Peninsula Essence September 2021

SEPTEMBER 2021

FREE

PENINSULA Living & visiting on the Mornington Peninsula

Proud Peninja • Shiver Me Timbers • The Art Doctor Budgie Nation • Passione Di Pierre • The Statue At The End Of The Street

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contents

Leading 8.

Proud Peninja

Tens of thousands of people applied to be on season five of the popular Channel Nine show Australia Ninja Warrior, but only 144 made it to compete.

From his first appearance in season three, Zak Stloz powered to the front of the pack and has done so every season.

12. Shiver Me Timbers

6

Peninsula Styles

Track-suited adults and children trickle in through the darkness, dropping towels and clothes about them in a messy pile. The group swells to 30 – young and old, employed and lockdown limited, retired folks and change seekers. They call themselves Swim Club.

Arts 18. The Art Doctor Cash Brown has a fascinating job. She’s an investigator, scholar, chemist, art historian, technician and artist all in one. All of her interests, skills, studies and previous professional incarnations come into play in her current work as an art conservator and she loves it.

22. Budgie Nation

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Special Feature

Must Try Dishes

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Proudly published by

Writers: Andrea Louise Thomas, Andrea Rowe Photography: Yanni, Gary Sissons Creative: Sam Loverso, Dannielle Espagne Publisher: Melissa McCullough Advertising: Brooke Hughes, 0409 219 282 or email brooke@mpnews.com.au Phone: (03) 5974 9000 Registered address: 63 Watt Road, Mornington 3931 www.peninsulaessence.com.au

Award winning breeder, Vanessa White has well and truly captured her love of all things budgie in her heartfelt and aptly titled exhibition, Budgie Nation, which is taking place at Frankston Arts Centre, where her pieces are intended to amuse, engage and gently provoke reflection on our relation to animals.

Eat & Drink 24. Passione Di Pierre

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 monthly.

30,000 copies (mix of home delivery and bulk dropped at an extensive network of outlets across the peninsula).

Pierre Khodja is the head chef at 400 Gradi, an Italian restaurant that opened earlier this year in Mornington. But the hat winning chef is no stranger to the industry, having established various eateries of his own around Melbourne, after leaving his mark around Europe and England.

Focus On 38. Focus On Mt Eliza Interesting facts, coffee safari, what to do and photos.

History 45. The Statue At The End Of The Street At the bottom of High Street, Hastings is a four metre high statue of the town’s favourite son – champion Essendon footballer John Coleman.

But how did it get there?

facebook/peninsulaessence Instagram @peninsulaessence

Cover Image by Yanni PEFC Certified This product is from sustainably managed forests and controlled sources. www.pefc.org

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Off the coast of Mornington a stand up paddle boarder is enjoying the stillness of Port Phillip Bay in spring.

September 2021

Every Month 6. Peninsula Styles 27. Must Try Dishes

26. Recipe 42. Crossword

The The all-electric all-electric EQC. EQC. Electric now has a Mercedes.

Electric now has a Mercedes.

Visit us at Mercedes-Benz Mornington and discover the all-electric EQC today.

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MOYO LIVING The jalila tub chair is the perfect statement piece. Carved from a solid block of munggur wood, it is available in burnt brown or burnt grey.

By appointment at 1/4 Milgate Drive, Mornington.

P 0418 727 500 Available online at moyoliving.com.au

OLIEVE & OLIE

Peninsula

Styles PRODUCTS FROM THE PENINSULA WE'RE SURE YOU WILL LOVE

VERDANT DWELLINGS The classic Green Maranta Leuconeura is as much of a favourite now as it ever was.

Commonly known as a Prayer Plant, it loves a bright, humid position, and to dry in the soil between waters. Available on the 'Midway' page of the website.

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BAYSIDE SHOE WAREHOUSE Proper fit, style, support & comfort make Josef Seibel footwear a wardrobe must have. baysideshoewarehouse.com.au

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September 2021

Olieve & Olie are thrilled to announce their new range of Christmas candles that launch in late September. Be revitalised by Orange & Cedar Leaf, Pine Needle & Eucalyptus and Plum & Juniper Berry.

Olieve & Olie, Factory 6 & 7, 16-18 Henry Wilson Dr, Rosebud olieveandolie.com.au

A ROOM WITH A VIEW Easy wearing Dricoper goodness at A Room with a View in Dromana and online. aroomwithaview.com.au

Wht' a s?n

Upcoming Peninsula Events *SEPTEMBER 2021

* Check with venue for individual Covid lockdown restrictions.

SEPTEMBER 4 CAPTAINS LUNCH WITH SEAROAD FERRIES

SEPTEMBER 12 MORNINGTON RACECOURSE MARKET

SEPTEMBER 17 LIVE MUSIC AT BELEURA HOUSE & GARDEN

SEPTEMBER 19 SILVIE PALADINO: THIS IS MY LIFE

SEPTEMBER 25 SPICED BRANDY MASTER CLASS

SEPTEMBER 25 DROMANA COMMUNITY MARKET

Searoad Ferries have tracked a course where your experience is paramount. Guided to the bow of the vessel you will be seated in a private lounge with a first-class view unlike any other. Sparkling blue water, luxury yachts & clifftop mansions showcase a decadent lifestyle that compliment this cruise like encounter. searoad.com.au

Join Silvie Paladino and the 50 piece Melbourne Opera Orchestra for a concert spectacular celebrating Shirley Bassey, Barbra Streisand, Judy Garland & Liza Minnelli. Presented

by Melbourne Creative Music Company at Frankston Arts Centre. artscentre.frankston.vic.gov.au

A great way to spend a spring day, come and enjoy the wonderful ambiance of this iconic market at the Mornington Racecourse.

A regular meeting place for locals and visitors, this market showcases the best of what the Mornington Peninsula has to offer, hand made, home made or home grown. craftmarkets.com.au

In August 2020, violinist Xani Kolac invited the community to write their own prayers for loved ones, for lost ones and for greater humanity. Using live looping and electronic effects, Melbourne Amplified Strings will present a special program of these hymns reimagined for amplified string duo and piano featuring special guest Andrea Keller. beleura.org.au

Join Bass & Flinders Distillery for an intimate 90-minute talk, taste and learning experience where you will delve into the history, production, flavours and aromas of brandy. bassandflindersdistillery.com

Eyewear As Individual As You Are

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The Dromana Community Market is a project of the Rotary Club of Dromana that aims to provide local residents and visitors to the Mornington Peninsula with a fabulous experience that promotes and supports local gourmet food producers, fresh produce and local crafts and products. dromamamarket.org.au

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PROUD peinn ja

By Andrea Louise Thomas Photos Yanni

Z

ak Stolz is the 2021 Australian Ninja Warrior champion. The 22-year-old gymnastics coach from Rye was furthest and fastest on a course that, this year, seemed impossibly difficult. In fact, it was so hard, no one made it to the very end to climb the ultimate obstacle, Mt. Midoriyama. With an ever-increasingly competitive field and ridiculously difficult obstacles, winning is remarkable.

“Trying to bring all your training into one moment when the circumstances are overwhelming is hard. The mental composure to be able to use your physical prowess is the key to success,” Zak says.

There are a lot of distractions with noise and lights and crowds. He learned coping methods as he became more experienced competing.

Zak pointed out that the cameras don’t really capture the true scope of the course. The size and height of the obstacles and the distance between points are much greater than they appear on television.

Combine this with the fact that the ninjas are not allowed to try the course before they compete and it’s a pretty daunting set of circumstances. “You’ve gotta be fearless,” Zak says.

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Tens of thousands of people applied to be on season five of the popular Channel Nine show, but only 144 made it to compete.

Through the heats, that number was rapidly narrowed. Just to make it on screen was a major accomplishment. From his first appearance in season three, Zak powered to the front of the pack and has done so every season.

It was actually his grandmother who piqued Zak’s interest in ninja sport. She showed him American Ninja Warrior when he was about seven years old and right away he said, “I want to do that!” Zak was always athletic as a child. He started kinder gym at two and participated in a wide range of sports through his childhood and youth.

Zak went to Rosebud Secondary College with Charlie Robbins, who won Australian Ninja Warrior in 2019. It was through Charlie that Zak got interested in gymnastics. At sixteen he started to train at Peninsula Gymnastics with coach Troy Cullen, who also competed on the show. Through the gym, Zak then met Ashlin Herbert (who competed in all five seasons). He convinced Zak to try out for the show. continued page 10...

continued next page...

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It’s a friendly competition with great camaraderie and support from other ninjas

Now Zac is part of an elite group of Mornington Peninsula ninja athletes dubbed ‘Peninjas’ that includes: Charlie, Troy, Ashlin and Sarah Blackmore. All of them competed exceptionally well on the show and share a strong bond and friendship.

coach at Peninsula Gymnastics, training and competing, he’s also completing a Bachelor of Science degree at Monash University in physiology with a minor in molecular biology.

This year he had to complete the first four weeks of term online while working on the show in Sydney.

In order to prepare for competition, Zak trains most days of the week. He does gymnastics and rock climbing as well as ninja specific training. He has a set up at home that he trains on, but he also has fun training with the other Peninjas.

Considering what Zak has been through, it makes his accomplishments all the more remarkable. His father died unexpectedly on a business trip in 2019 just as the competition began. Zak was driven to make his father proud and bring hope and focus to his grieving mother. He did just that. You could call him the resilience ninja.

Contestants have to undergo rigorous psychological and physical testing to prove they are up to the pressures of being on the show.

This year’s physical test was so gruelling the only two Victorians to pass it were Zak and Charlie.

The series took about a month to film. Filming began at 9pm and generally ran until 3am. Zak had to adjust his internal clock and that added an extra challenge.

Free accommodation, food and travel expenses are provided to all the contestants. One of the highlights of the experience for Zak was the opportunity to share time and camaraderie with other ninjas.

Working to such a high-pressure schedule was hard, but Zak is used to a bit of pressure. In addition to working as a gymnastics

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Humble, patient and easy-going, Zak was popular with the show’s producers, audience and fellow competitors. He says he finds it quite humbling to be recognized in public and is always happy to oblige a photo request.

“I do ninja because I love what I do. We can push a positive message and have fun doing it. Prize money was an incentive to compete, but it was actually the thrill of doing it. It’s a friendly competition with great camaraderie and support from other ninjas,” he says.

He plans to put his prize winnings to practical use investing the money for the future. If he has the chance to compete next year, he will, but meanwhile, he’s just enjoying riding the wave of his success.

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SE R 3 VI NO YE C AR E F S* EE

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September 2021

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SHIVER ME

ebmit sr

By Andrea Rowe Photos Yanni

We have become alienated from nature.

But the cold is capable of bringing us back to what we once had lost

Wim Hof

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A

soft stripe of orange draws a line of morning across the bay. Choppy waves lap at the ankles of a gutsy group who gather at dawn. They call themselves Swim Club.

Track-suited adults and children trickle in through the darkness, dropping towels and clothes about them in a messy pile. At this hour, a line of beach boxes is the only witnesses to their gathering.

Expect to pay around half the price FOR AN APPOINTMENT CALL

The group swells to 30 – young and old, employed and lockdown limited, retired folks and change seekers – all standing at the shoreline, shivering as the sun rises.

A shout goes out, and Swim Club takes the plunge with happy hollering as the shock of cold water hits them. continued next page...

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 September 2021

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If this pandemic has taught us anything, it’s that starting our days in nature brings a sense of healing. Swim Club’s ‘Accidental Founder’ Nix Stephens, is one of many returning to the ocean for self-care rituals.

The Mornington Peninsula has seen an uprising of cold-water swimmers during slow-down times. 35 year-old Nix, an architecture and real estate photographer and videographer, has led the charge for local dawn swimmers taking to cold water for improved wellbeing.

When her nutritionist friend Emma Park started cold ocean swimming to confront fears, Nix was inspired to take the plunge too.

“I’d told myself a story that I hate mornings and hate being cold. The stories we tell ourselves are only stories and we're allowed to challenge them.

I went swimming with Emma and then I kept going.”

Whitecliffs Foreshore is Swim Club’s watering hole of choice, with water depth and easy carpark access. “You don’t have to wade out forever to be able to swim, and when we come out, there’s easy access to the shower and our warm cars!” says Nix.

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September 2021

The brave stride in first, a plunge of shoulders immersing further into the senses-shocking depths. The smaller children hang back, darting like hooded plovers along the shoreline before being coaxed in further. The group chat and laugh, occasionally breaking away to face the sunrise and float like penguins.

There’s relaxed accountability amongst the members, though there’s no official membership. If you turn up and dip you toe in, consider yourself a part of Swim Club. For the regulars, Nix has nurtured the community and contributed her love of design and merchandise creation, hand making and selling Swim Club hoodies. An Instagram account documents the group’s philosophies and fun-loving swims, giving shout-outs to those who join them and meaningful quotes.

It’s less about a swim for some, and more about a plunge and grin!

“I was hesitant about getting into cold water, but it’s so good for the cardiovascular system, and for mindfulness. It shocks the system and once you adapt to calming your body, it’s a great way to start your day. I think that’s why others are attracted to Swim Club; it’s super authentic.”

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It’s less about a swim for some, and more about a plunge and grin!

“Some regulars meet daily; others go when they can and report back in on Messenger. It’s enough to get out there when it works for you. Some have been scared of the water and come to confront those fears, while others want to make big changes. ” Nix says.

“I come here each day for my mental health,” says Bek Stephens.

“I love how it helps me start my day with energy.” One of Swim Club’s youngest swimmer’s 10-year-old Charlie celebrated his 50th swim in July, with breakfast cupcakes shared to mark the occasion. By August of this year Nix herself had completed over 150 consecutive cold-water swims.

Growing up in Blairgowrie, Nix’s childhood was all about oceanic immersion. Her parents ran a dolphin swimming and fishing trips charter boat. Nix spent considerable time on the vessel and in the water until her parents sold the business.

“It was a pretty cruisy Peninsula childhood, and I surfed on and off with mates till Year 12.”

Leaving the region as a high school graduate, Nix loved in Northcotte, Kyneton, Brunswick and Woodend.

“There wasn’t a lot down here for the queer community growing up, and moving beyond here gave me opportunities to find different parts of myself, and grow in confidence.”

Pandemic impacts brought Nix back to the Peninsula. Moving from her bush base to a city apartment, she realised being alone in town might not be the best way to ride out lockdowns. Nix shifted plans and moved back home to Rye. “Coming back in lockdown, I knew I needed to stare at something much bigger than my own four walls and myself to gain some perspective. Starting every day in the ocean is really addictive once you change your mind about it, and it helps with anxiety too. To embrace that feeling is really like a release.”

“Each day helped me surrender further and letting go of thoughts that never really helped me. I’m more mindful now, and have effectively retrained my nervous system.” continued next page...

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“I'm an introvert by nature so it's actually become a really lovely social outlet; as well I've made new friends and reconnected with old schoolmates too.”

“When you look at what we’ve all been forced to deal with in recent times, everything else is stripped away and we can focus on what really matters and makes us feel whole. Connecting with people and nature are a baseline way of surviving and thriving for so many.”

Nix found her swim tribe, and by default, a way of contributing to her community.

“I feel like I’m doing things from a more genuine place now.

People tell me I'm inspiring and I struggled with how everyone was expecting me to be a leader at first; I’d simply put the call out

GLASS HALF FULL? TOP UP YOUR SALES BY ADVERTISING IN

Book into the next issue Call Brooke on 0409 219 282 brooke@mpnews.com.au

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September 2021

for others to come join me. But it’s been humbling helping others find their way to morning swims too, and I’ve worked through accepting thank yous from others. I just think everyone else is just as inspiring too.”

“Since lockdowns, ocean swimming has been easier to commit to: all you need is a towel and time at the nearest beach. In the water, everyone is equal. No-one is judging, everyone’s enjoying their own vibe. No-one ever gets in the water and regrets it.”

Follow Swim Club Insta: @swimclubswimclub Story and photos done pre current restrictions. The group has several informal chapters along the Southern Peninsula.

SPRING PROJECTS TO SUPPORT LOCAL

S

pring is in the air and presents the perfect time to refresh our spaces, indoors and out.

With some warmer weather, our gardens are ready to emerge from the cold. Why not drop into your local nursery, connect with local experts and get some advice on new plants to reimagine your green spaces? If you are not a natural green thumb, find a local gardener or landscaper to support your vision and design your ideal outdoor retreat.

Perhaps you would like to create a new entertaining area to welcome friends and family? Consider a new deck or a revamp of the old, look at outdoor lighting or maybe a fire pit to gather and enjoy the great Peninsula weather on warmer evenings. Check in with local trades to help you make it come to life.

As we work together to keep our local economy growing, Mornington Peninsula Shire urges everyone – community members, organisations and businesses – to consider how we spend, recommend and utilise local services.

Whether it is shopping in new ways locally, engaging local tradespeople or exploring our own backyard with fresh eyes – our support can make a difference Discover your local businesses at: mpbusiness.com.au/supportlocal

With so much time spent indoors over winter, a new paint job might be just the thing to re-energise your home. With a great choice of painters available to help make it happen, think local and employ local contractors and design consultants when you’re ready to go.

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Arts

THE ART

By Andrea Louise Thomas Photos Yanni

S

orrento art conservator Cash Brown has a fascinating job. She’s an investigator, scholar, chemist, art historian, technician and artist all in one. All of her interests, skills, studies and previous professional incarnations come into play in her current work and she loves it.

From the earliest age, Cash was driven by curiosity, creativity and a spirit of inquiry. She was always making things and collecting ephemera from the natural work which she documented through drawing and painting.

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Growing up in Adelaide she remembers having access to great artworks, particularly Aboriginal and Indonesian art, as they formed part of the curriculum from primary school. Excursions to the Art Gallery of South Australia made a great impression on her.

She studied art in high school, but decided to pursue a degree in Biological Science (University of Adelaide) studying botany and zoology. She stopped just one subject short of her degree because she realised the jobs she really wanted weren’t open to women in her field at that time.

What she loved most about her studies at university was making illustrations of biological and zoological specimens. She loved examining their intricate structures under the microscope.

After leaving university, Cash worked as a lab technician at the South Australian Institute of Technology. At 25, she started her own business, hand-painting and printing textiles. In her thirties, she came down with a serious illness. During her convalescence, she studied art privately before deciding to go to the National Art School in Sydney where she attained a Bachelor of Fine Arts, majoring in painting.

Over the following ten years, Cash was making art and exhibiting extensively. She was a finalist in numerous major art prizes, such as the Archibald Prize Salon des Refuses, the Sulman Prize and the Doug Moran National Portrait Prize. She also began curating exhibitions. She then worked with Art Fairs Australia for several years, supporting and promoting emerging contemporary artists.

This led to curating exhibitions in regional and commercial galleries.

While her work as a curator was interesting, the forward trajectory was into senior management at the regional gallery level, and administration wasn’t where she wanted to be. When a friend, who was an art collector, suggested becoming a conservator, it was a light bulb moment for Cash.

She moved to Melbourne to study for a Master of Cultural Materials Conservation (University of Melbourne) where she could combine her love of science, art and technology. She had to do a bridging course in chemistry that proved very challenging. The whole course of study was difficult and rigorous, but fascinating.

Thanks to scholarships from the university, Cash was fortunate to get an internship in the Netherlands, working with a major bank collection. It afforded her the opportunity to be mentored by some of the world’s most respected senior art conservators.

When she graduated, she decided to move to the Mornington Peninsula where she could enjoy beauty, serenity and a fabulous food culture while having access to enough art collector clients to sustain a business.

When artist friend, Julie Collins, decided to open '& Gallery' in Sorrento, she invited Cash to look at the place. Cash realised there was the perfect space for her to set up a laboratory and workshop.

The Art Doctor was born. continued next page...

Dr Peter A. Scott is a specialist orthodontist offering orthodontic care for children, teens and adults alike in both the Mornington Peninsula and inner Melbourne areas. He is also a consultant orthodontist at the Royal Childrens Hospital.

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www.drpeterscottorthodontist.com.au www.facebook.com/drpeterscottorthodontist September 2021

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One of the things Cash loves most about her work is meeting her clients and hearing about how they came to possess the work of art they are bringing to the clinic. Each client and each work has a unique story and many have history dating back hundreds of years.

When the investigation begins, Cash carefully examines the work using different light sources and UV radiation to determine the materials used to make the piece, the changes to those materials over time, and the extent of the damage. She carefully documents every step so she can make a treatment plan.

what they were doing. Art conservation has only been a profession in Australia since 1973 and a lot has changed. “Conservation is a very complex field. I am constantly upskilling, constantly researching,” she says.

Conservation is a very complex field.

I am constantly upskilling, constantly researching

It’s a tricky business trying to determine how long it will take or what it will cost to repair a piece because she doesn’t know what she’ll find until the work is underway. She also has to be mindful of the ethics of her profession. Like a doctor, she must do no harm. All of her work must be detectable and reversible.

Often one of the hardest tasks is trying to undo well-intentioned but ill-executed reparations of the past before people really knew

To repair and conserve is very meticulous work. Cash uses all manner of tools from dental instruments and eye surgery tools to tacking irons and suction tables. She also has a small chemistry lab where she melts and mixes and makes materials for her trade.

It’s not just paintings, frames and objects Cash works on. She also digitally restores photographs and documents and houses them archivally. Cash brings the past into the present to preserve it for the future. Her work combines everything she loves. What could be better than that?

theartdoctor.com.au

WHAT DO YOU THINK? WHAT WHAT DO DO YOU THINK? YOU THINK? HOW DOES IT MAKE YOU IT HOW DOES IT HOW DOES FEEL? MAKE YOU MAKE FEEL? FEEL? ‘It makes me feel disturbed.’

‘It makes me ‘It makes me feel feel ‘What is that guy doing disturbed.’ disturbed.’ up there?’

‘What is that that guy ‘What is guydoing doing ‘That place looks up there?’ up there?’

‘That place looks familiar.’

‘That place familiar.’

‘I’d love thislooks painting on familiar.’

‘I’d love this painting on my wall.’

‘I’d love this painting on my wall.’ my wall.’

MORNINGTON

MORNINGTON PENINSULA PENINSULA MORNINGTON REGIONAL REGIONAL PENINSULA GALLERY GALLERY REGIONAL

Euan Macleod From Above (Mornington Peninsula)

Euansynthetic Macleod polymer on polyester 124.0 cm From100.0 Abovex (Mornington Peninsula) synthetic polymer on polyester 100.0 x 124.0 cm

Euan Macleod From Above (Mornington Peninsula) synthetic polymer on polyester 100.0 x 124.0 cm

EXHIBITIONS / ARTIST TALKS / WORKSHOPS /

GALLERY FREE ENTRY

FREE Open ENTRY Tuesday–Sunday 11am–4pm Open Tuesday–Sunday 11am–4pm

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FREE ENTRY Open Tuesday–Sunday 11am–4pm

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September 2021

EXHIBITIONS / ARTIST/ TALKS / WORKSHOPS / KIDS PROGRAMS ONLINE ACTIVITIES AND MORE KIDS – PROGRAMS / ONLINE ACTIVITIES AND MORE – Civic Reserve, Dunns Rd, Mornington, Victoria EXHIBITIONS / ARTIST TALKS /Victoria WORKSHOPS / Civic Reserve, Dunns Rd, Mornington, mprg.mornpen.vic.gov.au KIDS PROGRAMS / ONLINE ACTIVITIES AND MORE mprg.mornpen.vic.gov.au

– Civic Reserve, Dunns Rd, Mornington, Victoria mprg.mornpen.vic.gov.au

BURST INTO SPRING WITH SPIRIT COUNTRY OF THE APY LANDS

T

he APY (Anangu Pitjantjatjara Yankunytjatjara) Lands occupy around 100,000 square kilometres of the far north of South Australia. Sparsely populated, its vast sweeps of treed, sandy lands, mountain ranges and soft light was described by the 19th Century explorer Ernest Giles as some of the most beautiful country he'd seen in Australia.

Over the last 15 years several of its Aboriginal communities have become powerhouses of contemporary Aboriginal art. Notable of these is the small community of Indulkana som 350km south of Alice Springs and whose artists include the Archibald-winning Vincent Namatjira and many others of great note.

Kuuti Ngura (Spirit Country) – new paintings by Rosalind Tjanyari, Priscilla Singer and the women artists of Indulkana, APY Lands is presented in partnership with Iwantja Arts and runs from September 10 to October 5.

A: 39 Cook St, Flinders.

T: 5989 0496 E: info@everywhenart.com.au W: everywhenart.com.au Open Fridays -Tuesdays, 11-4

Art writers and gallerists Susan McCulloch and Emily McCulloch Childs of Everywhen Artspace have been writing on and working with Iwantja Arts for more than 10 years and their September exhibition at features new paintings by 10 women artists of Iwantja Arts.

Key artist is the mid generation painter Rosalind Tjanyari - with the exhibition taking its name, Ngura Kuuti (Spirit Country) from the subject of her paintings. " Rosalind's art is unique in her aim of capturing the spirit and energy of her country ," says Everywhen's Susan McCulloch. ' Here her wonderful body of work includes some large collaborative canvases with senior artists Priscilla Singer and Judith Walkabout."

Other works of note include a vibrantly coloured, large collaborative canvas by 7 artists, blue and white works by Raylene Walatinna, hot pink paintings featuring women’s body designby senior artist Mary Brumby and traditional healer and artist Maringka Burton's soft hued canvases.

"This is a show to really lift the spirits - bursting with vibrancy, energy and quality," says Susan. "We hope we're open to welcome the public to view it, and if not, it'll be hanging in the gallery anyway and we'll be featuring it on online on our recentlylaunched new website."

Rosalind Tjanyari & Priscilla Singer, Ngura (Country),167 x 198 cm

Raylene Walatinna, Ngayuku Ngura (My Country), 152 x 122cm

Rosalind Tjanyari with her painting Ngura Kuuti at Iwantja Arts

September 10 - October 5

Kuuti Ngura (Spirit Country) New paintings by Rosalind Tjanyari, Priscilla Singer and the women artists of Indulkana, APY Lands. In partnership with Iwantja Arts

39 Cook Street, Flinders 3929 | T: 03 5989 0496 Open Friday-Tuesday 11-4 | everywhenart.com.au September 2021

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BUDGIE V

anessa White lives and breathes budgerigars.

An award winning breeder, White is entranced with a bird that has become renowned as a household pet yet retains its exotic allure.

White has well and truly captured her love of all things budgie in her heartfelt and aptly titled exhibition, Budgie Nation, which is taking place at Frankston Arts Centre.

The artworks, which White produced while listening extended sets of Jerry Garcia (of the Grateful Dead fame), shine with wit and humour, which is enhanced by a joyous melding of the abstract Expressionism and pop art styles.

White says: “I’m fascinated in our interaction and ongoing relationships with birds and this is reflected in the artworks. People tend to both identify with and project themselves onto animals.

“People react sympathetically to the unique personalities of animals and the forms of behaviour that mimic human behaviour and strike a chord with us.”

White adds: “Unlike many other forms of animal or bird art, my work is both ironic, artistically playing on sublimated forms of humour. At the same time, I am deeply engaged with the key subject of work, the budgerigar, having recently become a prize-winning bird breeder.

“I now better understand the idea of the budgie’s remarkably diverse personalities, the subject matter which underlies the ideas and content of my paintings.”

White says the pieces in Budgie Nation are intended to amuse, engage and gently provoke reflection on our relation to animals, adding: “My paintings utilise both art history and the sensuality of both paint and the process of painting itself to reflect the pleasure and sense of wonder people have in their relationships to animals in general, and for me, budgies as a special class of pets.”

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White’s artworks shine with the wit of a knowing artist working with the imagery of the conundrum of the exotic-ordinary – rare breeds of common pet birds.

I’m fascinated in our interaction and ongoing relationships with birds

“The artworks in Budgie Nation explore of the personality of budgerigars, as characters set within an abstract field of expressionist, poured paint. This is elevated, depicted disproportionately large, on a totemic pedestal,” White says.

City Theatre, Finland (2018) and collaborative film and glass work at Ebeltoft Glasmuseet (Glass Museum), Jutland, Denmark (2013).

Her pieces have also been acquired by Artbank, City of Yarra and Box Hill College of TAFE collections. Art residencies include Bundanon Trust and Hillend NSW; SIM, Iceland; NG Creative Art Residency, France and shortlisted for Saari Residency 2020, Finland.

A talented artist, White’s diverse creative output includes video and painting. Her 2020 video work 'Salt Lake' was acquired for permanent collection and exhibited in group video art exhibition ‘Moving Pictures’ at LaTrobe Regional Gallery, Morwell. 'Salt Lake' also screened the entire month of March at the Adelaide Festival Centre outdoor and indoor media screens.

Budgie Nation is now on exhibition at Frankston Arts Centre – subject to COVID-19 restrictions – until Saturday, 25 September.

For more information, please visit artscentre.frankston.vic.gov.au or phone 9784 1060.

National and international recognition include Best Cinematographer, Alternative Film Festival, Toronto, Canada, 2019, collaborative screen and performance work at Espoo International

For more information about Vanessa White, please visit W: vanessawhiteart.com Insta: @vanessawhiteart

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Eat & Drink

PASSIONE DI ieP rre

By Zahrah Ahmad Photos Kris Paulsen

P

ierre Khodja is the head chef at 400 Gradi, an Italian restaurant that opened earlier this year in Mornington.

But the hat winning chef is no stranger to the industry, having established various eateries of his own around Melbourne such as local restaurant, Albert Street.

However, Khodja’s success began on the other side of the world: in the south of France. Born in Algeria, his family moved to Marseille when he was seven years old. His mother’s simple cooking and the ingredients of his local marketplace ignited his love for food. “We were quite a big family and we used to go to the market. She’d buy very cheap stuff to make amazing things you know; we were quite poor,” Khodja said.

Khodja has since left his mark around Europe, working his way up from a kitchen hand in Marseille to head chef in Birmingham, England. “I don’t know anything else to be honest, I can’t talk computers, but give me a potato and onion and I make you lunch.

That’s why I’ve been hands on all the time,” he said.

Despite his huge achievements, Khodja has a firm belief in the simplicity of ingredients. “It’s amazing, it gets people together.

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Head chef Pierre Khodja (right) and owner Johnny Di Francesco (left)

I understand people come to the restaurant, sit down and eat, but if you think about it, it goes to people’s hearts. If someone gets married, someone's birthday, someone’s born, someone’s died, there’s always food involved,” he said.

Khodja has a philosophy that he brings to all his work, one that drives his passion for cooking. He believes that food should be appreciated at all stages of the process, from the moment it is taken from the farmer’s hands, to when it reaches the table. “I respect the product, the people, all the farmers and the fishermen; what they do. My job is just to finish the journey, from the start to the plate,” he said.

Kjodja’s admiration for the hands-on approach of newly opened restaurant, 400 Gradi led his decision to join. The Italian eatery offers handmade pizza and pasta, accompanied by a cocktail bar, patisserie and grocer. The new establishment is only one of 11 restaurants in a global chain across Australia, New Zealand and the USA, established by award-winning chef, Johnny Di Francesco.

The chef and owner has been recognised for his pizza around the globe and in 2014 he became the first Australian to win the World Pizza Championship.

Di Francesco believes the newly opened restaurant will offer the Mornington Peninsula community more than just a dinner. “It’s the first time we’ll have all three Gradi offerings in a single location working together. It’s like Neapolitan ice cream in that it creates a little something for everyone and every occasion,” Di Francesco said.

The restaurant will serve the full 400 Gradi menu with some new ‘Al Mare’ specials as a nod to its locale.

The Gradi Mornington team will be helmed by three industry experts – Pierre Khodja (Pinchy’s Champagne and Lobster Bar, Camus, Canvas and Terminus Restaurant) as Chef de Cuisine, Giuseppe Fortunato as Head Pizzaiolo and Maciej Młodawski as venue manager.

My job is just to finish the journey, from the start to the plate

Boasting three distinct dining areas, the first is a casual wine and snack bar with tall terrazzo counter tops and bar seating, serving drinks and casalinga ‘home-style’ antipasto such as salumi and cheeses; the second is a large, sophisticated dining space adjacent to the wine and snack bar; and the third, an upstairs seated dining space and standalone bar with its own open-air terrace and balcony, which doubles as a stunning private events space. Those simply looking to browse Gradi Mercato or to visit Zero Gradi and Dessert Bar for a sweet treat can easily pick up hand-churned gelato and hand-crafted artisan patisserie or fresh 400 Gradi pizza or pasta to heat at home, along with a wealth of deli items.

Khodja joined up with the chain eight months ago. “It’s hands on and I respect that.

That’s why I joined the company and I’ve been very successful,” he said.

During his years of training and working, Khodja developed many techniques which that he has brought to Melbourne’s culinary industry. “I want to pass it back to the youngsters because it’s a tough industry and people don’t want to do it,” Khodja said. In the Mornington Peninsula, he hopes to impart his experience and inspire chefs of the future.

400gradi.com.au

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recipe CROQUETTES OF LENTILS, RICOTTA, AND WATERCRESS Makes 12 balls serves 4

Croquette Ingredients

Method

Method

250g of black lentils 1/2 bunch of spring onions, washed and finely chopped 1/2 tsp of paprika 200g of drained ricotta Pinch of chilli powder Salt and pepper for seasoning 200g of slightly over cooked arborio rice

• In a bowl whisk the eggs and the milk • Place the flour and breadcrumbs in separate bowls • Season the flour with salt and pepper • Dip each croquette ball in the seasoned flour mixture, then the egg and finally the breadcrumbs • When all have been coated, cook in fryer for 6 minutes at 180C or until golden.

Can also be shallow fried in a deep fry pan

• Heat olive oil in a pan, add shallots and sauté for 3 minutes • Add the watercress and oregano and stir • Season with salt and pepper • Pour in the water and cook for 5 minutes • Before blending, place the blender jug in the freezer for 1/2 hour (this ensures the watercress holds its bright colour). Once cold, blend until pureé consistency • Sieve the mixture and refrigerate

Method • Put lentils in a medium pot and top up with water until just covered • Cook with lid on for around 30 minutes on medium heat • Drain & allow to cool completely, mix with all the remaining ingredients • Roll into 40 gram balls and rest in the fridge

Croquette Crumb Ingredients 1 cup of milk 3 eggs 200g panko bread crumbs 200g plain flour (seasoned) Salt & pepper

400gradi.com.au

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Watercress Sauce Ingredients 1 bunch of watercress - stems removed 1 garlic clove chopped 1/2 cup of water 1Tbs of chopped oregano 1 small shallot chopped 1 Tbs of olive oil

Natural yoghurt to serve: Drain the yoghurt and mix with the juice and zest of one small lemon.

Season with salt and pepper.

For Plating: Spread yoghurt in the middle of each plate, with a generous drizzle of the Watercress sauce on top.

Add 3 croquettes to each plate with a dash of olive oil to serve.

Bon appétit!

25 Main St, Mornington

P: 9116 8350

Must try

Dishes

Capesante, pan seared scallops, Jerusalem artichoke purée and chilli

South Australian sardines escabeche

400 Gradi Mornington

1/277 Point Nepean Rd, Dromana P 5981 0685 monkeybusinessdromana.com.au

25 Main St, Mornington P 9116 8350 400gradi.com.au

Monkey Business Dromana

Savoury Crumpets Served with rumbled eggs, chives, truffle oil & grated pecorino.

Chargrilled tofu with beetroot purée and szechuan pickles

Mr Frankie

1183 Point Nepean Rd, Rosebud P 5982 3901 themilbri.com.au

48 Norman Ave, Frankston South P 8752 3149 mrfrankie.com.au

The Milbri

Corn and jalapeño fritters with pickled red cabbage on a fresh maize salad.

Nordie Cafe

1008 Mornington-Flinders Rd, Red Hill P 5989 2680 nordie.com.au

Halloumi and mushroom stack with cherry tomatoes and garlic butter spinach

Round About Cafe

19 Shaxton Cir, Frankston P 9785 6091

September 2021

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EVERYTHING YOU NEED TO Embracing change can also be about learning the art of composting. Composting at home, and teaching and encouraging children at local schools to close the loop of their lunchtime waste, can initiate generational change. When we think of the food scraps turning back into rich, viable soil, we’re heading back in the right direction and going some way toward replacing the soil that we’ve collectively lost.

Creating soil is an act of reparation, and something that we all can do. Composting is a huge topic, but we want you to think about it as a way that you can take your organic waste and create soil. That’s the easy definition but it goes a little deeper.

Closing the loop of our own waste is a powerful thing: energetically we’re stopping a leak and retaining a lot of energy that would otherwise be dumped into a roadside bin.

Taking charge of our own personal loops and energy leaks can be empowering.

Turning our own waste into a nutrient-dense growing medium is the perfect inspiration to then plant a seed!

The household waste holds a little of a family’s life force, so the soil we brew from our own rich compost is already like a potion that can’t be replicated. It’s yours, and if you should plant a seed into soil that you’ve added your compost to, the seed will be born into your family to start its journey knowing YOU!

MAKING EPIC COMPOST Compost can mean many things to many people. Often, it’s a well-meant black plastic bin placed somewhere close to the back door where food scraps are gathered over a long period of time, creating bad smells and attracting rodents. Sometimes, a swarm of vinegar flies makes the whole process unpalatable for even the keenest, environmentally conscious person wanting to make a difference.

For some, it’s a question of ‘When do I stop?’ – with the end result being a little unclear, so the bin remains full and the contents are never disbursed. Instead, another black bin, a twin of the first, is placed beside it, and on it goes. It doesn’t have to be this way! We want to share some fun tips with you that will have you tending your compost in a way that sees you checking it daily, proud of the rich and useful humus you’re creating. Even experimenting with your own recipes as you add and build.

Consider our tips as a guide only and an invitation to experiment; after all, the greatest teacher of compost is the compost itself!

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LAYERING OR ‘COLD’ COMPOST The most wonderful secret to successful composting is layering the ingredients. If your compost bin is predominantly used for food scraps (yay, full of nitrogen!), it’s important to balance those scraps with carbon: a layer of shredded newspaper, dry straw, autumn leaves, sawdust or cardboard is a great way to balance your brew. We like to think of compost as a little like building a lasagne: thin layers are the best way to encourage decomposition.

Your compost should not be wet, but damp enough to encourage the breakdown process.

This is a brew that takes considerable time to break down but requires minimal input to maintain. It encourages worms into the system that do the bulk of the work, making their way up through the hollow base of the bin to help.

As this system is a slow process, it’s called a ‘cold’ compost. It’s a gradual way to build a nourishing end product that can easily be fed back to your fruit trees, scattered and built into your garden beds or even spread lightly over lawn areas. Full of nutrients, it’s a wonderful way to turn waste into gold. If rodents are already an established pest in your area, wire mesh cut to the shape of your bin’s base will help. The mesh should be fine enough to exclude the rodent pests but a wide enough gauge to allow your worm helpers easy access.

Scraps you can happily add to a kitchen compost include (but are not limited to): • Coffee grounds

• Tea bags and tea-leaves

• Eggshells

• Newspaper

• Cardboard

• Vegie scraps

• Autumn leaves

• Grass and plant clippings

• Wood chip • Rabbit or guinea pig bedding, straw or shredded paper • Animal manure (rabbits, chickens or grazing animals) There are a few scraps to avoid adding when composting: • Avoid citrus. Our worm friends really don’t like citrus including orange peels, lemons and grapefruit. If citrus does make its way into the compost bin, make sure that it’s only in small amounts.

KNOW ABOUT COMPOSTING • Avoid meat. Meat is notorious for attracting rodents and other unwanted creatures and requires long periods of time to decompose.

It also has a greater chance of making your compost smell nasty.

• Avoid adding garlic and onion.

• Cat or dog poo is an absolute no.

• Avoid any unwanted plants that are in fruit, bloom or seed, as they could reproduce within your compost. Pumpkins are notorious as what we call ‘compost specials’. The seeds are often hidden in the pumpkin scraps you throw into the compost and when you eventually add the compost to your garden, you may be ‘blessed’ with an unexpected triffid-like pumpkin vine.

HOW LONG DOES IT TAKE? Put on your patience pants because composting is a process. It isn’t instant! Traditional compost bins once filled are best left to break down for 8–12 months before spreading among growing spaces and below fruit trees. Two bins are advisable so you can rotate them.

While composting is encouraged to close suburban waste loops and reduce landfill, the broader concept of composting is employed in large-scale farming landscapes by simply adding layers to topsoil. This is a great way to store carbon and build topsoil, imitating the rich layers of plant material in old growth forests that gather fallen leaf material and dead wood, layer upon layer. In an open-air environment this process can be sped up by building a ‘hot’ compost, though this system requires a little more input and greater amounts of ingredients to start the heat.

Create a structure to keep your ingredients contained. We keep it simple and use chicken wire constructed in a large, round cage.

Other people use rectangular or square bays made from old timber cladding.

Your compost pile should start with a nitrogen-rich green layer, then 25 parts carbon, then another layer of greens, and so on.

Keep a hose close by to water down each layer as you go, and a pitchfork to intermittently fork and compress the ingredients to make sure that all of the mixture has good contact.

This building of a hot compost pile can be labour-intensive. Why not throw a compost party and invite a few friends around to help you build your compost cake? When the compost pile has reached completion, we always lift someone on to the top of the mound to stamp and dance – after all, a celebration should always end with a dance! Cover your pile with something that will keep the rain off, like a tarpaulin, and allow it to do its magic.

The reason for turning a compost is to aerate it. Your pile will be ready to turn when the heat has reached its peak: a temperature of between 50–60° Celsius. You can employ a thermometer, although a simple, careful hand straight down the middle will soon tell you if your pile is hot! This should take about a week.

The inside of the compost pile will break down the fastest, so the outside should be turned into the middle and the middle to the outside, adding more moisture if you find it has dried out.

Our rough schedule looks like this:

HOT COMPOSTING Healthy, quick hot compost becomes a reality with a combination of five ingredients: greens, browns, air, moisture – and you.

You’ll need a large amount of gathered ingredients to start your pile, as heat will only begin if the mass of ingredients is at least 1.2 metres wide and 1 metre high. The centre of your pile will generate heat, which will radiate out. For a general rule of thumb, brown ingredients are carbon, such as straw, sawdust, shredded cardboard and dried autumn leaves.

Green ingredients are the nitrogen element, such as lucerne hay, grass clippings, green prunings and even grazing-animal manure.

(Manure is an exception to the rule of brown versus green as it’s high in nitrogen.) For best results, keep the ratio of carbon to nitrogen at 25:1.

Leave 1 week - Flip and repeat.

If you stay true to this weekly turning, you’ll find yourself with rich loamy compost ready to spread in six to eight weeks. Magic!

Edited extract from Plants of Power: Cultivate your garden apothecary and transform your life by Stacey Demarco & Miranda Mueller (Rockpool Publishing, $39.99) rockpoolpublishing.com.au

September 2021

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OZ DESIGNS - FURNITURE FOR ALL SEASONS The change of seasons is a time for revamping, sprucing and enhancing your interior design. Winter is turning a corner, so inviting new pieces and experimenting with different looks and styles is the thing to do.

The current climate of the world has definitely had an impact on the type of homes we want to create. Instead of reducing in the name of minimalism, we are now exploring spaces filled with pieces that reflect our personality, spaces that can quickly shift from work, to play and finally relaxation.

With the temperatures warming and the sun staying up a little bit longer, our desire to be outdoors has never been greater.

Winter saw a strong desire to introduce colour to your home, whether it was earthy browns or terracotta, to calming greens.

This season we move away from that and focus on the fresh, airy palette of the Hamptons style. Casual elegance is how we would describe the Hamptons style. Elegant and calm interiors with natural, light colours and marine motifs are hallmarks of the American coastal style. It echoes a relaxed coastal environment with generous sofa living for reclining, substantial island benches for entertaining and outdoor areas for large gatherings.

Build on this with selected home decor and accent with touches of colour and texture where needed. Whether you are a beach person or not, the Hamptons style is a timeless look perfect for everyone.

Choose white-washed linens, natural textures and crisp white timber finishes. What’s great is that white makes a perfect and easy-to-pair base as it goes with everything. There are endless shades of white, so choose one with cooler undertones to fully reflect the classic Hamptons style.

When choosing furnishings generosity is key. Think beach front luxury resorts with deep, overstuffed sofas covered in washable white or linen slipcovers, or upholstered in pale neutrals with stripes. Sideboards and coffee tables in natural timbers add extra depth to your Hamptons space, and the Mango Creek collection from OZ Design Furniture is a perfect fit. Reminiscent of coastal living, the Mango Creek collection has an assortment of pieces, from coffee tables to extension dining tables. Made from Indonesian mango wood, the collection is available in rustic chocolate or white/timber finishes with each piece exceptionally detailed to show its natural beauty.

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The Hamptons inspired interior is elevated with dimmed colours taken from nature. Combine colours reminiscent of the seaside i.e beige, ivory, natural browns, and shades of blue.

Play with florals, ceramics and glass to give an abundance of textures to your living space. Let homewares and décor bring the room together. Cushions and vases are essential and are a great way to add texture and colour to the space. Nautical accessories are great, but scatter them with rattan, wicker and linen pieces to avoid a distinctly sailor vibe to your home.

The room should not look bare - to truly capture the essence of the Hamptons style it must evoke a lived-in appearance.

Coastal is a style to “live in”. In this case, we shouldn’t make our house look like a precious showroom. Here, comfort is most important and it shouldn’t be compromised for looks, but rather combined.

ozdesigns.com.au

OZ D E S I G N F U R N I T U R E M O R N I N G TO N A U S T R A L I A N O W N E D & O P E R AT E D September 2021

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Key Handling and Security Key Handling Processes and Security Processes

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You deserve to get get needs and budget. You deserve to the most most out out of of our our worry-free worry-free the services. services.

GPS GPS tracked tracked & & Dashcam Dashcam Monitored Monitored Company Company Cars

Qualified & Qualified & vetted vetted service team service team members

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The right right The systems, systems, policies & & policies procedures procedures

Integrity, Integrity, professionalism professionalism and commitment and commitment to service

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∙ Qualified service team members ∙ The right systems, policies and procedures ∙ GPS tracked company cars ∙ Qualified service team members ∙ The right systems, policiestouch-up and procedures ∙ GPS∙ tracked company cars and Dashcam monitoring ∙ Routine cleaning system ∙ Customer guarantee Full insurance coverage

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BOOK YOUR CLEAN or contact us to know TODAY more about our disinfection services

w or w w. contact e s s e n t i a l h o us m e sto e r v iknow c e s . c o mmore . a u |about c o n t aour c t @ edisinfection s s e n t i a l h o m e s e r vservices ices.com.au

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c ont a c t @e sse n t ia lh o m e se r v ic e s.c o m . a u

BACKYARD HENS KEY TO INCREASING SELF-SUSTAINABILITY Many people either own backyard hens or know of someone who does. The growing popularity has largely been due to families wanting to become more self-sustainable. So why is keeping backyard hens so good for your family?

Well, hens make for fantastic pets! Our breed of hens are Hyline Browns which are extremely friendly and placid. They love company and like nothing more than to spend time interacting with their owners. We hear lots of entertaining stories from our customers such as their hens going on school runs, on swings with the kids, and happily jumping up onto their laps.

Hen ownership also teaches children some important, practical lessons about life. Not only do they need to be responsible for feeding and providing water for their hens but they must collect eggs daily and keep the coop clean and safe. Excess eggs can also be sold or given away to friends and neighbours which is a great way of benefiting others in your local community. talkinghens.com.au

Good egg-laying breeds like our Hy-Line’s also quickly pay for themselves by providing your family with highly nutritious and delicious eggs throughout the year. Their eggs are high in protein and minerals but low in calories. You also have peace of mind knowing exactly how your hens are treated and what food they have eaten.

Of course, you can’t get more “local” food than what you get from your own backyard! When combined with a vegetable garden, your family becomes far more self-sufficient and able to live more sustainably. If you really had to avoid social contact, your hens and vegetables could keep your household well fed over the long-term.

Looking for backyard hens but unsure where to start?

Talking Hens is a family business that enjoys backyard hens.

We specialise in friendly, egg laying hens with quality products to keep them happy and healthy.

There’s nothing like the friendship and entertainment that you receive from our laying hens - a pleasure to be shared!

Talking Hens 3590 Frankston-Flinders Rd Merricks, Vic 3916

Opening Hours: Thursday to Monday 10am to 4pm Closed: Tuesday and Wednesday

For enquiries call Jason 0406 691 231 Email: talk@talkinghens.com.au Visit: TalkingHens.com.au

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CAREFULLY CURATED FUNCTIONAL SPACES THAT SELL YOUR HOME When selling your home, making a first impression is crucial.

Nestled Interiors can help you to discover what makes your home unique and create a space that will deliver results, stand out from the competition and create lasting value.

Leaving you feeling confident that you’ve done everything possible to ensure buyers fall in love with your property.

After an initial conversation to discuss your circumstances, priorities and other services you may require, we will inspect the site and make our recommendations on how to best present your home for sale. Our qualified team of designers will expertly arrange all the furniture, artwork and accessories chosen, to ensure your property stands out from the crowd.

For a free quote call Nestled Interiors P: 0427 181 662 or for further information visit nestledinteriors.com.au

4/277 Point Nepean Rd, Dromana 5981 8033 @ aroomwithaviewdromana www.aroomwithaview.com.au

Home styling that sells your house, townhouse or unit.

Creating carefully curated, functional spaces that are designed to maximise your homes' potential, deliver results, stand out from the competition and create lasting value. + Property Stylists + Interior Designers + Colour Consultants + Tradespeople

0427 181 662 | nestledinteriors.com.au

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CHECKS + STRIPES

Mix and matching classic check and stripe patterns with a similar colour palette is a subtle way to incorporate them into your space, giving the room life without being too chaotic.

NATURAL From the runway to our homes, natural, earthy tones create a soothing vibe of comfort and tranquility. Beige and browns are no longer considered bland, and coupled with natural textures, will create a little zen in the home.

VINTAGE

One of a kind vintage pieces add character and a lived-in feel to the home.

Vintage is also kind to the planet and often cheaper, durable and well wearing.

MULTI FUNCTIONAL If 2020 taught us anything, it's the need for multifunctional spaces in our homes. Living spaces need to be designed as multi-purpose areas that can accommodate home schooling and working from home needs.

ROUNDED SHAPES

Curved furniture reminiscent of the 60s and 70s is experiencing a revival. Rigid right angles are being replaced with soft flowing lines.

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Focus On

on

MtEliza

Mount Eliza is a bustling seaside village nestled between Frankston and Mornington, 46km south of Melbourne.

The town centre is known as Mount Eliza Village, and is the main shopping area for the suburb.

• The coastline around Mount Eliza consists of jagged cliffs featuring scenic walking tracks above stretches of secluded sandy beaches in small bays and coves below. Access to most of the beaches along the coast is via residential streets which offer small car parks at their end points. Those residential streets feature upmarket dream homes and weekend retreats, many of which have spectacular views along the coast.

• The attractive commercial centre of Mount Eliza is located around one kilometre inland along Mount Eliza Way and Canadian Bay Road, and features supermarkets and a number of specialty shops restaurants & cafes.

• The Mount Eliza Regional Park, accessed via Two Bays Road, incorporates the former Moorooduc Quarry and offers views across the surrounding plains. At the southern end of the park is a lake with picnic areas and a playground. The Mornington Tourist Railway, which offers steam train rides, has its Moorooduc station located adjacent to the Mount Eliza Regional Park.

•

The population of Mount Eliza is 17,200.

• Australian entrepreneur and aviator Sir Reginald Ansett called Mt Eliza home for years where he caught a helicopter to his city office.

• Prior to large scale subdivision, Mount Eliza was mainly a location for holiday homes. This began to change in the early half of the 20th century when many old estates were subdivided. One such subdivision was Ranelagh Estate, designed by Walter Burley Griffin and Marion Mahony Griffin in 1924 in tandem with the surveyors Tuxen and Miller.

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• Mount Eliza Post Office opened on 15 November 1920.

• There are several beaches and bays located in Mount Eliza, which include Canadian Bay, Daveys Bay, Half Moon Bay, Moondah Beach, Ranelagh Beach and Sunnyside North Beach.

• Daveys Bay was named after James Davey who constructed a jetty in the 1840s to ship his produce to Melbourne. In 1909 the Daveys Bay Yacht Club was established, and winds its way to a walking track overlooking Mt Eliza Beach on the shores of Canadian Bay, which was named after three Canadians who owned a sawmill in the area in the 1950s.

• In 1928, the independent girls school Toorak College was built and is one of the oldest independent girls schools in Victoria.

• Hollywood glamour came to Mt Eliza in 1959 when movie stars Fred Astaire, Gregory Peck and Ava Gardner arrived to shoot the Stanley Kramer film, On the Beach, based on the novel of the same name by British novelist Nevil Shute who had lived at nearby Langwarrin.

• Adjacent to Sunnyside beach sits the historical property Morning Star Estate, which has also been in a number of films, including a three-month location shoot around the mansion for the movie Partisan, starring French actor Vincent Cassell occurred in 20132014. The mansion was the location for the Kath & Kim movie spin-off Kath & Kimderella.

• The median house price in Mount Eliza is $1,592,500.

Cfe Safar Freshly brewed coffee is a must-have for weekends. Here are a few places to check out when you're in this beautiful part of the world.*

Ad Ho M Eliz a Great place for the best cappuccino and cookies, or if you prefer a nice Chai tea with soy milk. Outdoor seating is ideal for relaxing with friends over a coffee or brunch.

Velos Maz e Musette Quaint, cool, quirky coffee shop with an owner brimming with character.

Coffee is some of the best in town and made with passion and flair.

Th Corner Pantry With a sense of wellness and community, serving up fantastic coffee alongside an amazing breakfast/lunch menu, in a vibrant atmosphere.

Th Sandbar Café Friendly atmosphere brewing creamy lattes, and a range of freshly-made paninis and rustic rolls all day. *Please note: Due to on going lock downs in Victoria, trading conditions are subject to change in line with State Government COVID-19 restrictions. It is advised to check with businesses for trading information.

What to do With a village atmosphere and tucked away from the main highway, Mount Eliza has managed to maintain its hidden gem status attracting celebrities to visit or purchase property there.

Grab your paddle board and head down to one of the many bay beaches boasting clear, calm waters. Sunbake on the soft, sand shore with the coveted, multi-coloured beach boxes as your backdrop.

Take the kids for a hike through a lush nature or wildlife reserve before finishing your day with a local drop and nibble. Alternatively, book in to one of the many casual or finer-dining restaurants on the village strip and afterward stroll along the tree-lined Mt Eliza Way taking in the eclectic mix of shops catering to all your whims.

Photos Yanni

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73. Buffet-style meal 75. Atop 77. Long tale 79. Revitalised 81. Medical practitioner 84. Chubbier 85. Guided (to seat) 86. Loose-leaf folders 87. Gashes or wounds 88. Shields 90. Goalies 92. Leisurely walk 95. Mends (of bones) 97. The Da Vinci Code author, ... Brown 101. Evil spell 109. Curry bread 111. Objective 113. Log vessel 115. Antelope 116. Onto terra firma 118. Jug 119. Slope 121. Lie snugly 122. Carrion-eating animal 124. 100-year old folk 126. Simple to work (4-8) 129. Taken by surprise 130. Shackles (3,5) 131. Brilliant people 132. Track competitors 138. Disinclined 139. Cosmos scientist 143. Position of news boss 144. Subtle difference 146. Slimming plan 149. Charged atoms 155. Disincentive 157. Talks indistinctly 159. Secured in vice 161. Not pretended 165. Seizes 169. Love affair 171. Bloom segments 172. Eldest 175. Speak slowly 176. Anaesthetic gas 177. Russian mountains 178. Move with effort 181. Additionally 184. Skin irritation 186. Meditation art, t'ai ...

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History

The Statue At The End Of The Street

By Lance Hodgins

A

t the bottom of High Street, Hastings – opposite the library and Hastings Hall – is a four metre high statue of the town’s favourite son – champion Essendon footballer John Coleman.

It shows Coleman taking one of his famous high marks.

Coleman had played for Essendon, and later coached them to two premierships. He was later named full forward in the AFL team of the century and also chosen as one of the 10 greats in the AFL Hall of Fame. His name lives on in the Coleman medal, which is awarded to the top goalkicker each year in the AFL. The $100,000 bronze sculpture was a ten year project – a decade full of dedication, determination and frustration.

How did it all begin?

We need to go back to October 1952 when Peter McCullough, a wide-eyed 12 year old football fanatic from Rushworth, was taken by his father to see a charity football match at Rochester against a visiting team from Hastings.

It was to be a special occasion as both teams were sprinkled with League stars – Rochester with Footscray and Geelong players and Hastings with Essendon players. A youthful Ted Whitten (“Mister Football”) was among the Rochester players, but the young boy’s eyes were firmly fixed on his hero – Essendon’s John Coleman. It was a day he would never forget.

Fast forward forty years to 1993. After a career with the Country Roads Board, Peter found himself running the Hastings Newsagency with his son Cameron. It was not long before the conversation with the locals turned to football and “their lad”, John Coleman.

Coleman was actually born in Port Fairy but had come to Hastings with his family in his mid teens. In 1947 he first played football with Hastings and as an 18 year old full forward kicked 137 goals, followed by 160 goals in 1948, including 23 in one game against Sorrento. The Blues won premierships in both those years.

He went into the VFL in 1949 and kicked 12 goals for Essendon on debut against Hawthorn. Many Hastings folk would “desert” their town each Saturday to join the band of fans who would change ends each quarter just to be behind the goals that Coleman was peppering.

From that time forward, the names Coleman and Hastings became synonymous. continued next page...

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Above: The Hubert Opperman statue at Rochester Above Right: The sculptor Steve Glassborow Opposite Page: The original photo from Essendon versus Fitzroy, 1953

The idea of a statue is born Many of Peter McCullough’s customers were still Essendon fans decades later.

One was Albert Coleman, John’s brother and a local footballer of considerable ability, who would frequently drop in to the shop for a chat. Another was Vic Jeremiah, the official historian of the Hastings Football Club and the co-author of a book on Coleman’s life and career. Both would play major roles in the creation of the statue over the next ten years.

At that time a statue had been erected in Rochester, the birthplace of Sir Hubert Opperman, world famous cyclist. Opperman had held over 100 world cycling records and was voted Europe’s most popular sportsman in 1928. He later served as a Minister in the Menzies and Holt governments.

Wouldn’t a similar memorial look good in the main street of Hastings?

Peter decided to contact the organisers of the Rochester statue and ask them how they had gone about their task. What did it cost?

How did they raise the money? Who was the sculptor? What was he like to work with?

The answers were encouraging. The Opperman statue had cost $31,000 – seen as an achievable amount – and the sculptor was Steve Glassborow, who "did a good job and was an easy man to work with.”

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The sculptor Born in Hammersmith, England, Glassborow completed his studies and apprenticeship before moving to Australia in the early 1980s, where he soon became widely known as a young professional sculptor, specialising in bronze figures.

He took great pride in careful anatomical study, and in his work he tried to show fluidity in the body while still achieving sharp muscular perfection. When Glassborow was approached to do the Coleman statue, he eagerly embraced the concept - the action being shown in the statue would be a great opportunity for him to show his skills.

In from the cold Once he had engaged a sculptor, Peter McCullough wrote letters seeking support: firstly to the Essendon Football Club and then to the newly-created Mornington Peninsula Shire. He failed to get an answer from either and, utterly disappointed, he allowed the idea to lapse for over a year.

Finally a local businessman, Rob McCarthy, reignited Peter’s enthusiasm with a novel idea for raising funds. Instead of seeking donations, “maquettes” could be made and those miniatures would be sold to interested sponsors.

A committee was set up consisting of McCullough, McCarthy,

Jim McGrath of the Hastings Social Club (who attended to the financial side of the project), with Vic Jeremiah and Cr. Brian Stahl.

Greg Hunt MP was a patron of the project.

The idea of the miniatures was welcomed but it immediately hit a snag. As Coleman was noted for his high flying marks, Peter’s committee felt that the statue should depict an action encounter, and this would mean two figures - which automatically doubled the sculptor’s fee. They would now have to find buyers of ten maquettes for $10,000 each to cover the increased cost.

Well-known community benefactors Don and Hild Hodgins set the ball rolling. Don envisioned the statue in front of the library in the main street, and immediately wrote a cheque for the first maquette.

Others soon followed: The Hastings Club, Martin Chiminello, Victor Jeremiah, Speedie and Associates, Bay West Real Estate, Thompson Property Group, the Coleman Family, Ray White Real Estate, Max and Jan Beck and, ultimately, the Essendon Football Club.

Work begins The sculptor, Steve Glassborow, set to work in his meticulous fashion.

Coleman had already passed away at the early age of 44 in 1973 so the sculptor would have to rely upon family and photographs to accurately capture the football hero of half a century ago.

Hastings Football Club Historian Vic Jeremiah was the greatest source of information. Vic had a treasure trove of photos of the great footballer – all kept in his “Dead Sea scrolls” – a term given by some to the large scrapbooks that “very few people are allowed to see, let alone touch”.

The football uniforms with their logos and even the number of studs in his boots were researched. Vic checked his photos and also the actual boots that exist in Essendon’s Hall of Fame museum.

Input also came from the Coleman family and brother Albert was able to correct detailed things, such as John’s hair style, on an earlier plaster model.

The committee even found the “other man” in Vic’s photo Fitzroy player Tom Meehan, who was living in Rye. His likeness in the statue was also double checked for authenticity. continued next page...

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Above: Peter McCullough and Vic Jeremiah inspect a maquette of the statue Above Right: Albert Coleman with John's daughter, Jenny Goullet, at the unveiling Below: The unveiling ceremony

The Unveiling Finally the great day arrived. On Thursday 22 September, 2005 the intersection around the statue was blocked by several hundred people, including about thirty of Coleman’s former teammates, from Essendon, as well as a number from Hastings including his old coach, George Slocombe.

Peter McCullough welcomed the large gathering, particularly the family and former teammates. He also described Coleman’s first game with Hastings.

Essendon teammate Greg Brown spoke glowingly about Coleman’s charisma.

Flinders MP Greg Hunt stressed the value of the statue to the community.

Then Coleman’s brother Albert and his daughter Jenny unveiled a plaque to commemorate the occasion and thanked the community for their recognition.

The hardworking committee was pleased with their achievement and, along with sculptor Steve, were relieved that a decade of planning and dedication was over.

Today the statue stands as memorial to a famous man and a tourist attraction at the bottom end of High Street.

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What of the other Man? From time to time exceptional football photographs provide a degree of fame to 'the other man'. Possibly the best known example is Graeme 'Jerker' Jenkins, a more than capable ruckman who provided Alex Jesaulenko with a step ladder when taking his famous mark in the 1970 Grand Final between Collingwood and Carlton.

Tom Meehan had the doubtful distinction of being 'the other man' on two occasions. Meehan played 73 games as fullback with St. Kilda between 1947 and 1952 and it was during this time that he was on the receiving end of a Jack Dyer shirtfront. He then transferred to Fitzroy where, in his first game, he was given the unenviable task of minding John Coleman. It was during that match that Coleman took the mark which is the basis for the Hastings statue; the subsequent goal was one of ten for the match.

The committee invited Tom Meehan to the unveiling but he was interstate at the time. Subsequently he visited Hastings and, after inspecting the statue, enjoyed lunch at the Hastings Club with some of those involved in the project.

Right: Tom Meehan, pictured to the left of the statue, with Albert Coleman and others involved in the project Below: Jack Dyer exchanges pleasantries with Tom Meehan

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