salt magazine - spring16

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SPRING ’16 saltmagazine . com . au





I am drawn to the diversity of nature – from Australia’s red soil centre, the alpine regions of the high country and the aqua cays of the Great Barrier Reef. My combined passions for the outdoors and travel enable me to create iconic images from Australia’s diverse landscape, New Zealand and the world. I believe photographs have to provoke an emotion, represent the landscape and tell a story. or Instagam: @simonbeedlephotography ON THE COVER I’d been waiting patiently for the jacarandas to be in colour on this beautiful property in the Sunshine Coast hinterland. On this particular morning the sunrise was looking promising and when I arrived at this location, a fog was rolling through the valley and the Glass House Mountains were making a stunning view below me. Camera Sony A7R, Sigma F1.4 50mm Art Lens, exposure 4 seconds, F/10, ISO 50. EDITORIAL ENQUIRIES ADVERTISING & SUBSCRIPTIONS GENERAL ENQUIRIES 0412 210 281 2 Park Court Noosaville QLD Australia 4566 © Copyright 2016


“JUST HOW AFRAID SHOULD WE BE?” are the first words I heard one morning turning on the radio. Talk about a subconscious suggestion! Yes ladies and gentlemen, the world’s not always a pretty place and there sure are a lot of things to be alarmed about. But also not. It depends on where our focus lies and what we choose to do about it. And I’m not suggesting sticking your head in the sand either. It’s being alert to the influences around us, and having enough awareness to know that fear can either paralyse or motivate. Beautifully, the choice is up to us. For some of us it’s the fear of the unknown in facing a serious illness and the reality of our own mortality. Perfectly expressed by Eve Simmons in our feature on page 16, overwhelming fear became her motivator to live a life of mindfulness, present in each moment and grateful for every day. Our story on survival expert Rich Hungerford (page 82) echoes that statement as he teaches others to be present and mindful in the face of fear, working with Mother Nature to harness her resources rather than fighting against it. Rich suggests that 80 per cent of survival can be related back to how we think – a real wake up call for finding clarity. I hope these two stories and more will inspire and uplift you whatever challenges you face in life, enabling you to meet fear with courage and resilience. Remember you can keep in touch with us between editions via our newsletter, pepper. Subscribe via our website for your monthly dose of what’s happening on the coast, recipes, movies, music and giveaways. You can also find us on social media – Instagram, Facebook and Twitter – to keep up-to-date with happenings and all that’s good in our beautiful corner of the world, the Sunshine Coast. Enjoy the read.





Slipping into that white fluffy robe and slippers at Noosa Springs Spa to prepare for my Deep Sea mud treatment. Seriously, how can one simple outfit change be such a positive mood booster?

Life’s short and we need to really live it and pack it full of experiences to turn into happy memories. So when I got the opportunity to try something new – as in piloting a 737 in a flight simulator – I grabbed it. What a buzz!




salt is a free quarterly magazine published by ATD Management P/L. Distribution area between Bribie and Fraser Island and inland to Kenilworth and select areas throughout Brisbane.










NO OTHER ADDRESS OFFERS A LIFESTYLE QUITE LIKE SETTLERS COVE. Settler’s Cove is a truly unique address and one of Noosa’s best kept secrets. Overlooking Noosa Sound, this prestigious residential enclave is surrounded by nature, combining peace, privacy and exclusivity, right in the very heart of Noosa. Spacious, home-sized apartments offering an abundance of features and a peerless level of finish provide everything you need for a carefree, idyllic lifestyle. This is luxury living at its finest, all within easy reach of Noosa’s attractions. Stage 3 Emerald apartments are nearly sold out. Don’t miss a rare opportunity to make this unique and sought-after address yours. Experience the Settler’s Cove difference.

LIMITED OPPORTUNITIES REMAIN IN THE LATEST RELEASE - DISPLAY APARTMENT OPEN TO VIEW BY APPOINTMENT. 10 SERENITY CLOSE, NOOSA HEADS. CALL 1300 10 10 50 * Artist’s impressions relating to the development are conceptual and illustrative only.






Sleeping out has never been so luxurious.


Eve Simmons has stared down dreadful illness and spreads a magical appreciation of the world wherever she goes.



The men behind Surfmud – the sun protection Sunny Coast surfers rely on that is about to be spread much wider – share insight into their remarkable entrepreneurial endeavour.


A saleswoman shares her passion for people and product that makes her customer service exceptional.


Orange Sky Laundry has started delivering clean clothes and dignity to the homeless on the Sunshine Coast.


Musician Jimmy Davis reflects on an already-textured career – and looks ahead.


Busy mum Wendy Maclean uses every spare minute to create beautiful artwork.


Olga Garner-Morris has more ideas and inspiration than she can handle for her remarkable works.






Noosa Boathouse’s executive chef Shane Bailey believes a good menu should change with the seasons.


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

40 CULINARY CREATIONS Sirocco Noosa shares a fresh, favourite recipe.


Michael Joyce’s Cooloolabin farm grows the most wondrous organic produce.


Wine and olive oil find the perfect fit with The Loose Goose.

48 RELAXED RECIPES Local produce makes for heavenly cuisine.


Tyson Stelzer believes this is the year Australian sparkling wine grew up.

Photo Janneke Storm


Second chance delivered love to Amy and Adam Hauzer.

60 MAGIC MAKER Corsets

are the ultimate in emphasising beautiful feminine lines.

60 “




A sensational spread of the musthave styles for spring.


Bliss and the perfect eyebrows are found in all its glory at Asante Day Spa.


Our writer discovers mud and spaceships at Noosa Springs Spa.


Soothe, revive and nourish beautiful bodies this spring.


The coast’s premier survival expert shares insight into the primal need to connect with the bush.


A Japanese-inspired home at Kin Kin is peaceful and elegant.


Spring is a time for rejuvenating the home.

62 TO HAVE AND TO HOLD Fashionable, musthave products for the loved up.


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



Get authentic information on the 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 spring.


Brain and eye food that will spring readers into spring.


salt columnist Jane Fynes-Clinton explores the strange concept of time.



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



Concrete, in the right hands, is a wonderfully adaptable material. Opals are beauty-filled and magical stones.


Kayaking in the Noosa Everglades offers a fresh perspective on a beautiful part of the world.


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

112 MAP saltmagazine . com . au





THERE IS SOMETHING SPECIAL about sleeping under the night sky: the stars peering down at you, the sounds of nature, and a stillness that casts a net of peace over your environment. That has long been the appeal of camping: that rare chance to close your eyes and feel like Mother Nature herself is watching over you as you drift off to sleep. But camping isn’t what it used to be. Long gone are the days when camping solely meant pitching a tent over a blue tarp and huddling in a sleeping bag under a nylon roof. A wind of change swept across the industry a few years back and the concept of ‘glamping’ was born. With this trend came the opportunity to get back to nature, back to basics but to do so in utter comfort and style. Since glamping invited us in and enticed us to stay a little longer, the idea of what it really means to camp glamorously has been stretched and pulled in new and exciting directions. Whatever your interpretation, it turns out people want to experience this new way of camping. And guess what? You can, right here in our own beautiful backyard.

NOT JUST A BARN ON THE HILL “It’s like camping but not.”

Photo Anastasia Kariofyllidis.

That’s how Eerwah Vale locals Sarah and Andrew Hillhouse describe their 110-year-old dairy farm in the Noosa hinterland. The restored barn, a labour of love for the couple, now known as The Barn at Hill House, opened its doors to guests after a hefty makeover three years in the making. And although when you think of glamping, a wooden barn-like structure might not necessarily come to mind, that’s only because you haven’t stepped inside this particular wooden barn. In 2006 the couple, living in The Barn’s cottage with their son George, decided to turn ruin into repair and Andrew, an architect, > 8


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Photo Anastasia Kariofyllidis.

Photo Anastasia Kariofyllidis.

set about bringing the old building back to life. But this time, it would take on a whole new purpose. “I was seduced by the building even though it had 100 years’ worth of manure on the walls and the concrete slab was worn down to the dirt where the cows used to be milked,” Sarah says. “I just knew it was special somehow and that we had to save it. Andrew agreed, but we had no idea at the time that we would be opening our home up for complete strangers to come and enjoy.” These days, the restored barn combines basic rural charisma with contemporary style and comfort with views to the rolling hills and nearby Mount Eerwah and Mount Cooroy. “At first we were scared of what type of people would come when we listed our property, but it’s been quite incredible the type of people we have met and the friendships we have formed,” she says. “Our guests come here looking for authenticity, they want something real, they want to step back, relax and reconnect with each other and with nature and that’s exactly what they get.” The furniture is eclectic and bright, yet earthy and simple all at once complementing the location and adding to the rustic charm of the building itself. One entire side of The Barn has been left purposefully exposed letting in the fresh mountain air and views as far as the eye can see. The interior is somewhat deconstructed with timber and tin walls and partitions separating each room, all of which are left completely open so the views are undisturbed. Even the toilet 10


sits slyly behind a chipped timber and glass door and overlooks the green paddocks and three resident cows. Just outside is an outdoor four-claw bathtub with a panorama of grassy paddocks and surrounding farm land; shades of green, tan, grey and brown seem to roll on forever. You feel secluded, you are at one with nature but at the same time you are completely part of something. Sarah says that’s why The Barn is so special. “It just turns itself into whatever it wants to be, and guests see it how they want to see it, and that’s the magic of The Barn,” she says. Complete with outdoor fire pit, veggie garden which guests are welcome to pick from and sitting nooks strewn throughout the building, you feel as much a part of nature as you would if you were in fact camping. The only difference is you can snuggle up in a warm bed at the end of the day. And maybe that’s what glamping is really all about anyway?

TWINKLE, TWINKLE FAIRY LIGHTS When you think about what glamping might be, you probably envision exclusive camp sites, exotic tents, and luxurious furnishings. Well, that’s exactly what Noosa locals Tim and Lisa Mitchell envisioned too when they set up Pitch Luxury Camping in 2013. After seeing a bell tent online, Tim – a local surf instructor who has an inventive and imaginative nature – decided this was what the Sunshine Coast needed and he wanted to deliver it. So he bought a tent, the couple styled it, put it online and just three years later, they have 17 tents and are dedicating their lives to making people feel special with an out-of-the-box camping experience. “We want to put people under the stars, have them walk barefoot across grassy fields or sandy beaches, help them get a good, pure sleep while listening to the sounds of the night,” Lisa says. “That’s the inspiration behind our own little glamping business.” If you can imagine parking your car and gazing out across a green parcel of land to a bell tent standing tall in the distance, maybe next to a rippling river, or among reeds and sand dunes by tumbling white capped waves, then you can start to imagine the way guests feel when they arrive at their camping spot. But this is no ordinary camping experience. This is glamping in all its glory. There is no set up required, no stress, no hammering in your own tent pegs. You simply choose your destination and turn up ready to be wowed. You arrive, meander into your spacious canvas home away from home and directly in front of you is a full size queen bed adorned in fluffy cushions and gorgeous bedding. Either side are timber stools set up as bedside tables with lanterns ready to light the night as the sun goes down. Large rugs span the entire floor of your tent and everything is designed in natural hues and calming colours that take you back to nature. Outside, fairy lights twinkle above your head. Lisa describes the experience as a stylish getaway into nature. “We set up everything – the bedroom tent, the kitchen and dining space, outdoor seating – our guests just bring their food, clothes and everything else is ready for them to enjoy,” she says. “We just want to give people a chance to get away from the hustle and bustle, just you and your partner or group out enjoying life, breathing in the fresh country or salty air.” Lisa says people are seeking something unusual and personal in glamping. “We put a lot of heart into every set up to make sure it’s perfect for the individual person because that’s what glamping is all about,” Lisa says. “It’s about soaking in that nature experience but doing it in style.” >

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NO GLITZ, JUST GLAM Although the typical glamping idea might rest on a camping mindset, it doesn’t confine itself to just one thing or another. Set on 10 acres of cane land on the Maroochy River, Rivershore Resort opened its doors in August this year because owners Cathy and Bernie McGovern wanted to bring people back to nature and give them a glamping experience, but in a different way. “We wanted to add some kind of luxury element to camping and caravanning on the coast,” Cathy says. “We wanted to create a space where couples, or families, groups or corporates could come and feel like they were anywhere in the world while still feeling right at home.” Rivershore Resort is a real family affair for the couple who brought their two sons Bernard and William and their partners Jane and Hayley on board with the project. “We got the whole family involved somehow,” Cathy says. “And I guess that’s what we are going for with the property itself. The idea was always to bring back a sense of family camping, where everyone 12


” has a great time, connects to each other and to nature, but now they get to do it in style. “The idea sprouted when my husband and I travelled around Australia a few years ago,” Cathy says. “We both decided we wanted to do something special and different here on the Sunshine Coast. We started with nothing, just open farm land and went from conception to completion within 12 months which was pretty amazing. And Bernie did a lot of the construction himself too.” Rivershore Resort, Queensland’s first five-star luxury glamping, caravanning and camping resort, twists that concept of glamping in a whole new direction once again. “I suppose we designed this with young families in mind who want to get away and experience a true resort style holiday without necessarily going too far away. That’s why we incorporated onsite pools and restaurants, bars, playgrounds. And because everything has been built from the ground up, Rivershore is ultra-modern but still very understated and down to earth. You still get that resort feel and that camping feel all at once,” Cathy says.

So where does the glamping come in? Well, that would be in the form of 13 safari tents each located close to the beautiful Maroochy River and each offering up the serene sounds of nature right outside your door. Cathy, who personally designed the interior for the tents, describes them as “luxurious and comfortable but not glitzy”. “I had this vision in my head and I really wanted to source unique pieces for the tents,” Cathy says. “I spent a lot of time at trade fairs picking up interesting pieces. I didn’t want it to look like a hotel room but I wanted it to have that luxurious feel to it. Most pieces of furniture ended up being made locally using beautiful materials like leathers, solid timber and cowhide,” she says. “It has a real natural and earthy feel about it, even down to the colour scheme – tans and brown, orange and white with hints of grey and red. You feel like you are at one with nature but at the same time you are staying in complete understated luxury,” Cathy says.













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Illustration courtesy of TWIGSEEDS STUDIO,

six senses

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.

SMELL Who doesn’t love the smell of the camphor laurel timber? Sunshine Coast-crafted Australian Cutting Boards kiln dry the timber into ecofriendly cutting boards perfect for every occasion – from kitchen essential to stylish serving platter. Or choose a board with an in-built recess to hold locally designed clay bowls. Bonus: camphor laurel has anti-fungal and anti-bacterial properties found naturally in the timber. Available at Eumundi Markets every Saturday. 80 Memorial Drive, Eumundi. 5442 7106 or



SEE Truth is stranger than fiction and this 10-part documentary series is the most shocking, titillating true-crime drama ever created. Filmed for over a decade, the Netflix series Making a Murderer follows Wisconsin man Steven Avery, an inarticulate and unlikeable simpleton, through multiple arrests, trials, prison time, exoneration, police corruption, re-arrest and one of the most baffling murder trials in history. No stone is left unturned – from the media’s portrayal of the saga, to the details left out in court. This edge-ofyour-seat thriller will leave you reeling and delivers the best dinner party conversation of the binge television era. REVIEW LIBBY MUNRO

HEAR There is so much joy to be had when a favourite band brings out an album as luscious as the first one that you fell in love with so long ago. Turin Brakes’ 9th album Lost Property is achingly reminiscent of their incendiary The Optimist LP and Olly Knights’ haunting vocals leave shivers down your spine once more. The delightful Keep Me Around is one for the lovers; Brighter Than the Dark is their classic brooding sound that will make you quake like you’re a believer; Save You and Jump Start are orchestral pop numbers; while anthemic finalé Black Rabbit will remind you of why they were considered the masters of the new acoustic movement of the late ’90s. They’re back – and they’re better than ever. REVIEW LIBBY MUNRO

TOUCH Add a touch of beachside inspiration to your wardrobe with locally designed jewellery by Noosa’s Leigh Fortington. Each piece is made with love and we’re head over heels with this exquisite 15mm white drop pearl with sterling silver enhancer clasp and 45cm black leather necklet. $139. Available at Gingers Boutique, Shop 2, 56 Burnett Street, Buderim. 5445 6616 or

TASTE Have a taste for something different? Carpet and Tiles can create unique pieces of mosaic artwork for inside or outside your home. Like this 2m x 2m Italianmade glass mosaic, imported exclusively for a Minyama residence and assembled with waterproofed materials to create a stunning pool-side piece of art. Now that’s impeccable taste! Carpet & Tiles, Shop 2/68 Jessica Boulevard, Minyama.

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HOORAH, HOORAH, IT’S BACK TO THE BARRE! With much excitement, Fierce Studios, Noosaville is proud to offer a new dance class for adults. Noosa Swans is a Royal Academy of Dance-designed ballet class tailored to kindly suit mid-life to twilight ages. Don’t be shy. No previous experience is necessary. Join this wonderful movement and experience body/mind health benefits and the joy of dance. One-hour classes are held at the studio every Thursday and Friday from 9am. $10 per class. 4b/11 Bartlett Street, Noosaville. 0404 390 259 or Map reference M12

secrets NEED AN ADRENALINE RUSH? Head on down to SunJet Simulations and pilot a 737-800 jet. Taxi, take off, steer through the clouds and land at an international airport under the guidance of your calm and confident co-pilot. You’ll be hooked – a single half-hour session flies by (pardon the pun). The simulator flight deck is to scale of an actual Boeing 737800 with realistic imagery so that the airports are identical to the world’s famous cities. Two friends can sit in on the flight deck and enjoy the scenery while you are concentrating on the instruments and soaking up the atmosphere. A magical experience.127 Brisbane Road, Mooloolaba. 5477 7728 or Map reference O17



Photo Tourism & Events Queensland


JUST 15KM SOUTH OF KENILWORTH is a heavenly slice of untouched paradise, boasting ancient rainforest, cascading waterfalls, wildlife such as platypus and kangaroos, deep gorges, crystal clear swimming holes and a towering eucalypt forest. Whether you prefer to go by foot, bike, car, or (better still) horse, Conondale National Park has designated tracks for everyone. Take your four-wheel drive and see the best of the park and stop to take dips in the many sublime creeks. The more advanced may prefer to take the Great Walk: a 56km circuit that takes four days. It goes to show just how much there is to see here in this nature’s wonderland. Map reference H16

THE MOST FUN YOU CAN HAVE ON THE WATER is Noosa Ocean Rider. This is a thrill boat ride for all ages that takes you through some of the Sunshine Coast’s (dare we say world’s) most stunning scenery. Enjoy pristine beaches and bays, tropical rainforest and maybe even dolphins, turtles and whales. Jet boat operator Nick is one of the country’s most experienced, putting even the most trepidatious passenger at ease before thrilling with jumps, 360-degree turns and zig zags. 248 Gympie Terrace, Noosaville. 0438 386 255. Map reference M12

Looking for something different?


FANCY A GIRLS DAY OUT? Then why not head to Elements of Montville for a day of food, pampering and shopping? Did you know that as well as their fabulous food, they have A Little Beauty body and wellness salon? Start your day with a scrumptious high tea (a tiered stand brim full of delectable delights such as freshly baked scones, mini cakes and tarts and delicate ribbon sandwiches, washed down with a pot of tea or plunger coffee) then enjoy a luxurious pampering session. Browse through the fabulous homewares, fashion and knick knacks, then top it off with a mouth-watering late lunch. Why not take a bottle of vino (BYO) to enjoy with lunch and sit back and take in the view. 38 Kondalilla Road, Montville. 5478 6212 or Map reference K17

SPRING HAS SPRUNG, so it is time to get back out into the garden. Autumn Leaves Garden Centre is a garden lover’s dream. They have an extensive range of beautiful plants to landscape an entire garden plus a large selection of pots that is always changing to keep up with the latest styles. The stunning array of indoor plants will bring your home to life. Qualified horticulturalists are on hand to answer questions, offer advice and discuss all aspects of the garden. The majority of their stock is sourced from experienced local growers, (which we love) with friendly and helpful staff which makes for a beautiful shopping experience. Warning - it’s unlikely you will leave empty handed! Shop 4, 37 Gibson Road, Noosaville. 5449 7333. Map reference M12

Ph: 5477 7192 Monday to Friday 7:30am – 4:30pm




AMONG THE CHEERY SOUNDS of the Buderim Tavern, young children are teasing each other playfully while adults sink into their chairs offloading their week’s highs and lows to family and friends. Hidden away in a corner is a beautiful, ethereal woman patiently painting the faces of eager and excitable young ones in flowers, rainbows and tiger faces. Eve the Fairy is dressed as, well, a fairy – but she is all class. No garish Doc Martens, stripy tights or neon tutus in sight. This quasi-ballerina fairy, with her tumbling long blonde hair, straight white teeth and glowing skin, is impeccably dressed in soft greens 18


and pinks, as though she has stepped straight out of a high-end show such as A Midsummer Night’s Dream. Many people are surprised when they find out that this moonlighting fairy is Eve Simmons, a world-renowned ceramicist. Eve has a burgeoning social media following in the tens of thousands, selling her uber-trendy pottery across the globe and was recently featured on Australia’s most popular design blog The Design Files, which has a few million hits per month. That is a major deal for Australian designers. Her work is impressive – mugs, bangles, bowls, plates and jewellery trays with their hints of boho, dreamy, beach, Aztec, and sometimes even mermaid, in style. Their imperfect design makes them playful and intriguing. Some mugs are natural and dripping in milky whites, while others are painted in blues, metallics and blacks. But for the past few months Eve has been keeping a noticeably low profile as she deals with a very private battle. Her workload has been scaled back, friends and family are helping with meals and school runs, while clients from far and wide are sending organic teas and gifts to her doorstep, because for once this mother-of-two has had to switch roles as caregiver and allow others to help her. Eve, 32, has breast cancer and has had a double mastectomy. With October being Australia’s Breast Cancer Awareness Month, Eve agreed to bravely share her story as a timely reminder that breast cancer remains the most common cancer among Australian women (excluding non-melanoma skin cancer). Thankfully survival rates are improving, but Eve stresses the importance for women to check their breasts regularly. Eve found a small lump on the outer side of her right breast in January. “Initially it was tiny bump, similar to the size of half a pea,” Eve says, “I decided to book in to get it checked, yet I wasn’t worried as it soon shrank and went quite flat and was barely noticeable under my skin. Kind of like a mosquito bite. >


FIVE VITAL SIGNS Every day a Queensland woman loses her life to breast cancer. Cancer Council Queensland recommends for women to get to know their breasts by checking them regularly. Look for: 1. A change in size. Look for any increase or decrease of either breast. 2. Unusual dimpling or rashes. Be alert to rashes, dimpling or red/inflamed skin. 3. Changes to the nipple. Check for a change in shape, crusting, redness, discharge or inversion of the nipple. 4. Lumps and bumps. Feel for lumps, lumpiness, thickening of tissue, and check armpits too. 5. Pain or swelling. Be aware of unusual pain in only one breast, swelling or discomfort that is not related to your menstrual cycle. Source: Cancer Council Queensland Eve recommends the Bloomhill Cancer Care Centre in Buderim, Find Eve’s work at Liqourice Moon Studios on or


“I was healthy, fit, full of energy and ate well. I also breastfed both children for two years which decreases the likelihood of breast cancer, and I didn’t feel sick in any way.” A mammogram showed nothing, but an ultrasound required a biopsy. “I was told that it looked fine and was most likely a fibrous lump common in women my age. The test came back as atypical cells and the doctor told me not to worry as she had never seen an atypical cell come back as cancer. Yet I needed to get a core biopsy to confirm that it was ‘nothing’.” Eve was given her results in the waiting room where she sat with her children Aylah, 8, and Tao, 6. “On receiving the news I stayed calm as I needed to get the kids in the car and go home. I called my family and they came to look after the kids as I started to go into shock.” Eve was in her surgeon’s office that afternoon and just a few days later had a lumpectomy to remove the tumour, but sadly didn’t get the required clear margins of normal cells. A second operation was needed which was also unsuccessful and Eve was told it would be best to remove the entire right breast. But Eve chose to undergo a bilateral mastectomy to be on the safe side. She had all three operations within 13 days of hearing the news. Eve says those two weeks felt like “a dream”.



“My reality had shifted so greatly,” she says. “I felt deeply in touch with my mortality, like it was sitting on my shoulder and I was filled with fear and anxiety, like nothing I had ever experienced.” Eve was so frightened she couldn’t eat or sleep and was riddled with pain. “I began listening to relaxation and meditation CDs to help me cope. They helped enormously. I became very strict with my eating, did a lot of juicing and started on supplements to boost my immune system in preparation for my operation.” Eve’s cancer was an HER2 and DCIS invasive oestrogen-fed tumour, 10mm at its widest point. Following the double mastectomy, she endured five months of chemotherapy (six rounds, three weeks apart), followed by a further seven months on cancer drug, Herceptin. She will soon go on hormone therapy. In times when she has felt overwhelmed, Eve says she has learned to focus on “the now”. “I focus on this exact moment,” she says. “Looking too far into the future can cause anxiety and worry. None of us know how long we will live; the present moment is all we ever have. So I try to remind myself of that and really be grateful for every day.” Eve also repeats affirmations to herself when she is struggling and listens to self-help talks while she creates her pottery. “This all helps me keep things in perspective. I often ponder if I was even awake prior to this? I think I was just ‘doing life’, day in day out. I feel grateful to have been given this wake-up call to truly enjoy my time on this earth, with my children, friends and family.”




OCTOBER LORNA JANE CLASSES Get your spring fitness on with free fitness classes every Sunday morning at Noosa Civic. Classes outside Bikini Hut. when every Sunday from September 18, 9am. where Noosa Civic, 28 Eenie Creek Road, Noosaville cost free HEART OF GOLD INTERNATIONAL SHORT FILM FESTIVAL An international short film festival with a unique mission to entertain, inspire and uplift. The four-day program includes 30 sessions of short films from around the world plus master classes and awards presentation night. This one is on salt’s must-do list! when October 6 to 9 where various locations across Gympie and Noosa cost see website for details






BUDERIM GARDEN FESTIVAL See spring burst into colour with Buderim Garden Festival’s spring flower show, six open gardens and plant market. Celebrating 70 years, the Buderim Hall will be filled with floral decorations, plants, vegetables, hanging baskets, bonsai and cut flowers all along the special colour theme of blue. Now that we have to see! when October 15 to16 where Buderim War Memorial Hall, corner of Main and Church streets, Buderim cost see website for details WANDERLUST SUNSHINE COAST Our favourite mind and body festival, Wanderlust is held in only the best locations on the planet and the Sunshine Coast is on the list! With yoga and meditation instructors, live music, speakers, artists and chefs, this is four days of mindful living and good, good vibes. when October 20 to 23 where Novotel Twin Waters Resort and surrounds cost see website for details



CALOUNDRA UNCORKED After a hugely successful debut last year, Caloundra’s best food, beer and wine festival is back this October. Enjoy live music, entertainment and fun while you try craft beers and great food from around the world. Tickets include a wine glass, lanyard and tastings. when October 22 where Sunshine Coast Function Centre, 19 West Terrace, Caloundra cost early bird tickets from $20 NOOSA TRIATHLON MULTI SPORT FESTIVAL Five days of sport, entertainment and fun culminating in the Noosa Triathlon. when October 26 to 30 where Noosa cost see website for registration details

NOOSA INTERNATIONAL FILM FESTIVAL Celebrate Australia’s newest film festival as filmmakers and film lovers alike descend on our little slice of paradise, the Sunshine Coast. The Noosa International Film Festival will present Australian and international new releases and short films, and an industry Q&A. when November 3 to 6 where various locations across Cooroy, Pomona, Noosa and Eumundi cost see website for details THE MARY RIVER FESTIVAL Rolling, rolling on the river – The Mary River Festival brings the community together like no other through dance, art, music and fun. There are environmental discussions and displays to feed the mind and cultural activities to fuel the soul. Our favourite? Gotta get yourself to the laughter workshop! when November 12 where Kandanga Recreational Ground, Amamoor Road, Kandanga cost free


Sahara Beck




CONSCIOUS LIFE FESTIVAL A two-day wellbeing event for those who choose to live in a conscious, healthy and sustainable way. There are more than 130 exhibitors to explore, food, workshops, music, seminars and a free workshop program for kids throughout the festival. when November 12 to 13 where Lake Kawana Community Centre cost $10 entry or $15 two day pass

JUNGLE LOVE MUSIC AND ARTS FESTIVAL Cheap Fakes, Kudos, Oka, Sahara Beck and 49 other artists? Yes please! Jungle Love is a music festival with a positive vibe: treetop bar and pop-up venues hosting visual arts and performers. Supported by Triple J, you’ll find the best of up and coming artists plus Unearthed favourites. when November 25 to 26 where Borumba Deer Park, Imbil cost $169

INAUGURAL MAYORAL BALL Held on White Ribbon Day, November 25, the inaugural Mayoral Ball hopes to raise community awareness and funds for local charities such as Sunnykids to benefit children and families in need. It’s your chance to help out while having fun! when November 25 where The Events Centre, Minchinton Street, Caloundra cost see website for details

BUY A BALE Get behind our farmers! The Buy A Bale drought relief campaign provides stock feed, money and volunteers to support rural communities doing it tough. Trucks will be leaving for the hay run from the Caloundra Powerboat Club. Jump on board the ride! when November 26 to 27 where The Caloundra Power Boat Club, The Esplanade, Golden Beach cost buy a bale from $20

DECEMBER EUMUNDI NIGHT MARKETS The village of Eumundi lights up on Friday nights each Christmas with art and craft stalls under starry summer skies. Don’t miss the lights show with spectacular theatrics, Christmas carols by the Doo Wop Dolls and Santa! If that’s not enough, there’ll be a free family movie screening each night at 7pm – BYO blanket. when December 2, 9,16 and 23, 5-9pm where Eumundi Markets, Memorial Drive, Eumundi cost free CHRISTMAS IN COOROY Christmas isn’t Christmas without Christmas in Cooroy. The free community event is held on the first weekend each December with Santa races, street parade and the annual lighting of the Christmas tree. when December 4 to 5 where Maple Street, Cooroy cost free

The street fair is a must-do experience offering live music, locally-made art and craft, home wares, gourmet street food, delicious sweets, fresh produce, fashion and entertainment for children. See you there!

Bulcock St, Caloundra ` Caloundra Street Fair




Photo Carly Head, Carlyoohah Photography


Jason Anfield (left) and Jason Coleman

IN A TRUE SURFER’S world, only the waves matter. Reading the ocean – the tide, the heave and the sigh as it breathes and moves – is needed to see the perfect wave coming and to fully work it. And when the ocean pumps, a surfer will work with the rhythm, feel and flow for as long as they can physically last, the rest of the world be damned. Jason Coleman and Jason Anfield have spent great slabs of their lives surfing together. Childhood friends, their surfing passion started on the Sunshine Coast and has taken them all over the world, while a grand idea has anchored them right back on the coast. Jason Anfield, 45, now a Brisbane­-based business manager, and Jason Coleman, 44, a construction manager on the Sunshine Coast, are the brains and elbow grease behind Surfmud, a handmade sun cover that stays on wave riders’ faces all day. The entrepreneurial pair’s creation has become a must­-have for Sunny Coast surfers, and their grassroots business is about to get much, much bigger. “I could say we are just a couple of crazy cooks, I guess,” Jason Coleman says. “But if you stand back, we are surfers who just want to stay out as long as possible. That is and was the motivation – surfing, the waves, staying there. Surfmud lets us do that.” Although no one knew it then, the first smidgen of Surfmud was lying dormant in, of all things, a high end cosmetic company’s SPF15 women’s day cream. Jason got wind of it from a couple of Bondi surfers he met while riding a remote break in Indonesia, the kind you had to walk a couple of hours through rugged tropical terrain to find. “These guys swore by it, and I have to admit I thought ‘yeah, right’ when they first told me about it,” Jason says. “I said, ‘A women’s skin cream? Seriously?’ But this stuff just did not come off – you had to take it off with soapy water and a towel – and we did not get fried, even if we were out there all day in that tropical sun. That alone was good enough for me.” Near the equator, the sun can be merciless. Combine this with high humidity and as many a surfer can testify, regular >


Photo Richard Kotch, Richard Kotch Photography

sunscreens rarely live up to what is printed on the packaging. This is likely due to the sunscreen not being absorbed as effectively into the sweaty skin, allowing the sun to bite down hard. And one day of letting sun protection slide can ruin a surfer’s whole week, with blisters, sunstroke and dehydration stealing precious waves out from underneath. Jason says he became an unlikely regular customer at the department store cosmetics counter until a dreadful day the uniformed attendant broke the news that the company had discontinued the product. The very properties that made it a surfer’s best friend – being thick and unmoving – made it a sadly unpopular beauty item. So Jason determined that he needed to find a way to make his own so he could protect his own face and stay out in the waves longer without fussing over sunscreen. Calling on his lifetime friend, together they began the process of mimicry. The initial attempts were a long way from the Surfmud of today. Because the original cosmetic product was American, all ingredients were listed on the label, and so the men began to experiment, retaining the ingredients they loved and finding ingredients that were environmentally and bodily friendly in place of the nasties. “As with most surfers, I have always been concerned for the environment,” he says. “My father was an organic farmer, so that certainly informed my awareness as well. Of course, as a kid, I would wear zinc cream on my face and a T-shirt, and then when sunscreen came in, I would wear that. But so much changes in that space – a so­-called wonder chemical such as oxybenzone might be promoted as the best thing and then years later warnings are issued about its potential to mimic and disrupt hormones. “All I know is that I was always aware that you are better to physically block the sun than screen it because that avoids having chemicals go into your body and blood.” Zinc oxide and titanium dioxide are minerals that physically block the sun’s rays. They act in a similar way to a shirt or a hat, because they sit atop the skin reflecting UV radation. Zinc oxide is more stable in sunlight and offers better UVA protection than titanium dioxide so it was deemed the winner. The problem with zinc is it is thick and pasty, and the Jasons found that created a fertile field for experimentation – to get the 26


right balance of natural oils and ingredients that help spread it and most importantly keep it in place all day. Jason says he and his partner produced about 300 formulations of five to 10 tubs at a time: broad recipes initially, then tiny baseline tweaks and shifts that they felt in their bones would bring their Eureka moment. Because they each have fulltime jobs, each formulation would occupy them from knock­off time on a Friday night to midnight on a Sunday. Along the way, the formulations were then tested on real, salt water­loving surfers, not animals, although Jason says with tongue in cheek that sometimes, when he considers the board riders who gave it a burl, that could be a line call. Eventually, the Jasons nailed it, as anyone who is anyone in the Sunshine Coast surfing community will tell you. In 2009, the guys started sharing Surfmud with their close friends. In 2014, salt­en-crusted lips were flapping so much about how good it was, the Jasons started to have it made in commercial quantities and distributed through local Sunny Coast surf shops and by surfing the online waves, to surfers far further afield. The first batch of 10,000 tins will be distributed in time for spring. The process and precise formulation are a well-­guarded secret, eluding the copycats who have already had a go but sorely missed. And not content with having saved surfers’ faces, the entrepreneurs have been toying with a Surfmud lotion formula, too. Jason says Surfmud comes in a single colour partly because it keeps it simple and partly because of their dedication to keeping things natural. But how did they select the distinct mocha shade? “It is my skin tone,” Jason says. “I call it crusty white surfer: sun-damaged and tanned. It turns out it suits the majority of customers. It was not made to be fashionable; we are just a core surf brand.” The men have so ­far channelled every cent made back into the product and still have not given up their day jobs. But the tide has turned, bringing to shore the good things they have worked for. So if it is designed to stay put, how do surfers get it off? Jason says makeup remover, natural oils or soap and a washer will do the job. “Or you can do what my son does and just never take it off,” he says. “He just has a permanent covering, ready for anything.”




IT’S A BEAUTIFUL THING when a career and passion come together. One beautiful example is Karen Bisinella. What does she do exactly? Well, make people beautiful.

“I love people, building relationships and making my customer feel and look their best,” Karen says. These are the genuine, caring words from Clarins beauty adviser at Myer Maroochydore. In a fast-paced world of selling, upselling and more selling, good, old-fashioned customer service is dying out. But then there is Karen. This people person isn’t just a beauty adviser. Karen listens, she genuinely cares, works with integrity and simply wants what is right for each of her individual clients. Or should we say friends? Because that’s exactly what Karen creates – happy customers and new friends. And it’s all thanks to her personal touches providing a little more than expected. So what should customers expect? “I love to put customers in the ‘Clarins Bubble’. This is where I have them choose an aromatic fragrance of how they would like to feel for the day,” she says. “Rejuvenated, uplifted or replenished? It’s a wonderful blend of aromatic essential oils and plant extracts that offer skincare benefits. They replenish and invigorate both the body and mind.” Sounds amazing? You bet. But the amazing experience doesn’t stop there. “I perform a very personal skin check and skin consultation which allows me to tailor the perfect solution for each individual client,” she says. Finished yet? Not even close. “I organise regular Clarins signature facial offerings and skincare master classes and VIP Christmas events. There are so many experiences for our new and loyal VIP clients to enjoy. It gives me a lot of joy when my ladies and gents come in for their products and I can go straight to the ones they use. It becomes very personalised.” But it’s not just Karen’s customers acknowledging her outstanding work ethic. While it took some time for this humble soul to reveal her honourable achievements, it seems Clarins and Myer both appreciate having her on board.

“In January this year I was extremely honoured to be chosen out of 20 beauty advisers throughout Australia and New Zealand to attend a special breakfast on the Sydney Harbour to meet Christian Courtin-Clarins. He is the son of the founder of Jacques Courtin-Clarins who opened his first Clarins institute in Paris in 1945. To hear Christian Courtin-Clarins’ passionate story of what Clarins means to him and his family was so moving and to this day is still one that resonates with me and one of my major highlights,” she says. “Through Myer I have recently received five awards where my customers had given me a 10/10 delight score. For me, that’s the best reward I could be given.” Her love for both companies and desire to help others is evident. But where does this burning passion come from? After 10 years of hairdressing, specialising in bridal and formal makeup, Karen moved to Myer when their store opened in the Sunshine Plaza. Twenty-one years later and a few different roles within the company, this loyal woman still lives and breathes customer service. “My passion and drive come from my beliefs and love of the place I work – both Myer and Clarins. I am so blessed and lucky to work for two beautiful iconic companies,” she says. “I adore our Clarins philosophy of listening to my customers with an open heart and mind and speaking to them with honesty and expertise as I answer their concerns with integrity and care. It’s about building a bond of trust with my customer. “I have personally used Clarins for over 20 years, so for me it was the perfect role working with a brand I adore.” It’s confirmed. Customers adore Karen just as much as she adores her job. And combining a career with a passion is bound to create a beautiful life. Lucky for customers, Karen is sharing the beauty for all to enjoy.

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YOUNG GUYS AND WASHING MACHINES are not often known to be mutually compatible. Perhaps that’s what makes the story of Lucas Patchett and Nicholas Marchesi all the more extraordinary. They were, in Lucas’s words, “two random blokes from Brisbane” who had “a crazy idea to improve the hygiene standards of the homeless”. That crazy idea, sparked two years ago, has become Orange Sky Laundry, a world-first free mobile laundry service for homeless people, now operating in 66 locations and 10 cities around Australia, the latest of which is the Sunshine Coast. 28


Nicholas Marchesi and Lucas Patchett

And while Lucas and Nicholas’s dream to improve hygiene standards has been realised in spectacular fashion, they have discovered that providing clean clothes is just the beginning. Named after the song Orange Sky by Alexi Murdoch – about love, salvation, and helping your brothers and sisters – Orange Sky Laundry is not affiliated with any religion or political group, but connects communities and improves the lives of many of the 105,000 homeless people around the country. In January this year, Lucas and Nicholas were named the 2016 Young Australians of the Year at the Australian of the Year Awards in Canberra. Lucas says the aim of Orange Sky Laundry is to restore respect, raise health standards and be a catalyst for conversation. “The impact we have is far beyond clean clothes,” Lucas says. “It’s the conversation that takes place. It takes an hour to wash and dry someone’s clothes, and in that time there’s not much to do except sit down and have a really awesome chat. That’s one of the things that keeps us and our volunteers going – the thanks we get after we’ve had a chat with someone when they haven’t had their washing done for a long time.” Lucas and Nicholas are best mates who participated in social justice programs while at high school in Brisbane. When they finished school in 2011, Lucas went to university to study engineering and commerce, and Nicholas worked full time in the media industry. But the pull of doing something more community-minded was strong for both of them. “Nick and I were privileged to be able to do quite a bit of outreach program work with the homeless throughout high school,” says Lucas. “Through those programs, our eyes were opened to a massive problem that is homelessness and we really were blown away that just up the road from us there were people sleeping in parks and doing it really tough. “We left school and toyed with a few ideas around food vans and stuff. Eventually we landed on this idea of laundry, and it went from there.” Each van costs about $100,000 to build and includes two washing machines, two dryers, and in the newer models, a generator and water tank. Community and corporate donations provide the funding now, but Lucas and Nicholas funded the first van

THE WASH UP There are three main ways to get involved with Orange Sky Laundry: • Share the message: Every night in Australia about 105,000 people find themselves homeless. • Volunteer: According to Lucas, the volunteering experience is an easy one. You need to be an active listener who’s sympathetic and willing to “sit down and have a positive and genuine chat”. Locations include Nambour, Maroochydore and Caloundra. • Donate: It costs Orange Sky Laundry $6 to wash and dry someone’s clothes. You can donate one wash or many, via the website.

themselves by using and modifying an old van they already owned. They convinced a commercial laundromat company, Richard Jay, to provide the machines. “We wanted to see the impact it could have straight away, so we did 100 trips to the local hardware store, we smashed the wheel arches in the van, we made it work. All this happened before we even had a bank account.” That first van – affectionately nicknamed Sudsy – is about to tick over 5000 washing cycles and is still going strong, albeit having had “some work done”. In fact, it’s Sudsy who is now working on the Sunshine Coast. And it looks like Orange Sky Laundry is set to go global, as it garners interest from around the world, especially in the UK and the US. “We know there are a huge amount of homeless people all around the world, unfortunately,” says Lucas. “It’s a pretty ambitious thing but also a very exciting thing that we could be at the forefront of rolling out Orange Sky Laundry internationally and helping more people.” For these two young blokes and their washing machines, the sky – coloured a brilliant orange – is the limit.

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IT IS THE FLAME-RED, wildly curly hair that makes him hard to miss. Then the man inside the mane starts making magic with his guitar, and then he sings. Talent oozes from the first note: confident, clear, mature. Sunshine Coast local Jimmy Davis is at the microphone. And at just 22, his performance is captivating. Fans of the TV talent show X Factor are familiar with Jimmy, who turned heads from the start last year with his raw, rare talent. He also drew attention when he left, telling journalists in postelimination interviews that the talent quest was more like a game show because the songs are selected for contestants and that can set them up for failure. Almost a year on, he is philosophical. “I learnt a lot from that whole part of the experience; I really did,” he says. “It brought home that words can sting and that they sometimes take on their own life. But I have an independent personality. I speak my mind, and to be honest I always will. You just have to be careful of who you speak it to and remember that words can hurt in even unintended ways and they can have a ripple effect.” Jimmy says now he is glad he went on X Factor because it helped him hone his craft and gave him the opportunity to learn from talented people he otherwise never would have met. Making the top 10 was a huge feat. “It definitely made me a better performer, and it definitely did not help with my anxiety,” he says. “I struggle with anxiety and depression and things have certainly been up and down, good and bad for me over the past year or so. If I think about where I was even four months ago, I can see I have grown and moved. “To be honest, I am still getting things together. I think the hardest things to get my head around in all of this, is that it is not how good you are but rather who you know that can make the difference. That realisation is hard.” Jimmy, who lived for 19 years in Cooran in the hinterland behind Noosa, took to the road to share his music and has been on the 30




move ever since, oscillating between the nourishment of home and mostly couch surfing in Sydney. He plays at restaurants, clubs and functions, and in May he launched a CD called Mixed Tape and through direct sales at the launch and gigs since, has a meagre income stream. He smilingly admits poverty and uncertainty create an inspiring, fertile field for song writing in his three main styles: folk, blues/rock and alternative/rock. He also dabbles in spoken poetry at some gigs. Jimmy says he goes with the space he is in at the time – and ends up with a mix of songs that could be profound and meaningful, quirky or obscure. Some are inspired by life experience and some are the product of sheer imagination. “I wrote a song called Eggs No More based on my breakup with a girlfriend after she became vegan. Essentially it is about a relationship gone sour because of dietary alteration – so for real, but really quite funny, on reflection. But I have another song called Hummingbird about a widowed father whose wife died having a baby girl – and it focuses on the baby girl. So yes – I guess I write different kinds of songs.” Jimmy says writing songs takes the form of something he needs rather than just wants to do.

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“I feel pressured sometimes not to branch out too far but self expression is what keeps my head above water,” he says. “If I limit myself too much, I will start sinking.”


Jimmy sang in a school choir as a child, but stopped, then discovered he was able to deliver that style boys in their early teens seem to be drawn to – ‘screamo’. He also found he was very good at the rhythm video game Guitar Hero, and when he put the game away for the real thing about eight years ago, he found reality was far better.


“My songs always start with a guitar riff,” he says. “It will come to me and then the lyrics and melody follow.”

Book a Dead Sea Experience by 30th November 2016 and receive a complimentary Hydro Thermal Suite Experience valued at $60*

Jimmy loved sport in his years at school, playing soccer and rugby and skateboarding. Now, only the skateboarding remains. “The first time I played on stage, it was the most amazing sensation. You know that feeling you get when you have the most amazing, delicious, deeply satisfying meal? It was like that for me, and tackling guys in short shorts never did that for me.” For now, Jimmy will go where his talent is in demand, where he can play for an audience, where he can create that magic and feel the vibe he loves. He has a girl he loves and who is his musical muse.

Bookings phone 5440 3355 or email:

“I have a couple of songs up my sleeve that are begging me to be released,” he says. “I have an album in the works, too. But to be honest, I am also just looking forward to being able to put my stuff in a chest of drawers. The day that happens will be a very good day.”

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To book Jimmy or buy a copy of Mixed Tape, check out the Jimmy Davis Official Facebook page or jimmydavisofficial. You can also find Jimmy at The Caloundra Music Festival, September 30.

Links Drive, Noosa Heads QLD


IT’S ALL EASY: DELICIOUS WEEKDAY RECIPES FOR THE SUPER BUSY HOME COOK Gwyneth Paltrow | Hachette | $45 Actress Gwyneth Paltrow has appeared in almost 50 films and is loved and respected in the world of film and television. She is also a woman of deliberate action: an ambassador for Save the Children in the USA, sitting on the board of the Robin Hood Foundation which addresses poverty in New York, founder and editor of a lifestyle newsletter and co-author of a Spanish cookbook. Gwyneth changed her diet in recent years, giving up coffee, alcohol, dairy, sugar, shellfish, gluten and soy, and only eating organic meat and non-processed foods. This book details her health philosophy and offers recipes to suit a family. THE BOY BEHIND THE CURTAIN

SPRING SENSATIONS Jump into these sensational titles for spring showcasing food, flowers and the sea.

FLORA MYTHICA: A FLORAL TRIBUTE TO THE IMAGINATION Marco Appelfeller, Hing Ang & Esther de Schone | Stichting Kunstboak | $120 This is one of the most extraordinary books we have encountered to date, produced by some very talented Sunshine Coast folks using local models, plants and materials. It is in essence a floristry art book, but it is also a collection of fairy tales and sumptuous imagery. As we turned the pages, Alice in Wonderland’s comment came to mind: “curiouser and curiouser”. Many familiar tales are featured, such as Snow White, Robin Hood, Romeo and Juliet, and King Arthur, but also some lesser known ones such as The Magic Tinderbox and The Brave Little Tailor. These tales are abridged, and are really an explanation or description for the lavishly produced fantasy images. For those green-thumbed readers, there is a list in the back of all the plants and flowers used in the costumes and accessories. Flora Mythica is a very unusual, intriguing and stunning coffee table book with bilingual text in English and German.



Tim Winton | Penguin Books | $45 We confess to being a devotee of Tim Winton’s writings. This book, containing stories from the author’s life, is the most intimate and personal of Tim’s books to date. The book opens with the line: “When I was a kid I liked to stand at the window with a rifle and aim it at people.” Immediately we find a Tim Winton we didn’t know. Could a much-loved peacekeeper and environmentalist have a violent hidden nature we are unaware of? The answer lies within the pages. In The Boy Behind the Curtain we find many of the formative events that created the person we know today including Tim’s life-changing visit to the cinema at age eight which affected his imagination, the importance of the church in his childhood and adult life, the close and passionate bond with the sea and the coastline, and his great love for this country and the creatures who share it with us.

THE LIFE AND LOVE OF THE SEA Lewis Blackwell | Abrams | $40 We love, desire and sometimes fear the sea. For those of us who live near the coast, it’s easy to recollect the sound, the smell and the feel of the ocean even when we are far away. The fact that we are largely made up of water may have something to do with our relationship with the sea: we are captivated by its power and beauty. This book is packed with superb photographs of the sea, above and below. From the wild and freezing to the balmy and tropical, Lewis Blackwell has captured the sea’s many moods, and has paired these wonderful images with the story of the relationship of man and the sea, from our emergence from the primordial soup, right through to the threat of our species to the fragile ecosystem.


CAPITAL SURFERS: SURFING AUSTRALIA’S EAST COAST IN THE SIXTIES Ian Ingram | self-published | $40 “Those were the days…” we hear people say when reflecting. Ian Ingram thinks the old days were most certainly good and has captured the carefree lifestyle of the surfer in the 1960s. He reminisces about the times when there were great waves and only a couple of surfers out, there was never a problem parking and when your old bomb would get you down the worst roads to the best breaks. There was great camaraderie – lifelong friendships forged on a mutual love of the ocean and nature itself. This book is full of fantastic photography, mostly black and white, and tells Ian’s story of his Canberra-based adventures, up and down the east coast, from Lorne to Noosa. There are four of Ian’s articles that appeared in surfing magazines in the 1960s, and lots of stories and pictures to kindle your own great surfing memories.

BLOGS TO BOOKMARK THE MINIMALISTS Meaningful lives with less stuff? Joshua Fields-Millburn and Ryan Nicodemus have created a minimalist lifestyle based on letting go. NEVER EVER PAY RETAIL One of our fave blogs (and Insta accounts), Hannah gives the lowdown on thrifting (op shopping) and garage sales including a search engine to find your local treasure troves. LAUREN BATH Chef turned photographer, Lauren is touted as Australia’s first professional Instagrammer. It’s well worth a dive down this travel-inspired rabbit hole. NATALIE TRUSLER Local gal Natalie has created a blog for busy mummas to restore balance and bring a sense of calm into everyday family life. Book reviews by Annie’s Books On Peregian, 8 Kingfisher Drive, Peregian Beach. 5448 2053 or The blogs were selected by salt HQ.

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SW-OO-OSH. Shuffle. Tick-tock. Holy moly, time can be an attention seeker as it passes by. Haughty and steely, it runs the world, knowing no one can impede its forward momentum. What a selfish show pony. The best we can do is make time pay for what it takes: give it a warning that we will use it, work it, consume it. Blow a raspberry in its direction. Take that, time: we’ll show you! The calendar and the clock are rulers, bossy and brutal. The alarm goes off each morning to start the new day. We greet, meet and eat according to the timepiece. At work we are paid by the hour. We have timelines, datelines, deadlines. And, after enough days like that have passed, eventually we will all flat line. And that is why we must get our big kid pants on and take control. On the best days, we try to slow it down. Perfectly relaxing holidays are those with no program or watches, just the sun and the waves, a walk and a nap, and companions whose ideas of time are vaguer than ours. But at times of horror or anticipation, we want it to speed up. When we dread something and would give anything to slow down time, it has an irritating habit of putting the pedal to the metal. Strangely, at other times, we act like there is always tomorrow – that mystical place where real human productivity and motivation are stored. The trouble is, we all think we can pause for thought. But we might and we might not have time, and it slips by, flaccid and pointless, if it is not used. What a waste.





Your organic retail/wholesale shopping destination on the sunshine coast. Selling fruit, veggies, dairy and everyday grocery lines. Supporting local organic farmers & producers.


Lauded writer C.S. Lewis wrote that the future is something everyone reaches at a rate of 60 minutes in an hour, whatever they do or whomever they are. But others of us have a different approach: time is ticking. Time is running out. Time waits for no one. We think we are killing time, but it is killing us.

(Located inside Belmondos)



One truth is that time is a man-made construction. This came home to me a few years ago when the official clocks in the airport arrival hall told me I had arrived in Canada hours before I had left Australia – after flying for a day and a half. Time is a seamstress. She specialises in alterations: crafting and moulding, nipping and tucking and taking and giving. And time passes, we change. Of course, that human marker of the passage of time is that slippery, mercurial entity called age. Sometimes time is merciful, taking the puppy fat and hysterical immaturity of childhood. But it also gives lines, aches and pains, bitter experiences and cynicism. Age is problematic. Almost always, you are too young or too old. As a child, we are told to wait until we are old enough. Those of us who live life in a bit of a hurry are told our time will come. You can’t have chewing gum until you are five. You can’t ride in the front seat of the car until you are eight. You can’t stay the night at a friend’s until you are 10. You can’t get your ears pierced until you are 18. All the fun stuff was seemingly for older people, beyond the next birthday cake. And then, overnight, you are too old. Too old to represent your country in a sport. Too old to go on Contiki. Too old to be young anymore. The passage of time becomes the subject of shame and terrible birthday cards. There are cosmetics to ward it off and others that claim to reel it back. But noting the passage of time is better than not being able to. And no one knows how much each of us is allocated. While nothing is older than time, we need to use it or lose it. Time is a fire in which we burn. To see more illustrations by Amy Borrell visit

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THERE’S A SUBLIME stretch of the Noosa River between Tewantin and Noosa Heads where the past and present come beautifully together. Here, shiny new apartments sit comfortably beside beachside fish and chipperies; jet skis hum alongside houseboats that bob on the shimmering water that ripples with scales and fins; and fat pelicans watch children play with buckets and spades just across the road from designer-label shops. In the hub of it all sits the three-tiered, multi-faceted Noosa Boathouse restaurant, a fitting position for this floating icon that brings its own little bit of history to an area that is oozing with the olden-day charm and modern chic that is Noosaville. It’s also fitting that one of the coast’s (and the country’s) most accomplished chefs is at the helm of the place which has become one of the favourite haunts for Noosa locals, as well as a must-visit destination for tourists. Shane Bailey, Noosa Boathouse’s executive chef, believes a good menu should change with the seasons, and should reflect the place in which it was created. “The way I cook now, and the menu, is constantly evolving,” Shane says. “It’s a reflection of the seasons in Noosa and the food that’s available. I love what I do and I love working here.” He describes the Noosa Boathouse menu as being Thaiinfluenced: evidence of his love of super-fresh tropical ingredients packed with flavour. “One of my signature dishes is a Thai dish,” he says. “We’re doing our own Thai curries and Thai salads. The braised beef cheeks we’re doing now is with a tamarind sauce, it’s a change from the European style. It’s more of a tropical dish – a dish for summer.” Indeed, reflecting the seasons in Noosa sometimes means following an endless summer, Shane says, recalling a winter’s day this year that was actually 31 degrees. >

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Noosa Boathouse owners Sarah and Phil Bradford

“I changed the menu that day, because I felt silly that we still had cauliflower and Brussel sprouts and all those winter things on, like chowders and soups,” he says. “I took those things off very quickly. When the sun’s beaming in and the water’s glistening you don’t want to sit down to a big heavy meal; you want something that’s light, but packed with flavour.” It’s not surprising that Shane’s food philosophy works – a glance over his resume reveals he has the training and experience to rival the best in the business. He grew up in country Victoria and started his apprenticeship in Warrnambool, a coastal town on the Great Ocean Road. Following the ebb of the ocean, he later moved to Melbourne to become one of the state’s youngest sous chefs at Donovan’s on the St Kilda foreshore, one of Melbourne’s most iconic restaurants. He stayed there for nine years and during that time he perfected Italian and French classical European techniques. But about 14 years ago, Noosa worked its magic on Shane when he and his family visited for a holiday. Shane was soon offered a position at fine dining local icon Berardo’s, spending a further nine years there. He also ran an incredible eight Noosa Food and Wine Festivals, working with some of the world’s top chefs. His move to Noosa Boathouse three years ago – with his wife Lucinda and their two sons Archer, now 8, and Dashiel, now 6 – was fortuitous for the then-new owners Phil and Sarah Bradford, whose aim was to ensure the floating three-level structure would be something locals would be proud of and would love to come to. The result is what Sarah describes as a three level “bistro, bar, and events destination”, including an espresso bar, a 120-seat bistro, function spaces, and a stunning “sunset bar” on the top floor. 38


Coconut and kaffir lime crème brûlée, caramelised pineapple, berries, coconut dust

Jasmine tea smoked Ora king salmon, compressed pineapple, green paw paw salad, toasted Kingaroy peanuts, Ora king salmon pearls, tamarind dressing

While the Bradfords transformed the look and feel of the venue with an extensive renovation, Shane created a menu that now attracts not only the locals, but national and international visitors to the area. He is passionate about using the abundant tropical produce available on the coast. He makes the most of the outstanding local producers and suppliers, using four butchers, five seafood companies, and direct growers to source the freshest ingredients. “All my herbs and lettuces are picked a maximum two hours before I get them, seven days a week,” he says. “I use Noosa Reds heirloom cherry tomatoes. There’s a guy that just grows limes and drops them off twice a week. I have lots of direct contact with the farmers. “I like to get the best out of every supplier. There’s one who lets me know when he’s got just-off-the-boat Knobby Snapper. When there’s something awesome, I’ll get it.” Noosa Boathouse also has its own garden and compost system. The compost is collected by a local woman who uses it to grow vegetables such as lettuce and radicchio that she gives back to Shane to use – along with the occasional batch of free range eggs from her chickens.


“I’m very proud of the garden,” Shane says. “We go and pick before every service and get our garnishes and tasty little flowers. That’s what we’re about – we appreciate where our stuff comes from and we like to grow our own.” It seems that even when Shane is not cooking, food still dominates his thoughts; he helps organise the Capricorn Food and Wine Festival in Rockhampton; he works with Beef Australia as a celebrity chef consultant; and participates in school hospitality cooking events. “I’m always learning,” he says. “The cooking and cheffing side of things still excites me 20-something years on. “I still love the thrill of service and getting there on the pans. I told them to take off the words ‘executive chef’ from my business card and just put ‘chef’. People think executive chef and they think you sit in an office and then come around with a clipboard. “That’s not me – I like to cook. I’ll peel potatoes next to the kitchen hand. Food’s the thing that drives me and excites me.” 194 Gympie Terrace, Noosaville. 5440 5070 or


as you are. Released from the rough, carefully shaped, and polished to perfection.It's rare, it's precious and utterly unique. There will never be another one like it. We know that what we do is something very special because there is nothing quite like the moment when an opal captures your heart.

See the full collection in-store or online . 11 Ballantyne Ct, Glenview QLD 4553 (07) 5494 5400

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Just opened, THE COOKING SCHOOL NOOSA offers exclusive classes with chefs from Wasabi Restaurant and Bar and guest chefs from around the country. Classes include Contemporary Japanese, Classic French and Modern South East Asian, with workshops including French Patisserie, Artisanal Bread Making, Preserving and Pickling and Tea Appreciation. Keep an eye out for other featured specialty techniques. Located along the beautiful Noosa River and overlooking the Noosa Sound Park. 2 Quamby Place, Noosa Sound. 5449 2443 or

nosh news

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

Talented duo Mia Daskalu Johnson and Paul Johnson are the brains behind catering company SPOON FED CATERING AND BOTTLE FED BAR SERVICES, specialising in al fresco functions, weddings, stand up functions or sit down meals. Spoonfed’s menus feature grassfed Victorian and NSW prime cuts, and only free range chickens. Their seafood is sourced locally, fresh from their specialty suppliers and their meals are prepared seasonally guaranteeing a fine dining experience of flavours and presentation. Find them at Belmondos Organic Market. 0419 695 244 or



Photo by Reflected Image PRoductions

’ISH RESTAURANT is not your everyday fare. All day dining using fresh local ingredients and inspired daily specials, plus a new chef, new menu and new fit out puts the ‘ISH experience outside the dining box. Caloundra RSL, 19 West Terrace, Caloundra. 5438 5800 or

Chris White

Congratulations to HUNGRY FEEL Restaurant on celebrating 15 years on the Sunshine Coast – amazing huh? Owners Larissa and Chris White say they’ve worked hard to convert food miles into food steps. “Over the past five years we have evolved into a predominately Queensland produce café/restaurant growing 20 per cent of our own produce in our Buderim Kitchen garden. We support Sunshine Coast local farmers, artisans, suppliers and small local business.” 29 Main Street, Buderim. 5477 1331 or

Noosa nightlife is back on the map with the opening of BUDDHA ON HASTINGS – Noosa’s first food-focused late night lounge bar. Head Chef Joo (ex Embassy XO) has designed a modern Asian-inspired menu, served in a diverse range of areas to drink, dine and lounge. Ooh, and the Asian-inspired fit-out will impress! Open for lunch, Wednesday through to Sunday and seven days a week for dinner. 4/18 Hastings Street, Noosa Heads. 5474 9628 or

Like your fruit and vegies grown organic? BIOSHOP Noosa’s owner Uwe Wullfen is passionate about organics and sources certified organic fresh produce where possible from local growers. But it’s not just fruit and vegies, Bioshop Noosa specialises in everything organic from everyday grocery lines to dairy products with all products certified organic to the highest national and international standards in their country of origin or are whole foods of the highest standard. Located in Belmondos Organic Market, 59 Rene Street, Noosaville. 5474 4404 or

NOOSA BEACH HOUSE has an incredible new spring menu celebrating French techniques and sustainable seafood. Absolu French foodie heaven. Here’s a sneak peek! Butter poached Moreton Bay Bug, labneh, pine nuts, gremolata, chickpea Mooloolaba prawn hopper, blackened corn, paneer cheese, spiced coconut Charred leeks, goats curd, mascarpone, sour milk, local herbs Duck breast, hollandaise, eggplant, sprouts, onion rings 16 Hastings Street, Noosa Heads. 5449 4754 or

Executive head chef Aden Moriarty

Fine dining need not be expensive. And if you need proof, just visit NOOSA SPRINGS’ RELISH RESTAURANT any Wednesday evening and try the Spring Night $35 special. Order two dishes from the spectacular menu and receive a complimentary bottle of wine. Or take your own on BYO Thursdays. Relish specialises in Mediterranean and Asian cuisine, all with a dash of unique Noosa flavours. Delicious food, great value and a spectacular setting – that’s a Relish promise! Links Drive, Noosa Heads. 5440 3317 or

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Serves 4 Preparation 1 hour

Barramundi 4 x 200g barramundi fillets Dash of olive oil Pea purée 350ml vegetable stock 1 small brown onion 2 peeled cloves of garlic 1 tbsp butter Salt and pepper to taste 21/2 cups of fresh peas 1 cup spinach

Sumac butter 250g salted butter, melted 125g sesame seeds, white and black 1/ 4 bunch of dill 1 tbsp sumac

Fondant potato 75g butter 2 potatoes, peeled, cut into barrel-shapes using a cookie cutter 35ml vegetable stock 1 garlic cloves, peeled and slightly crushed 1-2 sprigs fresh thyme Salt and pepper to taste

Met hod

Pea purée Finely dice onion and garlic. Sauté, add butter, salt and pepper and stock. Cook down and blitz. Blanch spinach and peas and put on an ice bath. Add pea and spinach mix to blitzer and return to ice bath until cool. Sumac butter Simply combine mixture and allow to cool. Fondant potato Heat butter in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides. Add stock, garlic and thyme. Season to taste. Cover the pan with a lid and reduce the heat until the stock is simmering. Barramundi fillet Pan-sear seasoned barramundi skin down in a cold pan in a little oil until oil bubbles. Place pan into oven at 350°C until medium rare and then remove fillet to rest until cooked. Finish by sautéing in sumac butter.

To serve

Place generous amount of pea purée on plate. Add four fondant potatoes around plate with sumac buttered barramundi. Drizzle extra virgin olive oil and season to taste. PHILOSOPHY Sirocco’s flavours are influenced by the lands in which the Sirocco wind flows, from Africa through to the Mediterranean. Their food is cooked with the freshest local ingredients, organic milk, free range eggs and they offer a wide range of gluten-free options. WINE TO MATCH Crowded house Marlborough Pinot Gris 2013 Available at 2/257 Gympie Terrace, Noosaville. 5455 6688 or FOR EXTRA SALT visit for a Persian love cake recipe.

•25 y e a r s e x pe r ience •Pe r so n a lise d in te r ior design •In dividua lly ta ilo r e d concepts C o n ta ct us fo r a co nsultation ph o n e : 0418 441 1 4 9 in te r io r s@ga ilh in kle y www. ga ilh in kle y de saltmagazine . com . au




Michael Joyce 44


DONNING A LARGER-THAN-LIFE SMILE, Michael Joyce emerges from an archway of leafy green trees at the entrance of his Cooloolabin farm.

Dan Joyce

Set high in the hinterland behind the rustic town of Yandina, the certified organic property run with his wife Julie and two sons has been transformed from a humble cow paddock in the early 1980s to now a lush haven of fruit, nuts, ginger, galangal, turmeric, flowers and self-seeded organic greens. The property is also home to the Joyce family’s iconic Sunshine Coast business, Mighty Bean Tempeh, which has passionately churned out over 35 years worth of the fermented soya bean product to the local market. Walking down the flourishing hill from the road, Michael says his has been a farmer’s life in action since the 1970s. Julie grew up on a pineapple farm in Nambour, and the couple has run several properties on the coast before re-inventing this hillside haven into its current glory. “We bought the business in 1981 from an American guy that had been running it for six months. He taught us how to make tempeh, a food that was already popular in the US at the time. When we came here, we saw there was good water and good soil, so we gave it a go and have been developing our own processes ever since.” Thirty-six years later, the property now holds an Australian Certified Organic producer’s licence as well as an ACO processor’s licence. Tempeh as a food source originated from Indonesia, where it is still a major form of protein for over 90 million people in Java alone. While similar to its Chinese soybean cousin tofu, tempeh’s unique fermentation process unlocks the bean’s content of protein, dietary fibre and vitamins, otherwise unavailable via raw consumption. On the Mighty Bean site, soya beans are soaked, washed, dried and then fermented under a temperature and humidity-controlled environment with a microbial mushroom. “A bit like yoghurt, the way culture grows on milk, we grow culture on soya beans,” says Michael’s son Dan. Some of the finished tempeh is also flavoured with the fruits of the farm’s own labour. “The seasoned roast has lots of turmeric and ginger and as much stuff as we can pull off this place as possible,” Dan says. The end result is a selection of fresh, stir-fried, savoury and roasted varieties, which can be cooked or munched on straight out of the packet. With a surprisingly high protein content, the product’s sustainability credentials are positively hopeful when compared to the difficult process of the more popular dietary source of protein, which comes from traditional cattle farming. “While beef boasts 28 grams of protein per 100 grams, not many people realise that some tempeh is not far behind at 22!” Dan says. Michael and Dan believe that demand has risen for the product over time in Australia due to a prevalent increase of health consciousness. “Fermented food is functional food,” Michael says. “The health benefits are amazing.” Michael is a big advocate that the gut is the core of mental and physical health and that we need to re-educate ourselves back to the old theory of “you are what you eat”. Local whole food stores, such as Organika, stock the Joyce farm’s tempeh as well as their freshly harvested turmeric and ginger. Organika owner Gayle Rogers says the tempeh flies off the shelves in their Noosaville store. The retailer and the Mighty Bean farm have had a strong and thriving relationship for many years.

Gayle and David, who took over Organika in mid-2015, have a passion for sustainable, ethical and fair trade. Their main focus is to support local farmers, health entrepreneurs and sustainable emerging businesses within the surrounding area. They hope that by doing so, they are giving back to the local community and across the region. “Supporting local producers is key to our ethos,” Gayle says. “It creates jobs, stimulates the local economy and community, aids local small-scale farmers, benefits the environment and provides fresh and quality products to our customers. We stock close to 7000 products and would guess we would have in excess of 100 local producers. From fresh produce, milk, yoghurt, cheeses, muesli, skincare, soaps, candles, honey, curry pastes, jams, etc. We are constantly adding new local products.” With such strong support for Sunshine Coast growers, retailers such as Organika are leading the way in sustainable grocery shopping, setting a wonderful example for the future of food security. Unsustainable transportation of goods, and the general health benefits of eating fresh, local food are the contributing factors behind the ‘shop local’ movement. Mighty Bean’s Michael would also love to see more local eateries jumping on board with the paddock-to-plate movement. He hopes the popularity of products like his tempeh on the supermarket shelves will eventually lead to an equivalent adoration of local commodities served on restaurant plates. “It’s such a simple food that still most people haven’t heard about – just pure, simple food.” Organika is at Shop 2, 3 Gibson Road, Noosaville. 5442 4973 or

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IT’S NO SECRET that the Sunshine Coast is experiencing a boom in the realm of health and wellbeing. Yoga and meditation classes are popping up on nearly every street corner, lifestyle choices such as veganism, wholefoods, raw or paleo are becoming commonplace, and organic foods are often household staples. It’s almost impossible not to be a part of this salubrious movement with organic aisles in nearly every supermarket stocked with health foods and drinks to suit all diets. People are becoming much more conscious about every last spinach leaf and legume that they put into their mouths and they want their food to be sourced locally or at the very least, Australian-made. They want fresh. They want ethically produced. And they do not want any of those nasty preservatives or chemicals sprayed over their fruit and vegies – thank you very much. Even liquor stores are noticing a high demand of customers wanting preservative-free and organic wines simply because the rumour 46


Sautéed local prawns with polenta, chilli, goats cheese and organic olives

Matthew Thomme (left), Erin Mitaros and Carl Mitaros

mill has it that we will endure less of those pesky hangovers the “morning after”. Sam Statham co-owns Rosnay Organic, a family organic vineyard and orchard at Canowindra, in the central ranges of New South Wales. The Statham family supplies their organic olives, olive oil, olive tapenade, figs and wines to high-end restaurants and provedores including Sunshine Coast local restaurant The Loose Goose at Twin Waters. Sam can attest that spraying crops with chemicals and pesticides is indeed a major contributor to those wine headaches, after experiencing headaches himself after every shift when he worked as a crop sprayer. “After a while the penny dropped and I realised that you didn’t have to spray everything with chemicals,” Sam says. “Our family ran sheep in the ’80s and ’90s, and when Mum and Dad decided to start growing grapes, I suggested we do it organically. “The less of those chemicals you put in your body – I think if you can avoid them completely then it’s got to be better.” Owner of The Loose Goose Erin Mitaros says as soon as she tasted the Rosnay wines she knew they would be best suited to their restaurant, which she owns with husband and head chef Carl. “We get all of our local produce from local growers – fruit, vegetables and seafood. It has to be fresh because it just tastes better,” she says. While the Rosnay farm is located south of the coast, Erin knew the wines were a perfect fit for her restaurant and the coast’s evergrowing need for “no-nasties” food and drink. “We chose the wines also because they are genuinely really nice wines,” Erin says. “Organic wines don’t taste any different, and preservative-free wines are imperative for many people who can’t drink regular wine.” The Loose Goose was opened by the couple five years ago and its food is a modern fusion of Australian and European and entirely original; the menu changing seasonally every three months. It includes an extensive number of vegetarian offerings. >

Olive tapenade crusted lamb with ratatouille, tomato coulis and snow pea tendrils

Carl garnishes every dish with the Rosnay olive oil “to give that extra shine and flavour” and says the Rosnay kalamata olives are some of the best in Australia, which he uses in his popular entree dish of sautéed Mooloolaba prawns with chilli, garlic, olives and goat’s cheese. The olives also feature in the restaurant’s pressed pork shoulder with polenta, green salad, preserved lemon, basil, cucumber and tomato salsa. But Carl says it’s the twice-baked, three-cheese soufflé with truffle and pumpkin which is one of the favourite dishes among clients, and features the Rosnay olive tapenade. Carl has worked as a chef on the coast for 16 years and has experimented with almost every fresh food going, such as brain, offal and zucchini flowers, but his personal favourite dish is the potato gnocchi with braised beef cheek and vegetables. And if you are one of those people who can’t start a meal unless you devour some drool-worthy breads dripping with balsamic and oil, then the Rosnay organic oil will not disappoint. The kalamata olives are pickled naturally and slowly in a brine of Murray River salt, which gives them a fruity, soft flavour without the usual olive bitterness or caustic flavour of factory-treated imported olives, Sam says. The farm’s figs come in a variety of dried, glacé, poached in spiced syrup and preserved. “The combination of the rich fig with the citrusy acidity and caramel is amazing,” Sam says. 48


Warm fig and macadamia nut loaf with salted caramel ice cream and spiced fig syrup

The Freedom chardonnay has become a major deal with customers, and is one of very few organic and preservative-free white wines available in Australia. Sam describes it as having “delicious butternut and tropical aromas”, and most importantly is free of sulphites or fining agents. Another notable wine they supply to The Loose Goose is the Garage Wine Number 1, which is Sam’s favourite. He says it is made completely hands-on (without pumps) and is matured in a ceramic egg. That same wine won Organic Wine of the Year 2016, in conjunction with Winestate Magazine and The National Association for Sustainable Agriculture Australia, where only certified Australian organic wines were judged using a fullymanaged professional tasting process and panel. “It was an amazing honour and a real boost for my winemaking ambitions,” Sam says. While organic wine is estimated to hold just 1 per cent of the Australian wine market, with 40-50 organic wine producers compared to the almost 4000 regular wine growers, Sam says organic wine is without a doubt on the rise. “It will climb and it is steadily increasing,” he says. “And once people go organic they never go back.” 3/175 Ocean Drive, Twin Waters. 5457 0887 or

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TASTE OF THE REGION THE SUNSHINE COAST region is a food bowl, with a bounty of produce grown in a picture-perfect spot with a wondrous climate. Throw in the year’s ultimate season – spring – and tastebuds sing hallelujah! FURIKAKE Furikake is an extremely versatile Japanese condiment, typically sprinkled over rice, vegetables or fish.

Ingredients Dry seasoning tsp of Olsson’s macrobiotic sea salt 1/ 4 tsp ground white pepper 2 tbsp white sesame 2 tbsp black sesame 4 sheets of nori (seaweed) crumbled 1/ 4

Toasted bonito 1 cup of bonito flakes 1 tbsp of vegetable oil 1 tsp tamari (gluten free soy sauce) 1/ 2 tsp caster sugar Crispy onions 6 pickling onions, peeled and finely sliced 200ml of vegetable oil

Met hod

Put all dry ingredients into a bowl, set aside. In a medium pot, add the oil and place on a high heat. Add the bonito flakes and sugar and mix with a wooden spoon for 10 seconds. Sprinkle in the tamari and mix for another 10 seconds. Pour the mixture into the dry ingredients bowl. Once the mixture is removed from the pot, wipe out with paper towel and place back on the heat. Add the vegetable oil for the crispy onions into the pot and place on a low heat. Add the onions and cook for 5 minutes. Increase to a medium heat for another 5 minutes. Once the onions start to turn golden brown, increase to a high heat. Once the onions are golden brown, remove with a slotted spoon onto a paper towel. Once cooled, add to the remaining recipe.




Ingredients 21/4 cups of 00 bakers flour 3/ 4 cup buckwheat flour 3 whole eggs and 10 egg yolks (we recommend Walker Family Farm Nomadic eggs) 21/2 tsp Olsson’s biodynamic sea salt Vegetable oil to coat the noodles when cooked

Met hod

In a medium-sized mixing bowl, combine the flours and salt. Pour the egg yolks and whole eggs into a measuring cup (measuring roughly ¾ of a cup). With a fork whisk the eggs. Make a well in the flour and add the egg mixture. In a circular motion with your fingertips, mix the eggs into the flour. Once combined, turn out onto a lightly floured bench. Divide the mixture into two. Kneed each portion for 10 minutes, to ensure the dough is elastic and shiny. If the dough continues to stick to the bench, dust the surface of the dough with flour. Wrap the dough in cling film and rest in the fridge for at least 10 minutes. Attach a pasta machine to the side of a kitchen bench and adjust the machine’s rollers to the widest setting. Unwrap a portion of dough and use the palm of your hands to flatten it into a rectangle. Dust the rollers with flour and roll the dough portion through. Dust again with flour and repeat on the same setting. Fold in the shorter sides of the

dough to meet in the centre to form a smaller rectangle and feed through the machine again. Repeat this process 5-6 times or until smooth. Lay the noodles onto a floured tray. Bring a large pot of water to the boil. Add the noodles to the water and cook for about 7 minutes. Drain and rinse with cold water. Coat lightly in vegetable oil so the noodles don’t stick.


Handrolled buckwheat noodles are versatile. They can be served with a Japanese seafood hotpot (yosenabe) or you could have them with chopped shallots, mint, chilli, with a drizzle of sesame oil and a squeeze of fresh lime juice, along with black sesame to garnish. >


Modern Australian Share Plates

Craft Beers Boutique Wines Cocktails

Open 7 days 12noon till 9pm and beyond

/FluxLounge /FluxRestaurantLounge

3/255 Gympie Terrace, Noosaville

Bookings P 07 5455 6540 saltmagazine . com . au




Met hod

Pickled cucumber salad 1kg of mixed cucumbers (such as Lebanese, continental or crystal) 3 tbsp Olsson’s macrobiotic sea salt 2 tbsp Sichuan peppercorns 2 long red chillies, sliced, seeds in 5cm piece of ginger, julienned (matchstick) 100ml oil for frying 100ml rice vinegar 6 tbsp palm sugar Juice of 2 limes (about 100ml) 1 tsp Sichuan salt mix

Mix sea salt and cucumbers in bowl. Put aside to cure for 30 minutes. Rinse cucumbers thoroughly three times draining the water each time.

Herb salad 1 bunch of mint 1 bunch of Thai basil 1 bunch of coriander 1 bunch sawtooth (Thai) coriander 100g bean sprouts 2 purple shallots, finely sliced 1 red chilli, seeds in, sliced finely Pickled cucumbers

Salt mix Place salt and peppercorns in a fry pan over a medium heat. Toast until you begin to smell the peppercorns. Take off the heat and place in mortar and pestle and grind. Dressing Place ginger and chilli in a bowl. Heat oil until just before it starts to smoke. Pour hot oil over the ginger and chilli. It should make a crackling noise. If it doesn’t your oil was not hot enough. Once the oil has cooled, drain off the ginger and chilli. Place in bowl and add the rice vinegar, palm sugar, lime juice and Sichuan salt mix. Stir. Add salted cucumbers. Mix. Set aside until ready to serve. Herb salad Place bean sprouts, shallots and chilli in a bowl. Pick, wash and spin all the herbs and place on top of other ingredients. Set aside in fridge.


The pickled cucumber salad can be served with barbecued or char grilled local fish fillets such as swordfish, tuna or reef fish.




Ingredients: 600g organic Kenilworth pork belly 600g Fraser Isle spanner crab 1 garlic clove, chopped 1/ 2 tsp ground white pepper 3 tbsp chopped chives 3 tbsp chopped coriander Olsson’s macrobiotic sea salt to taste 50 dumpling wrappers 2 trays lightly dusted in flour Garnish 1 punnet micro herbs 1/ 2 bunch chives cut into 3cm batons 1 cup Chinese celery leaves Drizzle of sesame oil

empower your world with the magical alchemy of pure essential oils. every drop is a sacred step towards healthy wellbeing. contact salt’s beauty & lifestyle editor, Briseis on 0434 385 841, to register your details for her essential oils workshops. @walklikeagypsy

Met hod Dice pork belly into 2cm squares then put through the mincer (if you do not have a mincer you can use minced pork). Put minced pork into a large bowl. Finely chop the chives and coriander. Very finely chop garlic. Combine with pork mince. Add the spanner crab to the bowl and combine. Add salt and pepper. Method for rolling dumplings After you’ve spooned on a heaped teaspoon of filling into the centre of your wrapper, form a taco shape and start pinching one end of the wrapper to seal, heading towards the middle. Place finished dumplings onto the floured trays. Once all the dumplings are made, you can either add into a simmering stock for about 7 minutes or steam for 10-12 minutes. For the garnish, pick and chop all ingredients, place in bowl with sesame oil and toss. Garnish when plating. Recipes by Zeb Gilbert, executive chef of The Wasabi Group and The Cooking School Noosa, 2 Quamby Place, Noosa Sound. 5449 2443 or FOR EXTRA SALT visit for a sakeinfused Eumundi strawberries with mandarin meringues recipe.

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I GOT THE SHOCK OF MY LIFE while judging the Sydney Royal Wine Show recently. In more than a decade of show judging, never have I seen a result like this. It was the top class of Australian sparkling wines and the anticipation mounted as 29 cuvées were assembled anonymously for the scrutiny of my panel of five judges. Wine number 25 stopped me in my tracks, which in itself was no surprise. What was unexpected was the profound impression it made on every single judge in my panel. To appreciate what happened next, I need to bring you in on some behind-the-scenes secrets of wine show judging. Like all matters of taste, wine judging is a subjective art. At best, one or two judges might typically rate a standout wine of gold medal status, before a rousing discussion with the panel ensues and consensus is found to award a medal or knock it out. In a strong class with lots of gold medals, a judge might award an even higher score to just one wine to single it out as their top gold. Only a few times in my judging life have I seen all five judges award a gold medal to the same wine before a whisper of discussion ensues. And never, until this moment, have I seen all five judges award their top gold to the same wine. All the more unlikely in a class that ultimately yielded an astounding seven gold medals. Not surprisingly, the wine in question went forward to win Best Sparkling Wine of Show. Then it did what no sparkling wine has ever pulled off in the history of the Sydney Royal Wine Show. It eclipsed every still white, red and fortified wine in the room to win Best Wine of Show. Sparkling wines have long been derided as the poor cousins of their still wine counterparts in Australia. No longer. And this was no fluke. Just a few weeks earlier, a sparkling wine achieved precisely the same feat by winning Grand Champion Wine of Show for the first time in the history of the Royal Queensland Wine Show. And guess what? It was the same wine: House of Arras Grand Vintage 2007. And there’s more. Last year another Tasmanian sparkling from the same estate, House of Arras Blanc de Blancs 2006, made history as the first sparkling wine in Australian wine show history to win Champion Wine of Show at one of the major capital city wine shows. And not just any capital city show, The National Wine Show in Canberra, the grand finale of all Australian Wine Shows, no less. 54



1 HOUSE OF ARRAS TASMANIA GRAND VINTAGE 2007, $70 Grand Vintage remains the core of Arras’ portfolio of now seven cuvées and this vintage has just ascended to what must be the most successful sparkling in Australian wine show history. Led confidently by more than threequarters chardonnay, it upholds a refreshingly pale straw hue and exciting fruit tension. Grand vintage, indeed. 2 HOUSE OF ARRAS TASMANIA BLANC DE BLANCS 2006, $80 Arras Blanc de Blancs has attained a new pinnacle, easily Australia’s best blanc de blancs this year. At a full decade of age, the delightfully toasty/nutty/honey personality of chardonnay has emerged with clarity and jubilation, backed by impeccable focus and enduring energy. 3 HOUSE OF ARRAS A BY ARRAS PREMIUM CUVÉE NV, $25 All the grandeur of the Arras outfit filters down to its entry cuvée, making this one of the most profound sparkling wines at its price again this year. It exudes distinguished maturity thanks to magnificent, deep reserve stocks, showcasing the mastery of Ed Carr. Results like these herald a heyday for Tasmanian sparkling wines. House of Arras Chief Sparkling Winemaker Ed Carr is a champion of sparkling wines hailing from the cool vineyards of the apple isle. “These recent accolades are testament to the quality of sparkling wine that Tasmania can produce and I believe we are witnessing history here, with sparkling wine winning accolades traditionally held by red and white table wines,” he said. Across all of my sparkling tastings this year, Tasmania has not only put forward more cuvées than any of the other 50 Australian regions producing sparkling wines, it has also achieved the highest proportion of high-scoring wines. Tasmania confidently holds its place as Australia’s sparkling capital.

5 4 6










4 PIRIE TASMANIA TRADITIONAL METHOD ROSÉ 2009, $48 My favourite Australian rosé of the year is a delicate tightrope act that strikes a spectacular balance between medium salmon colour, subtle tannin and enchanting red cherry, wild strawberry and pink pepper flavour. Rosé is trending globally like never before. Get on board. 5 FROGMORE CREEK CUVÉE EVERMORE MÉTHODE TRADITIONNELLE TASMANIA VINTAGE 2008, $38 2008 is a benchmark vintage for Tasmanian sparkling wines and this is a cuvée of towering magnificence. A touch of 2007 vintage matured in old oak barrels adds toasty/nutty notes to a long, refined palate that lingers with a finish that lasts for, well, evermore. 6 BAY OF FIRES TASMANIAN CUVÉE PINOT NOIR CHARDONNAY BRUT NV, $30 Bay of Fires is the sister house to Arras, crafted by Australian sparkling front man Ed Carr. There’s nothing to declare its glorious maturity on the label, but based on the 2006 vintage this blend has enjoyed an astonishing nine years in the cellar.

But why such a sudden winning streak for a brand Carr has been tirelessly devoted to for more than 20 years? Is it because he is now making a small proportion of his sparkling blends in oak barrels, is it that he’s progressively reducing the level of sweetness, or is it that wine show judges are now more readily rewarding a mature cuvée over a young blend? No doubt it’s all of the above. But what is certain beyond question is that Tasmania is now a worthy alternative to Champagne when you’re next reaching for top shelf fizz. For the ultimate experience of Tasmanian sparkling, join Tyson Stelzer for the Effervescence Tasmanian Sparkling Festival in Launceston in November.

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56 KEEPING IT REAL Second chance delivered love to Amy and Adam Hauzer. 60 MAGIC MAKER Corsets are the ultimate in emphasising beautiful feminine lines. 62 TO HAVE AND TO HOLD Fashionable, must-have products for the loved up.

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chance encounter WORDS FRANCES GILLIES

Amy Brooke & Adam Hauzer May 6, 2016





Montville - Sunshine Coast Hinterland

NOT EVERYONE GETS two chances at true love but it seems Amy and Adam Hauzer were destined to meet. Amy and Adam should have fallen in love when they attended the same work retreat in Bali in 2011 but somehow, amidst the blur of team activities and PowerPoint sessions, their paths didn’t cross. But Adam must have impressed Amy subconsciously because when she travelled to Bali again four months later with a girlfriend, Amy noticed Adam as he randomly walked past. “So I ran up to him and said, ‘Hi, I know your face.’ And that was it. We’ve been together ever since,” Amy says.

as well as our amazing cake selection we also do breakfast & lunch

Vintage High Tea


It was a case of west coast meets east coast as Adam is a Sunshine Coast surfer boy while Amy grew up in Perth in Western Australia. Adam was working in Perth at the time so the pair started dating. On one of their first dates, as they walked along the beach, fate came knocking again – or rather, it washed up at their feet in the form of a fishing buoy. “The buoy had ‘F8’ on it! We figured that was fate trying to tell us something,” Amy says. Their magic spark was immediate. “I was instantly drawn to Adam. He is so easy-going, friendly and warm. His personality is addictive. I just wanted to be around him all of the time,” she says. Amy says she knew Adam was a keeper when the pair found themselves enduring a miserable Perth winter in a share house and living on minimum wages. Despite the circumstances, they still had fun. “So we knew if we could still be happy when things weren’t hunky dory, then we’d be ok,” she says. Adam proposed on breathtaking Coral Beach in 2014. It came as a surprise to Amy, who was late to meet Adam at the beach after enjoying a long morning coffee session with a girlfriend. “I didn’t know he was chasing the tide. He’d written the big question in the sand on a secluded beach. We had to walk along the cliffs to see the words, so he was completely stressed out by the time we got there. But it was a beautiful moment.” Amy and Adam share wanderlust and have travelled as a couple through Central America, Europe, Indonesia, New Zealand and on plenty of road trips around Western Australia. In their biggest move, they relocated to the Sunshine Coast last year. When it came time to choose a venue for the wedding reception, Amy left it in Adam’s capable hands. >

y • Classic beauty therapy • Bridal make-up • Wedding packages • Girls day out • Specials online

5478 6212 38 Kondalilla Falls Rd Montville

WEDDING DAY ROLL CALL RECEPTION, CATERING & STYLING Noosa Waterfront Restaurant and Bar, 142 Gympie Terrace, Noosaville. 5474 4444 or CEREMONY Hidden Grove, Noosa TRANSPORT Noosa Ferry Cruise Company GOWN Guess CELEBRANT The Sunny Celebrant, Natalie Skye DECORATOR Style Le Aisle HAIR Coastal Style Mobile Hairdressing MAKE-UP Sally Townsend FLOWERS By bride CAKE Fiona’s Fancies ENTERTAINMENT Bride and groom’s good friends, DJs Kurt Barrow and Christian McGarry



ABOUT THE VENUE Noosa Waterfront Restaurant and Bar sits on the Noosa River, tucked down a peaceful canal framed by Moreton Bay fig trees. A recent revamp has given this long-standing venue a striking fresh and modern vibe. The menu draws on head chef Andrea Ravezzani’s impressive international culinary experience and celebrates Italian fare using the finest local ingredients. The venue seats 120 for a formal sit-down event or 200 guests for a cocktail style function. Amy raves about the venue’s attentive service and impeccable styling. “I cannot recommend the venue highly enough,” Amy says. “The staff were incredible; they didn’t miss a beat. The drinks were constantly flowing and the styling was beautiful. We didn’t have to worry about any details on the day: it was all taken care of, which made the day completely stress-free for us. We want the wedding to happen all over again – it was the happiest day for us!”

“I was in Perth working at the time. I trust Adam. He has great taste,” she says. Adam loved the Noosa Waterfront Restaurant and Bar setting on the canal with its breezy ambience. The fresh patch of lawn shaded by a cotton tree beside the restaurant made a pretty spot for pre-dinner drinks at dusk with 65 of their dearest friends and family. The interior styling celebrated an island vibe, with plenty of coconuts, coral and fresh greenery. Surely a rarity in the wedding industry, Amy says the day ran without a single hiccup. Noosa put on its finest sunshine. “I feel so happy that we treated our loved ones to a really fun party in a gorgeous setting,” she says. “We wanted to show the west coast how beautiful the east coast is. My Perth crew can now see why I love living here on the Sunshine Coast.” The honeymoon was almost booked for Mexico, but Amy and Adam soon received some exciting news. “We are going to have our own little coconut,” Amy shares. “So we’re thinking we’ll wait until our little one is born before we head to the Maldives.” With its parentage, no doubt their baby will be born with wanderlust too.

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

Dr Alex Dietz - Dental Surgeon

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THERE IS SOMETHING to envy about people who know exactly what they want to do from childhood – and actually do it. While Santa Castro claims she is no expert in the field, her craft of corsetry appears to have been a natural career move that has been moulded by her childhood, her family’s livelihood, and her Central American culture. She has travelled down a rich geographical yellow brick road since her beginnings and now we are lucky enough to be a stage for her magic, right here in the land of Oz. Raised in the ornamented surrounds of a small town in southern Mexico with no department stores, Santa’s family owned a leather goods factory, imported fabrics, and ran a pottery and clay painting business where most of her extended family worked. “Traditional Mexican art making was taught at school. Making things was what everybody did,” Santa says. Quite contrary to the ‘buy and toss’ habits we practise today, Santa remembers that everyone around her during her upbringing sewed their own clothes, and kept them for the long haul. Her mother’s sewing machine took up permanent residency on their kitchen table where she spent hours labouring over the family’s attire and teaching Santa to sew her first clothes. 62


“My mother helped me sew clothes for all of my dolls when I was little and I would co-ordinate fashion parades in my bedroom,” she says. “I was also a bit of a tomboy and would always have holes in the knees of my jeans from playing marbles outside, so when I was about seven years old my mother started me off by sewing patches in my jeans and replacing missing buttons. By the time I was a teenager I was designing and making my own clothes.”

flow through her mind. Her new 10-piece bridal collection is “like nothing you’ve ever seen before here on the Sunshine Coast” she says.

Santa went on to study corsetry initially because she wanted to make bridal wear. “I had a horrible experience with my own wedding dress, so I thought one day I will renew my vows, and this time make my own.”

“We are all unique. What I like, you might not like,” Santa says. “The corsets I make for brides are 100 per cent her. You have to be confident that the person making your dress is giving you your dream for that one special day of your life.” She begins every corset by delicately delving into its who, what and why. At the heart of the project is getting to know who every client is, enquiring about what they are currently going through in their lives and what they need this special piece of attire for. Most customers order Santa’s feminine creations to celebrate a personal milestone. She believes that many women who have trouble accepting their bodies after having children or overcoming weight problems love the idea of having a corset made as a psychological segue towards feeling comfortable in their new skin. Astonishingly a single corset can take between one to six months to make. Santa sews mostly everything by hand. She says she enjoys the work better that way, as it’s similar to how she was taught as a child. “If you spend one or two months of your life creating something, you may as well do it properly, because you don’t ever get that time back,” she says. While she consciously creates to please others, Santa says she dreams up new ideas of her own daily. She can become mesmerised in a moment of inspiration, staring at the colour composition of a tree, or laying awake at night while new designs

Photo Janneke Storm

These days Santa admits to happily sewing for up to 14 hours a day, seven days a week. To her, it’s not only about the finished product, but the singular experience she has with every client when creating each bespoke corset.

Santa’s bridal designs are heavily influenced by the Rococo period of 18th Century France. Silks, leather, lace, beading and stainless steel boning all come into play, however Santa never takes anything to the extreme, believing a design needs to be simple, elegant and timeless. She will only apply adornments if they make sense, do not make a piece look cluttered and are uniform.

Capturing a very romantic aesthetic, her bridal corsets are designed to be worn for many years after a wedding. “It’s a big investment. I want people to use them again. You can even come back to modify your corset so it’s different to how it started.” Santa also loves to create eco-friendly corsets, using natural materials, vegetable dyes, and fabrics such as hemp. She encourages people to bring in old pieces of clothing (such as a mother’s wedding dress) so she can re-work it into their new corset. For only having been on the Sunshine Coast for 12 months, Santa has made an ensemble of friends at the local sewing centre where she regularly hangs out with the resident quilting crew. She says that relaxation time with her female friends is one of her greatest life assets. “Once a year, I try to get away, to be with my girlfriends, or just have some alone time. My advice to all women is to find time to be alone with yourself. You have to do it for your own sanity. I think it should be on every marriage contract!” Santa has a bucket load of warm, feminine strength inside her. Compromise is off the cards. Santa firmly believes that intrinsically free spirits and the mundane responsibility of daily routines can work harmoniously side by side, along the pathway of everyone’s journey.

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tie the


Tie the knot under a sea of 100s if not 1000s of small knots woven by Sunshine Coast artist, mum and creative soul Gabriel Diamantis of Family Threds. Each piece is handmade and created using 100 per cent cotton. It is then hung on wood sourced from our very own shoreline to create a bohemian wave of coastal threads. If you’re in need of a unique work of art to complement your coastal wedding, let Family Threds intertwine it for you.


with love

Looking for a designer speaking a little less G’day and a little more Bonjour? No need to book a flight to Europe, just cross the ditch and see our bros in New Zealand. Not only is Rue De Seine (pronounce roo-de-sen) one of the most sought-after streets in Paris but it is also one of New Zealand’s finest bridal brands. Inspired by the rich history of the Parisian street and crafted in the rugged countryside of New Zealand, Rue De Seine designs embody a youthful, feminine and carefree lifestyle detailed in lace and hand-beaded bliss. For a Kiwi take on the city of love, look no further than Rue De Seine. Sweet as.


There are two types of ties a man will wear in his life: a man’s tie and a groom’s tie. On your special day, it makes sense to take extra care of the wedding tie. Enter Peggy and Finn tie boxes. Handmade from the finest Australian recycled timber, these boxes may be cooler than the actual contents. Well, almost. Considering Peggy and Finn create everything from neckties and pocket squares to wooden bow ties, cufflinks and tie bars it would be rude not to keep a Peggy and Finn tie in an equally dapper box. So tie-dee! 64


drink yourself pretty TO HAVE AND TO HOLD Here’s our pick of fashionable, must-have products for that loved up occasion. WORDS LAYNE WHITBURN

A sparkling wine breakfast-come-wedding day seems perfectly acceptable unless of course too many bevs before noon turn your inner goddess into a staggering mess. Let’s face it: there is plenty of time for a champagne as the day progresses. So why not turn those morning bubbles into blossoms and sip on a few beauties from CILK Rose Water. Combining hand-selected certified organic roses enhanced by floral notes of cold pressed hibiscus and a subtle hint of pure vanilla, CILK Rose Water is the prettiest liquid out. Hand bottled in a bespoke black glass to maintain the delicacy and longevity of the natural rose, this luxurious beverage not only looks and tastes oh-sosweet, but it enhances the skin’s natural glow from within. Natural beauty inside and out? Cheers to that!

flat out fabulous

Renew your radiance and well-being with our

SPRING SPA SPECIALS BODY RENEWAL Aqua Therapy and Steam Room Body Exfoliation Back, Neck & Shoulders Massage Thalgo Classical Facial Glass of Bubbles


valued at $325

SPRING CLASSIC Aqua Therapy and Steam Room 45 min Massage Pedicure Glass of Bubbles

High fashion doesn’t necessarily mean high heels. Ditch stiletto feet aftermath and let your party feet do what they do best, pain free. For a stand out shoe that’s anything from basic, get your toes in a pair of Stuart Weitzman sandals. But this isn’t just any sandal. Meticulously crafted by skilled artisans for a couture take on comfort, the intricate work of Stuart Weitzman makes any pair of feet look wedding day flawless.


valued at $245

Book now (07) 5449 4777

Entrance located in the lobby of Sofitel Noosa Pacific Resort. Hotel access via Noosa Parade. Email: Visit: Available 1 September until 30 November 2016, Sunday to Thursday subject to availability.




66 PATTERN MAKER A cultured mix of patterns and prints. 68 SEASONAL STOCKIST By Villa Verde Living. 69 WILD SIDE It’s a jungle out there. 70 CASUAL ENCOUNTER Layers are dropping off. 72 ANTS’ PANTS A great change from the predictable jean pool. 74 YES SIR Clean, classic accessories and styles for men. 75 LABELS & STOCKISTS. 66


Scotch & Soda

Love Stories

NY2K Tesoro Italian 9ct rose gold double round dangle earrings

NY2K 9ct rose gold morganite and diamond ring




2/56 Burnett Street Buderim p :: 5445 6616 w :: e ::


PATTERN MAKER There is a cultured mix of patterns, prints and precious jewels to help lift spirits this season. Floral, tribal, earthy, oriental or geometrical are all playful options. A look that echoes stylish creativity will make lasting impressions. FOR LABELS AND STOCKISTS REFER TO PAGE 75

Bleu Blanc Rouge 68


Elm Clothing

Nancy Bird


Opals Down Under 18ct crystal opal pendant with diamond and 18ct crystal opal ring with diamonds


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2 1 Miz Mooz 2 Status Anxiety AVAILABLE AT:

Villa Verde Living Shop 1/10 Ormuz Avenue, Caloundra, 5491 8890 or Boom Shankar 70


WILD SIDE It’s a jungle out there. Safari colours and styles are running amok. Sexify classic styles and neutral tones with more of your wild side. Big hats, strappy leather and beaded jewels will create a real sense of adventure. ROARRR.



Hearts and Minds Art Cleopatra earrings

Noosa Amsterdam

Kivari R.M. Williams

FA S H I O N ACCESSORIES HOME DÉCOR GIFTS Shop 1, 10 Ormuz Avenue Caloundra QLD 4551 07 5491 8890

! e l y t s r u o y Live

casual encounter As days warm up, the layers will fall, but it’s still a little fresh, so a top layer for practical measure is recommended. Laid-back leisurewear can always be lifted with contemporary labels and accessories. Lush fabrics will work wonders for a more casual encounter.


Ping Pong Andrea & Joen




Ellis & Dewey

Status Anxiety

Shop1 'Sandcastles' 3 River Esplanade Mooloolaba QLD 4557 (07) 5478 0885


Unseen-Boutique saltmagazine . com . au


ANTS’ PANTS Loosen up, baby. Strut your style with extra spring in your step with a flamboyant pair of baggies. They are the ants’ pants of style and a great change from the predictable jean pool, creating more room to move with fashionable flair. FOR LABELS AND STOCKISTS REFER TO PAGE 75



Silver Lining



Sacha Drake

‘the hub’ | 45 burnett st, buderim qld 4556 | phone 5456 4111

Elk Rant

Maiocchi Mesop

Sacha Drake Cap Wrap Dress

Wyse Mist Morrison Ridley a Sach Drake e g Solan it su Jump

Work. Play. Travel. Repeat.



Boom Shankar

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Alrighty then, mister: spring is in the air, so a fresh, crisp shirt will be required at all times. Wrap those rugged good intentions with some clean, classic accessories and styles. Yes sir-ee. An overnight bag may also be required.

Scotch & Soda

R.M. Williams


NY2K 9ct white gold grain parallel riveted wedding ring

R.M. Williams



Scotch & Soda

LABELS AND STOCKISTS ANDREA & JOEN Carole Tretheway Design, Shop 8b, Arcadia Walk, Noosa Heads, 5447 3255 or BLEU BLANC ROUGE Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or

BOOM SHANKAR Villa Verde Living, Shop 1/10 Ormuz Avenue, Caloundra, 5491 8890 or DOGSTAR Soul Diva, 45 Burnett St, Buderim, 5456 4111 or

ELLIS & DEWEY Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or ELM CLOTHING Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or HEARTS & MINDS Noosa Marina, Parkyn Court, Tewantin, 0418 108 299 or KIVARI Unseen Boutique, Shop 1 Sandcastles, 3 River Esplanade, Mooloolaba, 5478 0885 or LACAUSA Unseen Boutique, Shop 1 Sandcastles, 3 River Esplanade, Mooloolaba, 5478 0885 or LOUENHIDE Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or LOVE STORIES Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or MESOP Evolve, 5/10 Grebe Street, Peregian Beach, 5448 2077 or NANCY BIRD Evolve, ECCO Get Set Footwear, 82A Bulcock Street, Caloundra, 5/10 Grebe Street, Peregian Beach, 5448 2077 or 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or NATURALIZER Get Set ELK Evolve, 5/10 Grebe Street, Footwear, 82A Bulcock Street, Peregian Beach, 5448 2077 or Caloundra, 5492 7185 or; Soul Diva, 230 Gympie Terrace, Noosaville, 5447 1755 or 45 Burnett St, Buderim, 5456 4111 or

Birkenstock | Crocs | FitFlops | Skechers | Teva | Aetrex | ECCO | Ahnu | Wonders of Spain Noosaville - 230 Gympie Tce 5447 1755


NOOSA AMSTERDAM Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or NY2K Rovera Plaza, King Street, Cotton Tree, 5443 1955 or OPALS DOWN UNDER 11 Ballantyne Court, Palmview, 5494 5400 or PING PONG Soul Diva, 45 Burnett St, Buderim, 5456 4111 or R.M. WILLIAMS Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or SCOTCH & SODA Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or SILVER LINING Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or STATUS ANXIETY Villa Verde Living, Shop 1/10 Ormuz Avenue, Caloundra, 5491 8890 or SUPERDRY Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or

Mens Ladies

Caloundra - 82A Bulcock St 5492 7185

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FOR MOST OF my life I’ve had eyebrow envy. Sure there have been other things I’m jealous of, such as thick hair, tanned skin and long legs. But eyebrows, they can take the plainest face to fabulous; they frame the eyes; they are all expression and they can be pure perfection. But not mine. I have eyebrows like my grandfather: thick hair at the start that quickly peters out to thin, white hairs. I guess you could call them half-brows. So when I got a chance to see Libby at Asante Day Spa, I could hardly contain my excitement. Tucked away next to the Coolum Beach Resort pool is Asante. Open the door and you will be transported to a Moroccan boudoir complete with rich fabrics and exotic cats purring as they weave through your legs. Libby comes out from a back room to greet me and puts her glasses on so she can have a close look at these eyebrows. To my surprise she doesn’t seem deterred by the challenge that lies before her. Rather, she is excited by it. Asante Day Spa is best known for its calming, peaceful treatments performed in twinkling candlelight, but when it comes to creating high definition designer brows, Libby means business. She tells me turning ordinary eyebrows into works of art requires precision trimming, tweezing, waxing and colour matching. 78


I lie on a bed under a fluorescent light as Libby pulls out her measuring tools. Unlike other eyebrow specialists, Libby doesn’t use stencils. Instead, she uses tools that will make sure my new brows are perfectly matched to the contours of my face and the shape of my skull. Next, I feel a pencil brush across my brows sketching an outline before Libby allows me a sneak preview of the brows she is about to create. It’s hard to imagine them at this stage but the outline is definitely something to get excited about. Tweezers begin to dash across my brow as they precisely remove unwanted hairs, while carefully placed blobs of warm wax remove clumps of fine hair the tweezers can’t get. This continues for a few minutes and becomes almost rhythmic, helping me to relax and dream about my new brows. A small brush flutters across my brow as Libby gets ready to trim any long hairs and soon I feel the final sweeps of the brush as the trimming, tweezing and waxing is complete. It’s now time to fill in those light ends, which Libby will do with dye. You can choose the type of dye you want applied on your newly plucked and preened eyebrows. There’s the on-trend henna for those who prefer to ply their body with natural ingredients, or

WHERE IS IT? Asante Day Spa, 5/7-13 Beach Road, Coolum. or 5446 5229. WHY IS IT SPECIAL? Libby treats brows like a work of art, carefully sculpting eyebrows that are perfectly matched to your face contour, skull and hair colour. It’s a truly personal experience that eyebrow enthusiasts will love. WHICH TREATMENT WAS ENJOYED? I was treated to the 30 minute Brow Obsession HD Designer Eyebrows service ($65) that includes a consultation on correct brow shape, reshape, custom colouring and light make-up application so you can walk out looking fabulous. FINAL TIPS? If you are tired of filling in or shaping your brows daily, micro-blading offers a more long-term solution. A feathered blade etches hairlike lines into the skin before pigment is added.



YOUR DREAM HOME IS WHERE OUR HEART IS At New Designer Homes, personalised service, superior quality and a hands-on approach are the hallmarks of our brand. traditional dye that will give your brows two weeks of colourmatched goodness. For those seeking a more permanent look, Libby also offers micro-blading, or feathering, where a small feathered blade lightly scratches the shape of the eyebrow into the skin before pigment is added to the marks. Almost like tattooing, this option can last up to 2 years and gives the look of real hair, eliminating the need for daily maintenance. As this is my first time, I opt for the traditional dye and Libby gets busy matching the pigment to my natural hair colour. The dye is gently wiped onto the brows, allowed to set for a minute or two while I close my eyes and excitedly anticipate how fabulous these new eyebrows are going to be. In two smooth movements, Libby wipes off the dye and produces a mirror in front of me. She tells me to sit up and take in the magic. There is really only one word to sum up the transformation – fabulous. I think I actually squeal with excitement. Sitting proudly above my eyes are two perfectly shaped, colourmatched eyebrows. Beautifully expressive, classy, chic and stylish: I finally have eyebrows that will evoke envy.

We offer affordable style, believing that highest quality service and results shouldn’t cost a premium. Every home receives the same dedicated service and attention to detail that our reputation is built on.




WHEN IT COMES TO spa treatments, I’m not the most adventurous type. I often book the classic massage, facial or foot scrub. But today I’m off to Noosa to be painted in mud and my body encased in a steam chamber. Who would have thought? The Dead Sea Experience at Noosa Springs Spa is one of the spa’s most popular body wraps. Featured on the spa menu for the past 10 years, it is the go-to treatment for kick-starting a detox. I’m keen to try it because, with winter’s hibernation behind me, 80


hair organic colour beauty therapy massage

be kind to yourself Shop 3 1 King Street, Cotton Tree P: 5451 1300

OPEN 6 DAYS Mon/Tue 9-5 • Wed/Thur 8.30-8 • Fri 9-6 Sat 8-3

my dry and neglected skin is in dire need of a refresh. And like any sleep-deprived mum of a baby, I’m yearning for a moment’s pampering. When I arrive at Noosa Springs Spa my therapist, Jasmine, leads me to a luxurious double suite with French doors opening to its own courtyard garden. Jasmine settles me onto the treatment bed and begins tenderly wrapping my body and feet in warm, soft, fluffy towels. This simple cocoon soothes me instantly and I’m tempted to tell Jasmine I’m happy to be left just like this for the next 55 minutes. But of course there’s more to come. Jasmine begins the treatment with a dry brush of my entire body. The strong bristles are a wake-up call for my skin. Jasmine explains that daily brushing is the simplest way to remove dry skin cells and boost circulation, which helps combat cellulite. What’s more, the brushing will enable the mud wrap to penetrate deeper into my skin. With my skin zinging, Jasmine leads me to the adjoining room where I step into the body-length steam capsule. It looks like a space machine and is surely capable of time travel. Red light beams from multiple points around the egg-shaped bed as I slide my body onto the surface. Jasmine begins applying the silky smooth mud onto my skin. It’s warm and feels insanely nourishing. Jasmine lists the mud’s ingredients and healing benefits, such as kaolin clay, which contains silica to remove dead skin and purify the skin by boosting moisture. I can also smell chocolate, which is the cocoa. It’s packed with antioxidants to neutralise harmful free radicals. The mud’s mix of macadamia, almond and jojoba oils is deeply nourishing and the ginseng boosts energy and relaxation. Once I’m painted a dark chocolate-hue from neck to toe, Jasmine pulls the lid of the steam machine down over my body. I hold my breath, expecting claustrophobia to set in, but there’s no need to panic. My head is completely free and there is plenty of room around my neck and shoulders. >

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WHERE IS IT? Noosa Springs Spa, Noosa Springs, Links Drive, Noosa Heads. To make a booking, call 5440 3333 or email WHY IS IT SPECIAL? It’s a true spa experience, with elegant and luxurious design and modern facilities. The location is stunning: think lush gardens and beautifully manicured golfing greens. WHICH TREATMENT WAS ENJOYED? Dead Sea Experience (55 minutes), which costs $145. Treatments can be pre-selected by you or advised by your therapist. FINAL TIPS? Make time to enjoy the complete spa experience. Your therapist may suggest you partner the Dead Sea Experience with the Floatation Experience, either before or after, to complete the detoxifying process. Facilities also include a hydro massage pool, wet steam room and dry infra-red sauna.

The high-tech machine starts to hum as steam is released inside the capsule, working to open my pores and eliminate toxins. The steam also helps reduce stress and infuse the mud deeper into my skin. While the machine works its magic on my body, Jasmine expertly massages my head with a strengthening hair treatment for 20 glorious minutes. When it’s time to wash the mud away, the Vichy shower within the capsule rains warm water down the length of my body. After a second shower I’m ready to move back to the first treatment bed for the final pampering of a coconut and lime moisturiser. My skin has never felt so alive and so incredibly clean. I leave the room feeling lighter, more positive and truly nourished. I am buzzing with happiness as I sit in the relaxation lounge and enjoy a healthy platter and berry elixir. But alas, by evening the spring in my step has gone. I am exhausted beyond belief. I recall Jasmine’s warning that weariness might set in after the treatment. It’s just the toxins leaving the body. Oh, that’s right. So, while my body works diligently at eliminating nasties, my mind drifts to sleep with happy thoughts, like steam showers, silky mud and spaceships. 82





fresh start

THALGO DESCOMASK BODY SCRUB $49, 200ml. Available at Aqua Day Spa, Sofitel Noosa Pacific Resort, 14-16 Hastings Street, Noosa Heads. 5449 4888 or

WIN a Nui Lime and Coconut Body Exfoliant thanks to our friends at The Organic Store. Just head to

fresh presence

ELLA BACHÉ RADIANCE FOAMING CLEANSER $42, 110g. Available at Noosa Civic, 28 Eenie Creek Road, Noosaville. 5440 7900 or


Spring is the right time to detox and cleanse. Redefine the beauty regime with a fresh batch of rejuvenating treats. Cleanse, tone, moisturise and nurture all over. It’s the magical process of illumination.

body language LABEL.M DIAMOND DUST BODY LOTION $55, 120ml. Available at Toni & Guy, 2/30 King Street, Cotton Tree. 5451 0251 or

facial expressions SAYA CERTIFIED ORGANIC TONING MIST Rose water, cucumber & witch hazel, $33, 200ml. Available at Saya Factory, Shop 6/41 Gateway Drive, Noosaville. 5473 0257 or MUKTI ORGANIC AGE DEFIANCE VITAL C ELIXIR $95.95, 30ml. Available at Kunara Organic Marketplace, 330 Mons Road, Forest Glen. 5445 6440 or

head control

YUKTI BOTANICALS MASSAGE OIL including shatavari and red sandalwood for muscles and joints $24.95, 250ml. Available at Belmondos, 59 Rene Street Noosaville. 5447 1122 or ANOINT MOISTURISER IN A SOLID BAR from $12, 80g. Available at Kansha Natural Therapies, 6 Mary Street, Noosaville. 5473 0724 or

Free tin with every two Anoint lotion bars!

KEVIN.MURPHY RE.STORE $54.95, 200ml. Available at Eco Organic Hair and Body, 3/1 King Street, Cotton Tree. 5451 1300 or

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IT MIGHT BE INHERENTLY, wonderfully wild, but the key to unlocking the mysteries of nature is stillness. Silence. Listening. Watching. So says survival expert Rich Hungerford. He might have spent much of his life being a true man of action, working in hostile environments, living on his wits and skirting around the edges of the rules and practices of the everyday world, but he also understands the rhythm of Mother Nature’s heartbeat and knows how to work with the rise and fall of her breath. Listening and being still are the start of feeling truly connected and alive, he says. Rich helps others reconnect with the outdoors through the Bush Lore wilderness survival programs that he developed with his wife Rebel, who is a chiropractor, but also a survivalist and wildlife expert. Teaching practical skills and exploring the philosophy of nature brings about deeper appreciation of the natural world’s mysteries and magic. It is, Rich believes, an essential part of understanding the purpose and meaning of existence. For 17 years of his adult life, Rich, now 49, was a Special Air Service Regiment soldier: a highly trained member of the most elite unit in Australia’s armed forces, which undertakes covert or counterterrorist operations. Survivalists and saboteurs, most SAS soldiers’ activities are conducted under a thick blanket of secrecy, never to be spoken about. With formal qualifications as an army survival and combat survival instructor, as well as years of active service in conflict zones, Rich understands the power of the bush, and the pain it can inflict as well. He has seen up close the impact of fear and hardship on even the most highly trained personnel, but also the extraordinary resilience that can reside quietly within a person. “In the wilderness, there is a lot of stored energy and it is a matter of learning how to tap into that, how to channel it,” he says. “To do that, first you must just be present, be mindful. “What is extraordinary is that working with the natural systems saves calorie expenditure and sweat, because if you pit yourself against the natural world, you are driving the resource base away from you.” Survivalist Bear Grylls may have developed a cult following due to his dramatic on-screen adventures, but it is far better to be ‘Man with Wild’ rather than ‘Man vs Wild’. Rich says those who do best in the bush are generalists and implement information from a range of sources rather than a single taught method that applies to a set environment. “It comes from something that might sound a little clichéd, but is the truest thing I know: heeding the call of the wild,” Rich says. “I believe everyone has it within them because it is only in very recent times that we have made so much noise we have forgotten how to hear it. I help people know what to do to answer it.” Rich says he heard that distinct sound properly himself as a newish SAS soldier, when sent on an information-gathering mission in far northern Australia. His orders were to simply watch activities on a bush track for hours on end. And while that job may have seemed tedious, in the stillness he began to observe the rhythm of the bush and the passage of the day. Becoming part of the landscape on that day, he was in camouflage in the bush, and became one with the surrounds. He says the experience was transformative and he had clarity that what is learnt in the bush applies to life. But it would be a long time before he began to share that with others. “It goes quickly, armed service – it is a constant circle of life stuff and you never stop learning,” Rich says. “But it was time to go. Service life is very difficult, very hard on you as a person. And I just reached a point where I was ready for something else.” >

BACK TO BASICS • Humans have an instinctive love of the colour green. An extensive study published in 2014 in Environmental Science and Technology journal found that closer proximity to parks and greenery is linked to lower rates of depression and anxiety. • The use of being near a body of water to bring calm in troubled times is primal and survivalist. Prehistoric human communities and civilisations developed around water as a matter of survival. Evolutionary science shows we came from the sea. • The average human can survive only three days without water, three hours without enough warmth and three weeks without food.

You can take the man out of the military, but never the military out of the man. Rich admits to still being painfully punctual, eminently direct in his instructions to others and always disciplined in his work routines.

all the answers, but I do help people find the durable, resilient, determined parts of themselves through their interactions with nature. The ancient knowledge is there and is far more advanced than we give the traditional cultures credit for.”

“But if you ask Reb, she would tell you I am stubborn. I am also disorganised and need reminding of too many things. Probably a typical bloke in some ways,” he laughs.

The people Rich works with come from all walks of life. But all also learn that we are largely the same, in having only four needs that require attention to survive in the bush: food, water, fire and shelter.

His professional life led him to work in disaster, risk and crisis management and while he says he initially enjoyed that transition, he was just not designed to spend the rest of his working life in an office. So he turned to what he knew best and he and Rebel bought their beautiful property in dense bushland behind Conondale, and began to share their evidence-based lived knowledge of survival. In 2011, they began to test the program, finding that there was a community need and demand for that first wilderness and survival course, as there was little on offer in the market. The next year, Bush Lore was launched full-throttle. “It is enormously satisfying to take what I learnt and give it back,” Rich says. “Survival is psychology – 80 per cent is how you think. I am not here to harden people up and I most certainly do not have 86


With Rich and Reb’s guidance, they learn all they need about each of them. “A lot of people come to us to help them better deal with adversity; they are facing something really tough and are finding ways to accommodate it within themselves. I don’t think they ‘get it’ until they get into the quiet, understand the rhythm. And it is a wonderful moment – and privilege to see – when they do. They decompress.” Rich laments the social trend towards a convenience mentality. He says ruggedness in our collective character is now lacking and dormant, but waits to be awakened. “People need to be taught self-responsibility. There is a culture of blame in Australia that has become entrenched. But taking

responsibility and looking at what can be controlled brings a whole change in attitude, greater satisfaction with life and greater resilience.” Rich doesn’t just teach what to do and how to make it happen, but also the philosophy that underpins the natural world. “There seems to be this perception that being in the bush – camping or even just walking or sleeping out – is about fighting it and somehow coming out victorious. I am very unclear about how that became a standard approach and why that appeals.” Rich says developing understanding of natural systems and working with them brings people a unique sense of self, fosters connectedness and a sense of personal freedom. He finds he needs to ‘go walkabout’ periodically to balance himself and reconnect with the earth. “Sometimes, Reb will say to me: ‘just go. You need to – I can see it’. And she is right.” The Bush Lore approach and courses are believed to be unique. They are anchored on survival and resilience, with no weapons training involved. They train people in search and rescue tracking, survival in a disaster, survival self-defence, self-reliance, team building and leadership skills. “It is not all out to get you – in fact, if you look at the bush in the right way and with respect, so much is there to help you. All it takes to start is a shift of awareness.” Rich has just published Survival Wisdom – Motivational Thoughts to Help You Prevail.

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FOR MOST PARENTS with young children, the constant go-go-go of day-to-day life is so relentless that when the kids do finally go to sleep, that is their cue to toddle off and do the same. But by the time Wendy Maclean’s youngest child Cleo was two, Wendy had been home with her three children for seven years and was itching for something to do. So the children’s bedtime meant the start of hours of built up, late-night, artistic expression. “It’s really easy as a mum to devote all of your day, time and energy to the family,” Wendy says. “What’s hard is to do something for yourself … I really looked forward to the four or five hours I would get after the kids went to bed. Staying up late painting, it was quiet, it was relaxing, it was even slightly meditative.” Art has been a major part of Wendy’s life since she was not much older than her own children, jumping head-first into the art scene as a young girl. “The community hall in town ran life drawing classes, which I loved,” Wendy says. “I used to go after school with my butcher’s paper and charcoal, much to the surprise, and sometimes shock, of my father picking me up. He would turn up and be confronted with a nude model, which was pretty funny. “I used to practise my drawing in my father’s garage; he would come home some days with all my latest work lining his walls, all of nudes. I don’t think he knew what to think.” While Wendy’s passion for the craft was obvious from a young age locked away in her father’s garage, the thrill of putting her work on public display wouldn’t come until several years later as a Year 12 student in Mullumbimby. “I won the Environmental award for my three-unit art piece in the HSC ARTEXPRESS awards,” Wendy says. “It was displayed in the Sydney Art Gallery for a few weeks, then travelled around. I went down to Sydney for the first time on the train with a few friends for the opening. This was pretty exciting for a country girl.” After school Wendy completed a graphic design degree and, until she had children, reserved her weekends for continuing her real passion, drawing and painting. As Wendy’s life has changed and her family has grown, so have her artistic style, techniques and approach. “I don’t have the time to start and continue to work on something until it’s finished,” Wendy says. “I make sure I have everything set up, ink, brushes, a new piece of paper taped on a board ready to go. So when the window of opportunity appears, I grab it … I sneak in moments whenever I have an idea I’m working on between kids, work and school. I get the base wash down, then run off to make dinner or something whilst it dries, then go back and do a bit more.” Wendy, 41, says her inspiration doesn’t come from any one place and instead can be found in the most insignificant, everyday things. “I am fascinated by texture and shape. I look to nature – its perfection. Grab an idea and play with the repetition of it. >

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“I have always had a sketchbook stashed at home for moments when I get ideas, even if for years I didn’t do anything with it. Thankfully I have kept them all and now I draw inspiration from them as I look back through the pages – it sparks an idea and I go from there.” Despite Wendy’s ongoing success and years of experience, she is genuinely appreciative of any backing she gets within the Sunshine Coast’s growing art scene. She says support from Hearts and Minds Art, which has shown her work for about a year, has been particularly valuable. The buzz Wendy felt as a Year 12 student seeing her art on public display for the first time clearly isn’t lost on her to this day. “I get really nervous,” she says. “It’s tough to have the confidence to back yourself. I know when something doesn’t hit the mark, so I keep them in the experiments pile and move forward with the ones I think are worthy of showing people and hope for the best, I guess.” Balancing work–life, family–life and artistic–life is almost an art form in itself for Wendy. It means making the most of the occasional free hour and undoubtedly many more late nights while the kids are fast asleep in bed. “I have so many ideas and not enough time to get it all into play,” she says. Wendy’s artwork is exhibited at Hearts and Minds Art, 1 Hastings Street, Noosa Heads and Noosa Marina. 0418 108 299 or

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RENOWNED ARTIST OLGA GARNERMORRIS, 73, has produced a body of work so diverse it is almost impossible to categorise her style. She is, undoubtedly, one of the country’s most respected Australian realist painters, particularly well known for her famous depictions of iconic landmarks such as the Glass House Mountains. But to admire her for this alone would be to admire only one facet of this artist who continues to be full of surprises. Apart from her signature realist landscapes, Olga has also produced many illustrative abstract works, which have explored a broad variety of themes and subjects such as African animals and striking abstract patterns. Born in Wollongong, NSW, and having travelled extensively, Olga now lives on the Sunshine Coast with her husband, John Morris. She has been painting professionally since 1976, although she has been drawing and painting since she was a young child. And after decades of exhibiting and selling her work nationally and internationally, she is far from being ready to sit back from her easel. In fact, she is not only still painting prolifically, but experimenting with subjects and styles now more than ever. “It’s nice to let go,” Olga says of her eagerness to break from the expected. “Artists must always stretch themselves.” One of her latest series of paintings is sea turtles under water, which Olga describes as “semi-abstract” and “very floaty”. “I always try to make the eye of the turtle focus on the person who is viewing it, so you’ve actually got this connection with the creature,” says Olga. “I adore turtles – always have. And they’re very popular.” Not just popular on home soil, either. Olga says she was contacted by a gallery in New York that said it loved Olga’s turtles so much it wanted to host an exhibition of them. “I said ... as much as I would love to, I can’t even keep up in my own country!” says Olga with a laugh.

Montville Art Gallery

There is certainly no shortage of admirers for her paintings, with her exhibitions always proving a huge success, and a steady stream of commissions keeping Olga busy. Two commissions, in fact, have

just been shipped off to San Francisco and London – both of them paintings of the Glass House Mountains. And although Olga says she knows the mountains “backwards” because she’s painted them more times than she cares to remember, she doesn’t mind a bit. “It seems Glass House Mountains and Olga go together. It’s what I’m known for,” she says. “They’re the most exciting mountain range I think, and they are uniquely ours in Queensland. People just adore them and they love the Aboriginal stories behind them. They can see the magic of them and I want to paint the magic. I think everybody has a different view on it, but I still give them the reality with the romance – that’s important.” Olga tells the story of some clients who told her they had visited the mountains after purchasing one of Olga’s paintings of them. “They said ‘we tried to photograph the mountains but we couldn’t get what you got’,” she says. “I said ‘that’s right, that’s the point!’ I try to twist and turn and get down underneath and get a different angle the camera can’t take. >

Our “Artists of the Month” for:

October - Greg Adams

November - Ron Cameron

December - Kendall

138 Main Street, Montville Opposite the ‘Village Green’

Phone: 5442 9211

Open daily 10 - 5

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THEY CAN SEE THE MAGIC OF THEM AND I WANT TO PAINT THE MAGIC. “The visual image can be done by camera, but the artist has to make it theirs – that’s where the originality comes in. I try to do the Glass House Mountains slightly differently every time, so people cannot photograph my view.” It’s not only the Sunshine Coast sentinels Olga is being asked to produce on canvas – she is currently working on a series of Tasmanian scenes for a client, and has just finished a large commission of African animals. She works from her home studio; a large, light-filled space that used to be a garage but is now a spacious glass-walled retreat where Olga says she can “splash paint around and have a lovely time.” Asked to describe what drives her seemingly frenetic urge to paint, Olga answers simply, “Unfortunately, my inspiration is everything.” “I have a brain which is a bit over the top sometimes! It tires me out, my brain. I don’t talk, I look. And when I look, I see and I absorb. You need that quietude as an artist – let it all happen, let it roll over you. You can’t be watching television, or reading books, or being on a computer, or talking. You must let the brain loose. 94


“I’m always experimenting with paint and trying ideas, and new things – just experimenting. And things click and work.” Olga is also passionate about sharing her talent and love for art with up-and-coming artists – a passion that saw her working once a week for the last 14 years with emerging artists at Buderim Craft Cottage, a community art collective on the coast. As for her future work, Olga says she has “too much” planned, and slowing down is not on her agenda. “Art is like a luxury – you don’t need it, but it’s something you can’t live without,” she says. “It’s part of our genes. We need that little spark of beauty, that originality. There’s always something exciting; there’s always something you see, even just going for a walk. There’s always, for me, visual stimulus, irrespective of what it is. I can’t help it, I get ideas. I don’t know if my body is going to keep up with me, but the brain is fantastic!” Find Olga’s work at Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or




limited edition screen print, framed under glass, (26/45), 750x930mm, $795


DATES Take a moment to peruse some of the finest works from some of the best galleries on the coast.


Hearts and Minds Art continues to showcase a wide range of stunning works by Australian artisans. Featured for spring: Wendy Maclean, Jan Carlson, Jenni Kelly, Sarah Hickey, Maree Welman, Tamara Sewoff, Vaughan Robinson. when open daily throughout spring where Hearts and Minds Art, Noosa Marina, Parkyn Court, Tewantin. 0418 108 299 or


midmodoz features Melbournebased artist Hannah Nowlan’s work throughout spring. when open daily where midmodoz, Shop 3, 2 Kingfisher Drive, Peregian Beach. 0488 980 161 or saltmagazine . com . au


6 5



acrylic on stretched canvas, 1070x490mm, $4400

3 SUNSHINE COAST ART PRIZE 2016 The Sunshine Coast Art Prize 2016 finalists will be showcased in an exhibition that will include some of Australia’s leading contemporary artists. The winning work is added to the Sunshine Coast Art Collection.


Painting entirely from memory, Greg’s vibrant canvases depict what we love about Queensland and are deliberately naïve in a style he calls “formalised realism”.

when now to October 2 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or

when October 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or



Two wonderful artists paint images of the animals and birds that inspire them. Cynthia House focuses on endangered wildlife such as leopards, while Deidre Ryan honours native Australian birds, but both artists show their understanding and passion for their subjects. when October 1 to 30 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or 96


2 SUNSET SHADOW BY HANNAH NOWLAN original oil painting on Magnani cotton rag paper, handcrafted reclaimed timber frame, 610x810mm (framed), $770

CONTENT ART PRIZE The Friends of the Regional Gallery Caloundra Inc. are proud to showcase the extraordinary talent of the region in this exhibition. Up to 40 finalists will be selected for the exhibition at the Caloundra Regional Gallery, with prizes totalling $7500.


when October 6 to 30 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or

when October 7, 5-7pm where Noosa Regional Gallery, Level 1, Riverside, 9 Pelican Street, Noosa. 5329 6145 or

Noosa Regional Gallery presents ‘Talking the history of street press with Sean Sennett’ in this after-hours series. Enjoy a relaxed atmosphere in the gallery among the exhibits of iconic Australian rock band Midnight Oil in The Making of Midnight Oil exhibition.

“Sublime Beauty”



Johanna De Maine

September 3 to 25, 2016 Renowned Queensland ceramicist Johanna De Maine, will hold her next exhibition at Art on Cairncross, Maleny. Works by Johanna have been collected by the National Gallery of Australia and QAGOMA, and are in the collection of HM The Queen & Crown Prince Frederik & Mary of Denmark.

Art on Cairncross

Cairncross Corner, 3 Panorama Place, Maleny, Qld. P. 07- 5429 6404


Open Tuesday to Sunday - 10am to 5pm


SONGWRITING A live interview with Midnight Oil drummer, songwriter and founding member, Rob Hirst by side-project collaborator Sean Sennett who will take you through Hirst’s inspiring Midnight Oil songwriting journey. $30 per person. when October 8 where Noosa Regional Gallery, Level 1, Riverside, 9 Pelican Street, Noosa. 5329 6145 or

It’s Ron’s firm belief that a painting is not successful unless it tells a story while creating a pleasant atmosphere with the clever use of both light and temperature. when November 1 to 30 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or


In its second year, The Holmes Art Prize for Excellence in Realistic Australian Bird Art showcases Australia’s best realistic bird art artists working in any two-dimensional medium and 9 NOCTURNUS depicting a realistic Australian A joint exhibition from two birdlife scene. Up to 40 finalists leading ceramicists Shannon will be included with a major prize Garson and Clairy Laurence featuring creatures that come alive of $10,000 offered by Dr Gary Holmes. at night. when October 15 to November 3 where Art Nuvo Gallery, 25 Gloucester Road, Buderim. 5456 2445 or

when November 2 to 27 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or

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acrylic mixed media on canvas, 9150x 9150mm, $3100 PHEENY BY CLAIRY LAURENCE hand built ceramics, H500 x W390 x D140mm, $650


Noosa Regional Gallery presents ‘Talking the making of Australian rock icon music videos with Ray Argall’ in this after-hours series. Enjoy a relaxed atmosphere in the gallery among the exhibits of iconic Australian rock band Midnight Oil, in The Making of Midnight Oil exhibition. when November 4, 5-7pm where Noosa Regional Gallery, Level 1, Riverside, 9 Pelican Street, Noosa. 5329 6145 or


Original artwork by Gary Myers featuring paintings from the Sunshine Coast and hinterland. when November 5 to 26 where Art Nuvo Gallery, 25 Gloucester Road, Buderim. 5456 2445 or



Supported by her daughter Brydie Brakels-Perkins, internationally acclaimed artist Kendall will continue to delight collectors with her vibrant canvases exuding her love of life and all things beautiful. when December 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or


Michael Taylor’s worthy renown as a sculptor is evident in striking masks in leather and bronze, showing his remarkable skills and creativity. This feature also includes new sculpture subjects.


Our annual group exhibition to bring you the best in handmade artwork and ceramics all made with love for you to gift or to adorn your own home.

Art on Cairncross’ annual pre-Christmas event of tempting artworks as original presents for family, friends and maybe self. This will include many pieces at ‘Precious Little’ prices as a further gift.

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

when December 3 to 23 where Art Nuvo Gallery, 25 Gloucester Road, Buderim. 5456 2445 or

when December 3 to 24 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or













































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NESTLED IN A VALLEY between Kin Kin’s lush rolling hills, a north-facing house cradles a bellyful of treasures. Glossy bamboo floors set the stage for carved wooden furnishings and hand-woven rugs, and a notable absence of internal doors allows laughter, music and padded paws to float freely through its spaces. Home to goldsmith and glass worker husband and wife, Robert and Simona Fleming, the Japanese-inspired house is the product of five years of planning and six months of hard labour by Robert’s own creative hands. With strong, clean lines and a firm sense of pride in its asymmetry – hallmarks of modern Japanese architecture – the abode echoes Japanese aesthetics of simplicity, beauty and naturalism. Perhaps the most immediately obvious of these is the home’s connection to nature. Surrounded by grevilleas and callistemons and banksias, the house melts into native Australian greenery. An organic veggie garden creeps up the side of the house, tomato vines spilling onto the deck, and loved-up birds sing sweet melodies from the rooftop. Inside, a wide wall of windows in the living room offers sumptuous views of hinterland pastures. Beside it, a brass Tibetan singing bowl basks in the sunshine. In fact, the entire home is drenched in sunlight, and it’s not by accident. In drawing up the blueprint of the house, Robert ensured each room had a view of the surrounding hills and paddocks. “I love feeling connected to nature,” Robert says. “You can visit homes with beautiful natural surroundings, but the windows are small. Here, we can be sitting in the lounge room and watch a couple of eagles fly past. We couldn’t do that with regular windows.” The home’s incredible views give a zen-like sense of solitude, despite its position in the heart of Kin Kin’s township. For Simona, the vast expanses of glass have a soothing effect, and she has developed a new appreciation of the changing skyscape. “It’s calming and very spiritually healing,” she says. “We can watch the storms rolling in, and the window at the end of the hall offers serene views of the moonrise. It makes us feel that even when we’re inside, we’re still connected to the outside world.”

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But the couple needs not look far to find nature within their walls: evidence of Simona’s affinity for long, meandering walks is everywhere. Dried flowers, seed pods and feathers are scattered along shelves, and four delicate bird nests sit in a line on a carved chest of drawers in the living room. “They were left behind in our garden by honeyeaters,” Simona says. She points at a handful of long-stemmed grey feathers poking out of a bottleneck vase. “And these once belonged to a pink galah.” Within a glass-topped coffee table, a tortoise shell swims in a sea of gum nuts and banksia pods. The unusual exoskeleton is almost completely intact 25 years after Simona discovered it tangled in undergrowth beside her inner-Melbourne apartment. >

• 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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Like Simona, Robert has also been collecting for decades. When the couple moved in together in 2013, they were faced with the task of merging their extensive collections. But Robert says their collections are complementary. “We both have an interest in various Asian cultures, and Japanese aesthetics in particular,” he says. “So our styles don’t clash.” Robert and Simona’s shared interest in Japanese architecture meant there was no disagreement when it came to omitting conventional internal doors from the home. Rob felt regular doors wasted precious space that could be used to hang artwork, so apart from the Noren door curtains Simona acquired on a trip to Tokyo, the only internal door is a Japanese Shoji rice paper slider that Robert built himself. Their appreciation of Japanese aesthetics extends to objects, too. Pride of place among Rob’s collected ceramics and glassware is a large Japanese ornamental platter inherited from his mother. Crafted of two layers of glass, between which an intricate silk fabric is preserved, it was gifted to his mother by a Japanese friend who moved to Australia after World War II. It’s not the only heirloom piece in the house. Simona inherited a series of hand-carved furniture pieces from beloved grandmother Cooee. The collection includes a wooden coffee table with an intricate floral design, and an aromatic glory box that sits centrestage in the living room. 102


“Cooee originally used it to collect clothing and linen for when she got married,” says Simona. “The camphor laurel would deter insects from eating the fabric.” And the Fleming house is full of insects. Colourful butterflies and bugs, framed behind glass, hang on the walls. A giant cicada – the inspiration behind one of Simona’s trademark jewellery designs – sits preserved on an outdoor coffee table. Simona’s insects are matched by Rob’s colourful bird collection. An avid bird-watcher, he is often gifted feathery sculptures, including a set of handmade African papier-mâché birds.

mid-century modern | vintage | original

“I’ve been a bit of a bowerbird myself for as long as I can remember,” Rob says. “I have a collection of beautiful ceramic seabirds and native animals made by an artist friend from Tasmania.”

Peregian Beach Village Square 2 Kingfisher Dr, Peregian Beach

Simona says they take a relaxed approach to the treasures they fill their home with, despite the structural influence of modern Japanese architecture.


“The Japanese aesthetic is very stylised,” she says. “It has been refined over centuries. But we’re not that strict, our style is more eclectic. Ultimately, we really just like to surround ourselves with things that are beautiful and interesting.” You can find Robert’s handmade glass (Kin Kin Beads) and Simona’s jewellery (Studio Swoon) at Eumundi Markets on Saturdays.

Phone: (07) 5448-2314

Our new Gallery and Design Studio is now open at 12 Grebe Street, Peregian Beach

HOMEWARES Ziggy pot hangers handmade from chalk cotton, will fit a variety of different pot shapes in small or large, POA. Available at Carole Tretheway Design, Shop 8b, Arcadia Walk, Noosa Heads. 5447 3255 or

Mozi cockatiel salad servers $19.95. H280mm x W70mm. Available at Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or



hold that

thought Mid-century (1960s) Danish sideboard designed by Ib Kofod Larsen. Brazilian rosewood. Fully-restored, POA. Available from midmodoz, Shop 3, 2 Kingfisher Drive, Peregian Beach. 0488 980 161 or

The Bloomsway Collection bespoke floral arrangements in unique imported signature vases, POA (no two arrangements are the same). Available at Design Initial, Maroochydore Homemaker Centre, 11-55 Maroochy Boulevard, Maroochydore. 5479 3286 or



Lively Living AromaO’mm bamboo diffuser $89.95. Available at Kunara Organic Marketplace, 330 Mons Road, Forest Glen. 5445 6440 or



CONCRETE HAS BEEN one of the most widely-used and versatile building materials since its discovery dating back to the Roman Empire and beyond. As a raw material it’s perfect. It’s strong, it’s weather-proof and it’s usually covered with some other superficial layer like render, tiles, paint or, failing that, it’s used in spaces like carparks and high-rises so imperfections and hairline cracks aren’t an issue … that is until you start using concrete to build high-end kitchens, counter tops and furniture. Shane Blake, co-owner and founder of Concrete Design House has worked with concrete in the traditional sense for more than a decade but will be the first to admit, when it came to this latest project he had to take things back to square one. “I’ve had a concrete business for 14 years but this is totally different,” Shane says. “I couldn’t have done it without learning how to do it and I wouldn’t have even attempted.” Co-owner of Concrete Design House, carpenter and Shane’s brother-in-law Patrick Vaisnys, was building a house along with Shane’s sister Rebecca Bevan and wanted to integrate concrete into the design, so naturally they enlisted Shane. However, no one expected a new business, and passion, would be born out of it. “Patrick and Rebecca were looking at doing concrete benchtops and I had never done that before,” Shane says. “So I looked into it and Rebecca said you can get training in America to do this kind of stuff so that’s what I did. I went over there and loved it.” >

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While Shane now had the skills, Patrick says he wasn’t really involved in the business until having a rather unfortunate turn of events. “I was working for a builder and had my tool trailer stolen and lost about $25,000 worth of tools and never had it insured,” Patrick says. “Fortunately this opportunity to be part of a business came up and I was able to use my experience as a carpenter to help create these handcrafted designs.” As anyone who’s ever tried to pick up a chunk of concrete will know, there’s one major downfall with the product especially from a furniture and practicality point of view – it is extremely heavy. That’s why Concrete Design House uses Glass Fibre Reinforced Concrete or GFRC. “It’s amazing what you can do with GFRC,” Shane says. “It’s totally different to normal concrete. It’s so much lighter because it’s high strength which means it can be made so much thinner. It’s probably three times stronger than normal concrete and can be made 20mm thick.” While concrete as a design element is popular overseas, Shane says architects like Tim Ditchfield looking for flexibility and freedom within their designs are really behind the growing popularity locally. “I think architects and designers like it because you can have things like bigger counter cantilevers,” Shane says. “You can do benches and outdoor barbeque areas. You can make sinks and you can make it as thick as you want. There’s just so much you can do with it.” The team from Concrete Design House worked with Tim Ditchfield Architects, Gull Brothers Cabinet Makers and builder Chris Smith Construction on their latest property in Noosa. Shane says the GFRC product allowed them to incorporate innovative elements into the design. “Tim designed the whole job and I think, for him, he was chasing that seamless, chunky look without any joins,” Shane says. “We did a bench top, splash back, free-standing barbeque area and a second kitchen.”

“Most people come in with an idea,” Shane says. “A lot of people will use social media and come in to us with pictures and say we want this. We just try and work with them and their ideas and go from there.” The projects they embark on are diverse. “At the moment we are doing a restaurant in Sydney,” Rebecca says. “We’re doing a pub up in Bowen and we’re also doing a technology park in Brisbane. Of course between that we’re still doing kitchens and furniture.” Despite the growing demand for their work, when talking to Shane it is plain that expansion and growth of the company will always come behind quality. “Of course there’s room to expand a little bit but a big thing is keeping the quality of work,” Shane says. “We don’t want 20 guys running around going crazy and lose our product quality. The whole idea has always been quality and that’s what we want our name to be about.” While the Romans and Ancient Egyptians were using concrete, and while weekend warriors might spend a Saturday armed with a wheelbarrow and a shovel roughly measuring out water, cement and sand, the new era of concrete is the ultimate re-envisioning. The humble aggregate has turned architectural masterpiece with each part measured electronically to the gram including multiple rounds of sealing, polishing and polishing again. And what is the result? Well, while your house might be sitting on a traditional concrete slab, your coffee, your dinner or even this magazine might be sitting on an architecturally-designed piece of concrete luxury. That’s progress.

Shane’s sister Rebecca works within the customer service side of the business and says although the product is growing in popularity and people often know what they want, there’s still an educational element with customers. “A lot of people ring up and ask does it scratch, does it stain or does it do this or that,” Rebecca says. “They love it but they don’t know if they want to take the step and do concrete or stick with stone. On top of that, most people think you just come up, pour the bench in and walk away but there is a real process to it.” The rise of popular home renovation television shows and social media has turned everyday people into quasi-designers. For Shane, Patrick and the team it means one day they might be working off a plan from an architect and the next day they may be sitting down with sketches and magazine cut outs from a homeowner.

The Country Collection SHOP ONLINE

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Love colour AND


THE FIRST TIME Barbara Heide held a cut opal in her hand she wasn’t impressed. It wasn’t until she was deep in an opal mine with only a torch and pick that she first saw the glistening gemstone in all its natural beauty. There, within arm’s reach on the side of the tunnel, was a ribbon of opal glistening like a dazzling galaxy waiting to explode from the grip of the earth that had held it for so long. Barbara fell in love. “When you cut it and suddenly all these colours come out and they’re in a shape and they’re not in the rough anymore, it is amazing,” she says. 108



On a backpacking adventure from Germany in 1982, it was a passionate romance that first drew Barbara to the opal mines of Coober Pedy. While travelling north along the highway from Port Augusta on a bus tour just a month into her Australian holiday, Barbara had her first spiritual encounter with the great Australian outback that would change her life forever. “Something happened when I went through the highway from Port Augusta to Darwin,” she recalls as she sits in her Montville design room surrounded by sketches of jewellery pieces and cut opals. “The bus stopped in Pimba and it was in the middle of the night and I suddenly saw this big orange thing coming out of the Earth and I had never seen that,” she says. “That was the moon coming up. It was amazing and I was gobsmacked as I thought ‘wow, my life is about to change’. It was a great feeling.” The next day the bus arrived in Coober Pedy where Barbara met her husband-to-be, TAFE teacher and opal cutter Piet Lamont and the pair was soon opening their first Opalcutter store together in the opal capital of the world, Coober Pedy. When Piet died suddenly in 2006, Barbara decided to move from Coober Pedy to Cairns, leaving behind the harsh weather, the cold nights, the stunning landscape and of course, the opal mine she so dearly loved. But as she was packing for the move she met Edi, and they married later that year. “I have been very lucky to have had two really great men in my life. Without it, I wouldn’t have gone to Coober Pedy and have experienced what I did, the harshness of the country, and I wouldn’t be what I am today.”

“I wait for the stone to talk to me. I play with the gem and sometimes I look at it and decide, yes, it’s a pendant stone but also it would make a good ring,” she says. From a drawer, Barbara pulls a selection of rings she has recently designed and says each one was created based on what shape the stone wanted to be cut into. “They talk to you,” she says. “The stone wants to be a shape and I use that to design what piece of jewellery it will be.” Romantics believe each opal contains a hundred worlds, and when they glisten and reflect the light, they look as though they do. The location of the mine the opal comes from impacts on the stone’s colouring and within that, each stone has its own unique colour palette. From fiery reds and purples to calm whites and nudes with specks of violet and blush pink: each opal is as exceptional as the gold setting Barbara lovingly creates for it.

Barbara has never returned to Coober Pedy, but together with Edi, who is a gemologist, she still mines at an opal mine about 1000km west of the Sunshine Coast, near Cunnamulla. The pair would love to travel to the mine more often, but their shop, The Opalcutter in Montville, keeps them busy.

Today Barbara designs her jewellery overlooking the rolling hills and deep valleys of the Sunshine Coast hinterland. It’s a stark contrast to her former life in Coober Pedy, but Barbara says she loves her home in Montville.

In the store Barbara and Edi are surrounded by beautifully cut stones, including an opal shaped and polished from that very first ribbon of stone Barbara found in the Coober Pedy mine all those years ago. Proudly framed and sitting in their store, it serves as a reminder of where her journey started back in a dusty mine in 1982. Formerly a graphic designer in Germany, Barbara is used to working with shapes, lines and contours to create an art piece that is pleasing to the eye. Along with a goldsmith of 16 years, Regina, Barbara now uses her skills to create unique jewellery pieces that reflect the organic shape of the opal.

And while the charming European-style township is where she, Edi and their two German Shepherds now call home, one can tell Barbara longs to be dirty and dusty while mining; searching for that glistening ribbon of Australia’s most beautiful and fiery gemstone, the opal.

“It’s a quiet place and it has a good feel,” she says. “Montville for me is like being home, like being in Europe because there are more seasons.”

Shop 4, The Pottery, 171-183 Main Street, Montville. 5442 9598 or

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PADDLE PARADISE Photo Kanu Kapers Australia.


“OH, THE SERENITY,” our guide muttered at the launch area. My thoughts exactly. I had headed to Boreen Point with my salt-y colleague Briseis Onfray for a day of kayaking. As an avid stand-up paddle boarder, I was up for a fresh challenge and the vista before me is picture-perfect. We are greeted by our head guide and Kanu Kapers’ owner of 14 years, Vivienne Golding, at the company headquarters. Vivienne is an Australian champion slalom kayaker, so I am confident we are in safe hands. After getting the formalities out of the way, we follow Vivienne and fellow guide Cheylee to Elanda Point for the start of the tour of the stunning Noosa Everglades. Everglades are a large body of moving water often associated with marshes and reeds. These everglades are one of only two in the world, with the other being in Florida USA where swimming and kayaking involves the alligator population. So how lucky are we? We board our kayaks on a stunning 25°C picture-perfect day. Briseis and I team up as a paddle pair, and I am given the honour of riding up front, which means I am in charge of steering, simply controlled via foot pedals. With Eskys packed and on board, we head north past Mill Point via Lake Cootharaba towards Kinaba Island. 110


When I spy our cheeky 11-year-old co-participant Nathaniel running amok and trying to decapitate guide Cheylee in the mangroves, I know we are in for a fun day. After nearly two hours of paddling, we reach our lunch destination, Figtree Point. Kayaks anchored, we head inland to find a beautiful campsite, complete with toilet facilities. How civilised! Vivienne and Cheylee “put the billy on” and busily prepare a fresh brew of coffee and a feast of fresh bread, cold meats, cheeses, salads, hummus, pastries, fresh fruit and nuts. “There are 15 campsites in this region, but campsites one and three are the best for longer stays,” Vivienne says. “Campsite three is the only one with access to the beautiful Cooloola sand patch, which is a 12km round trip on foot once at the campsite.” With full bellies, we head back to our kayaks and head off to explore The Narrows, positioned between Lake Como and Lake Cooloola. There is always something magical about gliding along on the water, but this stretch of water is simply breathtaking. The reflections of the flora on the banks of the water are like a mirage. There are banksias, tea trees, melaleucas, reeds and water lilies. It is so serene, tranquil and breathtakingly beautiful. Someone pinch me – does this place really exist in our own back yard?

WHERE IS IT? 11 Toolara Street, Boreen Point 5485 3328 or WHICH EXPERIENCE WAS ENJOYED? One day guided tour: Adult - $189 /Child 16 & under - $98 / Family of 4 (2A+2C) - $560 / Family of 5 (2A+3C) - $660 WHAT ELSE IS ON OFFER? There are a number of options to choose from including half day guided tour, self guided one day tour and two and three day guided or self guided kayak and camping adventures plus a choice of single and double kayaks. Kanu Kapers also offers corporate activities including team building events, conference activities and leadership and management training.


Then there is the bird life. Forty-four per cent of Australian bird species visit or live in the area. Today is a smorgasbord of pelicans, ducks, cormorants, an eagle and we even spot a rare jabiru. We all stop to take a dip on the homeward journey, but when we see how the temperature took the other paddlers’ breath away, this paddle-pair chicken out. With all the paddle-power we have left, we head back to our departure point. The water here takes on a spectacular orange colour, but dip your hand in and it is crystal clear. Then we come across masses of water lilies for as far as the eye can see. “Autumn, spring and summer see the lilies with a blanket of purple flowers,” Vivienne says. They are not quite out yet, but I can imagine how stunning it would be. As we near the end of our journey a flock of pelicans fly in formation and glide right on in past us to land. Eighteen kilometres later, we glide into the finish. We unload and it’s all hands on deck to help pack the kayaks back on the trailer. My trapezius muscles are grateful it’s over, but I could have gone on forever. Only one thing is left to do to top of an inspirational day: head to the historic Apollonian Hotel for a cool glass of Pinot Gris. Cheers!

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Dear salt-y readers, We hope you enjoyed your spring 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


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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). Spring (September to November) days are always popular with visitors with an average temperature between 13°C to 25°C and an ocean temperature of 22°C. Temperatures in the hinterland can be several degrees cooler. 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, (Sportsman Parade end), every Saturday, 7am to noon. Maleny Market, Maple Street, every Sunday, 8am to 2pm. Marcoola Market, 10 Lorraine Avenue, Marcoola. Every Friday evening 4-8pm. 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. Noosa Junction Twilight Markets, Arcadia Street, Noosa Heads, third Friday of the month from 5pm. 112


SCHOOL HOLIDAYS September 17, 2016 to October 3, 2016. 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.






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

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

Children under 16, pension concession and DVA card holders. Bulk bill.

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

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


Aviation Examiner for Australian, New Zealand, Canadian, USA and South African medicals. Phone 5471 2600 for an appointment 1 Ridgeview Drive Peregian Springs Sunshine Coast Queensland 4573


Would you like to advertise in our directory? Contact salt magazine 0412 210 281 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 Sunshine Butterflies. 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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ON THE COVER: Glass House Mountains



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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