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ISSUE 5 SPRING 26

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Spring! Berowra Creek, 1939

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HORNSBY • TURRAMURRA • WARRAWEE • WAHROONGA WA I TA R A • S O U T H T U R R A M U R R A • A S Q U I T H • B E R O W R A

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welcome

ISSUE FIVE – SPRING 26

COVER IMAGE: BEROWRA CREEK, 1939 / PHOTOGRAPHED BY MAX DUPAIN. COURTESY MITCHELL LIBRARY, STATE LIBRARY OF NEW SOUTH WALES

elcome to the first birthday issue of our Hornsby and surrounds edition! We’re not the only ones celebrating anniversaries this season. Head to page four to read about some of the locals marking milestones this year. So here’s to Spring northsiders - the brighter evenings, the scent of jasmine and the luminous jacaranda blooms - and remember, supporting local is always in season.

Anna Gordon EDITOR hello@northsider.com.au ART DIRECTOR: Belinda Spillane

ACCOUNT MANAGER: Megan Ratcliffe Advertising enquiries: megan@northsider.com.au

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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.

Manyhapp

ppyreturns! C O M M U N I T Y M AT T E R S

As we celebrate the first birthday of northsider’s Hornsby and Surrounds edition, we catch up with locals marking significant milestones

50 years of making music

Mat, Dave, Rob and Anne Stevens, centre, with the Turramurra Music crew in their 50th anniversary t-shirts.

rom first guitars to sold-out stages, family-owned and run Turramurra Music has been helping generations of musicians find their sound for five decades. The store has been part of the northside soundtrack since 1976 when it was founded by Rob Stevens, then a 21-year-old guitar teacher with, by his own admission, minimal business experience and even less money. What Rob did have, however, was a passion for music and a good ear for what people needed and wanted when it came to instruments and equipment. Starting out with guitars, Turramurra Music gradually broadened its repertoire to include synthesizers, keyboards, drums, bass,

recording software and professional accessories. And what began as a single, narrow shopfront eventually expanded across two neighbouring stores before the spaces were joined and renovated across three shopfronts to create the shop customers know today. Rob’s wife Anne has also played a key role in the business, running education sales and taking orders from schools across the country. Over the years, they have helped countless parents whose children were keen to pick up an instrument with their school bands, music teachers and community groups find the equipment they needed. Sons Mat and Dave complete the family ensemble, and with Turramurra Music

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looking towards its next movement, they are conducting the business into the future. “We feel proud to have served our local community of musicians and are grateful for their continued patronage,” says Rob. “We’ve had some very amazing and loyal customers over the years and it’s wonderful that Turramurra Music will continue to thrive in the safe hands of Mat and Dave who have grown up with the business.” Supporting young musicians has always been a major part of Turramurra Music’s tune. Mat and Dave were involved in school bands themselves, while Anne and Rob helped with band events and committees. “We all understand how important music is to school students as well as the wider

“TO BE ABLE TO DO OUR BIT TO ASSIST GETTING A YOUNG PERSON INTO MUSIC FOR THE FIRST TIME IS TRULY A WONDERFUL THING” 6

community,” Mat says. “To be able to do our bit to assist getting a young person into music for the first time is truly a wonderful thing to be a part of.” While the store may look very different from the one that opened in 1976, the focus on customers has remained constant. “We pride ourselves on giving customers what they need and a fantastic experience, even if what they need is some information that costs them nothing,” Dave says. “We are continually encouraged by feedback that we are not a pushy, sales-focused store, that customers are allowed space to browse and try-out instruments without feeling any pressure.” It means that generations of locals sing their praises, with customers who first visited as children now returning with children of their own. “We’ve also had work experience kids go on to become famous musicians and bring their kids in,” Rob says. We’re waiting for them to apply for work experience at some point in the future too!”

C O M M U N I T Y M AT T E R S

There’s a back catalogue of famous name customers from Midnight Oil to Gordi, Flume and more. Back in the day, the store used to be the final stop for bands before they hit the freeway, with the likes of INXS, The Radiators and The Angels stopping in for fresh strings and a cup of tea before heading north. For the 50th anniversary, some of these famous friends, including The OG Wiggles, Guy Sebastian, Rai Thistlethwayte from Thirsty Merc and Kasey Chambers, shared special messages for the Stevens family and the team. “Listening to them discuss their experiences with us was incredible,” says Mat. As well as marking their golden anniversary in 2026, the store received global recognition too, with their community programs, including a hire-buy initiative for school concert bands, earning them the National Association of Music Merchants, aka NAMM, award for Best Community Retail Store. Now, as the Stevens family look to the future, the same passion that started Turramurra Music five decades ago is still hitting all the right notes. l

HAPPY 10 YEARS! CAFE PATI NA, WAHROONGA Housed in a 132-year-old heritage-listed building designed by Sir John Sulman, Café Patina has given this much-loved Wahroonga landmark a new lease on life. Opened in 2016, the modern Australian café focuses on whole-food comfort cooking, sourcing from regional producers and using organic ingredients where possible. Its famous Snapper Pie remains a signature, while the menu caters impressively to dietary needs, with 98 per cent of the café’s offerings gluten-free.

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At the heart of Hornsby since 1956 For 70 years, Hornsby RSL has been a place where veterans, members and the wider community comes together. Established for returned servicemen and women and officially opened on the 18 November 1956 by the then Governor of New South Wales, Sir John Northcott, the Club has evolved significantly over the past seven decades. Growing into a major local hub with a membership of around 35,000 people, it’s now home to a pipe band as well as a number of local teams and clubs, including soccer, bowls and cricket, and a variety of community organisations. Entertainment has also played a memorable role in the Club’s history, with acts ranging from The Wiggles and Slim Dusty to The Supremes, John Farnham and Grinspoon all taking to the stage. In 1991 there was even a wedding in the auditorium, with Hornsby RSL director, Norm Bakker, marrying his partner Michelle Day in a Blue Hawaii-themed set following his Elvis tribute show. Named ‘Clubland’s Wedding of the Year’, the couple tied the knot in front of a 700 strong audience. But while facilities and services have expanded and entertainment and dining options have changed, supporting Veterans remains at the heart of the Club’s identity. It works closely with the Hornsby RSL Sub-Branch and Veterans Wellbeing Centre, while additionally supporting local charities, sporting and community organisations through funding, partnerships, facilities and practical assistance. l

112 YEARS THE ODEON, HORNSBY For more than a century, the Odeon has been part of Hornsby’s story. An open-air cinema first opened on the site in 1912, before a grand 2,000 seat theatre was built in 1924. After surviving fires, renovations and changing ownership, the historic venue continues to show movies today and is Sydney’s only remaining single screen cinema.

C O M M U N I T Y M AT T E R S

70 years on the water The Berowra Waters Rural Fire Brigade has been part of the community, protecting homes, businesses and bushland around Berowra Creek for seven decades. The Berowra Waters RFS brigade was formally established in 1956 after a group of locals recognised the need to protect properties from the threat of bushfire. Seventy years on, that community spirit remains at the heart of the organisation. Berowra Waters presents some unique challenges for the volunteer firefighters. “The vast majority of properties in the brigade’s area are ‘boat access only’,” Deputy Captain Dave Kissick explains. “We’re equipped with firefighting boats as opposed to tankers and we don’t carry our own water. We pump it directly from the river instead.”

Over the decades, the Brigade’s equipment has evolved. “A wet hessian bag or a shovel used to be common pieces of equipment,” Dave continues. “Now the boat brigade have canvas hoses, marinised firefighting pumps and modern navigation and communication technology.” With development in the area, the RFS now protects many more residences, along with marinas and businesses on both sides of Berowra Waters. Its ranks also include two active members who have each served for more than 57 years. “Volunteering is very rewarding,” Dave says. “We’re always happy to welcome new members who are prepared to pitch in, get the work done and have plenty of laughs at the same time.” l

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C O M M U N I T Y M AT T E R S

They say it’s your birthday...

9 5 Y EARS YO UN G AB B OT T ’ S AN T IQ UE S , T UR R A M UR R A Brian Abbott runs the business established by his grandfather in 1931. Originally based in Neutral Bay, the store has been operating from Turramurra for over three decades.

FIVE YEARS! H OL I CROP, TURRAMURRA From cardamom-spiked house-baked chai knots to fluffy Masala scrambled eggs, and fragrant chickpea curry, the Rohini Street laneway café has been spicing up locals’ lives for five years.

H APPY 7 0T H BIRT H DAY S T L EO ’ S C AT HO LIC CO LLEGE Celebrating 70 years of education and community, St Leo’s Catholic College in Wahroonga marks seven decades since welcoming its first students in 1956.

Q UARTER OF A CENTURY H ORNSBY MEN’ S SHED With members aged 15-100, including women, Hornsby Woodworking Men’s Shed brings people together through woodworking, mentoring and community projects supporting local charities.

C H EERS TO 1 2 YE A R S WAH RO O N GA FO O D + W IN E FE S T IVA L Returning on the 25 Ocotober, the festival is one of the Upper North Shore’s most anticipated Spring events, combining an outstanding selection of NSW wine and gourmet food.

7 0 YEARS OF THE B LUEY T HE B LUE G UM, WAI TARA Originally called The Hornsby Hotel before becoming The Waitara Hotel, the Bluey was renamed after the local blue gum tree on the 6 June 1956 to mark the opening of the new pub building.

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A d v e r t i s i n g Pa r t n e r

The power of

PREVENTION From sporting injuries and sore backs to helping older locals stay independent, Above Health founder Jerome Smith is passionate about keeping the Hornsby community moving

hen Jerome Smith talks about health, he starts with people. As the founder of Above Health, a prevention-led allied health clinic in Hornsby, Jerome believes in helping people stay active, independent and able to enjoy the lives they love long before pain gets in the way. “We often wait until something hurts before we get help,” he says. “I’d love to see that change. Prevention really is one of the most powerful things we can do for our long-term health.” Inspired by family Jerome’s journey into healthcare started close to home. “My mum’s a nurse and so were both of my grandmothers, so I’ve always had an interest in health and wellbeing,” he says. “So when I went along to my dad’s osteopath appointment one day, I was fascinated to see her working and

“MOST PEOPLE CAN IMPROVE HOW THEY MOVE AND HOW THEY FEEL, REGARDLESS OF THEIR AGE”

how much she could help simply by understanding how the body works as a whole.” Inspired, Jerome studied osteopathy in London before moving to Canberra, where he spent four years building experience across private practice and sport. Moving to Sydney, he worked in the CBD before realising he wanted something different. “It always felt like a profession where you could genuinely make a difference to someone’s day and their quality of life,” he says. “I knew I wanted to create a practice that reflected everything I’d learned over the years, but also one that felt genuinely connected to the community.” A local clinic for local families Today, Jerome, his wife and their two-yearold daughter proudly call Hornsby home and Above Health opened on George Street in February this year. “We love being surrounded by green space and everything that encourages an active lifestyle,” Jerome says. “It’s a wonderful place to raise a family.” That local connection is something he hopes patients feel the moment they walk into the clinic. “We’re not just here to treat

www.abovehealth.com.au

@abovehealth.au

people and send them on their way, we want to become part of the community,” he says. Looking beyond the sore shoulder Rather than offering a quick fix, Jerome works alongside patients to create long-term strategies to keep them moving well. “We spend time understanding what’s happening in your body, but also your work, your hobbies, your exercise habits, your goals and the things that may have contributed to the problem in the first place,” he says. “I want people to understand what’s happening, why it’s happening and what they can do to stay healthy into the future.” Care for every generation One of the things Jerome enjoys most is treating patients across every stage of life. “Every age comes with different challenges,” he says. “For children and teens, it’s often sports injuries or growing bodies adapting to lots of activity. For parents, we see a lot of lower back pain, neck pain, running injuries and Pilates-related issues because people are trying to squeeze exercise into already full lives.” “And then for older adults, it’s often about maintaining mobility, managing chronic pain and making sure they can keep doing the things they enjoy. People often accept aches and pains as an unavoidable part of getting

Jerome Smith, above, at work in his Hornsby clinic. Above Health is open six days a week, with early morning and extended hours Mon and Weds designed to fit around busy schedules.

older but I really challenge that idea. Most people can improve how they move and how they feel, regardless of their age.” More than osteopathy Over the years Jerome has undertaken additional training in sports medicine, dry needling, exercise rehabilitation and strength and conditioning, allowing him to tailor treatment to each individual’s needs. “For me, it’s about finding the right approach for the person sitting in front of me,” he says. “Good healthcare is always about doing what’s best for the patient.” l Visit Above Health to discover how Jerome and the team can help your whole family move well, feel well and stay active for years to come. Book and manage your appointments online at www.abovehealth.com.au

Hornsby Health Centre, Suite 707, 90 George Street, Hornsby

9870 3287

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Find these treasures just around the corner... Morrison Celine Bubble Top in Black, $269 Alyzz K Boutique 1/10 Princes St, Turramurra or online at alyzzkboutique.com.au

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Laura Ashley Edita’s Garden Cushion in Blush Pink, $74 Interiaura 7 Alexandria Parade, Waitara or online at interiaura.com.au

Hayden Mule in Stone, $179.95 Seed Heritage Westfield Hornsby

Manis and Pedis Crown Nails & Beauty Berowra Village Shopping Centre

Dindi Hand & Body Lotion, $41.95 Road Less Taken 37 Redleaf Avenue, Wahroonga or online at roadlesstaken.com.au

BBQ by Jamie Oliver, $65 Berkelouw Books Level 3 (on the link bridge) Westfield Hornsby

Native Rose Bouquet, from $110 Wahroonga Flower Shoppe 5a Railway Avenue, Wahroonga

Jumbuck Portable Pizza Oven, $199 Bunnings Warehouse Cnr Pennant Hills Rd and Phyllis Ave, Thornleigh or online at bunnings.com.au

Hand Painted Rosella Design Outdoor Clock, $99 Four Seasons Nursery 1/525 Pacific Hwy, Mount Colah or online at fourseasonsnursery.com.au

Applewood Limoncello 500mL, $46 Liquorland Turramurra Plaza, Hornsby, Asquith and Mount Colah or online at liqourland.com.au

Prices and availability correct at time of going to press.

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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 G

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

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” 18

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.

Sumeet’s northside foodie faves

MASALAMAKERS.COM.AU

THE BUTCHER’S BLOCK, WAHROONGA for great coffee, breakfast and a fantastic community atmosphere. O’BOMBAY, HORNSBY for modern Indian food in a beautiful setting. THORNLEIGH CURRY HOUSE for delicious, affordable neighbourhood Indian. JOYFUL HOUSE, HORNSBY for when I’m craving yum cha. HORNSBY ORGANIC MARKETS every Thursday for beautiful seasonal produce and local growers.

“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

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LOCAL HISTORY

ALL IMAGES COURTESY HORNSBY SHIRE COUNCIL

Hornsby Post Office, above, first opened in 1900. This photo was taken in 1918. Hornsby Railway Station, below, opened in 1886.

Moments in time

ALL IMAGES COURTESY HORNSBY SHIRE COUNCIL

Hornsby Shire has grown from a small railway settlement into a thriving community and some of its most familiar landmarks tell the story of that transformation. Opening in 1886, the train station was an early catalyst for growth, connecting the district to Sydney and helping establish Hornsby as a transport and commercial hub. As the population grew, so did the need to stay connected, with Hornsby Post Office established on its

present site in 1900. In 1906, Hornsby Shire Council, which is celebrating 120 years in 2026, was incorporated. Council moved to its present site in 1915, with a second storey added to the chambers in 1930. By 1972, the Shire’s population had reached 97,000 and Council established a public library service, with today’s Central Library, which opened in 1995, one of the Shire’s key community spaces. l

The former Central Library and administration building was opened in 1972 and was a major contributor to Hornsby Shire Council winning the A.R. Bluett Award, which recognises the most progressive, innovative and sustainable local councils in NSW, that same year.

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● MARKETS ● SPORT ● THEATRE ● ART AND MORE!

WHAT’S ON

PULL OUT!

Spring

● COMMUNITY EVENTS ● LIVE MUSIC ● EATS & DRINKS

SPRING BUSHWALKS Explore Hornsby Shire’s scenic bushland this Spring with Council’s free guided bushwalk program. Led by experienced guides, the walks offer residents the chance to discover local wildlife, plants, history and hidden tracks while enjoying the great outdoors. Upcoming walks include Blue Gum Walk, Hornsby (10 Sept); Pyes Creek, Cherrybrook (18 Sept); Smugglers Ridge, Fiddletown (20 Sept); Endangered

Forest, Cherrybrook (24 Sept); World Migratory Bird Day, Brooklyn (8 Oct); Berowra Station to Mount Kuring-gai Station (17 Oct); Lloyd Trig and Deerubbin Loop, Cowan (12 Nov); and Kangaroo Point Boardwalk, Brooklyn (19 Nov). Exclusively for Hornsby Shire residents, bookings open one month before each walk. Places fill quickly, so early booking is recommended. To register, visit hornsby.nsw.gov.au/bushwalks

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SEPTEMBER 13TH SEPTEMBER THE SECOND-HAND HORNSBY MARKET @ CORONATION STREAT PRECINCT, HORNSBY, 9AM-1PM 20TH SEPTEMBER ST IVES FOOD & WINE FESTIVAL @ ST IVES VILLAGE GREEN, 10AM-4PM

TASTES OF HARMONY FESTIVAL 2026 Enjoy delicious food from around the world, live performances representing a range of cultures, free family activities and interactive cultural workshops at this free community festival. Hornsby Park Gardens, 11am-8pm

EVERY SECOND THURSDAY OPEN MIC NIGHT @ HORNSBY RAILWAY HOTEL 26TH SEPTEMBER CALIFORNIA GOLD - LIVE MUSIC @ THE ASQUITH CLUB, 8PM 30TH SEPTEMBER MORNING TEA FOR SENIORS GOLD COIN DONATION WITH PROCEEDS SUPPORTING THE DISH AT ST JOHN’S @ ST. PETER'S ANGLICAN CHURCH HORNSBY, 10AM-12.30PM

MEGA MEAT RAFFLES AT HORNSBY RSL! Hundreds in prizes to be won including premium meat trays. Thursday from 5pm & Sunday from 3pm in the Frank Gill Lounge. hornsbyrsl. com.au

CREEKSIDE COMMUNITY CLEAN UP

Make a real difference for the environment by joining this family-friendly creekside cleanup as part of the annual Eco Festival. Help protect local wildlife and waterways, learn how litter impacts our environment, and discover how you can continue making a difference through this new community-led cleanup program. Meeting point Turramurra Memorial Park, 10am-12pm. Go to krg.nsw.gov.au for more info.

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.

BROOKLYN SPRING FAIR AND MARKETS Don't miss the annual fundraising event for Hawkesbury River Child Care Centre. Famous for its hilarious Pony Pooing Competition, the fair also features live music, market stalls, delicious food stalls, exciting rides and a licensed bar area. Brooklyn Oval, Brooklyn Road, Brooklyn, 10am-4pm

19 SEPT

BICYCLE REPAIR WORKSHOP

Get to know your bike and learn basic maintenance and repair techniques from the bike experts from Revolve Recycling. Free for Hornsby Shire residents but bookings are essential at hornsby.nsw.gov.au. Storey Park Community Centre (Fowler Hall), 12 Old Berowra Road, Hornsby. 9.30am-12.30pm.

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ase both tists. e

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L ST A RT O F DAY

OCTOBER 10

WICKED DRAG BINGO Defy gravity and join head to Hornsby RSL for a spellbinding night of WICKED Drag Bingo! Hosted by Sydney Drag Queen’s wickedest witch, Prada Clutch & friends, enjoy five exciting games of bingo and a share of $1,000 cash & in prizes. Doors 6.30pm. For tickets go to hornsbyrsl.com.au

den

10TH OCTOBER FAULTY TOWERS THE DINING EXPERIENCE 3-COURSE MEAL AND HILARIOUS SHOW @ CLUB BEROWRA, 6PM EVERY SATURDAY, 8AM WILDFLOWER PARKRUN @ KU-RING-GAI WILDFLOWER GARDEN 24TH OCTOBER JELLYBEAN JAM @ MAGPIES WAITARA, 8PM

CHARTERIS WINE DINNER AT KIPLINGS TURRAMURRA Join PJ of Charteris Wines exploring the range from two regions close to PJ’s heart, the Hunter Valley and Central Otago. Enjoy the wines, the regions and the stories behind each bottle, all paired with a four-course dinner curated by Head Chef Ryuji Yashiki. For tickets go to kiplingsgaragebar.com.au

COMPOSTING & WORM FARMING Learn how to turn household food waste into nutrient rich compost for your garden. Thornleigh Community Recycling Centre 10am-12.30pm. More info at hornsby.nsw.gov.au

SUNDAY FUNDAY AT THE BOWLO Head to Club Turramurra on a Sunday afternoon for Barefoot Bowls from 3-5pm and local live music 4-6pm. 181 Bobbin Head Road, Turramurra. Go to clubturramurra. com.au for all the info.

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

16 OCT - 1 NOV

HORNSBY ART PRIZE Established in 2009, this art prize celebrates Australian contemporary art with categories including painting, drawing, printmaking, photography and sculpture. Sponsored by Hornsby Shire Council and delivered in partnership with the Hornsby Art Society. Wallarobba Arts and Cultural Centre, 25 Edgeworth David Avenue, Hornsby

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PULL OUT!

NOVEMBER 7TH - 8TH NOVEMBER THE NORTHERN POTTERY OPEN STUDIO Get hands-on with clay at The Northern Pottery in Hornsby during the nationwide Australian Ceramics Open Studios weekend from 10am-4pm. Meet TNP founder Dan and the team, watch demos, browse unique handmade ceramics, and try your hand at the wheel. Beyond the weekend, TNP runs regular classes and workshops for all abilities as well as a monthly Pottery Social, where local makers gather over drinks to share ideas and inspiration. Unit 2, 2 Leonard St, Hornsby thenorthernpottery.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 - 8TH NOVEMBER HORNSBY RELAY FOR LIFE Lace up your walking shoes for Hornsby Relay For Life at Rofe Park in Hornsby Heights for 24 hours of community, fun and fundraising for Cancer Council NSW's lifesaving work. 9am start. Head to www.relayforlife.org.au/event/ hornsby-2026/home for info.

WEDNESDAYS TRIVIA NIGHT AND $18 SCHNITTYS @ THE BLUE GUM HOTEL, WAITARA, TRIVIA STARTS 7.30PM 20TH NOVEMBER - 6TH DECEMBER THE ART OF ROSLYN KEAN @ WALLAROBBA ARTS AND CULTURAL CENTRE, 10AM-4PM

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

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

GIDDY UP FOR MELBOURNE CUP Dig out your fascinator and giddy on up to the Hornsby RSL, Club Berowra, the Blue Gum Hotel in Waitara or Magpies, also in Waitara, for an afternoon of food, drinks and racing fun. Think bubbles, lunch specials, sweepstakes, live music and best dressed comps. Seats always fill up fast so contact the venues to book a spot.

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

Local eats and treats

Bowled over with goodness Spring has sprung at Butcher’s Block Wahroonga, bringing a fresh crop of colourful bowls to the menu. The Poke Bowl is the star, packed with your choice of raw tuna, kingfish or crispy glazed tofu, alongside brown rice, cabbage, cucumber, edamame, wakame, carrot, avocado and nori. There’s also falafel with smoked hummus, roast broccoli, pickled zucchini and halloumi; green bowls packed with seasonal veg and a chilli karaage chicken option with scrambled egg, avo and yuzu aioli.

>> northsider 29

FOODIE NEWS

PAWSOME ICE POPS

SPICE STARS!

Westfield Hornsby's Pakwaan has been crowned Most Outstanding Fast Food/Takeaway at the 2026 Hornsby Ku-ring-gai Local Business Awards. Bringing the flavours of India to Hornsby since 2001, the menu is packed with aromatic curries, biryanis, naan, samosas and street-food favourites.

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.

A DELICIOUS WIN FOR VIVANA CAFE East Wahroonga's Vivana Café has plenty to celebrate after being named Winner of the Outstanding Café category at the 2026 Hornsby Ku-ring-gai Local Business Awards. The family-run favourite serves all-day brunch, fresh lunch dishes and Persian-inspired creations, alongside specialty coffee and an in-house bakery producing fresh breads, pastries and croissants, like this one served with avo, chilli scrambled eggs and smoked salmon.

A delizioso new café

HIGH TIME FOR HIGH TEA

Head to Hornsby RSL for an afternoon tea packed with treats being served on select Sundays from 1pm. For just $48, you'll indulge in a high tea experience featuring a selection of scones, mini quiches, petit fours and mini sandwiches alongside other pastry and savoury favourites. Sip on a choice of premium teas or upgrade to a glass of bubbles or a cocktail. Go to hornsbyrsl.com.au for info and bookings.

Café 51 is a hidden gem for Hornsby. Chef Giacomo Pasqualini serves up brekkie classics followed by lunchtime dishes including handmade pasta and Italian style paninis from his Leighton Place venue.

FOODIE NEWS

DIG IN TO CLAY Clay Café has taken root at the beautiful Honeysuckle Garden Centre in Turramurra. From the team behind Stanley St Café in St Ives, Clay brings coffee, brunch, including their famous chilli eggs with creamy labneh, crispy chickpeas and house chilli oil, lunch and sweet treats. Open Weds-Sun.

FIVE OF THE BEST

Local eats and treats

Spring Juices!

HIDEOUT 2081, BEROWRA Detox - kale, celery, cucumber, apple and ginger. FIRESTONE, HORNSBY Ruby Tuesday - watermelon, rhubarb, apple, pear and lime. EVOLVE, WAHROONGA Blueberry Glow - blueberry, pear, coconut and aloe vera. 51 CAFE, HORNSBY Immunity - orange, apple, ginger, lemon and mint. CORNER 5 CAFE, BEROWRA Green Day - apple, cucumber, celery and mint.

On the sunny side!

$12 cocktail classics

Wahroonga has a new bakery to brighten the day, with It’s Always Sunny bringing freshly made treats to the neighbourhood. The new spot is serving up pastries, sourdough, cakes and plenty of other goodies on Railway Avenue.

Cocktail hour is getting a whole lot happier at The Garden, Waitara, with classic tipples just $12 every Saturday from 5–8pm. Sip your way through faves including Espresso Martinis, Margaritas, Mojitos, Negronis, Old Fashioneds and more, plus fruity picks such as Watermelon Martinis.

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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HAPPY BIRTHDAY B F

Hornsby’s Blu Eatery marks 25 years of bringing the community together

rom first dates that have turned into marriages to friendships forged over coffee and children who once sat at the table with their parents now returning with kids of their own, over the past 25 years Blu Eatery has been part of the fabric of the Hornsby community. For owner Arthur Antonopoulos, it’s that connection that’s the most rewarding part of reaching this milestone anniversary. “Hospitality has been part of my life for as long as I can remember,” Arthur says. “I’ve always loved bringing people together over great food and coffee, and creating a place

“BLU HAS BECOME A MEETING PLACE FOR THE COMMUNITY AND THAT’S SOMETHING I NEVER TAKE FOR GRANTED” 36

where everyone feels welcome. Looking around today and seeing generations of families still coming through our doors makes me incredibly proud. That kind of connection is very special and something you don’t often find.” Blu Eatery’s menu combines modern Australian cooking with Mediterranean influences and the venue is renowned for its friendly service and generous portions. As well as all your brekkie classics, there’s options including a bruschetta piled high with grilled haloumi, falafel, fresh tomato, labneh, poached egg, pickled green chilli, za’atar and basil oil and chilli scrambled eggs which come with Persian feta, spinach and herbs, all served inside a toasted croissant. Lunches and dinners also offer something for everyone. Seafood lovers can tuck into seared scallops with seaweed salad and a miso, ginger, citrus and soy dressing, while Blu’s famous rigatoni seven-hour slow-

Here’s to Blu

Y BLU!

cooked lamb bolognese is a local favourite. For something more substantial, the 220g Southern Ranges beef eye fillet comes with cowboy butter, smoked red gum salt, roasted tomato, broccolini, red wine jus and pomme frites. Vegetarians are well catered for too, with dishes including roasted cauliflower that comes with turmeric-roasted chickpeas, avocado, kale, quinoa, toasted almonds, fennel, hummus and a lemon dressing. In need of a pre or post-shopping sweet treat? The Florence Street eatery’s got that covered too. Think waffles for brekkie with white chocolate shavings, pistachio cream, macerated raspberries and vanilla bean ice cream, and a variety of freshly baked muffins. Later in the day, desserts include Mars Bar crêpes and a tiramisu with Biscoff crumble, while the Nutella martini is an indulgent finale. “We cater for everyone - from a quick coffee to a long weekend brunch,” Arthur says. “Good food doesn’t need to be complicated; it just needs to be fresh, well-made and consistent. People know they’ll have a great meal whatever they choose at Blu.”

The menu has plenty of sweet treats as well as brunch and lunch classics and signature dishes including the chilli scrambled eggs, centre, which come served inside a toasted croissant and Blu Eatery’s famous rigatoni with seven-hour slow-cooked lamb bolognese, above.

For beverages, coffee is a cornerstone, with iced drinks, smoothies and fresh juices growing in popularity as the weather warms. Spring is set to bring lighter dishes, colourful salads and new brunch specials, with seasonal ingredients taking centre stage. To celebrate its 25th birthday, Blu will be marking the milestone throughout the year with special celebrations, promotions and surprises for customers. “Blu has become a meeting place for the community, and that’s something I never take for granted,” Arthur says. “Reaching 25 years is a milestone we’re incredibly proud of and we want to mark it with the people who made it possible. Awards are wonderful, but what means the most to me is the people. We’ve become part of so many families’ lives - their morning routine, their celebrations and their catch-ups with friends. We’ve built an amazing team over the years, and none of this would have been possible without them or our loyal customers. This achievement belongs to the Hornsby community just as much as it belongs to us, and we’re excited to celebrate together.” l

northsider 37

Meet the people YOU’VE BEEN MISSING

rom community events and popular pop-ups, including a sell-out tearoom experience and retail outlet and their Happy Café in Manly, to business collaborations and skills initiatives, Head High Disability Services are reshaping what opportunity looks like for young adults on the northside. Founded by north shore local Julie Ross-Edwards, the group supports young adults aged 17 and over who are neurodivergent or living with intellectual or physical disabilities to develop confidence and workplace skills. Head Highers collaborate with local businesses and professionals to change perceptions and raise inclusion in the workplace.

“WE HAVE WONDERFUL SALES PEOPLE, TALENTED CREATIVES, THOSE WHO SHINE IN CUSTOMER SERVICE ROLES...” 38

“Head High’s philosophy is about our young adults developing confidence, communication and self belief and for them to be seen by the community,” Julie says. The group started life four years ago when Julie saw a gap in the provision of skill building and education for these young adults. Drawing on her background as a further education lecturer in supported education, she set about creating something local that could help. “I wanted young adults to reach their potential with a real focus on confidence building through experiences, networking with business people and creating goals for all aspects of life,” she says. Word spread across the north shore and within a week, Head High had its first meet up, with young people from Wahroonga to Mosman taking part. “These young adults are amazing,” Julie enthuses. “We have wonderful sales people, talented creatives, those who shine in

PHOTOS: PRATIKSHA MOHANTY

Discover the group of northsiders unlocking potential, one opportunity at a time

GAMECHANGERS

Meet your new team...

PHOTOS: PRATIKSHA MOHANTY

Head Highers Mark, left, and Liam, below, are both skilled in hospitality and keen to work. Could they be part of your team? Meet them on the next page.

customer service roles and skilled speech makers. We use a holistic approach to find their untapped potential and then network with the business community to try to support them to reach their goals. My small team and I are so lucky to work with them every day. We see reports of them smashing goals all the time, which is part of the dream.” There’s Jess, who shone so brightly in Head High’s pop-up tea room that it led to paid hospo work. And Liam, who for the past two years has been a steady, reliable presence in a restaurant kitchen. A Head Higher is Brand Ambassador for a newsagency, while others are gaining experience in floristry and the beauty industry. But for every success story, there are many more Head Highers waiting to work. Many participants are eager to start, even for a few hours a week, but just need employers willing to think differently.

That might mean small adjustments in the workplace such as a flexible approach to training, an awareness of sensory needs or looking beyond a traditional resume. “We’re very proud of our successes,” Julie says, “But the sad truth is that I have many amazing, talented young adults who are work ready and just need a chance.” This Spring, Head High is taking their message to the community with their campaign, Meet The People You’ve Been Missing, which invites local businesses to connect with them face-to-face. “Keep an eye on our social media as we’re going to be holding a networking event,” Julie says. “Come and see the showcase of talent, personalities and skills and meet people who’d be great assets in your business. These young people just need a chance.” Turn the page to meet Head Highers Liam and Mark... ●

northsider 39

GAMECHANGERS

MEET MARK MEET LIAM “I’ve been part of Head High for over a year. I’m more confident now and have gained lots of new skills through different events and initiatives at Head High, including large scale hospitality events and market stalls. My proudest moment was obtaining my RSA last year. Such hard work, but what a great achievement. I’ve been able to serve alcohol at our pop-up tearoom, fashion show and awards ceremony. This makes me feel so great! I still find it hard to see the positive things about myself but I’m working on it with Julie and my Head High friends, who tell me I’m kind, gentle, thoughtful and clever. I’m punctual, responsible and have said yes to all the opportunities offered to me because I want to reach my potential, find work, a partner and be valued financially like the rest of my family. I have recent experience in video editing, camera and drone work, so more learning in this area would be amazing. I’d be grateful for work or work experience with a supportive team who will see me and my potential. All I need is the chance to show you what I can do.”

“I’m looking for a job that will match with my skills and personality. During my two years with Head High, I’ve had amazing experiences in hospitality in our beautiful pop-up tearoom, our Happy Café in Manly and at our other large-scale events. Julie loves me to be a waiter at events as I’m very professional and take any task I’m given very seriously. I love making the customers smile with great customer service and attention to detail. I’ve studied hospitality at TAFE and volunteered in a local café. Now, I just need a chance to have paid work like other young adults and members of my family. I’ve worked hard on my confidence and public speaking at Head High as I want everyone to hear me and what I have to say. My friends say I’m kind, patient and talented. Julie says I’m responsible, punctual, hardworking and a delight to be around. That makes me feel great. Thanks everyone for reading this. I hope to hear from you.”

“NOW, I JUST NEED A CHANCE TO HAVE PAID WORK LIKE OTHER YOUNG ADULTS”

Want to contact Liam, Mark and the Head Highers? Email headhighskills@gmail.com or connect on Instagram @headhighskills

PUZZLES with Quizmaster Clay The Village Quiz

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

2 9

1. . In which year was The Hornsby Railway Hotel established? a. 1868 b. 1888 c. 1901

1 3 7 2 8

2. Famous for frequenting Hyde Park, what type of bird is the ’bin chicken’? 3. What is the postcode of Mount Colah? 4. In which year was the first Wahroonga Village Fair held? a. 1952 b. 1972 c. 1992 5. In what year did the Aboriginal flag permanently replace the New South Wales state flag on the Sydney Harbour Bridge? 6. What local suburb is an anagram of BORN SHY?

8 7

8 1

2 3 5

3 2 5 6 4 7 8 2 3 9 6

Quiz answers on p46

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Ted the Puggle chats to northsiders Utah, 17 months, and Wookie, four months, labradors training for Guide Dogs NSW/ACT, whose HQ is on the north shore

Superheroes TED: What an amazing job you have! What training do you have to do? Wookie: Every week I go to school with my Puppy Development Advisor, to learn how to sit, stay, come, drop, play nicely with dogs and pay attention to our mum, Meredith. I learn to go to the toilet whenever she asks and walk nice and straight on the left when I have a lead on. Utah: Because I’m big now, I only have to go to school once a fortnight. I’m very good at all the things Wookie is learning so I’m helping Mum teach him at home. I make sure Mum stops at every curb to check for cars before crossing and stops at the top of stairs too. T: What else do you learn about? U: Besides how to be an excellent dog, we have to learn to be calm and listen to Mum in scary situations. We go to noisy shops and busy roads to make sure I can remember my commands when there’s lots of distractions. Us with Mum’s other doggo, Demi the Ridgeback

Sometimes dogs want to play with me when I’m concentrating and it’s hard to ignore them. I feel a bit rude when people want to pat me or chat when I have my jacket on but I’m really not allowed to talk to them when I’m practicing. One day, if I become a real Guide Dog, it’s important people don’t interrupt me. My mum can see, but my next Handler will most likely have low vision or blindness. W: Utah is sooo clever. I want to be just like him when I grow up! Mum says I’m doing really well but she hasn’t taken me to scary places yet. T: What do you like best about your training? Both: WE GET LOTS OF TREATS! T: Tell us a bit about your Puppy Raiser, Meredith. How does she help you? U: I’ll live with Mum for just over a year. She loves us very much and she makes sure we know what to do and that we’re learning all the time. I have to do exams to see what career path I will be chosen for, and then I’ll get to go home for a bit before my next job. I might be a Guide Dog or a Therapy Dog or a Court Companion Dog, or even a Breeding Dog. W: What are you talking about? What exams?! T: What do you do in your time off? W: I sleep a lot. I’m still only little. U: I just have to be with Mum. I follow her everywhere and sit at her feet. Even when she’s in the bathroom!

FOR MORE INFORMATION ON BECOMING A PUPPY RAISER, GO TO NSW.GUIDEDOGS.COM.AU PHOTOS: SUPPLIED

IN TRAINING

Wookie with Mum, Guide Dogs NSW/ACT Puppy Raiser Meredith

Get social!

FOR MORE INFORMATION ON BECOMING A PUPPY RAISER, GO TO NSW.GUIDEDOGS.COM.AU PHOTOS: SUPPLIED

Wookie, left, and Utah are in training to be the best boys

U: We like to play together a lot and if Demi is in a good mood, she’ll play with us too. W: I have to pick my times when I can play with Demi. She thinks I’m annoying... T: Why are you so good at helping people? U: Mum had a dog before me called Eric and he’s now a working Guide Dog. Eric was very kind when I was a puppy and let me chew his ears. I’m trying to be like him and teach Wookie how to play nice and he copies me too. Since I was a pup I’ve been told how special and important I am so I want to make sure I live up to that and become a Guide Dog to help a person with low vision or blindness one day. T: If someone wanted to help train puppies, what would they need to do? U: We aren’t allowed to be left alone for a long time so they’d need to work from home or have a really nice boss like Mum does. She loves us coming to the office. They’ll need to take us to school and spend time doing our homework. They should know they’ll cry a lot when they say goodbye when we leave for our formal Guide Dog training. W: They have to be patient and not get cross when we make mistakes or have accidents. U: Anyone considering becoming a Puppy Raiser can visit the Guide Dogs NSW/ACT website for more info. Mum says it’s an absolute joy and she’s going to do it forever.

@northsidersydney And don’t forget to tag us to be featured! We want to see your garden pics, your pets, coffees, sunsets, bush walks, fave restaurants, artworks and everything in-between.

TEAM GREEN

Helping natur With native gardens and working bees, this local grassroots project is feeding wildlife and fostering biodiversity

new way of volunteering for wildlife conservation is flourishing at the heart of Hornsby Shire. The Growing Food For Wildlife Project is a community organisation that’s bringing locals together to foster an appreciation of native plants and grow food for rescued wildlife. The initiative was started by northsider Shaun Warden, a wildlife rehabilitator and aspiring vet, who knows firsthand the demands of caring for sick, injured and orphaned native animals. “A Common Brushtail Possum needs around 2kgs of fresh foliage every night,” he shares. “Sourcing food for animals in care is a challenge and many volunteers have to spend hours trimming street trees for foliage.”

“WE HELP OUT WITH WHICH NATIVES TO GROW FOR YOUR AREA” 44

After spending up to eight hours a week foraging to feed animals in his care, Shaun devised the Growing Food for Wildlife Project. Run entirely by volunteers, the group aims to provide a sustainable food source for animals and gets locals involved by inviting the community to dig in and help. In partnership with Hornsby Shire Council and Hornsby Bushcare, Shaun and the team hold local working bees on the third Saturday of every month, meeting from 1-3.30pm at Tedbury Creek Reserve in Pennant Hills. Gardeners of all ages gather to learn about native plants, connect with wildlife rehabilitators, and do hands-on work that makes a real difference. “A typical session includes educational talks, weeding, watering, planting and harvesting food for wildlife,” Shaun explains. “There’s plenty of fun too! It’s a great group.” For those wanting to cultivate their involvement further, the project encourages

Growing Food For Wildlife Project founder, Shaun Warden

Left to right: Costa and ABC’s Gardening Australia visited Shaun and the team at their Annangrove plot; The Tedbury Creek Reserve team at work; a possum in care.

ure heal locals to create native gardens at home and donate surplus greenery to animals in need. “While plants might be native to Australia, they might not be native to the north shore,” Shaun says. “We can help out with which ones are most suitable to support wildlife in the area. You’ll never regret planting natives. They support biodiversity, help with pest control, and look stunning.” Whether you’re a seasoned green thumb or new to gardening, the Growing Food for Wildlife Project is an opportunity to connect and contribute to the local ecosystem. The team now have four plots across Sydney and are looking for more suitable locations on the northside. “It can be as simple as a small plot of unused land,” Shaun says. “Wherever a site is established, the land will be maintained and cared for, as well as being used for education, social inclusion and habitat restoration. We can all do our bit to combat the extinction crisis, right here in our own backyards,” he concludes. ● Want to get involved? Head to growingfoodforwildlifeproject.org for info.

northsider 45

Local’s last word.

My favourite place for coffee is…the Bunker Bean Café in Hornsby where I enjoy my coffee with a humble bacon and tomato sandwich. They deliver good, fast service and consistent, reliable, great coffee. The best meal I’ve had in the area would have to be… the chicken and prawn curry at Blu Eatery in Hornsby. If I want to enjoy a drink after work I go to… The Blue Gum Hotel in Waitara for an ice cold Stone and Wood Pacific Ale. My favourite local takeaway is…the duck curry from Absolute Thai located in Hornsby Westfield - the flavours are amazing! My top three favourite local shops/services in the area are…Great customer service is important to me, so my favourite places to get that

The secret spot I love to go to locally is…

Bobbin Head. Sun, water and bush all in one happy place with lots to do and appreciate.

are: Hardware & General Hornsby - served by locals and run for locals; Sultan Turkish Pide and Kebab House in Waitara for consistently good fast service and Leighton Place Café & Take Away. It’s owner run and there’s always service with a smile from a team who are happy to help. If I have guests in town, I’ll take them to…The Blue Gum Hotel and Lisgar

Gardens. Great pub food and the gardens showcase the beautiful scenery we have on our doorstep. My favourite local walk is… the gorgeous Lisgar Gardens, located in the heart of Hornsby. It’s a beautiful, peaceful, garden escape that allows me the time to think clearly while taking in the landscape and fresh air. My ideal day in the area would consist of… breakfast at King Tide Café at the Brooklyn Marina followed by walks through a few nurseries on the other side of the Galston Gorge. Things I love most about living in this area include… the closeness to the bush and the lovely, friendly people.

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

Green, peaceful, accessible

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ISSUE 5 SPRING 26

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VILLAGE QUIZ ANSWERS (FROM PAGE 41): 1. b) 1888 2. Australian White Ibis 3. 2079 4. c. 1992 5. July 2022 6.Hornsby

Craig Scott is Director and Founder of Scott & Sons Plumbing, Draining and Gasfitting and has lived in Hornsby for over 16 years

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IN C LU D ES A 7- N IG H T FI R ST - C L A SS R IV ER C R U IS E

ANZAC DAY 2028

Dawn Service on the Western Front Mark ANZAC Day 2028 with an unforgettable journey to France, attending the Dawn Service at the Australian National Memorial at Villers-Bretonneux. This exclusive program includes a 7-night first-class river cruise, departing from and returning to Paris, with curated local experiences. To express interest, email: contact@luxurytouringbyrevelry.com. Please include your full name, mobile number and postcode.

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WHAT’S ON AT HORNSBY RSL

RU OK? DAY FUNDRAISER LUNCH

ELVIS - AN AMERICAN TRILOGY

THU 10 SEP, FROM 12PM I FROM $110+BF

FRI 11 SEP, DOORS 7PM I $57+BF PER PERSON

ROSS WILSON & THE PEACENIKS

WICKED DRAG BINGO

FRI 2 OCT, DOORS 7PM I $49+BF PER PERSON

SAT 10 OCT, DOORS 6.30PM I $40+BF PER PERSON Visit www.hornsbyrsl.com.au or phone (02) 9477 7777 for more details and to book.