With the best Views in Sydney, coupled with our decadent dinner, come see the annual soirée that we are famous for.
Accommodation
Min two night stay starting from $600 per night.
Including exhilarating views of the fireworks from the comfort of your Harbourview room. Bottle of Taittinger on arrival –only when booking direct with View Sydney. Late checkout of 12pm.
View Dine
5 course sit down dinner in LB’s Restaurant including a glass of Taittinger Champagne on arrival.
Sitting 1, 6pm – 8.30pm - $400pp incl 5 courses and a 2.5 hour premium beverage package.
Sitting 2, 9pm – 12.30am - $500pp incl 5 courses and a 3.5 hour premium beverage package.
View Soirée
A stylish open air event with a hint of Palm Springs and coastal chic. Relaxed seating in varying styles, individually set & designed with small groups of friends in mind to celebrate the arrival of 2021.
Tickets $150pp. For more info and to book head to viewhotels.com/ sydney/events/new-years-eve-2021/
Welcome to the Summer issue of northsider ! What a year 2020 has been! Despite the challenges we’ve all faced, it’s been wonderful to see the community come together to support each other and our local businesses.
Belinda and I have been particularly touched by the many people who have continued to encourage and inspire us here at northsider We love our community and we’re thrilled that the magazine has continued during a difficult time for everyone. We hope you enjoy the latest issue and have a safe and happy Summer. Here’s to 2021!
Anna Gordon EDITOR
ART DIRECTOR: Belinda Spillane
northsider meets former Governor General, Sir Peter Cosgrove and his wife, Lady Lynne
s they stepped through the gates of Admiralty House for the final time in July 2019, Peter and Lynne Cosgrove decided to take a walk.
Passing through the quiet streets of Kirribilli, they made their way to their new home in Milsons Point, with Luna Park now right on their doorstep. The choice of location is something Peter finds fitting as the couple start to take a step back from public duties. “So much of our life has been a rollercoaster,” he tells northsider. “Life’s never been dull that’s for sure!” Lynne adds.
Married for 44 years, the couple have been each others’ constant throughout the thrills and spills of a life of service to Australia.
“Partnership is the right word for Lynne and I,” Peter says. “I couldn’t have done any of it without her.”
The 73-year-old’s new memoir, You Shouldn’t Have Joined..., recounts his distinguished career, which began in the Army. Service in Vietnam was followed by a Military Cross and overseas postings, including the UK, US and India.
In 1999, as commander of the International Force East Timor (INTERFET), Peter oversaw the peacekeeping mission during East Timor’s transition to independence. It was this work that led him to becoming publicly well-known.
“What I really loved was being part of the way that the armed forces reintroduced
themselves to the people of Australia - by helping helpless people.”
The Chief of Army role followed and by 2002, Peter was Chief of the Defence Force.
“I’d come home at night, my mind whirling about things still going on,” he remembers. “Lynne did so much for the family, she spoiled me. She allowed me to almost become obsessed with the work side.”
“In the mornings, I’d get dressed up in my uniform and then all day I’d be a general,” Peter continues. “When I finished work and went home and walked down the path, I was still a general...”
But as soon as he was through the door, Peter was treated like any other dad by the couple’s three sons, Stephen, Philip and David. “The kids were very grounding,” he smiles.
Peter retired from the military in 2005, going on to lead a taskforce rebuilding communities in Queensland after Cyclone Larry. In January 2014, he received the call from then PM, Tony Abbott, asking if he’d serve
“YOU’RE ASKED TO BE THE FIRST CITIZEN OF THE NATION FOR FIVE YEARS. YOU’D HAVE TO HAVE A PRETTY GOOD REASON NOT TO DO IT”
“Life’s never
been dull!”
Lady Lynne and General Sir Peter Cosgrove
Peter and Lynne on their wedding day in December 1976.
Welcoming Royalty
T he Duke and Duchess of Cambridge and Prince George (top right) were the fi rst royals hosted by Peter and Lynne. The Duke and Duchess of Sussex (bottom right) revealed to the world that they were expecting their fi rst child while visiting Admiralty House.
as the Queen’s representative in Australia.
“I wouldn’t say yes to Tony straight away,” Peter recalls. “There had to be a discussion with Lynne first.”
“My first thought was oh, another move!” Lynne laughs, referring to the 27 homes the pair have had during their marriage. “Seriously though, I was so overjoyed for Peter. It’s an amazing honour.”
“We both knew we were going to do it,” Peter continues. “You’re asked to be the first citizen of the nation for five years. You’d have to have a pretty good reason not to do it.”
Peter was sworn in on the 28 March 2014 and was also made a Knight of the Order of Australia on the same day.
“I was very surprised that we didn’t have any guidelines or handbook,” Lynne says as she remembers stepping into their new role. “But we really had all the experience we needed.”
While there was no handbook for protocol, such as the dos and don’ts of meeting The Queen, there were resources to draw on when it came to constitutional matters.
“I RATHER LIKE THE ATMOSPHERE AND THE TEMPO OF THE
NORTH SHORE”
“You’re the last set of eyes before something becomes law,” Peter says. “I’m thankful to the constituitonal fathers who wrote the Constitution because they wrote it in fairly clear language. And there’s been enough historical usage that you can always read the histories. Hardly anything will be new under the sun in the political area. In over 100 years of federated life the political high jinks have been many and varied. You can read what happened at the time and the analysis and start to understand what role the Governor General had and think well alright, that seems to cover a few situations.”
For five years, the couple’s feet barely touched the ground. During one 12 month period, they clocked up 900 hours on planes and could attend up to 11 official functions in a 24 hour period.
From representing Australia at sobering occasions, such as the memorial for flight MH17, to visiting regional Men’s Sheds, cheering on Olympians, navigating the Constitution, welcoming overseas dignitaries, politicians, Royalty and more…no two days were the same.
“I remember standing in Port Hedland, in 51 degree heat, wearing boots, a hard hat, goggles and gloves and watching 3km long trains coming in to the port and emptying out their iron ore,” Lynne says. “I never expected
Admiralty House in Kirribilli, left, on its annual open day and Peter and Lynne, right, perhaps considering a rollercoaster ride at Luna Park, near their new home.
to see something like that. I thought wow, this is one of the things that made us such a lucky country. I felt so privileged to experience that.”
As much as the couple clearly loved hosting each and every guest, meetings with Her Majesty hold a special place in their hearts.
“The Queen’s the woman of my lifetime,” Lynne says. “She made a vow all those years ago and has not waivered. She has amazing strength.”
“It was the most enormous privilege to have had a job that allowed me to interact with the sovereign,” Peter adds. “Here is a woman who loves this country. We have a long cherished history with the monarchy and she’s been the monarch for so much of this time.”
“It’s uplifting to think we have the Westminster system, which puts the people who govern us in Parliament to be quizzed, challenged, criticsed if necessary,” he continues. “Those same people in the minds of the electorate do quite well, passably well or not well enough at all, and we chuck them out and get a new lot. I don’t want to ever see that go.”
After all their hard work for Australia, the couple can now take some time for themselves.
“They say moving is one of the most stressful things people can do and that each time you move, it takes 12 months off your life,” Lynne laughs. “I should have been dead years ago with all the moves we’ve had!”
“We always loved coming back to Sydney,” she continues. “We’d race out on to the verandah at Admiralty House as soon as we arrived, even if it was the middle of Winter, and watch people climbing the bridge, the boats going in all directions…”
“We’re Sydney folk,” Peter adds.
Northsiders to be precise, having lived in Lavender Bay, Neutral Bay, Kirribilli and Milsons Point over the past 15 years.
“There’s pizzazz in the CBD,” Peter continues. “But over here we gaze out on that and we say ‘I rather like the atmosphere and the tempo of the north shore.’
“We have so many mates here, so many places you can take your ease, it is a delight.”
Now, the pair are looking forward to time with family and friends, lending their support to charities and social enterprises, including BizRebuild bushfire recovery, and enjoying strolls to their favourite restaurant, Piato, in McMahons Point. “We’ve rolled with the rollercoaster,” Lynne says. And what an incredible ride it continues to be for the Cosgroves. l
You Shouldn’t Have Joined a memoir by General Sir Peter Cosgrove, Allen and Unwin, is available now from all good book shops.
CELEBRATE AT HOME
A catering experience that will keep your guests amazed and talking for months. We offer hatted restaurant quality food from a team of chefs that hail from Sydney’s awarded restaurants at your home or venue of choice.
Find these treasures just around the corner this Christmas
18ct White Gold and Diamond, Chalcedony Drop Earrings, $3,250 Lind Jewellery Design 674A Military Road, Mosman
Miller and Green Hairdressing Gift Vouchers
Miller and Green 171 Blues Point Road, McMahons Point
Gordons Sicilian Lemon Gin 700mL, $49.99, Chambers Cellars 121 Blues Point Road, McMahons Point
‘Joyful’ Boxed Socks, $18; ‘Jingle Juice’ double walled Wine Tumbler, $25 Rapture Living 150 Blues Point Road, McMahons Point
Bermuda ‘Seaplane’ Belt, $80, Woven Natural Leather Belt, $90 William Zuill Belts available online at williamzuill.com.au Use code NORTHSIDER and receive 25% off!
Memphis Vase Ink Blue, $79 The New Artisans Gallery Shop 2/118 Alfred St Milsons Ppint
Cotton ‘northsider’ Tote Bag, $12.99, email hello@northsider.com.au for order details and more info
Prices and availability correct at time of going to press.
DYER Large Lantern, Black, $99.95 Freedom Home HQ, Level 1/1 Frederick St, Artarmon
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A VERY DELICIOUS
Summer soirée!
Will Stewart shares his top tips for picnic success - northsider-style!
As the evenings get warmer and stretch lazily for hours, why not pack a hamper and set yourself up outdoors for dinner? Picnics remind me of the camping holidays to France my family took me on as a lucky child and there’s nothing nicer than enjoying good food with the people you love while taking in the sunset from your very own patch of grass.
Here are some of my favourite spots, some fail safe food ideas and
some suggestions for games to help you soiree like champions! Alfresco eats
Us northsiders are so lucky to have plenty of purveyors on hand with ready-made, picnic-ready eats. There’s no better place to start than the Northside Produce Market, which takes place on the first and third Saturday of every month over at Ted Mack Civic Park in North Sydney. Grab some fresh crusty bread, indulgent pate,
Secret spots in Cremorne Point
creamy triple cream brie or zingy blue cheese, crunchy pickles, salad leaves, juicy tomatoes, crisp, chewy meringues…the list goes on!
And if you’re feeling motivated, why not try my recipe for Leek and Fennel Quiche, which is extremely tasty served cold. Top tipples!
My summer evening drink of choice would have to be bubbles. They give a celebratory feel to any occasion. How about freezing grapes and berries to use instead of ice to keep the contents of your picnic hamper cool? You can then add them to your Prosecco. Game on
While you’re waiting for that magical sunset, how about a game of boules, quoits or skittles? French cricket, space permitting, can be entertaining after a few too. If I’m by the harbour I tend to take a rod, reel and lure to throw a line in especially on the turning tide at sunset. Bliss!
It’s just about food, wine and good times.
Lots
of love Will x
#keepcalmsupportlocal I’ve been spending a bit of time at the ‘Spofforth Strip’ in Cremorne recently and two standouts for me have been the quiches from Nosh, which actually inspired this season’s recipe, and the wonderful team at Shane’s Quality Meats, who’ve helped me with excellent produce for some virtual cooking classes I’ve been running recently.
A PICK OF THE PICNIC SPOTS
We’re so lucky to have so many breathtakingly beautiful harbourside locations to choose from here northside. Here are some of my favourites…
Cremorne Point Walk Tranquil and romantic with enough space for fun and games too. Also has the benefit of Maccallum Pool for cooling off between courses.
Berry Island Reserve, Waverton Cast a line in or have a game of French Cricket. Watt Park, Lavender Bay Lots of shade and a great playground for the kids.
Primrose Park and Brightmore Reserve, Cammeray/Neutral Bay Dog friendly for those picnic loving pooches.
Tunks Park Boat Ramp and Playground, Cammeray Space to run around and watch the boats coming and going.
Coal Loader Centre for Sustainability, Waverton Visit the chooks, explore the tunnels and enjoy one of the best sunsets in Sydney on the platform.
LEEK AND FENNEL QUICHE
Head to northsider. com.au to get the recipe for my perfect picnic quiche!
One of Sydney’s best sunsets at the Coal Loader
LONG LIVE
How two northsiders have created a festive first...
Christmas is a year round affair for McMahons Point local David Ward. The creative director has worked on festive decorations and showstopping Xmas installations for some of Australia’s biggest names. From Westfields across the country to the official City of Sydney decorations, there’s a good chance you’ve experienced a David Ward Christmas display.
This year, David has got something planned that could revolutionise the way we think about Christmas decorations forever.
Blues Point’s Mr Christmas and his fellow northsider, good mate Jordan Sly of Wormticklers Nursery, have joined forces to create Australia’s first ever sustainable
“THERE’S SOMETHING VERY SPECIAL ABOUT THE COMMUNITY HERE..WHEN CONVERSATIONS GET STARTED, ANYTHING CAN HAPPEN!”
Christmas experience - a uniquely beautiful festive tree for Central Coast Council.
The nine metre tall tree is 100% carbon neutral and bursting with lush, flowering herbs thanks to 1600 Wormticklers organic seedlings adorning its boughs, all selected because of their links to the Christmas story.
“Jordan and I connected locally,” David says. “I was really interested in what he does and his passion for sustainability.
“I help him out at the nursery sometimes and it was there that I started coming up with the idea. Jordan loved it straight away.”
From that idea seeded almost two years ago, the pair’s sustainable Christmas tree has grown into reality.
David and his company, Exceed Creative, have engineered the structure of the tree to hold the seedlings, repurposing plastic from previous projects to divert it from landfill. The tree’s irrigation system and lighting is solar powered and once the festive fun is over, the plants will be distributed to community groups and gardens to be enjoyed for years to come.
“It’s been so exciting seeing the tree come together,” David says. “And it’s been great working with Jordan to combine our passions creating a sustainable, arty and fun project.”
The pair hope to bring the sustainable tree concept to the north shore in the future.
“We hope there will be lots of interest in having street decorations that are green and living, good for the planet and have a story behind them,” David continues.
McMahons Point has already played a big part in the creation of this concept. “There’s something very special about the community here,” David says. “There’s so many creatives around and when conversations get started, anything can happen! It’s such a small community and I love the place.” l
The Sustainable Christmas Tree can be found at The Entrance waterfront plaza on the Central Coast and will be on display from the 1 December-5 January.
Herby Christmas...
Here’s some of the plants hand-selected by Wormtickler Jordan Sly for their festive colours and meanings.
BASIL is the king of herbs and represents love and good wishes.
ROSEMARY represents Mary’s tree, a symbol of remembrance, love, friendship and loyalty.
THYME is known historically as a manger herb and represents bravery.
LAVENDER’s purple flowers represent the purple alter cloth traditionally used during advent.
PARSLEY represents gratitude and is associated with a grand feast and festivity.
An artist’s impression of the sustainable Christmas tree which was in the process of being created as we went to print.
The Wormtickler, Jordan Sly
WORK IT!
Dr Bryce Fleming, principal chiropractor at Alignment Health in Milsons Point, shares his top tips for working from home success
One of the biggest challenges when working from home is not being able to differentiate the work day and the home day. There’s a bombardment of work stress and deadlines and you’re not able to switch off. Here are some practical strategies to help you take back some control.
ROUTINE
If you don’t fill your day with high priority tasks, it’s going to fill up with low priority distractions, like social media and snacking! People always want the best from you so be the best for yourself. Decide what your priorities and values are and then
build a structure around them. It’s like having a mission statement for yourself and gives you a framework to make decisions based on what’s important to you. Use this to help you to build a structure and set routines. For example, if there’s a TV show you used to watch when you got home from work or a job, like walking the dog, try to keep doing this at the same time you always have and set times in the day for sending and replying to emails to keep work and home separate.
ERGONOMICS
It doesn’t matter how well designed a chair is, it’s always better to get up and go for
a walk than to sit for hours on end. Sitting down for the spine is like sugar for the teeth. Set an alarm to remind yourself to change your pattern and get up and move every 30 minutes. Get a drink of water, stretch, take a walk outside. Anything to get you moving. Phone meetings are the perfect opportunity to stand and walk around. And I think you can perform better on a Zoom meeting if you are standing too. It’s good for your back and better for your body language as well. I also have a routine I call YWTL, or You Will Type Longer. It’s a super simple combination of four easy movements that help wake up the whole system, reset your body and take just 20 seconds to complete. Head to alignmenthealth.com.au/home-posture for my video explainer on just what to do!
CABIN FEVER!
With our routines changing, one of the things we’re doing to fill the void is reaching for snacks and sugary treats to try and give us a hit of happiness.
It’s easy to say eat more vegies. We all know that’s what we’re supposed to do, but we don’t always do it! A top tip is to eat something green before every meal. It could be one piece of lettuce or a leaf of spinach to start with, it doesn’t matter. It’s about getting more good stuff in to you. The more good stuff you eat, the less you want to eat the bad stuff.
Staying hydrated is so important too. It helps you concentrate and increases your
“DECIDE WHAT YOUR PRIORITIES AND VALUES ARE AND BUILD YOUR STRUCTURE AROUND THEM”
Step away from the fridge!
energy levels. Keep a full glass of water beside your work station and when it’s done, get another walk in to refill it. Tired of water? Try an electrolyte packed coconut water or add some lime or mint to your regular H2O. A Sodastream is a great addition to the kitchen as you can add bubbles to your water breaks and it feels like you’re having a soft drink too.
KNOW YOUR BODY
Feeling stiff, noticing your head shifting forwards, pain in the lower back, neck or shoulders, headaches or any other little niggles could all be signs for you to see a health professional, such as a chiropractor, for some support and advice. Take the time to invest in yourself and make your wellbeing a priority, you’ll be better placed to handle the new environment you find yourself in. ●
Dr Bryce Fleming is the principal chiropractor at Alignment Health. He is the founder of 4 Weeks to Corporate Wellness, author of 4 Weeks
To Wellness and co-author of Ignite Your Health & Wellness, both available on Amazon. For more information about Alignment Health head to alignmenthealth.com.au or call 1300 687 244
to 5 MAR 2021 | 4.30 pm to 8pm (EXCL. 25 DEC and 1 JAN) Park, Miller Street, North Sydney
4 DEC 2020 to 5 MAR 2021 | 4.30 pm to 8pm (EXCL. 25 DEC and 1 JAN)
4 DEC 2020 to 5 MAR 2021 | 4.30 pm to 8pm (EXCL. 25 DEC and 1 JAN)
V isit the Sydney Chocolate School for a memorable experience. Perfect for family & friends, children’s parties and corporate events.
Reserve your class in a Covid safe environment today. Email: rebecca@cocochocolate.com.au or Call: 0414 701 477 sydneychocolateschool.com.au
WHAT’S ON
l MARKETS
l ENTERTAINMENT
l FESTIVE EVENTS
l FIREWORKS
l EATS & DRINKS
l COMMUNITY EVENTS
l ART AND MORE!
DECEMBER
ARTISAN GIFTS
Support local this Christmas with a handmade, handcrafted original gift. Select from blockprints, watercolours, ceramics, metalwork, homewares and much more at The New Artisans Gallery, Alfred St, Milsons Point, Wed-Sat, 10am-4pm, thenewartisansgallery.com
7TH
TWILIGHT FOOD FAIR
4
TWILIGHT FOOD FAIR
Savour the flavours this Summer as we welcome back North Sydney Council’s Twilight Food Fair. Returning from 4 Dec until 5 March, it’s got a takeaway vibe and COVID-safe physical distancing, but promises to be a fabulous few months of food! Every Friday excl. 25 Dec and 1 Jan, Ted Mack Civic Park, 4.30pm–8pm northsydney.nsw.gov.au/twilight
31 NEW YEAR'S EVE
A LITTLE DIFFERENT THIS YEAR...
While there's no public spaces harbourside for the fireworks this year, you can still experience the show at midnight with View Hotels in North Sydney. Choose a staycation and take a front row seat from the comfort of your hotel room, join a five course sit down dinner or enjoy View Soirée, a stylish open air event. Prices start at $150pp, head to viewhotels.com/sydney/ events/new-yeasr-eve-2021/ for more info.
Enrolment for 2021 North Sydney Community Centre classes is online from 10am! Phone/in person bookings also available. northsydneycentre. com.au
19
KIRRIBILLI MARKET
A great spot for those unique Christmas gifts! Grab a bite to eat and browse the stalls at one of the world's most beautiful market locations right by the Harbour Bridge.
5TH & 19TH
NORTHSIDE PRODUCE MARKET
Come and say hi to the northsider team on the 5th! The Scouts will also be selling their fresh Xmas trees on the day. The 19th is the last market for the year. Preorder your goodies so not to miss out!
26TH SYDNEY TO HOBART
Watch the boats head off to the start line from McMahons Point Reserve, Bradfield Park and Capt. Henry Waterhouse Reserve.
JANUARY
10
PICNIC TIME!
Enjoy a no fuss lunch al fresco in Watt Park or Wendy's Secret Garden in Lavender Bay. Grab a bottle of vino from Le Pont and a pizza from Anchor Restaurant, both in Milsons Point.
28
GET ARTY!
Gather a group or book a solo paint and sip experience at Pinot and Picasso on Military Road in Neutral Bay. Classes run every week and cater for all levels of atist while enjoying a BYO tipple pinotandpicasso.com. au/neutralbay/
15TH -23RD
EXHIBITION: PUSH
BLOCKPRINTING
Head to The New Artisans Gallery in Milsons Point Wed-Sat, 10am-4pm for this colourful celebration thenewartisans gallery.com
16TH BEHIND THE SCENES
Tawnya Bahr is back with her FREE Behind the Scenes tours of Northside Produce Market. Today, all the tours are for kids only! Bookings essential for the 8.00-9.00am and 9.30 -10.30am tours. Ted Mack Civic Park, North Sydney. northsydneycentre. com.au
23
SPECTATOR FERRY
Follow the Sydney Flying Squadron's fleet of historic 18ft skiffs as they take to the waves every Saturday afternoon. The spectator ferry trails the thrills and spills of the race around the harbour. sydneyflyingsquadron.com. au for ticket bookings.
27
TRIVIA AT THE BLUES POINT HOTEL
Get your quiz cap on because trivia is back at the Bluey, every Wednesday from 7.30pm. Enjoy a fun night with $15 chicken schnitzel, chips and salad. Bookings essential. Call 9955 2675 for info.
ARCHIE ROSE POP UP AT FOYS
Discover your new fave bar this Summer! A collab with Sydney distillery Archie Rose, this waterfront pop-up is serving $15 Archie Rose Spritz, bar snacks and smooth tunes from 4-8pm every Thursday, Friday & Saturday on the Flying Bear Deck foyskirribilli. com.au
ALL SUMMER GLORIETTA APERITIVO
Cheers to aperitivo time at North Sydney's most beautiful restaurant, the award-winning Glorietta on Mount St. Tues-Sat, 3-6pm, glorietta.com.au
FEBRUARY
CHOCOLATE SCHOOL!
Yes, you read that right! You can learn the art of chocolate making right here harbourside at The Sydney Chocolate School. Run by Coco Chocolate's Rebecca Knights, you'll hand temper chocolate on marble and take home everything you make. Perfect for parties and gatherings, the school is licensed too. Champagne and chocolate anyone?! Bookings essential info@cocochocolate.com.au
EXHIBITION: CURRENT PAM SACKVILLE WATERCOLOURS
Experience the beauty of artist Pam Sackville's floral watercolours at this new exhibition running until the 20 Feb at The New Artisans Gallery, Alfred St, Milsons Point thenewartisansgallery.com Wed-Sat 10am-4pm
VALENTINE'S DAY Treat your loved one - or yourself! - to a delicious cocktail and dinner at The Botanist Kirribilli or head down to the harbour and roll out a picnic blanket. Head to page 13 to check out Will Stewart's top picnic tips and find his Leek and Fennel Quiche recipe at northsider.com.au
ALL SUMMER
A SUPER STAYCATION The kids and grandkids will LOVE the Jungle Themed Kids Room at North Sydney's View Hotel! Designed with fun in mind it's perfect for school holidays and family weekends away from home - which might be just around the corner for a change of scene! Head to viewhotels.com/sydney for more info.
NORTHSIDE
PRODUCE MARKET
FREE 'Check In & Tune Up' for your bicycle. No need to book for this free service, simply bring your bike along to the markets 8am-12pm, Ted Mack Civic Park, North Sydney
ALL SUMMER
Head to Via Della Spiga in North Sydney and enjoy some authentic Italian hospitality. Try the lasagna and thank us later! viadellaspiga.com.au
WEEKENDS IN-GIN-EOUS!
Did you know there's a boutique distillery right here north side? Finders Distillery in St Leonards holds tours and gin tastings and serves up cocktails on weekends findersdistillery.com
Shop 2/15 Blue St, North Sydney, next to the train station Phone 9955 8149 Bookings viadellaspiga.com.au Social @via_della_spiga_restaurant
Take a piece of the north wherever you go! email hello@northsider.com.au to order today!
BUON
Appetito!
Enjoy an award-winning Italian experience this Summer, right here in North Sydney...
As a warm breeze meanders through the open window next to your table, the sound of Pavarotti fills the air along with the sweet, mouthwatering smell of roast garlic. There’s a decadent seafood risotto and a glass of crisp Prosecco in front of you and you’re already deciding which gelato to choose for your gentle stroll back home after dinner.
Sounds like a slice of la dolce vita on the Italian Riviera right? Well northsiders, we’re pleased to say that this authentic experience can be found right here in North Sydney - no quarantine required.
Passionate and hardworking husband and wife team, Juri and Jennifer Alberti, have been serving up traditional Italian cuisine for the past five years at their restaurant Via Della Spiga on Blue Street.
Originally from Milan, Juri discovered his passion for cooking as a child, spending time in the kitchen making gnocchi, pastas and sauces with his grandmother.
“Food is about memories,” Juri says.
“OUR CUSTOMERS ARE LIKE FAMILY... EMPTY PLATES THAT’S WHAT WE LOVE”
“It’s about sharing something from the heart so there’s a lot of love in the dishes we serve.”
With 25 years’ experience as a chef, Juri worked restaurants in Milan, Tuscany and Spain before arriving in Australia.
“I love cooking, eating together, enjoying food,” Juri enthuses. “The first thing I think each morning is what I’ll cook that day!”
As diners arrive at the restaurant, Jennifer and Juri welcome them by name and remember their favourite dishes and drinks.
“Our customers are like family,” Jennifer continues. “It’s a lovely community. And we’re so proud when people tell us our pizza is the closest they’ve had to pizza in Italy. Empty plates, that’s what we love.”
Named after the Milanese street the couple were married on, Via Della Spiga’s menu includes classic Italian food as well as traditional dishes with a twist.
Entrées include roasted garlic focaccia, classic frito misto and bruschetta.
Main meals include a selection of pastas, from a generous slice of bubbling homemade lasagna that’s packed with a rich, three-hour slow-cooked ragu, to a simple but delicious spaghetti with garlic, chilli and oil.
There’s meat and fish dishes, including Agnello al Marsala, lamb shoulder braised with Marsala wine from Sicily and served with potatoes and green beans, “So soft, you could eat it with a spoon,” Juri smiles, as well as specials which always include a risotto, Juri’s signature dish and the food of his hometown.
And then there’s the pizzas…thin, crispy bases with a top choice of toppings.
There’s traditional, such as the Italia Pizza topped with tomato sauce, cheese, rocket, cherry tomatoes, buffalo mozzarella and a drizzle of balsamic vinegar, and modern fusion combinations such as the New Delhi, made with tomato sauce, cheese, tandoori chicken, onion and capsicum.
Make sure you leave room for dessert too. Juri’s homemade Tiramisu combines espresso, Frangelico and Kahlua in the indulgent mix.
As generous dishes come out of the kitchen, it’s easy to understand why the restaurant has received recognition from Trip Advisor and the Italian Chamber of Commerce for authenticity.
“Seeing people enjoying my food is what it’s all about,” Juri concludes. ●
Award-winning restaurant Via Della Spiga has recently been recognised by the Italian Chamber of Commerce for their authentic Italian ingredients and has also been awarded Trip Advisor’s Overall 2020 Travellers’ Choice Best of the Best. Based on a year of Trip Advisor reviews, award winners are the top 1% of listed hospitality businesses around the globe.
Grab a pizza the action at Via Della Spiga!
Jennifer and Juri Alberti at their Blue Street restaurant
Lasagna made with Juri’s three-hour ragu
Chocolatier Rebecca Knights in her Broughton Street chocolate shop
Made with love
Tucked on Broughton Street in Kirribilli, Coco Chocolate is a treasure trove for chocolate lovers
From bars of milk chocolate spliced with caramel, pine nuts and sea salt to double cream salted caramel dark chocolate truffles and intriguing haggis spiced creations, there’s a wealth of indulgent chocolatey innovation to be discovered on this quiet side street in Kirribilli. Head chocolatier Rebecca Knights is the talent and tastebuds behind it all.
“Our new Plum Pudding chocolate bars are proving a hit!” Rebecca says. “We dry the plums in our Mosman kitchens and grind them into a powder. We mix this into milk, white or dark chocolate and add cinnamon, nutmeg, star anise, all spice and clove. Tastes just like a chocolate plum pudding!”
Rebecca is an expert when it comes to cacao, having trained in Europe and spent time at the prestigious Valrhona school.
“Excellent chocolate is real chocolate, made with the whole bean,” she explains. “Look for 100% cacao butter, not vegetable fat which in chocolate is usually palm oil, and high cacao mass percentages.”
“For example, at Coco Chocolate we have bars right up to 99% cacao mass, which we
created Sarah Wilson’s I Quit Sugar range from. Our 68% cacao mass chocolate is our most popular in store and is dairy free.”
“Like olive oil, chocolate can have long expiries, but fresh is always best,” she continues. “We make ours every day right here in Sydney, we don’t import from overseas. Our ingredients are organically farmed, non-GM and ethically traded. Less than 1% of the world’s cacao is grown organically and not genetically modified. Coco Chocolate proudly is certified for both.”
Rebecca also shares her know-how at The Sydney Chocolate School.
In a 90 minute class, students learn how to hand temper organic milk chocolate on marble and make a range of chocolates including chocolate bars, raspberry hearts, lollipops with cacao butter artwork and giant sprinkles. The best bit? You get to take home everything you make.
Great for private parties, work functions, children’s birthdays and hen dos.
“We’re right on the harbour and you can watch the boats sail by while chocolatiering,” Rebecca says. “It’s bliss!” l For more info on The Sydney Chocolate School head to sydneychocolateschool.com.au
order Coco Chocolate online, head to cocochocolate.com.au
Lambrusco
IS BACK, BABY!
Go back to the future with the retro wine revolution that’s perfect for Summer
Sommelier Freddie Slater is the Food and Beverage Director at Glorietta Restaurant, 100 Mount Street, North Sydney. Previously Sommelier for the Bentley Group, he is renowned for his refreshingly innovative wine lists, with a focus on minimal intervention drops.
Those of us of a certain age all remember growing up with Lambrusco, the easy-drinking sparkling red from Italy. Light, refreshing, and low in alcohol, you’d sometimes be given a little glass by your parents or grandparents at your family meal. Did you ever wonder what happened to it?
Well, it really was a trendy wine back in the day, sweeping through every country in the 1980s. It went through a real low patch when it became mass-produced and sweetened down, with little attention given to the quality.
As a result, Lambrusco became the most scorned and least understood of all Italian wines. What was once a fashionable drop became a laughing stock and its reputation was left in tatters.
That was then. Now, it’s different! The new Lambruscos are epic. Everybody hated the mass-produced stuff, so nobody drank it and nobody bought it. Yes, some of the bulk stuff is still around. But the natural wine scene has had a huge impact on the region and small growers are giving it as much quality focus as possible.
In fact, the entire Italian region of Emilia-Romagna, where Lambrusco originates, has undergone a real renaissance. They’re producing some of the most electric sparkling wines you can find, and they’re absolutely worth hunting down and trying. It competes internationally with its neighbour Veneto, the region famous for Prosecco. However, in contrast to Prosecco, these wines have, in my opinion, a bit more substance to them. Some are light, simple, fantastically smashable drops for catch-ups in the sunshine with friends. Others are a lot more complex, demanding pairing with fantastic foods and commanding prices that are way less than your average Champagne. If you haven’t tried Lambrusco before, you
“THE REGION IS PRODUCING SOME OF THE MOST ELECTRIC SPARKLING WINES YOU CAN FIND”
may have tried sparkling Shiraz. In comparison, sparkling red Lambrusco is generally lighter in body and more refreshing. Possibly more aperitif in style that’s less difficult to drink in hot weather. Cured meats and cheese are its real food-pairing forte, so chill down a bottle and slice up the mortadella and pecorino!
Lambrusco almost invokes the same scenes as quaffing rose in the south of France. There’s a relaxed and jolly ambience about sharing a bottle on a carefree afternoon or with an evening meal.
For the Pet-Nat and natural wine lovers, the Emilia Romagna wine revolution has gone hand in hand with less additives and conscious winemaking. Red, white and rose, both sparkling and still.
You could perhaps argue that it isn’t the easiest region to get into in terms of availability in restaurants and bottle shops down under. However, as a wine style it’s undeniably one of the easiest to get on board with in terms of taste. Salute! l
HOW TO COOK THE PERFECT STEAK
Originally from Calabria, south west Italy, Giuseppe Tirinato descends from three generations of butchers. Giuseppe’s Gourmet Meats is open seven days.
Cooking the perfect steak is easy! You just need to follow a few simple steps...
PREP: 10 mins
COOK: 5 mins
INGREDIENTS: Choice of fast cooking steak such as Scotch Fillet, Sirloin or Eye Fillet
METHOD:
➜ Take the meat out of the fridge 20-30 minutes before cooking. This allows it to come to room temperature and ensures even cooking.
➜ Pat with paper towels, making sure the outside of the meat is as dry as possible before cooking. If you want to cut the
■ Gourmet Italian sausages
with Giuseppe!
fat off the steak, do it once it’s cooked as fat adds flavour and moisture to the meat. Brush the steaks with oil and season all over with salt and pepper.
➜ Preheat a large frying pan or BBQ to a high heat. If using a pan, the heavier the base, the better. Heavybased pans hold heat longer and cook the meat evenly.
➜ It’s important not to overcrowd the pan or BBQ or the meat will stew rather than sear. Cook in batches or use two pans if needs be. You should hear a sizzle when the steak hits the pan. No sizzle means the pan isn’t hot enough.
➜ As a rule of thumb for a steak 22mm thick, cook for two mins each side for rare, 3-4 mins each side for medium-rare and 4-6 mins
■ Great selection of prosciutto, salami and cheeses
■ Cooked crackling porchetta Saturdays
■ Fresh Italian bread delivered daily
■ Ready-to-go options like lasagna, meatballs, spinach and ricotta cannelloni... and all things Italian!
each side for medium. For well done, cook for 2-4 mins each side, turn the heat down and cook for 4-6 mins.
➜ Use the tip of your clean index finger to gently prod the steak. If it’s soft and squishy, it’s rare. If it’s soft but a bit springy, it’s medium-rare. Springy is medium and any firmer, it’s on its way to well done.
➜ Place the steaks onto a plate or wooden board, cover loosely with foil and rest for 6-7 minutes before slicing across the grain or serving. Resting allows the meat to relax and the juices return to the meat fibres
This means the juices won’t run on to the plate when you cut the steak and results in more tender meat. Finish with a drizzle of extra virgin olive oil and some salt. Enjoy!
A neighbourhood favourite
As well as room hire and a cosy library, there’s always lots going on at the Kirribilli Centre on Fitzroy Street
Get active!
Stretch it out with the popular fitness classes. There’s Pilates, meditation, strength and balance, wellbeing for seniors, a harbourside walking group and eight yoga classes, including chair yoga, running each and every week. Bookings are essential to make sure you don’t miss out. Justice of the Peace
Do you struggle to find a JP when you’ve got official documents that need signed? It’s handy to know there’s one available at the Kirribilli Centre
every Tuesday at 1.30pm. Drop in or give them a call to reserve a spot and get that passport ready for when the Covid travel restrictions lift!
For the kids
The littlies are sure to love the shaded outdoor play area, cubby house and toy shed! Fantastic for pre-schoolers who need to let off a bit of steam, the fun runs from 9am to 5pm Monday to Friday. Top tip for parents and carers –Oski café is just down the road for a cuppa! ● For more info head to thekirribillicentre.org
Children’s programs
Courtyard
(yoga,
THE KIRRIBILLI CENTRE
THE ART
A wine-derful way to destress and express your artistic side can now be found in Neutral Bay.
Arecent survey conducted by the Council of Arts has discovered that since the start of 2020, over a quarter of Australians have become more creative, with crafts and visual arts, such as drawing and painting, being among the biggest areas of growth.
With research from Harvard also showing that activities such as drawing and painting help to relieve stress, it’s no wonder we’ve needed to pull out the paintbrushes to take it ‘easel’ over the last 12 months.
Pinot and Picasso Neutral Bay opened its doors in August, just as Sydney’s Covid-19 lockdown lifted. The timing couldn’t have been better for locals looking for a creative outlet that’s great for beginners and more experienced artists alike.
The studio on Military Road offers a meeting place that’s perfect for pairs, groups or singles to come along, meet new people and learn a few arty techniques while creating a step-by-step masterpiece.
“We use art to bring people together,” Pinot and Picasso Neutral Bay’s Managing Director Dan Atkinson says. “You definitely don’t have to be an artist to come along. All of our artworks are achievable, and our
OVER A QUARTER OF AUSTRALIANS HAVE BECOME MORE CREATIVE IN 2020
Cheers to getting creative in Neutral Bay!
fun!
Everyone can be an artist at thesestepstep-byclasses
team is passionate about sharing the experience of creating while having fun at the same time.”
Every painter will take home their very own artwork by the end of their session and everything you need to unleash your inner artist is provided from the expert teacher to your easel, paint brushes, paint, canvas and glassware for your favourite drop, which you bring along yourself. Yes, that’s right, in a brush stroke of genius, budding artists are allowed to BYO. The paint and sip experience enables guests to combine their palettes with their palates as creativity and wine (or your tipple of choice) flow together.
“Making art is such an important thing to do,” Dan continues. “We’re able to provide an outlet for people to come together and this year more than ever it’s important to have an outlet like this.”
“We have hosted everything from a 5th birthday to a 50th wedding anniversary. There’s something for everyone.”
“Some of our team members have studied art therapy and it’s so relaxing to spend a couple of hours focussing on creating art and having fun while forgetting what’s going on outside for a bit.”
After 2020, we can all say cheers to that! ● Want to let your inner Picasso run wild? Choose from a range of classes including landscapes, portraits, native flora and fauna and lots more! For more info, head to pinotandpicasso.com.au/neutralbay/
A brush with relaxation Research has shown that drawing and painting can help to relieve stress
Hi northsiders ! Ted the Puggle here! This issue I’ve had a grrr-eat chat with Rosie the Faverolles hen, spokeschook for the ladies in the chicken run at the Coal Loader Cottage Community Garden.
‘Nothing
Greens are delicious and we love a good worm!
like a squirmy worm to get us all going!’
Ted: Hi Rosie! Thank you for taking time out from your busy day to chat. How long have you lived at the Coal Loader?
Rosie: Alors, bonjour à tous. Always a pleasure! I love a good chat. Well, it’s hard to believe, but I’ve been here for almost six years. I was an incubator chick and hatched towards the end of 2014 - what a big day that was! Two fabulous young chick sitters looked after me until I was big enough to join the chook family in the yard.
T: What do you like best about living here?
R: It’s the dream home of every Sydneysider! Harbour views, free board, no rent and a team of adoring helpers to service your every need.
T: I’ve heard you only lay eggs when you’re in the mood – is that right?
R: Yes! Us heritage ladies don’t lay that often. I surprised our helpers with an egg the other day. I hadn’t done that for a very long time.
T: Who’s your best mate in the run and why?
R: Imogen, known as Immie, and I took the big step into the yard together but she’s a bit of a loner so she’s not great company. I lost my two best mates earlier this year, Dobbie and Beauty. Yes, old age comes to us all. I have fond memories of snuggling up with them on the roost at night. Magpie is a good looker but she’s very flighty. The younger ones are a bit unruly but I tell them off with a peck and that seems to sort things out.
Spokeschook Rosie
Right, My egg’s the one in the middle. Below, feeding time!
Animal MATTERS
T: What do your human helpers do for you?
R: At any time, we have up to 25 humans looking after us. They do daily ‘housework’, cleaning, feeding and of course, the weekly health checks.
T: Are people surprised when they see you?
R: At the risk of sounding vain, I am an exceptionally good-looking lady. I have feathers on my feet. Not a good look on muddy days, but weekly pedicures take care of that! My little ‘beard’ and muffle make me look very special. I love meeting people and we get along very well.
T: What’s a typical day like for the ladies?
R: Early to bed and early to rise! Helpers let us out of the coop in the morning and shut us away safely at night. We feed, take sunny sand baths and scratch for worms and bugs. We have siestas and spend a fair amount of time on personal grooming and entertaining visitors.
T: What’s for dinner?
R: We have a daily diet of balanced mash but of course, we love the treats our minders bring. Greens, greens and more greens, blitzed carrot, a little cooked rice. We have to watch our waists but can have as many worms as we can find.
T: What’s the naughtiest thing you’ve done?
R: We’re generally well-behaved but sometimes gang up on each other or play chasing for food. Nothing like a squirmy worm to get us all going!
T: How can people help out with you and the community garden?
R: Email coalloadercommunitygarden@gmail.com or come down to the chook yard and say hello. Wednesday mornings are best between 10am and 12pm. We have helpers then and they’ll introduce you to us all. ●
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.
Parvovirus and puppy vaccination
Parvovirus is a potentially fatal viral disease that affects puppies and unvaccinated dogs. It’s highly contagious and can survive for prolonged periods of time.
It’s especially important that puppies receive a course of appropriately timed parvovirus vaccinations. These are routinely incorporated into all puppy vaccinations. There are several important points that influence timing and effectiveness of vaccinations.
Puppies obtain their first immunity from their mother’s milk, particularly the colostrum. This special milk contains antibodies against all infections she’s experienced or been immunised against, parvovirus included. Until these antibodies wane to ineffective levels, they’ll protect the puppy. The problem is that they also inactivate the vaccine.
Vaccinations typically contain a harmless version of a virus and can be either a modified live (attenuated) or a killed (inactivated) vaccination. If there’s still adequate maternal antibody present, the vaccine virus will be destroyed. There will be a period of about a week when there is not enough maternal antibody to protect the puppy but too much for a vaccine to work. This is called the window of vulnerability. After this period, the vaccination can be effective.
We recommend a series of puppy vaccinations until the age of 16 weeks. By giving vaccinations at intervals, we’re trying to ensure we provide immune stimulation. This immunity may take up to two weeks to be fully active following the 16 week vaccination and is why veterinarians will recommend your puppy is not exposed to areas considered high risk for parvovirus until this time.
Visit petmedical.com.au or call 8203 4390 or at 28 Alfred Street, Milsons Point (Opp. Bradfield Park).
@petmedicalmilsonspoint
The Coal Loader Cottage Garden and Chooks are supported by North Sydney Council.
Imogen Magpie
PUZZLES with Quizmaster Clay
The Village Quiz
1. Stanton Library in North Sydney first opened in 1964, 1974 or 1984?
2. Which is the oldest pub in North Sydney?
3. The Luna Park Ferris Wheel has how many gondolas? 18, 20 or 24?
4. Long Gully Bridge crosses over which park?
5. Which famous heart surgeon was shot dead in Mosman in 1991?
6. Which 2000 Sydney Olympic event began at North Sydney Oval?
7. What do Susie O’Neill, Fred Hollows and May Gibbs all have in common?
8. What was the original purpose of Greenwood Hotel? Was it originally a school, church or hospital?
SUDOKU Slot the numbers 1 to 9 into every horizontal line, vertical row and 3 x 3 square.
Solutions
Lind Jewellery Design on Military Road
IFAMILY STYLE
t was the size and colour of the diamond that took jeweller Peter Lind’s breath away. Pink, pear-shaped and 7.50 carat, all to be set in to an 8ct white gold dress ring.
“When you think that a 1.00ct pink diamond can cost up to $1 million per carat, I just don’t know how much the ring would have valued for,” Peter says. The piece is one of the many
“SEEING HIS DRAWINGS OF JEWELLERY DESIGNS REALLY INSPIRED ME THEN AND STILL DOES TODAY”
Meet the father and son team continuing a 57 year legacy of elegance and innovation in jewellery design
memorable treasures the north shore local has crafted in a career of almost six decades.
Starting an apprenticeship in 1963, Peter went on to win apprentice of the year before travelling and working in South Africa.
Returning to Sydney, he went on to open a studio in the historic ‘Trust Building’ in the CBD before relocating to the lower north shore 10 years later.
The first Lind store was in Mosman Square before moving to its current spot on Military Road in 1991.
In 2002, Peter’s son Ashley finished his apprenticeship and Lind Jewellery Design became a family affair.
“Dad had a bench at home and he used to bring a lot of work back. So there was
Peter Lind
always jewellery, jewellery designs and lots of art around the house,” Ashley remembers. “When I was young, I used to draw a lot. Seeing his drawings of jewellery designs really inspired me then and still does today.”
The father and son now work on the business together, creating exquisite pieces in their signature Art Deco style.
“I really fell in love with the history and art of that period,” Peter explains. “Being able to design and make a piece of jewellery that people say ‘wow, I must have this, this piece is really special’ and having that piece passed down through families is very rewarding.”
A cornerstone of the community, Lind Jewellery Design have been proud sponsors of The Mosman Rugby Club since presenting
Clockwise from left; Peter at work, Ashley Lind, Lind’s signature Art Deco style, Players’ Player Award pin
the first ‘Players’ Player Award’ back in 1993. Their links with local families run deep across the years too.
“Having the opportunity to be the family jeweller for three generations is really special to be a part of,” Peter says. “I feel very honoured that Ashley will take over the business one day.”
“He went to Mosman High then served his apprenticeship with me,” Peter continues. “He’s grown up in Mosman and I look forward to generations of the family being in this area.”
“Working with Dad is great,” Ashley concludes. “I’ve learnt a lot from him over the years. Plus, he’s one of my best mates, so it’s really something special.” l
New Year Smoothie!
This nutrient packed green smoothie is the perfect choice for Summer
Go green in 2021 with this super easy smoothie made with Raw C Straight Up Coconut Water. Packed with five naturally occurring electrolytes including calcium, magnesium, phosphorus, sodium and potassium, Raw C Coconut Water is 100% pure, natural coconut water from freshly harvested coconuts. It’s delicious chilled and straight up or added to smoothies and juices. Find Raw C at Coles and Woolworths and a selection of local independant grocers.
NEW YEAR GREEN SMOOTHIE
• 1 cup Raw C coconut water
• Juice of one lime
• 1 cup baby spinach
• 2 teaspoons ginger
• 1 cucumber, roughly chopped
• 1 green apple peeled, cored and chopped
Blend all ingredients together until smooth. Pour and enjoy!
Local’s last word.
Catherine Dunkerley works in Marketing and Communications and has lived in Lavender Bay for five and a half years.
My favourite place for coffee is…Piato on Blues Point Road. I’ll have a double shot piccolo before my morning walk. The coffee is strong and I’m always greeted with smile.
The best meal I’ve had in the area was…‘everything’ at The Botanist! I love their sharing plates and it’s great when you’re with vegetarians. The chargrilled cauli is to die for.
My favourite local walk is… a stroll through Sawmillers Reserve, on through the old BP Refinery, meandering through the bush of Balls Head Reserve then ending up at the Coal Loader Centre for Sustainability. It’s still a relatively unknown part of Sydney - great for exercise, fresh air and getting to the bush so close to home.
WEBSITE: www.anchorrestaurant.com.au
BOOKINGS: 9922 2996
ADDRESS: 4/118 Alfred Street South, Milsons Point - North SYDNEY 2061
My fave local takeaway is… Stir Crazy Thai in Kirribilli. You can’t go past their prawn pad thai.
If I want to go for a drink I go to…Foys in Kirribilli. I love a nice crisp rosé but it’s not unknown for me to enjoy an espresso martini on the balcony.
The three words I’d use to describe this area are... relaxed, green and connected. If I’ve got guests in town, I’ll take them to… Aristotle’s in Neutral Bay. Exceptional service and food in an intimate and stylish setting.
My ideal day in the area would consist of...a trip to the Northside Produce Market to buy some native flowers and groceries from local producers. Then pick up a coffee at Piato and cycle to Maccallum Pool in Cremorne Point. After relaxing by the harbour, I’d head to the Mosman Rowers for lunch before cycling back. For dinner, I’d have a picnic in Quibaree Park, Lavender Bay then head home.
The thing about living in this area I love the most is…its community feel. We’re so close to the Sydney CBD, but there’s the best of a ‘village’ feel that connects you to the local area and all it has to offer.
Recommended on
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.
