salt magazine - winter 15

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Seeing is believing. Gessi. Award-winning design to be experienced. Handcrafted in Italy by skilled artisans for over 20 years. Exclusively distributed by Abey Australia. – Gessi Goccia Basin Mixer

Gessi is available for purchase at NCP Bathroom Centres around the Sunshine Coast. For store locations, please visit:


keeping it


Australian-born Peter Lik has spent over 30 years pushing the boundaries of fine art. A self-taught pioneer in the field of landscape photography, he is internationally renowned for captivating images of mother nature’s raw beauty. Thousands of dedicated collectors and myriad awards from the world’s leading institutions have marked a successful career. Peter has been given the title of Master Photographer from both Professional Photographers of America and the Australian Institute of Professional Photography and fellowships from the British Institute of Professional Photography and the Royal Photographic Society. In early 2015, he was presented with the coveted Lifetime Achievement Award at PPA’s Imaging USA – only the 13th photographer to ever receive this honour. Today, Peter continues to follow his calling to capture and share the most beautiful places on earth. The cover image was taken on Fraser Island with a Linhoff 617 camera.


Hip, hip hooray and happy birthday to us! This edition marks salt’s 10th anniversary and wow! How very proud we are at how far our little salt-y lass has come. The name salt was chosen to symbolise the essentials of life: at her core, authentic and heartfelt with captivating stories on real, salt-of-the-earth locals framed by stunning photography which captured the very best of the Sunshine Coast. Congratulations Kate and Angus on realising that vision. Birthdays provide a great opportunity to reflect and we’ve certainly sprinkled plenty of memories throughout this edition for you, starting with the beautiful blue-skied cover. Do you recognise it? The image is from the very same photo shoot as our first ever cover, way back in 2005. We’re pleased as punch to revisit what is still one of the most talked-about covers ever, and there have been some incredible ones haven’t there? We also asked three of our original and dearest writers to reflect on the stories which really stayed with them over the years. As it turned out (and unbeknown to each other) these stories all have the theme of passion at their heart – a perfect reflection of all that truly matters in life (page 6). And when you’re done with all that looking back, we’re thrilled to introduce you to our brand new section, Paddock to Plate (page 60). Yes, we’re stretching the paddock to include the ocean just for this one edition. But it IS a very special edition isn’t it? Finally, make sure you enter our huge birthday giveaway thanks to our friends at Sheraton Noosa Resort & Spa. One lucky reader will enjoy an accommodation package for two including dining and spa treatments. For details, head to the WIN page on our website. Enjoy every bit.





I was in the waiting room, pacing and sweating! I had helped the visionaries of this soulful, whimsical creation for several months through my work with words. I knew she was something special and we were waiting with bated breath to see how she would be received by Sunshine Coasters. Naturally, they loved our salt-y girl. How could they resist her?


Ten years ago, I could be found living on an island in the Whitsundays where I would spend my days snorkelling, sailing and discovering secret beaches (we won’t get into the cocktail drinking). I was a dreamer: young, free and newly in love with my forever guy. Not much has changed!



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PO Box 1015, Maleny QLD Australia 4552 © Copyright 2015 SALT-MAGAZINE



Distribution area between Bribie and Fraser Island and inland to Kenilworth and select areas throughout Brisbane.


winter ’15




Photo Harvie Allison

In honour of our 10th birthday, salt catches up with the subjects of three of our most-loved stories from the past 40 editions.



salt explores the power of those who paddle on our beautiful waterways.


Bob Nelson’s photography takes people to beautiful, far-flung places.


Daneille and Danny Holmes have opened their home and hearts as foster carers to more than 20 children.


For Vietnam veteran Jim Murrell, every day is precious.


Chef Craig Galea puts his own twist on traditional fare at Pitchfork restaurant.


Delicious snippets from the industry that gives us food, glorious food.


Chef Carl Mitaros of The Loose Goose shares a wonderful recipe.



Denise Maras raises happy, healthy goats at Marlee-May Farm in the hinterland behind Noosa.


salt serves up our favourite recipes from the past 10 years.


The chef at Sandbar Café Kiosk explains his prize produce’s trip from trawler to table.

Stuart McLean’s love of diamonds runs deep.

Lauren Edmonds’s mixed medium works made the news.

Celebrating 20 years of showcasing the finest artworks.


Product stylist and designer Karina Sharpe helps others shine. 6





Wine writer Tyson Stelzer explores the emergence of the screw tops.


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Mary-Rose Schlegel and Dallas Sanchez’s love grew at a distance.


Helen and Harry Christian married 69 years ago and are still madly in love.



Fashionable, must-have products for the loved up.


Sandi Shankster creates beautiful floral arrangements through her business Willow Bud.



A sensational spread of the musthave styles for winter.


Asante Day Spa creates bliss for body and mind.


Happy birthday to salt. Special products help a girl get partyready.


Bodies are custom-made to stay healthy this winter – with the right support.

102 CUT & DRY

Our writer gets help from smyths inc in pursuit of crafting his ‘man bun’.


Emelia and Adrian Johnson’s home at Dulong is an Australian-style oasis.


Winter warmers make the season cosy.


Our intrepid writer tackles a challenging boot camp – and survives.


A selection of items based on the special powers that we humans use to experience the world – touch, see, hear, smell, taste and feel.



Our birthday Top 10 best hidden things on the Sunshine Coast from the only people who really know – the locals.


salt has hand picked a variety of events on the Sunshine Coast that are guaranteed to please throughout winter.


salt columnist Phil Jarratt spends some time with the people behind OneWave, which uses the sea’s healing powers.


Our pick of the best books and websites that promise to absorb and inspire on winter days.


Columnist Jane Fynes-Clinton explores the wonder of human resilience.


The Sunshine Coast has some of the best art galleries in the world. Find out what will be on show, where in winter.


Essential info for all visitors to the coast, including travel times, surf safety and market details.

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AS PART OF SALT’S 10TH BIRTHDAY EDITION, our long-standing writers looked back on a story that resonated – that affected them and made their life and those of readers richer. Here are three of the best we stumbled on while walking down salt’s memory lane … >

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spring ‘06


There is something irresistible about the little faces. And while the visages may have changed nine years on, their appeal pulls at the heartstrings as strongly as ever. In 2006, salt readers fell for those big eyes and peach-fuzzy heads when we published a story about those who care for wildlife on the Sunshine Coast. It was easy to see why. Sunshine Coasters are intractably linked to their wild creatures. Wildlife forms the area’s often-unseen backbeat, its untamed heart. And the people who care for them are marvellous creatures, too. Nine years ago, Sylvia Whiting shared a little insight into her own wild life. She was and remains chair and a founding member of Wilvos, an association of volunteer carers that looks after orphaned, injured or sick animals and birds. Wilvos take wild creatures in need into their homes and care for them, look after their every need, and then send them on their way, back to the natural habitat to contribute to their natural world. Sylvia’s best friend, fellow creature carer and Wilvos vice-chair Donna Anthony made a career out of caring for animals and when she came to the coast 20 years ago, she decided it was time to give her time and knowledge for free. What struck me when I visited Sylvia and Donna in 2006, and hit me again on our recent catch-up, was how clear the women are on 10


their place in the process. They love their charges with their whole hearts, but know the chain of caring does not stop with them. They love nature’s sick, alone or injured treasures until they are well again or until they are old enough to go wild. But pets, the kangaroos, possums, gliders and birds most certainly are not. Their beauty is in their wildness and that is where they are returned. “We get some injured animals in – say a bird – and they might have an injury that cannot heal,” Sylvia says. “There are some that must be euthanised and some people do not like that. They think we should keep them all, even if they are not going to be able to rehabilitate. If we kept owls and raptors and other birds in all these cages, where would we put the ones who need rehabilitation or raising?” Sylvia says. But Donna says baby wild animals need love just like any other living thing. “Mothers will lick and snuggle, and we have to fulfil that affectionate role,” Donna says. “That has changed: we used to be told not to handle the babies too much, so that they would not become too comfortable with the human touch, but if cared for in the right way, the animals naturally become independent in time. They are just more secure as a result of being raised in a safe and secure environment.” Wilvos has grown and broadened immeasurably. Sylvia says she and Donna are still constantly learning new information about different species and how best to care for them. They facilitate workshops


and information sessions for their members. Wilvos has more than 100 active carers now, but they always need more people who are passionate about wildlife caring, particularly on the coastline. A few things have changed since salt’s last visit. Sylvia and her husband Bob have just built a new home on the same undulating Yandina property they have lived on since 1970. It has a purpose-built “joey room”, located near the back door and laid out for ease of looking after the macropod babies. The shelving and power points are just right, the humidicrib perfectly located. Donna is still in Yandina, but she has moved at least four times since the salt feature. “I just can’t imagine not doing this – not having animals and birds,” Donna says. “It feels wonderful when you win one over who is cautious or frightened. And the sense of satisfaction when they are released and make their way is hard to describe. I have a good cry and I miss them, so yes – I would call what we do love.”


In autumn 2009, I featured Peregian singer songwriter Ange Takats in an article about homegrown music talent on the Sunshine Coast. Ange’s interview and story impacted on me because she exuded an uplifting mix of professionalism, drive, warmth and overwhelming gratitude. At the time of our interview, Ange was only 18 months into her career and had already made an impressive splash on the national festival scene. Ange’s delightful debut album, Aniseed Tea, scored her gigs at big-name events like the Woodford Folk Festival and the National Folk Festival in Canberra where in 2008 she won the Lis Johnston Award for vocal excellence. Since the early days of her career, her music reviews have been consistently and deservingly glowing, with The Australian describing her as having “a bell-peal voice that has the DNA of Judy Collins’ tonal purity and Joni Mitchell’s emotionality”. One of the most remarkable traits about Ange is that she is a gogetter, for sure, but even though she started as a soloist she hasn’t tried to elbow her way into the spotlight. Rather, she knows the value of community and networks and is the first to give a shoutout to fellow artists and to credit her support crew. I loved the quote she offered in our interview in 2009 that she said summed up her career. “No matter what accomplishments you make, somebody helped you – Althea Gibson.” Since Ange’s story in salt, she has worked incredibly hard to grow her career and the effort has not been in vain – her music has flourished. A highlight was working with music producer, composer and multi-instrumentalist Greg J. Walker on her second album, Arva, released in 2013. Ange considers Walker a “musical genius” and was honoured to spend 10 days recording her album in his studio in Victoria. He has produced albums for the likes >

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Ange Takats in Nepal


autumn ‘09 of Australian folk legend Paul Kelly and also composed for TV including the ABC’s hugely successful Miss Fisher’s Murder Mysteries television series. Ange toured Arva around the country with her new band and won many hearts but also the Queensland Music Award for Folk/Singer Songwriter of the Year in 2013. This was a goal she had set herself for the year and she was obviously thrilled to tick it off her list. She also became an author in 2011 when she self-published her hilarious travel memoir, The Buffalo Funeral – Soundbites from a Songbird in Siam. In the book, Ange shares her adventures as a young white woman living alone in Asia when at age 22 she arrived in Bangkok to start a job as a TV news foreign correspondent. The book was a great success and saw her invited to speak at the Byron Bay Writers Festival where she also performed alongside fellow singer and author Paul Kelly. When I contacted Ange to ask her to be involved in this story, in her true professional style she responded immediately, despite being in Nepal at the time with a dodgy internet connection. Ange had travelled to Nepal to take a three-month sabbatical from touring and to hopefully find some creative breathing space and inspiration to write new songs. Her response to my questions came two days before the tragic earthquake hit Nepal in April this year, killing more than 8000 people. Ange was fortunate to escape serious injury although she was evacuated home to Australia the week following the disaster with her leg in a cast. I asked Ange to share what has been most memorable about her career so far. “I feel really blessed that my music career has enabled me to see some very beautiful parts of the country – from singing on the Indian Pacific train with camels and red earth out the window, to performing in a cute cafe on Bruny Island down in Tasmania,” Ange says. “Last year my music took me to the rooftop of the world as part of Nepal’s largest music festival, Jazzmandu. I had to pinch myself as I sat on a stage in a forest, surrounded by monkeys and prayer flags. It was definitely a moment that made me very grateful for deciding to 12


pursue my passion for songwriting. The people I have met along the way have enriched my life and provided much inspiration.”


Meg Foley’s extraordinary story featured in salt in the spring 2006 issue. Then 20, Meg had married Abdul Achig-zai two years earlier in the remote and desolate Baxter Detention Centre in South Australia. They had fallen in love through a series of exchanged letters – she, a student from the Sunshine Coast, and he, an asylum seeker from war-ravaged Afghanistan who spent almost six unthinkable years in detention. When I wrote Meg’s story in 2006, she was studying teaching at university, and she and Abdul were forging a life together. At the time, Abdul was still waiting for his visa to be finalised, although he had been released from detention, where he had remained for the first six months of their married life. Meg was also a passionate human rights advocate, a trait she had inherited from her parents, who were very involved with the then-burgeoning Buddies Refugee Support Group on the Sunshine Coast. Meg and Abdul were spending much of their time speaking at schools about refugees and human rights. The reason Meg’s story had such an impact on me was the strength of character and passion for social justice she possessed. Her integrity and determination was truly inspiring; she emanated that rare combination of both strength and kindness. She spoke of her desire to make a difference in the world, through her teaching. “I decided I wanted to be a primary teacher because the best way I could continue this work is to help children when they’re young to establish what’s right and what’s wrong,” she said at the time. I’ve often thought since of her and Abdul, and wondered about how their journey has unfolded. When I caught up with Meg recently, nine years after that first meeting, I was not surprised to


spring ‘06

Meg and Abdul’s wedding day at Baxter Detention Centre

hear that she is now in her eighth year as a teacher, currently in Brisbane, and loving every minute of what is clearly her vocation. “It’s my life,” she says. “I love it. I get so much out of it.” Her passion for social justice has not waned, and she says she sees teaching as a way of sharing this with others. “I really try and build that empathy and understanding, not just in my classes, but I’m involved with the social justice group at the school I teach at, and I really try and show that personal story,” she says. “I try to get involved with whatever I can, to try to show my students I’m not just talking about it. So I can be a role model, I guess, for my students.” Sadly, however, Meg and Abdul have separated. Abdul is now living in Melbourne, where he runs a retail street-wear clothing business. Meg says he is “still very much affected by what he went through”, although he’s “dealing with that in his own way” and the couple remain very close, which is unsurprising given what they have shared. “We spent 10 years together,” she says. “We got to know each other so well through writing letters; I think that can’t really be broken. I think we knew each other before we’d even met. I remember my mum saying to me ‘you can’t love someone you’ve never met’, and I thought ‘actually I don’t think that’s true’.” But perhaps the most heart-warming element of Meg and Abdul’s story is their successful quest to bring Abdul’s younger brother Malik, then 16, to Australia from Afghanistan in 2008. Abdul was desperate for his orphaned brother to join him here, for a chance to “have an education and have a life”. After a long and anxietyridden process, Malik arrived, unable to speak a word of English, but thrilled to be re-united with his brother. He lived for some time with Meg’s parents, who continue to be heavily involved with the Buddies group on the coast. Meg praises the Sunshine Coast community as being supportive and welcoming to both Abdul and Malik. Malik, now 21, is currently in his third year of a civil engineering degree at the University of the Sunshine Coast and receiving high distinctions – and Meg and Abdul couldn’t be happier. “He makes me so proud,” Meg says of Malik. “I cry quite often when he rings and tells me his results.”


SMELL Zap away those winter shivers with a zing of ginger, spice, and of course, everything nice. Awaken your senses with these delightful winter warmers because winter is all about treating not teasing. Fancy a dark chocolate and rhubarb brownie? Yes please! Team that with a warming elemental blended tea or spark up the heat with a chilli-spice chai hot chocolate. Enough teasing? Get pleasing. Taste the mouth-watering goodies overlooking the beautiful Kondalilla Falls Valley. Available at Elements of Montville, 38 Kondalilla Falls Road, Montville. 5478 6212 or


The world is a sensory place. salt takes a peek at items that evoke us to see, hear, smell, taste and touch and we have tossed in an extra just for fun … feel.


Illustration courtesy of TWIGSEEDS STUDIO,

HEAR Touted as one of the best indie-rock-pop albums of 2014, the self-titled ‘St. Vincent’ by eclectic artist Annie Clarke has been recently released in a deluxe edition with an extra five bone-rattling songs to add to this pandora’s box of delights. Clarke is a musician in the true sense, perfecting everything from her challenging lead guitar riffs and melodies, the creation of her own synth additions, and her ethereal vocals which put a specific unmistakeable stamp on her music. Prince Johnny will have you drifting into the heavens, Psychopath will have you bopping like you’re a teenager in your bedroom, while Pieta brings you thumping back to earth with its beats and base. St. Vincent is indefinable but infinitely enjoyable. REVIEW BY LIBBY MUNRO



SEE In the stunning French Alps, beautiful, sporty Swedish couple Tomas and Ebba take a short holiday to try to reconnect with each other, but when they are faced with an almost fatal avalanche they learn more about human nature than they can handle. Ebba grabs her children to protect them, while Tomas grabs his iPhone and runs. The family physically survive the incident, but the wounds left by Tomas’ behaviour continue to fester. Haunting, captivating, and intimately powerful, Force Majeure leaves viewers questioning the very nature of our instincts in circumstances beyond our control. REVIEW BY LIBBY MUNRO

TASTE For a match made in taste heaven, pair Buderim Ginger’s iconic Ginger Beer with, well, pear. Let’s be honest, Buderim Ginger’s original Ginger Beer is a winner but teamed with the crispness of pear… That’s the real winner! Crafted like no other, Buderim Ginger uses only the freshest Australian ginger with no artificial colours or flavours. Gluten free and proudly made in Australia. Try it today from The Ginger Factory. $2.90 for 250ml. Available at The Ginger Factory, 50 Pioneer Road, Yandina. 5447 8431 or

TOUCH Have you spotted T-rex footprints on Peregian Beach? No, Jurassic Park hasn’t relocated to the coast, they’re most likely Kiko Ashiato animal footprint shoes (Ashiato means footprint in Japanese). Whether it’s footprints in the snow, dirt or sand, kids can make their mark in any language. Track down your adventurous little monkey, gecko, cat, owl or dinosaur for $39.95. Available at Evolve, 5/10 Grebe Street, Peregian Beach. 5448 2077 or


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featured in winter ‘07

secrets top 10


featured in spring ‘07 FOR A SPONTANEOUS EVENING of live music, head to the friendly and much loved UpFront Club in Maleny’s main street, which has proudly operated as a co-operative since 1994. Open four nights (Monday, Thursday, Friday and Saturday), this licensed music venue and café presents local, national and international bands playing everything from Latin Jazz to folk, gypsy, calypso, reggae, soul, funk, acoustic and world beats. It’s also open seven days a week and serves delicious chai, cakes, light meals, so you needn’t wait ‘til the sun sets to get your UpTown fix. Map reference J18

ONE OF THE MOST BEAUTIFUL parts of the coast is without a doubt the Noosa Everglades – the scenic waterways of the Upper Noosa River and its tributaries. Often called the River of Mirrors, this is tranquil, unspoilt and unique scenery, which is best experienced by canoe, kayak or boat. Visit historic sites such as Harry’s Hut, and the Kinaba Information Centre, built on the boardwalk above the water. Part of the Cooloola section of the Great Sandy National Park, the Everglades are just 30 minutes from Noosa. Everglades Noosa Cruises know their way around (5449 7362). At Elanda Point, you can hire boats, canoes, and guided safaris to cross Lake Cootharaba and cruise the Everglades. Phone the Elanda Point Canoe Company on 5485 3165 or the Noosa Visitors Information Centre on 5430 5000 for more information. Map reference M9

featured in summer ‘08/09

AS THE MERCURY RISES, it’s lovely to find a summer swim hole in the shade. Buderim Forest Park is such a place right in the heart of Buderim. A short boardwalk leads to several clean, clear pools and, best of all, it’s fresh water, so you don’t end up sticky from salt or sandy from the beach. Lindsay Road, Buderim. Map reference M17

featured in spring ‘11 featured in summer ‘14/15 FANCY A SCAVENGER HUNT? Nambour is a mecca for nifty thrift stores and funky op shops. Rummage through the racks, shelves and baskets full of pre-loved goodies and you’ll be sure to discover your very own treasures. All the stores are centrally located in or near Nambour’s main street, so why not make a day of it? Not only will you go home with something you love, you will also be helping various charity organisations along the way. Our favourites? Margie’s Place, Hospice Shop, Bloomhill Op Shop, Endeavour Op Shop and Lifeline. Map reference L16




THERE’S AN EXTENSIVE NETWORK of cycle tracks on the coast, but one of the best would have to be Caloundra’s coastal pathway. This breathtaking nine-kilometre stretch of path includes a lighthouse, lakes, creeks and surf as it meanders along Caloundra’s beaches. Although the shared walk and cycle path runs from Point Cartwright in the north to Golden Beach in the south, there are different sections for those who want to spread the fun out over several days. A full range of maps can be found at Map reference O19

featured in summer ‘05/06

IF YOU LIKE to submerge yourself in the great outdoors, salt has the best camping spot for you – Noosa North Shore, spanning from Tewantin all the way through to Rainbow Beach. Grab your camping paraphernalia, jump in your 4WD and coast along the beach until you spot your ideal camping spot. If you are coming from the Sunshine Coast catch the ferry from Tewantin to Noosa North Shore, $5 per standard vehicle, permit required. Map reference N11

featured in winter ‘13 BEHIND THE BUSTLING and commercialised Nicklin Way, hidden from prying eyes, is sparkling Currimundi Lake, which sometimes flows into the ocean. As a visitor, you wouldn’t stumble across this lake unless a local whispered about it in your ear. Well, we’re that whisper. Currimundi Lake shimmers with beauty. Her placid waters are perfect for tea-bagging in the shallows and its wellpaved walking circuit makes it easy to scoot around her shoreline. Make a day of it: soak up the winter sunshine and bathe in her natural beauty. Pure Sunshine Coast bliss. Map reference O19

featured in summer ‘10

featured in winter ‘05

IF YOU’RE A LOVER of classic old-style Australian pubs that ooze charm and have a great bar to perch at, then salt recommends a visit to the Apollionian Hotel, Laguna Street, Boreen Point. Sit out in the bougainvillea-lined deck, order a counter meal and a jug full of golden beer and settle in for a lazy Sunday session. Map reference M11

HEAD AWAY from the coast and down a windy tree-lined road to discover a food haunt that is a little out of the ordinary. Ricks Garage, in the heart of Palmwoods, is a blend of all things you would expect to find in an American town, not on the Sunshine Coast. The diner’s walls are lined with newspaper clippings and the roof has been attacked with permanent markers. Old bus seats and red plastic stools complement the throwntogether-in-a-not-so-thrown-together-way vibe. The draw card of this much-loved local would have to be the varied selection of mouth-watering burgers. This quirky nook is the perfect reason to venture away from the regular Sunshine Coast food trail. Open 7 days. 10am – 3pm. 16 Margaret Street, Palmwoods. Map reference L17

featured in spring ‘10 PANORAMIC VIEWS of the Sunshine Coast will greet you as you reach the top of Wild Horse Mountain. Sitting high between Caloundra and Bribie Island, Wild Horse Mountain Lookout is one of those spots that you may drive past daily but not really see. Breathe in the late afternoon colours as you watch the sun rest its head behind the spectacular Glass House Mountains. Take the Wild Horse Mountain exit off the Bruce Hwy. Map reference M21

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THERE ARE FEW FEELINGS as exhilarating as getting your heart racing at dawn. It’s the meeting of two forces: the peaceful silence of those who sleep soundly all around and adrenalin, which heightens your senses and sets your mind racing.

Tessa McOnie, Gateway to the Soul: Alfred Umbagai (detail), 2014, oil on linen. Winner of the People’s Choice Award Sunshine Coast Art Prize 2014.

Photo Csilla Faller

The Sunshine Coast’s community of ardent paddlers know this feeling better than most. When the sun rises, they are already out on the water with wide-eyed enthusiasm. Little but the gentle splash of oars carving water and the soft sounds of nature fill the air. Whether battling the waves in a surf boat, rowing one of our beautiful rivers or tackling a mixture of all conditions in a robust outrigger canoe, the coast has something for anyone who has dreamt of skimming over water under their own steam.

Sunshine Coast Premiership Regatta 2013

A PROUD AUSTRALIAN TRADITION Sunshine Coast Rowing Club President Steve Buscombe has known the thrill of paddling all his life, but after experiencing the sport all over Australia, he believes there is no better place to wet an oar than on the Sunshine Coast. “We row early in the morning and it is just serene. The water is like glass,” Steve says. “You watch the sun rise as you row up towards Bli Bli. All you hear is the hit of the oars in the water all at the same time. You just hear the splash and every time it gives you a kick of adrenalin. It’s the biggest turn on for most of us. When you get the timing just right with a crew who gets their technique just right, it’s magic.” Rowing is probably best known for its Olympic roots. It has been practised at the Games since 1900 and has produced myriad personalities who have gone down as some of Australian sport’s most famous heroes and villains. From the Oarsome Foursome’s back-to-back wins at the ’92 and ’96 Games to the scandal of “lay down Sally” in 2004, the sport is firmly entrenched in the nation’s sporting identity. Steve says the physical test of rowing ensures it will always occupy a special niche. “It’s a very technical sport. A lot of people think you can come down and just go ‘bang, bang, bang’ but it’s not like that at all,” he says. “It covers all of your body. Most people think it’s your arms, but the main drive is out of your legs. Your arms only really kick >

Photo Csilla Faller Brisbane & GPS Regatta 2015

GET OUT ON THE WATER • The Sunshine Coast Rowing Club offers an eight-week learn to row course for prospective paddlers. Attendees will work with accredited coaches to get out on the water and learn the technique in a safe and supportive environment. • After learning the ropes, you can polish your skills with a competitive or recreational club membership, depending on your goals. • The club has rowers of all ages, genders and experience levels – from brand newbies to former Commonwealth Games and Olympic athletes – and is based on Chambers Island at Maroochydore. For more information call club captain Colleen White on 0417 614 017 or visit

in at the end of the stroke. With a good crew you can get the boat up over 20 kilometres per hour.” But the tricky nature of the sport shouldn’t deter beginners. Steve says everyone from kids to seniors can reach a level of enjoyment with the right tuition and enthusiasm. “We do a ‘learn to row’ once every three months or so,” Steve says. “Lots at the club have come through from ‘learn to row’ and are now enjoying it. You don’t have to be a fitness freak to start with. You’ll progress over time as you learn. When you’re out there on the water you see houses, farms and parklands. “I’ve had fish jump into the boat. It’s just beautiful. It’s about physical health, but mental health too. It’s a good, clean, healthy sport.” With so many disciplines to choose from, a prospective paddler may have trouble choosing which boat to board – you can row in teams of one, two, four and eight. However, Steve believes the variety is key to rowing’s time-tested popularity. “After coming back from a row, you’re buzzing. You’ve experienced something unique,” he says. “The peace of the water and the enjoyment of the exercise is like nothing like I’ve ever experienced. I’ve done a bit of sailing and canoeing, but there’s a tranquillity about the water with rowing you can’t get anywhere else.” 20


ROUGH RIDERS For those who like their sport with an extra dash of danger, look no further than the wild and wonderful world of surf boat rowing. A staple craft of surf lifesaving clubs in the infancy of Australia’s federation, surf boat rowing was born as a racing sport on Sydney’s northern beaches in 1908. Unlike their calm water compatriots, the four men – five with the sweep who helps navigate – take on not only a field of strong, tough competitors, but the waves too. Mooloolaba Surf Club surf boats captain Steve Wedd says the sport is known as a must-watch event at competition level. “That’s the challenge. You don’t only take on the other crews, but you take on Mother Nature, or rather what she decides to present on the day,” he says. “The biggest challenge is if it’s a huge tide – just the sheer power of the waves. Only crews that have good surf skills and strength and work together as a team get out past the break.” Whereas other paddling disciplines are focused on longer distances, surf boat racing is as close as you are going to get to a sprint on open water. A set of cans that sit 350 to 400 metres off shore act as the markers for crews to reach and round, with seven boats all vying to get there first. On the way out, it’s a battle to break through the waves and lose the other competitors. On the way home it’s about finding a sweet, smooth ride back to shore. Steve says unlike other paddle sports where strength can play the most decisive role, the equalising factor of the surf will often bring some of the stronger crews back to the field. “If you went to a carnival, you’d see a broad section of guys – from 130 kilograms to 70 ringing wet,” he says. “Once you throw the surf in there it really gets down to skill and team work. It equalises crews across the board. It’s all about trust. When you’re rowing, you have your back to the surf. When the sweep asks you to go hard you have to take the odds and just go for it.”

Photo Harvie Allison

TAKE ON THE WAVES • There are a couple of boxes you have to tick before you can join a team and begin your pursuit of surf boat glory. The first is that you will need to be part of a surf lifesaving club and complete a bronze medallion course. • Surf boat rowing is ultimately a competitive sport, but Steve says experience is not a prerequisite and Mooloolaba Surf Club and other similar clubs have plenty of time to coach new rowers. • For more information on surf boat rowing at Mooloolaba Surf Club, call Steve Wedd on 0429 774 615 or visit

The mateship forged between the brave men and women who take on the waves is special. Unlike other team sports, there is nowhere to hide on the water and success is solely dependent on the commitment of a crew. It’s a psyche forged day in, day out in the training room and out on the waves. Steve says the rush of racing can soon take over your life. “We do a lot of running and gym work. It can be a real lifestyle once you join the surf club – a big part of your day-to-day,” he says. “The time you spend together and how well you get on shines through in the boat. You get too close doing this sport to have personality clashes. It gives you comradery, mateship, friendship and good competition.” >


Senior Masters Men’s short course team

Senior Masters Men’s short course team

PADDLE LIKE IT’S 1999 (BC) From their ancient roots transporting some of the Pacific Islands’ first settlers to their modern turn as sleek, six-man racing vessels, there is no paddle sport with a richer history than outrigger canoeing. On the Sunshine Coast, the beautiful waterways of Noosa act as the backdrop for local enthusiasts, with Noosa Outrigger Canoe Club member Michael Blumentals leading the charge. The former Sydneysider has been a keen disciple of the sport since spotting a crew out on the water while walking his dogs. “The great thing about outrigging is the mixed conditions you get. Sometimes it’s like a mill pond out there and other times you’re contending with three or four metre swells rolling around,” Michael says. “Quite often a race will start off inside a canal and will then have you head out to the coast. It’s amazing how robust the canoes are. “On a normal morning we are out by 5.30 catching the sunrise. We’ve seen turtles and dolphins. In whale season we’ve had them come right up next to the canoes. There’s always something different going on out there.” The physical rigours of outrigging are a vast departure from other paddle sports. For a start, outriggers face forward compared to surf boats and traditional rowers who have their backs to their destination. Canoes also require much more upper body power to propel them, with each team member manning a single oar. 22


GRAB AN OAR • The Noosa Outrigger Canoe Club offers a come and try course where you can enjoy the sport for three sessions over three weeks. At the end of the period, you’ll have a clear picture of whether it is for you. • The club holds regular training sessions for recreational, intermediate and competitive paddlers, with a consistent smattering of competitions on the calendar providing the impetus to push on and better your skills. All gear is provided, with new members needing only a back pack and drink bottle to get out on the water. • For a full timetable and membership information, visit

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The most striking difference, however, is the distance a crew will cover. Michael says the sport’s propensity for endurance events harks back to the sport’s ancient roots where boats would cover huge distances. “We call it paddle fit. It can take six to 12 months to get the feel for the boat,” he says. “As the racing season starts you start off with 12 to 14 kilometre races and as it gets on you’re going up to 22 kilometres. Others go all the way up to 45 kilometres. We recently did one in Cairns where we paddled from Palm Cove all the way up to Port Douglas. “You just go into your zone. Once you’ve done the training you muster your strength. Everyone in the boat is going through everything you are.” Although the sport is difficult, Michael is adamant age and athletic ability needn’t be a barrier to joining in. “The coaches spend a lot of time on technique and slowly building the endurance up. We’ve got people of all shapes and sizes and I’ve seen people just transformed after a few months,” he says. “Some of our older paddlers are the fittest and strongest in the club – the loggerheads they’re known as. The youngest bloke is 65 and the oldest is 72. “The sport is addictive. Everyone who starts is generally very hooked on it very quickly.”

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JULY QUEENSLAND GARDEN EXPO If a Sunday spent gardening is a Sunday well spent, the Queensland Garden Expo is a must see. Be inspired over three days of workshops and demos from some of Australia’s leading gardening experts. when July 10 to 12 where Nambour Showgrounds, Coronation Avenue, Nambour cost see website for details NOOSA LONG WEEKEND FESTIVAL Long weekends on the Sunshine Coast are brilliant – so brilliant the Noosa Long Weekend Festival has extended it to 13 days. Ok – not technically a weekend, but it needs 13 days to fit in all the wonders. Celebrate the 14th annual Noosa Long Weekend Festival with the spectacular line-up of diverse, topical, informative and entertaining collection of arts and culture, literary, forums, food and free events. when July 14 to 26 where Multiple venues in Noosa and Tewantin. See website for details. cost see website for details 24


EXPLORE NAMBOUR SWAP MEET If you seek a unique part for your antique car restoration, discover the hidden treasures at the Sunshine Coast Antique Car Club’s annual swap meet. You’ll find some gems with hundreds of sites selling old car parts and memorabilia. when July 25 where Nambour Showgrounds, Coronation Avenue, Nambour cost $5 KING OF THE MOUNTAIN FESTIVAL Do you have what it takes to become King of the Mountain? The 4.2km race to the top of Mount Cooroora and back attracts runners from all over Australia, New Zealand, the Pacific rim and the UK. If just over 4km sounds easy, wait until you see the almost-vertical mountain face. Leave it to the athletes and join in the family friendly events. From the 3km family fun run, mini mountain dash, tug-o-war or skate park competition, there are plenty of challenges for the whole family. when July 26 where Mount Cooroora, Pomona cost free

AUGUST MAROOCHY MUSIC AND VISUAL ARTS FESTIVAL Tunes in the sun. Art in the park. There’s a brand new boutique music festival in town. And it’s an 18+ event. So book in the babysitter and get ready for one hell of a day out. Chill out to contemporary Australian music, admire world-class visual art and indulge in culinary delights. Music, art and food? Bliss. when August 22 where Horton Park Golf Course, Maroochydore cost $69.90 ROW FOR CANCER This year marks the 10th annual Wishlist Row For Cancer. Anything that rows from kayaks, outriggers, surf skis, surfboats or stand-up paddleboards are welcome and the more the merrier. Not only is it a fun day on the water, all funds raised go toward Sunshine Coast cancer patients and their families. when August 22 where Cotton Tree Park, The Esplanade, Maroochydore cost see website for details

Photo Ness Vanderburgh


HEAD TO THE WIN PAGE AT SALTMAGAZINE.COM.AU FOR EXCLUSIVE GIVEAWAYS. GYMPIE MUSTER If the sound of country music, good tucker and bush camping gets your heels clicking, the Gympie Muster is a must-er attend. So pull out your Akubra and get among Australia’s favourite country festival. Gympie is technically part of the Sunshine Coast region, we’ll claim this one. when August 27 to 30 where Amamoor Creek State Forest Park, Gympie cost see website for details

SEPTEMBER CRANKY BEAR Based on the book The Very Cranky Bear by Nick Bland and full of fun, laughter and mayhem for 4 to 8 year olds. when September 1 where The Events Centre, 20 Minchinton Street, Caloundra cost $20

WELLNESS MONTH Celebrate all things good for your body, mind, and soul. The Wellness Month is an opportunity to celebrate nourishing foods, natural products, therapies and active lifestyle choices including free yoga classes, healthy cooking demonstrations, workshops and talks to inspire you towards better health. when every Wednesday and Saturday in September where Eumundi Markets, 80 Memorial Drive, Eumundi cost free

FRIENDS OF MAROOCHY BUSHLAND BOTANIC GARDENS Spend Father’s Day the way it should be: action-packed family fun. Friends of Maroochy Bushland Botanic Gardens are a not-for-profit organisation. Get the family involved with wildlife demonstrations, NOOSA JAZZ FESTIVAL musical acts, Aboriginal dance performances, arts and crafts, Celebrate spring with a musical picnic in the park. Help transform guided bush walks, bush food the Noosa Heads Lion Park into a demos and tastings and loads more action-packed activities festival village. Enjoy four days of to keep the kids busy. fine music, delicious food and all that jazz. when September 6 where 51 Palm Creek Road, when September 3 to 6 Tanawha where Noosa Heads Lion Park, cost free Noosa Heads cost see website for details

REAL FOOD FESTIVAL Why not celebrate your love for food with, well, real food. The Real Food Festival is a foodies’ playground. Celebrate the growing variety of tastes that Sunshine Coast producers, manufacturers, retailers and restaurants have to offer. With demos, stalls and hands-on activities throughout the weekend, taste, learn and be merry. when September 12 to 13 where Maleny Showgrounds, 13 Maleny-Stanley River Rd, Maleny cost $20, under 16 free


WISHLIST SPRING CARNIVAL Glamorous guests, fabulous food and exquisite entertainment; the annual Wishlist Spring Carnival is a ‘must attend’ for all Sunshine Coast socialites. Enjoy a three-course meal, fun auction prizes and entertainment from hosts Natalie Barr and Mark Beretta. Expect a big night and even bigger donations towards the Sunshine Coast’s rapidly growing health services. when September 18 where The Events Centre, 20 Minchinton Street, Caloundra cost $1950 for a table of 10

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Young African Indian girl, Gujarat, India 26


TODAY, I TOOK a fantastical journey. First, I went to India. I saw glorious temples, women in brighthued saris, and searched the eyes of an ancient man for wisdom. Next stop was Burma. There, I sailed on a heaving river in a fraillooking boat with a weathered and wiry fisherman, and smoked a pipe with a smiling old woman. I also visited Papua New Guinea, where I saw fierce-looking warriors, cheeky children and houses on sticks beside steamy jungles. In truth, I never left my chair. I was actually looking at the photography of Bob Nelson, whose work captures the essence of some of the world’s most remote and fast-disappearing cultures. But I was there. The magic of Bob’s photos is they have the power to connect the viewer to the subject, and take them to a place without actually going there – which is exactly what he aims for. “I particularly like sharing photographs of places that people wouldn’t normally go; it’s like armchair travelling,” says Bob. “And a good photograph should be able to connect to some degree with the person [looking at it]. That can be with the story you have given them to think about in that photograph.” Bob’s hauntingly beautiful images, which depict some of the world’s oldest tribal cultures, are the result of his on-going travels to far-flung regions of the world in his quest to tell a story through his pictures. His work has been exhibited in Noosa and Melbourne, and sells to Sydney designers. Several collections have also been published in stunning coffee table books. It’s no surprise that Bob, originally from Canada but now living on the Sunshine Coast, has been interested in photography most of his life. Technically, Bob has been photographing since he was a young boy, although it’s only been in the last 15 years or so that he has been producing the captivating images he is now known for. What is surprising to learn is that he honed his photographic skills taking pictures of food – specifically, muffins. His interest in photography began when he was about 10 years old and his parents gave him a brownie box camera. He joined the camera club at school. “I was fascinated and amazed by how you could take a photograph, take it into a dark room, and you have this piece of

paper and all of a sudden you put some chemicals on it and an image appears,” he said. He spent two and a half years when he finished school travelling around the world and of course, he took pictures. But they were taken with the aim of documenting his travels, not producing art. After a career in Canada as an electrical engineer, Bob and his Aussie wife Wendy moved to Australia for good in 1987. They started a business together, which would eventually become the hugely successful Muffin Break and Jamaica Blue franchises. Bob started taking photographs of the muffins to show the franchisees how to prepare a standardised product. By now, he had a better camera, and he and Wendy started to travel a bit more. Selling their business interest and retiring in 2000 meant Bob could spend more time combining two of his lifelong passions: travelling and photography. He identifies a trip to Kenya and Ethiopia about 15 years ago as being a defining point in his career. >













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Conversation, Southern China

In training to carry wooden fuel, Nagaland, North East India

“Ethiopia is an amazing country because it has such a diversity of culture,” he says. “That’s probably one of my most memorable trips, when I started taking photographs and documenting these tribal people, and getting an idea of sharing photographs of people in these fairly remote places. “A lot of people will never have the opportunity to go to Ethiopia, just because it’s remote and it’s probably not comfortable enough for the average traveller.” Uncountable trips later, Bob has photographed people and their daily life in remote regions of China, India, Africa, Papua New Guinea, Burma, Sri Lanka and many more, in the most natural way possible. The more out-of-the-way the region is, the better, which begs the question: how exactly does he do it, when apart from English, Bob speaks only a little Spanish and some high school French? Often, he explains, he will spend a long time engaging with people before he even takes out his camera – and he avoids using big lenses, which can be overwhelming. “I prefer not to intimidate people; if you do intimidate people, you can’t get the photograph you want,” says Bob. “It’s in the approach you take. You have a social instinct not to push or press people. And if you make them feel comfortable, it doesn’t matter if you speak the language or not. A smile goes a million miles with people – that’s a universal thing.” 28


A woman shares her meal with her goat, Gujarat, India

Bob describes his photographs as having two broad styles – one, where his subject is looking directly at him, and secondly, when they’re not. “I can ask a person to look at me, and they can give me a very intense full-on frontal look,” he says. “And that can be very harsh, but dramatic and very interesting. “And the other type of photo is when they’re relaxed and their head is down. They’re not looking at me at all; they’re looking away or at something else. And those are the casual, candid, relaxed, natural photographs that I like to take probably the most of all.” Bob has no intention of stopping his travels any time soon, although he and Wendy are firmly settled at Noosa, which he describes as “the most beautiful place in the world” – a pretty good rap from someone well qualified to make such a bold claim. His next photographic odysseys in the pipeline are return journeys to India, north-west China, and the outlying islands of Indonesia, although he does admit the ancient tribal cultures which he and his camera are drawn to are becoming fewer. “I try to find the places that are less travelled, but [the choice] is getting smaller and smaller,” he says. “Everything changes because everything has to change. And I’m part of the change, because I go there and I take photographs.”


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WHEN DANEILLE AND DANNY HOLMES speak about life as foster carers, it’s from experience. Since 2008, the couple has opened the doors to their family home to somewhere between 20 to 30 children in need. It’s no small feat but the couple, who are also the parents of two teenage boys, see it differently.

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“When people say, ‘It’s so good what you’re doing’, I feel I’m a bit of a fraud,” Daneille says. “We’re not really doing anything.” Danny agrees. “It’s just become part of everyday life,” he says. After almost seven years, the Mudjimba couple has found their fostering rhythm, but it almost didn’t happen. Despite having spoken about fostering, the pair didn’t look into it any further for years. With their own business, two young sons and the normal financial pressures, they felt they didn’t fit the foster carer mould. “I think everybody thinks that,” Daneille says. “We felt that one of the biggest obstacles was that we were renting.” Thankfully, the desire to help didn’t disappear and after seeing an advertisement at the cinema appealing for more carers, Daneille got in touch with Integrated Family and Youth Service (IFYS). Since the early ’90s, IFYS has been providing out-of-home placements for children – from newborns to 18-year-olds – who are in the care of the Queensland State Department of Communities (Child Safety). Currently through IFYS there are 200 children in the care of 137 foster families across the Sunshine Coast region.

Vintage High Tea


Manager of the Foster Care Program Andy Young says that it doesn’t matter how much money you have, if you’re married, single, young or old. “It takes all kinds of people to be foster carers,” he says. “We’re not looking just for the middle class couple. Single people can be carers. People who own a home, people who rent a home, retirees, young people; they all can be carers.” Daneille and Danny’s initial enquiry led to an information session, and then training to instill them with the skills needed to provide care and support to a child who has suffered trauma. After a final assessment the couple began accepting calls for help, the first of which made them question the new roles they’d signed up to. “It was a particularly difficult placement, but we stuck it out as long as we could,” Daneille says. “The child was causing a lot of upset and disruption in the household and I think the general sort of feeling was that after that particular placement we might give it away.” Instead, after much thought Daneille and Danny decided that their first experience as foster carers was one that saw them wading in the deep end, and that it was easier from there. “Looking back now it was sort of the best 18 months of training that we could have ever had,” Danny says. “We learnt a lot with that first one.” Since the beginning the pair has been open to receiving all kinds of placements. “We’ve done short-term, long-term, emergency, respite, we’ve done everything,” Daneille says. At this moment, the pair is fostering a six-month baby girl they’ve raised since birth. >

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CARING CONCERNS • Be honest with yourself, and the motivation behind wanting to become a carer. Your reasoning should be about the children in need, not about you and what you gain. • Remember, there is no foster carer mould. Don’t count yourself out without getting in touch with IFYS to see if you’re eligible. • Carers receive constant support and training from IFYS, and will be taught how to deal with situations that may arise when looking after a child in need.

Foster Care Program manager, Andy Young


“Even this now, after all this time is a new experience,” she says. “We keep a day diary and we fill in a weekly report, so the idea is that we’ll fill in the gaps for the next family.” Andy says people who are considering becoming foster parents should know that they’re allowed to be specific about the placements they’re willing to receive. “You can outline what your family’s needs are. For example, ‘We’ll only take a child that is younger than our current children, or we’ll only take girls’,” Andy says. For Daneille and Danny, while they’re open to all ages, they are fully equipped to take in babies, so that’s what they do. “We’re really passionate about babies,” she says. “About laying down the foundation, about getting the right stimulus for the brain, because you’re deciding how this person’s going to be.” Sharing the common goal of reunifying foster children with their family of origin, IFYS and foster families like the Holmeses, do their best to offer kids a stable home while their parents or guardians receive the assistance they need. “There are a lot of families out there that just need to be given a break,” Daneille says. “Things have not been going right for them and they just need to be able to get back on track. And that’s not easy when you’ve got small children in tow.” 32


Late last year, the couple said goodbye to a young girl they’d looked after for four years. While it’s never easy, Danny says in those moments it helps to remember why you’re doing it. “Fostering is not really about you,” he says. “You can’t not do it because it’s going to be hard for you.” When a child returns to their family, and it’s for the best, that’s when Daneille says the feelings of personal sadness are washed away with happiness for the child. “The more that you do it, and the more that you see successful reunifications and how that is what we’re all working towards, it’s not that you don’t get sad it’s that you realise you’ll be okay,” she says. With so many people fearing that their heart will be torn every time a child leaves, it’s important that the fostering family never forgets what their role is. “People can’t come to foster care to fill their own needs, it has to fill the need of the child,” Andy says. Daneille shares a similar piece of advice for those considering becoming foster carers. “Be aware of your motivation for doing it,” she says. “They’re not your children, they’re not forever family.” With the challenges that come with fostering children from unstable backgrounds – the meetings, the goodbyes, the unknown – it would be easy to put foster caring in the too-hard basket. But like anything worth doing, the overwhelming desire to help make someone’s life a little better trumps the challenges encountered. “It’s the most rewarding thing when it works, and when they go back to their family and it’s the right thing,” Daneille says. “And that’s when we realise what we did, that we helped.” For more information on how to become a foster carer visit the IFYS website at


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Seafood Marinara Pasta Ingredients Fettuccine Pasta Pasta King, Wet Market 2 tbs olive oil Fat Hen Farm, Dry Market 1 brown onion, finely chopped Shambala, Dry Market 2 garlic cloves, finely chopped Jackwitz Farm, Dry Market ½ cup white wine 2 cups Italian tomato pasta sauce Pasta King, Wet Market 750g fresh seafood marinara mix Soul Seafoods, Wet Market ½ cup continental parsley, chopped Shambala, Dry Market

Method Cook fettuccine in plenty of boiling salted water until just tender. Drain. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 3 mins. Stir in wine and cook for 1 minute. Add pasta sauce. Bring to the boil, stirring occasionally. Add marinara mix and stir to coat well with sauce. Cook over medium heat for 2 to 3 mins or until seafood has changed colour and is just cooked. Stir in parsley and season with salt and pepper. Divide cooked pasta between bowls. Spoon over sauce. Serve with crunchy bread from The German Bakehouse in the Dry Market.


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> 34


JIM MURRELL KNOWS a thing or two about luck and the random lottery of life. His name was pulled from a barrel to be one of a handful of ex-servicemen to attend this year’s 100th commemoration of the landing of the Anzacs at Gallipoli, Turkey. He says this was a stroke of good luck. Almost 50 years ago, the same name – or rather his birthdate – was pulled from another barrel. In that case, it sent him to the frontline of war itself in Vietnam. “I guess I would say that was bad luck,” Jim says, with a wink at his own understatement about the impact that event had on his life. Jim’s type is rare: resilient, warm and optimistic about life, despite all he has been through. He believes that life’s events prepare a person for what is to come, and that everything leads precisely to the here and now. He observes that his life by the sea at beautiful Peregian Beach is better than good. Jim, 68, puts his sunny disposition and interest in people down to two things: his original profession as owning butcher shops – “butchers are always happy” – and what he considers to be the four essentials of life.


At age four while growing up in the country, Jim was beside his grandfather when a chaff-cutting machine disintegrated and disembowelled him. “I ran over to him and he was looking at me and there was blood everywhere. I don’t know why, but I went right up to him and closed both his eyelids.

These – in order and according to Jim – are: 1. Health. 2. Happiness. 3. Prosperity, and 4. Luck. Jim believes luck comes in three forms. “You can be lucky as in Tattslotto and your numbers come up,” Jim says. “You can have luck in business, as I have had.

“I knew nothing about nothing at four, but I did that. I was not scared but I knew something was amiss and I ran up to the house to tell my grandmother. “I suppose that helped prepare me for being in the presence of death, of seeing people die.”

“And luck comes in simple, right place, right time, as came for me in Vietnam. For starters, I had two mates drop either side of me and I was left. The only explanation for that was luck. ‘Why is it that one man is dealt a death hand while another dares to defy it?’ That is so very true in my case. “Luck is something you can’t control. It is about being at the right place and the right time or the wrong place at the wrong time and I have been both.” Jim was conscripted into the army at age 20. A simple official letter turned his life on its ear, but he says that on reflection, several events in his youth prepared him for the traumas of the Vietnam war.

A country kid, he survived once being bitten by a snake. He was also a good shot and he clearly recalls the first rabbit, crow and snake he killed. “I also remember the first hawk I shot and to this day it troubles me. I had wounded it and it sat on a log and waited for me to finish it off,” he says. “One of the chaps on the farm who worked for us was an Aboriginal and he was a mentor to me, showing me things that I had not seen nor heard before. He said to me once ‘never, ever leave a living thing in distress or in a wounded state if you can’t do anything for it. Even an ant should be killed quickly rather than be left to suffer’. I certainly thought of that often in my war days.” >


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Olive Cotton / Only to taste the warmth, the light, the wind c.1939 / Purchased with funds provided by John Armati 2006 / Collection: Art Gallery of New South Wales

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Vietnam mates (Jim far left)

Jim in Vietnam

Jim’s father was the mayor of the town, and the incident made the nation’s newspapers. Soon after, he was told he would be going to boarding school in Melbourne, a decision he says was the making of him. “I loved it; I was excited to go,” Jim says. “They were the best days of my life – it was sex, drugs and rock ’n’ roll. I certainly sowed some wild oats, and oh, how much I learnt about life and what mattered. The discipline of it also set me in good stead for what was to come in Vietnam.” Jim says those he served with were a ratbag bunch at the commencement of their training. “We came from everywhere. Some would have run amok in city streets and some were lawyers, but regardless of our economic, social, emotional and physical backgrounds, at the end of the 10 weeks, we were all thinking and acting as one,” he says. He sailed out of Sydney Harbour in May 1968. “I don’t have any fond memories of Vietnam other than to say we were sent off as innocent, adventuresome young lads, but returned home, aged and weary men – that is the experience of war,” he says. “What part of it is it that you remember? Is it, as in many a case, picking up the body parts of a best mate and placing them in a body bag? Is it seeing someone you have put a bullet into and seeing that the back has been shot out or their head has been blown apart? Is it what you hear or smell? All sorts of things go into that experience of killing — and we were very good at it. Jim says he has always been a larrikin, but one act of indiscretion changed his life. When he was in primary school, the then-Prime Minister Robert Menzies came to his town to open a multi-million dollar harbour, and all the school kids lined the road to watch the official motorcade, which included the PM in an open vehicle, pass by the school. “One of the boys had an apple leftover from lunch and we were tossing it around while we were waiting,” Jim says. “One of my mates said ‘I dare you to give that apple to Mr Menzies’ and another bloke said ‘I dare you to throw it’. “By then the motorcade was almost on us, and I went whack! It hit him on the forehead and rolled down his cheek. He caught it and waved it back to us. We all yelled ‘beauty Bob!’.” 36


“What has happened, happened. Don’t look back in anger or forward in fear, but around you in awareness. I live by that.” His tour of duty in Vietnam was cut short due to life-altering injuries to his hearing and vision. Despite or perhaps because of the experiences, Jim’s conscious everyday gratitude almost 50 years on is inspiring. “Life is nothing more than a series of experiences – some good and some not so good, a cup is either half full or half empty,” he says. “Every morning I wake up and swing my legs over the side of the bed, take a breath of fresh air, look up and think of the mates who were killed and the rest of the day is an absolute bonus,” Jim says. “No bitching, no groans, no moans – just enjoy the journey. I am just thankful that I can stand up and welcome another day.”

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Love Thai Food? For twenty years, the multi-award winning

Spirit House restaurant has been one of Australia’s greatest food destinations - and for good reason - it’s awesome. And your friends are going to think you’re awesome too — when you take them to this tropical film-set of a restaurant surrounded by lush gardens, tranquil ponds and serving stunning Asian-inspired food.

IT’S A BEAUTIFUL MORNING at Alexandra Headland with so many early risers surfing, swimming, paddling, jogging or preparing picnic breakfasts that you could almost overlook the colourful crew of young people assembling under a pink and green fluoro flag. Almost.

Do you have a wok at home? Turn off MasterChef because the action is going to take place in your kitchen from now on. Spirit House has a state-of-the-art cooking school with classes happening every day as well as Friday and Saturday nights.

“Over here!” calls Kayla Brereton. “This is us!” Well of course it is. Kayla, 23, is resplendent in fluoro face paint, bright shirt and bikini. All around her are smiling, laughing young people exuding happiness and health as they go through yoga routines on the sand or make ready to hit the sparkling little waves. It could be a college breakup beach party, or maybe a five-year high school reunion. You feel the warmth of a group of people who have known each other for a long time, the shared experience, the love.

From Asian inspired modern-dinner party menus to traditional Thai favourites, our chefs will de-mystify Asian ingredients, and teach you how to balance perfect Thai flavours. Visit our website for more details.

But in fact they are virtually strangers, bonded together through a quest for emotional healing, and by the realisation that they are not alone. I’m at the weekly “Fluoro Friday” meeting of OneWave, a surfing-based group that aims to raise awareness of mental health issues and provide support for “surfers, sufferers and survivors”. A few years back Sydney surfer Grant Trebilco started to have behavioural issues and was diagnosed as bipolar, but initially his medication made him worse, sending him to the high end of the bipolar spectrum until “I started using the saltwater recipe to reclaim my life”. Grant and his surfing buddy and supporter Sam Schumacher decided to use the sea to help others facing mental health issues. They formed OneWave at their home break of Bondi, with the mantra “one wave is all it takes”. Dressing up for their Friday morning surfs seemed like a good way to draw attention to their cause, and from the cauldron of Australia’s most populous city beach, they soon found there were plenty of people who wanted – needed – to share what they were going through. Within a year or two, Grant and Sam had helped establish 30 OneWave groups along the coastline, and began to promote the idea internationally. >

Restaurant & Cooking School 20 NiNderry rd, yaNdiNa.

photo Beau Pilgrim


At the beginning of last summer Kayla Brereton was not in a good space. Living in Sydney, she had gone through a traumatic relationship breakdown a year earlier and had begun to suffer depression, anxiety and panic attacks. She saw OneWave’s activities at Bondi on Instagram and wanted to go down and participate, but “I was at the point where I couldn’t drive, couldn’t really leave the house. I was kind of stuck!” She filed the idea in her memory bank, and when she moved to the Sunshine Coast a few months back, she posted on the Community Notice Board for interest in forming a OneWave group. Drew Neiht, 28, was no stranger to mental health issues, having fought off the black dog a couple of times. While he’d been able to work through his problems, he had seen friends become engulfed in theirs, and when he ran into Sam Schumacher in Long Beach, New York, dressed in fluoro gear to promote OneWave, he was instantly interested. An energetic Sunshine Coast-based surf instructor, entrepreneur and ideas man, Drew stayed in touch with the OneWave founders, and when he saw Kayla’s post, he responded immediately. 40


The Sunshine Coast chapter of OneWave met at Alex for the first Fluoro Friday last February. “It was just three of us sitting on the sand in the rain,” recalls Kayla. “But it was fun anyway, and the word got out quickly. Now we have 15 to 20 people here most Fridays. A lot of the people who came at the start had already heard of OneWave through its various branches and wanted to get involved. “I think they just saw it as an hour of fun to look forward to each week. If you want to chat you can, or you can just go surfing. You don’t have to be part of a group discussion. And the people who come often form their own little groups for yoga or meditation. They feel empowered.” But the surfing experience, the “saltwater recipe”, is at the heart of OneWave. Says Drew: “There’s something about getting into the ocean; there’s almost no words for it. You can be having a terrible morning, and you just get in the water and everything’s okay. “Today we had a ‘share the stoke’ discussion group, just sharing the good things that were happening in our lives. People also come down when they’re having problems and share that too. Sharing what you’re feeling is what we’re all about.” If you’re interested in finding out more about OneWave, contact Kayla at FOR EXTRA SALT visit to see more photos of the OneWave community.



Our fave picks of coffee table reads to inspire, enlighten and showcase life in and around the home, sweet home.

Win Win ARCHITECTS’ HOUSES Stephen Crafti | Murdoch Books | $80 INDIA HICKS: ISLAND STYLE India Hicks | Hardie Grant | $75 It’s not often that a book perfectly marries emotive photography with impeccable design and thoughtfully written prose. But then again, you wouldn’t expect anything less from interior designer and all-round lifestyle maven, India Hicks. Throwing open the doors to her timeless yet bohemian family home in the Bahamas, India shares insights into her famous decorating style. Perhaps most enticing are the honest reflections on her upbringing and the island life she’s created with husband David and their five children. Honest and inspiring.

Ever wondered what kind of homes architects live in? Well, Stephen Crafti has taken the guesswork out of the equation, showcasing 20 stunning homes designed by the Australian architects who inhabit them. With no ‘client’ or strict brief, each architect has designed a home that caters to their needs, while pushing boundaries, experimenting with materials and creating a showpiece that epitomises their design style and ethos. Complete with stunning architectural photography and the backstory to each home, this is a book after our own salt-y hearts.


holistic dental care at noosa junction

At JD Dental, we believe that dental health is just a component of your all over well-being. We would like to help you find the answer to better health. By sharing our knowledge - from amalgam fillings (metal) and root canal treated teeth, to the perfect mix of a healthy diet and lifestyle tailored specifically for you. Find the balance and feel great!

Dr Alex Dietz - Dental Surgeon



16 Sunshine Beach Road, Noosa Junction (above surf-shop) P 07 5449 2460 E

Win BLOG ROLL — THINGS WE LOVE BLOGS TO BOOKMARK THE FRESH EXCHANGE A space of inspiration and reflections from a pair of creative entrepreneurs. MY DARLING LEMON THYME To say salt is in love with the real food recipes that Emma shares on her blog would be a total understatement. So we won’t. APARTMENT 34 Carefully curated ways to make life a little more stylish. TALES OF ENDEARMENT It’s all about fashion, anything vintage, travel and hilarious dating stories.

SANDCASTLES: INTERIORS INSPIRED BY THE COAST Tim Neve | Murdoch Books | $50 Living by the sea, a coastal-style interior is unlikely to go out of fashion. In this luxurious coffee table book, interior stylist Tim Neve explores the different ways that a coastal theme can be incorporated into a home. Starting the design process with mood boards, readers are encouraged to experiment with colours and furnishings, and are refreshingly reminded that nothing needs to be permanent, so if it doesn’t work, change it!

The books were recommended by Rosetta Books, 30 Maple Street, Maleny. 5435 2134. The blogs were selected by salt HQ.

Win PRUNE Gabrielle Hamilton | Hardie Grant | $65 Flicking through over 250 recipes in Prune, it’s possible to imagine that even the most reluctant home cook will feel inspired. From award-winning chef Gabrielle Hamilton comes a cookbook named after her New York restaurant, Prune. Created as if it were a scrapbook of recipes rather than a pretty page-turner that won’t move from the shelf, don’t be surprised to see handwritten notes next to ingredient lists and methods. A perfectly imperfect cooking guide that will only get better with a little bit of spilt sauce or dusting of flour.

BUNNY WILLIAMS ON GARDEN STYLE Bunny Williams | Thames & Hudson | $60 For Bunny Williams, a garden should be a sanctuary – somewhere to lose yourself. And with spring just around the corner, this re-released gem loaded with new photography is the ideal handbook for bringing a dream garden to fruition. Whilst plant and reading lists are included, Bunny uses her knowledge as an interior designer to emphasis the importance of creating an aesthetic for an outdoor space and ensuring that it is filled with personality.

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TWO PEOPLE ENDURE the same heartbreak. Two lives are flayed by the same trauma. One person is broken and irreparably damaged, forever defined by the worst event of their life. The other is winded, knocked to their knees, but slowly, surely gets up again. And in the end that extraordinary person not only heals, but is stronger in the broken places. Resilience is an essential part of a whole human spirit. Its presence in a person is the difference between a person living and being truly alive. Some people have it in spades. Some lucky ducks seem to have been born optimistic, with resilience coursing through their veins. Others have to find it, to hone the skills that promote their own bouncebackability. 44


One thing is certain: in troubled times, we need more of it. And our society becomes more hopeful and more positive if we praise resilience more, rather than view those who bounce back with suspicion that they don’t care, don’t feel or just don’t get it. We need to converse about resilience as if it is possible for all of us. Austrian neurologist, psychiatrist and Holocaust survivor Viktor Frankl changed psychology theory forever when he wrote Man’s Search for Meaning, which chronicled his experience as a concentration camp inmate. He lost every loved one and every personal liberty in the most horrific circumstances, but he concluded that meaning could be found in all forms of existence, even the most brutal of them, and this gave a reason to continue living. ‘Bouncers’ are in the every day – you just have to look up to see them. They are the student with a disability who is never late in person or assignment submission, despite legs that don’t always


work so well. They are the heartbroken widow who found a bright spot in buying the pink towels she always wanted but that her late husband had banned. They are the formerly despondent retiree who now uses his trade skills at the Men’s Shed to build a cubby for an underprivileged kid or a cabinet for a community group. Positive psychology uses scientific understanding to help make a good life, rather than merely addressing problems as they arise and treating mental illness. The so-called father of positive psychology Martin Seligman says a good life means functioning well in biological, personal, relational, institutional, cultural and global dimensions, helping a person use their strengths every day to find authentic satisfaction and positivity. Psychologists say those who are coddled in childhood are more likely to lack resilience. We learn a lot as kids when we are allowed not only to fall, but to pick ourselves up and dust ourselves off. That is how we discover our own strength. If every child wins a prize every time, they do not learn to lose, feel disappointed about it, and give it another shot. So much is written about post-traumatic stress disorder. It afflicts our returned servicemen, including those from conflicts in Afghanistan and Iraq. It is front and centre in the aftermath of natural disasters such as the Nepal earthquake. We are familiar with PTSD’s behavioural ramifications. We know that a person can be debilitated, imprisoned and hemmed in by the horrors they have witnessed. The helplessness they felt in circumstances they could not control negatively affects their mental health, their job performance, their relationships and their self esteem. But why have so few of us heard of post-traumatic stress growth? Why is it so foreign that a person can endure horrific events and personal losses, and actually mature and grow as a result of them? Post-traumatic growth involves harnessing the energy of suffering and using it to make something good, not because it did not hurt like hell, but because hell is no place for a person to take up residence. Of course, no person would wish for trauma on themselves or another. But some extraordinary people not only come out the other side of these nightmares, they come out better people despite and because of their trauma. They turn lemons into lemonade and their scars into stars, if you will. They stop to smell life’s roses rather than just feel the sharpness of its thorns. Their example is utterly, gobsmackingly wonderful. To invoke the words of the profoundly complete piece of prose Desiderata – “For all its sham, drudgery and broken dreams, it is still a beautiful world. Be cheerful. Strive to be happy.” Indeed. To see more illustrations by Amy Borrell visit



SINCERE AND FAITHFUL TASTES of traditional cooking have a special place in a foodie’s heart. When one’s dearest flavours combine to send tastebuds dancing, all of life’s pleasures are heightened. Memories are evoked, conversations are enriched and hearts swell.



Moreton Bay Bugs, Pine Nut Gazpacho, Pickled Eshallot, Currants, Coriander

CAFÉ open for breakfast, lunch, morning and afternoon tea

Doonan-based chef Craig Galea knows the power of splendid seasonal cuisine better than most. A born and bred product of the Sunshine Coast, the owner of Peregian Beach’s award-winning Pitchfork restaurant has built a strong following with his smart contemporary twists on established favourites.


“I like the savoury aspect of cooking – braising, tomato, garlic, good olive oil, thyme, rosemary,” Craig says. “All of them are tried and tested. They’ve been around a long time. You don’t need to go over the top if you use good products. The appeal is in the simplicity. “The most important thing is seasoning things well and taking care in the cooking process. We’re about the product – a really high quality cut of fish or duck – cooking it to the best of our ability and just getting the seasoning and process right.”

THE NIGHT GARDEN events with new exhibition showing in the Garden Haus Gallery and many more events...

Where most 13-year-old boys are preoccupied with dreams of sporting stardom or vegging on the couch with the latest video game, Craig was always fascinated with cooking and helped out with family meals. His family’s passion for fresh, quality produce combined with his father’s Maltese heritage to shape his approach to culinary creation. “I always enjoyed helping Mum in the kitchen when I was really young. I used to flick through all of her cookbooks and get recipes. I just loved it,” Craig says. “I grew up out at Belli, out near Kenilworth. My family have always been into fishing; we’ve always had fresh fish around. When my uncle would go, he’d give me some of his catch. I remember being given squid and cooking it. It was something pretty basic – garlic and butter – but it was good. I used to experiment a lot. “I also grew up eating a lot of Maltese food. It’s similar to Italian, but has a little bit of a North African influence. Nanna was always making pastizzi, braised rabbit and sultana cakes. Every time we’d go there for Sunday lunch she’d have a huge meal there waiting for us.” >

OPEN 7 DAYS Mon - Fri: 9.00am - 4.30pm Weekends 8.00am - 4.30pm 34 Mountain View Road, Maleny, Ph 07 5499 9928

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Banana Ice Cream, Honeycomb Truffles, Macarons, Salted Caramel Sauce

Fast-forward to the present day and the influence of Craig’s traditional beginnings are obvious in his adult life. He spent the third year of his apprenticeship working under esteemed local chef Gary Skelton at Season Restaurant in Noosa. According to Craig, Gary was very old school in his approach – a mentor who snapped him into line and taught him how to work hard and be responsible.


“He’d never let you sacrifice the quality of anything,” Craig says. “There was just no getting away with it.” It was about that time that he also met his now-wife Kim, also a chef, in his last block of college. The two travelled extensively before settling on the coast, opening their eyes to some of the best dining experiences in Australia and abroad. “We saved up for 12 months and backpacked. We initially went all through Asia and a bit of Europe,” Craig says. “We came back and weren’t really ready to settle, so we travelled around Australia for four years working and cooking. We first went to Mackay, then Port Douglas for a year and down to Fremantle. “I think every area had a different food and influence. Port Douglas was more tropical – a lot more Asian cuisine and fresh seafood. It suited the hot and humid climate. Down in Fremantle it was just the opposite. It was cold, but we also got to work with some great, fresh produce. The whole experience was pretty unreal.”

Anne Everingham has long been recognised for her individual, creative flare. It is this jewellery designer’s distinct style that has earned her reputation as one of Australia’s top artisans. For a unique shopping experience visit Anne’s hilltop studio just outside Eumundi. To avoid disappointment please contact in advance 07 5442 8051.

The seeds of Pitchfork were planted when the couple returned to the Sunshine Coast. Owning a restaurant had always been an ambition of the pair and with their creativity bubbling after their cross-country adventures, they kept their ears to the ground for the perfect opportunity. It didn’t take long to present itself in the booming precinct of Peregian.

What has evolved since has been nothing short of remarkable. In five short years they have not only established themselves, but thrived and expanded, including winning 2014 Restaurant of the year, Sunshine Coast and 2014 Modern Australian Restaurant, Sunshine Coast awards. Craig says variety and constantly pushing to grow has been the key, with new ideas still regularly shared around the couple’s dining room table and in the kitchen. “We do a new menu every three months: one for every season,” he says. “Once the new menu is up and running, we’ll begin trialling dishes and keeping an eye on whatever works best. A lot of it my wife and I will come up with ourselves, though our sous chef Hughen always loves to share his ideas. “You have your ups and downs like anything. You can get a bit flat sometimes, but then you’ll pick up a cookbook or watch a show or hear about an experience or dish at another restaurant and it kick starts the creative process all over again. It keeps you going.” At the end of a service, Craig says all the motivation he needs to carry on is in the happiness of his customers. Just like the feeling he got cooking for his family as a teenager, there are still few places he is happier than in the kitchen. “The satisfaction of when you serve it is when you realise why you do it,” he says. “Some dishes can take two or three days to prepare when you take into account all of the processes. When you actually serve it and customers are happy, you’re just stoked. You prepare it, cook it, put all of your love and effort into it, but it all comes down to the customer. When they really love it it’s what it’s all about really.” 5/4 Kingfisher Drive, Peregian Beach. 5471 3697 or

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1 Not everything is based in town. Head 6km from Maleny and you’ll find MAUDY’S BISTRO AND BAR – a destination in itself for locals, visitors and nearby B&B guests boasting modern Australian fare with a twist and boutique wines by the glass from across Australia. Just make sure you’re early enough to catch the sunset over the range when already magical views from the verandahs turn into spectacular colour displays. Open for lunch and dinner every day except Tuesdays with delicious breakfast on the weekend. Closed Tuesdays. 466 Maleny-Kenilworth Road, Witta. 5494 4411 or

2 Winter’s blue skies make it perfect picnic weather and FLAME HILL VINEYARD offers a complete epicurean picnic experience. Their basket-for-two includes farmcured meats and game, Berkshire ham off the bone, terrine, pate, marinated and pickled vegetables, house-made relish, a selection of freshly baked artisan breads plus chef’s selection of two Australian cheeses. Begin the experience with a wine tasting in the cellar door to select your favourite estate-grown wine to accompany the gourmet fare. Picnic basket, blanket, cutlery, crockery and glassware provided, wine additional. $95 (24 hours’ notice required). 249 Western Avenue, Montville. 5478 5920 or


Dining has never played a bigger part in our lives, so here salt shares news, information and products that enhance our passionate consumption.

3 Busy doesn’t even begin to describe a day in the life of Peter Kuruvita, overseeing busy restaurant operations, hosting World Expedition food tours of Sri Lanka and Mexico, media appearances and spending time with his beautiful family in Noosa. Now add to the list a range of “at home” Sri Lankan curry packs Peter’s created using treasured family recipes. Just add fresh ingredients to the easy step-by-step exotic blends and you’ve got an authentic aromatic curry at home. Available exclusively in the NOOSA BEACH HOUSE, $9 per pack. 14 Hastings Street, Noosa. 5449 4754 or



4 Yes, Noosa Springs Resort is famous for its golf and spa but we’ve recently checked out their onsite restaurant RELISH and found it’s a gem in its own right. Along with generous-sized mains there’s a regularly changing tapas menu including pan-fried haloumi, rocket and pear; spiced sweet potato curry puffs (with cashew nuts, coriander and minted yoghurt) or crumbed Sicilian olives stuffed with feta. But our tapas absolute musthave? Fall-off-the-bone slow cooked lamb ribs, Chimichurri marinade and shaved radish: well worth the dining experience alone. Open for breakfast and lunch daily and dinner Wednesday to Saturday. Links Drive, Noosa Heads. 5440 3333 or

5 A candy store for grown ups, THE SOURCE BULK FOODS concept store is revolutionising the way we shop. There are no packaged products here, just wholefoods, personal care and cleaning products, so you can choose how much or little you need. And in line with an ethos of “trading with a clear conscience”, The Source is plastic bag-free and encourages you to bring your own containers to re-use. Shop T3 Big Top Market Fresh, 12-20 Ocean Street, Maroochydore. 5443 4441 or

6 Congratulations FLUX RESTAURANT, winning a Chef Hat award by Australian Good Food & Travel Guide for 2015 in recognition of consistently creative and delicious food (but we already knew that!). Support local and vote for them at the Australian Good Food and Travel Guide Readers Choice Awards – – and keep your eye out for a new menu that’s right around the corner. 3/255 Gympie Terrace, Noosaville. 5455 6540 or

7 Now’s a great time to check out SEE RESTAURANT with more traditional Chilean dishes coming out for the winter menu including seared scallops wrapped in Chilean jamon with spicy melon and a peach brandy reduction. See Restaurant was recently awarded TripAdvisor’s 2015 Certificate of Excellence and just 12 months after new management too! The Wharf, Parkyn Parade, Mooloolaba. 5444 5044 or





4 fillets barramundi 3 fennel bulbs 1 brown onion 1 cup orange juice 3 roma tomatoes 2 oranges (segmented) 1 red onion 1 cup water 1 bunch watercress Extra virgin olive oil Fresh lemon juice Salt Pepper




Met hod Fennel puree Dice one of the fennel bulbs and the brown onion, sauté without colouring and add water, bring to boil and then reduce heat. Once softened, pour into blender and blitz until smooth. Add salt and pepper to taste. Braised fennel Cut the remaining fennel bulbs in half and face down in a fry pan, add orange juice, and braise in an oven for 30 mins at 160°C with the lid on. Orange and tomato salad Quarter the tomatoes and remove the seeds. Evenly dice the flesh. Dice half of the red onion. Add salt and pepper to taste and a tablespoon of extra virgin olive oil. Mix with segmented oranges to combine with chopped watercress.

Met hod

Fry barramundi skin side down (seasoned skin) and finish in oven (180°C) for 7 to 8 minutes depending on thickness of fish. Place two tablespoons of puree on centre of plate and, using back of a spoon, swipe through puree to create a teardrop shape. Place one half of braised fennel on a plate with the barramundi carefully placed next to a bulb. Finish with salad (nestled between fennel and fish) and drizzle with a little extra virgin olive oil.


PHILOSOPHY Our speciality is sourcing the freshest local ingredients, and creating delicious meals for our customers to enjoy. WINE TO MATCH 2014 Brockenchack ‘Mackenzie William’ Riesling, Eden Valley, South Australia. The intense citrus palate and crisp finish of the wine matches perfectly with the barramundi and fennel. Available at The Loose Goose, Shop 3, 175 Ocean Drive, Twin Waters. 5457 0887 or

FOR EXTRA SALT visit for a gluten-free chocolate fondant with vanilla bean ice cream and fresh strawberries.

THE PENINSULAR THE ESPLANADE MOOLOOLABA PH 07 5478 0299 saltmagazine . com . au






FOR A LONG TIME cows have hogged the spotlight as the go-to for milk, but a push for a return to healthy, raw food has seen goats’ milk emerge as the new contender. On Marlee-May Farm in Wolvi, just outside the Noosa hinterland township of Kin Kin, where the goats roam free among the grass and snuffling pigs, Denise Maras is leading the local push for goats’ milk. Originally from England, Denise knew she was destined for farming when she found herself rearing ducks and chickens as a teenager in a terraced house in suburban Essex. After migrating to Australia at the age of 18, Denise took the opportunity to return to the country with her husband, Pele, and two daughters to start a life on the land in 2003. “It started as a hobby farm with all the animals more like pets,” Denise says. “I started with two pet goats in 2004 and they had three kids between them.” What began simply as a side-project quickly became a lifestyle with the farm producing enough food to feed the Maras family and then growing into a business. Today Marlee-May Farm goats’ milk and meat products are distributed throughout the Sunshine Coast. Despite the business success the animals continue to roam free, enjoying the sunshine and exhibiting natural behaviours, with a high importance placed on the animal’s health and well-being. A farm with green pastures and clucking chickens resting comfortably on their perches is evidence of just how passionate Denise is about



animal welfare. For her the journey from hobby farm to produce farm was always about remaining small-scale. “It’s not about producing a heap of any one product,” Denise says. “From start to finish, paddock to plate as they say.” After a few years one of Denise’s goats lost a kid and without a baby to feed, required milking. “I had to step in and I remember being very surprised how nice the milk tasted,” Denise says. “It was yum and that’s where it started.” It proved a long road from the first time Denise milked her goat to eventually stocking the shelves of stores such as Organika in Noosaville. Denise believes people should have dietary choices. “It took me at least a couple of years to get the licence to sell raw milk, which I believe people should have the choice to consume,” she says. “The criteria to get the licence are very strict and not at all easy, but it means the milk is very clean and that’s why it tastes so good.” Denise now milks her 20 goats and bottles the milk each day, and says the response to the dairy-alternative has been tremendous. “People always comment on how good it tastes and some people are quite surprised,” she says. Marlee-May Farm’s goats enjoy access to pastures 24 hours a day, in what Denise describes as “real free-range”. “I keep everything as natural as possible and the goats’ physical and mental health is my priority,” she says. “They have to be happy. That’s what it is all about for me – happy animals.” >




And it seems a happy farm is a happy life with Denise keen to keep her farm small-scale and sustainable. “I don’t want to grow bigger,” she says. “I just want to sustain what I have now. Getting too big would change everything and it’s not what I started this for. I began with producing food for my family and sharing what we discovered to be amazing produce with others. “We have a small number of pigs for meat and chickens for meat and eggs,” she says. “Having only small numbers is why all our products are so special. I think the diversity of the different livestock makes it all work together.”

MILKING THE GOOD STUFF • Goats’ milk makes up 2 per cent of the global milk supply. • Goats’ milk offers a wide variety of health benefits with very few of the negative digestive side effects associated with cows’ milk. • Goats’ milk is used to make soaps with naturally occurring cream that helps to moisturise the skin. • The proper name for a group of goats is a tribe or a trip. • Goats’ milk is rich in calcium and ideal for people who can’t tolerate cows’ milk.

Unlike large-scale production farms, Denise and her family are only too happy to welcome consumers and visitors to the property to tour the pastures, meet the animals and ask plenty of questions about the production process. “I think it is a good thing when I get questioned about what happens on the farm and people are interested in where their food comes from,” she says. “I don’t think consumers question enough what they buy. You can’t always go by the label on the food. You really need to delve deeper. Labels can be misleading. Ask questions, visit the farm where your food comes from, check it out and hold producers accountable.” From rearing ducks in England to sharing goats’ milk with the Sunshine Coast, for Denise it’s always been and always will be about the animals.

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WE SELECT OUR PICKS from 10 years of delicious recipes custom-designed for our readers to easily whip up at home or in their holiday digs.


spring ‘07 STRAWBERRY ROSE PUNCH Serves 10 Prep time: 10 minutes 2 punnets strawberries cup sugar 2 x 750ml bottles rosé wine 2 x 750ml soda water Mint 3/ 4

Blend strawberries and sugar and chill thoroughly (can be made beforehand and frozen). Add rosé and soda water, mixing well. Add a sprig of mint before serving.



SMOKED SALMON DIP Serves 15 Prep time: 15 minutes


winter ‘10

250g cream cheese, softened 3/ 4 cup sour cream 1 tbsp lemon juice 1 tbsp grated onion 1 tsp horseradish 1/ 4 tsp salt 11/2 cups smoked salmon, chopped 2 tbsp fresh parsley, chopped Combine cream cheese, sour cream, lemon juice, onion, horseradish and salt. Stir in salmon and mix thoroughly. Sprinkle with parsley to serve. >

Hands up if you love the freshest local seafood & modern Australian cuisine. Enjoy modern Australian cuisine in a unique waterfront venue with a fantastic atmosphere and magnificent water views.


See Restaurant is located at the famous Mooloolaba Wharf, and is perfect for special occasions, group dinners, romantic dinners or wedding receptions. Enjoy great food, exceptional wine, a world class marina atmosphere and fantastic staff and service.

123 Parkyn Parade “The Wharf” Mooloolaba

Open Tuesday to Saturday from 10:00am till late and Sunday Lunch only

Call us today on (07) 5444 5044 to confirm your booking. GMA_SR250515

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winter ‘11

ASPARAGUS WITH BACON Serves: 4 Prep time: 20 minutes 500g asparagus, trimmed, sliced in 5cm lengths 4 slices bacon, trimmed of fat and diced 2 tbsp finely chopped red onion 1 level tsp Dijon mustard 11/2 tbsp white wine vinegar Salt and pepper Cook bacon until crisp; remove to paper towel to drain. Add onion and asparagus to the pan. Saute over medium-low heat until asparagus is just tender. Place in bowl and toss with the mustard and vinegar. Add salt and pepper to taste.




autumn ‘13

SWEET POTATO & SPICY CHICKEN IN COCONUT MILK SOUP Serves: 4 Prep time: 20 minutes 2 tbsp sunflower oil 1 onion, finely chopped 3 cloves garlic, crushed 2 tsp grated fresh ginger 2 green chillies, finely chopped 1 tsp ground turmeric 2 tsp ground cumin 1 tsp ground coriander 2 cups apples, diced 2 sweet potatoes, (750g) diced 2 skinless, boneless chicken breasts, diced into bite-sized chunks 400ml can coconut milk 900ml chicken stock Juice of 1 lemon, or to taste Freshly ground salt and pepper 1/ 4 cup of chopped fresh coriander, to taste and for garnish Heat oil in a large saucepan. Add onion and cook gently for three minutes. Add garlic, ginger, and chillies. Saute for another two minutes. Stir in turmeric, cumin and coriander. Add apples, sweet potatoes, chicken, coconut milk and chicken stock. Bring to boil, reduce heat, cover and simmer for 15 minutes, until chicken and potatoes are cooked. Add lemon juice, salt and pepper to taste. Garnish with coriander and serve. FOR EXTRA SALT visit for our Breakfast Farmhouse Bake recipe from autumn ’09.



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Mooloolah River Fisheries marketing executive Ross Rosebery 62


A NOOSA SPANNER CRAB has a distinct, characteristic, sweet flavour. The crustaceans themselves have decadent taste in what they eat, dining out on succulent sea scallops and juicy, fat prawns that lurk in local waters. In the kitchen of a master chef, this gives them a delicate, light nutty taste that screams the essence of exotic, natural Noosa. The Sunshine Coast is bursting with local wonders, not the least of which are the culinary kind. Experienced diners know that the shorter the distance an item of produce has to travel from its source to being served, the better. Food wizards including Sandbar Café Kiosk head chef Dave Allen have mounted a local food revolution that gives beautiful form to the concept of “produce to plate”. By sourcing local, seasonal products, they craft dishes that could not be more flavourful or mouth-wateringly delicious. “We are very lucky to live in a vibrant food culture here,” Dave says. “We have Mooloolaba prawns just sitting off the coast. We have pineapples with unreal flavour growing at Palmwoods. That sort of variety allows us as chefs to be creative, to be able to play a bit. That is no doubt a privilege and I tell my boys in the kitchen we need to enjoy ourselves and show our skills by taking advantage of that.” Dave says in dining out, diners are increasingly looking for something more than the ordinary. “People do appreciate that we are using local produce,” Dave says. “They respect that we are not buying in some standard frozen or packaged item from overseas, but that we are offering up something from the beautiful hinterland or the ocean right there. They are prepared to pay a little bit extra because they know it is not mass produced, that it is real and local and could not be fresher.”

Sandbar Café Kiosk head chef Dave Allen

or that has been forced to grow. They have also become used to having all produce available all the time.

Food that is served freshly picked or freshly caught is healthier because its inherent nutrition has not been diminished by storing, canning or freezing. And the less time the raw materials take to get from their places of origin to appreciative lips, the fewer food miles – the hidden ecological, social and economic costs of food production – they clock up. It is a win for the palate and the planet.

But Dave says these unfortunate circumstances gave any chef worth their salt the chance to shine.

Sadly, standard supermarkets have caused consumers to become accustomed to eating food that might have been stored for weeks,

Incorporating local produce into a dish also gives a meal a distinct district twist, something Dave says is supported wholeheartedly >

“People are used to tasting bland food, then when they taste something that promotes a fresh, natural flavour, it blows them away,” he says. “It is a very simple thing, but it provides a diner with real pleasure in their food.”

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by Sandbar’s owner Richard Brown and director Steve O’Shea. For example, the Noosa spanner crabs are caught east of Noosa between Fraser Island and Moreton Bay, and like most seafood, the fresher the spanner crab, the richer and more complete its flavour. Dave uses this sweet meat in his delicious Noosa spanner crab lasagne, which features the crab layered in hand-rolled pasta sheets and fish veloute, steamed lightly and set in a rich spanner crab bisque. He then adds foam made with the inside of the finger lime – a native fruit that hides delicious caviar beads of citrus beneath a dark, thick skin. In the hands of an accomplished chef, this light, textured dish creates balance while showcasing two distinctly local ingredients.


Dave says the key to any truly delicious dish is simplicity – to let the natural products shine and not be lost in complicated sauces or dressings. The challenge, of course, is that local produce means it is seasonal. There is a natural rhythm in nature that offers up a salad bowl and a fruit platter, but spreads their preparation across the calendar. The recent push to eat fruit and vegetables seasonally means breaking habits and changing expectations of endless availability, but nutritionists say people’s bodies and tastebuds are thankful for the trend. Happily, the Sunshine Coast’s ocean bounty does not alter enormously, with most food from the sea available for much of the year. To accommodate the seasons, restaurants that pride themselves on local connection such as Sandbar change menus three or four times a year. Dave says at Sandbar, it is not unusual for a day to pass between an item being caught and being served. Using the ocean offerings of that day means being flexible. “There is great satisfaction in adapting to that – moving with the changes out there at sea,” he says. “A supplier might say, for example, that the mahi mahi that are caught off Mooloolaba are not really running right now, but they have some beautiful swordfish from the same waters. So today’s fish of the day might be swordfish because it is what the sea has offered up.” Dave says this flexibility and commitment to offering diners quality produce relies on maintaining a good relationship with suppliers, and he feels fortunate that his seafood supplier, Mooloolah River Fisheries, has the same commitment to freshness as he does.

Noosa Spanner Crab Lasagne, Spanner Crab Bisque and Finger Lime Foam

Dave says people naturally gravitate towards something that might be familiar, but almost everyone has an occasional lust for adventure. He prepares a degustation food safari each month to enable the daring diners to try produce presented in new or unusual dishes. For example, his recent hinterland safari included Maleny cheese, Noosa Red tomatoes, Kilcoy beef and Gympie goats’ cheese. “I do really love the high-end part of being a chef; I love taking the time to plate up and present for a special occasion,” Dave says. “I think the diners love it too because it feels special.” With chefs like Dave delighting in making local produce the heroes of their dishes, the concept of produce to plate has a firm foothold on the Sunshine Coast. And the revolution has diners’ palates dancing in the streets. 20 The Esplanade, Bulcock Beach, Caloundra. 5491 0800 or

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SCREW CAP WINE CLOSURES may seem insignificant to us in Australia these days, but you’d be surprised what a stir they can cause. They’ve been commonplace on wine shelves for more than a decade and we take them for granted, so it can seem strange to us that most European wines are still sealed with old-fashioned corks. And in Italy, until very recently, screw caps have even been prohibited on the country’s top wines.


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The French invented screw caps for wines way back in the 1950s, but it was Australia that first embraced them. The Australian Wine Research Institute conducted a massive, decade-long trial of different closures in the 1970s and concluded that screw caps were resoundingly superior for both white and red wines. Consumers turned up their nose to screw caps in the mid-1980s and it wasn’t until the early 2000s that they were revived again. The big advantage of a screw cap is not so much convenience (though that is handy) but that it keeps the wine in better condition than a natural cork. I first discovered this when tasting the same wines sealed with screw caps and corks more than 10 years ago. I found the difference so profound that I was inspired to write three books on the subject.

For the other three wines, Henschke Hill of Grace Shiraz 2004, Yalumba The Signature Cabernet Sauvignon Shiraz 2003 and Brokenwood Rayner Shiraz 2001, the screw cap won the vote of the room. “We will have to change our mindset!” admitted Venice sommelier Annie Martin-Stefannato. Panama wine expert Fabrizio Cezzi was impressed with the ageing of the wines under screw cap. “I did not expect that they would age so well – even better than under cork,” he said. “It really surprised me!” Argentina sommelier Ariel Morales said the tasting demonstrated that red wines can mature reliably under screw cap. “We have seen that the screw cap can be very important for the evolution of wine, not only for young wines, but for long ageing,” he said.



KIN MARGARET RIVER CHARDONNAY 2013, $18 Chardonnay is back in vogue, and with refreshing sophistication like this at an affordable price, it’s not going to go out of fashion any time soon.

2 ST HALLETT FAITH BAROSSA SHIRAZ 2014, $19 All the character, intensity and enticing, supple appeal of Barossa shiraz at an everyday drinking price. Forget the cellar, this wine is ready to go.


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I was recently invited to host a tasting at Vinitaly, the massive wine fair in Verona in Italy, so I took the opportunity to show the Italians what I’d experienced a decade earlier. I lined up five top Australian red wines, all 10 or more years of age, and poured everyone two glasses of each – one from screw cap and the other from cork – and here’s the twist (pun intended): I didn’t tell them which was which! It was more than a little controversial in Italy, but they played along, and after a rousing discussion I had them vote on their favourite wine of each pair. Screw caps won, three to two. The first two wines were Cullen’s flagship Margaret River Diana Madeline Cabernet Sauvignon Merlot 2004 and 2005. An enduring wine with decades of life still in it, it looked more pure and fresh under screw cap, and the cork got the vote of the room in both cases as the wine seemed a bit more mature.




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3 HODDLES CREEK ESTATE YARRA VALLEY PINOT NOIR 2013, $20 Elegant varieties like pinot noir stand to gain the most from a reliable closure. From the cool Upper Yarra Valley, Hoddles Creek produces an elegant style with the capacity to improve for a decade. 4 MOUNT LANGI GHIRAN CLIFF EDGE SHIRAZ 2012, $30 The Langi vineyard in the Victorian Grampians is home to some of the most peppery, spicy and revered shiraz in the country. This is the affordable version, and it will kill many reds at double the price.


WINE TO WIN To WIN a 1.5L magnum of St Hallett Faith Barossa Shiraz 2014 just head to


GIVEAWAY 5 GROSSET POLISH HILL RIESLING 2014, $53 The visionary Jeffrey Grosset led the screw cap revival in the early 2000s by bottling his top riesling under the closure first. It remains the best in the country, and will live for decades. 6 HENTLEY FARM BLACK BEAUTY SPARKLING SHIRAZ NV, $60 Screw caps can’t handle the full pressure of a sparkling wine, so this luscious Barossa sparkling shiraz is instead sealed with a crown seal. You don’t get the pop, but you do get a better wine. 7 CULLEN DIANA MADELINE MARGARET RIVER CABERNET MERLOT 2012, $115 Vanya Cullen crafts one of Australia’s most elegant and refined cabernet blends, with the structure and poise to endure for 30 years and, under a screw cap, likely even longer.

You could WIN a Brokenwood wine plus Tour & Taste card for 4 people including behind the scenes tour and tasting with samples straight from the barrel – valued at $120. Go to for details.

8 YALUMBA THE RESERVE CABERNET SHIRAZ 2006, $146 Cabernet takes a confident lead in this blend of Eden Valley and Barossa Valley, providing longenduring structure to deep black fruits. It’s not under screw cap... yet. 9 BROKENWOOD GRAVEYARD HUNTER VALLEY SHIRAZ 2011, $160 Graveyard is the Hunter’s most famous vineyard, producing long-lived wines of unashamedly medium-bodied proportions, laced with refined exotic spice. 10 HENSCHKE HILL OF GRACE SHIRAZ 2009, $650 Australia’s most famous single vineyard was planted more than 150 years ago, and its ‘great grandfather’ vines yield tiny volumes of spicy, softly textured shiraz.

Surprise was expressed that a wine of the calibre of Henschke Hill of Grace, which sells for $650, would be sealed with a screw cap. “I would not consider this at this price,” commented a wine expert from Latin America. “For such a noble wine to use a screw cap is shocking!” Tastings like this are significant for Australia, whose global reputation as a fine wine producer relies upon overcoming the misconception that screw caps are inferior. We are fortunate to live in a country at the cutting edge of wine technology. Whether you’re buying a bottle to drink right away or to pop in the cellar, a screw cap is a reliable choice. Hopefully we’ll one day be able to buy top Italian wines under screw caps, too. Tyson Stelzer was named International Wine & Spirit Communicator of the Year 2015 at Vinitaly in March.

Multi-award winning restaurant renowned for its delicious flavours, friendly service and magnificent uninterrupted views of the Noosa River. Open for breakfast, lunch, dinner, tapas, with free WiFi, fully licensed and BYO wine. 257 Gympie Terrace Noosaville • p 5455 6688 •

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68 KEEPING IT REAL Mary Schlegel and Dallas Sanchez’s love grew at a distance. 74 FOR BETTER OR FOR WORSE Helen and Harry Christian married 69 years ago and are still madly in love. 76 TO HAVE AND TO HOLD Fashionable, musthave products for the loved up. 78 MAGIC MAKER Sandi Shankster creates beautiful floral arrangements through her business Willow Bud.





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Mary-Rose Schlegel & Dallas Sanchez 24 November 2014





DESPITE LIVING IN A TIME where the world has never been better connected – with online dating, Skype and cheap long-distance phone calls – long-distance relationships are still achingly difficult. In some ways, this makes the love story of Mary Schlegel and Dallas Sanchez all the more special. The newlyweds, 21 and 22 years old respectively, have defied the odds to make their romance work from afar. Dallas is away for months at a time in his role with the Royal Australian Navy, but the two say they spend more time communicating than some couples who live together. “I think in the one-year timeframe from when we got engaged to when we got married we saw each other around five times in person,” Mary says. “He’s an electronic warfare operator, so his role is to communicate with other boats and decipher whether they are friendly or hostile. “But we’re on the phone practically 24/7 – just ask my mum. If we’re not on the phone we’re talking on Facebook. Pretty much the only time we’re not in touch is if we’re sleeping or working. When he doesn’t get leave, he’s back for a weekend every month or so, but it has been up to five months before.” Though the distance would be unbearable for most, these two share a rare connection. Take their first date for instance: For most, Marvel’s Avengers are the crime-fighting foursome that smite evil and break box office records. For Mary and Dallas, the brawny heroes are more cupids than caped crusaders. A screening of the billion-dollar blockbuster was Mary and Dallas’s first date – and they found a common passion for video games, anime and pop culture. “I was at uni talking to one of my friends and he randomly approached us and inserted himself in the conversation,” Mary says. “At first I was like ‘who the heck is this!’, but we soon began chatting about our common interests. Unfortunately my friend >

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ended up getting cut out of the conversation completely and Dallas and I talked for two hours straight. “I think I explained it to my mum best on the first night I met Dallas. I came home yelling ‘Mum! Mum! I’ve met my soul mate’. Dallas went home and called his dad and told him he’d met his dream girl.” After a period of courtship – Mary made Dallas wait three dates until they shared their first kiss – and a year of whirlwind romance, the pair became engaged. Dallas proposed on Coffs Harbour Bridge, with Mary excitedly accepting. Through the next year, with face-to-face time limited, Mary organised the wedding of their dreams. But unlike their somewhat quirky shared interests, their ceremony was decidedly more traditional. “We were married at Our Lady of the Rosary church in Caloundra and our reception was at the Sunshine Coast Function Centre,” she says. “I planned it all in the year leading up. I had the scrapbook. The venue was amazing, the food was >

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ABOUT THE VENUE The Sunshine Coast Function Centre in Caloundra is elegant and versatile. The venue features high ceilings, gorgeous lighting, an array of screens to display photos or video and can accommodate small or large weddings. There’s space to accommodate a live band or DJ, a bridal room and a range of gourmet food packages available. The centre is located close to beaches and other popular local ceremony venues. Perhaps best of all, Mary says the staff before and during her big day made a huge difference to her state of mind. “All of the services recommended were amazing. For almost all of them we’d meet the first supplier recommended, book it and move onto the next one,” she says.

PLAYLISTS Welcoming Song Pachelbel – Canon in D Bridal Procession Bryan Adams – (Everything I Do) I Do It For You Signing of Register Schubert – Ave Maria Recessional Mendelssohn – The Wedding March Reception Rockin U Wild

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great, we’d organised a photo booth which people loved, the speeches went well and people got plenty of dance time in. It was a great mix. The function centre staff were fantastic.” With the wedding behind them, Mary and Dallas’s long-distance relationship continues. As long as smart phones continue to exist, there is no doubt their love will continue to flourish. “He lives in Sydney on a base, so I can’t live with him at the moment,” Mary says. “We have to get approved by the navy to be able to live as a married couple, which will take time due to our age and how recently we got married. Eventually he’ll try to move up to the Brisbane base or I will continue flying down. We’ll make it work.” For more information on the Sunshine Coast Function Centre, visit



IT WAS 1946, and the bloodshed that marked World War II had come to a close. Troops from all over the world were waiting to be demobbed after six years of intense battle. But like any good story, the end is actually where the tale really begins, for two people at least. Helen Macgill was 21 years old when she joined the Royal Air Force. Born in Northern Ireland, when the bombing began over Belfast her father packed up the family and relocated them to their holiday house by the sea to get away from the action. “It was a little one-horse town, lovely for a holiday but to think I might get stuck right there, I thought ‘no, not for me’,” she says. She signed up to the RAF as a member of WAAF and became attached to a Spitfire squadron as a driver.



“It was a great experience, although at times it was frightening,” she says. Staying until the end of the war, Helen was then posted to the Kenley RAF base in the United Kingdom to be demobbed. It wouldn’t be too long afterwards that she would cross paths with a handsome Bomber Command navigator from Liverpool, Harry Christian. “One day I got asked to go and pick up an airman from the station,” she says. “But instead this somebody wasn’t there and had decided he was going to walk. It was a steep hill back up to the airfield and on my way this person was walking up it and I just waved. I thought, ‘well I won’t stop because I’m on a hill and this old car is hard to start again’.” And so she kept driving.

Harry, who had just completed his tour over Germany, was not impressed. “Fortunately, I didn’t have much to carry but I was still pretty annoyed that this little girl went floating past when she saw me,” he says. “When I finally got to where I needed to be, I said to the guy in the guardroom, ‘what’s the name of the driver of the truck? She saw me walking and just drove past’.” By then, Helen had gone off duty for the night but would return the following day where Harry planned to confront her. “But when I saw her, I thought I can’t be cross at this poor lovely girl,” he says. “So instead of yelling at her, I fell in love with her.” This was 69 years ago. Today, 94-year-old Harry and 96-year-old Helen are the epitome of a long-lasting love. He still laughs at all her jokes and looks at her with a special sparkle in his eye, and she is still as cheeky as ever, calling Harry her “toyboy” and playfully slapping his knee while recounting old stories. Looking at them, it’s not hard to imagine these two as young lovers. Within a year of their first meeting, Harry proposed and the pair was married at a registry office. With the war over, they resided in London for the next four years before deciding it was time to move on. “It was a question of do we want to stay in England where there was rationing and things were pretty depressing, or do we want to go somewhere else and start again,” Harry says. Their ticket to the next decade came in the newspaper one day, in the shape of a job advertisement for a structural designer in South Africa. Living just outside of Johannesburg for five years and then moving to Durban, Helen raised their two young children while Harry worked. “It was a good life out there,” Helen says. But after 10 years they made the decision to relocate once again, first to Melbourne, and then to the Sunshine Coast in 1974 once the children had finished school. Creative, driven and community-minded, in the years that would follow the couple would build and run a small collection of holiday units, start the Peregian Beach Carols by Candlelight, create a theatre group in the basement of the Peregian Beach Bowls Club, and build and open the Clayden Pottery Studio in Coolum. Now, living across from the Mt Coolum Golf Club – a move that Harry jokingly says was to save the petrol money driving to and from Helen’s rounds of golf – the pair finds enjoyment in the little things and reminiscing about their lives well-lived. What started as a fast burning leap into love has eased into a steady flowing river of companionship that only strengthens with the twists and bends of time. “He’s always so considerate,” Helen says. “It’s always me first, no matter what it is.” With a love that spans decades, there must be a secret to their marriage? “Patience,” Harry says. “I think it’s the ability to recognise that you’re just human. Some things will go wrong but don’t take too long getting over them.” “We’ve been through a lot together, but I love him still,” Helen says. So, what’s kept Harry in love all these years? “Well, just look at her.”


LOVE ON THE LAKE Do we even have winter living on the Sunshine Coast? Pristine blue seas reflecting crystal clear skies. And what better way to reflect your love than overlooking the stunning water at Secrets on the Lake. Tucked behind Montville’s lush hinterland, capture your big day in a garden blossoming with utter romance. With love swings, beautiful carvings, plush lawns, rock pools, timber jetty and antique-style boathouse, your wedding album will be full of love!


Photo Glass Slipper Photography

What’s a future bride to do when she can’t find her dream dress? Warning: expect tears and tantrums. Not for Carla Jenkins. When the love of her life proposed two years ago, finding that perfect gown (for a reasonable price) didn’t quite have that fairy-tale ending. So she created her own ending and turned her desire into, well, a designer. That’s right, she’s now the owner and head designer of Made With Love: an online bridal boutique selling beautiful and affordable dresses. Like this absolute stunner Carla herself wore on her one-year wedding anniversary photo shoot. The champagne underlay gives it that warm, wintery glow. And those long sleeves running off the shoulder create such a romantic neckline. Nothing this beautiful could be made without love. Pure love.

Here’s our pick of fashionable, must-haves for that loved up occasion. WORDS LAYNE WHITBURN



Photo Anastasia Kariofyllidis

Who said having a shoe fetish was solely a lady trait? If your man hasn’t discovered the obsession yet, get his toes into a pair from Feit Direct. And let the Feit fetish begin. The luxury footwear is handmade for maximum quality and oozes that gentleman charm. And what’s better than one pair? Two. With a super classic-cool women’s range, why not go for a cute Mr and Mrs matching look? Take the reception downstairs from heels to comfy flats. Your toes will thank you.



Look like a princess in your wedding dress? Feel it too. Surround yourself in utter romance at Spicers Tamarind’s day spa, Spa Anise. The exclusive on site spa is a breathtaking venue in tranquil surroundings giving you the ultimate pamper treatment, fit for a princess. Or prince. Spicers individually tailored packages are designed to suit the groom’s needs too. Just as well as the future Mr and Mrs suit each other. So whether it’s a romantic retreat for the newlyweds, or a pre-wedding pamper and polish with Issada Bridal Makeup, don’t just look amazing, feel it too.

This custom made piece from Maleny Jewellers owner Jim Goulton is a true gem. Featuring a Peridot stone framed by 18ct yellow gold and 9ct white gold pieces, it’s one of a kind. Not your kind of style? Check out Maleny Jewellers’ unique range of diamond engagement rings and wedding bands for the bride and groom. No two diamonds are identical, so you’re bound to find that unique band to fit your finger.

Photo Le One Photography

Photo Maz Photo


The reception is for letting your hair down and popping the champagne. But first, get those locks photo-ready by the team at Strut Hair. (And yes, you can sneak in a champagne breakfast to kick-start the celebrations.) Bring the stylist team to you, or meet the bridal party at the salon. A beautician is also available for makeup and pre-wedding skin care treatments. So wake up blemish and stress free.

Save the date and save the planet in style. Pencil and Pine’s wedding invitations are just the way Mother Nature intended: beautiful. Printed on recyclable card, real wood or plantable seed paper. Yes, plantable invitations! Guests growing their own flowers from your invite? Stunning!

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TUCKED QUAINTLY AMONG the lush, rolling hills of Woombye, Sandi Shankster’s Willow Bud home studio is a boundless hive of activity.

“I think flowers should look natural. I try to make my bouquets portray that – like they were picked out of Granny’s garden.”

The small, square room is lashed with seasonal splashes of colour at every glance – from the fresh, green flower stems that litter the concrete floor, to the walls lined with vibrant vintage vases. But it’s a look into the workshop’s double-door fridge that reveals the 29-year-old’s tour de force: warm, wonderful bridal bouquets featuring all manner of unique flowers and additions.

“I just do what I like and don’t follow the rules,” she says. “I’ll be picking things off the side of the road if I see something interesting; I’ll be picking from my garden and from my friends’ parents’ gardens.

Sandi says she strives to create a unique arrangement for every bride she works with. “I’m just messy at heart, a bit untidy,” she says. “In every bouquet, there’s something from my garden. It’s always my personal touch and I never do the same design twice. 80


Sandi’s arrangements are an eclectic mix of traditional, seasonal flowers and everything from berries and herbs to leaves, fruit and lace. She says anything and everything is fair game when trying to capture the essence of one of her brides.

“I also have local growers who have special bits and pieces they don’t sell to other commercial florists. I just like to add lots of texture and a lot of flowers.” Despite her love for flower arrangement, Sandi says it’s the relationship she forges with her brides that delights her most. A close working relationship helps her to achieve results many commercial florists can’t muster.

After initially pursuing fashion design, floristry seemed like the most logical step forward. “My mum liked gardening and my grandmother on my father’s side was a florist as well.” A move to the Sunshine Coast with her husband followed, born out of a desire to de-stress and simplify their busy city lives. With Willow Bud booming and an active six-year-old on the go, things haven’t slowed down as much as they’d have liked, though Woombye now feels very much like home. “We decided to move to Queensland where we’d have casual jobs and life would be really easy – just living by the beach without stress,” she says. “Now we’ve got the house, mortgage, kid and I’ve never been busier, but our community is just awesome. “We have some beautiful friends and I’m just myself. I don’t have to try to be anything else.” The move to the coast also reignited Sandi’s personal passion for gardening. She’s since turned her backyard into a splendid flowerfilled space which complements her business. “I just hit and hope with my flowers really,” she says. “I just plant them and if it doesn’t work I’ll try them somewhere else or add some more manure, straw and water. I ask my local growers what works and get creative.” Sandi says to her mind flowers are the focal point of a bride’s ensemble on their big day, etching themselves into the memory of the happy couple and their guests.

“I’ve always put a lot of energy into making that connection,” she says. “When I make that bond with clients, the flowers always turn out a lot better. “At 29, I’m the average age of a bride and I think that helps me to understand what they want and the direction they’d like to take. I work their concept up start to finish. There’s a lot of phone calls, emails and discussion.” Sandi’s passion for flower arrangement can be traced back to her childhood on Victoria’s Phillip Island, where she would spend many productive hours dawdling around her yard.

“I think they add the icing to the cake. It’s what a bride is holding when she meets her man at the end of the aisle,” she says. “It’s the one day where you can be lavish, treat yourself and celebrate love. Flowers finish the styling.” In addition to the three staff she now employs, Sandi’s right-hand helper is her young daughter Willow who shares her mother’s fascination with flowers. “She always wants flower jobs, knows a lot of flower names, strips roses with me, gets cups of water for clients when they come to visit and sweeps up,” she says. “It’s non-stop, but I absolutely love what I do.” FOR EXTRA SALT visit to see more photos of Willow Bud.

“My earliest memory is helping around in my grandma’s garden, digging up her daffodils, thinking they were onions,” she laughs.

15 Freshwater Street, Mountain Creek | | 0400 642 339

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AROuND the clock


HOW LUCKY THAT FASHION IS A NEVERENDING CATWALK OF INSPIRATION. AS A PROUD SOCIETY IT IS ALMOST A DUTY TO DRESS WITH A SENSE OF PERSONAL STYLE. Unless in uniform, planning an outfit on a daily basis can be time-consuming. So prepare ahead, stock up on classic staples and go wild with creative flair. 82 ON TOP OF THE GAME It’s what’s on top that counts. 84 OFF DUTY Comfort styling for the lady of leisure. 85 LEGGING IT The greatest investment this season 86 MIDDLE MANAGEMENT It’s what’s happening around the mid-line that counts. 88 ROAR O’CLOCK A streak of the wild side. 90 NECK TO NECK Roll necks are cool. 92 ALL-ROUNDER Menswear all ready to roll. 93 LABELS & STOCKISTS 82


Lauren Vidal



WIN an Elms + King High Line overnight bag (pictured) valued at $149.95. Just head to

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Millroy Jewellers 9ct yellow gold freeform diamond ring

Anne Everingham sterling silver with black onyx drop earrings Elms + King

Travel near or far in style with OV Boutique Shop 4, The Dunes 27 Cotton Tree Parade

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M.A Dainty Love Stories Megan Salmon

on top

of the game It’s all fine and fabulous to have the main assemble sorted, but when the cooler months hit, nothing beats having a staple of warm top coats (and hats) to add to the mix. A trench is the classic must-have, while a poncho is a great little travel companion. Top stuff.

Maleny Jewellers Breuning bangle

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1 BAG RM Williams 2 SCARF RM Williams 3 HAT Akubra 4 BOOTS RM Williams

4 RM Williams 86


THREADS 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or

legging it

Ellis & Dewey

If the truth be known, a pair of good quality leggings are the greatest investment this season. But it’s the shoes and what’s worn on top that will really give leggings admirable street-cred. FOR LABELS AND STOCKISTS REFER TO PAGE 93

Zoe Kratzmann


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Lisa Brown


Rare Rabbit


Rafia Chic

Whatever the code, be sure to adopt a style that suits your height and shape. Tighten up waist lines when wearing block colour and long-lengths, or hang loose for a more subdued look. It’s what’s happening around the mid-line that counts. Unique accessories talk too. FOR LABELS AND STOCKISTS REFER TO PAGE 93




Mela Purdie

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Eb & Ive


o’clock Ruffle up predictability with a streak of the wild side. There are still a lot of animal-inspired prints in the mix. Wrapping it all up with faux fur roars sexy sophistication that means business. Go get ’em tiger!

Moss & Spy




NY2K Mokume dress ring/wedding band

Arlington Milne

Crocs Maiocchi

Image supplied by Bugatti

Nicole Fendel Jewellery

neckTOneck Snuggle up in big, woolly knits, generous in lengths and cosy neck-lines. Counter-balance top-heavy weights with slim lines below. A hearty pair of knee-high boots with a delicate set of earrings works well. This season is neck-to-neck with choices. Go! FOR LABELS AND STOCKISTS REFER TO PAGE 93


Opals Down Under 18k yellow gold stud earrings with Lightning Ridge black opals (0.66ct)

Moda Immagine 92


Wonders of Spain


Eb & Ive

Manicures Pedicures Acrylics Biosculpture Gel Makeup Service Spray Tanning Piercing Ionic Detox Treatment Wedding Packages

Ph 5447 3380 Shop 4, Noosa Cinema Centre - 29 Sunshine Beach Rd, Noosa Heads E. Zoya - Lish - BioSculpture - Gorgeous - Techno Tan All our products are free from Formaldehyde, Toluene and DBP


Pamper Packages

* Formally Burnish

Unseen Boutique* Shop1'Sandcastles' 3 River Esplanade Mooloolaba QLD 4557 | (07) 5478 0885 | | Unseen-Boutique

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Brax RM Williams


ALL-ROUNDER There is no doubt about the arrangement going on here: it is bold, snappy and raring to roll. Loud in print in understated colour ways. Whether outside or in the office, this season is cool, so take pride in a good-looking jacket and a pair of shoes to match the call of duty. On fire!






Scotch & Soda

LABELS AND STOCKISTS AMADI Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or Shop 12, 43 Maple Street, Maleny, 5494 2725 or ANNE EVERINGHAM JEWELLERY By appointment only. 5442 8051 ARLINGTON MILNE Watermelon Red, Shop 5, Peregian Boardwalk, 224-226 David Low Way, Peregian Beach, 5448 1452 or; Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or giddyandgrace. com; Soul Diva, 45 Burnett St, Buderim, 5456 4111 or BRAX Klingers, 29 First Ave, Mooloolaba, 5444 4200 or CROCS Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or EB & IVE Watermelon Red, Shop 5, Peregian Boardwalk, 224-226 David Low Way, Peregian Beach, 5448 1452 or; Elements at Montville, 38 Kondalilla Falls Road, Montville, 5478 6212 or; Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or; Soul Diva, 45 Burnett St, Buderim, 5456 4111 or

ECCO Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or ELK Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or; Soul Diva, 45 Burnett St, Buderim, 5456 4111 or; Evolve, 5/10 Grebe Street, Peregian Beach, 5448 2077 or ELLIS & DEWEY Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or ELMS + KING Watermelon Red, Shop 5, Peregian Boardwalk, 224-226 David Low Way, Peregian Beach, 5448 1452 or; Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or; Soul Diva, 45 Burnett St, Buderim, 5456 4111 or HAUPT Klingers, 29 First Ave, Mooloolaba, 5444 4200 or LAUREN VIDAL Klingers, 29 First Ave, Mooloolaba, 5444 4200 or LISA BROWN Unseen Boutique, Shop 1, 3 River Esplanade, Mooloolaba, 5478 0885

LOVE STORIES Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or M.A.DAINTY Unseen Boutique, Shop 1, 3 River Esplanade, Mooloolaba, 5478 0885 MAIOCCHI Soul Diva, 45 Burnett St, Buderim, 5456 4111 or MALENY JEWELLERS Shop 4 Riverside Centre, Maple Street, Maleny, 5494 3477 or MEGAN SALMON Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or Shop 12, 43 Maple Street, Maleny, 5494 2725 or MELA PURDIE OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or MESOP Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or; Soul Diva, 45 Burnett Street, Buderim, 5456 4111 or; Evolve, 5/10 Grebe Street, Peregian Beach, 5448 2077 or METALICUS OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or; Soul Diva, 45 Burnett Street, Buderim, 5456 4111 or

MILLROY JEWELLERS The Peninsular Beachfront Resort, The Esplanade, Mooloolaba, 5478 0299 or MODA IMMAGINE Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or Shop 12, 43 Maple Street, Maleny, 5494 2725 or MORRISON Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or MOSS & SPY OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or NANCY BIRD Evolve, 5/10 Grebe Street, Peregian Beach, 5448 2077 or; OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or NICOLE FENDEL JEWELLERY OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or; Klingers, 29 First Avenue, Mooloolaba, 5444 4200 or NY2K Rovera Plaza, King Street, Cotton Tree, 5443 1955 or OPALS DOWN UNDER 11 Ballantyne Court, Palmview, 5494 5400 or

R.M. WILLIAMS Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or RANT Soul Diva, 45 Burnett St, Buderim, 5456 4111 or RAFIA CHIC OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or RARE RABBIT Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or SASHENKA Watermelon Red, Shop 5, Peregian Boardwalk, 224-226 David Low Way, Peregian Beach, 5448 1452 or SCOTCH & SODA Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or WONDERS OF SPAIN Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or ZOE KRATZMANN Klingers, 29 First Avenue, Mooloolaba, 5444 4200 or; OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or saltmagazine . com . au




IN A FRAMED PHOTO on his desk, Stuart McLean stands proudly by the side of Gabi Tolkowsky, arguably the world’s most famous diamond cutter. Gabi’s great uncle was Marcel Tolkowsky, the man who invented the mathematically ideal proportions of the modern round brilliant diamond cut. Diamonds are forever – and Stuart will happily talk about them forever. He and his wife Angeline visit Gabi Tolkowsky and other select diamond merchants in Antwerp, Belgium each year in search of top quality triple X cut diamonds. The pursuit of the world’s best diamonds with which to set Stuart’s exquisite, custom-made jewellery takes the couple from the workshops of Antwerp to enormous diamond mines in Botswana to see where they originate. “Diamonds always have and always will be my favourite,” Stuart says, freshly inspired by a recent trip to Belgium. “A well-cut diamond just has brilliance you can’t stop looking at. I love yellows, pinks, browns, blues. The colour and scintillation you get 96


from a beautifully cut stone – no other gemstone in my mind can beat it.” The expert jeweller, gemologist and owner of Underwoods Fine Jewellers lives, eats and breathes jewellery. He may be a diamond man, but he’ll also readily discuss a 17th century pearl pendant styled into a merman he saw in a book many years ago. Or an ancient Egyptian lapis lazuli ring set with scarabs he found in the Louvre in Paris that was beautiful and simple, but advanced for its time. And he gets pretty excited about 18 carat white gold – his favourite metal to work with – and the virtues of rose gold, or how platinum looks on a person’s hand. It’s not just the creation of fine jewellery, but beautiful design in all its forms, that Stuart is passionate about. “We were driving to the airport [in Antwerp] and I was looking at the fretwork on the old railway bridges and how they’ve lined a lot of the archways with old wrought iron,” he says. “Somebody came up with that idea. They would have sat down 200 years ago and said, let’s curve it like this and repeat it 40,000 times. “I have an appreciation of how things are put together and the art behind it. I like to translate that into my designs. I’m inspired by

something I may have only fleetingly seen but it sticks in my head for some reason. I take photos of the doors in Venice; the lock or the part of furniture with a brass end on it, a pattern somebody thought of hundreds of years ago.” Stuart pours the inspiration sourced from his overseas business trips into meticulously handcrafted, one-off pieces. His engagement rings have prompted marriage proposals everywhere from the Eiffel Tower to hot air balloons and sky dives, and even right there in the store. “We like to be there for the unveiling, when the ring is finished and it’s official,” Stuart says. “Often he will propose there in the store and we get to be around the happiness. We get people giving us big hugs and tears of joy. “When one lady got a ruby bangle, she was standing in the store crying,” says Angeline, touched by the sentiment her husband’s work evokes. “She had always wanted a special piece of jewellery and she was blown away. “Lots of ladies come in who haven’t had a chance to wear nice jewellery before. They come into money or decide it’s their time. A lot of those ladies are really emotional: it’s something they’ve worked hard for and dreamed about.” Glamorous Angeline takes care of the front of the store and is a fitting model for her husband’s work. Her ears, wrists, neck and fingers sparkle and shine with Stuart’s treasures and a tiny silver wolf hangs around her neck, a symbol of her love of animals. The pair met as students at Maroochydore High School and were married by the age of 20. Stuart began his apprenticeship in 1989 and says the industry has seen massive change over the past 30 years, with computer-aided design technology now used to design a piece and show the customer what the finished product will look like before work begins. He laments the effects of globalisation on the jewellery industry, but believes there will always be people who appreciate high quality, handmade work. “For the Australian industry, the pool of talent is getting smaller because more and more jewellery is being designed and manufactured offshore in order to maximise profits,” Stuart says. “They save money but as a result, we’re seeing the trade slowly die out in Australia.”

He can spend up to 40 hours on one piece, emphasising that it’s quality rather than speed he’s going for. “I’d say I’m pretty pedantic,” he says. “You do have to have a high level of attention to detail; a little bit of OCD goes a long way. If you’re doing it just for a pay cheque, you’re in the wrong game. “I go away on holidays and I can’t walk past a quality jewellery store without going in. I like to see what’s on offer, whether it be good, bad, fantastic or terrible. To me, if you’re watching someone doing something the wrong way, you’re still learning.” With both Stuart and Angeline working seven days a week in the store, it’s the heart to heart connection they make with their clients that makes all the hard work worthwhile. “There’s an amazing amount of sentiment and family history that goes into a lot of these pieces,” Stuart says. “A lot of importance is placed on creating something special. “One client found an aquamarine in North Queensland. It was one of the nicest aquamarines I’ve ever seen. It’s quite unusual to see that; normally aquamarines aren’t found in Australia. His daughter had been carrying it in a little pouch and we designed it and set it with diamonds every place we could find. She was going to a family gathering and was going to show her father she’d finally had it done. It’s big family history and very precious to them. We’re working with irreplaceable heirlooms.” FOR EXTRA SALT visit to see more photos of Stuart and Angeline.

A true artisan, Stuart maintains a strong commitment to integrity in his work, bucking the trend towards mass produced jewellery.

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Mens Ladies Kids

Caloundra - 82A Bulcock St 5492 7185

21/05/2015 12:07 pm

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IT’S TOOTH-HURTY AM and I’m desperate for some Nurofen.

WHERE IS IT? Asante Day Spa, Shop 5/7-13 Beach Road, Coolum Beach. 5446 5229 or WHY IS IT SPECIAL? Asante Day Spa’s ‘Tribal Path to Wellness’ approach focuses on connecting the mind, body and soul. Using indigenous techniques and natural products, it turns a treatment into a journey. WHICH TREATMENT WAS ENJOYED? The Li’tya Abuja Package. ($220) The treatment included a unique Li’tya smoking ceremony and aroma journey, Jiga Jina foot soak, back exfoliation and massage, foot mask wrap, Li’tya facial, hand exfoliation and massage and a Paudi head ritual. All enjoyed within two hours. FINAL TIPS? Don’t need two hours to discover your Zen? Enhance the mind, body and soul in a one-hour body massage with the Li’tya Kodo. ($115)

Yep, the dreaded wisdom tooth. A wise woman (commonly known as mum) told me: “Book an appointment with the dentist.”

In the nurturing hands of beauty therapist Zandrea Counter, my journey began with a traditional smoking and aroma ceremony.

But dentist or day spa?

I’ve casually practised meditation for a few years, for just 15 minutes after my weekly yoga class. But until now, I realise I’ve never succeeded, never truly surrendered to my breath and let go.

It’s no surprise I chose to book an appointment at Asante Spa first. An exotic day spa sending the mind, body and soul into a state of pure bliss? Yes please! And thank you, too. That’s what ‘Asante’ means in Swahili. Thankful I certainly would be. Asante Spa owner Elizabeth DeVaux focuses on creating a tribal path to wellness. Performed under candlelight, the unique spa rituals and treatments send you on a journey specifically designed to reconnect the body with its natural state of being. Asante’s range of Li’tya treatments are inspired by the restorative, clarifying and invigorating properties of Australia’s native botanicals. Based on ancient plant knowledge with modern healing principles, this holistic approach nurtures and supports. 98


Perhaps it was the rich, earthy smell, the chilled music or soothing, warm foot soak. I don’t know what it was or how it happened, but I do know it was a beautiful moment. Zandrea’s warm hands loosened each muscle, starting with the pure essential oil blend, containing natural ingredients designed to calm – not that I needed help to find calm. Then a refreshing sprinkle of body polish trickled on my skin. Bringing back the warmth, Zandrea scrubbed the fine exfoliating beads into my back. The ancient desert sea salt and native wild rosella were designed to relax and soothe tired muscles while delivering an anti-oxidant boost. It was simply revitalising.

I was feeling beautifully refreshed and raw, and Zandrea then applied the pepperberry pedi mask, a rejuvenating double action foot mask and exfoliant, designed to soften callouses and stimulate circulation. Locking in the hydration, she swaddled my feet in a hot towel. With my toes feeling the love wrapped in a warm hug, my senses quickly turned to my scalp. If a full body massage was a buffet, the head tickle would be dessert. It was without a doubt my favourite part. And to hit the pressure points, Zandrea used the quandong hair mask. With key ingredients of macadamia, coconut, quandong, carrot, hazelnut oil and other essential oils, it could actually be a dessert. And just like that toasty feeling you get with the last bite of a piece of chocolate cake, dessert was finished with a warm turban wrap. But this meal doesn’t stop there. Zandrea then moved onto the facial. She used a Tasmanian kelp hydrating mask, a blend of both calming and cleansing minerals, vitamins, oils and extracts. With my feet, head and face cuddled in a warm, soothing cocoon, this was the definition of bliss. As I peacefully waited to blossom from the cocoon, Zandrea massaged my arms in a circular motion. The technique was adapted from the wisdom of indigenous traditions. On the subject of wisdom, my wisdom tooth is coming through. In my completely Zen state of mind, I totally forgot. I’m not saying my wisdom tooth pain was healed. And I’m not preaching alternative medicine rituals. But I did escape a toothache for two hours. And if a pamper package has the power to do that, then I’ve underestimated the connection between the mind, body and soul: the power behind a spiritual path to wellness. To completely surrender and immerse yourself in a state of pure relaxation is easier said than done. But after years of meditation, I’ve finally experienced it. And for that, Asante. FOR EXTRA SALT visit to see more photos of Asante.

3X AUS/NZ Colour Technician of the Year Nationally & Internationally Awarded Salon

Shop 4 /166-170 Alexandra Pde Alexandra Headland

(07) 5479 6661 We proudly use and recommend

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KEUNE SO PURE DEFRIZZ SERUM $28, 50ml. Available at Strut Hair & Beauty, 21 Beach Road, Maroochydore. 5443 5605 or

KERASTASE SOIN SPRAY FLUIDISSIME $46, 150ml. Available at Elenbi Hair Salons, Shop 228, Sunshine Plaza, Maroochydore. 5479 3488 or 47-51 Mooloolaba Esplanade, Mooloolaba. 5444 4965 or Shop 1/61 Burnett Street, Buderim. 5326 1995 or Shop 10, 21-37 Birtwill St, Coolum Beach. 5351 1802 or Shop 2/18 Lanyana Way, Noosa Junction. 5455 3135 or

SHU UEMURA COLOR LUSTRE $68, 200ml. Available at The Assembly Hair, Shop 4, 166-170 Alexandra Parade, Alexandra Headland. 5479 6661 or





GIVEAWAYS For your chance to WIN a Waterlily Rose & Mandarin Body Oil or an Éminence Coconut Age Corrective Starter Set head to LA PRAIRIE SWISS ICE CRYSTAL DRY OIL $365, 30ml. Available at Aqua Day Spa Sheraton Noosa Resort & Spa, 14-16 Hastings Street, Noosa Heads. 5449 4888 or



MAINE BEACH MACADAMIA HAND & BODY WASH $32.95, 300ml. Available at Giddy & Grace, Shop 2, 1 Maple Street, Maleny. 5494 3636 or

WATERLILY ROSE & MANDARIN BODY OIL $42, 100ml. Available at Spa Anise, Spicers Tamarind Retreat, 88 Obi Lane South, Maleny. 1300 252 380 or



CND VINYLUX IN SILVER $19, 15ml. Available at Nails@Noosa, Shop 4, Noosa Cinema Centre, 29 Sunshine Beach Road, Noosa Heads. 5447 3380 or

ECOYA LOTUS FLOWER HAND CREAM $24.95, 75ml. Available at Watermelon Red, Shop 5, Peregian Boardwalk, 224-226 David Low Way, Peregian Beach. 5448 1452 or


Your experience includes: Win

Welcome refreshment tray to begin your spa journey Thermal suite including a HydroMassage & Steam Experience, Infrared Sauna & Blitz Shower (55 mins)

Your choice of one of the following: ÉMINENCE COCONUT AGE CORRECTIVE MOISTURISER $109, 60ml. Available at The Spa, Noosa Springs, Links Drive, Noosa Heads. 5440 3355 or

Full Body Massage or Tropical Enzyme Boost Facial or Sugar Scrub (55 mins)

Enjoy the tranquility of our relaxation lounge Complimentary fruit juice or herbal teas

SAYA COCONUT BODY CUSTARD $35, 250ml. Available at Watermelon Red, Shop 5, Peregian Boardwalk, 224-226 David Low Way, Peregian Beach. 5448 1452 or or Saya Factory, Shop 6/41 Gateway Drive, Noosaville. 5473 0257 or


Relax in our 25m heated swimming pool

All for only $145 Bookings phone 5440 3355 or email: GIFT CERTIFICATES AVAILABLE

PURE FIJII COCONUT SUGAR RUB $49.95, 457ml. Available at Lagoon Day Spa, Novotel Twin Waters Resort, Ocean Drive, Maroochydore. 5450 9565 or

Yours to discover NOOSA SPRINGS GOLF & SPA RESORT Links Drive, Noosa Heads QLD

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DO YOU REMEMBER your last cold or tummy bug, and how frustrating it was? There are so many more enjoyable ways to spend your day than stuck on the couch. Although there’s plenty of information around about boosting our body’s defences, it’s hard to know which strategies work, and which are wasting your time and money.

WHAT WORKS EATING GOOD BACTERIA One of the first things you can do to improve your immunity is to eat more healthy bacteria. Eighty per cent of our immune system is located in our digestive system and probiotics play an important role in improving that gut immunity. Living Valley Springs naturopath Jessica Gaunt recommends both probiotic capsules and probiotic foods, such as yoghurt. As well as probiotics, eating a range of healthy foods nurtures the healthy bacteria. “It’s not just about putting the bacteria in there but creating an environment where they can grow,” says Jessica. This means putting enough prebiotic foods on our plates – foods that contain the fibre healthy bacteria feed on. They’re easy to find as many vegetables, fruits, wholegrains, nuts, seeds and legumes contain the right type of fibre.

STRENGTHENING YOUR RELATIONSHIPS Stress triggers the release of the hormone cortisol, which is meant to help us fight off a physical threat or run away, but has the sideeffect of suppressing our immune system. 102


Jessica says another hormone released in close, warm relationships, oxytocin, is an antidote to stress. “One of the simplest and easiest ways to manage stress more effectively is by having a really good social life. It tends to produce those hormones in our bodies that ultimately stress-bust and improve immunity.” On a practical level, friends and family are invaluable in offsetting stress by helping solve your problem, listening to you, or simply enjoying a funny movie with you. Think about which friends you’d like to see more of, and make a date to do something interesting together. You can also reduce stress by creating more distance in relationships that are more trouble than they’re worth. It might be a friend who lets you down, a colleague who’s always whinging, or a family member who tends to disapprove. In these cases, diverting your energy away from them and towards those you trust can help you stay healthy.

FOCUSING ON NUTRIENT-RICH FOOD We all know we could improve our diets and in the past health experts focused on what NOT to eat – cutting down on alcohol, cakes, chips and biscuits. The downside of this approach is it can leave us feeling deprived and unsure of what to replace the “bad” foods with. Jessica focuses on helping people find healthier versions of the foods they love, and eating a balanced diet of whole foods. Eating mostly whole foods, especially fruits and veges, means we automatically eat fewer processed grains and sugars. Jessica says too many refined grains can suppress our immunity. A whole foods focus also makes sure we get plenty of a type of nutrient called flavonoids (which give plants their colours). Research released in May this year shows flavonoids significantly reduce the risk of catching a cold.

BUG BATTLERS • Probiotics – yoghurt, kefir (fermented milk), homemade sauerkraut (fermented cabbage) and kimchi (Korean fermented vegetables). • Prebiotics – onion, beetroot, green peas, lentils, kidney beans, watermelon, dates, pomegranate, oats, cashews. • Vitamin C – limes, pawpaw, pineapple, kiwifruit, capsicum, cauliflower, broccoli. • Healthy fats – nuts, seeds, avocado, olive oil, coconut oil. • Flavonoids – green tea, apples, blueberries, cocoa. • Herbs and spices – garlic, ginger, cayenne pepper, turmeric.

Jessica also encourages us to include enough healthy fats. She says some of the immune-boosting vitamins, including A, D, K and E, are fat-soluble vitamins. It means you need to eat them with fats so they’re absorbed by your body. Adding herbs and spices to meals also supports your immunity. Jessica says curries are one way to get lots of spices and are perfect for cooler months.

WHAT DOESN’T WORK RUGGING UP Unless you’re lost in Antarctica, cold weather probably won’t lower your immunity. Of course you can add a layer of clothes if you’re uncomfortable, but don’t blame your sniffles on the cold change coming through. It is now believed the reason colds are more common in winter is because we spend more time indoors in close contact with each other.

TAKING ECHINACEA Some people swear by it but health authorities are still waiting for reliable evidence that echinacea prevents or alleviates a cold or the flu. In the meantime, when you’re sick you might be better off buying immune-boosting fruit and veges. The best way to avoid a cold is still good old-fashioned hand-washing, and to prevent the flu we have the yearly flu immunisation. If you’d like to give echinacea a go, Jessica recommends seeing a health practitioner to buy good quality capsules.

USING ANTIBACTERIAL PRODUCTS We have more antibacterial products available than ever, including surface cleaners, hand soaps and dishwashing detergent. While hygiene is important, the danger with antibacterial products is that they don’t get rid of all the bacteria they come into contact with. Instead, the bacteria learn to become resistant and we can no longer kill them. When buying cleaning products or toiletries, Jessica advises, “Always look at the labels. If you don’t know what the chemical is in there, don’t use it at all.” To get rid of germs without contributing to antibacterial resistance, plain soap or detergent plus water is just as effective.



IT WAS A WISE MAN who once said: “The road to the perfect man bun is fraught with bad hairstyles”. Well, at least I think it was a wise man. On second thoughts, it may have been my wife. Regardless, my soon to be amazing mop top is in its infancy. Fresh from the steady-eddy short back and sides look that served me so well for years, I have decided to buck corporate convention and grow the masculine mane of my dreams. Screw “the man”. He won’t hold ME back. Unfortunately I am some way removed from my dream do, with my current style resembling something closer to Topher Grace in 104


WHERE IS IT? Shop 2, Ocean Breeze, Noosa Drive, Noosa Heads (just off Hastings Street). For bookings visit or call 5447 4422. WHY IS IT SPECIAL? Smyths Inc is an extension of the friendly, comfortable and exclusive vibe of nearby Hastings Street. A setting that relaxes, the very best products and stylists that approach each wash, cut, colour, consultation or style with genuine care and attention to detail. It’s an unbeatable mix. WHICH TREATMENT WAS ENJOYED? A men’s maintenance haircut ($55) which included a cleanse using the best Goldwell dual senses haircare range, followed by a head massage and cut. All appointments are delivered with delicious tea or coffee and the latest magazines. FINAL TIPS? If you’re looking for styling product to finish the look, you’d do well to bob and weave your way over to the shelf carrying the Uppercut styling products. A Brisbane-based company, they have a range of styling solutions to suit all hair types and lengths, each with a pleasant scent. If you walk past the guy whose hair smells like lemon grass, you’ll know you have bumped into me – assorted hair flicks and blue steel looks included.

That ’70s Show than Tom Cruise in The Last Samurai. It’s in this dire position that I arrive at smyths inc hairdressing salon in Noosa to see what its talented team can do to help pave the road for my long journey ahead. Luckily, my stylist on the day, Dani, has plenty of tricks in her box to lift my mood. From the moment I walk in I feel comfortable. A wooden Malibu surfboard adorns a wall near the front counter, with rustic tones resonating throughout the salon. The shop is Hastings Street through and through, an extension of the friendly surf culture and beautiful beach just a few steps from the front door. Fellow customers talk happily with their stylists as they flip through magazines and wait for their big reveals. As I settle into my comfortable leather chair, Dani immediately takes my coffee order. I talk her through my vision for my eventual style. Like all long-haired louts to be, my issue is finding the perfect interim cut: something that will get me to my goal, but not have me regularly reaching for a cap in the months prior. Lucky for me Dani has just the ticket. Unlike some hairdressers who can get scissor happy and others who are too cautious, she takes a thoughtful, measured approach. I am talked through her plans – taking weight out without losing volume and neatening up the back and sides to encourage the right shape moving forward. It all sounds good to me. As I am led from my seat to the basin for a shampoo and condition, I am a little apprehensive. This has never been my favourite part of the process. Usually the hairdresser will flood my ears with water to the point where my brain will loop The Little Mermaid’s “Under the Sea” for the rest of the day. However, in a few short moments it’s obvious I needn’t have worried. Dani is an expert. She works the shampoo and conditioner in with precision and ease. It’s not long until my eyes close and the world goes fuzzy. My head, full of tension from the week just past, empties of all thought and I instantly feel renewed. With giddy dizziness I stagger back to my seat for the cut. It’s here Dani’s expertise really comes to the fore. As she cuts and styles my hair, she talks me through proper care to ensure I don’t head down the Warwick Capper ’87 glamour mullet path. With a final flourish, she uses a fine local styling product to give me a slicked back look. It’s the first time I have been able to achieve this particular appearance, with my own prior efforts resembling something more akin to a zebra’s mane. When I arrive back to home base I am treated to some polite “oohs and ahhs” from my wife and motherthe-law. Unfortunately, my attempts at recapturing the magic the following day are not so successful, with mild laughter the only reaction received. Feedback noted, girls. Regardless, my trip to smyths has prepared me well for the journey that awaits. Thanks to Dani’s time and help, the pre man-bun blues will not be so bad. FOR EXTRA SALT visit to see more photos of Smyths Inc Noosa.

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SOME ART IS viewed at a glance. You stand before it tilting your head, perhaps considering the colour palette, the contrast of light and shade or technique applied. You may think it’s beautiful and then walk away. Artist Lauren Edmonds’ work stops you in your tracks. Unmistakably present, but not obviously known; your brow knits as you step closer to inspect. “It’s the audience that makes it an artwork,” Lauren says. “When you see how a piece is viewed you know if it succeeded or not – if it provoked thought. I wouldn’t be an artist unless I could do that. What would be the point?” 106


The Nambour native’s installation ‘News Factory’ turned heads at last year’s Sunshine Coast Art Prize, enough to take out the inaugural bragging rights in the New Media category. Inspired by her observations of the news landscape, the winning entry is the manifestation of a year-long body of work into a single, thoughtchurning piece of mixed mediums. “Physically, the piece was layers of newspaper cut in a circle and suspended with projections of animation, film and imagery on either side. It’s meant to be chaotic because that’s how I perceive the news industry to be,” Lauren says. “I try to have an element in the installation that triggers thought. In this [News Factory] there is footage of a figurine in a bowl reading a newspaper while ink slowly fills the bowl. It’s meant to grab your attention initially so you can then start to think more critically about other parts.”

Photo Tess Dallas

Exciting digital technologies have thrust Lauren’s work into the third dimension, taking the art off the wall and throwing it into the public arena to be seen, heard, touched and experienced. Yet, this modern day artist started on the flat, the first buds of creativity blossoming on paper. “I first started drawing at home,” Lauren says. “When I was little, Dad would organise art classes for me and my sisters. I used fine point ink pens to create detailed drawings. My first solo exhibition at the Cooroy Butter Factory was a series of 11 large scale drawings. “Drawing is still an important component of my art; 2D media has potential through the usual formats as well as new digital processes.” Lauren’s artistic attitude resembles the roadmap often imprinted on creative types – an intrinsic desire to explore all realms of possibility within a practice. As a burgeoning artist it wasn’t long before imagination took over and Lauren breathed life into her still works. “At 13 I started experimenting with animation. I would listen to music and picture my drawings moving,” she says. “During my final year of school I completed my first major animation for an art project. It ended up winning an award in Creative Generations – a Queensland-wide competition for Grade 12 students. Winning meant my work was shown in the GOMA for three months.” While tertiary study has seen this Sunshine Coast soul relocated to the big city, and skill will undoubtedly take her to places far and wide, Lauren still feels the gentle tug back home. “I grew up surrounded by nature,” Lauren says. “I don’t like living in cities as much. Where are all the trees? My parents now live at Mary Cairncross and I prefer to visit them than have them come to me. There are a lot of creative people in the area and the Council is really supportive.” >


Photo Heidi Stevens






Photo Heidi Stevens

SUNSHINE COAST ART PRIZE 2015 • Prepare the party poppers, the Sunshine Coast Art Prize is celebrating its 10th anniversary with over $125,000 in prizes. • Selected finalists will be exhibited at the Caloundra Regional Gallery between August 20 and October 11. Enjoy a feast of the senses with a variety of traditional and contemporary pieces on display including painting, sculpture, photography and new media. Winners will be announced September 4. • For more information visit

Lauren is waist-deep in the pool of theory behind the application of fine art. Having completed her Bachelor at Griffith University’s Queensland College of Art in 2014, Lauren dived straight into a year-long Honours degree. “My Honours involves creating a project accompanied by a 5000 word essay which contextualises your work and its place in the art world … finding your place, too,” she says. “My project tries to merge handmade and new media. It looks at the aestheticising of politics and how it is becoming image driven. “I consider different situations where the image of the politician has circulated the media and social channels, becoming more important than the policies they stand for.” And it seems the multimedia artist also loves the student life, with a PhD also on the horizon. “It’s hard to get a job in the arts without a PhD,” Lauren says. “In this industry artists have to become more than just artists to support themselves. Being a full-time artist is rare, but it’s my dream.”

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A GREAT DEAL CHANGES in 20 years. Technologies evolve, and children mature into adults. An entire generation is spanned. And so it is that gallery owners Jane Caraffi and Tony Gill have been witness to creative growth over two decades in the hinterland’s deep pockets of creativity. Tony Gill Galleries opened its doors at Montville in 1995, in the midst of a swirl of uncertainty and change for Tony and the town itself. Just before his 40th birthday, he came to the area to seek a change – and opened an art gallery right in the main street. It was a bold departure for a person whose background had been in hospitality management, but a creative change was just what he needed. “Just after I sold my first painting, the renowned Pottinger’s restaurant closed,” Tony says. “Soon after that, Montville Gallery burnt down. The two things I had hung my hat on, that I had built hopes for the business on, were no more. I admit there were some days where I wondered whether it was all doomed. But then I met Jane.” 110


Together, the couple has not only survived, but thrived – in life and in business. By 1998, they realised they needed more space to show smaller works, and Caraffi’s was opened at Cairncross Corner at Maleny. For the next four years, the couple juggled both premises while they took up adjoining spaces in the Maleny building as they became available. In 2002, they renamed the vastly expanded space near Maleny, Art on Cairncross and made that their sole gallery. “One of the beauties of being here for so long is that we have a terrific stable of artists,” Jane says. “About 60 to 70 per cent of our artists are local, so we have got to know them very well. We have seen changes in them and seen the effects of the events in their lives – marriage, children, divorces, deaths in their lives – in their artwork.” “Artworks are pieces of people; they are a little bit of their feeling, their vision or their passion.” But ultimately, if an artwork is to be bought, it has to be loved enough to be taken into someone’s home and become a part of a person’s most personal space. Jane says she and Tony came up with an analogy that sums up their positions as gallery owners.

“We are an adoption agency, really. That sounds trite, I know, but in a way it is true,” she says. “The artists are the parents and their works are the children. It is our job to link them up with adoptive parents who are the right fit for that piece.” To help in the process of placing artists’ “babies”, Jane says understanding where an artist was coming from in their creation helps a viewer grasp the depth of a work and the artist’s connections. “If you know a backstory, you have a greater chance of developing another level of appreciation of a piece,” she says. “But on the other side, the artists love to know where their work ends up, to get a sense of who it was that was attracted enough to their work that they bought it and are displaying it.” In conversation with Jane one day, the lauded ceramicist Rowley Drysdale, whose work is represented at the gallery, passed on his rather pragmatic take on the relationship. “Rowley said to me ‘It really does not matter what I intended in making a piece. If a person sees something in a piece and likes that enough to buy it – that is what it is all about.’ He really did speak the truth, when you get down to it.” Jane and Tony’s gallery features the works of a multitude of highcalibre artists and creatives, including ceramicist Johanna de Maine and artists Rex Backhaus-Smith, Paul Ching-Bor and Jim Kinch. Jane says such high-quality works give Tony and her great joy personally, and that adds a positive dimension to their business dealings. Jane, who was raised in England, has creativity and culture in her veins. Her father Arnolfo was Italian and her childhood was peppered with visits to some of London’s most famous galleries such as the Tate. “My father believed that culture was vital, that language was important and that civilisation had depth,” Jane says. “He believed in passing on the richness of culture, so in some ways these things were just our way, our rhythm. “My father was big into the old Masters but equally into some of the modern movements such as cubism – his brush was very broad indeed. This was my steeping, if you like.”

Gallery owners Tony Gill and Jane Caraffi

The dedication the couple has shown to their business has grown tentacles. They regularly organise exhibitions to travel to regional galleries in locations as far-flung as Chinchilla, Miles and Longreach. “It is enormously satisfying to provide an experience to people who may not get it otherwise,” Tony says. Tony also helped to kick off the Sunshine Coast Art Prize and started the highly-regarded gallery trail, which profiles and maps out the 17 galleries on the Sunshine Coast for the art-hungry public to visit. “Art is such a reflection of any personality, and as an artist grows and changes, so does their art. It is wonderful to have had a frontrow seat on that,” Jane says. Celebrating their 20 years anniversary, Art on Cairncross’s exhibition ‘20’ showcases all their artists, connected by the theme of the Glasshouse Mountains. July 4 to 26 at Art on Cairncross. 3 Panorama Place, Cairncross Corner, Maleny. 5429 6404 or FOR EXTRA SALT visit to see more images of Art on Cairncross artists and their work.

Montville Art Gallery

And so it is that Jane applies this ingrained love of art to her work as much as her life.

July: Louis DaLozzo

138 Main Street, Montville

Presenting our “Artists of the Month”

August: Paul Evans

September: Adam Bogusz

Open daily 10 - 5

Ph: 5442 9211

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Acrylic on canvas, 763mm x 1017mm, $395





GIRL & RED UMBRELLA BY JOHN MAITLAND Mixed media on board, 430mm x 900mm (framed size 730mm x 1200mm), $2500


Eye candy. Food for the mind and soul. Take a moment to peruse some of the finest works of art from some of the best galleries on the coast this season.


2 VANESSA PORTER where Eumundi Markets, 80 Memorial Drive, Eumundi. 5442 7106 or

3 WINTER EXHIBITION This exhibition features an inspiring range of statewide artists’ works, plus handcrafted furniture, sculptures and jewellery. Artists include Teagan Watts, Christine Clark, Dianne Kelly, Tim Graham and Barry Goodwin. when now to spring (open daily) where Hearts and Minds Art, Noosa Marina, Parkyn Court, Tewantin. 0418 108 299 or 112



Watercolour and fineliner on canvas, 1300mm x 750mm, $1800

1 JOHN MAITLAND where Art Nuvo Gallery, 25 Gloucester Road, Buderim. 5456 2445 or


6 WINTER IN MALENY Celebrating the chill of winter, the gallery will feature paintings and sculptures by Gary Myers and the Maleny Pop-up Artists to warm your soul.

4 WINTER SEASON OF FINE ART The revolving and eclectic display of collectable, investment and emerging art during the Winter Season of Fine Art features new works by Blackman, Boyd, Collis, Crooke, Dickerson, Doyle, Kilvington, Lawrence, Lindsay, Mason, Namatjira, Platt, Sawrey, Schumacher, Storrier, Weaver, Whisson and more. when now till the end of September (closed every Sunday and Monday) where Tiffany Jones Fine Art Gallery, 138 Burnett Street, corner Townsend Road, Buderim. 5450 1722 or

5 INDIGENOUS ART & CULTURE The expo will showcase a diverse range of indigenous arts and crafts from local and national artists including workshops, live artwork and basket weaving and indigenous cooking displays. when July 1 to August 30 where Maroochydore Homemaker Centre, 1155 Maroochy Boulevard, Maroochydore. 5443 6929 or maroochydorehomemakercentre.

when July 1 to 31 where Gary Myers Gallery, upstairs Maleny Community Centre, 23 Maple Street Maleny. 0427 526 965 or

7 LOUIS DALOZZO Louis is renowned for his unique style, which brings a refreshingly new approach to capturing the stunning beauty, the vastness and the starkness of Australia’s great red centre. when July 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or




Acrylic on canvas, 900mm x 900mm, POA

7 Oil on canvas, 915mm x 720mm, $2500


9 “20”

East Coast Encounter is a multiarts initiative involving Australian indigenous and non-indigenous artists, writers and songwriters to re-imagine the encounter between Captain James Cook and his crew and Aboriginal people in 1770.

Celebrating their 20th anniversary, Art on Cairncross’s exhibition of their artists’ works is connected by the theme of the Glass House Mountains. This shows the fascinating diversity of talent and the inspirational quality of the precious region.

when July 1 to August 16 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or

when July 4 to 26 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or


Oil on stretched canvas with collage, 400mm x 1200mm, $3950

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 


   

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An exhibition of works evoking the essence of the Japanese aesthetic appreciation of Wabi Sabi and sense of place – a mix of solitude, serenity, strength and vulnerability.


when July 23 to August 23 where Noosa Regional Gallery, Level 1, Riverside, 9 Pelican St, Noosa. 5329 6145 or

AUGUST 11 PAUL EVANS Inspired by the power and beauty of nature, Paul’s paintings recall memories of days spent at the beach and imbue a sense of wonder at Australia’s spectacular wilderness. when August 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or


Oil and cold wax on canvas, 600mm x 600mm




A preview of new works by Gary Myers before their showings in Canberra and Sydney. when August 1 to 31 where Gary Myers Gallery, upstairs Maleny Community Centre, 23 Maple Street Maleny. 0427 526 965 or



Moving home and studio has unearthed a treasure trove of paintings and drawings from this remarkable colourist affording the opportunity for some rare and special acquisitions. when August 4 to 30 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or

ONLY FOR SAFE KEEPING BY AMANDA SHELSHER Porcelain, 550mm x 250mm x 140mm, $3500



PRIZE 2015


Celebrating its 10th anniversary, the council is partnering with visual art awards across the Sunshine Coast to promote a region-wide celebration of visual art across a variety of mediums both traditional and contemporary.

Floating Land: Reflect and Re-imagine will provide an opportunity to pause and reconnect with the grassroots beginnings of this event, exploring the connection between art, the environment and the local community.

when August 20 to October 11 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or

when August 27 to October 18 where Noosa Regional Gallery, Level 1, Riverside, 9 Pelican St, Noosa. 5329 6145 or




Mixed media and gold leaf on canvas, 1200mm x 900mm, $4800



Acrylics on Belgian linen, 1000mm x 1000mm, $5800

Oil on linen, 910mm x 1370mm

16 IAN MASTIN Exhibiting various artists including Ian Mastin whose classical still lifes keep enchanting collectors with their timeless beauty. The small-format superbly painted works transport us into times past and invite us to take note of the pleasurable things in life. when August 30 to September 13 where Lasting Impressions Gallery, 6 Elizabeth Street, Kenilworth. 5446 0422 or




Rather than recreate reality, Adam uses his unique style, vivid imagination and blocks of colour to create abstractions of the “real world” that are often surreal, with just a touch of realism.

Celebrating the rebirth and colours of spring, the Gary Myers Gallery will feature new works by Gary Myers and members of the Maleny Pop-up Artists.

These fabulous post-Impressionistic paintings by Jim Kinch portray all the action from the sporting field to the laughter in a bar room, but all have the wonderful feel of people at leisure. They have movement and life and really include the viewer in the moment.

when September 1 to 30 where Gary Myers Gallery, upstairs Maleny Community Centre, 23 Maple Street Maleny. 0427 526 965 or

when September 5 to 27 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or

when September 1 to 30 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or

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NESTLED IN THE BLACKALL RANGE, commanding picturesque rural and ocean views, is Dulong. While not a town per se, it does feature interesting folk from all walks of life. But instead of locals meeting up at a village hall, they will often lob at someone’s house – and often at Omaroo, the home of the Johnson family. Emelia and Adrian Johnson named the home for good reason: it is the Aboriginal word for ‘beautiful view’. It is located close to ‘Kanyana’ – once a well-known meeting place and another place of beauty on the Blackall Range with great spiritual significance for the Aboriginal people. Emelia describes Omaroo as a typical Australian style of house. “It’s traditional with its dark timber, but modern with its lines, Queenslander-ish with its big deck and louvres, and coastal with its timber slatting,” she says. “I don’t like categorising things perfectly and into neat boxes or terms – Omaroo was built for its functionality. How things would work within the house was priority; the aesthetics came second,” Emelia says. “I like how the house can grow to accommodate 20 crashing over or feel cosy enough when it’s just me and the kids.” Emelia says her home has often been compared to a big tree house. “I tend to agree – it does have the curiosity of a log cabin or tree house sort of a feel about it which I quite like,” she says. >


12 June - 19 July Indo Pop:

Indonesian Art from APT7

This touring exhibition showcases works from the 7th Asia Pacific Triennial of Contemporary Art (APT7). It features works in a variety of media and styles, and represents a young and exciting group of artists gaining widespread international attention. The selection highlights the importance of the exciting emerging arts centres of the Asia Pacific region and raises some of the artistic, political and social issues of one of our closest neighbours.

Image: ROSENO, Edwin, Indonesia b.1979, Asem Jawa (Tamarindus Indica) (from ‘Green hypermarket’ series 2011-12, Digital print on aluminium / 60 cm (diam.) Gift of the artist through the Queensland Art Gallery Foundation 2013 / Collection: QAGOMA

23 June - 23 August From Sense to Sensuality Thomas Sydow

Wax and Wabi Sabi Kym Barrett

The colourful and multi-layered abstract artworks of Thomas Sydow are inspired by the artist’s deep fascination for design of nature and natural landscape.

An exhibition of works evoking the ESSENCE of WABI SABI and SENSE of PLACE - a mix of solitude, serenity, strength and vulnerability.

Gallery and Gallery Shop opening times: Tuesday to Friday 10am - 4pm | Saturday & Sunday 10am - 3pm Riverside, 9 Pelican Street, Tewantin Q 4565 07 5329 6145 |

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“We’re fairly high up on the range so when all the doors are open the birds do use it as their flight path on the odd occasion.” Designed by local architect Gerry Murtagh, of Moffat Beach, and constructed by Maleny builder Jim Evans, Omaroo was built while Emelia and her family were living in Singapore. “Building from overseas when working and having children was a bit of a pain, as for each trip I’d have to plan ahead to ensure all was right for the next six months until I could come out to Australia again,” Emelia says. Emelia says having good people around you makes things so much easier so having Jim and Gerry was a god-send. “Each time I came back to Australia for planning meetings I think I was expecting another child so plans had to be adjusted a few times!” Five years on, the six Johnsons, plus dogs, chickens and the local wildlife, are all well settled at Omaroo and the house is brimming with interesting bits and pieces gathered from living and adventuring overseas. For Emelia, a home is more about memories than designer pieces. “I have a wooden turtle seat that has lived in three countries and seven states – I love this piece. I bought it when I was young and had completed walking the Kokoda Track in PNG. That was more than 20 years ago when you had to carry all your own gear and still needed a compass and a machete to carve your way through. It was extraordinarily hard work and at the end I rewarded myself with this carved turtle seat from one of the villagers.” Beautifully positioned in Omaroo’s informal lounge area above the room’s fireplace and catching all spectrums of light is one of Emelia’s favorite pieces – a vibrant blue Dao Hai Phong painting. Emelia bought the painting in Vietnam during a trip to see friends, 118



who themselves have a special Phong painting. Emelia and Adrian loved it so much they made sure they bought one as a memory of the trip before they left Vietnam. Years later, Emelia was commissioned to write a small book on Phong for an exhibition, so eventually she got to know and research the artist behind her favourite painting. In a home where every cranny has appealing treasures, a standout is a large weather-worn plaque carrying gold Chinese writing that takes centre stage in the study area of the house. It is yet another stunning piece of memorabilia from days spent in Asia and the family’s love for picking up different sorts of memories from places visited together. When leaving Singapore to live in Australia, Emelia was determined to bring a large and heavy Chinese trader sign back home. Emelia says she always wanted one of the signs that once hung over the shops when retail was humming. She feels the sign is practical, as it shows a company’s name and address. “But to me, it is not only exquisite to look at with the Chinese characters, gold leaf and timber slab, it is a reminder of an amazing, dynamic culture,” Emelia says. Emelia says it is difficult to nominate her favourite design style. “I think anything with history or a back story appeals to me, like the tapestry hanging in my sunroom which I found in a garage sale in Nambour,” she says. “It’s beautiful and the message it portrays is one we could all abide by, but who made it? I may never know.” FOR EXTRA SALT visit to see more photos of Omaroo.

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Apaiser Haven stone freestanding bath (30mm wall) $6795, 1760x1030x500mm. Available from NCP Bathroom Centres. 5443 2522 or



Noosa Handmade destination candle from $20. Available at Hearts and Minds Art, Noosa Marina, Parkyn Court, Tewantin or 1 Hastings Street, Noosa Heads. 0418 108 299 or

Papaya Raphael stone planter from $49.95. Carmel’s Designs and Homewares, Shop 20, The Peninsular, Mooloolaba. 5444 6946 or Shop 1 & 2, 212 David Low Way, Peregian Beach. 5471 3332 or

Bemboka angora/wool cable knit throw $489.95, 1300x2000mm. Exclusive to Signature on Hastings, 18 Hastings Street, Noosa Heads. 5474 9400 or

Tana baskets from $75. Available separately at Watermelon Red, Shop 5, Peregian Boardwalk, 224-226 David Low Way, Peregian Beach. 5448 1452 or

Oslo throw ethically sourced Himalayan goat skin $199. Giddy and Grace, Shop 2, 1 Maple Street, Maleny. 5494 3636 or 120


Gallery Home Lamont armchair and Colby footstool in linen, POA. Available at Carole Tretheway Design, Shop 8b, Arcadia Walk, Noosa Heads. 5447 3255 or

Copper comet pendant $299, 380x400mm. Available at Domayne, Maroochydore Homemaker Centre, 11-55 Maroochy Boulevard, Maroochydore. 5452 1400 or

Handcrafted 100 per cent lambswool knitted cushion by Seven Gauge Studios, England $110, 450x450mm. Exclusive to Midmodoz, Shop 3, 2 Kingfisher Drive, Peregian Beach. 0488 980 161 or

Ruby Star Traders chest in copper or brass with Swarovski crystal handles $1899 (was $3600), 850x1100x450mm. Available at Tanawha House, 1 Main Creek Road, Tanawha. 0400 480 036 or

enhance your life through design

Servicing Brisbane, Sunshine Coast and Nationally

Romance cube in chestnut $59. Available at Vast Interior Furniture & Homewares, Home Central, Kawana. 5493 9288 or

• building design • residential interiors • commercial interiors • furniture consultancy & design • investment property refurbishments p. 07 54473255 f. 07 54473299 e. shop 8b arcadia walk po box 613 noosa heads qld 4567

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SUNSHINE COAST STYLIST, photographer and conceptual artist Karina Sharpe has made a business out of following her playful and outof-the-box ideas. A visual storyteller, Karina makes fanciful worlds and quirky ideas come to life through the images she creates by mixing collage, digital design and photography. Depending on her clients – including a ceramicist, homewares store, frozen iceblock start-up and ethical soap business – Karina’s beautiful work features in magazines, on websites and social media accounts, or in marketing and branding material. Karina launched her product stylist and photography business 18 months ago and describes her style as “subtle but precise, deliberate but beautiful”. It’s also important that her work has an ambience of positivity, much like Karina herself. Think of fresh green lawn sprouting from within bright blue shoes. A tiny seaside scene floating within a petite teacup. A thumb covered in grass with a twig tree teetering on top. These scenes may sound a bit wacky but with Karina’s crisp photographic eye and precise attention to detail in reality these images look utterly plausible and simply beautiful. A product engineer by trade, Karina has taken a sharp tangent from her first career using computer software to build random products from Eskies to black jack tables. “I taught myself photography and I think the full circle is that I did engineering – not to build bridges – but to learn how to look at things and understand how they work and why they work, then to find a way to present them that is palatable,” she says. Karina’s clients appreciate that she brings this holistic problem solving approach to her work. She will not just turn up with a camera ready to shoot a product. First, Karina sits with her clients and takes the time to understand their sense of style and their dreams for their unique product. She then suggests fresh ideas for how to bring the products to life through images and works collaboratively with her clients to style and photograph the pieces. Karina finds she often ends up as friends with her clients because she only takes on products that resonate with her.


“The styling and photography becomes a very collaborative process because my clients and I are on the same page artistically and we love sharing ideas. We often talk about creativity and fear and how to find your own voice amidst it all,” she says. Karina also mentors her clients in photography training so they can also shoot their own images, whether with their iPhones or DSLR cameras. This ensures consistency with the images they use on their social media accounts and websites. Karina also mentors through the creative workshops she runs in photography and collage art. This year she will present workshops in Melbourne, Sydney, Byron Bay and at home on the Sunshine Coast. >

… easy elegance of life Shop 2, 1 Maple Street, Maleny Phone 07 5494 3636 Open 7 days

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With so many streams to her business – including styling, photography, conceptual art and workshops – Karina admits she owes her career to the internet and social media. “Thanks to the internet, what I do is now a ‘thing’ and there is more demand for styling and photography,” she says. “It’s easier for entrepreneurs to start now. In the past the bigger companies would provide product photographers but now people want images that have a personal story and a connection. “There are a lot of product photographers out there but not a lot that cater for my niche clients – start-ups, female, productbased and artistic. And it’s thanks to Instagram that clients have approached me after seeing the images I create and liking my ideas.” On the days Karina finds herself playing with vanilla bean pods or watching natural light fall on gorgeous ceramic bowls and cups, she knows she has come a long way from her dull, desk-bound days in Melbourne where she worked as a product engineer. “When I finished school the only professions I knew about that interested me were graphic design, architecture and interior design, and interior design back then was really just picking fabrics from a swatch. There was nothing about styling,” Karina says. Thanks to a tip-off from a high school teacher, she stumbled across a degree in mechanical and industrial engineering, which resonated immediately. After graduating, she worked for a local consultancy as a product designer for five years. There she problem solved for hundreds of projects, building any objects her account manager presented her with – from Eskies to casino gaming tables, watering cans to lotion bottles.


After five years, Karina couldn’t ignore her creative yearnings. She quit her job and launched her own jewellery label before setting off around Australia with her then partner, now husband, in a fourwheel drive. As destiny would have it, the couple stopped on the Sunshine Coast to house sit five years ago and now call it home. Living in Caloundra with their two young children, Karina and her husband both run their own businesses from home. Karina almost pinches herself to have her newfound career satisfy her creativity and give her important family time. “Being our own bosses means we can work at night if the surf has been good during the day or I’ve needed some sunshine on a beautiful day. Weekends are for family. For now, we’ve got a nice balance,” she says. FOR EXTRA SALT visit to see more photos of Karina’s work.

Use a vibrant injection of colour to lif t your home throughout the cool winter months ! Pair with lush texture to give a contemporary cosiness to your space.

Br iana Forster, Creative Director

unique.individual.beautiful.conceptual interiors This street fair is more than just shopping, it’s an experience offering live music, locally-made art and craft, home wares, street food, gourmet sweets, fresh produce, fashion and fun stuff for kids. See you there! Peregian Beach Shop 5 ‘Peregian Boardwalk’ 224 – 226 David Low Way

Every Sunday 8am to 1pm Bulcock St, Caloundra

Find us on

Shop online Phone us 07 5448 1452

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I AM MID LUNGE and do not know if I can get back up. Legs shaking, arms struggling under the weight of an aquabag held precariously above my head, crumbling face first into the grassy plain seems like the only way out of this physical hell. Then comes the instructor, my saving grace. It’s hard to hate this man. I really want to. After all, he is the reason my body is crying from every pore. But through gentle encouragement and obvious expertise he demonstrates how to correctly hold the bag using the handles – let’s blame fatigue for not being able to figure that out on my own.



GET DIRT-Y It is a tip in technique that sees my balance return and composure restored as I lunge onward toward the horizon. Welcome to DIRT, or Dynamic Intense Resistance Training. Situated at the Noosa Springs Resort, it seems unnatural for such a tranquil and relaxing setting to bare witness to my excessive sweating and cursing. However, blue skies and birds chirping are a welcome change from the four walls of a gym where Mr Bodybuilder grunts while pushing unfathomable amounts of weight on the leg press machine. The brainchild of the resort’s Fitness Centre Manager Paul Ewing and personal trainer Damien Adamson, DIRT is a considered and re-energised approach to group fitness.

• DIRT is a shiny new addition to the group fitness roster at the Noosa Springs Golf and Spa Resort, launching this winter. • The lunge-fest is not exclusive to Fitness Centre members. Anyone is welcome and encouraged to take part at a casual rate of $20 with a discounted rate available to those booking multiple sessions. • Following a session, treat your muscles to a long, warm bath with Epsom salts. This tried and true remedy will help put the spring back in your step. • Remember that the Guinness World Record for the most people performing lunges at the same time is 802 and was achieved by Mercedes College in Perth, Australia, on July 4, 2014. It may ease your collective pain.

“It’s for people who are looking for something different, who might be bored by what they’re currently doing and want exercise that is unique and outdoors,” Paul says.

The moment you feel threatened by movement is the moment you stop challenging yourself.”

Looking at the nuts and bolts, it is an outdoor circuit designed to stimulate the central nervous system through explosive exercises in which the muscles exert maximum force in short bursts.

And move we did. We swung, jumped, surged, slammed and pulled for two rounds. We waved battle ropes until our arms felt like lead, barely making a ripple.

The overall goal? Increased speed and power.

We hopped until our heels clipped the hurdle. We did burpee after burpee until our chest barely left the ground. We moved until we could move no more.

“The class is for anyone that needs to move fast – field workers, soccer players, footballers,” says Damien. I am not a speed demon but I am an active being. From a young age I was on the move and as an adult my weekly routine is a mixture of road runs, team sport, gym and boot camp. Needless to say, I was both game and quietly confident heading into Damien’s class. I swaggered toward the plateau only to be pulled up short, gulping at the equipment that lay in wait – kettlebells, rope, hurdles, tyres, medicine balls, a wooden box and the “unknowns”. These scared me the most. What is that? How do I use it? Will it hurt? Of course it will hurt – stupid question. “The class is a mix of body weight exercises and equipment designed for specific moves or actions that you wouldn’t do in your normal routine,” Paul says. “We want you to know your body with unknowable objects. This is hard at the start and takes two to three sessions before the body adapts,” Damien says. “It’s about moving, being adaptable and unpredictable. I want people to move with feeling and intuition.

And while my body was tested it did not tweak or twinge. Under the watchful eye of a fitness professional astutely aware of body dynamics and technique, no action felt awkward or forced. “People can get sloppy with their technique if they don’t have anyone there correcting them,” Paul says. “The movement needs to be right from the start and as people become comfortable they can build intensity and take it to a level they’re happy with. “It’s important to have good form to avoid hurting the next day from poor technique. You will hurt, but it’s a good hurt.” When the class concludes I do not remember that a lunge came close to being my literal downfall. Heck, I barely remember my own name. Instead, my entire being is awash with endorphin-fuelled euphoria, the kind that only comes to those who have truly tested their physical limits. And I try to keep this sensation flowing the following morning when opening a jar of vegemite makes me wince. No pain, no gain right? For more information visit



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Dear salt-y readers,


We hope you enjoyed your winter dose of salt. Follow us @saltmag and share your Sunny Coast moments via #saltmag for your chance to WIN a year’s subscription to salt magazine. The team at salt. xx @SALTMAG #wintergiveaway


CLIMATE No wonder it’s called the Sunshine Coast, with an average of seven hours of sunshine daily (one of the highest amounts in the world). Winter (June to August) days are always popular with visitors with an average temperature between 13°C to 20°C and an ocean temperature of 19°C. Temperatures in the hinterland can be several degrees cooler. SCHOOL HOLIDAYS June 27, 2015 to July 12, 2015 MARKETS Blackall Range Growers Market, 316 Witta Road, Maleny, third Saturday of the month (except January), 7am to noon. Caloundra Country Markets, 17 Buderim Street, Currimundi, every Sunday. Caloundra Markets, Bulcock Street, Caloundra, every Sunday, 8am to 1pm. Cotton Tree Street Market, King Street, Cotton Tree, every Sunday, 7am to noon. Eumundi Courtyard Village Market, 76 Memorial Drive, Eumundi, every Saturday, 8am to 2pm, Wednesday 8.30am to 1pm. Fishermans Road Sunday Markets, Fishermans Road, Maroochydore, every Sunday, 6am to noon. Kawana Waters Farmers’ Market, Stern Street, every Saturday, 7am to noon. Maleny Market, Maple Street, every Sunday, 8am to 2pm. Nights On Ocean, Ocean Street, Maroochydore, second Friday of the month from 5pm. Noosa Farmers’ Market, AFL Grounds, Weyba Road, Noosaville, every Sunday, 7am to noon. 128


EMERGENCY TELEPHONE NUMBERS Ambulance, Fire Brigade, Police, Coastguard, Rescue......................000 Poisons Information Centre...............131 126 Ambulance Transport........................131 233 TRAVELLING DISTANCES Brisbane to Caloundra........................ 100km Brisbane to Mooloolaba...................... 105km Brisbane to Nambour......................... 110km Brisbane to Noosa ............................. 148km Noosa to Montville............................. 56 km Mooloolaba to Maleny........................ 41km Caloundra to Kenilworth..................... 77km SURF SAFETY PATROLS (Times vary between 7am – 5pm) Year round 7 days/week Noosa Heads, Sunshine Beach, Peregian Beach, Coolum Beach, Twin Waters Resort, Maroochydore, Alexandra Headland, Mooloolaba, Dicky Beach, Kings Beach. TO STAY SAFE AT THE BEACH REMEMBER: Too much exposure to the sun can cause serious damage to your skin. Make sure whenever you are going in the sun that you take adequate precautions. SLIP, SLOP, SLAP, SEEK AND SLIDE Slip on a shirt (preferably a long-sleeved shirt). Slop on the sunscreen (+30 reapply as needed). Slap on a hat. Seek some shade. Slide on wrap around UV protective sunglasses. It’s also a good idea to avoid direct exposure to the sun during the hottest part of the day – between the hours of 10am and 3pm – and try to take advantage of shade when possible.





Riverside Dental offers swift, accurate and pain free treatments. Friendly advice and great value.

BULK BILL* General Practice and Skin Check Clinic Open 7am - 6pm Monday to Friday and 8am - 5pm Saturday and Sunday. Coolum Village Shopping Centre 8-26 Birtwill Street, Coolum Beach. 5471 6333

Early skin cancer detection. Scan QR code with smartphone for details

Suite 2/17 Thomas Street, Noosaville. 5455 5066 or 0432 907 559 (after hours)


Children under 16, pension concession and DVA card holders. *

Looking for a reliable and prompt electrician? green energy electrical services the domestic, industrial and commercial industries. Accredited in solar grid connect. Call Steven Pilcher for a no obligation free quote on 0421 162 007

BULK BILL* Peregian Springs Doctors Open 8am to 5pm Monday to Friday Coles Peregian Springs Shopping Centre, 1 Ridgeview Drive, Peregian Springs, 1st floor above Amcal Pharmacy. 5471 2600

Surgical and non-surgical treatments. Suite 1, Kawana Private Hospital, 5 Innovation Parkway, Birtinya. 5438 8889

Would you like to advertise in our directory? Contact salt magazine 0438 851 981

Children under 16, pension concession and DVA card holders. *

ADVERTISE WITH SALT FOR FREE Each edition salt gives away a third page advertisement worth $1100 to a worthy non-profit organisation that tugs on our salt strings. This edition we’re proud to donate a third page advertisement to AIME. If you know or are a part of a non-profit organisation that needs to spread the word, please let us know. To find out more visit and click on the free ad link.



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KEY: highway state forest SFMAP

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ON THE COVER: Fraser Island



Map Disclaimer: This map was not created to any scale, and no claim is made to its accuracy. Most natural features are eliminated, as are changes in elevation. This map does provide a starting point for finding your way around. Map depicted is subject to change.


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JUST VISIT THE WIN PAGE OF SALTMAGAZINE.COM.AU TO ENTER YOUR DETAILS AND THEN LIKE ‘SALT MAGAZINE’ ON FACEBOOK. ONE VERY LUCKY READER AND FRIEND will be relaxing in absolute luxury right in the heart of Noosa’s iconic Hastings Street and just steps away from Noosa’s sparkling Laguna Bay and famous national park. The winner will receive a two-night accommodation package in a spacious suite in Noosa’s only five-star deluxe hotel including a welcome bottle of sparkling wine and cheese platter on arrival. You’ll also receive complimentary valet parking during your stay. As if that wasn’t enough, you’ll enjoy dining in esteemed chef Peter Kurivita’s restaurant Noosa Beach House including full hot buffet breakfast daily plus a dinner for two to the value of $150. Created by one of Australia’s most acclaimed chefs (not to mention restaurateur, TV presenter and author) Peter Kurivita’s Noosa Beach House is THE place to be. And the icing on the cake? Pampering with a 60 minute facial treatment and 60 minute massage in Sheraton Noosa’s tranquil oasis, AQUA Day Spa. Total prize valued at over $2200 thanks to our friends at Sheraton Noosa Resort & Spa. To check out Sheraton Noosa Resort & Spa online visit * For your chance to win simply enter your details on the WIN page at and then like us on Facebook.