Fancy a free coffee or exclusive discounts in your favourite store?
Treats like these, along with many more, are now just a download away thanks to the brand new free Greencard App from Greenwood Plaza in North Sydney.
retail offers, competitions, discounts and freebies.
Get started...
You can earn points with every transaction you make in participating shops by simply scanning the in-store QR codes with the Greencard App on your smartphone. These points quickly add up and can be redeemed on goods and services at Greenwood Plaza - all detailed on the App. Members only! Deals, discounts and freebies
As well as each dollar you spend being converted into rewards points, the Greencard App also gives you insider access to a range of exclusive
Downloading the Greencard App couldn’t be easier. If you have an Apple device, simply head to the App Store. For those with Android handsets, go to Google Play. Search for Greencard and download the App for free. Once it’s on your device, register your account and complete your profile to receive your first 100 points – instantly. That’s already enough for a free coffee. Winning!
Never miss points again With the Greencard App you’ll never miss out on your rewards points because you’ve left your card at home.
The handy technology makes it easy to keep track of your points and includes a directory outlining your rewards, all at the touch of a button. Too easy! l
IN THE BLUE WATER PARADISE OF PORT STEPHENS.
Bannisters Port Stephens offers a coastal hideaway only 2.5 hours north of Sydney.
Home of Rick Stein’s signature seafood restaurant and newly opened Spa Bannisters, experience all the elements of a perfect mini break to the coast.
Welcome to issue four of northsider! As we went to print with this issue, we discovered we’ve been shortlisted as a finalist for new launch of the year at the Mumbrella Publish Awards - an industry accolade to recognise the best work in print and digital across Australia. Belinda and I are so thrilled for this truly local magazine to be named as a finalist. We’ve both lived and worked in suburbs covered by the publication for many years and we’re constantly inspired by the area, its history and of course, the wonderful people we meet on a daily basis. We want to thank the community for all your support –it really does mean so much to us! We hope you love this bumper Spring issue as much as we do. Do drop us a line and let us know. And make sure you’re following us on Instagram @northsidersydneywe’ll let you know if we win! Until next time...
Anna Gordon EDITOR
ART DIRECTOR: Belinda Spillane
ADVERTISING: Georgina Pengelly With thanks to Taylah Jones
Thom Roberts Counts Trains
The National: New Australian Art 2019 at Carriageworks, Eveleigh.
“WE EXIST BECAUSE THE ARTISTS MAKE GREAT ART. WE ALWAYS PUT THE ARTWORK FIRST”
EXHIBIT
EXHIBIT A
Meet the Crows Nest creatives challenging the way art works
Studio A’s artist are busy. In one corner is Thom Roberts, whose series of paintings, Thom Roberts Counts Trains, dominated The National 2019, the biannual exhibition of Australia’s top contemporary artists. Today, he’s executing his latest piece.
“I’m making red rattlers,” Thom explains, blasting his canvas with a hairdryer.
Trains, such as the red rattler, are a central theme for Thom, his work for The National comprising of eight portraits of friends on display alongside their corresponding train persona portraits – 16 pieces in total.
On the other side of the studio, Emily Crockford is completing precision dot patterns.
It’s also been a big year for Emily. One of her paintings was selected to appear in the prestigious Salon des Refusés, the annual collection of works rejected from the Archibald Prize. She’s completed a 39m mural commissioned by Westpac and her piece ‘Opera House By Night’ can be seen adorning construction hoardings around Sydney’s CBD.
Fellow artist Victoria Atkinson is opposite Emily, preparing an immersive multi-media piece consisting of textile and audio-visual work. Sculptor and painter, Guy Fredericks, is adding detail to his imagining of a wallaby and Damian Showyin, a highly-skilled weaver, is mapping out his next textile project.
Thom, Emily and their colleagues are part of the 15 strong Studio A collective who work from a light-filled space on the top floor of the Crows Nest community centre.
As well as being gifted creatives, these artists have intellectual disabilities.
“The biggest obstacle we have is the perception that artists with disability can only do art therapy or that what we do is ‘really sweet’,” Studio A CEO and Artistic Director Gabrielle Mordy tells northsider. “If you say disability first then everything people hear is through the lens of disability. As soon as people see the artwork first, that’s when the perception changes.”
Studio A supports artists to develop their skills, gain public recognition for their art and commercialise their work.
Emily Crockford with her design for the City of Sydney Site Works Hoardings.
Surrounded by inspiration
“When people buy work from our artists, they’re paying for the art,” Gabrielle says. “It’s not a donation or charity. They’re getting a great collectable piece in return.”
Gabrielle’s interest in this area of art was sparked around ten years ago. “I remember thinking why is this work not being seen?” she says.
Along with Studio A’s Principal Artist, Emma Johnston, Gabrielle started curating shows of work created by artists with disabilities.
“We very deliberately marketed them in-line with contemporary art practice,” Gabrielle explains. “We didn’t stamp disability on the shows. Not having titles playing with the word ability has always been our rule.
“The first show we did was in Surry Hills and we had no idea what we were doing! We got a cool designer to do the invite and we posted them all over the city. It took us until 3am to hang the show because neither of us knew how to use a drill! But all these hipsters turned up and the work sold out.”
Studio A was born in 2014 as a subsidiary of Studio ARTES, an independent, not-for-profit organisation that offers creative activities and life skills programs for adults with disability.
As well as organising mentors, workshops and exhibitions, Gabrielle and the team manage the artists’ CVs, put together their marketing plans and apply for awards and grants on their behalf.
Over the last two years, through a range of commissions and collaborations with businesses, including Biopak and Mud Australia, Studio A art sales have tripled.
“We speak the language of our artists and we also speak the language of the contemporary art world,” Gabrielle continues. “When you can’t read or write, let alone catch a train independently, you just don’t have a chance.”
Daniel Kim, who paints in the tradition of the Old Masters, is a perfect example of why Studio A is so important. MPs and CEOs have sat for him, his work has been selected for the National Portrait Gallery in Canberra and his paintings sell for thousands.
“Daniel is autistic and can barely speak in sentences,” Gabrielle explains. “When I first met him he was being paid $3 an hour to put dog collars in boxes. $3 an hour. And that was considered ‘successful employment’ for him which it meant he had no access to any
From left: Thom Roberts in the Crows Nest studio, landscape work by Daniel Kim, artists Skye Saxon and Lauren Kerjan busy at work, Damian Showyin weaving.
support or funding for skill development.
“Imagine having the capacity to earn thousands doing something you’re genuinely skilled at opposed to a receiving few dollars an hour.” Gabrielle shakes her head.
And while huge steps forward are being made in the recognition of these artists, there are still long-held perceptions to be challenged. Gabrielle highlights a comment made about Emily’s piece at the Salon Des Refusés as a perfect example of the barriers the artists still face.
“Emily was referred to as having ‘collaborated’ on her painting with another artist,” she recalls. “I thought wow, even at this level of achievement there’s still this perception she couldn’t have done it herself.
“We work to ensure our culture and our cultural institutions, that are meant to represent our culture’s voice, actually include the voice of people with disability who make up a large percentage of our community.”
That voice will be heard loud and clear in North Sydney this Spring with Studio A’s next exhibition seeing them preparing works for the newly opened Sub Base Platypus. Planned for the 18th October, the artists have responded
The A team
The artists on a site visit to Retort House, Sub Base Platypus, above. Cups designed for a Biopak commission, right.
to their vision of a dream home. The work will be on display in Retort House, Sub Base Platypus’ most significant heritage building.
And that same voice is also going international next year.
“Thom has been awarded a highly competitive Copyright Council Grant and is going to Italy to do an art residency,” Gabrielle smiles. “His profile in the last twelve months has really exploded.
“As far as I know he’s the first artist with intellectual disability to be curated into The National. Having his work displayed Carriageworks was a beautiful partnership. Thom has a fascination with trains - seeing the people as trains and trains as people- so he loves that venue, he calls it a bedroom for trains. He was happy the trains could see his work and the works could see the trains.
Seeing him recognised to this degree is really rewarding.
“At the end of the day, we exist because the artists make great art,” she concludes. “We always put the artwork first.” l
For more on Studio A and to buy or commission artwork, head to their website studioa.org.au and follow them on Instagram @_studio_a_
ABC’s Art Bites, a series of profiles on Studio A artists, is available on iView.
Studio
Principal Artist Emma Johnston and CEO/Artistic Director Gabrielle Mordy.
✔ Delicious brekkie and brunch favourites
✔ Freshly brewed Mecca coffee
✔ House-baked muffins, cakes and treats
✔ A selection of loose-leaf teas by Somage Fine Foods
SERVED WITH LOVE IN THE HEART OF KIRRIBILLI
11 Bligh St, Kirribilli OPEN Tues - Sun 7.30am - 3pm (kitchen closes 2pm) @oski_kirribilli Visit us today!
‘Mari’ Tote, $189 Balmoral Co at Kirribilli Art, Design & Fashion Markets, Milsons Point or go to balmoralco.com
Discover these beautiful treasures just around the corner
Herbae Par L’Occitane Eau De Parfum, 50ml, $99 L’Occitane Greenwood Plaza, 36 Blue Street, Nth Sydney
local market
Stainless steel bento box with bamboo lid, $42.95 #untrashy Northside Produce Market, 200 Miller Street, Nth Sydney or untrashy.com
Rapture Living 150 Blues Point Road, McMahons Point
Boy Swallows Universe by Trent Dalton, $19.99 Blues Point Bookshop 131 Blues Point Road, McMahons Point
Flow cushion cover by Jenette Scanes, $65 Studio A studioa.org.au
Bay Roast Biodegradable Coffee Capsules, $7.90
Bay Coffee Shop 2/214 Military Rd (Enter via Grosvenor Lane) Neutral Bay, or baycoffee.com.au
Elba Woven Heel in Clay, $199.95 Witchery Greenwood Plaza, 36 Blue Street, Nth Sydney
Cane Tripod Plant Stand with plant, $305 Hamblins Shop 6/149 Blues Point Road, McMahons Point or hamblins.com.au
Venice Crossbody Bag, $70
Rapture Living 150 Blues Point Road, McMahons Point
Louenhide
“I WANT US TO BE ONE OF THE BEST
RESTAURANTS NORTHSIDE”
How Ellena Kim is sailing Foys’ menu into new waters
Ellena has set her course for the Sydney Flying Squadron’s dining room
Head chef Ellena Kim has set her course for Foys, the Sydney Flying Squadron’s waterfront dining room. As well as navigating traditional club dining options - fish and chips, burgers and steak still feature on the menu - the 36-year-old has switched up around three quarters of the dishes.
“I’d describe my cuisine as modern Australian,” Ellena says. “It has Mediterranean influences as well as Asain flavours but I don’t want boundaries with my cooking.
“I want to do something different and not just serve the usual things that you can taste everywhere else.”
Fresh seafood features heavily, but now ordering the calamari means a whole Hawkesbury squid with chorizo, garlic butter and charred in-season citrus instead of battered rings. A delicate Hiramasa kingfish crudo comes served with wasabi avocado mousse, pickled onion and a fresh zing of lemon myrtle to keep the tastebuds tacking.
For the vegetarians and vegans, a whole roast cauliflower with chermoula and coconut yoghurt can be enjoyed as a main or shared between the table. And even the side salad’s been given a makeover with a delicious black tahini, miso, ponzu and sesame dressing.
Originally from Korea, Ellena has been a chef for 12 years. She honed her craft in Italian and Spanish restaurants and international hotels, including the Four Seasons.
“I’ve been exposed to all sorts of cuisines from Thai to Japanese and European,” she says. “With the dishes at Foys, I’ll slowly start to add a few new flavours.”
“I WANT TO DO SOMETHING DIFFERENT AND NOT JUST THE USUAL THINGS YOU CAN TASTE EVERYWHERE ELSE”
Hawkesbury squid and the rest of new menu, below
Think steak with a zingy side of kimchi or king prawns with homemade XO sauce.
A fresh pea risotto is lined up for Spring and the wintery root veg will be replaced.
“I’m thinking maybe taro will replace the parsnip puree that’s served with the grilled Cone Bay barramundi,” Ellena muses.
Already renowned as one of the harbour’s hidden gems for brekkie and brunch at the Flying Bear café downstairs, the Squaddy is a must-see spot for all sailing enthusiasts as home to Mark Foy’s historic 18ft skiffs, which have raced from the club for 129 years.
With the racing season starting again in Spring and the McDougall Street jacarandas bursting into bloom, there’s no better time to kick back on the famous Foys balcony, crack open a bottle of the club Commodore’s choice of Riesling (Wicks Estate 2018 by the way) and tuck in to the new menu.
“When I first came to Foys I really felt I could add something,” Ellena says. “I want us to be one of the best restaurants northside.”
First stop Kirribilli, then one of the best harbourside restaurants in Sydney? With Ellena skippering the kitchen, it could certainly be on the cards for Foys. l
Once upon a time...
25 years ago, a lady named Helen Baxter opened a bookshop
And a pretty special book shop it was at that. In fact, the Blues Point Bookshop’s blue neon sign, and the woman behind it, have been at the heart of the McMahons Point community ever since. In over two decades of devotion to the printed word, Helen has read around 20 books every month. She still hand writes the reviews that adorn her green shelves and the price tags on the back of the books. “All 28,000 of them, and more at Christmas,” she says, gesturing around every bibliophile’s dream destination.
“Many of my customers say it’s like an art gallery,” Helen smiles. “The majority of bookshops display their books spine out. Mine are covers forward. Customers sit on the couch and take in these wonderful covers and I see them picking one book from here, and one from there, and they stack them and go through them one by one to choose.”
northsider’s interview is peppered with customers stopping by to pick Helen’s brain about books and authors. And it’s not just
“PEOPLE OFTEN GASP OUTSIDE THE DOOR WHEN THEY WALK PAST. OH! A REAL BOOKSHOP!”
locals – the store’s charm has international fans who add a visit to their holiday plans.
“I had a lass in yesterday who was visiting from Canada,” Helen says. “She’s a book-aholic and whenever she travels she always checks out local bookshops online before she leaves home. She found me on Pinterest of all places!”
“People often gasp outside the door when they walk past,” Helen continues. “Oh! A real bookshop!” And they do the circuit round the shelves. Many say ‘thank you’ on the way out and it’s such a genuine thank you that it gets you through your days.”
Helen dedicates herself to the independent store and works up to seven days a week, supporting new writers and organising special literary events as well as running the shop.
“The art of survival is your strategy and marketing your product, and you know, looking a mess,” she says, glancing at the overflowing shelves. For the record, it is not a mess, more a treasure trove of typography.
“I think looking a mess is an attraction,” Helen laughs. “I often say to people ‘oh, I apologise for the mess’ and they say ‘no, it’s just like home!’ And then I have the librarians who come in. They say ‘Oh sorry Helen, I’m tidying!’ and I say ‘Go right ahead!”
As the longest standing shopholder on Blues Point Road, the former corporate business woman is something of a local
celebrity – although she’ll hate that moniker.
“People all know I’m Helen from the bookshop and they can’t imagine McMahons Point without it,” she says. “My nephew was a Wallaby for many years and he used to say to me ‘you know, Auntie Helen, people say to me ‘I don’t suppose you’re related to the lady who owns the bookshop? Her name’s Baxter?’ He reckons he gets asked more about Auntie Helen than I get asked about Al Baxter the Wallaby!”
Spring will see some exciting changes for Helen. “A big leap is happening,” she says with a knowing look. “It’s still under wraps… but we’re moving into the world of the digital age…it’s the biggest leap I’ve taken since I started the shop…”
So as Helen heads off to tend to another customer with a complex literary query, it’s certain the story of the Blues Point Bookshop is one that’s to be continued for many years to come… l
Helen’s pick of the suburb
“There’s so much! There’s Wendy’s Garden, the Balls Head walk - which is beautiful - there’s the Coal Loader markets, there’s Mary MacKillop, there’s a beautiful walk around the Harbour Foreshores, there’s Sawmillers Reserve… What I love is the sense of community. It’s like a little village and there aren’t many places like it left in Sydney.”
Local bestseller
Helen Baxter opened the Blues Point Bookshop 25 years ago
Helen’s famous neon sign
There’s something about
Scandi-inspired all-day dining with a generous sprinkle of personality – what’s not to love?
OSKI
You know you’ve really made it in Kirribilli when you feature on the (not so) secret Legend Status Menu at Oski. Hidden on the flip side of the menu at the popular Bligh Street café, there’s a small but feisty group of dishes dedicated to loyal locals. Choose from The Alan, The Big Ned, Pete’s Trifecta and The Special Lynn.
“They’re mates really,” chef Roddy says. “Alan, one of our regulars, fancied an omelette one day so I cooked one up and then we added ingredients. I was like
local café
Cool as fika: Eric and Roddy are the heart and soul of Oski
Alan’s omelette
- an Oski classic
‘how about aioli? How about chilli sauce?’
“Then people saw it going out and wanted one as well and it just went from there.
“The Special Lynn changes whenever Lynn comes in,” he continues. “She always tweaks her orders from the menu so that’s her dish of the day.”
Customers at Oski are as dedicated and passionate about the food that’s dished up as the guys creating it.
“We’re genuine dudes who are just giving it a good go,” owner Eric says. “The crowd we get reflects us.”
Eric and Roddy met studying at Tafe in 2001. After spending a few years working together as chefs on a Navy ship in Berrys Bay, the pair went their separate ways, before reuniting when Eric opened the doors to Oski back in 2016.
“Having my own place is something I’ve always wanted to do,” dad of three Eric explains. “My parents are Swedish but we never really planned on Oski having a Scandi menu. The planets aligned and it’s just kind of happened!”
With a flair for turning out crowd-pleasing food while having a bit of fun, an Oski welcome is as warm as the sunshine that streams through the café’s front windows. Or that chilli sauce on Alan’s legendary omelette. l
“WE’RE GENUINE DUDES WHO ARE JUST GIVING IT A GOOD GO”
1 Pytt I Panna – Swedish Bubble and Squeak
Sautéed bacon, sausage, leek and potatoes served with a fried egg and sides of beetroot and dill pickles.
2 House-made Granola
Nuts, seeds and puffed brown rice topped with fresh seasonal fruit, maple syrup and Greek yoghurt.
3 I Can’t Believe It’s Not Avo
Hummus, smashesd peas, parsley, red onion, toasted seeds, pomegranate, feta and dukkah on sourdough.
4 Apple Crumble Porridge
Porridge served with stewed apples and topped with crumble, strawberries and honey.
5 Karma Bowl
Quinoa, baby spinach, avocado, maple-roasted pumpkin, broccolini and toasted seeds topped with a poached egg and tahini mustard dressing.
S Y D N E Y F L Y I N G S Q U A D R O N
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
o m e o f S y d n e y H a r b o u r ' s f a m o u s
s a i l i n g s k i f f c l a s s
- t h e h i s t o r i c 1 8 - f o o t e r s
J o i n n o w t o b e c o m e
J o i n n o w t o b e c o m e
a s a i l i n g o r s o c i a l m e m b e r o f
a s a i l i n g o r s o c i a l m e m b e r o f
t h e S y d n e y F l y i n g S q u a d r o n
t h e S y d n e y F l y i n g S q u a d r o n
a n d r e a p t h e b e n e f i t s !
a n d r e a p t h e b e n e f i t s !
e p a r t o f h i s t o r y , g i v e s a i l i n g a g o ,
e p a r t o f h i s t o r y , g i v e s a i l i n g a g o ,
o l l o w t h e f l e e t o n t h e S p e c t a t o r
o l l o w t h e f l e e t o n t h e S p e c t a t o r
F e r r y , e n j o y t h e C l u b h o u s e
F e r r y , e n j o y t h e C l u b h o u s e
f a c i l i t i e s o r j u s t r e l a x i n t h e
f a c i l i t i e s o r j u s t r e l a x i n t h e
H e r i t a g e B o a r d R o o m f i l l e d w i t h
H e r i t a g e B o a r d R o o m f i l l e d w i t h
o u r h i s t o r y
o u r h i s t o r y
T u e s t o S u n
1 2 p m - l a t e
B o a s t i n g s e r e n e v i e w s o v e r C a r e e n i n g
B o a s t i n g s e r e n e v i e w s o v e r C a r e e n i n g
C o v e a n d M i l s o n s P a r k , o u r m e n u f e a t u r e s
C o v e a n d M i l s o n s P a r k , o u r m e n u f e a t u r e s
m o d e r n b i s t r o c u i s i n e w i t h a f o c u s o n
m o d e r n b i s t r o c u i s i n e w i t h a f o c u s o n
f r e s h s e a f o o d a n d s e a s o n a l p r o d u c e
f r e s h s e a f o o d a n d s e a s o n a l p r o d u c e
A La Carte Menu
A La Carte Menu
Happy Hour 4-6pm
Happy Hour 4-6pm
Function & Events
Daily Specials
Function & Events Daily Specials
B O O K O N L I N E | W W W F O Y S K I R R I B I L L I C O M A U
Conditions apply
Conditions apply
A LOCAL HISTORY
Front row swimming
MacCallum Pool, Cremorne Reserve This harbourside saltwater pool was orignally a rock pool built in the 1920s by Fred Lane, a Cremorne local who competed in the 1900 Paris Olympics. It was rebuilt by Hugh MacCallum in 1933.
In the swim of things
Lavender Bay Bath House
Harbour swimming at its best, right beside the Lavender Bay ferry wharf. Originally named Cavill’s Baths after Richard Cavill, a famous international swimmer and the first to use Australian Crawl in international competition, the tidal baths were in use for almost a century. The bath house was overseen by caretaker, Mrs Hayes, pictured below, before being demolished in the 1970s, around the time the image on the right was taken.
MacCallum Pool 1929 (left) and in 1987 (right)
Taking the plunge
North Sydney Olympic Pool circa 1940
It’s easy to flip out at the Olympic Pool! Situated next to the harbour, below the coathanger and overlooked by Luna Park, your daily swim sesh takes place surrounded by some of the most iconic views in Australia.
Splish, splash!
The lower north shore has long been home to a number of extra special swimming spots. So as we head into warmer weather and longer evenings we take a look back at some of the area’s
best places to cool off with a magical harbourside plunge. These images are courtesy of Historical Services Stanton Library and are a wonderful glimpse into the area’s past. l
Crowd pleaser
North Sydney Olympic Pool
It was a full house in Milsons Point for the Empire Games back in 1938.
Spread your wings
Get creative to help raise awareness of mental health issues
Aflock of birds will be taking over North Sydney this Spring. From the 8th October, around 2000 beautifully handcrafted birds will be hidden around the neighbourhood at bus stops, in cafés, trees, parks, at the libraries…
The feathered friends are part of Lost Bird Found, a mental health creative arts project developed six years ago by North Sydney Council to raise awareness and start conversations about mental illness.
But how do the birds get there? Each bird has been crafted and donated by members of the public. The birds then have cards attached with details of the Lost Bird Found webpage and social media, as well as links to mental health support services and community activities.
How to get involved Craft a bird or a flock and deliver them to North Sydney Council Chambers on Miller Street or to the Coal Loader Centre for Sustainability in Waverton before the end of September. Why not upcycle some of the pages of your favourite local magazine and create some paper cranes, just like the ones pictured? You’ll find an easy to follow origami bird ‘how to’ on the northsider website. It explains step-by-step how to create your paper bird. Head to northsider.com.au to find the instructions. A few simple folds and a bit of practise and you’ll be flying in no time.
If you find a clay, wooden, fabric or paper ‘Lost Bird’ why not share a snap on social media or tell others about it and help encourage conversations about mental illness.
Interested in attending or setting up your own bird making workshop or want to find out more?
Head to northsydney.nsw.gov.au/lostbirdfound for the latest news, including information about free craft workshops being held in September. l
apera is a bar and restaurant sourcing its ingredients locally and as ethically as possible, to bring you a seasonal menu of uniquely Australian dishes. Your place to unwind with a drink after work, a casual cocktail and a nibble with mates in the afternoon, a beautiful meal with friends or a family dinner when you just don’t feel like cooking!
WIN! Dinner for two
at SoCal Neutral Bay
We’ve got an amazing $100 voucher to give away to one lucky northsider reader to spend on a meal for two at SoCal Sydney in Neutral Bay. You and a friend could be feasting on fresh, modern Southern Californian ‘share-style’ street food and ‘low’n’slow’ smoked meats accompanied by house-made sauces, indulgent sides and the venue’s famous guacamole with black corn tortilla chips! #yum
The lucky winner will be announced on 3 December 2019. Good luck!
HOW DO I ENTER?
Head to your favourite spot in the local area and take a photo.
➜ Upload your picture to Instagram.
➜ In the caption tell us where your fave spot is and tag @northsidersydney.
➜ Follow @northsidersydney and @socalsydney_ on Instagram.
No social media? No worries! Simply:
➜ Email your photo to hello@northsider.com.au
➜ Include your name, address and phone number in the message.
➜ Write SoCal Competition in the subject line of your email.
Waverton's music festival is back! See you on Saturday 12 October for Spring Sounds on the Platform.
7TH MEET THE NORTHSIDER TEAM Come and say hello to the team behind your favourite magazine. We'll be at the Northside Produce Market from 8am.
SEPTEMBER
ALL SEPTEMBER - THE LAST WIFE
In a deadly game of power, intrigue and passion, Kate Parr must live by her wits if she wants to avoid becoming another statistic on Henry VIII's growing list of dead wives. With stepdaughters, stepsisters and the very crown at stake, it will take a woman of immense courage to initiate change. Nikki Shiels and Ben Wood join an accomplished ensemble cast in a tale that is funny, seductive and deliciously thrilling. Go to ensemble.com.au to book your tickets.
8TH KIRRIBILLI ART, DESIGN AND FASHION MARKETS This vibrant market is packed with stylish stalls and artisan-made products. From 8.30am-3pm, Burton Street Tunnel, Milsons Point.
ALL MONTH! COFFEE AND CAKE AT THELMA AND LOUISE
Treat yourself to a time-out on the sunsoaked balcony at the popular harbourfront cafe and take in the springtime views of Neutral Bay.
SYDNEY RUNNING FESTIVAL Four running events, including the Sydney Marathon, all kick off from Bradfield Park, Milsons Point. Head to sydneyrunning festival. com.au to register.
NTH SYD SESSIONS, GREENWOOD PLAZA ROOFTOP GARDEN
A free event featuring fantastic live music and a lounge area to relax and unwind during lunch. Greenwood Plaza Rooftop Garden, 12.15pm-2pm.
BAREFOOT BOWLING AND BISTRO DINING Head to the Neutral Bay Club on Sundays from 12-8pm for their famous free barefoot bowls sessions! There's great deals on drinks and the bistro is serving up tradional club fare all afternoon. Look out for the daily specials.
EVERY SATURDAY IN SEPTEMBER
FERRIS WHEEL HIGH TEA
High tea at new heights! Head to lunaparksydney.com for more information and to book tickets.
HAPPY BIRTHDAY NORTHSIDE PRODUCE MARKET!
Celebrate 20 years of the Northside Produce Market with treasure hunts, trivia and the chance to win a market hamper! Civic Park, 200 Miller St, North Sydney, 8.00am-12pm.
OCTOBER
LIGHT THE NIGHT is the Leukaemia Foundation’s beautiful evening lantern walk in Bradfield Park, Milsons Point to give hope to those impacted by blood cancer. For details go to lightthenight.org.au
12TH ANDREW SMITH ART EXHIBITION
Popular artist Andrew Smith returns for a free art exhibition in the Gallery Room, Kirribilli Neighbourhood Centre, 9am-5pm.
STUDIO A EXHIBITION – HOME
Working with the concept of ‘home’, the Studio A installation includes sound and digital art. This marks the opening of Retort House at Sub Base Platypus, Kiara Cl, North Sydney. Until 2 November.
Learn how to take exceptional snapshots that make you stand out in the social media crowd! North Sydney Community Centre, 200 Miller St, North Sydney, 10am-1pm. Go to northsydneycentre.com.au to book. 18 12
SPRING SOUNDS ON THE PLATFORM
19
SMARTPHONE PHOTOGRAPHY
HALLOSCREAM 7: HELL ON THE HARBOUR
20
CROWS NEST FEST
Now in it's 30th year, the Crows Nest Festival spans from the five ways at Pacific Highway, up Willoughby Rd to Atchison St – the entire shopping precinct of Crows Nest – from 10am–5pm. Head to crowsnestfest.com.au for more details.
Sydney's biggest Halloween event is back and scarier than ever as Luna Park Sydney transforms into the Harbour from Hell! Head to lunaparksydney.com for more details.
BUY
NOTHING NEW MONTH
Take part in the global movement to challenge yourself to buy nothing new in October. Check out preloved fashion store Studio 61 in North Sydney for clothes with conscience. buynothingnew.com.au
3pm-9pm, The Coal Loader Centre for Sustainability, Waverton. The unmissable Spring Sounds festival is back at the Coal Loader! Taking place on Sydney’s largest public rooftop garden, this free event promises an afternoon and evening of acoustic music, pop-up performances and interactive fun for all the family. With three live music stages and over 20 performers around the venue, there’s entertainment for everyone. Family activities take place from 3-6pm. From 6-9pm, head to the Platform pop-up bar to enjoy one of Sydney’s best sunset spots. Food and drink is available or why not bring a sustainably packed picnic? For more info go to www.northsydney.
31 nsw.gov.au/SpringSounds
OCTOBER 12 3PM - 9PM
NOVEMBER
17
CHEESE FOR CHRISTMAS
Marinate your cheese and turn it into amazing personal Christmas gifts for friends and family to enjoy - with Karen Borg from Willowbrae Farm. North Sydney Community Centre, 9am-3pm. Enrol online at northsydneycentre.com.au today.
5
MELBOURNE CUP AT THE BOTANIST
KIRRIBILLI Enjoy a cocktail style party or sit-down feast with delicious food, flowing bubbles, sweepstakes and a buzzing atmosphere. Go to thebotanist.com.au for availability.
A word from the President of the Kirribilli RSL sub-Branch, Julian Robinson: "11am on Monday 11 November 2019 marks 101 years since the signing of the armistice and subsequent ceasefire that ended four years of the battle we know as WWI.
This year also marks 100 years since it was agreed that at the same time each year, a minute of silence would be observed to acknowledge the losses and damage suffered by all involved in the war.
The wearing of poppies on Remembrance Day is symbolic of the poppies that quickly emerged from the soil
16
FREE CHECK IN AND TUNE UP
From the brakes to the bells, a bicycle expert checks and tunes up your bike to make your riding experience safer and more comfortable. Northside Produce Market. Civic Park, 200 Miller St, North Sydney, 8am -12pm.
24 11
on the battlefields despite the damage and destruction. They now represent an end to the suffering of WWI, the presence of hope for peace and the resilience of life.
The Kirribilli RSL sub-Branch will hold a commemorative service at the memorial in front of the Kirribilli Club at 11 Harbourview Crescent, Lavender Bay.
The service will commence at 10.45am with the last post and minute of silence occurring at 11am. Members of the local community are welcomed to attend the service to pay their respects." l
SUSTAINABLE CHRISTMAS ARTISANS MARKET AT THE COAL LOADER
If you’re not sure where to start to have a sustainable, stress-free festive season, the Coal Loader has got you covered. With 100 stalls selling great gifts from original art, fashion, jewellery, ceramics and more, you’ll be supporting fairtrade and local artisans as you do your Christmas shopping.
The Coal Loader Centre for Sustainability, 2 Balls Head Drive, Waverton from 4–9pm.
Sustainable Christmas Market Sunday, November 24 4pm to 9pm
REMEMBRANCE DAY AT THE KIRRIBILLI CLUB
of KING
northsider celebrates Head Chef
Jeff Hay’s 20 years on the pass at the North Sydney Harbourview Hotel
From delicate wedding canapés to hearty Christmas hams, fluffy morning tea muffins to late-night mac’n’cheese… Jeff Hay has cooked it all.
For the past two decades, Jeff, who’s affectionately known as Chef-rey, has presided over the kitchen at the North Sydney Harbourview Hotel, consistently serving up the best of the best for his guests at any time and for any occasion.
“I love it,” Jeff grins. “If you’re doing something you love, it’s not a job, it’s part of you. I live and breathe it.”
Originally from New Zealand, Jeff has been on the North Sydney cuisine scene for many years. Before his time at the hotel, he worked at some of the neighbourhood’s legendary restaurants, including Blues Point Road eatery, The Grape Escape.
“I remember walking into that kitchen for my interview and there were all these beautiful copper frying pans,” Jeff recalls. “There was an exquisite, old-style window with the sun shining on all these herbs that had been delivered - dill, basil, rosemary…it was incredible.”
Jeff also spent some of his career at Blueberries, the restaurant/nightclub in North Sydney. “We were serving up contemporary Australian cuisine and the nightclub would start around 8 o’clock. The DJ would be upstairs and one day we were cooking away and his foot came through the ceiling!”
Jeff credits his mother and godmother for helping lay the foundations of his love of food.
Serving up hotel delicious-ness for 20 years
Chef-rey hard at work in the kitchen
of the KITCHEN
Head Chef Jeff Hay
“They were both amazing cooks,” he says. “I come from a family of 11 kids and I always used to help in the kitchen. I’d be asking ‘What are you making?’ because I wanted to make it too.
“I started with peanut brownies, shortbread, chocolate cake, all of the slices, Pavlovas…and I thought ‘it would be amazing to do this as a job’.”
Over the years, Jeff has seen many food trends come and go. “There’s definitely a tendancy towards eating less meat these days,” he notes. “Vegetarianism and veganism are growing and we’re working hard on those dishes.
“The main thing about food is that you must keep refining your ways and learning from others. Keep looking outside the kitchen, checking out the internet, other menus, other restaurants, doing as much as you can. You must learn all of your life.”
When asked what’s kept him at the hotel for so
long, Jeff’s answer is immediate. “The people,” he replies. From the guests to the kitchen team to front of house and each and every person at the hotel, it’s clear Jeff treasures them all.
“I wouldn’t recommend anyone got into cooking unless they truly love people,” Jeff says. “To be a good chef, you’ve got to have a generous heart and support your team.
“I try my best to be as awesome as possible. Me and the team, we’re all doing it together.” l
“I’d have a magnificent rib-eye cutlet with sauce Bernaise, some foie gras with brioche. Beautiful boulangere potatoes on the side and an amazing soufflé for dessert.”
To celebrate Chef-rey’s 20 years at the North Sydney Harbourview Hotel, we’ve got a fabulous $100 voucher to give away at LB’s Restaurant! Simply tell us in 25 words or less what your desert island dinner would be. Email hello@northsider.com.au with “Harbourview” in the subject line by 30th November, 2019. Good luck!
hello@northsider.com.au
JEFF’S DESERT ISLAND DINNER
Made with l’amore!
Our popular Waverton butcher serves up a slice la dolce vita
Originally from the town of Badolato in Calabria, south west Italy, Giuseppe Tirinato descends from three generations of butchers. His Bay Road store, Giuseppe’s Gourmet Meats, is open seven days.
Ciao a tutti!
With the weather warming up, so are the bbqs and that means Spring lamb. My top cuts for the season are lamb shoulder, butterfly lamb leg, and lamb rack – they’re all great on the grill. I’ve created this belissima and super easy herb marinade for your meat. Always remember to rest your lamb before serving to make sure it’s as moist as it can be!
Enjoy with famiglia with a glass of red wine or rosé.
Buon appetito!
Giuseppe
Giuseppe’s fourherb grilled lamb
SERVES FOUR INGREDIENTS
1 x Butterfly lamb leg, nicely trimmed and tenderised, all gristle and fat removed
A good slug of extra virgin olive oil
2 cloves garlic, crushed
Small bunch each of sage, rosemary, thyme and lemon thyme, leaves finely chopped
Drizzle of balsamic vinegar
Salt and pepper to taste
METHOD
• Combine olive oil, garlic, herbs and salt and pepper.
• Rub lamb with marinade and drizzle with balsamic vinegar.
• Cook on grill of a bbq for 12 minutes each side. Rest meat for four minutes and serve with seasonal roasted vegetables or a fresh and crispy mixed salad.
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.
ROSEfor days
Discover the perfect wine variety for Spring
The long prevailing view in the Australian wine industry that there are basically two categories of wine, Red or White, has always puzzled me, especially when our menus have palate matching requirements that demand serious wines in-between.
Consumers are increasingly thinking this way too. Australia’s consumption of still and sparkling Rosé has doubled in the past decade. We now drink around 18 million bottles per year but foreign labels dominate, making up roughly half of the Rosés on sale.
Long-term standout local producers of Rosés are Charles Melton (Rosé of Virginia), Rockford (Alicante Bouchet) and Turkey Flat
“TINGES
OF RASPBERRY, BLACKCURRANTS AND VIOLETS...”
– all from the Barossa. And it was a unique creation by artisan Barossa winemaker, David Franz Lehman, that caused me to re-think the ‘in-between’ potential here. In the early 2000s, he began co-fermenting tiny batches of grapes from exotic red and white varieties that were virtually going to waste in the Lehmann family’s nursery vineyard. He called the wine David Franz Red Rose, because he didn’t want it to be seen as a conventional Rosé but, rather, as a serious in-between wine. David has added grapes from other Barossa nursery vineyards and it’s now one of the most interesting Australian wines of any style – made from 108 different varieties!
More local winemakers are finally showing a stronger determination to match the growing demand with innovative products. A more broadly defined Rosé category is being created with a variety of different styles and colours ranging from pink to grey and orange.
Grenache and Shiraz were the traditional varieties but that is changing too. Of the 49 entries in the Rosé category in the 2018 Australian Alternative Varieties Wine Show, over half were from Italian varieties – mostly Sangiovese and some Nero d’Avola, Nebbiolo, Aglianico and Montepulciano. There were also three Tempranillos.
A stand-out producer with different varieties is Yarra Valley-based De Bortoli. Their Vinoque Nebbiolo Rosé won Best Rosé in the show and their La Bohème Pinot Noir Rosé and Bella Riva Sangiovese Rosé are also very impressive.
For me, the variety that is still not getting the attention here it deserves as a resource for outstanding Rosés, is Cabernet Franc. It’s the core variety for the some of the world’s finest Rosés - from Anjou and Chinon in France’s Loire Valley. It tends to give Rosé a more pronounced perfume with tinges of raspberry, blackcurrants and violets, and a firm crushed raspberry-seed palate finish. l
The wine DOWN
An Aussie Stand-out
2018
Charles Melton Rose of Virginia, $32.99
This Grenache dominant Rosé has more skin contact than most Rosés and is more to the red end of the spectrum. Ruby coloured, rather than pink, with lifted berry and cherry aromatics and soft fruit flavours. Best served only slightly chilled, great with spicy Asian dishes.
Chambers Cellars
A New Frontier
2018
De Bortoli La Bohéme Act Two Pinot Noir Rosé, $24.99
Named to honour Yarra Valley local, Dame Nellie Melba, this is a very elegant Pinot Rosé. Light pink colour, attention grabbing smoky cherry aromas and a fresh and complex package of flavours that linger on the palate. Dry and ideal with Middle Eastern foods.
Chambers Cellars
A Loire Classic
2017
Val de Loire Reserve des Vignerons, Rosé de Loire, $21.99
A unique blend, principally of Cabernet Franc, with added texture and flavours from portions of Cabernet Sauvignon, Grolleau, Gamay and Cot. Gentle pink colour with slightly yeasty cherry and raspberry aromas and flavours. Gentle tannins deliver a firm and lingering dry finish. Served lightly chilled, it opens up as it sits in glass. Ideal with salmon dishes.
Camperdown Cellars
THE SPICE is right!
northsider serves up some of the secrets behind the Blues Point Hotel’s dishes
Tucked at the harbour end of the Blues Point peninsula, the site of the current Blues Point Hotel has been home to a locals’ watering hole since 1864. One of the North Shore’s original pubs, the Bluey is an art deco institution in McMahons Point.
Head chef Subodh Shrestha has worked in the kitchen for the past six years. His famous curries have dedicated fans travelling from all over Sydney for their spice fix.
“There’s one customer who calls me the Master of Curry!” Subodh laughs. A mixture of Nepalese and Indian influences, it takes 10 hours of slow-cooking and a special blend of spices to achieve Subodh’s signature sauces.
“It’s got a few influences in there,” he says. “Like all good Aussie food – it’s a fusion.
“In winter we make a warmer curry with more heat in the spices. In summer we lighten
“THERE’S ONE CUSTOMER WHO CALLS ME THE MASTER OF CURRY!”
the spices up a bit. It’s always consistent and authentic. And never from a packet! We always prepare everything from scratch.”
The dish is on special on Wednesday nights and up to 80 portions can be ordered.
“I was off one Wednesday and got a call before it was even 8pm to tell me we’d already sold out!” Subodh remembers.
It’s not just the curry that gets rave reviews. The Blues Point’s pies have got fans in high places too. They’re the menu item of choice for former Governor General Sir Peter Cosgrove when he drops by for dinner. Served with gravy, mash and mushy peas, the dish is dubbed The Governor’s Beef and Guinness Pie.
As well as the regular menu, there’s daily specials. Taco Tuesdays see chef’s bench fill up quickly with orders for the $15 special.
“It’s like the taco express,” Subodh says.
Originally from Nepal, Subodh honed his craft in Europe – spending time in Germany and Copenhagen and studying Japanese and Asian cooking. “There’s lots of love in all my food,” he says. l
The Bluey’s famous homemade curry
Head chef Subodh Shrestha has been at the Blues Point Hotel for six years
Chef’s choice
I grew up with curry so that’s a top choice. But there’s something about the pie, glazed with gravy and served with peas that makes my eyes light up!
The Governor’s Beef and Guinness Pie and the kitchen’s taco express, left
Did you know? The Bluey has a beautiful terrace overlooking Berrys Bay – perfect for drinks accompanied by some of Sydney best sunsets.
Top tipples
Hotel manager Louis Tritsaris has a focus on introducing more Australian beers and spirits to the venue. Local north shore brewers and distillers, such as Manly Spirits, are popping up on the menu. Rosé and Riesling are the number one choices on the wine list.
Digital star
Taline has over 500,000 followers on social media
MADE with LOVE
northsider chats to local wellness guru, recipe creator and digital influencer Taline Gabrielian about her Hippie Lane brand and love for life northside
With a top-rated recipe app, over 500,000 Instagram followers, a sold-out cookbook and a growing range of custom-made products, Neutral Bay mum of two, Taline Gabrielian has been serving up luxe healthy living with a side of self-empowerment since 2009.
NS: How did Hippie Lane start?
TG: I was faced with my own path to healing around seven years ago when I learnt I was sensitive to some everyday ingredients – egg, gluten, dairy, refined sugar and soy. I started to experiment with natural ingredients and fell in love with the creative process and delicious results.
Follow Taline @talinegabriel on Instagram and visit her website hippielane.com.au for recipe and wellness inspo and Hippie Lane products. The Hippie Lane App can be downloaded from the App Store and Google Play.
I launched Hippie Lane initially as a wholesale business, supplying my treats to cafés. It was received very warmly and grew organically. I had a strong following in the health community and the demand for my recipes spurred on the development of the Hippie Lane recipe app and cookbook.
NS: How would you describe the ethos of Hippie Lane?
TG: Ten years ago, Hippie Lane was an offering of healthy, natural wholefoods recipes which were naturally dairy, gluten and refined sugar-free. The brand evolved to incorporate a holistic ethos that works to support a balanced and whole mindset. We take a soft and compassionate approach to personal development with self-love and acceptance at the heart of our philosophy.
NS: Have you always had an interest in creating recipes?
TG: My parents have always been incredible cooks so I grew an appreciation for the love, connectedness and nourishment a lovingly
Taline’s insider tips...
➜ Fave foodie spot: Toshiya in Cremorne. My husband Sam and I followed Toshi, the chef and owner, when he was in Mosman and Milsons Point and were stoked when he opened his own restaurant.
Taline’s recipes look as good as they taste!
made meal could foster. I love the creative process in the kitchen and tasting the results.
NS: What advice would you give people wanting to change their food choices?
TG: My top tip is to take baby steps and work up to your greater goal. Reduce processed foods, choose wholefoods - whole veggies and fruits, nuts and seeds, organic grass-fed meats, wild-caught fish and preferably gluten-free wholegrains. Explore plant-based recipes and aim to drink more water. Replace meat a few times a week and notice the way you feel. Listen to your body. Tune in to what works for you.
So what’s next for Hippie Lane….
As well as a new range of wellness products, “Think healing candles, adaptogen mixes, oil sprays and custom ceramics,” Taline is busy working on her second cookbook. “It incorporates beautiful, nourishing recipes and practical rituals and practices for personal growth,” she says. “I can’t wait to share more soon!” l
➜ Fave place to wind down: I love the Cremorne Point walk.
➜ Best matcha: I’m not easy to please when it comes to my morning matcha! At Neutral on Rangers Road do a great one.
➜ Fave things about the area: The nature walks are incredible, the beach is just a short drive, the quality of stores and services is great and the locals are friendly and family-focused.
Hi northsiders! I’m your ‘rover’ reporter, Ted the Puggle, and I’ve been sniffing out the best local pet stories for you. In this issue, I’ve chatted on the dog and bone to my mate Ralph the Cavoodle, 16 months, from Sessions Studio on Union Street in McMahons Point.
‘I love all the naps!’
Ted: Hi Ralph! Thank you for taking time out from your day to chat.
Ralph: My pleasure Ted! I’ve been working at Sessions since I was 10 weeks old and it’s been a great place to grow up.
T: As well as being a Rover Reporter, I’m also the Chief Bark-eting Officer at northsider. What’s your job at Sessions and what do you do in a day?
You’re welcome! Here’s me working as Official Greeter at Sessions Studio and with my fave human, my mum Nicole.
“I ESCAPED ONCE AND RAN IN TO A RESTAURANT. NO ONE WANTED TO SHARE THEIR FOOD WHICH WAS DISAPPOINTING”
R: I’m the Official Greeter at Sessions Studio and I take my job very seriously. My average day involves greeting each client with an excited tail wag. I find if I shake the entire lower half of my body instead of just my tail, guests feel more welcome. I’m also responsible for the licking of all bare skin, including toes, warm cuddles, tug of war, nap time and all-round general cuteness.
T: Top tail wagging tip Ralph! What do you like best about work and why?
R: I love seeing people smile. It makes me feel happy to know that I have brightened their day. And I also love all of the naps.
T: Have you ever done anything a bit naughty at work?
R: Once I escaped out the front door and ran in to a restaurant down the road for lunch. Everyone seemed very excited to see me, however, no one wanted to share their food which was really disappointing.
Here for the pats
Working at Sessions Studio is pretty paw-some! Here’s me hard at it on an extra-cuteness shift.
T: What’s your favourite executive toy? Mine’s my rubber pizza slice. I wish it was a real pizza slice.
R: My rope toys are definitely my faves because I play tug of war with salon guests.
T: Where does your mum take you for brekkie?
R: Mum often takes me to The Neutral café. She shares her toast and I meet other dogs. We also walk to Piato for dinner. I love sitting outside people watching.
T: Where’s your favourite pat stop?
R: My favourite park of all time is Forsyth Park in Neutral Bay but I’m mostly found with my face smashed up to the windows of the salon watching what the locals are doing outside. Feel free to come in and pat me as I’m not allowed out on my own after the restaurant incident…
T: Thanks for the chat Ralph! Sounds like you’ve got a busy schedule with all those cuddles! l Do you have a pet you’d like Ted to interview? Get in touch and let us know! hello@northsider.com.au
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.
Animal MATTERS TICKED OFF
Tick paralysis affects thousands of dogs and cats in Australia every year. Spring is usually the start of tick season in Sydney and it’s important to remember that your pet doesn’t have to be in the bush to acquire a tick. Paralysis Ticks can be found in our parks and our gardens too.
Paralysis Ticks feed on their host’s blood. While they’re feeding, they inject a small amount of saliva which contains a powerful neurotoxin. This neurotoxin causes weakness and can lead to paralysis if not treated properly.
Ticks can be difficult to spot on any pet, especially those with long, dense coats. For this reason, a tick prevention program combined with a daily check of your animal is recommended, especially in the warmer months.
Signs of tick paralysis to look out for:
➜ Changes in your pet’s voice.
➜ Changes in their breathing – it may become shallow, deep or laboured.
➜ Coughing.
➜ Vomiting.
➜ Change in gait – often seen as staggering, wobbling or the inability to stand up.
If you’re concerned your pet is showing signs of tick paralysis you should keep them calm, cool and quiet. Restrict their food or water intake and contact your local veterinarian as soon as possible. l
For more information about Pet Medical Milsons Point visit petmedical.com.au or call 8203 4390 or visit us at 28 Alfred Street, Milsons Point (Opp. Bradfield Park).
@petmedicalmilsonspoint
WEED IT &
Dnorthsider’s gardening guru and resident Vegie Cowboy, Jordan Sly, the ‘Head Tickler’ at Wormticklers nursery, shares his top tips to help you spring into Spring...
uty calls green thumbs - Spring is ON! Let’s clean those tools off and welcome every gardeners’ favourite time of year. I’m predicting a hot, dry summer (yep, drier than usual) so let’s get that planting done and dusted by mid-September. You’ll be eating your crop at Christmas.
Starting from seed
A six-cup egg carton on the window ledge is one of my favourite ways to get those little babies going. Sit it on top of a Tupperware, add organic potting soil and one seed to each egg cup. It doesn’t have to be in full sunshine, just nice and warm and moist. Great for kids to get involved!
as the temperature and humidity rises and you’re more likely to get more rotten fruit. Cucumbers, green beans, corn and zucchini are good to get going.
A bit of TLC
Don’t move your seeds straight outside when you see growth. They’re likely to dry out and that all-important germination won’t happen. Give them about three or four weeks in the kitchen before heading into the great outdoors. The stronger the seedling, the more chance it will survive.
Soil matters
It’s sometimes best to start fresh in your pots and definitely give those beds a refresh. Organic matter, mushroom compost, worm castings, topped with mulch to keep everything nice and moist. Everybody needs good neighbours… Sunshine and delicious produce means pests. Companion planting is a natural way to keep the pesky chaps at bay. For tomatoes, plant some marigolds and basil. They love each other! If you’ve got space, allocate two pots to nasturtiums, marigolds, borage and calendula. They bring in good guys and repel bugs like aphids. They also encourage bees to help with pollination.
‘CUCUMBERS, GREEN BEANS, CORN AND ZUCCHINI ARE GOOD TO GET GOING’
REAP
Being a bit shady
Plants like mint, chives, coriander and rocket don’t want full sun. Get your compass out and sort a shade cloth before Summer. Feed me!
Plants need more nitrogen when it gets warmer. Change up your monthly feed to a fortnightly one using an organic seaweed spray and a pellet.
Spring harvest
Broad beans will be ready! Why not knock up a broad bean, pear and pecorino salad? Come and see me!
Visit the Northside Produce Market every first and third Saturday of the month. We’ll get your herbs and vegies sorted.
Until next time, tickle on!
Jordan wormticklers.com
For more of Jordan’s top tips, follow @northsidersydney on Instagram. Do you have a Summer gardening question for Jordan? Email hello@northsider.com.au and the answer could appear in the next issue!
Visit the Wormticklers stall at the Northside Produce Market on Saturday 7 September, 2019 and get your garden growing! Cut out this coupon and bring it with you to exchange for a seasonal green. First in best dressed so don’t miss out!
One green per original coupon while stocks last.
So much good stuff happening in the garden right now!
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Play time!
Having fun with the kids harbourside doesn’t have to cost the world. Here’s some activities that cost less than a coffee
Take a trip to toy town
For a gold coin donation, your little ones can enjoy all the goodies in the Kirribiilli Neighbourhood Centre’s Toy Shed! Children love playing in the fenced and shady courtyard and meeting other local kids. There’s new toys to be discovered, some well-maintained larger play equipment, including a swing, and a jumping castle available to hire for events and birthday parties. The Kirribilli Centre raises money for the toys and your donation also helps keep the play area clean and safe. l
Kirribilli Neighbourhood Centre’s Toy Shed in action!
COMIC WALK
Take a stroll around the Comic Walk in Lavender Bay. See who can spot the most cartoon character sculptures hidden in the plants.
PARK LIFE
Bradfield Park playground has a Harbour Bridge theme and a fun climbing frame.
BOAT SPOTTING
Enjoy a walk down to the foreshore and do some boat spotting as the green and gold ferries zip back and forward to Circular Quay.
Cremorne local Marni Little is a mumma of two, wife to Dave and a comedy writer
Isat down to write this column and Charlie (12 weeks) cried. I fed him, got Archie’s craft out and did the dishes. Hours later I sat down again. Archie (five) had done a #2. Turns out he did it halfway through his shower so there’s a little trail of wet footprints from the shower to the toilet. He got back in his shower and Charlie cried while I was using my towel to wipe the bathroom floor because WHO KNOWS where the floor mats are anymore?
I fed Charlie and wrote a script for a web series I’m currently working on while juggling a lunch of Jatz and tomatoes and a coffee I made that morning and reheated in the microwave. By this stage I was trying to
Meet the family Archie, Dave with Charlie and me
with Marni
remember if I showered that day and Charlie was now crying because he’s the only baby in history to begin teething at 11 weeks old #blessed.
And then Archie needs dinner because it’s 6pm somehow and Charlie requested clinger-level eye contact for 48 hours straight. Archie was fed and in bed by 7:30pm and Charlie didn’t feed again until 10pm so when he’s finally asleep I sat down to write again. And then stared blankly
For more lols, #mumlife and everything in-between, folllow Marni on instagram @marnilittle
before spending 30 minutes in an Instagram hole after following a John Mayer story tag (yep, me neither) as my husband and I spent our quality two hours together kid-free before falling asleep on the couch. Worst of all? The towel I used to wipe the floor was the last clean one and I had a meeting the next morning. Oh and I still hadn’t written this column! So here we are, a fair few weeks later, my first #mumlife column for northsider. The juggle is real people. l
“…BECAUSE WHO KNOWS WHERE THE FLOOR MATS ARE ANYMORE?”
Charlie was as shocked as I was to hear about the floor mats!
Do you get shoulder or back pain? Maybe your ankle or wrist is feeling sore or perhaps you just want to get fit. PHYSIO4ALL North Sydney can help. With over 30 years’ experience, our team of Physiotherapists offer a range of services which include Sports Physiotherapy, Spinal Physiotherapy, Group Physiotherapy Exercise Classes, Dry Needling, Corporate Ergonomics and a wide variety of other therapies.
Clinic Director and Principal Physiotherapist Steve Felsher has worked with the South African Olympic Soccer team and the Natal Sharks Super 15 Rugby team. Steve’s impeccable physiotherapy results also led to him work at the Sydney 2000 Olympic Games. With a Masters Degree in Sports Science (Football Performance), Steve is renowned among his clients for achieving ‘stand out’ positive results.
n Custom-made antipasto platters for all occasions
n Free-range grass-fed beef, free-range Tasmanian lamb
n Fresh Italian bread delivered daily
n Cooked crackling porchetta on Saturdays
n Ready-to-go options like lasagna, meatballs, spinach and ricotta cannelloni
and many many more good things Italian!
PUZZLES with Quizmaster Clay
The Village Quiz
1. Who is Milsons Point named after?
2. Which character was NOT created by May Gibbs - Bib, Cuddlepie or Bunyip Bluegum?
3. The North Sydney Bears played their last first-grade game at North Sydney Oval in which year?
4. Which pub is the oldest: The Oaks, The Rag and Famish or The Kirribilli Hotel?
5. The International Fleet Review marked the 100th anniversary of the first Royal Australian Navy fleet in Sydney Harbour. Did the celebrations take place in 2011, 2013 or 2015?
6. True or false? Mark Webber drove a Williams-BMW Formula One car across the Sydney Harbour Bridge?
7. Cremorne Point Wharf Café (Sophie’s Place) is famous for which home-baked sweet treat?
8. How many platforms does North Sydney train station have?
9. Which cove is the Ensemble Theatre situated in?
10. In what year did the Coal Loader Platform open as public open space - 2015, 2017 or 2018?
Healing HARBOUR
FOR THE LAST 10 MONTHS THESE STAIRS HAVE BEEN A MEASURE OF MY FITNESS, TIREDNESS, FATIGUE OR GENERAL CAN/CAN’T BE ARSED-NESS.
“There’s only 4 flights of not-that-many steps (I’ve counted them on more than one occasion but the number’s lost in chemo-brain fog). During chemo I’d have to stop a number of times on the way. Sometimes I couldn’t even attempt them. I cried the first time I did them in one go afterwards. I love these ugly stairs.”
McMahons Point local Luan LawrensonWoods was diagnosed with breast cancer in 2017. As she underwent treatment, including chemo and radiotherapy, a mastectomy and breast reconstruction, the harbourside suburb became integral to her recovery.
“The area has been very important to me,” Luan, 48, says. “The light, the water, the weather, the people, the rhythm of the harbour...they’re all part of my recovery.”
Luan has been using social media to microblog about her experiences and posted for the first 100 days after her reconstructive surgery. “I wanted to recognise how far I’d come,” Luan explains. “You have your head down, going through each day so this has been a way of looking back on my recovery, sharing my story and adding my voice for others to find.” Here, we share some of her posts. l
To read more, follow Luan on Instagram @unwritten.me and find her blog at unwrittenme.blog
LAST NIGHT WAS MY FIRST SLEEP WITHOUT MEDS (OR REDS ). “I dream of an eight-hour stretch of slumber as, since diagnosis, it’s become absolutely imperative to wake up around 3am to research my prognosis, side effects, treatment, recurrence risk… But I’ve hated being all sleepy birdies in the morning cos of the meds. I’ve missed my ritual of breathing in the sunrise...connecting with this special place that’s been the backdrop to my recovery...”
October is Breast Cancer Awareness Month. For more information on breast checks, treatment and support, head to the website of North Sydney based charity, the McGrath Foundation mcgrathfoundation.com.au and visit your GP immediately if you have concerns about your health.
MORNING WALKS AROUND SYDNEY HARBOUR ARE ONE OF MY MENTAL HEALTH PILLARS. “They’ve helped get me through; without them I start to sink into the dark. I was made up to get back en route. A bus got me up t’hill and I wobbled the last leg home, but I breathed in the light.”
“NO MATTER THE OUTCOME, I WAS WHERE I WAS MEANT TO BE...”
3RD POST-OP PSYCHE SESH TODAY; 2ND WALK OF THE DAY. STILL NOT STILLING.
“18 months of cancer fall-out is settling around me. Specks of heartbreak and hurt that are just too numerous to deal with. So I’ll ride the manic-ness of constant movement. It’s an MO that’s carried me through storms before and it will again now, until I’m ready to lie down in the stillness and allow myself to be enveloped by the sad-flakes, feel their truth and start to heal. Comfort can be found in the storm.”
MORE THAN A HAIRDRESSER
“My hairdresser, Haylee, was one of the first people I whispered the words “I have breast cancer” to. Saying it outwardly made it really real; proper, WTAF real... There’s a huge assemblage of people who’ve helped me make informed decisions, some of whom are in the most unlikely of places... So let’s give thanks for caring, wonderful people who rise above to make a difference, whether they be hairdressers or chemo nurses. And thanks to Haylee and the @millerandgreen crew for being especially fab: you rock.”
THE HARBOUR BRIDGE IS MY CONSTANT - I SEEK IT OUT WHEREVER I AM IN SYDNEY. “It was an anchor during the nightmare freefall of diagnosis: when I breathed in the view of the bridge and harbour I knew that, no matter the outcome, I was absolutely where I was meant to be, where I needed to be. That’s one of the reasons my morning walks have been so important. This morning’s fog smudged the bridge out of sight, and I honestly felt a bit disorientated! Then the sun came out and burnt off the fog and all was right again.”
Local’s last word.
David, 72, and Lisa, 69, have lived in Neutral Bay for 35 years
Our favourite place for coffee is… La Baguette in Neutral Bay and we’ll have a pain au raisin. Great coffee, nice location, terrific pastries and bread.
The best meal we’ve had in the area was… Plage at Cremorne. Innovative French/Japanese cuisine, beautiful presentation and welcoming service.
If we want to have a beer or a glass of wine, we go to… La Despensa and we drink a Spanish red wine. They have a wide variety of wines from smaller Spanish wineries.
Our fave local takeaway is… Komaru in Neutral Bay and we order Osaka-style sushi.
HOURS: Mon Tue Wed Thu Fri Sat Sun
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5 : 0 0 pm - 1 1 :30 pm
5 : 0 0 pm - 1 1 : 3 0 pm
5:00 pm - 1 1 : 3 0 pm
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If we’ve got guests in town, we’ll take them to… Balmoral Beach then to Liep’s Taste of Cambodia in Cremorne for dinner.
Our favourite local walk is… from Neutral Bay to Balmoral by the harbour because it’s a truly lovely three-hour walk with coffee stops along the way.
Our ideal day in the area would consist of… a walk around Cremorne Point, a hamburger at Liep’s (the best in town) and a movie at the Orpheum.
The secret spot we love to go to is… the Flying Squadron in Kirribilli on a summer Saturday afternoon to get on the ferry to follow the 18-footers racing on the harbour.
The three words we’d use to describe this area are… beautiful, convenient, home. l
The thing about living in this area we love the most is… its location right on the harbour and excellent public transport.
4/118 Cnr Alfred & Lavender St Milsons Point NSW 2061
