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contents 6 Cruising into town
P & O Cruises – now stopping at Mornington.
8 Mornington Peninsula events 10 Window shopping Products we are sure you will love.
12 Photography that is out of this world Paul and Therese Albers talk astro-photography.
16 A hero in our midst
Melissa Walsh talks to CFA Lieutenant Geoff Watson.
20 Peninsula Paparazzi Snaps from recent events.
22 A simple Life
Ben Knight lives a nomadic life taking photographs on the Peninsula and abroad. Seawinds in the late afternoon. Photo: Evan Stampe
30 Dolphins of Port Phillip
Yanni takes a look at dolphins, who he as been photographing for over 25 years.
35 Style File
Autumn fashion on the peninsula.
40 Peninsula Short Film Festival Wrap up of this years film festival.
42 Film School 101
As part of the Peninsula Short Film Festival, Steve Bastoni, festival director ran a “How to make a short film” one day course.
Proudly published by
44 The lure of golfing into a gale.
Fran Henke outlines the history of one of the iconic golf courses on the Peninsula.
48 Mornington Peninsula Piers Writers: Melissa Walsh, Peter McCullough, Cameron McCullough, Fran Henke Creative Director: Evan Stampe Graphic Design: Evan Stampe, Maria Mirabella Photography: Yanni Publisher: Cameron McCullough Advertising: Ricky Thompson, 0425 867 578 email: firstname.lastname@example.org General enquiries: email@example.com Registered address: 2/1 Tyabb Road, Mornington 3931 Phone: 5973 6424 www.peninsulaessence.com.au /peninsulaessence All material is copyright, and may not be reproduced without the express permission of Mornington Peninsula News Group, or the original copyright holder in the case of contributions. Copyright of contributed material rests with the contributor. Disclaimer: The authors and publisher do not assume any liability to any party for any loss, damage or disruption caused by errors or omissions, whether such errors or omissions result from negligence, accident or any other cause. This publication is not intended as a substitute for the medical advice of physicians. The reader should regularly consult a physician in matters relating to health and particularly with respect to any symptoms that may require diagnosis or medical attention.
Peninsula Essence is produced quarterly. 30,000 copies (mix of home delivery and bulk dropped at an extensive network of outlets across the peninsula).
A look at piers from around the Peninsula with amazing images from Derry Caulfield, local photographer and photography teacher.
52 You’re getting sleepy
Melissa Walsh talks to the “Amazing Gazzard” a local hypnotist.
56 Home Grown Feature
Melissa Walsh interviews four local food and beverage producers from the peninsula, Foxeys Hangout, Red Hill Cheese, Mornington Peninsula Brewery and Rebello Wines.
64 Winter Wine Weekend
We take a look at the annual event organised by the MPVA.
68 Peninsula Classic Holes
Essence Graphic Designer and golfing tragic takes us through some of the peninsula’s classic golf holes.
72 Golfing FUN-damentals
Centenary Park Golf Course’s junior golf program.
74 It’s a Man’s World
Melissa Walsh looks at local “old school” barber shop in Mt Eliza and the revival of facial hair grooming.
78 As tough as they make them
The story of Jo Lovelock, McGrath Foundation Breast Care Nurse.
82 Answering the Call
Peter McCullough takes us through the story of the Stone family of Mornington. George Stone and his wife Emily saw five of their sons enlist: two were killed, one was wounded both physically and mentally, one was discharged with meningitis, and the fifth had only just signed up when the war finished.
88 Changing with the seasons
Melissa Walsh talks to chef, Rowan Herrald from Terre Restaurant at Dromana Estate.
Coffee Poached Pears, Chocolate, Marsala, Mint And Creme Fraiche.
93 How does your garden grow?
We talk to Jarrod Ruch, senior conservation ranger and head gardener at The Briars homestead and grounds in Mt Martha.
96 Focus on Mornington
A glimpse at Mornington… things to do, what to see and local facts. Autumn 2015
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The cruise liner Pacific Pearl moored off Mornington.
Cruising into Town By Stephen Taylor Photos: Gary Sissons
places to be visited include Port Lincoln in South Australia, Mooloolaba on Queensland’s Sunshine Coast, and Burnie and Port Arthur in Tasmania.
By Tuesday morning, the sun was out, the water calm and passengers from the cruise liner Pacific Pearl could walk comfortably up Main St in shirtsleeves to sample the town’s delights.
Mornington Peninsula Shire mayor Cr Bev Colomb welcomed the passengers’ arrival. She visited the harbour and Main St, saying the area was a popular spot for both locals and visitors. “The town was really vibrant, and felt alive,” she said.
HAT a difference a day makes: the weather at Mornington pier on a Monday morning in late February was wet and cold with a blustery southwesterly whipping up Port Phillip. Not the day for a visit…
Thank heavens for Melbourne’s changeable weather. Mornington Chamber of Commerce spokeswoman Kim Rowe said most of the 1500-odd passengers to disembark stayed in the town rather than being bussed to tourism hotspots around the peninsula. “They landed here and they will probably stay here,” Ms Rowe said. “There’s a lot to see and do in the town and they’re going to make the most of it.” Pacific Pearl was the first cruise liner to call at Mornington, with expectations of five more P&O visits over the next 12 months. On Wednesday 18 March the cruise ship again visited, steaming straight from Sydney and returning over a four-day cruise with 1800 passengers. Next January, the new Pacific Eden will call at Mornington twice and Pacific Jewel will visit in March. Regional ports Esperance and Busselton in Western Australia will join the growing line-up of stopovers in the months to come. Other
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“We should be very proud of what our town has to offer and the activities that were presented for our day visitors. The market atmosphere and welcoming ambience was really wonderful to experience.” She also acknowledged the chamber of commerce, and the broader business and tourism sector on the peninsula, for helping make the visit a success. “I hope the visitors to the beautiful Mornington Peninsula from Pacific Pearl enjoyed all we have to offer on the peninsula. “Cruise visits are a great way to showcase our destination and the activities and attractions of the Mornington Peninsula.” Ms Rowe said the overall effects of the visit might take years to impact on the town, as liners make return visits and word-of-mouth recommendations among passengers spreads. “It will be slow and steady but it will be positive,” she said. “There may be other boats from different cruise lines coming and we will welcome them all.
“Also, there will be different demographics on board who will have different spending patterns.” Mornington Peninsula Regional Tourism board chairman Tracey Cooper said from all accounts the day went very well. “The Tourism Victoria team was glowing in praise of the effort businesses went to welcome the passengers,” she said. “It is a wonderful thing to have such a passionate and open group of businesses. We are now looking at ways to improve the experience and ensure the next visit is even better.” Some Main St traders had mixed views of the visit’s tourism benefits, commenting on the high average age of passengers. Most shops reported little to no extra activity “with the exception of St Vinny’s, which had a record day selling out of woollen jumpers as passengers didn’t bring enough woollies with them”, one Vinny’s staff member said.
Cruise Passenengers ferried ashore to experience the local attractions.
Popular tours were reportedly Mornington Explorer bus tour, Peninsula Hot Springs, Enchanted Adventure Garden, sand sculpting, and Manyung Gallery in Mt Eliza.
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Mother’s Day Classic
Sunday 29 March 2015, midday – 7pm The most extensive food, wine and music gatherings ever created on the peninsula, showcasing the best local chefs, restaurants, vignerons and vineyards set to the soundtrack of some of Australia’s finest live music acts. Mornington Racecourse peninsulapicnic.com.au
Sunday 10 May, 8am – 12.30pm Run or walk to raise funds for and awareness of breast cancer. Food, coffee, flowers and other merchandise available. Silent auction with prizes for the pinkest person and craziest outfit as well as random prizes. Two locations. • Coolart Wetlands, Somers • Dromana to McCrae www.mothersdayclassic.com.au
Rosebud Rock ’n’ Rods Festival
Peninsula Winery Walk
Sunday 12 April, 10am – 5pm Hot rod and classic car show and shine. Rock ’n’ roll music and dancing in stadium all day. Coffee, food stalls and bands. This event has donated more than $20,000 to Rosebud Hospital. Eastbourne Primary School, Rosebud West www.rosebudrocknrods.weebly.com
Saturday 2 May, 9am or 10am starts Walk from Red Hill to Merricks with peninsula vignerons and friends to celebrate the end of harvest and experience current vintage wines. Taste a variety of wines along the way complemented by a fine selection of food. A beautiful, meandering, historical railway track provides a perfect pathway. www.mpva.com.au
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American Motoring Show
Winter Wine Fest
Sunday 19 April, 9am – 4pm Victoria’s original show catering for all American vehicles. More than 900 vehicles on show as well as refreshments, “automobilia” for sale, music and children’s activities. Mornington Racecourse www.aomc.asn.au
Saturday 6 June, 11am – 4pm 50+ Peninsula wineries will showcase over 200 current and new release wines at the launch of the Winter Wine Weekend. There will also be fine food provided by chefs from some of the peninsula’s leading restaurants and music to add to the festivities. Red Hill Recreation Reserve, Red Hill South www.mpva.com.au
FMP Careers and Jobs Expo
Peninsula Weddings Expo
Tuesday 5 May, 9am – 5pm An expo for students or people looking for work or wanting to change careers. It will include interactive exhibits, hands-on tutorials and an opportunity for employers and educational institutions to connect with job seekers of now and the future. Mornington Racecourse
Sunday 14 June, 10am - 3pm This expo is a one day bridal event showcasing the Peninsula’s premier local wedding suppliers all under one roof. Free entry, magazine giveaways, bridal fashion parades and catering. Peninsula Community Theatre, Wilsons Rd, Mornington www.peninsulaweddings.com.au
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E ssence | 11
Photography... THAT’S OUT OF THIS WORLD P
aul and Therese Albers can relate to the famous words of the Greek philosopher Plato, spending half of their time looking up at the sky. You could say the couple is obsessed, with astro-photographer Paul spending all hours of the day and night in the search for the perfect picture, and Therese keen enough to have completed her Master of Science (Astronomy). As we sit in their kitchen, the couple can hardly contain their excitement over our wondrous skies. The perfect Yin and Yang, Therese is the brains behind the operation and Paul the practical side. Their myriad framed photos of nebulae and deep sky images hang proudly on the living room walls, the bright esoteric lights of Aurora Australis and haunting images of the Milky Way a reminder that there is so much more to our universe.
By Melissa Walsh
I had to wait my turn. Finally at 48 years of age I started to dabble in astronomy, eventually returning to study and completing my Masters,” says Therese of having her dream come to fruition. “Astronomy takes me to a happy time in my childhood, watching the first moon landing will forever be embedded in my memory.” Like many amateur astronomers, the benefits of studying the universe have had far-reaching implications that were unexpected for Therese. “I now understand more about the nature of the observable universe, the stars, the galaxies, and how things work. It has also shown me that there is something magnificent out there. Everything is so inspiring so there must be something greater behind it,” says the amateur astronomer, insisting that she and Paul are merely hobbyists, and that looking up at the sky is her meditation.
For the demure and unassuming Therese, the journey has been a long one, recalling her fascination as a small child when she would look up at her night sky or “outback TV” and get whisked away into another world.
Therese’s academic understanding of the universe has not stifled her appreciation of the pure beauty of the night sky, her scientific knowledge intensifying a spiritual and environmental appreciation.
“When I was nine I knew I wanted to be an amateur astronomer but my mum said it was unladylike and I wasn’t allowed to. I said to myself one day I would do this and so
“On a personal level, looking up at this beauty makes me realise how lucky we all are to be here and what a responsibility we have to treat the Earth as a precious commodity,” she says. continued next page...
The Silver Coin Galaxy.
‘’Astronomy compels the soul to look upwards and leads us from this world to another.’’ – Plato
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While Paul is less enraptured with the meditative quality of the night sky and stars, his passion for astro-photography and deep space is intense, the couple laughing about the crazy hours he spends to get the perfect image. “Christmas eve 2011, I was up at 4am photographing Comet Lovejoy down at Cape Schanck,” says Paul, who started out connecting his camera to a telescope and has now moved onto more professional equipment. “Anyone can take an astronomy photo and enjoy the experience of seeing deep space. I was using a digital camera but have recently moved to a CCD camera, which is a specialist camera. Six years ago when I started I used to take 30-second shots. Now with this more advanced equipment I do five-minute exposures.” Paul says that changes to astrophotography equipment have meant that it has become more complex but this is only part of the journey. Paul with his specialist CCD camera.
“The other part is using sophisticated software like Photoshop, which is easier with more advanced equipment.” Whether Paul is using CCD or a digital SLR hasn’t hampered his gift for all things nebula and deep space, having been published in international astronomy magazines and shown on Channel 10 and ABC news. “It is a thrill getting that perfect shot, standing on the beach at Balnarring, watching the colours of the auroras and knowing the images you get will be even more intense than those seen by the naked eye,” says Paul of his hobby, which has taken off in leaps and bounds over the past few years. “Because it has become so much more popular recently, sometimes it’s actually hard to get a spot to photograph so I always head back to my old stamping ground on the beach at Balnarring or Flinders,” says Paul of his beloved peninsula. “We live in the perfect area for capturing these images, being semi-rural. As long as we can keep the light pollution to a minimum it will stay that way. Many of my best images have been taken from my back veranda at home.” Paul and Therese explain that the
Photo: Alex Cherney
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Photo: Alex Cherney
Paul and Therese Albers setting up.
Paul says the difference between photographing nebulae and deep space images is simple. “When you photograph an Aurora Australis, also known as the Southern Lights, you don’t need a telescope, just a camera and a tripod. An aurora is plasma and energy coming from the sun. It is an atmospheric phenomenon consisting of bands of light caused by charged solar particles following the Earth’s magnetic lines of force.” “The lights look like magic but they are actually a science. It’s all about understanding the atoms and elements. Hydrogen gives off a green colour at lower altitudes. At higher altitudes it gives off red to crimson.”
Being involved with Mornington Peninsula Astronomical Society has been a huge part of the couple’s life for the past six years, among like-minded people who are just as inspired by the universe and all its mystery. “The society is a wonderful group with amateur astronomers and photographers all getting together to learn more. When visitors come along to one of our open nights and see Jupiter through the telescope for the first time, they leave changed,” says Therese. “The wonder and awe factor of the universe is beautiful and magnificent.” Mornington Peninsula Astronomical Society can be contacted at www.mpas.asn.au Autumn 2015
E ssence | 15
A Hero in our Midst By Melissa Walsh
hen the temperatures soar and a northerly wind blows, it’s people like CFA Lieutenant Geoff Watson who risk their lives to keep our community safe. A firefighter for more than 50 years, Geoff takes time out at the Crib Point fire station to talk about life as a CFA volunteer. It’s a hot February morning when I arrive at the fire station. There are rows of yellow hardhats and slightly charred overalls hanging on hooks, boots lined up – a sign that at any minute firefighters may need them for a quick getaway. “Our response time is six minutes,” Geoff tells me. “That’s how long we get from the initial callout till we need to be leaving in the trucks.” At 68 Geoff still cuts a fine figure in his dress uniform, laden with medals that you know will have a story behind each of them. A tall, well-built man with a kind face, Geoff joined the fire brigade at the tender age of 16. As a child he remembers his mum having a fire phone at home. “When it rang, she would set the siren off, and a person would come to the house to get the job. I joined the Crib Point brigade
with my brother. In those days, all they gave you was a pair of overalls and a helmet. They said next time the siren goes off meet us here,” he says with a laugh. “It’s very different today with our OH&S rules and so many safety procedures. Now we know that our members will be well looked after.” “It was great to be part of it, helping the community and serving a purpose,” he says modestly. Truth is Geoff Watson and the other 30 members of Crib Point CFA do so much more. The hours are long and the job requirements can be difficult but they still show up day after day to protect and serve, and they wouldn’t have it any other way. “There is an incredible camaraderie when you are part of the CFA. I always tell new members you’ve just joined another family,” says Geoff. “It’s great also to just be able to help people in the town and throughout the state, and be part of a team.” For Geoff, his roles have been many over the past five decades, including serving as captain for more than 17 years. “As captain you oversee the entire operation and lead the brigade, run meetings and be head controller at a fire or incident,” he says. continued next page...
Geoff Watson in the control room of Crib Point CFA. Photo: Yanni
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Geoff Watson ready for action. Photography: Yanni
“What they don’t tell you is you also have to be a father figure, psychologist and counsellor,” he says with a grin.
The Crib Point brigade responds to about 70 calls a year, but is never off the clock.
Responding to everything from trapped animals to car accidents and fires, Geoff has witnessed many sights in his long career, but recalls the 2009 Black Saturday fires at Kinglake as among the worst.
“We always have pagers on us and can be called on at any time. We tell our members only to respond if they can as sometimes it isn’t possible to come to a callout,” says Geoff, who explains that firefighters have to be prepared for a bad season every day.
“We were called up to Kinglake the night after the fire had gone through to assist the brigades up there by blacking out and making sure spot fires were extinguished. As we drove up the road to the town there were trees down everywhere blocking roads and I had never seen such devastation. We were pre-warned that we were going to see some horrific sites, with so many lives lost and the vegetation destroyed over such a huge area.” The day before, Geoff and the Crib Point CFA had been part of a strike team stopping the fire crossing the Princes Freeway at Drouin. That night they got the callout to Kinglake. “On the morning of Black Saturday, I thought I don’t really want to be here today,” says Geoff of a fire intuition he has developed over the years. “You can tell when it’s going to be a bad one.” It’s because of this sense that sometimes he will just call into the fire station to listen to the radio and hope that the weather changes and his sense has been wrong. That’s how it was the day of the recent Hastings and Crib Point fire. “I was at home in the morning and decided to come into the fire station after lunch and listen to the radio to hear the updates. You can listen to how a job can escalate and we got the second upgrade call to support Hastings about 2.30. I was doing the tankers on the day and remained on Reid Parade putting out spot fires. It had started spotting into the bush as it was such a windy day,” says Geoff, who explains that fire behavior is always guided by the weather. “Because of winds and spotting, the fire started gaining momentum to the north so we went ahead about a kilometre to contain it.”
“You can tell by the state of the bush and the grass on the side of the road how bad the fire risk will be. If the grass is bad on the roadside it will be even worse in paddocks.” A far cry from the early days with just a pair of overalls and a helmet, Geoff points out that firefighting equipment and clothing are now second to none. “We have the best personal protective gear, strict training and safety guidelines,” says Geoff who feels a sense of responsibility for the members in this CFA family. “Safety for our firefighters is a top priority.” The CFA certainly doesn’t discriminate with married couples, men and women of all ages and backgrounds at brigades. “It’s something anyone can do, and there’s plenty of training before you go out in the field. Everything has improved through regulations and the Royal Commission on the standard of operations, safety and clothing. We also have a great juniors program for 11 to 16 year olds. It’s something to give kids another aspect to life apart from sports activities or games. It helps them to feel part of the community as well.” Geoff Watson has received medals and accolades for his CFA service over the years. He has rubbed shoulders with the Deputy Chief Officer of the CFA and Craig Lapsley, the Emergency Management Commissioner, but he says the best part of the job is seeing the smile on people’s faces who he has been able to help. Autumn 2015
E ssence | 19
@ Australia Day Eve Moonahlight Cinema Photos courtesy of Peppers Moonah Links Resort
unday 25 January saw Peppers Moonah Links Resort hold its inaugural Australia Day eve “Moonahlight Cinema”. A five-metre outdoor cinema screen, similar to that of Melbourne’s Botanic Gardens’ Moonlight Cinema, was installed in a natural amphitheatre created for the Australian Open. Despite unfavourable weather, the crowd enjoyed the night with the main feature, The Avengers, shown once the sun went down. Food, wine, great kids’ activities and “dress as your favourite superhero” competitions supported the feature.
@ the Rosebud Kite Festival
Thousands of excited kite enthusiasts flocked to the foreshore for the annual Rosebud Kite Festival on the Labour Day weekend. Now in its 11th year, crowds were in awe of the spectacular, world-first, aero display – a trio of maxi kites flying overhead but the star of the show was Toothless the black dragon, most frequently seen on the big screen, animated in 3D. There was a full program of live entertainment, stalls and rides, not to mention colourful bursts of high-flying kites. The young and the young at heart gathered for a special “meet the maker” kite-flying demonstration in this quirky demonstration of Aussie coastal life.
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• Enchanted Mazes • Fantasy Gardens • Tube Slides • Kids Adventure • Tree Surfing • Big Zip • Amazing Lolly Shop
Discover 22 acres of Hedge Mazes, Sculpture and Gardens or accelerate the fun on 5 giant Tube Slides. Adventurers will enjoy Tree Surfing on 2 climbing and zip-lining adventure courses high in the native tree canopy. The new Big Zip is a thrill seekers delight spanning 200m across the scenic gardens and lake. Pre-bookings essential for all climbing and zip-lining activities at www.treesurfing.com.au. Open 10am to 6pm Daily (accept Christmas Day). 55 Purves Rd, Arthurs Seat. www.enchantedadventure.com.au.
Enchanted Adventure Garden
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A SIMPLE LIFE
By Melissa Walsh.
“If one’s life is simple, contentment has to come. Simplicity is extremely important for happiness. Having few desires, feeling satisfied with what you have, is very vital: satisfaction with just enough food, clothing and shelter to protect yourself from the elements.” Dalai Lama
Ben and his home on wheels. Photo: Yanni
Sunrise in Bangladesh.
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Ten year old Bellal from Bangladesh.
Family life, Bangladesh.
en Knight lives a simple life. He has had a home but never a house. He lives out of his old Mercedes bus and travels around the peninsula, which he decided to call his home five years ago. He catches fish from the ocean for food and is sustained by the community. Barefoot, with piercing blue eyes and an aura of serenity, you can’t help but think this young photographer might be on to something.
“When I photograph landscapes I just put myself there and let nature do the rest” – Ben
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Bangladesh: Mohshin, Nazmul and Shushanto fishing for catfish.
Lightning show, Mornington Peninsula. Mornington Peninsula back beach.
24 | PENINSULA
“I came to this area five years ago from Brisbane and fell in love with the power of the land and sea at the pointy end of the peninsula,” says Ben from his Mercedes, staring across the vast ocean from Portsea surf beach where he decided to lay his swag. “I got my first surfboard at age 13 and have surfed ever since. Diving is another passion that keeps me in the water.” A recent exhibition of Ben’s photographs, shown together with images by peninsula photographer Peter McConchie, was well received at Antipodes Gallery Sorrento last January and February, with poignant images encapsulating Ben’s own experience of our unique Mornington Peninsula, and the changing face of the ocean. The photographs were taken along the surf beaches of Portsea and Sorrento by mates Ben and Peter, two blokes who fish, surf and care deeply for the land and sea. With a strong environmental and humanitarian focus, the duo is passionate about looking after the peninsula. “We want as many people as possible – whether they are artists, businesspeople, retirees, young or old – standing up for the very thing that sustains us all: the Earth Mother,” says Ben, whose affiliation with the land and sea is palpable. “These are places where we can rest and feel the strength and beauty of the world uninterrupted.” A self-taught photographer, Ben says he is unrestricted in what he can do; a philosophy that infiltrates through his life. “There is a photograph in this exhibition that was taken in the middle of the night. I don’t like to give myself to technology but I have to hand it to that camera of mine – it saw what I couldn’t see over a long exposure,” says Ben, who admits his main interest in photography is more urban and people focused. “While I love my overseas photography and urban scapes, these peninsula shots hold a place in my heart because they are my home.” At the tender age of 21, Ben set out to travel the world and has spent the past 15 years exploring diverse communities, becoming entrenched in their way of life, and photographing a rich tapestry of wonderful human beings along his journey; his compass always pointing him back to the peninsula. “I am sustained by the community around me, the food that comes from the sea and the freedom to park that old bus of mine whichever way the wind blows,” says Ben who has always marched to the beat of his own drum but experienced an epiphany several years ago while resting outside his faithful old Merc, looking at the stars. “This moment of clarity and connection to the earth was overpowering. I could feel the Earth breathe and I became completely aware of my connection and my responsibility in it,” says Ben, adding, with a laugh, there were no drugs or hallucinogenics involved. “I had always been aware of the environment and been a humanitarian, but this made everything clearer.” Describing himself as a humanitarian first and foremost, Ben has travelled to communities in Bangladesh, Fiji and the Solomon Islands to work in villages and capture images of the beauty and frailty of the land and its people. “I recently held a fundraiser for Bangladesh that was a great success. We are now supplying fishing nets to a community and have a chance to address their fresh water issues, both of which are a problem because of a recent oil spill,” says Ben, who has just landed a gig with Displacement Solutions and will be heading to Ontong Java to cover the issue of climate change and its effect on the people there. “Ontong is an atoll northeast of the Solomon Islands where 2000 years of culture may have to be relocated and possibly lost due to sea levels rising. This area is where my heart is and any coverage that can raise awareness is a short-term goal, a sustainable solution being the long-term goal of course.”
Ben has always been drawn to beautiful places and being by himself. “When I photograph landscapes I just put myself there and let nature do the rest. With people it is more interactive and candid,” says Ben whose images capture the rawness of nature and humanity in different ways, whether in Tokyo, Turkey or looking out over our own Port Phillip or Bass Strait.
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Immerse yourself in our unique new home â€“ an old bowling alley is the perfect retro up-cycled space... Settle in and have a local wine, craft beer, coffee or specialty tea... Tempt your taste buds with our all day brunch menu with a difference.. Enjoy your own personal retail therapy to take home something truly distinctive...
Blue Mini â€“ dare to be different
...impress your guests by hosting your next event with us...
eatery eat•er•y (‘i te ri)
n., ol. -er•ies. Informal.
a restaurant or other commercial establishment serving food
events e•vent (¹-věnt’)
n. a social gathering or activity
emporium em•po•ri•um (ěm-pôr’ē,-pōr’-)
n., pl. em•po•ri•ums or em•po•ri•a. 1. A place where various goods are bought and sold; a marketplace.
Blue Mini – uniquely Mornington Peninsula...
O P E N 7 DAY S @ 7A M 2 COLCHESTER RD, ROSEBUD PHONE 03 5981 2520 WWW.BLUEMINI.COM.AU
VILLAGE LIFE Stray from the well-worn track down the Mornington Peninsula’s coast and you’ll find yourself in one of the region’s best-kept secrets, the village of Mount Eliza. Grand homes, pristine beaches and tree-filled parks have earned it the moniker of ‘Toorak by the Sea’. Sure, many that live or visit the area enjoy the luxury of a European lifestyle, but Mount Eliza is special because behind the splendor you are met with the reality of a vibrant shopping village that still manages to
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maintain its sense of community. The recent influx of young families, exiting from city suburbs, has firmly cemented the village as a lifestyle destination, packed with surprises. The heart of this area is its most diverse and bustling retail hub, which remains one of a dying breed of shopping precincts because it is a cluster of independent and unique boutique businesses with not a chain store in sight. For out-of-towners, it’s the eclectic mix of unique goods and specialty services that make Mount Eliza a destination of its own. With cutting edge fashion sourced from around the
world, you can find male and female British labels, Spanish and Italian footwear only otherwise found in Brunswick, plus European, New Zealand and Australian female clothing. Extensive selections of homewares and soft furnishings are available in any one of six locations, with plenty of options for kids wear, needlecrafts, fresh foods and deli produce. Have you even heard about the Maille mustard bar, with its thirty plus blends of mustards and dressings? Located within Ritchie’s supermarket it is the only one in Melbourne. Be warned when it comes to pampering, there’s nowhere quite like it to meet your
needs and desires. Choose from the many specialty beauty, health clinics and salons. Even the men aren’t excluded as they can enjoy their own brand of facial hair care in the new ‘on trend’, barber shop. Meet these great guys with their cut throat razors and hot flannels at the ready. The joy of this business community is that the staff, generally the business owners, are genuinely friendly and knowledgeable about their business and keen to offer the customer a retail ‘experience’. Hear the story behind a product, where it was sourced or how it was made, they will share with you the passion for
the services they provide. You’ve been warned - it’s very easy to lose to track of time as you wander in and out of stores on the tree-lined paths of Mount Eliza. For the locals, popping into the Village in the mornings sees the emerging, demographic of ‘thirty somethings’ that now call Mt Eliza home, create a coffee rush hour after school drop offs. This caffeine demand has driven a multitude of trendy cafes to open in recent years, spoiling the locals with choices of blends. Similarly the options for leisurely breakfasts, long lunches and evening eating continues to expand in style and cuisine. Dining options to nourish your ap-
petite, range from modern Australian, French, Italian, Vietnamese, Indian, Mexican, Japanese, Middle Eastern, pub food complimented more recently fashionable wine bars plus a spanking new specialty gourmet burger bar. Round off your retail adventure by travelling a kilometre out of the Village, just on Nepean Highway, to explore Bayside’s biggest contemporary art and sculpture gallery plus the adjoining wineries with cellar doors, rose gardens and extensive garden walks. In Mt Eliza it’s all about Shop, Taste and Indulge. Enjoy our world!
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Dolphins of Port Phillip T
HE dolphins of Port Phillip are a unique type of bottlenose dolphin. Recognised as a separate species in 2011, the Burrunan dolphin or Tursiops australis is found only in Port Phillip and the Gippsland lakes. They are dark bluish-grey at the top near the dorsal fin extending over the head and sides of the body. Along the midline is a lighter grey that extends as a blaze on the side near the dorsal fin.
More than 100 Burrunan dolphins live in Port Phillip in relatively small family groups called pods and can cover vast distances looking for food. Dolphins have been recorded in history as far back as the ancient Minoan culture on the island of Crete. In Aboriginal culture, dolphins are often associated with the human spirit. Dolphins have been portrayed in popular culture as benevolent animals always ready to lend a hand or help people in distress. In the 1973 film Day of the Dolphin, scientists Jake Terrell (George C Scott), and his wife Maggie (Trish Van Devere) train dolphins to communicate with humans. Two of the dolphins are stolen by officials of the shadowy Franklin Foundation headed by Harold DeMilo (Fritz Weaver), the backer of the Terrells’ research. After the kidnapping, an investigation by an undercover government agent, Curtis Mahoney (Paul Sorvino), reveals the institute is training dolphins to assassinate the President of the United States by attaching a limpet mine to the hull of a yacht he is on. In the 1984 film 2010: Odyssey Two – the sequel to 2001: A Space Odyssey – dolphins come and go as they please from the sea to Heywood Floyd’s connected saltwater indoor swimming pool. The 1964 TV series Flipper had us believe that a friendly dolphin named Flipper would come when called from the open sea to help humans in trouble. The show convinced viewers that dolphins communicate with humans using clicks and whistles but this is actually echo-locating to find and stun fish.
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continued next page... Autumn 2015
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Dolphins are highly social, and are commonly seen in pods of about five to 20 inshore and in larger groups of 50 to 100 or more in the ocean. Mating and births occur during summer, with gestation taking 12 months. Calves are about one metre long at birth and are weaned at 18 months. Females live longer than males, to a maximum of about 50 and 40 years respectively. Bottlenose dolphins eat fish, squid and crustaceans. They also follow fishing vessels to feed on discarded items and can be caught in nets. Dolphins are protected in Australia by state and federal laws.
Dolphins of Port Phillip
by Yanni (Two Tails Publishing) can be purchased from www.dolphinsofportphillip.com
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Find out why the locals are coming to...
• Open 7 days for lunch and Fri and Sat nights for dinner • Catering for all types of functions • Weekday 2 course $45 and 3 course $55 menu for those people looking for value lunch • Book Now For Easter
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Style File AUTUMN FASHION ON THE PENINSULA
With temperatures starting to fall and bursts of autumn leaves appearing on trees, fashion takes on a whole new look on the Mornington Peninsula. Furs, leather, flashes of soft colours and patterns, and the best boots and accessories are right here on our doorstep. Hereâ€™s a sneak peek at what the peninsula has in store for us this autumn.
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Previous page: Euro Collections P.Pepe floral shirt and pants, floral scarf, blue stripe jacket. Model Maria Barber Shop & Co Frangipani shirt Model Sam Bella Once Loved Print dress, Sass & Bide Black Rats leggings, black sandals. Model Alex
This page: Bella Once Loved Max Mara print dress, Lisa Ho grey heels, Saba plum bag.
Barber Shop & Co
Frangipani shirt, Edward Kwan bow tie, Mavericks laces and socks by Barnaby.
Euro Collections P.Pepe leopard coat, P.Pepe black skirt and shirt.
Euro Collections P.Pepe black skirt and shirt, Progetto long black boots. Bella Once Loved Max Mara print dress, Lisa Ho grey heels.
Barber Shop & Co
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Frangipani shirt, Mavericks laces, and socks by Barnaby.
TUZZI DAVID POND SABATINI GERRY SHAW LS COLLECTION JOSEPH RIBKOFF DRAMA SANDRA STEINER JADORE ANNARITA N ANNETTE GORTZ BLUE BLANC RANGE CAP FERRAT DENNY ROSE ISABEL DE PEDRO BRAX ELISA CAVALETTI GAUDI CREA CONCEPT TALBOT RUNHOF
CATERING FOR: SPECIAL OCCASION DRESSING MOTHER OF THE BRIDE/GROOM MON-SAT 9am-6pm SUN 1pm-5pm
Euro Collections P.Pepe black leather dress, Progetto long black boot, Tuzzi jacket.
9775 4022 5976 1633 9509 0633 5442 1569
72-74 Mt Eliza Way, Mt Eliza 5/59 Barkly St, Mornington 1180 High St, Armadale 75 Mitchell St, Bendigo Autumn 2015
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Bella Once Loved Scanlan Theodore khaki dress, brown fur vest, bone bracelet, Mimco clutch, Scanlan patent boots.
1003 Point Nepean Road, Rosebud PH (03) 5982 3200 www.rosegpo.com.au
18 Chicken Parmagiana
$5 SCHOONERS OF
100 TAPS LAGER
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Porterhouse Steaks FREE BOTTLE OF CAPE VINE WINE Sauvignon Blanc • Shiraz Pinot Noir • Chardonnay
Fashion suppliers Euro Collections 72 Mt Eliza Way, Mt Eliza Ph: 9775 4022 Bella Once Loved 96 Main Street, Mornington Ph: 5973 6979 Barber Shop & Co 56 Mt Eliza Way, Mt Eliza Ph: 9787 5559 Makeup
Sarah Ryan, 0439 355 876 Blisque Salon, 9775 2949
Corinne Robertson, Bobby Pin, 0402 767 459
Maria Mirabella Samuel Grove Alexandra Nation
The Briars Park, Mt Martha
Fashion coordinator Melissa Walsh
Bella Once Loved Plum Gorman dress, H&M Jacket, mixed brown beads, studded Zara boots, brown shoulder bag.
Euro Collections Tuzzi knit dress, Tuzzi knit jacket, Ned short red boots.
WILLIAM HILL MORNINGTON CUP DAY SATURDAY 28 MARCH For the first time, Mornington’s biggest race day will be held on a Saturday and we’re celebrating with live music, action-packed racing and the Bayside Shopping Centre Fashions on the Field. Sit back and relax in style with a V.I.Picnic, which includes a gourmet hamper, your own reserved picnic blanket and home straight views of Victoria’s richest country cup.
BOOK NOW, RELAX LATER AT RACING.COM Autumn 2015
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The record crowd enjoying the short films.
Peninsula Short Film Festival By Melissa Walsh Photography: Yanni
record crowd of movie lovers hit the Village Green at Rosebud for the 2015 Peninsula Short Film Festival on Saturday 7 February. For the fourth year in a row the exciting and unique event continued to attract the cream of the crop of short film makers, celebrity judges and a growing audience. A far cry from its humble beginnings in 2011 at the Broadway Theatre when 450 people packed into a makeshift theatre with a blow up screen, the 4000-strong crowd watched up-and-coming filmmakers on a 30-square metre LED screen. The festival was streamed to Fed Square in Melbourne for the first time.
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Festival director Steve Bastoni had the idea for a short film festival after starting his acting school on the peninsula, and wanting a medium for his students to experience filmmaking. Sitting in a cafe in Rosebud one day, he looked over and saw the wooden statue of Frank Whitaker, the original projectionist and operator of Rosebud Cinemas, and the idea for the festival was born. This year patrons were treated to films from 12 finalists from around the country, three documentaries and three animations. Films of the highest calibre were screened, some of the best short films in Australia making their national debut, with everything from drama to comedies and even a musical.
Celebrity judges included resident judge Lachy Hulme, Samuel Johnson, Michala Banas, Nadine Garner, Jane Hall and producer Andrew Mason.
Festival director Steve Bastoni.
Presentation of awards.
Three new categories were added this year – Best Documentary, Best Animation, and the Emerging Filmmaker Award, which was won by 16-year-old Liam Kelly of Rosebud for his six-minute film Drawn. A star-studded panel enjoyed the balmy February evening where even the weather was kind, with the rain coming down everywhere except Rosebud. Celebrity judges included resident judge Lachy Hulme, Samuel Johnson, Michala Banas, Nadine Garner and Jane Hall. Prolific producer Andrew Mason, – with film credits including The Water Diviner, The Matrix, Dark City, and Saving Mr Banks – made his inaugural appearance on the panel, later doing a Q&A session about making the transition into filmmaking.
Festival patron Fred Schepisi again lent his time and support, encouraging budding filmmakers merely with his presence. First prize went to Noddy, a six-minute comedy by Ben Plazzer and Ann Murison that had the audience in stitches. Second prize went to a musical film, Loving Myself, by Kai Smythe, and Palindromes by Nicholas Colla took out third prize. The festival is open to any filmmaker, amateur or professional, and continues to get bigger and better every year with the cream of Australian filmmakers pumping out the highest quality short films and blowing away the audience and judges. In Fred Schepisi’s words, it’s “foresight on the foreshore” and we are lucky to have it. Autumn 2015
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Steve Bastoni offered a short film making course in Rosebud, with accomplished TV and film directors like Marshall Crosby of Gallipolli and Underbelly fame as part of the action. A group of would-be filmmakers showed up at Rosebud Community Theatre one Sunday morning in February to learn the ropes from pros like Steve, Marshall and short film maker David McIntosh. Prod: How to make a short film
Date: Sunday 8 February 2015
By Melissa Walsh and Evan Stampe
Scene 1: Intro to the short film festival
Scene 2: It’s all about the storyboard
The anticipation in the auditorium is palpable as 40 amateur filmmakers hang on Steve’s every word about the beginnings of Peninsula Short Film Festival and how it has evolved over five years. Steve introduces David McIntosh, whose film Toast won the PSFF in 2012, and Marshall Crosby, who has a long list of directorial credits. The trio explain that today we will be making our own short films and the steps we need to go through – the first one being a story idea.
With a story agreed on by the group, David takes us through the process of workshopping a storyboard. Our group has decided to do a film on youth suicide, due to the fact we are in a school so can utilise the school setting. There is much discussion about how we tell the story in just four scenes, and which school locations to use.
Scene 3: Our scenes are set down on paper
Scene 4: Don’t do it!
You don’t need to be an artist to put together a storyboard. We learn that many storyboards are just stick figures, but the important element is specific direction so everyone involved in the film knows what’s required when shooting. Our storyboard consists of four scenes that need to be filmed inside and outside. The storyboard is a culmination of everyone brainstorming their ideas.
Due to weather conditions, we shoot the outside scene first even though it will not be the first scene in the film. The aim of the scene is to imply a boy is thinking of jumping from a building so we film him on top of a bench looking down, and then superimpose a shot panning up to a roof. Steve asks for volunteers from the group to film and direct. Marshall stands back offering helpful hints.
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Scene 5: Alone with his thoughts
Scene 6: Lights, camera, action!
Using the setting of the auditorium, we seat the young boy alone among the seats, looking lost and down as he ponders his thoughts. The lighting is dim and the scene is very dependent on the young boy’s acting skills for effect. Marshall and David explain the importance of using closeups sparingly as they are a powerful tool.
Marshall guides a young cinematographer and director through the zooming in process and how to capture the essence of the scene with the young boy sitting alone. We bring in extra back lighting to allow more intense capturing of the facial expressions on the young actor’s face.
Scene 7: Quiet on the set
Scene 8: Background story
We learn the importance of all participants being quiet while a scene is being filmed, and to never get in the eyeline of an actor when filming as it can be a distraction.
We shoot three individuals talking directly down the barrel (to the camera). This is an effective way of personalising the young boy’s experience for the audience. We choose someone to act as the boy’s father, teacher and girlfriend to help explain his state of mind.
Scene 9: It’s all in the editing
Scene 10: It’s a wrap
With filming complete, David takes us through the editing process using Adobe Premiere Pro. He explains the importance of having the right sound effects and music as being 60 per cent of the movie’s effect. A movie without a sound mix is a completely different film so close attention needs to be paid to sound effects and music. He explains the editing process often can take longer than filming.
After watching the finished product of our very own short film, the whole group is thoroughly impressed with what we have achieved today. Thanks to the talents and patience of Steve Bastoni, Marshall Crosby and David McIntosh, we all leave the theatre inspired and impressed, in the hope that maybe one day one of our films will be screened at the Peninsula Short Film Festival.
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FlindersGolf Club THE LURE OF GOLFING INTO A GALE
hey say the lure of golf by the sea is particularly intense. The game began, according to the Scots, on a windswept, sandy, clifftop area overlooking the Atlantic Ocean, a short flight from the Arctic.
Easier to comprehend, then, why telegraph workers in 19th century southern Australia would go to the trouble of scraping back scrub along remote clifftops – a lazy flight for an albatross from the Antarctic – to create space in their new home on which to play golf. This they did along breathtaking clifftops at Flinders, creating four fairways. Flinders Golf Club today exists as the oldest golf club in Victoria on its original site. In the last decade of the 19th century, Flinders was a busy yet isolated seaside fishing village with a church, school, general store, and post office as well as guesthouses built for migrant workers constructing the Tasmania to Flinders telegraph station. They brought with them a passion for golf, which had been played in Australia since the 1830s. The spot they chose was government-owned land of about 33 hectares (80 acres), site of a failed subdivision. The growing Flinders village, which also boasted a horse racing course, began to promote itself as a health and recreation resort. Adventurous holidaymakers from Melbourne began to come, seeking refuge from hot, dusty city summers.
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By Fran Henke
Getting to Flinders took dedication: train to Bittern, then coach, two hours plus of travelling time, more if travellers had to walk up hills to preserve the horses. Impetus to improve the humble four fairways of the golf course came from David Myles Maxwell, an onion farmer. He was also a champion golfer who knew great courses, however the rough holes along the cliffs fired his imagination. According to the pioneering Lucas family, Maxwell immediately began to expand the course using volunteer labour. Six holes were completed with jam tins for cups. Members of Melbourne Golf Club (founded in 1891) heard about the new course, including Dr James Barrett, a noted optician who came to stay with Maxwell on the farm. Barrett’s enthusiasm attracted others keen for this bracing experience. Soon there were more summer visitors than rooms to house them. By 1900 Houghton House, Katoomba, Oaklands and the Bungalow were thriving guesthouses. In 1902 came rubberised golf balls – and the visit of a famous Scottish golf architect, sparking more change. Alister Mackenzie suggested another 14 holes be constructed when finances permitted. He named one, Spion Kop, in remembrance of the Boer War. continued next page...
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Flinders Golf Links third hole (c.1920)
Golf links and“St Andrews” at Flinders (c.1910-1920)
Maxwell was inspired to officially form Flinders Golf Club on two pieces of land owned privately and by a bank. An opening day was held in 1903 to celebrate.
Phillpot. His work was made easier when a horse and cart was bought. Darkie the horse lasted longer that Mr Phillpot, who disappointed the committee by asking for a pay increase.
The club was a success almost immediately. A big drawcard was the Easter tournament, first held in 1905. Its popularity continues today.
Phillpot’s assistant Clyde Tuck took over. His wife began the tradition of serving afternoon tea from the greenkeeper’s cottage at the 10th hole. A comforting tradition developed of sitting on the wide cottage verandah for tea, hot scones and cakes made by Mrs Tuck, who also collected green fees from casual players.
The Flinders course was immediately attractive to golfers because it had “attitude”. There was little grass on its scrubby landscape due to heavy infestation of rabbits on the fairways, such as they were. And the roughs weren’t mown. The third and four holes – Niagara and Spion Kop – represented particular challenges.
George Bushby followed the Tucks in 1941. The cheerful Mrs Bushby continued collecting fees and providing afternoon tea throughout the Second World War and her husband’s service overseas. She worked seven days a week during busy holiday times.
Niagara was played from the top of the cliff, down to the green near the beach. Accessed by a steep track, steps led down the cliff face through heavy bracken.
Then Len Moon took over – for the next 42 years, and had a significant influence on how the course looked. He oversaw introduction of modern machinery and improved grasses.
Spion Kop was played from a tee placed almost at the high water mark, straight up the face of the cliff to a green on the top just inside where the navy’s gunnery range fence stands today. It was a big hit up the cliff into the prevailing southwesterlies and many a ball was blown back.
“The views and challenging golf bring people back year after year. On its day when you’ve got the gunnery going off, hang gliders in the sky and surf rolling in, the sweeping views across Bass
The next incumbent was Colin Morrison, whose motto was “Flinders can’t let its past dictate its future”.
Because of the difficulty of the climb, Niagara and Spion Kop were not on the women’s course, although naturally many had a go. Women officially played two shorter holes. The fifth hole, known as The Coffin, was played from a shelter shed over the Coffin ravine to a green midway between it and Purgatory ravine. The rugged character of the course engendered great fraternity among players. People make a club, as much as its landscape, and among the key people were greenkeepers, responsible for the day to day upkeep of the course. Over first 100 years of Flinders there were just six greenkeepers. Their wives played important roles, too. The first and second greenkeepers worked also as professionals. The first full-time greenkeeper was appointed in 1912 – John
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Flinders Golf Club clubhouse (c. 1920)
Strait are awesome,” Mr Morrison told the authors of the club’s history Links with History. “We’re redesigning holes that have been here for 100 years and with the distance golfers are hitting balls now, the course layout is tested,” he said. Current professional is Gavin Coyle, keeping Scottish links strong. Players who “made” the club were illustrious in society and in golf. Life member Eric Lucas came from three generations of Flinders families who fished for a living. All seemed to excel at golf too. His father and two brothers played off scratch. “Dad won the Flinders Open after World War I, putting with his left arm folded behind his back,” he said. Members of the three Lucas generations went on to take the title.
Club patron Sir John Holland was Flinders born and bred. A civil engineer, he went on to found the John Holland Group. On retirement he built a home on the edge of the course. In 1984, Sir John was one of the organisers of a golfing “Back to Flinders” to encourage pre-war players to return. The tournament was called the Bill Darley Golf Classic. Much-loved Victorian Governor Sir Dallas Brooks was a Flinders regular. He famously described the gale force fresh air around the course as “breaths of air from heaven”. From jam tin cups to satellite phones (installed for security around the remoter holes), Flinders Golf Club today offers the same warm welcome and courtesy to visitors that it did in the 1890s – and the same bracing breaths from heaven. Excerpted from Links with History 1903-2003: The First 100 Years of the Flinders Golf Club by Deborah Morris and Fran Henke.
Club champion Bill Darley was a legend. He caddied for Sir James Barrett and David Maxwell, then started hitting a ball around with a homemade club. A serious accident left Darley with a heavily built-up surgical boot, significant limp, and speech, sight and hearing imperfections. To compensate, he built up strength in his hands, which gave him superb touch around the greens and remarkable putting skills.
A course record of 59 and many Victorian country championships was capped by Darley beating famous American professionals Walter Hagen and Joe Kirkwood in an exhibition match played in gale force conditions.
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Rye Pier, winter. Photography: Derry Caulfield
Crib Point Jetty. Photography: Derry Caulfield
Safety Beach Pier. Photography: Evan Stampe
NOT ALL IT A PIERS TO BE B
y definition, a pier is a raised structure built out from the land over water, typically supported by widely spread piles or pillars, and used for getting on and off boats.
On this side of Port Phillip, the largest piers are at Mornington, Rosebud, Rye and Sorrento, with smaller piers dotted along the coast at Mt Martha, Safety Beach, Dromana, Rosebud and Portsea.
The Mornington Peninsula has small and large piers, all the way from Mornington down to the southern tip at Portsea. The lighter structure of a pier allows tides and currents to flow almost unhindered, but piers can range in size and complexity from a simple lightweight wooden structure to major structures extending over 1600 metres.
Our piers are used for fishing, boating and walks, but they were not always here.
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MORNINGTON GETS ITS FIRST PIER A public meeting at the Tanti Hotel in 1854 saw a submission sent to the Ports and Harbour Commission for the building of
Dromana Pier. Photography: Derry Caulfield
Hastings Pier, dawn. Photography: Derry Caulfield
a pier and breakwater at Mornington. The submission coincided with a survey done by Mr R Adams from the railway department, which stated that a pier at Mornington would “give relief to the inhabitants by providing an outlet for their produce and a shelter for shipping during storms”. The design included a 116-foot rock embankment to protect the pier from storms and possibly two breakwaters, one east and one west. The pier and breakwaters were completed in 1857 with further additions to the pier completed in 1861. Three paddlesteamers were used to ferry passengers from Melbourne to the Mornington Peninsula in the late 1800s and first 40 years of the 1900s. They were Ozone, built in Glasgow in 1886; Hygeia, built in 1890; and Weeroona, built in 1910. They were very luxurious with dining rooms, entertainment, bars and even a hairdressing salon. During the Second World War, Mornington pier
Sorrento. Photography: Evan Stampe
became a training outstation for the 3rd Australian Water Transport Unit. The unit was officially based at Balcombe Camp at Mt Martha but the unit spent most of its time at Mornington. Mornington pier has undergone many changes in its 150 plus years with major reconstruction in 2010-11 and 2014-15 costing about $18.5 million. The work included wave screens to protect the harbour.
SAVE DROMANA PIER In 2013, residents and pier lovers got together to save a well-loved structure and tourist destination, Dromana pier. The Association for Building Community in Dromana initiated its “Save the continued next page...
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Mornington Pier at dawn. Photography: Derry Caulfield
Sorrento Baths Pier. Photography: Derry Caulfield
Photography: Evan Stampe
Dromana Pierâ€? campaign in early 2013, collecting 7500 signatures on a petition. Ray Barnard-Brown, a spokesman for the group, said there were fears the pier might not be replaced because it had no commercial use. Nepean state MP Martin Dixon and Flinders federal MP Greg Hunt supported the campaign. The structure had concrete cancer but was repaired and saved from demolition when groups convinced the state government to repair the pier. In February 2014, Dynamic Contractors Pty Ltd started work to strengthen and rejuvenate the pier, removing rust and deteriorated concrete. By April, the $170,000 project was complete.
Sorrento Baths Pier. Photography: Derry Caulfield
the 1880s and took a steam tram across the narrow neck of the peninsula to the ocean beach. Today, Sorrento pier is visited by many different types of recreational and commercial vessels.
AN ICON OF THE PENINSULA
It was constructed in 1870 and became essential to the development of the township. Steamships brought visitors from Melbourne. From the pier a ramp provided access to a steam tram. The tram was enormously popular in the early 1900s, carrying up to 20,000 people in a season. The tramway closed in 1921. As road transport became more competitive, paddlesteamer usage declined and the last steamer came to Sorrento in 1942.
For early Melburnians, Sorrento was the most popular holiday destination on the Mornington Peninsula. People came by paddlesteamer from
Today Sorrento pier provides access across Port Phillip to Queenscliff on the Bellarine Peninsula via a car and passenger ferry.
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Safety Beach Pier at dawn. Photography: Derry Caulfield
About the photographer - Derry Caulfield After 30 years of photographing weddings and portraits on the Mornington Peninsula, Derry has started teaching photography to people of all skill levels, from absolute beginner to advanced as well as masterclasses, workshops and images for sale. Derryâ€™s passion is travel, photography and teaching, and she believes people take great photos, not cameras â€“ you just need to be shown how and Derry will show you in an easy to understand way. For a full list of classes, go to: www.derrycaulfield.com.au or Facebook page: Learn how to photograph, or call 0417 058 405
Safety Beach Pier at dawn. Photography: Derry Caulfield Sorrento Pier. Photography: Derry Caulfield Autumn 2015
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YO U ’ R E G E T T I N G
A journey into the world of hypnosis By Melissa Walsh Photography: Yanni
ohan Gazzard knew that he could influence people with his words from a very young age. When you grow up as a kid constantly changing schools only to end up at one of the toughest schools around in Frankston North, you kind of have no choice. “I was always heaps smaller than the other kids and was bullied quite a bit but learnt I could stop the bullies around me with the things I said to them,” says 51-year-old Rohan, who now earns a living as a successful comedian hypnotist and a clinical hypnotherapist. My interview with Rohan takes two sessions, one in person at his home in Langwarrin and one later on the phone. With an incredibly hypnotic voice, I leave the first interview with a book full of notes and little recollection of what was said. I can’t help but wonder if I have been hypnotised and guess that a lot of Rohan’s friends might ask the same question when they’ve spent time around the Bizarre Gazzard. “There is no great secret to hypnotism,” says Rohan, explaining that 80 per cent of it is building rapport. “I used to try to be a hypnotist, now I just am.” Rohan says that every single person can be hypnotised, it just depends on how deep. “It’s about getting to a state of deep relaxation and having the person focus on only my voice. We actually experience semihypnotic or trance states throughout our day. If you’ve ever driven somewhere and not remembered the direction you took, or been in a dazed state, that’s a type of hypnotic experience.” For Rohan, his journey into the world of hypnotism has been a long one, but one that he believes led him to exactly where he’s meant to be.
“When I look back at my life I realised I was already using hypnotherapy tools to help me survive as a child, and then help me achieve what I wanted as an adult,” says Rohan. “I went to four primary schools, and when you start at a new school it’s traumatic, so my comedy, and my mouth, were my survival mechanisms. Being able to make a joke and talk my way out of things got me through the tough times.” A born comedian, Rohan recognises the irony that most comedians use comedy to get through the difficult times. “Reading people became necessary, and then I went to Monterey Tech in The Pines. It was the toughest school in the 1980s and as a small guy I had to learn to outsmart people, using my mind to get me through.” A smart student, Rohan thought he should use his analytical brain for a business career and looked into accounting. “Back then it was a five-year course and I thought stuff that. So I got a job at Frankston railway station as a ticket boy. Before I knew it I was a station officer, then signalman. I then started my own business with my dad when I was 25,” says Rohan, admitting at that time he was still a lad. “My main interests were playing footy and chasing girls. I didn’t really want the responsibility but learnt how to run a business.” continued next page...
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For Rohan, he was always finding himself in charge of situations even when he didn’t choose it. “I was forever falling into leadership roles, even with the footy club. I was one of the shortest guys but was still able to make a change for the club. I kept being aware of how much I needed to read people to make changes and used this skill with the club. Before I knew it we had gone from not winning a game for three years to winning four the year I took over. I had started to embrace the change I could make with my influence,” says Rohan, who insists that he never used his hypnosis techniques to pick up girls. “I swear I didn’t hypnotise Sue my wife to go out with me but I did use my personality.” Still with no clue how he was creating these changes, a young Rohan packed up and took off to North America, where his life would be changed forever. “It was a seed that was planted in Canada. Forever curious, I saw this hypnotist on stage and couldn’t believe what I was seeing. I wanted to find out more so followed him around to see if it was a trick. I soon found it wasn’t and I was hooked.
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I started reading everything about hypnotism and realised this was something I had been doing all my life. That’s when I decided to become a stage hypnotist.” For Rohan, this serendipitous turn of events had led him to his true calling. For while the man with the cheeky twinkle in his eye is a comedian and a prankster, there is serious side to Rohan that can change people’s lives. “The best part of this is inspiring people to unleash their inner genius,” says Rohan of his clinical hypnotherapy. “Anything you want to change or take control of can be done through hypnotherapy. I saw this USC fighter, this big macho guy, who needed to be more assertive and confident. It’s just about reprogramming the mind from past patterns and false beliefs that are holding you back.” For Rohan, taking good care of his clients at the clinic and also audience members at his shows is his highest priority. “I decided from day one that I would always have the highest duty of care for anyone I hypnotised. My cardinal rule is to not make fun of anyone,” he says.
His alter ego, the Bizarre Gazzard, is always mindful of being respectful of the audience, but still manages to have a lot of fun. “Starting out as a comedian for 10 years, I was comfortable with audiences but couldn’t wait to use the hypnosis skills I had learnt to make the act even better. The first time I did it I was scared it was even gonna work but it went well. I got my confidence from there and started building the stage show to what it is today,” says Rohan who seemingly effortlessly can make grown men and women cluck around the stage like chickens or fall into a trance state with the touch of his hand. “People say anyone can hypnotise but not many can do it well. You have to think on your feet, trust that your inner survival mechanism will kick into gear.” Rohan explains that being a stage hypnotist is far less scripted than comedy. “You never know what people are going to do so each performance is different. I don’t always know how people are going to react. Some people have crazy reactions and are very easy to hypnotise. You learn to read people and make sure you reverse the suggestions out,” says Rohan. “Only one time I didn’t reverse the programming. I was doing a Big Bird and Elmo skit where I told the audience member when you see Big Bird you will
be scared and Elmo will make you smile. Three months after the show, this couple came to seem me. The husband was at Karingal Hub shopping centre with his kids and he saw Big Bird and went nuts. I quickly reversed it out and the guy was fine, saying he had taken a lot of positive things out of the experience.” With more than a decade of experience under his belt, Rohan says you never stop learning and is looking forward to his next adventure in Las Vegas where he will be trained by Justin Tranz. “I’m still always reading books, watching clips and being inspired by others. Anthony Robbins is a great motivator, inspiring me to further things. I believe we have to aspire to higher levels and always follow our instincts. Like Einstein, it is important for all people to unleash their inner genius. All the successful entrepreneurs know the secret that the most successful way to reprogram yourself is through hypnotherapy. When you change the way you think, you change your destiny.” Phone Rohan Gazzard on 0419 355 482 email email@example.com or check out www.bizarregazzard.com.au Autumn 2015
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HOME GROWN by Melissa Walsh
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IT’S ALL ABOUT THE GRAPE A
t age 14 and doing work experience at a Yarra Valley vineyard changed Tony Lee’s life forever. The sweet aroma of the wine fermenting in the barrels, rows of green grapes flourishing on the vines and the relaxed winery ambience stirred a passion for all things wine that lingers today. As the owner of Foxeys Hangout, along with brother Michael, Tony’s love of winemaking has not waned, the success of the vineyard a testament to the brothers’ dedication and conviction. “I fell in love with the smell of the wine among the barrels, seeing the bold colours of the grapes and experiencing the intense aromas. As soon as I could I started a winemaking degree, at 17, changing to a more practical degree in economics for a while,” says Tony who, intermittently, decided to succumb to more stable ventures. “I even worked as a stockbroker but couldn’t stand being behind a desk and always dreamt of having a vineyard.” Tony and Michael both found themselves in the hospitality industry for two decades, but as serendipity would have it, soon found their love of wine and the peninsula drew them back to the rolling hills of Tubbarubba where they planted their first vineyard in 1997. “I resumed my winemaking course in 1990 and we haven’t looked back since,” says the winemaker whose awards sit proudly in a case at the cellar door. “Doing the degree was mainly about science but the real hard work comes when you get hands-on. I realised when
I started that it wouldn’t matter how smart I was academically if I didn’t know how to drive a tractor or forklift.” It wasn’t always smooth sailing for the brothers though, with several challenging years now under their belts. “We took a huge chance coming down here, packing up our families and financially putting ourselves out there but we knew the peninsula was the place we wanted to set up. We had spent family holidays here and moved down here 13 years ago for good,” says Tony, whose home is right next to the vineyard where the smell of wine barrels is never far away. Sitting at Foxeys Hangout, looking out over the vines, Tony explains the unique soil of his vineyard. “There is only one word to describe it – terroir (French for the special combination of earth, soil and climate). All these things come together to create a wonderful grape, and wine is all about the grapes. We add no preservatives or additives. It is pure grapes and fermentation,” says the man who spends more time in the vineyard than in the winery. “If you have grapes that are full of colour and flavour, the rest is easy. It’s all about the grapes.” Foxeys Hangout 795 White Hill Road, Red Hill Phone: 5989 2022 foxeys-hangout.com.au Autumn 2015
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HOME GROWN by Melissa Walsh
FOR SERIOUS CHEESELOVERS W
hat do you get when you cross a food microbiologist and science teacher with a cheese connoisseur? You get artisan cheesemakers like Trevor and Jan Brandon of Red Hill Cheese fame, another awesome import from our very own Mornington Peninsula. Formerly the head of science at Woodleigh School, Trevor with his wife Jan established their small cheesery and cellar door on their farm at Red Hill in April 2000, producing distinctive, handcrafted regional cheeses to complement Mornington Peninsula wines. The couple was first inspired by farmhouse cheesemaking in Europe, and drew on Trevor’s experience as a food microbiologist. “Trevor used to make cheese and yoghurt for the family. We would take it to dinner parties and it was a huge success,” says Jan, looking back at the early 1980s and reminiscing about making their fermented concoctions as a hobby in the laundry. “We just made it for family and friends in the early years, and then one day decided to quit our day jobs and make a career out of it.” This was in 1999, and soon the couple was so busy their son joined the business. Being an agricultural graduate, Burke was
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the ideal man for the job and now he and his wife Bronwyn are heavily involved within the business, responsible for introducing a variety of sheep cheeses to the range. “Apart from being a good farmer, Burke has been to Italy where he worked on a sheep dairy farm for a month and has done every possible course in Australia,” says proud mum Jan. “There was nothing like this on the peninsula and within a year it was a functioning cheesemaking facility. We had been to France and England and seen the connection between food and wine, and wanted to bring that to our home. We used to go to Gippsland and buy goats’ milk for goats cheese in the early days. At first people turned their noses up at but now it’s so popular.” Jan says looking after the cheese is a bit like running a family, always keeping an eye on them. “You have to keep a check on things every day. Some cheeses mature in 15 to 18 months, some are mature after two weeks, but most of the time it’s about two months. You get the more complex flavours the longer it matures,” she says. “We do a lot of research on maturing the cheese. We still have these fabulous cellars that are perfect for cheese and the whole nurturing process.”
Burke cutting the curd.
Jan and Trevor Brandon from Red Hill Cheese.
Jan points out the difference between cheesemakers and winemakers. “We have lots of friends who are winemakers and they only get one chance per year at their wines. At least with us if your batch of cheese doesn’t work you just get more milk,” she says with a laugh. “The downside is we have vintage virtually every day so close attention always needs to be paid.” On the upside, Jan and Trevor say they will never tire of the cheese research tours that need to be taken every so often. “It’s about travelling around different cheese regions in France, for example, tasting their cheese and talking to the cheesemakers. It’s a hard life but someone has to do it.” Whether you are a cheese aficionado or just willing to try new flavours, there is a whole new world of cheese waiting for you to taste at Red Hill Cheese – from the subtle citrus of fresh goat cheeses or sublime ashed logs to the uplifting sensations of melting washed rinds. Red Hill Cheese 81 Williams Road, Red Hill. Phone 5989 2035. www.redhillcheese.com.au
Red Hill Cheesery cellar door.
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HOME GROWN by Melissa Walsh
BORN TO BREW W
hen blokes around the world think of the perfect job, owning a brewery would be right up there, and peninsula resident Matt Bebe made it happen when he started Mornington Peninsula Brewery. On the night of his 40th birthday, Matt quit his day job and started a journey into the wonderful world of beer making. As with all great tales, this leap of faith started a couple of years prior, over a beer and a football game. The year was 2008 and Matt’s beloved Hawks had just won the AFL premiership when he and good mate and neighbour Malcolm McLean got together to celebrate.
“We knew we didn’t have enough money and soon had investors who were interested in a craft brewery,” says Matt, whose background in science, sales and finance came in very handy. “Meetings with Mal, myself and a creative director, Rod Attenborough, sealed the deal of starting a brewery based on tradition, industry and honesty that is aligned with the essence of the Mornington Peninsula.” When the men enlisted the services of head brewer Andrew Gow, the mastermind behind the famous Mornington Peninsula Brewery drops, the final piece of the puzzle fell into place.
“Over a long night of drinking and talking, the focus soon turned to beer and breweries and how great it would be to start one,” says Matt. “We even looked at possible locations, beer types and labels.”
“When Andrew accepted the offer we knew we were on to something. He has been successful at Mountain Gate, Matilda Bay and Five Islands, and puts his heart and soul into creating the perfect blends for our brewery,” says Matt.
A throbbing head the next day didn’t dampen Matt’s spirits as he enthusiastically began writing up a plan. The rest is history.
On grand final day 2010, two years after that euphoric Hawthorn win, Mornington Peninsula Brewery opened its doors, and the boys
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would never look back, recently opening a second huge factory around the corner, lovingly referred to as the “mothership”. “The brewery became all-consuming for me for at least two years. It was my oxygen,” Matt says with a laugh. “Even my wife said ‘why not just buy a Harley?’ But it was in my veins and something I had to do. I wanted to do something I was proud of. I wanted to be able to sit my grandchildren on my knee and say I followed my dreams. I wanted a brewery, a ute and a dog and now I have them.” For Matt and the team, it has been important to maintain the integrity of the Mornington Peninsula so every decision made is a reflection of the region’s lifestyle. “We have always maintained a high standard to reflect the essence of Mornington, with our beers, our branding and even our employees,” says Matt. “Basically we have three core values – industrial, traditional and honest.” The symbol that is now synonymous with Mornington Peninsula
Brewery was derived from a medieval alchemy sign for drinkable gold. “We figured the idea of drinking liquid gold is not a bad thought,” says Matt with a laugh. As a true craft brewery, Mornington Peninsula Brewery has a small selection of great beers, the most popular being pale ale. “We make sure all our beers and their names are true to their tradition and contents. When you look at the label you know what you are getting. “Craft beer reflects that there is a creative element to it all, a handson, scientific approach, and that love and passion for the product go into it to make it something special.” Mornington Peninsula Brewery 72 Watt Road, Mornington Phone 5976 3663 www.mpbrew.com.au Autumn 2015
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HOME GROWN by Melissa Walsh
AS CHEEKY AS YOU GET W
ith a name like Cheeky Rascal, you just know there has to be a story behind the Rebello cider that was developed at Sunny Ridge strawberry farm. As owners Matt and Ruth Gallace explain, even the name Rebello is a cheeky reference to the Italian word for rebel. Husband and wife Matt and Ruth wanted to create a premium product that would completely revolutionise fruit wines and ciders in Australia. In wonderful Italian tradition, the Rebello story began more than five decades ago when Matt’s grandfather started growing apples and cherries on his Main Ridge property, now Sunny Ridge strawberry farm. “Traditional winemaking and agriculture techniques were handed down over generations with their innovative blending processes,” says Ruth. “Cheeky Rascal cider is the country’s first apple and pear cider to be blended with wine made entirely from real, fresh, local strawberries, raspberries and blueberries. Our cider was launched four years ago and is now available nationwide, and most recently in southeast Asia.” It was 10 years ago when the couple started developing the current Rebello range of fruit wines from Matt’s family’s strawberry farm. Like most Italian families that came to Australia, Matt’s grandparents brought with them agricultural and winemaking techniques handed down over generations. “We decided to take these and, with a respect for the traditional rules of how wine is made, and a healthy disrespect for the rules of how it should taste, create completely innovative wines, liqueurs and cider made with real fruit. It’s an exciting time to be in the industry in Australia as we’re at the forefront of innovative blending, catering to discerning customer tastes. “Our mantra has always been to create great products using fresh local fruit with no concentrates or flavours, and to move with the consumer, continually evolving to provide Australians with a great product,” says Ruth. “Matt’s dad started making the wine and liqueurs years before as a hobby and it grew from there.” Newly married, Matt and Ruth travelled the world in their early 20s and came home to find a new role in the family business.
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“We had always been encouraged to be a part of the business and the wines really took our interest, so we ended up buying that part of the business from Matt’s parents and made it our own,” says Ruth. With a fresh approach and a passion for using only real fruit, the couple started creating a new range of fruit ciders, and have never looked back. “A lot of the technical side of what we do, using only real fruit, is still the same, but our approach to the products is more contemporary and innovative,” says Ruth, whose background in marketing has come in handy in creating their own business. “We are so lucky to have the combination of the heritage and expertise, with 20 years of fruit wine making, and a specific approach of what we want to make and who will like it, and it has evolved from there,” says Ruth of the evolutionary process of cider development. “Our latest release is called the Street Food series, which was inspired by the fabulous, innovative street food vendor culture,” says Ruth of their relentless search for inspirational products. “Like street food, these ciders are humble, not fussy. It all came about because we love discovering little eateries and places, and are continually inspired by the gutsiness of these chefs putting food together. It’s iconically Australian to take something and add our own spin to it.” The new range took about nine months to develop and has been phenomenally exciting, she said. They started with a Mexican cider, followed by Italian and recently Vietnamese. “The Mexican is a blend of apple, lime mint and chilli. It packs a punch and is quite challenging on the palate. People are ready for it and they have completely embraced it. It has been quite a challenge making this cider. Because we use only fresh ingredients, we had to air out the winery for a few days when fermenting the product as the chilli was pretty overpowering.” With a passion for fruit wines and ciders and a love of innovation, you can bet Ruth and Matt will make sure their Rebello Ciders keep pushing the boundaries in their “fruit rebellion”. Rebello Wines is at 1438 Mornington-Flinders Road, Main Ridge. Phone 9001 9205. www.rebellowines.com.au
Cheeky Rascal range.
Matt and Ruth Gallace in strawberry fields.
Strawberry and apple with fruit.
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WINTER’S HERE, LET’S CELEBRATE WITH WINE M
ornington Peninsula Queen’s Birthday Weekend activities are known for the less strenuous pursuit of wine appreciation and local food grazing – rather than the start of the snow season.
The Winter Wine Weekend, from June 6 to 8 is jam packed full of great wine, food and music, that the beloved peninsula has become renowned for. Festivities kick off on Saturday June 6 at the Red Hill Showgrounds, a great way to start the weekend with 50 wineries and 150
Mornington Peninsula wines with masterclasses running throughout the day, from 11am till 4pm. Eight local restaurants will create inspiring entrée dishes to complement the wines and offer those attending a chance to taste a range of their talents. A gorgeous menu has been created and is available to all on the day. In addition, more than 50 wineries from Moorooduc to Flinders to Merricks to Sorrento will hold special wine tastings, tours and functions with delicious food throughout the long weekend at their cellar doors.
PARTICIPATING WINERIES IN THE WINTER WINE WEEKEND Vineyard • Baillieu Bittern Estate • Blue Range Estate • Crittenden Estate • Darling Park • Dexter Wines • Dromana Estate • Elan Vineyard & Winery • Eldridge Estate • of Red Hill • Elgee Park Wines
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Hangout • Foxeys Handpicked Wines • Hurley Vineyard • Jones Road • Lindenderry at Red Hill • Main Ridge Estate • Mantons Creek Estate • Merricks Estate • Miceli • Montalto Vineyard • & Olive Grove
Estate • Moorooduc Myrtaceae • Nazaaray • Northway Downs Estate • Ocean Eight • Vineyard & Winery Hill • Paradigm Estate • Paringa Estate • Phaedrus Polperro by Even Keel • Portsea Estate •
Phillip Estate • P&ort Kooyong • Principia Winemakers • Quealy Red Hill • Scorpo Estate Wines • Staindl Wines • Stonier Wines • Stumpy Gully Vineyard • T’Gallant Winemakers • Ten Minutes by Tractor •
• The Cups Estate • The Duke Vineyard • Trofeo Estate • Tuck’s Ridge idoni Estate • VVineyard & Olive Grove Willow Creek Vineyard • • Woodhaven Vineyard • Yabby Lake Vineyard • Yal Yal Estate
Eat Mornington Peninsula E
ight local restaurants will showcase their inspiring entree sized dishes to complement the wines and offer those attending a chance to taste Mornington Peninsulaâ€™s regional excellence. The quality of the food is created to match the forty year development of premium wines. Chefs in the region are pushing boundaries and have a wonderful camaraderie which is not often seen outside their kitchens.
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AND THE MPVA IS BORN I
n the eighties Mornington Peninsula Vignerons Association was formed by a handful of people who connected and shared their wine experiences and dreams and learned from each other. The Department of Agriculture was forthcoming in providing advice in good faith, but wine growing knowledge had not included any experience in cool climate and maritime regions. Much of what was needed was learned through experimentation and exploration and a commitment by those involved. The Association was formed from the grassroots level and has maintained a strong organization since, with around 100 members in 2015. New members brought new skills and further developed business models to establish the industry. In 1981 the first Winter Wine Weekend was held. This was an opportunity for everyone to come and see, talk and taste and invite Melbournians to see what had grown on their doorstep. This event has been held annually since. www.mpva.com.au
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LOVERS Look & Learn W
ine lovers will appreciate the Winter Wine Weekend seminars on key grape varieties grown in the region, hosted by six of our well known and experienced winemakers, including tutored tastings and discussions about vintage years and the wine making process. Learn about the various winemaking philosophies and taste some marvellous wines. Numbers for these seminars are limited to 50 per session so pre-book online when you book your Winter Wine Weekend tickets. Sessions will cover Chardonnay at midday, Pinot at 1.30pm, and Shiraz at 3pm, all taking place in the club rooms at the Red Hill showgrounds.
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Portsea Golf Club
Hole 10, Par 4, 256m (men), 214m (women)
CLASSIC HOLES With about 20 courses on the Mornington Peninsula and so many great holes to choose from, I basically jotted down nine that came straight into my head for this story. Each of the holes encapsulate the essence of golf on the peninsula and feel free to email firstname.lastname@example.org to put forth your favourites. – Evan Stampe, graphic designer and golfing tragic
As you stand on the tee, the green is a tempting 256 metres away if you ignore bunkers on the left and the chasm on the point of the dogleg and decide to try and reach the green with your drive. If it comes off it’s high fives. If it doesn’t it means chuckles from your playing partners. This great par four is the ultimate risk versus reward hole. The sensible shot is a 3 iron followed by a pitching wedge but when given the opportunity to reach a par 4 in one shot how can you resist?
Portsea Golf Course, 46 London Bridge Rd, Portsea Clubhouse: 5981 6155 www.portseagolf.com.au
Flinders Golf Club (The Coffin)
Eagle Ridge Golf Course
The iconic hole at Flinders. It’s called “The Coffin” for the two ravines that cross the fairway. Short drives are gobbled up by the first “coffin” and too long off the tee will see your ball roll into the second “coffin”. If you place your tee shot between the two ravines you will have a short approach to the sloping green. The hole runs along a cliff edge with amazing views of Bass Strait.
Another signature hole. A valley of bunkers between the tee and the green guards this magnificent hole. The two-tiered green comes complete with a swale so putts from the back of the green need to be at the right pace and line or a three-putt is on the cards. Tough hole but comes with picturesque rural views.
Hole 4, Par 4, 263 metres (men), 216m (women)
Flinders Golf Club, Bass Street, Flinders Clubhouse: 5989 0583 www.flindersgolfclub.com.au
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Hole 6, Par 3, 170m
Eagle Ridge Golf Course, 215 Browns Rd, Rosebud Clubhouse: 5988 2500 www.eagleridge.com.au
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Hole 3, Par 3, 162m (men), 142m (women)
Great par 3 on a magnificent course. Doesn’t look too hard but often is. Ensure you have enough clubs to avoid the sandy wasteland below. This hole often plays straight into the wind so good club selection is essential.
Moonah Links, 55 Peter Thomson Drive, Fingal Golf enquiries: 5988 2047 www.moonahlinks.com.au
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Hole 16 North, Par 5, 472m (men), 405m (women) An exquisite golf hole – generally regarded as the course’s signature hole – this par 5 has large pine trees lining the fairway from start to finish. Be careful of the left side fairway bunkers. Expect a blind second shot that must finish down the right side of the fairway to avoid the fairway bunkers that are short left of the green. A wellplaced second shot will leave you with a wedge to a flat green.
Rosebud Country Club, 207 Boneo Road, Rosebud Golf enquiries: 5950 0888 www.rosebudcountryclub.com.au
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PENINSULA CLASSIC HOLES
Moonah Links Open Course
The Dunes Golf Links
Longest, as it should be, perhaps exhausting, a minefield of danger from the first shot to the last. There are 11 bunkers waiting along its length to catch the unwary or unskilled. This is designed for a spectacular finish. It should make a grand arena of wide viewing and entertainment.
A hole that I have always loved. Dogleg left with bunkers and wasteland off to the left. The moonah tree in the centre of fairway may be about 300 years old. There is hidden ground in front of the green.
Hole 18, Par 5, 519m (men), 461m (women)
Moonah Links, 55 Peter Thomson Drive, Fingal Golf enquiries: 5988 2047 www.moonahlinks.com.au
Hole 9, Par 4, 376m (men), 316m (women)
The Dunes Golf Links, Browns Road, Rye Phone: 5985 1334 www.thedunes.com.au
St Andrews Beach Golf Course
Devilbend Golf Club
This is a spectacular start to a round of golf from an elevated tee. Observe the flag position over the greenside bunkers. This information is worth noting for longer hitters as the flag cannot be seen from the fairway if you go for the green in two. If playing for the green in three, place the second shot right of the bunkers short of the green. To be past the left side bunkers in two or be to the right of them is advisable.
You will need to avoid the water that runs down the right side from the tee, although big hitters may be tempted to take it on. Lay your second up short of the bunker, leaving an easy pitch to the elevated green. Great view looking back along the fairway.
Hole 1, Par 5, 497m (men)
St Andrews Beach Golf Course, 209 Sandy Rd, Fingal Enquiries: 5988 6000 www.standrewsbeachgolf.com.au
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Hole 5, Par 5, 462m (men), 393m (women)
Devilbend Golf Club, Loders Road, Moorooduc Pro shop and bookings: 5978 8470 www.devilbendgolf.com.au For a flyover view of Devilbend have a look at vimeo.com/118647722
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Jack Donaldson, the golf pro at Centenary Park Public Golf Course, oversees golf champs of the future. Photo Gary Sissons
Golfing FUN-damentals T
he golfing environment has changed. Golf needs to attract new players especially from the grassroots level to adapt to the needs of modern society.
Our program caters for junior golfers of a range of abilities with progressive skill levels designed to engage their learning and enjoyment of the game. Anyone who has learnt golf as a child understands that golf tuition can be repetitive and boring. Teaching junior golfers is a lot different to teaching adults. Attention spans are different and, for some children, they are learning new locomotor skills and movement patterns for the first time. It’s important to teach them the skills to aid golf movements. We incorporate a number of game-based activities into our junior tuition. The games are designed to aid the learning of each particular golf skill or movement designated for each session. The most important part of our program is that each child is having fun learning and playing golf. Golf is a game for life that you can play anywhere and with anyone. In the second school term this year, Centenary Park will be introducing a new colour code development program for junior golf. The program will work just like a karate belt system, where children will be able to graduate to a new colour belt once they’ve learnt concepts and skills.
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The “coloured belts” will actually be a silicone wristband. Wristbands are popular among today’s youth, high-profile sportspeople and supporters of charities. Our bands will be unlike any other as they cannot be bought – only earned. There will be five colours. Starting at the grassroots level we have three belts: red, orange and blue. The levels are all about learning FUN-damental skills required for hitting, putting, chipping, pitching and splashing the ball. The levels will also include basic playing etiquette such as where to stand, how to enter a bunker, how to rake a bunker and how to fix a pitch mark to name a few. The final two levels are purple and black. These levels will involve tuition of advanced skill sets as well as skills for playing competitive golf, such as how to mark a scorecard for different competition formats, and course management skills. Centenary Park will also offer school holiday programs. Contact us for more information. We encourage your child to embrace the journey of our program and look forward to watching their personal development not only as golfers but as fantastic young people. Centenary Park Public Golf Course McClelland Drive, Frankston Phone: 9789 1480 www.centenarypark.com.au
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MAN’S WORLD By Melissa Walsh.
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en in droves are heading back to the ultimate male hangout – the barbershop. And peninsula men can do the same as their city brothers at Barber Shop & Co in Mt Eliza. Ever since the golden age of barbering from the 1880s to early 1940s, the iconic red and white barbershop pole has signified a place where men could socialise and fraternise without the toxic smell of women’s perm solution and hairspray. Thanks to Sam Grove, the northern peninsula now has its very own barbershop complete with old school barbers and cut throat shaves. There’s a distinct sense of manliness the minute you walk into the shop with its faded leather cowhide couches, oak and walnut fitted shelving, leather upholstered barber chairs and deer head mounted on the wall. “There’s nothing like this on the peninsula,” says a proud Sam as we sit watching skilled barbers Michael Orr and Jacob Randall work their magic on some young bearded gents.
salons, and I wanted to create a place where men of all ages could come and feel comfortable.” Just like barber shops of the late 1800s, Sam and his team of barbers have created a space where men can come and have a haircut and a shave. You can even have your shoes polished. “The skill of being a barber has been starting to disappear and I wanted to bring it back,” says Sam, who travelled to the city to a barbershop for the past 30 years while living on the peninsula. “Guys get the full barbershop experience with authentic cut throat shaving and two hot towels and a cold towel during the process.” The steady decline of barbershops started in the 1960s during the hippie era when men started to grow their hair and being groomed stopped being cool. Unisex salons took off and the weekly visit to the barbershop for a haircut and a chat was no more. Barber apprenticeships and courses became harder to find and the trade went into decline. “I was tired of seeing the barber culture disappear. Men want to be groomed in a comfortable setting just as much as women.
“Barbering is a completely different style to what they do in the
continued next page...
E ssence | 75
“Hairdressing is a completely different field and most hairdressers don’t know how to cut men’s hair the way a barber does,” says Sam. The Barber Shop & Co offers beard shaping and trimming, beard shampooing, cuts, shaves, shoe shines, colour and beard carving. “We opened in January and have been flat out ever since, with clients from a two-year-old boy to a 94-year-old gentleman.” For Sam, the dream of opening his own barbershop had been brewing for years before he bit the bullet and put the wheels in motion. “I went to a few barbershops in the city, saw things I did and didn’t like, and decided how I wanted this one to be,” says Sam, whose barbershop is the ultimate blend of old school barbering and retro trendiness. With the resurgence of the beard, it couldn’t have come at a better time, with many men searching for a place to have their facial hair groomed. “I quit my job of 12 years doing signs, took a leap of faith and I haven’t looked back,” says Sam who specialises in cut throat shaves. Michael does a lot of beard shaping and colour, while Jacob’s passion is the old school styles, razor fades, and cut throat on the face and head. “For me it’s all about that rockabilly scene, with the old school barbering, tattoos, hot rods and music,” says 23-year-old Jacob, the youngest of the team. For Sam, it’s about giving men the barbershop experience. “I reckon you don’t know what you’re missing till you’ve been to a real barber. It’s not just a haircut or a shave; it’s an entire experience,” he says. The long glass top counter holds an array of fantastic paraphernalia including cut throat razors, old school silk ties and pure leather belts and shoe laces. There’s even a gentleman’s closet from about 1900. It’s a step back in time at The Barber Shop & Co, with friendly barbers trained in the timely art of cut throat shaving and real men’s haircuts, a place to have your boots polished the old fashioned way, and catch up with gentlemen friends in your own manly abode. Let’s face it, you never know who you might run into at a barbershop. The Barber Shop & Co 56 Mt Eliza Way, Mt Eliza Phone: 9787 5559 www.thebarbershopandco.com.au
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“For me it’s all about that rockabilly scene, with the old school barbering, tattoos, hot rods and music.” – Jacob
Photography: Yanni Autumn 2015
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The story of a McGrath breast care nurse By Melissa Walsh
’ve always believed that women were tough but it wasn’t until I met Jo Lovelock that I was reminded just how strong the fairer sex can be. Jo is a breast care nurse for the McGrath Foundation but also a breast cancer survivor.
Nowadays, Jo works as a breast care nurse at The Bays Hospital in Mornington, where she has spent a fair amount of time on the other side of the bed as a patient. “I worked as a midwife for The Bays Hospital from 1997,” says the bubbly blonde. “Five years later I was diagnosed with breast cancer.” It was Christmas 2002 when Jo was given her diagnosis. By 9 January, her son’s birthday, she was having surgery.
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“I was 44 years old, had three young children, and found myself in surgery followed by four cycles of chemotherapy and six weeks of radiotherapy. The worst part was I didn’t want to lose my hair,” says Jo with a laugh. For many women this is a common concern, Jo explains. “The thought of hair loss is worse than actual hair loss. Once you lose it, it’s not that bad,” she says. Jo says that everyone’s breast cancer journey is different, and as a breast care nurse she has learnt to listen as well as talk. “After being a breast care nurse for 10 years, I have learnt the most important thing is to be there as a support person because everyone reacts differently and has different concerns. Breast care nursing has come so far since the early days. When I was diagnosed I saw a breast care nurse for one hour. Now we support people through the entire process, with everything from hair loss to body image and sexual health.” Jo is one of 110 McGrath Foundation breast care nurses Australia-wide. “After my cancer experience I decided to start a support group on the peninsula and soon started working as a breast care nurse. Before the McGrath Foundation, I only saw people for about an hour in hospital. Now I can be a support the whole way through.”
A chance meeting with Glenn McGrath at a breast care conference was the catalyst for Jo applying to be a McGrath Foundation breast care nurse. “It was March 2010 and Glenn McGrath and Tracy Bevan were there, so I went over and introduced myself,” says Jo with a laugh. “He said maybe we should sponsor you. So I immediately went back and started doing submissions. It only took two applications to be accepted.” For Jo and her patients, this was a major coup. “It means that now I can see women from diagnosis all the way through treatment and after care,” says Jo, who has about 140 women on the books since April 2014. “The Mornington Peninsula and Frankston City have 5.3 per cent of Victoria’s breast cancer diagnoses. Historically, just through The Bays Hospital, I would see about 80 to 90 people a year. “I am here to help in any way I can,” says Jo, who is refreshingly candid. “We recently held a seminar on sex and vaginal health because cancer treatment often makes women slip into early menopause, which is awful. We talk about ways to manage the symptoms and still maintain a good sex life if that’s important to you.” Jo is like the glue that holds the breast cancer journey together, guiding women along the way and making sure they understand what’s happening. continued next page...
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MCGRATH BREAST CARE NURSE
“It is so important to be supportive and engaged, and it’s about helping with the practical things like food. A lot of women have families to look after so we installed a freezer in my garage. We deliver meals to people who need them,” says Jo. “I’ve seen women from 23 to 93 dealing with breast cancer and each individual case has different needs for their treatment and day-today living.” A realist, Jo recognises that her job is not to fix the diagnosis; it’s to be there to help along the way, something that Jane McGrath was all too aware of when going through her breast cancer journey. The McGrath Foundation was co-founded by Jane and her cricketing husband Glenn in 2005 after she was first diagnosed with breast cancer at age 31. Jane became a passionate believer in the need for breast care nurses and greater breast awareness for all women regardless of age. The McGrath Foundation Breast Care Nurse Program and Curve Lurve are Jane’s legacy. “As a McGrath breast care nurse, the service is free of charge and available to any person facing the breast cancer challenge, whether I see the patient once or 20 times,” says Jo. “Evidence shows that quality of life and outcomes are significantly improved with a support nurse.”
The McGrath Foundation is celebrating 10 years of placing McGrath breast care nurses in communities across Australia as well as increasing breast awareness in Australians, with a particular emphasis on young women. The foundation’s goal is to increase the number of McGrath breast care nurses to 150 to support 10,000 Australians with breast cancer in 2015. Currently there are 101 breast care nurses in communities across Australia. “One of the things that Jane McGrath said was having a breast care nurse allowed her to be Jane the friend, the wife, the mother, not just Jane the patient,” says Jo. “This was true for me and true for the people I see every day as a breast care nurse.” If you wish to see a McGrath breast care nurse, contact Jo on 0477 770 360 or through The Bays Hospital. Donate online at www.mcgrathfoundation.com.au or McGrath Foundation, PO Box 471, St Leonards NSW 1590 Email: firstname.lastname@example.org Details: (02) 8962 6100. Fax: (02) 9958 0140.
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Roy Frank Stone
Clive Charles Stone
Hugh Davenport Stone
ANSWERING THE CALL The Stone family of Mornington By Peter McCullough
eaders of Mornington Peninsula News Group papers will be familiar with the story of the three sons of Mornington’s legendary medical practitioner Dr J L Edgeworth Somers, which appeared in the special Anzac Day edition in 2012. All three enlisted in the Great War: the eldest (Noel Travers Edgeworth) was killed at Gallipolli and the youngest (Gervase Louis) died near St Quentin in France. Only the middle brother (Neville Edgeworth) survived. While many Mornington men “answered the call”– Australian War Memorial records indicate that 145 who were born in Mornington volunteered between 1914 and 1918 – the contribution of the Stone family stands out. George Stone and his wife Emily saw five of their sons enlist: two were killed, one was wounded both physically and mentally, one was discharged with meningitis, and the fifth had only just signed up when the war finished. This is the story of the Stone family. I am indebted to Mornington and District Historical Society for allowing me to quote from its splendid publication Our Boys at the Front.
1. Private Roy Frank Stone (No. 435) Although he was the fifth son in the Stone family, Roy was the first of the boys to join up, enlisting on 15 August 1914. He was 18 years and eight
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months old, a gardener, was serving in the Citizen For ces, and enlisted at Moonee Ponds. He embarked on the Hororata in October 1914 and, after undergoing training in Egypt and joining D Company, 7th Battalion, was part of the force that landed at Anzac Cove in the early hours of 25 April 1915. Official information that Roy had been killed in action was received by Reverend S Sandiford of St Peter’s Anglican Church in Mornington on 3 June. He had been requested to inform Mr G Stone of Tanti Creek of the sad news. Roy’s brother, Private (later Sergeant) Clive Stone of B company, 5th Battalion, was wounded when landing later that morning. In a letter home received by his father on 8 June 1915, he told of the death of his brother: “Dad, you can be proud of him, as he died game to the last. He was hit three times before he left the boat and it took three more to stop him. The boat was one of the first to land and there was hardly a man got on shore without being wounded.” (The Peninsula Post, 18 June 1915.)
of Roy’s death, Clive went on to describe his own experience: “About half past seven in the morning when our company landed, we were under shrapnel fire and a few snipers hidden in the bushes in the hills. We managed to push about three miles under very heavy artillery fire. The country is very hilly and they could get at us from the hills. Our artillery could not land until the Sunday evening and it took warships some time to get on to the enemy’s artillery and they seemed to have any quantity of guns against us. Still I think we did what was expected of us. We forced a landing and held it although we had to fall back on to the ridge on Sunday evening.” (The Peninsula Post, 18 June 1915.) Clive then described how he was wounded in the foot and had to crawl, hop and slide under fire for about three hours to get down to the beach where he was taken off and ended up in Malta. Having recovered from the wound, Clive returned to Gallipoli and was wounded again, this time in the left hand while “... engaged with troops covering the famous Lone Pine charge”. (The Peninsula Post, 5 November.) This time he was sent to Heliopolis before returning to Australia for leave and treatment.
On the day that he received Clive’s letter, George wrote to the Defence Department asking for news of Roy. The department’s reply was prompt but not very helpful. In fact it was almost a year after Roy’s death (1 April 1916) before the family received official notification. It was almost five years later that the family was informed of Roy’s final resting place: “No. 2 Outpost Cemetery, Anzac, 1 1/8 miles north-north-east of Anzac Cove, Gallipoli.” In March 1916, George signed for a package of Roy’s “personal effects”, transported from Egypt on Ulysses by Thomas Cook and Son. The contents of the brown paper parcel consisted of “disc, belt, knife, scissors, purse, coins, letters and notebook”.
Medical examinations indicated that, with the bullet removed, apart from a numb thumb, Clive was fit enough to return to active service. Accordingly, in March 1916 he was on the Wiltshire headed for Egypt. On 25 April 1916 Brigadier Monash conceived and organised a special celebration at Tel el Kebir to mark the first anniversary of the landing at Gallipoli. At 6.45am the troops paraded with those who had been at the landing wearing their red ribbons, and all who had served in the campaign wearing blue ribbons. Clive Stone’s letter to his mother (The Peninsula Post, 7 July) marked this anniversary. He wrote proudly: “We were issued with our Gallipoli ribbons today, red for landing and blue for the Peninsula. I have both.” continued next page...
On 5 July 1921, George received the Memorial Scroll, followed on 24 December by the Memorial Plaque, the second date displaying a lack of sensitivity by the army. Shortly after Roy’s medals were received at Tanti Creek – the 1914-15 medal, the Victory medal and the British War medal.
2. Private (later Sergeant) Clive Charles Stone (No. 1008) Clive was 22 years and three months when he enlisted on 11 September 1914. He, too, was a gardener and he enlisted in Melbourne. Unlike his brothers, he named his mother, Emily, as his next of kin. After his initial training, Clive embarked on the Orvieto for Egypt on 21 October 1914. By the time the 5th Battalion landed at Anzac Cove, they were under heavy machinegun and rifle fire, and had to drive the Turks back with the bayonet. In his letter to the family informing them
Clive Charles Stone in full uniform
E ssence | 83
Life in the trenches at Bullecourt.
The official advice, dated 9 August 1917, was blunt. During the early 1920s George Stone had the unwelcome task of signing for a second set of medals, plus the Memorial Scroll and Memorial Plaque. Note: Army records list Clive Stone as “Clyde”, which was the name he signed on under, but his family always referred to him as Clive.
3. Private Hugh Davenport Stone (No. 521) Letter informin
g of Clive’s de
A service was held followed by cricket matches, a swimming carnival, an evening concert, and dinners with the Prince of Wales in attendance. On 28 April 1916 Clive was taken on strength by (added to) the 57th Battalion, which spent some time defending the Suez Canal before departing for Marseilles where disembarkation took place on 24 June. Once in France, Clive’s experience and ability were rewarded with appointment as Lance Corporal (14 July), followed by promotion to Corporal (17 November) and then Sergeant (7 February 1917). Clive Stone wrote home to his parents on 7 February (The Peninsula Post, 4 May) telling of his experiences in the wintry conditions: “We have had a real good covering of snow on the ground for several weeks now, and it freezes every night; it is terrible cold but that is better than the mud and the wet. When we go for water now, we take a pick and sandbag to get it. We have had a fair spell in the trenches this time, and I don’t know how much longer we have to do. A man can stand it better now that the ground is hard...”
Hugh, a blacksmith, enlisted in Melbourne on 30 September 1916. Being aged only 18, he required the consent of his parents. Allocated to the 6th Machine Gun Company, Hugh embarked on the Medic on 16 December 1916 and underwent extensive training in Eng land before being taken on strength in France on 8 December 1917. On 8 August 1918 he was wounded (“gunshot wound to shoulder”) and in valided to the UK on 23 August. On 5 September his father was advised accordingly. The official record indicates that Hugh was suffering more than a gunshot wound to his shoulder. The extent of his problems was set out in a medical report dated 4 March 1919: he was suffering from what these days is called post traumatic stress disorder.
On 21 February he wrote: “Just a line to let you know I am well, although we have just had a bit of a stunt, but I managed to get through it alright. I am a sergeant now and got my platoon through it without a casualty. We are back at a sawmill at present bringing in the logs for making duckboards and so forth, so we are not having too bad a time, although there is about three inches of water on top of the ice where we are working, but we have a good hut to sleep in and a hut to dry our clothes by, so we are alright, but I don’t think the job will last more than a week...” His mention of the sandbag in the letter underscored its importance and various uses in the trenches in France just as they had been at Gallipoli. Duckboards were vital in the sodden trenches as they enabled easier movement and reduced the incidence of trench foot. They were also laid extensively across muddy open ground to improve foot and traffic movement.
His health issues notwithstanding, Hugh returned to Australia on 17 August, 1919 on the Karmala and was discharged from the army on 25 September. Records give no Hugh’s medical report. indication of his physical or mental condition. The next item of correspondence on the file was a request, dated 16 February 1924, for his medals. His address was “Tanti”, Fakenham Road, Ashburton. He married Edith Dunscombe and died at Malvern in 1984 at age 85.
Although Clive Stone had been present at Fromelles when the 5th Division suffered more than 5500 killed, wounded or taken prisoner in just 24 hours, the 57th Battalion, to which he had been transferred in Egypt, was not at the forefront of the battle. However Clive’s luck ran out on 12 May 1917 when he was killed during the second battle of Bullecourt; he has no known grave.
4. Edwin Richard (Ted) Stone (No. B2455)
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The only other item of correspondence on his file – almost 40 years after his request for the medals – was an application made in 1963 for benefits under the Repatriation Act.
Ted was 27 years and one month old when he enlisted on 20 July 1915. He, too, was a gardener. Ted’s service was brief as, after extensive medical treatment, apparently for meningitis, he was discharged as medically unfit on 22 September 1916.
5. Leslie Stone On 27 September 1916, The Peninsula Post reported that Les Stone, the seventh son of George Stone, had been accepted for active service. Having just turned 18, the newspaper stated it would be another two months before he could go into camp. Although he might have enlisted, it does not appear as if Les ever donned a uniform.
Footnote The “Discovering Anzacs” component of the National Archives of Australia contains details of two other men named Stone born in Mornington who volunteered for service. They were sons of Henry and Caroline (nee Davenport) Stone who were the brother and sister respectively of George and Emily, the parents of the boys who have been the subject of this story. Henry and Caroline lived in Moonee Ponds and their sons, who enlisted from that location, were: 1. Ernest Henry Stone (No. 19,938) Ernest was 18 and a half and doing an engineering apprenticeship when he enlisted on 27 July 1915. Initially a gunner in the 7th Field Artillery Brigade, he be-
came a driver and was in France by January 1917. There he had a spell in hospital while sick as well as a brush with authority, his offence being that he “... refused to wear his hat in a specified way”. He returned to Australia on 11 May 1919. Ernest subsequently joined the Royal Australian Navy and two minor misdemeaErnest Ston e’s unfavour able report. nours were not forgotten by the army when he applied for “Good Conduct” badges with the navy. 2. Cecil Davenport Stone (No. 33,209) Cecil was a widower who lived with his parents. A gardener, he was 26 years and eight months when he enlisted on 21 October 1916. Like his brother, he was initially shown in the records as a gunner with the 8th Field Artillery Brigade, but this was amended to driver. By October 1917 he, too, was in France. He returned to Australia on 1 July 1919. continued next page...
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Finally, this story would be incomplete if it failed to mention the fact that the Davenport family had a third daughter, Florence, who married Joseph Cowan and was living in Ascot Vale when hostilities commenced. Two Cowan boys enlisted and both were killed in action:
2. Sergeant Harry Kenneth Cowan (No. 14) A clerk, Harry also joined on 15 August 1914. As a member of the 5th Battalion he was awarded the Military Medal. He died of wounds following the Battle of Passchendaele in Belgium on 6 October 1917 at age 23.
1. Second Lieutenant Charles Davenport Cowan (No. 415) A 19-year-old bank clerk, Charles joined on 15 August 1914. He was wounded at Gallipoli and was later awarded a Military Cross as a member of the 7th Battalion. He was killed at Guedecourt in France on 6 November 1916 and has no known grave.
Reference: “Our Boys at the Front”Mornington and District Historical society Inc. (Copies of this splendid publication, complete with DVD, are still available at Farrell’s Bookshop or The Mornington Museum at the foot of Main Street. The cost is $39.95.)
Reverend Caldwell appeared in the Mornington News in December 2009). It was at Glenbank that George met his wife-to-be, Emily Davenport, who was working as nursemaid to the younger Caldwell children. In 1882 George Stone purchased Lot 19, Herbert Street, Mornington, and built a two-roomed cottage in 1883. George and Emily married in 1883 and brought up a family of 13 children at Herbert Street: John Arthur (born 1884), Emily (1885), Florence (1887), Edwin Richard (1888), Alfred (1890), Clive Charles (1892), Roy Frank (1895), Ada (1897), Hugh Davenport (1898), Leslie (1900), Mary (1900), Grace (1903) and Ida (1905).
Florence, John Arthur, Hugh & Roy with parents George & Emily Stone.
GEORGE STONE G
eorge Stone’s parents, Charles and Mary Stone, arrived from England in 1857 aboard James Fernie. They lived in Brighton where George was born in 1858. When George was eight, his family, including a brother and sister, moved to York Street in Mornington.
After completing his schooling, George Stone was employed as a gardener by Caleb Joshua Jenner MLC who owned what is now the historic Mornington property Beleura.
George on his lawn mowing rounds.
George also worked as a gardener for the Reverend James Caldwell of Glenbank, Presbyterian minister in Mornington from 1874 to 1903 and father of three of the 15 members of the Mornington Football Club team that was lost when their boat capsized on a return trip from Mordialloc in 1892 (a short biography of the
86 | PENINSULA
George built a bridge across Tanti Creek to make it easier to get into town, and the shire subsequently built a new “Stone’s Crossing” in its place (see photo right) George was a vestryman at St Peter’s Church of England and is said never to have missed a church service in 40 years. He was also the church gardener. At Herbert Street, George established a vegetable garden and orchard, and kept cows, all of which produced food or extra income for the family. George had his own lawn mowing business, travelling through the town on his pony carrying his scythe; he could well have been the original franchisee of Jim’s Mowing. George died in 1938 aged 79 and Emily in 1955 aged 94 and three of their children (Les, Grace and Emily) continued to live in the cottage until 1976. A stone wall was erected in 1938 at St Peter’s in memory of George, recalling his work as a gardener. A small tablet on the inside west wall marks his faithful service as a warden of the church over many years. This information comes from the website “A Guide to the Pioneer Graves in the Mornington Cemetery” and is printed with permission of Mornington and District Historical Society.
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CHANGING WITH THE SEASONS
By Melissa Walsh
owan Herrald and his wife Janine simply love food. They love cooking it, eating it and they especially love creating contemporary dishes with a modern twist for their restaurant, Terre, at Dromana Estate.
Queensland but longed for the wonderful lifestyle of the peninsula. I’ve had the opportunity to work at some really high end restaurants around Victoria, and it gives you an appreciation of the beautiful produce that is available to us here on the peninsula.”
Rowan is head chef and Janine the pastry chef and, like kismet, the couple met while working in a kitchen.
For Rowan, it’s about staying true to the produce and not trying to over-complicate things.
“We opened Terre in December 2013, along with partner Clinton Trevisi, another industry stalwart who manages the floor,” says Rowan of the business union. “We were all working at Dunkeld’s Royal Mail Hotel and met up on the peninsula again where we had the idea to start our own restaurant.”
“A lot of chefs generally fuss and take things too far, losing sight of the purity of an ingredient. I use different techniques with modern and classical dishes, working with what’s seasonal,” he says.
The husband and wife team had moved to the Mornington Peninsula 18 months before, when they found the restaurant at Dromana Estate. “It was not being used so we undertook major renovations, completely outfitted the kitchen, and changed the look and feel of the dining room,” says Rowan. “We had worked in Melbourne and in
“Our produce here is amazing, with wild herbs, beautiful fresh fruit, and succulents that grow along the foreshore. I’m looking forward to wild mushrooms, which are about to start.” Terre is modern European with a very seasonal and local focus. The menu is intentionally concise with four entrees, four mains and four desserts that allow the culinary geniuses to change it regularly according to what’s available. continued next page...
Rowan Herrald, head chef at Terre at Dromana Estate.
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TERRE - CHANGING WITH THE SEASONS
“We take advantage of small micro climates and seasonal produce, changing our menu on a regular basis. It’s all about fresh food and using both modern and traditional techniques. We do our own curing and smoking of fish and meat, and house-made charcuterie,” says Rowan. “We have a wild boar terrine on the menu at the moment, our own cured wagyu beef, and house-made pancetta from free-range pork bellies.” A traditional saucier, Rowan likes to step out of the box and create flavours and textures previously unheard of. “I do a lot of suvee cookery, which allows us to cook things very precisely, within point one of a degree. This water bath cooking process allows control over the way things are cooked to give you a different end result to a pot on the stove. We suvee our lamb shoulder at 90 degrees for 12 hours, and cook our beautiful pork belly at 80 degrees for 12 hours. We also use it for cooking some vegetables and certain fish.” With autumn being Rowan’s favourite season for produce, Terre will be showcasing some inspirational dishes. “Wild mushrooms are one of my favourites and quinces are about to come out so Janine is creating a new dessert with layers of housemade puff pastry, poached quince and vanilla custard, and our own mille feuille,” says Rowan.
“Chestnuts are coming into season, too, and we often sit at home and roast them on the fire.” Fresh peninsula produce, home-grown herbs from their kitchen garden and orchard, and an earthy, welcoming dining experience create the synergy that is Terre, where pure respect for the ingredients is perfectly displayed in every dish. “Even coming up with the name was an organic process. As the restaurant started to take shape and we began planning the gardens and the style of food we wanted, Terre, which is French for ground, was a logical choice,” says Rowan. “A lot of what we do is from what we grow, what we forage for and produce from local suppliers. “It is intrinsically Mornington Peninsula, and we are lucky to be here and have the best of both worlds.” Terre is open Wednesday to Sunday for lunch and for Saturday dinners at The Tuerong Homestead, Dromana Estate, 555 Old Moorooduc Road, Tuerong. Phone 5974 3155. www.terre.com.au
@ Between the Bays
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Photos: Cameron McCullough
A lot of what we do is from what we grow, what we forage for and produce from local suppliers
‘Lessons come from the journey’ Dromana College is a school which allows students to develop and fulfil their potential. An exceptional academic learning environment is built on offering a range of diverse learning experiences. With outstanding facilities, a committed professional staff and a caring school community, students are challenged to explore their interests and use their talents to achieve their best.
A high performing provider of education on the Mornington Peninsula
Open Night Wednesday 22 April at 7:00pm
• Outstanding VCE results; consistently the highest performing local school • Single gender classes for the core subjects of Mathematics and English • Select entry academic enhancement program (LEAP) • Comprehensive Digital Learning Program including Laptop & iPad • Purpose built Language Centre auspice by RMIT University • Accredited International School • Performing Arts Centre, Design Centre • International Sister Schools Program and study tours • Elite coaching programs including Basketball and Cycling • Instrumental music tuition including voice, piano and brass • Monash University Mentoring Program • Diverse and engaging extra curricula events • High expectations of all students • A clear and consistent code of conduct for all students • A uniform policy that we insist upon as part of your commitment to us
For further information and personalised tours please contact the college on 03 5987 2805
110 Harrisons Rd Dromana 3936 (entry via Old White Hill Rd) • E: Dromana.firstname.lastname@example.org • W: www.dsc.vic.edu.au
RESPONSIBILITY, RESPECT, INTEGRITY, PERSONAL BEST Autumn 2015
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COFFEE POACHED PEARS, CHOCOLATE, MARSALA, MINT AND CREME FRAICHE CHOCOLATE MOUSSE 200g chocolate, chopped and melted over bain marie 4 eggs separated, whites whisked to soft peak and satiny (adding sugar) 100g softened butter • 2 tsp caster sugar (for whites) Add yolks to melted chocolate one at a time, beating well after each addition, add butter. Fold whites quickly through chocolate mixture and pour into takeaway container. Chill and quenelle with very hot spoon.
CHOCOLATE COFFEE SOIL 260g ground almonds 150g sugar 70g plain flour 30 freshly ground coffee 110g butter, melted and cooled 40g cocoa nibs Mix all except cocoa nibs and bake for 25-30 minutes at 150° until dry. When cool, add cocoa nibs.
BROWNIE • 300g dark chocolate • 300g butter • 250g sugar • 125g flour • 2.5g salt • 2.5g baking powder • 1 tsp vanilla • 4 eggs, lightly beaten Melt chocolate and butter over bain marie. Off heat, cooled slightly, add eggs slowly, beating well after each addition. Fold through flour and/or nuts if using. Bake in lined 30cm x 20cm tray at 140° approx for 35-45 mins.
MARSALA JELLY 90g marsala 80g water 25g cocoa, sifted 40g sugar 2.25 gelatine leaves Strain through fine chinoix and set in ½ takeaway container. Serve with crème fraiche and fresh mint leaves
COFFEE POACHED PEARS • 1.5lt water • 600g sugar • 100ml espresso coffee • 8 cardamom pods • 8 pears, peeled, halved and core removed Bring all to a boil, reduce to a simmer and add pears, cartouche. Cook on low until just tender. Allow to cool completely in the cooking liquor before slicing.
Terre Restaurant, 03 5974 3155, terre.com.au, email@example.com The Tuerong Homestead, Dromana Estate, 555 Old Moorooduc Road, Tuerong.
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Jarrod Ruch, senior conservation ranger and head gardener at The Briars with volunteers.
How does your garden grow? By Melissa Walsh
hen your office is a sprawling 200-hectare property and your role is to oversee the gardens and buildings, it’s a safe bet this is more like a vocation than a job. This couldn’t be truer of Jarrod Ruch, senior conservation ranger and head gardener at The Briars homestead and grounds in Mt Martha. “There’s always plenty to do on the grounds, and I oversee about 100 volunteers who have an interest in the historic aspects of the homestead as well as gardening and just having a bit of fun socialising,” says Jarrod, of the hands-on role he has been loving for the past four years. “With autumn upon us, there’s lots of cleaning up and cutting back to do. The leaves and summer foliage has to be pruned and swept up for mulching as we are very concerned with environmental awareness on the property.” The historic homestead is surrounded by heritage gardens, with an ornamental garden, wildlife reserve, orchard and heritage gardens around the homestead.
“It’s very hands-on to keep the gardens in shape and I spend three out of the five days doing gardening or maintenance,” says Jarrod, who is in charge of the heritage gardens, including an orchard, ornamental gardens, seed garden, vineyard, paddocks and, of course, the wildlife reserve. “Along with the volunteers, I also have another ranger partner who shares the workload.” Mondays are busy for ranger Jarrod with volunteers helping in the homestead gardens and ornamental gardens. “They do a lot of the trimming back and help look after the rare breed of chickens we run up there. On a Wednesday it’s into the parks and gardens and the wildlife sanctuary, which takes up about half the property. We put a lot of effort into our heritage seed garden, which preserves the seeds and makes available for planting a variety of vege tables that were available to people in the early 1900s. I used to be head gardener at Heronswood so did research and went through the library and seed catalogues to source the original produce and seeds,” says Jarrod of his role in remaining true to the era of The Briars. continued next page... Autumn 2015
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With autumn upon us, the summer crops have come to an end so there’s plenty of cleaning up to be done, and lots of time for Jarrod and the team to get their hands dirty. “At the moment it’s all about harvesting the crops for the summer seed, removing the seeds of pumpkins, watermelons and things that are all coming in at the moment. The whole of the heritage gardens are managed organically so we have to do everything with good quality composts. This time of year we are cleaning up and getting ready for winter crops such as carrots, broad beans, peas, beetroot, chicory, parsnips and a few different varieties of lettuce and rhubarb,” says Jarrod. “It’s always busy and now we are cutting back the old summer growth and composting to give the soil some fresh life to replenish the fact that it’s used so much over the summer period. We pull down the old frames because we use an old English method of trellising with tall sticks we weave together, and start creating fresh edges on the garden,” he says. Whether it’s preparing for Environment Week, organising volunteers, hedging, weeding, composting, planting seedlings, harvesting, working with the chickens or maintaining the heritage gardens, for Jarrod there’s never a dull moment.
“It’s the best job, working alongside like-minded people with a common goal of conserving biodiversity, as well as educating people about the history and the environment, and working as a service to the com-
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munity,” he says. “Back in the day, all of the old homesteads had livestock and this is officially a farm. Homestead means a home that is based around self-sufficiency and we are trying to show people what sort of lifestyle people had and how they lived, with the rare breeds of chickens, the vegetables, seedlings and even our trellis methods.”
“I have work experience students and trainees from year 11 and 12 and even young mums who want to get out and spend some time in a garden with other people. There’s a whole range of people working for the common goal to preserve and conserve.” The Briars Park is at 450 Nepean Highway in Mt Martha. Phone 5974 3686
Anyone can volunteer to help at The Briars, with children from prep to helpers in their 80s willing to get their hands dirty.
MainStreet Eyecare 57 Main St, Mornington
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Mornington is a seaside town on the Mornington Peninsula in Victoria, about 57 kilometres southeast of Melbourne’s central business district. It is in the local government area of the Shire of Mornington Peninsula.
MORNINGTON FACTS Mornington has an area of 13.5 square kilometres. Population is 22,421 (2011). Mornington’s original post office, built in 1863 at the corner of Main Street and the Esplanade, is now a museum displaying old telecommunications equipment and items relating to local history. It is the home of Mornington and District Historical Society. On the other side of Main Street is the old court house (built in 1860) and the former police station lock-up (1862). An earthquake measuring 4.5 on the Richter scale struck the town on 2 September 1932 associated with the nearby Selwyn Fault. No injuries or major damage was reported.
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Mornington pier was built in 1857, and was rebuilt in two phases between 2010 and 2015. Considered to be one of the worst boating accidents in Victoria’s history, the Mornington Football Club Disaster occurred on the night of 21 May 1892 near Pelican Point at Mt Eliza. Fifteen members of the Mornington team set out earlier that day to play a match against Mordialloc. They travelled on the fishing yacht Process, owned and skippered by Charles Hooper. No one survived when a storm struck the yacht on the return journey.
COFFEE SAFARI Everybody loves a good coffee and Mornington is never short of great coffee places. Here are just a few to check out next time you’re in town:
16 Progress Street One of a kind cafe/roastery where the coffee is made on the premises in front of your very eyes. Blends from all around the world are on the menu.
Mornington’s European history dates to 1802 when explorer Matthew Flinders landed at Schnapper Point, which nowadays has a pier and jetties, yacht club, boat launching ramps, car parking, restaurant, cafe and walking tracks that provide scenic views of the coast.
22 Main Street
Mornington has a number of beaches, some of which are located at the base of rocky cliffs that dominate part of the coastline in the area. On the eastern side of Schnapper Point is sheltered Mothers Beach as well as Scout Beach and Shire Hall Beach. Mills Beach is further east. About a kilometre south of Schnapper Point is Fishermans Beach, which ends at the scenic rocky outcrop of Linley Point where there are boat ramps and scenic viewing spots.
Old Italian feel cafe and restaurant where the coffee is out of this world.
One One Five 115 Main Street
Indoor or alfresco dining out the front or in the rear courtyard, One One Five is a friendly venue with a great vibe and excellent range of coffee.
3 Blake Street
A hole in the wall cafe and quiet spot just off the Main Street with a couple of alfresco tables and cosy indoor seating. Excellent rich coffee aromas.
Flower Girls 66 Main Street
As the name suggests, Flower Girls is a florist-cum-coffee shop. It feel like you are sitting in a Parisian cafe surrounded by fresh flowers.
WHAT TO DO?
Whether it’s wandering down the Main Street with its cosmopolitan vibe, alfresco cafes lining the paved streets and with great views of Port Phillip, or losing yourself in art galleries, quaint shops and boutique bookshops, Mornington is a colourful hub of arts and entertainment. White sandy beaches are a feature of the Mornington coastline, a place for all things aquatic and with iconic bathing boxes. Spend a relaxing afternoon with friends overlooking the water from a waterfront restaurant or beach picnic, with a chilled bottle of peninsula pinot gris. Beaches, wineries, shopping, arts and antiques are all at your fingertips in a township that dates from 1856, where original historical buildings stand proudly among modern architecture. Browse in boutiques and stop at one of the many old pubs to enjoy a beer, wine or cocktail. See Victoria’s oldest courthouse and adjoining lock-up, and wander into the old post office where the historical society has a wonderful display of the seaside town’s rich history. Photography: Yanni
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The first cruise ship ever to visit Mornington arrived on 24 February 2015 after P&O added the Mornington Peninsula to its itinerary. Pacific Pearl with its 1800 passengers reminded some people of the halcyon days in the late 19th and early 20th centuries when paddlesteamers used to visit the town on their way to Sorrento. Mornington Central shopping centre is built on the site of the railway station, which was closed in the early 1980s.
Main Street Market Wednesdays 9am–3pm The Main Street Market has been a home-made, home-grown and homebaked attraction since September 1979. Visitors to the market get the chance to meet stallholders, some of whom have been at the market for more than 15 years. They can tell you why the market is such a special place. morningtonchamber.com.au/market-day/
Every Wednesday, Mornington’s Main Street comes alive with a street market that has operated since 1979. Colourful stalls sell items such as hand-made soaps, organic skin care lotions, fresh produce and home-made fudge. Fossil Beach is a significant site with evidence of Australia’s sealife from 10 to 15 million years ago. Fossils were first discovered in 1854 in limestone cliffs. Most have now been removed. Access is via a track from the cliff path near Bentons Road (near the picnic area). Mornington Botanical Rose Gardens have more than 4000 plants in 86 beds and is surrounded by a border of native Australian trees and shrubs. The concept was the brainchild of Mornington businessman the late Don Gordon who was inspired by the rose garden in Benalla next to the art gallery. The land was obtained from Mornington Peninsula Shire after much lobbying by Don. The first sod was turned on a freezing day in June 2004. The gardens were created by volunteers during one of the longest droughts in Australia and use recycled water. The gardens were opened by gardener and radio and television personality Jane Edmanson in November 2008 and are a popular destination for locals and visitors alike. They are next to Mornington Peninsula Regional Gallery, another popular place to visit.
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Peninsula Picnic Sunday 29 March, midday-7pm The most extensive food, wine and music gatherings ever created on the peninsula, showcasing the best local chefs, restaurants, vignerons and vineyards set to the soundtrack of some of Australia’s finest live music acts. Mornington Racecourse peninsulapicnic.com.au
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