a
Wormticklers seasonal green. Turn to page six for all the details. Since our first issue hit the streets in
we’ve been overwhelmed by the response we’ve had from the community. We’re proud to be your truly local neighbourhood magazine and love to hear what you think, so do get in touch hello@northsider.com.au
ART: Belinda Spillane/Angela Joseph
SUB-EDITING: Sylvia Cooper
When it comes to growth strategies, Jordan Sly, aka the Vegie Cowboy, is the man to talk to.
As ‘Head Tickler’ at Wormticklers nursery, he prides himself on nurturing the best quality organic, chemical-free seasonal seedlings – growing everything from herbs, vegies and greens to companion plants and edible flowers in biodegradable pots. And what started off as a few seeds under a tarp in his carport has grown to be a fully-fledged wholesale nursery in Sydney’s Kenthurst with a blossoming offshoot at The Farm in Byron Bay.
“I never really came up with the idea of Wormticklers, it just sort of happened… organically,” permaculturalist Jordan laughs. “I wanted a sustainable approach to living and a connection to the process of growing quality, seasonal organic produce at your back door. It was inspired by how I wanted
to live myself.”
Over the past six years, word has spread about Wormticklers’ produce quicker than a bee on lavender.
“More and more people care where their food is coming from and are wanting to have a go at growing it themselves,” Jordan, 40, says. “I think there’s a place in everyone’s heart for that.”
Jordan’s interest in nurturing fresh produce was planted when he was a boy, spending hours in his grandparents’ vegie patch with his grandad, Stan.
“We were surrounded by lavender, bees, strawberries, potatoes, broad beans…you name it, he grew it,” Jordan remembers. “Back then if you didn’t grow it, you couldn’t have it. Grandad fed the whole street! He’d have loved Wormticklers.”
Going on to work in the kitchens of some of Sydney’s best restaurants, including Sean’s Panaroma and Icebergs, and seeing how quality produce created delicious dishes cultivated Jordan’s love of fresh produce even further.
“For me, a perfect tray of seedlings is like baking the perfect tray of biscuits or the best loaf of bread,” he says. “The soil is the flour and the moisture is the yeast.”
It’s this passion for quality, coupled with Jordan’s infectious enthusiasm for all things organic, that has been the root
“MORE AND MORE PEOPLE CARE WHERE THEIR FOOD IS COMING FROM AND ARE WANTING TO HAVE A GO AT GROWING IT THEMSELVES”
I’m excited to join the northsider team and am looking forward to sharing my top gardening tips with you. So if you’ve got a sad viburnum or chili plant that just doesn’t zing, drop me a line. I’d love to try and help with your questions.
You’ll probably be surprised to hear that autumn is my favourite time to get out and planting in the garden.
It’s a great time to freshen up tired soil and get those seasonal goodies ready to plant. These include leeks, cabbage, fennel, carrots, snow peas, beets, broccoli, brocollini, all colours and varieties of cauliflower and loads of greens. Get your roasting herbs established now too for when you’re cooking up a storm. Think thyme, rosemary and good ole’ sage for your burnt butter.
If you’re growing on a balcony, green it up! Grow what you love. So if you’re always buying basil, have a go at that. Remember to get the best organic soil and seeds. Water and then water again about 15 minutes later to help them retain all that lovely moisture. And plant a few flowers to encourage beneficial bugs and insects that will deter pests.
Most of all, just give it a go!
Do you have a gardening question for Jordan? Email hello@northsider.com.au and the answer could appear in the next issue of northsider. Jordan wormticklers.com
of Wormticklers’ success.
And with new projects in Byron on the go as well as more farmers wanting stock, a regular slot on Channel 9’s Weekend Show, a recipe book and a preschool programme to get kids into growing veg, there’s no slowing down any time soon.
“It’s bloody hard work but it’s bloody good fun,” Jordan grins. “People have bought one pot of herbs from me and have loved growing so much, they’ve now got market gardens! People having a go and getting results, that’s what it’s all about.”
It’s clear that Jordan totally digs what he does and visiting local markets is one of the things he loves the most.
“Lisa and the team at the Northside Produce Market in North Sydney are a top bunch,” he says. “They’re passionate about the market, the stallholders and the community. From day one they’ve been a huge support to me and Wormticklers.”
As well as the market on Miller Street, Jordan, who’s lived in McMahons Point for six years, names the The Coal Loader as one of his top local spots, along with the Blues Point Hotel for a couple of cold ones after a long day tending to his plants.
“I can’t imagine where else I’d want to live,” he says. “The view, the community and 100% the people… everyone’s been right behind Wormticklers, supporting me on this journey. I can’t thank them enough.” l
We believe everyone deserves a healthy smile but we also understand the reasons you might be reluctant to visit the dentist. Maybe an unpleasant experience left you feeling nervous or afraid. You may be concerned about the cost. Or you might feel embarrassed because you haven’t had your teeth examined for several years. But when you visit KB
Dental, you don’t need to worry about a thing. We never judge why you’ve stayed away. Instead, we do all we can to make you glad you came.
We’ve got a Mother’s Day gift idea for every queen on your list
Orchid plant in pot, from $88 Pearsons Florist Northpoint, 100 Miller Street, North Sydney
Jones & Co Frida Snack Plate, $48
Rapture Living 150 Blues Point Road, McMahons Point
Theatre tickets, prices start from $38 - head to ensemble.com.au
Ensemble Theatre 78 McDougall St, Kirribilli
Ultimate Eatlist by Lonely Planet Food, $45 Page 1 Shop G03, 2 Elizabeth Plaza, North Sydney
Caramel Croc Cross Body Bag, $295 Cue Greenwood Plaza, 36 Blue Street, North Sydney
Evo Ritual Salvation Shampoo & Conditioner, 300ml, $34 each Miller & Green Hairdressing 171 Blues Point Rd, McMahons Point
Ceramic Aromatherapy Diffuser, $94.95 Perfect Potion Greenwood Plaza, 36 Blue Street, North Sydney
Matte Lipstick in Lady Danger, $36 M.A.C Cosmetics Greenwood Plaza, 36 Blue Street, North Sydney
Elk ‘Valberg’ short necklace, $48 Rapture Living 150 Blues Point Road, McMahons Point
Incoming Kirribilli RSL Sub-Branch President Julian Robinson, front, and Vice-President, David McDowell.
“LOCAL PEOPLE’S SUPPORT CAN HAVE A SIGNIFICANT IMPACT ON AN EX-SERVING MEMBER”
Where to show your respects locally
SUNDAY 14 APRIL, 11AM
Join the Kirribilli RSL Sub-Branch’s Anzac Commemoration Service. Head to the Kirribilli Club, 11 Harbourview Crescent.
ANZAC DAY – THURSDAY 25TH APRIL
Attend the Dawn Service at St Leonard’s Park. The Kirribilli Club will welcome the Hornsby Pipe Band and be holding two-up.
L-R: Ian Nicol, David McDowell and Ray Balmer on the day they left Vietnam in 1970.
In the run up to Anzac Day, northsider meets the newly elected Kirribilli
his esteemed
One of David McDowell’s proudest memories is parading down George Street with his dad on Anzac Day. “I met his mates and we marched together,” David says, recalling the day he fell into step with his father Keith, who’d served in the Middle East and New Guinea during WWII.
For the past 15 years, David, a Vietnam veteran, has served as President of the Kirribilli RSL Sub-Branch. In February, the 69-year-old decided it was time to stand down. “I wanted to go out on top,” he smiles. “Let one of the young ones have a go.”
Stepping into his shoes is Julian Robinson, a veteran of 12 years-service in the Australian Defence Force (ADF).
“Acknowledging David’s dedication and leadership, I hope to continue his devotion to our members and community,” Julian says.
Like David, Julian’s family has a rich military history, represented in almost every generation back to the late 19th century, and includes a recipient of the Victoria Cross.
With David serving as Vice President, the first major event of the pair’s tenure is their Anzac Commemoration Service on Sunday 14 April. It takes place at the memorial adjacent to the Kirribilli Club in Harbourview Crescent before the 25 April, so members can march in the city on Anzac Day itself.
“Our main purpose in the RSL is to honour
the memory of those who fought under the Australian flag and help those currently serving,” David says.
“Ex-serving members can feel disconnected from the community,” Julian continues. “Local people’s support in activities such as our commemorative ceremonies can have a significant impact. It demonstrates a sentiment that helps promote a sense of worth and belonging.”
During his time as President, David developed strong ties with local schools and engaging the younger generation is something Julian will continue.
“Our commemorative activities are made very special through involvement of local schools and local people,” he says. “Kirribilli and the surrounding suburbs are a truly wonderful community. We also wouldn’t be here without the loyal support of the The Club and its members. We’re very grateful.”
So what does Anzac Day mean to them?
“It’s an opportunity to pause, to come together to recognise and pay tribute to those who have given their lives as a result of their service to Australia,” Julian says.
“Above all, I love my country,” David concludes. “It’s important for us to reflect on the sacrifices made for our freedom and keep alive the memory of those who gave their lives for our lives today.” l
This procession along the main shopping street marked the signing of the Armistice in November 1918. British flags were waved, a band was quickly organised and speeches were made on the steps of the Post Office. (PF786 North Sydney Heritage Centre Collection, Stanton Library)
Ferry man of Milsons Point
Victor Lever, front centre of this image, was a ferry master on Sydney Harbour before joining up aged 22. He lived on Milsons Street in Milsons Point. (PF1669 North Sydney Heritage Centre Collection, Stanton Library)
Back home ha rbourside
Milsons Street, Milsons Point
The Great War touched communities far and wide across Australia. North Sydney was no exception. Around 4000 local men are thought to have enlisted to fight. Of those brave souls, nearly 500 have their names recorded for prosperity on the bronze plates displayed on the St Leonards Park cenotaph. Most – if not all – died during active service and the list is not comprehensive, meaning many more are missing from the roll of
Victor Lever and his family outside their home in Milsons Point after he returned to Sydney. Victor fought in the battle of Mouquet Farm in 1916 and was wounded. A second gunshot three months later saw him evacuated to England. (PF1666, North Sydney Heritage Centre Collection, Stanton Library)
honour. These images from the North Sydney Heritage Centre collection at Stanton Library give us a small glimpse back to the time of The Great War and the people and stories that helped create our community today. Lest we forget. l
Historical information extracted from “Was thinking of home today…” North Sydney and the Great War by North Sydney Council Historian Dr Ian Hoskins. The book is available for free from Stanton Library while stocks last.
HAPPY 20TH BIRTHDAY NORTHSIDE PRODUCE
We thank our passionate hardworking stallholders for providing the best produce, exceptional crafted artisanal goods, breakfast, brunch and lunch. Thank you also to our loyal customers who realise the importance of supporting our local food producers come rain or shine.
1 ST & 3RD SATURDAY • 8AM - 12PM www.northsydneycentre.com.au 220 Miller St, Civic Park, North Sydney • Free Parking in Ridge Street Carpark
northsider chats to SBS food adventurer Maeve O’Meara about a dream destination that’s very close to home
s one of Australia’s favourite foodies, SBS presenter Maeve O’Meara’s passion for fresh produce and new dishes has taken her all over the world.
For the past 12 years, she’s travelled from the outback to the beach (and back again) for her tv show, Food Safari, transporting viewers to kitchens from Broome to Brisbane.
And for the past two decades, her food tour company, Gourmet Safaris, has offered tasty
“FOOD OPENS DOORS, IT BRINGS GENERATIONS TOGETHER AND GIVES SUCH HAPPINESS”
trips based around culinary experiences both in Australia and exotic countries overseas such as Turkey and Vietnam.
But there’s a tempting spot that’s a lot closer to home that really makes Maeve’s mouth water – North Sydney’s very own Northside Produce Market.
“I just love farmer’s markets,” the lower north shore local enthuses. “You buy differently, cook differently and taste differently. The spirit of the market and all that delicious produce… it’s the stuff of life!”
This year sees the iconic North Sydney market celebrate its 20th anniversary and Maeve was there right at the start.
“The opening of the market was a great moment for the area,” she remembers. “It added life and spirit to the place.
“Food opens doors, it brings generations together and gives people such happiness. The hard work of the providores and the growers is amazing and the markets really knitted the community together.”
Back in 1999, Maeve and co-presenter of The Food Lovers’ Guide to Australia, Jo Savill, toasted the market’s opening with a welcome speech and a steaming cup of coffee.
And ten years on, Maeve and her foodie friends donned their red aprons and held a cooking demonstration on the lawn.
Just before Christmas last year she was back again, this time as a stallholder, signing copies of her latest bestselling book Food Safari: Earth, Fire, Water.
Then & now
“The book captures the spirit of the TV series,” Maeve explains. “It’s a celebration of multicultural Australia. It’s not big-name chefs. We throw the spotlight on to the voices, faces and recipes of home chefs instead.”
“It’s always very exciting to go back to the market,” she continues. “There’s certainly a lot more stalls these days and there’s always so much to discover.”
Having visited markets from Sardinia to the Greek Islands and, of course, Miller Street, Maeve has some top tips for your next Northside visit.
“Dive in,” she encourages. “Go early and
Celebrating the market’s 10 year anniversary above; and left, Maeve’s stall at the end of last year
immerse yourself in the market, walk around and find your favourite stalls. And always take extra money! Because there’s temptation everywhere.”
We have a copy of Maeve’s book Food Safari: Earth, Fire, Water, Hardie Grant, rrp $60, to give away. For a chance to win, tell us in 25 words or less what your favourite thing is about the Northside Produce Markets and why. Email your answer to hello@northsider.com.au by the 31st May 2019. Good luck!
t h e o l d e s t o p e n b o a t S a i l i n g C l u b i n A u s t r a l i a
The Squaddy is home of the famous Sydney Harbour sailing skiff class, the historic 18-footers.
All new members can join with a 50% discount on membership fees for FY 2018/2019
Give sailing a go, follow the fleet on the Spectator Ferry, enjoy the Clubhouse facilities, bring a guest to Foys Kirribilli or just relax in the Boardroom filled with our history.
We have an extensive social calendar with events to appeal to all tastes, including regular live music entertainment.
R O O M
B
o
Is your office pooch-friendly with a ping pong table? North Sydney prepares for change.
With research suggesting around 40% of Australian workers will be freelancers, independent contractors, temps or solo-prenuers by 2020, the demands of North Sydney’s increasingly mobile workforce are disrupting the traditional office space offering. People want more from where they work and a crop of coworking spaces are stepping up to meet these changing demands.
Already established in the area are Work inc on Middlemiss Street, Christie Space with locations on Berry Street and Miller Street and Servcorp, also on Miller Street. And in April, global shared work space giant, WeWork open their first site northside at 50 Miller Street.
“TODAY’S WORKFORCE IS INCREASINGLY MOBILE AND CHOOSING WORK ENVIRONMENTS THAT ALLOW THEM TO THRIVE”
“Today’s workforce is increasingly mobile and more flexible,” Balder Tol, WeWork Australia’s General Manager, tells northsider “They choose work environments that allow them to thrive personally and professionally.”
Offering flexibility, reduced operating costs and a community culture, coworking is more than ping pong tables and craft beer.
Increasingly, spaces host educational events, provide access to in-house IT support and have on-site wellbeing rooms with visiting health professionals. WeWork also offers an app that connects its 400,000 members.
“Driven by technology, many of us are able to work anywhere,” Balder continues. “However, as the nature of work is changing, we see that the right physical space can provide a platform for interaction, connectivity and collaboration, giving people opportunities to connect in real life.
“At 50 Miller Street, we see a wonderful opportunity to create a place that supports local businesses of all scales to grow,” he says. “We’re more than just space, we’re a global platform of creators that helps people to create a life, not just a living.” l
The days of three-year contracts could be a thing of the past with future office spaces being booked only when they’re needed. It’s already a reality in New York, with WeWork launching Made by We in January. The concept allows workspaces to be booked by the minute or the day - with no membership required.
More spaces will open with a focus on a specific industry such as tech-startups or creative agencies.
The Wing in the US offers female-only workspaces and has welcomed a number of high-profile guest speakers to its member events including Hillary Clinton, Hannah Gadsby, Glenn Close and Cynthia Nixon.
With increased demand for family-friendly working options, bringing the kids to the office could be an everyday occurrence. A number of coworking spaces in the US are already offering on-site babysitting and daycare.
We’ve got an amazing $100 voucher to give away to one lucky northsider reader to spend on a meal for two at the Blues Point Hotel in McMahons Point. Enjoy an indulgent lunch or dinner and choose from the modern pub food menu that includes delicious dishes such as twice-cooked pork belly, pan-fried barramundi, tasty burgers and a curry of the day.
Head to your favourite spot in the local area and take a photo that includes this issue of northsider HERE’S HOW YOU COULD WIN!
Upload your picture to Instagram, tell us in 25 words or less where you are and why you love that place. Include #mynorthsider and make sure you’re following both @northsidersydney and @blueyspoint.
No social media? No worries! Simply email your photo and caption to hello@northsider.com.au. Include your name, address and phone number in the message. The lucky winner will be announced on 3 June 2019. Good luck!
CORE PILATES LUNCH TIME EXPRESS
Have a spare 30 minutes at lunch time? Strengthen your core and improve your posture and flexibility with a fast paced tower pilates express class! Shop 2/94-96 Alfred Street South, Milsons Point. Book online at corepowerpilates.com.au
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MEET THE NORTHSIDER TEAM Come and say hello to the team behind your favourite magazine. We'll be at the Northside Produce Markets from 8am. See you there!
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A diverse line-up of regional and city based female artists share their stories. Gather for a full day of talks and a vegetarian lunch. North Sydney Community Centre, inside Civic Park at 220 Miller Street. Book tickets at northsydneycentre.com.au
NAT WARD EXHIBITION, ROCHFORT GALLERY
From March 27th-May 5th. 317 Pacific Highway, North Sydney. For more details go to rochfortgallery.com
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GREENWOOD ONE DAY SALE Don't miss out on Greenwood Plaza's annual shopping extravaganza!
A host of retailers will be offering amazing in-store discounts. For all the information, head to greenwoodplaza.com.au
2ND-17TH NORTH SYDNEY ART PRIZE
The Coal Loader Centre for Sustainability northsydney.nsw.gov.au/artprize
17TH THE DECK SYDNEY'S FERRIS WHEEL DINING Feast at new heights! Head to thedecksydney.com for tickets.
28TH DIRTY DANCING, SUNSET CINEMA Nobody puts baby in a corner. Head to sunsetcinema.com.au for tickets.
30TH PICNIC ON THE PLATFORM FOR EARTH HOUR The Coal Loader Centre for Sustainability, 2 Balls Head Drive, Waverton from 4-10pm.
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THE LAST FIVE YEARS, ENSEMBLE THEATRE
Uplifting, heart-wrenching and honest, The Last Five Years is a soaring musical journey that will sweep you up and take you along for the ride. Tickets available at ensemble.com.au
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A SUSTAINABLE FUTURE: NORTHSIDE
PRODUCE MARKETS Guests and stallholders are showing off their planet-saving ideas and environmentally-friendly products. Civic Park, 200 Miller Street, North Sydney, 8am - 12pm.
GREENS PETTING ZOO AND FACE PAINTING
Soak up the sun and relax over a lazy Sunday lunch while the kids are entertained with a petting zoo and face painter! Free every Sunday from 1-3pm. 50 Ridge Street, North Sydney.
17
AT KIRRIBILLI
CLUB Test your general knowledge at this free trivia night every Wednesday at 7pm. There's also great prizes up for grabs. Head to kirribilliclub.com. au for more details.
23RD AND 24TH TWO DAY SKETCHING WITH WILL SWINDLEHURST
Join Will for two days of sketching plein air around the Lavender Bay area. Head to royalart.com.au for more information.
KARAOKE AT THE RAG AND FAMISH
HOTEL Think you're an imitation Elton or a Dolly Parton double? You can showcase your singing ability on the last Saturday of the month at the Rag from 7pm. ragandfamish.com.au
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ANZAC DAY DAWN SERVICE Head to the North Sydney War Memorial, situated at the end of Ridge St in St Leonards Park, for the annual dawn service and pay your respects on the national day of rememberance and commemoration.
27TH NORTHERN SUBURBS RUGBY
CLUB Head to North Sydney Oval to cheer on the mighty shoremen in their first home game of the 2019 Shute Shield season. Tickets on the gate.
BRADFIELD BARK
A bone-anza of food, entertainment and activities for all the family to enjoy - it's the pawfect day out! The fun starts at
VIVID SYDNEY
The annual festival of light, music and ideas returns to illuminate the harbour. Bradfield Park is a top spot to watch the city light up.
BABY MASSAGE
This free four-week course aims to teach new mothers a simple massage sequence. Bookings are essential. Call The Kirribilli Centre on 9922 4428 for more information.
MOTHER'S DAY LUNCHEON AT FOYS KIRRIBILLI
Indulge mum with a sumptuous three-course menu with complimentary bubbles on arrival. It's a sell-out every year so bookings are essentialfoyskirribilli.com.au
INTRODUCTION TO SUBURBAN BEEKEEPING
Discover what you need to start your own honeybee hive in this three hour introduction class. Book at northsydneycentre.com.au
25TH KIRRIBILLI GENERAL MARKET
Featuring approximately 220 stalls of new and second-hand fashion, antiques and collectables, bric-a-brac and homewares. As the name suggests, you'll find pretty much anything at this market! From 8.30am - 3pm, Burton Street Tunnel, Milsons Point.
26TH ARTISANS MARKET Artists and designers showcase and sell their art and wares at the picturesque Coal Loader Centre for Sustainability. From 9am-3pm, 2 Balls Head Drive, Waverton.
Local lawyer and cocktail queen Inoka Ho, runs Cocktail Co, a platform for Sydney drinks enthusiasts to meet and indulge their thirst for learning about all things spirits and cocktails at private or public tasting events. See more at cocktailco.com.au and cocktailco.shop and on Instagram @cocktailco.au
INGREDIENTS
45ml Ord River Rum Premium rum
30ml dark creme de cacao
15ml Baker Williams butterscotch schnapps
30ml Mr Black Spirits coffee amaro
30ml cooled espresso (or Nespresso)
DIRECTIONS
Shake all over ice and pour into a hollow chocolate egg. Squirt a generous dollop of cream and top with grated chocolate.
“I get anywhere!inspirationrecipefrom Walking through a flower market, eating a particular food. One time I read about a bartender using blue cheese in cocktails and that kicked off a few months’ worth of experiments – and eating a lot of blue cheese!”
Cocktail
queen Inoka Ho has an egg-cellent use for those leftover Easter treats…
ns: You’re a family lawyer by day, what made you start a cocktail company?
Inoka: I joke that my work as a lawyer drove me to drink - not in the addictive sense - but because the creativity in cocktails is the polar opposite to the law. When I lived in London, I was a member of a cocktail society. Back in Sydney, I couldn’t find anything similar so I started my own.
ns: How long has Cocktail Co been running?
Inoka: Cocktail Co began as Sydney Cocktail Club in 2014, hosting tastings and events to educate the amateur cocktail lover with no brand bias. I posted my recipes online and in 2017, re-branded to Cocktail Co. We focus on inspiring the home bartender with
Inoka’s insider tips
content, events and a curated shop, which sells DIY tasting sets. I’m also busy with private bookings and I write about booze too.
ns: What’s been your favourite event?
Inoka: It’s hard to pick! The best are when conversation flows and everyone has a good time. I organised a G&T picnic at the Royal Botanic Garden. Botanicals grown in the garden were used in one of the gins so that was pretty special.
ns: What’s your go-to non-alcoholic cocktail ingredient and why?
Inoka: Flavoured syrups. You don’t need much and they’re quick to make using virtually anything in your pantry or garden – honey, rosemary, pink peppercorns - you name it.
Where are your favourite foodie spots in the area? Greenwood Chinese Restaurant has long been a family favourite. I’m glad I don’t have to cross the bridge for a Devon Café brunch now and you just can’t beat those amazing views at Ripples in Milsons Point. Where’s your favourite cocktail spot? It’s got to
ns: What’s your go-to alcoholic ingredient?
Inoka: Probably bittershighly concentrated extracts of herbs, spices and botanicals.
ns: What’s your essential cocktail equipment?
Inoka: You don’t need fancy things - I’ve been known to stir with a chopstick! You won’t regret buying a good shaker, a strainer and a jigger for measuring.
ns: Top tips for beginners?
Inoka: Keep it simple. Start with classics and swap one ingredient for something similar - orange liqueur for strawberry for example. It’s about balance, so if you cut a sweet element, adjust the sour. Also, start small. I’ll halve my experiments so there’s less waste if they don’t work out. l
be the Botanist and Small Bar & Kitchen in Kirribilli. You you can’t go wrong with either menu. What do you like best about the area?
The mix of old and new. You can go from modern offices to magnificent heritage building and parks with harbour views that make you feel like you’re in a movie.
northsider serves up some of the secrets behind Bayly’s Bistro’s best dishes
Tucked into the nook of Careening Cove with gentle harbour views, Ensemble Theatre’s Bayly’s Bistro is a gourmet gem in the heart of Kirribilli. Head Chef Nathan Jackson dishes up food that mirrors the creativity and passion that’s played out on stage, with menus changing every six weeks in line with the opening nights of new productions.
“It is a challenge to keep fresh ideas flowing!” Nathan tells northsider “But it keeps us nimble and allows us to trial new things.
“Our menu is very seasonal and constantly changes to ensure we use the best available local produce. I often add in a special dish to take advantage of what’s on offer from our growers.”
With a focus on sustainability and seafood a speciality, Nathan delivers modern Australian food with a classic European influence.
“The butterflied Humpty Doo baby
barramundi is our most popular dish at the moment,” he says. “It’s served whole with pickled fennel, sauce vierge and lemon –simple, elegant and top-quality produce sourced from a sustainable fishery.”
The restaurant offers pre and post theatre meals so you can drink in the show-stopping view, enjoy a world-class theatrical culture fix and indulge your tastebuds all in one perfect evening. “I work in an absolutely stunning harbourside location with a great team,” Nathan says. “It’s really special to work for a company that has so much history and a dedication to creativity and excellence in everything we do.” l
“I OFTEN ADD IN A SPECIAL DISH TO TAKE ADVANTAGE OF WHAT’S ON OFFER FROM OUR GROWERS”
Hidden harbourside dining at Bayly’s
One ingredient I can’t live without…
Pepe Saya butter on our grain organic bread. The butter is made using crème fraiche so imparts a cultured flavour. If you’ve ever had it, you’ll understand!
One dish that’s not going anywhere… “Our house smoked king trout will be on every menu in some incarnation. It’s a crowd-favourite that takes an already amazing product and elevates it with very simple techniques that allow its natural characteristics to come through.”
➜ Our 72-hour beef oyster blade is my favourite. It shows how traditionally undervalued cuts of an animal, treated with skill and respect, can produce incredible results.
➜ The True Colours pinot noir by Rob Dolan. It’s a beautiful wine from one of Australia’s premier wine makers. Real bang for your buck.
Local wine guru Denis Gastin has contributed to The Australian, Sotheby’s Wine Encyclopedia, The Oxford Companion to Wine and The World Atlas of Wine, and has been a wine columnist for a number of Australian magazines. He has lived in the local area for 30 years.
Discover the under-appreciated jewel in Australia’s wine crown
Many years ago I asked the world’s premier wine commentator, Jancis Robinson, what she saw as Australia’s most precious contributions to the world of wine. Her answer was: South Australian Riesling, Rutherglen Fortifieds... and Hunter Valley Semillon. And here we are, just down the road in Sydney, but Hunter Semillon is not so easy for us to find! This suggests that local drinkers may be unaware of just how impressed they can be with Hunter Semillon, so here are some clues of what you can expect to discover.
“IT’S A WINE WITH
First and foremost, it’s a white wine that doesn’t have to be crammed into hot summer consumption. Yes, when very young, its tight citrusy tones are refreshing. But it’s a wine with substance and expression that builds with cellar age and can be enjoyed all year round. I have vintages dating back to the late 1960s in my cellar and, if the cork has done its job in carefully preserving the contents of the bottle, the wine really is a magnificent drink. With a screw cap it works every time, assuring lengthy ageing capacity and, therefore, extended delights.
The key to this lengthy lifespan is that the Hunter Semillon vines deliver aroma and flavour in the grapes early, at low sugar levels and, if picked then, relatively high acidity levels. The acidity is the key ingredient for ageing the wine and because of the lower sugar level, the wines are lower in alcohol. Many Hunter wineries offer buyers two
choices with their Semillon - a fresh style for relatively early drinking and another released after five years cellar maturation, showing the deep aromas and rich flavours that this variety can offer with age. For me, the aged Semillons bring to mind Rowntrees lemon fruit pastilles - an appealing combination of rich fruit and acid crispness.
My own buying strategy is to get some of the fresh releases. Some I drink and some I set aside to age in my cellar. I also take advantage of the second releases by the big name Hunter producers. It’s a strategy I strongly recommend – and it’s one that I’m not alone in following. National wine icon, Huon Hooke, has two Hunter Semillons in his list of the Best Australian Wines of 2018: the Tyrrell’s 2013 Belford Single Vineyard and the Tyrrell’s 2005 Vat 1.
Looking for Hunter Semillion locally? Check out my picks on the right. Cheers! l
2016
McWilliams Mount Pleasant Elizabeth Semillon, $22.99, is a fresh wine with lively citrus and green apple aromas and matching flavours that carry all the way across the palate. The gentle acidity adds a crisp expression and a lingering finish that would welcome oysters, scallops and rich seafood dishes - and it is just 10% alcohol.
Available at Chambers Cellars, 12 Ennis Rd, Milsons Point
2009
McWilliams Mount Pleasant Elizabeth Semillon Cellar Aged, $33.99, is a delight, showing all the benefits of cellar ageing – lemon fruit pastille all the way! Deep lemon colour, with a golden tinge, intense citrus aromas, a rich and fruity mid palate with a lingering grip –and 10.5% alcohol. It will deliver its delights for many more years.
Available at Chambers Cellars, 12 Ennis Rd, Milsons Point
2017
Margan Semillon, $18.99, is youthful, bright and fresh, with early depth and complexity that will concentrate with extended cellar ageing. It has rich citrus aromas and flavours - lemon peel, a tinge of Japanese mandarinwith a good balance of fruit and acidity that gives a lingering expression at 12% alcohol.
Available at Chambers Cellars, 121 Blues Point Rd, McMahons Point
Haylee Guy and her team from award-winning McMahons Point hair and beauty salon Miller and Green share their top tips for new season tresses.
An on-trend hair colour is one of the easiest ways to update your look.
“For the best results, always go to a professional for your colour,” salon owner Haylee says. “We use the best quality dyes to get the best results and the healthier your hair is, the longer your colour will last.”
There’s some new shades to mix up buttery golden hues and sun-kissed highlights.
Dark blonde
“A darker blonde is created by using a warmer tone on the length and ends and retaining a more natural shade at the roots,” says Megan, consultant level colourist and stylist. “It’s great to add depth and for brunettes wanting to lighten up.”
Icy blonde
“This is a more neutral blonde,” explains Miller and Green colourist Kate. “It’s icy with blue hues and works on paler skin tones.”
“THE HEALTHIER YOUR HAIR IS, THE LONGER YOUR COLOUR WILL LAST”
Pink and pastel shades have featured heavily on catwalks and red carpets. The trend is taking to the streets and there’s a colour to suit almost everyone. “Warm coral is great for most skin tones,” says Nicola, consultant level colourist, stylist and salon manager. “Frosty pink looks good on cool tone skin and fuschia will work for darker skin tones.”
Inky black
This shade gives hair a super-luxe glossy finish to outshine all others. Think Dita Von Teese polished glam. “This works so well with an on-trend blunt cut bob,” says designer level colourist and stylist Mahya.
Copper
Brunette? Consider going golden. “Add texture to your colour with a gentle suggestion of copper,” suggests consultant level colourist and stylist Derek. “A few subtle highlights can change your whole look and are easy to maintain.” l
Miller & Green Hairdressing is a boutique hair salon that cuts, colours and styles both women’s and men’s hair. To book an appointment, call 02 9956 7561 or email enquire@millerandgreen.com - For more information go to millerandgreen.com
With the clocks changing there’s an extra hour in bed up for grabs!
But what if you’ve counted a whole flock of sheep –twice - and you’re still not transported to the land of nod? Well, you’re not alone. According to statistics, one in four Australians struggles to sleep*. Here’s some top tips to help you drop off.
While moving more might be the last thing your sleepy self wants to do, exercise is one way of getting yourself more ready for bed. “Your body won’t need to rest if you’re not moving enough during the day,” Matthew Dent, personal trainer at Plus Fitness North Sydney explains. “Try getting some light exercise early in the morning. Aim for 10-15 minutes of movement to start with and avoid doing
too much, too soon. Make it consistent and build on it, increasing the time as you get used to moving more.”
“Resistance training is a great option,” Matthew continues. “It demands your attention and is challenging which helps manage stress.”
Low intensity cardio, such as walking on a treadmill or to work, is also a good place to start. “You can zone out with the movement,” Matthew says. “Try to exercise in the morning so your body realises it’s day time.”
“You want to make sure you have stable and adequate blood sugar throughout the night, so if you’re going to
bed hungry, that isn’t good,” Matthew says. “I generally recommend eating the bulk of your carbohydrates in the evening. Try complex carbs, such as potatoes, sweet potatoes and taro.”
Pay attention to bedtime - what temperature is your room? Is it dark enough? Is there something on your mind? “Write down anything that’s worrying you,” Matthew suggests. “Your brain can start to relax knowing that you won’t forget it.” l
Taking
Switch your device to night mode and download a free app or podcast to help you sleep
Welcome to Night Vale Radio
There’s a touch of Twin Peaks about this fictional US town. Listeners say the delivery of the tales lulls them to sleep.
Rain Rain Sleep Sounds
Summer storms, crackling fires and babbling rivers are just some of the white noise that could help you nod off.
Sleep With Me
This podcast aims to bore you to sleep with monotonous tales and pointless ramblings.
“BE CONSISTENT WITH YOUR BEDTIME – EVEN ON WEEKENDS!”
See sunlight early in the day and reduce your use of blue light – phones, tablets, TVs etc - in the evening.
Feeling green when it comes to how best to drink your vegies? Read on…
Australian Open champ Novak
Djokovic does it every morning and supermodel Miranda Kerr swears by its benefits. The super healthy pair are fully juiced up members of the Global Celery Juice Movement and are downing a glass of the green stuff every day. Devised by Anthony William, aka the Medical Medium, the movement recommends juicing one large bunch of
celery and drinking it on an empty stomach to achieve a wealth of health benefits including better digestion and bloat elimination.
But if you’re a beginner when it comes to greens, or wanting to try more than just celery, Dr Bryce Fleming from Alignment Chiropractic and Health Studio in Milsons Point shares his top tips on introducing juicing into your life. Can we get a kale yeah? l
Half a lemon or lime, leaving much of the white rind on.
Small amounts of cranberries. Researchers have discovered that cranberries have five times the antioxidant content of broccoli.
➜ If you’re new to juicing, start with celery, carrot, cucumber with apple or orange for taste.
➜ Once you get used to these start to add red leaf lettuce, beetroot, green leaf lettuce, romaine lettuce or spinach.
➜ Then experiment with cabbage, Chinese cabbage and bok choy.
➜ Begin to add herbs to your juicing. Two that work well are parsley and coriander.
➜ Don’t overdo kale, silver beet and mustard greens – they’re bitter!
4 Weeks to Wellness by Dr Bryce Fleming & Terry O’Connor, Halstead Press, rrp $29.95. Available at all good book stores and Alignment Health.
Fresh ginger is another excellent addition. It gives your juice a little kick and as an added bonus, researchers have found that it can have dramatic effects on cardiovascular health.
Ted: Hi Beren! So how long have you lived here in McMahons Point?
Beren: It’s been two years. The community couldn’t be more dog-friendly. Kids ask permission to pat or play with me, which is extremely thoughtful. While most other dogs are good boys and girls, it’s always best to ask their mum and dad first.
T: The word in the dog park is that you were born in Tokyo in Japan!
B: I sure was! My mum, Pearl, was offered a job in Sydney so we moved here. It wasn’t easy. I had to fly from Tokyo to Hong Kong,
From left: Some of Beren’s favourite local walkies spots - Sawmillers Reserve, Lavender Bay boardwalk, hanging out in McMahons Point, under the bridge in Bradfield Park.
Hi! I’m Ted the Puggle! I’m going to be bringing you all the info on the neighbourhood’s best spots for us pets – from what’s ruff to what’s barking brilliant. This issue, I’ve had a chat on the dog and bone with my mate Beren the Lab, three. Follow him on Instagram @berenthelab
then fly from Hong Kong to Melbourne. I wasn’t allowed out of my crate until I got to the quarantine facility. I stayed there for ten-days then flew to Sydney. My grandma and grandpa are in Japan and they miss me.
We FaceTime but it’s not the same. I hope they visit soon!
T: What’s your favourite food? Mine’s peanut butter but I’m on a diet so I have to say carrots.
B: Being a Labrador, I don’t discriminate when it comes to food. I’ll eat anything.
T: Where’s your favourite place for walkies?
B: When Mum’s at work, I go
out with local dog walkers Paws Galore. I love Gina, the owner, and Auguste, my walker. She takes me and my friends to different parks for chasing, swimming and running. I love Reid Park, Sawmillers Reserve, Sirus Cove and Primrose Park.
T: Before I was on a diet, I’d get a poached egg from The Flying Bear for brekkie sometimes. Where do you like best?
B: Piato and The Greens are both fun. Mum says they have incredible food but can get busy. All I want to do is play with the other doggies before the food arrives.
Mum likes 67 Union Street Deli in McMahons Point or Botanica Gardens Café in Waverton too because they’re quieter. I head to the Commodore Hotel for an after-work drink and dinner with Mum too. I don’t think many people realise it’s dog-friendly.
T: I like getting pats in Milsons Park. Where’s your favourite pat-stop?
B: I’d recommend the corner of Victoria Street and Blues Point Road in front of Chedi Thai and McMahons Point Grocer. Whenever Mum pops to the shop and leaves me outside, I receive an
Beren: I love swimming and squeaky tennis balls. Here’s me and my mum (right)
endless flow of ear scratches. It’s grrr-eat!
T: You’re a pup-fluencer on Instagram! Do you get recognised?
B: Absolutely! It makes me and Mum so happy. I’ve got 13.5k followers and get to meet lots of people. If you see us around and about in the neighbourhood, come over and say hi.
T: I ran onto the green at the bowls club once. I thought it was pretty fun but Mum didn’t say I was a good boy afterwards. What’s the naughtiest thing you’ve done?
B: I stole another dog’s
squeaky ball and did zoomies around Sawmillers Reserve once. Mum was in a state of shock and embarrassment. Luckily, the dog and her parents were lovely. I did come back eventually, but Mum took me home immediately and wasn’t very pleased…
T: Well, I think you’re a very good boy Beren. See you in the dog park soon! l
“BEING A LABRADOR, I DON’T DISCRIMINATE WHEN IT COMES TO FOOD. I’LL EAT ANYTHING”
This friendly French bakery specialises in freshly-baked handmade breads and delicious, generously filled pies with choices including Guinness lamb and steak and mushroom. There’s vegie options too, all wrapped in the same golden melt-in-the-mouth pastry. Stop in for breakfast, because the coffee’s pretty good too. Open 6am-4pm, daily.
A 2/40 Miller Street, North Sydney P 9929 4388 W sthonorebakery.com.au
A cake shop with a seriously elegant edge, Soiree creates show-stopping sponges and designs that have included unicorns, the Iron Throne and skyscrapers. Nicole Kidman ordered daughter Faith’s birthday cake from the shop. As well as fancy orders, you can stop in for tea and cake, with treats including lemon meringue pies and a seasonal gingerbread advent calendar at Christmas. A 102 Alfred Street, Milsons Point P 9957 3527 W soireecakes.com.au
Open everyday from 6.30am, this neighbourhood fave’s front window is always laden with glorious golden loaves. From walnut sourdough to classic crispy French sticks and fluffy almond croissants, there’s something to suit every carb lover. Furry friends are welcome to stop by at the tables outside too. A perfect spot for pooch patting and a cappuccino.
A 32 Burton Street, Kirribilli P 0413 630 430
From buttery croissants to zingy ginger brulé tarts, your sweet tooth is in for a treat at this hole in the wall outlet of the famous Surry Hills destination. If you’re more a savoury fan, the delicious Bourke Street meat pies are pumped out Monday-Saturday. Speciality artisan breads, such as fennel, raisin and sour cherry sourdough, alternate depending on the day.
A 17/105 Miller Street, North Sydney P 9460 2222 W bourkestreetbakery.com.au
1. Did Luna Park open in 1935, 1945 or 1955?
2. Is the population of Lavender Bay less or more than 1,000?
3. What historic event happened in Anderson Park on the 17 July 1934?
4. What was the original purpose of Greenwood Hotel?
5. Which is longer? Broughton Street, Kirribilli, Walker Street, North Sydney or Blues Point Road, McMahons Point?
6. Which of these notable Aussies has NOT lived in McMahons Point? Lloyd Rees, Noman Lindsay, Dawn Fraser or Donald Bradman
7. In 1983 the Bob Stand at North Sydney Oval was relocated from which famous cricket ground?
8. What is the name of the Ensemble Theatre’s courtesy bus? Agnes, Val or Dot?
9 How tall do you have to be to go on the Wild Mouse ride at Luna Park?
10. In what year was Mary MacKillop officially declared as Australia’s first Catholic saint?
SUDOKU Slot the numbers 1 to 9 into every horizontal line, vertical row and 3 x 3 square.
Brilliantly bold colours, strong brush strokes and striking imagery – these are all characteristics of a Chris Sellen original artwork.
“I paint everyday,” the 66-year-old says. “I have to put paint on canvas. It feeds my soul and I couldn’t live without it.”
Chris’s colourful achievements become even more breathtaking when you discover the visual limitations she works with.
The mum-of-two was born with a rare genetic condition called Stargardt disease, which causes progressive vision loss “like big clouds in my retinas.” Left with peripheral vision, Chris was declared legally blind in 2001.
“I’d always known I had the condition but depression hit me pretty hard at that point,” she remembers. “Art has always been part of my life and I just thought what am I going to do? If I didn’t paint, I didn’t feel very alive.”
Chris’s art then changed, with her mindset
“LUSH GORGEOUS COLOURS MAKE ME FEEL GOOD. I REALISED I JUST HAD TO GO FOR IT"
Being legally blind doesn’t stop local artist Chris Sellen’s creativity from flowing
drawing her to paint with darker colours.
“I quickly realised it didn’t make me feel any better,” she says. “Lush gorgeous colours make me feel good. I realised I just had to go for it. In a way, it was quite liberating.”
With the support of her husband, Mark, and sons, Shane and Joel, as well as the rest of her family and friends, Chris painted her way back to positivity, developing her style using glasses, magnification and a monocle.
“There’s a lot of things I can no longer do,” she says. “It’s hard to get proportion and fine detail and I couldn’t do life-drawing – I’d have to get too close to the model! But I just do something else instead. Everyone’s got something they can’t do after all.”
Painting from a combination of memory, instinct and photos, Chris’s confident and colourful canvases exude joy.
“All I try to do with my art is make people happy,” she enthuses. “I adore flowers, trees and nature. My mother loved magnolias so they are very special.”
Her paintings line the walls at Rapture Living gift and homewares shop on Blues Point Road, where she has worked for 15 years. “We joke that I came with the shop!” Chris laughs. “I’m part of the furniture.”
And as well as selling her paintings in the
Chris loves to paint flowers and nature scenes, like these works above and below, using gorgeous, bright colours. Chris with one of her paintings in Rapture Living.
shop, Chris takes on private commissions and also donates a large number of works to help raise funds for Petrea King’s Quest for Life Foundation.
“I love how art gives everyone an opportunity,” Chris says. “Passing joy to others is the main thing for me. To be able to still see in the way I can actually makes me feel very lucky.” l
My favourite place for coffee... is on the tree-lined street at San Antonio Sourdough Bakery in Kirribilli – I order a coffee and Vegemite toast and enjoy the dogs that come along daily with their owners!
The best meal I’ve had in the area... is at Delicado –a beautiful tapas restaurant with its own wine cellar in McMahons Point.
If I want to have a fancy cocktail... I go to The Botanist for a margarita (or two). The moody lighting is great for a date night or a catch-up with the girls.
If I want a quick drink after work... I go to the Kirribilli Hotel. It reminds me of being back home at a pub in London.
• Eye testing
• Bulk billing
• All private health funds accepted
• Orthokeratology
If I’ve got guests in town... I’ll take them to Foys for a drink overlooking the water
My fave local takeaway... is the chilli basil fried rice from Thai Fusion. Consistently delicious!
When I’m winding down I... like to go to the North Sydney Pool and have a swim under the Harbour Bridge.
My go-to places to be pampered... are Beauty on Cliff for treatments and Jade Nails for quick and easy Shellac.
My ideal day in the area would be... an essential morning coffee followed by a run over the bridge and a stroll around Kirribilli markets. Lunch overlooking the water and dinner with my partner in McMahons Point where the little round tables that line the street give it a really European feel.
The secret spot I love to go to... is Thelma & Louise by Neutral Bay Wharf. Sitting over the water with a glass of rosé is my idea of perfection.
The thing about living in this area I love the most... is the natural beauty. It has a relaxed village feel but it’s so close to the CBD. l
The three words I use to describe this area are… stunning, relaxed and convenient
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