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ISSUE 10 SPRING 26

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ISSUE TEN – SPRING 26

pring has sprung across the Upper North Shore and this issue is packed with local stories about the people and places that make this community bloom, whatever the season. From the leafy local café serving up opportunities as well as excellent coffee to the swap shop giving pre-loved treasures a second life, local history, what’s on and lots more, there’s something for everyone in this issue.

Happy reading and see you in Summer!

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We proudly acknowledge the traditional custodians of the land on which we live, work and share these stories. We pay our respects to Elders past, present and emerging. Published by contented media (ABN 28 892 978 911) contentedmedia.com.au. Privacy policy and competition terms and conditions can be found at northsider.com.au. All content ©2026 contented media, all rights reserved. Reproduction without permission is prohibited. All prices and information are correct at the time of going to press. All material sent to northsider (whether solicited or not) will not be returned. Due to the number of submissions we receive, we unfortunately cannot reply to everyone.

Diana Bertram, left, is the Le Cordon Bleu trained Hospitality Coordinator at The Hidden Garden Community Café in Gordon, supported by Gordon-Pymble Uniting Church Minister, Karen Mitchell-Lambert.

WORDS: ANNA GORDON PHOTO: BELINDA SPILLANE

The dream team

LOCAL LEGENDS

A PLACE

at the TABLE

WORDS: ANNA GORDON PHOTO: BELINDA SPILLANE

northsider visits the Gordon café serving up skills, confidence and excellent coffee

t the Hidden Garden Community Café, you can hear the hum of friendly chatter before you even open the door. Inside the unassuming Cecil Street venue, tables are packed with locals lingering over fluffy scones piled high with jam and cream. Pots of loose-leaf tea arrive, alongside mugs of expertly brewed coffee, while freshly made finger sandwiches and indulgent sweet treats tempt customers from the counter. It could be any bustling northside café. Except every cuppa served at the Hidden Garden, which is run by the Gordon-Pymble Uniting Church, provides more than just an afternoon pick-me-up. “We first had the idea to open a café about two years ago,” Minister Karen Mitchell-Lambert tells northsider.

“We wanted to do something to combine two of the things the congregation cares deeply about - sharing hospitality and bringing people together.” While the original vision centred on creating a welcoming community café, it quickly evolved to become a social enterprise offering young people with disabilities the opportunity to learn hospitality skills in a commercial environment. It means that every table cleared and cake baked is also helping serve up confidence, independence and pathways to future employment.

“THE YOUNG PEOPLE WE WORK WITH BLOW ME AWAY ALL THE TIME WITH WHAT THEY CAN DO” northsider 5

LOCAL LEGENDS

Above: Karen and Diana and some of the Hidden Garden’s team of volunteers; fabulous fruit friands and perfect lemon meringue pies are just some of the sweet treats on offer at the café, below.

“We partnered with local disability support services and spread the word around the community, thinking we might perhaps get two or three participants,” Karen continues. “But we’ve had 26 young people come through the program in our first year! It’s been lovely to see them flourish.” The café is led by Hospitality Coordinator, Diana Bertram, who brings Le Cordon Bleu professional training to the kitchen, along with an uncompromising commitment to quality. She is supported by Karen and a crew of volunteers from the congregation and local community. “We don’t need to know what disability people have,” Diana says. “We’re focussed on ability, so we won’t assume there’s things you can’t do. We just try to find a way and get you to give it a go. Some people are really fast, while others go at a slower pace.

Community matters

The Hidden Garden Community Café is run by the Gordon-Pymble Uniting Church and offers a third space for locals to gather that’s not home or work. It’s great for all the family, with a kids’ play area inside and a fully enclosed outdoor terrace.

It’s all guided by the individual and what they’re comfortable with.” Trainees range from 16-30 years old and generally spend 8-10 weeks at the café gaining experience of a range of tasks from preparing food and serving customers to learning about food safety. They also complete a food handling certificate that can be added to their resume. “It’s really important these young people get to have a go at everything, whether it’s chopping vegies, preparing sandwiches or getting the tables and chairs set up when we open,” Karen says. Dianna nods. “We all have to take a turn doing the washing up!” she laughs. The results of their approach to teaching speak for themselves. “One of the first trainees we had was incredibly shy,” Diana recalls. “When she

arrived she was barely able to make eye contact or speak to anyone. But after about six weeks, she was chatting to everyone.” Another young man, who initially struggled with confidence, now happily serves customers, while another has discovered a talent for making sandwiches and pizzas and has formed a friendship with one of the café’s regulars – an older lady who lives alone. “It’s lovely to see them chatting away,” Karen says. “They both help each other.” Parents of the café’s trainees regularly tell the team they’re seeing changes at home too, with their children becoming more independent, cooking more and showing greater confidence in everyday life. Some of the Hidden Garden’s alumni have gone on to further their careers in hospo, inspired by their time at the café,

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LOCAL LEGENDS

The Hidden Garden Community Café can be found at 18 Cecil Street, Gordon and is open Thursday 12-4pm, Friday 9am-4pm and Saturday 9am-2pm. Head to gpuc.org.au/communitycafé for more info. Karen, Diana and the team can’t wait to welcome you!

with former participants now studying for hospitality qualifications at TAFE, taking barista courses with Hornsby Community Centre and working at Luna Park. “The young people we work with blow me away all the time with what they can do,” Karen says. “But a lot of them don’t get opportunities to work because they don’t fit the moulds and expectations of other people. For example, some of them can’t work for six hours straight. But they can do two or three at a time instead. They’ve got so much potential and they’re

“WE WANT YOU TO TAKE A BREATH, TO MEET EACH OTHER AND MAKE FRIENDS” 8

capable. We all like to be paid for what we’re doing and I’d love to see more of these young people getting paid for their hard work.” After celebrating a successful first year, support continues to grow for the Hidden Garden through local businesses, schools, volunteers and loyal customers, and the focus is on building a sustainable future. “We hoped this would be a safe place that’s not home or work where people can gather and be themselves,” Karen says. “We want you to take a breath, to meet each other and make friends. We want everyone to belong.” “We’d love more customers,” Diana concludes. “Because the more people that visit us, the more opportunities we can create.” l

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GAMECHANGERS Sumeet Saigal took part in the 2024 season of MasterChef Australia where she was known as the ‘Sauce Boss’ for her delicious creations. She now has her own range of gourmet simmer sauces called Masala Makers.

Made with love rowing up in Bangalore, mealtimes were always about more than food for Wahroonga local Sumeet Saigal. “Some of my happiest memories revolve around the dining table,” she tells northsider. “A lot of my family have been involved in hospitality for generations and conversations about food went far beyond taste. They explored history, ingredients, spices and culture and it’s where I learnt how food brings people together. Food is never just food. It is memory. It is identity. It is love made edible. Those lessons shape every recipe I create.” It’s this lifelong passion for food that took Sumeet from the boardroom of a corporate

“FOOD IS NEVER JUST FOOD. IT IS MEMORY. IT IS IDENTITY” 14

career to become renowned as the ‘Sauce Boss’ in the 2024 season of Channel 10’s MasterChef Australia. “MasterChef was one of the most rewarding experiences of my life,” she says. “It challenged me creatively, emotionally and technically, while giving me the confidence to trust my instincts and showcase the flavours I grew up with. Above all, it reinforced that authenticity resonates. When you cook from the heart and tell your own story, people connect with it.” Sumeet, who represented Australia at the World Food Championships in 2024 and 2025, is continuing that story with her new range of gourmet simmer sauces, Masala Makers, which are all inspired by the diverse regional cuisines of India. Rather than creating “just another curry sauce”, she wanted to give home cooks the confidence to explore Indian flavours in familiar family meals.

MASALAMAKERS.COM.AU

northsider and MasterChef Australia alumni Sumeet Saigal is cooking up her next chapter

MASALAMAKERS.COM.AU

“The idea came from hearing people say they love Indian food but don’t know how to cook it,” she says. “I wanted to bridge that gap and show that Indian flavours can belong in tray bakes, soups and roasts as well as curries.” The range, which is available at IGA Wahroonga Fresh and Supabarn, features four sauces including Smoky Butter Chicken, Royal Shahi Korma, Malabar Coastal Coconut and Fusion Indo-Italian, which is inspired by Sumeet’s winning MasterChef challenge dish. Made with all-natural ingredients and containing no artificial colours, flavours or preservatives, the sauces simply require cooks to add protein or vegetables and can be used in fusion dishes such as Butter Chicken Shepherd’s Pie, Creamy Korma Gnocchi and Malabar Tomato Soup. “People are trusting me to help feed their families and I don’t take that responsibility lightly,” Sumeet says. “When I’m developing

recipes I always ask myself ‘will this make life easier for the home cook’ and the greatest compliment is hearing someone used one of the sauces in a pasta bake, soup or tray bake and their family loved it. That’s exactly what Masala Makers was created for, to bring incredible flavour into everyday family meals, whatever’s on the menu.” When she’s not creating recipes, Sumeet enjoys cooking meals for family and friends. And aside from spices and salt, lentils are her indispensable pantry staple. “They become hearty dals and soups or transform into fritters and batters,” she enthuses. “They’re endlessly adaptable.” Looking ahead, Sumeet has plans to develop an e-book, grow Masala Makers’ online recipe hub and work on new products. “My mission is to help people cook with confidence by making bold, authentic flavours easy to enjoy at home,” she says. l

northsider 15

Nominate an Iconic Tree today The new Iconic Tree register is part of Ku-ring-gai Trees – our NEW online tree dashboard celebrating the trees that shape our community. Nominate up to three trees. Closes 30 September Scan QR code to nominate or visit trees.krg.nsw.gov.au

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LOCAL HISTORY

Moments in time

he 1920s marked a turning point for Gordon and the surrounding upper north shore suburbs. Previously characterised by orchards, bushland and semi-rural properties, the introduction of new subdivisions to create desirable residential garden suburbs, along with the improvement of transport links, saw more people move to the area. Along Gordon Road, now the Pacific Highway, shops and services clustered to meet the needs of the expanding community. For the first time these included automotive businesses as cars became more common with the area’s affluent new residents. Lorimer’s Garage, established around 1927, and the Ku-ring-gai Service Station, dating to around 1928, provided new essential services, such as refueling and repair, to local motorists. l

Anderson’s shop Gordon, circa 1924

Ku-ring-gai Service Station, Gordon, circa 1928

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LOCAL HISTORY

PHOTOS COURTESY KU-RING-GAI COUNCIL

Top: Pymble Police Station, circa 1925; Centre: Lorimers Garage, Gordon, circa 1927; Bottom: Petersons of Pymble, a large general store where locals could buy everything from crockery and paints to school uniforms, stationery and household goods.

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In safe hands From wagging tails to contented purrs, meet the northsiders giving local pet owners complete peace of mind

or most pet owners, booking a holiday comes with a familiar catch. Who’s going to look after the furry family members? That’s where in-home pet concierge service PETCON Australia can help. Founded by north shore local Camelia Tobia to take the ‘ruff’ out of pet care, PETCON connects animal owners with carefully trained and thoroughly vetted professional pet and house sitters. Camelia had spent over six years house sitting and caring for pets and properties around the northside while also working in full time roles at North Sydney Council and community organisations. By 2024, she’d built a reputation as a trusted house and pet sitter, but then one unexpected DM sparked a bigger vision. “I was looking after a gorgeous Aussie Shepherd in Wahroonga when I received a message from someone wanting to book me in for Christmas,” she remembers. “It was only March and that made me think wow, it’s so hard for people to find sitters they can depend on. Wouldn’t it be great to have a network people can really trust.” Camelia got to work and a year later, she ran PETCON’s first onboarding and training

“WE MATCH THE PET’S NEEDS WITH THE SITTER’S SKILLS AND EXPERIENCE” 20

programme for potential sitters. As a qualified social worker, she takes a hands-on approach to approving the sitters on the platform. “To become PETCON-Certified, each sitter has to successfully graduate from our rigorous four week onboarding and training course,” she explains. As well as spending time learning from dog and cat behaviour specialists and house and pet sitting experts, sitters complete RSPCA Pet First Aid training, pass police and reference checks and meet strict insurance and safety requirements. That attention to detail extends throughout every pet’s stay. “We carefully match the pet’s needs with the sitter’s skills and experience,” Camelia says. “Then we organise a thoughtful Meet-andGreet to make sure everyone is comfortable before a booking is confirmed.” Sitters follow the pet’s normal routine, from favourite treats to daily walks and tailored enrichment, while providing regular photos, videos and even video call updates so owners can truly relax while they’re away. “Keeping pets in their own home, surrounded by familiar smells and routines, with consistent care and lots of cuddles, helps minimise their anxiety and ensure both the owners and their animals enjoy their break,” Camelia says. As well as pet and house sitting, PETCON offers a range of other animal services, including in-home day care for puppies and dogs with separation anxiety, cat visits,

www.petconaustralia.com.au

Pawsome care Left: PETCON AUSTRALIA founder, Camelia Tobia. Right, from top: a happy pup enjoying a PETCON break; walkies with one of the team; Charlie the Aussie Shepherd who inspired Camelia; graduation day for PETCON sitters.

one-on-one dog walking and a pet taxi service. “Most of our customers have dogs and cats, but we’ve also cared for rabbits and even some fish,” Camelia says. ““It’s not just the animals we look after; it’s the home too, so families return to a house as safe and cared-for as their pets.” PETCON Australia has also partnered with VetChat, giving sitters access to professional veterinary advice if concerns arise out of hours. “All our sitters have a genuine love of animals,” she concludes. “Owners can head off on holiday in confidence knowing their fur baby is having a holiday with us too!” ●

To get in touch with Camelia and PETCON Australia, scan the QR code, call 0415 672 658 or email hello@petconaustralia.com.au

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● MARKETS ● SPORT ● THEATRE ● ART AND MORE!

WHAT’S ON 20th September

PULL OUT!

Spring

● COMMUNITY EVENTS ● LIVE MUSIC ● EATS & DRINKS

ST IVES FOOD & WINE FESTIVAL

Give your tastebuds a treat at the annual St Ives Food and Wine Festival! Think wine tastings from premium and boutique wineries, food trucks, live music and market stalls. Be entertained by all-day live music including the Knox Old boy’s pipes and drums. There's plenty for the kids too with rides and jumping castles, petting zoo, face-painting, pony rides, SES and RFS trucks and much more! St Ives Village Green, 10am-4pm. For more info head to stivesfoodandwine.com

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W H AT ’ S O N • S P R I N G 2 6

SEPTEMBER FRIDAY NIGHTS MEAT RAFFLES, 10 TRAYS @ THE GREENGATE, TIX FROM 6PM

13TH SEPTEMBER CREEKSIDE COMMUNITY CLEANUP @ TURRAMURRA MEMORIAL PARK, 10AM-12PM

SWAIN GARDENS GUIDED WALK Join Joy Bryan, daughter of Arthur Newling Swain, for a guided walk and talk through Swain Gardens. Come along and hear the story of how the garden grew to become what it is today. Free but bookings essential at krg.nsw.gov.au

SECOND SUNDAY EVERY MONTH GORDON CARPARK MARKETS @ GORDON STATION, 8.30AM-2PM EVERY SATURDAY, 8AM WILDFLOWER PARKRUN @ KU-RING-GAI WILDFLOWER GARDEN 26TH SEPTEMBER KPCP POP MUSIC FESTIVAL - FREE @ ST IVES VILLAGE GREEN 11AM-9PM 30TH SEPTEMBER GUIDED TREE TRAIL WALK - FREE @ HERITAGE SQUARE, ST JOHNS AVE, GORDON, 9-11AM

GET READY KU-RING-GAI! The Rural Fire Service and Ku-ring-gai Council are hosting a series of street meets to prep for bushfire season. Connect with neighbours and get expert advice on bushfire risks and preparing your home and community. 16 Sept, St Ives Chase, 4-30-6pm & 17 Sept, East Gordon Park, 4.30-6pm. For info head to krg.nsw.gov.au

18 SEPT - 18 OCT WORLD PREMIERE: THE ELEVATOR THE ELEVATOR is a sharp, funny and fearless new Australian comedy that’s anything but clean. Green washing, corporate spin and tangled lies - playwright Eloise Snape delivers a whirlwind of laughs and truth bombs in SAVE OVER 25% this no-fluff office ON FULL-PRICE satire. Ensemble TICKETS! Theatre, Kirribilli. USE CODE For tickets go to NORTH ensemble.com.au ELEVATOR

KU-RING-GAI SCULPTURE TRAIL Ku-ring-gai’s Sculpture Trail celebrates sustainable art in the Ku-ring-gai Wildflower Garden. The trail will showcase the skill and imagination of both renowned and emerging artists. On-theme sculptures will be displayed outdoors at the Ku-ring-gai Wildflower Garden in St Ives from 5 September through to 5 October.

BIKE COLLECTION DAY Bring your old bikes and bike parts along to help reduce landfill and give re-conditioned bikes to disadvantaged kids. Bikes in any condition are accepted, so why not clear out space in your garage? St Ives Showground, 450 Mona Vale Rd, St Ives, 10am-1pm

20 SEPT

PYMBLE FUN RUN The Pymble Fun Run is a volunteer-led community event that raises funds for Pymble Public School and other local schools. Choose from a 2km or 5km event. After your run, enjoy the Run Village at Pymble Public School, with food, coffee, music and plenty of community atmosphere. Pymble Public School, 7.30-10am

SAV I N G HT

ase both tists. e

4T H

L ST A RT O F DAY

OCTOBER 18

EAST LINDFIELD VILLAGE MARKETS Discover quality produce, artisan makers, gifts and more at this accessible market on the third Sunday of every month. 9am-2pm. 9 Wellington Rd, East Lindfield

den

17TH OCTOBER FREE NATIVE PLANT PROPAGATION WORKSHOP This workshop is ideal for anyone who wants to learn how to propagate beautiful native plants for their garden. Douglas Pickering Pavillion, St Ives Showground 9am-12pm. Head to krg.nsw. gov.au for more info.

EVERY WEDNESDAY TRIVIA NIGHT @ KILLARA BOWLING CLUB, 7PM 18TH OCTOBER CROWS NEST FEST @ WILLOUGHBY ROAD, 10AM-5PM

FREE! TEEN TAKEOVER: CONTENT CREATION WORKSHOP Join this free one-day workshop at Ku-ring-gai Art Centre where participants aged 16-18 will work alongside the Media & Communications team to explore how professional social media works within organisations. 9.30am-4.30pm. Free but bookings essential at krg.nsw.gov.au

SPRING TWILIGHT CONCERT IN THE PARK - FREE EVENT! Head to Wahroonga Park for a sensational evening under the stars with live music from Don't Change Ultimate INXS. Bring a picnic to enjoy in the park or purchase dinner from the food stalls. 5-8pm, free.

25 OCTOBER WAHROONGA WINE FESTIVAL Celebrate 12 years of flavour at the Wahroonga Food and Wine Festival! Enjoy over 130 wines from 30+ premium NSW wineries, craft beer, local small-batch distillers, global gourmet eats, artisan market stalls and all-day live music in beautiful Wahroonga Park. Family-friendly, all ages and dog-friendly. Discover your new fave tipple with wine tasting packages from $39.50. For more information head to wahroongafood andwinefestival.com.au

MARY'S HOUSE WALK The Mary's House Walk is an annual 8.8km community charity walk to stand against domestic and family violence. Organised by Mary's House Services, the event raises vital funds to support local refuges and community programs for victimsurvivors. The scenic, easy-grade loop begins and ends at St Leonards Park, North Sydney. Head to maryshouse.org.au for more info and to register.

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W H AT ’ S O N • S P R I N G 2 6

PULL OUT!

NOVEMBER ALL SPRING

VEUVE CLICQUOT IN THE SUN ONBOARD THE JACKSON See the northside from a new perspective and kick start Spring onboard luxe superyacht The Jackson. Enjoy sophisticated sun-soaked moments with Veuve champagne, Clicquot-inspired canapes and a deluxe oyster bar while dancing the afternoon away with a top Sydney DJ. $149pp, selected Saturdays throughout Spring, bookings essential thejackson.com.au

SYDNEY SIXERS WBBL GAMES Catch all the WBBL action at North Sydney Oval this season with the Sydney Sixers taking on Sydney Thunder on 8 November, Melbourne Renegades on 15 November, Perth Scorchers on 21 November and Melbourne Stars on 26 November. For game times and tickets head to sydneysixers.com.au

7TH NOVEMBER SYDNEY TRAIL HALF MARATHON NIGHT EDITION This unique night race starts at sunset at Golden Jubilee Field and finishes at St Ives Showground, taking you on a 21km journey through the dark beauty of Ku-ring-gai Chase National Park. With 556 metres of elevation gain, the course features flowing single tracks, technical climbs, fire trails and hidden gems that come alive under a head torch. 7-11pm. For tickets and registration go to krg.nsw.gov.au

1ST NOVEMBER DONINGTON AUTOBRUNCH @ ST IVES SHOWGROUND, 8-10.30AM TUESDAYS $16 SCHNITTY NIGHT! @ PYMBLE HOTEL

7&8

WILLOUGHBY SYMPHONY ORCHESTRA: ORGAN SYMPHONY Dr Nicholas Milton AM and the WSO pull out all the stops to perform Saint-Saëns’ monumental Organ Symphony, one of the best-loved symphonies of all time which was used in cherished Australian film Babe. World-renowned didgeridoo virtuoso and proud Kalkadunga man William Barton also joins the WSO to perform Earth Cry, which depicts the beauty of the outback, alongside Birdsong at Dusk, inspired by the sound of birds. Pat Reilly Concert Hall, Chatswood

ALL WHAT'S ON INFORMATION CORRECT AT TIME OF GOING TO PRESS.

GIDDY UP FOR MELBOURNE CUP Spring racing celebrations on the northside always sell out fast, so get in quickly to book your spot. The Greengate Hotel, Killara It’s time to dust off your fascinators and head to The Greengate Hotel in Killara for an afternoon of food, drinks and race day fun! The Greenwood Hotel, North Sydney Dress to impress for one of Sydney's biggest Melbourne Cup parties, with live racing, garden-party vibes, food stations, carnival games, prizes, live entertainment and more.

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Foodie news Discover these tasty little nuggets of newness from around the northside

Local eats and treats

Congrats to Teta's Authentic Lebanese! There’s plenty to celebrate at Teta’s, with the Roseville Chase favourite taking home the Outstanding Restaurant accolade at the 2026 Hornsby Ku-ring-gai Local Business Awards. And if you’ve ever sampled their Lebanese feast, you’ll understand why. The menu is inspired by family cooking and designed for sharing with generous dishes that include creamy hommos with lamb and pine nuts, crispy falafel, kibbeh and charcoal-cooked chicken tawook, kafta and lamb.

>> northsider 29

NEW in the hood! LANTERN ALLEY, GORDON Inspired by Hoi An’s lantern-lit charm and run by a husband-and-wife team, Gordon's new Vietnamese restaurant and bar serves dishes designed for sharing, from classics including Wagyu Rare Beef Pho and Golden Vietnamese Pancakes to their signature Nha Trang Roll Tower. Expect vibrant flavours, fresh herbs, slow-cooked broths, warm hospitality and inventive cocktails.

PAWSOME ICE POPS Treat your four-legged friend to something special at C9 Wahroonga. These paw-sitively chill frozen treats are made with dog-safe yoghurt and fresh ingredients, with no added salt or sugar. It’s the perfect reward for your furry bestie after a walk.

21 YEARS OF PIZZA PERFECTION IN ROSEVILLE Family-owned and proudly local, Pizza Olla is celebrating over two decades of serving Roseville made-to-order traditional and gourmet pizzas and homemade pastas. With a commitment to fresh ingredients, including imported buffalo mozzarella and Australian extra virgin olive oil, and more than 30 pizzas on their menu, there’s a slice for everyone. Here's to the next dough-lightful chapter!

Spritz season MEENA THAI, EAST LINDFIELD Taking over the space recently left by the East Village Providores in Hughes Place, Meena Thai is bringing vibrant flavour to East Lindfield. As well as classic curries, stir fries, salads and noodles, discover house specialities such as red curry of duck with lychee, pineapple, Thai eggplant and basil; steamed barramundi fillet that comes infused with ginger, shallots, mushrooms, plum and soy sauce; and their signature Wagyu beef fried rice.

Kick back in the sunshine at The Greengate's al fresco area and enjoy a classic Aperol. Or why not switch it up to their Bloody Good Spritz - Four Pillars Bloody Shiraz Gin, Prosecco and Orange. Cheers!

FOODIE NEWS

A TASTE OF SPRING Tuck into Spring on a plate at Olea Lindfield with their Pea Crusted Lamb Rack. Tender lamb is paired with a crispy lamb croquette, pumpkin, asparagus, beetroot and potato pavé. Whipped feta and a rich Marsala jus tie everything together. It’s a dish that celebrates the season in style.

FIVE OF THE BEST

Spring Smoothie s!

Local eats and treats

THE QUADRANT, WEST LINDFIELD Açai Smoothie - açai berry, banana and coconut water. BAR FRESKO, GORDON Berry Bang Smoothie - mixed berries, honey, ice cream, milk and ice. COMME CHEZ NOUS, PYMBLE Le Fit'n'Sweet Smoothie: Peanut butter, Monin strawberry purée, banana chunks, oat, protein powder and oat milk. LEAF CAFE & CO, LINDFIELD Passion Tango Smoothie - pineapple, passionfruit, banana and mango. THE WYATT, GORDON Peanut Nutter Smoothie - Peanut butter, banana, dates, almond milk.

Slowbreads on a roll!

The Wyatt's Jacaranda menu

In delicious news, Roseville's awardwinning familyowned artisan bakery Slowbreads is on the rise with a second store heading to Willoughby! The new bakery is set to open later this year.

Celebrate Spring at The Wyatt in Gordon with their seasonal menu of jacaranda inspired dishes. Expect to enjoy blooming lovely purple yam hotcakes, silky ube basque cheesecake, lilac bagels, ube matchas and lots more. It gets busy so bookings are advised!

northsider 31

RECIPE

HAPPY

FRYDAY!

Pioneer of scale-to-tail seafood cookery, chef-restaurateur and northsider, Josh Niland, shares his take on fish and chips

FISH, CHIPS AND CONDIMENTS SERVES: 4 4 x 140 g (5 oz) boneless rock flathead fillets 150 g (5½ oz) rice flour, for dusting BATTER: 215 g (7½ oz) self-raising flour 400 g (14 oz) rice flour 10 g (¼ oz) baking powder 45 g (l½ oz) honey 345 ml (11½ fl oz) vodka (37 per cent alcohol) 550 ml (18½ fl oz) beer CHIPS: 3 kg ( 6 lb 10 oz) sebago potatoes 5 litres (169 fl oz) cottonseed oil TO SERVE: Yoghurt tartare sauce (page 34) 4 dill pickles 2 lemons, halved METHOD: • For the chips, scrub the potatoes thoroughly, leaving the skin on, and cut into index-finger width and length batons. Soak in cold water overnight to remove some of the starches that can sometimes cause colour inconsistency when deep-frying. (If you want to cook the chips in this way, the recipe needs to be started 3 days ahead.) • Decant the soaked chips from the liquid then transfer to a large heavy-based pot, cover with cold water and season the water with salt to taste (this will make your chips tastier

PHOTOGRAPHY BY DAVID LOFTUS

ithout question, fish and chips is one of the most challenging dishes to execute. It was the first non-negotiable inclusion on the menu when we opened Saint Peter, and for the first six months we also offered it as takeaway. This was quickly removed from the menu once we opened Fish Butchery, where it found its new home. For so long, fish and chips has been a vehicle to carry aesthetically and texturally compromised fish. The presence of odour and the absence of flavour in a bleached, skinless centre cut of unidentifiable fish are quickly resolved by a crispy golden exterior. If we continue to celebrate the mediocre, however, then the quality that the rare few continue to labour over will quickly become lost. Today, fish and chips sits proudly on the Saint Peter bar menu. It was and still is today a priority to communicate exactly where the fish is from and who caught it. It would be far simpler and more profitable to turn out the super fries and defrosted basa, but there’s no joy in that. Instead, we believe in the potential that fish and chips has to create something special – the memory of a moment. l

PHOTOGRAPHY BY DAVID LOFTUS

northsider 33

RECIPE in the end). Bring to the boil over a medium heat and cook for 10 minutes or until the chip is moments from collapsing but still holding its form. This stage is absolutely imperative to the condition of the final chip, as not enough cooking here will result in a dry, slightly chalky chip. Too much cooking, however, and the result will be chunks of potato rather than chips. • Remove the chips carefully from the water to wire racks and place uncovered in the freezer. Allow to dry overnight. • The next day, preheat the cottonseed oil in a deep fryer or large saucepan to 140°C (285°F). When the oil is at temperature, place the frozen once-cooked potato chips into the basket of the deep fryer or on a slotted spoon for a saucepan and submerge in the oil, allowing them to cook for 5 minutes or until a blistered skin has fully formed. Being patient and waiting for the skin to blister is so important as this stage determines how crispy the chip can be. • Remove from the oil and allow to cool, then return the chips to the freezer on a wire rack to dry overnight. • The next day, increase the temperature of the oil to 180°C (360°F) and fry the parcooked chips again until very crisp and golden, about 5-6 minutes. Drain well on paper towel and season with fine table salt. • To make the batter, whisk the self-raising flour, rice flour and baking powder together in a large bowl. Combine the honey and the vodka in a jug and pour into the flour mixture, ensuring all of the honey is scraped out from the bottom, then add the beer and whisk well. Like any batter, it is in its optimum condition the moment it is made, but keep refrigerated if needed to be stored.

• For the fish, preheat the oil to 180°C (360°F). Dip the fillets in the batter, then dust them lightly in rice flour then carefully lower into the oil and fry until very crisp, about 2 minutes. You may need to turn the fish over midway through the cooking for even colouring. Remove from the oil, season liberally with fine salt and rest for a minute before serving. • To serve, tip the chips evenly across four serving plates then top with the fried rock flathead fillets. Place a generous spoonful of the Yoghurt tartare sauce alongside a dill pickle and half a lemon. Finish the flathead fillets with a sprinkle of sea salt flakes.

YOGHURT TARTARE SAUCE MAKES ABOUT 500G (1 LB 2 OZ) 375 g (13 oz) plain yoghurt 3 large French shallots, diced 1 tablespoon small salted capers, rinsed, dried and finely chopped 60 g (2 oz) coarsely chopped cornichons 2 tablespoons finely sliced flat-leaf (Italian) parsley leaves METHOD: • Stir all the ingredients together in a bowl. This is an edited extract from Saint Peter Chapter and Verse by Josh Niland, published by Hardie Grant Books. Available in stores from 1 Sept. RRP $80

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The historic Firs Estate building in Roseville Park dates back to 1819

Blooming

DELICIOUS

Discover a taste of something new at this refreshed Roseville favourite

or 16 years, northsiders enjoyed a taste of France at Sous Le Soleil, the much-loved café restaurant tucked inside the historic Firs Estate building in leafy Roseville Park. Following the closure of Sous Le Soleil, a delicious new dining destination has now taken root. Killara local Danni Yu opened The Gardener’s Lodge in May this year as a sister venue to her popular Camperdown café of the same name. “I’ve admired this beautiful heritage building for many years,” Danni says. “It’s incredibly rare to find a café located in such a charming historic venue, surrounded by a peaceful community park. Old buildings are treasures. The character and charm that

“THE CHARACTER AND CHARM THAT COME FROM THE PASSAGE OF TIME ARE IMPOSSIBLE TO REPLICATE” 36

come from the passage of time are impossible to replicate, and that’s what gives this place its unique value. One of my favourite things to do is simply sitting in the courtyard with a cup of coffee, feeling the breeze, watching the trees and flowers and enjoying the changing seasons. It’s such a peaceful and beautiful experience.” Danni’s approach to food is well cultivated. Her Roseville menu changes with the seasons and is packed with local’s favourites. “Customer feedback is always my biggest source of inspiration,” she says. “I believe a menu should evolve so that guests always have something new to discover.” Danni’s signature dish is her Slow Cooked Lamb Shank which has been on her menus for almost ten years. “I originally created this dish to serve a pastor and his wife who were visiting our home,” she says. “When I opened my first café in Auckland, he encouraged me to put it on the menu because he couldn’t stop talking about how much he loved it.”

ON THE MENU

From left: the Gardener’s Lodge Asian Beef Salad; the colourful French Toast that’s almost too pretty to eat; café owner and Killara local, Danni Yu.

“He believed that if he enjoyed it that much, many other people would too. Thankfully, he was right! And it receives consistently wonderful feedback.” Other customer favourites include the Asian Beef Salad, packed with grilled Scotch fillet, salad leaves, cherry tomatoes and cucumber, finished with a zingy chilli-lime dressing and toasted cashews. The Tuscan Cream Chicken is another crowd-pleaser, with marinated free-range chicken thigh cooked in a creamy reduction sauce and served with sun-dried tomatoes, spinach, seasonal green vegetables and sourdough. And the vego dishes are anything but the garden variety. The popular Cauliflower Royale features fried cauliflower florets spiced with cumin and coriander, served over a velvety caramelised parsnip emulsion and finished with vibrant parsley oil. Brekkie has plenty to dig into as well, with all the classics on the menu alongside Gardener’s Lodge specialities. The homemade Khachapuri is a particular

highlight, made from a recipe gifted to Danni by the previous owner of her Camperdown venue. The traditional Georgian flatbread is topped with mozzarella and free-range eggs. For a sweet treat that’s picture perfect, the French toast is the pick of the bunch. A thick slab of brioche comes topped with fluffy mascarpone, caramelised banana, fresh fruit and sticky maple syrup. “Almost every time it’s served, someone comments on how beautiful it looks before they even take their first bite,” Danni smiles. The drinks menu offers a selection of wines, classic cocktails, teas and smoothies alongside a range of coffee styles. With Spring bringing longer, warmer evenings, Danni is looking forward to seeing people make the most of the garden setting. “It’s the perfect time to relax with a cocktail, share a delicious steak with family or friends and enjoy this beautiful area” she encourages. l

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PUZZLES with Quizmaster Clay SUDOKU Slot the numbers 1 to 9 into every horizontal line, vertical row and 3 x 3 square.

The Village Quiz

2 9

1. How many wharves are there at Circular Quay?

1 3 7 2 8

2. In which year was The Greengate Hotel in Killara first established? a. 1832 b. 1862 c. 1882 3. Famous for frequenting Hyde Park, what type of bird is the ’bin chicken’?

2 3 5

3 2 5 6 4 7 8 2 3 9 6

6. Who is the current Mayor of Ku-ring-gai Council?

4. What is the postcode of St Ives? 5. Which island in Sydney Harbour is a UNESCO World Heritage Site?

8 1

Wordsearch

7. Which famous Australian actress grew up in the north shore suburb of Longueville?

Find the below popular dog breeds in the grid. Words may be found going forwards, backwards, up, down or diagonally.

8. In which decade did the Gordon Carpark Markets begin? a. 1970s b. 1990s c. 2000s 9. In what year did the Aboriginal flag permanently replace the New South Wales state flag on the Sydney Harbour Bridge?

10. What local suburb is an anagram of DILL FIEND?

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CAVOODLE FRENCH BULLDOG ‘STAFFY’ DACHSHUND KELPIE

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BORDER COLLIE MALTESE PUG RETRIEVER GROODLE

R E X O X VILLAGE QUIZ ANSWERS: F S T N J 1. 5 (Double sided wharves, D H Q H S P Y G M E numbered 2 to 6) 2. Australian White Ibis 3. a) 1862 4. 2075 5. Cockatoo Island 6. Christine Kay 7. Nicole Kidman 8. b. 1990s 9. July 2022 10. Lindfield

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FREE! NURSE

CONSULTATIO NS for new pets

Give Your New Pet the Best Possible Start in Life Bringing home a new puppy or kitten is exciting, but it can also feel overwhelming. From feeding and training to parasite prevention and behaviour, there’s a lot to think about, especially for new pet owners. That’s why The Village Vet is offering free nurse consultations to help families feel confident, supported, and set up for success with their new companion. During your one-on-one session with one of our experienced veterinary nurses, we will answer all your puppy or kitten questions, guide you through feeding, routines, training and behaviour, discuss parasite prevention and health care needs, help prepare you for vaccinations and vet visits, and create a personalised care plan tailored to your pet. This plan is based on The Village Vet’s gold-standard puppy and kitten guidelines, making everything clear, simple, and easy to follow moving forward. You’ll also receive our new puppy or kitten welcome pack, filled with helpful goodies and resources to support your pet’s transition into their new home.

As a bonus, families will receive an exclusive discount on their first Adaptil Junior Collar or Feliway Happy Snack purchase, designed to help puppies and kittens settle in calmly and comfortably. To book, simply call The Village Vet and ask for a free nurse consultation at the Pymble or Killara clinic. As a proudly independent practice we focus on what truly matters: providing the very best care for your pet. No corporate agenda. We partner with you to find the right approach for your pet and your family, providing gentle, Fear Free care that makes every visit postive and stress-free. We’re committed to building lasting relationships and caring for every patient as if they were our own. Call us or read more on our website about this offer. We look forward to meeting your new family members!

KILLARA Shop 3/50 Koola Avenue, East Killara reception@killaravet.com.au | 8350 5678

PYMBLE Shop 20, Philip Mall, West Pymble reception@thepymblevet.com.au | 9499 4010

www.villagevet.com.au Scan to make a booking

Veterinary Nurses Kylie, above and Sana, below

@thevillagevetnorthshore

#TEDWALKS

Ted the puggle, northsider’s ‘rover’ reporter, meets Shetland Sheepdog, Dr Skye, a Delta Therapy Dog specialising in Paediatrics at the Royal North Shore Hospital

“I thrive on having a job to do” Ted: Thank you for taking time out from your busy day to chat, Dr Skye. Tell us about your job at the hospital. Dr Skye: I visit the RNSH twice a week. Mondays are for the Children’s and Adolescent wards, where I see all the children except those in isolation. I get lifted onto beds or cots as some children like me to lie close and cuddle, while others want to pat me and plait my long hair. I help calm children who are upset and keep them confident and happy during procedures. I also spend time with the medical team to reduce stress and share some puppy love during their busy day. I also visit the adult’s ICU Acute Cardiology Unit on Fridays. T: How did you get involved in this work? Dr Skye: I followed my older brother, Dr Sam, into the job. He was also a Sheltie and cared for hundreds of children in his 10 years as a therapy dog. I was assessed at 18 months old and passed all stages, including being

I help patients to feel more paw-sitive in hospital and make sure that no one has a ruff day. On the right is me with my late brother and inspiration, the wonderful Dr Sam.

deemed suitable to work with children, which is an extra extension of therapy dog work. Sadly, Dr Sam passed away at the beginning of the year. He was my hero and taught me how to be a good boy and a good therapy dog. I miss him very much. T: I’m so sorry to hear about Dr Sam. He sounds like a very good doggo. Tell us a bit about your paw-rent Robyn. How does she help you do such a great job? Dr Skye: My mum is retired after a career in medical technology. She drives me to the RNSH, pushes the lift buttons and carries treats for patients to give me when I shake their hand. I couldn’t do it without her. T: What do you learn in your training? Dr Skye: I’ve learned to be very calm, gentle and careful, especially when I’m up on beds. I don’t go near arms with cannulas and stay away from IV lines. I always walk at Mum’s left side and I never jump.

H rocki Delta bandan and abo the RNS on thei co

Animal MATTERS Here’s me rocking my official Delta Therapy Dogs bandana, left, and pup and about with some of the RNSH theatre team on their well-deserved coffee break.

T: What do you like best about your job? Dr Skye: I really love bringing smiles and calmness to patients and staff. As a Sheepdog, I thrive on having a purposeful job to do. T: Are people surprised to see you doing your rounds at the RNSH? Dr Skye: So many patients get excited when I walk into their rooms and some visitors are very surprised! Everyone wants a photo and families often say how wonderful it is to see their sick loved one smile again. T: What do you love to do on your time off? Dr Skye: I loooove going to the beach and to Tunks Park with my Sheltie friends. I’ve known them since I was a tiny pup. T: Why are you so good at helping people? Dr Skye: I think it’s because I’m calm, gentle and I really love being around people. I just want to make them feel better. T: If another doggo wanted to help people feel a bit better, what should they do? Dr Skye: To be assessed as a Delta Therapy Dog, you need to be at least 18 months old, very friendly, calm and obedient. You’ll need to pass different challenges you might face in the role and once qualified, you and your paw-rent work as a team and are assessed regularly. Get your paw-rent to check out deltasociety.com.au to see if this rewarding work is for you. I love it! ●

with Dr Martine Perkins, founder of The Village Vet, independent and locally owned veterinary clinics in Pymble and Killara.

Helping itchy pets feel comfortable again Spring is a beautiful time of year, but for many pets it can also mean itchy skin, sore ears and paw licking. Allergies are a common trigger, with more pollen, grasses and time outdoors. However, ongoing skin problems are rarely as simple as “just allergies”. Contributing factors can include fleas, food sensitivities, yeast or bacterial infections, ear disease, skin barrier issues and environmental allergens. Often, more than one factor is involved, which is why a diagnosis matters. At The Village Vet, we investigate what’s really going on. This may include skin cytology, ear testing, microscopy or carefully planned food trials. Occasionally, skin biopsies may be needed to reach a definitive diagnosis. This helps us identify the cause and develop a treatment plan tailored to your pet. Skin disease can also sometimes be linked to an underlying issue elsewhere in the body, so each case needs to be investigated. If your pet is scratching more than usual, licking their paws, shaking their head, developing recurrent ear infections or struggling with ongoing skin issues, they don’t simply have to live with it. Early investigation can make a huge difference to their quality of life. Our team is particularly experienced in managing skin and ear disease, and we love helping itchy pets feel comfortable again. ●

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KILLARA Shop 3/50 Koola Avenue, East Killara reception@killaravet.com.au | 8350 5678 PYMBLE Shop 20, Philip Mall, West Pymble reception@thepymblevet.com.au | 9499 4010 @thevillagevetnorthshore

ART AND ABOUT

DEFINITIVE DUPAIN

he work of Australia’s most famous photographer, Max Dupain, is being showcased at the State Library of NSW in the first major retrospective to explore his complete body of work. Dupain moved to Castlecrag in 1953 with wife Diana and their young family. He remained in the harbourside suburb until his death in 1992, living at The Scarp in a modernist house designed by Australian architect Arthur Baldwinson. It was here, surrounded by the landscape and community of The Crag, that Dupain developed his career and create many of the images on show as part of this new exhibition. Definitive Dupain draws from the State Library’s archive of over 250,000 commercial

and personal negatives and prints to present 200 images that offer the most comprehensive portrait yet of Dupain and his 60-year career. From iconic images such as Sunbaker, above, to studio portraiture, experimental photography, architecture, advertising, fashion, wartime work, nature and intimate personal photographs, Dupain’s diverse and creative output helped shape Australia’s visual identity in the mid-to-late 20th century. Put together over five years by curator Avryl Whitnall, the exhibition reveals previously unseen works and experimental gems from the archive. l Definitive Dupain is free to visit and on now until 18 July 2027 at the State Library of NSW.

IMAGE: ‘SUNBAKER’, MAX DUPAIN C.1938, COURTESY MITCHELL LIBRARY, STATE LIBRARY OF NEW SOUTH WALES

A new landmark exhibition displays the extraordinary career of north shore local, Max Dupain

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LOCAL LEGENDS

SWAP TIL YOU D haring is caring at Ku-ring-gai Swap. What started as a small children’s clothing exchange has grown into a regular event that helps hundreds of locals save money, reduce waste and build neighbourhood connections. Developed by core members Prachi Kulkarni from Turramurra, Pymble locals Catherine Booth and Naama Lev, and St Ives’ Alizee Vanderveken, the initiative launched in 2023 after the four mums spotted a simple problem with a sustainable solution. “As parents of young children, we found it really hard to find good-quality second-hand kids’ clothes,” Prachi explains. “Most op shops only had a small children’s section with very little choice and at the same time, we had bags of clothes our own kids had outgrown that were still in great condition.” “We thought there had to be a better way, so we decided to start a simple clothing swap where local families could pass on things they no longer needed in exchange for items in the next size up.” Locals were quick to embrace the concept, and the clothing exchange rapidly expanded. “The response was much bigger than we expected!” says Naama. “Families loved the idea, and soon, people started asking

“BEYOND THE PRACTICAL BENEFITS AND SIGNIFICANT SAVINGS, THERE’S A REAL SENSE OF COMMUNITY” 44

if we could do the same for adults’ clothing as well. We also realised that if children were outgrowing clothes so quickly, the same was true for toys and books. We’ve now expanded the swaps to include these items too.” Three years on, Ku-ring-gai Swap attracts over 300 participants at its events, with thousands of quality preloved items changing hands. “Swapping offers something special that buying new simply can’t match,” says Catherine. “Beyond the practical benefits and significant savings, there’s a real sense of community and shared purpose that makes the experience meaningful.” “We see parents swapping alongside teenagers, neighbours meeting for the first time and families who have recently arrived in Australia connecting with long-time residents,” Alizee adds. The initiative has received support through Ku-ring-gai Council’s Environmental Levy Grants, which provide funding assistance for community groups delivering environmental and sustainability initiatives. This support

PHOTO, LEFT: SHONA FAURE

Head to the swap shop, where one northsider’s outgrown item might just be your perfect fit

U DROP!

PHOTO, LEFT: SHONA FAURE

Ku-ring-gai Swap now has 50 volunteers who give their time to help at the swap events, which take place in the Douglas Pickering Pavilion at the St Ives Showground.

helps projects turn practical ideas about waste reduction into action. “In today’s world it’s very hard to make an impact on waste reduction or global warming. These swaps are an easy way for people to make a difference,” Naama says. “There are approximately 125,000 people in the Ku-ring-gai Council area. If each one swapped one item four times a year, that would be half a million pieces kept out of landfill. Imagine if we were all swapping two or three items each time!” So far, Ku-ring-gai Swap has helped keep 29,036 quality pre-loved items out of landfill, including 20,149 pieces of clothing, 3,226 books and 5,661 toys. And for the team, that’s just the start. “Many of us grew up receiving hand-medowns from cousins and family, and now we are seeing that same spirit of resourcefulness return but with a new awareness of how our choices affect the planet,” Catherine concludes. “A single swap may seem small, but when multiplied across our community it creates meaningful change. We welcome everyone to join us!” ●

Ready to swap?

Register for upcoming events at netzero.krg. nsw.gov.au/News-and-events/Events or follow @kuringgaiswap on Instagram. Want to volunteer? Send the friendly team a DM on Instagram. They are always excited to welcome new members who want to make a difference in the community.

northsider 45

Local’s last word.

Gracie is 16 and has lived in Lindfield her whole life My favourite place for brekkie is…Goodfields in Lindfield. I have the fluffy pancakes and a lactose free vanilla milkshake. It’s a lovely place to sit, relax and catch up that’s also close to home and the train station. The best meal I’ve had in the area was at…Seocho Dong in Chatswood. I recently enjoyed their boneless sweet chilli chicken and chicken tenderloins. Delicious! Some of my favourite things to do in the area include...going to see a film at Roseville Cinemas. It’s really vintage and is a completely different experience to going to a modern cinema. I enjoy doing some shopping at The I Am Project Australia, which is also in Roseville.

My favourite local takeaway is…

Makiato in Lindfield. I’ll order the Udon with beef or prawns. It’s so fresh and the service is great. They create small-batch, non-toxic skincare and self-care products made with natural ingredients and infused with positive affirmations. I enjoy getting either a treat for myself or a gift for someone else. I also love going skating at Macquarie Ice Rink. For me nothing beats the feeling of being on the ice, especially at their night discos. So much fun!

My favourite things to do with my friends locally include…wandering the Chatswood Friday night markets or going to Gondola Gelato for amazing gelato. My favourite local walk is… from Edenborough Oval to Lane Cove National Park as it’s a lovely bushwalk. My ideal day in the area would consist of…going for a morning run around the golf course then going for breakfast at Goodfields. I’d then catch the train to meet friends in Chatswood for some shopping. We’d get some food at the markets before catching the Metro to Macquarie to play Laser Tag or pool. The ultimate day would finish off with disco ice skating and dessert at Yo-chi.

The words I’d use to describe this area are...

peaceful, green, safe

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