health to step in for three months after the previous CEO resigned,” she says.

Bass Coast Health CEO Jan Child

“When I came here, I quickly fell in love with the place and the people. That prompted me to apply for the permanent post and I was delighted to emerge as the successful candidate at the conclusion of that process.” Prior to joining Bass Coast Health, Jan was Chief Operating Officer at Peninsula Health and has more than two decades of hands-on nursing experience. She made the progression into management about 10 years ago. Jan grew up in Serviceton, a tiny farming town on the Victorian/South Australian border and trained at Wimmera Base Hospital in Horsham before coming to Melbourne at 21. “I went into healthcare and became a nurse because I watched my grandmother die when I was thirteen. I thought she didn’t have a nice death,” she reflects. “When I became a nurse I saw that if the systems and processes are right you can make a difference to so many more people. I have subsequently made the move into management because I thought I could influence change more so than in a nursing capacity.”

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generous supporters in the local community, including the Lions Club, Rotary and Bendigo Bank.” Jan also says Bass Coast Health receives excellent support from the Victorian Health Minister, Jill Hennessy and the Department of Health and Human Services in general. “Soon after I started, the Minister announced funding for our clinical services plan, which in turn has led to additional funding to provide some of the additional growth we need.” The State and Federal Governments are contributing much of the funding for the keenly awaited new medical hub on Phillip Island that is nearing completion.

BRINGING HEALTHCARE LOCAL When Jan arrived at Bass Coast Health she discovered that the organisation was not in particularly healthy financial shape.

“Our job is to fill that gap and we will have a perfect opportunity to do that when the new hub at Phillip Island is completed next year and we can start to connect up all the specialty services that are available at Wonthaggi.”

For ease of commuting, Jan purchased a house in Inverloch and now divides her time between there and Melbourne. “I literally work between two towns,” she remarks.

Having settled into the role over the past eighteen months, Jan has high praise for the staff at Bass Coast Heath. “I’ve worked in public hospitals for 35 years and we have the best staff I have ever seen. The staff are so connected to the community and so committed to their work. Everyone is committed to the cause,” she states. After commencing in the role, Jan quickly gained an appreciation of Wonthaggi Hospital’s unique and interesting history. “What sets this place apart from others is that the heart and soul of the coal mine is still there,” she observes. Every day at midday, the sound of the miners’ siren can be heard right across Wonthaggi. As Jan explains, this tradition has a special significance at the hospital.

Medical Ward

“When the mines were working, the siren would run. But when the mines closed, the siren stopped and was taken out of operation for years. Where the link to the hospital comes in is that at the same time as the mines closed, one of the most important and influential doctors in the history of our organisation, Dr Lancelot Sleeman died the same day.


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Although some of the aims that Bass Coast Health is working towards are in the future, others are already happening now or achievable in the nearer term. “We have recently launched our Hospital in the Home program, which is where nurses treat people in their home,” Jan mentions. “There is also potential for us to do more with tele-medicine. We are trying to make better use of technology whilst linking with other partners across other healthcare facilities to bring that healthcare locally.”

“Dr Sleeman was instrumental in establishing the hospital here at Wonthaggi and building it into a contemporary hospital of its day. There is now a wing named in his honour in the hospital building.

Jan’s experience has enabled her to recognise the benefits of networking in the healthcare industry. “You can’t be a health service and be an island,” she emphasises.

So for our staff, having the siren again sounding at midday is looked upon as a tribute to Dr Sleeman and the whole heritage of the hospital. We have a collection of old photos on display around the building to try to showcase some of that rich history from the early years and our progression over time.”

“I have reached out to Monash Health and their CEO and COO have been wonderful with supporting us with some of their resources. We also have a fantastic agreement with Peninsula Health who allow 24-hour access for our doctors to contact their cardiologists for advice and assistance.”

Jan says that one of the easy things about her job is that the community loves the hospital.

Amidst the myriad of change and improvement taking place at Bass Coast Health under Jan’s leadership, the overall vision and bottom line objective lead to one fundamental outcome.

“The community support for the hospital is enormous,” she notes.

1912 Wonthaggi Hospital

There has not been a major healthcare facility on Phillip Island since Warley Hospital was closed in 2008 due to becoming neither economically sustainable nor viable. “Phillip Islanders are still mourning the loss of their hospital and lamenting the lack of local healthcare services,” Jan suggests.

“The service had been in a tricky financial position over the previous five years. To me, I saw it as the perfect renovator’s delight,” she says.

The arrangement enables Jan to maintain a healthy work/life balance and not separate her from husband Gary and their family for extended periods.

“There has been a whole of Government input into the new site, including Bass Coast Shire Council which provided the land,” Jan acknowledges.

“This includes our Opportunity Shop Auxiliary at San Remo and our Ladies Auxiliary, which between them raised over $150,000 in the last twelve months. These Auxiliaries comprise a wonderful group of women (and supportive husbands). Through their efforts, they recently donated an ultrasound machine for our Emergency Department, they have purchased cars and equipment for our community nursing services, and are about to fund renovations in the Maternity ward. We also have many other

“We need to create the specialty services here, with a focus always on safety and quality, to stop local people needing to go elsewhere and that is what we are aiming to do. It’s a privilege to be part of a wonderful team that can make that happen,” she concludes. Photographs supplied courtesy of Bass Coast Health Historical photographs courtesy of the Wonthaggi Historical Society

Emergency Department


Name: Job Title:

Professor Garry Wilkes Director of Emergency Medicine

Name: Job Title:

Kerryn Griffiths Manager - Patient Access and Flow

How long have you been working at Wonthaggi Hospital?

How long have you been working at Wonthaggi Hospital?

Only since August this year. I have previously worked in six States and Territories. Originally from Western Australia, I came to Victoria in early 2016 and was working at Monash Health prior to joining Bass Coast Health.

I have been here almost 25 years.

What does your role entail?

My overarching responsibility on a daily basis is more or less overseeing the clinical operation of the hospital. I am required to have a comprehensive overview of everything and take many operational matters into consideration. Amongst other things I have to monitor how the Emergency Department, Operating Suites and Sub-Acute are functioning. I am checking for answers to many questions such as have we got enough beds to get our theatre patients in? Can I assist with getting some discharges processed so that we can get some flow through? Another aspect of my role is to respond to any emergency situations.

It is my job to be the medical leader of the Emergency Department. That entails direct clinical care as well as organising, supervising, teaching and training the doctors. What do you find most satisfying about your work? I knew my predecessor in this role, Dr James Taylor and he was very pleased that I came here so that he could happily retire. I particularly enjoy going to places that are on the verge of going to a new level, or need major change to take place. I really enjoy that change process. That is what attracted me here and the very thing that has attracted me to other jobs, which is why I have moved around in my career. This hospital is going somewhere and that’s the sort of thing I like to be part of.

What does your role entail?

What do you find most satisfying about your work? It’s a challenging job which I really enjoy. I like the challenges of making sure that patients get the care that they need. As a local myself, I like working with local people and dealing with the local community. My role is very team focused and I get to work with everyone across the hospital. I also like problem solving and that’s what this job is.

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Name: Job Title:

Christine Henderson Nurse Unit Manager Sub-Acute Services

Name: Job Title:

Kirsten Weinzierl Manager of Learning and Development

How long have you been working at Wonthaggi Hospital?

How long have you been working at Wonthaggi Hospital?

I’ve now been here 17 years.

I have reached twenty years here. I have been in the Education Department for five years, having previously worked in the Emergency Department, Operating Suites, Community Nursing and Aged Care. I have been in my current management position for five months.

What does your role entail? I manage the Geriatric Evaluation Management, Rehabilitation and Palliative Care patients that come through the hospital. This involves managing the ward, staffing, patient flow and dealing with any issues that arise. I have been in this role for the past fourteen months. Previously I was the Infections Control Consultant for a period and an Associate Nurse Unit Manager in Dialysis for fifteen years. What do you find most satisfying about your work? It’s a great job and a great place to work. I enjoy managing staff and the responsibilities that come with that. The patients we focus on are generally over 65, so they present with a range of complex health and social issues. The team approach of trying to manage these patients with the aim of getting them back to their home environment is very challenging but extremely rewarding.


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What does your role entail? In my job I am developing our undergraduate students of all disciplines and also supporting our nurse graduates as well. We have increased our nurse graduate program from six to ten and we are working very hard on increasing student numbers and learning opportunities for them. At the same time, we are also developing programs for our current staff and maintaining their competencies. We have lots of regional groups that we also liaise with, including educational working parties. What do you find most satisfying about your work? Having been here for twenty years I can say that I’ve seen a lot in that time. It’s a pretty exciting place at the minute with lots of change taking place. There’s been lots of investment into our Education Department, so we are actually seeing change and growth. I don’t think I’ve seen a CEO and Executive Team that have been more cohesive in going towards the same goal. It is apparent that change taking place across the hospital and I can see where we are heading.


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

25 A'Beckett Street, Inverloch

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

EVIDENCE BASED HEALTH PRACTICE, PLACEBO EFFECTS & QUACKERY Critical thinking and a healthy scepticism are essential attributes in negotiating the challenges of modern life with its explosion of social media. The origins of my own scepticism can be traced back to when my father was killed in a work accident.

Individuals often confuse their own personal subjective experiences with ‘evidence’ and while this is a natural thing to do it is also an error to do so. The following example concerning the therapy called “Cupping” illustrates this common ‘error’.

I was nine years old, it was Palm Sunday and I was in church praying at the exact time when a crane dropped a load weighing several tonnes into a ship’s hold where my father was working. He died instantly.

‘Cupping’ therapy is an ancient form of alternative medicine during which special cups are placed on your skin for a few minutes to create suction (See picture inset). It could be described as a deep tissue massage which it is claimed increases blood flow, reduces muscle tension, reduces inflammation and provides pain relief. A number of well-known athletes were seen at the Rio Olympics in 2016 displaying red circular marks on their bodies which are a characteristic of the Cupping therapy.

Growing up, I had many hours to contemplate this personal disaster and could find no meaning in it. I concluded that either God was deaf or God didn’t care or God didn’t exist. I thought it unlikely that any God would be deaf or if a God did exist he or she wouldn’t care. The randomness of my own father’s death and many others since has led me to ponder the fundamental uncertainty that exists not just in our own lives but in the universe more generally. My early fascination with uncertainty led to a keen interest in history, philosophy and statistics. So it was that I was introduced to writers such as Karl Popper (The Philosophy of Science), Richard Braithwaite (Scientific Explanation) and Bertrand Russell (History of Western Philosophy). My interest in science and statistics led to an appreciation of the usefulness of scientific method to problem solving. Now, whenever someone asserts that something is “true” or is a “fact” my immediate inclination is to ask myself “where is the evidence?” and this is quickly followed by another question “who gains or loses from making this assertion?”

When asked, most of the athletes confirmed that this therapy had helped them in the ways claimed for this therapy. For the athletes this was clear evidence the therapy works, right? Well maybe, but before you rush out to get this therapy you should consider the results of a recent clinical trial.


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The answer lies in what is known as the ‘Placebo Effect’; this is "a favourable response to a treatment that has no direct physiological effect". I know this sounds complicated but stay with me, it really isn’t that complicated. When Pharmaceutical companies test a new drug or other medication they make every effort to eliminate the ‘placebo effect’ from their clinical trial results in order to understand the ‘real’ effectiveness of the new treatment. The treatment need not be a drug; it could also be a surgical procedure, a counseling session or any other therapy such as the Cupping in the above example. While researchers view the ‘placebo effect’ as a complication that needs to be eliminated to get to the ‘real’ facts, it should not be ignored. The very fact that the placebo effect needs to be excluded is testimony to the fact that whatever is occurring is very real indeed. It demonstrates that when a person is receiving 'treatment', even though we know that the treatment has no direct physiological effect, that person may nevertheless experience an improvement in their well-being.


WHAT IS ‘EVIDENCE’? What I mean by ‘evidence’ is knowledge derived from scientific method. This is an approach where a problem is first identified, observations made, a hypothesis is formulated and data is collected to test if the hypothesis is incorrect. Notice I do not say ‘correct’. The important thing to understand is that science does not attempt ‘prove’ anything, but to ‘disprove’ it. Over time the mounting evidence of ‘no disproof’ of a hypothesis is like a brick wall with each brick below supporting the other on top. The strength of the wall is amplified when predictions made from the hypothesis are shown to be true and where repeating the same experiment time and time again brings the same predictable result. In medical science ‘evidence’ is obtained from basic science research, experimentation, randomised clinical trials, case controlled studies and the systematic review of aggregated data. This ‘evidence’ is then used to make recommendations and give clinical guidelines to health practitioners. This is called “evidence based health practice”.


THE CUPPING TRIAL Patients with the painful condition ‘Fibromyalgia’ were randomly allocated to receive Cupping therapy or a sham Cupping Therapy (the sham version had cups with holes in them so they could not create a proper suction). If Cupping was an effective therapy you would rightly assume that those who received the sham version would not have fared so well as those who received the proper Cupping. In fact there was no reported difference between the patients. Rather surprisingly the patients from both groups self-reported an improvement in their condition and the extent of the improvement was the same for each group. There are many such studies with similar results for a range of alternative and complementary therapies including Acupuncture, Spinal manipulations, Chinese Medicines and much more. How do we explain these results?

Fabrizio Benedetti is a renowned neuro scientist who has spent most of his professional life investigating what occurs in the brain when we experience the ‘Placebo Effect’. Foremost among the changes he has identified is the release of chemicals in the brain called endorphins. The endorphins interact with the receptors in the brain to reduce our perception of pain. A chemical messenger called Dopamine is also released which has many important roles in the brain and body, one of which is to lessen our sensitivity to pain. So why does the brain react in this way? It can be summarised in three words “Expectation”, “Caring” and “Perception”.

EXPECTATION If a person expects that a treatment will help them then regardless of the actual physiological impact of the treatment, the brain will release endorphins and other brain chemicals. What is even more remarkable is that once a person holds the belief that they have benefited from a treatment they begin to associate the two and the perceived benefit may get stronger with further treatments.



CARING The care and attention from people whom a patient believes can help ease their suffering and distress also has a strong placebo effect. In a study conducted by researchers at Harvard University patients who had irritable bowel syndrome were given fake acupuncture. Irritable bowel syndrome is a painful condition that affects bowel movement although there is no known physical change in the bowel that may account for it. These patients told they were receiving ‘acupuncture’ however the acupuncture needles retracted into their handles instead of fully penetrating the skin. Yet, 44% of the patients reported significant relief from their condition. What was truly remarkable was that especially attentive care and empathy from the treating acupuncturists resulted in a jump of this figure to 62%!

PERCEPTION Another Harvard study compared three ‘treatments’ for asthma. On any objective measure of lung function one of the treatments (an inhaler similar to Ventolin) was much more effective than the other two which were a placebo inhaler with no active ingredients and acupuncture. Patients were asked about their symptoms and any improvement in their condition. The patients in all three groups fared equally well on their own subjective assessment.


some conditions when the evidence is that they are no more effective than other treatments but carry a much greater risk.

The evidence for complementary and alternative therapies and I include Chiropractors, Acupuncturists and Homeopaths in this category, is shaky at best. The overwhelming evidence is that these therapies, medications or treatments in themselves have either no health benefit or it is insignificant. However, what is experienced by the patients is a strong Placebo effect.

The medical fraternity and health practitioners need to practise ‘evidence based medicine’, this should apply to all health disciplines. A therapy may be ‘natural’ or ‘ancient’ but that does not mean it is effective.

Arguably, a patient receiving these therapies is being unwittingly deceived by the practitioner; however I suspect the persons most deceived are the practitioners themselves. Is this Quackery? It would be wrong to think that Quackery is an allor-nothing phenomenon. A health practitioner may mostly use evidence based therapies but may also adopt ‘unscientific’ practices. Some products and procedures can be useful for particular purposes they can be worthless for others. For example Vitamin B12 injections may be a lifesaver in cases of severe anaemia but giving them frequently to "pep you up" is a sign of poor judgment, greed, or both. Similarly, spinal manipulation may be effective for relief of appropriately selected cases of low back pain, but manipulation to correct chiropractic's imaginary “Subluxations” is quackery. Omega 3 antioxidants may have some health benefit but selling fish oil tablets which in fact contain no active Omega 3 (as reported recently in national newspapers) is not only quackery it is arguably fraudulent. Does it even matter if someone wants to avail themselves of a treatment that offers no more than the placebo effect, provided that they ‘feel’ better? Probably not, except that it can often unburden the patient of a lot of their hard earned cash on what are essentially sham therapies. I can hear you thinking that if the patient feels good about the result then it does not really matter. I would agree if it were not for the fact that patients are often encouraged by complementary and alternative health practitioners to forego medical treatments that are known to work and often the risks of a treatment are not told to the patients. For example the risk of stroke from manipulation of the neck. The exact same criticism can be made of some treatments by the medical and pharmaceutical professions that are not supported by the evidence. For example, there are many unnecessary surgical procedures that simply do not stand up to scrutiny in terms of the benefits and risks involved. Also, powerful narcotics continue to be prescribed for


In the future some people with conditions that are associated with a strong placebo effect could in the first instance be prescribed something quite harmless instead of a very potent drug. It also emphasises the importance for health practitioners from all health disciplines to be caring and empathic to their patients and clients. The effectiveness of the doctor with a good bedside manner is literally supported by the evidence. Finally and this is pure speculation on my part, further research into the placebo effect may help us understand why it is that a person's health and wellbeing can improve significantly when they get more involved in their community or the arts or some other meaningful activity. It may also help us to understand why a person's health may deteriorate when they are socially isolated, disadvantaged or discriminated against.

REFERENCES: Benedetti, Fabrizio (2011) “The Neurobiology of Placebos” Brain Science Podcast BSP77 interview with Ginger Campbell, Benedetti, Fabrizio (2008) “Placebo Effects - Understanding the mechanisms in health and disease”, Oxford University Press, ISBN: 9780199559121 Benedetti, Fabrizio (2011) “The Patients Brain: The neuroscience behind the doctor-patient relationship, Oxford University Press, ISBN-13 9780199579518 Better Health Channel (2014) "Placebo Effect" pages/Placebo_effect Ernst, Edzard (2017) “Chiropractice for kids: A pack of offensive lies”, August 16, 2017 at Feiberg, Cara (2013) "The Placebo Phenomenon" Harvard Magazine Harvard Health Publications (2012) Putting the Placebo Effect to Work” Pinch Benika (2016) “More Than Just a Sugar Pill: Why the placebo effect is real”, in Science in the News, Quackwatch (2017)

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THE BAND PLAYS ON The Wonthaggi Citizens’ Band has been an integral part of Wonthaggi’s history for the past 107 years. From the town’s earliest days leading funeral processions of miners tragically killed underground, to performances at Anzac Day ceremonies, Christmas carol gatherings, and numerous parades and festivals, the Band has always been available to support its community. The Band is undoubtedly the most cherished and respected voluntary organisation within the Wonthaggi community. There have been times of instability during its long history, with periods of dwindling player numbers, insufficient funds, and difficulties in attracting accomplished bandmasters. From humble beginnings practising in a substandard and rather dilapidated building on the now site of Woolworths car park, to its present day lavish premises, the Band has come a long way. It is rare for a brass band to actually own its own premises, never mind premises on the scale of what was opened in May 2014. Where the Band finds itself today is undoubtedly due to tremendous support from the Wonthaggi community, and sound and dedicated committee management. Demolition of the previous old bandroom, and erection of the current premises, was a consequence of an incredibly generous public, local and state government grants, donations from local organisations and businesses, and donations in kind. These donations to the building of the Band’s current premises, was preceded four years earlier by an amazing response to an appeal launched by the Band’s patron, well known local businessman, Alan Brown, which raised $100,000.00; the interest from which is used for the purchase of uniforms and instruments. The Band is fortunate to have had Craig Marinus as its Bandmaster for the past twenty years. An accomplished cornet player in his own right, Craig has a wonderful rapport not only with his players, but also with the Band’s followers. Whilst the Band performs at many functions in any one year, the highlight for Craig and his players is the annual variety concert staged in October, in the Wonthaggi Union Community Arts Centre. Often performing to capacity audiences, these concerts have become “a must go to” night within the community.


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The Wonthaggi Citizens' Band Annual Variety Concert held at the Wonthaggi Union Community Arts Centre on 21st October 2017, led by musical director, Craig Marinus and featuring the Wonthaggi Citizens’ Band and Wonthaggi Youth Brass conducted by Sara Beale.


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Bandmaster Craig is acutely aware of the type of music the audience loves to hear; thereby ensuring patrons return year after year. The Band is currently going through an exciting stage in its long history, with the formation of Wonthaggi Youth Brass; the group of young and older persons learning to play a brass instrument for the first time. The group is under the direction of senior tuba player and Wonthaggi Secondary College teacher, Sara Beale. Funding for the program

has come from a Bass Coast Shire Community Grant; which has enabled the purchase of new instruments, caps and uniforms, as well as covering tuition costs. The Band is always looking to recruit new players, both experienced musicians, and those, young or older, wishing to join the learner group. If you would like to be a member of either the junior or senior Band, please phone the Band’s co-ordinator, Paul Jamieson, on 0407 558 168.

receives, on loan, a musical instrument, uniform, free tuition, and the friendship of fellow players. From humble beginnings, the Wonthaggi Citizens’ Band will no doubt continue to serve its community with pride, for many years to come. Chris Longstaff Life Member Photographs by Trevor Foon

It only costs $30.00 per year to be a member of this highly successful organisation; for which one



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Foons Photographics have 40 years experience and a wide range of frame mouldings and ideas to highlight your treasure and enhance your home.

Signed football jumpers are a favourite in every man cave. Oil paintings, tapestries and cross stitches can be stretched and prepared ready to hang.

Simple items like certificates or photographs can be enhanced by window mounts.

On top of our custom framing service we have a professional image printing department where we can print your precious images on canvas, watercolour paper or exhibition quality photo material. From the size of a tiny locket to the size of a wall. We have many requests.

3 dimensional items like medals, badges and buttons can be mounted in display boxes along with photos and text to create an interesting story box.



Hand tools used by the miners to extract the black coal

The Wonthaggi State Coal Mine

A Journey Back in Time At the State Coal Mine you can discover what working life in a coal mine was like in the 1900s. Operating from 1909 to 1968, the State Coal Mine produced almost 17 million tonnes of black coal for Victoria’s industries and railways. Entry is free to all above ground facilities including the Visitor Centre with cafe, theatrette and shop, museum, heritage trail, historic buildings and sheltered barbecue area. The State Coal Mine is open 10am – 4.30pm daily. Underground tours run daily at 11.30am and 2.00pm, with additional tours during holiday periods. Photographs by Lisa Maatsoo

Tools used to detect gas leaks in the mine, including canaries


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Above ground facilities at the State Coal Mine Visitor Centre include a heritage trail and historic buildings

Volunteer tour guide Kevin Guthrie explains the history of the Wonthaggi mines

Historical building “Wiltshire Cottage” was established in 1921 and belonged to Robert Firth who worked in the Wonthaggi mines as a blacksmith

The path leading down into the mine (with warning signs to duck your head to avoid the timber supporting beams)

The underground ‘managers office’ shown lit up on the left hand side in this image

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At the end of the tour, a cable driven train takes tourists back up to the surface

Beautiful gardens on site are open to the public for BBQ’s or picnics

Old relics from the mining era are on display throughout the re-created mining village

The Wonthaggi State Coal Mine

Kevin explains how the coal was transported to the surface with donkeys

The black coal the workers were mining for shimmers in the light

Tour guide Kevin explains the working conditions the underground miners endured


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WONTHAGGI 33-35 Murray Street, Wonthaggi 3995 Monday to Friday: 6.00am to 4.30pm Saturday: 7.00am to 2.00pm Phone: (03) 5672 1050

BASS 2460 Bass Highway, Bass 3991 (Inside Caltex Service Station) Monday to Friday 6.30am to 3.00pm Saturday: 8.00am to 3.00pm Like us on Facebook

Responsible Cafes BYO Cup & Save


Available at


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

Order Online using the Hey YOU App


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 summer 2017-18



A new home awaits In October this year, the Wonthaggi Secondary College were thrilled to finally receive news that the Victorian State Government would provide funding towards delivery of a new senior secondary school facility. The Andrews Government has committed $32.5 million towards the project, which is part of a master plan to develop a new education and learning precinct on a greenfield site in McKenzie Street, Wonthaggi.


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Wonthaggi Secondary College Prinicpal Darren Parker was a strong supporter in the 'Bass Coast Students Deserve Better' campaign

The Wonthaggi Secondary College was established on the current McBride Campus in 1922, and since then many buildings have been added to the site as the number of students increased. As more classrooms and facilities were needed, the space for sporting grounds decreased to the point where very little outdoor space remains. The school has well and truly outgrown the site, and work required to maintain the ageing buildings continues to draw on the school’s resources. As the only government

school in the Bass Coast region, the Secondary College’s senior campus now caters for over 600 students. About 10 years ago, the school started a campaign for a new senior Secondary College. In more recent times, the school started to feel they were on the verge of receiving much needed government funding to build a new campus for Year 10 – 12 students. Leading up to the State Government budget bids in May this year,

Artist impression of the proposed new Academic Learning Centre

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the school was hopeful that this time, their voice would be heard and hence they were optimistic of a positive announcement. It wasn’t to be, and not only was the school extremely disappointed, but the community too couldn’t believe the Secondary College had missed out again. It was at this point the local community decided to take matters into their own hands. They started a campaign called ‘Bass Coast Students Deserve Better’ which utilised social media to raise awareness. They rallied local media, local council, and politicians, throughout which time Harriet Shing MP remained a constant and vocal supporter. They created a petition which closed with approximately 3000 local signatures, that was personally delivered to the steps of parliament house by a team of leaders including past students from the school who added their voice to the campaign. Their message was loud and clear that development of a new education and learning precinct was vital to the future education of school students and the broader community.

Visit to Parliament to visit Minister Merlino with Petition L to R: Pamela Rothfield (Bass Coast Mayor), Terry Earle (Wonthaggi Business & Tourism Association) Harriet Shing MP (Eastern Victoria), Hannah McKittrick (ex-student), Dominique Brown (ex-student) James Merlino (Deputy Premier & Minister of Education), Geoff Robertson (WSC Council President) & Darren Parker (College Principal)

The ground swell of support created the momentum needed to finally push Government into action. At the end of October, the Premier Daniel Andrews took it upon himself to visit the school to formally deliver the good news that funding had been approved. Mr Andrews reinforced the Victorian Government commitment towards investing in education and school infrastructure. The Minister for Education James Merlino acknowledged the great work of the school Principal Darren Parker, and the broader school community. At last, the school and the local community had reason to celebrate. The project has been developed by appointed architectural firm Clarke Hopkins Clarke. The design includes two main parts: a two-storey academic learning building; and a separate games hall building for sports, food technology and performing arts. The two areas will be linked by landscaped outdoor social and recreation areas. Community funding also raised towards the project will make a significant contribution in that two additional basketball courts with associated crowd viewing area, are included in the plans.

Artist impression of the proposed new Secondary School

The need for a sporting facility like this in the region is well recognised, and it will be used by several sporting groups, including basketball. This highlights the importance of the overall development not just for the school, but in providing an important community asset for the entire Bass Coast community. Work is projected to start on site in February next year, with senior school students set to move into the new facility once completed in 2019. The project has pulled together an already strong community, and their successful work to see the development adequately funded is a real triumph for all involved. The campaign has rejuvenated the Bass Coast community, and brings to the fore the importance of education at all levels. The new facilities will not only benefit current students, but those well into the future. In addition, the facilities constructed will create and promote a strong culture of health, wellbeing and inclusivity. Congratulations to all involved, exciting times await the Wonthaggi Secondary College and the Bass Coast region.

Artist impression of the proposed new Sports Centre

Words and photographs by Lisa Maatsoo Group photo and artists impressions and plans supplied courtesy of Darren Parker Wonthaggi Secondary College


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Floor Plan of the new Sports Centre, with the portion shown in orange made possible by additional community funding.

coffee roastery + cafe + fudge + store

OPEN 8AM - 3:30PM MON - FRI 132 graham street wonthaggi Ph: 0466 063 592 thelifestyle summer 2017-18


WONTHAGGI CFA FIRE STATION Wonthaggi is very fortunate to be home to one of the newest CFA Fire Stations and Group Headquarters in Victoria. The new building located on White Street is less than five years old, and is a significant improvement on the previous premise in town. Whilst this is the main CFA fire station in the Wonthaggi area, there is also a subbranch operating at Cape Paterson. The new building is essentially broken into two parts, the Fire Brigade and the Local Command Facility. The new CFA Head Quarters in Wonthaggi opened in March 2014


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Both areas have been carefully designed to ensure work flow patterns are as efficient as possible. This is crucial to operations, given the centre receives up to 200 calls a year asking for assistance. The primary role of the CFA is to attend domestic and rural fires, however they often receive calls to help in varied situations, including gas leaks as an example. Members are trained in HAZMAT emergencies procedures, and they also have the necessary skills to assist with a rescue at an accident crash site.

A large part of the advocacy work the Wonthaggi Fire Brigade performs includes education in schools and within the broader community. Preparation and prevention of fires is an important message, as is imparting the knowledge of what to do if you are unexpectedly caught in a fire. Fund raising is also a vital part of the Brigade operations. They hold several events throughout the year, and regularly attend the local markets where their donut stalls are well known, and accordingly well supported.

Captain Peter Dell (left) and First Lieutenant Peter Walters (right) who is also Brigade Support Officer.

The new building has a separate room for fire fighters to keep their uniforms at the ready

BASS COAST GROUP Money raised goes towards purchase and upkeep of the vehicles and equipment utilised by the Brigade. The Wonthaggi catchment area is serviced by a total of six trucks, three of these are community funded via the fundraising efforts. Wonthaggi also have a compressor and charging machine to enable on-site refill of air cylinder bottles. Used for as part of the breathing apparatus by fire fighters, previously the cylinders had to be sent to Dandenong or Geelong for re-

charging. Therefore this local facility allow brigade in Bass Coast and surrounds to fill cylinder effectively and efficiently after their use at training or at fires. Bass Coast Fire Brigades are serviced 100% by volunteers, and as such there is a strong sense of community support for local briagdes. At the Wonthaggi branch, there are currently around 50 volunteers including fire fighters, operational and support staff. The branch has also been

HEADQUARTERS BY LISA MAATSOO recognised for their community involvement in setting up a program for disability challenged locals. On a regular basis, a group comes in to work at the CFA building where they spend half a day helping to wash the trucks, floors, etc. in the station. They do a fantastic job, and it’s a rewarding exercise not only for the workers, but also for the CFA members who enjoy the interaction and help with the cleaning! CFA brigade members train every Wednesday night, and attend workshops and other training days throughout the year. The new station in Wonthaggi has an extensive carparking area at the rear of the building, which provides the perfect space for their outdoor training exercises. Internal training and meeting rooms are available in the new building, which are often shared by other local emergency services organisations. These rooms, adjacent to a kitchen and outdoor dining area, are also often used for member social gatherings and family BBQ days. Comradery and a strong sense of community within the volunteer ranks form an important part of the continued success of the CFA operation. Photographs by Lisa Maatsoo

Breathing apparatus used by fire fighters

The Wonthaggi Fire Brigade has a long and proud history of volunteer fire fighters

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ArtSpace Gallery A catalyst for the creation and development of the links between local artists and art collectors, Wonthaggi’s ArtSpace Gallery is managed and staffed voluntarily by a team of enthusiastic artists, artisans and community supporters. “Coming up to our first twelve months in our new gallery space at the Centennial centre, we have celebrated over eight exhibitions. With each exhibition set over six weeks artists are able to conceptualise, visualise and present current artworks as they emerge. The diversity in our range of contemporary and traditional styles, expressed by our highly talented artists, is a major feature and cultural core of ArtSpace Wonthaggi,” said ArtSpace President, Ursula Theinert. “As our vision for ArtSpace, we are no doubt advancing our reputation for the quality of our artworks, professional assistance and community enrichment.” Further enhancement of our links with the Gippsland community has seen ArtSpace encourage our young artists with the Intraliminal Youth exhibition held over October and November this year. It was wonderful for ArtSpace to host young emerging artists and also a great opportunity for the artists to curate and hang their artworks in a professional gallery.

“Age is no barrier when it comes to creativity. To have our talented artistic community emerge and merge with a multitude of artistic experiences, techniques, mediums, ArtSpace provides a valuable forum for inspiration for and from all ages." "After all, communities are made up of all ages, throughout the ages,” commented ArtSpace treasurer and glass artist, Deb Watson.

Award Winning Artist Karin Ellis The abstract won ‘best in show’ at ASPI Cowes, and is a ‘YAC’ contender. Its title is ‘Interaction’ mixed media and has movable objects on the surface. The sculpture is titled “Athena’ [Greek warrior] mixed media. Most of my work incorporates re-found objects.


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art artists artspace

Paintings range in mediums including oil, acrylic, pastel, and mixed media. Original drawings and limited edition prints, unique sculpture in recycled steel and metals, luminescent glass art and textile creations from naturally dyed or recycled materials, are just part of our artists’ expressions in visual freedom. Artisan gifts include both fine and bold handmade jewellery, polished and grainy natural woods, sophisticated and earthy ceramics. December into January embraces our High Season Open Exhibitions from our collective of artists. In January the exhibition ‘Sipapu’ by the wonderfully talented Meg Viney features original textile creations in bamboo, cotton threads and dyed shibori. February to early March features an exhibition ‘ The Wonthaggi Monster’ by artist Filippa Buttitta. Filippa ‘s artworks are a visual narrative depicting the stories and folklore surrounding Thylacine sightings in the Wonthaggi area. These legends are re-imagined by Filippa who leaves us with intriguing and mysterious images. Akin to the visual experiences and culture of ArtSpace Gallery Wonthaggi are our invaluable information volunteers with their wealth of experience and rich knowledge of the surrounding areas, walks, tracks, activities, wildlife, camping, local wineries, food, markets, maps and events.

Our beautiful Bass Coast offers great food, great culture and great talent. ArtSpace Gallery looks forward to indulging you in a visual feast from our very own Gippsland artists. Four of our ArtSpace treasures: L-R: Felicia DiStefano, Helen Laing, Ursula Theinert (foreground) and Deb Watson

ArtSpace Gallery at the Centennial Centre 1 Bent Street, Wonthaggi Open Everyday 10am – 4pm e: w:

Boardroom facilities

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‘Pomegranate’ Transparent red kiln formed glass by Deb Watson

‘Rock Forms, Wilsons Prom’ Oil on canvas by Susan Hall

‘Shy Girl’ Oil on canvas by Ellen Palmer Hubble

‘Memory on cloth’ Leaf imprinting on silk by Sally Everett

HIGH SEASON ART EXHIBITIONS december | january | february Highly Original | Highly Creative | Highly Recommended | Highly Affordable

‘Tee Tree Dreaming’ Acrylic and charcoal by Ursula Theinert


‘Sipapu’ Bamboo cotton threads dyed by Meg Viney


‘High Season Open’ View our diverse range of Artworks, contemporary and traditional by our highly talented Gippsland artists. Paintings in oil, acrylic, pastel, mixed media. Original and limited edition prints.

‘Sipapu’ an exhibition by the wonderfully talented Meg Viney Features original creations in Ceramic, cotton and bamboo thread dyed with indigo, base, shibori dyed linen.

Unique Sculpture, Glass art and Textile designs. Artisan gifts include jewellery, wood, ceramics. Artist gift cards a perfect compliment to any specialty gift.

‘Wonthaggi Monster’ by Filippa Buttitta

FEBRUARY 20- MARCH 26 ‘The Wonthaggi Monster’ an exhibition by artist Filippa Buttitta. Filippa’s artworks are a visual narrative depicting the stories and folklore surrounding Thylacine sightings in the Wonthaggi area. These legends are re-imagined by Filippa who leaves us with intriguing and mysterious images. Information: Volunteers at ArtSpace also offer a wealth of information and rich knowledge of the surrounding areas, walks, tracks, activities, wildlife, camping, local wineries, food, markets, maps and events. If you would like to be part of our valuable volunteer team please contact us. No previous experience in art or information is necessary but appreciated if you have.

Boardroom facilities are also a feature of ArtSpace, available for hire courtesy of our WBTA partners

ArtSpace Gallery Wonthaggi | a cultural core | a wealth of information Open every day 10am – 4pm Centennial Centre, 1 Bent Street, Wonthaggi, 3995 Tel: (03) 5672 5767


Villa Patrizia Holiday & Short Term Accommodation

Set in a beautiful garden, Villa Patrizia is located right in the centre of Wonthaggi within walking distance to shops, cafés, restaurants and parks. Wonthaggi is located between Phillip Island and Wilsons Promontory overlooking the Bass Hills with magnificent beaches just a few minutes drive. Cape Paterson, 8 kms away marks the start of the scenic coastal drive alongside the Bunurong Marine Park and offers spectacular coastal views.

Attractions Nearby Beaches, Bush and Coastal Walking, State Coal Mine, Wineries, Bike Trails, Art Gallery, Chocolate Factory, Maze for Children, Penguins/Seals/Koalas, Cheese Factory, Wilsons Promontory National Park 3 bedroom house Accommodates up to 6 guests comfortably Fully equipped kitchen, gas stove, dishwasher & open plan dining space Open plan lounge with TV/DVD Reverse cycle air-conditioning Bathroom with separate shower, bath & separate toilet Outdoor decking & setting with BBQ Fully equipped laundry Lock up garage Bedroom 1 – complete with ensuite & queen size bed, TV/DVD Free Wi-Fi Bedroom 2 – queen size bed & TV/DVD Bedroom 3 – 2 x single beds & TV/DVD All linen and towels are provided High chair & portacot available

Bookings 61 3 0429 890 011

209 Graham Street, Wonthaggi, VIC 3995


WONTHAGGI WETLANDS CONSERVATION PARK Walk or cycle this picturesque boardwalk and track around the Wonthaggi Wetlands, which is right in the middle of town. Appreciate the natural surroundings and spot the beautiful birdlife, on this easily accessible wetland area with its gentle undulation of gravel tracks. The wetlands walk is suitable for wheelchairs, prams, bicycles and dogs (on leash); with seating areas along the way.


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thelifestyle summer 2017-18


UNDER HER SPELL THE STORY OF ARTIST FIONA KENNEDY It all began in a little town on the edge of the world. Meet the woman opening Australia’s eyes to the wonder of art. Fiona Kennedy can often be found hiding: laying low in her studio amongst paint, sequins and the trees of Kongwak; hiding from the chill of a sunrise surfing session with her son and Labrador Retriever; or weaving parts of herself into her intimate paintings. She’s become very good at creating a space, whether in the confines of her studio, or in the silence of nature, where her creativity can bloom. And right now, it’s flourishing. Art is both an escape and an expression for Fiona, who believes in spreading love and positivity through her paintings. In her work, she offers stories to live by, to dream of; a kind of hope, absorbed by her fans, friends, admirers and collectors avidly. “Sometimes the story comes from a dream I have, or from watching nature,” says Fiona. “I often catch a glimpse of a bird in my front garden and feel instantly inspired.” More often than not, Fiona is painting on commission, and is inspired by the people she’s painting for – interpreting life stories of love and heartbreak in her inimitable style. Her most recent piece, Lady and the Kingfishers, depicts a lone woman, wrapped in gold, surrounded by birds. “This [painting] is for all those beautiful, strong women out there who have endured hard times and felt alone, who have picked themselves up and dusted themselves off, to just keep going.” Each weekend, Fiona’s peacefulness is happily replaced by the hum of hundreds of visitors from around the state. They hear about her from a friend of a friend, who’s collected two original pieces; or they follow her Facebook posts like a religion; or they admired her work in a café and found their way to her doorstep. On any given Sunday, Fiona can be found on a maroon velour couch, paintbrush in hand, retelling the stories of her paintings to an eager crowd. Gaining local and international recognition for her ethereal, large-scale works on canvas, 2017 has been her busiest yet. In fact, for the first time this year she has three original pieces up for sale. “The last five years or so, I’ve been working on back-to-back commissions,” she says. “So it’s wonderful to have these three paintings up for grabs, and to see who will be drawn to them.” What’s next for Fiona? “The next six to twelve months will be a new series of paintings, that will hopefully capture and tell the tale of my journey so far and what inspires me,” she says. Along with paintings, she’s also working on a brand new project. “A coffee table book, an archive of my work over the years. It will tell the stories of every painting I’ve done and what inspired them.” Perhaps, soon, we can all write a little piece of Fiona into our own stories. Find Fiona in her studio at 26 Williams St, Kongwak (15 minute drive from Wonthaggi) Online at Or on Facebook. Images and words supplied by Jacqueline May


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To you … Art from the heart

WONTHAGGI Gippsland’s Latrobe Valley is well known for its brown coal reserves. The power stations using this coal in Yallourn, Morwell and Loy Yang have been supplying electricity to Victoria since the 1920s. Less is known however about the black coal reserves of South Gippsland and the mining communities that were established in Korumburra, Outtrim, Jumbunna and most significantly Wonthaggi. This special town developed a culture of its own as it grew to be by far the most important black coal-mining town in Victoria. Coal was first discovered by explorer William Hovell at Cape Paterson in 1826, and mined in the area near Powlett River between 1859


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and 1864. Transporting the coal by whaleboat through the surf to larger ships anchored offshore was expensive and dangerous and this mining operation ceased after 5 years. In the early 1900s Victoria was reliant on black coal from New South Wales. The high prices charged for this coal and a strike in the Hunter Valley in 1909 –1910 encouraged the State Government of Victoria to seek a reliable local supply of coal. Coal seams were discovered near the Powlett River in 1908 and in November 1909 the State Government authorised the establishment of The State Coal Mines on the Powlett coalfield, which included Wonthaggi. As a result the town of Wonthaggi came into beginning in 1909.

This model town was named after the already surveyed Parish of Wonthaggi, which means, in the language of local aborigines, “to drag or pull along” or “wind and rain”. Wonthaggi started as a canvas town with men living in tents in streets named after the streets of central Melbourne. Women were banned from this temporary town and families arrived later as housing developed. The town quickly grew into a thriving and unique community. Men came to work in the mines from the United Kingdom and elsewhere in Europe as well as the coal mining areas of Korumburra, Jumbunna and Outtrim and gold mining areas such as Walhalla. Some housing in the form of miner’s cottages was also


transported from Walhalla to Wonthaggi. Miners received higher wages than at other coalmines such as Outtrim and by 1912 there were 1200 miners in the area.

1912 a power plant came into operation. It provided power to all the mines and the town, which became one of the few country towns to be lit with electricity.

At first the coal was taken to the then fishing port of Inverloch by bullock wagon to be shipped to Melbourne. A branch rail line was constructed from the Great Southern Railway at Nyora to Wonthaggi and was completed in 1910. This greatly improved the transport of coal, goods and people to and from the area.

The miners union was very important in the development of Wonthaggi. The first Borough of Wonthaggi Council was elected in 1911 with all members being from the Labor Party. The Union set up a cooperative store, a pharmacy, a dentist and other facilities to help the miners and their families.

The mines developed into a very large complex with several shafts being established around Wonthaggi, in Kirrak, and at Powlett River. In

It was a community of coal miners and the special culture of Wonthaggi developed around all things mining. There were even special linguistic phrases used only in Wonthaggi and it was a very much working class town, very distinct from other farmer based conservative towns in South Gippsland.

In 1914 the hospital was opened and in 1924 the town saw the opening of the Union Theatre.

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In the Victorian Municipal Directory of 1914 Wonthaggi was described as follows WONTHAGGI – Prosperous coal mining town with post, telegraph and money order office, State School, six churches, branches of two banks, savings bank, police station, agencies for insurance companies, two newspapers, coffee palaces, boarding houses, numerous stores, public hall, picture theatre and skating rink and band. Social, bowling and tennis clubs. The State coal mine supplies the Victoria Railways with coal; also the general public in smaller quantities. ….


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Mines were always tough places to work but conditions at the State coalmines were better than other mines. Unfortunately a number of men died while working in the mines and it was customary for the Union Band to play at the head of a procession of miners to show their collective respects to the deceased. On Monday February 15th 1937 there was a dispute and the miners went on strike. As the mines needed maintenance, a group of 14 men, deputy managers and the under manager of No 20 shaft went underground to check the workings. There was an explosion and the cage carrying the men dropped into the shaft. Rescuers were immediately on site but the shaft contained noxious gas.

Miners came to assist but it was all in vain as every man underground at the time was killed. The band played the Dead March in Wonthaggi for a week. Wonthaggi mourned and never forgot these men. Wonthaggi Historical Society was formed in the 1950s to preserve the history of the area. They have a wonderful collection of local newspapers, memorabilia and photographs. Their museum is located at the old railway station and the group is involved in many activities designed to tell the story of the unique town. The Wonthaggi digital history project involved developing a digital tour visiting historic sites in the town. This tour is available as an app and


on You Tube. The tour tells the story in visual form of the Railway Station (1912), the Bank of Victoria (1915). Taberner’s Wonthaggi Hotel with its whalebone (1915 and 1923), Ludbrook’s Corner (1910), the Post Office (1912) and the air observer’s tower and memorial (2014). When you follow this tour you gain an idea of what a unique place Wonthaggi is. Taberner’s Wonthaggi Hotel was opened by Charlie Taberner in 1915 and has been operated or owned by the Taberner family ever since. In 1923 a huge whale was washed up on Wreck Beach and the jawbone from this whale was cleaned and attached to the front corner of the hotel. This hotel and its whalebone have been an iconic feature of Wonthaggi ever since. Another unique activity available in Wonthaggi is a visit to the State Coal Mine.

The above and underground tours of the now unused mine gives the visitors a clear idea of what working conditions were like for those men who worked in the tunnels to provide the State of Victoria with much needed coal. The State coalmines ran from 1909 to 1968 producing 17 million tonnes of black coal. The town suffered a decline after the mines closed but industries developed and the town has become a major service centre. The importance of Wonthaggi cannot be underestimated. It provided essential coal for the railways of Victoria and other industries for 60 years. During the time of the First and Second World Wars this supply was vital.

References Fahey Charles Wonthaggi State Coal Mine Sleeman Jon The State Coal Mine at Wonthaggi 1909-1968 Harper Phillip The Wonthaggi Coalfields Quilford Arthur The State Coal Mine Victorian Places Wonthaggi Photographs were sourced from the State Library of Victoria & Wonthaggi Historical Society

The descendants of the miners and others who call Wonthaggi home have a history well worth preserving and remembering.

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...much more than a water factory

The VDP provides a rainfall independent water supply to Melbourne and beyond. The plant was not built to be turned on only when our water supplies reach critical levels. By regularly producing high quality drinking water, the VDP not only takes pressure off our water storages during droughts, but can help build a buffer against future droughts in wetter years. The VDP is an investment in our long-term future with many key components having a design life of 100 years. When it was first announced that a desalination plant was to be constructed at Wonthaggi, on the south-east coast of Victoria, local opinion was divided. And it would be fair to say, not evenly! The words ‘desalination plant’ immediately conjure up images of highly industrial buildings and for the local community, the thought that this sort of imagery might be imposed on the Bass Coast was concerning. When one considers the size of Victorian Desalination Project - it comprises 29 buildings alone at the plant site, not to mention, significant underground and underwater components - this concern was not altogether surprising. So, minimising the visual impact of the plant, and protection of the land and the marine environment was of paramount importance. Through careful design, a commitment to operate and maintain the most technically advanced, environmentally sensitive, and energy efficient desalination facility in Australia, and a strict regime of environmental performance requirements, the desalination plant and its surrounds have


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become a positive local feature. A feature that not only ensures water security, but also provides a community asset that can be enjoyed by all.

A THOUGHTFUL DESIGN In response to community concerns about the potential visual impact of the plant on the coastline, the desalination plant was designed to be barely visible from all public viewing points. More than 1.1 million cubic metres of soil was excavated so that facilities could be constructed at a reduced ground level. This soil was retained on site, and used to construct a series of dunes that help blend the plant into the natural landscape and provide visual and acoustic protection to neighbours. The architectural concept was based on a ‘green line’ running through the site, changing form and content as it moves from natural landscape elements to a constructed dune formation, a living roof, a footprint encompassing buildings and ultimately, a restored landscape. The plant is powered through an underground connection to the existing electricity grid at Cranbourne, some 87km to the northwest. The power cable is co-located in the same easement as the transfer pipeline which transports desalinated water to Cardinia Reservoir. Underground power was the preferred outcome for the project as it has the least impact on landowners and people living and working in the area and was an appropriate response to community concerns particularly around the potential impact on visual amenity.

The power used by the plant and the transfer pipeline is 100 per cent offset by the purchase of renewable energy certificates which means that the same amount of renewable energy is injected into the electricity grid as is taken by the plant during operations.

BENEFITS FLOW BEYOND MELBOURNE The VDP is connected to the water grid. The VDP pipeline has six connection points for the three water corporations adjacent to the pipeline – South East Water, Westernport Water and South Gippsland Water. This will enable Cowes, Wonthaggi, Inverloch and Cape Paterson to be supplied water from the Melbourne system or the plant. In the future Korumburra, Poowong, Loch and Nyora will also be connected to the Melbourne water system via this pipeline. Geelong has already taken water from the Melbourne system, and subject to trades between water corporations, can just as easily be supplied with desalinated water in the future. The rapidly growing populations of Sunbury and Melton, already connected to the Melbourne system, can also be supplied with desalinated water.

A COMMUNITY ASSET Even though the plant is one of the biggest in the world, it has a very small footprint, taking up just 38 hectares of the 263-hectare site. The remaining 225 hectares have undergone one of the largest ecological restoration projects in Victoria’s history. Millions of trees, plants and shrubs made up of 127 different species, all of

which are indigenous to the local area, have been planted throughout to create wetlands, coastal and swampy woodlands and a new habitat for local fauna including emus, kangaroos, and a variety of snakes and birds. As well as encouraging a return of diversity of species to the area, some new species are also being sighted at the reserve including Blue Billed Duck and Tasmanian Boobook Owl. A range of additional amenities have also been constructed: more than 8km of new pedestrian, cycling and horse riding paths link the plant site to existing community trails. Additional facilities, including information points and boardwalks, bird hide, viewing decks, picnic shelters and public amenities have also been provided. On any given day numerous bush walkers, horse riders and bird enthusiasts make use of the ecological reserve.

FAST FACTS The VDP includes The desalination plant – comprising 29 buildings including the reverse osmosis building, the heart of the VDP - with a production capacity of more than 150 billion litres of water a year, and the capability to expand to over 200 billion litres a year. Marine structures: two underground tunnels located 15 metres below the seabed measuring 1.2 km and 1.5 km long and each with a 4-metre internal diameter, and associated marine intake and outlet structures located more than 20 metres below the sea’s surface.

Water transfer pipeline: 84 km, 1.9 metre diameter, two-way pipeline that provides desalinated water or catchment supplies to communities throughout Melbourne, South Gippsland and Westernport, as required. 225h ecological reserve. Construction of the VDP started in September 2009 and was completed in December 2012 at a fixed price cost of $3.5 billion. The total maximum cost of the project for the life of the 30-year contract is $5.72 billion, and includes design and constructions cost ($3.5 billion), maintenance and asset replacement, operating costs (including power and 1005 renewable energy certificates) and interest and finance charges. This cost has in fact reduced through refinancing and other cost efficiencies that have been passed back to water users.

A LOCAL TEAM The VDP is operated and maintained under a subcontract arrangement, by Watersure. Watersure has a permanent team of nearly 60 people – all of whom live locally – working at the plant. When not producing water, the team undertakes a comprehensive maintenance program to ensure the plant is available to produce water when the need arises.

THE WATERSURE TEAM INCLUDES: Plant Operations - teams of two operators and a coordinator are rostered on 24 hours a day seven days a week to ensure that all aspects of operations are continuously monitored irrespective of whether water is being produced or not. A Site Operations team that is responsible for daily operations and maintenance across site and the pipeline. Mechanical and Electrical & Instrumentation technicians who manage maintenance across the plant and pipeline. A Process team ensures the production of very high-quality water according to contractual standards. Stores, HR, Finance, Administration, Planned Maintenance Scheduling and other staff that ensure the plant is operated and maintained at the highest standards.

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PART OF THE COMMUNITY AquaSure (the company contracted by the Victorian government – for 30 years - to design, build, finance and operate the VDP) and subcontractor, Watersure, are both committed to ensuring that the VDP, and its people make a valuable and sincere contribution, not just through operational excellence and integrity, but also through investing in community partnerships and initiatives. Watersure undertakes community support programs that either directly or indirectly help to keep youth engaged in education. School visits, maths and mentoring programs, on site work experience, and funding youth services that help students access vital support to help them to stay in education are just some of the initiatives Watersure is involved in, and which are offered to students in the Bass Coast shire, and the wider region.

IN FOCUS TIM SCOTT Health Safety & Environment Officer

ROSEMARY SWART Community Liaison Officer

The team also works together with the Wonthaggi Secondary College to provide all year 7 students the opportunity to spend time at the plant undertaking practical maths classes that have applications in the VDP workplace. Watersure and AquaSure also offer scholarship programs for local secondary and tertiary students, to help them undertake specific studies, and to encourage them to complete the full term of their secondary and tertiary studies.

SPOTLIGHT ON THE WATERSURE/SOUTH GIPPSLAND BASS COAST LOCAL LEARNING AND EMPLOYMENT NETWORK PROGRAM Watersure collaborates with SGBCLLEN to provide a VCAL Occupational Health and Safety (OHS) program. This is a one day introduction to workplace health and safety, using the VDP as an example.

With extensive industry experience in Health and Safety, the role of Health and Safety Officer at the Victorian Desalination Project has allowed Tim to put his expertise to good use in this modern facility, located near an excellent surfing coastline. Tim’s typical day may involve providing advice to groups, carrying out works on site or along the water transfer pipeline easement, conducting workplace inspections, auditing work practices or managing tasks related to the establishment and maintenance of the ecological reserve and green roof, distinctive parts of the VDP. This variety in his role means every day holds new challenges, but also many rewards, and at the end he can relax with a surf at any number of beaches on the way home!


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With an original qualification in palaeontology, it has been an interesting career path for Rosemary who now is the Community Liaison Officer for Watersure. In her role, she hosts visitor groups to the VDP, and looks after 140 stakeholders along the pipeline easement. A typical day may involve answering calls from the public about aspects of the project, hosting visitors in the viewing gallery on site, or developing communication materials and programs to use in conjunction with the local schools and other groups. Being able to explain the science behind the process to the community allows her to combine her passions for science and education. “Where else would I be able to work in a modern industrial setting, share my love of science and go bushwalking at Wilson’s Promontory on the weekends?”

In addition to an expert presentation and discussion on the importance of OHS, participants get to understand how OHS is implemented on the VDP site, including risk analysis process, the use of PPE, chemical labelling, signage, confined space entry, safety showers equipment and process, and workplace inspections. For further information on the VDP visit Those interested in enquiring about pre-booked site tours can call the community contact line on 1800 811 214 or email:

Whether your out on the road, the land or the water then Wonthaggi Motorcycles and Power Equipment have you covered with a great range of Motorcycles, Marine and outdoor power equipment.

Servicing South Gippsland for over 25 years with friendly and knowledgeable staff you can be sure you will walk out of our store knowing you have been given the highest level of service.

Over the last 12 months we have expanded to also offer marine to our line up, with Kawasaki Jetskis, Honda outboards, Dunbier trailers, Horizon Boats and a huge range of safety and boating gear from BLA.


48-52 Inverloch Road, Wonthaggi Vic 3995 Phone: (03) 5672 3500 Fax: (03) 5672 1493 Email: or

WHEEL HEAT WHEEL HEAT is a play on words referring to hot wheels on bicycles and real heat from our carbon neutral fully automatic solid fuel heaters. We are the leading bicycle shop in South Gippsland and are authorised dealers for Trek, Merida, Norco, Felt, Apollo, XDS, Electra, Shogun, Colony, Kink, DK and Academy just to name the major brands. Between these brands we have a massive range of E-Bikes available and we are trained to look after them as well. We stock a large range of parts and accessories for almost any bike and we are happy to special order things we don’t hold in stock. Our two mechanics can repair anything on two wheels and are always seeking extra training to keep up with the latest tech. They work very hard to get your bike back as soon as possible. We carry out repairs to everyday family bikes, BMX bikes, scooters as well as the elite road racing and MTB machines. We do custom upgrades and custom builds, we even do custom paint. Those with Shimano Di2 can also be upgraded to the latest firmware. All bikes sold by Wheel Heat come with a free custom bike fit and two years of unlimited free mechanical service for bikes up to $2000 and bikes over $2000 come with five years of unlimited free service. The Wheel Heat service policy stresses the importance of regular service for any bike no matter how humble because they have to be safe and roadworthy at all times. Many cheap bikes purchased from the toy department of big stores are not assembled correctly, can be unsafe to ride, and are not cost effective to repair. Our mission is to supply you with a bike exactly suited to your needs, in the right size and within your budget. The bike fit process is usually straightforward, however, if you are new to cycling or coming back after a layoff or even have an injury, then the first fit may have to be followed up with more fitting as

the rider gains strength, fitness and confidence, all of which is part of the Wheel Heat service. We all come from a background of road racing with local clubs and open events as well as racing at national level and although our racing days are mostly over, (we still race with the Leongatha cycling club) we still get involved in road and MTB events. We also support some of the local high level riders as well as the Leongatha Cycling Club, the Bass Coast Barracudas and their respective members. We often have a bike coming in on a Friday for a quick tune up prior to weekend racing which carries no charge, as the rider will thank Wheel Heat from the podium! Wheel Heat can offer you Layby on new bikes as well as access to the “Rent 4 Keeps” finance program. Wheel Heat is very proud of it’s community support involvement as we sponsor the Bike Ed Challenge and support the Bass Coast Cycle Challenge. We also invest in our future by supporting work experience and VCAL programs in local high schools. It pays to shop locally to experience real service and to invest in your community. Without the support of the community we could not employ its kids. WOOD PELLET FIRES During Winter as the bikes slow down a bit, we turn our attention to the amazing wood pellet fires. These pellet fires are a wood heater which is self feeding, self igniting, programmable and they produce no smoke or dust in the home and still produce real wood heat which we all agree is the best heat of all. These fires burn pelletised sawdust, which is a renewable waste product from the sawmill so no trees are cut down just to heat the home. They are very cost effective to use, as a typical home heating bill is around $1000 for the whole year. So come down and see the friendly team at Wheel Heat Wonthaggi.

Phone 5672 4113 Address 21 McBride Street Wonthaggi Hours Mon - Fri 9.00 to 5.30 Saturday 10.00 to 2.00 Web Email

We sell a large range of brands and service most makes and models and while we specialise in the road bike scene, we cater for all your cycling needs. MAJOR BRANDS: Merida,Trek, Norco, Felt, Apollo, XDS, Bianchi, Jamis, Colony, Academy and DK


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thelifestyle summer 2017-18


BASS COAST CYCLE CHALLENGE HIGHLIGHTS The Bass Coast Cycle Challenge was held in glorious sunshine at Inverloch on November 12. Another successful event on the Bass Coast calendar worthy of major event status in Victoria, let alone the small coastal town of Inverloch.

Over 630 riders attended this must go to event and the day also featured displays from the SES Wonthaggi and the Inverloch CFA, as well as Billy Kart races, music and displays from the cycling fraternity, all in all, another great day. Tournament organiser Gavin Slavin was extremely pleased with the turnout and once again our number one cyclist Dave McKenzie led the group out, Dave has been in all of the Bass Coast Cycle Challenge events. This year saw our magazine, Gippsland Lifestyle, become a major partnership sponsor with the Bass Coast Cycle Challenge and we donated prize money to both male and female riders, 60 years and over. The award was not for winning, but for achievement, and married couple Nicholas and Julie Hughes from Carrum Downs were worthy of this encouragement award.


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thelifestyle summer 2017-18



By Gary Jackson

Purchasing a new bike is the beginning of a journey to a healthier and happier, outdoors lifestyle, but there are some accessories that will make your riding even more enjoyable, safer and easier. Here are my top ten bicycle accessories to enhance your experience. Any of these would make great Christmas Gifts too! 1 SPARES KIT This is my number one for a good reason, nothing spoils your ride like a flat tyre and having no way to fix it. Having the right spare tube and tools will enable you to get back on the road quick. If you are unsure on how to change a tube, or what tube and tools you need, ask your local Gippsland bike store to give you a lesson.

8 BIKE CARE Take care of your machine and your machine will take care of you. A clean bike with a cleaned and re-lubed drive train will shift gears better, be quieter and reduce wear on parts, saving you money on bike parts and servicing. Brushes, detergents and degreasers are available from your local bike store to make the job of cleaning greasy chains and sprockets, or washing frames and wheels easier.

2 CYCLE COMPUTER Riding with a cycle computer satisfies our cravings for information. Knowing how far and fast you’ve ridden gives you a gauge as to your fitness progress. They range from basic digital speedometers to GPS and Bluetooth enabled devices with mapping. 5 CAR RACK Once you’ve explored your local riding region, you may look for rides further afield. Car mounted bike racks allow you to carry your bike, however, not all racks are created equal. Yes you can buy car racks for less than $50 from a cheap auto parts store, but you are guaranteed to damage your bikes as you wrestle them on and off the rack. We highly recommend investing in a platformstyle rack as these are easy to load and keep the bikes separated and secure as you travel with no chance of the bikes touching or damaging each other.

3 LIGHTS A great safety item for riding on roads, we recommend to use them even during daylight hours. The flashing lights available these days are bright, easily recharged and are a great addition for all riders.

9 SMART HOME TRAINER The advances in internet technology have allowed the development of an indoor trainer that is actually fun to ride. No more boring indoor sessions when you combine a “smart” trainer with the online program Zwift. Ride in a virtual world with other riders from around the globe either in a casual ride or in groups and even race online. Keep fit in the dark, cold and wet winter months or for those that are time poor.

6 SHOES/PEDALS The stiff sole of cycling shoes combined with clipin pedals allows you to pedal more efficiently and utilise the full pedal circle. You can ride further and faster for the same energy. As a happy bonus, the stiffer sole of a cycling shoe also gives you a firmer platform, or foundation, to push against, helping to protect your knees and hips from injury.

4 CLOTHING Your bike riding is more enjoyable if you are comfortable. Cycling clothing has been designed for freedom of movement, perspiration evaporation and the padding in shorts adds cushioning from the saddle and cuts down on chafing.

7 SADDLE At some stage, most of us have experienced an uncomfortable bicycle saddle. It may not be that the saddle is necessarily a bad one, just that it doesn’t suit you and your riding style. As a general rule of thumb, the more upright your riding position, the wider and softer the saddle needs to be.

10 LOCK It may seem obvious, but you can protect your pride and joy from theft with a lock. Bicycle theft is on the rise and most commonly it is bikes that are not secured with a lock. In country towns and cities all over Gippsland, bikes are stolen by opportunistic thieves who will be on your unlocked bike and gone before you even realise. Lock your bike even if you are just “popping” into a shop. A decent lock can be had from as little $20 at your local bike store so there is no excuse! Happy riding! Gary Jackson



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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 2018 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

Formally held at Mirboo North this year’s Blessing of the Bikes moved to the seaside town of San Remo with resounding success. The 14 October 2017 4th Blessing of the Bikes San Remo event, leading up to the MotorGP at Phillip Island, was excellently organised by Marcel and Sabine Widmer of Inline 4 Café, along with the support from the Bass Coast Shire and San Remo business and community. The ‘Blessing of the Bikes’ is an annual event where the motorcycling community come together to remember fallen comrades, promote motorcycle-riding safety and the bikes are blessed by chaplains in the hope that this will bring safety to the riders. Photos by Nici Marshall


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Blessing of the Bikes San Remo

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thelifestyle summer 2017-18

In this issue we have returned to the water after featuring Crawford Marine’s success at the Melbourne Boat Show. We set off on a cloudy but humid day at Port Welshpool, where work is well underway on the restoration of the historical Long Jetty.

What I liked about the Stejcraft was the space, there is plenty of it, and when fishing you need room to move around. The cockpit space is generous and with a full size open cabin layout. The hull construction is totally wood free and features a 10-year factory warranty.

During the Melbourne Boat Show, Terry Raymond introduced the Stejcraft boats with great success and today we set off in the new Stejcraft 610 Deluxe Fisherman which is a proven offshore fishing boat, that has a wide deep Vee hull of 21 degrees for a soft ride and this was definitely tested in the choppy waters of Wilsons Promontory.

The boat had many factory and dealer options. Prior to the trip Terry fitted the Bimini canopy cover with clears and extension and the newest Raymarine Axiom GPS, in the latest deluxe dash layout. The GPS was very impressive and gave the driver constant awareness of water depths, temperatures et cetera, which really does assist in driving boats.

There is no doubt that Wilsons Promontory is one of Australia’s greatest tourist attractions, you can drive part of the journey, but a boat takes you to all areas of the Prom; and there are many places you can moor the boat and enjoy the benefits of this beautiful wonderland. Fishing is popular and many a snapper and flathead can be found there for keen fishermen. The Stejcraft 610 Deluxe also has full bunk cushions, marine toilet, stainless steel frames for esky and seat storage, Bluetooth Stereo and LED Lighting.

There is one thing you can always be assured of when travelling with Terry Raymond and that is you are perfectly safe with the mighty Mercury 135hp 4 stroke outboard motor which runs quietly and efficiently.

The package as tested is $69,995 ready to go! Call Terry at Crawford Marine Morwell for all inclusions on what you need to enjoy boating.



71-77 Chickerell Street, Morwell 3840 P: 5134 6522 E:


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GETTING FOUND IN THE IN 2018 This time last year we chatted about how SEO works in getting found on Google. A year on, we still hear “how do I get top position on Google search results?� OPTIMISATION NOT GUARANTEE Just like last year we'll impart on you two pieces of advice we feel are relevant with how SEO works in the 'real world'.

It's search engine optimisation, not search engine guarantee.


NOISE We think you get the picture right? Harder still is when every accommodation facility in Joneseville does the same thing. At Image Direct we call this 'Noise'.

We can tick all the boxes with Google for search, but the Google Algorithm has some 600+ updates per year. What works one day may not the next. As a Google Partner we keep up as best as possible, but ultimately we too are at the mercies of the algorithm. This means SEO is a constant dance. The trick is to work out a handful of words and phrases you MUST be found for in the noise and nail those.

ACCOMMODATION To illustrate, imagine you are an accommodation facility in 'Jonesville' Gippsland and there are a number of accommodation choices in 'Jonesville'. Some business owners go all out and want to be found for everything to do with accommodation in 'Jonesville' and try to get to the top of Google for:

1. 2. 3. 4. 5.

Accommodation Jonesville Holiday accommodation Jonesville Wedding Venues Jonesville Short stay accommodation Jonesville Long stay accommodation Jonesville etc


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be different UNIQUE SELLING PROPOSITION Identifying your Unique Selling Proposition (USP) is just as important now online as it used to be offline. Instead consider the following:

24 hour reception accommodation Jonesville OR pet friendly accommodation Jonesville By all means use the list on the left but try to work out those unique elements your customers will be searching for on Google. Still don't know what your prospects are punching into the search bar? Ask them!

GOOGLE, GOOGLE, GOOGLE Don't Google yourself and expect to be at the top all the time. This sounds counter-intuitive, but if Google is clever enough to know where you're going and what you're doing. Googling where your business is in search results on a daily basis is one way to ensure it doesn't show up for you at all, as Google can track (to a limited degree) a person’s movements across its engine/apps and curates search results accordingly.

CALL US Beyond paying for top position in Google Adwords search results, there is no 100% successful method for placing at the top organically. Maybe 90% successful but not 100%. Laying the foundation by building a website to comply with Google policies is, in all honesty, the best place to start. Don't waste any more money on phoney SEO scams, or Web Developers/Graphic Designers who can build aesthetically-pleasing websites, but don’t know anything about getting found on Google. You all get those annoying emails and we do too. If you want to get found in the noise, talk to us - call us first! Disclaimer Please note: This article is entirely based on our opinion and is no way to be read as an authoritative policy of Google the organisation.

GOING ROUND THE TWIST Most business owners will do a quick search on Google 'just to see how they are going'. Then that's it, they DON'T click on the result. If they are advertising with Google Adwords even more so. Continually Googling yourself will drive you around the bend – the more you DON'T click on your search results, the more the chances of your website not appearing for you. Mobile devices only have so much real estate available on the screen. After a while the search engine thinks you are not interested in this set of search results (because you don't click on them) and presents another set to see if they interest you. If you need to know how your site is faring on a regular basis in search results, contact us – we have access to Google and other third-party services which track and benchmark results for you.

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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GARDENING with CraigGoodman Q. With a hot summer being tipped for Australia and particularly in Gippsland what tips can you provide our readers with the best ways to look after budding and potted plants? A. A few simple steps will help ensure your potted plants not only survive the heat of summer but also thrive. Eliminating stress for your plants can be achieved by preparing them prior to summer. Firstly ensure your potted plants are well fertilised with a slow release granular product such as patio magic. Secondly adding a wetting agent to the potting mix will ensure moisture is retained for longer periods after watering. The wetting agent can be applied as a liquid or granular to the top of the pot. These wetting agents aid in the even distribution of water and help with retaining fertiliser in the pot, as continual frequent watering washes valuable fertiliser out of the drainage holes. Ensure there is available moisture for your plants at all times. Watering is best done early morning or in the cool of the evening.

Q What is your suggestion for the best lawns, I have heard buffalo grass is very dependable, but in your opinion should you seek lawns to suit the area you are in? A. During summer lawns such as buffalo, couch and kikuyu are all great performers in the heat. Minimal water is required to keep them going. Feeding of your lawns prior to summer will also enhance their performance. The only down side to these lawns are many of them do best in conditions where winter temperature are milder than what we have in victoria. During winter most of these lawns go dormant and can in fact be yellowish in colour for many months till the warmer weather returns. An alternative is to sow a fescue lawn which will stay green twelve months of the year. This type of lawn, although hardy, will require more frequent watering in the summer to keep it looking good. Fescue lawns perform best when mowed at around 30 mm in height. All lawns have much shallower root systems than garden plants. Therefore in the heat of summer a good watering two to three times a week may be required.

Q Watering is obviously important. Is it best to water the plants in the morning or in the late afternoon when the sun is going down and should nutrients be added to the watering? A. Plants in your garden are also best watered early in the morning or the cool of the evening. The frequency of garden watering may only need to be done once a week depending on heat and wind assuming there has been no rain. Young plants, vegies and flower seedlings will need regular daily watering in some cases. Your general garden is best to be watered very well with plenty of water providing a deep watering, ensuring the entire root system obtains water. This method is far better than frequent light watering.

Q What do you suggest to keep smaller plants cool during the hot summer months, keep them out of the direct sunlight as much as possible? A. When selecting plants for a particular position seek help from your garden centre expert to ensure what you like will grow in full sun, shade or any other aspect. Sometimes we have plants that are growing well in a particular position but may tend to be scorched in the heat of summer. There are a few options to prevent this happening. Certainly feeding, adequate moisture, mulching around the roots to keep the soil temperature cooler, all help. If your plant is very sensitive to heat stress or burn, consider placing a temporary cover over the top.

Feeding plants is an essential part providing them with all the nutrients to grow strong and healthy.

Potted plants can be more easily moved to a protected area.

The less stress your plant has the better they are able to perform well in extreme conditions.

hope this is helpful. CraigÂ


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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. Wa n d e r t h ro u g h t h e l a y e r s o f o u r b e a u t i f u l G a rd e n C e n t re , e a c h s t e p l e a d i n g you into another chapter of ideas for your home, garden and lifestyle.

Hours | Monday to Sunday 9.00am - 5.00pm 62 Argyle St, Traralgon Vic 3844 Ph: (03) 5174 2861 Em: thelifestyle summer 2017-18


Winning horse Moss ‘n’ Dale


Winning Jockey Anthony Darmanin accepting trophy

Brothers jubilant Manny and Peter Gelagotis


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Trainer Peter Gelagotis with owners of Moss ‘n’ Dale

Sale Cup Winners Jockey Anthony Darmanin on gelding Moss ’n’ Dale

One of Gippsland’s premier horse racing events took place this year on the 29th October 2017 at the Sale Race Course. Those who attended were greeted with spectacular spring weather, with the large crowd enjoying racing, good food and wine, and music. Colourful outfits also

provided great entertainment, with the annual ‘Fashions on the Field’ competition proving to be a competitive event. The feature Ladbrokes Sale Cup race was won by gelding Moss ‘n’ Dale. The horse is trained by Moe brothers Peter and Manny Gelagotis, and was ridden on the day

by jockey Anthony Darmanin. It was fantastic to see a locally trained horse win the event, in acknowledgement of the high standard of work that continues within the Gippsland racing industry. Photographs by Lisa Maatsoo

Committee Brad Evans & Sharyn Bolitho

Manny Gelagotis, Trainer of Moss ‘n’ Dale

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Zac & Tess


Angel Peppi


R E N COR Bindi





Missy Moo



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


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Gippsland's finest

0pm 0 . 7 – 11.00am Come along and enjoy this popular free community event with a wide variety of music to suit all tastes! What a beautiful setting for an all day picnic on the lawn at the LEAF by the lake. BYO food, drinks, blankets and chairs. Free Children’s activities. Light refreshments will also be available to purchase. Where Sale Botanic Gardens

Find us on Facebook!

When Sunday March 11th 2018, 11.00am – 7:00pm Sale’s Sixth annual Sale Music Festival!

Contact details 0407 965 313

Photographs courtesy of Sale Music Festival



Pup must be taught to sit at heel. "Nose and Toes". Rea shows us how. See how she has Elle sitting with her nose level with her toes - not ahead or behind!

Over the next few issues we are going to have a look at training you pup. Your pup will need training whether it is going to be a house pet or a working gundog. So you have selected your new best mate. You have no doubt gone to a lot of trouble checking out the breed and breeding, had a good look at mum, perhaps even dad and made your selection out of the litter. I hope that you have also quizzed the breeder about the health checks that were done before the mating. Hopefully you will be able to take the paperwork to your own vet and get some advice about whether to proceed or not. If no health checks were done, hopefully you did not proceed with the purchase. That cute little pup that you fell in love with will not look so good in a year or so when you see it break down with crook elbows or perhaps collapse as a result of EIC. If you do not know what EIC is, check the internet. It is common and devastating and can be avoided if breeders do the necessary checks.


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You have picked up your chosen duck hunting companion and he is eight weeks old. What now? In the good old days the general advice was to “let pup be pup”. You cannot start training a pup until it is at least 12 months old we were often told. All that was required of a pup in those days was to lie around and look cute. Pretty easy for most pups! Of course in the old days, before immunizations became routine, a lot of pups did not make it to maturity. These old attitudes have mostly gone out with pounds, shillings and pence. Today most modern trainers agree that a first constructive year presents an invaluable opportunity to establish a great working relationship between owner and pup. Early training can also prevent the development of bad habits. It is far easier to teach pup the correct way in the first place than try and correct a problem later. All this does not mean that pup should be doing water retrieves the day that pup leaves the whelping box. It does mean that we can teach pup some basic commands at a very early age

however we must be prepared to progress slowly in the early stages of pup’s life. Young dogs, like young children, have a limited attention span, so a couple of minute’s formal training, a couple of times a day is better than a half hour once a day. Dogs soon learn the difference between work and play. When you approach pup with a lead and some dummies he will soon understand that this is work. When dogs are working or training they need to understand that they belong to you during that time. The training should be structured, disciplined and not too long. You are the “drill sergeant” during these training sessions. Play time comes later. You may ask, “how do I communicate when it is play and when it is work?” It begins with your mannerisms and your voice. During work there is no idle chatter with pup. You will use a tone of voice that will get the pup’s attention; not stern but authoritative. The only communication during this time is by way of command, sit, come, fetch, hold, no, good dog, drop etc. Later you can play and talk to pup.

All handlers should buy a whistle. Pup should commence his training with a whistle from 8 weeks of age. Whistles come in many shapes and sizes. Check the internet for availability.

Dog treats for your pup are a must. And, they're not too fussy about the type!

Training aids. Every handler will need some of these bumpers. They come in a variety of shapes and sizes. To begin with, a cheap paint roller is all the pup will need. As he gets older he will progress to one of these bumpers. These bumpers can be thrown and they float in water, which makes them ideal for retrievers. They are also hardy and will last for ages.

AIDS TO TRAINING To train a retriever you will need some basic training equipment. The first item is a collar. The collar will need to be an appropriate size to fit pup. In a few months you will discard this collar and purchase a full size model that pup will wear for the rest of his life. Next we will need a lead, again not too big, and in addition, a nylon cord about 3 metres in length with a clip on one end. Pup will need some dummies to retrieve. At this age the best dummy is a very cheap paint roller. These are covered in “fur” and they are very light. Pup is only a baby at this stage and we do not want anything too big or too heavy. Later in the training you will need a few “bumpers”. Bumpers are sausage shaped plastic dummies with a short rope attached. They are easy to throw and they float. Bumpers come in 2”and 3” diameter and come in several colours.

To start with, purchase several white bumpers in both 2”and 3”. As time progresses you will need both sizes. Finally you will need a dog whistle. As soon as training begins pup needs to be trained to come by a voice command followed quickly by 3 “bips” on the whistle.

I cannot overstate how important a whistle is. When pup is working in the field there will be many noises that your mate will be exposed to; wind, water, dry grass etc. and there is a limit to how far away a human voice can be heard.

Why 3 bips you ask? Pup will soon learn that 3 short bips means “come”. He will also learn that one longer bip means “sit” and look at me and wait for my next command. Photographs by Trevor Stow (See the Autumn Issue for the next instalment of Training Your Gundog Retriever.)

On the other hand a dog whistle can be heard over a great distance. There is no use reprimanding your dog for not obeying a voice command when he cannot hear you in the first place.

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The revival of Australia’s own classic Board game By Lauren Murphy I am going out on a limb here and I’ll guess that nearly every person reading this article has a memory of playing Squatter. Counting sheep, navigating droughts and floods, all the while strategising to improve your Stations pasture. Tucker Bag cards…ring any bells? The quintessential Australian board game is having a resurgence 50 years later, now being sold in ten Countries across the globe. Not bad for a board game that’s heart lies in the rolling hills of Gippsland! If it’s been a while since you played, open up your games cupboard and dust off the board because Squatter is most definitely here to stay, and boy does it have an interesting story! The story of Squatter begins in the small town of Kernot, high up on the hills at a place called Coorumbene Station. The original timber sign still hangs on the front gate, but much has changed since Richard Lloyd’s great grandfather first


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settled the land. The sheep station remained home to the Lloyd family for three generations and would influence the creation of Australia’s most successful board game by Robert (Bob) Lloyd (since deceased). “Mum & Dad were married in Loch and living on Coorumbene when I was born in 1949,” begins Richard. Sadly, just a month prior, Richard’s grandfather passed away, circumstances meaning the family couldn’t stay on the farm. Coorumbene was sold off as soldier’s settlements and divided into three smaller allotments. The family lifestyle changed immensely with them moving to Cheltenham, Richard’s father often being on the road with work. Seeking a change and wanting to pursue welfare work but knowing he still needed to support the family financially, Bob’s recollection to his family was that he prayed one night and God gave him the idea of the game Squatter. “He wrote the whole game in one night!

He carried almost a burden of stewardship and he was tireless and relentless to the point of a fault, in promoting the game, because of the way it was given to him.” Listening to Richard talk about Squatter it feels as though his father is here with him, such is the passion in his voice. This game has clearly been their life. Richard recollects how his father made the first prototype of the game in 1958, using a gem razor and glue to cut out the paddocks. Television was only just finding its way into some households, but had not reached the Lloyds yet. The Squatter prototype became their entertainment, unaware at the time at what it would grow into. Challenges were faced in securing a publisher, no one wanting to back an Australian themed game. In a shot of inspiration, Bob sent a letter to the then Premier whom forwarded it onto the Minister for Agriculture.

When designing Squatter, Bob created detailed strategies to ensure the game was always reflective of the transient and unexpected nature of farming life. It isn’t the game of chance people often refer to it as. It is an authentic storytelling game of Australian rural farming life. “You can’t prevent a bush fire, but you can buy fire-fighting equipment. You can’t prevent a flood, but you can buy hay."

"What makes Squatter unique is that it is player strategy, you’re not trying to win by pushing someone down. Doing your own best on the day is key.”

The final passing of the chain saw Bob’s letter reach the Australian Wool Board (now known as the Woolmark Company) who gave the game a glowing review. This led to the game finding its first publisher in John Sands. Over the years the game has had twelve different publishing houses but is now published by the Lloyd family. Since first attending the Hong Kong Toy Fair in 1990 with his father, Richard has taken this role in the Company with great energy and passion.

When the game was looking like it may fold, Richard created a website and put a ‘call out’ for people interested in ordering the game. With an overwhelming response from people desperate to see the game survive, 500 pre orders came rolling in, confirmation that Squatter was far from over. “It’s a real warm fuzzy feeling when I see people embroiled in the game. I’ve taken it into schools, and to see kids sitting playing the game so intently, working it out, in a very competent’s hard to describe the feeling. This is great.”

The game certainly has a lifelike quality ensuring aspects of luck weave through strategy. “It is a game where the underdog still has a chance.” The plight of the Australian farmer is a cause dear to Richard’s heart. Despite growing up in the suburbs after the family had to leave Coorumbene, farming is in his blood. We discuss the educational element to the game and the stories it helps share of Australian rural life. “May I read you something?” Richard breaks conversation with a quiver in his voice. A tear soon forms in his eye, as he recites the stirring poem ‘Rain from nowhere’ by Queensland poet Murray Hartin. “I think it encapsulates so much of my heart, also my dad’s heart and the heart of Squatter itself.”

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Squatter recently took a step out of people’s lounge rooms and into the Storehouse Café in Mt Evelyn, where they successfully held the first Squatter Tournanment. Using a piece of old tin and an old shearing hand set found at a local scrap metal yard as the ‘bell’, Richard was witness to a revival of sorts and a new way of sharing the game with others. The demand for further tournaments is growing with people reaching out from Interstate wanting to host their own events. Richard suggests tournaments can be a fundraising tool for local communities whilst having a fun night out. Although not able to attend every tournament nationwide, the Squatter team can provide an abundance of assistance including tips for setting up the game in tournament style, trivia questions and publicity assistance.

“For any game to survive for 50 years is a sign of its playable value.” I have to ask for some parting insider tips from the person who’s likely played the game more times than any living person. “In terms of learning the game, just play it and learn what you do on each square. Play the game once and read it as you go. Once you have the essence of the rules, remember it’s good to improve your property early but wise not to overdo it. You’ll make the most amount of money buying and trading your sheep.” For now, Richard will keep playing the game to win and doing all he can to keep Squatter in the lives of Australian families, here and across the globe. Me, I’m going to dust out the original from Dad’s cupboard and give the family a cracking game over Christmas break! Photographs by Lauren Murphy


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Closed Tuesday and Sunday 51 Commercial Street KORUMBURRA 3950 Tel: 0418 554 267 Like Us On Facebook Set in Jindivick’s rolling green hills discover an acre of recycled metal sculptures and browse the gallery space hosting the work of contemporary artists and Laurie’s small stories sculptures. Call in anytime, no cost and see the studio (amongst the metal chaos!)


SUMMER EXHIBITIONS DECEMBER RUSSELL AND CAROL MONSON With their Colours of Cuba show, which will be mixed photography and textiles. Opening is Friday 1st December at 6 to 7pm, all welcome. 2018 FLORENCE CINCO AND FILIPINO artists of Melbourne FEBRUARY: JESSIE MCLENNAN AND ZOE CLARKE 420 Main Jindivick Road, Jindivick VIC 3818 P: 5628 5224 | E: thelifestyle summer 2017-18


s t h g i l h g i H n e e w o l l

a H g n i z Ama


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Coal Creek Community Park and Museum held their 10th Annual Halloween Event From corpselike to hauntingly bone-chilling to supernatural it was a resounding success with a great array of costumes and shows. Photographs by Nici Marshall

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86 Back Beach Road, San Remo 3925 ph: 5678 5566 A modern, professional experience awaits you at Permanent Beauty, from their new centre in San Remo. Located on Back Beach Road, just off Marine Parade, the team at Permanent Beauty are bringing technology and nurturing together for a beautiful experience. The Clinic offers a New York Studio style with big windows; light drenched airy rooms, warm brick walls, shiny timber floors, and elegant furnishings. The beautiful old bricks were sourced from Leongatha and the colour scheme is enhanced with a distinctive 100 years old Red Entry door.   For owners, Sandy Bowers and Andy Chappell, the Permanent Beauty Centre is the culmination of a dream after planning and building it for over three years. “We built the business up from one client in our salon on Marine Parade for over five years. My partner Andy was Project Manager of the new centre, and worked very hard this year to fulfil my dream.” With many years of business and treatment experiences, Sandy knows that the success of a business is about the right people working as a team. Nicola Canil and April Thompson collaborate their different skills to offer an extensive range of beauty services to their clients. They both perform Paramedical Treatments in the clinic reflecting the high level of service and qualifications. We specialise in Corrective Treatments for specific skin conditions using the latest technology for Pigmentation, Hair Reduction and Ageing Skin. All treatments are tailored to suit the needs of our clients. We now provide the latest Derma Pen Treatments, which give wonderful results immediately for ageing and problem skin. April, a qualified Beauty Therapist,  has a spa background and is fully conversant with all Facials, Waxing and Body Treatments. She has also completed professional development in a range of alternative treatments, which are all about the experience for her clients. April who trained as a Makeup Artist also has a passion for  Design, Reshape and  Colour Eyebrows – Eyelash Extensions and the Lash Lift and Tint are her speciality.   Sandy is a renowned Accredited Cosmetic tattooist. She provides Treatments and also Accredited Training courses in the art of Permanent Makeup both in Melbourne and San Remo.

Call 5678 5566



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Our New Location

86 Back Beach Road, San Remo 3925


5678 5566





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


With green hills rollicking all around, the tiny town of Bruthen is a natural amphitheater. And lucky, because Bruthen puts on the damn best blues festival I’ve ever been to. As one local put it “Bruthen is blues”. There is something magic about blues and this rural town. They are a duet with a perfect harmony.

The Bruthen Blues and Arts Festival is on again this Summer, the 16th, 17th and 18th of February. Under sun and moon, the blues will be twanging. There is music to speak to any soul with various venues across Bruthen putting on legendary local and international blues artists.

There is history here. You can feel it. You breath in blues ghosts and festival memories with the earthy country air. And passion. Walk up to any local and mention the blues and their eyes light up. You can see it in their faces, the way they talk with their hands, the warmth in their voices. An instant intoxicating excitement. This is more than a gig. The Bruthen Blues Festival is the town’s heart and soul.


The festival started over 20 years ago. A barely advertised blues fest in the pub. Hundreds of people turned up, from all over. It is as memorable to those who where there as Woodstock to ’69. Bruna Cattapan owned the Bruthen pub at the time. “The atmosphere was just something else,” says Bruna, her eyes alive with memory, “we couldn’t believe it, how many people came, from all over Victoria, to listen to the blues. The word spread you know and people came. And the music, it was incredible, all the musicians got up and jammed together. The whole thing, it just… came to life.”

You can dance the night away at the Big Blues Bash in the pub, or chill out at the blues café in the hall. Munch on food from the bustling market and kick back in the gardens to watch music all day. Stretch your legs and join the Walk Your Blues Away session. Sunday is brimming with shenanigans, the street parade, duck race and Sunday Recovery session. All weekend there are buskers and workshops and laughter that starts from your belly. Camping is available.



Thursday ~ Sunday & Public Holidays 10.00am ~ 5.00pm 1B Campbell Street, Yarragon 3823 ph:0400 172 694 Follow us on Facebook at Or Instagram:- @paintitcream


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Your Market Guide to Summer december | january | february


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 ‘BY LAND, OR BY HAND’ Sunday, 24 March 2018 – 9am–2pm Location Cnr Forbes & Avon Streets Contact: 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-1pm Location Civic Park, Civic Place, Drouin Contact John 0419 428 564 Drouin Rotary Club


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


Sunday: December 10, 31 & 2018: January 28 – 8am-1pm Location Foster Showgrounds, Station Road Contact Max Parnell 5682 5654


4th Sunday of month - 8am-2pm Location Grantville Recreation Reserve (weather permitting) 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


3rd Sunday of January & March 2018 – 8.30am-1.30pm Location Paynters Road Old Hill End School Contact Liza on 0422 520 722




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

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


MAFFRA VARIETY & FARMERS’ MARKET 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 the month – 8am-1pm Location The Glade, Opposite Inlet Hotel, Inverloch Contact Melissa on 0419 351 878

Saturday: 6 & 27 January 2018 – 9am-3pm Location Community Centre, A’Beckett Street Contact Colin on 0458 419 966 1st Saturday of December & February – 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 (Closed 24 December) Location Korumburra Road, Kongwak Contact Jane 0417 142 478


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

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

LEONGATHA FARMERS MARKET 4th Saturday of month – 8.30am-1.00pm Location: Howard Street Contact: Julie 0412 515 854


4th Sunday of month Location: Safeway Carpark Contact: 5662 5800


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

LOCH SPORT TWILIGHT MARKET Thursday 28 December - 5pm-9pm Location On the Lake Foreshore Contact Mandy or Jackie 5146 0145


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


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

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


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

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

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






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

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

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

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

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

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

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


Last Sunday of every month – 9am-2pm (except December) 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

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


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


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

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

4th Saturday of month – 9am-1pm Location Yarragon Public Hall, Campbell St Contact Alison Butterworth 5634 2209



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

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

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


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

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

thelifestyle summer 2017-18



By Ali Fullard

PLEIN AIR PAINTING GETTING OUT AND ABOUT! With the coming of warmer weather, a group of artists associated with the Briagolong Artists, decided to get back to basics and organise outings to some of our beautiful bush locations, such as the Redgum Forest in Briagolong and the Quarry reserve on the Freestone Creek, north of the town. The excursions are an exercise working “en plein air,” which is a French expression, meaning “in the open air”. This method contrasts with studio painting or academic rules that might create a predetermined look. Artists have long painted outdoors, but in the mid-19th century, working in natural light became particularly important to the Impressionist movement. The popularity of painting en plein air increased in the 1840s with the introduction of paints in tubes. Previously, painters made their own paints by grinding and mixing dry pigment powders with linseed oil. French Impressionist painters such as Claude Monet, Camille Pissarro, and Pierre-Auguste Renoir advocated “en plein air” painting, and much of their work was done outdoors. In Australia, members of the Heidelberg School, Arthur Streeton, Charles Conder and Charles McCubbin, were advocating “en plein air” painting at the end of the 19th century. Arthur Boyd, Lloyd Rees, Russell Drysdale, Kenneth Jack and numerous others have carried this tradition through the 20th century and into this century. Challenges include the type of medium to use, insects, onlookers, and environmental conditions such as weather.

HERE ARE SOME REASONS TO WORK OUTDOORS: 1. Colours will be more accurately recognised. 2. Process and techniques are simplified. 3. There may be an improvement to paint accurately in a shorter time frame. 4. Ability to study how light behaves in changing and different conditions. You’ll be more motivated to paint, confidence will be boosted and you will learn by just watching! From personal experience I find I am more willing to take gambles and just go for it when working outside. Preciousness disappears.


thelifestyle summer 2017-18

I love seeing the way my friends view the same subject from a totally different perspective yet we still all achieve works that truly express the essence of the place where we are working. The physicality of the environment somehow permeates the work and gives it an honesty that is sometimes lacking in studio work. It is not only a visual experience. You will also become aware of birdsong, insects buzzing, feeling the breeze and warmth of the sun. I encourage you to call up your artist friends and set a date for your next excursion.


“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

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


BRIAGOLONG ART GALLERY “HOMAGE” December 2nd to January 31st 2018 works in a variety of mediums by members of the Briagolong Artists. Each artist will showcase works on the concept of paying “homage” to what inspires them.

STRATFORD COURTHOUSE THEATRE December to March 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 51 456790

ANGIE THOMAS AND MARGARET BOOTH “SPACES AND PLACES” February 3rd to March 11th 2018 Angie’s paintings are made by layering hand coloured tissue with paint and impasto on canvas. The work focuses on her recent trip to Japan exploring the images of the Cherry Blossom, snowy lakes and hills. Margaret has been working on 3D abstract ceramic forms that absorb and reflect light from their surface. They are created by allowing wet clay to slump into abstract forms supported by the trapped air inside. By altering the direction of each clay surface, the colour changes as the light changes. 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

Deb Milligan From The Molten Dyes Of Water....Drypoint

SEGUE GALLERY AND CAFÉ STRATFORD AND AMEGILLA GALLERY BRUTHEN Contact to find out the next exciting exhibitions.

Angie Thomas Thaw tissue paper paint impasto


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 summer 2017-18


Your Events Guide to Summer december

ANNUAL TRARALGON SHOW Date: Time: Location: Contact:

December 1 – 2 Fri 9am-10pm Sat 9am-3pm Traralgon Showgrounds Lorraine Anderson 5174 1366


Art Gallery, Gift Shop, Event Space, Meeting Room HIGH SEASON OPEN ART EXHIBITION Our diverse and talented Gippsland artists Date: December 1 – January 15 Time: Open everyday 10am-4pm Location: Centennial Centre, 1 Bent St Wonthaggi Contact: 03 5672 5767 E:


December 2 Mossvale Park See


December 3 11am-5pm Victory Park, Traralgon Info on facebook gippslandfoodandwine

INSPIRED BY THE LAKES 2017 Date: Time: Location: Contact:

December 4 5pm-7pm Between Lake Guthridge & Lake Guyatt McIntosh Drive, Sale Email:


December 5 7pm Monash Hall, Reserve St Lisa Testart 0427 349 134


December 6 5pm-8pm Monash Hall, Reserve St Lisa Testart 0427 349 134


December 8 7pm Monash Hall, Reserve St Lisa Testart 0427 349 134

SALE CHRISTMAS FESTIVAL Date: Location: Contact:

December 8 Sale Pedestrian Mall Naomi Cranston 0414 424 610


December 10 7.30pm Apex Park, Stratford or Stratford Stadium Depending on the weather Anna Roberts 0438 513 467

STAR WARS MOVIE MARATHON Date: Time: Location: Contact:

December 13 & 14 Wed 9pm THE FORCE AWAKENS| Thurs THE LAST JEDI Stadium 4 Cinema Leongatha The cinema 5662 5752


December 15 4.30pm Traralgon Rec Reserve Email:


December 15 7.30pm Latrobe Performing Arts Centre, Traralgon Box Office: 5176 3333


December 15 11am Darnum Memorial Hall West Gippsland Arts Centre 5624 2456

INVERLOCH COMMUNITY CAROLS Date: Time: Location: Contact:


December 15 7pm Carols commence 7.30pm The Esplanade Inverloch John Searle 0423 709 295

thelifestyle summer 2017-18

SAN REMO CELEBRATES CHRISTMAS Date: Time: Location: Contact:

December 15 5pm Free Rides – Santa arrives 7pm – Carols 7.30pm Foreshore, San Remo Robyn Edmonds 0409 577 231


December 17 7pm-10pm AGL Loy Yang Latrobe Community Sound Shell Lions Club Traralgon

WONTHAGGI COMMUNITY CAROLS Date: Time: Location: Contact:

December 17 6pm – Carols begin 7.45pm At the Whistle, Apex Park, Murray Street John Searle 0423 709 295


December 19 5pm Free kids’ activities, 6.30pm Santa arrives, 8pm Carols The Esplanade, Cowes Rev. Ian Turnnidge 5952 2083

LOCH SPORT CARNIVAL Date: Location: Contact:

December 28 – January 1 Lake Street Foreshore Bill Klein

INVERLOCH SOUNDS OF SUMMER Date: Time: Location: Contact:

December 29 1.45pm Inverloch


December 31 From 5pm Fireworks 9.30pm & Midnight Alberton West Rec Reserve (outside Yarram) Kylie Barlow 0428 536 737


December 31 Coongulla Hall & Reserve Paul 5148 0235

Your Events Guide to Summer january


January 10 + February 28 Hazelwood Pondage, Yinnar Rd Latrobe City Cycle Club Wayne Tunks 0437 585 532


January 13 & 14 Sat 10am-5pm Sun 10am-4pm Cowes Peter Foden 0419 005 479


Art Gallery, Gift Shop, Event Space, Meeting Room ‘SIPAPU’ by Meg Viney Featuring unique textile creations, bamboo, dyed threads Date: January 16 – February 19 Time: Open Sunday 21 Jan 2pm-4pm Location: Centennial Centre, 1 Bent St Wonthaggi Contact: 03 5672 5767 E:

YALLOURN NORTH GHOST TOUR Date: Time: Location: Contact:

January 20 9pm Lions Park, Reserve Street Email:


SALE TURF CLUB QUALITY HORSE RACE Date: Time: Location: Contact:

February 4 Free Entry Sale Turf Club 1227 Maffra Road, Sale 5144 2962


February 4 10am-3pm Traralgon Showgrounds

TRARALGON NORTH GHOST TOURS Date: Time: Location: Contact:

February 4 9pm Newman Park, Peterkin St Email:

MIRBOO NORTH ITALIAN FESTA Date: February 11 Time: Location: Contact:

10.30am Baromi Park, Mirboo North Rosie 0439 344 928 or Gina 0429 346 252


February 11 11.30am-2.30pm Civic Park, Civic Place, Warragul Pam Boyes 5624 2411


February 17 9am-4pm Foster Showgrounds Roger Nicholson 0438 747 876

GEEKFEST 2018 AT COAL CREEK Date: Time: Location: Contact:

January 21 10am-4.30pm Coal Creek Community Park & Museum Korumburra 5655 1811 E:

SALE TURF CLUB KIDS DAY OUT Date: Location: Contact:

January 21 Sale Turf Club 5144 2962


January 25 to 28 Foreshore Golden Beach David Guthrie 5146 3166

YARRAM OPEN TENNIS TOURNAMENT Date: Time: Location: Contact:

January 25-28 9am-6pm daily Yarram Country Club, Commercial Rd Mick Mullen 0409 651 556


January 26 8am Cowwarr Public Hall, 21 Main St Brian Burleigh 5148 9364 Cowwarr Rural Fire Brigade


January 26 10am Inverloch Foreshore & Basketball Stadium Rob McNair 0411 612 061

KILCUNDA LOBSTER FESTIVAL Date: Time: Location: Contact:

January 28 9am Bass Highway, Kilcunda Andrea 0400 065 253


February 20 & 27 Free Entry Sale Turf Club 1227 Maffra Road, Sale 5144 2962


Art Gallery, Gift Shop, Event Space, Meeting Room ‘THE WONTHAGGI MONSTER’ by Filippa Buttitta Thylacine sightings in Wonthaggi. A visual response to tall tails or true Date: February 20 – March 26 Time: Open Sunday 25 Jan 2pm-4pm Location: Centennial Centre, 1 Bent St Wonthaggi Contact: 03 5672 5767 E:


February 25 Gates open at 10am Mossvale Park Berrys Creek Email:

thelifestyle summer 2017-18


SUMMER DECEMBER JANUARY FEBRUARY SUN SIGN ASTROLOGY Forecast with Kerry Galea ARIES 21 MARCH – 19 APRIL You begin this season by seeing life in a creative and inspirational manner, but it may also seem confusing. Soon your role in the world, or your work, means you either become a leader or challenge authorities. Your new ease in gathering information means you can share knowledge which gains you more recognition. Mid-season, you need to ask questions to find out how others define loyalty. I bet its different than you expect, but not necessarily wrong. Late season, it is time to be curious, to travel and to be creative, an ideal combination to experience new ideas, and undertake changes.

LIBRA 23 SEP – 22 OCT Others are trying to help you step out of habitual ways of thinking and release you from firmly held ideas that are holding you back. Wait till mid-season to make long term decisions, especially about money, and you also begin a long journey of attending to matters connected to your home and family. It’s then time to “feather your nest” or plan a visit to the ancestral roots. Late-season brings mix-ups because you are trying to do too much; too quickly. Friends can add to the confusion, so double check all plans and arrangements. Slow down.


There are opportunities, celebrations, creativity, a spiritual yearning, a youthful spirit or an increase in your inner daredevil. You see alternative solutions to any difficulties and action will be your motto and direct will be your approach. It can assist you to achieve more than you expect, or it can overwhelm you. Grab hold of the energy and use it on a specific plan or project, rather than waiting to see what happens. Late-season, you want something so bad that you cannot wait; but slow-down till you have all the facts and fine-tune the details.

People soon share their deep feelings and expose their inner tensions, and you may find yourself acting as a comforter and counsellor. Some of this needs sharing, some of it needs to stay with you. Mid-season, it’s time to let yourself experience different ideas, cultures or travels and people are “popping” with energy which can be used well, or used badly. Later in the season a work situation improves, especially when you receive the information that you need. If emotions run high, look within to a find a deeply held pattern of reaction that needs to be released.


Stronger connections with other people seem likely, but they promise more than they can deliver…. most likely due to mixups and confusion rather than by design, so double check assumptions. Mid-season, what you owe, and what you are owed is highlighted, and this includes money as well as duty, service and responsibility. Be aware of how much you do and how much you give. Late-season, the people around you can become tense if they haven’t found an escape valve for their issues. There is a saying…. “it’s not your Zoo, so it’s not your monkeys” which you need to remember.


You are open to new ideas, your creativity is enhanced, and your spiritual nature is seeking an outlet. The urge to help others is so strong that you may find yourself feeling their pain. Allow new beginnings, become more social, begin relationships, make new friends, or start co-operative projects. You may feel trepidation, but the timing is right as your creative juices are enhanced, along with your need to express yourself freely. Later in the season, money becomes an issue. Ask yourself, what is important? Experiences and creating memories that one gains while experiencing new things, or keeping a tight budget?

LEO 23 JULY – 22 AUG

Pressure builds as Goddess Venus says “let’s play”, but action based Mars says “let’s tussle”. Tension comes from past experiences, or deep unrecognized insecurities. Mid-season, work and duty occupy most of your time, but home demands much of your energy. Is it time to renovate the physical house, or time to renovate family relationships? Family arguments can easily blow out of proportion. Late season, the total eclipse heralds an emotional surge. Other people’s high energy levels can become stressful, so find some quiet time to sit with yourself and do something in nature that you enjoy.

VIRGO 23 AUG – 22 SEP There are increased connections with extended family, and it will work out great. Your ability to talk and express feelings and love is enhanced, and you are able to radiate welcoming warmth. Mid-season, expect to be busy talking or making contact with lots of people. Creative problem solving as well as a certain “flair”, and the desire to enjoy oneself, is enhanced. Younger people bring news, or inspiration. Lateseason, an old wound needs release or family dramas and tensions could escalate. There are different reactions because the wounding story has been interpreted in different ways.


SAGITTARIUS 22 NOV – 21 DEC Venus enters your sign to help boost you into the limelight and bring you smiles, but the planet of communication and information is going backwards to bring confusion and the need to be careful making logical judgements. Be open to receive rather than initiate. Mid-season it’s time to sort out your financial values, as well as your inner spiritual and moral values, an important goal for the coming couple of years. Late-season there is the urge to be busy. You can move forward if you make plans but you can move backwards if you let somebody else take the reins. CAPRICORN 22 DEC – 19 JAN Your ruling planet soon comes home for a long visit and propels you to enter a time of commitment to steadfast work, a practical approach and a healthy dose of ambition, all of which you excel in, and which can change your longterm plans. Mid-season is a time to shine, for you will be noticed. Friends and groups both inspire you, and can be inspired by you. Information is given to you and your ability to impart knowledge is enhanced. Late season, your energy levels fade, so be as peaceful as you can be in this hurlyburly world. AQUARIUS 20 JAN – 18 FEB You are shining bright and work brings opportunities, but you can be spending, or wasting, the benefits as fast as they come. Make the most of what is here right now and don’t assume it will last forever. Record any great ideas or you will forget to “follow-through” and be aware not to accept a heavy load. It’s also time to clean out any garbage, so have a physical and emotional clean-out and find that the person to love…. is you. Late-season is a great time to start something new for yourself, so what would you like to see happen? PISCES 19 FEB – 20 MARCH

The focus is on your working life and your public persona, and you don’t know what is going on, or are not told what is happening. People see you differently than you expect. Watch, wait, and ask a lot of in-depth questions to figure out what they are expecting from you. Mid-season, your ability to focus energy is high, and your ability to search for a higher truth or try a different perspective is enhanced. Late-season, you have a warm and gentle attitude with people being attracted to you, but authority figures can take advantage and ask too much.

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


thelifestyle summer 2017-18

cultivate Self-Compassion this christmas

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

With Christmas, just around the corner for another year, it’s easy to get caught up in all the festivities of the silly season and lose sight of what this time of the year really means to us. While I love Christmas, the decorations, the merriment, and even the music, this wasn’t always the case. In fact, looking back through the archives on some of my writing, even two years ago I wrote of how I dreaded the approaching Christmas season. Did I hear someone say, “The Grinch”!? This time of year, is probably the most challenging on our relationship with ourselves. For some, it can be one of the most difficult times of the year, a reminder of isolation, loneliness, and stress. It brings to the surface and rubs salt into old wounds around our relationship with money, our relationships with friends and family, our relationship with food, our health, our achievements of the year past, our future goals and more. Whether we mean to or not, many of us have very different standards for ourselves than we have for other people. This means that we might turn to self-criticism and negative self-talk when we find ourselves in a bad spot, while a friend in the same kind of situation receives our deepest empathy and support. We offer our deepest empathy and support to friends because we are empathic and supportive people. We see a friend hurting, we see a friend with needs, and we do what we can to respond to that. Isn’t it time we offered ourselves the same kind of treatment? The next time you notice that you’re criticising or berating yourself for a certain incident or situation, ask yourself, “How would I talk to my best friend if he/she were in this situation?” Then, take that same kindness, generosity, and empathy and offer it to the person who needs it the most: YOU. More than ever at this busy time of year we need to respond to ourselves from a place of kindness and self-compassion rather than criticism.

To get you started on the path to self-connection over the next few months, I’m sharing with you a self-compassion exercise designed to tone down your inner critic and amplify your inner cheerleader. This simple little exercise can be used anytime and anywhere, which makes it handy for holiday gatherings, work dos or day-to-day life. If you have a pen and paper at hand where you can journal through your thoughts, that’s great also. If not, you can practise this exercise in your mind and it’ll still be effective. Think of a situation in your life that is challenging, that is causing you stress. Call the situation to mind, and see if you can feel the stress and emotional discomfort in your body. 1

The first step is to create awareness around the situation or circumstance that you are experiencing. That’s called mindfulness.

Become aware of how you are feeling and name it. You might choose to say to yourself: Gosh this hurts. This is really challenging. I feel really, angry, sad, frustrated etc. right now. This is stressful for me.

Is there a phrase that particularly speaks to you in your situation? For example: May I give myself the compassion that I need. May I learn to accept myself as I am. May I forgive myself. May I be strong. May I be patient. May I be kind to myself. This simple practice can be used any time of day or night, and will help you remember to evoke the three aspects of self-compassion when you need it most. Awareness ~ Acknowledgement ~ Allowing Thank you to Doug and Maree Pell and wishing all the Gippsland Lifestyle readers a magical Christmas and every success for 2018! 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!


Step two is acknowledging the situation or circumstance and how you are feeling in relation to it. Acknowledging that suffering is a part of life, that’s common humanity.

Choose to acknowledge the following: Other people feel this way also. I am not alone. We all have struggles in our lives. This is just a moment in time and this too shall pass. 3

Step three is about allowing yourself tofeel the emotions and then extending the same graciousness and kindness we offer those close to us. Gently place your hands over your heart and feel the warmth of your hands on your heart.

You may ask yourself: “What do I need to hear right now to express kindness to myself?”

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

thelifestyle summer 2017-18


Steve White, Cartoonist



1. Comparable (5) 3. Attune (5) 6. Aircraft (4) 8. Cover (7) 10. Era (3) 11. Accommodate (4) 13. Abandon (4) 14. Offspring (3) 16. Arena (3) 17. Acquires (5) 18. Porpoise (4) 20. Deposit (4) 23. Misfortune (4) 24. Passage out (4) 26. Star (3) 29. Psyche (3) 30. Fanatics (9)

1. Supporter (7) 2. Glorify (4) 3. False (4) 4. Animal (3) 5. Dishes (7) 7. 7th Letter (3) 8. Match (4) 9. Stench (4) 12. Couples (5) 13. Order (5) 15. Bleat (3) 16. Follow (3) 18. Pound (4) 19. Little (suffix) (4) 21. Beasts (4) 22. Rugs (4) 23. Be (2) 25. Facing (2) 27. Near to (2) 28. Individually (2)

GET THINKING issue 32 SPRING puzzle Answers


thelifestyle summer 2017-18

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 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 Fish Creek General Store 25 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 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 FoodWorks 87A Powerscourt Street Maffra newsXpress 144 Johnson Street Meeniyan IGA 100-102 Whitelaw Street 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 Noojee Post Office 1 Bennett Street Omeo Post Office 155 Day Avenue Pakenham Newsagency 99-101 Main Street Paynesville Newsagency 65a The Esplanade Poowong IGA 17-19 Main Street 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 Seymour Street News 83 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 Newsagency 107A Princes Highway 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 summer 2017-18



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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33 gippsland the lifestyle summer 2018  

Gippsland Lifestyle Coast Country Summer Issue 33

33 gippsland the lifestyle summer 2018  

Gippsland Lifestyle Coast Country Summer Issue 33