Vanilla Catering. Photographed by Thuc Do for Visit Queanbeyan-Palerang
Tres Bon
A little piece of France nestled in Bungendore. Learn what opportunities and foods await for you on your next visit.
Let us introduce you to interior designer Skye, who will walk you through her favourite styling tips for Autumn/Winter.
Drinks for the season.
Meet Willa, the daughter of the man behind Turalla Truffles, and learn how the beautiful truffle farm came to be.
Chef Christophe, the chef behind Le Tres Bon, shares some of his favourite recipes for Autumn/Winter.
Meet Kath, the hairdresser with a record of achievements.
Pronto by Trecento
Ever tried a 300-year-old pizza recipe? If not, we’ve found a pizza joint just for you in Queanbeyan.
Discover the sweetest cafe, situated in what many call ‘Braidwood’s Secret Garden.’
Ricky Stuart Foundation
Learn how the Ricky Stuart Foundation provides a voice for families and individuals with autism nationally.
Lake George Hotel
Situated in Bungendore, the Hotel is one of Australia’s oldest continuously licensed hotels, dating back to 1838.
Ali and his family were the first to make South Jerra their home. Read of their experience as the new suburb develops.
Introduction
Welcome to the first edition of Q Living, Queanbeyan’s very own lifestyle magazine! The Team are thrilled to bring you a publication that highlights the beauty and diversity of the Queanbeyan- Palerang Region, as well as its numerous small businesses. Our mission is to showcase the best that our Region has to offer and to encourage growth and expansion in our community.
The inspiration behind the creation of Q Living came from a moment of enjoying a delicious Panang Curry from Lime Leaves Thai Restaurant in Queanbeyan. It was in this moment that we realised that there are many hidden gems in the Region that deserved to be showcased and shared with the wider community.
The Marketing team at The Village Building Company, are proud residents of the Queanbeyan Region, and are personally invested in seeing the community thrive. The Company is driving an exciting new project on Rutledge Street in the heart of the Queanbeyan CBD, which will be the largest development the town centre has seen to date. This Project together with the large South Jerrabomberra Estate Development reflects Village’s confidence and commitment to the Region.
We firmly believe that Queanbeyan has so much to offer, with its diverse range of amenities which include restaurants, pubs, major supermarkets, health services, public transport, leisure, and much more. Our Town is steeped in history and boasts a strong sense of community, which we are proud to be a part of.
Q Living will bring readers the best that the Region has to offer in each edition, from hidden gems to established businesses, exciting developments, events, and more. The Magazine hopes to inspire readers to explore and appreciate all that Queanbeyan has to offer, and to encourage others to move to this wonderful Region.
- The Q Living Team
ASHLEIGH
BUJAROSKI
- EDITOR
annabelle decnudde
- Graphic Designer & editorial coordinator
timothy harris
- digital marketing executive
tweak homes
interior designer, skye mendl
“Since 2014, at Tweak Home Staging we have loved styling thousands of properties for sale all over Canberra and the surrounding region. Our friendly and professional team provide their creative expertise to present homes in a way that make it highly desirable to potential buyers.
I’ve had a lifelong interest in property and styling homes. After buying and selling our own homes, I saw first hand how sellers could benefit from having their property presented in a way that shows their valuable asset at its full potential.
I am incredibly proud of the business and beautiful team we have built and love assisting people through what often can be a challenging process.”
What does Autumn/Winter mean for a home?
As much as I love being active and outdoors during summer, I love seeing the change of colours appear as the cooler months approach and start to transition into a cosier season. The extra blankets on the beds and throws on the sofas are the first signs of the weather changing.
When styling during Autumn and Winter, we naturally start using more textures within cushions, throws and rugs. Our colour choices change to reflect the season as well. Warmer tones, pinks and oranges will again be a favourite for this time of year to use within artworks and décor accessories.
How can we incorporate a bit of colour during this time of year?
This time of year adding a thicker floor rug or including softer fabrics in cushions and throws will add textured layers that reflect Autumn/Winter. This is also a great way to add colour through the darker months without having to change larger furniture items. You don’t always have to follow trends in colour when styling for your own home. Go with what you love!
If you are looking for this year’s predictions in styling, using the same colour but using different tones provides a fresh look. I’m leaning towards mixing blush pinks and tans at the moment. Having fun with colourful walls are definitely on trend as well. I always love the opportunity for some bold wallpaper!
What’s
your favourite part of Autumn/Winter?
Crisp air and gorgeous colours in nature. It is nice to transition through our different seasons. Autumn/Winter provides a time to slow down and nurture ourselves. So having a cosy space that you enjoy spending time in is so important. But not to mention the gorgeous bushland we have in our region to explore during the cooler months and to provide great inspiration for all things creative.
What do you like most about interior decorating?
Being creative with no set rules. Setting up homes and seeing a room transform without the need to change any fixtures or fittings is a fun and rewarding job.
skye’s three tips for Autumn/winter
1. Create a talking point for your home.
This is adding something unique and meaningful to you. It may be an artwork you purchased whilst travelling or from a local artist that triggers a favourite memory when you arrive home. It may also be a fun decorative accessory or unique family heirloom that creates a talking point with guests.
2. Add timber items.
Tiles and white walls can be nice and cool in summer but adding some timber items can create warmth to your space for the cooler months. If not a timber coffee table, bench stools or floor lamp, some cane storage baskets, timber plant pots or decorative trays can help.
3. Include lamps.
Having a floor lamp or table lamp on or candle burning always creates a cosy and homely feeling.
Photographed by Annabelle Burdon
Skye mendall and her team, home staging at the village building company display home at south jerrabomberra
add some colour into your home is by means of accessories, making it easy to swap and change tones as the seasons change.
Village Display Home, 16 Alpine Ash Way, Tralee
contentious character
Contentious Character is a contemporary vineyard estate, complete with a winery, cellar door, kitchen and event facilities as well as outdoor dining options for those looking for a shady spot under one of their gazebos, or some fun in the sun at one of their picnic spots.
Experience the taste of exceptionally matured old world style vintages from their Founders Museum Collection or opt for the fresh new world twist of the Contentious Character vintages.
Their kitchen also offers a wide range of tempting fresh local produce with a menu that blends traditional Japanese flair with contemporary Australian dishes, carefully chosen to complement the Canberra cool climate wines.
Contentious Character has also made a name for itself with a unique range of events, so if you are interested in cheese-making workshops, Sunday yoga and brunch, cabaret shows or Thursday trivia nights, keep an eye out on their busy events calendar.
For more information about things to see and do in the area, visit TREASURETRAIL.COM.AU
drinks for the season
Indulge in the ultimate wine experience this season with Contentious Character’s top picked wines, expertly crafted by renowned Chief Wine Maker, Jeremy Wilson.
Coming into the cooler months, you can’t go past our Holy Shiraz and Premium Chardonnay. These two wines both have full rich flavours perfect for pairing with many of those Winter comfort dishes, or to simply enjoy snuggled up by the fire.
Our ‘Holy Shi*raz’ aged for 16 months in French and Hungarian oak to assist in developing a level of complexity complimenting it’s delicate and light yet wonderful fruit flavours of plum and cherry plus that always desired hint of pepper. Making this wine perfect for steak, roast meats, or lovely rich pasta and Italian cuisines.
Whereas, our Premium Chardonnay, aged in French and Hungarian oak barrels leaves this wine with elegant fresh flavours of green apple with apple strudel like flavours and toasted oats to the nose. The clean acidity to this wine makes it perfect for pairing with lovely rich French style dishes or chicken and pork.
As the temperatures drop and the leaves change color, it’s the perfect time to cozy up with a glass of wine... And what better way to do that than with the seasonal wines from Contentious Character Winery? Whether you’re a wine enthusiast or just looking to try something new, their top picked wines are sure to satisfy.
You can also still indulge in these delicious wines from the comfort of your own home by purchasing them online at contentiouscharacter.com.au. So grab a blanket, light a fire, and sip on these exceptional wines all season long.
Photo curtesy of Turalla Truffles
“ Getting up on a crisp Winter morning, throwing on a coat, calling your dog and heading out in the Trufflery to work out your olfactory system. There is a stillness to walking through rows of trees, just you, your dog and a bag of dirty truffles. I see lots of birds, lovely views across the paddocks and freeze my fingers off.
- Willa Robinson, Turalla Truffles
MEET WILLA ROBINSON, THE DAUGHTER OF THE MAN BEHIND LOCAL TURALLA TRUFFLES.
How did Turalla Truffles begin?
Two important things happened in the year 1999, I was born and the first French truffle was grown in Australia from truffle-innoculated oak trees. A few years later my Dad sits reading the newspaper, with I’m presuming perfectly behaved children fetching him cups of tea. In this paper was the story of this group of people who had managed to grow Truffles in Australia. Dad with his french heritage and a hundred odd year old oak tree outside the window, thought maybe I could grow some truffles for the kitchen.
Amazing where a passion for cooking with strange ingredients gets you. He contacted a man called Duncan Garvey who through a twist of fate had been looking at the Canberra Region as the perfect climate for truffles in Australia. Duncan came out to our place and pin-pointed two areas that would have suitable drainage for Truffleries.
Dad, a city boy with minimal farming experience at the time, pitched this idea to my Mum and Grandfather. My Grandfather was a shrewd, old cattle man and said Dad could experiment on one of the areas but not the other as it was a great spot for the cattle. Three years later Dad stands in the first Trufflery holding our first truffle calling my Grandfather. Two years after that we have a second Trufflery in the other area, and the rest is history...
What is the experience of finding your own truffles like?
Getting up on a crisp Winter morning, throwing on a coat, calling your dog and heading out in the Trufflery to work out your olfactory system. There is a stillness to walking through rows of trees, just you, your dog and a bag of dirty truffles. I see lots of birds, lovely views across the paddocks and freeze my fingers off.
From years of walking behind my Dad finding truffles and years of learning, I can’t help but be excited when my fingers connect with that unique truffle texture in the ground. Then there’s the unrivaled joy of finding a cluster and what sometimes feels like a never ending cavern of truffles. Sometimes I get up thinking there is no more and my dog remarks the spot with an expression on her face that is definitely incredulous.
Then you must carefully extract it from the ground without damaging it. I’ve broken my fair share. Finding a truffle with your dog is a magical experience. Dad complains of a sore back from the constant up and down yet I complain that the season is only a few months long.
Photo curtesy of Turalla Truffles
Tell us about your dogs! How do they help?
We use trained dogs to locate the truffles under the ground near the roots of our oak or hazelnut trees. The dogs sniff out the distinctive scent of the truffle from above the ground and then scratch where the truffle should be. Earning a scratch and meaty treat. Then it’s the hunter’s turn. You have to smell your way through the soil and not only locate the truffle but decide if it’s ready to be harvested by the smell in the dirt around it. I find in the truffle season I become much more sensitive to smells which is a blessing and a curse. A well trained dog, usually with more time under its belt, will only mark a truffle that’s ready to pull out. Whilst you’re doing all that the dog sits waiting, has a nap or if her name is Arrow finds the next three.
Favourite truffle dish?
People at the markets are always citing their newest creations, truffle risotto, truffle pizza, truffle scrambled eggs, truffle dumplings, and truffle cheese. But I can’t go past truffle Pasta, I find that the earthy, savory flavor of truffles pairs well with the rich, creamy dish. Cream, salt, pasta, truffle… What more could you want? I’m lucky I’ve grown up with my Dad’s cooking and wacky truffle experiments. All my favourite Truffle dishes are definitely bad for you! I I won’t even mention truffle ice cream.
How can we incorporate truffles into our cooking at home?
I’d say my main advice i s to use s imple, high-quality ingredients that allow the truffle flavor to shine. The simplest way to use truffle is to make up some truffle butter and use that on a steak, on pasta, on roasted vegetables or to shave some truffle onto your morning eggs. Whilst a very unique flavour truffle is easily overpowered so I would usually stay away from any garlic, onions and spices.
I believe there are two avenues to use truffle. The first is visually stunning, the show stopper. Some freshy made pasta, salt, Manchego and cream with truffle beautifly shaved on top. However truffle flavour is released through its surface area in combination with heat. So that truffle shaved on top looks great but you might not be getting the most out of it.
Which brings me to the second avenue to use truffle, infusing. The same dish but using cream thats had a truffle sitting in it for a few days will add another depth to the meal. Then cooking that cream at a low heat and microplaning that truffle in will blow the first dish out of the water. Truffle infuses into ingredients like cream, cheese, eggs, butter, vodka and more. The experiments are endless!
What does Turalla Truffles have on offer this Autumn/Winter?
Our season is June to August, with the peak season occurring in July. We have hunts and lunches on the weekends where you can come out and experience first hand hunting for truffles and help us dig them up. Then back into the warmth to get a meal cooked with an absurd amount of truffles by someone who has endlessly experimented with them, my Dad. Throughout the season you’ll find me at Epic Markets where you can get some for your own experiments but be careful they are addictive!
Opening hours and any other details?
Truffle Hunt - Degustations on 6 Sundays from late June to Early August - bookings are through our website www.turallatruffles.com.au
We will be selling Fresh truffle available at our truffle stall at Epic Farmers Market ACT from mid June to mid August.
We will also be selling truffles through the Bungendore Art Gallery ‘Water Through Reeds’ at 11 Gibraltar St throughout the season-open Friday to Sunday.
With thanks, Willa Robinson
Photo curtesy of Turalla Truffles
What is the Kids Club?
Riverside Pla za are offering the l ittl e one s even more reaso n to visit with our exclusive Kids Club.
Sign up today to receive:
• First access and invites to special weekend and school holidays activities
• Special Birthday gift
• Regular mail deliveries
• Priority booking for in centre events
• Exclusive access to Kids Club competitions
Sign up now at: http://eepurl.com/hBPPY9 T&C’s Apply. Adult permission required. Must have mailing address to send Birthday gift. Ages 3 - 12 years old.
What made you open up a restaurant in Bungendore?
Bungendore may seem a w orld away from Christophe’s quaint villa ge in France, yet they have something very important in common; ideal granite soil perfect for producing delicious red wines and nurturing truffles, berries and other delectable ingredients used regularly in classic French cooking. This allows Christophe to provide relaxed and enjoyable hands-on cooking classes where participants can learn the basics as well as the highlights of true French cuisine without issues or constraints. Many people who attend are returning again and again eager to expand their knowledge of this tradition.
LE TRES BON, A LITTLE PIE CE OF FRANCE
NESTLED IN THE HEART OF BUNGENDORE.
Chef Christophe Gregoire, the master chef of Le Trés Bon, strives to bring a level of sophistication to his menu. With the name “Le Très Bon” in mind – the French phrase that means “very good with regards to food” – Chef Gregoire creates dishes that truly reflect this concept.
Chef Christophe was born and raised in Les Vosges, France, a special place housing the magnificent Joan of Arc and its own splendid set of landmarks such as spa resorts, fantastic lakes, climbing peaks, and picturesque farmhouse inns. After a chance meeting with Josephine in New Caledonia, Chef Christophe opened Le Tres Bon in Bungendore’s oldest building.
What’s on offer this Autumn/Winter?
Where possible, Christophe uses organic ingredients and changes the menu to match the whims of the season. From June to August, truffle season is celebrated with special dinners, cooking classes and a daily menu to extol its virtues. Showcasing Chef Christophe’s culinary skills, these dishes are inspired by his travels and exotic flavours of French colonial islands, giving guests an extraordinary multi-sensory experience! The truffles used for these meals are sourced from Christophe’s own truffle farm in Bungendore. Guests even have the opportunity to prebook cooking classes where they will learn how to create signature seasonal dishes while recommending the best flavour pairings. All in all, this is one meal you don’t want to miss !
Favourite Autumn/Winter dishes?
Our French onion soup (Soupe à l’oig non gratinée) is a dish that we, and our guests, ab solutely love! Made with a home-made stock and quality onions, stewed in white wine for a delicious flavour, it has become so popular that it has remained on the menu since last year! Even during the summer months when temperatures were lower than usual, guests were still loving the taste of this classic French staple. If you’ve never tried it before, come and give us a visit - you won’t regret it!
How do your cooking classes work?
For Christophe, cooking and sharing food is more than just a simple pleasure - it is an o pportunity to bring people together from different cultures and backgrounds. Drawing upon his years of experience teaching and cooking in Europe, the Pacific, the Americas and Australia, he provides students with a unique way to make their flavours shine. His classes range from patisserie and Christmas sweets to the celebration of truffle season - all inspired by the philosophy of terroir that connects travel and food. Students also get to savour their creations with champagne or wine, making for an unforgettable dining experience.
We have had amazin g feed back, and continuously see people returning for another lesson.
To make a booking, head over to Le Tres Bon’s website: letresbon.com.au.
We’ve noticed you run overseas tours?
Josephine and Christophe are eager to share their love of French culture wit h anyone brave enough to take the journey! Through their organised trips, you can visit three gorgeous locations: France, Italy and New Caledonia. Whether you’re a foodie or someone seeking a life adventure, these trips aim to make it an unforgettable experience. Spend days in Christophe’s village tasting local wines and enjoy the delectable medley of cuisine the continent has to offer...
With the chance to m eet like minded individuals from all over the world, it’s no wonder Josephine and Christophe have become so passionate about sharing it with others.
Opening Times:
Monday - Wednesday: CLOSED
Thursday: Lunch and Dinner Friday: Lunch and Dinner
Saturday: Dinner only Sunday: Lunch only 40 Malbon Street, Bungendore NSW 2621
info@letresbon.com.au (02) 6238 0662
Chef Christophe Gregoire, of the renowned Le Tres Bon in Bungendore, delights with his ever-popular French cooking classes. Known for their relaxed and enjoyable atmosphere combined with their hands-on approach, these classes offer something for everyone - from basic French cooking knowledge to recipes that highlight traditional dishes.
Just in time for Autumn/Winter this year, Chef Christophe has shared two gorgeous recipes that bring together his passion for people and places: bringing a summery dish straight from the Mediterranean French Riviera or Shoalhaven beach towns with his Octopus Salad; and taking students back to his beloved Alsace region with his decadent yet comforting Alsace Cheesecake that he remembers fondly from childhood. Delight your palate by joining one of Chef Christophe’s much raved about classes this season!
Warm Potato & Octopus Salad
Serves 6
Ingredients:
½ kilo large octopus ½ kilo potato
½ red onion
½ bunch shallots 60g celeriac
1 lemon
1 bouquet garni
1 carrot
1 onion
Rock salt VINAIGRETTE
1tbsp red wine vinegar 1 pinch salt
1 tsp mustard
6 tbsp olive oil
1. Using a stock pot, add water, sliced carrots and onions, bouquet garni and rock salt. This is called a “court bouillon”, the liquid preparation to cook the octopus.
2. Add the whole octopus and cook simmering for 1½ hours.
3. Using a cooking pot, add the potatoes. Fill the pot with water and rock salt, cook for 30 – 45 minutes.
4. Cool the potatoes, peel and dice finely.
5. Remove the octopus from the court bouillon and peel the thin skin under running cold water.
6. Make the vinaigrette.
7. Slice the octopus into a bowl and add the juice of one lemon. Dice the red onion. Slice the shallots. Add the vinaigrette. Combine all the ingredients. Add the potato. Julienne the celeriac and add to the salad. Plate up.
Alace Cheesecake
Ingredients:
SHORTCRUST PASTRY
250g plain flour
25g sugar
5g salt
125g butter
1 egg yolk
50ml water
FILLING
320grams Philadelphia cream cheese 300g pouring cream
125g sugar
1 vanilla pod
4 eggs
50g cornflour
25g plain flour
1 lemon zest
1. To make the shortcrust pastry,using a stainless-steel bowl, add the flour, salt, sugar and butter (small knobs).
2. Rub the butter into the flour using your fingertips until the mixture is sable (like sand).
3. Make a well in the middle and add the egg yolk and water in the middle.
4. Slowly work the mixture together. Gather the dough into a ball. Leave to rest for 20 minutes
5. Roll out the shortcrust pastry, and line the baking tin with the pastry.
6. To make the mixture, using a stainless-steel bowl add Philadelphia cheese, pouring cream, sugar, vanilla pod and four egg yolks.
Alace Cheesecake
HISTORY IN THE MAKING
R RUTLEDGE ST.
RUTLEDGE
New York Fashion Week. Photographer: Daniel Boud
“I have met so many incredible people along the way. Experiences and achievements like this have shaped me into the hairdresser and person I am today for which I am very grateful for.”
- Kat h Ilijos ki, 1 21 Hair
PERSONAL, PROFESSIONAL & PASSIONATE
Photographed by Anne Stroud @annestroudphotography
MEET KATH, THE HAIRDRES SER WITH A RECORD OF ACHI EVEM ENTS
When did 121 Hair first open and what was the story behind it?
121 Hair first opened in April 2006. The story behind t he salon was giving our clients a one-on-one experience. I have over 29 years experience in hairdressing, with the last 18 being in my own salon. I wanted to open the salon because my love for hairdressing means much more than simply cutting hair; I wanted to make everyone that stepped into the salon feel loved and looked after. The whole 121 Hair experience is something I pride myself on and all of my staff members feel the same. 121 Hair has also given their staff members the opportunity to gain as much experience as possible, grow as a human being and give them opportunities to find love in something they are passionate about.
What made you choose Queanbeyan for your business?
I chose for 121 H air to be based in Queanbeyan because I am born and bred here. I love the community and the salon feels like it is truly part of it. I adore my clients, and it is special to still have friends old and new, teachers and family members coming in. I’ve got many clients that have been here since the beginning, that have seen my salon grow into what it is today. As well as people that I’ve watched grow up, from when I’d cut their hair as babies, into adults today. The connections I’ve formed in Queanbeyan as a small business are remarkable, because I have felt so supported by those around me, with our growing list of new clients, as well as those from Canberra who come across the border to experience the 121 Hair community.
Why did you become a hairdresser and what is the best part of your job?
I became a hairdresser because I have always loved being surrounded by fashion, whether it was clothes, beauty or hair. The best part of hairdressing for me, is experiencing Fashion weeks around the world, photoshoots, bridal and more. It is such a vast industry that has opened up so many doors for my staff and I. I also find it so rewarding giving back to the fashion industry, with apprentice education and encouraging my staff and clients to express themselves in the way that represents themselves. That is what I believe is most important about fashion so to be able to have an impact on it everyday is very rewarding
Biggest achievements?
I have a few c areer hig hlights but the two most notable are being able to fundraise for causes that are extremely important to me. I have been hosting fundraisers for 18 years, supporting charities such as The National Breast cancer foundation, Sids and Kids, Style for life, Win the day, Love your sister, MS Foundation Australia and some smaller ones along the way such as Worlds Greatest shave and Motivate Football Academy collecting football gear. All of these fundraisers mean equally as much to me because I want to make an impact and do what I can because of the position I am in and the power 121 Hair holds in its strong community.
Anothe r big achievement was being a stylist at New York Fashion week where I was surrounded by world renound brands, models, hairdressers and makeup artists alike. It was an incredible experience that I learnt a lot from due to the high pressure environment but I have met so many incredible people along the way. Experiences and achievements like this have shaped me into the hairdresser and person I am today for which I am very grateful.
Biggest challenges in your career and running your own business?
The biggest challenge in my career is ensuring my business can still be around for years to come. The challenge is staying current and a safe space for clients. I have provided services for the community for over 20 years and want to continue doing so. I also believe I have a responsibility to promote hairdressing to the next generations and see it as an important industry that can be a long term career.
For runni ng my own busin ess, it’s been a challenge raising my children at the same time. The salon is part of our family and we are proud of it. I couldn’t have done it without the support of my husband and kids which made the tough times a lot easier. That’s what I would say to anyone trying to begin their own business, make sure you have somebody there to support you because it is challenging to have your own business without letting it take over your life negatively. It’s all about balance, and that’s something I’m still learning today.
Style tips for the season?
A bi g theme for 2023 as a whole, is a lot more people looking after their hair and making it part of self care routines. Without being biased, I genuinely believe looking after our hair makes a world of difference to how we feel. Therefore I believe there will be a lot more healthy hair walking around this year. I encourage anyone wanting to know and learn more to get in contact with the salon.
One of my absolute favourite looks is a slick bun. We have a few products in the salon that can help assist with this look, but I believe right now it’s the perfect summer hairstyle that looks so clean and neat. Another style tip is getting layers and textures that shape the face.
Lastly, I think my final style tip is to try new things with your hair. Don’t be afraid to change it up, even if it’s getting a big chop, to simply change the type of ponytail or add in clips or headbands. Use your hair as a way to express yourself.
How would you like to see Queanbeyan grow in the future?
I believe Qu eanbeyan could g row in a way for young people to have more opportunities to work and live here. I love this place because of the community, so I hope that the government and council can put more investment into the town to give people a reason to stay which will allow small businesses to operate for years to come. More industries, future prospects and job opportunities will allow Queanbeyan to continue growing its population. I want Queanbeyan to flourish because of its potential as a town and special community that call it home.
Opening hours, contact details and any other details?
The business hours f or the salo n are: Sunday: Closed Monday: Closed Tuesday: 9am-8pm Wednesday: 9am-8pm Thursday: 9am-8pm Friday: 9am-5pm Saturday: 8am-2pm
Appointme nts outsi de of these hours are available upon request.
You can contact t he salon by calling 6299 1210 or emailing 121hair@gmail.com
Online bookings ava ilable soon! Watch this space.
New York Fashion Week. Photographer: Daniel Boud
Biggest achievements?
I have a few career highlights but the two most notable are being able to fundraise for causes that are extremely important to me. I have been hosting fundraisers for 18 years, supporting charities such as National Breast cancer foundation, Sids and Kids, Style for life, Win the day, Love your sister, MS Foundation Australia and some smaller ones along the way such as Worlds Greatest shave and Motivate Football Academy collecting football gear. All of these fundraisers mean equally as much to me because I want to make an impact and do what I can because of the position I am in and the power 121 Hair holds in its strong community.
Another big achievement was being a stylist at New York Fashion week where I was surrounded by world renound brands, models, hairdressers and makeup artists alike. It was an incredible experience that I learnt a lot from due to the high pressure environment.
121 HAIR SHORTLISTED IN THE IDEA INTERIOR DESIGN EXCELLENCE AWARD IN 2022
Photographed by Anne Stroud @annestroudphotography
HAVE YOU ever TRIED A 300 YEAR-OLD PIZZA RECIPE? MEET mELINDA, THE GIRL BEHIND QUEANBEYAN’S PRONTO BY TRECENTO
How did you get into cooking?
My family and I come from such culturally diverse backgrounds where food and hospitality has always been a huge part of our lives. Our interest in food came mostly from our mothers and grandmothers. Growing up we’d spend school holidays at our grandparents homes where our days were filled with cooking old family recipes alongside our baba and nonna. Not only did we become fond of cooking, but we also developed an appreciation for fresh wholesome homegrown ingredients, and how a delicious home cooked meal always brings people together.
We’ve heard about your 300-year-old Neapolitan pizza recipe, where did that come from?
Josh and Jon developed a love for pizza when they were on a family holiday in their younger years. Later, when Josh and I married, we visited family in Calabria, Italy, where Josh enjoyed making pizza with the family in the outdoor forno (oven). From here, he researched his favourite style of pizza (Neapolitan), then both boys set off to Naples to learn the 300 year old traditional recipe and become certified pizzaiolo. The recipe comes from this training in Naples, where the boys studied with the AVPN (which is the association that regulates and protects authentic Neapolitan pizza globally).
They returned to Italy late last year to further their skills and cement our footprint in becoming the second AVPN certified pizza restaurant in the Canberra/ Queanbeyan district ( #22 in Australia, and #962 in the world); the first being our sister restaurant, Trecento del Sud, Manuka.
What made you come to Queanbeyan?
Our grandparents migrated to Australia and settled in Queanbeyan, so it has always been home for us. Growing up there was always a stigma about Queanbeyan, but we have always been proud of it and can see the potential in it. Now, the local government has a vision to grow Queanbeyan into a regional hub - we want to see that happen, we want to be part of it and we want to do it by bringing our passion for food and hospitality to everyone living and visiting. Growing up we also owned the old Sands Coffee House in the RSL arcade so we don’t see ourselves as new comers to Queanbeyan, more returnees to the food scene.
“My personal favourites are the gnocchi della terra, which is homemade pan fried gnocchi with mushrooms, pine nuts, rocket, garlic, chilli & burnt butter sauce; it has the perfect balance of flavours and checks all boxes. I also love the delicata pizza which is a bianca (white) base pizza with fior di latte, parmesan, prosciutto, ricotta, oregano and truffle oil… belissima
What are the favourites on the menu?
The top 3 favourite dishes on the menu are lamb ragu, spaghetti carbonara and the margherita pizza (of course).
Top three recipe tips?
I’d say just keep things simple; use fewer, but better quality ingredients.
What wine pairings would you suggest?
We have a large range of local and imported wine which we spent quite some time carefully selecting to suit our whole food offering.
Opening hours, contact details and any other details?
We are family owned and operated, with a genuine passion for what we do.
Our restaurant accommodates 32 people seated inside and 50 seated outside (or up to 100 cocktail style outside).
We love catering special functions/ events for the Queanbeyan and surrounding communities. We pride ourselves on being very flexible in our offering and how each event runs to accommodate the needs of our guests.
We also also offer offsite catering including most menu items, plus grazing boxes for office morning/ afternoon teas, lunches and personal events, delivered.
If you’re looking for more information about events or catering please get in touch
Kind regards,
Melinda
We open 7 days a week: Monday & Tuesday dinner 5.30-9.30pm Wednesday - Sunday lunch 12.00-2.30pm and dinner 5.30-9.30pm Saturday & Sunday breakfast 8.00-11.30am
W: prontobytrecento.com.au
E: ciao@prontobytrecento.com.au
P: 6152 1503
FB: https://www.facebook.com/ prontobytrecento
IG: prontobytrecento
“Rest the eyes and work the appetite with morning tea at Vanilla at Altenburg. This café is tucked away in the garden behind Studio Altenburg, a gallery and shop in the 1888 Commercial Bank building. Before you go in, look across the street to spot another one of Braidwood’s four Heritage listed buildings, with its Victorian and Federation style architecture.
At Vanilla, the beautiful garden makes for a relaxing morning, especially if you nab yourself a sunlit nook with a view of Mount Gillamatong. This private spot is perfect for some reading and writing too, if you’re so inclined!
The food is plentiful, wholesome and flavoursome, the coffee is faultless and the array of just out of the oven goodies is irresistible.
Vanessa, who owns and runs Vanilla, recommended the chai masala carrot cake and it did not disappoint.
Before you leave, take in the mural by local artist, Mark Sullivan; and this is an odd suggestion, but check out the bathroom too where the painting and collages on the wall add another layer of thoughtful detail.”
- Written by Thuc Do for Visit Queanbeyan- Palerang
Photographed
Vanilla Catering. Photographed by Thuc Do for Visit Queanbeyan-Palerang
“I have been catering off site in Braidwood for over 17years... weddings, private catering, corporate & community. Due to Covid it was a business rethink as I grappled with the never ending cancellations of weddings, functions and corporate careering. The perfect space and opportunity arose at the former Cafe Altenburg that was vacant for the first time since 1986 ( when it was opened by the three amazing women Angela, Jenny and Nat).”
- Vanessa Bunn, Vanilla Catering
Vanilla Catering. Photographed by Thuc Do for Visit Queanbeyan-Palerang
VANILLA CATERING A HIDDEN gem SITUATED ON THE MAIN STREET OF BRAIDWOOD
The Cafe
Braidwood’s Hidden Ge m; it is in the garden and courtyard of Studio Altenburg (former Commonwealth Bank ), right in the middle of the Main Street. Access through the original iron gates and up a tree lined driveway which opens into a country cottage garden that still has the original stables and servants quarters. Our gardener Kaye has lovingly tendered the gardens for over 30 years, and the seasonal variety in plantings is a testament to her passion and knowledge. We have marquee seating in two gardens, a courtyard which is covered by an ornamental grape and our cafe is glass enclosed to maximise the view and capture the northern sun in winter and shaded during the summer months.
The Food
Our range of food c ould be described as eclectic fusion, we have a relatively small menu with breakfast running until 11.30am.
Breakfast
D oorstopper fresh s andwiches, a mountain of freshness Toasties... Our Reuben is legendary, in house slow braised corn beef in star anise, cardamon, coriander and cloves, our own sweet and sour red cabbage, Swiss cheese, horseradish a Ukrainian dressing and dill pickles all toasted and the rocket is added afterwards for freshness and zing.
And our most popular bowls, a smoking beans taco bowl and a Poke bowl… this allows our blackboard specials to take full advantage of seasonal produce and brings daily variations depending on supplies, the weather and inspiration.
Cakes
We b ake daily muffins, a range of cakes and scones with our own jam and cream and a range of biscuits ( all our baked goods are made from scratch with free range eggs and butter ), we have at least one gluten free option, usually two, on any given day. I also supply a range of wedding/ birthday or special occasion cakes that need to be ordered in advance.
Coffee
Our coffee is ro asted in Q ueanbeyan by Prism Coffee.
Blackboard Specials, an example of daily offerings:
*Bahn Mi Roast Pork Rolls
A foot long roll with freshly roasted Asian Pork ( it comes out of the oven at 11am), Asian slaw, in-house pickled carrot and cucumber, shallots, snow pea shoots, coriander, chilli, crackle, kewpie and our own spicy hoisin.
* Zinger burger
Crispy So uthern fried chicken tenderloins, lettuce, handout slaw, local herbs, double cheddar, jalapeños, an we make a smokey chipotle sauce all on a toasted brioche bun.
* Wok B owl
Stir f ried k ing prawns in a BBQ Japanese sauce on a salad of Asian slaw, cucumber tomatoes dressed with Noch Nahm brown rice and topped with local coriander and Vietnamese mint from our garden.
* Trio off soft shell tacos
Crispy w rapped praw n with pinapple minted salsa chilli and roasted sesame dressing.
Spicy ch icke n with blackened corn and capsicum salsa and chipotle.
Slow roasted beef to mat o and red onion salsa and jalapeños.
* So ups
Roasted sw eet p otato, pumpkin ginger and coconut.
*C a ke
Cauliflow er, haloumi and feta with soft herbs and pine nuts and garden salad.
Dietary
We c ater f or all dietary requirements, as I cook everything to order and the kitchen is open so customers can chat with me while I’m preparing their food, so I can tweak or make something up to suit.
Catering
We are able to cater on site/off site or arrange pickup from the cafe from weddings, corporate catering, parties and community functions from 5 to 300 people.
Opening Hours
Wednesday to Sunday 8am to 2pm… we close some days for catering and this is posted on our facebook page (we suggest for customers to book in advance to ensure we are open if their booking is for a special occasion).
Contact details
104 Wallace St Braidwood Ph 0416836136
Email vanilla.catering@yahoo.com.au
South jerra’s first land owner
curious about south jerra? meet ali, the first to own a piece of the upcoming development
“It was a leap of faith for us when we sold our house and put down a deposit on the block of land at the new South Jerrabomberra Estate. We had heard so much about it, but there wasn’t any concrete evidence that it would be a good investment - we were just trusting in the Developer to live up to their hype.
Little did we know that within months, many other projects would be announced in conjunction with the Estate: a school, town park, dog park and sports complex! It gave us reassurance that our decision was sound - this could really turn out to be something special after all... but patience was key.
Fast-forward three years later and here we are living in our dream home! Our days consist of enjoying city facilities while still being surrounded by country landscape; going for walks around the lake at sunset or taking our kids (and pup!) over to play at the local dog park. This is exactly what we dreamed of when putting down money on this block of land back thenwho knew these dreams would come true?
South Jerrabomberra has been such an incredible journey for us already, but I get excited thinking about what more is yet to come as more people move into this area and start making it their own. We have no regrets investing into this project- it’s absolutely worth every bit of faith and patience that came before today!”
- Ali Rahimat
Photographed by Annabelle Burdon
The Ricky Stuart Foundation
The Ricky Stuart Foundation (RSF) was created in 2011 with a clear mission to provide a voice for families and individuals with autism nationally.
Ricky and Kaylie Stuart passionately believe in keeping families together, by ensuring that every individual with autism and their family has access to state-of-the-art respite facilities and best practice housing models to support people through life.
The Foundation has followed their daughter Emma’s life journey, from accessing respite care as a child and teen through to transitioning to independent living in 2019. Through their journey, Ricky and Kaylie have understood firsthand the challenges and opportunities.
A key focus for the Foundation in 2023 is to pilot an autism awareness education program in ACT schools. The education program will help children understand autism, how people with autism may interact and some of the challenges they face day-to-day. The education program will be developed in partnership by the Foundation, expert autism professionals and teachers.
Through education and awareness we want to reduce disability-based bullying in schools and increase awareness and acceptance for autism is part of the school and community ethos.
John Fordham House – South Jerrabomberra
Planning for John Fordham House is underway. The John Fordham house, in alignment with Emma’s journey to independent living, will provide a home for young adults living with autism or disability to gain their independence in a place they can call ‘home’.
The home will be built in South Jerrabomberra through the very generous support from The Village Building Co, with donation of the land. This best practice home wouldn’t be possible without the support from The Village Building Co. The Foundation aims to commence construction on John Fordham house in mid-2023, with the aim to have its occupants move in from late 2024.
Supporting the work of the Ricky Stuart Foundation
Through the generosity, support and funding of our community more people have access to homes to help them grow and live independently.
We happily accept personal charitable donations, customised business and corporate donations or bequeathment arrangements. Whether it’s through a corporate giving program, hosting a fundraising event, or developing a long term corporate partnership, all donations are welcomed and valued.
As a registered charity, any donation made to the Ricky Stuart Foundation is tax deductible, please visit www.rickystuart.org.
6. Orchard UNDER CONSTRUCTION
7. Future Pump track and mountain bike trail
1. Regional Sport Complex UNDER
2. Town Park UNDER CONSTRUCTION 3. Town centre 4. Future Skate Park 5. Dog Park UNDER CONSTRUCTION
SQM | PRICES FROM $419,900 | BLOCK SIZES FROM 348 - 1386 SQM | PRICES FROM $419,900 5 6 7
“The Lake George Hotel/The george bar & dining is one of Australia’s oldest continuously licensed hotels, First opened in 1838 as the Harp Hotel. This was just a year after Bungendore was established in 1837. only 15 minutes away from queanbeyan and less than 30 minutes from canberra, this is the perfect place to stop, refresh & relax.”
LAKE GEORGE HOTEL/the george bar & dining one of australia’s oldest hotels
The Lake George Hotel is located in the heart of Bungendore on Gibraltar Street and is just a 15 minutes’ drive from Queanbeyan and less than 30 minutes from Canberra. Bungendore is a great place to stop and refresh when travelling between the coast and the greater Canberra area.
What’s on offer?
The Lake George Hotel has two separate bar areas, a bottleshop, beer garden with childrens playground, accommodation, an à la carte restaurant and The George Bar & Dining.
Our front bar/sports bar opens onto Gibraltar S treet and offers everything you would expect from a rural family run pub. It starts with a warm welcome from our friendly staff, plenty of seating and a great range of beers and wines. We have a multitude of TV screens including a video wall which presents all local and international major sporting events with PUB TAB, 2 self-serve terminals; 2SKY race calling; SKY channel; KENO, and all FOX Sports channels. This modern bar ticks all the boxes for the Australian sport lover.
Our local sponsored sports teams also provide the weekly raffles on Friday nights with the draw taking place around 7.00pm.
It’s the back bar where the majority indoor events take place including sporting events on the big screen along with our live entertainment. There’s a well laid out room with plenty of indoor seating as well as bi-fold doors opening on to our outdoor courtyard opened up on sunny days to enjoy the warmer months.
We also do a ‘Happy Hour’ in the front bar from 5pm6pm Monday to Friday.
The Hotel offers casual counter meal dining and a full à la carte restaurant. Counter meals are provided 7 days a week.
Tell us a little about The George Bar & Dining:
From the day we opened our restaurant doors on Anzac Day 2012, our philosophy has been about creating a beautiful dining experience showcasing local food and wine.
Here at the George Bar and Dining we believe that the district we live in produces world quality wines, and as such we have chosen to support our local winemakers, so that all wines on offer are locally sourced.
We believe providence is everything, the best way is to savour where you are!
Our restaurant The George Bar & Dining offers an extensive à la carte menu focusing on a seasonally rotating menu supported by weekly blackboard chef specials. Along with our hand-picked amazing selection of local Canberra District cool climate wines, we also offer an extensive craft beer selection both on tap and in can plus an artisan range of spirits.
The room is warm and welcoming with seating for 120 set around our feature stone fireplace and plush chesterfield sofas. A stone feature wall and door lintel from the original 1838 building rounds out the space; a seamless blend of old and new.
Additional outdoor dining is available in the beer garden which also houses a children’s play area.
The GB&D team share the passion to provide a great dining experience by going extra mile to provide the best service with a sense of “nothing is too much trouble” atmosphere.
• Surf ‘n’ Turf 300g Griddled Black Angus Sirloin with prawns, chips, salad and garlic cream sauce
• Crispy Pork Belly Fennel and herb potato, pickled apples, sprout & herb salad and jus (DF) (GF)
• Crushed meringue 18 whipped cream & mint (GF)
What entertainment is available?
In the pub regular events such as live bands, Karaoke, DJ Bingo & regular DJ visits. We also host weekly meat raffles run by the locally sponsored sporting teams.
Paired with a glass of Lark Hill Regional Riesling 2022. Thisjuiceofthiswineisfermentedcooltoretainitspure aromatics and delicacy. Lemons, limes and lavender lead into a refreshing palate with some acidity.
We have a wide selection of beer on offer from best selling mainstream brands to more crafty selections such as Capital Brewing, Bentspoke Brewing, Deeds Brewing Co, Mountain Culture and Dainton, just to name a few. We have two designated craft beer taps in the restaurant which rotate through our seasonal picks.
When it comes to cider, we have Orchard Crush on Draught plus a range of Somersby’s and Strongbow. We also feature a delicious Lychee Gold Cider.
