www.oceanroadmagazine.com.au SUMMER 2014 ISSUE 14 $6.95
SWIMWEAR & BEAUTY BUYS
RECIPES & COFFEE “FROM THE GROUNDS UP”
… NOW THAT’S ENTERTAINMENT
PLUS: BACKSTAGE AT JUPITERS
BEST MAGAZINE & BEST LIFESTYLE/ FEATURE PHOTOGRAPHY
ROSÉ REVOLUTION HATS OFF TO ESQUIRE JORDYN’S AMERICAN DREAM RISING BAKER ORM SOCIAL SCENE
Dive into life on the coast ONLINE
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FROM THE OCEAN ROAD DESK
By the time this issue comes out we will all have well and truly enjoyed the Christmas break and still be soaking up plenty of Summer sun. This is certainly a great time of year to catch up with family and friends and really focus on the important things in life.
It has been another great year for Ocean Road Magazine with our second consecutive gong for “Best Magazine” at the Gold Coast Media Club awards. These sort of accolades certainly inspire us to dig deeper and try harder to make each issue better than the last. Now in our fourth year of publication, it’s a credit to the Ocean Road team that we have been able to create something unique in an ever-changing and saturated local magazine market. We feel our focus on our readers to provide deep and engaging content is what sets us apart. The year ahead is already looking like it will be one filled with growth and prosperity, with many signs in the local and national economy on the upswing and a definite upturn in the property market, and subsequently business sentiment. These are all great indicators as property and tourism play such a vital role in our local and regional economies. We sincerely wish all our valued readers a wonderful 2014 – the glass is certainly half full … not half empty. Let’s not forget we are lucky enough to live in the greatest place on planet Earth!!
Brian Usher Melissa Usher Publisher & Photographer
Fashion & Beauty Editor
Dean McMurtrie, i Brian i and d Melissa li Usher h receiving i i their h i ““Best Magazine” i ” Award for the second year running at this y year’s Media Club awards ffrom Surfers Paradise Alliance CEO Mike Winlaw (far left). BEST LIFESTYL E & FEATURE PHOTOGRAPHY
BEST MAGAZINE Ocean Road Magazine
Ocean Road Magazine
MEDIA CLUB REGIONAL AWARDS
MEDIA CLUB REGIONAL AWARDS
BEST MAGAZINE Ocean Road Magazine MEDIA CLUB REGIONAL AWARDS
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THE ART OF
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SEADUCTION Multi award -winning restaurant and bar with Executive Chef, Steve Szabo at the helm.
SEADUCTION RESTAURANT & BAR Level 2 | Soul Building | 8 The Esplanade Surfers Paradise | Phone 07 5635 5728
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Stay connected 24/7 with
Go online for exclusive:
Actresss: Lucy Fry Photography: Brian Usher Makeup & Styling: Melissa Usher Hairstyling: Bernadette Cliff – Toni & Guy Broadbeach 07 5539 9444 Clothes: Lisa Brown – www.lisa-brown.com.au
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Ocean Road Magazine is published four times a year by Ocean Road Magazine Pty Ltd ABN: 51 116 631 004. All rights are reserved and the contents are copyright and may not be reproduced without the written consent of the Publisher. Ocean Road Pty Ltd (“the Publisher”), their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of the Publisher, or any person’s actions in reliance therein. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement of the Publisher. Views expressed by contributors are personal views and they are not necessarily endorsed by the Publisher. Most articles are commissioned, however, quality contributions written in the style of our magazine will be considered. All reasonable efforts have been made to trace copyright holders by the Publisher. The Publisher and the authors do not accept any liability whatsoever in respect of any action taken by readers in reliance on the recommendations set out in this magazine.
Publisher Ocean Road Magazine Pty Limited www.oceanroadmagazine.com.au Director, Editor in Chief & Photographer Brian Usher email@example.com General Manager Dean McMurtrie firstname.lastname@example.org Consulting Editor Shane Watson Fashion & Beauty Editor Melissa Usher email@example.com Food & Wine Editor David Fryer Food & Wine Writer Steven Snow Advertising Brian Usher – 0412 910 857 firstname.lastname@example.org Dean McMurtrie – 0414 444 779 email@example.com
Contributors Tracey Challenor Justin Leith Michelle Mackey Craig McGarry Kathy McGarry Chris Morgan Jodie Molloy Greg Pride Karen Ransome Melissa Reid Cidonie Richards David Simons Melissa Szalai Art Director & Production Filipa Scott Designers Darryl Lee Sarah Rail Leisa Kay Fleming Ocean Road Subscriptions www.oceanroadmagazine.com.au General Enquiries firstname.lastname@example.org PO Box 7518, GCMC, QLD 9726
Accounts Karen Paton email@example.com
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Urbbana brings Style to the Gold Coast S SAM ABI BRINGS LUXURY LABEL TO THE GLITTER STRIP T
“I am targeting the modern business man – the executive who llikes to be presentable in his professional life and yet show his fun aand sophisticated side after hours. “ The Gold Coast is the perfect place for our new store.
NOW OPEN Gold Coast: Shop 4, 3113 Surfers Paradise Boulevard, Surfers Paradise Brisbane: Portside Wharf, 39 Hercules St, Hamilton 4007 Melbourne: 407 Chapel St, South Yarra 3141 www.urbbana.com.au 1HR FREE PARKING AT THE HILTON SURFERS PARADISE CAR PARK WHEN SHOPPING AT URBBANA GOLD COAST STORE
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OCEAN ROAD CULTURE
OCEAN ROAD PEOPLE
94 COASTAL CABARET
28 LUCY’S GOT THE GOODS
102 NOW THAT’S ENTERTAINMENT!
54 FROM THE GROUNDS UP
Ocean Road Magazine sits down with the showstoppers of Cabaret De Paris, the French revue which captured the hearts and minds of the crowds that flocked to Jupiters Hotel and Casino. There is something incredibly captivating about the vast array of festivals in Broadbeach and 2014 will see the bar raised to new heights.
OCEAN ROAD GLASS ACTS
At 21, Lucy Fry is already a seasoned small screen actress but as the star of two feature films set to release this year, there’s clearly something special about the Aussie blonde staking her claim as Hollywood’s newest ‘it’ girl. Sit down for a casual coffee with Annie and Franco Ivancich, creators of the multi-award-winning Byron Bay Coffee Co.
82 THE AMERICAN DREAM
She may have stars in her eyes but Gold Coast girl Jordyn Yarker’s feet are planted firmly on the ground, albeit in Los Angeles as she chases her American dream.
64 ROSÉ REVOLUTION
Selecting the right wine for Summer is a cinch when you find your favourite Rosé. Always trés cool, you can begin your love affair with this bright, light and delicious wine with a picnic as you soak up some sun.
OCEAN ROAD TOURING 130 SEDUCE YOUR SOUL
This iconic 77-level tower captures all the essential holiday elements for the family, right in the heart of the Glitter Strip.
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Contents OCEAN ROAD FARE
OCEAN ROAD STYLE
38 HATS OFF TO ESQUIRE
108 SIZZLING SWIMWEAR
They say that if the hat fits, wear it but what about three at once? In the case of Esquire, it’s an easy fit. This Brisbane fine dining establishment has the distinction of being the only Queensland restaurant awarded a coveted Three Hats in the Australian Good Food Guide Awards not once but twice in two years.
46 ALL IN THE NAME
Shem Baker is the newest baker at Rise Authentic Bakery in Harbourside Market, already drawing in crowds with his unique breads baked fresh daily. And, yes, his last name really is Baker.
BYRON BAY RECIPES
We preview a stunning 208-page book published by Remy Tancred and photographer Nelly le Comte. Byron Bay – a food journey through the region is a collection of recipes and photographs from the regions finest producers, caterers, restaurants and cafes.
Celebrate the essence of beach-inspired fashion culture with two local designers – peony and Molly & Polly – who sizzled the fashion stakes at the Gold Coast Swim Fashion Festival.
126 STANDING THE TEST OF TIME
In Italian, Tendence means “stretch of time” and while Tendence Australia is only three years old its widespread success in this short period is a clear indication of the longevity and timelessness of this premium quality brand.
OCEAN ROAD SOCIETY 140 SOCIAL SCENE
A comprehensive wrap of all the best social events on the Gold Coast – from charity lunches to networking events and product launches … and more!
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STEP ON TO
THE BEACH H 108
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“Lucy Fry – on her way to the lights of Hollywood.”
“There’s something special about this blonde bombshell from Brisbane. It’s more than her movie-star smile and contagious giggle – she’s got the ‘X factor’.”
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Clothes by Lisa Brown, lisa-brown.com.au
Our new Aussie
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At 21, Lucy Fry is already a seasoned small-screen actress but as the star of two feature films she is set to release next year, she is likely to become Hollywood’s newest ‘it’ girl. www.oceanroadmagazine.com.au
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eads turn as Lucy Fry walks
Her big break follows years of theatre training and courage to take a into a small coffee shop for an risk in the cut-throat profession interview with Ocean Road of acting. Magazine. There’s something As a child, Lucy’s passion for the special about this blonde stage was sparked by her father’s bombshell from Brisbane. It’s storytelling. “Growing up, my dad more than her movie-star smile would always tell my sister and I lots and contagious giggle – she’s got the of stories and we could choose who “X factor”. we wanted to be so I felt like we were She’s genuine and unscathed from part of the story,” says Lucy. “I love her time in Hollywood and her going into that fantasy world and growing fame is set to rise to being something that I’m not.” new heights with the release of The fantasy became a reality her first starring role in Vampire when, at Academy:: Blood Sisters. a 14, Lucy joined a youth you acting program in Brisbane at Zen Zen Br Zo. The young starlet was inspired by fellow actors who were making a living w by b doing something they loved. “I realised it was something I could actually do,” she says. After four years of o physical theatre training, plays and short traini films, Lucy signed with Mollison Keightley Management and made the move to Sydney at just 18 years of age. Monica Keightley, director of Mollison Keightley Management, recalls her first impression of Lucy: “Upon meeting her for the first time, I was struck by her beauty, intelligence and The ORM team warmth,” says Monica. took Lucy out to a “As I got to know her I beautiful farm in became aware that Lucy the Tally Valley for also works incredibly hard, the cover shoot. pays enormous attention to detail and throws herself wholeheartedly into every role.” Thus, it came as no surprise when,
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“Acting fills me with so much passion and energy and joy.”
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G Great clothes l h b by Lisa Brown as always.
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Lucy shines in front of the camera. A pleasure to work with.
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“I do a lot of yoga, I go to the beach and that party scene is not me, so I don’t think there’s a chance that I could even pretend to be like that.”
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drastically change the course of within two months with her life. the agency, Lucy landed her first “I got a call saying I had a test deal leading television gig as Zoey in for the role – I was in shock!” Lightning Point. After months of prepping for her For Lucy, it has never been about role and two months of filming, the fame and fortune: “Acting fills Lucy is proud of Vampire Academy: me with so much passion and energy and joy,” she exclaims. But come February 14, 2014, Lucy will be thrust into the Hollywood spotlight with the release of Vampire Academy: Blood Sisters. The Weinstein Company film is based on the best-selling book series of the same name and Lucy plays a central character, Lissa Dragomir, alongside television star Zoey Deutch, Golden Globe winner Gabriel Byrne, Bond girl Olga Kurylenko and Modern Family’s Sarah Hyland. The enormity of the role was not lost on Lucy when she heard about the casting. She put everything she had into becoming Lissa Dragomir for her audition – the very first audition she had after moving to Los Angeles. “I arrived in LA after backpacking around Europe and I went to this audition,” says Lucy. “I’d been practising, drawing pictures on the plane … I felt so connected to the role right away and I wanted to work really hard for it.” The hard work eventually paid off. However, unbeknown to many, Lucy didn’t receive Lucy enjoys a call back from the first playing in the casting. After hearing that stream. A producers were taking beautiful place to self-tapes from around the capture Lucy at world, she submitted one her natural best. too. “In my lounge room with my best friend. I just filmed the audition scenes and sent them into the producers.” A few days later, she got the call that would
Blood Sisters and says the focus on friendship rather than romance makes the movie unique q in the midst of a vampire mpire movie craze. “Especially ally for teenage girls, it’s really refreshing ng
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to have a film that’s about friendship because when you’re a teenager your best friends are the most important thing in your life and there aren’t enough films that reflect that,” says Lucy. “Rose (played by Zoey Deutch) and Lissa are really great role models for that.” Lucy too wants to be a great role model and chooses to avoid the partying lifestyle to which many young starlets succumb in Hollywood. “I do a lot of yoga, I go to the beach and that party scene is not me so I don’t think there’s a chance that I could even pretend to be like that,” says Lucy. “I am really lucky to have good Australian friends and a wonderful boyfriend in LA who keeps my feet on the ground.” However, being in the midst of the Hollywood lifestyle proved beneficial for researching her role in the Australian film, Now Add Honey. The movie is set to release after Vampire Academy: Blood Sisters and is her second starring role in a feature film. Lucy plays Honey Halloway, a famous Hollywood pop star whose extravagant life is turned upside down when she comes to Australia and is forced to stay with a working-class family. To prepare for the role, Lucy would spend time studying people in LA, learning how to portray the stereotypical Hollywood lifestyle of superficiality and extravagancy that defines the character of Honey. “When I found
out I got the role, I spent of lot of time in cafes just watching people … how they move, how they talk,” says Lucy. “The stereotype can be real.” The theme of Now Add Honey rings true in Lucy’s personal life. “It’s such a family oriented film with all these themes about finding yourself and being grounded … that family’s more important than money and fame,” she says. Being home in Australia and spending time with her close-knit family also enables Lucy to ground herself. “I spend so much time being other people that it’s nice when I get to be me again!” Despite the likelihood of become Hollywood’s next ‘it’ girl, Lucy remains humble: “I feel so lucky to be doing what I love every day. I really hope it keeps going and I get the chance to play lots of different, interesting characters.” Perhaps what is most remarkable about Lucy is her fearlessness. She understands that acting is an unpredictable career but says confidently: “Life’s too short not to do what you love and to take risks for love.” Moreover, she is fearless in the fact that she remains true to herself in an industry that centres on being other people. She understands that “to stay who you are takes a lot of courage” … and Lucy Fry certainly has it!
“Life’s too short not to do what you love and to take risks for love.”
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Three Hats are an easy fit at acclaimed Brisbane dining establishment Esquire. Ocean Road Magazine ventures back up the highway to experience the “polished service and swish fit-out”, where the “inventive menu changes daily”. Words: GREG PRIDE Photography : BRIAN USHER
Main photo : Chefs preparing for the lunchtime trade. Inset : A main course of Pork Belly.
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to Esquire! www.oceanroadmagazine.com.au www.o ww w.o ocea cceeeanro anr nrroadm nro ad d aga dm ag gazin ne.com e.com ee.c om om. m..au .au u
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HEY SAY IIF THE HAT THE FITS, WEAR IT. But what about Three Hats at once? on In the case of Esquire, Esqu it’s an easy fit. Esquire has the distinction of being the only on Queensland restaurant award awarded a coveted Three Hats d Th H in i the h Australian Good Food Guide Awards – not once but twice in two years. For the second year, Esquire also took out the guide’s Restaurant of the Year, lauded for “an inventive menu that changes daily, polished service and a swish fit-out”. It was also given Three Stars in the Australian Gourmet Traveller 2013 Restaurant Awards. Indeed, the stylish riverside eatery has been collecting accolades since opening in July 2011 in the space once occupied by former Brisbane dining institution Daniel’s Steakhouse, at 145 Eagle St … and Ocean Road has discovered why. With a two-week waiting list for Friday and Saturday nights, we were
unable to get in during our weekend City Escape to Brisbane but returned the following week for lunch and were mightily pleased we did. Established by young Brissy entrepreneur Cameron Murchison and his old Gregory Terrace schoolmate Ryan Squires – now acclaimed as one of Queensland’s most creative culinary talents – Esquire is as pleasing on the eye as it is on the palate. The décor is sophisticated and has been variously described as “Zen-style” and “Scandi-chic”, although Murchison prefers the tag: “minimalist”. Diners are greeted by polished concrete floors, rich, warm, American oak tables and chairs, charcoal marble counters, decorated with vases of cherry blossoms, stacks of chopped firewood and even the deconstructed skeleton of a large fish laid out on the main counter for dramatic and contrasting effect. Funky lights hang from the ceiling, modern artworks adorn the walls and an open kitchen allows patrons to watch Squires and his team doing much of their cooking on hot coals. Murchison explains the charcoal is Australian-produced and environmentally friendly – its high carbon content designed to burn more evenly and cleanly, allowing the “hero” ingredient to stand on its own. We’re given a prime window table, the large expanse of glass affording superb river views across to the Story Bridge. Today, we are dining on a selection of degustation dishes from both the formal menu and Esq, the restaurant’s casual dining concept, which is served both indoors and on an outdoor terrace. We start with the remarkable
“The taste and sight
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Photos clockwise: the main dining area at Esquire; chef at work; hot wok; entry dining area; dessert; service with a smile; scallop; the kitchens open fireplace.
sensations … leave us truly chuffed to have experienced such a culinary chef-d’oeuvre.”
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‘‘Esquire is as pleasing on the eye as it is on the palate.” air-dried beef, kimchi and kettle chips – stunningly presented in a custommade, oversized, charcoal-coloured bowl – and fresh-baked sourdough, innovatively served in a small, rolled, organic flour bag with pickles and caramelised butter on the side. Next is the exquisite Rottnest Island scallop, coal-roasted in its shell with lemon leaf and basil horseradish, infused with yoghurt and dill oil. The heavenly Murray Cod – again coal-roasted and served with roasted parsley butter milk and thyme-infused oil – follows for our next course. The taste and sight sensations are
still arriving, with a calotte of wagyu with burnt onion and fresh wasabi miso next to be brought to our table by our exotically accented waitress, along with slow-cooked lamb with cavolo nero (a loose-leafed cabbage), an anchovy dressing and garlic flowers. Dessert is a tour de force of campari sherbet with an orange jelly sorbet, freeze-dried mandarins as well as curds and whey. We finish our meal pleasantly full but not stuffed – and truly chuffed to have experienced such a culinary chef-d’oeuvre. chef-d o As a footnote, Murchison f tells me m Esquire, which boasts an extensive list of Australian and Aust international wines, in beers and also sake, is b emerging as a soughtafter venue for weddings and other functions, and plans to offer off-site catering.
Photos from top: handmade onsite; private dining; beautifully presented; work of art.
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HOT ROCKS FIRE UP AT MARRIOTT’S LOBBY LOUNGE BAR The new ‘sticks and stones’ menu offers a variety of skewered meats, fresh seafood and antipasto style platters from $18.00 each. Main meals are also available for just $26.00 per person. Putting a new twist on an old cooking method, the Lobby Lounge Bar at the award winning Surfers Paradise Marriott Resort & Spa is now serving first class cuts of meat and seafood on smoking hot volcanic rocks, creating a dining experience where the guest gets to play the chef. The new ‘sticks and stones’ menu offers a variety of succulent meats, fresh seafood and deli platters which perfectly complement the new beverage list. The bar now features 40 varieties of rum from all over the world including Jamaica’s Appleton Estate and the Virgin Island’s Sailor Jerry, as well as almost 30 cocktails, many built using freshly pressed sugar cane. For bookings and information, phone +617 5592 9800 or visit www.surfersparadisemarriott.com.au
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INJECTING A NEW
ZESTINTO THE AREA,
THE FRIENDLY AND AFFORDABLE PLACE FOR QUALITY FRESH
Offering the freshest produce from Australiaâ€™s best farmers, along with boutique foods sourced from all over the world. With its inviting atmosphere, shoppers can relax in the genuine chocolaterie and coffee lounge, or chill out with a refreshing gelato or freshly squeezed juice. Also offering a vibrant dining experience with restaurants open until late, Harbourside Market presents a contemporary selection of Japanese Fusion, French and Italian cuisines, and fresh seafood.
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QUALITY FRESH AND AFFORDABLE
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rising BAKER AUTHENTICALLY ARTISTIC Shem Baker is the newest baker at Rise Authentic Bakery in Harbourside Market, already drawing in crowds with his unique breads baked fresh daily. And, yes, his last name really is Baker. Words: Michelle Mackey Photography: Brian Usher
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t 10pm most people are getting ready for bed, Shem Baker’s day is just beginning. As the new baker and manager at Rise Authentic Bakery in Harbourside Market, he arrives at the on-site kitchen every night to ensure his breads are baked fresh for customers the following morning. Shem is renowned for his artistic gourmet breads including an assortment of ciabattas, sourdough baguettes and the hard-to-miss Moses stick: a six-foot long baguette of sorts. With such unique, tasty creations, it’s hard to imagine that Shem has no formal baking qualifications. Instead, he attributes his wealth of knowledge to his late father. “I watched Dad bake when I was growing up but I never wanted to try to be as good as him,” says Shem. “When he passed away last year I felt like all of his knowledge passed on to me – I instantly knew how to do everything.” In fact, it was only one month after his father’s passing when Shem was offered a job as a baker in Burleigh Heads. It was here he realised he had
a gift. “I was working with an Italian baker and he told me I was a natural and I was born a baker – it’s even my last name!” Shortly thereafter, Shem was encouraged to enter the 2013 Brisbane Baking Show. He entered with just one loaf of bread and was crowned Winner Apprentice by the National Baking Industry Association for his 450g White 4 Strand Plait. But for Shem, it’s not about the awards – he doesn’t even mind his 16-hour shift through the night. He bakes because he loves it. “I hesitated doing what I loved for a living, and that’s providing amazing food, because I thought that if I did it for a job I would stop enjoying it … but that is so untrue,” says Shem. “Find what you love doing and that’s your career.” It’s a career he takes very seriously, evident in the perfectionism of each bread in size, artistry and display. Shem admits his perfectionist nature: “For me, it’s about quality control, consistency, making sure the product is produced on a daily basis and if it doesn’t look right, it doesn’t go out.”
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“FIND WHAT YOU LOVE DOING THAT’S YOUR CAREER”
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RISE AUTHENTIC BAKERY
is growing steadily in popularity, with customers coming from all over the coast to Harbourside Market for a taste of Shem’s bread and a chance to chat with the loveable on-site baker. “I’ve started to notice since being here that I have customers coming back and they appreciate when the baker is actually there!” Looking forward, Shem hopes to further explore his creative side in the bakery. “I want to do artistic bread, the kind people can put on a banquet table and go ‘wow’. I want to get away from that standard block loaf of bread that you can get anywhere.” Shem’s major goal is simple: “I want this to be the best bakery on the Gold Coast.” If in one short year Shem can become a professional baker and win a major award from the National Baking Industry Association, than Rise Authentic Bakery certainly has the potential to one day live up to his dream.
“I WAS WORKING WITH AN ITALIAN BAKER AND HE TOLD ME I WAS A NATURAL AND I WAS BORN A BAKER – IT’S EVEN MY LAST NAME”
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11/12/13 2:47 PM
IS IN THE AIR When it comes to Valentine’s Day dining, Room81 at Sofitel Gold Coast Broadbeach certainly hit the mark at its aphrodisiac-themed Masterclass. The seven-course menu designed by Executive Chef Bill Magno and Demi Chef Ashna Rafiq featured an ingredient of this nature in every dish, with all the mise en place prepared during the day by Masterclass students. The evening got off to a great start with a glass of Laurent Perrier to stimulate the senses, complemented by a freshly shucked Hawkesbury River oyster and served with a refreshing Veuve Clicquot champagne granita – the dish presented by student Molly Dunn. Samantha Elley then presented an entree of shaved Jamon Iberico ham from Spain with figs, toasted almonds and a beautiful sweet and sour lemon dressing served on a small black tile – it presented perfectly and tasted great.
Words: David Fryer Photography: Brian Usher
Being a big scallop fan, the next course of seared Nova Scotia scallops with cauliflower silk, asparagus ribbons and morels was a winner, especially finished with a truffle vinaigrette to stimulate the tastebuds. Next up was a medium rare lamb loin with a crispy lamb breast terrine and smooth sunchoke puree – all of these components went well with a pomme fondant and anise jus, presented by Rebecca Freestun, and matched with a great French red. To get us in the mood for dessert we were teased with a vanilla and honey pannacotta with a great sweet crumble, followed by Melissa Usher’s cherry soufflé with a coconut sorbet. This was a great way to finish a beautiful dining experience. All these courses, matched perfectly with premium French wines, made for a great evening which is something you have come to expect from one of the Gold Coast’s leading restaurants.
Master Class menu is exclusively available on Valentines Day at Room81, see page opposite.
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“A FT E R 24 YE A R S W E ST IL L LO VE W H AT W E D O…W E G E T E XC IT E D A LL T H E T IM E .”
S D N U O GR UP down for a Ocean Road Magazine sits d Franco casual coffee with Annie an ulti-awardIvancich, creators of the m Co. winning Byron Bay Coffee PHOTOGRAPHY: BRIAN
WORDS MICHELLE MACKEY
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he late-afternoon sun is just beginning to dip when I arrive at the Byron Bay Coffee Co. headquarters. Located just outside of Byron Bay, the small factory and office building looks out across rolling hills of macadamia trees and beautiful rainforest greenery. Annie and Franco Ivancich are the owners of the iconic coffee brand and have built the company from the ground up, literally. After moving to the Byron Bay area in 1989, the couple began growing coffee on their current property. Within eight years they knew their product was something special so began processing and selling the crops one package at a time. “We used to grind and package at the kitchen table,” says Annie. “We were one of those original cottage industries that are so famous to this area.” At the time the café industry was burgeoning but the pair saw an opportunity that couldn’t be missed. “We had to make a really big decision to
ly to build the ich have worked tireless Annie and Franco Ivanc
Byron Bay Coffee Co.
become roasters and wholesalers and not grow coffee anymore,” Annie says. The company grew by first moving into a factory on the neighbour’s farm and then gradually progressed into the factory that stands today. But a tone of sadness marks Annie’s voice as she tells me about the trees
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Byron Bay Coffee Co. – synonymous with quality. they had to cut down to make room for the factory, evidence of her passion for environmental conservation. “I’m a bit of a greenie … I look at my children and my grandchildren and hope that I can do something in my lifetime that’s going to help give them a better world.” She is doing just that. Byron Bay Coffee Co. was the first Australian coffee company to put out a range of retail and hospitality Rainforest Alliance products on to the Australian market. Further, the majority of the company’s products, now including a range of drinking chocolates and chocolate treats, are Certified Organic. Annie’s passion for the
environment corresponds to her env passion for coffee. She puts a great deal of care into every batch and does frequent tastings. “We do tastings every week to make sure when the coffee goes out that it tastes the same.” Everything from the weather to the time of year can affect the taste and she prides herself on consistency. That’s why Byron Bay Coffee Co. specialises in four specific espresso coffee blends. It’s quality, not
quantity. “We focus on consistency because we know that the four we have are really good coffees.” I blushingly tell Annie that I’ve never tried a Byron Bay Coffee and am promptly brought a long black: the Nero blend. It’s full-bodied with a
“WE USED TO GRIND AND PACKAGE AT THE KITCHEN TABLE…WE WERE ONE OF THOSE ORIGINAL COTTAGE INDUSTRIES THAT ARE SO FAMOUS TO THIS AREA.”
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Byron Bay Coffee served with a view of the macadamia nut plantation.
honey-like aroma. The flavor is rich but sweet and has a hint of spice. It goes down smooth and clean, no bitterness. This is coffee.
long with Nero, the espresso range includes Exotic, Organic and Utopia. The Exotic is a well-rounded, full-strength blend. It’s rich, smooth and syrupy with a lingering aftertaste. “I love the word ‘syrupy’,” Annie giggles – she’s even passionate about the descriptive
wording on the packages. Organic shares the well-rounded deep flavor of Exotic but features a slightly sweet, creamy body. Finally, there’s Utopia. The Rainforest Alliance beans produce a full strength espresso blend with a rich, smooth body. Along with consistency and quality, integrity helps define Byron Bay Coffee. “It’s not just honesty about what we do, it’s honesty about the roasting, the packaging, everything we do … it’s got to be the truth about your product,” Annie says proudly. She also remarks on professionalism: “We really look after our clients” … the likes of which include David Jones and Harris Farm. The company also distributes to
cafés and hospitality outlets, but they are very selective. “We’re very brand protective so we don’t just put our coffee anywhere – you have to answer a questionnaire, followed by an inperson café inspection, and then if you’re the right fit for us, we’ll put our coffee in,” says Annie. “The name of our company is synonymous with quality coffee and the customers know that, and that’s what’s important. If they see our sign somewhere they know that’s good coffee.” Perhaps what best defines Byron Bay Coffee Co. is the passion – not only passion for the product, but passion for the people. I feel it when Annie gives me a tour of the office.
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“THE NAME OF OUR COMPANY IS SYNONYMOUS WITH QUALITY She knows everyone by name, what they do, where they’re from and their children’s schools. “It’s an environment that’s happy and caring – we celebrate our staff, whether it’s something they’ve done or the company’s done.” She knows: “What you give to your staff, they give back to you tenfold.”
espite the sense of family exuded here, none of Franco and Annie’s children actually work for the company. But that’s okay by Annie … she supports them unconditionally. “It doesn’t matter what they do as long as they’re happy.” Franco says he and Annie are
The majority of the com pa
like that old song, “Some Enchanted Evening”. Our eyes met across the room, he walked towards me and we only had eyes for each other. I gave him a kiss on the cheek and I remember the silk shirt he was wearing and the aftershave … and that was it. We’ve been together ever since.” This year they will celebrate their 31st anniversary. The picturesque sun is setting as we finish our chat with a discussion about the future of Byron Bay Coffee Co. “Because we’re in our 60s … my opinion is to eventually cut back and get to a stage where it’s running itself with good staff and we oversee it and continue it, keep it for our kids and maybe they’ll get involved at a later
ny ’s products are Certifie
certainly happy doing what they do. “After 24 years we still love what we do … we get excited all the time.” It’s evident they also find happiness with each other, holding hands during the interview and playfully bantering. Annie tells me how the couple met: “One night I was sitting in a nightclub, Franco walked in and it was
stage,” says Franco. Annie isn’t so sure but she’s okay with that. “I think not knowing, especially for our age, is kind of exciting.” ■ For more information on where Byron Bay Coffee Co. products can be found, visit www.byronbaycoffeeco. com.au
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COFFEE AND THE CUSTOMERS KNOW THAT…”
of marria ch other after 31 years ea to e ar ey th as t en m on committed to the envir Franco and Annie are as
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WHERE GROCERY SHOPPING IS A DELIGHT NOT A CHORE
ambarella fine foods sells premium produce in a beautiful environment Everyone loves to try before they buy, which is why Ambarella offers daily product samples to whet your appetite. To get you in the MasterChef mood, Ambarella puts on live cooking demonstrations with James Barnes – Saturdays fortnightly. It’ll make you want to get your pans sizzling. Open 7 days. Monday-Saturday 8am- 6pm and Sunday 9am-5pm. DELI | MEATS | SEAFOOD | BAKERY | CHEESES | GELATO | JUICE BAR | SMOOTHIES | GOURMET MEALS CAFE | FUDGE BAR | FLOWERS | GIFT HAMPERS | COOKING DEMOS | HOMEWARES | KITCHENWARE
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JUICE BAR Energising, nutrient-packed, healthy smoothies and juices
BAKERY Organic breads and sour dough A beautiful range of sweet pastries and cakes
DELI A spectacular range of imported and local cheeses, meats and olives Come meet our deli specialist
BUTCHER Old-style butcher sourcing the best free range meat from the Byron Bay region
SEAFOOD All seafood is sourced from the pristine waters of Australia and NZ
HOMEWARES Fantastic range including Syliss, Cuisipro, Emile Henry, Robert Gordon, Staub
CAFĂ‰ Locally roasted coffee by award-winning roaster Takeaway salads Home-made soups Healthy, fresh, simply mouthwatering
SHOP 12 | BURLEIGH HOMESPACE | 1 SANTA MARIA COURT | BURLEIGH WATERS | Q 4220 PHONE: 07 5520 0806 | FAX: 07 5520 4150 | WWW.AMBARELLA.COM.AU
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Shoot for the starS SIRROMET SETS NEW STANDARDS
irromet Wines has received a maximum five-star rating for the first time in the influential James Halliday Australian Wine Companion – the annual benchmark for lovers of fine wines. The 2014 Companion says Sirromet fulfilled the criteria for five stars by having two of its wines rated at 94 points or more, although it must be said that several more varieties also scored highly too. The two standouts were 96 points for its 2010 Private Collection LM Reserve Assemblage red blend, and 94 points for a 2010 Le Sauvage (wild yeast) Shiraz Viognier. The staff at Sirromet – located less than an hour’s drive from the Gold Coast – are buoyed by the prestigious honour. “James Halliday is one of the most influential wine critics in Australia, and when he gives anyone five stars, people sit up and take notice,” said Terry Morris, who owns Sirromet with his family. “We feel the five-star rating is an important message to communicate to our customers and the public, and we have branded our products with a new logo to reflect this commitment to quality.” Halliday’s Companion was glowing in its praise for the award-winning Mount Cotton-based winery: “This was an ambitious venture, which has succeeded in its aim of creating Queensland’s premier winery. The founding Morris family retained a
leading architect to design the striking state-of-the-art winery, the State’s foremost viticultural consultant to plant three major vineyards (in the Granite Belt) as well as the most skilled winemaker practising in Queensland … to make the wine. It has a 200-seat restaurant, a wine club, and is firmly aimed at the tourist market.” Sirromet’s chief winemaker, Adam Chapman, said the five-star rating would boost the company’s credibility. “It’s personally satisfying because the five-star rating has been a goal of mine for 13 years. We’ve been close before (with 4.5 stars), so it’s fantastic to finally get there. This is the result of massive work planting, maintaining and improving our vineyards, developing winemaking techniques and production … and everything else.” Winery owner and founder Terry Morris said Halliday’s rating would help drive domestic and export sales. “It also recognises the progress we have made since opening in 2000,” he
said. “We started with empty paddocks and turned them into vineyards (at Ballandean on the Granite Belt and Mount Cotton), and built the winery at Mount Cotton.” “Since then we have won more than 700 medals in wine competitions in Australia and overseas, and we now have a wonderful facility at Mount Cotton enjoyed by more than 3300 visitors to cellar door each week, and many more at Restaurant Lurleen’s.” Sirromet exports its wines to China, Japan, Taiwan, Sweden and Papua New Guinea. Its premium and rare wines are also available in duty free outlets in Brisbane, Sydney, Gold Coast, and Cairns. The winery has also opened its new $800,000 Tuscan Terrace outdoor dining and hospitality precinct on lawns in front of the winery. It comprises a new stand-alone kitchen to prepare Tuscan-style Italian cuisine, an outdoor timber deck, and upgraded paved floor in the existing ‘Amoroso’ dining area set among trees.
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CREAM OF THE CROP
“JAMES HALLIDAY IS ONE OF THE MOST INFLUENTIAL WINE CRITICS IN AUSTRALIA, AND WHEN HE GIVES ANYONE FIVE STARS, PEOPLE SIT UP AND TAKE NOTICE.”
Sirromet’s top-scoring wine in Halliday’s publication is the 2010 Private Collection LM Reserve Assemblage – a beautiful blend of Cabernet, Petit Verdot and Merlot. Tasting notes declared: “The colour is very good crimson-purple, bright and clear, and the medium-bodied palate has been crafted with a sure touch to showcase the pristine cassis and redcurrant fruit; cedary oak and nigh-on perfect tannins provide the structure for a top flight wine.” The fruit is from Sirromet’s cool climate vineyards at 820-metres elevation at Ballandean and the wine was produced and bottled at the Mount Cotton headquarters. “Each variety was aged separately in the finest French oak for 14 months, before blending in tanks and bottling,” said chief winemaker Adam Chapman. The wine won gold medals overseas in 2012 at the Concours Mondial de Bruxelles and the China Wine Awards, and silver at this year’s International Wine Challenge (IWC) in Britain and the San Francisco International Wine Competition. Sirromet produced 4245 bottles, priced at $128 each. The company bottled 2,650 units of the 2010 Le Sauvage (wild yeast) Shiraz Viognier and these can be purchased online for $119 a bottle. Visit www.sirromet.com.
THE SCORECARD – 2014 JAMES HALLIDAY WINE COMPANION 96 – 2010 Private Collection LM Reserve Assemblage ($128 online) 94 – 2010 Le Sauvage (wild yeast) Shiraz Viognier ($119) 93 – 2010 Signature Collection Cabernet Sauvignon ($35) 92 – 2011 Signature Collection Chardonnay ($35) 90 – 2010 Signature Collection Viognier ($35) 89 – 2011 Vineyard Selection Pinot Gris ($21) 87 – 2012 Vineyard Selection Verdelho ($21)
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Rosé Revolution Selecting the right wine for Summer is a cinch when you find your favourite Rosé. Always trés cool, you can begin your love affair with this bright, light and delicious wine with a picnic as you soak up some sun. WORDS: JUSTIN LEITH, GENERAL MANAGER, CELLAR MASTER AT HARVEST CAFE, NEWRYBAR, NORTHERN NSW PHOTOGRAPHY: BRIAN USHER AND JUSTIN LEITH
t is Rosé in France, Rosado in Spain and Portugal and Rosato in Italy – and it’s best consumed in the warmer months of the year. This winter I was lucky enough to spend a month in Europe, starting in the south of France, namely Provence and Southern Rhone. Over time I slowly became more and more intrigued with Rosé, this delicious drink rearing its head for lunch every day and often digested into the long languid, summer nights. Rosé can often provide quality wine at a very affordable price but there are exceptions to this and the serious Rosés from the world-famous Bandol region in France can fetch a hefty price tag. Of course there is no denying the fact that Rosé makes you feel really good, and I am not just putting it down to the alcohol content, but
rather the many beautiful colours on offer. From the soft pink onion hues, to salmon to fresh bright strawberry colours and even into a striking fuchsia pink, the kaleidoscope found in Rosé wines definitely has a subliminal message sent to the brain to say “relax, have fun and enjoy”. It certainly steers us away from the seriousness and pompous angles that can be found in many other wine regions of Europe. And then there’s the vast array of amazing aromas – from purple and red floral notes to pretty red fruits to orange citrus, sweet confectionary … even into the more savoury, earthy tones. The Rosé wines have been produced in Provence for over 2600 years and were the favourite of the French aristocracy up until the 1800s. Rosé can be made in a number of ways,
the first being the saignee method. Pronounced san yeh, whereby the juice is bled off from the must in order to give a concentration of aromatics and flavour. This is the preferred way to treat delicate Pinot Noir Rosés and sometimes Cabernet Sauvignon. This method creates more serious Rosés that are darker with more savoury, forest characters. When heavier more bold varieties are required, the maceration method is selected. Limited skin contact is allowed so that colour and tannin reflect the minimal time spent on skins. The other way is via blending different red and white varieties but this is mainly used in sparkling wine and is less desirable in still wines. The Vin Gris wines, translated grey wine method, is whereby the red grapes are used to make an almost
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Beautiful colours & amazing aromas “The kaleidoscope found in Rosé wines definitely has a subliminal message that says: relax, have fun and enjoy.”
white wine with an extremely short maceration. It is only used in lighter varieties such as Pinot, Gamay and Cinsault.
charcuterie and suddenly there is no need for lunch or dinner … just a steady graze throughout the day in a picturesque location.
Rosé can range from bone dry to slightly sweet, making it a drink that can cater for many tastes and it can match a very wide range of foods depending upon the wine’s character. This makes it perfect for many occasions, especially the informal picnic. Grab some delicious bread, pates, cheeses, pickled vegetables and a range of
Rosé has always been trés cool among the stylish French Riviera set and drinking the wine with the soft kiss of the European sun is unique … but there is enough sun in Australia to begin your love affair with this wine right at home.
Start experimenting with Rosé and pick out a style that suits your palate.
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2012 Lavantine Hill Yarra Valley, Vic RRP $21
2012 Didi Novello Adelaide Hills, SA RRP $22
2012 Riotor Provence, France RRP $18
A Bordeaux style of rose with a lovely salmon-pink colour with a bouquet of rose petals, blackcurrants, plums and spice – an amazing new product that harvests instantaneous respect.
Thomas Shobbrooke always pushes boundaries and this is no exception. More a light red, with four weeks on skins and a month on oak, this wine develops in the glass like no other. Think very smooth tannins with mouthwatering acidity, candied orange and red floral notes with a touch of the animale.
Grenache, Syrah and Mourvedre are the grapes involved with a vivid salmon-pink colour. Unusual white fruits on the bouquet and palate that could lead you to a white wine in a blindfolded tasting. Yellow plum and peach pull you away free from this assumption. Classic Provence.
“There is no denying the fact that Rosé makes you feel really good and this is not just the alcohol content, but also the many beautiful colours on offer.” www.oceanroadmagazine.com.au
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2012 Farr Rising Pinot Noir Saignee Geelong, Vic RRP $24
2012 Amisfield Pinot Noir Saignee Central Otago, NZ RRP $21
2010 David Franz Rose Barossa Valley, SA RRP $18
Serious wine. Rosé with punch! Pink tinges with magenta. Complex array of bright red fruit with underlying forestfloor characters. Will never fall over.
Pink crimson colour with fluffy lees that initially project candy floss but look deeper and you will find, rose petal, strawberries and cream, watermelon fruit. It has a touch more residual sugar, which lends itself to spice in food beautifully.
A very unique composition of Rosé that includes shiraz, grenache, white frontignac, mataro, pedro ximinez, dora dell, cab sav, crouchen and semillon. As wacky as this may be, it works with enough punch to make up to age over two years. It’s red fruit fruit with lots of texture.
2012 SC Pannell Arida Nebbiolo Adelaide Hills, SA RRP $19
The maestro always delivers and sells out quick. Really light rose petal, burnt orange colour. The nose displays red floral notes and ripe red fruits. This wine proves to me that Nebbiolo is king in Australia for Rosé. Zingy fresh natural acidity that pings makes this a personal favourite.
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COCONUT + MANGO COCONUT PANACOTTA (makes 4 portions) 280ml coconut cream 90ml coconut water from a fresh coconut 45g sugar 2 gelatin leaves 50g desiccated coconut for dusting White chocolate for spraying or brushing METHOD Soak gelatin in cold water to soften. Warm the coconut milk and cream with the sugar in a pan and melt the gelatin in the warm liquid until fully dissolved. Pour the liquid in to plastic moulds and freeze overnight. Once frozen remove from the moulds working quickly spray or brush the curved edge of the spheres and dust quickly with desiccated coconut, reserve in the fridge until needed.
MANGO AND MYRTLE SORBET 225g sugar 450ml water 70g glucose 20g fresh myrtle leaf 400g fresh mango roughly chopped juice of one lime METHOD Pour the water into a pan with with the glucose and sugar and bring to a slow simmer for 1 minute then add the myrtle and leave to infuse for 5 minutes and strain through a fine sieve. Put the mango, lime and myrtle syrup into a high speed blender and blend until a fine puree. Pour the puree into a ice cream maker and churn until thick. To finish serve with some freshly sliced mango and some freshly diced pineapple.
Vanitas Restaurant Seaworld Drive, Main Beach 4217 Reservations: 07 5509 8000 palazzoversace.com.au
Recipe & Food Styling: James Fiske Photography: Brian Usher
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Shop N103 Cnr Surf Pde & Elizabeth Ave The Oracle, Broadbeach Reservations: 07 5526 9769
BIRCHER MUESLI (makes around 4-7 portions) 8 large handfuls of organic rolled oats 2 large handfuls of ground bran 1 handful of chopped dried apricots 1 handful of chopped dried dates 1 handful of crumbled walnuts 1 handful of smashed or chopped almonds, hazelnuts or brazil nuts milk (or soya/almond/oat milk) to cover 1/2 crunchy apple per portion, washed and unpeeled
Owner: Harley Dhessi Photography: Brian Usher
METHOD Put oats and bran into a large container with apricots, dates and any other soft fruit. Add the walnuts, almonds, any other nuts and seeds. This mixture will keep for up to two months in an airtight container. The night before you want to eat your muesli put two portions of the oat mixture into a bowl and cover with the milk, grate in half an apple per person and serve immediately. Layer the oat mix and berries alternately in a jam jar and serve with your favourite sweet biscuit and mascarpone. CARAMELIZED CINNAMON APPLES FRENCH TOAST 3 tablespoons butter 5 spicy-sweet, crisp apples (Granny Smith, Pink Lady peeled and cut into 1/2-inch cubes 1 tablespoon, plus 2 tablespoons granulated sugar, divided 1/2 teaspoon ground cinnamon 1/4 teaspoon lemon zest 1/3 cup apple cider 1/2 teaspoon cornstarch, as needed
METHOD Melt butter in a large skillet over medium heat. Add apples and sprinkle with 1 tablespoon sugar. SautĂŠ for 6-8 minutes, until they just start to turn tender. Sprinkle apples with remaining sugar, cinnamon and lemon zest. Toss gently over medium heat for 2 minutes, until sugar begins to caramelize. Transfer the apples from the skillet to a serving bowl with a slotted spoon. Turn heat to high and add the cider to
the skillet, scraping up any browned bits. Reduce heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly. If you desire a thicker sauce, dissolve cornstarch in a teaspoon of water, stir it into the sauce, and allow to thicken. Take 3 slices of bread with crust cut off and layer apples between slices. Dip in egg wash and cook in a pan until golden all over, slice in half and serve with mascarpone and strawberries. www.oceanroadmagazine.com.au
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A FOOD JOURNEY THROUGH THE REGION
“I’VE BEEN SO CLOSE TO THE GROWERS, PRODUCERS AND CHEFS IN THIS REGION FOR OVER A DECADE AND STILL IT’S EXCITING TO SEE THE PASSION THEY PUT ON THEIR PLATES.” REMY TANCRED
“I REALLY APPRECIATED THE GENEROSITY AND RESPECT BETWEEN THE GROWERS/ PRODUCERS AND RESTAURATEURS. IT WAS A JOY TO SEE THE RECIPES COME TOGETHER AND PLACED BEFORE ME TO PHOTOGRAPH. AS A FOOD PHOTOGRAPHER I COULDN’T HAVE ASKED FOR MORE.” NELLY LE COMTE
offee at one of the local cafes was our first destination. Between us we had years of experience in the publishing industry and strong connections to the Northern NSW community, to restaurants, farmers and market stallholders. We shared a passion for delicious food, stunning imagery and high quality publishing. Byron Bay seemed like a fruitful place to throw around an idea; to publish a book that would showcase the quality and diversity of cuisine being grown, produced and cooked in the region – a book full of beautiful, lush images and accessible recipes that would showcase local eateries and provide a culinary map of the area for visitors, tourists and locals.
Our concept? To document our journey around the region; from Yamba in the south to Kingscliff in the north, and then west to Nimbin collecting the recipes of producers, caterers and restaurateurs along the way and capturing images of their food. Byron Bay, a food journey through the region, is the result. We are very proud of this sumptuous book, which contains recipes from all over Northern NSW and creates a whole new ‘foodies’ map of the region. Long known as a tourist mecca and sea-changer destination, this picturesque semi-tropical area is a fertile food bowl, renowned for the quality of its produce and the ingenuity of its growers and producers. Byron Bay sits uniquely at the centre of this beautiful land, so for
us it seemed like a good place to start. We’re inviting you to take the journey with us as we follow three distinct routes: commencing in Byron we venture south, over the hills to the west, and following the sun we finally head north. Along the way we meet dozens of incredibly creative foodies, and each trip offers you a rich and tantalising array of recipes straight from the kitchens of the best chefs and producers of the region. Flip through the yummy pages of this beautiful book, testament to the love of what we do, and the wonderful culmination of what ended up being an awesome six-month tasting tour! We hope you enjoy the flavours as much as we did. Next time you’re in town, visit a restaurant in the book. They are a friendly bunch and your taste buds will thank you!
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SNAPPER ENCRUSTED WITH SUMAC, ZA’ATAR & POTATO FLOUR SERVED ON A BED OF CORIANDER & CHICKPEA SALAD FROM OPEN TABLE Serves 4 Snapper 4 pieces of snapper fillets (medium size) – cut into 4 pieces each 150g potato flour 4 tbs za’atar 4 tbs sumac 2 eggs salt black cracked pepper 1/2 cup vegetable oil
SALAD AND DRESSING 1 tin cooked organic chickpeas – drained 2 bunches coriander – washed and drained 3 cloves garlic 2 red chillies 150g pinenuts – lightly toasted 2 lemons – squeezed 1/2 cup olive oil
METHOD Whisk eggs lightly in a bowl with salt and pepper, add snapper and let sit for several minutes. Mix dry ingredients in a bowl then dip the snapper pieces in to coat completely – set aside on a tray for frying just before serving. Heat oven to 180ºC. Roast the chickpeas in a baking tray mixed with a tablespoon of olive oil for eight minutes then cool for several minutes. Chop coriander coarsely then add the pinenuts and chickpeas. To make the dressing, dice the garlic and chilli finely, place in a bowl with lemon, salt, pepper and olive oil. Mix well then pour over the salad. Heat a frying pan (preferably cast iron) with 1/2 cup vegetable oil until the oil is hot. Add the pieces of snapper and fry until golden (about one minute on each side), then drain on absorbent paper. Spread the salad on a wide shallow serving platter and scatter the snapper pieces on top. Garnish with coriander and lemon zest and serve warm. opentable.net.au
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BYRON BAY PORK SHOULDER FROM THE BYRON AT BYRON Serves 8 2kg boneless pork shoulder (rind on) 2 sm brown onions 2 organic garlic bulbs, halved 2 fennel bulbs, sliced 1 leek, cut in half 6 heirloom carrots (yellow, purple and orange) thyme rosemary knob of butter salt and pepper macadamia oil your favourite well-loved earthenware casserole dish
METHOD Cut vegetables into large pieces. Place in an oven-proof dish and place the pork on top. The secret to a good crackling is to make sure that the pork skin is dry and well scored. You can use a very sharp kitchen knife for this. Massage macadamia oil and sea salt into the pork skin and place in a preheated oven at 160ºC for around 3 to 31/2 hours. Meat juices should be clear when tested, although using a meat thermometer is the best guide, aiming at approximately 70ºC. When meat is cooked internally, turn the oven up to high and start to blister the skin (crackling). Alternatively, place under the hot grill section of your oven, being careful not to burn the skin. Rinse the carrots (don’t peel them) then place in separate small pans, not mixing the colours, and adding enough water to cover. Place a small knob of butter in each pan together with salt and a sprig of thyme then cook until soft and glazed. Keep in a warm place. To serve, place pork in its roasting dish surrounded by a tricolour of carrots. Slice through the crunchy crackling and serve with roasting gravy, a leafy market garden salad and apple sauce. thebyronatbyron.com.au
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ORM has BYRON BAY – A FOOD JOURNEY THROUGH THE REGION available for three lucky readers, visit the competitions page at www. oceanroadmagazine.com.au for your chance to win a copy.
BAYLEAF’S SMOKED CHICKEN AND CHARRED PEPPER SALAD
Serves 2 150-200g smoked chicken 1 cup of cooked buckwheat, or other grain 1 charred green/red pepper, deseeded and sliced lengthwise 1/2 avocado, flesh scooped out of skin 100g cherry tomatoes, halved 1 tbs toasted sunflower/pumpkin seeds A handful of leaves (rocket, lettuce, cress, herbs)
METHOD Slice smoked chicken. To make the dressing, combine all ingredients in a jar and shake. Add all ingredients to a bowl in the following order: avocado, peppers, tomatoes, chicken, buckwheat, seeds, leaves and herbs. Toss through dressing to combine well and serve. DRESSING good-quality white wine vinegar good-quality olive oil zest and juice of 1 lemon salt and pepper to taste facebook.com/bayleafcoffee
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SEVTAPâ€™S TURKISH-STYLE SARDINES
Serves 2 12 sardines, cleaned 3 tbs sunflower oil 2 vine-ripened tomatoes, diced 1 sm red onion, diced 2 handfuls flat-leaf parsley, chopped 125ml extra virgin olive oil juice of 1 lemon sea salt lemon wedges, to serve
METHOD Wash the sardines and drain on paper towel. Heat the oil in a non-stick pan and cook the sardines for two minutes on each side over high heat, or until golden. Place the tomato, onion, parsley, olive oil, lemon juice and salt in a large bowl and gently toss to combine. Divide the salad between four plates and arrange the sardines on top. Serve with lemon wedges. beachwoodcafe.com.au
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PASSIONFRUIT SEMIFREDDO VANILLA-POACHED BERRIES, PISTACHIO CRUMBLE AND TOASTED COCONUT BY HARVEST Serves 4
SEMIFREDDO 1 egg 50g blueberries 2 egg yolks 50g raspberries 100g caster sugar 50g blackberries 300ml thickened cream 50g strawberries 80ml passionfruit pulp 2 oranges, juiced 2 tbs lemon juice 50g caster sugar 2 passionfruit, extra 1 vanilla pod Poached berries PISTACHIO CRUMBLE AND COCONUT 100g pistachio kernels 50ml coconut oil 50g almond meal 30ml maple syrup 30g brown sugar 1 whole coconut METHOD For the semifreddo, whisk eggs and sugar until thick and creamy in a stainless-steel bowl. Keep whisking and place bowl over a saucepan of simmering water for approximately five minutes or until mixture doubles in size. Set aside. Separately, whisk cream to soft peaks and slowly add to egg mixture, folding in gently. Add passionfruit pulp and lemon juice, pour into dariole moulds and freeze.
METHOD CONT. To prepare the poached berries, halve the vanilla pod lengthways and scrape out seeds. Place orange juice, sugar, vanilla seeds and pod into a heavy-based saucepan, simmer and reduce by half. Add berries and cook another minute then remove from heat to cool. To make the pistachio crumble, place pistachios, almond meal, brown sugar, coconut oil and maple syrup in food processor and pulse until combined. Turn out on to a baking tray lined with greaseproof paper and bake in a moderate 180ยบC oven for 10 minutes. Remove, stir around and cook a further five minutes or until nicely golden. Set aside to cool. For coconut garnish, using back of meat cleaver tap coconut in middle, rotating coconut as you do it. Be sure to do this over a bowl as it will crack in half and liquid will fall out. Once cracked, pry the flesh away from the shell then peel flesh with vegetable peeler and roast in 160ยบC oven for approx 10-15 minutes, stirring until golden. To serve, run a paring knife around outside of semifreddo and turn upside down to remove from dariole mould. Place in middle of plate, spoon berries around it and sprinkle with crumble. Scoop fresh passionfruit over semifreddo and top with toasted coconut. harvestcafe.com.au
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100 MILE TABLE HARISSA CHICKEN WITH CARAMELISED ORANGE AND POMEGRANATE Serves 4 1 x 1.6kg Alstonville chicken, cut into 10 pieces coriander sprigs, to serve
HARISSA 6 dried long red chillies 1/2 sm red capsicum, de-seeded 2 fresh long red chillies, de-seeded 2 sm hot chillies 30g garlic, crushed 1 tsp ground cumin 1 tsp ground coriander sea salt, to taste 150ml extra virgin olive oil Orange and pomegranate DRESSING 8 tbs caster sugar 4 oranges, peeled and cut into 3 thick slices juice of 2 limes sea salt and freshly ground pepper good splash of Brookfarm lime and chilli macadamia oil 4 tbs pomegranate seeds
METHOD To make the harissa, soak dried chillies in hot water for about 20-30 minutes or until soft. Drain and squeeze out excess liquid. Place all ingredients in a blender and blend to a rough paste. Crust the chicken pieces liberally in the harissa. Heat a heavybased fry pan or grill plate, add a splash of olive oil and grill the chicken until well caramelised. You may need to finish the chicken in a medium oven, depending on the size. To make the dressing, add the caster sugar to a heavy-based wide skillet and heat. As the sugar starts to melt, add the orange slices and lay flat without overlapping. Turn oranges on a regular basis, careful not to break them up too much, until they are well caramelised on both sides and starting to blacken. Before the caramel cooks too far, add the lime juice, salt and pepper and stir well. Remove from the heat and set aside. When chicken is cooked, arrange the pieces on a large platter. Return the orange dressing to a medium heat until just bubbling. Remove from heat and add a good splash of macadamia oil. Check the seasoning to ensure the dressing is well balanced. You may want to add more lime juice. Add the pomegranate seeds. Pour the oranges and dressing over the chicken and sprinkle with coriander. Serve with steamed couscous and a sharp preserved lemon salsa. 100miletable.com
BYRON BAY â€“ A FOOD JOURNEY THROUGH THE REGION is available to purchase at www.byronbay-cookbook. com or Dymocks online, Mary Ryans bookstores or Book Warehouse.
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Sydney is now 6 times closer. *OVVZLMYVTÃ…PNO[ZHKH`L]LY`KH`[V:`KUL` Fly direct from the heart of the beautiful Northern Rivers NSW region to Sydney with Virgin Australia, Jetstar or Rex Airlines. %DOOLQD%\URQ*DWHZD\$LUSRUWRIIHUVXSWRÃ±LJKWVSHUZHHNÃ±\LQJWRDQGIURP6\GQH\ 0HOERXUQHDQG1HZFDVWOHVRZKHWKHU\RXÃ¢UHWUDYHOOLQJIRUEXVLQHVVRUOHLVXUHWKHUHZLOOEHDÃ±LJKW to suit you. :LWKGDLO\GLUHFWÃ±LJKWVWR0HOERXUQHVWDUWLQJLQHDUO\SOXVDOOWKHFRQYHQLHQWDLUSRUWVHUYLFHV LQFOXGLQJIDVWFKHFNLQDJUHDWOLFHQVHGFDIÃ’IUHH:L)LDQGHYHQPRUH%DOOLQD%\URQ*DWHZD\ Airport is the easy way to go. .L[;OLYL8\PJRLY
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12/12/13 12:35 PM
FOR UNDERSTATED ELEGANT WEDDINGS
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She may have stars in her eyes but Gold Coast girl Jordyn Yarkerâ€™s feet are planted firmly on the ground, albeit in Los Angeles.
Words: MELISSA SZALAI Photography: BRIAN USHER and supplied by the Yarker family
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old Coast tween
Jordyn Yarker is breaking new ground in the entertainment industry. The 12-year-old pop singer/songwriter, actor and model has relocated with parents Cameron and Lisa to Los Angeles, California, where Jordyn is putting the finishing touches on her first album. The move comes hot on the heels of two highly successful US tours last year and introductions to Disney and Nickelodeon in Los Angeles by leading talent management company Station 3. When Ocean Road meets Jordyn, she is enjoying the final days of the summer holidays at home with her family and friends before the move. There has been little rest for the bright and bubbly dark-eyed, brown-haired girl with legs miles long. She has just finished a national catalogue photo shoot for Billabong and filming on the Gold Coast-set Rise of the Underdog, starring Martin Sacks. The St Stephen’s College, Coomera student looks the picture of a healthy, joyous, fun-loving 12-year-old in casual T-shirt and denim shorts, and seems undaunted by her imminent move to the US. “I can’t wait to really chase my dreams,” says Jordyn, who started singing lessons in Grade 2 and by age nine was an accomplished singer, dancer and performer starring in her own children’s TV series pilot called Accord’n to Jordyn – a vibrant story about a girl with extraordinary fairy abilities who helps kids make sense of science.
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“It was so amazing, you could just feel the energy of the crowd below.”
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Rising star: Clockwise, this side: Jordyn performing live in Pensacola, Florida; with Andrew Stockdale from Wolfmother; with American country rapper Cowboy Troy; making a personalised shirt; on location in Nashville filming Sing.
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Famous friends: Clockwise from top: Jordyn with Aussie pop singer Cody Simpson; at EMI Music in LA; with the Jenner sisters and singer Jessica Jarrell; performing live in the US.
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Accord’n to Jordyn
R: n! ee gr d Not one, two – blue an ★ FAVOURITE FOOD: Definitely chocolate. r ★ SIBLINGS: My big siste an ch ge Erinn , on Rotary Ex in New York. ★ BEST LOVED DOWN d an ing TIME ACTIVITY: Read . and hanging with friends ★ FAVOURITE MUSIC ylor ARTISTS: Katy Perry, Ta Swift and Cyndi Lauper. ★ SINGING STYLE: Pop. ★ SECRET AMBITION: To Lauper meet Katy Perry, Cyndi . & author my own book ue ★ SPECIAL GIFT: My antiq y key that I wear around m from neck. Mum got it for me in re a beautiful antique sto a Franklin, Tennessee. It is doors reminder that I can open to opportunity.
★ FAVOURITE COLOU
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“I thought turning into a fairy and creating songs could help kids understand science on their level,” Jordyn says. Red tape and ratings issues have put Accord’n to Jordyn on hold for now.
With this experience behind her, Jordyn turned her focus to her ever-deepening love of music and the chance to experiment with various styles.
Leading lady: Jordyn with her band and, right, relaxing on the farm.
Jordyn penned the heart-warming Never Gonna Walk Away after meeting some of the impoverished kids who were a part of the Children of the Dump project.
Less than a year later, an invitation n for her to visit the US came backstage att a Gold Coast charity performance attended by President & CEO of HRT Records & Productions, Harrison Tobin.
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n y d r Jo
Jordyn was the opening act for a series of US concerts by The Lost Trailers, which also included top 40 0 country music bands and artists such h as John Michael Montgomery, The Charlie Daniels Band, Love and Theft, and Josh osh Turner. She also filmed an eight-episode American Holiday Live Tour project and seven music video clips that included My Story, Sing, Lightning Bugs, Holiday, Never Gonna Walk Away and The Middle. A highlight of Jordyn’s US tour was arriving by helicopter to perform live in Pensacola, Florida. “It was so amazing, you could just feel the energy of the crowd below,” she says.
A mission trip to Cambodia with her family in 2011, when Jordyn was 10, was a turning point, helping her realise her talent for songwriting and giving her career direction.
The series was produced by cinematographer and animator David Wright, of Media Odyssey, and written by Jordyn’s mum, who was inspired by her daughter’s response to her grandfather Yarker’s scientific commentary on a bushwalk in the Gold Coast hinterland.
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Other memorable moments included meeting Emmy Award-winning m casting directors April Webster and Alyssa Weisberg in LA and spending time in Nashville performing at the US country music capital’s famous SIR studios.
Cameron Yarker says the US trip opened up big opportunities for his ope daughter, making the decision to move to da tthe US a priority. ★
“The move will give Jordyn not only the chance to fast-track her entertainment education, but to become an organic, well-grounded musician and performing artist and actor,” he says. ★
“Jordyn has a three-year development program that has stemmed from us working together as a family and treading the boards on different levels to surround her with quality, experienced industry people – seasoned professionals from her entertainment lawyer and talent agency, to singing and acting coach and tutors for the drums, piano and guitar, who will inspire and grow her talent.
“It is also about inspiring love and hope through music,” she says, “which is exactly what the songs on the album are all about.’’
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Honing a lasting career that stems from the love of music is the motivation for her first album.
On the road: Jordyn ready for the US tour, above, and with local children in Cambodia, right.
Jordyn has a strong work ethic and a passion for music and acting; and unlike many young artists these days who crave instant fame and gratification, she is content to build her dream one carefully measured step at a time.
“Los Angeles was chosen as our home and working base because it immerses Jordyn among the industries best for both her music and acting career.”
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! N E P O W NO
High adventure on the Gold Coast
The all-new high ropes experience of a lifetime.
If you’re looking for high adventure on the Gold Coast, skip the bright lights and head straight for Currumbin Wildlife Sanctuary’s Adventure Parc – the largest high ropes course on the Coast! The Adventure Parc is celebrating its 20th anniversary in style with the opening of the all-new Croc Shock High Ropes Adventure Course. In addition to the existing High Ropes Courses, this now makes a total of 80 adrenalin-pumping activities to enjoy all in the one place. The all-new Croc Shock features 16 brand-new activities, including three new Flying Foxes, with the longest run being the150-metre death-defying flight over the Salt Water Crocodile Pond! (Home to our most
famous resident, Boss Hog, a 5-metre male Salt Water Crocodile.) This course is guaranteed to put the wind in your sails. There are also 60 metres of bridges over the scenic Kangaroo Paddock. One thing’s for certain, a visit to Currumbin Wildlife Sanctuary and Adventure Parc offers a truly exhilarating experience-ofa-lifetime day out for all ages. And if you’ve got anything more in your tank after the Adventure Parc High Ropes Course, you could try a guided Segway tour through the sanctuary or catch one of the 12 daily animal shows while you’re there! Currumbin Wildlife Sanctuary is more Australian, more natural, more fun and now even more adventurous for the holidays!
AWESOME FUN FOR THE FAMILY*
Open 8am-5pm every day except Christmas Day Cnr Gold Coast Highway & Tomewin St, Currumbin For information and tickets visit cws.org.au Telephone 1300 886 511 *Minimum height requirements are 160cm to the middle of the palm raised above the head.
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CURRUMBIN WILDLIFE SANCTUARY COACH TRANSFERS! Now available between Currumbin and Surfers Paradise. Call 07 5534 0879 to book seats or visit cws.org.au www.oceanroadmagazine.com.au ww w ww w.oc w.o ..o ocea cceea eanr nro n roadmaga ro ad ad adm dm maga aag gaazzin g ziin inee.c e...cco om. om m..au m au
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COASTAL Cabaret JUPITERS TURNS IT ON YET AGAIN
OCEAN ROAD MAGAZINE SITS DOWN WITH THE SHOWSTOPPERS OF CABARET DE PARIS. Words: Michelle Mackey Photography: Brian Usher & supplied
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Clockwise from left: Marisa Burgess in her dressing room; on her way to the stage; chorus girl applying stage makeup; showtime; Justin Case practising some pedal power; Kellie Byrne in action; Michael Boyd performing.
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roducer Michael Boyd lights up when he describes his most recent stage show, Cabaret De Paris: “It’s absolutely spectacular, it’s hilariously funny, it’s incredibly magical.” Performed this past spring at Jupiters Hotel and Casino, Cabaret De Paris is comparable to traditional French revue shows at Moulin Rouge or the Lido, with a modern twist of adagio dancers, aerial pole artistry, comedy circus performers and quick-change acts. Michael stars alongside Moulin Rouge veteran Marissa Burgess with an illusion performance you may have seen recently on Australia’s Got Talent. But Michael and Melissa weren’t the only standouts – aerial pole dancer Kelly Byrne and comedy circus performer Justin Case also stole their share of the show.
Kelly Byrne has been teaching and practising aerial pole artistry for the past four years in Melbourne and was hand-chosen by Michael for the stunning pole feature in Cabaret De Paris. The routine isn’t exactly what the audience may expect – it’s beautiful and athletic, exuding a sense of artistry. “I’ve been lucky to perform it more and more as it becomes an art rather than seen as the other side … the derogative side,” says Kelly. In the routine, Kelly hones her skills with mind-blowing flexibility and strength, including a show-stopping move in which she holds herself completely perpendicular to the pole in a side plank, using only her arms for support. Although she makes it look effortless, Kelly endured rigorous weeks of rehearsals before opening night and trains daily to perfect her routine. “There’s a new audience every night and having a featured role is a lot of
pressure … you have to impress every time,” she says. Justin Case’s circus routine is equally as spectacular and keeps audience members on the edge of their seats. Throughout the show he does several comedic acts, including handstands on a bicycle and an unforgettable finale wherein he rides a miniature toy bike through a ring of fire – all the while chatting effortlessly to the audience. Although a self-described “professional idiot”, he is actually a professionally trained circus performer. “I’ve been doing it for 25 years,” says Justin. “I started out studying painting and printmaking in university but I always liked drama and the arts and I was always good at sports, so when I found circus it was a marriage of all of those things.” He ended up at the National School of Circus in France and has been travelling the world ever since, but he says performing at Jupiters Hotel and Casino is a career highlight.
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What I love most about it is seeing businessmen turn back into children and awe at these magic tricks, and seeing children learn that anything is possible. Despite working in France, Lebanon and Korea to name just a few, for Justin the Gold Coast is the gig everyone is looking for. “Jupiters is a great venue, a great place to perform and we have a great crew,” he says. “I know from having worked around the world that this is one of the gigs that performers want to get.” For both Kelly and Justin, performing in Cabaret De Paris is the role of a lifetime. “This is what I wanted to do, so I feel lucky,” says Justin. “I’m blessed and humbled by the fact that audiences enjoy what I do.” Kelly shares her sense of humility: “I get paid to do what I love and I think that’s pretty rare,” she says. “I get to make people happy and that’s a privilege.” For Michael, entertainment runs in the family. He’s a third-generation
magician with a strong family history in professional theatre. However, like Kelly and Justin, his own abilities aren’t the reason he performs – he likes to make people happy. “What I love most about it is seeing businessmen turn back into children and awe at these magic tricks, and seeing children learn that anything is possible.” These performers understand what they do is more than a job, for them it’s a privilege. If you missed out on Cabaret De Paris, you can see Michael Boyd’s next production, Mystique Illusion on Spectacular, playing for the month h of January at Sea World Resort on the he Gold Coast. Visit jupitersgoldcoast. st. com.au for Jupiters Hotel & Casino’s no’s complete entertainment line up/ what’s coming next, etc.
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DONNA’S SPECIAL TOUCH BRINGS COSTUMES TO LIFE It’s an 80-hour work-week for wardrobe mistress Donna Moss. Six days a week, Donna works backstage at Cabaret De Paris looking after nearly a quarter of a million dollars worth of costumes. She mends, dresses and helps with the quick costume changes during showtime. This can be a stressful job but Donna thrives on the adrenalin: “Every day is different, every show is different, but I like the panic … the organised chaos.” The extravagant costumes in Cabaret De Paris bring their own life to the show spectacular. Giant feathered wings accentuate dancers’ movements, jewelled crowns sparkle in the spotlight and Swarovski-embedded shoes bring performers to new heights. Donna, too, awes at the costumes: “It’s a girl’s dream to get dressed up – a few times I’ve even snuck the crowns on!” Donna hopes to one day start her own cabaret club. “I dream about having a small cabaret club for entertainment night-life … it would be a beautiful dream,” she says. “But I’ll never let go of my sewing machine.”
It’s a girl’s dream … to get dressed up. 100
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Australiaâ€™s most awarded regional restaurant FINS is located just 15 minutes from the Gold Coast Airport at Salt, Kingscliff. FINS has been proudly serving the finest local, line caught fish and seafood for the past 21 years. Our new concept FINS EARTH offers an entire menu of premium, local beef and lamb cooked on the char grill. The FINS OYSTER BAR serves a selection of Australiaâ€™s most pristine live oysters, shucked to order.
We offer degustation or a la carte menus, share plates in the bar and takeaway. Have your upcoming wedding reception, private party or corporate event catered for by FINS celebrity chef Steven Snow. We also offer luxe outside catering.
Bookings Essential. Phone 02 66744833 or email email@example.com Dinner daily from 5pm, Lunch Friday, Saturday and Sunday 12-3pm
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NOW THAT’S BROADBEACH BRINGS THE BIG NAMES …
There is something incredibly captivating about the vast array of festivals in Broadbeach and 2014 will see the bar raised to new heights.
Delivered within the unique streetscape of one of Australia’s most iconic beachside suburbs, the range of free events covers country swagger, whimsical jazz and the unmistakable toe-tapping beats of rhythmic blues.
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“ALONG WITH OUR EVENTS BEING FREE … YOU CAN BOOK A TABLE AT ONE OF THE RESTAURANTS … AND SOAK UP THE ATMOSPHERE.” www.oceanroadmagazine.com.au
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BROADBEACH BRINGS THE BIG NAMES … What makes Broadbeach’s 2014 series of festivals so distinctive is that the events are all set within its famous beachside shopping and dining precinct. Festival-goers can soak up the vibrant atmosphere with the perfect vantage spot at one of the huge range of restaurants, bars or cafes, wander the streets to capture the entertainment on the variety of outdoor stages, or simply relax and enjoy the entertainment from the balcony of their accommodation – it is all within reach. In 2014, some of the country’s biggest artists and largest-ever crowds will descend upon Broadbeach as the diverse event line-up is set to attract lovers of great entertainment from our local area, interstate and overseas. Broadbeach Alliance CEO Jan McCormick says she is thrilled to bring these exceptional major events to the city. “Broadbeach is famous for the
variety of entertainment, dining and accommodation options, and it’s imperative that we continue to develop and present a diverse range of worldclass events with the size and the uniqueness to attract visitation from outside the city,” she says. “The small team at Broadbeach Alliance work tirelessly to present events of the highest quality to our area during the traditionally slower tourism periods and the benefits can be seen with huge economic boosts to local businesses and the greater Gold Coast. “Along with our events being free, what is so unique about the Broadbeach precinct is that you can book a table at one of the restaurants or an apartment in Broadbeach and soak up the festival atmosphere and in some cases even see the main stages from the comfort of your table or balcony.” For more information on Broadbeach events for 2014, including artists, maps, travel and accommodation partners, visit www.broadbeachgc.com.
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MAJOR EVENT LINE-UP 2014: BLUES ON BROADBEACH MUSIC FESTIVAL MAY 22 – 25 BROADBEACH COUNTRY MUSIC FESTIVAL JUNE 20 – 22 BROADBEACH JAZZ FESTIVAL AUGUST 15 – 17
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“IT’S IMPERATIVE THAT WE CONTINUE TO DEVELOP AND PRESENT A DIVERSE RANGE OF WORLD-CLASS EVENTS WITH THE SIZE AND THE UNIQUENESS TO ATTRACT VISITATION FROM OUTSIDE THE CITY.”
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THERE’S NOTHING QUITE LIKE A BROADBEACH FESTIVAL …
Broadbeach’s veins will pump with rhythm and blues as the award-winning annual Blues on Broadbeach Festival takes over the entire precinct from May 22 to 25. Featuring more acts than ever before, an expected crowd of over 95,000 people will visit Broadbeach over four days and nights with free live entertainment, jam-packed throughout six outdoor stages and various venues, for what is now recognised as a signature event in Queensland. The event, one of the largest free ‘blues’ music festivals in the world, received the prestigious honour of winning the Best Event and Festival category at the 2011 Queensland Tourism Awards, was named a finalist in the same category in 2012, took the Bronze award for 2013 and then, also for 2013, Blues on Broadbeach won the Best Regional Event Qld as well as Best Arts, Cultural or Music Event Qld categories at the Australian Event Awards, and was also named a Top 10 finalist in the category of Australia’s Favourite Event.
Bringing bluegrass to the beach For the second ever year, Broadbeach will dust off its boots and spruce up its Stetson as the inaugural Broadbeach Country Music Festival comes alive from June 20 to 22.
Uniquely combining bluegrass with the beach, the new jewel to the Broadbeach Alliance’s events calendar will be free to attend, showcasing country music’s finest musicians mixing board shorts and banjos, surfboards and steel guitars for three days and nights of incredible entertainment. The cavalcade of country music stars reads like a who’s who of Australian country music and what makes this such a standout event is that it brings the best of the country, including the fans, straight to the beach for a jam-packed weekend.
Jazzing it up! There is a change of pace for lovers of great entertainment in August as the greatly anticipated Broadbeach Jazz Festival sets the streets pulsing with an infectious blend of rhythm and soul. Featuring a memorable line-up of Australia’s finest artists and musicians, the free festival covers every inch of the precinct and takes residence throughout many Broadbeach venues. Over 25,000 festivalgoers packed Broadbeach last year and it is anticipated that the crowds will far exceed that figure with the amazing line-up and schedule planned for August 15 to 17.
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SIZZLING swimwear The T he Gold Gold Coast Coast Swim Swim Fashion Fashion Festival Festival was was a celebration celebration of of the the eessence ssence of of beach-inspired beach-inspired fashion fashion culture culture and and two two local local designers designers w ere able able to to stand stand out out from from the the crowd. crowd. This This Summer Summer Ocean Ocean were R oad Magazine Magazine brings brings you you the the collections collections of of peony peony and and Molly Molly & Road P Polly, olly, straight straight from from Swim Swim festival festival runway. runway. peony peony is is classic, classic, eelegant legant and and uncomplicated uncomplicated while while Molly Molly & Polly Polly is is bold, bold, bright bright aand nd ffashion-forward. ashion-fforward. Support Support these these local local designers designers and and youâ€™re youâ€™re ssure ure ttoo sizzle sizzle the the fashion fashion stakes stakes this this Summer. Summer. Photography: Sybil Photography: Sybi Sy bill St S Steele tee eelle le Words: Words: Melissa Meliliss Me ssaa Us ss U Usher she her her
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String St ring ri ing bikini bik iki kin ini top ini to op in Seaside Folk: $89 Seas Se a id as idee Fo olk lk: k $8 89 String bottom Stri St ring ri ng bikini bik ikin ini bo ini b ott ttom tom m in S Seaside $89 easi ea siide FFolk: olk: ol k $ k: 8 89
 peony Local Lo oca call boutique bout bo utiq ique ue llabel abel ab ell p peony eony eo ny w was as b born o n outt or of designer desig gneer Becky Beck Be ckyy Ja Jack ck’s ’s llove ovee affa ov af ffaiir w ith it h of Jack’s affair with the beac ch. h. the beach. U nco omp mpli lica catted, d, n atur at urall aand nd d eeffortless ffor ff ortl tles esss Uncomplicated, natural style philosophy behind style l fo fforms rms th rm thee ph p ilosophy beh hin ind d th thee brand inspired b and br d which whic wh ich is in nspired by Summer’s Sum u me mer’ss simple diving into ocean, sim mple joys: joyys: s d iviing in iv nto o tthe hee o cean an, th thee smell smel elll of coconut coc ocon onut u oil, oilil, the thee feeling f eling of bare fe bar aree feet sand, road the f et on ho fe hott sa sand d, ro oad d ttrips rips i s aalong long th he coastline coastlin inee an and d th thee jo joyy of being bei eing ng surrounded sur urro roun nde ded d by people love. b the the p eoplee yo you u lo love vee. peony’s vision is fashion-forward peony’ pe y’s vi visi s on fash hio ion-fforw forwar ard d yet wearable. Each yet understated un nderstated an and d we w arablee. Ea E ch collection built upon collectio on is bu buil iltt up upo on eexclusive x lusi xc sivve signature signatur sign uree prints, priints pr t , dreamy dreamy my colour co olou ur palettes pallett ttes es and and fl ffluid uid d si silhouettess wi with th a ffocus ocus on oc n superior quality supe p rio ior q ualityy aand nd d ffit. it. hand-made All peonyy sswimwear Al wimweaar iiss ha h and nd-m d mad adee with Australia using softest with love lov ovee in A usttraliaa u sing the si he sof ofte tesst and and mo most st lluxurious uxur ux urio ious u IItalian talian n llycra. ycraa . yc Never orr o overdone, N eveer fu fussy, y, contrived con ontr trived o verdo done ne , peony pe y is a sswimwear wimweaar la label fo for th thee quintessential Aussie quintessential A quin ussiie girl rl who who spends speend ndss her herr days with sandy d ys w da itth sa andyy feett aand nd ssalty alty ty hair. hai airr. Where peony: W Wh erre you yo can caan bu buyy p eonyy: y: www.peonyswimwear.com www.pe peon onys yswi wimw mwea earr.co om
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Uncomplicated, Natural and Effortless Style 4
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gos 1. Ruched bandeau in Wategos ms Bloom, $99. Ruched bottoms in Wategos Bloom, $89. 2. & 3. The Bangalow Bralette, $99. Ruched bottoms in Black, $89. 89. os 4. String bikini top in Wategos Bloom, $89. String bikini bottoms ms in Wategos Bloom, $89. 5. Ruched bandeau in Wategos gos Bloom, $99. Ruched bottoms ms in Wategos Bloom, $89. 6. Ruched bandeau in Hibiscus Lover, $99. Ruched bottoms in Hibiscus scus op Lover, $89. 7. String bikini top in Seaside Folk, $89. String bikini kini 9. bottom in Seaside Folk, $89. 8. String bikini top in Seaside Folk, ece, $89. 9. The Wanderer One Piece, $199. 10. String bikini top in Wategos Bloom, $89.
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Love Heart Reef Triangle Frill Set: $125. Balconette Hipster Set: $135
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Molly & Polly Molly & Polly Swimwear is a buoyant new contemporary swimwear and stretch wear label from Australian designer, Kirsten Beck. Created for the fashion-forward females who like to stand out in a crowd in bright graphic prints and unique pastel colour palettes, this will be the label to watch in 2014. Devoted to quality, Molly & Polly Swimwear is made from the best of Italian lycra and has a commitment to excellent quality and fit. Every Molly & Polly Swimwear design is not only a work of art it is Australian-made. Styles range from retro-inspired high waistline designs to festival leotards and off-the-shoulder crops. Molly & Polly takes you on a summer journey you will want to revisit. Where you can buy Molly & Polly: www.mollyandpollyswim.com.au
Photography: Shannon Lawrence Photography www.oceanroadmagazine.com.au
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1. Malibu Molly Festival Full Piece: $80. 2. Great Barrier Reef & White Haven Beach Festival Full Piece: $80. 3. Neon POP Pink & Yellow Frill Full Piece: $150. 4. Underwater Mermaid Festival Full Piece: $80. 5. Beach Baby Blue & Black Festival Full Piece: $80. 6. Beach Cruiser Balconette Frill Set: $150. 7. Summer Days Balconette Frill Set: $150. Available at www. mollyandpollyswim.com.au
Stand out this summer in bright and bold prints
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SWIMWEAR KINGSCLIFF Breathe Swimwear Kingscliff favours Australian-designed and made swimwear. Major stockists of ranges including: beautiful Baku, edgy Ginja, and unique Jets. All use superior Italian Lycra速 to sculpt the body. Local label Jaymes has daring itsy-bitsy swim separates in exclusive limited editions! Breathe has a huge selection of cup sizes in bras, tankinis and one-pieces, with a style for every age group: go boldly bright or classic black and white; find retro vintage leg, or for the more modest, a lower leg; huge range of kidswear; Running Bare, Australian sportswear using superior Supplex速 fabric; Rival and Speedo for when you hit the pool. We are expert fitters with a huge stock to choose from. Visit us in the mood to try and time to buy. Breathe Swimwear: keeping your beach body looking hot!
Follow us on Instagram & Facebook to be in the swim to win a swimsuit!
Shop 13, 60 Marine Parade, Kingscliff. T 02 6674 5915 7
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Prue MacSween wears
Mode Voyage Prue hits the Tweed Coast as guest speaker at the launch of our new collection. She had guests in awe and in stitches. She spoke about celebrity apprentice and her many experiences in her professional life. Prue was very generous of her time and made each guest feel special. We are very blessed that Prue has agreed to wear our Mode Voyage label and has been spotted on channel Sevens Sunrise wearing our collection. Thanks to Prue xxoo
OUR PRICES RANGE FROM $139 TO $239
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Mode voyage Fashion label is the true essence of Australian Made. Manufacturing our product here on the Gold Coast and in some cases printing our own fabrics. We produce new stock weekly and also can individualise for our clients. Our service in store is very personal and we teach clients how to wear the best styles to suit their figure.
We never sit still as owner and designer Carla Dorge is highly energetic and motivated to bring great style and brilliant cuts to woman of all ages and sizes.
LOCATIONS: Mode Voyage at Tallebudgera Creek Road, West Burleigh and On Kliff at Shop 1 Marine Parade, Kingscliff
MODE VOYAGE Buy online at: www.modevoyage.com.au
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JUST IN TIME!
SUMMER IS HAIR TO STYLE
SPOIL YOURSELF WITH THIS SEASON’S HOTTEST PRODUCTS … Compiled by: Melissa Usher
Bernadette Cliff, Owner Toni & Guy Broadbeach
After a huge year celebrating our 50th anniversary of hair, fashion and heritage at TONI&GUY, our latest collection 50:50 has hit Australian shores just in time for summer. I was lucky enough to travel to London to see the collection first-hand and what a collection it is! Longer cuts with effortless layering are inspired by off-duty models who look as glamorous tousled and natural as they do with the perfect blow-dry – it’s just what we need here to command respect all the way from the beach to the bar! Shorter cropped styles and textured bobs also feature heavily, along with some amazing barbering for the guys. Of course all these stunning styles are accessorised by perfect shades – a multitude of shimmering blondes, red heads and deep glossy brunettes… not forgetting a pop of bright colour here and there. Hair needs to be looked after all year round but even more so in this hot summer weather. It is essential hair is hydrated, healthy and shiny to show off a style and colour to its full potential, using label.m product certainly helps. Created by hairdressers for hairdressers, label.m is TONI&GUY’s professional hair care range and is the ONLY official hair care sponsor of London Fashion Week.
The hottest hair products…
label.m Powder Pink Spray – creates pink hair in a flash with an unbelievable edgy texture, all with no commitment! RRP $34.95 label.m Sleek Blow Out Cream – restores moisture, leaving the hair soft, shiny and frizzfree. RRP $39.95 label.m Intensive Repair Shampoo & Conditioner – strengthening and restoring, perfect for dry and damaged hair. RRP $39.95 All products available at TONI&GUY, Broadbeach. Ph: 07 5539 9444. 118
Softening toner to soothe and revitalise the skin. You don’t have to live by the sea to appreciate it; all you have to do is get up in the morning! Lush Breath of Fresh Air 250g RRP: $19.95. www.lush.com
Available February, the “Blush” collection reflects the tones of natural beauty. ORLY Limited Edition “Blush” RRP: $18.95. www.orlybeauty.com.au
For a smooth coverage and protection from the sun – available in three shades. Eles Age Defying BB Cream 30 RRP: $49.50. www.elescosmetics.com
Keep your skin smooth and glowing this summer with People For Plants Papaya, Quillaja & Apricot Body Scrub RRP: $19.95. Stockist: 1800 221 739
Create silky smooth sun-kissed skin. Eles Mineral Sheer Bronzer RRP: $77. www.elescosmetics.com.au
Squeaky Clean Try Grown Alchemist HydraRestore Cream Cleanser with Olive Leaf & Plantago Extract RRP: $39.95. www.grownalchemist.com
Maintain the perfect tone this season. Pureology Miracle Filler Treatment RRP: $42. www.pureology.com.au L’Oreal Professional Shine Blonde Purple Shampoo RRP: $26. www.lorealprofessionnel.com.au Shu Uemura Art of Hair Color Lustre Shades Golden Blonde RRP: $42. www.shuuemuraartofhair.com
Calm the Skin
A natural aromatic face treatment to help regulate moisture balance – can be used as a weekly treatment or everyday use. Aromatherapy Face Oil – Sensitive Skin RRP: $49. www.pevonia.com.au
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Perfect for dehydrated skin. The Jojoba Company Botanical Hydrating Mask RRP: $49.95. Stockist: 02 9651 3032
Packed with vitamin C and pomegranate to help brighten and keep pigmentation and fine lines away. Skyendor Power C+ Energising Cream 50ml RRP: $115. Stockist: 1800 554 545
REHYDRATE TO HELP STOP THE SIGNS OF AGEING
PERFECT POUT The new-season shade for lips. Illamasqua Lipstick in Corrupt and in Liv RRP: $25. www.myer.com.au LUSC
The perfect starter kit that fits into your handbag and will keep your skin looking flawless and healthy. Available in five different shades. Jane Iredale Starter Kit RRP $80. Stockist: 1300SKINCARE
Fake your healthy glowing tan this season with OzTan 200ml RRP $29.95. www.oztan.net.au
! s e v a h ust- Combat Lines
M LOVE T
Perfect for the party girl who loves to indulge a little this season but still wants her skin to look youthful and radiant. Sin-Care Party Girl Booster Serum 50ml RRP $80. Sin-Care Sun Goddess Serum 50ml RRP $80. www.sincare.com.au
To exude an air of elegance and sophistication in summer, look to white florals bursting with the bold, statement-making note of tuberose – the heart of many of the most iconic fragrances of all time. Ever since the launch of Robert Piguet’s Fracas in the 1940s, white florals have remained a firm favourite among perfume connoisseurs with the tuberose heavy classic repeatedly inspiring other iconic scents including Estee Lauder’s Private Collection, Chloe’s original fragrance from 1974 and the Christian Dior cult Poison. While many of the great perfumes of the 1970’s and 1980’s have been paired back to be relevant today, the beauty of such florals is they remain timeless, repeatedly reinterpreting themselves for the contemporary consumer. Piguet recently launched its modern-day version of the perennial classic ‘Petit Fracas’, a fragrance bursting with heart notes of tuberose, jasmine and gardenia and a thin layer of chocolate which adds a new gourmand twist to an iconic scent. The most iconic tuberose scent of all time is Creed’s Fleurissimo, commissioned by Rainier III, Prince of Monaco as a gift to his bride Grace Kelly to wear on her wedding day. This is the ultimate white floral bouquet perfume worn by many Hollywood stars and European nobles. Moving to the more modern tuberose scents are Amouage’s Honour, inspired by Puccini’s Madame Butterfly, L’Artisan’s Le Chasse Aux Papillions and internationally awarded European fragrance of the year, Costume National’s So Nude … all light and feminine and perfect for summer. All fragrances are available exclusive p aat Libertine Parfumerie at 181 Robertson Street, New Farm, Qld or online www. S lilibertineparfumerie.com.au.
Powerful firming complex helps accelerate skin’s natural repair process in the eye and lip areas. Power Firm RRP: $68. www.dermalogica.com.au
MEET THE TEAM BROADBEACH 1n/05 Oracle Blvd. BROADBEACH
CALL 5539 9444 094
BERNADETTE SALON OWNER
MANUEL STYLE DIRECTOR
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GRACE 2ND YEAR ASSISTANT
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Light and bright for Summer! Compiled by Melissa Usher
Amalfi Pineapple Sculpture $39.95 each
Three assorted ceramic colours: Yellow, White or Blue.
www.amalfihomewares.com.au Vintage Wood – Wall Mural Interior $180 This “Vintage Wood” mural adds instant charm and character. The mural can be trimmed without detracting from the overall effect. Wall murals are simple to hang with overlapping panels. Width: 1840mm Height: 2500mm
Bedside Table $2200
Designed and made in Australia by Senkki furniture. Quality contemporary furniture, made to order. Customised timber, colour and size options. Contact Senkki for bespoke one-offs.
www.senkkifurniture.com.au Historie Soap Dispensers $70 each
Beautifully decorated ceramic soap dispensers featuring delightful hand-painted elephant or butterflies.
Astro Armchair Blue/ Pink $560 www.satara.com.au
y! l l a r e t i l – l o o c Retro Tinny Retro Tin Cooler – Ice Cold Drinks $59.95 They don’t make ’em like this anymore – well, now they do! www.lifeliveitup .com.au
VW Campervan Children’s Pop-Up Play Tent $129.95
Your little one is guaranteed to have a good time anywhere with the pop-up play tent.
www.yellowoctopus.com.au Grown Alchemist Twinset Hand Wash & Hand Cream 500ml $69.95
Perfect for the Bathroom or Kitchen.
Gardenia Inoubiable 95 Glasshouse Candle $59.95 Created by leading French glass ed perfumers – tripled scented ove”. and “Impossible Not to Love”. es.com www.glasshousefragrances.com
Perfect g! for chillaxin
Yellow Hammock Chair With Pillows $119
Luxury handmade hammock chair holds up to 150kg.
Keep your cool! Outdoor Cushion Covers $49 each Gorgeous Seafield Palms, Nut Natural and Gotchanow patterns. Weather, mould and stain resistant. 45cm x 45cm.
The Beach People Tent $199
Essential for a day by the sea. Made from durable steel and canvas, it is the only way to enjoy the great outdoors while staying sunsafe.
12/12/13 11:48 PM
MIRAMAR DISPLAY VILLAGE
lans for the Tweed Coast’s newest display village at Miramar in Casuarina have been finalised, with the first builder and resident homes expected to start coming out of the ground in the following weeks. Villawood’s Miramar development is one of the Tweed Coast’s fastestselling projects, with more than 120 of 194 total homesites now sold following a bumper Christmas and New Year period. The display village will comprise designs from four of the region’s top builders – GJ Gardner, Perry Homes, Seabreeze Homes and Anstey Homes. Villawood development manager Michael Williams said the display homes – which are all large, four bedroom single storey designs – had been carefully selected to suit Miramar, and were expected to bolster sales towards an anticipated sellout by mid-year. “The purpose of a display village is to showcase the type of homes that best match the location and lifestyle of the community,” he said. “Because Miramar has larger homesites than what you would typically find on the Tweed or Gold coasts, we have chosen to display generously-sized open plan, single storey homes, because that is what the market is looking for right now. “The homes are not only well suited to Miramar’s location and buyers – who have mostly been growing families and retirees – but they can also be tailored to individual
d e s i l a n i f plans
site orientation, to maximise crossventilation and natural lighting, so they are comfortable to live in year round. “With Miramar situated just a short walk to the beach, parks and shops, there is an emphasis on contemporary coastal architecture with a focus on indoor/outdoor living and entertainment areas, so people can really make the most of the unique lifestyle and climate here. “Following a very active Christmas and New Year period, it’s clear that we have very little stock remaining and I expect that as people see the first builder and resident homes commence construction, there will be a rush to secure the remaining lots.” Mr Williams said the registration of the first stage of land is expected to take place in January, with the first homes expected to be completed around May. Miramar homesites are selling from $299,900 and range from
601sqm to 1004sqm. Home and land packages are also available from $550,000. For more information visit miramarcasuarinabeach.com.au. www.oceanroadmagazine.com.au
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All-new BMW X5 lives up to
Great Expectations 122
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Words: Michelle Mackey Photography: Brian Usher & supplied by BMW
he all-new BMW X5 has arrived at Bruce Lynton on the Gold Coast with three models available, including the BMW X5 M50d, BMW X5 xDrive30d and the BMW X5 xDrive50i. Nearly 300 guests were in attendance at the exclusive launch event held at Jupiter’s Hotel and Casino to experience the brand-new Ultimate Driving Machine. As the third generation of the world’s best-selling premium Sports Activity Vehicle, the new model delivers prestige performance, exhilarating economy and the latest BMW ConnectedDrive innovations and technologies. The all-new BMW X5 also sports a fresh look with sharper, more stylised lines along with a broader kidney grille, new headlight and tail-light designs, as well as newly available colours. Beric Lynton, Dealer Principal of Bruce Lynton, says he is thrilled to offer his valued customers an evolutionary car. “This car is an evolution, not a revolution … it’s a continuation of technology, research and development.” Since its humble beginning in 1974, Bruce Lynton has evolved to reach the pinnacle of the prestige automotive industry and is proud to be Australia’s longest-serving BMW dealer. Along with housing BMW Sales, Servicing, Finance, Parts and Accessories, the dealership group also includes the MINI, Land Rover, Alfa Romeo, Fiat, Chery and Ssangyong
marques, as well as Bruce Lynton Quality Cars, which specialises in quality used vehicles. As a second-generation, family owned and operated business, Beric has been involved for many years. He recalls the first BMW X5 model launch in 1999: “When it was first launched, the BMW X5 set the benchmark and, both locally and internationally, it has led the segment ever since – the X5 continues to outsell all other competitors and this will only accelerate now that the new model has arrived.” Beric and his team understand that the decision to purchase a new car may seem overwhelming. “It’s a big purchase, the second-biggest purchase to a house, so we want to make sure it’s the right car for our customers,” says Beric. He encourages potential buyers to book in for a test drive of the all-new BMW X5 and even offers a take-home test. “If the circumstances are right, customers can test it out in family life and take it overnight to make sure that it fits with the lifestyle and the schoolbags!” The dealership group still holds its original Nerang Street site in Southport, and encourages the public to drop in and have a browse or a chat to one of the friendly staff. After a visit to the dealership, customers are sure to understand first-hand how both the BMW X5 and Bruce Lynton really are driven by great expectations.
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BEGINNING In less than one year, it’s become one of Australia’s largest national online marine directories, but for Gold Coast based business, Boaties Quotes, this is just the beginning. The concept of Boaties Quotes developed when Gold Coast couple Ben and Hayley upgraded to a larger vessel and were left with the complicated task of finding and comparing services and products with very little guidance. Clearly, there was a genuine requirement in the industry for a service that would solve this problem. Boaties Quotes is a user-friendly service that allows marine suppliers to bring their business to consumers through an online system. Consumers can easily find and compare suppliers, products and services with the click of a mouse – an asset to both suppliers and consumers in the marine industry. The site generates 95% of its quote requests well after 5.30pm, when the consumer is relaxed in the luxury of their own home and when most businesses have finished for the day, proving it is a site consumers have long been waiting for and a tool no supplier should be without. Boaties Quotes allows the supplier to be available to the consumer 24/7 and allows the consumer to shop 24/7 for all boating needs – a necessity in today’s market. With such an innovative concept, it comes as no surprise that the business is rapidly growing, “The site just keeps evolving… from the inception of it,
By Michelle Mackey
the demand has grown so much that our scope has really increased,” says Ben. Boaties Quotes is now helping a wide range of consumers find unique services such as diving to clean vessels, houseboat hiring for the family and chartered fishing trips. The site currently offers about 100 services, the most popular of which include detailing, cosmetics and servicing. However, National Sales Manager Alex Wheeler says there are likely to be many more to come, “We’ve got more services coming but we’ll keep them quiet for now. Our vision is to have consumers that can head here for any service or supply for any vessel… the place to go for all things on the water.” Boaties Quotes is unique in the sense that it caters to both seasoned and new boaties. For new boat owners it gives them the ability to find a service supplier and feel confident in organizing a service, while for experienced boaties, it gives them an avenue to quantify their existing suppliers, choose the best upgrades and even gives them an opportunity to rate the service.
Regardless of who is using Boaties Quotes to look for pricing, services can be thousands of dollars. The site allows users to make sure they are spending the right amount of money with the right people.
Boaties quotes gets the seal of approval by Stephen Milne President of the Gold Coast International Marine Expo.
hugely successful third annual Gold Coast International Marine Expo. Setting up with a laptop and TV, Boaties Quotes showed attendees how easy it was to use the site and were met with fantastic feedback from industry and consumers, President of the Gold Coast International Marine Expo Stephen Milne even dropped in, (inset). Following the Expo, Boaties Quotes held their first annual Boaties Beats Lowtide Luncheon at the Southport Yacht Club, another huge success. Guests arrived by boats, cars and jetskis to learn about the Boaties Quotes service and enjoy live music, sun, sand and wine tasting supplied by Wild Oats. They also experienced how much the Southport Yacht Club at Main Beach has to offer, where all are welcome to drop in by boat or ski at low tide, have a bite to eat and continue on. With the major exposure and positive feedback received, Boaties Quotes plans to attend more events in 2014 and in the next two to five years, Boaties Quotes is expected to become the largest national online marine directory. Though, as always, number one on the agenda for Ben, Hayley and Alex is looking after their valued members and clients, “We’re protecting the good guys from the cowboys out there and it’s doing the industry a good deed.”
Website hits are rapidly climbing each week, a number that recently increased when Boaties Quotes attended the
12/12/13 6:21 PM
Evolution Concierge Byron Bay ~ our smile is part of our uniform
rom sourcing fine wines, organising a celebrity holiday or backyard children’s party, to meeting and greeting guests, we are always at your service 24/7. Welcome to Evolution Concierge, a lifestyle management service giving you freedom to relax, rejuvenate and enjoy life in beautiful Byron Bay. We provide you with the most valuable commodity in the world – T I M E. As your Personal Concierge, let us do the organising for you, it’s our pleasure...
• Travel bookings & itineraries • Airport transfers & transportation • Holiday grocery shopping & errand running • Health, beauty & well being appointments • House-keeping & turn down service • Laundry & dry cleaning • Restaurant bookings • Personal cheffing & catering • Beach equipment hire • Holiday photography • Child care • Pet care • Car care • Key and hired goods return
www.evolutionconcierge.com | 0417 707 909
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STANDING THE TEST
of time IN LATIN, TENDENCE MEANS NS “STRETCH OF TIME” RALIA IS ONLY THREE YEARS AND WHILE TENDENCE AUSTRALIA ESS IN THIS SHORT PERIOD OLD ITS WIDESPREAD SUCCESS IS A CLEAR INDICATION OF THE LONGEVITY AND TIMELESSNESS OF THIS PREMIUM QUALITY BRAND. WORDS: MICHELLE CHELLE MACKEY
Created using a wealth of craftsmanship expertise, avant-garde technology and exquisite materials, a Tendence Watch is hard to miss. With a captivating array of design collections including the sophisticated SLIM range, a GLAM line with plenty of Swarovski bling and the quintessentially larger than life GULLIVER range, to name but a few, there is Tendence Watch for everyone and any occasion. However, it wasn’t until Githa Silvester launched Tendence Australia in 2010 that the brand took off in Down Under and contributed to the business’ worldwide success. Moreover, Githa transformed Tendence Watches from a product into a recognised market brand. Githa has a wealth of life experience she brings to her role as founder and director of Tendence Australia. In the past, she established a successful gift and floristry shop, founded a catering company, ran
olf captain for two a bed and breakfast, was ladies golf hil years at the Sanctuary Cove Country Club – all while raising a young family with her husband. However, her biggest business achievement to date is, of course, founding Tendance Watches Australia. Tendence Watches was founded in Lugano, Switzerland in 2007 by company president Filippo Giardiello and chief executive Gabriele Ghielmini. Together they sought to create a watch like no other with the brand ethos ‘Larger Than Life’, a philosophy that goes beyond the strikingly bold designs. The ethos is also indicative of Tendence Watches’ belief that each individual should express themselves freely and enjoy their own personal style – hence the wide range of collections available, each with its own novel appeal. Indeed, this internationally renowned brand truly differentiates itself from the approximate 14,000 watchmakers worldwide. As the brand’s motto goes:
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The brand ethos ‘Larger Than Life’ goes beyond the strikingly bold designs – it is also indicative of Tendence Watches’ belief that each individual should express themselves freely and enjoy their own personal style.
Tendence Australia Sole Director, Githa Silvester
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The home of of the the Tendence Tend Te nden den nce ce Australia liaa He li H Head eadd O Offi fficcce. ffi ee..
“Tendence creates trends which others can only follow.” Githa herself is certainly a Trendsetter – she has that eye for the future of fashion. “Her ability to predict future trends is astounding,” raves Sam Mangan, PR and marketing director for Tendence Australia. In fact, there are models made in Switzerland which were influenced by Githa’s ideas. These models include the Bunker range, which introduced stainless steel bands into the Tendence line for the first time and have since become a best-seller in Australia. Githa saw that potential in her first Tendence watch: “People gravitated to it – I knew I had found something special.” While raising money for the McGrath Foundation through her ladies golf league in 2010, Githa was introduced to the brand when the prior Tendence Australian distributer made a donation. After Githa’s success in
raising over $35,000 for the charity, she was asked to join in a partnership to boost the business. Githa saw the challenge and agreed to take on the task, eventually becoming the sole director of what is now Tendence Australia. “I had to hit the ground running … and we’ve had our ups and downs,” says Githa. Tendence today is distributed in over 100 countries, is a member of the Basel World’s Top 100 Watches 2012, and recently Tendence Australia was recognised as one of the top Facebook advertisers in the world. There are many factors at play when it comes to what makes a Tendence Watch stand above the rest. Perhaps, it’s the unique three-dimensional numbers. Perhaps it’s the appeal to young and old, male and female, conservative and bold. Or, perhaps it’s the diverse style range whereby people can express their mood and personality on any given day. Regardless of the reason, they are
instantlyy recognizable. “People k ‘Wh ’ that don’t come up and Ask: ‘What’s watch?’ says Githa. “They always ask: ‘Is that a Tendence?’” The recognition factor of the brand has also been spurred by Tendence Australia’s partnership with some of the nation’s highest profile athletes and celebrities, who have taken on the role of Brand Ambassadors. They include Quade Cooper, Digby Ioane, Scott Prince, Chelsea Pitman, Lance ‘Buddy’ Franklin, Beau Ryan and Layla Subritzky. However, unlike other companies: “We don’t pay our Ambassadors – it’s not your typical corporate relationship,” says Githa. The Brand Ambassadors share a common belief in the company they endorse and have become part of the Tendence family. “They share our passion for the brand and product,” says Githa. “We are a family here. We have that level of trust and I treat them like my own sons and daughters … they
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don’t call me Momma for nothing!” Recently several Brand Ambassadors along with an array of celebrities, fans and media joined Tendence Australia in opening its newest flagship store in the heart of Brisbane. Keeping in line with the ‘Larger than Life’ philosophy, no expense was spared in creating a high-end luxury boutique to properly complements the product. The original showroom and head office is located in one of Australia’s most exclusive estates, Sanctuary Cove on the Gold Coast. Having two stores has been a major achievement for Githa and her team. However, she is not a woman to stop at one goal – she sets her sights high. Next year, she will be launching a high-end Italian handbag and shoe brand in Australia with its flagship
store at Sanctuary Cove. The brand, MichelAngelo, has very few exclusive distributors worldwide and Githa will become a member of a privileged group. But if that’s not enough! Githa is also preparing to launch a range of jewellery based on her own original designs. “If we can do it with one brand, we can do it with another,” she says confidently. With handbags, shoes and jewellery to come, expect to see Tendence Australia place a larger focus on the fashion market this year. “We’ve done the sporty and athletic market so I want my next achievement to be breaking into a higher fashion market,” Githa exclusively tells Ocean Road Magazine. “I could see the watches working with the jewellery, handbags and shoes … becoming one big package!”
If in less than two years, Githa has gone from working out of a home office to launching two hugely successful stores and cementing Tendence as one of the most recognisable watches in Australia, her next goal is certainly not far off. “The ultimate dream for Tendence is to open a flagship store in each state to take the brand to the next level,” she says. “It’s not about the profit – it’s about creating an exclusive brand.” Githa and her team, led by her son Marc Grey – the operations manager for the Business – live and breathe the Tendence brand. Marc, who has extensive experience in sales and marketing, is confident Tendence will stand the test of time. “It’s a brand unlike any other and I’ll be looking to cement our place in Australia’s top watch brands in 2014.”
Tendence Ambassadors Scott Prince, Quade Cooper, Layla Subritzky, Beau Ryan
Find Tendence Watches online at www.tendencewatches.com.au or at their stores: • Head Office 07 5699 8452 42C Quay Street Sanctuary Cove QLD 4212 • Brisbane 07 3221 5615 6/158 Adelaide Street Brisbane QLD 4000
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IF ONLY THERE COULD BE MORE HOLIDAY EXPERIENCES LIKE SOUL IN THE HEART OF SURFERS PARADISE. THIS ICONIC 77-LEVEL TOWER CAPTURES ALL THE ESSENTIAL HOLIDAY ELEMENTS FOR THE FAMILY, RIGHT IN THE HEART OF THE GLITTER STRIP. ADD TO THAT THE FINE-DINING AT THE HAT-AWARDED SEADUCTION RESTAURANT AND YOU TOO CAN SAVOUR THE SUMPTUOUS HIGH LIFE OF THIS AUSTRALIAN LANDMARK, JUST AS OCEAN ROAD MAGAZINE DID ON OUR LATEST STAY & PLAY STOPOVER. Words: Greg Pride Photography: Brian Usher & supplied
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FIT FOR A PRINCE “I can honestly say our Soul stay was one of the most memorable family holidays we’ve had.” – SCOTT PRINCE
igh above the Surfers skyline we’re exquisitely cocooned we in our o own private piece of paradise – a uber-luxurious par apartment in the iconic apa 77-level Soul tower for our latest Stay and Play adventure. For our Soul sojourn, we follow in the footsteps of rugby league great Scott Prince, who is enjoying more family holidays with wife Kristy and daughters Taliah and Kahlen since his retirement from the field. Prince, of course, had a stellar 16year, 300-game NRL career which included representative jumpers for Australia and Queensland, as well as starring roles with the Brisbane Broncos, North Queensland Cowboys, Wests Tigers and Gold Coast Titans (of which he was foundation captain). “I’ve been privileged to have stayed in some of the world’s best hotels during my sporting career … in places like Vegas … and this would easily rank in the top three,” Prince tells Ocean Road Magazine. “I can honestly say our Soul stay was one of the most memorable family holidays we’ve had.’’ Like the Princes, Ocean Road Magazine arrives at Soul to be greeted by sartorially splendid concierges in the impressive port cochere, directly across The Esplanade from the beach
but shielded from the elements by towering glass. Our vehicles are valet-parked and we are ushered into the luxe lobby, its 9m floor-to-ceiling windows affording a stunning vista out to the blue Pacific, and replete with elegant furnishings selected by internationally-renowned British designer Christopher Guy. A grand marble and glass cantilevered staircase takes us up to reception, where the friendly and efficient team from Peppers Resorts,
which manages Soul Apartments, check us in for our stay. Our two-bedroom apartment on the 39th floor is truly gobsmacking. We enter to be confronted by a tableau of neutral-toned class and luxury, set against that glistening Pacific backdrop of which you can never tire. Stone, glass and stainless steel dominate the sophisticated and spacious interior, softened by plush furnishings, while a state-of-the-art home theatre system is there for distraction between ocean-gazing. A designer kitchen, with granite bench tops and European appliances (along with laundry facilities) allows for a self-contained holiday should you wish but there is also an extensive mini-bar and room service menu in keeping with the five-star Soul experience. All rooms open out on to a large balcony, where the mind-blowing vistas up and down the Glitter Strip stretch endlessly. Lunch is in Seaduction, Soul’s hatawarded restaurant which has proven a revelation to the Gold Coast’s fine-dining scene since opening two years ago. With its stunning modern Australian cuisine, exquisite decor set off by floor-to-ceiling ocean views and exemplary service, Seaduction is a dining experience to remember. As we sip on a delicious pre-dinner cocktail at the bar, another party of diners arrives and one of them puts into words the first thoughts of surely everyone who enters Seaduction: “Wow, look at that view – how good is this?!”
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SCOTT PRINCE LIVING IT UP WITH WIFE KRISTY AND DAUGHTERS TALIAH AND KAHLEN …
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“HOW GOOD IS THIS?”
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“Our host for our Seaduction seduction is Steve Szabo, one of Queensland’s culinary kings.” Our host is Steve Szabo, one of the Queensland’s culinary kings, who was poached from Palazzo Versace to head Seaduction. The amiable Welshman has overseen the creation of a star establishment, acclaimed with two hats in the Australian Good Food Guide, and named by The Australian as one of the nation’s 50 hottest restaurants. Shown to our table by Seaduction’s lovely maître d’ Kathryn, we sink into cosy leather seats and soak up the gilded ambience for what will be an afternoon of decadent dining. After a delectable Mumm champagne and tastebud-tingling Rasberry Mule cocktail (Absolut Vodka, Casis Fresh Lime & Rasberries Topped with Ginger Beer), the Ocean Road team settles in for a remarkable feast. It starts with entrees including seared diver scallops served with andalouse sausage and pea puree, and slow-cooked octopus with black olive soil, red grape gel, pickled fennel, almonds and semi-dried sultanas – one of the house specialties. Taste, texture and presentation are nothing short of sublime. My main of Ranger Valley wagyu 6+ score sirloin, served with mustard and a red wine jus and washed down with a 2007 Cape Margaret Cab Sav, is simply superb. Mrs Pride, meanwhile, is just as blown away by her pave of Atlantic salmon cooked at 55 degrees, served with garlic aioli and apple salad.
The grilled tuna steak with a green bean and pawpaw salad and crispy caper dressing also rates highly, as do the sides of broccolini with toasted almonds; creamed and truffled desiree mashed potato and rocket salad with walnuts and parmesan. Our Seaduction seduction finishes with divine desserts, including deconstructed cheesecake, fresh berry coulis with a toasted pistachio; blood-orange textures with thyme sable, ruby grapefruit granite and nougatine crisp, and decadent caramel tart served with mascarpone spheres and Bethonga pineapple sorbet. Prince and his wife enjoyed a similarly ‘Seaductive’ dinner in romantic circumstances, with Soul arranging a babysitter for Taliah and Kahlen, who were treated to room service and movies in the apartment. After lunch, we adjourn to our apartment for a snooze to prepare ourselves for yet more wining and dining. We take the lift up to the 41st floor to one of Soul’s four magnificent Beach House apartments, the spectacular setting for tonight’s dinner. Sprawling over almost 300sqm, this two-level palace in the sky boasts four bedrooms, three bathrooms and the finishes of Soul’s opulent sub-penthouses. We’re greeted by our own private Seaduction waitress, who serves champagne as we admire our fantasy home and take in the even more breathtaking views from the balcony.
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STUNNING SEA VIEWS
Soon, we are witness to a dramatic light show as a fierce electrical storm rolls in from the west. Pink lightning bolts pierce the eerie black clouds, backlighting the famous Surfers Paradise skyline in furious flashes. As a storm-watching vantage point, it doesn’t get much more dazzling. We start dinner with a stunning entrée of Alaskan king crab ‘natural’ with tarragon sponge, squid ink popcorn and baby greens, served with signature Seaduction flourish. Steve and his team have outdone themselves again with the main: snapper pave with parsnip puree,
caramelised chicken wings, a ‘salad of summer’ with lemon spheres and avocado cream. Dessert is another wicked offering: velvet chocolate, marshmallow rice crunch, almond dentelle with white and dark chocolate soil. After dinner, we relax in the extravagant surrounds of the Beach House, sipping on some fine reds from Seaduction’s extensive wine list. The next morning dawns postcardperfect and we decide a plunge in the ocean, to soothe the effects of last night’s indulgence, is needed. It’s early but the golden sands of Surfers
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… IT DOESN’T GET MUCH MORE DAZZLING THAN THIS.
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ICONIC 77-LEVEL TOWER GIVES SPECTACULAR SIGHTS AT ANY HOUR OF THE DAY …
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“It’s early but the golden sands of Surfers are alive with walkers, joggers and boardriders.” are alive with walkers, joggers and boardriders. The morning sun glints off Soul’s striking glass facade as the refreshing surf awakens us for the gruelling day of luxuriating that lies ahead. A scrumptious Sunday buffet breakfast in Seaduction has us feeling fabulous again (there is nothing quite as extravagant as breakfast in an oceanfront fine-dining restaurant), and we head up to Level 3 to check out the recreational facilities. Occupying an entire floor, the sprawling space includes a 25m indoor heated lap pool, fully equipped gym, spa, sauna and steam rooms and a magnificent outdoor horizon pool around which residents and guests can soak up the sun. Despite his retirement, Prince likes to keep fit and said the gym offered everything he needed. “There’s plenty of really good cardio gear in there plus you have all the free weights so it’s
quite comprehensive and impressive for a hotel gym,” he said. “While I was having a workout, Kirsty and the girls hit the pool and spa. They loved it, especially with the weather so good.’’ Level 3 also boasts the lush Secret Garden barbecue and picnic area, where Scott and Kristy Prince and their children enjoyed a seafood lunch on the last day of their stay. While the Princes wandered into the recently redeveloped Cavill Mall to take the kids to TimeZone and across to the night markets on the Surfers Paradise foreshore, Ocean Road Magazine felt no desire to leave the sanctuary of Soul. It was our oasis in the heart of paradise. Secure a lifestyle at Soul – there are limited opportunities to purchase your own piece of luxury. Contact the Sales Gallery on 07 5582 0600 or visit www.soul.com.au
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LUNCH WITH THE LADS Copy & Pics: Brian Usher
This year the bi-annual “LAD’S Lunch” charity event involved a cruise up the Broadwater to McLaren’s Landing where all the boys got on with the serious business of raising muchneeded funds for a wide range of local charities. Although it’s always a great day out, organiser Dan Marino of Hickey Lawyers was keen to point out the importance of local charities and encourages anyone interested in getting involved to contact him on 07 5556 7474 or email marinod@ hickeylawyers.com.au
Dan Marino with Tom Ray and the boys
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SIZZLING SWIMWEAR Copy & Pics: Brian Usher
Minister John Paul Langbroek & Leanne St George
The inaugural Gold Coast Swim Fashion Festival provided the Australian swimwear industry with a great platform to showcase one of our most famous exports: the bikini. Event organiser Leanne St George said the first festival this year laid a solid foundation for growth and hopes it will evolve to be recognised on an international stage. Beautiful models and beautiful bikinis â€“ now thatâ€™s a recipe for success!
Gold Coast Swim Fashion Festival
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the cuban cup Pics & Copy: Brian Usher
Faced with myriad Melbourne Cup possibilities, Harley Dhessi from The Cuban Bar and Lounge Dining gave Ocean Road Magazine an offer we could not refuse. The Cuban enjoys a great position along The Oracle Boulevard, Broadbeach where we were able to feast on the great Cuban food, watch the race on big screens and enjoy the atmosphere that only The Oracle Boulevard can deliver.
Kimberley Wright & Jessie Newland
Yoshee Darling & Melissa Howlett
Chris & Trisha Leat
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happy! Melissa & Brian Usher
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The Movers & Groovers!
Michael Grammatico, Michael Vella, Nathan Laughton & Justin Beatty
A Add some Cuban flavour tto your next celebration! T perfect venue in the heart The of Broadbeach. o
The Oracle, Broadbeach Reservations: 07 5526 9769
W will make We y your occasion o one to remember... www.thecuban.com.au/events w
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robina runway Pics & Copy: Brian Usher
The Gold Coast’s largest and leading shopping destination – Robina Town Centre – was transformed into a global pop-up fashion precinct dubbed Style Street as its Spring/Summer 2013 campaign got underway. Launching with a coveted street party and catwalk parade, 200 of the Gold Coast’s most stylish rubbed shoulders with and took styling cues from three of Australia’s most prominent bloggers: Carmen Hamilton from The Chronicles of Her, and Tash Sefton and Elle Ferguson from They All Hate Us. Kimberley White & Michaela Fitzgerald
& Shane Reneke it h Sm Anna Colville-
Street stylers scene steale
Traffic ks stopping loo
Dayna Jeffrey & Laura Martini
M Ca Me Mel Carrero arr rre reero & Monique M iqu Mon q e Hope Hope p pe Kylie Groth & Arabella Foster
Yasmine Beckett & Teek Ireland
Candace James & Ashley Cronin
Liz Evans, Melissa Llewelyn & Kathryn Edmond
Fiona White & Sharona Harris
Annie Chapman & Bronte Jones
M A R K E T F R E S H AT T H E WAT E R F RO N T V I E B A R + R E S TAU R A N T Special lunchtime menu 2 courses $43 per person - 3 courses $49 per person Available daily from 12pm until 3pm. For bookings, visit www.palazzoversace.com.au or call 07 5509 8000. 121338
GOLD COAST AUSTR ALIA
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Pics & Copy: Brian Usher
Even though we missed last month’s event it was great for the team from Ocean Road Magazine to make it along this time to the Women of Influence event. The keynote speaker was Emily Kucukalic, a marketing and branding specialist with extensive experience from a broad range of industries and markets. Who should attend? Ambitious business women who want to launch their careers by developing a unique presence, professionals who want to stand out in the crowd, and anyone who wants a higher salary, a better job or more influence in their chosen field.
Sandra Krueger & Susan Griffiths
Georgia Lane, Mia Kershaw & Emily Kucukalic
Jackie Cross & Averil Wood Juanita Shaw & Nicole Johnston
Shartrell Close & Sacha Moore
Ingrid Bonnor & Caralee Caldwell
Energising, Nutrient-packed, Healthy Smoothies & Juices
Karen Nicol & Philippa Gilbert
Scott McGrath & Peter Symes
Dean McMurtrie & Bernadette Cliff
Gelato Sensations …
Finest quality gelato, made from fresh farm milk, super rich cream and hand selected fruit. The only decision is what flavour to choose … GELATO | MEATS | SEAFOOD | BAKERY | CHEESES | JUICE BAR | GOURMET MEALS F FUDGE BAR | FLOWERS | CAFE | HAMPERS | COOKING DEMOS | HOMEWARES | DELI
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Pics & Copy: Brian Usher
Swell Sculpture Festival took over Currumbin Beach for 10 days and nights, transforming it into the largest outdoor exhibition space in Queensland. Featuring over 50 Australian artists, Swell welcomed for the first time three internationally acclaimed artists: Georges Cuvillier (Belgium), Liu Yonggang (China) and Ibrahim Koc (Turkey). The festival opened with the annual Barefoot and Black Tie gala night where five out of the eight awards were announced. Caroline Hutchison & Thomas Brown
Ariana Margetts & Gina Harword
le Jack Char
Ruth Della & Natasha Edwards
ink twinkle tw
John Cox & Kate Clarke
Sophie McMaster & Yan Wong
Mayor Tom Tate
Dalila Allen & Melanie Prew
Leonne Sanderson & Katrina Brown
Premium produce in a beautiful environment. SHOP 12 | BURLEIGH HOMESPACE | 1 SANTA MARIA COURT | BURLEIGH WATERS | Q 4220 SHO PHONE: 07 5520 0806 | FAX: 07 5520 4150 | WWW.AMBARELLA.COM.AU
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Pics & Copy: Brian Usher
The new BMW X5 was centre stage at the Bruce Lynton launch of their latest range of prestige vehicles. Dealer principal Beric Lynton had plenty to smile about with the latest and greatest that BMW has to offer on show in the Grand Ballroom at Jupiters Hotel and Casino Broadbeach. We could only look and dream but others came ready to scoop up the latest release for their garage.
John Whelan & Nelli Erchova
Mike & Melissa Anderson
Jeff & Claire Van De Graaf
Kathi Brown & Brian Steele Erin Millar & Susan Griffith Maddison Hardy
Damien Tutt, Courtney Hancock
Craig & Colleen Waberski
M A R K E T F R E S H AT T H E WAT E R F RO N T V I E B A R + R E S TAU R A N T Special lunchtime menu 2 courses $43 per person - 3 courses $49 per person Available daily from 12pm until 3pm. For bookings, visit www.palazzoversace.com.au or call 07 5509 8000. 121338
GOLD COAST AUSTR ALIA
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all aboard â€Ś
Pics & Copy: Brian Usher
As part of the World Architecture Day, the gang from Gold Coast/ Northern Rivers Region of the Australian Institute of Architects enjoyed some dress-up and a boat cruise on our cityâ€™s beautiful waterways. Invitees were asked to come as their favourite architectural monument, which made for some interesting costumes and conversations.
Emma Ravnik & Rebecca Ross
Jess Banks, Pascal Ayoub, Camilla Jones & Carly Snodgrass
son Karen John ee & Chris G
Wayne & Melissa elissa Greenland nd & Ewald Deweerd eerd Chris Alston, Barr y Leee,, Niki Taylor ell & Lex Bell
Declan Smith, Michael Manns & Dean Griffi
Melissa Usher & Melissa Reid
join us on facebook facebook.com/libertineparfumerie
181 Robertson Street New Farm (07) 3216 0122
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b“y the sea” collection Pics & Copy: Brian Usher
We were lucky enough to see Ann Middleton unveil her “New Imported Collection” at the wonderful Seaduction Restaurant in the Soul complex, Surfers Paradise. Middleton’s Fine Jewellery is always a visual feast and alongside a High Tea prepared by Executive Chef Steve Szabo, you simply can’t go wrong! Coby Elms
Imogen Gray & Kellie Burns
Lisa Sheldon & Colleen Lonzi
Suzie & Jasmine Austin
Elizabeth Vujcich & Michelle Barrenger
Jamie & Ann Middleton
Joanne Rahn & Taree Birse
Dean & Lisa Bagshaw Karen Alexander & Andrea Palmer
Marilyn & Tony West
Subi, Sammy & Munpreet Singh
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Pics & Copy: Brian Usher
Well, party lovers, it’s more of the same really … but who’s complaining ? Only those not invited to the Hot Tomato Star Party! The Hot Tomato crew were up to their old tricks with a bus full of Channel 7 stars and a night of fun and games at Jupiters Hotel and Casino in Broadbeach. Those who attended certainly proved they know how to let their hair down. Emily Jade O’Keeffe & Liz Cantor
Candace Alikhan & Sherryn yn Hollioake
Barry Southgate & Kym Johnson Ryan Kogelman & Adam Hollioake
Sean Flanigan & Brian Usher
Bethaney Perks & Warrick Brant
Gemma Godwin & Kristy Probst April Zekulich & Hailey Bateup
Madonna & Tim Delaney
Trent Balym, Trevor Butler & David Thompson
Rockin’ t he
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women in tourism Pics & Copy: Brian Usher
Every month the ladies of tourism on the Gold Coast enjoy a breakfast get-together to talk all things tourism â€Ś and do some networking. All the usual supporters enjoyed breakfast in the Grand Ballroom at QT Surfers Paradise. Numbers are very much on the increase from one event to the next so if you are female and working in the tourism industry, this is certainly the place to be! Rebecca Dudgeon R
a Talk about
n & Kate Geoff Wilso le Carly
Karla Simpson & Tess Bell
Sarah Brown, Crystal Colhan & Alison Gowland
Annabelle Martin, Kristy Skopp, Emma Dixon, Nicole Watson & Chelsea Shepard
in the hands of
Bec McMurtrie & Suzy Dodd
Lifetime Partnerships Rewards Envisage Cosmeticâ€™s loyal clients with special offers and payment plans.
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fashion fiesta Pics & Copy: Brian Usher
On Kliff Design Concepts and Mode Voyage was very proud to launch its new, exclusive collection “Pink Lemonade” at the very picturesque Kingscliff Seaside Guest House. Special celebrity guest Prue MacSween was also there to enjoy the festivities and promote her favourite charity, “Save our Sons”.
Viki Chatfield & Maggie Garnett
Prue MacSween & Carla Dorge Debra Caton & Debra Ronaldson Gillian Middlebrook ok & Kate Stoten
Ashley Gil & Hanna Mossman
Julie Mackintosh Jenny Brooker & Wendy Bagley
Breana Wilson & Sussi Eriksson
Lorraine Stephenson & Jayne Henry
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CRAIG DOWLING B
HARD-WORKER | GREAT BOSS | DEVELOPER | RESORT OWNER | FAMILY MAN
risbane-born businessman Craig Dowling has a philosophy that has played a huge part in his success – work hard and respect your staff. This self-made multimillionaire built his development business from the ground up and, after selling just prior to the GFC, he has now turned his sights to Ramada Couran Cove Island Resort. While Craig respects hierarchy, he has a greater respect for hard work. He sees himself, his wife Nicky and his three children – Brendan, 14, and 10-year-old twins Emily and Hayden – as part of the Couran Cove team and the family has spent many days with sleeves rolled up washing dishes, changing beds and clearing tables. HOW DID YOU START OUT IN BUSINESS? I started with $50 and said to Nicky that I wanted to become a developer. We worked hard and over many years built up a business that went from strength to strength. I eventually sold out and we did fairly well. At that stage the GFC was about to hit so when it did I decided the time was not right to reinvest or start up in any serious manner just yet. When I purchased Ramada Couran Cove Island Resort in December last year, I reasoned the timing was right. WHY DID YOU DECIDE TO BUY RAMADA COURAN COVE ISLAND RESORT? When the opportunity came up to seriously consider it, I couldn’t believe my luck. It is the best-kept secret in Queensland, if not Australia … and we are setting about changing all that. Where else in Australia can you be on a subtropical island with a complete resort, a marina, access to more than 20 kilometres of one of the best beaches in the world, and all only a 15-minute boat ride from a major city like the Gold Coast? It is unheard of!
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WHAT IS YOUR ULTIMATE GOAL WITH COURAN COVE? I want to create the most family friendly, unpretentious, fun and environmentally friendly resort in Australia. I am a simple person and Nicky and I have simple desires and they are all based around family, relaxation, fun and enjoying times with our kids … and that is what Couran is all about. We work hard to keep it an affordable getaway and to give people the flexibility to tailor a holiday to suit their needs.
and Nicky and I are proud of the way the kids have turned out.
WHAT IS YOUR PERFECT DAY? To wake up in our waterfront villa at Couran, walk to the surf beach with the kids for a swim and to play in the sand dunes before returning for a swim in the pool and then a relaxing lunch at the Spa Island café. The afternoon would be spent pottering around in our boat, maybe taking a run up to Jumpinpin and returning late afternoon for another swim, a few sundowners and then getting ready for dinner in the restaurant. Chris, our executive chef, dishes up some amazing meals so we enjoy that, mix and mingle with some of the guests and then have an early night before starting out all over again the next day. Perfect!
HOW LONG WILL IT TAKE TO FULLY DEVELOP COURAN COVE? We have 147 unsold villas starting in price from $170,000 and then approved development land that will accommodate several hundred more. We have exciting things planned, including some extremely upmarket villas that will sit at the entry to the resort. I don’t have an exact timeframe as it will be dependent on market conditions but we are committed and the existing owners of properties at Couran Cove will benefit as they come along for the ride. Photography: Brian Usher
WHAT ARE SOME OF THE VALUES THAT YOU INSTIL IN YOUR CHILDREN? The main thing we have driven into them is the value of family, close relationships, love for each other and also a strong work ethic. My son is 14 years old and he makes no bones about giving me a hug when I drop him off at school … and that’s in front of all his mates. That’s special! They are often seen at the resort helping with waiting staff, or cleaning tables or assisting in the kitchens. There’s no airs or graces at the Dowling home
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Published on Dec 26, 2013