Peninsula Essence Autumn 2016

AUTUMN 2016

FREE

PENINSULA Living & visiting on the Mornington Peninsula

Getting Stuffed • Delivering The Message • Sara’s Colourful Adventure • Point Nepean • Mad About Science • Style File • Dreams Become Reality • MKR Cooking Sensations • The Big Screen • Reaching New Heights • Ready To Race • Focus On Blairgowrie

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contents 7. Mornington Peninsula Events 8. Window Shopping Products you are sure to love

10. Getting Stuffed

Xavier Noonan has always loved animals and now the Tyabb boy has taken his passion to the next level with the unusual practice of taxidermy.

14. Delivering the Message

The hard work and dedication that Ron Vincent has put into spreading the songs of peace and love on behalf of Cat Stevens has paid off, with Ron officially recognised by the family of Yusuf/Cat Stevens as the messenger of his music.

Writers: Melissa Walsh, Peter McCullough, Cameron McCullough, Andrew Dixon, Debra Mar. Creative Director: Maria Mirabella Photography: Yanni, Jarryd Bravo Publisher: Cameron McCullough Advertising: Ricky Thompson, 0425 867 578 or ricky@mpnews.com.au Marilyn Saville, 0409 403 336 or marilyn@mpnews.com.au General enquiries: essence@mpnews.com.au Registered address: 2/1 Tyabb Road, Mornington 3931 Phone: 5973 6424 www.peninsulaessence.com.au /peninsulaessence

19. Sara’s Colourful Adventure

Bright and vivacious with a child-like happiness is the best way to describe the effervescent art of Sara Catena whose journey started in a small country town in New Zealand.

24. Welcome to the Theatre of Fun

It’s the people behind the scenes of the Rosebud Theatre Group who make this quirky, eclectic theatre group tick.

27. Mad About Science

Arched over a science bench in front of a white board loaded with equations derived from The Periodic Table are two delightful, intelligent 15 year old Rosebud Secondary College science students, Trinity May and Olivia Stevenson who are mad about science.

30. Martin’s Corner Revealed

Locals discover more to Martin’s Corner than meets the eye.

34. Dreams Become Reality

Rebecca and Craig Davy had always dreamt of having a house and gallery together so they could combine their love of art and creativity with their home life.

44. The Incredible Life of Warwick Ross

The adventurous appetite and fascination his father had for the beguiling Far East as a young man has taken Warwick Ross, Australian film producer/director and vigneron of Portsea Estate Winery, back to where it all began with his award winning feature documentary Red Obsession.

46. Take note, a bottle makes debut at Oscars

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).

It seems a long way from Red Hill to Hollywood; even further when it comes to having a water bottle handed out to Tinseltown’s A-listers by a couple of men who gained inspiration from plastic polluting Mornington Peninsula beaches.

48. Everyday Heroes of Gunnamatta

Surf lifesaving club celebrates 50 years of saving lives.

50. MKR Cooking Sensations

Peninsula siblings, Mitch and Laura are the youngest contestants ever on My Kitchen Rules, at just 21 and 19. However, fame has not rattled the brother and sister who talk candidly about their television culinary experience.

52. The Big Screen

A record crowd of movie lovers hit the Village Green Rosebud for the 2016 Peninsula Short Film Festival, on Saturday February 4. For the fifth year in a row this exciting and unique event continues to attract the cream of the crop in short film makers and celebrity judges.

55. Kai Smith Going Deep

Hairy Soul Man, Kai Smythe has done it again; with his charismatic charm and a handful of dollars and friends, he has taken out the award for best film at this year’s Peninsula Short Film Festival.

61. Reaching New Heights Cover Photo: Seawinds National Park at Arthurs Seat Photo: Yanni

Mornington Peninsula resident Kristy Martin had no idea what she was in for when she decided to trek to Everest Base Camp in Nepal as a charity fundraiser for UNICEF.

69. Style File

As the leaves start to change colour, fashion takes off in our autumn fashion shoot.

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82. Ready To Race

Growing up on a family farm, playing with paddock bombs was Tony Groves first foray into car steering and it was to stay with him for several decades until he finally took up racing car driving three years ago.

96. Focus on Blairgowrie Autumn 2016

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DELIVERY, SET UP AND REMOVAL*

Events

mornington peninsula

TIBETAN LUNGTA FESTIVAL

Friday 25th and Sat 26th March, 10AM TILL 5PM Come along and experience high quality services such as meditation, reiki, Tibetan healing, sound healing workshop, massage, children’s art classes, singing bowl and vibrational sound bath with Liam Kelly.

Rosebud Memorial Hall 994 Point Nepean Road, Rosebud.

Medicine Buddha Centre.

Ph 8774 1628

LEARN TO SAIL BLAIRGOWRIE Sunday & Monday 27th & 28th March An introduction to the basics of sailing on a small boat, including boat handling, safety and sailing theory. Length: 12 hours Outcome: An introduction to sailing and boat handling, safety and sailing theory Blairgowrie Yacht Squadron 2900 Point Nepean Road, Blairgowrie. Ph 0415707305

MARTHA COVE BAY OLY FEST AND ENDURO

CRUDEN FARM OPEN DAY Sunday, 17th April, 10am - 3pm Cruden Farm - 60 Cranbourne Rd Langwarrin. Sunday 17th April will mark the 10th year that the magnificent gardens of the late Dame Elisabeth Murdoch’s Cruden Farm will be open to the public in order to raise funds for the not-for-profit medical research organisation, Baker IDI Heart and Diabetes Institute. www.crudenfarm.com.au

Sunday 3rd April, 11am Mornington Peninsula’s newest event will take place on Sunday 3 April 2016 at the outstanding Safety Beach Coastline. The OlyFest will be formatted as a Enduro Format - (ie 750m Swim, 20km Cycle, 5km Run, 750m Swim, 20km Cylce, 5km Run).

Enticer Fest and Kids Fest. www.baychallenge.com.au

PRESERVE THE HARVEST COOKING EXPERIENCE

MPVA WINERY WALK Saturday, 7th May, 9am – 2pm Walk approximately 10kms from Red Hill to Merricks with local 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. www.mpva.com.au

Saturday, 16th April, 9am – 1pm Want to make jam like your grandmother did? This course will teach you step by step techniques on how to preserve, pickle and make jam. Course starts at 9am and finishes at 12pm followed by a wine tasting and lunch.

Green Olive at Red Hill, 1180 Mornington Flinders Road, Main Ridge. www.greenolive.com.au

RESTAURANT & LOUNGE BAR Catering for Functions and Parties • Corporate Bookings • Lounge Area for Tea & Coffee 1 LUMEAH ROAD, SOMERVILLE | PH 5977 3735 yaringa@live.com.au | www.yaringarestaurant.com.au

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GETTING STUFFED

By Melissa Walsh Photos: Yanni

X

Luckily for Xavier his grandfather lives just around the corner so it makes it easy for them to hang out together.

“I first saw a taxidermy fox with a duck in its mouth at a friend’s house a few years ago when I was quite little and just loved it. Mum said I had to wait until I was 10 to try it out because of the sharp instruments,” says Xavier, who began saving his pocket money for when he was old enough for his new found hobby. “I brought my savings to mum when I was 10 and we went and bought my first taxidermy kit.”

Xavier gets all the birds or animals from people and holds a special taxidermy licence to practice his hobby in Victoria. He already has ducks, deer, sheep, rats, mice, blackbirds, starling and fish in his repertoire.

avier Noonan has always loved animals and now the Tyabb boy has taken his passion to the next level with the unusual practice of taxidermy. The fresh faced, brown- eyed 12 year old looks nothing like you would imagine a taxidermist to look but don’t let that deceive you. He really knows his ‘stuff’, having practiced taxidermy for two years now.

That was two years ago and since then Xavier, with the help of his grandfather, Andy, have become experts in the taxidermy process, with birds and animals displayed all over their property.

“My grandfather drives me around to the places, and helps me get the right equipment, and we do all the work on his property,” says Xavier, of their shared interest.

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“The first thing we did was look up a local taxidermist and found John in Langwarrin. He is the owner of Peninsula Taxidermy and has been really helpful. He said if I can stomach the first part of the process then he will teach me,” says Xavier, who originally practiced on a sheep’s foot that someone had given him. “The blood and guts didn’t even worry me.”

“The first whole animal I did was a toad fish which is like a puffer fish. The scales fall off and you have to paint over them, and you don’t use as much borax as you do with other skins,” says Xavier, explaining that borax preserves the skin. “The second animal I did was a deer head which is from a friend of mums who lives around the corner, and since then people have given me their birds and animals.” continued next page...

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Like anyone trying to master a skill, Xavier spends most of his spare time learning about taxidermy, reading books, looking up instructional videos and practicing his craft.

“When I get home from school I start researching techniques like how to preserve skins, but also watching videos on how animals move so I can position them in a realistic pose,” says Xavier. “The end result is that they look just like they did when they were alive.”

Being a smelly job, Xavier and his grandfather do the bulk of the work outside or in the back shed.

“You have to boil the animals to get the brains, meat and fat out of them and that really stinks,” says Andy. “It’s not a smell you want near the house.”

After having plenty of farming experience over the years, it was a stroke of luck that Andy knew how to tan hides so that part of the process has been easy.

“Getting the skin off is the first process, then tanning and putting it back on,” says Andy.

Finding the right equipment and extras has been a bit more of a process.

“We have had to find places to buy extra things like eyes because the eyes explode when you remove them and can’t be used,” says Xavier. “We actually get some of the eye replacements from places like Spotlight, but for big animals we have to order large eyes on the internet at about $80 a pair.”

FACTS

• The word ‘taxidermy’ comes from the Greek words taxis, or ‘arrangement’, and derma, or “skin”. It was first used by Louis Dufresne of the Museum National d’Histoire Naturelle in Paris when he wrote about it in his 1803 reference book Nouveau dictionnaire d’histoire naturelle.

• Taxidermy began in England in the early 19th century. An increased demand for leather meant that tanning—turning an animal’s skin into preserved leather—became commonplace, and this made preservation of species catalogued by naturalists possible.

• Early taxidermy mounts were stuffed with sawdust and rags without regard for actual anatomy, so the models were often disfigured.

• When Captain John Hunter sent the first pelt and sketch of a platypus back to England in 1798, many assumed it was a hoax—that someone had sewn a duck’s bill to the coat of a beaver.

• Arsenic was one of taxidermy’s earliest preservatives.

• There are no formal qualifications for a taxidermist.

Jobs for taxidermists include home-business or museums. Taxidermists tend to enjoy working with animals and have a good understanding of nature.

As for the equipment, Xavier’s first taxidermy set cost around $100 but he has expanded that ever since, pointing out his range of tools that include a brain scooper and bone cracking scissors.

• Taxidermy has preserved animals from some of the world’s greatest expeditions, including rare birds found by Captain James Cook in Australia in the 18th century.

While the sound of these instruments is enough to turn the strongest of stomachs, for Xavier it is all part of the process of creating his own art form and honouring the animals and birds that once lived.

• In the process of taxidermy, parts of real animals can be combined with non-organic materials to create the hybrid sculptures.

“It started with my love of animals and now I get to preserve them in a realistic way.”

• The most difficult part of taxidermy is skinning an animal and then putting it back together.

• There is a World Championship for taxidermy.

• The first Australian Taxidermy was held last year in Lilydale.

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AUTUMN 2016

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DELIVERING THE MESSAGE

By Melissa Walsh Photos: Yanni

T

here’s an old saying that some musicians look more like the artist than the artist themselves. This could not be truer of Ron Vincent who happens to be the spitting image of Cat Stevens, with his wild dark mane, haunting voice and gentle demeanour. It’s hard to work out if this is intentional or just part of the cosmic relationship between Ron and his beloved Cat.

“I am not imitating Cat Stevens but simply sharing his music with others who have been influenced as much as I have,” says Maltese-born Ron, who describes himself as a Sharman with his long dark hair and beard.

Whatever the reason, one thing’s for sure – all the hard work and dedication that Ron has put into spreading the songs of peace and love on behalf of the artist has paid off, with Ron officially recognised by the family of Yusuf/Cat Stevens as the messenger of his music.

“Last year I spent a few days in London with Yusuf’s brother, David Gordon.

We had been kept in touch over the last two years and David was kind enough to take me around to all the places he and Yusuf used to hang out at. It was a magical experience as I saw all the places I had heard about,” says Ron who was in the UK on a promotional visit. “When David found out I was going to be in London he contacted me and said the family loved my show and would like to recognise me as the only approved performer of Cat Stevens’ songs.”

That was last November and since then big things have been happening for Ron, with sell-out performances at the Spiegeltent and more on the cards.

“The wonderful thing is the family know I care deeply about the music and that’s what it’s all about for me. I deliver it in the way Cat Stevens did.”

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Ron’s affiliation with Cat Stevens has lasted over three decades, since being introduced to the 1970’s singer as a lad, and has made it his mission to create an authentic tribute show to the iconic singer-songwriter.

“I first picked up the guitar when I was 14 after hearing John Lennon’s “Imagine” on the radio and I was hooked. That was the start of a life-long love affair with music that is just as strong today,” says Ron. “My dad and uncle introduced me to Cat Stevens music around the same age. I taped myself singing Cat Stevens and one day dad heard it and couldn’t believe how much I sounded like him and encouraged me to pursue my dream of bringing his performance and music to people who never had a chance to hear him live.”

“The years in between have all led up to this point,” says Ron philosophically.

“I went on to have professional singing lessons and in the mid 90’s I did voiceover work as the plant in “The Little Shop of Horrors”. I’ve played at heaps of venues across Melbourne and the peninsula in cover bands like Rendezvous.

Flat Chat and Third Stone. But it was always Cat Stevens that was my first love,” says Ron, who has an innate emotional connection to the man and his music.

Anyone who sees Ron in concert is blown away by his unique mellow renditions of all the Cat Stevens favourites. He even throws in a few that are not as well known. By the end of the concert, the audience is mesmerised and if they didn’t know much about Cat Stevens before, they are certainly fans now.

“I want to give audiences the experience of seeing a Cat Stevens show,” says Ron, whose own relationship to the music radiates at each performance. “I become immersed in the songs and let myself get swept up in the spirituality of the music.” continued next page...

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For Ron, spirituality and karma play a large role in his life, and he says it is important to have faith no matter what is happening.

“Just like anyone I have had some down times but always manage to stay positive and focused because I know this is what I am supposed to be doing. I wouldn’t exactly call it destiny but I know that everything has led me to this point.”

Unlike other shows, Ron prefers not to talk too much during the performance, apart from the occasional jovial banter.

“I think it is important that the music speaks for itself. It is so powerful that you can sense how well people are responding to it and that’s all that is needed,” says Ron, who is completely devoted to creating a Cat Stevens experience through the myriad tunes he plays.

“Whether playing solo or with my band, we usually have a song list but will stray away from that according to how the mood strikes and the reaction we get from the audience. That’s the beauty of being so familiar with the music,” says Ron. “It’s not about playing each note perfectly; it’s about the soul connection with the music.”

Anyone who has seen Ron perform can sense it is so much more than that, as if he is channelling Cat Stevens himself, transporting the audience to another time and place.

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Sara’s Colourful Adventure

By Melissa Walsh Photos: Yanni

B

right and vivacious with a child-like happiness is the best way to describe the effervescent art of Sara Catena.

In fact, it’s the best way to describe the artist herself. Just like the bright yellows, burnt orange, vivacious pinks, reds and greens that jump off the canvas and spread happiness, so does the infectious smile of the peninsula artist. I know when meeting Sara that she has been through a lifetime of change in a short space, with her beloved husband passing away early last year. However Sara is resilient, and her beauty and inner strength shine through in each work of art she creates.

“My parents valued resourcefulness and taught me a deep sense of caring for the land, community and creativity,” says 48-year-old Sara whose artistic awakening began during those early childhood years. “I knew that my parents both had a deep creative drive.

My mother was a dressmaker, but my father was pushed into an academic career that went against this nature. He was told he had to follow a professional path so he worked as a dentist for his entire life, and I could see how it made him unhappy to the point of affecting him personally. Because of this, I made the decision to always follow my authentic path, and work at what my heart led to me, which in turn made me happy. You escape into a world that’s heavenly when you create.”

For Sara, a mum of two, the creative journey started in a small country town on the coast of New Zealand, where she grew up surrounded by traditional handcrafts, imagination and pots of tea.

With one look at Sara’s artwork, you know that she is on the right path – and has been for some time. There is a profound continued next page...

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sense of happiness that leaps off the canvas, a combination of the vivid colour palate she is not afraid to use, and a reflection of the artist herself with her hand-made, colourfully embellished outfits, and mane of curly blonde hair. Even Sara’s home embodies her philosophy of living with splashes of colour in her paintings, handmade cushions and crafts, feature walls and table tops adorned with her famous floating characters.

And Sara’s commission artworks tend to tell a story, a process she has become renowned for, with many clients wanting her to portray their family life in a creative portrait form.

“My narrative work expresses a story or idea, filtered through the reality of how I see the world, and is poured out onto the canvas.

I capture the spiritual aspects that dance around our ordinary experiences and add in these motifs to create artwork full of living, joyful, soulful symbolism. The large family commission pieces I work on, express a unique and personal family story in a very intuitive way. These pieces are a powerful and magnificent keepsake of the special bonds in a family, and will become heirlooms for generations. The families I work with cherish these commissions and I inevitably fall in love with the family in the process… it’s a very special area of my work and I feel incredibly blessed to do it,” says Sara.

A project Sara is working on at the moment is for a Greek family, and she wants to incorporate their passion for food, family gettogethers around the table and a fishing heritage.

“I like to go and spend time with the family, sit around their table and get a sense of who they are. I Listen to their stories…Then I go away and let it marinate for a while until I have a clear sense of the family,” she says of her working process. “With this one I am incorporating timber boats and the Aegean sea, along with the different personalities of the family around the feasting table, and the colourful fish hanging from the bottom edge.”

Working full time as an artist, Sara still finds joy and delight in the pure art of creating right through to the final result, just as she did years ago starting out as a visual artist in New Zealand.

“With a strong motivation from my father to work at what I love, and armed with a skill-set of textile, needle and thread from my dressmaker mother, I found myself cocooned in the happy world of sewing and artmaking. I felt joy and delight in the pure art of creating right through to the final result, and have followed that path ever since, finding that people who view and buy my work also experience this same happiness and connection to their own feelings of joy.”

When you look closer at these incredible artworks, the symbolism and colour choices all reflect a special part of the narrative. Whether it is a family history or a philosophical understanding, Sara is an artist who tells a story.

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“Instead of writing it on paper, I work with acrylics, oil sticks, thread and even recycled textiles,” says Sara, who even manages to make a discarded old apple crate look beautiful. “I was driving around Frankston and saw this apple crate sitting in a hard rubbish collection. I brought it home and made it into the ‘Shiny Shrine of the Apple Crate Madonna’. It is inspired by the fabulous Rumi quote ‘Shine like the whole universe is yours’ and I painted it as a colourful tribute to the fact we all have the magnificent ability to shine like the divine.”

“I have a strong desire for my work to be a potent, visual reminder of happiness and love and truth that breaks through the often chaotic reality of life.”

You can find Sara’s incredible art work on www.saracatena.com and wonderful products and prints on www.redbubble.com/ people/saracat. To speak to Sara about her art or a quote for a commission piece, phone 9789 2398 or 0449 822 230.

Poetry, inspiration, and seeing beauty in the everyday is what makes Sara an artist in the most authentic sense of the word, and inspires her ability to encapsulate the very essence of people.

“Some of my paintings start with a poem I have written,” says Sara who has written poetry most of her life. “It has become part of my painting process. So I convey a meaning or feeling with the artwork, rather than the words.”

Sara also creates the lyrical ‘Nest of the Lovebird’ soft textile sculptures, made with found and recycled elements, threads, and fused plastic.

And her work certainly speaks to the heart of the viewer, creating an uplifting experience and touching hearts around the world and locally.

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PLUS WE ARE OFFERING

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WELCOME TO THE THEATRE

Fun

By Debra Mar Photos: Yanni

W

atching a small group of amateur thespians rehearsing on the set for an upcoming production titled It’s Now or Never, the characters exuded a sense of camaraderie harmonized with fun.

That sums up the atmosphere at a Rosebud theatre group, the Southern Peninsula Players (SPP) and it continues off stage too. It’s the people behind the scenes who make this quirky, eclectic theatre group tick.

This ‘no frills, but plenty of comical spills and thrills’ theatre group is run by wonderful, salt-of-the-earth individuals for the ‘love of it’.

SPP was formed in 1952 and is one of the oldest, not-for-profit community theatre groups in Victoria. The Rosebud Memorial Hall is home to SPP and was built by the community post WWII. It was donated to the Mornington Peninsula Shire some years later. The building was earmarked for demolition to make way for the Southern Peninsula Aquatic Centre development but the project has been put on hold.

“Humble beginnings with a makeshift stage of 44 gallon drums and trestle tabletops, ceiling lighting and ‘bedspread’ curtains draped over wire, the actors were ready and excited to perform their first play in 1952 called One Morning Very Early to a full house,” wrote John Purves, one of the founding members and Directors of SPP in a historical document.

SPP has experienced a number of successes with brilliant comedies, heart wrenching dramas and many ‘who done its’. It has faced lean years recently trying to find people to cast, explained Secretary and custodian of the theatre’s records, Sally Montgomery.

Sally moved from Melbourne to the Peninsula in 1997. She started her acting experience in High School plays then joined the Monash Drama Group and eventually taught drama.

Asked why she joined SPP, she replied, “I answered an ad in the local paper looking for players for one act plays and I said, ‘I’ll be in that’.”

These days she doesn’t do much production work or acting but is happy to be involved. “It’s a real joy,” she said.

When it was suggested Shakespeare might be a good choice to introduce as a production option, Sally laughed, “I don’t think we’re quite ready for Shakespeare!”

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“There are many characters drawn to this theatre group,” Sally stated. “It varies hugely from the egotistical, opinionated individuals, to those who are generally concerned and happy people.”

Other people who make up the colorful fabric of SPP is President John Jenkins who is an actor and does TV work, Vice-President John Staunton (JS), his wife Beccy who is Treasurer, their son the stage ‘electrician’ and committee members. JS comes from a long line which has been part of SPP for three generations. JS builds and paints stage sets for productions that are held in May and November.

JS said, “People don’t realize when building a set you are working with everyone - the crew, the director and the cast- to produce a set that’s going to work for everyone.“ With a belly laugh he said, “A set fell down once during a live act. It’s all part of the fun.”

JS continued, “The funniest thing to watch is when actors forget their lines and ad-lib. Some don’t even follow the script. They say lines from the Third Act when they are in the First Act. Others improvise. Sometimes actor’s lines are pinned to the back of couches, on tables and around the set. We put on the same play for seven nights and every night you can get a different play! There is a lot of backstage shenanigans but everyone supports each other and that’s where camaraderie and friendship comes in.”

You can learn a lot from being around a theatre group. It builds confidence, sharpens acting skills and promotes directorship. JS said, “Social skills you develop from being involved are really

impressive and the different people you meet and work with can range in age from 18 to 80.”

Beccy, who married in to the Staunton family and by default, ‘married’ in to the SPP Theatre Group, spent 25 years on the stage locally, performing mainly dance and drama. Describing herself as fun, interesting and loud, she said “We need more memberships, younger people and new blood.”

If you want to find out more about the wonderful world of theatre, phone Sally on 0458 082 224. spptheatre.com

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MaD aBouT SciEnce

By Debra Mar Photos: Yanni

Arched over a science bench in front of a whiteboard loaded with equations derived from The Periodic Table are two delightful, intelligent 15 year old Rosebud Secondary College science students, Trinity May and Olivia Stevenson who met writer Debra Mar to answer the question – Why are you Mad about Science?

D

raped in white lab coats, Trinity and Olivia confidently manipulate scientific tools to conduct experiments. These two youthful, energetic girls have a zest for life and learning about all things scientific.

Olivia favours an interest in marine biology whereas Trinity has a fascination for criminology and forensic science.

“It’s fun and exciting,” said Trinity who loves to know why and how compounds change when mixed with other compounds.

Olivia is an animal lover, particularly marine wildlife with a focus on their habitat and environment.

Both girls have been captivated with science from a young age and both agree TV shows and documentaries such as NCIS and the like provide insight and inspiration into the world of science.

Rosebud Secondary College fully supports and encourages students of both genders to have a go at all science subjects, and three of the college’s female students have attended the National Youth Science Forum in Canberra in the past two years. Trinity and Olivia believe women are not represented enough in the science sector and industries.

“I think girls at a young age are mislead because of the high number of men in science type jobs therefore women can feel outnumbered, intimidated and a little over-powered,” explained Olivia. “Women have to move forward and realize they are capable of doing the job in maledominated professions.”

Part of the issue appears to be that women in general are not empowered and supported enough in our society to follow a career in science.

“Every time I think of science jobs I think of the ‘big things’ and big

“I learn a lot about animals from TV and enjoy watching David Attenborough programs,” she said.

continued next page...

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“EVERY TIME I THINK OF SCIENCE JOBS I THINK OF THE ‘BIG THINGS’ AND BIG INVENTIONS!”

inventions – women are sometimes pushed to do childcare and beauty therapy (real ‘girly’ things) and to work in shops. Men are taught to do the big things - to invent cars and all the important jobs. You rarely see women doing the major things,” Trinity concluded.

Olivia’s observation on the topic of women in male dominated jobs is similar to Trinity’s view and she doesn’t see women doing traditional men’s jobs such as trades. “I don’t see very many girl ‘tradies’– it’s the same deal with science,” she said. “It’s like the world dictates what women can and can’t do and honestly, I have a brain just as good as a man so don’t tell me what I can’t do.”

Trinity believes job opportunities should be equal for both genders.

“Everyone is capable of doing what ever they want to do as long as they try and work hard enough for it.”

She aspires to attend Monash or Deakin University to further her passion and focus on a criminology and forensic science course. Olivia also wants to attend Monash or Deakin University and study Marine Biology.

Rosebud Secondary College has had a powerful influence on the beginning of Trinity and Olivia’s science journey and careers and both agree it’s a great school. Olivia said, “The teachers are very encouraging and push us to do more and prepare us for exams and what to expect.”

Trinity said, “Our school offers many opportunities and openings for all students.”

Olivia admires 2005 Australian of the Year Dr Fiona Wood AM, a burns specialist and creator of ‘spray on skin’ for burns victims. “I look up to her because she helps burns victims in poor countries.”

Trinity is the oldest among her siblings and is their role model. She sees her mum as her mentor.

Asked why their teachers chose them to share their thoughts and represent the science students attending Rosebud Secondary College, “I completed a pharmacy course and achieved 95/100,” said Olivia. Trinity explained, “I was chosen because I am good at science and enjoy it.”

Trinity and Olivia possess an ambitious and mature outlook and are excited with the opportunities available to them as they continue on their career path because they are…MAD ABOUT SCIENCE!

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The Bradys and McConchies outside the post office which was near the site of Peeble’s.

CORNER STONE OF

History

By Melissa Walsh

T

his year the Corner Café turns 10 but its history dates back more than 90 years.

With the Corner Café celebrating a decade of business, owner Tracey decided to put out the call to locals and historians alike to find out more information on the infamous building, once known as Martin’s Corner.

It was circa 1920 when it is thought that E. Martin originally built the shop on the west corner of Boneo Rd, which would become known as Martin’s Corner. From Boneo Rd west almost to the Chinamans Creek channel cut by Ned Williams of “Eastbourne” was crown allotment 13, section A, Wannaeue. This was divided into 13A of 123 acres and 13B of 5 acres at Martins Corner. David and William Cairns bought 13AB of 128 acres in about 1906 from the Marks Estate. They were sons of Alexander Cairns and Janet, nee Dalgleish. Before they bought the land it had been quarried for lime, probably for 68 years. Edward Hobson had probably built a lime kiln near Marks Avenue as soon as he moved from the Kangerong run to the Tootgarook run in 1838. As Marks, granted 13B but later owner of the whole 128 acres, retained possession until the Cairns brothers bought it, the land was mainly leased to those burning lime. James Patterson, later a pioneer near Patterson’s Rd may have been there from 1852 to 1864 and around 1900, Ford, John Cain and George Hill were some exploiting the lime.

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Either the lime ran out or demand for it fell. Mick Dark was working for the Shire of Flinders and constructing roads on the Mirriam Estate when he dug up a lime quarrier’s crowbar, very different from the modern version, much shorter and heavier. The late Ray Cairns said that not much farming was done on 13AB, except for the Wong Shing market garden near Chinamans Creek.I have not investigated the subdivision of Eleanora Davie Cairns’ property but it is likely that the 5 acre 13B was sold to E.Martin (and perhaps others) in 1920. This allotment had a frontage of 1090.5 links to Boneo Rd and 532 to Pt Nepean Rd (218 and 106 metres.)

As a clever Corner Store customer, you’ll be able to tell your friends why Marks Avenue and Dalgleish Avenue got their names.

Martin’s Corner is the reason that Boneo never had a shop. Its residents could get all their needs at Martin’s corner, combining a spot of shopping with a visit to the beach at what was still called The Rosebud despite all the visible parts of the schooner having been removed in the 1890’s.Mrs Coburn from Dromana West (later McCrae) was a favourite customer at Martin’s Corner.

David Cairns left his homestead, Eleanora, to the Alfred Hospital as a retreat for its nurses and it became part of the Rosebud Hospital. continued next page...

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The 88TH

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Photos: Yanni

John and Hannah Roberts’ family. The land between Jetty Rd and Norm Clark Walk, backing onto Eastbourne Rd was subdivided by a speculator in about 1877. Lot 42 was purchased by Louis Anderson who probably built a fairly makeshift post office store. During 1897 John and Hannah came from Ballarat to retire, buying Anderson’s block and the adjoining one, lots 41 and 42. The family’s post office store was built by a son-in-law, Joseph McConchie, on these blocks and was run by John until about 1910 when it was taken over his daughter, Rosa (known as Rose) until she married William John Brady, and was then run by Joe McConchie. Rosa lived at 10 Foam St during all of her long widowhood after William John Brady died. Lily married Joe McConchie.

The Brady post office (foreground) and Rudduck’s store which became the post office in 1920. The latter, opposite the Meeting Tree and near the Ninth Avenue Cafe site, burnt down in 1923 and quickly replaced with a much longer frontage bought by Edwin James Wheeler.

The Rosebud Lagoon, north of The Pass, was drained for the construction of Spray St. It was shown on some early Wannaeue parish maps.

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DREAMS BECOME REALITY

By Melissa Walsh Photo: Yanni

R

ebecca and Craig Davy had always dreamt of having a house and gallery together so they could combine their love of art and creativity with their home life. It all began 15 years ago when Rebecca opened Flinders Fine Art Gallery, and then Sorrento, after working as a crane driver for many years.

Being a woman who can turn her hand to anything, the pretty and petite Rebecca had her sights set on her first gallery all those years ago and it became a fabulous success. So it is little wonder that their newly opened Noel’s Gallery and Café in Red Hill will also thrive.

“When I opened the first gallery I had been ready for a life change from the hard hat and overalls,” said Rebecca who had always had a love of art. “And after a year of opening, I met Craig, who has now become a wonderful artist himself, winning many awards and accolades.”

Together with their young daughter, the family sold Sorrento and moved up the hill to the Red Hill property after finding it for sale one day.

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“I remember I was sitting in the car and Craig came back and said ‘You have to see this’. I walked in and knew immediately this was the place for us with its old home, gallery and incredible views,” said Rebecca, who also knew there would be plenty of work ahead.

“We spent every day cutting down ivy, fixing the gardens, painting, replacing weatherboards, doing the floors, adding windows and expanding the kitchen until we had it right,” says Rebecca, laughing that they still haven’t unpacked half the cases in their new home. “We literally walked in, dumped our bags and started working on the gallery, and after months of working day and night, we opened in September last year. A month after that we opened the café which is now fully licenced.”

The moment you walk into Noel’s Gallery and Café you can feel its heritage and relaxed ambience, with splashes of colour from wonderful Australian and local artists, handmade jewellery, blown glassware and sculptures.

Chef Damon works away in the open kitchen creating dishes to

tempt the tastebuds with a focus on fresh and healthy ingredients and specials every day.

You can wander around the gallery with its wonderful selection of artworks, dine inside, or alfresco on the back deck that enjoys a wonderful rural vista like no other.

With its 40 year history, Noel’s Gallery was started by a lady named Noel, but has sat untouched for many years until this inspired young couple came through its doors. Even as I wandered around the gallery, an older woman came in with her daughter and said she had been here when it opened 40 years ago but now it was even more beautiful – a sign that owners Rebecca and Craig must be doing something right.

“We love the tradition and the history of the place, with the original old homestead dating back to 1929, and have decided to involve the community in the next decision so we have a suggestion box for other possible names if anyone has any good ideas,” said Rebecca. “We will also be running some ‘dinner and demo’ nights for up to 20 people which should be a lot of fun.”

Noel’s Gallery and Café is at 1175 Mornington Flinders Road, Red Hill. Phone 5989 2203. www.peninsulagalleries.com.au

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For Bookings Call 5981 1277

www.neptours.com.au Office Hours Mon-Fri 9am - 3:30pm

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@ Peninsula Short film Festival Photography: Yanni

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Point

Nepean E ssence

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Rich in history and one of Victoria’s most stunning natural landscapes, Peninsula Essence photographer, Yanni discovers the raw beauty that is Point Nepean.

Located at the very tip of the Mornington Peninsula, Point Nepean is a wonderful mix of outstanding coastal scenery with panoramic views of Bass Strait, the Rip and Port Phillip Bay. Step back in time as you explore the military forts and tunnels, and discover the historic Quarantine Station, or view the memorial where Prime Minister Harold Holt went missing.

Photo: Yanni Autumn 2016

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Expect to pay around half the price FOR AN APPOINTMENT CALL

1300 230 430 SUITE 6 UPPER LEVEL 38A MAIN STREET, MORNINGTON w w w. d i a m o n d c o c o . c o m . a u Autumn 2016

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THE INCREDIBLE LIFE OF

Warwick

Ross

By Debra Ma Photo: Yanni

A

s we sipped latte in a Sorrento coffee shop, I learned that Warwick, a man of integrity and generosity has rubbed shoulders with the best of the best in filmmaking and winemaking.

His story began in the 1930’s when his Canadian born father worked for a Canadian shipping company. After crossing the high seas he discovered the beauty and excitement of Shanghai and stayed. He then travelled to Hong Kong and was part of an escape mission of a Chinese admiral during the Japanese occupancy of Hong Kong in WW2. He moved to Japan soon after where he contracted tuberculosis and was sent to Australia to recover. Here he met his future wife, a Melbourne girl and married after a two week courtship which became a family concern, “It’s outrageous her marrying a Canadian from China,” they exclaimed. So everything Warwick has achieved and triumphed to this day he owes to his father’s eloquent words to him as a boy, “Open yourself to opportunity.” That he did.

It was Warwick’s maternal grandparents who had the connection to the Mornington Peninsula in the 1890’s. They

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owned land and a holiday house. “My grandparents and Dad ran cattle in Portsea, now Portsea Estate,” Warwick explained.

Warwick, born in British Hong Kong, moved to the Mornington Peninsula with his family when aged 10. He was educated at the Peninsula School, studied at Melbourne University, qualified as a Mechanical Engineer with Honours but followed his passion for acting and filmmaking. He attended film school at the University of Southern California and worked on the 1980 film, The Blue Lagoon.

His first ‘claim to fame’ came when he worked for a Sydney based film company where he first met actor/writer Yahoo Serious.

“This crazy red frizzy-haired kid, dressed in multi-coloured clothes walked in the office. He had a story about a Tasmanian who was going to invent rock-n’-roll. We decided to name him and the film Young Einstein. We produced Young Einstein in 1988 and continued working with Yahoo releasing Reckless Kelly (1993) and Mr Accident (2000),” said Warwick, who then decided to do something for himself so he planted a vineyard at Portsea Estate in 2000.

The Seed Is Planted

Warwick met famous Master of Wine, Andrew Caillard on an overseas flight who asked, “Why haven’t you made a film about wine since you are a vigneron?” They talked about Bordeaux wines and the exciting upcoming vintage, possibly the best for the past 100 years. Excitement was also building because wealthy Chinese had come on the scene with an interest in buying wine.

“I hadn’t known Chinese to drink much wine but the idea struck a chord because of my background knowledge of China. To put the both together as a story intrigued me.”

With China’s ‘new found’ private wealth and wanting the best of everything, Red Obsession, the feature documentary was conceived.

“I saw an opportunity to explore something really interesting and far reaching in its impact on the world which is the rise of China.

Red Obsession is about the changing global situation and economic power shift from the West to the East told through arguably, the best produced wine in the world. Interestingly, Chinese people don’t necessarily know how to taste and drink wine but they do know it makes them cultured.”

Red Obsession was filmed in France, China and Australia and released at the Berlin Film Festival in 2013 then presented at the Tribeca Film Festival in New York. Robert De Niro declared it as one of his two favourite films at the festival.

AACTA Awards presented Red Obsession with 2014 BEST FEATURE LENGTH DOCUMENTARY and 2014 BEST DIRECTION IN A DOCUMENTARY. Warwick is married with three children who live abroad. He spends as much time as he can at Portsea Estate where he enjoys family and friends and of course, a fabulous bottle of wine. He claims he is very happy sitting in the editing room. “You enter a world of ‘make believe’ – a complete fantasy where anything is possible, It’s magic, it’s like being a kid again.”

Trust me, Warwick Ross the artistic filmmaker and winemaker, has a lot more opportunities coming his way.

His father’s words “Open yourself to opportunity” have been heeded to and this life-long philosophy will continue to hold him in good stead.

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PHONE: 5981 4555 Autumn 2016

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TAKE NOTE, MAKES DEBUT

A BOTTLE AT OSCARS

By Keith Platt

I

t seems a long way from Red Hill to Hollywood; even further when it comes to having a water bottle handed out to Tinseltown’s A-listers by a couple of men who gained inspiration from plastic polluting Mornington Peninsula beaches.

But this year that unlikely scenario was played out at the glittering Oscars awards when a flat, re-useable water bottle designed and produced by Jesse Leeworthy and Jonathan Byrt was included in the gift bag handed out to each nominee at the 28 February ceremony.

“Getting the memobottle in the hands of actors like Matt Damon and Leonardo DiCaprio is exciting for us on many levels,” Byrt says. “These are people who are enormously passionate about environmental and social causes.”

Leeworthy and Byrt spent their childhoods on peninsula beaches and despaired at the pollution, especially that caused by disposable plastic bottles.

The design of the memobottle included in the 88th Oscars Academy Awards gift bags produced by the two former Red Hill schoolmates was first scribbled by Leeworthy on a scrap of paper and shown to Byrt during a Skype conversation.

Byrt, then working in Boston, was as enthusiastic as his friend and in August 2014 they embarked on a crowdfunding campaign with a target of $15,000. After 45 days they had 6118 backers and $261,148 in funding.

But that’s history and memobottle is now sold in 70 countries with A5 and A6 paper sized bottles making their debut in the Oscars gift bags.

The bottles were first made to mimic the popular rectangular A4 paper size, fitting neatly into carry bags alongside computers, books and valuables.

“Unfortunately, when presented with two options a lot of people still go with the more convenient or cheaper option, regardless of the environmental or social implications,” Byrt says.

“Bottles hadn’t changed shape in decades yet tablets, laptops and computer bags were all flat in their design. Round bottles just didn’t fit with our modern lives.

“Bottles of water are bought from the local store, consumed and then thrown away after a single use, destined to litter our beaches or end up in landfill. Single-use water bottles are transported halfway around

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the world, only to be used once and thrown out. None of this makes sense when there is clean water flowing from our taps.”

Leeworthy and Byrt say the memobottle can change people’s minds about how they consume and transport bottled water.

While Hollywood’s top actors, producers and directors celebrate their achievements in film, Leeworthy and Byrt celebrated the realisation of “a dream and 18 months of sleepless nights by bringing positive change all the way to one of the world’s biggest stages”.

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Gunnamatta EVERYDAY HEROES OF

By Melissa Walsh

S

By 1972 the first stage of the clubhouse was built and four years later, the electricity was connected.

“Our parents used to bring us to the Rosebud foreshore to camp and one day a neighbor invited us to come over and swim at the surf club rather than the calm bay,” said younger brother, Phil. “That was the beginning of our association and Ray followed soon after.”

“Ray started our nippers program about 20 years ago with a dozen kids. Now just this year alone he has put 80 kids through the program,” said Phil. “It is a stepping stone to becoming a surf lifesaver with instruction in resuscitation, board, swimming and rescue work and surf safety. The next step is the bronze medallion when you turn 15 and you can become a patrol member.”

aving lives is all in a days work for the lifesavers at Gunnamatta Surf Life Saving Club, who celebrate their 50th anniversary this year. For club stalwarts, Ray and Phil Webb, the association has been a life changing one ever since they were introduced to the club 49 years ago.

The brothers started with the club in 1967 when it was a tin shed on the foreshore with 20 volunteers patrolling the beaches.

“The shire had donated the old tin shed which was like a six car garage and we would spend days learning about the surf, spotting in the shark tower, and used the old lines and reels for many years,” said Ray, who is still an active patrol member.

Living up at Pascoe Vale during their teenage years, the brothers would spend most weekends down at the surf beach, taking trains to Frankston and then hitchhiking the rest of the way.

“For some of that time we would patrol Saturday afternoon and most of Sunday, so it was a full weekend. Once you became involved you had to qualify and there were certain levels of qualification, such as the bronze medallion and you couldn’t achieve that until you were 15. Nowadays there is a multitude of qualifications you have to get,” said the brothers.

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While Ray and Phil started out as teenagers, being a surf lifesaver can start as young as 7 or 8 with nippers.

This year Gunnamatta has six patrols each with about 15 members.

Shifts last from four to eight hours and members sign into the patrol book, then bring the equipment down to the beach.

“The first thing we do is set up where the safest place to patrol depending on surf conditions is and where the rips are, and then allocate the team positions for rescue, boat drivers, swimmers, board riders, crowd control, first aid, radio and spotters,” said Phil of the surf club that has rescued more than 5000 people in 50 years.

“The whole idea is to prevent rescues by having a safe, patrolled area where people can swim, keeping people aware of where they are in terms of waves and rips,” said Ray. With Gunnamatta, Woolamai and Portsea amongst the three most dangerous beaches on the Victorian coastline, the role of the surf lifesaver is imperative and yet these peninsula heroes do it without seeking accolades or financial gain.

“Being in charge of one of the three most dangerous beaches in Victoria, you have to also inform swimmers and surfers of water safety. We recommend picking your marker on the beach and don’t spend your day just looking at the waves coming towards you.

Always be aware of your location and avoid drifting,” said Ray. “We have had weekends where there might have been 3000 to 4000 people on the beach and in those days it was pre-boats where all you had was a line and reel and you might have had 15 rescues. You would have a core of swimmers and tag team as you went back in.

It was always a team effort,” said Phil, explaining these days it is all done with motors and rescue boats. “With the technology it saves time with radios, which means the patient is in the water for reduced period and you can complete a rescue a lot quicker.”

Five decades down the track and the boys admit that being part of the club meant “you could kiss every second weekend away” but, like the 200 strong members at Gunnamatta Surf Lifesaving Club, they wouldn’t have it any other way.

To find out more contact info@gunnamattaslc.com.au www.gunnamattaslc.com.au

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s n o i t a s n e Cooking S

By Melissa Walsh Photos: Yanni

M

eeting down at a Mornington beach seemed the most fitting place to catch up with MKR’s Mitch and Laura Skvor, the dynamic cooking duo with a casual peninsula vibe. Sitting in a beach box chatting away, the siblings are the youngest contestants ever on My Kitchen Rules, with Mitch 21 and Laura just 19. However, fame has not rattled the brother and sister who talk candidly about their television culinary experience.

When did you decide to apply for MKR? Mitch: It was a spur of the moment thing and it was mainly me. We used to watch the show all the time and one day I thought “Laura would love to do that”, and so applied. I thought it would be her and mum but it ended up being me instead.

Why did you put Laura forward for MKR? Mitch: She has a massive culinary passion. And she’s a really good cook. Given the calibre of what she cooks at home, she deserves to show off her skills.

How did you feel being accepted for the show?

Laura: It was very mixed emotions – nervous and excited.

It just kind of happened and so we decided to go with it.

Because we were both studying we had to put that on hold for a while. (Mitch is training to be a paramedic, and Laura was doing her university degree in International studies.)

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What is your style of cooking and how did you become such amazing cooks at such a young age?

Laura: We love cooking nose to tail food. We love that philosophy of the paddock to the plate, using the entire animal, no waste and just respecting our food. And if it’s at our front door we love to cook it. We love foraging and especially being on the peninsula and growing up in Somers, we would go spearfishing and foraging for mushrooms.

When foraging for mushrooms it is very important to know your stuff and do research so you know what’s poisonous and what’s not.

Mitch: I am working on a farm so get a lot of fresh lamb and different meats. We just always loved cooking from the time we were young. We would help mum in the kitchen.

Mum’s a good home cook, and taught us to get what we can seasonally and grow a lot of stuff. Dad doesn’t really like the whole nose to tail philosophy though. He’s like “why would you bother having offal if you can have steak?”

Why do you think you have already been so successful on the show?

Laura: We definitely are not afraid to push the boundaries with our style of cooking. We also use our imagination a lot to create dishes that are different. I think being young actually helps with that. Despite people not being that into nose to tail eating, we have been determined to stick to our cooking style and philosophy and show them that it can be something really special.

You seem to get on really well. How did you decide who is in charge in the kitchen?

How has living on the Mornington Peninsula impacted your cooking style?

Laura: I am the head chef even though Mitch is a bit older than me. I really got into watching food programs when I was little and would watch them religiously, learning how to cook different things and then practice in the kitchen.

Mitch: Laura definitely has the imagination to make things happen but I am good at the practical skills so I am happy to follow her instruction. It works really well for us.

Mitch: Working on the farm and growing up with places to forage has a huge impact, so has the beach where I often do beach fishing for produce.

Laura: The produce is amazing on the peninsula, with our fabulous olives, wineries, cheese places, strawberry and cherry farms and great farmers markets. We are surrounded by the best produce to inspire us.

What was it like doing your first instant restaurant?

What other things do you like to do apart from cooking?

Laura: It was stressful and fun at the same time. We had already hand-made all the decorations like the placemats and so had that ready to go. But what was crazy was how quick the time passed from going to buy the food to getting back and starting to cook.

Mitch: Plating up in front of Pete and Manu, you don’t realise how nervous you are just waiting to see what their reactions are going to be.

Laura: Yes and apart from leaving the jus on the stove, I was really happy with how everything went.

Mitch: I love water sports, surfing, fishing, skating and cricket. And I plan to finish my Paramedics degree and work as a paramedic.

Laura: I am not sure about going back to Uni. I am more interested in pursuing a career in food as it is my real passion.

I also do martial arts and train in Zen Do Kai which is a karatebased one and Brazilian jiu-jitsu and Muay Thai. I fought once in the ring and am currently training to fight again.

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By Melissa Walsh Photos: Yanni

THE

BIG SCREEN

A

record crowd of movie lovers hit the Village Green Rosebud for the 2016 Peninsula Short Film Festival, on Saturday February 4.

For the fifth year in a row this exciting and unique event continues to attract the cream of the crop in short film makers, and celebrity judges.

A far cry from its humble beginnings in 2011 at the Broadway Theatre when 450 locals packed into a makeshift theatre with a blow up screen, the 4000 strong crowd watched our up-and-coming filmmakers on a 30 square metre LED screen.

Festival Director Steve Bastoni had the brilliant idea for a short film festival after starting his acting school on the peninsula, and wanting a medium for his students to be able to experience film making. Sitting at a cafĂŠ 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 short film 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 and animation to comedies and a musical. continued next page...

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KAI SMYTHE GOING DEEP

By Melissa Walsh

H

airy Soul Man, Kai Smythe has done it again. With his charismatic charm and a handful of dollars and friends, he has taken out the award for best film at this year’s Peninsula Short Film Festival.

Proving that the film festival is more about talent than money, his film ‘How Deep Can I Go?’ wooed the judges who had loved Smythe’s work ‘Loving Myself ’ the previous year.

“I was totally blown away and definitely didn’t expect to win.

When I spoke to the judges they said the reason they chose it was because it was so original. My film was a bit off-kilter and has its own style and genre. I would say it’s a music comedy specific style but very black comedy,” says Smythe, who based this film on a song he wrote many years ago. “This is one of the first songs I wrote quite a few years ago, when Dexter and all those different violent tv shows that were sexy were around. They were sexualising violence and torture which I thought was weird. So I decided to write a song to make people realise that violence isn’t sexy.”

‘How Deep Can I Go?’ is the culmination of years of writing songs and performing in his band, Hairy Soul Man, the idea starting as a continued next page...

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promotional music film for his 10 piece soul band. “I have the band Hairy Soul Man which is a live 10 piece soul band and wanted to promote the show so decided to make a film to the song ‘Loving Myself ’. I had no money at all so had to be creative with how I made it.”

Out of sheer necessity, Smythe made the sets out of cardboard and got fruit boxes and painted on them.

“I am a set builder by trade so I got a lot of the materials that were being thrown away from the theatres. I had a friend who is a costume designer and another who does cinematography so it all came together. I found a warehouse space to film,” says Smythe.

“I got a group of friends to help me move the sets in and out of the shot while I did the performing. The design is intrinsic to my comedy and started because I was broke. A lot of creativity comes from necessity, it means you have to push further in your mind, and see how far you can go with your creativity.”

For Smythe, movies like ‘Wolf Creek’ were a big inspiration for his new film, yet he cannot bring himself to watch violent cinema.

“There are a couple of jokes within the song that refer to that kind of movie, but I don’t actually like thrillers or horror. I get too scared.

People think I’m warped or disturbed but I actually don’t enjoy that kind of violence and so it’s one of the reasons I wrote it,” says Smythe.

With shooting done in three days, a very small crew and Smythe working as actor, director and editor, it is amazing to think they could create a film of this calibre but ‘How Deep Can

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I Go?’ jumps off the screen with colour, pace and movement.

Smythe says doing Bachelor of Film and Television five years ago definitely helped.

“The good thing about the course is that in the three years you make six short films that you direct and write, so it forces you to keep making films. There’s a film maker saying that inside you are 10 really horrible films before you make good ones. Film school films are terrible, although you don’t think that at the time. The whole idea is that you need to make a whole bunch of bad films because it teaches you what a good film is.”

After a decade working in the music and film industry, Smythe says there’s plenty more things on the horizon but he probably won’t enter the Peninsula Short Film Festival next year.

“I don’t think it’s right once you’ve won something to keep going back but I will definitely go and see it again as it’s a great event. At the moment I have a few things on the go, finishing a feature length documentary I have been working on with a friend for four years, working as a set builder, and making more films and music.”

Check out on facebook.com/hairysoulman www.kaismythe.com

Photos: Yanni

A POET AND A

Film-Maker

By Melissa Walsh

W

hen Liam Kelly talks about film-making, it’s hard to believe it’s only been a year since his first film ‘Drawn’ won the Emerging Filmmaker award at Peninsula Short Film Festival. Now the 17 year old has done it again with his bigger budget film, ‘Train of Thought’.

“As my second short, ‘Train of Thought’ is a film centred on an uplifting poem written by Andrea Louise Thomas, ‘Poets on the fringe’. The poem is an ode to poets and the insights their words offer,” said Liam, who met Andrea at last years’ ‘How to make a short film’ course with Steve Bastoni.

The collaboration turned out to be a match made in heaven with the film winning the award for the second year in a row.

With Andrea’s philosophical vision of a more harmonious, empathetic and considerate world, and Liam’s uncanny ability to portray that onto celluloid, ‘Train of Thought’ was hailed an outstanding success by audiences and the judges alike.

“It was a wonderful collaboration with Liam as we worked out how to portray my words onto the screen. We would talk about the poem and discuss ideas on the best way to portray it, and I loved Liam’s idea of the train as a metaphor for the stream of consciousness with a beginning, a middle and end,” said Andrea, who

passionately believes people need to start re-examining their lives, and look at the internal, instead of external. “We live in a praise anaemic society and need to praise each other’s accomplishments more.”

Written by Andrea in 2010, the poem had been performed at various venues and festivals and used as part of her poetry teaching course. This was the first time it had been translated to film, the process taking many months of preparation and several days filming.

“We took two full days to film and another two days of pick-ups.

The first day was over four locations, across the peninsula, and up to the Dandenongs on Puffing Billy,” said Liam. “While the first film was a much smaller scale and budget, on this one I worked with professional actors and different equipment.”

Apart from the quality of the film, Liam says it was very important for him to accurately portray the philosophy of the poem. “I was very aware of approaching it from a show, don’t tell, point of view,” said Liam, who was moved the first time he heard the poem. “I had goose bumps when I first heard it and, as a film maker, wanted the audience to feel what I felt when watching it. I was rapt when people told me they had cried because the whole point of making a film is to move people.” continued next page...

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poets on the fringe ‘they’ say we are the fringe we say we are the relevance we have all the elegant elements with timing and eloquence of all you need to hear with your heart and not your ear of passion fraught with fear of why the insane remain and why the lonely are not the only detached souls in this world you see our banner is unfurled we wear it on our sleeves no one leaves untouched well, not much poets are raw humanity with messages of sanity of how to reconnect to resurrect the real of how to blindly feel your way into my skin it is love and not sin we are living in i am your mother and your sister your lover and your twister of words poet and philosopher psychologist, theosopher sinner and saint everything religion ain’t the boundaries are not there you’ll be grasping only air for what you see is what you get no possible need to fuss or fret, no regrets poets are the real thing so listen to our words sing to give your souls wings to seed the need for feelings and not things hopefully the truth will ring to wake the dead sleepwalking shit talking, superficial squawking from their somnambulistic existence to raise a resistance to the messages we’re sold to disenfranchise the old to hold the sisters down to frown when a man sheds a tear please bring the brothers near we are all here to share this planet and to give not to simply live for ourselves i live for you i say i love you and I do and i don’t even know you if i can do it so can you pay it forward with love let her be the dove that saves our souls we are all potential poets let us make a pact, to love and interact not react to all those messages of fear for i swear to you it is not why we are here © 2010 Andrea Louise Thomas

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WINNIN G

POEM

For the year 12 student whose passion for

film-making is palpable, it’s a struggle to keep

disciplined with school work but Liam has a good head

on his shoulders, getting all the work done he needs

while keeping a hand in the film industry.

“I am currently working as assistant director on a feature film called ‘The Lucifer Killings’ with Gary O’Toole. It is an incredible experience and very different from making short films which is what I’m used to, as I am dealing with a much larger cast and crew,” said Liam.

As for ‘Train of Thought’, it has now been entered into festivals in Cannes and the Byron Bay International Short Film Festival, so the accolades may still continue for the poet and the film-maker.

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REACHING NEW HEIGHTS

By Kristy Martin Photos: Kristy Martin

M

ornington Peninsula resident Kristy Martin had no idea what she was in for when she decided to trek to Everest Base Camp in Nepal as a charity fundraiser for UNICEF. Here, she describes what it was like to take on the mighty Himalayas.

You see, while it can be mentally and physically demanding, this spectacular trail through the Khumbu region truly is the adventure of a lifetime. For me, it proved to be the single most rewarding thing I have ever done.

Trudging up rocky slopes, climbing steep stone steps and crossing narrow footbridges in the snow-capped Himalaya mountain range was a far cry from my quiet coastal life in Dromana.

Of course, I had no idea what I was in for when, eight months earlier, I decided to take on this expedition.

But that’s where I found myself recently, after accepting a charity challenge to trek to Mount Everest Base Camp to raise money for UNICEF Australia.

Wearing multiple layers and carrying a 7kg backpack loaded with wet weather gear, first aid kit and three litres of drinking water, I slowly made my way to the base of the world’s highest mountain.

At an altitude of 5000m, where the air is so thin - 50 per cent of what we are used to at sea level - it is not uncommon to find yourself panting for breath and nursing a nasty headache that resembles a hangover.

You have to walk at snail pace to let your body acclimatise, but when you are surrounded by such magnificence, taking it slow is by no means a bad thing.

It is not hard to see why 40,000 visitors to Nepal make their way to Everest Base Camp each year, following in the footsteps of the great climbers like Sir Edmund Hillary and Tenzing Norgay.

I had heard UNICEF, in partnership with Inspired Adventures, was facilitating a trip to Everest Base Camp as a fundraiser for malnourished kids in Southeast Asia. Being a lover of travel and the outdoors, I knew I wanted to be part of this worthy adventure.

But, shortly after I signed up, the fears and doubts set in.

After all, I knew nothing about hiking at altitude.

I had no experience in the mountains and none of the equipment required.

I didn’t know what shoes to wear, how to use trekking poles, or what a buff or a base layer was.

I also discovered we would be hiking for up to 10 hours each day, eventually reaching a height of over 5000 metres. To put this in perspective, people skydive at 3000 metres.

The altitude at Base Camp is 5364m and, though there is no actual climbing, it is still a challenging hike, especially when you consider that Everest’s summit measures 8848m. continued next page...

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Altitude sickness, which can be fatal, would be a real threat, plus we would be sleeping in lodges without heating in minus 10 degrees celsius.

It was daunting, to say the least.

Also looming in my mind were the two devastating earthquakes that struck Nepal in April and May 2015, killing more than 8000 people, triggering an avalanche on Mt Everest and wiping out entire villages.

Yes, you might say I had reservations.

However, I discovered early in my fundraising research that more than 17,000 children aged under five die from malnutrition every day.

This figure shocked and saddened me, and I knew that I had to do everything I could to support UNICEF, whose aim is to ensure that children everywhere have access to necessities like clean water, health and nutrition.

So, I stepped out of my comfort zone and began to ask people for donations.

I started to plan and organise fundraising events and began working on my fitness.

I saw a nutritionist, changed my eating habits and hit the gym five times a week.

I went jogging on Olivers Hill, slogged up and down the 1000 Steps with a 12kg backpack, and did more squats and lunges than anyone should ever have to do in one lifetime.

By the end of my training, my lower body strength had improved so much, that I could leg press 100kg. I felt prepared.

After arriving in Nepal, I spent a couple of days exploring the bustling capital of Kathmandu and getting to know my fellow trekkers - a dozen people of varying ages, professions and fitness levels, all united by their selfless desire to help children in need.

Together we flew into Lukla, one of the world’s most dangerous airports with its precariously perched mountainside runway, to begin our 130km round-trip.

We walked through lush green valleys, along the babbling Dudh Kosi river, crossed suspension bridges adorned with colourful prayer flags and took in the striking scenery of the Himalayas.

Along the way, we met happy villagers and playful children, which made it hard to believe this country had suffered such devastation just six months earlier.

We passed caravans of yaks and porters lugging huge and heavy loads.

We stayed in teahouses, ate momos and dal bhat, cradled countless cups of tea and shared stories with fellow travellers.

We hiked through Namche Bazaar (3440m), admiring the vibrant wares of street vendors, spun prayer wheels and visited the monastery at Tengboche (3875m) and marvelled at the quarry-like expanse surrounding Gorak Shep (5140m).

Everything was made easier with the help of our experienced Nepali guides and porters, who were some of the kindest and most gentle people I have ever met.

On the day we arrived at Base Camp, I stood at the famous rocky outcrop, where those daring souls who attempt to climb the world’s highest mountain set up camp, feeling overjoyed, elated and proud. I had made it.

The entire journey exceeded my expectations in every way.

From the jaw-dropping scenery and the spiritual nature of the mountains, to the country’s smiling people with their quiet resilience, Nepal will forever hold a special place in my heart.

But the best part is knowing that I have helped make a difference in the lives of malnourished children and their families.

I have now raised over $10,000 for UNICEF - double my original goal of $5000, and it is an incredible feeling. The money will provide life-saving food programs for kids across Southeast Asia, including Nepal.

Of course, I couldn’t have done it without the generous support of my friends and family, and everybody else who donated.

I truly believe that people can change the world, one step at a time.

Read more about the work of UNICEF at unicef.org.au

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By Melissa Walsh Photos: Yanni

B

oneo Maze is a 27-acre nature-based attraction, nestled in the midst of Mornington Peninsula’s southern coastal townships. Early this year, the park’s magical side came to life with their inaugural lantern and light sculpture event: LANTASIA, which ran from Boxing Day until January 27.

wire frames. LANTASIA featured more than 100 light creations and was a long-held dream of owner Michael Wittingslow.

During that month, Boneo Maze invited visitors to experience an ethereal display of fantasy light sculptures, experienced as a journey into the night gardens.

Carefully placed along the 1.5 km of boardwalk, the colourful light sculpture scenes invited visitors to ‘watch the garden glow’. Casting long reflections, the larger 3m high sculptures shimmered over the lakes and waterways. Thousands of visitors saw the charming, softly-lit creations of pink flamingos, ibis, lotus flowers, giant lilies, grasshoppers and butterflies that bought LANTASIA to life.

Born from an ancient tradition of lantern making, the beautiful sculptures were crafted over several months on hand-painted silk over

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“By opening the gardens of Boneo Maze at night and creating this unique light sculpture ambience, we were hoping to bring a little bit of magic to the Mornington Peninsula,” said Michael.

LANTASIA

COMES TO LIFE

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Photos: Jarryd Bravo

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Photos: Jarryd Bravo

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Style File AUTUMN FASHION ON THE PENINSULA

The leaves are changing colour and the breeze is cooling but the fashion this Autumn is organic and rich with natural fibres, linens and wools. Embrace the changing season with these great looks with style and comfort.

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Bella On Main Saba shift dress (wine/burgundy) Model Hermina Jardinerie Buddha Wear Hailey Dress (Cosmos) and The Vine necklac Model Lily

Bella On Main USA Butterfly Tank and Zara Relax pants (Chocolate)

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Jardinerie Buddha Wear Isla shirt (rose), Samira Pants (Rose) and Bestowed necklace AUTUMN 2016

Jardinerie Buddha Wear Isla shirt (rose), Samira Pants (Rose) and Bestowed necklace and Barefoot Gypsy leather tote (brown)

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Bella On Main Sass and Bide singlet, Maurice and Eve long white vest, Zara Relax pants, and Kameleon hat) Jardinerie Rant white skirt, Isadora top and The Vine necklace

GIFTS | FASHION | DECOR exclusive to Jardinerie Down the lane

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The all new GLC Make the best of every ground.

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It’s not often an SUV comes along with the best of everything. Mercedes-Benz first ever Australian mid-sized SUV has it all while compromising nothing. Every model features a powerful turbo charged engine, lavish interior and 4MATIC permanent all-wheel drive, that is equal parts sporty, stylish, confident and clever.

Exceptionally comfortable and surprisingly efficient, the GLC is a big step forward for SUVs. Experience one today and see for yourself why the GLC is the next big thing.

Mercedes-Benz Mornington

29-31 Mornington-Tyabb Road, Mornington (03) 5973 9688 | www.mbmornington.com.au

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Jardinerie Rant white skirt, Isadora top and The Vine necklace

Fashion Suppliers Jardinerie Mornington  Rear Down the Lane, 138 Main St, Mornington Phone 0418 335 445

Bella On Main

96 Main Street, Mornington Phone 0438 020 660

Models

Lily Warren Hermina Vos

Venue

Seawinds Gardens, Arthurs Seat

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Bella On Main Sass and Bide singlet, Maurice and Eve long white vest, Zara Relax pants, and Kameleon hat AUTUMN 2016

Photographer

Yanni

Stylist

Melissa Walsh

Eyewear As Individual As You Are

Vineyards existed on the Mornington Peninsula throughout latter part of the nineteenth century, chiefly in the Hastings area. Small scale, and family-owned and operated, they ceased production during the early part of the twentieth century. An attempt to establish a vineyard at Arthurs Seat in 1948 enjoyed limited success but eventually petered out. Elgee Park, planted by the Myer family in 1971, is regarded as the Mornington Peninsula’s modern day industry pioneer. Today, the region is home to around 200 vineyards.

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Autumn 2016

d an R epe Pt N Rosebud

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Port Phillip Plaza

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OCEAN ART

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By Andrea Louise Thomas Photos: Yanni

C

hristian Gundesen is a man with highly specialized skills and nimble fingers. His dexterity has kept him in high demand. He was lured from his native New Zealand to Australia in 2010 to work in the diving industry repairing wetsuits. A free diver and surfer, his professional life has always followed his passion for the ocean. Now he has turned his hand to sculpture.

Over the past two years Gundesen has worked from his studio in Rye crafting breathtaking intricate sculptures of local birds and sea life, including a pelican so lifelike it appears to be flying out of its frame. Most remarkable is that these pieces are carved from cuttlefish bone.

With his public profile growing and now an award-winning sculptor, Gundesen spends most of his time creating one-of-a kind commissions for clients. Seaweed, driftwood and other

oceanic objects often complement his sculptures inside their three dimensional box frames.

His most recent commission was creating the first place trophy for the Peninsula Short Film Festival. Actor and festival Director, Steve Bastoni saw Gundesen’s work and thought he would be the perfect artist to create a rosebud snow globe inspired by Charles Foster Kane’s dying word in the classic film Citizen Kane, as Rosebud is where the PSFF takes place.

Gundesen embarked on the difficult task of carving a single rose set within a glass dome accompanied by gold glitter. With the help of Grant Donaldson and Eileen Gordon from Gordon Studio Glassblowers in Red Hill, they worked out the complexities of putting it all together. The result was brilliant.

continued next page...

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In 2015 he carved two intertwined seahorses into the tip of a pencil winning him best sculpture in the Dromana Art Show.

Patience and persistence are critical when working with materials as unforgiving as cuttlefish bone or graphite. Sometimes a single piece takes a hundred hours to complete. For a man who has always wanted to work with his hands, he’s certainly found his niche.

Moving forward he’s interested in creating large scale commissions

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for hotel lobbies or corporate environments, but for now, his got his hands full with leafy sea dragons, dolphins and other ocean wonders.

Gundesen’s star is on the rise so don’t miss out. Have a look at his website to order a one of a kind work of art or just to see what this amazing artist is up to: christiangundesen.com

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Autumn 2016

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PENINSULA

COOL CALM

&

CREATIVE

INSIDE THE WRITING WORLD OF GARRY DISHER

By Melissa Walsh Photos: Yanni

A

charming mud brick home surrounded by a peaceful garden paradise in Merricks North is where you will find Garry Disher, one of Australia’s best known authors, penning his latest masterpiece.

In perfect symbiosis with his environment, this quietly spoken writer has a concerted air of calm about him, as he talks about life as a full time author and his latest novel, The Heat.

A country lad by heart, Disher was born on a farm in South Australia and attributes the solitude, bedtime stories, and a love of reading to his childhood dreams of becoming a writer.

“I went to University, travelled and continued writing short stories for competitions and literary magazines in the early years, and went back to University to do my Master’s thesis in Australian History at Monash when I returned to Australia,” said Disher, who was also awarded a creative writing fellowship to Stanford University, and has now published close to 50 books.

“My first book was published in 1979 and I was still teaching part time.”

Before he knew it, another novel was published, and then two shortstory collections, three history text books and a writers’ handbook. By

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1988, Disher could proudly call himself a full time writer.

The move down to the Mornington Peninsula in ’92 provided a rich tapestry of material for the author, who has always found inspiration in the language and people surrounding him.

“You could be sitting on a bus and overhear a conversation, and a line will strike you as interesting. Somehow I will often be able to recall it, and use it later in my work,” said Disher, whose crime novels tend to reflect many aspects of the Western Port side of the peninsula.

“The cops and criminals in my Challis novels walk the streets of ‘Waterloo’, a mythical town that is based on Hastings, as both are from the famous historical battles,” said Disher with a grin.

“In the Wyatt novels, I use a secret hideaway for the criminal protagonist in a deserted farmhouse in Shoreham where he can plan jobs and avoid police.”

Disher’s romanticisation of this lesser-promoted side of the peninsula has captured the imagination of a world-wide audience, with his crime writing earning him greatest international recognition.

“I have lived on the peninsula for 24 years and love the area so much with its bushland and beaches, and this side has a rich variety of characters from the more wealthy to working class battlers. I don’t

use my work to be provocative but do express subtle undertones of society in my writing.”

know them. The main thing is to be disciplined and just write. The very act of writing will unlock the words.”

When Disher first started writing, a teacher told him his work was good but a bit flat.

Garry Disher has published fiction, children’s books, anthologies, textbooks, the Wyatt thrillers and the Mornington Peninsula mysteries. He has won numerous awards, including the German Crime Prize twice, and two Ned Kelly Best Crime novel awards, for Chain of Evidence (2007) and Wyatt (2010).

“I realised to make the words work on the page you need to appeal to the senses. I am not happy with my work until I can see, smell, taste, hear and feel what the character is experiencing.”

For Disher, an important part of the writing process is to use a pen and paper at his desk, the organic action of writing helping the creativity flow.

The Heat is published by Text Publishing. www.garrydisher.com

“I sit at my desk looking out the window over the lawn and gardens and write details about the characters and their story until I feel I

Check Out Our NEW Website www.peninsulakids.com.au

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Autumn Autumn 2016 2016

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READY

to

By Melissa Walsh Photo: Jarryd Bravo

G

RACE

rowing up on a family farm playing with paddock bombs was Tony Groves’ first foray into car steering and it was to stay with him for several decades until he finally took up racing car driving three years ago. Since then Tony and the Grunt Performance team have taken part in over 30 races, and won a myriad trophies.

“I was always in bands, both rock and roll, and jazz and still love the saxophone but realised I liked buying stuff too much and so I would need a different career to earn more money,” he says with a laugh.

The dealer principal at Mornington Mazda has always fancied himself a steerer and jumped at the chance to drive the improved production racing Mazda RX7 series 3 around Philip Island the first time.

“That’s why the car racing is so good. It is a real challenge for me, mentally, physically and emotionally. I have to work out, watch my diet and mentally prepare a couple of weeks before each race. I look at the in-car footage at my previous attempts, and go to a local place called Pace Exercise where Mark Simpson helps with my physiology and back health. When in training, I also eat local food from BeFit Foods so that I stick to a healthy diet.”

“Growing up in Wonga Park, mum and dad had a 20 acre hobby farm but dad was always into cars, working under Bob Jane, and eventually running the Mornington Mazda dealership for many years,” says 45 year old Tony. “I moved down to the peninsula with my wife around 12 years ago and love it here.”

As a kid, Tony and his older brother would take the chassis from the VW paddock bomb, weld a steering column on it and use it as a buggy, so it was only a matter of time before he donned the racing helmet for real.

Driving the Mazda RX7 was the perfect scenario for Tony, who is constantly surrounded by the Mazda brand, but it was a case of serendipity that the ’83 Mazda was the car he ended up racing.

“The car was traded in at our business about 16 years ago by the original owner who bought it from us. Originally it was my father’s car and he used it in a novelty rally event with Mazda to raise money for charity. So the car has been half way around Australia with a number of variety bashes. Then I was trying to work out what to do with it and a mate of mine, Rowan Ambrose, who builds Performance rotary engines, said why not turn it into a racing car.

That was four years ago and it took that time to get it all together,” says Tony, admitting he absolutely loves the rotary engine, and the link to Mazda.

Because Tony runs his own business and has a young family, he decided to leave it up to the experts to rebuild the car to an acceptable standard.

“My time is limited as is my knowledge. I realised that I could still drive the car and leave the finer details up to the experts at Extreme Rotaries Grunt Performance. That’s where Liam Dunn came in. He is a mechanic by trade and has a strong competition background in gravel rallies, including a Victorian championship and four years in the Australian Rally Championship,” says Tony, of their collaboration.

Funnily enough, it wasn’t racing cars that Tony was first interested in, but rather music, being a keen saxophonist and singer for the first two decades of his life.

With an older brother who is a successful artist, a dad into cars and a mum who is an artist and musician, Tony says he always felt that he could do anything, and is always looking for the next challenge.

Tony says he always thought he was silly enough to drive a racing car, and puts it down to being part of using the creativity that he had been brought up with.

“Getting out on the race track is just like getting up on stage. It is a huge adrenalin buzz and a great challenge personally.”

Speaking of adrenalin, Tony says one thing he notices is how long it takes to calm down after a race.

“I make sure I never make serious decisions on a Monday after I have raced that weekend because my head’s not properly with it,” he says with a laugh.

Although he loves racing car driving, his ultimate wish was to be a rally driver.

“I originally wanted to do rally driving but made a compromise with my wife that I would only do circuit racing,” says Tony. “That’s pretty common for racing car drivers.”

Even so, circuit racing does meet with the occasional accident and Tony is no stranger to those.

“I have had a couple, but hate thinking about them,” says Tony reluctantly. “I hit the wall at 180 km per hour in 2014, got out with a few scratches but the entire car had to be rebuilt. I also had a stack at Sandown that same year, and have blown up differentials, gear boxes and engines.”

With a dad in his eight decade and still coming up with different business ideas, it doesn’t seem likely that this Mornington man is going to slow down any time soon.

“I like challenging myself and feel like there’s still more to do,” says Tony who recently made the pilgrimage up to Bathurst to compete in the Liqui-Moly Bathurst 12 hour support race.

“We did two 10-lap races on the day and I cant wait for the next one.”

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PENINSULA

Glasgow

A FAR CRY FROM

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By Melissa Walsh Photos: Yanni

G

ood old fashioned romance bought Scottish lad, John Parker out to Australia and now the talented chef has made the Mornington Peninsula his home.

Working as the head chef at Counting House in Mornington, the jovial Scotsman says he couldn’t be happier living in Mornington and working with a great group of people.

“I’ve been here for five years and have been heavily involved with changing the whole dynamic of the place, from French inspired cuisine to a more relaxed tapas style dining. It fits in better with the area. I designed a menu where people could sit and have a wine or a beer and enjoy more relaxed dining and it’s been really popular,” says John, who has been working as a chef for 20 years. “I came from a French fine dining background, doing my apprenticeship overseas at Popinjay Hotel and studying French cuisine at Malmaison.”

Coming from what John describes as the “concrete jungles” of Glasgow, Mornington is the polar opposite with its incredible beaches, relaxed lifestyle and fresh air.

“I have never been into sunsets but sometimes I come outside after work and just look at the sunset across the bay and it’s amazing,” says John, explaining that another change has been his style of cooking.

“We use a lot of fresh, local produce and wines so I incorporate that into my menu here, with things like local mussels, clam linguine, a seafood plate, local meats and even fresh bread from Mornington bakeries,” says John.

With something for everyone, the Counting House menu has been designed to satisfy those looking for a hearty meal or a tasting plate, with pies made from fresh meats, beautiful stews, seafood from our own shores, pork sliders to die for and incredible desserts to name a few.

And it’s not just the food, but the incredible team that make the Counting House the place to be, with owner Max Griffin breathing new life into the circa 1912 bank building with a new deck and updated menu.

“It’s a great place to relax on the front terrace looking over the park and bay, with a wine, a beer or just a coffee and cake, or enjoy some tasty tapas from our new menu,” says John.

Inside the Counting House, the bleached wood décor and timber floors provide the perfect backdrop for the stunning new artworks that light up the rooms, so there’s still plenty of French charm to continued next page...

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YOUR own piece of

PARADISE 10 Min from Port Albert | 2.5 Hr from Mornington

Located on the waterline in the quiet residence of Manns Beach, you will be able to enjoy the uninterrupted 180째 views of the waterways.

Situated 150 metres from the boat ramp you are able to spend your days at a leisurely pace exploring the beautiful, private white sandy beaches just 10 minutes away by boat, or set off on a fishing adventure through the beautiful clear waters.

reach, the home features modern open-living with a fully equipped kitchen and dishwasher for all your entertaining needs. Two private bedrooms with comfortable queen size beds, and a kid's bedroom offering two separate bunks.

Your holiday destination is just 10 minutes form the historic fishing town of Port Albert and two and a half hours drive from Mornington.

You can also relax in the luxury bathroom which includes a massage rain shower with fresh towels and linen provided.

Offering all the modern conveniences of a resort get-away with the added bonus of fantastic views at an arm's

Fantastic waterfront views, all the modern conveniences, and great value; why would you stay

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Manns Beach

Port Albert

0

1

2

3

For more information & rates visit

www.needaholiday.com.au

4km

enjoy, from the restaurant that sits on the promenade.

The historic building was previously the State Savings Bank, which is why it has the name Counting House. With a new menu and great relaxed vibe, it still has plenty of character with heaps of original features and even the repainting had to be done in heritage colours.

Counting House is fully licensed and offers a comprehensive wine list that showcases local wineries and breweries in Red Hill and Mornington.

Counting House is at 787 Esplanade, Mornington.

Phone 5975 2055. www.countinghouse.com.au

PORK SLIDERS Pork shoulder (boned). Braise pork in carrot, onion, celery and leeks for 12 hours on a low heat at 100 degrees, adding chopped tomatoes, chicken stock, cinnamon, and star anise.

Let it cool down and pick all the meat off.

Take the liquid and add more tomatoes and spice.

Then blend into a sauce.

Add Asian cabbage, pickled red cabbage, carrots and Japanese mayo.

Put on slider buns from Baker Boys (local bakery)

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Recipe

COUNTING HOUSE STUFFED MUSHROOMS PATE 2kg duck or chicken livers Thyme Shallots Brandy 20 eggs 2 kg butter BLACK GARLIC AOILI 6 egg yolks 6 tablespoons white balsamic vinegar 1 tablespoon mustard Salt and pepper, Half a bulb of black garlic 1 litre vegetable oil

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1. Mix all pate ingredients together on the stove. When cooked, cool down to room temperature.

2. Pass mixture through chinois, and put into terrine mould.

3. Then bake it in water bath on 120 degrees for about 20-25 minutes until it is set. (Consistency needs to be set like just under set jelly). Then let cool in fridge.

4. Take button mushrooms and remove stem.

5. Pipe in pate mousse.

6. Coat with bread crumbs and fry.

7. Make black garlic aioli by mixing egg yolks, balsamic vinegar, mustard, half a bulb of black garlic in blender.

8. Fold in one litre of vegetable oil until mayonnaise consistency.

9. Add salt and pepper to taste.

Counting House - 787 Esplanade, Mornington Phone 5975 2055 www.countinghouse.com.au

Dishes

must try

Hoi an chicken salad Blue Mini CafĂŠ 2 Colchester Road, Rosebud Phone 5981 2520 www.bluemini.com.au

Orange and cardamom scented confit duck leg on saffron potato with purple grape and tarragon salsa The Boathouse Restaurant 366 Nepean Highway, Frankston 9770 5330 www.theboathouserestaurant.com.au

Lemon Tart

Natural Oysters

Counting House

Yaringa Marina Restaurant

787 Esplanade, Mornington Phone 5975 2055 www.countinghouse.com.au

1 Lumeah Road, Somerville Phone 5977 3735 www.yaringarestaurant.com.au

Salmon bruschetta Corner Cafe & Catering 1455 Pt Nepean Road, Rosebud Phone 5982 1455 www.bluemini.com.au

Vanilla Panna cotta with moscato macerated berries, orange shortbread and a Lavazza espresso shot Crackerjacks CafĂŠ 4/1N Nepean Highway Seaford 9772 5757

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YARINGA A HIDDEN GEM BY THE WATER

By Melissa Walsh Photo: Yanni

C

oming to work every day at Yaringa Marina Restaurant is a far cry from the inner city suburbs where owners, Ravish Tomar and Vishal Patel, lived. But, for the two men, the marina has been their life for the past six years, and they have loved every minute of it.

“We had previously been involved in the hospitality industry over the past years but had not been to the peninsula until we found this restaurant for sale. As soon as we got here we thought it was perfect and exactly what we were looking for,” said Ravish.

With its magnificent waterfront location, lounge and sophisticated dining setting, Yaringa Marina Restaurant is more popular than ever with lovers of delicious food and affordable local wines.

“Six years ago we were looking for a restaurant to buy and as soon as we saw this we knew it was something we always wanted, a boutique restaurant on the water,” said Ravish. “We could see that it was hidden way and not many people knew about it but we could tell it had good potential.”

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When the two men took over the Yaringa Marina Restaurant it was Australian modern cuisine but mainly seafood because of its waterside location. The boys decided to mix it up a bit and added a lot more variety to the dishes.

“Vishal is the chef who has worked at many venues in Melbourne, and together we decided to change the menu, adding more variety to the dishes and a changing seasonal menu. We have things like kangaroo cooked to medium rare with prawns which people love and enjoy, wild barramundi from northern Queensland and oysters from Coffin Bay, South Australia,” said Ravish.

Yaringa Marina Restaurant is at 1 Lumeah Road, Somerville, inside the Yaringa boat harbour. Phone 5977 3735. www.yaringarestaurant.com.au

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Request a test drive and find out more at jeep.com.au BAYSIDE JEEP 126-130 Dandenong Road West, Frankston 03 9782 2744 LMCT 11035

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*Prize includes land up to the value of $100,000 from a selection of land available on http://grandland.jeep.com.au, plus conveyancing & legal fees and services of a property agent. Carport or garage not included. SA Permit Number T16/294, NSW Permit Number LTPS/16/01465, ACT Permit Number ACT TP 16/00371. For details on how to enter and full terms & conditions, visit http://grandland.jeep.com.au. Test drive and entry to be completed between March 6 and April 30, 2016. Promotion is conducted by FCA Australia Pty, Ltd, 437 Plummer Street, Port Melbourne, VIC, 3207. Draw will be conducted at SL Interactive; 1/22 Buchanan Rd, Brooklyn, VIC, 3012 at 12.00 (AEST) on 18th May 2016. The Prize Winner will be published in the public notes section of The Australian newspaper within 30 days of drawing the winner.

Autumn Autumn 2016 2016

PENINSULA

STEP BACK IN TIME

By Meredith Langmaid

T

he stunning Hillock Downs Farm and Produce Store is right here on our doorstop in Rye. Surrounded by rolling hills as far as the eye can see, the old limestone dairy has been thoughtfully converted into a thriving produce store that houses charming reminders of its past. Soft light pouring into the rooms highlights the rusty scales, faded signs, handmade bricks and hanging bees’ nests of days gone by.

One of the oldest properties in the region still functioning, the farm is run by husband and wife team, Eddie and Sally Matt, who are passionate about producing organic meat and vegetables for locals and visitors to the area.

Located on the peri-urban outskirts of Rye, the beautifully irrigated farmland has a rich history as part of the local agricultural community.

Dating back to 1880, it once stretched over 1000 acres, from Dundas Street as far as Truemans Road. One of the last of its type on the Peninsula, the old dairy was run by the Jennings family for a time. During the Second World War, the farm was used to house and train soldiers. The farm raised cattle and sheep and grew onions, barley and lucerne, all of which are still produced today. The Matt family have owned Hillock Downs since the 1970s and this is where Eddie grew up.

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Eddie and Sally are passionate about food quality. “It was important for us to know exactly where our food came from so that we could provide our children with the very best produce possible, grown without chemicals.

There’s no better food than straight from our garden,” Sally says. They grow seasonal produce including lettuce, potatoes, tomatoes, broccoli, peppers, zucchini, cauliflower and watermelon, to name but a few.

The Angus-Friesian cattle at Hillock Downs are born and raised on the farm. Licensed by Meat Standards Australia (MSA), the paddock-to-plate beef is also certified by the Pasturefed Cattle Assurance System (PCAS) as free from antibiotics and hormonal growth promotants (HGPs). The accreditation process involves an annual independent audit of the stock, cattle movement, vet and feeding records and hay production.

The cattle roam freely in open paddocks where they feed on rich natural pasture including lucerne. This creates the nutrient-rich milk the calves drink from their mothers and helps to produce Hillock Downs’ extremely tender meat. A butcher on the north side of the Mornington Peninsula hangs the meat for two to three weeks before it is returned to the farm to be sold.

The Hillock Downs logo – based on a family bull called Big Fella - was drawn by Eddie’s mother, an artist. Sally loves working on the farm with Eddie and the children enjoy their surroundings immensely. Many of Sally’s own creative ideas lie behind the success of the Hillock Downs Produce Store, along with her commitment to a healthy approach to growing food that is free from chemicals, fertilisers, pesticides, herbicides, drugs and hormones.

“It’s not surprising so many children today have allergies as they’re not eating chemical-free meat and vegetables,” says Sally.

Young and motivated, Eddie and Sally are very much part of a new

movement of educated farmers who choose to see a positive future for farming. After my own experience on the farm, I was struck by its warm and friendly environment, and truly appreciated this down-to-earth and thoughtful approach that offers us good old fashioned produce at its very best. Pay a visit – you won’t be disappointed.

Hillock Downs produce store opens every Friday Saturday and Sunday 9am till 430 pm Facebook/hillockdownsproucestore Hillock.downs.com.au-website coming soon Phone orders wecome 0413777737 Autumn 2016

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Puzzle Corner DOWN

ACROSS 1. Left unoccupied 6. Resuming (investigation) 11. Parchment rolls 15. From Baghdad 16. Depiction 17. Parody 18. London’s ... Square 21. US honeymoon falls 22. Chewy confectionery 23. Customer 24. Delayed 28. Hindu robe 30. Horse feed 32. Skirt around 35. Fermenting agent 37. Inner layers 38. Immature insects 40. Junior 43. Baaed 45. Cease! (nautical) 47. Model 48. Removed covering 52. Computer modifying key 53. Bishop’s church 56. Lubricant container 58. Wage recipient 60. Agreeing 61. Reads superficially 62. Enlivens 64. Boxing legend, Muhammad ...

65. Spanish coast, Costa del ...

67. Still 69. Supermarket lane 72. Tennis umpire’s assistants 75. Angler’s lure 77. Taverns 78. Consequently 79. Hearing organs 81. Kenyan capital 83. Slushy hail 84. Grounded (appliance) 86. Snow monster 87. Sacred likenesses 90. Earliest 92. Catnap 93. Charge with crime 95. Little Bighorn state 96. Fireplace ledge 98. Calculations 99. Rare pleasure 100. Green (of stone) 101. Title document 102. Bedouin 103. Opposed to 104. Rope-making fibre

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106. Less in number 110. African republic 113. Powered by battery or mains (1,1/1,1) 115. Skewer 116. Permits 117. Relaxed (2,4) 118. Couch potato 119. Miss 122. Seaweed and rice snack 125. Clean break 126. Not anywhere 127. Killer (disease) 129. Iron-deficient 130. Bereavement 131. Unfilled space 132. Truck’s unloaded weight 133. Kit 134. Smallest interval in music 137. Restraining cord 138. Committee president 142. Drunkard 143. Negotiable (1,1,1) 145. Stalk vegetable 146. Anaesthetic 149. Shipping routes (3,5) 151. Duration devices 152. Far away 154. Thin blood vessel 156. Atmosphere 157. Desensitising 159. Scoff 161. Inlaid (3,2) 163. Frog stage 168. Enthusiastically 171. PC disk (1,1-3) 172. Rename 176. Crockery 177. Carried 180. ... & gentleman 181. Spoken exam 183. Schedule 187. Taunts 188. Shirk responsibility (3,3) 190. Scramble up 191. More frugal 192. Sloping type 193. Of sound system 194. Tax-evasion scheme 195. Provisional 196. Raucousness 197. Vitamin C source, ... syrup

AUTUMN 2016

1. Outspoken 2. Metallic ringing 3. Copy outline of 4. Slimming regime 5. Whiskered aquatic animal 6. Ceremonies 7. Large-headed sea bird 8. ANC hero, ... Mandela 9. Lasses 10. Odious 11. Telegraphed 12. ..., willing & able 13. Alpaca relative 14. Graze crusts 19. Unfeigned 20. Behaves 25. Fuss 26. Doomed person 27. Cloth colorant 29. Shreds 31. Ancient 32. LA suburb, ... Air 33. Tartan fabric 34. Litigate 36. Exploding 39. Forgoes 40. Thine 41. Appraisal 42. Tubular pasta dish 44. Valley 46. Army vehicle 47. Single article 49. Candle string 50. Turn aside 51. Categorical 53. Crevices 54. Obliterate 55. Queensland’s Great Barrier ...

57. Indians & Koreans 59. Contend 63. Fetuses 66. Give false advice to 67. Blemishes 68. Dexterous 70. Sicily or Corsica 71. Latitude 73. Shipboard rebellion 74. Had (to) 76. Inklings 80. Youth 82. Dog-inflicted wound 85. Cash points (1,1,2) 88. Canadian province 89. Smudged

90. Plumpness 91. Jogs one’s memory 94. Sadistic 97. Valuable possession 104. Bumped in crowd 105. Mould in relief 106. Measurement of depth 107. Abrade 108. Procession 109. Takes (company) public 111. Acquire 112. Reclaim 113. Allocate 114. Pranced 120. Speed 121. Nest egg 123. Financially unviable 124. Hassled 127. Purifying strainer 128. Pakistani city 135. Do well (at) 136. Socially cut off 139. Rekindle 140. Informed 141. Stumble 144. Jeans pioneer, ... Strauss 147. Russian emperor 148. Goes astray 150. Shoo!

153. Grotesque 155. Data entered 158. Nephew & ...

160. Ogled 162. For all eternity, ... after 164. Muslim leader, ... Khan 165. Liquid crystal display (1,1,1) 166. In direction of 167. Burial garments 169. Top credit rating (1,1,1) 170. Glass stopper 172. Allergy symptom 173. Song words 174. The ... Tea Party 175. Tie 177. Desert plants 178. Bake (meat) 179. Glowing coal 180. Reveal secret (3,2) 182. Feudal masters 184. Incites 185. Whinny 186. Greek fable writer 187. Streetcar 189. Terrace © Lovatts Puzzles

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Blairgowrie

on

Blairgowrie is 87 km south of Melbourne, Victoria, Australia located on the Mornington Peninsula with local waterways Bass strait and Port Phillip. It has an area of 6.3 square kilometres Population: 2,200

BLAIRGOWRIE FACTS Blairgowrie is located on a thin strip of the Mornington Peninsula, facing Port Phillip in the north and Bass Strait in the south, nestled between the popular beach resorts of Rye and Sorrento.

It has a compact commercial centre situated opposite the bay beach, featuring a supermarket, speciality shops and cafes.

Popular for holiday makers and families, it has calm and safe sandy beaches that front onto Port Phillip. Also fronting Port Phillip is the extensive Blairgowrie Yacht Squadron boat harbour which is a hive of water craft activity.

Spectacular walks and scenery can be enjoyed in the Mornington Peninsula National Park which runs along the rugged Bass Strait coastline. There are numerous walking tracks along cliff tops, through sand dunes and down to the beaches below. Koonya Ocean Beach, at the end of Hughes Road, is the most easily accessible, with a lookout at the car park providing views down to the rocky outcrop of Pelly Point and inland across Blairgowrie towards the bay beach. Other places of interest along this scenic coastline

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include Bridgewater Bay at the end of St Johns Wood Road, Pearses Beach and Dimmicks Beach Blairgowrie was named after the Burgh of Blairgowrie, the largest town in Perth and Kinross, Scotland.

A post office was not opened until 1 November 1947.[2] Rhys Isaac, Pulitzer-prize-winning author, died in Blairgowrie on 6 October 2010.

COFFEE SAFARI Fresh brewed coffee is a must have for weekends away and Flinders coffee is second to none with great coffee haunts around the town. Here are a few to check out when head down to this beautiful end of the world.

BLAIRGOWRIE CAFÉ 2837 Point Nepean Road Located opposite Blairgowrie Beach,dine indoors or under an umbrella al fresco.

Great selection of coffee and meals from breakfast and lunch to afternoon tea.

CAFÉ LEGEND 2871 Point Nepean Road

It is frequented by tourists in the summer months, and has been featured on numerous travel programs.

Hidden gem in an intimate setting, with delightful food, wine and coffee that is second to none.

Blairgowrie Jumping Rock is a special attraction of the area, and suited to dare-devils. Situated in Bridgwater Bay, the scenery is as beautiful as you’d expect it to be so you can marvel at the breathtaking view before diving from the 10m rock into the pristine waters.

COAST RESTAURANT 2827 Point Nepean Road

Blairgowrie was originally named Canterbury. Later it was known as Sorrento West. After the second world war it was renamed Blairgowrie. The name Blairgowrie was taken from an

Brunch, great coffee and modern European cuisine in a casual setting.

Point on Nepean Restaurant & Bar

Point on Nepean Restaurant & Bar 2839 Point Nepean Rd Authentic tapas style restaurant offering breakfast menu and selection of coffee.

2-6TH JUNE 2016

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Janine Harrison,

opening doors to your new lifestyle this Autumn Call Janine today for personalised service and professional real estate advice.

Janine offers free market appraisals, with an extensive knowledge and passion for the beautiful Mornington Peninsula.

old estate called ‘Blairgowrie House’ owned by Dr. John Blair who adopted the name from a Scottish Village north of Strathmore .

Sorrento has, of course, always been known as the site of the first white settlement in Victoria. This is an honour in which, perhaps, Blairgowrie can share, as the site of Collins first settlement in 1803 on Sullivans Bay close to the Eastern Sister is in fact almost equidistant between the present shopping centres of Sorrento and Blairgowrie.

The Honorable Michael O’Grady bought over 140 acres of land around the Blairgowrie district and built his 6 room house “Villa Maria” in l872. He was a prominent figure in public life and in Irish circles in Melbourne In the 1860’s and 1870’s and his career was very fully described in The Advocate after his death.

The late 1940’s and 1950’s saw a period of extensive sub-division and opening up of all the Blairgowrie area north of the Melbourne Road, and, east of St. Johns Wood Road, through to the Ocean Park.

In 1954, the Club Constitution was completed and the name changed to the Blairgowrie Yacht Club. Later that year the name became Blairgowrie Yacht Squadron to avoid conflict of the initials with the Brighton Yacht Club. The next two years saw a period of intense co-operative effort in building the Club House. It was a memorable occasion on the evening of 9th November 1957 when Commodore George Pizzey welcomed Miss Australia to the new Clubhouse.

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Contact Janine: 0487 000 666 or 9787 0028 Janine@allensre.com.au to start your campaign!

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Open Night

Wednesday 27 April 2016 at 7:00pm 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’

110 Harrisons Road, Dromana, Victoria 3936 Entry via Old White Hill Road

T: 03 5987 2805 F: 03 5981 4345 E: dromana.sc@edumail.vic.gov.au W: www.dsc.vic.edu.au

• Outstanding VCE results; consistently the highest performing local secondary school • Single gender classes for the core subjects of Mathematics and English • Select entry academic enhancement program (LEAP) • Comprehensive Digital Learning Program including Laptop and iPad • Purpose built Year 7 area and Language Centre • 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 • Enhancement programs in Dance, Science, Technology and Athletics • 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.

‘Lessons come from the journey… not the destination’ Tours available Tuesday & Thursday mornings at 9:30am Please phone 03 5987 2805 for bookings.

RESPONSIBILITY, RESPECT, INTEGRITY, PERSONAL BEST Autumn 2016

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David Barke Bedding

Mattresses Bedroom Furniture Manchester Pillows

Homewares Rosebud’s Destination for Quality Bedding Proudly stocking Australian Made mattresses from Sleepmaker and Slumberest.

Only at David Barke Bedding 1263 Pt Nepean Road, Rosebud • Ph: 5986 5544

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