We’ve packed this issue full with as many locals as we possibly could, so we thought it was time we said hi properly! (it’s only taken us almost four years and 13 issues!) We’re Anna, left, and Belinda and we’re the team of two behind your favourite local magazine.
Editor Anna calls Neutral Bay home while Art Director Belinda is a McMahons Point local.
We’ve worked together for many years and started this magazine because we truly love where we live. We wanted to celebrate the unique character of this very special area - the vibrant villages and the people that bring them to life!
Supporting local is more important than ever and that’s why we’re asking everyone to do just that in our main feature. Turn to page 4 to find out more.
Anna Gordon EDITOR
ART DIRECTOR: Belinda Spillane hello@northsider.com.au
LOVE LOCAL
You can’t buy happiness. But you can support local. And that’s kind of the same thing...
In this snapshot of northside neighbourhoods, our local businesses, clubs, entertainment venues and community groups are here to say, ‘We’re open and can’t wait to see you!’
When you make the decision to shop local, you’re actively contributing to your community. You’re supporting local suppliers and investing in life right on your doorstep.
Local businesses are owned and operated by your friends and neighbours. They’re the lifeblood of our villages and are part of what keeps this beautiful area so special.
Research shows that for every $1 you spend at a local business, 45c goes directly back into the local economy.* So if each of the 75,094** northsiders living in the North Sydney LGA spends $150 at local businesses this quarter (that’s $50 a month), we’ll be injecting $5,068,845 straight back into our community. And that sounds like a pretty good deal to us.
If we don’t use them, we could lose them, so let’s love where we live and put our money where our house is.
Head to northsider.com.au to read more stories from business owners and let’s keep supporting local. ●
“We care deeply about our produce and our customers. But businesses will disappear without local support,” Giuseppe, Giuseppe’s Gourmet Meats, Waverton
LOCAL BUSINESSES
GENUINELY CARE ABOUT YOU
We’re a little corner shop in Cremorne, putting the hole in wholesome with our daily baked bagels, filled fresh to order with delicious, premium, eco-friendly ingredients. We opened just as the pandemic took hold and missed out on any government support. The bills and rent don’t stop. But during lockdown, we forged such beautiful relationships with people. Quite often we were the only face to face (or mask to mask?!) interaction they were having. I’ve seen women’s bellies grow then met their newborns, seen kids learn to walk, witnessed love blossoming, met people
new to the area and said goodbye to some who’ve moved away. We’ve also handed over many-a-first-time bagel and seen the rewarding appreciation of a new found cuisine love! It’s a wonderful thing working in hospitality. At the end of the day, you’re serving up nice experiencesa friendly face, tasty food and creamy coffees - and I think as a team we’ve done that really well. Your local businesses genuinely care about you, your area, your community and the success and beauty of it all. If you can’t support your neighbours, then who will?
Sarah, Best Bagel Co, Cremorne
The Sydney Flying Squadron has been racing ski s for over 130 years. Lockdowns stopped us, but now we’re back! Sailing can be seen as elitist, but anyone can join The Squaddy. That’s our culture, we’re open to everyone
Nicki and Chuck, the Sydney Flying Squadron Club, Kirribilli
SUPPORT LOCAL
“Shopping local keeps the community spirit alive socially and economically.” Haylee from Miller and Green Hairdressing, McMahons Point.
Everyone knows Marcio! Pop in to Chambers Cellars McMahons Point for a chat about his latest local gin recommendations.
Team Piato can’t wait to see your smiles when they serve up their delicious lamb shoulder!
Grab a coffee and a freshly baked raspberry friand from Bernie at Cremorne Point Coffee and take in those harbour views.
Jono and Chef Nishant at Foys Kirribilli are looking forward to your visit
Enjoy a spot of pampering from beautician sisters Natalie and Jaqueline at their lovely salon Beauty On Cliff, Milsons Point.
Sit in for coffee and brunch surrounded by art at Anna’s oasis, the Laurel Leaf Bistro, McMahons Point.
We’ve missed our locals, or Ragulars as they’re a ectionately known. Supporting one local business means you’re growing the community, contributing to society and so much more
NO LOCALS = NO BUSINESS!
I opened Le 76 Pâtisserie and Bakery in the middle of lockdown, hoping that restrictions would ease well before Christmas. But that didn’t happen. It was a challenge! Since lockdown officially ended, things have been up and down, but business seems to pick up every day. We make French style cakes, breads, pies and sandwiches all from scratch, and serve beautiful coffees, and we rely heavily on our regulars. Without local support we wouldn’t have a business at all. I love connecting with people, talking about the weather, cakes, breads, French life... and our regulars love Nan, who works on the counter. She knows everyone! So come in for a coffee and a viennoiserie and head home with some fresh French baguettes and éclairs. Just don’t be surprised if I come out of the kitchen for a chat!
Jean-Marc, Le 76 Pâtisserie and Bakery,
Neutral Bay >>
Tim, The Rag and Famish Hotel, North Sydney
George and his team are getting the tacos and margaritas ready at SoCal Neutral Bay
Jean-Marc, Le 76 Pâtisserie and Bakery, Neutral Bay
Tim and Tristan from the Rag and Famish Hotel, North Sydney’s oldest pub still trading today.
SUPPORT LOCAL
A centre of welcoming
The Kirribilli Centre is a community hub that offers services, supports locals and brings everyone together. We see the community centre as a place to promote and enhance the wellbeing of local residents. We are a place of welcoming. Keeping the our community together and making sure older people had their needs met during lockdown was tough. Social isolation was a concern and our challenge was to connect people and help as much as we could. It’s imperative we all support small and local businesses and organisations. They’re the cornerstone of communities and we're looking forward to welcoming more locals than ever.
The Blues Point Hotel has been bringing the community together since 1864. It’s togetherness that makes this such a special community. So why not bring the family in for lunch and let’s get back out there!
SUPPORTING LOCAL IS EVERYTHING
Salmon & Bear is a local eatery in Crows Nest and we specialise in grilling fish and steak over charcoal in our Mibrasa oven. Empty plates, clinking wine glasses and happy faces are everything to us so packing food into takeaway bags night after night in lockdown was pretty soul-destroying. A busy
restaurant is a joy to behold and Covid has shown us humans need spaces like ours to socialise. It’s good for the soul. As customers, we have to consciously decide where to spend our dollars and it’s thanks to our community that we’ve bounced back. Supporting local is everything.
Joe, Salmon & Bear, Crows Nest
Dave, Blues Point Hotel, McMahons Point
Jo, The Kirribilli Centre, Kirribilli
Joel and Joe, Salmon & Bear, Crows Nest
Clockwise from bottom left: Dianne, Carl, Arie, Gretel and Jo
Left: Nicole, owner of Sessions hairdressing, McMahons Point, with Ralph, her chief greeting officer. Right: James welcoming film lovers back to the iconic Hayden Orpheum Picture Palace in
Market day!
Northside Product Market
Co-ordinator Lisa is thrilled for producers and marketgoers to be back out and about at Ted Mack Civic Park in North Sydney every first and third Saturday of the month from 8am-12pm.
Clockwise from left: James and Simon from Oishi Billi Milsons Point are on a mission to make takeaway better; Beril invites you to Norths Cammeray and the club’s expansive auditorium, which regularly hosts some of Australia’s finest musical talent; Luke and his team at local gem The Botanist Kirribilli are looking forward to seeing you for dinner and their cocktail menu is updated and ready to go. Cheers!
Cremorne.
Ensemble Theatre’s Artistic Director Mark Kilmurry
A CREATIVE COMMUNITY
Supporting your local arts scene is a great way to escape the day to day. It’s good for your mental health. I think theatre helps you forget and remember. We also need a community of sharing, of being one with each other in a vibrant space. It’s magical. Local arts’ lifeblood is the audience so we really missed them in lockdown, along with our actors, creatives and our wonderful team. Great ideas come sometimes by just passing in the corridor and chatting. Ensemble Theatre is an intimate, historic space where the actors and audience meet as one. Take a subscription for the year and get an overview of our work from new writing to classical comedy to drama. And try Bayly’s restaurant downstairs. It’s an awesome way to start the evening before the play! Mark, Ensemble Theatre, Kirribilli
Local businesses are what make our neighbourhoods unique. We need local support to survive and to retain our beautiful village here in McMahons Point
We thrive when we work together
It’s been tough trying to keep the business afloat. Even after we were allowed to re-open the restrictions and uncertainty have continued to impact us. It’s been difficult seeing the community dissipate and knowing our members and their loved ones were doing it tough as well. It’s important for people to support local so we can keep businesses owned and operated by locals who are invested in building a community. F45 North Sydney is owned and operated by locals who live in and around North Sydney. Two of our trainers live within 300m of the studio. We have an amazing community here and we all thrive at seeing each other achieve goals. Wayne, Head Trainer, F45 North Sydney
Ella and Robbie, F45 Training North Sydney
Helen, Blues Point Bookshop, McMahons Point
COME
IN AND SAY HELLO!
Top row: Enjoy a coffee and a chat to passionate plant lover Ken at the Foliage Café, McMahons Point; Millie says to come and try a $10 spritz on a Friday at The Blues Point Hotel!; Alex at Whah Whah Coffee, the newest sandwich supremos in Neutral Bay Middle row: Bill and James from Physio Inq McMahons Point are helping keep us northsiders flexible!; sit down for a hawker style dinner with Serene and Dennis at Luho restaurant, Crows Nest; Alessandro and Gareth welcoming everyone for coffee, brunch (and a cheeky bubbles!) at The North Spoon, McMahons Point; Bottom row: Sophia has the croissants ready at Nosh Plus and I Love Butter, Cremorne; Seb at the Hunter Gatherer, North Sydney, ready for all those long lunches; Bridget at Studio 61 Boutique, North Sydney, keeping us all looking chic in preloved threads.
SUPPORT LOCAL
It’s so important for people to support local. Otherwise your neighbourhood favourites won’t exist anymore. Locally owned and run businesses add to our community. Imagine if we weren’t here anymore?
We're on your doorstep
The only good that has come out of the last two years of lockdowns is that people have had to stay local. Because of that they’ve discovered what’s on their doorstep. It’s vitally important now as we start to go back to ‘normal’ that we’re not forgotten. Without the support of our locals, businesses like ours in residential suburbs would not survive.
Kieran, The Sailor Bar, Northbridge
Team Charlie and Franks in North Sydney can’t wait to see you; enjoy brunch with cheeky chappies Roddy and Eric at Oski Kirribilli; local vet Dr Cate welcomes you and your furry friends at Pet Medical Milsons Point; cheers to Freddie and the team at Glorietta, North Sydney; Dan’s got the coffee ready at Breadworks, McMahons Point!
Jenny, Rapture Living, McMahons Point
Chris and Jenny, Rapture Living
AJane’s breathtaking paintings outside her studio on Blues Point Road, McMahons Point
MY “PaintingPASSION” is
whisp of colour, a snippet from a film, the fleeting glimpse of a face on the street…McMahons
Point artist Jane Besley finds inspiration wherever she goes. The selftaught painter is continually adding to her extensive body of work, with a new exhibition of 35 pieces set to open at the Ruby Blue Studio in April.
“From a very young age, I always wanted to draw,” Jane says. “It was an escape and it brought me great pleasure. Now, I draw most days and am in my studio by 7am.”
“My work is very eclectic,” she continues.
northsider meets Jane Besley, the talent behind the iconic outdoor artwork on Blues Point Road... WHEN I WORK ON A
“I thrive on change and like to continuously explore and expand my style. Some days I’m into fine details and sometimes you’ve just got to be a bit silly!”
While you might not have met Jane, who’s been a village local for over 40 years, you’ll certainly recognise her painting. Her large scale outdoor artwork depicting a pastoral scene brings pleasure to everyone who passes her Blues Point Road studio.
As this issue went to press, the recognisable piece in our pictures was still installed. However, Jane divulged to us that a brandnew piece was about to take pride of place on the wall of 132a.
We got a sneak peek of the peninsula’s latest public artwork, another exquisite oversize countryside scene. The work showcases the attention to detail, skill, whimsy and sprinkle of humour that makes a Jane Besley piece so unique.
“When I work on a large painting, I feel like I’m in it, immersed in the artwork,” Jane says, the signature bowler hat she wears while painting perched on her head. “I felt like I was there in the field with the women in this new piece. I could smell the grass, hear their chatter. It’s incredibly calming. I enjoy painting groups of women and giving life to them.”
While Jane’s artwork switches up the street view for us today, it’s just one of many changes she’s experienced over the years on Blues Point.
“It certainly wasn’t this busy when I first moved here,” she recalls. “I remember going for drinks after work at The Grape Escape wine bar, which was where Moorish Blue is now, and a restaurant, I think it was called Breheneys, where Piato is. My son used to work in the kitchen at the Blues Point Hotel and I was called in once to help him with a lunch service when someone didn’t turn up for their shift!
The artist
outdoor artwork. “My work is very eclectic...I love painting grass and I love painting dogs!”
“The street’s so lively these days and such a wonderful community. A real village atmosphere. It feels safe and you don’t ever feel on your own. It’s like one big family.”
Jane is inviting this extended family in to the Ruby Blue Studio for her latest exhibition, Inside Out. Inspired by the passage of time, her newest works highlight the unpredictability of life and the collection features acrylic indoor and outdoor artworks.
Jane’s friend and local legend, Blues Point Bookshop’s Helen Baxter, will be opening the exhibition at a private viewing on the 2nd April. The studio’s doors will then be open to all from 11am-6pm Tuesday-Sunday until the 10th April.
“Painting is my passion and I look forward to sharing that with the community,” Jane enthuses. ● To find more out about Jane’s work and visiting the Inside Out exhibition, go to rubybluestudio.com.au
‘Pool Party’ Pink Orchid & Rhubarb 380g Triple Scented Soy Candle, $54 Rapture Living 150 Blues Point Road, McMahons Point READER OFFER!
‘Koala & Emu’ tea towel design by Emily Crockford Studio A studioa.org.au
Daxie Boxer Short, $49.95 Peter Alexander Greenwood Plaza, 36 Blue Street, Nth Sydney
Coco Art Series Bunny, available in milk, white and dark chocolate, $29.95 each Coco Chocolate Bligh Street, Kirribilli cocochocolate.com.au
Small Double Rice and Soup Bowl Panda Set, $45 Rapture Living 150 Blues Point Road, McMahons Point
‘Our Classic’ selection of soft and pretty flowers, $70 Flowers at Kirribilli 6/9B Broughton St, Kirribilli
Lower North Shore Pictorial History, by Catherine Warne, $29.99 Mention northsider and buy for $25! Blues Point Bookshop 131 Blues Point Road, McMahons Point
Almond Delicious Hands 150ml, $45 L’Occitane Greenwood Plaza, 36 Blue Street, Nth Sydney
‘Royale’ Whole Bean Coffee Blend, 500g, $25, Neutral Bay Coffee Roasters 2/214 Military Road, Neutral Bay or nbcoffee.com.au
Safety first: F45 North Sydney is strictly following all o cial Government advice relating to social distancing and gym hygiene.
We’re o ering an exclusive number of new memberships for at least 50% OFF! Includes full training and access to the famous F45 Challenge. Call us today on 0410 381 260 or email northsydney@f45training.com.au for info and mention northsider to unlock these amazing limited edition mega savings! * T&Cs apply. Contact F45 North Sydney for more information.
@f45_training_north_sydney
local Dog Groomer Wed-Fri: 9am-6pm. Sat-Sun: 9am-5pm
Exclusive one on one attention to detail in a calm, caring environment ensures your pet gets the pampering they deserve.
Make a booking for your precious puppy or pooch grooming session today. At Pet Medical Milsons Point, 28 Alfred Street South, Milsons Point. Phone 8203 4390
A LOCAL HISTORY
Sydney by Max Dupain
North
Corner of Miller and Blue Street, North Sydney
Moments in time
These images, taken on the corner of Miller and Blue Street in North Sydney, were captured in 1954 by renowned modernist photographer Max Dupain, the man behind the classic image, Sunbaker, Australia’s most iconic photograph. Dupain spent almost six decades taking images of his beloved Sydney and spent time in Crows Nest and in North Sydney,
taking shots of offices, buildings and people. At the time these photos were taken, this was the AMP building and was filled with office space overlooking Sydney Harbour. l
Historical information extracted from AMP building, Miller Street, North Sydney, October 1954 / photographs by Max Dupain. Images courtesy of Mitchell Library, State Library of New South Wales
Border Stripe
Scarf
$29.95, Sussan
AUTUMN ESSENTIALS
Grab all this season’s must-haves locally at Greenwood Plaza
Devon Linen Trench Coat $189.95, Decjuba
Lily Print Ruffle Sleeve Dress, $179.95, Witchery
Diego Leather Sneaker, $149.95, Witchery
Leather Relaxed Tote in Champagne Beige, $269.95, Seed
Liberty London Sun RX in Bronze, 2 pairs from $349, Specsavers
Liberty London Sun RX in Bronze,
‘Birds’ Boots in Caramel, $279.95, Nine West
2Pk Bubble Rings, $16.99, Cotton On
WHAT’S
SQUADDY GOALS!
Witness historic Sydney Harbour come alive every Saturday at the Sydney Flying Squadron while enjoying your morning coffee from Flying Bear Cafe. Or sit back and relax over lunch on the balcony of Foys Kirribilli and watch these wonderful open boat skiffs as they launch from the Ian Kiernan Memorial boat ramp. Head to sydneyflyingsquadron.com.au for more information.
MARCH
VILLAGE VIBES!
Make the most of the balmy Autumn nights by grabbing a takeaway from your favourite local eatery and enjoying free live music in the heart of Crows Nest. Village Vibes will see Ernest Place transformed into an outdoor music stage on the 9th and 10th of March with a variety of talented performers and music genres to suit all tastes from disco to au
GREENWOOD HUGE ONE DAY SALE!
12 MARCH
#BREAKTHEBIAS: FINDING YOUR OWN VOICE
An International Women's Day Event at North Sydney Community Centre. Gather for this morning event celebrating women. Inspiring stories and musical performances. 10am-12.30pm, $40/30 conc. Includes light lunch. northsydneycentre.com.au
Don't miss out on Greenwood Plaza's annual shopping extravaganza!
A host of retailers will be offering amazing instore discounts. For all the information, head to greenwoodplaza.com.au
SATURDAYS, ALL MONTH Returning to Luna Park with five comedians a night, The Sydney Comedy Club will be bringing the laughs back to everyone in a safe and welcoming environment. For more info and tickets head to sydneycomedyclub.com.au
ALL MONTH SUNSET CINEMA
4
Pull up a seat at North Sydney Oval for films alfresco at the Sunset Cinema. Choose from new blockbusters, such as House of Gucci, Spencer, Death on the Nile, Sing 2 and many more sunsetcinema.com.au/north-sydney
F45 KICKSTART MEMBERSHIPS READER OFFER! MENTION 'NORTHSIDER' FOR 50% OFF F45 North Sydney have got a LIMITED number of 28 day kick start memberships with 50% off for northsider readers! Give us a mention when contacting them northsydney@f45training.com.au
26TH + 27TH SYDNEY EDIBLE GARDEN
TRAIL Annual urban edible garden trail run throughout Sydney. sydneyediblegardentrail.com
3RD END OF DAYLIGHT SAVING
APRIL
TRIVIA EVERY WEDNESDAY
Get your cleverest mates together and get quizzical at the Blues Point Hotel's famous Trivia Night. Bookings are essential as tables fill up fast, so get your thinking caps on for a 7.30pm kick off. PLUS there's a $17.50 schnitty deal to keep everyone's eyes on the prize!
KIRRIBILLI MARKETS
Find some unique Easter gift ideas at the art, design and fashion market on the 10th or enjoy a relaxed wander around the General and Fashion Market on the 23rd. Both of these vibrant markets are packed with stalls and artisan-made products. From 8.30am-3pm, in the Burton Street Tunnel and under the bridge, Milsons Point.
2ND JANE BESLEY EXHIBITION: INSIDE OUT
Experience McMahons Point artist Jane Besley's latest collection of artworks at her new exhibition. Free and open to all from 2nd-10th April from 11am-6pm. Closed Monday. Visit rubybluestudio.com.au for more info.
16TH BASEMENT JAXX Postponed due to Covid, this Easter long weekend finally sees the long anticipated arrival of this award-winning house music duo at the Greenwood Hotel. 18+ eventbrite.com.au
ANZAC DAY
The past two years' memorial events have been very different due to Covid restrictions. Check in with your local RSL and North Sydney Council to see how the day will be marked in 2022 and how you can pay your respects.
20TH WELLNESS WEDNESDAYS Join a free, waterfront wellness class every Wednesday at The Coal Loader Centre for Sustainability. Classes start at 7am and 8am and include Pilates, Yoga and Tai Chi. Bookings essential - see the Coal Loader's socials for info.
THE MAN FROM SNOWY RIVER
The Hayden Orpheum Picture Palace in Cremorne is hosting a 40th anniversary screening of this Australian cinema classic, followed by live Q&A with star, Tom Burlinson. Tom will share insights about the film and answer audience questions. All tickets come with a glass of bubbles. Head to orpheum.com.au for more information and to book tickets.
EASTER FAMILY FUN DAY!
Enjoy a day of FREE family fun at Norths Cammeray on Easter Saturday! Bookings are essential for this day out, which starts at 1.30pm when doors open for a screening of the film, Hop, to get everyone excited for the Easter Bunny’s arrival. Next, you'll get to meet the Easter Bunny and his helper after the movie. There will be an opportunity to get pictures with the Bunny and kids' meals are $5 all day when purchased with an adult meal in Norths Pantry. Bookings are highly recommended for Norths Pantry Lunch and Dinner service so head to norths.com.au for all the info to make sure you don't miss out on this egg-cellent Easter weekend afternoon!
MAY
JAZZ AT THE MOSMAN ROWERS Kick back with live jazz on the first Tuesday of every month. $15 entry or $49 for dinner and jazz. mosmanrowers.com.au
Sail into Autumn
SYDNEY SOCIAL BASKETBALL
Men's social basketball now
FRIDAY NIGHT FOOTY
Head to North Sydney Oval to cheer on the mighty North Sydney Bears as they take on the Penrith Panthers in Round 11 of the Knock On Effect NSW Cup. Kick-off is at 7pm. Go to northsydneybears.com.au to book tickets and for more information. Why not stop by the Bears' club house at Norths Cammeray for a (hopefully!) celebratory drink after the match?
From the brakes to the bells, a bicycle expert checks and tunes up your bike to make your riding experience safer and more comfortable. No need to book for this FREE service but it is popular so arrive early! Northside Produce Market, Ted Mack Civic Park, 200 Miller Street, North Sydney, 8am-12pm.
Get creative every Friday at the Kirribilli Centre. Projects at this free group include yarn-bombing and knitting for charity. 16-18 Fitzroy St, Kirribilli. 10am to 12pm. For more info go to kirribillicentre.org It's time to wine, dine & make up for lost time at Foys Kirribilli!
SUB BASE PLATYPUS HISTORY TOURS
Spend two hours at Sub Base Platypus with knowledgeable Naval Historical Society Guides and learn about the site's history and submariner life. $25 navyhistory.org.au
It’s time to grab your mates, get together, and celebrate all the things you've missed! Enjoy casual harbourside dining while supporting the heritage of Sydney Harbour in Australia's oldest open boat sailing club
14TH-29TH MAY NORTH SYDNEY ART PRIZE
Scan to discover our menu
2022 This major biennial arts event showcases some of the best in contemporary art with works by emerging, mid-career and established artists from all across Australia. Held over 16 days at the Coal Loader Centre for Sustainability.
EVERY FRIDAY KNITTING GROUP
BOUGHT TO YOU BY
Easter choc treats
Raw C Organic Coconut Oil is the hero ingredient in these delicious vegan choc bites
Find Raw C at Coles and Woolworths and a selection of local independent grocers.
VEGAN ROCKY ROAD
INGREDIENTS
1 cup (150g) dairy-free dark chocolate chips
1/3 cup Raw C
Organic Virgin Coconut Oil, melted
2 tablespoons maple syrup
3/4 cup dried fruit of choice
3/4 cup mixed nuts of choice
Pinch of salt
Orange zest
METHOD
1 Line a 8cm x 15cm container with non-stick paper.
2 In a large microwave safe bowl, melt the chocolate chips in 30 second bursts until smooth. Stir in the Raw C Coconut Oil and maple syrup.
3 Fold through the fruit, nuts and salt until ingredients are evenly distributed.
4 Transfer the mixture to the lined container and smooth out to the corners. Sprinkle with orange zest and place in the freezer for 30 mins. Slice, serve and enjoy!
❄ Refrigerate in an airtight container for up to one week or store in the freezer for months.
EAT DRINK&
northsider’s round up of local foodie goodness
Loulou Bistro Head Chef Billy Hannigan has revealed to northsider that the most ordered dish on the main menu at the Milsons Point French restaurant is the John Dory farçi with sauce Champagne...
Loulou’s John Dory
farçi with sauce Champagne
We fillet and skin a whole John Dory and save the bones to make stock,” the ex-Bistro Guillaume and Michelin-starred The Ledbury London chef explains. “Next, fresh Western Australian scallops are blended with lemon and cream to make a mousse which is piped across the fillet of the fish. Lightly blanched English spinach is carefully laid out on cling film and neatly wrapped around the fish.”
“The sauce is made from fish stock, Champagne, onions and cream and is finished with caviar and chives before being spooned over the lightly steamed fish.”
“It’s light and delicate,” Hannigan continues. “The rich creamy sauce compliments the sweet scallop mousse and the beautiful flesh of the John Dory. We sauce the fish generously and the plate is swimming in the caviar and chive sauce.”
It’s the luxurious, deeply flavoured sauces that add a je ne sais quoi to Hannigan’s dishes and make them quintessentially Loulou.
“Having a generous amount of sauce on the plate is just great eating!” Hannigan says. “There’s nothing better than mopping the remaining sauce up with a piece of bread.”
So what can northsiders look forward to on the menu this Autumn?
“Autumn brings the start of some of my favourite ingredients including artichokes, celeriac and Brussels sprouts; all of which I’m looking forward to creating dishes with,” Hannigan enthuses. “The menu will complement the season…expect dishes like a French onion soup baked in a bowl of puff pastry, as well as moules frites and possibly a twice-baked Roquefort cheese soufflé…” ●
HAVING A GENEROUS AMOUNT OF SAUCE ON THE PLATE IS JUST GREAT EATING!
Loulou’s top picks
The most popular tipples are a crisp Chablis for wine drinkers or a Chamomile Margarita for cocktail lovers. For dessert, the cherry soufflé is the rising star, with almost 50 of the fluffy treats flying out of the kitchen every day. With the cherry season ending, there’s whispers of the dessert being replaced with a fig version for Autumn that comes served with a crème Chantilly that’s been lightly scented with fig leaves. Mais oui!
IN THE KITCHEN
northsider’s resident foodie, Will Stewart, talks chef life, menu planning and $45,000 children’s birthday parties with Lee Thompson, Head Chef at Norths Cammeray.
Will: Great to meet you Lee and congrats on joining the team at Norths last year. Where did your love for food start?
Lee: I grew up in suburban Victoria but I’m from a farming family, so I’ve always had a clear idea of where my food came from, of the value of it. As a child, my parents would take us to the city to visit Little Italy or have dinner in Vietnamese restaurants and buy fruit and vegies from Queen Victoria market. We’d also spend a lot of time on relatives’ farms, visiting the Yarra Valley, fishing…All these experiences growing up gave my siblings and I a real appreciation for fresh produce and quality food.
W: Tell me about your career as a chef
L: My first job around food was when I was at school and waitressed at the local Indian restaurant! I went to uni to study biomedical science and worked in restaurants to support myself. I realised I wanted to do something I really enjoy, to focus on one thing and do it well. That thing was cooking so at 19, I left uni and started my kitchen apprenticeship.
Five years later, I applied for my first Head Chef role. I didn’t get it! But I kept trying and for the next few years I worked all over Australia from Alice Springs to Darwin, The Whitsundays and WA. Food and cooking took me all over the country and I brought all of that learning back to Melbourne to work at Crown Casino. I was looking after the restaurant on the biggest gaming floor and it was rock’n’roll!
I met my now husband, Geoff, and moved to Cammeray in 2012. In Sydney, I ran kitchens in large hotels and venues, including the Opera Bar, where we produced 10,000 meals a week, and David Jones. All of these experiences feed into the menus I create today.
Norths Cammeray’s Head Chef Lee Thompson
Lee and Will in conversation at Norths Cammeray
W: Wow, what a resumé! You must have had some interesting off-menu requests at the casino…
L: There were some moments! I remember a high roller flying in on a private jet with his girlfriend and their child. It was the child’s ninth birthday and he wanted a party. I was in charge of catering some really, really nice versions of your usual kids’ party food. The hotel staff brought their kids and there were popcorn carts, a disco, so much entertainment…it all ended up costing $45,000...
W: What drew you to Norths?
L: I enjoy work that challenges me and enables me try new things. Take the café menu. I wanted to give members quality options for when they don’t have time for a sit-down meal. We now make all the cakes and sandwiches in-house, as well as grab and go foccacias from our homemade pizza dough. I serve the members. I belong to them, all 62,000!
WHEN YOU’RE IN THE MIDDLE OF A BIG SERVICE, THE FEELING IS INCREDIBLE!
Lee Thompson is whetting members’ appetites with dishes like lemon garlic marinated chicken with hasselback potato and slaw
W: Wow! That’s a lot of people to cater for! What can northsiders look forward to on Autumn menu at Norths?
L: Yes, it is! Our expectations are very high and we strive to bring our members consistently delicious, quality menu choices at a great price. For Autumn, we’ve got homemade minestrone soup for the restaurant and a pumpkin soup for the café. I’m really excited to be adding a lamb ragu served with rigatoni to the menu and also a dry aged pork chop. The classics aren’t going anywhere of course. Our nasi goreng and pad thai are always very popular - we’re the only venue with a wok table – and our Scotch fillet is always a winner.
W: What advice would you give someone starting out in a professional kitchen?
L: That the training doesn’t prepare you for what’s to come! It’s not glamourous and you’ve got to be willing to do a lot of hard work but when you’re in the middle of a big service, the feeling is incredible. I’ve found a job that I really enjoy and that I’m really passionate about. I’m so energised by my role here at Norths and I can’t wait to bring the members and the local community even more great food! l
Spritz into Saturday
Say TGI the end of the week with a signature house spritzer from the Blues Point Hotel. Five varieties of the refreshing week-enders will be available for $10 every Friday between 4-7pm. Cheers to that!
2 for 1 Tuesdays are back
If the exhilarating sailing isn’t reason enough to join the Sydney Flying Squadron in Kirribilli, how about the members’ 2 for 1 Tuesday meals at Foys? Running until the end of April from 12pm to late, SFS members can bring their favourite person and enjoy two meals for the price of one from the club’s classics menu including Barramundi Schnitzel, Spiced Roast Eggplant and Fish and Chips.
Foodie news
Local eats and treats
WELCOME TO THE ‘HOOD
Momo Café Milsons Point is bringing hand rolled Nepalese dumplings to the local foodie scene. Dishes include the Jhol style momo bowl consisting of chicken broth, home made tomato sesame sauce and butter paprika. Choose from chicken, lamb, beef or tofu and vegies and add garlic yoghurt sauce for extra yum. Find them at Shop 8/48-50 Alfred St South, Milsons Point.
Don’t forget!
If you’ve still got some Dine and Discover vouchers left, don’t let them go to waste. The expiry date is the 30 June so head to northsider.com. au to check out our suburb specific lists of local venues who are signed up to the Dine and Discover list.
Just what we knead New bakery, Fiore Bread, is heading to Blues Point Road. Promising fresh sourdough, baked goods, sandwiches, coffee and a deli, it’s opening soon so watch this space!
Made with l’amore by Giuseppe
Our popular Waverton butcher serves up a slice of Italy
Originally from Calabria, south west Italy, Giuseppe Tirinato descends from three generations of butchers. Giuseppe’s Gourmet Meats, is open six days.
Easy carve = easy done!
When you’ve got family and friends round for a celebration, like an Easter feast, a Mother’s Day lunch or a just-because-it’sthe weekend meal, you don’t want to be stuck in the kitchen! Serving up this roast leg of lamb with vegies is a super simple crowd pleaser that’s perfect for all your Autumn entertaining. Buon appetito!
Giuseppe
■ Gourmet Italian sausages
INGREDIENTS
1 x lamb leg, easy carve
Your favourite vegetables
Extra virgin olive oil
Salt Pepper
Oregano, dried
Garlic
Rosemary
■ Great selection of prosciutto, salami and cheeses
■ Cooked porchetta Friday and Saturday
■ Fresh bread and gourmet Italian Panini and sweets every Friday and Saturday
■ Ready-to-go options like lasagna, meatballs, spinach and ricotta cannelloni... and all things Italian! Opening
METHOD
• Preheat fan-forced oven to 180°.
• Pierce lamb with a sharp knife. Rub with the olive oil, salt, pepper and oregano. Stuff incisions with garlic cloves and sprigs of rosemary (see pic). Place in baking tray and roast for 45 minutes.
• Remove from oven, add your favourite vegetables to tray (see pic - we used cubed potatoes and cherry tomatoes). Return to oven for 45 minutes. Rest before carving. Enjoy!
Your neighbourhood hub
As well as meeting room hire, fitness classes and a cosy library, there’s lots going on at the Kirribilli Centre...
Art, crafts, wellbeing, music and more...
There’s something for everyone at the Kirribilli Centre this Autumn! From film and book groups to piano and guitar lessons, Spanish for kids, meditation, art classes and a fabulous covered playground and toy shed. And that’s just for starters! Drop in to say hello to the friendly team and find out all the latest from 9am to 5pm Monday-Friday.
Let’s party!
Did you know that the Kirribilli Centre has rooms for hire that are perfect for your next party or celebration? Whether it’s a gathering, an indoor picnic, a small wedding or an art exhibition, they have a suitable space. It’s also ideal for children’s parties, with a fabulously stocked toy shed, and shaded outdoor area. Party packages are available.
Market day
The iconic Kirribilli Markets are organised by the Kirribilli Centre team and all funds from market day go straight to supporting the centre and its work in our community. ● For more info and to book, head to thekirribillicentre.org
THE KIRRIBILLI CENTRE
The Northside Produce Market is held on the first and third Saturday of every month from 8am to 12 noon - rain, hail or shine! Here are some produce picks to add to your shopping list next time you go...
Caul-ing your name Is there anything the humble cauliflower can’t do these days?! Curiously Cauli’s dips and crackers are created using the veg as the main ingredient and are vegan and gluten-free.
Love ya guts
Local mum and daughter team, Elaine and Steph Varipatis, are here to help improve your gut health with their delicious range of all natural Tummy Gummies. Containing no nasties and gluten, dairy and refined sugar free, these little treats are a better-for-you choice at snack-time.
GET TICKLING!
Go and see chief Wormtickler, Jordan, and get your next crop of organic garden goodies sorted. In season seedlings perfect for your Autumn planting include broccolini, cabbage, Brussels sprouts, snow peas, coriander, carrots and cauliflower.
Market Day
Introducing some of the local producers, makers and small businesses from our neighbourhood markets
The Kirribilli Markets take place from 8.30am-3pm on the second Sunday (Art, Fashion and Design) and fourth Saturday (General and Fashion) of each month. From skincare and jewellery to cushions and candles, you’re sure to find something special.
Overall, it’s lovely!
Sanaz the Label creates classic pieces with a vintage-inspired edge, all modernised with a unique twist by Northern Beaches designer Sanaz. Her best-selling signature Jessie overalls come in five colours – so that’s the weekdays sorted – and her collection contains clever breast-feeding friendly pieces new mums love.
Arm candy
The Peony Press’ natural handwoven bags are a work of art! These stylish straw bags come in a range of shapes and designs.
Brazillian born ceramicist, Tássia Castello’s cute bud vases and mugs make great gifts for Mum this Mother’s Day (or for yourself every other day!)
Rover reporter Ted the Puggle chats to 11-yearold Teddy the Cavoodle, the Chief Eating O cer at North Sydney based Jollie Gourmet Dog Treats.
‘Of course I get to taste them all!’ MY ROLE IS TO SUPERVISE MUM AND DAD...AND AS CHIEF EATING OFFICER, I TEST ALL THE NEW TREATS
Ted: Hi Teddy! Thank you for taking time out from your busy day to chat. Great name by the way ; ) How did you persuade your mum to buy a dog treats company? I wish my mum would buy a dog treats company… Teddy: When I came to live with my fur-ever family Mum wanted to do something I could help with. She found Jollie for sale in 2013 and we thought it would be fun to join our love of dogs with our love of food. Naturally, with my big adorable eyes and sweet nature I convinced Mum and Dad they should buy me the business. For nearly 10 years I’ve worked almost every Saturday, helping Mum at markets, like the Northside Produce Market, where I impress people with how much I love Jollie treats. It’s the perfect job!
Ted: What do you do in a day?
Teddy: My role is to supervise Mum and Dad. I ensure they do the online orders properly, take lots of social media pictures
of me and my furry friends, and, in particular, I help to promote our humangrade, all-natural dog treats. I’m very passionate about high quality food as it keeps us doggos healthy. As CEO (that’s the Chief Eating Officer) I also test all the new treats and ready-made meals.
Ted: What’s it like working with your mum and dad?
Teddy: Mum and Dad are very good to work with. They take me all over the place to inspect production and promote the business. They’re very good paw-rents and as I get older they’re always trying to improve my wellbeing with lots of healthy food.
Ted: How do you come up with new flavour ideas for your treats?
Teddy: We’re always doing research with other stallholders to find out about the new human foods that are being developed. Then we try to use the same ideas in our products. Seaweed is a good example of an ingredient we’ve used recently. Dad has also added hemp to our fresh Turkey Meatloaf dog meal. I have a friend who’s almost 18 and eats it every day! We spend a lot of time looking into new ingredients, and of course as CEO, I get to taste test them all.
Ted: Where can my mum buy your treats?
Teddy: Your mum can buy my treats online at Jollie.com.au, or she can come and see us at the Northside Product Market! It’s doggo friendly so make sure you come too and I’ll make sure you get some samples. Ted: Where are your favourite doggie friendly spots locally?
Teddy: I love the park at Waverton and the parks around the Harbour near Lavender Bay. We live near North Sydney Oval and I really love going there at night to follow the possum trail. Mum keeps me on the leash of course so I don’t get overexcited. Ted: I’m sure you’re a really good boy almost all the time, just like me, but what’s the naughtiest thing you’ve done?
Teddy: I love to nibble mums thongs! I just can’t help myself! I get carried away and gnaw through the strap. I don’t mean to, but it just happens! I’ll take one of her shoes to bed to keep me company and then…oops, it’s broken…
Ted: Thanks for the chat Teddy. I’m off to show my Mum my best puppy dog eyes and hopefully she’ll buy me a doggie treat company as well! If not, I’ll be seeing you at the markets for some pats and snacks.
Animal MATTERS
with Pet Medical Milsons Point’s Dr Cate Plummer BVSC, BSc (Vet) (Hons) I believe strongly that we gain so much benefit from a close bond with our animal partners, and caring veterinary support is an integral part of this.
A harbourside hazard
We’re blessed to live and work in a beautiful part of Sydney with the harbour right on our doorstep. However, a recent incident with Lottie the Labradoodle reminded me of one of the hazards that comes with having the harbour in our backyard. Lottie presented with a piece of fishing line hanging from her mouth, which very astutely her owner had not cut. On examination, the fishing line was firmly anchored. Lottie was anaesthetised and a fishing hook was located at the back of her throat. We were able to remove it and Lottie made a full recovery. Not all dogs are as lucky. If a fish hook lodges down the oesophagus, or enters the stomach or small intestine, it’s likely the dog will need scoping (we insert a camera to examine their tummy) or possibly surgery to remove it. Please be aware of the risks if your dog picks up bait or dead fish when out walking as hooks are often left in them. Hooks can also become lodged in a dog’s foot if they’re unlucky enough to walk on them. If you suspect your dog has ingested a fishing hook, or has one in their foot, do not cut the line off and do not try and pull the hook out as this will lodge it more firmly in the tissue. These incidents require veterinary intervention and you should go straight to your local vet. ● @petmedicalmilsonspoint
Visit petmedicalmilsonspoint.com.au or call 8203 4390 or at 28 Alfred St, Milsons Point (Opp. Bradfield Park).
Proudly brought to you by
On the left is me and my mum, Linna. Above is me working at the Northside Produce Markets.
PUZZLES with Quizmaster Clay
The Village Quiz
1. Where was Billy Blue (who Blues Point is named after) born?
2. What was the name of the retired Manly ferry that sank near the Coal Loader in January this year?
3. Which Canadian province is North Sydney in? A. Ontario B. Nova Scotia C. Quebec?
4. Who is the current Governor General living at Admiralty House, Kirribilli?
5. How many animals are kept at Taronga Zoo? A. 2,600 B. 3,000 C. 4,900?
6. Catherine Hamlin has a Sydney ferry named after her. What was her profession?
7. Who is the current Mayor of North Sydney?
8. The Hayden Orpheum Picture Palace in Cremorne was designed in which architectural style?
9. Wollstonecraft is named after Edward Wollstonecraft. Who was his famous English literary cousin?
10. Do more suburbs in North Sydney LGA start with the letter C, M or W?
C (4 suburbs; Cammeray, Crows Nest, Cremorne and Cremorne Point) M (2 suburbs; Milsons Point and McMahons Point) W (2 suburbs; Waverton and Wollstonecraft)
Mary Wollstonecraft Shelley, author of Frankenstein
New York 2. MV Baragoola 3. B. Nova Scotia 4. David Hurley 5. A. 2,600 6. Obstetrician and Gynaecologist 7. Zoe Baker 8. Art Deco
SUDOKU Slot the numbers 1 to 9 into every horizontal line, vertical row and 3 x 3 square.
Wordsearch
Find the names of local parks in the grid below. Words may be found going forwards, backwards, up, down or diagonally.
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TIME TO REFLECT
Hidden
HISTORY
HLocal veteran and founder of EcoWalks Tours, Alan Toner, shares his knowledge of some of Sydney Harbour’s military past
ave you heard of the Denison Plan? Not many people have!
In 1855 Governor Denison approved plans to construct multiple fortifications to protect Sydney Harbour from invading forces. In particular, the young British Colony feared an attack by
Bradleys Head Battery
On 23 August 1870, the last British troops departed Sydney Harbour and the colony recruited its own defence force. Bradleys Head Battery was constructed and completed in 1871 for this new defence force. It has three gun emplacement pits which housed three smooth-bored muzzle 68-pounder guns, like this one below. The cannonball weighed 68 pounds and these guns had the capacity to shoot these cannonballs, or shots, up to 2700m. Perfect for firing at invading ships, if they ever got that far of course.
the Russian Navy as a result of the Crimean War in 1854. Nearly two decades later, the Denison Plan was finally completed and Sydney Harbour was secured with gun emplacements located at Bradleys Head, Georges Head and Middle Head, as well as more places along the harbour shoreline.
Taylors Bay
On the 31 May 1942, the waters of Taylors Bay became the site where one of three Japanese midget submarines entered Sydney Harbour. Spotted and blocked off by patrol boats, a depth charge was deployed and the submarine was brought to the surface and wrecked.
Georges Head Battery
Just further up the shoreline is Georges Head Battery. Below ground is the hidden Beehive Battery. Designed by James Barnet of the Colonial Architects Office, and cut out of the sandstone sea cliffs, it once enclosed three 68 pounder guns, just like the ones at Bradleys Head. These emplacement domes, which look like huge beehives, were cut out of solid rock and bricked up on the inside. Although an impressive structure, the angles for firing were very limited so they could really only protect a small part of the western side of the harbour.
Engravings
If you know where to look at Georges Head, you’ll find a handful of hidden engravings, carved by WWII servicemen. There’s a red kangaroo, symbolising the Australian Defence Force, and the Australian Coat of Arms. Diggers Lance Corporal Mead and Private Baker carved a soldier wearing a slouch hat displaying the rising sun badge while they were on watch here during WWII.
Middle Head Battery
The tunnels throughout this fortification have so many stories to tell. Between the Korean and Vietnam Wars, the Army Intelligence Centre’s ‘Code of Conduct’ course took place in the tunnels and ‘tiger cages’ which can still be seen today. Aimed at toughening up servicemen in case they became prisoners of war, around 360 men took part in this training, including Captain Barry Peterson, also known as the Tiger Man of Vietnam, who went on to earn 13 military medals for his service in Vietnam, Borneo and Malaysia.
To learn more about the military history of these areas, join Alan on one of his EcoWalks Tours. For further information visit www.ecowalktours.com.au or email info@ecowalktours.com.au
Middle Head Fortress
The view of Sydney Harbour from the Beehive Battery
Local’s last word.
Graphic designer Sara Mohseni lives in Cremorne Point
My favourite place for coffee is…Nosh Plus and I’ll have a cheeky cinnamon scroll to take away. It’s a special weekend treat. You can’t go past the smell of freshly baked pastries. The staff are always so friendly and there are plenty of fur friends to hang out with as you wait for your order.
The best meal I’ve had in the area was…my first Mutz deep dish pizza. I’d been on the hunt for Chicago style pizza ever since holidaying in America. I was so excited to find it, just up the road from me. The atmosphere takes me right back to the casual coolness of a New York diner. My fave local takeaway is… Papaya Thai Express in Cremorne and I order chicken Pad Kee Mao every time. It’s aromatic, spicy, wok-charred deliciousness.
WEBSITE: www.anchorrestaurant.com.au
BOOKINGS: 9922 2996
ADDRESS: 4/118 Alfred Street South, Milsons Point - North SYDNEY 2061
If I want to have a beer or a wine… I go to The Rowers. I love a glass of bubbles in the Summer and mulled wine in Winter. It’s a beautiful walk or ferry ride there, and the sun setting on the water is something else.
If we’ve got guests in town… we’ll take them for a drink and bite to eat at Barrel Bar and Dining followed by a late session at the Orpheum. It’s such a stunning building.
My favourite local walk is… the Cremorne Point to Kirribilli walk. I will never get
tired of walking along the Sydney Harbour foreshore. I grab a coffee from Bernie first at Cremorne Point Coffee at the Wharf – an absolute must!
My ideal day in the area would consist of…a swim at Maccallum Pool followed by lounging on the grass and a takeout-stye picnic on the foreshore.
The secret spot I love to go to is…Lex and Ruby Graham’s Elephant Ear Garden. It’s particularly beautiful in the Spring.
The thing about living in this area I love the most is… how we’re so close to the heart of Sydney, but it feels like miles away – in a safe little bubble of our own.
The three words I’d use to describe this area are...surprising, peaceful, home
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Join us for authentic Italian pizza & pasta. Fully licensed for all to wine & dine. OPEN 7 DAYS 5:00pm - 11:30pm TAKE AWAY and PICKUP or DELIVERY available.
