True Blue Magazine – July/August 2021

TrueBlue July/Aug 2021

OUR HEART IS IN THE COUNTRY

IF YOU READ ME, TAKE ME HOME!

Canberra A CITY IN FULL BLOOM

HAWKESBURY HIDEAWAY

A romantic retreat steeped in history

AUSSIE MADE

Homegrown treats to satisfy the soul

A real Australian business magazine

EDITORIAL

Publisher & Editor: Michelle Hespe publisher@publishingbychelle.com Deputy Editor: Bethany Plint editorial@publishingbychelle.com Designer: Ryan Vizcarra Sub-editor: Claire Hey

INTERNS

Alexandra O’Rourke

ADVERTISING

sales@publishingbychelle.com

CONTRIBUTORS

Our domestic network continues to grow with the start of Boeing 737-800NG jet services between Melbourne and Canberra on June 18. Once again, we’ve led the market with our affordable, value-for-money $69 one-way fares, which have already proved to be incredibly popular. This is the sixth new domestic route we’ve launched since March and I’m delighted to report we’ll be spreading our wings even further in the months ahead. We have more 737-800NG aircraft in the pipeline, which will enable us to begin operating in more capital cities and larger regional centres.

We’re also continuing to roll out new customer service offerings to further enhance your inflight experience. Our latest initiative, onboard Wi-Fi, is now being progressively rolled out across our Boeing 737 fleet. It’s complimentary for business class travellers, while passengers in economy are able to access the internet for a small fee.

Passengers will also have access to free-of-charge stored content

featuring movies and TV programs.

In this edition of True Blue we have a four-page feature story on Max Hazelton, probably the greatest living Australian aviator and one of the founding fathers of the airline that would eventually become the Rex of today. Now aged 95, Max is a remarkable, much-loved identity in his hometown of Orange, NSW. It’s a wonderful tribute to the patriarch of an aviation dynasty that survives to this day. Fittingly, Max’s great-grandson, Captain Jon Hazelton, was in command of our inaugural service from Melbourne to Canberra, continuing a family tradition of aviation firsts. Jon’s father, Peter Hazelton, piloted the first passenger flight for Hazelton Air Services from Orange to Canberra 46 years ago, and was in Canberra to welcome his son, and our inaugural service from Melbourne to the ACT. In that same spirit, we look forward to welcoming you onboard again very soon.

Neville Howell Chief Operating Officer

Damon Kitney Bethany Plint Alexandra O’Rourke LJ Charleston Will York Michelle Atkinson

PRINTING

IVE Print Sydney 81 Derby Street, Silverwater, NSW 2128

Cover image: Kramer Photography True Blue is published by Publishing ByChelle, (ABN: 78 621 375 853 ACN: 621 375 853) Level 1, 3 Westleigh Street, Neutral Bay, NSW 2089 publishingbychelle.com The reproduction of any content, in whole or part without prior written permission by the publisher is strictly prohibited. Opinions expressed in the content are those of the contributors, and not necessarily those of the publisher. All information in this magazine was believed to be correct at the time of publication, and all reasonable efforts have been made to contact copyright holders. Publishing ByChelle cannot accept unsolicited manuscripts or photographs. If such items are sent to the magazine, they will not be returned. We apologise if we don’t get back to your email, as we do receive a large volume of communication via various online channels. Some images used in True Blue are from iStock and Getty Images, and we make every effort to credit all contributors.

JULY/AUGUST 2021

1

Welcome back Winter is in full swing now and it’s exciting to see snow piling up at our favourite ski resorts and mountains across the high country – but here at True Blue we’re already focusing on spring. I’m looking forward to wildflowers bursting out across the Western Australian outback (see our story on TrulyAus.com), and the botanical gardens erupting in colour.

What better way to celebrate spring’s imminent arrival than to showcase Canberra and its flower festival, Floriade – scheduled to start September 11. Rex has increased its flights to our beautiful cultural capital and there is also a lovely Rex lounge to enjoy at the airport. Make sure you check out our story on page 26, where we also explore Lake Burley Griffin by scooter, and check into the super-cool East Hotel in Kingston.

This issue we’ve placed a focus on NSW and South Australia (don’t worry, there’s plenty more on our other states in the next issue), and checked out the gourmet delights and foodie treats of Adelaide (page 42).

I was lucky enough to experience some downtime on the Hawkesbury River at Marramarra Lodge, where you can step back in time and explore historic Bar Island. Read all about it from page 34.

As we do every issue, we’ve pulled together a variety of great Australian-made products, and this time we’ve focused on delicious things you can literally consume. In times like these, it’s more important than ever to buy local. Even if you do have a favourite ice cream, cheese or chocolate, why not take the plunge and try an Australian brand instead?

You might surprise yourself and realise that your taste buds needed a reset. And most importantly, you’ll be helping out Australian businesses in the process of indulging.

In AusBiz. our journalists look into how space technology is transforming agriculture, take a dive into the truffle industry, and check out an app that ensures children use their brain and answer a question before getting access to games on their phone. Genius.

Enjoy this issue and drop us a line any time, as we love hearing from you.

MICHELLE HESPE & THE TEAM AT TRUE BLUE

If you would like to read the digital version of True Blue, please be our guest!

Simply go to trulyaus.com – which is dedicated to exploring and celebrating all things Aussie, giving travellers the lowdown on the best places in regional, rural and outback Australia.

TRULYAUS.COM

TrueBlue Jul/Aug 2021

OUR HEART IS IN THE COUNTRY

IF YOU READ ME, TAKE ME HOME!

Canberra A CITY IN FULL

BLOOM

HAWKESBURY HIDEAWAY

A romantic retreat steeped in history

AUSSIE MADE

Homegrown treats to satisfy the soul

A real Australian business magazine

2 TrueBlue

34

Inside TrueBlue AusBiz.

Check out AusBiz. at the back of the magazine.

TECHNOLOGY Space technology transforms ag industry BUSINESS When and how to start scaling your business AGRICULTURE We uncover the new tech aiding oyster farmers and dive into truffle season CHARITY Meet the young food charity founder feeding Melbournites in need

upfront

Features

12 Rex News

26 Capital of colour

38 Sleeping wild

In this issue we share the story of aviation legend Max Hazelton, who helped establish the Rex of today.

Plus, our events round-up is packed with awesome winter activities to keep you warm and entertained.

Find your next book, film or podcast in our Entertainment section.

Floriade launches on September 11, bringing even more colour to our beautiful capital.

An unforgettable overnight experience with Taronga’s most special residents.

34 Down by the Hawkesbury

Pack your appetite for a gourmet getaway in Australia’s foodie capital.

24 Sip, Eat, Sleep We scope out the best new and established venues around the country to help you pick your next getaway, staycation or night out.

This issue, we feast on fresh seafood with harbour views, check into Sydney’s swankiest new hotel, and discover a unique Italianinspired menu in Byron Bay.

Accessible only by boat, seaplane or helicopter, this nature-focused riverside retreat exudes barefoot bushland luxury on the calm waters of the Hawkesbury.

42 Eating Adelaide

47 Aussie Made In this issue, we toot the horns of local distillers, bakers and treat makers.

42 JUL/AUG 2021

3

CARNARVON MONKEY MIA

Explore regional Western Australia with From whale spotting off the majestic coastline in Albany, Esperance’s famous white beaches, to Australia’s first Satellite Earth Station at the Carnarvon Space & Technology Museum and world-famous dolphin experience at Monkey Mia, Western Australia offers mind-blowing diversity, bucket-list adventures and out of this world landscapes.

PERTH

ESPERANCE

WA has it all. Explore WA at rex.com.au.

Photo credit: Tourism Western Australia

ALBANY

Rodeo Rock Concerts Friday 13th August Guy Sebastian Casey Barnes

Saturday 14th August Lee Kernaghan Mick Lindsay

12-15 AUGUST 2021

4 days non-stop rodeo action

live entertainment » BBQ, Food and Outback Traders Camping » glamping » Mount Isa Street Party Mailman Express Horse Race TIX ON SALE NOW @ ISARODEO.COM.AU

UP, UP AND AWAY! Rex: Our heart is in the country

Bamaga NPA

Mornington Island (Gununa) Karumba

Cairns

Normanton

Burketown

Doomadgee

Townsville

Richmond

Mount Isa

Hughenden

Julia Creek Winton

Boulia

Longreach Bedourie Birdsville

Carnarvon

Windorah

Charleville Brisbane West Wellcamp (Toowoomba)

Quilpie Cunnamulla

Monkey Mia

Brisbane

St George

Thargomindah

Coober Pedy

Gold Coast Lismore Ceduna Whyalla

Perth Esperance Albany

Port Lincoln

Armidale

Parkes

Mildura

Adelaide

Griffith

Dubbo

Bathurst

Kangaroo Island (Kingscote)

Mount Gambier

Melbourne

Coffs Harbour Port Macquarie

Orange

Narrandera-Leeton Wagga Wagga Albury

Domestic Routes Regional Routes

Grafton (Yamba)

Broken Hill

Ballina (Byron Bay)

Sydney Canberra

Moruya Snowy Mountains (Cooma) Merimbula

King Island

Operated in partnership with Upcoming Routes

Burnie

Our heart is in the coun

*As of 18 June 21. Please visit rex.com.au for our latest route map

JUL/AUG 2021

5

Stay connected with

in-flight Wi-Fi

In-flight Wi-Fi is taking off! You can now purchase Wi-Fi on selected domestic flights operated by our Boeing 737800 NG fleet (complimentary for Business Class passengers). Stay up to date with your favourite social media apps, browse the web or stream a world of movies, audiobooks, TV shows or music while you’re in the air.

Passes available for purchase

Step by step onboard - how to connect

Regular speed for browsing

1.

Suitable for simple web browsing, email, instant messaging and social media (excludes video and app stores). If you purchase as a guest, access is limited to the device on which you make your purchase. If you purchase using a Gogo account, you may access more than one device during your session.

2. Welcome. Device should recognise the network.

Press the ‘Continue’ button to continue to join the network.

30 minutes from $6.50*

Entire flight from $9.99*

High-speed for streaming

Choose network. Turn on device’s Wi-fi and connect to the Rex Wi-fi network: REX.

3. Default browser should open automatically.

If needed, open your internet browser and type wifionboard.com.

4. Connect. Passenger may get online and purchase a Wi-fi pass for further browsing or streaming.

Suitable for a faster connection speed supporting video streaming services such as YouTube (excludes app stores). If you purchase as a guest, access is limited to the device on which you make your purchase. If you purchase using a Gogo account, you may access more than one device during your session.

30 minutes from $9.75*

Entire flight from $14.99*

*Prices are subject to change at any time. Please access the Rex in-flight Wi-Fi portal for more information.

Terms and conditions apply.

I N F L I G H T I N F O R M AT I O N

FREQUENTLY ASKED QUESTIONS As you sit back in comfort en route to your destination, the Rex crew hope you enjoy this entertaining and informative light reading.

Q. Why do the flight attendants insist that all window blinds be up for take-off?

A. The most critical phases of a flight are the take-off and landing. In the most unlikely event of a situation that requires an emergency evacuation, it is important that crew and passengers are able to have a clear view of the outside conditions in case of obstructions. For example, before exits are opened, staff must check for fire or other obstacles that may present potential hazards during the evacuation.

Q. Why do I have to stow my hand luggage in the overhead lockers, under the seats or in the seat pockets for take-off and landing?

A. Flight crews are required by Civil Aviation Regulations to secure the cabin as well as possible for take-off and landing. As mentioned, these are the most critical phases of the flight, and securing as much hand luggage as possible ensures that, in the unlikely event of an emergency, the exits and aisles stay as clear as possible, in case evacuation is necessary. It is also important to keep hand luggage secure whenever possible to ensure heavier items do not become airborne within the cabin. This is especially important when the aircraft is experiencing turbulence.

Q. Why do I feel so tired from flying?

A. As the aircraft altitude increases, air pressure decreases. As the pressure decreases, the body absorbs less oxygen than it would at sea level – so, it must work harder to supply oxygen to the body’s cells.

As the body is working harder, it becomes more tired.

Q. Why do I sometimes feel pain in my ears or sinuses during ascent or descent?

A. The sinuses and middle ear are air-containing cavities that connect with the nose via narrow channels.

As aircrafts ascend and cabin pressure drops, air passes out of these cavities (without any effort from the passenger) to balance the cabin pressure. It is a different matter during descent, as the cabin pressure increases. The channels close down and must be actively opened by holding the nose and blowing to inflate the cavities. Facial and ear pain can occur during descent if re-inflation does not occur, and this is much

more likely if the passenger has nasal congestion. If you must fly with hayfever, use a decongestant nasal spray before descent and buy some ‘ear planes’ to plug your ears. (Information contributed by Dr Daniel Hains, ENT surgeon.)

Q. When can electronic equipment such as laptops, iPods and mobile phones be used?

A. All Personal Electronic Devices (PEDs) must be placed in flight mode if access to the tarmac (including by bus) is required during boarding or disembarkation, and when instructed to do so by the cabin crew. Small handheld PEDs weighing less than 1kg, such as mobile phones, can be used in flight mode during all stages of flight. PEDs over 1kg, such as laptop computers, must be stowed appropriately for taxi, take-off and landing, and are permitted to be used only during cruise when the ‘Fasten Seatbelt’ sign is switched off. PEDs cannot be used while crossing the tarmac.

Q. What is the average speed of the aircraft when cruising in flight?

A. Our Saab 340 has an average cruising speed of approximately 500 kilometres per hour. The Boeing 737-800 NG has an average speed of 830 kilometres per hour.

Q. Why do I have to get permission from the Captain to move to a vacant seat?

A. The aircraft’s take-off speed is calculated by the weight and balance of the aircraft, and many factors need to be considered for a successful take-off. Factors include the weight of passengers and where they are seated, the weight of cargo, freight and fuel, the distance available on the runway, etc. For example, if there are 100 or more kilograms of freight in the cargo, the balance of the aircraft will be better maintained if passengers are seated in the forward rows.

AIR TURBULENCE

Q. Aircraft often experience air turbulence, but what causes it?

A. Imagine the air around the aircraft is water in a stream. We can see how water is disturbed around rocks or when two streams converge. Turbulence in the air is

similar: as the aircraft passes through cold air or in the vicinity of terrain that has disturbed the airflow – often incorrectly referred to as ‘air pockets’ – the aircraft climbs and descends in the same way that a boat moves on water. Though turbulence can be uncomfortable, it poses no threat to the aircraft and is akin to driving on a rough or unsealed road. More severe turbulence can be associated with developing thunderstorms. Aircraft have a sophisticated weather radar that pilots use to avoid these areas. Occasionally, a flight attendant will discontinue serving passengers in turbulent conditions; this is a precaution to ensure everyone’s safety.

Q. Why should I keep my seatbelt fastened even when the ‘Fasten Seatbelt’ sign is switched off?

A. On occasion, the flight crew cannot foresee turbulence or it is not picked up on the flight-deck radar.

Because of this, we could unexpectedly experience turbulence at any time. The company recommends that you always keep your seatbelt fastened while you are seated – for your safety, just in case unexpected turbulence is encountered.

ENGINE NOISES

Q. Why do the aircraft’s engine noises change during the flight?

A. Aircraft need more power to climb than to descend, in the same way that a car needs more power to go up a hill than down one. Rex aircraft have more than enough power to climb, so shortly after take-off you will notice a change in noises as the power is reduced. The pilots also control the pitch angle of the propellers for various stages of the flight, and as they ‘change gears’ this can also be heard in the cabin.

Q. What should I do if I see or hear something that does not look or sound right?

A. Please advise your flight attendant. The flight attendant may be able to answer your query and allay any fears. If not, the flight attendant will contact the flight deck and advise the pilots of anything unusual.

Rex encourages open communication and will always treat a passengers’ concerns with the utmost seriousness.

JUL/AUG 2021

7

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BAGGAGE

Carry on baggage

CHECK- IN

ROUTES

FARE TYPE

WEIGHT ALLOWANCE

ALL REGIONAL SERVICES

ALL FARES

7KG

PROMO AND SAVER FARES

7KG

FLEX

10KG

BIZ SAVER

10KG

BIZ & BIZ PLUS

15KG*

ALL DOMESTIC SERVICES

Online check-in You can check-in online through the Rex website, rex.com.au, on your desktop or mobile devices between 48 hours and 60 minutes prior to the scheduled departure time of your flight.

* no one piece may weigh more than 10kg Checked baggage

Airport check-in If you have checked baggage, we recommend that you arrive at the airport for check-in at least 60 minutes before the scheduled departure of your flight at all airports except Burketown, Queensland (90 minutes before).

ROUTES

ALL REGIONAL SERVICES

Rex check-in closes: •6 0 minutes prior to scheduled departure time at Burketown airport.

•3 0 minutes prior to scheduled departure time at Adelaide, Melbourne, Sydney, Perth and Queensland airports (with the exception of Burketown above).

•2 0 minutes prior to scheduled departure time at regional airports in NSW, SA, Tas, Vic and WA.

ALL DOMESTIC SERVICES

FARE TYPE

WEIGHT ALLOWANCE

COMMUNITY, PROMO, SAVER

15KG

FLEX

23KG

PROMO, SAVER & FLEX

23KG

BIZ SAVER, BIZ & BIZ PLUS

32KG

Passengers with international connections (within 24 hours) are permitted a 23 kilogram baggage allowance upon presenting a valid itinerary or ticket.

Special requirements: Passengers with special requirements must check-in at the airport (online check-in is not available) no later than: •9 0 minutes prior to scheduled departure for domestic flights and flights departing from Burketown.

•6 0 minutes prior to scheduled departure for regional flights departing from major cities and all Queensland regional airports except Burketown (please see below).

•4 5 minutes prior to scheduled departure in NSW, SA, Tas, Vic and WA regional airports.

Please refer to rex.com.au for more baggage allowance information.

Excess baggage Additional checked baggage allowance may be purchased during booking.

For baggage presented at check-in which is over the baggage allowance, excess baggage is subject to capacity and a surcharge of $5.50 (incl GST) per kilogram is applicable.

REX AIRCRAFT FACTS AIRCRAFT

MAX. TAKE-OFF WEIGHT (KG)

SPEED (KM/H)

AVAILABLE SEATS

GALLEY

REST ROOM

FLEET SIZE

CRUISE ALTITUDE (METRES)

CREW

SAAB 340

13,155

520

30-36

Y

Y

60

7,600

3

BOEING 737-800 NG

79,015

830

176

Y

Y

6

10,000 TO 12,000

6

JUL/AUG 2021

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10 TrueBlue

High-flying Hazelton hails Rex resurgence With the little airline he started in a paddock now taking on the likes of Qantas and Virgin, Max Hazelton sees good days ahead for Australian aviation. words: Damon Kitney OF ALL the aircraft Max Hazelton has flown on over his 95 years, the Regional Express flight from Orange to Sydney on the afternoon of February 28 was extra special. At his side was his only son Graham, better known by his nickname Toby, who often calls his dad “boss”.

The next morning, as the clock at Sydney Airport ticked over to 8.25am, they stood together at the arrival gate to greet Rex’s inaugural 737 jet service from Melbourne. The carrier was formed two decades ago from the merger of Kendell Airlines and the regional carrier Max Hazelton and his brother Jim started in 1953 called Hazelton Airlines.

“It was very hard not to have wet eyes because it was such a big day.

They were looking after me extremely well with a wheelchair. It was an amazing day,’’ says Max, his now permanently bloodshot eyes again turning misty for a moment behind his spectacles.

The jet was flown by captains John Veitch and Brett Brown, both ex-Hazelton pilots who took voluntary redundancies from Virgin Australia last year.

“They came home again,” Max says with a beaming smile. “(Rex

12 TrueBlue

Max Hazelton was a part of Rex’s first jet service.

Family and friends gather at Sydney Airport. L-R (back row) Rex 737-800 Flight Attendant, Belle Hazelton (Max’s granddaughter), Wally Flynn (Rex Ambassador), Max Kingston (Rex Ambassador), The Hon. John Sharp AM (Rex Deputy Chairman), Toby Hazelton (Max’s son), Georgie Hazelton (Max’s granddaughter). Middle row: (kneeling to the left of Max) Jock Hazelton (Max’s grandson), (behind Max) Kay Hull AO (Rex Ambassador). Front row: Max Hazelton.

deputy chairman and former federal transport minister) John Sharp has been a magnificent person promoting things.”

After decades of competing headon with Qantas on regional routes, Max is excited by what is known internally at Rex as “Project Mother”, its move onto Australia’s busiest air route using jets previously leased by the collapsed and now private equityresurrected Virgin.

Rex is also flying jets from Melbourne to Adelaide and from Melbourne and Sydney to Coolangatta.

“The areas have got so big — like Melbourne, Sydney — and once this pandemic is over, I think people will start travelling tremendously. I think that Rex, with the service they are providing on the 737s, will take a lot of beating,” Max says.

This week Rex started a price war with its rivals, offering $39 trips between the two cities, less than

One of the great legacies of Max and Laurel is they created a family business culture which still runs thick through our business today and is the reason we have survived and a reason we are competitive not just in the regional space, but now the domestic space.

the cost of a bus fare. It sparked the biggest day of fare sales in Rex’s history, generating 10 times its normal daily ticket revenues.

“If they went any lower, we would have to pay people to fly with us. The $39 fare we are charging, most of that goes in airport taxes and charges and government taxes and charges.

This is as low as they can go,” John Sharp quips.

He’s not surprised by the competitive response, which saw Virgin drop its fares to as low as $30.

Jetstar and to a lesser extent Qantas also cut their prices. “We thought they would follow suit — they had to,” he says.

Sharp describes Max Hazelton as the nation’s “greatest living aviator and an absolute pioneer in regional and agricultural aviation”.

“Because of his ingenuity, the regulator had to keep changing the laws to accommodate new things Max came up with,’’ he says. “One of the great legacies of Max and Laurel is they created a family business culture which still runs thick through our business today and is the reason we have survived and a reason we are competitive not just in the regional space, but now the domestic space.”

Sharp is speaking of Hazelton’s wife of 64 years, who was missing from his side that ­February morning in Sydney after she couldn’t make the trip from JUL/AUG 2021

13

Max Hazelton meets inaugural jet pilot John Veitch.

Rex’s Deputy Chairman John Sharp and Max Hazelton at Sydney Airport in February.

Orange. For decades she kept the Hazelton business wheels turning while her husband took to the skies, organising catering, pilot rosters and looking after the books.

Today she is sitting alongside him in their cosy home not far from the Orange city centre after Max, who now has a deep stoop when he stands, invited her to join our interview. Above the dining table atop a cabinet are a decorated array of model Rex and Hazelton planes. On the adjacent wall hangs a stunning

14 TrueBlue

painting of one of Hazelton’s first Saab aircraft taking flight.

On the table is a signed copy of the book on Max’s life by author Denis Gregory titled “The Hazelton Story”, launched in 2014 by famed entrepreneur Dick Smith.

“I think I got caught. It was a busy life, I can assure you. Aviation is a very interesting, challenging life,” Laurel says. “We had well over 200 employees and they were fantastic employees.”

In 1953 Max started his charter

airline service in a paddock at Toogong near Orange, after borrowing money from his mother to buy an old aeroplane. He famously survived being lost for six days after walking 100km through thick bush when his plane crashed in bad weather returning from Sydney to Toogong, sparking what was then Australia’s biggest single rescue effort.

In 1959 he moved his operation to nearby Cudal where he and his pilots hand-built a runway and terminal, and Hazelton Airlines soon became renowned for its crop dusting and then night aerial cropping, aerial firefighting, flood relief and rescue work. It gradually expanded to be a major passenger airline feeding country areas employing 270 staff, carrying 400,000 passengers a year to 23 country ports.

Max still drives his immaculately maintained white Holden ute around the streets of Orange, occasionally falling foul of the law.

“A policeman stopped me six months ago driving from downtown to home. He asked to see my licence.

I said it was in my wallet, which I had lost the day before, and that I was going to the motor registry to get another copy of it. He went back to his car, got on the radio and came back to me and said I was OK to drive. But a few weeks later a letter came with a $150 fine,’’ he says.

“I rang the local member and he told me to write a letter so I wrote to Transport NSW and told them what I thought of them. And they dropped the fine.”

Also in his garage is a 20-year-old luxury Holden Statesmen, which has only travelled 50,000km, including a single trip across the Nullarbor Plain to Perth.

Max once famously locked horns with Bob Hawke and the ACTU by defying a union ban to fly live merino sheep out of Australia. He also

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Max with the commemorative Rex cake.

It was an emotional day, and he admitted: “It was very hard not to have wet eyes.”

recalls flying Kerry Packer on several occasions from Sydney to his Ellerston polo property near Scone.

“Bob wasn’t very talkative, but his wife was. His kids were small then,’’ Max says.

While he hasn’t flown in an aircraft for many years, he has fond memories of his time in the air, especially running Hazelton’s commuter operations.

“The flying was great. It was always a challenge. No two days were the same. From a very young age, I was very keen to fly,” he says. But what he doesn’t miss is battling bigger rivals.

“Everywhere we went, like Armidale and Tamworth, it was working quite well but then Qantas came in, cut the fares considerably, and basically killed us. Because we couldn’t operate because we were paying higher fees each month on the SAABs. We couldn’t cut prices to match them,’’ he says. “They were fair old buggers doing that. Anywhere we went, they would cut the fares. That is the battle we had. Taking on the big boys like that is a very difficult situation.”

Rex’s move to launch jet services

16 TrueBlue

Max will always consider his greatest contribution to aviation was to help country people travel further and faster than ever before. prompted Qantas chief executive Alan Joyce to reiterate his long-held belief that there was only room for two competitors in the domestic market, a position rebuffed by John Sharp. Max Hazelton applauds Rex’s expansion plans and while the family has parted ways with Rex, Max and Laurel still have shares in the airline and attend each annual meeting as ambassadors.

The Hazelton name lives on in aviation through Toby Hazelton, who now runs his father’s agricultural flying operation, Hazelton Agricultural Services.

“It made it easier for me clientelewise, because the name was there.

But then I had to live up to the name.

It has been a great thing for me,’’ Toby says of taking over the business three decades ago.

His daughter Georgia is now also flying, while his youngest son Jock is studying for his pilot’s licence while he completes year 12.

“It is a great thing for the family.

I didn’t have to encourage it (flying) with my kids — it is in their veins I think,’’ he says.

Other members of the wider Hazelton family also fly for Rex, Qantas, Cathay Pacific and pilot private jets for wealthy clients in America.

Max will always consider his greatest contribution to aviation was to help country people travel further and faster than ever before. His legend will live on in Rex’s motto plastered on the livery of its new jet fleet: “Our heart is in the country”.

“In the early days we were using very small planes. It meant a hell of a lot to those people to spend the day in Sydney and be able to get home at night. That was the aim,” he says.

“The aeroplanes coming up to the country towns, it has certainly helped them get bigger to support them.”

This article first appeared in The Australian.

If you’re finding it hard to cope, share the load with us.

The Coronavirus Mental Wellbeing Support Service is free, available 24/7 and, above all, here to help.

Chat to one of our expert counsellors by calling 1800 512 348 or visit coronavirus.beyondblue.org.au

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Watch, read & listen

Entertainment Compiled by: Bethany Plint

books

podcasts

On Purpose with Jay Shetty

Turning Right, Kay Bretz May 2021, Major Street Publishing, Leadership A champion ultramarathon runner shares his personal tips for overcoming mental, physical and professional challenges, and outlines the tools you need to leave self-imposed limitations behind in order to unlock your full potential.

Music

Who Gets to be Smart, Bri Lee June 2021, Allen & Unwin, Society & Philosophy The best-selling author pulls readers into a hardhitting exploration of knowledge, power and privilege as she uncovers the ugly truth at the centre of some of the world’s most prominent academic institutions and societies.

Television

On the Road Again, Paul Kelly & his band

See What You Made Me Do, SBS OnDemand

The iconic Aussie musician is set to take the stage once again, announcing a 24date tour across the country focusing on regional and outback centres. He’ll be accompanied by his longserving support band and a lively setlist of new music from his two studio albums released in 2020.

Hosted by investigative journalist Jess Hill, and inspired by her awardwinning book of the same name, this three-part series will ignite crucial conversations about domestic abuse and ask what needs to be done to keep people safer and hold perpetrators to account.

Soil, Matthew Evans July 2021, Murdoch Books, Agriculture & Sustainability The food critic-turnedfarmer shares the incredible story of what keeps the earth, and us, healthy.

From ice ages to climate collapse, Matthew delves into the history and mystery of soil, and outlines a path to ensuring our planet’s long-term health.

After his transformative book Think Like a Monk went gangbusters in 2020, Jay Shetty began a wave of outward-focused, selfless thinking. On Purpose is a continuation of his monklike approach to life.

Absolutely Mental

Actor, director, writer and notorious funnyman Ricky Gervais hosts a hilarious and mind-boggling series where he asks his cleverest friend, neuroscientist and philosopher Sam Harris, some of life’s most perplexing questions.

Film The Last Letter from Your Lover, Netflix A new Netflix original is set to hit TV screens on July 23, based on the romantic novel

by Jojo Moyes. Starring Shailene Woodley and Callum Turner, the story revolves around a London journalist who discovers a series of love letters exchanged by ill-fated lovers in 1960s France.

We Can Do Hard Things

Author of the best-selling memoir Untamed, Glennon Doyle offers a guiding hand through the chaos of enduring hard times. Each episode uncovers a new way to survive and thrive during life’s biggest challenges.

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Events

What’s On July & August 2021 Compiled by Bethany plint

Australian Festival of Chamber Music Townsville, Qld

23 July – 1 August The thriving north Queensland city of Townsville is set to host the festival’s 30th year over a 10-day celebration.

Leading music makers and listeners will come together under the festival’s 2021 theme: Carnival. Featuring 133 works, 112 composers, four world premieres and five Australian premieres, the festival is slated to be one of the best yet – despite the challenges of the past year.

Canberra Truffle Festival Canberra, ACT

Now until August 29 There are plenty of reasons to head to the national capital in winter, but the annual truffle festival is one of the best. The festival brings together growers in the Canberra region, local chefs and purveyors of fine food, to learn about and, of course, taste the illustrious truffle. Truffle hunting is

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already in session. Visitors can tag along on a truffle hunt, attend truffle workshops and cooking classes, and treat their taste buds at various restaurants, cafes and wineries.

Winter Night Market Melbourne, Vic

Now until August 25 Queen Victoria Market will become a winter wonderland for food lovers throughout the cooler months. From 5-10pm on Wednesdays food trucks, pop-up kitchens, silent discos, fire pits and live music will draw the crowds, all hungry for a taste of something unique from one of the many vendors.

Expect a tantalising range

of cuisines including American-style barbecue, spicy curries, flavour-packed dumplings, cheesy pasta and decadent desserts.

Winter Wine Weekend Mornington Peninsula, Vic

July 24 Wine lovers across the state will descend on Red

Hill Showground to indulge in world-class wines and some of Victoria’s most celebrated food. Festival goers will have the rare opportunity to taste more than 200 premium wines from local vineyards.

Tickets cover all tastings, three delicious dishes and a stunning Riedel tasting glass to take home.

Events

Darwin Festival Darwin, NT

August 5-22 A trip to Darwin in winter is a great way to escape the cold, but it’s also the perfect opportunity to experience the spirit and energy of the Top End. Darwin’s annual winter arts festival brings a jam-packed program of outdoor activities and entertainment. This year’s most anticipated events include a live gig from soul-funk-fusion musician Miiesha, an inspiring dance performance by Marrugeku, and the National Indigenous Music Awards, showcasing the extraordinary talent of local artists.

Vivid Sydney

Sydney, NSW

August 6-28 The ideas will be bold, the lights will be bright and the music will have you bopping around in delight.

This year’s instalment of Vivid promises to turn the city of Sydney into an extraordinary playground of the unexpected, with more than 200 events taking place across 23 days in five locations: Circular Quay, The Rocks, Barangaroo, Darling Harbour and Luna Park.

Dog Lovers Show Sydney, NSW

August 7-8 The name says it all!

This special event brings together Australia’s most committed dog lovers to marvel at the talent, skill and almost overwhelming

adorableness of the country’s most impressive pooches. More than 800 dogs representing over 120 breeds will head to Sydney Olympic Park to partake in the iconic program, celebrating the seventh instalment of this beloved event.

Moulin Rouge The Musical

Melbourne, Vic

August 13January 2, 2022 Baz Lurhmann’s iconic film is set to be reimagined live on stage, wowing audiences with romance, glitz, glamour and grandeur. The musical mash-up extravaganza will take up residence in Melbourne’s Regent Theatre for a program spanning six spectacular months.

A remarkable cast will bring Lurhman’s epic story to life under the guidance of the Tony Award-nominated team at Global Creatures.

Sydney Film Festival Sydney, NSW

August 18-29 Movie buffs will unite across Sydney’s theatres during the 68th edition of the renowned Sydney Film Festival. After a special virtual edition in 2020, this year’s instalment will be bigger and better than ever, allowing audiences the opportunity to travel through the eyes of the world’s most exciting filmmaking talent, exploring poignant issues, subjects, people, and places in this historic moment in time.

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Chef Q&A

In the kitchen with

Shane Delia

A champion of Middle Eastern cuisine, Shane Delia dishes up some of Melbourne’s most flavoursome fare at his Collingwood restaurant, Maha Bar. Here the celebrated chef shares his tips, tricks and love of meze-style dining.

Images: Brook James & Diego Ramirez

Q. If you had to describe the cuisine at Maha Bar in three words, what would they be?

A. Tasty, fun, flavoursome.

Q. What is so special about meze-style dining?

A. It gives diners a chance to taste an array of dishes, textures and flavours, all within the same meal. Meze is the ultimate medium for conversation. It brings people together and lets them connect through food.

You can go for light and snacky meze with cocktails and friends, or go big with a robust dining experience that takes you on a journey of spices and flavours.

Q. Tell us why Middle Eastern cuisine is so close to your heart.

A. We Maltese have a strong relationship with our Phoenician ancestors, who today are known as Lebanese. Maltese culture is studded with so many influences, both cultural and culinary, but for me the purest base of our being is Phoenician. You can see it in our architecture, hear it in our language and feel it in the generosity of the spirit of our people. There

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is something spiritual about the connection I feel when I‘m travelling through the Middle East that takes me back to the memories I have of my family in Malta. I can’t quite put my finger on it, but I’ve never felt more at home than when I’m walking through ancient cities in Malta, North Africa, Turkey or the Middle East. Food for me has always been the way I express myself, and the flavours and passion of Middle Eastern food is the language I feel most comfortable speaking. It also helps to be married to an amazing Lebanese woman (Maha), whose family have opened their hearts to me. Immersing myself in their culture has helped me to reconnect with my own heritage and discover the powerful ancestral connection we share.

Q. What is your favourite dish to cook for friends and family?

A. I’m a fan of cooking long and slow dishes. A big pot of braised oxtail ragu finished with some spices is always a favorite in my home. But my wife Maha is a big fan of barbecued meat and vegetables. Light, tasty and fun.

Q. What is an iconic Middle Eastern dish all foodies should try?

A. For me it’s a “smile” dish called riz a la djaj. Poached chicken and rice cooked to perfection, studded with toasted nuts, noodles and caramelised lamb. It makes me smile every time I eat it.

Q. It’s a special occasion and you’re going out for dinner. Which restaurant are you choosing and what are you ordering?

A. Ahhh, that’s a loaded question! Of course I want to choose one of my Maha venues. I have so many mates in the industry that

Q. Who does the cooking at your house?

A. I don’t know, I’m not really at home to experience it!

Hospitality isn’t a nine-tofive job, we work. I mean we really work! We are the people who get in early to prepare what is needed to bring to life the experiences our valued customers are expecting. We love it, we live for it – but we are also slaves to it. So dinners at home with the kids are more of a luxury than a staple.

it’s not just about where I‘d like to eat, it’s about who I think needs the most support at that time. We are blessed to have so many brilliant restaurants in Melbourne, so no matter where you eat you will have a good time.

Q. For all of us novice cooks at home, what is one absolute no-no in the kitchen?

A. You need to clean as you go. Don’t start cooking and leave huge amounts of mess to clean up at the end. It makes the whole process less enjoyable. Plan what you are cooking and then do all your prep first. Chop those onions, weigh out all your ingredients, get that pot of water on and heat that oven. Get ready! Wash up, serving plates out and table set. Then get cooking.

You will enjoy the process more, cook better food, and have less to clean up when you’re done.

Maha Bar mahabar.com.au 86 Smith Street, Collingwood, VIC 3066 Open for dinner from Tuesday to Saturday

Eden Whale Festival returns in 2021

CELEBRATE THE MIGRATION

Over the weekend of 15 – 17 October, the picturesque town of Eden on the NSW Sapphire Coast will be a-buzz with the excitement of this year’s whale migration. For whale sightings, a dose of history, free entertainment, markets and more, head to the 2021 Eden Whale Festival.

Image supplied by Moby Dick Content

Eden is one of Australia’s best whale watching destinations thanks to its shoreline vantage points around Twofold Bay and along the coast in Ben Boyd National Park. Here, visitors can watch the arrival of thousands of migrating humpback whales and their calves heading home to Antarctica.

Twofold Bay is the third-deepest natural harbour in the Southern Hemisphere and has a rich maritime and whaling history. Uncover the story of Old Tom the orca at the Eden Killer Whale Museum (and see his huge skeleton). Be sure to listen for the whale siren, which alerts the town to a passing whale. You can also take the self-drive Killer Whale Trail, an eye-opening trip into the past.

CELEBRATING THE 2021 MIGRATION The Eden Whale Festival is one of the biggest events on the whale watching calendar. The Festival begins with a spectacular street parade followed by family-friendly entertainment and vibrant markets, which showcase the work of local artisans. The Festival is also a great opportunity to sample the local produce and products, from oysters to organic skincare. Be sure to book a whale watching cruise with local operator Cat Balou Cruises for the best chance at seeing the playful whales from a safe distance.

The Eden Whale Festival will take place from 15 - 17 October 2021.

Plan your visit at edenwhalefestival.com.au

The Eden Whale Festival is an annual family-friendly event, celebrating the southern migration of the humpback and other whales. If you want to get up close and personal with these magnificent animals, there’s no better place than Eden on the NSW Sapphire Coast!

www.edenwhalefestival.com.au

Sip, Eat, Sleep

Across the country A by Adina Sydney Taking the apartment hotel concept to new heights, A by Adina is the latest jewel in Sydney’s crown – with a crown of its own too! The hotel’s ‘sky lobby’ sits on level 21 of the 26-storey building, shining like a golden crown out towards the city and overlooking the pool deck through floor-to-ceiling glass windows.

These new digs offer guests a range of VIP experiences, world-class food and beverage options and premium amenities unmatched by any other accommodation offering in Sydney. A by Adina’s use of cutting-edge technology creates a curated experience for guests and the sharp, modern design contrasts spectacularly with the heritage buildings below. The swankiest bar to hit the CBD in years, Dean & Nancy on 22 takes cocktails to a new level.

Developed by the creative minds behind the world renowned cocktail bar Maybe Sammy, a strong focus on decadent concoctions, playful service and creating a dramatic atmosphere is evident the second you step inside. With a bar dining menu of snacks and substantials crafted by Executive Chef Jane Strode, unforgettable evenings are a daily occurrence. abyadina.com

Harbourfront Seafood Restaurant, Sydney Seafood and water views go together like cheese and wine – and you can enjoy all of the above at Harbourfront Seafood Restaurant in Sydney’s historic harbour precinct, The Rocks. With a modern twist on Australian cuisine, diners are treated to world-class seafood, fresh salads and decadent desserts with an impressive wine, beer and cocktail list. The stunning Harbour Bridge and Opera House views will keep you enthralled while you wait for your feast. harbourfrontseafoodrestaurant. com.au

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Out & About Quincy, Melbourne Rising above the city skyline from its enviable position in Flinders Lane, Quincy Hotel Melbourne is a playground for pleasure seekers with an appreciate for unabashedly bold design and unexpected dining experiences. Travellers can expect clever and quirky design with exceptional, personalised service and dining experiences that make you forget all the other Melbourne restaurants you had on your hit list. The 29-storey boutique hotel boasts stunning 360-degree views of the city – the rooftop bar, The Q, has an entire row of outward facing bench seats just so quests can soak up their surroundings while sipping on a signature Quincy Sling – a Melbourne take on the Singaporian favourite. Other exceptional food and beverage offerings include the Salted Egg, dishing up funky twists of Southeast Asian favourites, the hawker-style SingSong Eatery for quick bites and the in-room tiffin dining experience where every tier reveals a new mingling of fragrant herbs, spices and sumptuous ingredients. A stay at Quincy Melbourne is a treat for all the senses. quincymelbourne.com

Mark + Vinny’s Place, Byron Bay

Taxi Kitchen, Melbourne Melbourne’s Transport Hotel is something of an institution, with three stand-out venues for food and wine lovers. For a top-tier dining experience that will satisfy all of the senses, Taxi Kitchen is a must. The view alone is worth booking a table for. Taxi Kitchen’s floor-to-ceiling windows offer unspoilt views of the city across the Yarra River. But, of course, it’s the food that really steals the show. Executive Chef Tony Twitchett has crafted an all-star menu, focusing on sustainable, locally-sourced produce. Expect modern Australian fare with dash of Asian flare. Standout dishes include sake washed tuna with soybean pesto and yuzu jelly; Szechuan salted duck with five-spice caramel; and candy pork belly with pickled papaya and nam jam. taxikitchen.com au

Innovative dishes, sustainable practices, a relaxed atmosphere and the heart and soul of Italian home style cooking – people of Byron Bay, we envy you for having this right on your doorstep! Mark + Vinny’s Place is the latest venture by Mark Filippelli and Vince Pizzinga, owners of the flagship restaurant in Sydney’s inner city suburb of Surry Hills. A quick glance at the menu will have you salivating.

The Byron outfit’s signature dishes include a Ferrero Rocher arancini made with chocolate risotto (miraculously vegan!), the famous bright blue spirulina linguini with soft shell crab, and a remarkable Bucatini carbonara which features a googy vegan egg made from local heirloom tomatoes.

Both Byron and Sydney restaurants are vegan friendly – more than half of the menu items are plant-based – and invite diners to try something a little different. mvpbyronbay.com

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Canberra: A CITY OF COLOUR

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One of the first things that Canberra novices notice is that the city is so organised, chaos-free and clean.

And if you head to our capital in Spring, the city bursts into colour, with Floriade taking centre stage.

WORDs: Michelle Hespe

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Explore

Images: VisitCanberra and WalkSmart

CLOCKWISE FROM LEFT: View from above Canberra: the National Carillon; Scootering around Lake Burley Griffin, and a stunning garden of tulips at Floriade.

Canberra is like a model with four distinct colour palettes to express her different moods according to the season: fiery reds and oranges teamed with brilliant blues for autumn; restrained greys and browns with silver and black trims for winter; ribbons of popping bright hues and touches of pretty pastels for spring. And in summer, the heat makes her shimmer like an oasis in the desert.

There’s a reason for these extreme seasonal showcases. Canberra was a meticulously designed city, where the gardens, trees and waterways were as thoughtfully considered as the roads, buildings, and infrastructure.

Canberra was built to appease the politicians who vigorously debated where our capital city should be after Australia’s federation in 1901. Some of the most outspoken were from Victoria and NSW, and they argued that their own cities – Sydney and Melbourne – should be our nation’s capital.

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Location scouting for the ideal site of the new reigning city ensued, and places such as Dalgety, Bathurst, Orange, Albury and Bombala were considered. In 1909, after eight years of recces and debate, Canberra was chosen. It was legislated in 1911 and in 1913 it was officially named as the capital of Australia. Interestingly, as Canberra does not have a seaport, in 1915 it was decided that Jervis Bay would become part of the Australian Capital Territory, even though it’s 230 kilometres away.

Back to our model called Canberra.

She avoided the ungainly, haphazard growth spurts – that led to the misplaced, confusing (for drivers) and sometimes downright unattractive developments and urban sprawls in cities such as Sydney and Melbourne – by having an international design competition launched in her honour.

This ensured that she had the right look and feel from the start.

The competition attracted 137 entries, and a savvy husband and wife architectural team from Chicago (home to some of the best modern city architecture in America) won.

Walter Burley Griffin and his wife Marion Mahony Griffin set the vision for the city of today, with Lake Burley Griffin at the heart and a parliamentary triangle able to be seen from vantage points including Mount Ainslie and, rather cleverly, a hot-air balloon.

Marion, a graphic designer and the first accredited female architect in Illinois, was the one who encouraged her husband to enter the competition.

It was her beautiful illustrations that no doubt swayed the judges, but her name was nowhere to be seen on the documents and of course the lake was named after Walter. However, Marion didn’t just disappear into history. In 2013, the ACT Government named the view from the top of Mount Ainslie after her, and a bust was made in her

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honour. It sits proudly overlooking the city that she helped to shape.

The couple’s designs and ideas are the reason Canberra is what it is today – a model city where the man-made and natural landscapes balance one another to create a ‘bush capital’ that struts her stuff in all seasons.

CRUISE AROUND LAKE BURLEY GRIFFIN Some might argue that Canberra’s centrepiece is the parliamentary triangle, but others would give that accolade to Lake Burley Griffin, as it really is the heart of Canberra. Around the lake, joining up the many inner-city suburbs and beyond into the outlying vineyards and fields, are winding, flat paths made for walking, cycling and, in recent years, scootering.

Whatever the season, the lake is a peaceful place where you can stop at one of many cafes for a cuppa, explore parklands and cruise along the foreshore admiring the plethora of new developments. The apartment blocks crowded around the squeakyclean Kingston create a modern, architecturally designed village bursting at the seams with bars, restaurants and shops, and it has its own marina where you head out on the lake on a boat or kayak.

There are lots of places around the lake where you can hire bikes and scooters, but WalkSmart is ideally located in Campbell, a few minutes’ scooter from a gateway to the lake’s pathways, and also a stone’s throw from the enormous sculpture walk that leads to the Australian War Memorial.  SEPT/OCT JUL/AUG 2020 2021

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CLOCKWISE FROM TOP: Hector the robot and an interactive science exhibit at Questacon, and winding pathways around Lake Burley Griffin

WalkSmart’s mission is to make it convenient, safe and affordable for people to get around, as the founders believe too many of us use transport options that are expensive, harmful for the environment, inconvenient and inflexible. The electric scooters can go up to 25km an hour and are an ideal way to explore Canberra, because the pathways also connect all of the must-do attractions such as the National Gallery of Australia, the National Portrait Gallery, and the National Museum of Australia.

BLOW YOUR MIND AT QUESTACON It’s a family favourite – but even if you don’t have kids, you should fit Questacon into your plans. It’s jam-packed with things to do and see – many of which will challenge your brain and have you seeing things in a different way. Interestingly, the foundations were laid for what it is today in 1980, when Questacon started out as a project of The Australian National University (ANU) in an unused space at Ainslie Public School. It opened with 15 exhibits and was staffed entirely by volunteers.

In the past 40 years it’s become so much more, and is a popular centre with a goal of promoting greater understanding and awareness of science and technology in a fun and interactive way.

You can watch lightning strike and learn about what causes this phenomenon; see what happens to dry ice when it hits water (it’s utterly mesmerising!); stand on a cleverly crafted floor and feel the power of an earthquake; play air hockey with a robot (it sure is hard to win) and watch the engaging staff present interactive science experiments.

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Images: Questacon, VisitCanberra and East Hotel

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CLOCKWISE FROM LEFT: Pappardelle al Ragu Toscano at Agostinis, East Hotel lobby, stylish studio room and Espresso Martini at Joe’ s Bar

EXPERIENCE THE EAST & INDULGE ITALIAN-STYLE If you’re after a weekend of sheer indulgence – great wines, beers, cocktails, fantastic pasta, risotto, pizza and dessert – with a happening place to socialise and hang out in style, the East Hotel in downtown Kingston has it all in spades. Add a cosy, stylish bookstore café called Muse into the mix and suites oozing with a fun sense of style, and you have your time in Canberra sorted.

As soon as you step into East Hotel, it’s obvious that owners Dion and Dan Bisa set out with a mission to create a tantalising destination rather than simply a hotel to lay your head. The rooms are quirky, colourful, light-filled, spacious and comfortable.

The lobby, with its soaring ceiling and creative glass and flower sculptures, has the feel of an inner-city dining alley merged with an upmarket art gallery and a European ski lodge complete with an open fireplace.

The rich autumnal colour palette interspersed with creamy flowers in bloom and an ice blue sky on a floral

patchwork carpet captures Canberra’s vibrant seasons.

Luxurious armchairs in dark brown leather and olive-green fabrics, teamed with tables of Italian green marble and lounges in teal suede, come together to create a lounging space made for sipping Martinis in a silk gown and slippers.

Speaking of Martinis, once you’ve settled in, pop on over to Joe’s Bar, where you can take your pick from classic cocktails and a well curated wine and craft beer list. Mix and match with the delicious snacks available – such as arancini al pomodoro (tomato and mozzarella) or Ricotta and focaccia – so good you would be forgiven for eating an entire plate yourself.

For the main affair, head on over to Agostinis restaurant, where you can make life easy and select a feast for a set price, such as the $70 ‘Festa’

of antipasto, two pizzas, one pasta, one main, two sides and a dessert board. Or you can be a bit choosey and select a range of delectable dishes from Chef Francesco’s mouthwatering menu packed with Italian classics, pizzas and pastas, steaks and other hearty dishes.

The Pappardelle al Ragu Toscano is nothing short of sensational, and for lovers of seafood, the seafood linguine ai Frutti di mare (meaning fruit of the sea) is pure heaven.

Before you know it, you’ll feel like you’re dining in Italy. And as anyone who has been to an Italian home or eatery knows, you won’t be able to escape without trying at least one dessert. You must eat-uh! Try the Tiramisu paired with an espresso Martini or a lovely Pinot Noir.

When in Rome… I mean Canberra.

Even when it comes to dining, she’s a model of indulgence. TB JUL/AUG 2021

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flower

A FESTIVAL LIKE NO OTHER

Sound good? It’s all on offer at Floriade, Australia’s biggest celebration of spring, which returns to its traditional home of Commonwealth Park in Canberra from Saturday 11 September until Sunday 10 October.

Over a million blooms will create a stunning display and backdrop to the month-long festival. This year’s theme for the event is The Future of Flowers, which will be reflected in the flowerbed designs and a range of workshops and talks, sparking conversations around climate change and sustainability.

Celebrating the arrival of spring, the jam-packed program will see Commonwealth Park come alive again with music, cultural celebrations, food and wine, horticulture workshops, artistic displays, markets, entertainment, and recreational activities.

Paint some gnomes with the kids then take them on a gnome hunt through the park before joining in the art and craft sessions for our Floriade Sprouts.

Dig deeper into the wonder of nature by signing up for one of our guided tours, talks or workshops covering

topics such as Gardens of the Future; food sustainability and up-cycled art and fashion, and debating ethics and sustainability in the flower value chain in The Scented Truth.

And when the sun goes down, enjoy live entertainment and comedy as you discover what Floriade’s dark side has to offer. Floriade NightFest is returning for four nights from Thursday 30 September to Sunday 3 October and tickets are available through the website.

Beyond the gates of Floriade, Canberra is brimming with must-see-and-do experiences this spring. With a stellar food and wine scene, a multitude of museums and galleries and endless natural attractions just waiting to be explored.

And as you explore Canberra look out for more bursts of colour planted by members of our Floriade Community throughout the city and suburbs. Over 90 schools, community groups and organisations have planted over 300,000 bulbs and annuals to help spread the colour and joy of Floriade so look out for it on your travels around town.

We’re looking forward to seeing you at Floriade, Australia’s biggest celebration of spring!

While free to attend, due to COVID-19 restrictions, attendees may need to book pre-registered tickets.

Visit floriadeaustralia.com for more information

Images: Rachel Tagg, Jo Bakas and Martin Ollman

H

ow does this sound for a great day out?

Wander among a sea of beautiful flowers bursting with colour in the spring sunshine, immerse yourself in music and entertainment, enjoy tasty treats, grab yourself some great finds at the market stalls, and join in fascinating talks and workshops for young and old.

TAG A LO N G TO U R S

UNCOVER THE BES T OF REGIONAL AND O U T B A C K AU S T R A L I A O N A TA G-A LO N G 4W D A DV E N T U R E

H I T T I N G T H E R OA D I N S E P T E M B E R 2021 W W W.T R U LYA U S .C O M / TO U R S

BY THE BANKS OF THE

beautiful river

You know you’re in for a unique experience when the retreat you’re checking into is only accessible by boat, seaplane or helicopter. Marramarra Lodge on the Hawkesbury River is not just unique, however – it’s a magical place that is as utterly enchanting as it is completely relaxing.

Words: Michelle Hespe

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Getaway

STEP BACK IN TIME I’m standing on a smidge of an island in the Hawkesbury River just 3.8 hectares in size, reading a eulogy by celebrated Victorian poet Henry Kendall, who worked as a postman in the region. His words are dedicated to ‘Little Maude’ – a wee girl who passed away at three weeks old in 1880. The last lines of the poem are a touching reminder of how precious this place – and indeed life – truly is.

The months of the year are all gracious to her, A winter breath visits her never, She sleeps like a bird in a cradle of myrrh By the banks of the beautiful river As I read Henry’s words, the only sounds are from the many birds exuberantly sharing their otherwise tranquil space with me – magpies warbling, kookaburras cackling, bellbirds whipping, and a regular parade of ospreys swooping in for a fishy feed.

A lone eagle glides above the saltmarsh and mangrove trees, and a breeze ruffles the tangled undergrowth and river-sturdy grasses.

Every now and then a boat glides by and voices travel crisply across the water – eager fisherman after a meal of the most popular fish out this way, flathead. Aka river lizards.

This tiny island that is jam-packed with history. It was once a meeting place for the Dharug and Darkinjung people, and later European settlers also gathered here and established a church, school and graveyard.  JUL/AUG 2021

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Getaway

There’s another story on a sign about a German convict and lime burner who married one of the local Aboriginal women, who he lovingly called Biddy. Known much later as Granny Lewis, she became a matriarch for a large group of Aboriginal people and pioneers.

I walk up a path to the top of the island, passing by the remnants of the church (a wall and chimney is all that remains), graves and memorials.

The island is only a 10-minute kayak across the inlet from where I’m staying at Marramarra Lodge, so my round trip and historical exploration takes just over an hour. While I’m kayaking back to the peninsula, a school of fish being chased by something larger sends the water’s surface into a craze of ripples that sparkle like diamonds in the afternoon sun. It’s fitting, as Marramarra in Dharug language means ‘place of many fish’.

BAREFOOT, BUSHLAND LUXURY Arriving back at the lodge, my partner and I are greeted with a glass of champagne before lunch. We wander about, taking in the stunning property, which in the 1920s was the home of Sydney Morning Herald editor Harold Carter.

In 1974 it was bought by The Knox School for outdoor education and training, and transformed into a school camp where students, teachers and parents could stay. In 2000 it was bought by an unnamed Australian identity, who purchased the large piece of land so that he could enjoy the peace and quiet without being bothered by neighbours.

Finally, in 2019, three mates from the NSW South Coast bought the rundown place, giving it a new life as the barefoot luxury retreat it now is.

There’s still talk among locals about how the large pool on the property was floated down the river and installed at the top of a steep garden path. It took a lot of people to do it, but it was well worth the effort.

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The main lodge, with its churchhigh ceiling and floor-to-ceiling glass windows overlooking the Hawksbury River and quintessentially Australian bushland, is used for relaxing, enjoying a sundowner at the end of a day exploring, and dining.

The lodge is the epicentre of Marramarra’s exceptional culinary journeys – where guests can enjoy light lunches or an indulgent evening degustation at Budyari Restaurant.

French executive chef Jerome Tremoulet delights his diners by creating perfectly balanced, exquisitely presented meals that showcase the natural goodness of local produce, and some imported delicacies as a nod to his own heritage. The meals pay tribute to the abundance of local seafood and are inspired by the sights, sounds and scents of the surrounding nature. The service mirrors the meals: casual fine dining that puts fresh produce and provenance centre-stage.

Speaking of seafood, if you want to catch your own and enjoy a spot of fishing, the lodge has a boathouse right on the water, where guests can use the fishing rods, paddleboards and kayaks. It’s also a lovely place to sit on the deckchairs and catch a stunning sunset or sunrise.

A stone’s throw from the lodge we find the renowned pool that enjoyed a river cruise, steel and bronze sculptures created by local artists that blend into the artfully landscaped

CLOCKWISE FROM TOP LEFT: The Lodge's cosy boatshed; A Peninsula Tent; One of Chef Jerome's decadent desserts; The tranquil pool area; Luxurious digs; Soaking up the views; The lodge's beautiful cruiser for guests.

Getaway

gardens, and rows of beautifully renovated cottages that once housed rowdy students.

The new owners also introduced elegant Peninsula Tents that blend into the headland’s cliffs as well as a praying mantis would, poised on the edge of leaves and almost invisible from down on the river.

Inside, enormous bathrooms with river stone sinks and custom-made vanities and floorboarded bedrooms with king-size beds overlooking the Hawkesbury await. The outdoor seating area – like a nature-viewing platform in a national park due to the balconies being seamlessly bordered by frameless glass – take eco glamping to the next level.

To up the ante on the relaxing element, book into Iyora Day Spa: a minute’s amble from the main lodge and a step away from heaven. Iyora translates from the Dharug language to mean ‘people’, as the focus of the spa is on taking care of people – mind, body and soul. There’s nothing better than lying back and letting someone else take care of you.

CRUISING AND DINING One of the many highlights of staying at Marramarra is a champagne cruise down the river with oysters and other delicious hors d’oeuvres served to guests as the sun sets, and the captain shares his knowledge of the region. It’s a great opportunity to meet some other guests and share

experiences while taking in the beautiful surroundings.

It’s also a warm-up for dinner, which for lovers of fine food and wine is one of the drawcards of this special place.

My partner and I opt for the seven-course degustation, and as each visually stunning course arrives, we tuck in and then sit back, cooing in rapture like happy plump pigeons.

Wasabi leaf with asparagus and nam jim (a Thai dipping sauce); wagyu nigiri (a type of sushi) with smoked rice and wakame; prawn tartare with white tomato jelly, chilli granita and green tea tuille (French for tile, but it’s a kind of wafer).

A palette cleanser of basil and lime sorbet with champagne espuma (Spanish for foam). Barramundi with fennel and myrtle.

And dessert? Yet more slices of heaven in the form of mascarpone, honeycomb, fig, pink peppercorn shortbread and bee pollen. We cut to the chase (of the sumptuous South Australian washed rind brie with a caramelised apricot preserve) and declare Jerome a genius.

Back in our Peninsula Tent, sitting on the balcony and listening to the kind of nightlife I now prefer, I can’t help but think of Little Maude. We’ve only been here a few days, but it’s enough to feel the inherent magic emanating from the banks of this beautiful river, where she will lie for an eternity with some others that came and went before and after her. TB JUL/AUG 2021

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Going wild in

Surely there isn’t another wildlife sanctuary in the world that is in the middle of a thriving city, perched above a stunning harbour, with some of the best views in the country? Now you can even stay for the weekend and hang out with some of your favourite critters.

Words: Michelle Atkinson

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Image: Images courtesy of Taronga Conservation Society

Sydney

Retreat and relax

As the sun sinks towards the horizon and Sydney Harbour is bathed in a pink and golden glow, there’s a rustling in the bushes beneath the sprawling veranda where we sit with a glass of sparkling wine. I put my finger to my lips, eyes wide open.

Comically, an echidna ambles out of the scrub like a Texan cowboy, hips swinging rhythmically, completely unfazed by the many human heads now appearing above him, gawking.

A rock wallaby and a potoroo hop across the pathway as though they’re off to a party together. A koala slowly makes its way to a more comfortable branch for its wide bottom, and a pair of kookaburras land a few metres away on the lounge’s balcony, laughing at the animal parade they’re obviously quite accustomed to witnessing.

I’m expecting Dr Doolittle to walk in with an elephant, a family of giraffes and lion or two. But we have to take a walk to see those later on our evening tour of the zoo – made all the more special because the day visitors are leaving, excited children high on ice cream chattering about their many

encounters as they head out of the gates. “When are we coming back, Mum? I want to see the Komodo dragon again!”

Now we can explore the nursing home before us, with some other guests who are also staying at Wildlife Retreat at Taronga.

No, that wasn’t a typo.

Our guide happily introduces the first of the home’s residents: our friend the echidna who was confidently swaggering around the grounds earlier. He’s been offered a small bucket of bugs so he’s bottom up, snuffling around and devouring treats like there’s no tomorrow.

“This is where our elderly animals come to retire,” he says. “It’s their nursing home, where they’re taken care of in their old age,” he jokes. “They face no predators, we watch them closely, and they can relax, knowing they have their own space. So, keep your distance and respect that you are walking around in their home.”

A few wallabies join our group, and as we wander about the grounds we meet the sleepy koalas, potoroos, and 

CLOCKWISE FROM LEFT: Overlooking Wildlife Retreat at Taronga, Animal View Room, koala watching and caring for the resident animals.

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Retreat and relax

FROM TOP: The beautifully landscaped retreat, a resident koala, and the reception area of Wildlife Retreat at Taronga.

a pair of shy Cape Barren geese who have only just checked in.

Afterwards we’re taken on our tour of Taronga Zoo, where we meet the giraffes, watch the lions roar to one another from close quarters, and get up close to some playful Squirrel Monkeys who seem to have been hired to entertain us. Or, I guess, they have that much fun all the time.

DINNER AT ME-GAL The Wildlife Retreat at Taronga is built upon Cammeraigal country, and so in honour of the Aboriginal people from these parts of Sydney, its restaurant is called Me-Gal, after the Cammeraigal word for ‘tears’.

This is in reference to the saltwater surrounding the restaurant’s stunning waterfront location – but you’ll only have tears of joy when you taste the superb menu, created by executive chef Gursu Mertel, who focuses on sustainably grown produce.

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Gursu, who is originally from Turkey but has travelled the world honing his craft, enjoys experimenting with native Australian ingredients, and so there are always some enticingly different dishes available alongside more classic favourites.

Me-Gal was the Marine Stewardship Council 2020 Winner for Best Sustainable Seafood Venue, and was awarded 2 Chef Hats by the Australian Good Food Guide (AGFG) for 2021.

Gursu’s signature dish – which features smoked scallops, tomato consommé, fennel bronze, sea grapes, Prosecco and lemon myrtle soubise, ice plant, quinoa, chia granola and salmon roe – was recognised by the judges. Tasting it, it’s no wonder they were impressed.

We also enjoy the gin-cured Tasmanian salmon with mountain pepper berry, mayonnaise, and compressed cucumber; the panroasted free-range chicken ballotine with cavolo nero, mushroom cream, macadamia nuts and a corn salsa.

The beef tenderloin with a smoked eggplant purée, potato fondant and broad beans, topped with a red wine jus is a favourite, as is the Tasmanian honey-glazed duck accompanied by pan-roasted mushrooms and served with a pumpkin purée and a red wine and orange jus.

We share a butter popcorn and caramel tart with lemon cola jelly, Davidson plum dust and vanilla ice cream, and then decide you only live once so also order the Bailey’s orange and praline tart with orange segment, cocoa and cream.

After relaxing with a pot of tea in the cosy yet expansive restaurant we feel much like the koalas who have been dining on gum leaves all day, and so decide to call it a night.

We wind our way back through the retreat, which has been designed to be cloaked in foliage within a few years.

It’s going well so far, with the green walls, outdoor corridors made for climbing plants, and vine-covered

Retreat and relax

TOP TO BOTTOM: Me-Gal restaurant has stunning views of Sydney Harbour; The retreat lit up at night.

roofs blending in beautifully with the surrounding bushland. Sleep comes easily, with the distant roar of a lion reminding us of where we are.

The next morning, waking up to sunlight streaming into our room, we decide that you couldn’t find a more quintessentially Australian view if you tried: a koala is already slumped in a gum tree, a couple of big red kangaroos are lazing about near the lifts, and Sydney Harbour Bridge is proudly arching over a sparkling harbour as green and gold ferries take people to work and play.

From Taronga Zoo staff: Imagine a shared future, where wildlife and people don’t just live together, they thrive together.

That’s the future that your gift to Taronga can make a reality. Any donation made today will allow Taronga to continue to breed threatened species, carry on vital scientific research and deliver conservation programs here in Australia and across the globe.taronga.org.au/donate TB JUL/AUG 2021

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Indulge

Adelaide FOOD LOVERS’ GUIDE TO

Say what you will about Australia’s sleepiest city, but when it comes to food and drink, Adelaide seriously delivers.

Image: Josie Withers

WORDs: Bethany Plint

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Indulge

Image: Images courtesy of Dairy Australia

Lucia’s at Adelaide Central Market Lucia’s Pizza & Spaghetti Bar is something of an Italian institution in Adelaide. And I have it on good authority that the sauce is the real deal, confirmed by an Italian cashier in Rundle Mall who raved about the place on my first morning in the city.

It was the second mention of Lucia’s since my partner and I landed, so we thought it criminal to skip a visit.

One of the longest-running outfits at Adelaide Central Market, the venue was opened by Lucia Rosella in 1957 after she relocated from Benevento in Southern Italy. Today her two daughters run the show, plating up no-nonsense Italian staples with fresh, seasonal ingredients. They also make the best panini in the city (another hot tip from a local foodie).

The delicatessen is well worth a peruse, offering Lucia’s famous sauces – only made over summer when Australian tomatoes are at their ripest – as well as a range of local cheeses and cured meats.

OPPOSITE: Harvesting radishes from the kitchen garden at The Summertown Aristologist RIGHT: A photo-worthy breakfast from Market and Meander and slices of heaven from Lucia’s

Images: Hotel Indigo Adelaide and Lewis Potter

IT’S NO WONDER that some of the country’s most renowned chefs and foodies have taken up residence in South Australia.

Beloved Maggie Beer welcomes visitors to her Barossa property to wander the olive groves and vineyards and sample delectable pantry staples. Former Chef of the Year Duncan Welgemoed plates up bold and complex creations at Africola, an ode to his South African heritage. MasterChef ’s Poh Ling Yeow even runs a stall at Adelaide Farmers’ Market every Sunday.

Here restaurateurs, chefs, winemakers and producers have a licence to saunter outside the confines of tradition. The result?

A remarkably diverse food scene where unusual pairings, unique ingredients and unexpected twists are standard practice.

Adelaide Farmers’ Market On Sunday mornings, while the CBD looks like it’s been all-but abandoned, in the city’s south-western outskirts Adelaide Showground is heaving.

The popular weekly farmers’ market is a bustling affair where pre-eminent stalls send lines snaking around corners. Here you’ll find Adelaide’s foodies clinging to their KeepCups, while canvas bags slung over shoulders reveal collard greens and carrot tops spilling over the sides.

Follow the enchanting smell of freshly baked goods into the market hall and grab a loaf of sourdough from one of the many bakers, or fill your cooler bag with artisan cheeses from local dairy producers.

For a treat (as long as you are willing to wait in line for it), check out JamFace by Poh for a slice of cake, biscuit or pie that looks almost too good to eat… almost! Head to Lato Cakery to taste the Slavic honey cake – a five-layered masterpiece alternating South Australian honey with caramel cream. By contrast, Let Them Eat is one stall you won’t need to feel guilty about splashing out at: chef and owner Tanya sources all her ingredients locally to create vegetarian delights that are both healthy and eco-conscious.

Whistle & Flute It’s easy to walk straight past south Adelaide ‘café and liquor bar’ Whistle & Flute. Hidden behind a wall of ferns and an unassuming metal door, this local favourite is a popular brunch spot with a delicious and very literal menu.

If you’re looking for ‘Things that are eggy and also bready,’ your choices range from blue swimmer  JUL/AUG 2021

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Indulge

Image: Alpha Box & Dice, Lewis Potter, Never Never Distilling Co and Josie Withers

CLOCKWISE FROM LEFT: Alpha Box & Dice cellar door, fresh produce from Adelaide Central Market, cocktails at Never Never Distilling Co and lunch at Pizzateca

crab scrambled eggs to a halloumi burger oozing with a googy egg and sriracha mayo. ‘Things that are sweeter than others’ include toasted waffles topped with whipped Nutella, and Bircher muesli with peanut butter and apple slices.

If your brunch turns into a long lunch, you might want to sample the salted caramel Martini, or perhaps a Bloody Mary, if you’re recovering from a day at the wineries. Beer drinkers are in for a tough decision: the fridges are always jam-packed with craft beers from local brewers.

Keep an eye out for Mismatch on tap – more on that later.

The Summertown Aristologist A scenic 30-minute drive out of the city and into the Adelaide Hills, The Summertown Aristologist serves up authenticity on a plate.

It’s a true community affair: the wine racks are stocked with natural wines from a vineyard down the road (and sold at the cellar door just next door) and the dishes are crafted from local, organic ingredients grown in the kitchen garden.

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The menu changes weekly and is driven by what’s in season around South Australia at the time. During our visit in week #347, we feasted on steaming bowls of delicately seasoned lentils, slow roasted eggplant, grilled capsicum bursting on bite and freshly baked sourdough with a generous scraping of cultured butter. The meal was full of flavour, and went down a treat with a bottle of Gris Rose from nearby Château Commeci Commeça.

If you’re not sure what to order, that’s a good thing! Go for the ‘don’t think about it’ option and have the team bring out delicious samples of the entire menu one after the next.

You’ll be full to the brim by the time you’re done, but not to the point of sluggishness, as the ingredients are all fresh and wholesome.

Lot.100 Lot.100 is part of a small but growing trend towards multi-business venues across the state. It’s a collective of producers joining forces to provide a one-stop food and beverage destination where you could easily while away an entire day. It comprises

Indulge

Image: Josie Withers and South Australian Tourism Commission

FROM LEFT: Ethan and Tom plating up at The Summertown Aristologist and a delicate spread at LOT.100

a craft brewery, small batch winery, gin distillery, cider company and fresh juice producer.

The ‘lot’ is an 84-hectare property in the luscious Adelaide Hills. What was once a cattle pasture has been transformed into a destination dining precinct that blends industrial and agricultural in a forwardthinking, sustainable manner. The roof houses 1,700 square metres of solar panels, and the on-site wastewater treatment plant purifies every drop to be reused across the property – to water crops, in the distilling process and so on.

The Lot.100 restaurant welcomes foodies seeking sustainable, local produce prepared differently. Only the best local ingredients are used to create a type of food that blends modern Australian cuisine with rustic Italian cooking. The everchanging menu is complemented by innovative offerings from Lot.100’s onsite beverage brands: Adelaide Hills Distillery, Mismatch Brewing Co, Ashton Valley Fresh, Hills Cider Co, and Vinteloper Wines. Order a tasting flight; the gin option won’t disappoint.

Chalk Hill Wines & Never Never Distilling Co Over in McLaren Vale, Chalk Hill is another award-winning collective that unites three pioneering food, wine and gin producers. The namesake, Chalk Hill Wines, is a family-owned estate driven by six generations of grape growing heritage. Established by the Harvey family back in 1964, Chalk Hill opened its cellar door in 2020, not long after its Alpha Crucis Old Vine Grenache was named best wine in McLaren Vale.

Carrying plenty of accolades of its own, Never Never Distilling Co makes up another third of the collective. Led by a trio of boundarypushing creatives, the brand has won some of the most noteworthy awards in the business, including 2020’s Best Regular Gin and Double Gold at the World Spirit Awards in San Francisco.

Of course, when sampling some of South Australia’s best drops, it’s difficult to limit yourself to just one or two glasses. For this reason alone it’s a good idea to get something in your stomach (as if you needed an

excuse?). Chalk Hill’s food offering comes in the form of sophisticated Italian-style street food. Cucina di Strada dishes up Roman-style pinzas (not pizzas), warm snacks, grazing platters and delicious Mediterraneaninspired desserts.

Pizzateca If your craving for fine Italian food is real, consider worth saving yourself for lunch at Pizzateca, a family-run restaurant tucked away off Chalk Hill Road. Tables and chairs spill out of the refurbished farmhouse onto the lawn, warmed by freestanding heaters on cool days and shaded by a giant oak tree in the warmer months.

Don’t expect to order a Hawaiian pizza at this joint. Unwaveringly true to their Abruzzo roots, the team serve true Neapolitan-style pizza on dough made by hand, fired in a wood oven made by Stefano Ferrara and shipped over from Naples, Italy. If pizza isn’t your thing, firstly, what’s wrong with you? Secondly, never fear, you won’t be disappointed by the arrosticini – lamb skewers cooked over charcoal with a touch of salt. Simple, authentic and delectable.

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Indulge FROM LEFT: Each Suite is inspired by Adelaide’s vibrant festivals and the lobby gives a lively welcome to visitors, doubling as the Market and Meander restaurant

If you can’t decide what to order, let the kitchen look after you. You’ll be treated to a selection of antipasto, schiacciata (traditional Tuscan flatbread similar to focaccia but definitely not the same!) and a choice of chef’s-favourite pizzas. The drinks menu carries a number of familiar names, too. Mismatch Brewing, Hills Apple Cider and Alpha Box & Dice all make appearances.

Alpha Box & Dice If you don’t mind swirling your wine outside the box, this McLaren Vale-based producer is an essential stop on your itinerary. The eccentric winemaker behind Alpha Box & Dice has undertaken a rather ambitious challenge and is just shy of the finish line. The label has embarked on an Alphabet of Wine project, creating a series or standalone wine for each letter of the alphabet. Only five remain at the time of writing.

I didn’t even need to try the letter ‘G’ – Golden Mullet Fury – before penciling it down on my order form: I was sold on the name alone! The limited-edition magnum is Alpha Box & Dice’s signature ‘orange’ wine, where red winemaking principles are applied to white grapes. The result is

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a bold drop with strong stone fruit flavours, best served ice cold on a piping hot day.

The cellar door is open Friday to Monday from 10am to 5pm.

Guests at the heritage-listed barn venue in the heart of McLaren Vale can indulge in a grazing platter to complement their tasting either inside, surrounded by an eclectic art collection, or outside under shady trees at the various picnic tables.

Where to stay in Adelaide If you’ve read this far, you’re clearly a truly devoted foodie. In which case there’s no other place to stay in Adelaide than in the spiritual heart of the city’s food scene. A lazy stroll from vibrant Adelaide Central Market and right on the cusp of Chinatown, Hotel Indigo Adelaide Markets is a characterful food and beverage destination in its own right.

Brightly coloured tables and chairs spill out onto the sidewalk of a quiet laneway, where Market & Meander gives guests their first taste of the Hotel Indigo experience.

The hotel’s main restaurant plates up extravagant, tasty dishes with plenty of fun twists; a nest of pink fairy floss topped my French toast

one morning. The menu reflects the plentiful multicultural influences of the neighbourhood and the bar is stocked with South Australian wines, local beers, signature Indigo cocktails and more than 25 different gins on offer.

Take the elevator all the way to the top and you’ll discover a notso-secret rooftop bar that’s been regularly booked out since opening in March 2021. Merrymaker embodies the hotel’s raw and refined ethos, dishing up sumptuous seafood and charcuterie from local suppliers, complemented by an eye-boggling wine list, innovative cocktails, and enough tap and bottled beers to quench the most serious of thirsts.

Aside from the consumable offerings, the decor and furnishings are perhaps the most memorable features of the hotel. Housed in a former textiles factory, the blend of heritage-listed features and avantgarde architecture provide an accommodation experience that truly reflects the personality and style of a city in perpetual metamorphosis.

Fly to Adelaide from Melbourne or via Melbourne from Sydney with Rex, as well as various regional ports around South Australia. TB

The comfort food edition

Roll’d Vietnamese at home From a single store in the bustling heart of Melbourne’s CBD to more than 100 locations nationwide, Roll’d Vietnamese is a true Australian business success story. Now the Roll’d family has released a range of pantry items and condiments for you to create your own Vietnamese masterpieces at home, using vegan-friendly and preservative- and additive-free ingredients. Available at Coles supermarkets.

StrangeLove

Clarence Distillery

Alg Seaweed

We’re suckers for good branding – and StrangeLove drinks co has struck the perfect balance between cheeky and upscale. Their beverage offerings range from tasty lo-cal sodas and sparkling mineral waters to punchy spirits, mixed drinks and premium mixers packed with botanicals. Try the Watermelon Tonic: you can’t beat it.

Up in the Clarence Valley things run on Yamba Time – which means the utmost care is taken to distil, bottle and savour these handcrafted spirits.

Local fresh produce farms and nearby sugar cane plantations provide the ingredients and botanicals for their lemon myrtle vodka, dazzling Ruby Rosella Gin and ‘The Duke’ dry gin.

We had to include something just a little bit healthy! Alg’s delightful shakers deposit iodine-rich seasoning on any meals of your choice. Ditch the standard salt and pepper and opt for extra flavours that will actually do you good. Hot tip: sprinkle some Rainbow Seaweed Seasoning on your smashed avo and poached eggs.

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Aussie Made

Yarra Valley Dairy

Koko Black Chocolate

Kez’s Kitchen

The perfect addition to any picnic or grazing platter, the handmade farmhouse cheeses from Yarra Valley Dairy are decidedly decadent. The soft, oozing double brie, the delicious marinated Persian fetta and the tasty House Cow curds are so good, you hardly need a cracker. No one would judge you for spooning the stuff straight into your mouth.

The innovative chocolate producer is taking the sweet treat to new heights with a unique indigenous Australian twist. Koko Black’s Native Collection features green ants harvested in the Northern Territory, finger limes from coastal Queensland and Leatherwood honeycomb from Tasmania. Intrigued?

Grab a block and taste a little bit of Australia in every bite.

Australian made and family owned, the delicious and miraculously healthy treats from Kez’s Kitchen cater to a wide range of dietary requirements. Inspired by family favourites, these handcrafted snacks come in a variety of gluten-free, dairy-free, vegan and FODMAP-friendly options, from Melting Moments and Vienna Eclairs to flawless brownies and cute-as-a-button gingerbread men.

Gundowring Finest Ice Cream Hailing from the Victorian Alps, these artisan ice-cream creators use rich, fresh milk from their farm’s Holstein cows, combined with the best regional and seasonal ingredients, to deliver mouthwatering flavours such as toasted honey and walnut, ginger, and salted butter caramel.

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NEWS+VIEWS | MINING | AGRIBUSINESS | INFRASTRUCTURE

WHEN TO SCALE YOUR BUSINESS The first step in scaling a business is understanding when the time is right.

p.08 ron bartsch and his new book, the corona dilemma P.10 an app that has kids answering important questions P.12 How space technology is transforming ag on earth P.16 the digital transformation of oyster farming p.24 a dive into Australia’s truffle industry P.28 meet Alex Dekker – founder of Alex Makes Meals

Find our range of award winning beers at www.bentspokebrewing.com.au/beer-finder

Or visit our award winning Brewpub 48/38 Mort St, Braddon ACT 2612

AUSBIZ NEWS

New research identifies patterns in Australia’s climate extremes Words: Alexandra O’Rourke Australia, the driest inhabited continent on earth, is prone to natural disasters and a range of weather conditions such as floods, droughts, heatwaves, and bushfires. But why?

Two new Flinders University studies of long-term hydro-climatic patterns have provided fresh insight into the cause of this strong climate variability.

The National Centre for Groundwater Research and Training (NCGRT) at Flinders has revealed a seesaw wetting-

drying phenomenon between east and west Australia, mediated by vegetation.

The phenomenon occurs when eastern Australia gains water as western Australia loses water, and vice-versa, caused by alternating La Niña and El Niño weather patterns. Four consecutive periods of seesaw wetting and drying in the past five decades have been confirmed.

“The phenomenon can be explained by vegetation and soil moisture interactions,” explains lead researcher Dr Huade Guan,

Associate Professor in Hydrology.

The revelation provides us with data to predict overall weather patterns in Australia, allowing time to prepare for extreme conditions.

Understanding climate variability is essential for mitigating the risks that come with extreme weather, which impacts everything from our food supply chain to our natural and built environments. The research is a step in the right direction to prepare for, if not prevent, the worst.

AUSTRALIA SET TO UNLOCK RENEWABLE ENERGY POTENTIAL Words: Bethany Plint The CSIRO has released new research outlining a bright new future for Australia’s critical mineral resources. The report details how our mining sector can work in tandem with manufacturers to turn minerals such as lithium and silicon into essential components for producing renewable energy. Electric vehicles, solar panels and wind turbines are pegged as prime contenders for the initiative.

With mining activity under the microscope and pressure mounting to transition to renewable energy, Australia is in a unique position to reshape its mining sector to align with more sustainable goals. It’s a good PR move but will ultimately be a financially motivated one, as CSIRO Chief Executive Dr Larry Marshall points out.

“Australia’s future economic prosperity will depend on how well we can use our vast energy and mineral resources to play to our strengths and create new opportunities through the global transition to net zero emissions,” he says.

“The research demonstrates the economic opportunities that can be harnessed by strategically investing in new critical mineral deposits and processing technologies that reduce cost and environmental footprint.”

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AUSBIZ NEWS

NEW TECH ARMS FARMERS WITH PLANTLEVEL INSIGHTS Words: Alexandra O’Rourke Imagine being able to measure the stress level of plants, trees and vines, and then using that data to provide them with the right amount of water in the right location to alleviate such stress. This concept is becoming a reality thanks to Ceres Imaging, the aerial imagery company introducing plant-level insights to Australia.

The new interface provides growers with data that can help them reduce uncertainty, plan, and improve irrigation for healthier crops. Highresolution aerial imagery allows growers to quantify water stress, chlorophyll and NDVI to improve corrective treatment, helping them

measure the trend of the irrigation strategy and ensuring that the most impactful problems are treated in a timely manner.

“This is the first time high-accuracy water stress data is available to growers through imagery at a plant level,” says Ceres Imaging founder and CEO Ashwin Madgavkar.

“Irrigation is complex, and even subtle inefficiencies compound over time to have a big impact on yield and profit,” he adds. “It’s often difficult to know if your irrigation strategy is achieving the results it should, so having insights at the plant level provides a cost-effective solution.”

Ceres Imaging offers solutions for farmers working on vineyards, fruit orchards, and an increasing number of in-ground crops.

Big boosts for Australia’s leading ag and food technology start-ups Words: Bethany Plint With unforeseen population growth, drastic climate variability and increasing pressure on our food systems, business as usual in the agricultural sector just won’t cut it. That’s why millions of dollars in private funding is being pumped into ag and food tech start-ups, to help Australian farmers build a more sustainable future.

SparkLabs Cultiv8 is a global food technology accelerator – think the Shark Tank of the agriculture industry, without all the drama. The program was established to identify early-stage companies with great ideas but not enough money, and support them through the next phase of commercial growth.

By connecting farmers, researchers, corporate partners and industry experts, the SparkLabs Cultiv8 program aims to create a network where innovative ideas can be turned into reality in order to meet the growing demands of our global food supply chains.

The program, which has raised over $100 million globally, is currently supporting a CSIRO project that feeds specific seaweed to livestock to reduce methane production; a company that makes honey without bees; and a variety of health-food start-ups.

JUL/AUG 2021

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Q&A

THE NEXT NORMAL World-renowned aviation lawyer, airline executive and author Ron Bartsch came up with his principles of “20-20 Thinking” as a response to the COVID-19 pandemic. His book The Corona Dilemma: 20-20 Thinking for the Next Normal aims to arm individuals with the tools to think clearly and creatively about their future and seek out actionable solutions.

The Corona Dilemma: 20-20 Thinking for the Next Normal is available for purchase online, RRP $29.95

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AusBiz.

Q&A

Q. IN YOUR BOOK YOU TALK ABOUT “CORONA EVENTS.” WHAT ARE THEY, AND WHY ARE THEY SO SIGNIFICANT? A. A “corona event” is a term I coined to describe the special situation that arises following an event that derails your train of normality and forces you to divert from your normal way of doing things. These can be traumatic events, such as during the coronavirus pandemic, but not always.

My own corona event was an unplanned assignment on the Pacific island of Vanuatu that completely changed the way I viewed my life and the world I had created around me.

Until then I had been passing my time working in public service, and in the belief I was securing a carefree and satisfying future. But within weeks of arriving I began to reassess what in life was really important to me – my family and my relationship. I realised that I’d been nurturing certain values that were, in fact, of little or no value.

So I decided, there and then, to make a change for the better.

We’re all likely to face at least one corona event at some point in our lives.

You may have had one already; the pandemic might be yours right now; or perhaps you’ll face one in the years to come. Whatever the case, a corona event is a significant moment in your life that forces you to re-evaluate how you’ve been doing things. The important thing – and what my book is all about – is to recognise the moment when it happens, and realise the opportunities that change can present.

Q. YOU DIFFERENTIATE BETWEEN INTERPERSONAL AND INTRAPERSONAL CHANGE. CAN YOU EXPLAIN WHY THIS DISTINCTION IS IMPORTANT IN ATTEMPTING TO RESOLVE A CORONA DILEMMA? A. At face value it seems we humans are quite good at accommodating change. If we compare contemporary society to the society that existed just a few short decades ago, in terms of the pace of activity and the uptake of technology, you’ll get some idea of the extent to which society embraces change. E-transactions and our cashless society, communicating using smart devices, the proliferation of social media, new mediums for delivering food and transporting people have all become part of our normal and everyday life.

To better understand the unique situation we face after having experienced a corona event, we should consider change as being

of two basic types: interpersonal change and intrapersonal change.

Interpersonal change is generally referred to as environmental change, as it affects more than one person and includes societal and organisational change. This kind of change is reactive and is what we have experienced with the COVID-19 pandemic. It doesn’t require a change to the way we think, but rather it reinforces the notion of our acceptance of common practices within a community or organisation.

In contrast, intrapersonal or individual change is proactive, selfinitiated, and does not happen unless you, as an individual or as a corporation, are prepared to do something different. When faced with a corona dilemma you need to start thinking differently so you can devise strategies to protect your newly reprioritised core values.

Q. SO, HOW DO WE START THINKING DIFFERENTLY? A. A corona event and subsequent corona dilemma provide the opportunity for you to do things differently and so live a better life.

20-20 Thinking is a collection of models and tools I have developed that can be applied to approach thinking creatively about the situation you’re in.

20-20 Thinking is part of the decision-making process that helps you connect remotely associated ideas to form new and creative ideas.

It considers function rather than form in resolving problems.

Q. WHO WOULD BENEFIT FROM READING YOUR BOOK? A. Ask yourself the following question: Is there any aspect of your personal wellbeing or professional career that you feel could be improved, but you don’t know what to do about it? If the answer is “yes” then The Corona Dilemma is for you.

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TECHNOLOGY

THE NEW APP EVERY PARENT NEEDS Kids buried in their phones 24/7?

You may not be able to curb their screen time – but you can make it a little more productive.

Mum-and-dad entrepreneurs Ann and Issac Elnekave have invented an app parents can download onto a child’s phone that makes them answer an educational question correctly in order to unlock their favourite apps.

Market research shows 1Question is the first app of its kind: it’s a hybrid between a parental control app and a study learning app. Furthermore, the parent is in complete control and can monitor their child’s progress, unearthing areas they can improve.

WHERE DID THE IDEA COME FROM AND HOW HAS IT MADE AN IMPACT ON YOUR LIVES?

Ann: The idea came about when we were sitting in our lounge room during

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lockdown. The kids were all on their phones and I thought ‘wouldn’t it be great if they had to answer a maths question before they could get into their other apps?’ Open TikTok – sure, what’s 6 x 7? Want to dive back into Roblox? No problem. First, simplify this fraction.’ As soon as they’ve answered correctly, they’re in and can continue with their other apps.

Once I’d decided it was something I wanted to pursue and had done some research and testing of the initial concept, Issac’s entrepreneurial and tech background really helped grow the idea and bring it to life.

It’s been an incredible family affair.

Our house has transformed into the 1Question headquarters! At times it can be daunting trying to maintain

some sort of boundaries between work and family: we are always ‘on’. As we’ve grown, we’ve added incredibly talented team members and together we’re excited for the journey ahead.

WHERE AND HOW WAS THE APP DEVELOPED?

Ann: The app has grown from a seed of an idea to what it is today from our home in Sydney. Team meetings are at the dining table – some days there’s no time for ‘good morning,’ we just jump right in. We’re supported by an incredibly talented team of professionals all over the world, contributing their various areas of expertise. It’s a bit like the United Nations!

TECHNOLOGY

ARE QUESTIONS ALIGNED WITH THE CURRENT NATIONAL CURRICULUM?

Issac: 1Question’s content has been developed by a team of educators in line with both the Australian and US maths curriculums. Starting with Year 1 through to Year 6, with 7-9 being added now. We haven’t engaged with the Department of Education… yet.

But stay tuned, we’re in discussions with leading teachers, schools and universities to collaborate on ways to make 1Question even better.

RATHER THAN TRYING TO REDUCE A CHILD’S SCREEN TIME, 1QUESTION HAS GONE DOWN A DIFFERENT PATH. WHY IS THAT?

Ann: It’s like trying to work an exercise routine into your day; we thought we’d apply the same concept to study. Our children are growing up in a digital age and are incredibly engaged with their devices, so we’re taking little slices of those moments of engagement and redirecting them towards revision.

In the same way we would help our children by quizzing them before a test, or creating Post-it notes to remember concepts, this is a fantastic way of supporting their learning.

ANN AND ISSAC ELNEKAVE CAME UP WITH THEIR REVOLUTIONARY APP IDEA DURING LOCKDOWN IN THEIR SYDNEY HOME.

Of course, 1Question does not replace homework or conventional study methods – 1Question is built to complement classroom and other types of conceptual learning. We use the techniques of spaced repetition and the Leitner system to consolidate classroom learnings and help shift that information from short-term to longterm memory in much the same way as you would with flashcards, except you don’t need to think about it.

Once you’ve set up the app, 1Question does the work. The AI engine monitors and predicts learner performance and adjusts the learning protocols accordingly, tailoring the process to each individual child.

KIDS ARE PRETTY SAVVY THESE DAYS. IS THERE ANY WAY FOR CHILDREN TO GET AROUND THESE QUESTIONS OR REMOVE THE APP FROM THEIR PHONE ALTOGETHER?

Issac: The ‘child’ app is PIN protected, which prevents children adjusting any of the settings, including which target apps the parents have chosen to be locked. From the ‘parent’ app the parent is able to see, in real time, how many questions their child has answered, when they last answered a question, and their current level of

mastery in each topic, as well as their learning progress over time. With this insight the parent will immediately know whether there have been some sneaky workarounds.

We’re sure there will be savvy kids out there who will find creative ways to work around this – please come and talk to us, we want to hire you!

WHAT TOPICS ARE THE CURRENT QUESTIONS BASED AROUND?

Issac: Current topics available for maths in Years 1 through 6 include times tables, addition, subtraction, odd and even numbers, place value, time, multiplication, fractions, decimals, division, percentages, geometry, simple equations, Roman numerals, prime and square numbers, and units of measurement.

We’ve also had a ton of requests for the adult version of 1Question, and this is absolutely on our product roadmap.

Really any of us could learn anything using the 1Question platform, from a foreign language to first aid, coding or gardening… the list is endless.

WHAT’S NEXT FOR 1QUESTION?

Issac: We have a tutor program in the works, where tutors will be able to create custom questions for their students. This will be a useful tool for tutors as it will ensure tutoring sessions are spent teaching new concepts, rather than spending time consolidating and revising what was covered in the previous session.

We’re also opening up the 1Question platform to allow educators globally to create their own micro courses, based on their area of expertise. This will help us scale incredibly quickly, and also means that anyone will be able to learn just about anything from experts in the field, all over the world! We’re also working with schools and teachers to expand content.

1Question is available on iOS and Android. For more information, visit 1question.app JUL/AUG 2021

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SPACE TECHNOLOGY IS TRANSFORMING AGRICULTURE ON EARTH As climate change and an ever-growing population put increasing pressure on agriculture and food production, a new report has revealed billion-dollar opportunities will soon super-charge tech adoption for farmers, fishers and foresters in the next five to 10 years.

Image: AgriFutures

Words: LJ Charleston

THE AGRICULTURAL SECTOR HAS SET ITS SIGHTS ON SPACE TECH

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AGRICULTURE

A new report, commissioned by AgriFutures Australia, is promoting awareness to producers of the potential uses of available space technologies, as well as forecasting what “space tech” they can look forward to in the next decade.

The Australian National University (ANU) study, ‘Space-based technologies – opportunities for the rural sector,’ shows Australian agriculture stands to benefit by $2.2 billion over a 30-year period by improving geolocation.

The report also says that satellite connectivity has the potential to add $15.6 billion to the gross value of production across agriculture, fisheries and forestry industries each year.

While these figures are impressive, it’s important to note that space tech is already being utilised by producers, who are using satellite imaging, low bandwidth sensors, GPS tracking, autosteer, paddock level imagery and weather forecasting.

SPACE RESEARCH IS EXPANDING INTO THE RURAL SECTOR While space tech has traditionally been used by the mining and defence sectors, AgriFutures Australia Senior Manager, Rural Futures, Jennifer

Medway says we are only on the cusp of unlocking opportunities for the agricultural sector.

“It’s exciting. The farmer of the future will have space technology fully integrated into their everyday production systems and decision making. For instance, dashboards will enable farmers to remotely manage manual processes, and interoperable data systems will radically shift the way on-farm decisions are made,” Jennifer says.

“All this is made possible through space technology, which has the potential to revolutionise the working day of tomorrow’s farmers.”

AgriFutures is connecting farmers with tech developers, researchers and the Australian Space Agency via its evokeAG digital platform, which will help to accelerate the development of space technologies for agriculture.

There’s also the SmartSat Cooperative Research Centre, which is investing in a $245 million research program in advanced telecommunications, intelligent satellite systems, Earth observation and remote sensing analytics.

Jennifer says the Australian Space Agency has a mandate to triple the size of the domestic space industry by 2030. “Agriculture’s time is now. To

stay competitive and continue to up the ante on increasing productivity and sustainability, we need to look to fixes ‘outside the square’. Space technology is one of those fixes,” Jennifer says.

According to Martin Amidy, Centre for Entrepreneurial Agri-Technology, Industry Engagement Senior Manager, an Australian farmer’s ability to manage multiple tasks with the click of a button is now a reality.

“In addition to the report, easily digestible fact sheets summarise available space technologies and their impact for livestock farming and broadacre cropping, fishing and forestry, as well as more intensive farming systems like horticulture and dairy,” Martin says.

“It is important to emphasise the opportunity space technology presents, but it is equally important to arm producers with practical information on how they could implement it, and the return on investment they can get from adopting these technologies.”

GLOBAL PERSPECTIVES AVAILABLE AT THE TOUCH OF A BUTTON The report also highlights what’s happening on a global scale and consolidates the technologies and

FIRES BEING TRACKED VIA SATELLITE OVER EASTERN AUSTRALIA

Image: Landsat

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AGRICULTURE

applications that would be suitable for Australia. It argues that there are three main components in addressing challenges for rural industries: remote sensing, connectivity and geolocation, as well as the barriers to adoption.

According to Jennifer, the next crucial steps will involve collaboration between rural industries and tech companies to help both sectors understand ways to maximise space-tech opportunities. “The space landscape is fast paced. Space companies and tech developers are in our sights and we need further discussions to explore how technology can be applied to solve agricultural challenges,” Jennifer says.

“While the research focuses on benefits to agriculture over five to 10 years, some of the changes relating to space tech are imminent. We also need to accept the horizon is getting closer as technology use is exponentially growing. We need to challenge our thinking and look at the scalability of the technology already in use.”

And, while big, game-changing technologies already exist, in many cases we are not linking it to space. According to Jennifer the interconnectivity between countries and space is expanding what

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Images: IBM Research, Australian Institute of Marine Science and CSIRO/David McClenaghan

CLOCKWISE FROM LEFT: SATELLITECONNECTED SENSORS TRACKING GROUNDWATER USE; SATELLITE-BACKHAUL SYSTEM 70KM OUT TO SEA; AND A COLLAR THAT USES TO GPS TO TRACK WHEN CATTLE APPROACH A ‘FENCE’ BOUNDARY.

FAST FACTS • The large-scale nature of extensive livestock farming and broadacre cropping in Australia lends itself well to spacebased remote sensing due to satellite speed when scanning large areas.

• More intensive farming systems – including horticulture and dairy – can be better served by drones or in-field technologies.

• Earth and marine observation (including satellites, drones and sensors) had an estimated value to agriculture, fisheries and forestry in the Asia-Pacific region of $37 billion in 2019. we can do on a global scale. She believes Australian agriculture needs to change its mindset to capitalise on the technologies that are here now.

“Application of technologies to view land and sea (remote sensing), technologies focused on location (geolocation) and technologies to connect (connectivity) have the potential to revolutionise the working day of tomorrow’s farmers,” Jennifer says.

“Across the board, these technologies will increase the productivity, sustainability and profitability of the agricultural sector.”

• Improvements to geolocation could benefit agriculture by $2.2 billion over a 30-year period.

• Satellite connectivity will assist in furthering the application of internetenabled technologies, with such technologies having the potential to add $15.6 billion to the gross value of production in agriculture, fisheries and forestry each year.

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TECHNOLOGY

RISING WITH THE TIDE: THE DIGITAL TRANSFORMATION OF OYSTER FARMING McAsh is his name and oysters are his game. This entrepreneur is bringing oyster farming into the 21st century with new technology that will transform the industry.

Words: Will York

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TECHNOLOGY

“After 15 years of oyster farming, I was the only person who truly knew what to do on my oyster lease and when... and that was stopping me from growing my business any further”

Ewan McAsh is not your typical Australian farmer: his paddocks are underwater. There’s a certain level of mystery that surrounds his profession simply because a lot of people don’t know that oysters can in fact be farmed. Ewan has all the tell-tale traits of a man in the oyster farming business – salt in his beard and a trusty pair of rubber waders; but he stands out from the rest because he has ambitions to bring the ageing industry into the digital world.

More than sixteen years ago, Ewan graduated with a marine biology degree, leaving the classroom with a curiosity for aquaculture. Alongside his father, he bought an oyster farm in the Clyde River on the NSW South Coast.

Soon he began to notice the creeping rust on the industry as a result of out-dated methods and a complete absence of technology.

Oyster farmers in New South Wales made their dime by hauling sacks of their oysters to fish markets in Sydney, and Ewan saw through this outdated

business model almost immediately.

Australian oysters are amazing seafood, and rather than watch his oysters get lost in the wholesale market, he sold directly to restaurants and oyster-lovers. Every box was sent with a flyer telling his own oyster farming story, describing the unique flavour of his oysters.

Signature Oysters was born, and became so successful that Ewan recruited farmers from other oyster regions to pack and send oysters; all shipped directly to restaurants, all celebrating the story of the farmer, the growing region and the unique characteristics of the oysters. An oyster from a Signature Oysters farm commanded a 30 per cent premium.

But the profits never resolved Ewan’s management problems.

STAGNANT WATERS As the business flourished, Ewan became the face of the operation.

He took a REX flight direct to Sydney from Moruya airport every week to

meet clients and search for new ones.

The 40-minute flight bought him time to grow his client list, but the time spent away from his farm meant production slowed down.

The oyster industry has remained stagnant for nearly 40 years. The constraining factors of tides, barnacles, weather and disease mean oyster farming is an alchemy that’s difficult to teach and even more difficult to scale up.

A wheat farmer doesn’t need to remember where his crops are – he can see them in plain sight. Oyster farmers deal with murky water that is often impossible to see through, and until recently Ewan had to literally memorise where his oysters were and when to harvest them, or rely on notes scribbled on a whiteboard.

“Farming is a difficult business, let alone farming underwater,” he says.

“After 15 years of oyster farming, I had created an environment where I was the only person who truly knew what to do on my oyster lease and when to JUL/AUG 2021

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TECHNOLOGY FROM LEFT: EWAN HARD AT WORK ON HIS OYSTER FARM; THE SMARTOYSTERS DATA DASHBOARD

do it – the location of thousands of oyster baskets, schedules and tasks.

All the history, all the best practices, were remembered by one person: me.

And this was stopping me growing my business any further.”

There are 600 oyster farms across Australia that generate $100 million each year for the aquaculture industry, which encompasses shellfish, finfish and seaweed. The majority of aquaculture farmers do not use software to manage their farms and rely entirely on memory. Ewan decided it was time to make a change and launched SmartOysters.

A DIGITAL TRANSFORMATION “There have been no advancements in the oyster industry that would easily allow me to scale my business – and every other oyster farmer in Australia is in the same situation. That is until now. SmartOysters technology makes the knowledge accessible for all farmers and their workers.”

SmartOysters uses GPS maps and customisable reports to capture the

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farmer’s ‘unique farm practice’.

The platform notifies farmers when their next grade is due and keeps track of the exact location of their gear and oysters. Not only does the platform keep track of every stage in an oyster’s development, it automatically schedules and assigns tasks for the maintenance of the oyster lease and helps recruit and train new staff.

The new platform aims to combat the industry’s record prices caused by oyster shortages from flooding over the past two years. With the help of SmartOysters, farmers can show insurance companies and financial backers the data of their farm. The platform assists in claims, funding applications and loan approvals.

It means oyster farmers not only have the time to harvest more; they also have the resources to help their local community recover as well.

“Farming is never easy, but amongst the devastation there are so many amazing stories of our oyster farmers supporting their local community.

Farmers have delivered groceries in floods and transported stranded

people. There’s even been stories of farmers finding cows kilometres downstream and returning them to their pastures,” Ewan says.

RISING WITH THE TIDE It’s common knowledge that the agricultural sector in Australia has had a rough trot over the past few years. Raging bushfires followed by devastating rains and floods, a mouse plague and, of course, the ongoing impacts of the pandemic, have put immense pressure on our farmers to produce the food that we so often take for granted. Many people see oysters as a luxury; for Ewan, they’re his lifeblood.

“Thanks to the wild weather and tough farming conditions, the rivers have been closed for harvesting oysters many times – sometimes for weeks, sometimes months. But the oyster industry is amazingly resilient, a trademark of what is truly sustainable seafood,” says Ewan. A sign of what’s to come, we hope.

You can find out more about SmartOysters at smartoysters.com.

BUSINESS

WHEN IS THE RIGHT TIME TO SCALE A BUSINESS? Most business owners will agree it’s more difficult to scale a business than to start one from scratch. But when done well, the results can be lucrative.

The first step is understanding when the time is right.

Words: LJ Charleston

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BUSINESS

Most entrepreneurs endure a lot of angst trying to scale a business.

Companies such as eBay, Google and PayPal achieved their enormous success because they were able to create scalable models, as opposed to just growing in size.

Scaling is often confused for growth – but there’s a huge difference between growing and scaling. To grow a business means adding resources at the same rate you’re adding revenue; this is growing, but it’s not scaling.

Scaling is when you add revenue at an exponential rate while you add resources at an incremental rate.

A good example of scaling up is Google: the company was able to add customers very quickly, while adding very few additional resources to service those customers. Using this model, Google has been able to increase its margin at an incredibly fast rate in a short amount of time.

WHY IS SCALING A BUSINESS SO TRICKY? A recent global study known as The Growth Project analysed 45 companies from countries including the UK, Australia, Canada, Pakistan, Israel, and the Netherlands. All had achieved turnover between $8 million and $200 million a year and achieved more than 30 per cent year-on-year growth for at least three years.

The Australian companies that were involved in the study were based in capital cities as well as regional areas, and included businesses in traditional industries such as tourism, hospitality, agriculture, construction, mining, and high-tech start-ups, as well as manufacturing.

The Australian section of the project was overseen by University of Technology Sydney (UTS) Business School Associate Professor Danielle Logue. She says one of the main reasons behind the study has been to gain an understanding about why scaling a business is so incredibly

tough; research shows only 1 per cent of firms make it past the $10 million a year mark.

Danielle says Australia places a much bigger focus on start-ups than it does on navigating the scaling process and building high-growth firms.

“What we observed was that these firms are great at managing innovation.

This was because they had leaders and managers who were personally reflective, they understood what they were good at and what they were not so good at,” she says.

The global study was initially created

by Professor Charlene Zietsma from Penn University in the US, because she wanted to explore why so many entrepreneurial ventures fail and even more fail to grow.

According to Charlene, many startups get “stuck” serving niche markets or only early adopters. They have to change what they do, and how they do it, to appeal to larger markets.

“It’s fine to start businesses, but unless we grow them, we don’t actually get the jobs and economic benefit they promise,” she says.

“There are lessons to be learned from other countries that, like Australia, have to look beyond their domestic market for sustained growth. Like other countries, Australia has invested heavily in incubators. But as these businesses emerge from the start-up phase, they need help to scale, to create engines for Australia’s economy.”

The other challenges include raising capital and recruiting. Many entrepreneurs hire while they are “in the moment” rather than searching for the right talent that can scale with the company.

Other business owners feel under pressure to meet the expectations of investors, which might cause them to lose sight of their original vision for the company.

“As businesses emerge from the start-up phase, they need help to scale, to create engines for Australia’s economy.”

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BUSINESS

“Many challenges are common to all rapid-growth firms, so fresh insights can be found further afield.”

KEY TIPS TO SCALE A BUSINESS

WHEN THE TIME IS RIGHT…

• Begin with the end in mind: have clear long-term objectives.

• Nailing it and scaling it: refine the business model, then scale up (and repeat the process).

• Pivot with a purpose: when a business model isn’t working, pivot to a plan B. • Let go as you grow: realise you can no longer do everything – hire, delegate and consult.

• People agility: hire the right people – especially those who can be fluid in their roles.

• Build scaffolding for growth: develop structures, systems and processes needed to scale up.

• Cash rules: speed cash flow through the system – it is the oxygen that fuels growth.

• Targeted execution: develop a metric driven culture and focus on key priorities.

As for the million-dollar question: “When is the right time to scale up your business?” the hard, sad news is that there’s no magical answer.

But it’s important to know the key questions you need to ask: 1. Is there enough demand for my business that means it will be sustainable moving forward?

Understand your market trends.

2. Do you have a financial plan in place so that your company can pay for all business essentials as you move forward?

3. Are all the essential processes in place to accommodate your company’s structure?

4. Are you absolutely clear about your customers’ expectations?

You need to spend the bulk of your time innovating and connecting with your customers.

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5. Does your company have the right tools to ensure all your systems are running efficiently? This means you need to be up-to-date with the latest and best technology. If not, you might need to hire an in-house IT expert.

6. And last, but not least, do you have a documented plan in place to scale your business?

The answers to these questions should be a clear indicator of whether you are ready to scale, or whether you have a lot of work to do beforehand.

According to Charlene, it’s crucial for business owners to seek advice when feeling overwhelmed with growth and scale challenges.

“They may not realise that the challenges faced while growing rapidly are not unique to their own sector,” she says. “Many challenges are common to all rapid-growth firms, so fresh insights can be found further afield.”

Reimagining remote work

The hybrid alternative The COVID-19 pandemic has greatly accelerated the requirement for flexible working arrangements.

As a result of the ongoing demand for remote work options, many businesses are rethinking their tenancy arrangements, in particular, the need to maintain expensive floorspace for their entire staff.

The Henry Kendall Group saw this trend back in 2014 when they created the Nexus Business Hub at their Golflinks Commercial Campus in Wyong NSW. Fast forward to today and their vision has been realised with two subsequent expansions of the site and 40,000 m2

nexushub.com.au

1300 877 977

available for future developments. Nexus Business Hub is now a busy ecosystem of small businesses, entrepreneurs and corporate teams.

With no long-term lease requirements and secure 24/7 access, it’s as easy as joining a gym. You can simply move, you or your team, into a modern, fully serviced office, complete with meeting rooms, breakout areas and super fast internet. They can even tailor a hybrid space for your remote team or branch office. Scan the barcode for more.

Nexus Business Hub is part of the Golflinks Commercial Campus, developed by the Henry Kendall Group. Amy Close, Wyong NSW.

AGRICULTURE

BLACK GOLD When Tim Terry harvested Australia’s first black truffle from his Tasmanian farm in 1999, he knew he was onto something special. Fast forward to 2021 and Australia is the fourth largest truffle producer in the world, with an entire calendar of events dedicated to celebrating the truffle season – which is now officially underway.

Image: Tourism Western Australia

Words: Bethany Plint

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AGRICULTURE

The cool climate, pure water and fertile soil of Tim Terry’s Deloraine property in the foothills of Tasmania’s Great Western Tiers provides perfect growing conditions for the finest black truffles.

Long lunches, hunts and a range of truffle-based products are just a few of the offerings at the country’s first ever truffle farm – but you don’t need to travel across the Bass Strait to get involved in the action this season.

TRUFFLE GROWING REGIONS Australia’s truffle growing game is centred around the French black or Périgord variety. Western Australia’s Manjimup region produces the majority of Australia’s Périgord truffles (more than 80 per cent) but there are now more than 300 farms scattered across the country. With so many producers jumping on the truffle train, Australia’s production is estimated to be between 12 and 12.5 tonnes per year.

Extremes on both ends of the temperature gauge provide optimal growing conditions for these rare fungi,

which explains why they thrive in WA. Truffle farmers in many parts of Tasmania, New South Wales and Victoria have also found some success, but their focus has shifted towards agritourism and education.

COST OF TRUFFLES IN AUSTRALIA Prices vary each year depending on availability, demand and quality of the season, but the going rate for this year’s harvest is $2.50 per gram. Given most retailers have a 20g minimum and many recipes call for up to 10g per person, you’re looking at $50 a pop for dinner for two. If you’re cooking for a crowd, you’d better be ready to splash some serious cash.

Why are truffles so expensive, you ask? It comes down to a few factors.

Firstly, they’re extremely difficult to find.

Detection dogs must be expertly trained in order to pick up the intense aroma emitted by the truffle when it’s ready to be harvested. Secondly, they take a long time to grow: inoculated trees often take four to seven years to produce

LEFT: TRUFFLES FOUND IN MANJIMUP, WA RIGHT: MACHENMIST TRUFFLE FARM IN BREDBO, NSW

Image: Destination NSW

“Many truffle farmers have incorperated elements of agritourism to diversify their income and future-proof their business.”

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T R U LYAU S .CO M

THE PLACE TO FIND REAL AUSTRALIAN STORIES

Image: Tourism Western Australia and Frances Andrijich

AGRICULTURE

a harvestable truffle, and maximum yield is only reached after 12 years. And lastly, there’s also a lot of hype around black truffles. They carry a level of prestige, and therefore people are willing to drop bulk cash on them. But for diehard fans of these delectable fungi, they’re worth every cent.

TRUFFLE TOURISM Truffles are very difficult to grow. Full stop.

And they’re even harder to grow on a large scale. So, many truffle farmers have had to incorporate elements of agritourism in their business to diversify their income and futureproof their practice. The result? A wealth of hands-on experiences to educate, entertain and treat guests to the wonders of the truffle.

We’ve selected a few places to go on a truffle hunt and taste these rare fungi for yourself.

Red Hill Truffles, Mornington Peninsula VIC Situated on the stunning property that has been in the family since 1864, Red Hill Truffles hosts a series of truffle hunts and dining experiences throughout the season. Join the super sniffer dog Thomas on a hunt for Périgord black truffles and choose to indulge in a truffle-inspired brunch, two-course lunch or eight-course degustation.

Truffle Paddock, Grantville VIC Surrounded by ancient indigenous trees and thriving native wildlife, Truffle Paddock is one

of the few Australian truffières to produce both the French black winter truffle and the small Italian white bianchetto truffle. Visitors to the farm are greeted by Truffle Melbourne founder Nigel Wood with a warming coffee and a truffle-y treat before setting off in search of those elusive black and white diamonds.

Expert truffle dogs Forrest and Comet lead the way in the search for truffle gold, before guests wrap up the adventure with a glass of bubbles and a delicious truffle-inspired meal.

FROM LEFT: TUCKING INTO A TRUFFLE-INFUSED FEAST AND HUNTING FOR TRUFFLES AT THE TRUFFLE & WINE CO.

Robertson Truffles, Southern Highlands NSW Two hours south of Sydney, Robertson Truffle Farm hosts hands-on truffle tours throughout the season. The stunning Southern Highlands region provides the backdrop for an exciting two-hour adventure, where visitors tend to get a little dirty! Robertson Truffles was one of the first in Australia to begin producing the black Périgord truffle, so the team have a wealth of knowledge to draw from.

Macenmist, Bredbo NSW Just an hour’s drive from Canberra, nestled along the Cappanana River, Macenmist specialises in two things: black truffles and wine – a winning combination! Macenmist offers truffle hunts with the choice of breakfast or lunch, as well as family-friendly hunts where kids can get stuck into the fun. During Truffle season (June to September), the farmgate is open from 11am-4pm every day.

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CHARITY

FIGHTING FOOD INSECURITY ONE LASAGNE AT A TIME Q&A with Alex Dekker, founder of Alex Makes Meals Words: Bethany Plint

People like Alex Dekker don’t come along very often. When the world descends into chaos – like it did at the start of 2020 when COVID-19 emerged – most of us revert to survival mode.

We drop everything to keep ourselves and our loved ones safe. But every now and again, an individual comes along whose field of care goes beyond their closest connections and extends to the far reaches of society, touching those who are truly in need of help.

Until March 2020, Melbournite Alex was on the path to becoming a global studies graduate, majoring in international studies with a bonus chemistry degree on the side – until a single tray of lasagne set him on a completely different but far more rewarding course.

In a nutshell, what is Alex Makes Meals about?

We make sure the most vulnerable people in our society have something wholesome, filling and tasty to eat.

This goes beyond simply meeting nutritional requirements. Food is such an important part of our lives. It’s a way for us to connect with and care for each other, and if we’re just serving bland, tasteless meals to people who are seeking comfort and fulfillment, it can take a real toll on their dignity.

So, we provide meals that we would be proud to serve to our friends and family. And thanks to ongoing support from the community, we are able to provide more than 3,000 meals every week to people in need.

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What was pre-COVID 19 Alex Dekker doing?

Before the pandemic hit, I was at uni completing a degree in global studies with a major in international relations.

I always had a bit of an ethical struggle with it, though. One of the biggest critiques about international relations, as opposed to international studies, is that it’s amoral at its core. It focuses on the movement of giant powers but it always neglects the human. This is what frustrated me so much about my degree and became even more heightened as the world was falling into despair amid the COVID outbreak.

What was the turning point for you to drop uni and go full steam ahead with Alex Makes Meals?

When COVID-19 began and it became clear the underprivileged people in our community were going to suffer immensely, I began talking to them and hearing about their experiences.

I was shocked by the standard at which their needs were being served.

I thought: ‘Oh damn, we are failing these people.’

Historically, there has been a lot of fear around talking to underprivileged members of our society. I think guilt plays a big role in this. We don’t understand them or what they need and, as a result, we either patronise them, or worse, ignore them. The conversations I was having as I served these incredibly diverse individuals made me realise something needed to change. When I thought about

CHARITY

OPPOSITE PAGE: VOLUNTEERS PREPARING MEALS AND ALEX DISHING UP A HEARTY SALAD. THIS PAGE: PENNE PASTA AND COUSCOUS IN THE WORKS AND A VOLUNTEER STOCKING UP ON SUPPLIES

JUL/AUG 2021

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my university degree, I realised I’d be able to help a lot more people through Alex Makes Meals than I could in any other capacity.

Did you always have a passion for cooking?

No more than your average Joe! Obviously I’ve now spent a lot of time in the kitchen with some really talented chefs, and luckily some of their skills have rubbed off on me – but before that I was a pretty ordinary cook.

And my lasagne was only just above average! I honestly stumbled upon this, but it seems like we’re doing some good work, so I think I’ll stay in the kitchen for a while.

How is Alex Makes Meals different to other food charities?

We truly value the people receiving our food. The reason we cook meals to such a high calibre is not just because of the physical impact it has, but the emotional, too. We serve the same food to our volunteers as we do our community members, because the operation we run has very real benefits for people on both sides of the counter. We want everyone to feel connected, respected and satisfied.

What kind of meals does the team dish up?

After a year and a half of testing and troubleshooting, we’ve managed to nail about six different recipes that we use on a rotating basis. The trick is finding the sweet spot between high quality and high volume. One of my favourites – no surprises here – is our infamous lasagne. We also do a great roasted cauliflower pilaf and a delicious sticky fried rice.

What support have you received from the community?

We wouldn’t be able to achieve the volume of food output we have without support from a few commercial kitchens around the city of Melbourne.

We currently have access to a catering kitchen in Port Melbourne and Preston

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LEFT: A YOUNG AND DETERMINED ALEX DEKKER AIMING TO FIGHT FOOD INSECUTIRY IN AUSTRALIAN CITIES

which helps us pump out thousands of meals every week.

We’ve also just partnered with an ethical fresh produce supplier who sells goods to us for far less than cost price. The fruit and veg we receive may be too big, too small or slightly out of shape to meet supermarket standards – but when you’re cooking at such a high volume, a supersized carrot isn’t a bad thing!

We’ve spent time crafting this important partnership because we, as an organisation, don’t take donations for fresh produce. We can’t guarantee the quality or reliability. We might have a great week and provide an awesome service to our community, but the following week our standard drops and we leave people feeling disappointed and dissatisfied. That’s why these ongoing partnerships are so vital to the process.

On an individual level, we’ve had so much support from local volunteering groups, schools and the general community. I’ve had the opportunity to speak all over the city, sharing what we do and encouraging people to get involved. That’s the only reason we still exist: people generally do want to help. They just don’t always know how.

How can people get involved?

Currently we rely entirely on public donations, and the smallest amount can make a huge difference. We’ve recently launched The Founders Club,

where people can make monthly donations on a recurring basis. Just $15 can feed one person one meal a day for an entire month.

Peer fundraising is also something we’re exploring. We’ve had people run marathons in support of us and even dedicate Facebook birthday fundraisers to us. Just having people become aware of the problem and do even the smallest thing to try and improve it is fundamental in changing the mindset that the underprivileged are responsible for or deserve to be in the situation they’re in.

What’s next for Alex Makes Meals?

As much as we are making a huge difference here in the local community, the problem is far more widespread.

In Melbourne alone, we are currently 30,000 meals per week short of what we want to be providing. And that number is purely based on the people who know what we are doing and have requested more. If that demand exists in Melbourne, of all places, you know it exists nationally.

We would love to establish additional satellite kitchens in other states, but the logistics behind any large-scale expansion would be tricky.

Luckily we have some wonderful people on our side who have been working in this field for decades.

While the Government has been putting a lot of money into food relief, the quality is low. We would need to see significant investment in expanding community kitchens in order to serve the needs of the community. It’s a challenge that we’re willing to take on, and we’re sure people around Australia are happy to support us.

To find out more about Alex Makes Meals or pledge a donation, visit alexmakesmeals.com

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Northern Peninsula Area

WITH RESPECT AND PRIDE WE STRIVE TO BUILD A FUTURE FOR OUR CHILDREN BASED ON UNITY, EQUITABLE SELF–GOVERNANCE, EDUCATION AND CULTURE. Cape York is at the very northern tip of Australia. It’s a narrow peninsula only 80 miles south of Papua New Guinea, with the Coral Sea to the east, the Arafura Sea/Gulf of Carpentaria to the west and the Torres Strait Islands to the north.

The Northern Peninsula Area (NPA) is a land of two seasons: the wet season, December to April, and the dry season, May to November. NPA is made up of five Indigenous communities; Injinoo, Umagico, New Mapoon, Seisia and Bamaga.

Northern Peninsula Area Regional Council (NPARC) NPARC is the governing local council involved in developing the local economy through everyday municipal services, operating local enterprises and administering social, community, cultural and recreational activities.

Visit the NPA, by air, sea or by road. Explore the adventurous, challenging and historical Telegraph Track or drive by the Scenic Peninsula Development Road all by 4WD only.

This sacred area is full of wonderful nature at every turn, scenic views, waterfalls, and sunsets equal to the best in the world and make your way to the very tip of the Australian continent, a must do when you visit this remote area.

Enjoy the cultural performances, indigenous arts and crafts, fishing tours, boat trips, scenic helicopter flights from Punsand Bay, croc spotting, or other seasonal tours.

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For all the latest information about the NPA visit the Council website – www.nparc.qld.gov.au

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