salt magazine - autumn 14

YOUR COMPLETE SUNSHINE COAST LIFESTYLE MAGAZINE

AUTUMN ’14

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1. Download the App 2. Earn points when you: • Check-in to Sunshine Plaza via the App • Share the App** • Upload a photo at Riverwalk 3. Get rewards!

FROM THE EDITOR

CONTRIBUTING TALENTS: WHAT IS LOVE TO YOU?

SHADES OF BEN MESSINA COVER PHOTOGRAPHER

I have been taking photographs professionally for the past 20 years, with my passion for landscape photography becoming my full-time profession in 2004 when I opened my first gallery in Cairns, North Queensland. I travel throughout Australia four to five months of the year looking for new locations or a new perspective of our well-known Australian landmarks.

My signature gallery is in the main street of Maleny in the picturesque Sunshine Coast hinterland. My work can also be found online at benmessina.com

THANKS GO TO OUR OTHER CONTRIBUTING TALENTS TOO: ANGUS JOHNS PUBLISHER JANE FYNES-CLINTON SUB-EDITOR, COLUMNIST BRISEIS ONFRAY DESIGNER PHIL JARRATT COLUMNIST CELESTE MITCHELL WRITER LINDA READ WRITER CASSY SMALL WRITER TYSON STELZER WINE WRITER SALLY TRUDE FOOD WRITER AARON WYNNE WRITER JANE TODD PROOFREADER

Is there any greater journey than love? I think not.

For the past couple of editions I’ve been honoured to document the love journeys of three Sunshine Coast couples who have been married for more than half a century. They were revealed in our Lovestruck section ‘for better or for worse’.

First, there was Bill and Glad Forward. Married for 50 years, they travelled the world working as missionaries. Then came Lurline and Ossie Apps, who have been married for 69 years and still potter around their Maroochy River property, throwing in a crab pot and growing rosy, red tomatoes. Now we have Betty and Oswald Dent (turn to page 64) who have been together for more than 70 years and still hold hands as if they were love-struck teenagers.

Betty stole a kiss from Os when I was setting up my tripod to photograph them. It made my heart melt and my skin tingle. The gentleness and kindness shared between them took my breath away. I loved seeing the sepia-toned photo of the bride and groom on their wedding day as much as the portrait photo I captured seven decades on. They are still side-byside with sparkling eyes although a lifetime has passed.

I could drink cups of milky tea in the living rooms of these 80 and 90-yearold great grandparents for hours and listen to their life stories. I listen and nod and ask questions, hoping that a golden nugget of wisdom will fall from their lips, such as the key to a long and happy marriage, how to raise wellmannered children, how to fold a fitted sheet or make scones that don’t resemble pikelets.

I’ve lived long enough to understand there are so many shades of love.

The love for my husband has been a constant, warm glow of love ever since we met 13 years ago. Simply put, he feels like home. Recently, this love has reached stratospheric proportions when I see him as a father to our child. My love for my daughter was a volcanic explosion of love when she arrived two years ago. For me, maternal love is a powerful, scary love where I would risk life and limb to protect her.

Then there is altruistic love born of an intrinsic kindness. This is a shade of love I admire, the kind of selfless love that is found in the Phar Lap-sized heart of 22-year-old Jordyn Archer, whom we feature on page 6 of this edition. Jordyn works with the non-profit organisation Destiny Rescue to help children in Cambodia who have been subjected to child trafficking.

Or the big-hearted love found in our ‘for a cause’ article on Sunshine Hospice (previously known as Katie Rose Cottage) on page 28. Palliative care nurse Gary Cox and counsellor Dr Monika Wilson and their team of specialty nurses and volunteers ensure that the last days of their patients’ lives are cocooned in a warmth and gentleness that isn’t offered anywhere else on the coast.

So welcome to our BIG LOVE edition, I hope you feel the love as much as I do!

Until next time,

EDITOR EDITORIAL ENQUIRIES kate@saltmagazine.com.au ADVERTISING & SUBSCRIPTION info@saltmagazine.com.au GENERAL ENQUIRIES 0438 851 981 #SALTMAG

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SALT-MAGAZINE

SALTMAG

@SALT_MAGAZINE

KARINA EASTWAY EDITORIAL & ADVERTISING

Love is what connects us to each other, making us bigger, better and wiser versions of ourselves.

ALEX FYNES-CLINTON WRITER

Love to me is my wonderful fiancée Lucy: beautiful, honest, hilarious, adventurous, supportive and an expert in the field of Ikea furniture construction!

ANASTASIA KARIOFYLLIDIS PHOTOGRAPHER

Love is everywhere. It is in everything – down to the tiniest particle. Without it, we would not exist.

CONTENTS

AUTUMN

’14

IN THE LIMELIGHT 6 SAVING LITTLE ANGELS One young woman is using her talents to make a world of difference for others.

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“

IS BORN OF THE PUREST PARENTS, THE SUN & THE SEA. P YT H A GORA S

IT’S A WRAP The cover image is from one of the massive white sand dune patches on Moreton Island. In some spots these dunes reach 80 metres high. The colour of the dune was from the warm light of the sun just before it dipped below the horizon.

This image is a three-image stitch using a Canon 5D MkII with a 24mm tilt/shift lens at ISO 100, shutter speed 1/20th , f/13.

Cover kindly supplied by Ben Messina benmessina.com salt is a free quarterly magazine published by Johns Publications P/L. Distribution area between Bribie and Fraser Island and inland to Kenilworth and select areas throughout Brisbane.

PO Box 1015, Maleny QLD Australia 4552 © Copyright 2014 6

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16 DRINK IN THE COUNTRY The walls of the Sunshine Coast’s historical watering holes could tell some wild and interesting stories.

CREATIVE EXPRESSIONS 24 PURSUIT OF PASSION Conservationists Kim and Joel Morris works tirelessly to protect our precious native plants and animals.

28

FOR A CAUSE Sunshine Hospice provides care and comfort to those who are dying.

34

BOOKS & BLOGS Our pick of the best new releases and online treats to enjoy on autumn days.

88

BOLD VISIONARIES Saya McDermott’s passion for unlocking the hidden properties in plants led to a boon for skincare.

96

ARTIST Greg Adams sees life in full, vibrant colour.

100 OFF THE WALL Lyne Marshall’s art intrigues and heals.

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

105

ART SPACE salt’s very own gallery space, featuring some of the finest artworks on the coast.

TASTES & TIPPLES 38

TABLE TALK Bohemian Bungalow head chef Bryce Davis proves there are many pathways to success.

LOVESTRUCK

42

NOSH NEWS Snippets from the industry that gives us food, glorious food.

58 KEEPING IT REAL Josh and Sophie Wrafter share memories of the modern twists on their wedding day.

44 PRODUCE PEOPLE Passionfruit and lychee farmer Keith Paxton shares his passion and his immaculate property with salt.

64

FOR BETTER OR FOR WORSE Betty and Oswald Dent have shared a lifetime of love – and adventure.

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66

TO HAVE AND TO HOLD Fashionable, must-have products for the loved up.

46

CULINARY CREATIONS Elements at Montville chef Angela James shares treasured recipes for the perfect high tea.

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RELAXED RECIPES These meat-free dishes are delicious and nutritious.

70

MAGIC MAKER Skye Howe delights in making cakes that are feasts for the eyes as well as the tastebuds.

66

LIVING & LIFESTYLE

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SALT CELLAR Wine writer Tyson Stelzer explores the beautiful wines coming out of Tasmania.

STAPLES

106

IN YOUR DREAMS Entrepreneur and creative Claire de Lune has a home that reflects beauty, old-style charm – and pieces of the past.

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112 HOMEWARES Let nature provide the inspiration this season.

114 MEET THE DESIGNER Anne Harris left the world of high fashion to immerse her creative energy in ‘eco-dyeing’.

12 6 SENSES A selection of items based on the special powers that we humans use to experience the world – touch, see, hear, smell, taste and feel.

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SECRETS Get authentic information on the best things about the Sunshine Coast from the only people who really know – the locals.

FASHION & BEAUTY

22 CALENDAR OF EVENTS salt has hand picked a variety of events on the Sunshine Coast that are guaranteed to please throughout autumn.

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ON THE FRINGE Acclaimed surfing writer Phil Jarratt reveals salt water does not always run through generations.

FASHION A sensational spread of the must-have styles for autumn.

90

PAMPER & PREEN A HydraFacial by Grace Kovac is a pleasant surprise.

36

A DOSE OF SALT Columnist Jane Fynes-Clinton ponders the pursuit of prizes.

92

BEAUTY Autumn is the time for energising with the help of key beauty products.

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CUT & DRY Blonder is better for salt’s writer, who enjoyed some Elenbi pampering.

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

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MAP saltmagazine . com . au

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FEATURE

SAVING LITTLE

angels WORDS ALEX FYNES-CLINTON PHOTOS ANASTASIA KARIOFYLLIDIS

Jordyn Archer spends a precious moment with a young patient at Nambour Hospital 8

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The dark and sordid world of child trafficking is a terrifying web of wickedness.

WHERE TYPICAL AUSTRALIAN children are revelling in the simplicities of youth, thousands of their contemporaries are trapped – wilting in a world of debauchery and corruption. Forced into unspeakable acts of horror, it takes a special human being to stand up and demand change when it is easier to turn a blind eye.

Jordyn Archer has looked child trafficking square in the face. The 22-year-old has been dedicated to the rescue and rehabilitation of sexually exploited and enslaved children since discovering charity organisation Destiny Rescue in Year 11.

The group not only saves, but rebuilds victims of trafficking, offering them the love, support and education they need to make a fresh start. Jordyn, who has travelled to Cambodia to support the organisation on the ground, says the difficult days are all the impetus she needs to continue her work.

“In our office, there can be some really hard times,” she says. “We hear positive stories each week to keep our spirits up and wake up each day trying to be positive, but of course, there’re confronting moments.

“Walking down the street in Cambodia and seeing young girls and boys with these men and not being able to do anything about it >

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I WANT TO INSPIRE ORDINARY PEOPLE TO DO THE EXTRAORDINARY.

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Jordyn with a young beggar on the streets of Phnom Penh

is hard, but that’s why we do the work. We look at the positives and do our part to improve things.”

It’s hard not to be infected by Jordyn’s energy and determination.

Her blue eyes brim with an unshakeable positivity, and her heart has room for children everywhere. She also volunteers at Nambour Hospital, where she spends time with the young patients.

Jordyn first caught wind of Destiny Rescue as a 16-year-old student at Caloundra Christian College, where a friend’s father was involved in rescue missions overseas. A passion for the cause was ignited instantly, leading to her launching a charity concert series called Chant4Change to support the organisation.

“It’s so different seeing people go out and do something than just hearing about it,” she says. “Being a dancer and liking event management, I simply put the two together. I knew I couldn’t get out there and rescue these kids myself, so it came about from thinking about what I could do.

“The first one raised $4000. Two years on, after school was finished, we did a second concert and doubled what we made first time around. A third concert, which was just organised by me and other volunteers, did $17,000.”

Jordyn delivers the figures in a matter-of-fact fashion – like an obligation rather than the extraordinary acts they were. The impact they had on Destiny Rescue was immensely positive, and influenced her own journey.

The work with Chant4Change led to a chance to come aboard as a paid employee with the organisation, opening the door to a four-month stint working with rescued children in Cambodia.

“I was there from January through to May last year,” Jordyn says.

“I was training the children in hospitality – so barista and cooking skills. We get the kids to work through certificates so they can gain employment and go out on their own without a worry about falling back into the sex trade.”

She also worked teaching dance, helping rebuild the girls’ confidence.

“I have a dance background and taught dancing while I was over there. The youngest girl that I was training was five,” she says.

“Knowing what she had been through at such a young age and thinking about how it would affect her future really struck a nerve. >

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Mickey costume kindly supplied by Katrina’s Costumes, katrinascostumes.com.au 12

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I mean, she’s a lucky one because she’s been rescued, but there are so many more that we haven’t got to yet or [are] going to remain in that world.”

Jordyn also struck up a particularly special relationship with a young girl whom she would accompany home.

“She was just so driven. She was working in the cafe for money to send home to her parents at age 12 and doing after hours because she wanted to be fluent in English,” she says. “I would ride her home from work on our bikes. I asked her one day on the way home what she wanted to do and she replied ‘become an accountant’. To know she’s with Destiny Rescue and she can achieve that was really cool.”

Jordyn’s achievements were recognised as Queensland’s candidate for the Young Australian of the Year Award for 2014. But the Wurtulla local didn’t take a second to revel in her personal achievement. Instead, she gushed about how the title could help her do more for her chosen charity and peers.

It was a fitting reaction from a young woman who is driven by a desire to help others.

“I hope it can be a springboard for me to engage with young people and encourage them to achieve the things they want to do at a young age,” she says.

“A lot of young people are viewed in a bad light and being able to speak to them and inspire them to help others would be amazing.

I’m just an ordinary person. I don’t come from anything special, my family aren’t from anywhere out of the ordinary. I want to inspire ordinary people to do the extraordinary with the skills they have.”

She also plans to rebrand and relaunch Chant4Change, turning the concept from one-off performances to a national east coast tour.

“It has a huge potential. We’re working on a show this year that will travel to Brisbane, Sydney, Melbourne, Gold Coast and Sunshine Coast. I’m going back to Cambodia in April. We’re going to get footage of these girls dancing and integrate it into the concert. It will give people a window into the work we do in a really unique and original way.”

It is not a bad ambition for somebody who has just moved out of her family home. But then again, Jordyn’s approach to life is as far removed from a typical Generation Y as you’re ever likely to see. She has built her attitudes and beliefs independently, extracting a deep satisfaction from helping others.

With the biggest year yet of her journey on the horizon, you wouldn’t bet on anything but success.

“I get a lot of enjoyment and satisfaction out of it – helping people who need it genuinely,” she says. “I build on what I can do every day.

Not only does it change my life, but it changes the lives around me.

“I’ve seen people my age who only care about the bubble that they live in, but when they jump in and lend a hand with some of the stuff that I’m doing they learn there’s more to life. I love that and always want to carry a heart that looks out for other people.” destinyrescue.org

FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Jordyn Archer.

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6 SENSES

SMELL Wake up and smell The Good Bean coffee! Sourced from Central and Southern America, Papua New Guinea and Africa, it’s lovingly roasted then hand delivered to your retail outlet by a Good Bean barista. Wholesale distribution partners Shane Hepburn and Craig Dickson (a certified world coffee judge) visit the overseas farms personally to discover new locations, tree varietals and processing methods to guarantee quality and bean innovation. The Good Bean, 4/1 Mooloolaba Esplanade, Mooloolaba. 0416 157 093 or goodbean.com.au

6 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.

SEE Not every aspiring artist has unending determination, ambition and immeasurable talent. In fact the world is quite possibly full of just the opposite. Meet Frances Ha, the 27-year-old apprentice dancer in New York with no idea who or what tomorrow might bring. This movie is disarmingly funny, charming and awkward, lead actress Greta Gerwig will dance her way into your heart with this performance full of brutal honesty, innate candour, and sparkling spontaneity.

TASTE Get a taste of Sunshine Coast history with this open edition retro marketing poster and dive into some good old-fashioned sunshine. We love the nostalgic ’50s vintage feel and beachy colours from a less complicated time. Choose from unframed (600mm x 425mm) for $70 or framed for $160. Available at Art Nuvo, 25 Gloucester Road, Buderim. 5456 2445 or artnuvobuderim.com.au

REVIEW LIBBY MUNRO

TO GRAB YOUR OWN COPY OF FRANCES HA GO TO SALTMAGAZINE.COM.AU 14

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HEAR We all secretly love ’80s music. Even though those kitsch sounds make us cringe with the memories, they are unforgettable and catchy. A trio of sisters from LA called ‘Haim’ (rhymes with time) have managed to take the best elements of ’80s sound and wrench them into the now with a splash of California sunshine and a generous helping of retro cool. ‘The Wire’ is an instant hit with echoes of Stevie Nicks, the track ‘Let me go’ feels like a timeless girl power anthem, and ‘Forever’ just needs a Breakfast Club-type film to bring it to life. Their whole album Days are Gone will have you flinging your hair around and plucking air guitar before you can say “Back to the Future”!

REVIEW LIBBY MUNRO

TOUCH Keep in touch with your precious memories, evoked by these collectable souvenir discs from Noosa Amsterdam. Handmade by craftsmen in Nepal and Peru, each features symbolic and mystical designs from cultures across the globe to clip neatly into your choice of belt, handbag, bracelet or key ring. Our favourites include the Viking symbol for love and luck and the Mayanmar Bodhi leaf symbolising wisdom and strength.

Available at Gingers Boutique, Shop 2, 56 Burnett Street, Buderim. 5445 6616 or gingersboutique.com.au

FEEL

Illustration courtesy of TWIGSEEDS STUDIO, twigseeds.com.au

WE’VE GOT TWIGSEEDS LITTLE AFFIRMATIONS BOXES TO GIVEAWAY! HEAD TO SALTMAGAZINE.COM.AU TO ENTER

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secrets

SECRETS

ONLY A LOCAL WOULD KNOW IMAGINE A DEEP-FRIED CROISSANT, filled with patisserie cream and glazed in chocolate. It’s soft yet crunchy, sweet yet savoury and the stuff Homer Simpson’s dreams are made of. Say hello to the “dainut”. When the “cronut” craze (half doughnut, half croissant) swept the world earlier this year, Dutch-born Mooloolaba baker Dane van Wegen decided to give it a go, using his family’s traditional croissant pastry in the recipe, and crowds have been flocking ever since to Van Wegens Continental Bakery. With flavours like sour cherry cheesecake with an Italian candy almond top, and caramel apple with white choc cinnamon crust, who could resist? Hot tip: they’re always sold out by 11am. Open Monday to Saturday. 15/130 Brisbane Rd, Mooloolaba. Map reference: O17

BRING YOUR BBQ skills to the table! Head chef Tony Hong has opened Obaltan Garden restaurant and it’s Korean cuisine at its best. For those of us who like something a little out of the ordinary, it’s right up there, giving you the option to BBQ your own selection of meats at the table. salt chose a beautifully presented paperthin ribbon of marinated beef ribs and generous portion of pork belly to sizzle over super hot coals – yum! Top it with traditional Korean vegetable sides and dipping sauces and you’re in foodie heaven. Open 7 days. Obaltan Garden, 123 Mooloolaba Esplanade, Mooloolaba.

Map reference: O17

WE’VE FOUND PARENT paradise at Caloundra’s new water park and play zone, including splash pool, multi-level water slides, fountains and every kid’s favourite, the giant tipping bucket. If lounging like a lizard is more your style, stretch out on lush sun lounges and timber leisure decks or get the family together under shaded picnic areas or dedicated party tents. The fully heated play zone is open 9am to 5pm every day, with a full-time attendant and Copacabana style bar. First child $20 then $10 per additional child. Adult entry is free. Oaks Oasis Resort, Landsborough Parade, Caloundra. Map reference: O19

FOR THOSE WHO ARE seriously serious about their daily drop of caffeine comes specialist coffee outlet Droplet at Sunshine Beach.

Brought to you by the creators behind Bean Drop at Noosa, it’s all about the smooth brew here, served take-away or in citrus-bright cups with a tempting side selection of pastries to choose from. The space is an oasis from the mainstream, with neon cutting-edge wall art by Runamuk Visuals contrasting with a relaxed shady outdoor area where you can sit at rough-sawn timber slab benches under palm trees and watch the world slip by. Open 7 days. 2/18 Duke Street, Sunshine Beach. Map reference: N13

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FOR MAP REFERENCES 120 SEE MAP ON PAGE

shop the for your Noosa holiday

ANY HEALTH NUT WORTH their chia seeds will be acquainted with Ground Organics and now the talented young duo behind the venture have opened Queensland’s first cold-pressed organic juicery in Mooloolaba. The new wellness store stocks organic skincare, essential oils, educational books, wholefood pantry staples, fresh cold-pressed juices, seasonal salads, chia puddings, Bircher muesli and their “simulate” cold-pressed coffee made on nut milk. We feel healthier just writing about it.

Open 6am-6pm every day, 11 Mooloolaba Esplanade, Mooloolaba. Map reference: O17

BONJOUR FRANCOPHILES! We’ve discovered a delightful, enchanting patch of countryside France in the moss green hills of Maleny. It goes by the name of Le Jardin and salt recommends scheduling a couple of hours soaking up the ambience of this charming nursery, homewares emporium and eatery. Choose between homemade delights like apple strudel and petite mixed berry brulee paired with a creamy organic coffee. Then it’s time to stroll through the rambling nursery, which has a wide range of magnolias, camellias, old world roses, herbs and many other cottage garden blooms.

Closed Mondays and Tuesdays. 34 Mountain View Road, Maleny. lejardingarden.com.au Map reference: J19

IF YOU FEEL LIKE a jaunt to Ibiza on a Sunday afternoon, you can now slink from the sand straight to the bar at Miss Moneypenny’s in Noosa. The brainchild of mixology master Ben Walsh (of Sydney’s Goldfish Bar fame), this cool new bar opened its doors just in time for summer. Very Queensland cocktails that incorporate fresh local produce, Mediterranean home-style inspired cuisine and an in-house charcuterie are menu highlights. Nab yourself a local’s membership to enjoy 15 per cent off all menu items on weekdays. Open 8am - late seven days a week, 6 Hastings St, Noosa. Map reference: N12

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C A R D

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Sign up in Centre today and start stocking up on your holiday essentials for less.* *Terms and conditions apply. Visit the Customer Service desk to obtain a copy of the terms and conditions.

Free parking including undercover.

Open 7 Days. Less than 10mins from Hastings Street.

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Big W • Woolworths • 100 specialty stores 28 Eenie Creek Rd (Cnr Walter Hay Drive) Noosaville Ph 5440 7900

FEATURE

DRINK IN THE COUNTRY WORDS LINDA READ LEAD PHOTO KATE JOHNS PHOTOS ANASTASIA KARIOFYLLIDIS

Apollonian Hotel, Boreen Point 18

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Country towns, though varying in size, population and general appeal, unfailingly have one thing in common – there is always a pub.

FREQUENTLY THE HUB of the township, the country pub is a gathering place; a place where communities are formed and strengthened, often in the face of great hardship and loss.

The Sunshine Coast hinterland is home to many such gems, and in the interest of unearthing the true spirit of the country pub, I decide to visit some of its best. On the first leg of my journey, my husband kindly offers to accompany me as official beer temperature tester, and our teenage daughter, who is less willing, comes with the promise of an excellent lunch.

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There is no more fitting place to begin than Kin Kin, a farming community that lies in a lush and beautiful valley only half an hour’s drive in time from Noosa, but much further in every other way. The Country Life Hotel, standing like a grand old lady in her Sunday best, dominates Kin Kin’s quaint main street. Built in 1914, the two storey Queenslander pub with sweeping verandahs is testament to the architecture of the era. The main bar’s walls are covered with myriad paraphernalia donated by timber getters and farmers over many decades, and newspaper clippings which speak of the area’s history, including devastating floods in 2009, which severely damaged the pub.

The barman, licencee Peter Kidd (“everyone calls me Pete”) whose son Ian is the pub’s owner, successfully manages to have several conversations at once whilst pouring beers, one of which is for my husband, who has happily settled at the bar and is chatting to one of the locals (official beer verdict: “freezing”).

Pete introduces me to Mark, the chef and kitchen manager, who invites us into his kitchen to witness his “specialty” – a 450 gram T-bone. “Prime grass-fed beef from Gympie,” he says, with more than a slight hint that we should stay for lunch.

Unfortunately though, time is against us. Whilst people meander through the pub’s doors – nothing happens too quickly in Kin Kin – and musicians prepare for an afternoon’s entertainment, we leave reluctantly, making plans to return in the near future for a much longer stay.

About 20 minutes later, we arrive at the Apollonian Hotel at Boreen Point, a pretty town on the shores of Lake Cootharaba.

This pub, set on a shady, rambling one-and-a-half hectares, oozes country charm. Built in Gympie at the height of the gold rush in 1879, the Apollonian started life as a music hall hotel. The >

PROPERTY GROUP

Saltwater on the peninsula

Imperial Hotel, Eumundi

The Woombye Pub, Woombye 20

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STAGE ONE COMING SOON

Imperial Hotel, Eumundi

pub was carefully moved to its present location in 1987, complete with open fireplaces and wide verandahs, and a room full of artefacts detailing its musical history.

Music remains a strong focus here, and today a jazz trio are in full swing on the front lawn. The pub is positively teeming with people who spill from the verandahs onto the grass. Behind the band, some kids kick a football, and dogs sit panting beside their owners’ feet under tables. Our teenager is now officially “starving”, so we find a chunky table under a tree and order lunch. Although the outdoor spit roast smells tempting, we all opt for the barramundi burger with beer battered chips, which is delicious. Whilst a combination of the music, food, beer (verdict: “icy”) and extremely laid back vibe are tempting, we leave, again unwillingly, to continue our quest.

The last stop of the day is Eumundi, famous for its markets and art galleries, and home to the iconic Imperial Hotel, smack bang in the centre of the bustling main street. This majestic pub which has recently undergone major renovations, adding another chapter to its already intriguing history. Built in 1911, the pub was destroyed by fire in 1926 and rebuilt in the same year with local timber. Folklore has it that not long after, a honeymooning couple staying at the hotel overnight vanished without trace, and the bride – Margaret – has haunted the building ever since.

She only inhabits the upper level of the hotel, the barman tells us, and she’s friendly, thank goodness, as it is on the wide shady verandah upstairs that we choose to enjoy a beer (temperature: “frosty”). Whilst Margaret does not materialise, we share the space with a table of locals sitting in earnest conversation in the waning light, and absorb the serenity of the country afternoon. A more fitting end to the day could not be imagined.

The second day of my journey begins in Cooroy, the historic hinterland town built on booming timber and dairy industries.

I have new companions: a holidaying friend from inner-city Melbourne and her two young children, as well as my now experienced-at-visiting-country-pubs teenager.

The re-vamped Cooroy Hotel began its life as the Hotel Victory in 1910. It too was destroyed by fire, this one in 1955, along with the adjacent Victory Hall. We are impressed with the very well priced gourmet menu in the large bistro which amply satisfies the varied members of our party. I have the tasty Cajun barramundi which hits the spot perfectly.

Despite its “newness”, this pub maintains a distinctly country feel.

Perhaps it’s the chatty staff, or the couple of local farmers, hats on, leaning on the bar. Or maybe it’s the surrounding wide streets, old shops and green fields beyond. >

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DRINKING IN HISTORY The Australian pub is a direct relation of the British and Irish public house. Pubs played an important role in the British colonisation of Australia, often having multiple roles, such as post office, restaurant and accommodation houses for travellers.

Licence conditions meant that the publican – who was often a woman – had to live on the premises, which some argue is the reason for the country pub’s domestic character.

Traditionally, women were not allowed into the public bar, but many pubs had a “ladies’ lounge”. Some pubs only allowed women into the ladies’ lounge if they were accompanied by a man, and women were not allowed to buy their own drinks in some places. These traditions continued until the feminist movement in the 1970s.

Gambling has long been a part of pub culture in Australia. Long before poker machines, Keno and the TAB, illegal gambling such as SP bookmaking flourished within pubs. After World War I, it became popular for the betting game “two-up” to be played by ex-servicemen at the local pubs; a tradition which is now closely associated with Anzac Day. An ice cold beer has long been a symbol of the Australian country pub. The beer drinking tradition is derived from northern Europe.

Although Australia now has a formidable wine industry, a beer is still synonymous with the Australian pub, with many boasting of having the coldest in their region.

The Landsborough Hotel, Landsborough

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Refreshed, we press on south to Woombye, a thriving little township once known as Cobb’s Camp because of its position half way on the route for Cobb and Co coaches going from Brisbane to Gympie in the gold rush. The Woombye Pub, a two-storey Queenslander built in 1900 and originally named The Criterion, is, in the words of my Melbourne friend, “a cracker”.

Barmaid Judy pours us a cold one and tells us about the wellknown resident ghost Mr White, a former publican who apparently hanged himself in a tree just outside. Whilst Judy doesn’t believe in ghosts, she relays several unexplained occurrences such as fans, phones and lights being turned on and off.

Their story is backed by the several friendly locals gathering around the bar, who appear entirely unperturbed by Mr White’s antics, and seem to be settling in for a very long afternoon session.

In danger of doing the same, we hit the road.

Our last stop is Landsborough, at the foothill of the Blackall Range. The Landsborough Hotel, just off the main street, is the hub of the town, and feels like a step back in time. Originally established in 1888 as The Mellum Club, it has a warm, welcoming country feel and is buzzing with activity. A homey room with a book exchange library is a hit with our youngsters.

As we join the humming crowd in the main bar, with walls which must have heard a million tales, I am warmed by the easy smiles and conversation around me. There is a feeling of togetherness, like I am part of something bigger, something good. We pull up some chairs, order a drink and decide to stay for a while.

No need to rush, after all.

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CALENDAR OF EVENTS ETCHELL S AUSTRAL ASIAN WINTER SAILING CHAMPIO NSHIP

OCEAN STREET WORLD FESTIVAL

APRIL AVAN YU

Let your inner traveller roam free in a celebration of live music, sights, sounds, food and fun from around the globe.

Played out over three stages including a giant sideshow alley for the kids and more than 50 food and art stalls.

CALOUN DRA FORESHO RE FUN RUN

when April 20 where Ocean Street, Maroochydore cost free oceanstreetworldfestival.com.au

Avan Yu is one of Canada’s most exciting exports, as the winner of Sydney’s International Piano Competition in 2012. Hailed as a force at the piano, he has global performances and recording projects already under his young belt.

BOY & BEAR Bringing their Harlequin Dream tour to the Sunny Coast, Boy & Bear is one of this year’s must-see acts, crisscrossing the country after three ARIA award nominations and a #1 Aria chart album debut.

when April 13 where The Events Centre, 20 Minchinton Street, Caloundra cost $28 scvenuesandevents.com.au LAUGHIN’ AT THE LAKE A school holiday adventure playground for children up to 12 years has five different jumping castles and other fun activities to enjoy whilst parents relax in the Lakeside Cafe. when April 15 where Lakeside Café, Lake Kawana Community Centre, 114 Sportsmans Parade, Bokarina cost $10 per child per hour – parents free scvenuesandevents.com.au

AVAN YU

DREAM DISCOVER EXPLORE BOY & BEAR

KENILWORTH CHEESE, WINE & FESTIVAL

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PETE THE SHEEP Based on the popular book by Jackie French and Bruce Whatley, Pete the Sheep is a warm and hilariously ocker new musical production guaranteed to delight 4 to 9 year olds. when April 28 and 29 where Lake Kawana Community Centre, 114 Sportsmans Parade, Bokarina cost $15 scvenuesandevents.com.au

MAY

It’s a “farm to fork” fest in Kenilworth, celebrating 25 years of award-winning gourmet cheese, yoghurts and ice creams. Enjoy tastings all day, food stalls, cooking demonstrations, The Great Cheese Rolling Contest and Cheester Egg Hunt for the littlies. when April 19 where Kenilworth Park and Cheese Factory, 9 Elizabeth Street, Kenilworth cost free kenilworthfoodfest.org.au

when April 26 where Sunshine Coast Function Centre, 19 West Terrace, Caloundra cost $35 sunshinecoastfunctioncentre.com.au

INTERNATIONAL COMEDY FESTIVAL Get your laughing gear into the Melbourne International Comedy Festival at The J, Noosa. From Hobart to Hong Kong and back, the roadshow is a guaranteed odyssey of comedy.

FOR EXCLUSIVE GIVEAWAYS GO TO THE WIN PAGE AT SALTMAGAZINE.COM.AU

when May 1 where The J Noosa, 60 Noosa Drive, Noosa Junction cost $42 thej.com.au

BODY ART CARNIVALE With a theme of Dreams and Nightmares, the Australian Body Art Carnivale celebrates body art from face to full body painting with airbrush, sponge and brush to cutting-edge special effects.

MALENY WOOD EXPO From chainsaw to sculptures and fine furniture, the Wood Expo showcases sustainable timber production and beautiful native timbers through the work of local and regional wood artisans. when May 3 to 4 where Maleny Showgrounds, Maleny-Stanley River Road, Maleny cost free malenywoodexpo.com NOOSA INTERNATIONAL FOOD & WINE FESTIVAL Star chefs, entertainers and presenters … Noosa comes alive for this annual four-day festival where the vibe is as good as the fare. when May 15 to 18 where various locations across Noosa Heads cost prices vary noosafoodandwine.com.au BIG PINEAPPLE MUSIC FESTIVAL Get your ultra music fix at the coast’s biggest music festival featuring Bliss N Eso, The Living End, Art Vs Science and Spiderbait to name a few.

Supported by Triple J. when May 17 where Big Pineapple Complex, Nambour Connection Road, Woombye cost from $69.95 bigpineapplemusicfestival.com.au

JUNE ETCHELLS AUSTRALASIAN WINTER SAILING CHAMPIONSHIP

THE ANGELS WITH DAVE GLEESON Aussie rock legends The Angels have launched their second studio album Talk The Talk with Dave Gleeson (The Screaming Jets). Now in their 40th anniversary year, they’re hitting the coast to remind fans how goodold-fashioned rock ’n’ roll is done. when June 20 where Sunshine Coast Function Centre, 19 West Terrace, Caloundra cost $40 sunshinecoastfunctioncentre.com.au MITCHELL COOMBES – PSYCHIC MEDIUM What does your future hold? Spend an evening with Australia’s most trusted medium and 2011 psychic of the year when Mitchell Coombes visits the coast in June as part of a national tour. when June 21 where Sunshine Coast Function Centre, 19 West Terrace, Caloundra cost $45 sunshinecoastfunctioncentre.com.au CALOUNDRA FORESHORE FUN RUN The 10km run is one of the most scenic in the country, from the tranquil Pumicestone Passage at Golden Beach to spectacular Kings Beach and over the Moffat Headland to the finish line. With an optional 3km walk for families, you’ve got no excuse not to join in the fun. when June 22 where Caloundra foreshore cost $35 caloundrafunrun.com

2014 Inaugural category event Sunshine Coast Art Prize

New Media Open to any emerging artist, in the rst ve years of their practise, who resides in the Sunshine Coast Local Government Area and is aged from 15 to 30 years.

Includes photography, video, animation and projection with a focus on innovative digital technologies.

Entries open 1 April and close 9 June.

Prizes valued at $8,000 Including a $2,500 cash prize presented by Analogue Digital and the University of the Sunshine Coast, in-kind design and web promotion advice, opportunity to speak at Analogue Digital Brisbane 2015 and a mentorship with Earth Base Productions.

IMAGE: Beau Deeley, Statera Planetarum (detail), 2012, digital media.

ROMANCE & FIRE

This June long-weekend Olympians, world champions and America’s Cup sailors compete in a four-day sailing competition right in front of Mooloolaba’s main beach.

It’s string music at its most stunning, fiery and dramatic when the coast’s newest classical ensemble, the Sunshine Coast Chamber Orchestra presents music to romance, serenade, tango and bliss out to.

when June 5 to 8 where Mooloolaba Beach, Mooloolaba cost free mooetchells.yachting.org.au

when June 28 where Eudlo Hall, Rosebed Street, Eudlo cost $35 cellodreaming.com.au/concerts www.gallery.sunshinecoast.qld.gov.au

40575 03/14.

when May 3 to 4 where Eumundi Amphitheatre, Memorial Drive, Eumundi cost free australianbodyart.com.au

PURSUIT OF PASSION

NURTURING NATIVE LIVES WORDS CASSY SMALL PHOTOS KATE JOHNS

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In nature, from little things, big things often grow – if they are encouraged to do so.

THIS IS NEVER TRUER than on the Sunshine Coast, where our unique ecosystems need special care and attention.

Conservationists Kim and Joel Morris work tirelessly to protect our native flora and fauna and are making a big difference, one small step at a time.

The couple’s business, Bushland Conservation Management, has been removing weeds and encouraging natural regeneration for four years in an area that stretches from Cooran in the north, west to Kenilworth and south to Beerwah. They and their eight staff work for the local councils, painstakingly scouring bushland to manually remove the weeds that can have a catastrophic impact on our native bushland and the delicate ecosystem that depends on it.

“The weeds compete with the native bushland and prevent it from thriving. So by removing the weeds you allow the natural balance of the good bush to come back,” Kim says. “Certain eco systems just aren’t meant to have particular plants growing there and there’s wildlife that depend on that fact.”

Kim says people don’t often understand the implications of allowing their non-native plants to spread.

“It’s not that people don’t care,” she says. “They go to their local garden centre and buy a plant that looks great, but they don’t understand the implications of how quickly it can be toxic to native animals or spread into neighbouring bushland.” >

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ANIMAL RESCUES • Stop to check on dead animals whenever possible. They may still be alive and in great pain or there could be a baby in their pouch. Carry an old towel and strong cardboard box with a lid in the boot of your car for any such emergencies.

• Pick up the animal with a towel to avoid being scratched or bitten. Use the towel to line the box.

• Keep the animal warm and in a quiet, dark room until you can get them to the nearest vet or local rescue organisation.

• Do not give the animal any food or water.

• If a young bird is found, stand back and observe for a while as sometimes they are learning to fly and the parents will still be around to feed them.

• If you do find a joey in a pouch, where possible bring mother and joey to your vet as forcing a joey to release the teat can result in brain damage.

The work Joel and Kim do helps the many threatened plant species that are specific to the Sunshine Coast.

The surroundings are a constant amazement to their daughter Taylor, 2.

“One such plant is the graptophyllum reticulatum, commonly known as the Buderim Holly,” Kim says. “This plant is solely endemic to the Sunshine Coast and found in only two locations.

We currently manage one of these locations and have now removed the majority of weeds which will re-establish the natural balance of this ecosystem and hopefully prevent its decline.”

“She follows me around with her blunt pliers and pretends to snip leaf tips with me for the wildlife in care,” Kim says. It was whilst Taylor was a baby and Kim was forced to stay close to home that she began crafting wildlife nest boxes, which are vital to the survival of many different species of animal even in suburbia.

Kim says another concern was the invasive toxic Dutchman’s pipe vine, which tricked the Richmond Birdwing Butterfly into laying its eggs on the leaves. As soon as the larvae hatch, they are poisoned. The butterfly species is already vulnerable.

We’re often told that ‘one person can make a difference’ and it’s a message that rings true for Kim.

Kim’s obvious passion for conservation was formed in early childhood. Growing up on the outskirts of Bundaberg, by age 11 Kim was regularly volunteering at the local RSPCA and her career working with wildlife was beginning to take shape.

She has also been a volunteer wildlife carer with Wildcare Australia since 2007, which brings her great joy.

“My first animal rescue was a triplet of bandicoots that were still in the pouch after the mother had been hit by a car,” she says.

“At the end of a long day when it’s hot and you’re covered in insect bites, it’s the wildlife that pushes me through.”

Her husband Joel shares her passion, and it was a chance meeting in the busy streets of London that connected these kindred spirits.

Whilst Joel would don his suit and tie each day to follow a career in the finance sector, Kim found an oasis in the middle of the city working for a small nursery.

“We were so different then, but Joel says that he always wanted to get into the environmental sector back in Australia. I converted him,” Kim laughs.

They decided to make their home on the Sunshine Coast and were married in 2009. Their two hectare Doonan property is largely reclaimed bushland that acts as a wildlife corridor for its native inhabitants.

“You can often hear the swamp wallabies and eastern grey kangaroos bounding through and we still enjoy seeing some ringtail possums which we released from care and now still live on the property,” Kim says.

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“Nowadays the majority of people are aware of the environmental issues our modern society has generated and people are keen to help, but many still need some guidance in the correct way to do so,” she says.

Kim says keeping a watch for native animals whilst driving at night and creating a haven for native animals were easy contributions.

“Start by planting some native plants to attract small birds like finches as well as providing a valuable food source for other native species,” she says. “A bird bath is also a great idea, and ours comes alive every afternoon with local birdlife. Change the water daily and try to position in an area where cats can’t get to it.”

Cats and dogs are a big threat to native animals, and many of the animals in Kim’s care often come to her because of injuries inflicted by them.

These messages of education form a big part in the future for Kim and Joel. “We’d love to speak to more schools and community groups and spread the message further with a focus on prevention rather than repair. Seeing the enthusiasm from the next generation gives us hope for the future.”

If you find an injured native animal, contact Wilvos on 5441 6200 or Australia Zoo Wildlife Hospital on 1300 369 652.

Kim’s wildlife nest boxes are available at Kunara Organic Marketplace, 330 Mons Road, Forest Glen. 5445 6440 or kunara.com.au

FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Kim and Joel.

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FOR A CAUSE

KIND TO THE END WORDS LINDA READ PHOTOS KATE JOHNS

Dr Monika Wilson (hospice counsellor), and Gary Cox (hospice manager).

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“If you have time, be kind. And there’s always time.”

THIS IS A FAVOURITE little saying of Gary Cox, and it’s easy to see why. You could say kindness is his business – he spends a large part of his time with people who are close to death. And if ever kindness is required, it surely must be then – in the last days and moments of a person’s life.

This is exactly why Sunshine Hospice exists: to provide kindness, comfort and care to people who are dying, in an alternative to hospital accommodation.

Sunshine Hospice is a charity established in 2008 by two palliative care nurses, Sue Story and Terry Clarke-Burrows, who had identified a gaping need in the community. Gary, a nurse for the last 35 years and a specialist palliative care nurse for 19 of those years, is the general manager of a six-bed facility (previously known as Katie Rose Cottage) run by Sunshine Hospice. Opened in 2011, it is the only place of its kind on the Sunshine Coast.

Formerly a bed and breakfast property, it sits on 5.5 green rambling hectares of tropical gardens and mango trees at Doonan, in the hinterland behind Noosa. Its position, and the building itself, are what make it thoroughly unique, says Dr Monika Wilson, a specialist palliative and hospice care counsellor who provides a counselling service to guests, families and staff at the hospice.

An army of heavily relied upon volunteers fill the roles of carers, nursing assistants, gardeners, administration workers and cleaners.

The volunteers support a small group of paid specialist nursing

staff. The philosophy of the hospice is that people of all ages who are dying should have a compassionate, caring and home-like environment which is respectful of personal dignity.

Monika identifies fear as being an overwhelming issue for many people at the end of their life, and says that the environment of this hospice tends to lessen that fear.

“Many people comment that when they arrive, they often feel at ease or at peace, or safe somehow,” she says. “It’s an energy thing.”

The hospice certainly has a home-like feel, with its open-plan kitchen where nutritious meals are prepared according to guests’ needs, at times to suit. Families are welcome to visit and stay. There is a central living area, light-filled bedrooms looking out onto fernfilled gardens, and not a starched nurse’s uniform in sight.

There are no food trolleys, or special shower times, or other hospital-style routines to set your watch by. Don’t be fooled by appearances though: the quality of nursing care that guests (yes they are ‘guests’, not ‘patients’) receive here is second to none.

Monika describes it as health care “that is aimed towards comfort rather than cure”, and that because of the reduced routine and structures at the hospice, people are able to “step off the medical treadmill and rest”.

“They also tend to release themselves from the ‘I must remain positive’, or ‘I must keep fighting’ mental attitude and when that attitude is lessened, they tend to become more relaxed and accepting.”

Registered nurse Lorraine Fowley, who has been working at the hospice for the last two years, is a shining example of the kindness >

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Gary speaks of. As she talks with some family members who are visiting a guest, her arm gently rests on a woman’s waist.

“It can be challenging professionally and personally, but it’s a very privileged line of work,” says Lorraine. “It’s a very humbling experience. I couldn’t imagine doing anything else.”

TIPS FROM COUNSELLOR DR MONIKA WILSON FOR HOW TO COPE WHEN A LOVED ONE HAS A TERMINAL ILLNESS: • Learn to ask for help and seek information about support services.

• Establish a relationship with your local palliative care service early.

• Try not to pressure your loved one to talk if they don’t wish to.

• Be there, listen and act normally.

• Prioritise self-care and time out for yourself.

• It’s okay to say no to visitors and/or ask them for practical help.

• Appreciate that you are doing the best that you can; guilt is not helpful.

• Allow yourself to be vulnerable; give yourself permission to fall apart sometimes.

Jutta, a qualified personal carer who volunteers one day a week at the hospice, agrees that the work is overwhelmingly rewarding.

“You’d think it’s a sad place, but we do a lot of joking and laughing,” says Jutta. “It’s very rewarding. We spend a lot of time just sitting and talking with the guests, or watching TV with them.

It’s a real pleasure to look after people at the end stage of their life. And they appreciate it too. You can feel people wanting to let go, and it’s good to be able to give them comfort then. You don’t feel like it’s a sad ending.”

Lorraine agrees that whilst there are times of sadness (“I think we’re all human”), the place has an overwhelming atmosphere of positivity, and a huge component of laughter.

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“We have lots of fun here; it’s not doom and gloom,” she says.

“We have families here, we have drinks and barbecues. And you get to know people in a way you’d never get to know them in a hospital, because you’re not bound by the time constraints.”

The average stay for guests is 17 days, but sometimes people are only at the hospice for as little as one day, and some have stayed much longer. Guests must meet criteria to be considered for admission, including having a terminal condition for which there is no curative treatment. People can be referred to the hospice by a GP, Queensland Health Palliative Care Services, a family

“

WE HAVE LOTS OF FUN HERE; IT’S NOT DOOM AND GLOOM.

”

John Reubenicht volunteer cook

member or individual, and Gary personally assesses each referral to determine their eligibility.

As a charity, Sunshine Hospice is a not-for-profit organisation which relies heavily on volunteers, donations, community support and fundraising – the charity operates five op shops on the coast as part of their fundraising program.

A bed costs about $400 a night at the hospice, which is less than a third of what it can cost at other palliative care facilities, according to Gary. Funding, he says, is a continual battle, made more difficult because death and dying are not topics we like to talk about.

“Dying isn’t trendy. It isn’t sexy,” he says. “We’re not like the big charities who are about research for a cure. We’re just about looking after people, and being kind. It’s really not rocket science.

“That’s why I’ve done it for so long; because you can go back to your basics of nursing, and you get to share these people’s last journeys, and you learn so much.”

For more information about Sunshine Hospice visit sunshinehospice.org.au

ON THE FRINGE

SALT WATER IN SOME VEINS WORDS PHIL JARRATT ILLUSTRATION PETER HOLLARD

I love the ocean. I have made it the fulcrum of my life, and now at age 62, I have ridden a surfboard for almost 84 per cent of it.

SO CAN YOU IMAGINE having three daughters who have never shared this passion for the glide? I spent the greater part of the ’80s and ’90s wringing my hands in frustration as netball, volleyball, soccer, singing lessons, ballet, anybloodything took precedence 34

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over the one activity for which God, in her wisdom, created coastal communities.

Finally a miracle occurred. My late friend Peter Whittaker informed me that he and multiple world women’s surfing champion Wendy Botha would be conducting an all-girl coaching clinic over the summer holidays, and he would welcome the enrolment of any of my daughters if this would help set them on the righteous path. Middle daughter Sam, the most athletic of the brood, was the most likely candidate, and

I had previously pushed her into waves with some success. But she had recently become a convert to women’s soccer, under the tutelage of team coach Roger Cawley and his goalie wife Evonne Goolagong Cawley.

Gong and Rog were a formidable duo when it came to running a football team, and Sam was dubious about dividing her loyalties.

“Sam,” I pleaded. “Soccer is for winter, surfing is for summer.”

(This predated the A League.) Slowly she came around, and I took her to Halse Lodge to sign up for the course.

“Witta” was a gem of a bloke and South African-born Wendy was an inspirational champion (four world titles) who really connected with the kids, but I’m sure my darling Sam, who went on to excel at numerous sports and become a respected personal trainer, will not mind me saying that at surfing she was an unmitigated failure. Bloody useless. I have photos to prove it. Witta explained the moves, Wendy pushed her in.

Nothing happened.

What do you do if you’re a muso and your kid is tone deaf?

Or you’re a stylemaster and your kid is a hipster? Or you’re a professor of philosophy and junior is a bogan? You don’t love them any less, you just deal with it.

So let’s move ahead a generation, to a place where God in her wisdom has delivered to my wife and me, through the agency of daughters and their spouses, four gorgeous grandsons, and to me she has delivered the reasonably good health that enables me, with the odd grunt and groan, to continue with the enjoyment of my life’s passion for riding the waves. These boys, my grandsons, have many and varied interests so early in their lives, such as adoration of John Butler, virtuoso drumming, soccer, AFL, jigsaws

and painting, but I have warned them that the surf gene cannot be allowed to skip more than one generation – that to them falls an awesome responsibility.

My wife and I gave the two older grandsons a Vegemite SurfGroms course over the summer holidays, which involved six weeks of intensive training, most of which I delivered myself, until the forceful intervention of the trained trainers. “Come on, Gramps,” said one rude little bugger. “I think maybe they’re not ready to tow in just yet.” Not wanting trouble, I backed the jet ski into deeper water, but continued to observe from afar.

I am kidding, of course. When it comes to being a soccer mom, I am most definitely a hands-off dude. Let the kids sort it out, like we did. But it’s difficult to describe the pleasure I felt when my grandsons began to understand the movement of the ocean, the rise and fall of the swell, and the gift therein. What a pleasure it was to stand there, waist deep in the shallows, urging them on as they sprang to their feet and tried to make their first turns with the strength of will alone.

At the end of summer I am thrilled that my first two grandsons are surfers. I have entered the elder of them in a family team contest with me, and I hope the others will also come to enjoy this best of all lifestyles. And if they don’t, I’ll get over it and love them no less.

P.S. Although she never mastered the surfboard, my daughter Sam Smith is now the very capable manager of the Noosa Festival of Surfing, the biggest event of its kind in the world.

To see more illustrations by Peter Hollard visit peterhollardart.com

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BOOKS & BLOGS

BOOKS

& BLOGS

REVIEWS CLAIRE PLUSH

Home is where the heart is: it must be true, because that is how the adage goes.

These coffee table hoggers and links to cyberspace home heaven inspire, enlighten and showcase the mastery of others. Perfect to linger over.

COUTURE PRAIRIE Rachel Ashwell | Hardie Grant | $49.95 If soft hues, ruffles and all-round prettiness are your kind of thing, then this shabby-chic page-turner will light up your radar. Couture Prairie showcases five charming little houses near Round Top, Texas that have been transformed into whimsical havens at the hands of talented designer Rachel Ashwell. Feminine and fresh.

DESIGN MASTERCLASS Kelly Hoppen | Newsouth Books | $50 Full of expert advice, this home-decorating guide will teach novices and professionals all about creating beautiful spaces. From tips about colours, textures and lighting to more practical matters like floors plans and budgeting, this is an interior design master class that will help homeowners turn ideas into reality.

E PY OF EACH OF THES YOU COULD WIN A CO MAGAZINE.COM.AU BOOK TITLES AT SALT

I like getting what I want, but love getting it all in one place.

With 48 Specialty stores plus Coles and Kmart, plus fashion and beauty, food, banks, electronics, gifts and travel you won’t just like shopping at Stockland Caloundra. You’ll love it.

Stockland Caloundra 47 Bowman Road, Caloundra QLD 4551 Tel: (07) 5491 3488 Fax: (02) 5491 3169 www.stockland.com.au/caloundra

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SapientNitro SCAL 047

WORKING SPACE CREATIVE SPACES

Martyn Thompson | Hardie Grant | $69.95

Geraldine James | Hardie Grant | $39.95

From an unedited perspective Working Space takes a peek into the studios and work places of designers, artists and stylists. Rather than tidying and styling each space, photographer Martyn Thompson embraces the creative chaos as an extension of the inhabitants, knowing that each imperfection and overflowing shelf is a further insight into who they are and where their passions lie.

Seeking out the unusual and the perfectly imperfect is a knack that Geraldine James has mastered. Her eye and openness for spotting inspiring spaces results in a book that showcases an array of homes, including a London Council flat and a designer pad, all linked with a common thread – individual style.

HOMES FROM HOME Vinnie Lee | Newsouth Books | $50 A home away from home is somewhere to escape everyday life, a place where worries and responsibilities can be left at the door.

From fixed abodes like tree houses and beach shacks to moveable retreats like airstream trailers and sailing boats, Vinnie Lee shares a selection of holiday homes that will convince even the busiest workaholic of the beauty found in getting away from the grind once in a while.

BLOG ROLL – INTERIORS BLOGS TO BOOKMARK THE INTERIORS ADDICT A must-read Australian blog for anyone interested in interiors and design.

Sophisticated, selective and in the know. theinteriorsaddict.com BRIGHT BAZAAR Hooked on colour, Will Taylor (aka Mr Bazaar) will sway monochrome preachers with his bright approach to interiors. brightbazaarblog.com DESIGN MILK Get a strong hit of design in an instant. Always current and on trend, it’s the go-to spot for thirsty design hunters. design-milk.com EMILY HENDERSON Home-style expert Emily Henderson was born to turn rooms into magazine-worthy spaces. stylebyemilyhenderson.com These books were recommended by Rosetta Books, 30 Maple Street, Maleny. 5435 2134. The blogs were selected by salt HQ.

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A DOSE OF SALT

WINNERS AND LOSERS WORDS JANE FYNES-CLINTON ILLUSTRATION AMY BORRELL

The world is a giant fun fair, where every child wins a prize. Every time. For everything.

It is the same on report cards. In the place of a dreaded E or F (often in red in case your parents missed the point that you had failed) are words similar to “approaching expectation” or “still developing”. They are weasel words to be sure.

FIRST, LAST OR SOMETHING in the middle, accolades abound for everyone in the race – just to be sure no little angel’s selfesteem takes a knock or they feel a bit lousy about themselves for a moment.

If a kid plays soccer for a season, they will get a trophy. If they take part in an all-day netball carnival, they will have a medal to wear around their neck. It rains trophies and medals and ribbons on little people these days.

Losing is so under-rated as a positive learning experience. And the poor little kids of today, who have so much, largely miss out on it.

That is very nice, and it certainly means every kid who ever stepped outside the home to have a go at anything at all has a bulging trophy cabinet even if they were not within coo-ee of being the best on field. But when every move you make is awardwinning, it takes the gloss off. It can make winning, well (to use a word from the cool kids) a bit “meh”.

Where once you had to come first, second or third in a race to win a ribbon, on school sports days now, every kid receives a token for taking part. Its most common manifestation is a sticker or a ribbon that says “well done” – and even the last place getter gets one.

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Worse than that, it means there are kids out there who never really

”

When you are an adult, prizes are pretty thin on the ground. There are no “well done” ribbons or participation trophies for life in general.

In fact, the days of having good work noticed and rewarded just because you did it well, or are maybe even outstanding at it, are long gone in most workplaces. These days, you have to seek out rewards and pats on the back, promotions and prizes.

In many cases, you must nominate yourself, then provide evidence about why you are so fantastic and why you deserve it. This is true of prizes for business achievement, excellence in the professions, even community awards.

Winners of prizes – particularly those that gain publicity – are not necessarily the best, but are the best of the candidates who most likely nominated themselves and provided the most evidence to back up their amazingness. It is madness, and the strangest contrast in the world: the polar opposite of the cottonwool structures around children.

Everyone loves that winning feeling, but it tastes sweetest when it is for something you have worked to earn, rather than just a glittering prize pursued for its own sake.

Winning and losing are part of the ebb and flow. We need them both to help us feel appreciated, know how to bounce back and give us a kick in the pants.

Of course, in the things that really matter, in the ways that nourish, prompt heartfelt tears, feed souls and tickle funny bones, there are no prizes or lauded winners.

In every way, the most precious things in life are not the things we do, but the things that evoke feelings. There is no greater prize than that.

To see more illustrations by Amy Borrell visit amyborrell.com

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And remember how good it felt to reach deep inside and try again?

There was a pride in that, a kind of slug of resilience potion that can’t be bought or bottled. I feel a bit sorry that the kids of today never feel that losing feeling, particularly because I know what lies ahead in the big, wide world of adults.

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IT CAN MAKE WINNING, WELL (TO USE A WORD FROM THE COOL KIDS) A BIT ‘MEH’.

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know what it feels like to bomb out, and to miss out on something they really, really hoped they could achieve. They never know how it feels to bawl their eyes out and feel like a big loser, then pick themselves up, dust themselves off and give it another shot.

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TABLE TALK

CARVING HIS OWN PATH WORDS AARON WYNNE PHOTOS ANASTASIA KARIOFYLLIDIS

Char grilled cumin rubbed lamb rump, Israeli couscous, roasted vegetables & a smoked eggplant yoghurt

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In an age when having a formal qualification is seemingly everything, Bryce Davis has shown that success has many passageways.

THE HEAD CHEF AT Eumundi’s Bohemian Bungalow has had a rich 20-year history in world-class kitchens armed only with a creative flair, a down-to-earth attitude and a strong work ethic.

“I’ve never done an apprenticeship,” Bryce says. “I’ve been offered one so many times in my life but I thought ‘I’m already doing it, I’m already learning it’.”

Like many chefs, Bryce’s love of cooking was ignited by his family, particularly his mother and grandmother.

“I remember making marshmallow and fudge in the kitchen from a very young age,” he says. “But I think more so [because] Mum used to take us out to a local Italian restaurant on the Gold Coast and that was all about how food was like a culture.”

Seeing there was more to food than simply what was on a plate really stood out for the future chef. This seemingly simple concept of creating a culture around the food is something Bryce has tried to introduce into the kitchens he has run since.

“By the age of 24 I had my first business on Gertrude Street in Fitzroy,” Bryce says. “I was actually subleasing the kitchen section out of a friend’s bar. It was in such a cool part of town, but I was under a lot of pressure because the people in there before me were kind of like protégés of some pretty cool chefs. But I went in with this really rustic approach to cooking.” >

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41

Bryce’s eyes light up and he can hardly sit still in his chair as he recalls the exciting times of running his first restaurant.

“I had a menu that only had six items on it in a kind of a tapas style and with hot pots,” Bryce says. “I would just write the menu up on the day because I would have to go to the markets every morning to pick up my stuff and go. This kitchen had so many locks and gates to get into it that I couldn’t get any deliveries. So basically I’d be running back from the markets with 42 bags under my arms heading back to the kitchen.”

The young head chef felt like he had stumbled across something that most of the fine dining restaurants littered throughout Melbourne at the time had missed.

“The more rustic and more peasant-style food I did, the busier the place got. It was just awesome,” Bryce says. “I learnt that people weren’t after super fancy food. They like cheap, good quality and honest cooking.”

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Throughout his career Bryce has worked with many great chefs but has also seen the damage a fast-paced life of stress can do. The stereotypical angry chef throwing pots and pans across the kitchen and shouting at wait staff is something he has purposely tried to steer well clear of.

“It’s kind of like having your own baby. [When] you have ownership of a business or you’re a head chef somewhere, you have to take ownership of it and you’ve got to run with it,” Bryce says. “There’s a lot of stress involved but over the years I reckon I’ve got to a point where I’ve just sort of relaxed a bit more.”

Bryce will be the first to admit that keeping a cool head sometimes comes with age as well as experience. Older chefs often talk of their younger years of shouting and screaming, but he is happy to bypass that.

“I’ve got two children now so I don’t see any point in bringing that stuff home with me,” he said. “I just can’t wait for my days off

Chilli hotpot prawns and fresh marinated zucchini and quinoa salad

to take the little one fishing. That’s really where the heart is and I just come back here after and do some cooking.”

Bryce’s move to Eumundi was another exciting step in his cooking career, and he admits he knew nothing about the area, the people, their tastes or what to expect of them. But never one to shy away from being thrown in the deep end, Bryce took on the challenge the same way he did as a 24-year-old chef starting his first restaurant – head on. Any concerns he had quickly dissipated.

WE HAVE MOVED PREMISES First Floor 123 Mooloolaba Esplanade Ocean Views

“Coming out here was like a breath of fresh air,” Bryce says. “I found that I didn’t need to stress about this or I didn’t need to stress about that. I thought ‘let’s just run with it’ and Eumundi is definitely open to that.”

Bohemian Bungalow suits Bryce’s relaxed approach perfectly, from the eclectic styling of the restaurant to a menu boasting offerings called ‘you’re gonna need a bigger boat’, ‘Donald rump’ or ‘fat bottom girls’.

“Caroline, the owner here, is eccentric, but she is just so much fun and I’ve learnt to just run with that,” Bryce laughs. “Although I do have to say the first couple of months I was here I was like ‘I’m not the one writing the names on the menu everyone’.”

In many ways Bryce’s life in food has come full circle back to the days of sitting in a Gold Coast restaurant admiring the Italian approach to food and generating a culture.

“Come Sunday afternoon, the people eating here are like ‘it’s Sunday and we’re relaxing’,” Bryce says. “By three o’clock the staff are all starting to linger over there … and you know we’re still kind of working but we’re also relaxing. It’s really a great feel.”

The Bohemian Bungalow restaurant and bar is open for breakfast, lunch and dinner Wednesday to Sunday (no dinner service on Wednesdays and Sundays). 69 Memorial Drive, Eumundi. 5442 8679 or bohemianbungalow.com.au FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Bohemian Bungalow.

Same Team I Same Philosophy I Different Venue

Lunch: Wednesday - Sunday Dinner: Tuesday - Sunday

07 5444 2022

www.spicebar.com.au

NOSH NEWS

1 Did you know Mooloolaba’s SPICE BAR has moved? The new premises pairs cutting edge interior design with an open kitchen, sweeping ocean views and more seating options including a bar for dining, bench seating, balcony seating and casual couch area. Best of all, you’ll still get everything Spice Bar’s already famous for: a passionate food philosophy, exceptional service and world-class modern Australian/ Asian influenced cuisine – try the Hervey Bay scallop with a soy and ginger sabayon (pictured). 123 Mooloolaba Esplanade, Mooloolaba. 5444 2022 or spicebar.com.au

2

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NOSH NEWS

3

WORDS KARINA EASTWAY

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

2 The very clever team at NOOSA WATERFRONT RESTAURANT are specialists in delivering quality, handmade cuisine whether it’s a table for two, a catch up with friends or a wedding reception for 120. Take their hand-picked spanner crab with made-on-site ravioli (pictured), confit cherry tomatoes, saffron and basil: all created and served with love from kitchen to table. The thought makes our tastebuds tingle with anticipation. 142 Gympie Terrace, Noosaville. 5474 4444 or noosawaterfrontrestaurant.com.au

3 There’s nothing better than pairing excellent food and wine, except when the winemaker is dining with you! Get up close and personal with the people who grew, nurtured and created the wine and hear the story behind the bottle. Brainchild of HUNGRY FEEL restaurant owners Chris and Larissa White (pictured), Meet the Maker showcases wines from around the country matched with culinary innovations from the Hungry Feel kitchen. Held April to November, $110/head for five courses with matched wines. Visit hungryfeel.com.au for event details. 29 Main Street, Buderim.

5477 1331.

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5 Ready for a delectable dish featuring the freshness of local pears? How does a crispy pork belly with pickled paradise pears, soy and pear emulsions, pear and shitake mushrooms sound? Pear-fect! DAISY’S PLACE, that produce-savvy restaurant of delectable dishes, has added the entrée to its menu to promote local pears in the restaurant in place of imported varieties.

New opening times are Wednesday to Sunday, 8am to 3pm and Thursday, Friday and Saturday until late for dinner. 2859 Steve Irwin Way, Glenview. 5494 5192 or daisysplace.com.au.

4 You just can’t beat the FLAME HILL VINEYARD 2012 Cabernet Sauvignon when it comes to selecting a cool-climate wine that will drink beautifully now or cellar well for a decade or more. Featuring a sweet blackcurrant bouquet and full-bodied palate, the grapes have been selected from Flame Hill’s Kurrajong Vineyard at Lyra, one of the most southern vineyards in the Granite Belt region. 249 Western Avenue, Montville.

5478 5920 or flamehillvineyard.com.au

6 Call in and welcome chef Chris Guillou back to SEE RESTAURANT, under the tower at The Wharf, Mooloolaba. Chris has 20 years of international and local experience, working from London to Paris and Sydney including cooking for many celebrities – although his most memorable experience is when Dustin Hoffman cooked for him! Enjoy a local seafood-based menu with daily fresh fish including snapper, salmon and sole, iconic favourites such as seafood platters for two and also plenty of options for non-seafood lovers. Open Tuesdays to Saturdays for lunch and dinner. 123 Parkyn Parade, Mooloolaba.

5444 5044 or seerestaurant.com.au

saltmagazine . com . au

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PRODUCE PEOPLE

GROWING PASSION WORDS ALEX FYNES-CLINTON PHOTOS KATE JOHNS

Woombye’s rolling hills and vast valleys are the perfect palette for fruit farmer Keith Paxton.

THE APPLE OF its owner’s eye, Keith’s 16-hectare property is immaculate – a freshly mown and neatly tended paradise of passionfruit and lychees. His pride is obvious.

A firm handshake and a chirpy “nice to meet you” are quickly followed by the 4x4 being fired up for a peek at the picturesque patch he calls home. As we weave between rows of passionfruit and approach a lychee plantation, Keith takes a moment to revel in the splendour of his work.

“I take a lot of pride in farming,” Keith says. “We’ve been here 33 years and I planted all the trees here. The colour of the fruit is just beautiful.

“I know that if you keep your paddock neat, your product is neat.

If I’m sloppy, I’m not putting out the fruit that I want. I’ve never started a website or sold fruit from the farm direct. My name is my brand. People see it on the box and they know what they get is quality.”

Like many of his era, 63-year-old Keith is a proud secondgeneration farmer. Starting work as a boy out in his father’s Woombye pineapple patches, he moved with his family to a Mary River sugar cane plantation before finding his feet at a farm in the rural western Queensland town of Byee.

“It was beautiful,” he says. “We grew grain, had a big dairy, kept pigs and all that sort of thing. I left school a bit early because I just loved working with my dad. The other four kids left, but I stayed.

“I just loved looking after the crops and baling all the hay.

Growing grain and seeing all the yellow shoots come out of the ground after the rain was just magic.”

Whilst many men of the field take pleasure in the physical fulfilment of their duties, Keith’s passion is derived from a quainter curiosity. It’s obvious his work ethic is as tough as they come, but it was the thrill of creating and sharing the beauty of new life that led to a career on the farm.

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“When I was a kid I grew some tomato bushes and I couldn’t get over it – looking after the vines and harvesting them,” he says.

“My dad also got me a little bantam, put some eggs under her when she went clucky and had me looking after the chicks.

“I get a lot of pleasure out of seeing something new. Planting something that produces all that fruit for people to enjoy is something special.”

Keith’s journey towards obtaining his own patch at Woombye started in the late ’60s. When he was called up for National Service during the Vietnam War, his parents sold the family’s Byee property whilst he was overseas. Upon his return, he worked driving trucks from Brisbane before a chance meeting with a new neighbour led him back to his passion.

“When I came back from the army I was at a bit of a loss working odd jobs,” he says. “My parents had moved to Glass House Mountains and bought a fruit shop on the old highway.

“I got to know the Digger next door – an old Boer War veteran who still had an old ball bearing in his arm that he would run up and down. He promised me if ever his 20 acre block was sold he would give me first option.”

When the day came, Keith couldn’t accept fast enough.

“When I got a call from a real estate agent offering me the block there was no hesitation,” he says. “I cleared all the shrub and built a little log house with the help of my dad. I married a girl from up the road – who’s still my wife today – and we grew small crops: tomatoes and pineapples.”

Time on the farm in Glass House was fraught with ups and downs, but the young couple found a steady income through the launch of a fruit shop of their own.

Fast-forward to today and Keith’s kids have long since flown the coop, but youthful enthusiasm at the farm is still at a premium.

Backpackers help Keith pack and pick his crops, keeping the energy levels high through their happiness and curiosity. For Keith it provides an invaluable chance to share the simple pleasures of rural life in Australia.

“We have good young kids working for us and they’re always

FRUITFUL DELICACY • A fruity favourite, passionfruit is vine-grown, with most varieties ripe for consumption and sale once the fruit has fallen to the ground.

• The fruit has its roots in South America. Originally grown in Brazil, its flower is also the national floral emblem of Paraguay.

• The large white passionfruit flowers give the fruit its name, as Spanish missionaries felt the appearance of the flower had a resemblance to some of the symbolism found in the Passion of the Christ.

• The purple passionfruit, which is the variety best known to consumers in Australia, is known to contain about 35 per cent more juice than the yellow passionfruit. It is high in Vitamin A and C.

smiling,” Keith says. “Even if you’re a bit doughy they’re always happy and keen to work, which makes things easier. At the moment we’ve got a French boy, girls from Japan and Taiwan.

We’ve had English, French and Canadians. It’s a buzz for me as a farmer. It adds plenty of variety to the day.”

With more than 30 tonnes of lychees and 100 tonnes of passionfruit a year to harvest, Keith still finds pleasure in the simple art of creation. He has been involved in trying to breed new types of passionfruit for more than 15 years, enjoying the daily routine of picking and packing.

“It’s a very active type of farming,” Keith says. “Lychees can be very dour and one way. You look after the trees, mow and pick them once a year, but passionfruit we pick up every morning for 10 months of the year. It’s also a regular income.”

$15 OFF ALL COOKING CLASSES ONLY $150 PER PERSON FOR ITALIAN, THAI OR FRENCH CLASSES

An active voice in growers’ committees, Keith helped start the Passionfruit Australia group in 1996 and has been president for 14 years.

“When I was young, I used to love planting something new every year,” he says. “This work is similar. It allows us to do research – create new varieties of plants and use milder and more effective fungicides. It helps make the growing process cleaner and keeps the industry ahead.”

Spicers Tamarind Retreat 1300 311 429 Spicers Clovelly Estate 1300 252 380

Taste Keith’s fruit at Jeffers Farmers Market at Yandina and Maroochydore. Visit jeffersmarket.com.au or call Yandina on 5446 8944 or Maroochydore on 5479 0468.

FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Keith Paxton and his farm.

Check the website for availability or phone 1300 311 429 88 Obi Lane South, Maleny, Sunshine Coast Hinterland, QLD

saltmagazine . com . au

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CULINARY CREATIONS

VINTAGE HIGH TEA

CHEF ANGELA JAMES PHOTO ANASTASIA KARIOFYLLIDIS RESTAURANT ELEMENTS AT MONTVILLE

DARK CHOCOLATE AND RASPBERRY BROWNIES Makes 48 individuals

Ingredients

Brownie 250g dark chocolate 200g unsalted butter 3 eggs 200g brown sugar 80g plain flour 60g dark cocoa powder 100g dark chocolate chips Dark chocolate ganache 150g dark chocolate, chopped coarsely 1/ 4 cup pouring cream 25g butter Raspberry coulis Punnet of fresh raspberries 1/ 4 cup caster sugar 2-3 tblsp water Fresh raspberries and chocolate to decorate.

Met hod

Preheat oven to 160ยบC. Coulis Place raspberries, sugar and water on a medium to low heat until soft and thickened. Blend and strain.

Cool mixture.

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Brownie Line 27cm x 18cm baking tray with baking paper. Put dark chocolate and chopped butter in a medium, heatproof bowl over a pot of simmering water. Stir until melted, remove and cool mixture.

Whisk eggs and sugar together.

Add melted chocolate and beat well. Sift flour and cocoa together, then fold in chocolate mixture.

Add chocolate chips to chocolate mixture and pour into prepared tray, spoon over raspberry coulis and swirl on top. Bake for 30 minutes or until just firm. Cool completely on wire racks. Slice and decorate.

Ganache Stir chocolate, cream and butter in a medium, heatproof bowl over a medium saucepan of simmering water until smooth. Allow to cool.

Add ganache to piping bag and pipe on top of brownie.

Add chocolate decorations and fresh raspberries.

minutes away worlds apart

CREAMY CURRIED EGG AND BABY SPINACH SANDWICH Makes 12 – 16 servings

Ingredients

4 hard-boiled, free-range eggs, mashed 1/ 4 cup whole-egg mayonnaise 1 tsp curry powder 1 tsp Dijon mustard 1 tsp finely chopped fresh chives 1 tsp finely chopped fresh, flat-leaf parsley 30g butter, softened 8 slices of white or wholemeal bread 1 cup baby spinach leaves Butter or margarine Salt and pepper

Met hod

Combine eggs, mayonnaise, curry powder, mustard and fresh herbs.

Season to taste with salt and pepper. Spread butter on bread slices, top with egg mixture and baby spinach leaves.

Discard crusts and cut each sandwich into fingers.

ORANGE AND PASSIONFRUIT CURD CHEESECAKE Makes 36 individuals

Ingredients

Base 60g unsalted butter 150g Scottish shortbread biscuits Curd 1/ 2 cup freshly squeezed orange juice 1/ 2 cup passionfruit pulp 100g butter 1/ 2 cup caster sugar 1 egg 3 extra yolks Filling 250g cream cheese 395g sweetened condensed milk 1/ 2 cup pouring cream 3 tsp gelatine 2 tblsp boiling water icing sugar

Met hod

Base Melt butter. Cool. Process biscuits until fine, add butter, process until combined.

Divide mixture into individual cases, pressing firmly. Refrigerate for 30 minutes.

putting back a little of what life takes out.

Curd Place orange juice, passionfruit and butter in a saucepan over low heat and stir until butter is melted. Whisk sugar, egg and egg yolks into butter. Stir constantly over low to medium heat for 5 -7 minutes or until the mixture thickens slightly. Allow to cool.

Filling Add gelatine to boiling water. Stir to dissolve. Beat cream cheese and sweetened condensed milk together until smooth. Slowly add cream and gelatine; beat in well.

Fold filling through curd mixture.

Allow to set slightly. Spoon into piping bag and pipe on top of biscuit bases. Let set. Sprinkle with fresh passionfruit and dust with icing sugar.

listed in top 5 destination day spa in australia

PHILOSOPHY There are few hours in life more agreeable than one dedicated to the ceremony known as high tea. We pride ourselves on creating all the delicacies for our vintage high teas onsite.

Available at Elements at Montville, 38 Kondalilla Falls Road, Montville.

5478 6212 or elementsmontville.com.au FOR EXTRA SALT visit saltmagazine.com.au to download a recipe for Buttermilk Scones and the Mustard Chicken, Rocket and Red Capsicum Finger sandwiches and Chai-infused Hummingbird Cake by Elements at Montville chefs Angela James.

46 grays road - doonan - noosa tel: 5471 1199

www.ikatanspa.com saltmagazine . com . au

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RELAXED RECIPES

PLANT PERFECTION RECIPES PREPARED BY SALLY TRUDE PHOTOS ANASTASIA KARIOFYLLIDIS

A vegetable-based diet has long been viewed as health-giving and life-affirming. And these days regular meat-free meals are being embraced by even the most rusted-on omnivores for bringing balance and health to the menu. These vegetarian beauties are packed with nutrients, but most importantly, they are a feast for the eyes and tastebuds. Scrumptious!

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SWEET POTATO FALAFEL WITH TABOULI, PICKLE AND TAHINI Makes about 12 falafels Prep time: 45 minutes 2 cups diced organic sweet potato 2 garlic cloves 4 tbsp olive oil 1 tsp coriander seeds 1/ 2 tsp ground cumin 1/ 2 tsp paprika 11/2 cups cooked or tinned chickpeas 3 tbsp sunflower seeds 1 tbsp chia seeds 1/ 2 cup sesame seeds handful each of fresh coriander and parsley Pre-heat the oven to 180°C. Toss the diced sweet potato and whole garlic cloves (with the skins still on) onto a large baking tray. Drizzle with about 1 tablespoon of the olive oil, sprinkle over the coriander seeds, cumin and paprika and toss to coat well.

Put the tray in the oven and roast for about 25-30 minutes until the sweet potato is gooey on the inside.

Remove the tray from the oven and allow to cool.

Squeeze the roasted garlic cloves from their skins and add these along with the cooled sweet potato and remaining ingredients, except the olive oil and sesame seeds, to a large food processor adding salt and pepper to taste.

Pulse the ingredients, adding enough olive oil as you go to create a soft coarse doughlike mixture. Be careful not to over process the ingredients to a smooth paste, as you still want some texture to it.

Place the sesame seeds in a shallow bowl. Using your hands, form a small tablespoon of the falafel mixture one at a time into a

ball and toss in the sesame seeds. Repeat with the remaining mixture until you have around 12-14 falafel balls. The balls can be refrigerated in a covered container for up to 12 or even 24 hours.

The falafel can be deep fried in batches in plenty of hot peanut oil, baked in a moderate oven for about 25 minutes or shallow fried over a medium heat, turning frequently until golden on all sides.

Serve warm with the following accompaniments.

Freekeh tabouli Serves 4 as a side Prep time: 30 mins cup freekeh 2 cups water good handful of mixed fresh herbs 2 tbsp olive oil 1/ 2 lemon, juice salt and pepper 1/ 2

Place the freekeh in a medium-sized pot and top with the water. Bring to the boil and allow to gently simmer for about 20-25 minutes, stirring occasionally until the freekeh is tender and water is absorbed.

Watch carefully towards the end to make sure it doesn’t stick to the bottom of the pan.

Allow to cool slightly before tossing through the herbs, olive oil, lemon juice and salt and pepper to taste. Great served either warm or cold from the fridge.

Red cabbage and green apple pickle Serves 4 as a side Prep time: 5 mins (plus optional 1 hour in the fridge) 1 cup shredded red cabbage 1/ 2 organic green apple, grated 3 tbsp apple cider vinegar 1/ 2 tsp brown sugar good pinch of salt flakes Combine all the ingredients together in a bowl. Best if made ahead of time and allowed to sit in the fridge for at least an hour. Before serving, drain off any excess liquid and check seasoning, adding more salt or sugar if needed.

A

tAste of

right here on the coast For the past 20 years, the Sunshine Coast has had a secret tropical oasis called the Spirit House which has become a food icon for lovers of Thai food.

Set in lush film-set gardens, the Spirit House restaurant is open every day.

From the moment you walk through the gates, you know you’re in for a special treat.

Almond tahini cream Serves 4 as a side Prep time: 5 mins cup raw almonds 1 tbsp tahini juice of 1/2 a lemon 1/ 4 cup water salt and pepper 1/ 4

Add all the ingredients, except the water, to a small food processor. Adding a little water at a time, process the ingredients until they form a smooth, thick sauce.

Season with salt and pepper to taste.

Keep in the fridge until you are ready to serve – you may need to add a little more water if the cream becomes too thick once refrigerated.

Focused on contemporary Asian cuisine with a predominant Thai influence, the Spirit House complex also encompasses a hands-on Cooking School, with daily classes that demystify Asian ingredients and cooking methods.

And if you enjoy overseas travel, why not join the Spirit House chefs on their boutique tag-along food tours to Thailand where they explore the hidden side of Thai cuisine and culture.

For stunning lunches or dinners, brushing up on your cooking skills, a wedding or function, why not gather some friends and make your way to 20 Ninderry Rd, Yandina - you’ll be glad you did.

Find out more at:

www.spirithouse.com.au

ROASTED BROCCOLI AND BEETROOT QUINOA SALAD WITH MUSTARD DRESSING Serves: 4 Salad 1 cup of white quinoa 2 cups water 1 large bunch of mixed greens roughly chopped 1 handful of fresh mint leaves 1 handful of fresh basil leaves 1 small bunch of Italian parsley, roughly chopped 3 small florets of broccoli, sliced 2 large beetroot, sliced 1 large red onion, sliced 2 handfuls of pumpkin seeds 1 dash of olive oil

1 sprinkling of rapadura sugar 1 sprinkling of balsamic vinegar salt and pepper Dressing the juice of one large lemon 2 tbsp olive oil 1 tbsp flax seed oil 1 tbsp maple syrup 1 level tbsp yellow mustard seeds salt and pepper

Place the sliced broccoli, beetroot and red onion in a baking tray and cover in the pumpkin seeds, oil, sugar, vinegar, salt and pepper. Roast in a pre-heated oven at 180°C until the vegetables have softened and browned a little, turning occasionally to avoid burning.

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Whilst the vegetables are roasting, combine the quinoa and water in a medium saucepan and bring to the boil. Boil on a high heat until most of the water has absorbed. Reduce the heat, cover and steam until the seeds are light and fluffy.

Let the cooked vegetables and quinoa cool a little and then add to the fresh salad and herbs, lightly tossing together. Serve warm or at room temperature.

For the dressing, combine all ingredients in a jar and shake well.

We travel the globe to find your perfect one-off piece

LEMON RISOTTO WITH GRILLED TOFU AND ZUCCHINI Serves: 4 Prep time: 40 minutes (plus 30 minutes marinating) Grilled tofu and zucchini 300g firm tofu, cubed 1-2 zucchinis, sliced into super-thin ribbons 1 lemon cut into pieces 2 tbsp extra virgin olive oil 1 tbsp tahini paste 1 extra lemon, juice 2 garlic cloves, minced

Lemon risotto 2 cups arborio rice 5 cups vegetable stock 2 tbsp extra virgin olive oil 1 brown onion, finely diced 2 garlic cloves, minced zest of 2 lemons 100g baby spinach 1/ 2 cup unsalted pistachio nuts, dry roasted 1/ 2 cup raw almonds, dry roasted

If cooking on a barbecue, soak 8 bamboo skewers in water for 10 minutes.

boil, turn heat to low and leave to very gently simmer.

Quickly blanch the sliced zucchini in hot water for a minute before rinsing under cold water.

In a large saucepan heat the oil, add the onion and cook for 4-5 minutes until soft; add the garlic, cook, stirring, for a further 1-2 minutes.

In a small bowl fold the olive oil with the tahini paste, lemon juice and garlic to form a thick marinade adding a little water if necessary.

Thread the cubed tofu and ribbons of zucchini alternately onto the 8 bamboo skewers, finishing with a piece of lemon. Place the prepared skewers into a shallow dish and cover with the marinade, set aside in the fridge for at least 30 minutes.

Towards the end of preparing the risotto, grill the skewers on a barbecue grill plate or in a grill pan turning until cooked and golden on both sides. Keep warm in a low oven until ready to serve.

To prepare the risotto: in a medium saucepan bring the vegetable stock to

Stir in the rice and lemon zest and combine well until rice is well coated in oil.

Using a soup ladle, spoon one ladle of vegetable stock into the rice mixture; shaking the pan often until all the liquid has been absorbed before adding another ladle.

Continue to cook the risotto over a gentle heat adding the stock one ladle at a time until all the liquid has been absorbed and the rice is tender.

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Remove from the heat, stir in the spinach and roughly chopped nuts. Serve topped with prepared skewers and extra lemon wedges.

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MUSHROOM CANNELLONI WITH CAULIFLOWER BÉCHAMEL Serves: 6 Prep time: 1 hour 10 minutes Mushroom cannelloni 25g mixed dried mushrooms 2 tbsp sunflower or rice bran oil 1 tbsp olive oil 2 leeks (white part only), finely diced 200g button mushrooms 200g Swiss brown mushrooms 100g shiitake mushrooms 2 garlic cloves, finely diced 1-2 tsp chilli flakes (optional) 200g baby spinach leaves, washed 2 cups raw walnuts, diced 18 cannelloni tubes sprigs of fresh thyme for serving Cauliflower béchamel 1 large head of cauliflower, thinly sliced 2 tbsp sunflower or rice bran oil good pinch of paprika good pinch of nutmeg 3/ 4 cup non-dairy milk of your choice juice of half a lemon 1/ 2 -1 cup non-dairy or dairy cheese (optional)

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Pre-heat the oven to 180°C. Cover the dried mushrooms in warm water and set aside for 5 minutes.

To make the cauliflower béchamel: heat the oil in a large saucepan over a medium heat. Add the cauliflower and sprinkle with paprika. Cook for a few minutes, tossing to coat in the oil.

Turn up the heat and pour over enough boiling water to completely cover the cauliflower. Bring to a simmer and cook covered on a low heat for 25 minutes or until the cauliflower is tender.

Remove from the heat and allow to cool a little.

Transfer the cauliflower and liquid to a food processor or use a stick blender to puree until smooth.

Return to a low heat and add the milk, nutmeg and fresh cracked pepper and salt flakes to taste.

Allow to bubble gently for a few minutes before adding the lemon juice. Remove from the heat and set aside.

If you want a cheesy sauce, add vegetarian or non-dairy cheese and stir through. The sauce should be fairly runny.

Whilst the cauliflower is cooking, dice all the mushrooms roughly to get a coarse mince.

Fill a piping bag with the cooled mushroom mixture.

Strain the reconstituted mushrooms, reserving the liquid, dice them and add them to the other mushrooms.

Fill each cannelloni tube with the mushroom mixture and arrange in the baking tray side by side to form a layer. Top with the remaining cauliflower béchamel and sprinkle over a little cheese.

Heat the oil over a medium heat and add the leeks, cooking for a minute or two until soft.

Add about half the diced mushroom mixture and continue to cook over a medium heat for a few minutes before adding the remainder of the mushrooms. Again cook for a few minutes and then add the garlic and chilli flakes (if using).

Cook for a few more minutes.

Add the walnuts to the mushrooms and stir through. Pile the baby spinach leaves on top and pour over the reserved liquid from the dried mushrooms. Cover with a lid and turn down the heat, allowing the spinach to wilt.

Remove from the heat and stir the wilted spinach through. Set aside until the mixture is cool enough to handle.

Spoon half the cauliflower béchamel into a large baking dish.

Place in the pre-heated oven for 40 minutes or until the top is golden, the sauce is bubbling and the pasta is tender. Remove from the oven and let it stand for few minutes before sprinkling with a little extra vegetarian cheese and a few springs of fresh thyme.

Serve accompanied with steamed greens or a crisp salad.

Recipes courtesy of Trudy Slabosz veggienumnum.com and Amy King thewoodenspoon.net.au

FOR EXTRA SALT visit saltmagazine.com.au for more delicious vegetarian goodness.

Multi-award winning restaurant renowned for its delicious flavours, friendly service and magnificent uninterrupted views of the Noosa River.

Open for breakfast, lunch, dinner, tapas, with free WiFi, fully licensed and BYO wine.

257 Gympie Terrace Noosaville • p 5455 6688 • www.sirocconoosa.com.au

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SALT CELLAR

COOL INTENTIONS WORDS TYSON STELZER

It’s super cool to be making wine in Tassie right now. In the wake of climate change, mainland wine companies are establishing themselves alongside a growing band of enthusiastic little family estates.

THINGS ARE MOVING FAST in Tasmania, with wine production increasing one hundred fold in the past thirty years. This is the epicentre of Australian sparkling wine, a well-established home for refined pinot noir and chardonnay, and in recent years a rising force in aromatic whites. Never have these wines looked more flattering.

When the warm, dry 2013 vintage hit the Australian mainland it left many delicate aromatic white wines a little stressed and firm. Tempered by the cooling influence of the southern ocean, Tasmania escaped the heat and enjoyed a pristine season. The result is the most pure and elegant set of riesling, pinot gris, gewürztraminer and sauvignon blanc I have ever seen from Tasmania.

Acidity is the key to the freshness, food friendliness and ageability of all white wines. You can taste it in the lemon-like tang on the sides of your mouth, infusing young whites with their characteristic zestiness.

FLAME HILL

Acidity comes from grapes and it diminishes as they ripen on the vine.

The warmer the temperature during the ripening season in summer and autumn, the more acid they lose. This is why the most refreshing wines come from cool climates, with sunny days to create ripe flavours and cool nights to retain acidity.

Australian winemakers have long prized high altitude sites on the mainland to achieve these conditions, but the more moderate climate of Tasmania is increasingly sought after in recent times. Here, the traditional white grape varieties of the cooler regions of France and Germany can thrive.

When acidities are too high and wines become tart and bracing, these regions have employed a clever strategy to make their wines more palatable. The influence of a little sweetness counters the mouth feel of high acid. Leaving a little grape sugar in the wine makes it more approachable. Never fear – gauged judiciously, this can be achieved without leaving the wine tasting sweet.

Tasmania is better suited to making aromatic whites with a little sweetness than anywhere else in Australia. It produces rieslings in both dry and sweet styles, and most of the time at least a little sweetness produces the most harmonious balance.

Look to the back label as a guide. Many makers now print the International Riesling Taste Profile, an easy-to-read scale that positions the wine somewhere between dry and sweet.

SKA

vineyard

restaurant

L RE S TA

Lunch at the Vineyard A la Carte Lunch Menu available from Thursday to Monday 12:00pm – 3:00pm Brunch Sunday 9:00am – 11:00am Wine Tasting & Sales Open 10:30am – 5:30pm Thursday to Monday Weddings and Special Events

Estate Grown Wine...

Phone: (07) 5478 5920 249 Western Avenue Montville

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OF

THE

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BEST OF THE BUNCH

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1 DEVIL’S CORNER RIESLING 2013, $19

Refreshingly priced Tassie riesling of cool climate tang, capturing pristine fruit definition rarely found at this price. Think kaffir lime, granny smith apple and pepper.

2 NINTH ISLAND TASMANIA PINOT GRIGIO 2013, $23 This is the flavour of Tasmania’s cool north: crunchy, lively and tangy lemon, grapefruit and nashi pear. It’s a classic apéritif style, perfect with lunchtime al fresco seafood.

4 TAMAR RIDGE TASMANIA RIESLING 2013, $25 A benchmark of Tasmania’s stunning 2013 season, a crunchy, honed and intricately pure riesling of finely textured mouth feel. Gorgeous apple blossom and lemon zest character.

5 JOSEF CHROMY TASMANIA

6 TAMAR RIDGE TASMANIA

RIESLING 2013, $26 The tension of cool climate riesling guarantees great potential in the cellar, and this impeccably honed and intricately structured style sets the standard for Tasmania in 2013.

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PINOT GRIS 2013, $28 The label says “complex and richly textured” but don’t believe a word of it. This is one of Tasmania’s most elegantly refined and delicate pinot gris.

Win

3 FROGMORE CREEK RIESLING 2013, $24 The tension of southern Tasmania’s Antarctic chill is preserved in refreshing notes of lemon blossom, kaffir lime and mandarin. It will blossom with a decade or two in the cellar.

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7 STEFANO LUBIANA TASMANIA

SAUVIGNON BLANC 2013, $30 Refreshing Tasmanian definition brings great control to intense red apple, grapefruit, guava and passionfruit flavours. A gentle touch of sweetness keeps things engaging.

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8 POOLEY RIESLING 2013, $30

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Three generations have tended this 1985 estate in the Coal River Valley, coaxing their riesling into a style of intense and edgy kaffir lime, granny smith apple and pepper flavour.

9 PIPERS BROOK

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GEWURZTRAMINER 2013, $34 For all the precocious musk, lychee, rose water and fruit sweetness of gewürztraminer, it usually lacks energy and tang. Not this time – one of Australia’s best.

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10 PIPERS BROOK RIESLING 2013, $34

A desperately pure riesling of elegant poise and pristine focus, with lemon blossom aromas and refreshing lime flavours. A highlight of a great vintage.

FOR EXTRA SALT visit the WIN page of saltmagazine.com.au for your chance to WIN a bottle of Ninth Island Pinot Grigio 2013.

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A WEDDING FEATURE WITH

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AUTUMN ’14

58 KEEPING IT REAL Josh and Sophie Wrafter share memories of the modern twists on their wedding day. 64 FOR BETTER OR FOR WORSE Betty and Oswald Dent have shared a lifetime of love – and adventure. 66 TO HAVE AND TO HOLD Fashionable, must-have products for the loved up. 70 MAGIC MAKER Skye Howe delights in making cakes that are feasts for the eyes as well as the tastebuds.

IMAGE COURTESY OF ARTOGRAPHYWEDDINGS.COM.AU

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KEEPING IT REAL

e v o L n i

, i a h g n a h S from

WORDS CASSY SMALL PHOTOS JENNIFER OLIPHANT

Sophie Cameron

&

Josh Wrafter September 13, 2013 Montville

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A floral wedding gown, the bride giving a speech and wheels of cheese instead of cake. Vibrant splashes of personality and a refreshing break from tradition were what guests were treated to at the wedding of Josh and Sophie Wrafter.

THEIRS IS A MODERN love story. Catching each other’s eye on a crowded dance floor, Josh and Sophie’s shared sense of humour saw them bond quickly, and within six months the couple was living together in the Brisbane suburb of Teneriffe. Not long after, Josh’s career in recruitment called him abroad, and sensing this relationship was something special, Sophie travelled with him, making their home in Shanghai where they have now lived for the past three years.

Their wedding was the perfect opportunity to not only celebrate their love for one another but to also reunite with family and friends from all corners of the world.

Whilst several thousand kilometres may separate them, Sophie and Josh still make time to visit Australia regularly. When Sophie’s parents were in Shanghai for a visit, Josh saw this as the perfect opportunity to pop the question. >

WEDDING DAY ROLL CALL CEREMONY , RECEPTION & CATERING Flaxton Gardens flaxtongardens.com.au PHOTOGRAPHER Jennifer Oliphant jenniferoliphant.com

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“Josh picked them up from the airport and asked my dad’s permission on the way to their hotel. They were so excited; Mum and Dad had been waiting for this for a while,” laughs Sophie.

After dinner with her parents that night, Sophie and an unusually quiet Josh returned to their apartment to finish off the last of a bottle of champagne they’d opened that afternoon. Josh saw his opportunity.

“While I was pouring the champagne he got down on one knee. I was so shocked! He always wanted to propose unexpectedly: 1am on a Thursday is about as unexpected as you can get,” Sophie says.

Her experience in the hospitality industry gave Sophie the skills she needed to organise a Sunshine Coast wedding from her home in China.

“I had a pretty good idea of what I wanted and how to do it quickly,” she says. “Georgina and the team at Flaxton Gardens were so helpful and made all aspects of the experience seamless and enjoyable.”

A trip home for Christmas was all Sophie needed to choose her wedding dress and in a hinterland setting, Sophie’s floral >

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PLAYLISTS CEREMONY Powderfinger – Burn Your Name (acoustic version) SIGNING OF THE REGISTRY Florence & The Machine – You’ve Got the Love Israel Kamakawiwo’ole – Over the Rainbow FIRST DANCE Ben E King – Stand By Me

AnnaBella the wedding chapel

A breathtaking location for your magical day

Nestled in the Sunshine Coast hinterland, AnnaBella the wedding chapel is the idyllic intimate venue for your wedding ceremony.

“

I knew from the minute I saw the brochure of AnnaBella for the first time, that I was going to get married there.

I hadn’t even met Dave then.

Amanda

“

- VISIT ANNABELLA on FACEBOOK -

Just 15 p. 07 5478 9411 minutes m. 0418 814 232 from e. judysteward@bigpond.com Mooloolaba 264 Wilson Road Ilkley Qld. 4554 www.annabellatheweddingchapel.com.au 64

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malenybotanicgardens.com.au 233 Maleny Stanley River Road (corner of Mountain View Road, Maleny) Phone: 07 5408 4110 | 0400 091 731 Email: info@malenybotanicgardens.com.au

ABOUT THE VENUE Flaxton Gardens is a bespoke, all-in-one wedding venue on the Blackall Range near Montville. With coastline views from Noosa through to Moreton Island, Flaxton Gardens has won a bundle of awards from the wedding industry as a premier venue to exchange nuptials.

Owned and operated by husband and wife team, Alan and Georgina Thompson, Flaxton Gardens has sprawling acreage, cottage garden, vineyard and heritage-style buildings. Flaxton Gardens also offers accommodation for bride and groom, their family and friends with Flaxton Grove, a seven bedroom manor home within walking distance of the venue.

Wendy Makin gown seemed the perfect fit. “I like to do things a little differently, and I don’t think white looks that good on me,” Sophie says. “I’ve known since I was a little girl I wanted a big dress. You don’t get many chances to wear a big dress and when I saw this one I thought it was perfect for our outdoor wedding.”

‘Understated with a touch of rustic’ was the theme for the wedding, which was held on a Friday to allow guests extra time to enjoy a weekend away in the Sunshine Coast hinterland.

“We spent the morning after the wedding with my parents and then that night Josh’s parents put on a big party for about 50 of us,” Sophie says.

Following a honeymoon in Thailand, Josh and Sophie have settled back into life in Shanghai, which will remain home for the foreseeable future. Whilst there, Sophie and Josh are enjoying the opportunity to see as much of Asia as they can. The adventures continue for Sophie and Josh, who are expecting the arrival of their first baby in August.

And the love story continues … flaxtongardens.com.au

OPE NI N G H OU R S LUN C H W E D - SU N

•

D I N N E R W E D - SAT

AVAI L A B L E FO R W E D D I N G S & F UN C T I O N S

Family owned and operated

by Anthony and Aletta Lauriston 11 H A R RY ’ S L A NE BUD E R I M ( O F F L I N D SAY ROA D)

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P 54 45 6661 |

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FOR BETTER OR FOR WORSE

QUICK START TO

wild adventures WORDS AARON WYNNE PHOTO KATE JOHNS

After 70 years of marriage, the traditional anniversary gift is platinum but Betty Dent doesn’t see much point in that. In Betty’s own words, “my fingers are all knobbly now anyway; you probably couldn’t even get a platinum ring on them.”

FOR MORE THAN 70 years Betty, 95, and Oswald Dent, 96, have been partners in adventure. From the “wild west-like” daily antics of Papua New Guinea to a confrontation between a boom gate and a Kombi in South Australia, the pair has been inseparable.

Oswald was just 10 when he first laid eyes on Betty. His family had moved to Lidcombe, New South Wales where his father, a reverend, was to take over the parish of St Stephen’s. As in many communities at the time, much of the town revolved around the church and the pair knew each other quite well even if a romance didn’t evolve until much later.

“When the men were coming back from the war my sister and I went down to meet Os,” Betty says with a smile. “But there was

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a line of men all dressed the same, all with the same silly handlebar moustaches and all with bright orange skin from the atropine [a drug commonly used on soldiers in PNG to help ward off malaria].”

Commonwealth Games in Edinburgh in 1972.

After such a long time spent in PNG, Os and Betty were keen to explore their own country and spent the next 17 years on and off travelling around Australia in a fittedout Kombi van.

Nervous that she might start snuggling up to the wrong soldier, Betty’s sister was given the task of going in and trying to find Os. With just 10 days up his sleeve before being sent to the “Brisbane Line”, Os knew there was no time to waste. The couple managed a proposal, an acceptance, a wedding and even squeezed in a honeymoon before the 10 days were up.

“We have been pretty much everywhere except for the top western part of Australia,” Betty says. “I don’t know if we had a favourite place so to speak, but we just loved exploring little towns and those sorts of places.”

Betty’s eyes light up as she recounts the time they were travelling through South Australia and stayed at a campground that included a proper shower and toilet.

“It was a very busy time,” Betty says. “We always said we weren’t going to get married during the war years, but when he came back and we only had a short amount of time we just did it.”

The pair, committed to pulling off the wedding, were prepared to overcome any obstacles that stood in their way from borrowing a wedding dress to taking a twohour train ride to collect a suitcase full of flowers.

“Wartime was a difficult time for everyone and not to mention rations were on,” Betty says. “We couldn’t even get enough food to feed everyone so all of Mum’s friends and grandmas and that brought a plate of food for the wedding so we had enough to go around.”

By 1958, the couple had had two children when Os, by then no longer a soldier but a surveyor, answered the call for senior surveyors to work in PNG reinstating the country’s borders and land titles. For Os, returning to the country that he had previously only known as a soldier was an honour.

“It was nice to go and help the natives get things back in order,” Os says.

The couple recount stories from their family’s 20-year stint in PNG as if it were only yesterday. There was the time a container ship loaded with oil exploded in the harbour, or when Os waded into a swamp that was a known crocodile habitat to rescue an American pilot.

“One of these pilots had to make a landing and ended up parachuting into a tree, so some guys rang up Os and asked if he could help,” Betty smiles. “He was up to his chest in water trying to rescue this fella with crocodiles all around but Os said luckily he didn’t see any crocs.”

The couple, who always loved community involvement, were very active in the RSL and local bowls club whilst in PNG. Os even went on to represent PNG in bowls at the

“It was very different back then, those sorts of things were just not around like they are now,” she says.

Not long after the “luxurious” campground Betty recalls the pairs’ famous boom gate incident.

“We were in Adelaide and they didn’t have warning lights or bells or anything and we went to go across and as we did the gate fell down and landed on top of us,” Betty embarrassingly says whilst Os laughs. “We managed to back back just as the train went through and of course all the traffic behind us was beeping and tooting. We felt very small and quickly snuck away and didn’t look back.”

In the mid ’90s the couple moved to the Sunshine Coast to be closer to family, including triplet grandchildren and now even great grandchildren. They feel their endless stream of stories are all the better when they are shared.

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TO HAVE AND TO HOLD

Luscious LACE

French lace, handmade silk chiffon flowers, sheer tulle … can you get more romantic than this? Brisbane-based Grace Loves Lace design delicate ready-to-wear bridal gowns for free-spirited brides, that won’t swallow your entire budget.

The ‘Sarah’ is ivory silk heaven with a low back, sheer mesh straps and flower appliqué. graceloveslace.com.au

Photo by Trent Mitchell

E V A H O T AND TO HOLD

Here’s our pick of fashionable, must-have products for that loved up occasion.

WORDS CELESTE MITCHELL

BEAUTY TO GO

pretty as a petal Flower girls provide guaranteed oohs and aahs regardless of what they wear, but Pink and Grey’s organic, vintage couture takes it to another level of cuteness. Handmade in Western Australia, these beautiful flower girl dresses come in a range of soft colours, finished off with delicate textures, crochet and ribbon. The only problem is you’ll want to recruit some more children to be in your bridal party! pinkandgrey.com.au

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Packing for your honeymoon should be fairly straightforward. Bikini? Tick! Husband? Tick! If you want to jet off with minimal fuss, or you’re looking for a carry-on-only adventure, Uspa’s Jetsetter Pack is your ready-made honeymoon natural beauty kit. Blended from botanical, active ingredients to ensure your glowing-bride look continues, the eco-friendly jute bag is filled with a travel-sized cleanser (choose from nourish milk or awaken foam), Bamboo polish, Damask Rose Hydrosol toner and Renewal exfoliating tonic. Available at Dot & Birdie, 35 Coral Street, Maleny. 5499 9424. dotandbirdie.com.au

TAMING OF THE BEARD Any beard-bearing man worth his salt will be wanting to tend to his face come the wedding day to ensure he’s looking his best. This handy pot of beard wax by Honest Amish is 100 per cent natural and organic, using a centuries-old recipe to tame any unruly hairs and give your facial fro a light conditioning and shine. Made from a blend of organic oils, fruit and nut butters, essential oils, and beeswax with a natural spiced scent, the wax would also make a classy groomsmen gift for any bearded wolf pack. etsy.com/shop/honestamish

Garden VARIETY

The organic and raw trend isn’t just confined to trendy new cafes and your Instagram feed – this season sees beautiful large blooms interspersed with organic products and wrapped up with string as the bouquet of choice. “The eclectic cottage garden look is still very much in,” says Kelly Tilse, owner of Tiffany’s Flowers.

“Easter daisies are really lovely and popular as well as David Austin roses and lisianthus.” The team of European-trained florists at Tiffany’s works exclusively in weddings, sourcing fresh garden-picked blooms from throughout the hinterland. The biggest trend of the season, though? Bouquets of baby’s breath, nothing more – just gorgeous bunches of the delicate white flower that was so passé a few years ago. Who woulda thunk it? tiffanysflowers.com.au

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E TO HAV AND TO HOLD

RIDING HIGH There are wedding cars, and then there are wedding Kombis. If you’re looking for a different spin on ‘something blue’ for your big day, Deluxe Kombi Service offers two spectacularly restored Kombis for hire to transport you in vintage surf style. Whether you want the whole red-carpet hog, or a more casual affair, each Kombi hire includes a ‘bridal emergency kit’ on board with hair pins, safety pins, tissues, wipes, towels, scissors and sewing kit; umbrellas; and an esky with ice, napkins and champagne flutes. Now we understand why so many bridal parties are fashionably late. deluxekombiservice.com.au

GORGEOUS GUIDES Whileaway Guides are gorgeous, secret-filled travel guides that cover 28 Australian destinations like Byron Bay, the Yarra Valley and, naturally, the Sunshine Coast. Now they can be customised to give your travelling guests ideas of what to see and do in the region before or after your big day. You can customise the front cover of the guides with your personal wedding details or create a separate postcard invite with accommodation details and any other requirements. Match the colour to your theme, and opt for recycledcard packaging or cute swing tag and string. whileawayguides.com.au

OLD-STYLE COOL

crowning glory Just as a cappuccino isn’t a cappuccino without that final dusting of chocolate powder, this boho bridal headpiece by Percy Handmade could be the missing ingredient from your big day. Handmade using beautiful rhinestones, pearls and crystals, this gold and ivory headpiece is delicate and striking all at once. Available in gold or silver. percyhandmade.com 70

Photo by Haley Renee Photography salt

Sometimes a venue just oozes sophisticated cool and The Lakehouse has it in spades with touches of raw timber, elk horns and rich jewel colours and texture. Think rustic hunting lodge meets The Hamptons, Sunshine Coast-style. Kellie Armstrong from The Lakehouse says brides are looking to the past for their autumn nuptials. “Grandma’s handkerchief held in their hand as they walk down the aisle, a buffet of old-fashioned home-baked pies mixed with a modern wedding cake, and special family mementos will play an important role in some of our upcoming weddings,” she says. thelakehousesunshinecoast.com.au

MAGIC MAKER

TAKES THE CAKE WORDS LINDA READ PHOTOS ANASTASIA KARIOFYLLIDIS

Perfection is the word that springs to mind when you see one of Skye Howe’s wedding cakes.

THERE ARE OTHER more thorough descriptions which would help flesh out the details of each individual creation – fine ruffled icing layers of whites and pinks, delicate sugary lace, glamorous gold leaf on deep blues, sugar flowers so realistic you want to smell and touch them – but ‘perfection’ is an excellent generalisation.

This is ironic, because Skye – creator, owner and operator of Sunny Girl Cakes at Mooloolaba – does not consider herself to be a pedant. In fact, if you believe Skye, she’s not even really creative.

“I’m not a perfectionist,” says Skye, laughing. “People would say you need to be for something like this, but I’m not. I think that with creating things like flowers, if you pick up a [real] rose, it’s not perfect. And the next one will be a little bit different – you’ll have little torn leaves, or brown bits, or this one will roll back this way and that one won’t. That works for me.”

Whilst Skye may brush off what is obviously an innate creative talent, her cake creations tell a different story, and they are speaking loud and clear. Skye designs, bakes and decorates bespoke wedding cakes for weddings on the Sunshine Coast. It’s hard to believe that Skye has only been creating these beauties for the past two years.

Last year, Sunny Girl Cakes grew “outrageously, rapidly and 72

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overwhelmingly”, and Skye currently has bookings for most weekends of 2014, and into 2015.

Although she is a qualified chef who completed her apprenticeship in the late 1990s at celebrity chef Guy Grossi’s Café Grossi in Melbourne, she had spent most of the years since then working as a doctor’s receptionist in Melbourne and on the Sunshine Coast, where she now lives with her husband and their sons Will, 7, and Luke, 5.

Her cake-making venture began when Skye made a birthday cake for her son. Before she knew it, her cakes were in demand.

“I think what happened was I thought ‘I really like doing this, and I’m actually pretty good at it’,” she says. “Then I realised people don’t want to make cakes for their kids; I loved it, but not everyone wanted to do it. So I figured there was a market for that.”

So Sunny Girl Cakes was born. Skye completed a course with Jackie Thompson at Contemporary Cakes in Brisbane, where she learnt the basics of cake decorating. The rest, however, is self taught.

When someone asked her to do a wedding cake, word of mouth quickly ensured that Skye had found her niche. “The wedding industry is a beautiful industry to be in,” she says. “Everybody’s happy about getting married; it’s exciting. I love hearing about what they’re going to do.”

She works exclusively from her custom-made separate registered commercial kitchen attached to her home. It is here that she usually meets clients for the first time, when they come to consult with her about their wedding cake design.

“I love people to come here because I love them to see this – my kitchen,” she says. “It makes it real. This is really where I’m going to create your cake. And it’s professional; it’s not just in the corner of my kitchen at home.”

Most people, Skye says, have an idea of the type of cake they want, but she loves to create a cake that is each couple’s own design. It will depend on details such as colours of the bride and bridesmaids’ gowns, the table settings, flowers and themes of the wedding.

“All those things are really important to me,” she says. “I don’t want to walk into a room with the cake and say ‘oh my God you didn’t tell me you were having blue’!

“And they’re handmade. Every one is going to be different.”

Skye usually does a detailed hand sketch of the preliminary design of the cake and then keeps working on that sketch until the client is happy. “It’s a very visual thing,” she says. “It’s easier for me to imagine it than it is for other people. The sketching helps people to visualise where things are going to be placed.”

Her specialty is fondant finish cakes, the smooth traditional type of icing also known as sugar paste, which Skye describes as having a “subtle sweet flavour”.

The cakes themselves are also baked by Skye in Sunny Girl Cakes’ kitchen, as she insists on being able to guarantee the health and safety of all her creations from start to finish. Her preferred style of cake is mud, with white chocolate, chocolate and cherry ripe being the most popular. The recipes are her own, and she unsurprisingly “kind of keeps them secret”.

Skye describes the making of the cake from start to finish as usually being a three-day process, with the intricate sugar flowers and other decorations being started up to a week before.

She also personally delivers every cake to the wedding venue, because she wants to make sure her creation arrives safely.

But mostly, she loves to see the cake take its final place amongst all the other wedding finery.

“To go through the whole process and then to put the cake on the table and say ‘it matches!’ is beautiful, and really rewarding,” says Skye. “I suppose that’s why I love it.” sunnygirlcakes.blogspot.com.au FOR EXTRA SALT visit saltmagazine.com.au to see more images of Skye Howe.

FASHION

bohemian RHAPSODY FASHION EDITOR BRISEIS ONFRAY

THERE IS A SULTRY CHANGE OF TREND HITTING THE STREETS THIS SEASON – PLAYFUL TOGETHERNESS AND BOOT-SCOOTING HAPPINESS. IT IS THE PERFECT EXCUSE FOR A SEASONAL WARDROBE SHAKE UP. LUCKY FOR US, THERE ARE OODLES OF SUPERB CARRIERS OF FINE LABELS ON THE COAST TO HELP INSPIRE FRESH, AUTUMN VIBES. DID SOMEONE JUST SAY BOOTS?

74 THE HAREM SHUFFLE Let loose with kaftans and harems.

76 BLUE LIGHT Fifty shades to beat the blues. 78 FREE FALLING Slip into something a little more forgiving. 80 LADY LALA Desirable designs to make you feel like a lady. 82 LONG BLACK Have heads turning with this sultry vibe. 84 WRAP DANCE Swathe, twirl and call it a wrap!

FOR LABELS AND STOCKISTS REFER TO PAGE 86

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Maiocchi

Anne Everingham Gold and silver with glass bead from Indonesia

Estilo Emporio

Travel near or far in style with OV Boutique Noa Noa

Shop 4, The Dunes 27 Cotton Tree Parade

Eb & Ive

Ph: 5479 4505

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the harem shuff le

Let loose baby! Kaftans and harems are still holding their exotic charm. More stylish-boho than hippie-shake, these seasonal must-haves are very aptly-suited for the coastal life-styler. Harempants are fun and the comfiest ‘baggies’ on the planet! Opt for quality fabric and a shape that… well, holds its harem shuffle.

FOR LABELS AND STOCKISTS REFER TO PAGE 86

Natashya Manfield

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Morrison

Boom Shankar

Harem Haven Katrina Pennock Designs

Ellis & Dewey

Minki

Verge - Moss and Spy - Luxe Deluxe Morrison - Olsen - LTB Jeans Pretty Ballerinas - Senso Nougat - Brigid McLaughlin Sandwich - Blacky Dress - Nyne Jean Paul - Bouvier

Mon - Fri 9am - 5pm / Sat 10am - 3pm Shop 3/18 Lanyana Way, Noosa Junction (across the road from Coles, Noosa Fair)

Nyne

Nyne

Ph. 5447 3366 www.minxandmax.com.au

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blue light It must be a ‘blue phase’, ’cause there are fifty shades of blue illuminating the racks this season.

Vibrant prints with kaleidoscopic spectrums of pastel, neon and electric hues. But the secret… find the right shade to match your skin tone. Warm hues suit warmer skin tones. Navy is a great substitute for black and suits most. Paler shades can be tricky to wear for some. Pick the best blue for that great ‘blue-steel’ look!

FOR LABELS AND STOCKISTS REFER TO PAGE 86 George

Exclusive Fashion

Sao Paulo

BOUTIQUE Shop 7, Rovera Plaza, 23 Cotton Tree Parade,

COTTON TREE Phone 5479 4785

facebook.com/essentialstyleboutique

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Mesop

Opals Down Under Boulder opal and sterling silver bangle

Willow & Zac

SHOP ONLINE

www.giddyandgrace.com

Natashya Manfield

home body living wyse maiocchi dogstar sacha drake elk morrison rant boomshankar

pommie

wYse

metalicus

wisdom comes with age. autumn style comes with wYse. ‘the hub’ | 45 burnett st, buderim qld 4556 | phone 07 5456 4111

Lemonade on the Lawn

Shop 2, 1 Maple St Maleny Phone 07 5494 3636 Open 7 days facebook.com/giddyandgrace

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free ling fal

For the days when snug just doesn’t sit right, then slip into something a little more forgiving.

Free-falling tunics are easy-going and provide great style and comfort without much effort.

Natural fibres with earthy colours will soothe feminine spirits.

A casual all-rounder that looks great with or without leggings.

FOR LABELS AND STOCKISTS REFER TO PAGE 86 Nyne Banana Blue

Natashya Manfield

The Opal Cutter Necklace with freshwater pearls and boulder opal

Eb & Ive

Ahnu Holiday Porcelain Brigid McLaughlin

Win AUTUMN GIVEAWAY You could WIN your very own Elms + King bowery wallet. Just head to saltmagazine.com.au

lady

lala

There is always good reason to dress a little fancy around here and there are some seriously gorgeous dresses to tempt.

Desirable designs to tap right into your lady-ness, as soon as you step into them.

Get amongst it and go lady lala!

Fever

FOR LABELS AND STOCKISTS REFER TO PAGE 86

Montique

NY2K “Passion 8� round brilliant cut diamond solitaire ring

Elms + King

holistic dental care at noosa junction

At JD Dental, we believe that dental health is just a component of your all over well-being.

We would like to help you find the answer to better health.

By sharing our knowledge - from amalgam fillings (metal) and root canal treated teeth, to the perfect mix of a healthy diet and lifestyle tailored specifically for you.

Find the balance and feel great!

Dr Alex Dietz - Dental Surgeon

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16 Sunshine Beach Road, Noosa Junction (above surf-shop) P 07 5449 2460 E info@noosajunctiondental.com.au www.noosajunctiondental.com.au

Natashya Manfield

Moss & Spy

NEW AUTUMN 2014 Birkenstock Crocs FitFlops Skechers Teva Aetrex ECCO Naot Wonders of Spain Noosaville - 230 Gympie Tce 5447 1755 getset_autumn_2014.indd 1

Mens Ladies Kids

Caloundra - 82A Bulcock St 5492 7185 www.getsetfootwear.com.au

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long black OK so what’s not to love? Long, black and ultra-slimming pants that can be matched with everything!

Black, being black, is still a classic favourite that continues to work wonders for any figure. Quality jeans, pants and a jacket are dependable must-haves. Worn day or night, with the right top, shoes and accessories, this long black vibe is a sure way to have heads turning!

FOR LABELS AND STOCKISTS REFER TO PAGE 86 Seduce

Liu-Jo deSiguaL Fred SaBatier Sao pauLo george

Shop 2, 56 Burnett Street, Buderim 5445 6616 gingers@gingersboutique.com.au

gingerSBoutique.com.au

Lounge

Verge

Line

Moko

Estilo Emporio

Mela Purdie

Elk

wrap dance Five, six, seven, eight ... and just like that, this fancy little addition provides the finishing touch to an outfit that could have been a bit, well… ‘meh’.

Carry one with you everywhere, so when an autumn breeze blows in, just swathe, twirl and call it a wrap!

FOR LABELS AND STOCKISTS REFER TO PAGE 86

Morrison

Country Road

Manicures Pedicures Acrylics

Très Belle

Biosculpture Gel Makeup Service Spray Tanning Piercing Ionic Detox Treatment Wedding Packages Pamper Packages

Designer Fashion Reclaimed Noosa Shop 2 & 3 203 Gympie Terrace Noosaville QLD

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

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Virginie: 0400 210 342 Amanda: 0401 501 680

Metalicus

Border

Lauren Vidal

Eb & Ive

BOOK ANY 60 MINUTE TREATMENT AND RECEIVE ONE OF THE FOLLOWING COMPLIMENTARY UPGRADES* 30 minute Issada Make-up Focus Session 30 minute Manicure or Pedicure 30 minute Heavenly Hair Treatment Spicers Tamarind Retreat 1300 311 429 Spicers Clovelly Estate 1300 252 380 *Conditions apply. Offer available from Monday to Saturday only.

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FASHION STOCKISTS

Desigual ELK Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or AHNU Get Set Footwear, 82A Bulcock Street, Caloundra, 21B James Street, Burleigh Heads, 5535 9255 or Shop 1, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 212 David Low Way, Peregian Beach, 5471 3332 or getsetfootwear.com.au or carmelsdesigns.com.au; ANNE EVERINGHAM Soul Diva, 45 Burnett St, JEWELLERY By appointment Buderim, 5456 4111 or only. 5442 8051 souldiva.com.au; Essential Style anneeveringhamjewellery.com.au Boutique, Shop 7, 23 Cotton Tree Parade, Cotton Tree, BANANA BLUE Gingers 5479 4785 Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 ELLIS & DEWEY Giddy and or gingersboutique.com.au; Grace, Shop 2, 1 Maple OV Boutique, Shop 4, The Street, Maleny, 5494 3636 or Dunes, 27 Cotton Tree Parade, giddyandgrace.com Cotton Tree, 5479 4505 ELMS + KING Giddy and BOOM SHANKER Soul Diva, Grace, Shop 2, 1 Maple 45 Burnett St, Buderim, Street, Maleny, 5494 3636 5456 4111 or souldiva.com.au or giddyandgrace.com; Watermelon Red, Shop 12, BORDER Get Set Footwear, 82A Bulcock Street, Caloundra, Pacific on Coolum, Birtwill Street, Coolum Beach, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 5473 9550 or watermelonred.com.au or getsetfootwear.com.au ESTILO EMPORIO COUNTRY ROAD Myer OV Boutique, Shop 4, The or Country Road stores, Sunshine Plaza, Horton Parade, Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 Maroochydore, 5443 4133 or sunshineplaza.com FEVER Essential Style DESIGUAL Gingers Boutique, Boutique, Shop 7, 23 Cotton Tree Parade, Cotton Tree, Shop 2, 56 Burnett Street, 5479 4785 Buderim, 5445 6616 or gingersboutique.com.au GEORGE OV Boutique, Shop 4, The Dunes, 27 Cotton Tree EB & IVE Watermelon Red, Parade, Cotton Tree, Shop 12, Pacific on Coolum, 5479 4505; Gingers Boutique, Birtwill Street, Coolum Beach, Shop 2, 56 Burnett Street, 5473 9550 or Buderim, 5445 6616 or watermelonred.com.au; gingersboutique.com.au; Giddy and Grace, Shop 2, Elegant Affair, 39 Howard 1 Maple Street, Maleny, Street, Nambour, 5476 3923 or 5494 3636 or giddyandgrace.com elegantaffair.com.au

LABELS AND STOCKISTS

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HAREM HAVEN Local Labels, Shop 16 Bay Village, 18 Hastings Street, Noosa Heads, 0403 087 412 HOLIDAY Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or 21B James Street, Burleigh Heads, 5535 9255 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au; Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or giddyandgrace.com; Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach, 5473 9550 or watermelonred.com.au; Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au KATRINA PENNOCK DESIGNS Local Labels, Shop 16 Bay Village, 18 Hastings Street, Noosa Heads, 0403 087 412 LAUREN VIDAL Klingers, 29 First Ave Mooloolaba, 5444 4200 or klingers.com.au; Elegant Affair, 39 Howard Street, Nambour, 5476 3923 or elegantaffair.com.au LEMONADE ON THE LAWN Essential Style Boutique, Shop 7, 23 Cotton Tree Parade, Cotton Tree, 5479 4785 LINE OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505

LOUNGE Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or 21B James Street, Burleigh Heads, 5535 9255 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au MAIOCCHI Soul Diva, 45 Burnett St, Buderim, 5456 4111 or souldiva.com.au MELA PURDIE OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505; Elegant Affair, 39 Howard Street, Nambour, 5476 3923 or elegantaffair.com.au MESOP Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or 21B James Street, Burleigh Heads, 5535 9255 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au; Soul Diva, 45 Burnett St, Buderim, 5456 4111 or souldiva.com.au METALICUS OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505; Soul Diva, 45 Burnett St, Buderim, 5456 4111 or souldiva.com.au; Myer, Sunshine Plaza, Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com MINKI Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or getsetfootwear.com.au MOKO The Frameyard, Shop 2, Hudspith House, Corner Brisbane Rd and Walan St, Mooloolaba, 5444 2895; Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au MONTIQUE Essential Style Boutique, Shop 7, 23 Cotton Tree Parade, Cotton Tree, 5479 4785 MORRISON Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au; Soul Diva, 45 Burnett St, Buderim, 5456 4111 or souldiva.com.au; Myer, Sunshine Plaza, Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com; Carmel’s Designs & Homewares, Shop 20, Peninsular, The Esplanade, Mooloolaba, 5444 6946 or 21B James Street, Burleigh Heads, 5535 9255 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au; Elegant Affair, 39 Howard Street, Nambour, 5476 3923 or elegantaffair.com.au

MOSS & SPY OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505; Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au; Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au; Elegant Affair, 39 Howard Street, Nambour, 5476 3923 or elegantaffair.com.au NATASHYA MANFIELD Natashya Manfield, Shop 2, Sandcastles, 1 River Esplanade, Mooloolaba, 5444 0614 or natashyamanfield.com; Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au NOA NOA Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au NY2K Rovera Plaza, King Street, Cotton Tree, 5443 1955 or ny2k.com.au NYNE Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au OPALS DOWN UNDER 11 Ballantyne Court, Palmview, 5494 5400 or opalsdownunder.com.au PORCELAIN BRIGID MCLAUGHIN Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au; Elegant Affair, 39 Howard Street, Nambour, 5476 3923 or elegantaffair.com.au SAO PAULO Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au SEDUCE Myer, Sunshine Plaza, Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com THE OPAL CUTTER Shop 4, The Pottery, 171-183 Main Street, Montville, 5442 9598 or opalcutter.com.au VERGE Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au WILLOW & ZAC Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au Natashya Manfield

BOLD VISIONARIES

ACCIDENTAL ENTREPRENEUR WORDS CELESTE MITCHELL PHOTO ANASTASIA KARIOFYLLIDIS

It seems a curiosity about the benefits in plants was passed down through the generations in the McDermott family.

BUT IT WAS ONLY after she started to build her eponymous natural skincare brand seven years ago, that Saya discovered her great grandfather was a chemist who dabbled in plant-based medication and her grandfather had more than a few DIY remedies in his repertoire.

“He [Grandad] would tell me all about his little concoctions he used to make,” Saya says. “He was in the war, so he made all these potions to help with injuries and he’d tell me all about the things they’d concoct,” she recalls. He also swore that boiling papaya leaves and drinking the tonic cured him of his prostate woes later in life.

“He had some funny ideas though, I must admit! He’d put Vicks into everything!”

Saya is the epitome of laid-back Noosa chic rather than wearing a white lab coat, being overly made up, or ready to sell me on all the life-changing benefits of this product and that. More at home in the surf, on a snowboard or flying a helicopter (yes, she’s a pilot, too), with her sun-kissed skin, athletically-toned body. Saya is 90

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down to earth and refreshingly real as she reflects on the success of her business.

“I can’t explain why I decided to do all of this. It was just something I was strangely interested in,” she says.

Her interest led her to study naturopathy about 10 years ago, and a passion for homeopathy and aromatherapy was ignited. “I was really into organic products but I couldn’t find any that were right for my skin so I started mixing my own products,” she says.

The positive results were immediate and soon her mother and sister wanted to try them, too. Then came the friends. Then local shops starting asking after her lauded concoctions.

“I had really oily skin and being out in the surf and the sun … I just researched about different properties with plants, especially aloe vera,” she says. “I realised you didn’t need oils and creams to hydrate your skin, so I decided to do a gel-based moisturiser and that’s where it all started. As I kept doing it and got a nice response from friends and family, I thought ‘oh maybe I could

“Add warmth to a super cool colour palette by adding texture to your soft furn ishings.

Think wool, croch et, embroidery and woven fibres.”

Br iana Forster Interior Stylist

do this at the markets and it would be a bit of fun’, but I never imagined it would grow into a business.”

Having trained in marketing and graphic design before embarking on the beauty path, Saya took a six-month break from her design job at the Sunshine Coast Daily newspaper to travel around Europe and it was on her travels that passion took over.

She returned home and immersed herself in the world of beauty therapy to better understand the skin and how therapists worked, whilst selling her products at the markets on weekends.

This inside knowledge not only led her to make a lot of friends and valuable contacts in the industry, but to be able to tailor her products in an understanding way to the salons and spas who now use and stock her products.

With the increasing number of stockists in Australia, and with demand flying in thick and fast from New Zealand, the UK and beyond, you’d imagine Saya to be at the helm of a slick production line, with machines pumping out product and packing everything for distribution. In reality, the humble ‘accidental entrepreneur’ still works from the first workshop she started in seven years ago when she mixed all her potions by hand and called in help from family members and friends to help bottle and label everything ready for sale.

Now she has a full-time workshop manager working alongside her, as well as someone to fill the bottles, and the ingredient sourcing and mixing is outsourced to a local manufacturer.

However, it’s still impressive that so many products can be borne of the Noosaville premises.

unique.individual.beautiful.conceptual interiors

Shop instore Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach tel. 07 5473 9550 Shop online www.watermelonred.com.au

“We’ve always kept it locally made and always kept to just plant ingredients,” she says. “We’re 100 per cent natural, we list every single ingredient on the back of the label; there’s nothing hidden.

There are some skincare brands that promote themselves as being natural, but it’s a little bit far fetched when you read their ingredients or there’s a lot that just don’t list their ingredients.”

The amber-bottled creams, scrubs, cleanser and toners line shelves in boutiques and health food stores across Australia, and at the Noosa Farmer’s Market every Sunday morning.

It’s safe to say Saya was ahead of the curve, with her wellestablished brand now ready to catch the popularity wave as more and more consumers abandon lotions and potions filled with unrecognisable and unpronounceable synthetic ingredients, for natural and organic skin care products they understand and feel comfortable slathering on their skin.

ANNE EVERINGHAM

“We really try to think outside the square and make products that instantly feel good and feed the skin,” Saya says. “I liaise with our manufacturer almost on a daily basis; we’re constantly formulating new ideas. He’s right into all the raw ingredients, so he’s really aware of all the trends and I spend a lot of time researching, keeping up to date with other skin care lines, and finding more natural ingredients.”

Research aside, Saya can thank her natural talent for several of her best-selling products keeping to the same formulation since the beginning, so spot on were her original concoctions. “We’ve had customers who have been there since day dot so that’s really nice. Shows we’re doing something right,” she says.

Saya’s factory is open to the public, Shop 6, 41 Gateway Drive, Noosaville, 5473 0257 or sayaskin.com or Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach, 5473 9550 or watermelonred.com.au FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Saya.

Anne Everingham has long been recognised for her individual, creative flare. It is this jewellery designer’s distinct style that has earned her reputation as one of Australia’s top artisans.

A visit to Anne’s studio outside of Eumundi is a unique experience. For an appointment please call 07 5442 8051. www.anneeveringhamjewellery.com.au

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PAMPER & PREEN

FRESH FACED

WORDS CELESTE MITCHELL PHOTO ANASTASIA KARIOFYLLIDIS

I always imagined that by the time I hit my 30s I would be one of those women who has regular facials, dresses immaculately and drives a fabulous car.

WELL, AFTER PARKING MY ’96 Mitsubishi Lancer in Noosaville, I begin to walk up the stairs to Grace Kovac’s therapy room at the Noosa Life Health Centre and I have a blowout.

A rubber thong blowout that is. Yep, I’m all class. I also can’t remember the last time I treated myself to a facial, or actually stuck to what you could call a sensible beauty regime.

Not deterred, I’m carried by the scent of spearmint – which incidentally matches the tone on the hallway walls – past the fitness club that shares the floor into a minty-fresh and inviting treatment room. There are no candles or Enya (thankfully) in sight or hearing, and even though I’m in and out in 30 minutes, what I’m about to do is anything but no frills.

I’ve booked in for a HydraFacial with cosmetic skin care therapist Grace Kovac, which I’ve heard makes microdermabrasion seem so 2005.

I’ll admit I’m having visions of Sex and the City when Samantha had to hide her red-raw face from friends post-peel at Carrie’s book launch. But Grace assures me this treatment is painless and I can now report it didn’t cause so much as a dry patch on my skin in the days afterwards.

Lying on my back, donning a disposable shower cap (which I’m sure looks just as becoming on everyone), I look up to see Grace wielding her HydraFacial ‘magic wand’, ready to give my face a deep clean like it’s never had before.

“This is absolutely brilliant for after summer,” she tells me. “You imagine, you’ve had loads of sunblock and gunk on your nose.

This just sucks everything out without stripping, so there’s no more archaic squeezing or anything like that.” Great timing, then.

It feels strange at first, like a pen with a suction cup at the end pressing gently all over my face and then, as Grace starts to run the wand in lines across my forehead and down the sides of my nose, I can feel the impurities literally being sucked away. Rather than feeling the tingling or slight burning sensation that I was bracing myself for, the serums applied feel fresh and light, and actually quite refreshing.

“To me, I feel like I’m steam cleaning each pore individually,” Grace says.

I can’t help but laugh internally at the lengths we’ll go to for beauty, but this definitely feels less ‘frou-frou’ and more ‘wham bam thank you ma’am’. It’s swapping floaty relaxation, mists of steam and the 92

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danger of falling asleep on the table for seeing real results when you look in the mirror afterwards. And I’m already a fan.

Men are lining up for the treatment, too. Maybe it’s something to do with the hardware. The slick HydraFacial ‘pen’, with its array of different heads, does have a power tool-esque vibe if you think about it.

“Men love it – it’s not girly, there’re no creams, there’re no perfumes. It’s a sexy gadget, it beeps, it flashes … they love it!” she tells me as we have a great laugh about her giving her 86-yearold father a HydraFacial. “It got his 1942 blackheads out!”

Each step in the treatment uses a different, specially formulated solution in conjunction with patented tips that create a vortex effect on the skin.

“You get a clean, you get a peel, you get extractions and then it returns all the kindness to the skin by pumping it with vitamins and antioxidants that it needs. So unlike micro, which totally strips your skin and you go home dry, this will actually plump and feed your face,” Grace says.

“A traditional facial, to me, is an utter waste of time,” she adds.

“Apart from the feel good aspect of a traditional facial, quality

WHERE IS IT? Grace Kovac, Noosa Life & Health Centre, 4/5 Gibson Rd, Noosaville. To make a booking call 5447 1172 or grace@gracekovac.com.au WHY IS IT SPECIAL? Grace is the only provider of the HydraFacial on the Sunshine Coast. Kate Winslet and Beyonce are fans, as is, apparently, the Prince of Monaco (see what I mean about the men?).

WHICH TREATMENT WAS ENJOYED? The HydraFacial, which costs $157. Packages are available – pay for four and get six treatments.

FINAL TIPS? Regular HydraFacials can be a great complementary treatment to other cosmetic skincare procedures such as IPL. Chat to Grace about your needs and she will only too happily recommend the best course of action.

wise, you’re better off getting a massage. I’ve not had anyone not look in the mirror and touch their skin and say ‘wow, there really is a difference’.”

And make a difference it does! In less than 30 minutes my skin has been given the most thorough clean of its life and I’m out the door. There are no post-treatment breakouts and maybe I’m just feeling extra confident, but I swear it has wound the clock back five years on my face, too.

ind on facebook

A Little Beauty

hair organic colour beauty therapy massage

be kind to yourself

y

Shop 3 1 King Street, Cotton Tree

Classic Beauty Therapy Services

P: 5451 1300

Treat Yourselves to a Beauty Package & High Tea Autumn Specials 0nline www.elementsmontville.com.au/alittlebeauty www.facebook.com/alittlebeauty

OPEN 6 DAYS Mon/Tue 9-5 • Wed/Thur 8.30-8 • Fri 9-6 Sat 8-3 www.eco-organic.com

38 Kondalilla Falls Rd Montville 07 5478 6212

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BEAUTY

NATURALTECH NOURISHING VEGETARIAN MIRACLE CONDITIONER $38.95, 250ml.

Available at Eco Organic Hair and Body, 3/1 King Street, Cotton Tree.

5451 1300 or eco-organic.com

ENVIRON AVST HYDRATING EXFOLIENT MASQUE $52, 50ML. AVAILABLE AT IKATAN SPA, 46 GRAYS ROAD, DOONAN. 5471 1199 OR IKATANSPA.COM

PLUS AUTUMN GIVEAWAYS You could WIN a Waterlily Clarifying Fruit Gommage, Eminence Bright Skin Cleanser or Saya Vanilla + Coconut Body Polish at saltmagazine.com.au

AUTUMN

TONIC

GOLDWELL COLOUR LOCK SERUM $15, 18ml.

Available at smyths inc, Islander Resort, 187 Gympie Terrace, Noosaville 5449 8877 or Ocean Breeze, 52 Hastings Street, Noosa.

5447 4422 or smythsinc.com

BEAUTY EDITOR BRISEIS ONFRAY

Autumn always comes as a refreshing relief, especially for any sun-damaged concerns.

By now, skin and hair will need a well-earned hydro-recovery regime.

Polish off tired skin cells to restore a sparkling, renewed layer of youth. Deep cleanse and maxi-hydrate to nourish and condition body, hair and spirit. Of course, replenishing the beauty cabinet with a fresh batch of products is always a great way to start.

The time has come to get scrubbing!

DE LORENZO COLOUR CARE SHAMPOO $22, 250ml. Available at Dot & Birdie, 35 Coral Street, Maleny. 5499 9424 or dotandbirdie.com.au

Win

SAYA VANILLA + COCONUT BODY POLISH $29.95, 500g. Available at Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach.

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THALGO DESCOMASK BODY EXFOLIANT $47, 200ml. Available at AQUA Day Spa Sheraton Noosa Resort & Spa, 14-16 Hastings Street, Noosa Heads. 5449 4888 or sheratonnoosaresort.com/spa

BONUS GIVEAWAY For your chance to WIN a GHD Scarlet Straightening Iron or one of three Kevin Murphy Travel Packs thanks to Strut Hair and Beauty go to saltmagazine.com.au

the spa DAY RETREAT

KEVIN MURPHY SHIMMER SHINE $40, 100ML. AVAILABLE AT STRUT HAIR & BEAUTY, 21 BEACH ROAD, MAROOCHYDORE. 5443 5605 OR STRUTHAIR.COM.AU

Win 9.00am arrival

Your Day includes: ~ One-on-one Life Coach consultation WATERLILY CLARIFYING FRUIT GOMMAGE $57, 100ml. Available at Spa Anise, Spicers Tamarind Retreat, 88 Obi Lane South, Maleny. 1300 311 429 or spicersgroup.com.au

Win EMINENCE BRIGHT SKIN CLEANSER $61, 250ml. Available at Esha Beauty, Shop 268, Sunshine Plaza, Horton Parade, Maroochydore. 5443 4133 or sunshineplaza.com

~ Spa treatment of your choice ~ Body Balance class ~ Full use of HydroMassage pool throughout the day ~ Juice and healthy snacks in relaxation lounge ~ Use of outdoor pool ~ Lunch

$225pp EVERY WEDNESDAY Other days available for groups of 6 or more Valid until 30 November 2014 ENVIRON AVST HYDRATING LOTION $92, 200ML. AVAILABLE AT ASANTE DAY SPA, SHOP 5/7-13 BEACH ROAD, COOLUM BEACH. 5446 5229 OR ASANTESPA.COM.AU

Bookings phone 5440 3355 spa@noosasprings.com.au NOOSA SPRINGS GOLF & SPA RESORT LINKS DRIVE NOOSA HEADS Q.

CUT & DRY

BLONDE TRANSITION WORDS CELESTE MITCHELL PHOTO ANASTASIA KARIOFYLLIDIS

I’m feeling pretty blonde after asking about the origin of the name ‘Elenbi’.

I’M TALKING WITH owners Leigh and Brendan (L and B – get it?), and I know I currently look like I’m trying to communicate with extraterrestrials via the mountain of aluminium foil on my head, but it took me a little longer to click than it should have.

I’m about to get a whole lot blonder though, and I’m excited to say goodbye regrowth, hello hot new hair! As my colour processes we’re chatting outside Elenbi’s Coolum salon, which just celebrated its first birthday. There are now five Elenbi salons on the coast but rather than a chain of franchises, Leigh and Brendan are very much at the helm of the big happy family of salons. They employ 30 staff all up – 28 of them senior stylists.

I learn this is Elenbi’s ‘thing’. Having only senior stylists on hair is an attractive proposition, and it’s one that has seen their loyal customer base expand rapidly since opening their first salon 11 years ago.

“If you’re a senior stylist, generally you’re in that 20-40 year old age bracket and you can connect with your client, whereas the younger stylists find it harder to concentrate on perfecting the haircut,” Brendan says.

“We just want people to have experience, “ Leigh adds. “Life experience as well as hair experience.”

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WHERE IS IT? Elenbi have salons in Coolum, Maroochydore, Buderim and Mooloolaba. See elenbi.com.au WHY IS IT SPECIAL? When you book in at any Elenbi salon you know you’re booking in with a highly-trained senior stylist and can feel confident you’ll get the same experience in any of their stores. They also quote up front before you get started so there are no nasty surprises when it comes time to pay.

WHICH TREATMENT WAS ENJOYED? A half head of blonde foils, followed by a wash, blow-dry and finish with Kerastase products.

FINAL TIPS? If you visit the Coolum salon, time your appointment so you can treat yourself to lunch or dessert at New Earth cafe in the courtyard outside the salon for organic, raw deliciousness.

It’s an interesting concept, but the pièce de résistance of their brand continuity comes from their ‘recruitment centre’ – a sort of Elenbi finishing school, if you like.

“We wanted to have an environment where we could induct people professionally,” Leigh explains. “Even though people are senior stylists and they’re great, they may have been trained in a different colour brand so being in an environment where it’s controlled, they are also inducted into the culture of Elenbi so then when they go into our very busy shops, they’re good to go.”

Brendan and Leigh base themselves at the recruitment salon so they can get to know new staff and train them in the Elenbi way.

“It’s like our cultural base,” Leigh says. “I don’t enjoy when we employ people and then we don’t get involved anymore. I want to get to know them, I want them to know us, and so we get that really nice opportunity to understand each other before we really get going. It’s fantastic; I love it.”

Whilst Leigh has more than 30 years’ experience in hair she no longer works ‘on the tools’, instead focussing on building the business and brand with husband Brendan, who has a strong retail and customer service background. It’s immediately obvious the power couple works extremely hard to ensure the Elenbi experience is replicated across all of their salons.

The Coolum salon is a gorgeous space, with towering bamboo greeting you at the front desk, sculpted dark bamboo lampshades hanging from the ceiling, and a large industrial table and chairs placed in the centre, laden with the latest magazines.

Each month the Elenbi team gets together for an education session to workshop a new trend, technique or skill, teaching each other or bringing in specialist trainers. Hairdresser extraordinaire Joh Bailey is due to pop in to cut in a few weeks’ time.

The gorgeous and bubbly Kaylee, who met me when I arrived and applied my colour, has been working in the Coolum salon since it opened, and as I watch her going about her business I notice how happy she looks to be here. With three stylists working in the salon there’s a relaxed pace, conversation is flowing, I’m happily buzzed from my coffee and before I know it, I’ve been washed off and Michelle is greeting me to get started on my cut.

My last haircut was a dramatic change for my long locks, so today Michelle is giving me a simple trim, but her skills are obvious. As she starts blow-drying I watch the gorgeous sand and honey toned blonde coming to life and feel at least 200 per cent fresher than when I walked in this morning.

With a final lick of the straightening iron and a touch of Kerastase Elixir to smooth down a few of my stray frizzies, I leave feeling like I’ve just had a nice big catch up with family and in many ways, I have. It may not be my family, but the Elenbi tribe are certainly one tight well-groomed machine.

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ARTIST

IN FULL COLOUR WORDS ALEX FYNES-CLINTON PHOTOS KATE JOHNS

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The Sunshine Coast is awash with captivating colour. A treasure trove of ravishing rural ranges and beaches oozing succinct and simple beauty.

BUT THOSE WHO think they have experienced the spectrum of the region’s colours need only walk a day in the shoes of painter Greg Adams. To the Buderim resident, the coast is a kaleidoscope: a wondrous world begging to be interpreted and illustrated.

“It’s a very colourful environment up here. The light is just so intense,” Greg says. “My colour is a bit over the top. I’ve tried to tone it down, but it just doesn’t work for me. I get into a certain state and just keep adding colour.

“Painting is like handwriting. Everybody has their own particular way they put paint down and this is just the way it comes out.”

Greg’s painting style brings together a range of styles and influences. In many ways it is exaggerated and childlike, but a closer look reveals a level of detail that demands further inspection.

His latest works, a mix of vivacious still life and bright, bubbly beach-inspired landscapes are a delight to the senses. Bold borders make bright primary colours pop loud and proud from the canvas, whilst detailed environmental flourishes add a distinct layer of depth.

It’s a style distinctly reminiscent of the coast.

“I grew up in Melbourne and I used to come up here for holidays,” Greg says. “I first came up when I was about 13. As soon as we got off the plane in Brisbane I was overwhelmed.

The warm air, driving through Brisbane and seeing the houses on stilts I’d never seen before, the Glass House Mountains – it all had a big visual impact.

“We stayed on the headland at Moffat Beach. After I’d been to art school I came up here and lived in the family’s holiday house. I just painted and surfed. That’s where my style really started to develop.”

Greg has always been a creative soul. Drawing and doodling since he was a kid, a broken leg from football when he was 16 gave him the impetus to really get in touch with his inner-artist.

“The art teacher could see my talent, took an interest in me and gave me materials to work with,” he says. “I ended up going to the National Gallery of Victoria Art School, where an artist named John Brack really influenced me – not just in the way I paint, but in the way you think about painting.

“All my images are very clearly defined and his style is similar in that sense, but when you’re at art school it’s easy to be influenced by trends and styles that are current. >

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HOUSE & GARDEN

“He taught me to be true to your vision. You’ve got to believe in what you do, keep at it and hopefully get some sort of reward and success.”

Landscapes have always been of great interest to Greg – bright and bold pieces that show off an iconic part of his local environment.

However, unlike some of his contemporaries that paint a literal view, interpretation is a major part of the creative process.

The painting informs your progressions. It’s just instinctual.”

As a lifelong artist, Greg has endured some tough times financially in pursuit of his passion. He’s moved to locations all over the country as life has demanded – Port Douglas, various locations around the coast and even back to his roots in inner city Melbourne.

“It’s not a conscious process. My style has a naive edge to it that’s developed over time,” he says. “On the coast I’m influenced by the pines, the banksias and the pandanus. They all stand out as images that keep recurring. They’re symbolic.

“It’s mainly been for financial reasons. I’ve bought old houses and done them up, when I’ve had a financial crisis I’ve sold it and usually made a profit,” he says. “For a while I worked as a night cleaner, I’ve worked as a builder’s labourer, house painter. I’ve had to survive, but you’re just driven in a way.

“Having said that, I try to keep it balanced and make it work visually as a whole. You get to a point where it starts to paint itself.

“I’ve always got by. If I got to this stage of my life and I hadn’t done this I would have a lot of questions. In a way though, you

Fin e Ar t Photography

‘Koori Gold’

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I DON’T KNOW WHY MAN MAKES IMAGES – WHY A CAVEMAN PUTS A LINE IN THE SAND.

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SHIP WITH GLASS HOUSE MOUNTAINS

don’t have a choice. The desire to paint is so strong that you just have to go for it.

“I’ve had periods that I’ve had to work and during those times all I’ve thought about is painting. It’s what it is all about.”

It’s a good thing Greg’s love of painting has remained his primary focus. His largest pieces, which are brimming with colour and detail, can take three weeks of work to complete.

“It’s all very much instinctive. You get into a routine. I just plug in in the morning and that’s it,” he says. “It’s such a gradual process.

The hardest thing is to know when it’s finished – where the cut off point is. You don’t want to overwork it.

With this mentality, Greg is thankful to have been blessed with an eternally supportive family that has allowed his passion to grow and develop.

Currently living in Buderim with his faithful pet cat, his home is a living, breathing shrine to his chosen pastime. A beautiful timber deck overlooks a glorious view of the area’s hilly terrain and his paintings line the walls.

It’s another beautiful phase of Greg’s lifelong journey.

“I don’t know why man makes images – why a caveman puts a line in the sand,” he says. “It’s that primal urge to make marks. When you’re driven by the work that you’re doing, the desire to do the next painting and see what’s around the corner is undeniable.

“I always try to go back to that feeling when I was a kid. That pure love of drawing.”

Greg’s latest works are on display and available to purchase from Montville Art Gallery this autumn. For more information visit montvilleartgallery.com.au FOR EXTRA SALT visit saltmagazine.com.au to see more of Greg’s paintings.

“Painting is constantly in your thoughts. It’s not something you can turn off from.”

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OFF THE WALL

PAINTING WHAT LIES BENEATH WORDS LINDA READ PORTRAIT PHOTO PETER MARSHALL

The road to artist Lyne Marshall’s house twists off the highway through lush bushland decorated with grazing cattle and fat horses resting under shady gums.

THE FINAL CURVY STRETCH is uphill, dirt and narrow, forcing you to slow down and stay well over to the left. Just when you wonder if you’re on the right track, you bump over a cattle grid and you are there, at Lyne’s house, on 65 hectares atop the ruggedly beautiful Minden Range. The Minden Valley sits below, with the Great Dividing Range majestically overseeing the scene from the background.

You might imagine Lyne sitting outside at her easel, brush in hand, capturing the scene. But whilst Lyne admits that her home environment, where she has lived with husband Peter since 1988, is “inspirational” to her as an artist, she has a slightly different way of working.

Lyne, a full-time contemporary abstract landscape artist who has exhibited and sold extensively in Australia and overseas, does not paint landscape scenes in the traditional sense; she paints the feelings and spiritual essence a place evokes. She cannot predict what the end result of a work will be when she begins, except that 102

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it must “speak” to her; if it doesn’t, she paints over it and starts again.

“It’s really about that deeper level of emotion,” says Lyne.

“Whatever I paint it’s where I’ve been. I’m looking for that part of nature that goes ‘wow’ to me. I love that peeling back of nature and what the elements do.

“My focus is the wilderness and the way things erode and become the underlying structure; that’s what I’m trying to tap into, the spiritual part of the land. I look at patterns in nature, the way nature puts it together right. And I can find something like patterns on water that excites me. It’s what’s underneath – the bones, the shapes.”

An extensive traveller, Lyne captures these patterns and shapes with her camera and makes thumbnail sketches wherever she goes, which later become the tools she uses in her home studio “to get me back into the space where I was when I saw whatever it was”.

Lyne begins working on a canvas either mounted on one of her large draftsman’s boards or, more recently, on the floor, sometimes using a pouring technique.

Her latest series of work is a striking collection of paintings which evoke a powerful sense of peace and spirituality connected with the landscape.

Where Waters Meet is a particularly stunning example of

MIDNIGHT SKIES

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I LOOK AT PATTERNS IN NATURE, THE WAY NATURE PUTS IT TOGETHER RIGHT.

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beginning of a shift in her thinking and sparking a passion to understand the creative process.

The second major event in the process occurred in Shanghai, China, when Lyne was viewing a work by distinguished Chinese artist Zhou Changjiang.

“I sort of fell into it,” she says. “I felt like I was in the art. I got pulled into that work and I thought I don’t know what it is, but I want it for my work.”

When Lyne had a similar experience with one of her own paintings, she knew she had found her way.

Lyne’s use of strong colour and “implied texture”. It is also a good illustration of Lyne’s style – this particular work captures the essence of two places which Lyne visited in two different countries. One was Cape Reinga in New Zealand and the other Cape York, Australia.

The theme of water runs strongly throughout Lyne’s work, which she attributes to her upbringing on Bribie Island as the daughter of a professional fisherman, believing the sea to be “in her blood”.

Being an artist was also always in Lyne’s blood, but her art “took a back seat to paying the bills” for some time, as Lyne embarked on a career as a psychiatric and general registered nurse, before going to university and completing a degree in visual art in 1994.

“My journey from then on was that I had found the direction: it had come to me. I haven’t had a desire to do anything else since, just this wilderness theme and this getting through to the bones of things; the invisible layers.”

Lyne became a full time artist in 2007, and has also written and published three books about art and the creative process in that time. Although having formally ended her nursing career, Lyne still feels she is using her hands to heal, albeit in a different way.

“If you stand in front of a work and feel like you’re there, and enjoy the sense of standing out in the wilderness, it’s healing in that it’s creating a sense of peace within the turmoil of everyday living.”

Lyne Marshall’s paintings are on display at Neo Gallery, 24 Berry Court, Mount Coolum by appointment only, 5471 6175 or neogallery.net

Combining her two careers whilst searching for a direction which felt right for her art, she attended a workshop on creativity run

by Canadian artist Gurnot Dick, which she credits as being the

FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Lyne Marshall’s paintings

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ART DATES

THE DANCE BY JOHN MAITLAND

APRIL 1 GREG ADAMS

6 MYTHO-POETIC: PRINT AND ASSEMBLAGE WORKS

BY GLEN SKIEN

Painting entirely from memory, Greg creates stunning, vibrant canvases which portray his vision in a style known as ‘formalised realism’.

An exhibition of artist books, assemblages, collages and installations that bring to life social histories and questions of identity.

The exhibition offers viewers an immersive experience rich in imagery that navigates residues of the past and creates new propositions for Australian identity and historical awareness.

when now to April 30 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvillegallery.com.au

2 LANDSCAPE OF LIFE John Maitland is a grandfather, father and husband. This is a very special exhibition dedicated to his family, in particular his daughter Roisin, whose husband was king hit and killed last year, leaving behind four young children. Art Nuvo will donate a portion of the sales from the exhibition to the family.

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when now to April 30 where Art Nuvo, 25 Gloucester Road, Buderim. 5456 2445 or artnuvobuderim.com.au

A dynamic and engaging exhibition of work by eight Australian artists working with clay in bold and unexpected ways. when now to May 11 where Noosa Regional Gallery, Level 1, Riverside, 9 Pelican Street, Tewantin. 5329 6145 or noosa.qld.gov.au

7 JOURNEY THROUGH TIME AND PLACE

ART

DATES

3 HYPERCLAY

when April 9 to June 1 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or gallery.sunshinecoast.qld.gov.au

Eye candy. Food for the mind and soul.

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

The Cooroy Potters are a group of diverse potters who meet regularly in the Pottery Studio at the Butter Factory Arts Centre. Here they discovered a shared love of travel through ancient lands and these journeys through time and place have inspired this collection of their ceramic works. when April 10 to May 10 where Butter Factory Arts Centre, 10 Maple Street, Cooroy. 5329 6580 or noosa.qld.gov.au

4 LAND OF THE GREAT SPIRIT Visuddhacara Philip Ayres is an international awardwinning photographer who only employs the traditional technique of film photography, thus maintaining the integrity of the original image. when now to July 30 where Nissarana Galleries, 5 Hastings St, Noosa Heads.

5455 4428 or nissaranagalleries.com

5 GARY MYERS View exciting new paintings from one of our leading Australian artists Gary Myers, accompanied by music on the deck. when April 5 where Gary Myers Gallery, upstairs Maleny Community Centre, 23 Maple Street Maleny.

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LETTERS FROM COUNTRY I (DETAIL) BY GLEN SKIEN

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DESERT SONATA BY REX BACKHAUS-SMITH

7 8 GUBBI GUBBI GUN’DOO YANG’GA’MAN Gubbi Gubbi Gun’doo Yang’ga’man is a research and reconstruction project to relearn the skills and reinstate these traditions for the Gubbi Gubbi people. This exhibition documents these activities and promotes the project’s national significance and value for the community. when April 10 to May 10 where Butter Factory Arts Centre, 10 Maple Street, Cooroy. 5329 6580 or noosa.qld.gov.au

9 GONDOLAS, GAUDI AND

PEARLS OF THE SEA

Recovered from his near-fatal accident, Rex Backhaus-Smith revisited some favourite cities in Europe and painted images of places from Venice to Barcelona. He did not forget his beloved outback too, culminating in this wonderful exhibition. when April 12 to 27 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or artoncairncross.com.au

KUTHUKUTHURAI BY GLEN BUTLER

10 BENEATH MY FEET This collection of large ceramic vessel forms by celebrated artist Avital Sheffer embody her deep connection with the Middle East.

These exquisitely detailed pieces speak of ancient civilisations, but their forms and refined surfaces place them firmly in the world of studio ceramics. when April 13 to 27 where Lasting Impressions Gallery, 6 Elizabeth Street, Kenilworth.

5446 0422 or lastingimpressionsgallery.net

10 MAY 11 RICHARD BOGUSZ Unique is the best word to describe Richard’s narrative paintings that are simple yet sophisticated, evoking a deep and questioning response from viewers. when May 1 to 31 where Montville Art Gallery. 138 Main Street, Montville. 5442 9211 or montvillegallery.com.au

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15 ADAM BOGUSZ Rather than recreate reality, Adam uses his vivid imagination and blocks of colour to create abstractions of the ‘real world’ that are often surreal with just a touch of realism. when June 1 to 30 where Montville Art Gallery. 138 Main Street, Montville. 5442 9211 or montvillegallery.com.au

Official opening of the gallery shop, featuring reproductions, specialty local crafts and much more, plus music on the deck.

ABC Open presents Tales from Country to Coast. Celebrating three years of community made stories from the Sunshine Coast and Wide Bay.

16 MAX MANNIX

when May 3 where Gary Myers Gallery, upstairs Maleny Community Centre, 23 Maple Street Maleny.

0427 526 965 or garymyers.net.au

when May 15 to June 29 where Noosa Regional Gallery, Level 1, Riverside, 9 Pelican Street, Tewantin. 5329 6145 or noosa.qld.gov.au

when June 7 where Gary Myers Gallery, upstairs Maleny Community Centre, 23 Maple Street, Maleny.

0427 526 965 or garymyers.net.au

07 5444 2895 · sales@theframeyard.com.au www.facebook.com/TheFrameyard Framing · Giftware · Contemporary Jewellery · Artefacts Rear Parking · Cnr Brisbane Rd & Walan St, Mooloolaba salt

when May 3 to 31 where Art on Cairncross, Cairncross Corner, Maleny.

5429 6404 or artoncairncross.com.au

JUNE

12 GARY MYERS GALLERY

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Exquisitely crafted watercolours

by Dawn and Tony Lewis, showing the wisdom of experience and the rewards of patience.

TO COAST – SUNSHINE COAST TO WIDE BAY

SHOP OPENING

KANKAN II BY AVITAL SHEFFER

13 LIGHT OF MY LIFE

Max’s art reflects outback life and its humour.

ART SPACE

CLOCKWISE FROM TOP LEFT

GROWING OLD GRACEFULLY artist Lorraine Rogers medium watercolour under glass size image 340mm x 540mm (frame 540mm x 740mm) price $850

ART

Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au THE ROYAL TREE & FIVE DOGS

SPACE

artist Elisabeth Lawrence medium oil on canvas size 1520mm x 1520mm price $3900

These artworks – featured in salt’s own gallery space for autumn – inspire, challenge and give pause for thought.

Tiffany Jones Fine Art Gallery, 138 Burnett Street, cnr Townsend Rd, Buderim.

5450 1722 or tiffanyjonesfineart.com.au MY VIEW FROM MALENY artist Gary Myers medium acrylics on linen size 1000mm x 1000mm price $5800 Gary Myers Gallery, upstairs Maleny Community Centre, 23 Maple Street, Maleny.

0427 526 965 or garymyers.net.au EVERGLADES NOOSA artist Colin Passmore medium acrylic on canvas size 1400mm x 1500mm price $6000 Nissarana Galleries, 5 Hastings St, Noosa Heads. 5455 4428 or nissaranagalleries.com

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IN YOUR DREAMS

THE BEACH SHACK WORDS ALEX FYNES-CLINTON PHOTOS ANASTASIA KARIOFYLLIDIS

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Every creative mind needs a sanctuary, a haven where body and brain can debrief, unwind and recharge.

THE LUSH MAROOCHYDORE PAD of local artist, designer, restaurateur and cafe owner extraordinaire Claire de Lune, tucked innocuously behind the hustle and bustle of Maroochydore’s town centre, is her little slice of heaven.

Steeped in old style charm, the two-storey abode’s warm nautical features immediately draw the eye. Weathered wood panel walls slope inward and exposed timber support beams conjure vivid images of life out on the open ocean. Claire says she and her husband fell in love with the house – which they affectionately call the beach shack – and its quirky features the moment they walked inside about three years ago.

“The house was built by a boat builder and a lot of the fittings and fixtures are from boats,” she says. “We think it’s about 30 years old. Each person that’s taken it on has developed it further and injected their little piece of personality into it.

“We walked in and I couldn’t believe the energy in the place. I really fell in love with it. We’re quite high here and we get lovely northern sunshine and beautiful breezes coming through. It’s very open.”

The first steps inside the house convey Claire’s love of sincere, rustic tones.

A potbelly fireplace and cosy family room setting sit close by a quaint four-seat dining table. Walls are lined with books and paintings, whilst surfaces are filled with antique knick-knacks of all shapes and sizes – the most eye catching of which is a small, black typewriter in a suitcase close by the front door. >

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I CAN’T REALLY EXIST WITHOUT HAVING DIFFERENT WAYS TO EXPRESS MY CREATIVITY.

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“The typewriter was my great grandfather’s,” Claire says. “I was given it by my aunt when I started our cafe The Velo Project because she saw I was obsessed with vintage objects. He was a journalist in Sydney and would pack it up in its suitcase and take it to work.

“Little bits of my past are everywhere around me – the typewriter, photos and all of these old books. My family has a rich history.

They were some of the first pioneers of the Darling Downs and I grew up in the homestead out there. They were pioneering people – passionate people – and I like to have that inspiration around me.”

A true innovator and creator, Claire’s career has flourished since moving to the coast with her husband Zeke Rowland. The two met at Fortitude Valley’s famous bar Ric’s 13 years ago and have been inseparable ever since, living in Sydney together for many years before the simple pleasures of a life on the Sunshine Coast attracted them north.

Ironically, the two have never been busier. The couple own Mooloolaba cafe The Velo Project, run the Cotton Tree Backpackers and are major partners in new Maroochydore entertainment establishment Factory: The Project.

“The essence of what I do professionally is to translate all the visions in my head to a reality,” Claire says. “I’ve always been passionate about food and coffee – obsessed with the café culture. When I saw the niche in the market here on the Sunshine Coast, I said to my husband, who is from the coast, that I needed to do something.

“We had a very hectic life down in Sydney and came up here to strip it all back – have kids and settle down. But it’s kind of done the opposite in some ways. I can’t really exist without having different ways to express my creativity.” >

We pride ourselves on the fact that our furniture is made from 100% reclaimed Australian hardwood and made on-site at our workshop in Noosa, QLD. Each length of timber is hand-picked, graded and colour matched to create one-off pieces.

“Jared Holmes has been a furniture maker and designer for over 17 years. A true craftsman, Jared has a passion for original, bespoke and contemporary pieces.”

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LITTLE BITS OF MY PAST ARE EVERYWHERE AROUND ME.

”

Previously Artmadd Maroochydore

• Picture Framing • Mirrors • Canvas & Stretching • Display Boxes

For a personalised individual service and FREE QUOTE call in to see us at 59 Wises Road Maroochydore

1/59 Wises Road, Maroochydore, QLD 4558 M: 0479 062 734

Claire’s home is an important refuge away from the pressures of her professional pursuits, grounding her through life’s many challenges.

Her two children Orlando, 5, and Daisy, 3, are both full of spunk and wide-eyed eagerness – imaginative and rambunctious. They make full use of their property’s plethora of green space, which Claire spends much of her down time tending to, with the family’s devoted dog Paw Paw motoring around her. Chickens can be found pecking and scratching their way around the backyard and a winding, homemade deck offsets clutches of banana trees, banksias, bamboo and palms.

“The best part about this place is that I can entertain the kids here all day and I don’t have to take them anywhere,” Claire says. “I can work from home and they always have something to do.”

The yard is full of the same comforting quirks which make the house’s interior so earnest and inviting. An old cubby house now acts as a nesting area for the family’s hens, whilst a deck around the self-dug, in-ground pool is built around lilly pilly trees which lurch proudly from the ground. Out the front, an old, empty row boat stands on end, housing all manner of plants, whilst out the back a crate houses a swathe of well-worn badminton racquets.

Claire’s homespun touches of class are abundant, working in seamlessly with the property’s beautiful flora.

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“I would describe the theme as rustic, beachside, natural and organic,” she says. “We have a compost and are turning all the soil over. All our old food – things like bananas – are being turned into something nourishing. It’s amazing.

“My grandmother was quite a famous gardener and was on an ABC gardening show and I’ve inherited that love, as did my daughter. When I was a little girl I would go out to the garden to pick flowers for Mum – I loved making things beautiful.”

Claire says her home is a space where her mind can unwind and her creativity can flourish. It’s a retreat just as prone to drumming up inspiration as it is for relaxing with her tight-knit family of four.

Indeed, the recipe for its success is not entirely different from her business approach.

“The key to making something successful is being true to your heart, being passionate, and in that process engaging people in a really authentic manner,” she says. “I think with this place, because it’s so earthy and rustic, it’s quite forgiving; it’s not the sort of house that you feel really needs to be perfect. It’s natural and really just works for my family.”

FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Claire de Lune’s home.

HOMEWARES

Yardstick coat hook with wrought iron hooks (12 inch) $125.

Available at The Frameyard, Shop 2, Hudspith House, Corner Brisbane Rd and Walan St, Mooloolaba. 5444 2895.

Libbey Hobstar vintage cut glass tumblers $11.95. Available at Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach. 5473 9550 or watermelonred.com.au

NATURAL TALENTS STYLING BRISEIS ONFRAY

LET THE SUBTLETIES OF BACK-TO-NATUREINSPIRED TEXTURES, COLOURS, SHAPES AND SCENTS PROVIDE A REFRESHING SENSE OF CALM. SIMPLICITY OF SPACE, BALANCED WITH A COLLECTION OF DESIGNER CHARMS, WILL CREATE WARMTH AND AU NATUREL STYLE.

Win

Natural plywood finish light $449. Available at Eileen Middleton, 9/2 Gloucester Centre, Main Street, Buderim. 5456 2181 or eileenmiddleton.com.au

May Time velvet feather cushion 300mm x 500mm $99.

Available at Giddy and Grace, Shop 2, 1 Maple Street, Maleny.

5494 3636 or giddyandgrace.com

Ecology bamboo fibre beach snack set $29.95. Available at Kunara Organic Marketplace, 330 Mons Road, Forest Glen.

5445 6440 or kunara.com.au

Palm Beach Collection scented candle $37.95. Available at Gingers Boutique, Shop 2, 56 Burnett Street, Buderim.

5445 6616 or gingersboutique.com.au or Carmel’s Designs & Homewares, Shop 20, The Peninsular, Mooloolaba.

5444 6946 or Shop 1 & 2, 212 David Low Way, Peregian Beach. 5471 3332 or carmelsdesigns.com.au

Timber stool $129.

Available at Carmel’s Designs & Homewares, Shop 20, The Peninsular, Mooloolaba.

5444 6946 or Shop 1 & 2, 212 David Low Way, Peregian Beach. 5471 3332 or carmelsdesigns.com.au

Jared Holmes queen size bed head and base with lights (bed head 2600mm wide x 1200mm high, base 1800mm wide x 2200mm deep x 300mm high) $3880. Available at Jared Holmes Furniture By Design, Unit 3, 35 Project Avenue, Noosaville. 0424 438 810 or jaredholmesfurniturebydesign.com

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Win www.carmelsdesigns.com.au Elke Lucas hand-thrown ceramics from $12. Available at Carole Tretheway Design, Shop 8b, Arcadia Walk, Noosa Heads. 5447 3255 or ct-design.com.au Vast Interior rope and metal lantern $29.

Available at Vast Interior Furniture & Homewares, Home Central, Kawana. 5493 9288 or vastinterior.com.au

Large farmers basket $24.95. Available at Domayne, Maroochydore Homemaker Centre, 11 to 55 Maroochy Boulevard, Maroochydore.

5452 1400 or domayneonline.com.au

FOR YOUR VERY OWN ELKE LUCAS CERAMIC OR ECOLOGY SNACK SET HEAD TO OUR WIN PAGE AT SALTMAGAZINE.COM.AU

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Carmel’s Designs & Homewares CONCEPT STORES MOOLOOLABA Shop 20 Peninsular, The Esplanade QLD 4557 PH 07 5444 6946 BURLEIGH HEADS 21B James Street, Burleigh Heads QLD 4220 PH: 07 5535 9255 PEREGIAN BEACH Shop 1 & 2 212 David Low Way, Peregian Beach QLD 4573 PH: 07 5471 3332

www.carmelsdesigns.com.au

MEET THE DESIGNER

COLOURS OF NATURE WORDS LINDA READ PHOTOS ANASTASIA KARIOFYLLIDIS

It’s a long way from the fashion houses of Europe and America which were once her professional stomping ground, but designer and artist Anne Harris’s rainforest studio in the Noosa hinterland is exactly where she wants to be.

IN A ‘PREVIOUS LIFE’, she worked in the fast-paced fashion industry in Sydney (both the high end and high volume markets), starting as a design assistant and ending as a retail buyer. The last budget she had to work with was $80 million. She regularly travelled on buying trips to New York, Los Angeles, London, Barcelona and Paris, and to factories in China to place orders with manufacturers.

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After 17 years, she left the world of fashion and became a student at Sydney’s College of Art. She also learnt eco-dyeing – a process using natural dyes and patterns from plant materials – from renowned artist and authority in that medium, India Flint.

Today, she designs and produces an exquisite range of handcrafted eco-dyed scarves under her label Annie’s Workroom from her studio at Doonan on the property where she lives with her husband and two children.

She aptly calls the family’s move from Sydney three years ago their ‘tree change’. Anne’s light-filled studio sits in the heart of the fourhectare rainforest property, surrounded by whispering eucalypts, birdsong and the intoxicating smells of the bush.

If you stumbled upon it whilst walking through the forest, you might think it was a fairies’ workshop, or the store of an old world apothecary: jars, pots, saucepans and bottles of every description sit on the floor, on the shelves and in cupboards. They are filled with all sorts of ingredients in various stages of preparation – this one is copper and sea water, that one has shells, that one rusty nails in vinegar. There are jars of different combinations of tree bark, leaves, tannin, soy milk, vinegar and lemon.

Anne combines these myriad ingredients, including plant material from her local surroundings, “and things from my fridge, or the ocean and the bush” to produce unique pieces in the form of her scarves, made with ethically sourced natural silk, cotton and wool.

She collects leaves and flowers from the surrounding trees to create patterns on the fabric. Each specific type of leaf throws unique colour into the dye.

“But a lot of the time I work from wind fall,” says Anne. “Like today, when there’s leaves everywhere all over the ground, and I’ll just walk round and pick them up.”

She proceeds to do just that, demonstrating the eco-dyeing process with some eucalypt leaves she folds and rolls into a piece of cotton, ties with natural twine and puts into a pot >

enhance your life through design

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Servicing Brisbane, Sunshine Coast and Nationally

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

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of blue-blackish liquid, where it will remain for up to a week, before it is dried, pressed, washed and labelled. The liquid contains corrugated iron, bore water and the remnants of some bloodwood.

The entire process takes up to a month for each piece to be completed, which explains why it is also known as ‘slow art’, the principles of which are similar to the slow food movement.

“They never come out the same. Each piece is completely unique, with its own story,” says Anne.

Although Anne’s scarves are most definitely objects of fashionable beauty, they also possess a value on a different level, as what she calls “recordings of place”.

“It’s wearable art. It celebrates place. If you want something that’s completely unique to your trip here or to living here, it supports it on every level.

“I think the scarves record place. They record the season because of the fabric, and the leaves show what’s introduced by man, and what are the native plants that are thriving.”

Anne’s love of textiles, creativity, art and the environment can be traced back to her childhood. The daughter of a religious minister father and teacher mother, she grew up in the Northern Territory amongst traditional indigenous communities where art and craft were a vital part of everyday life.

“I think from a really early age I had it in my head that it was actually normal to be sitting under a tree weaving a basket, and that it was a valid job to go and spend two days sourcing stuff and preparing it and dyeing it.”

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‘world of fashion’, studying Fashion and Textiles, and later a degree in Retail Management in Sydney.

“Brands and fashion consumed me,” she says. “I loved sewing and making and so the allure to work and be fashionable took me on a journey.

Love to ride?

Live to travel?

“It is an interesting concept to explore the need of people to wear and express themselves by their choices of what they wear and buy. I was part of that. I was completely besotted by the theatrical concept that I could be anyone I dressed as, if I had the latest look, the best labels and travelled to the world’s fashion cities.”

She now rejects the values of consumerism and excess which characterised much of her former career, choosing to be more socially aware, and describing herself as an “anti-consumer”.

Anne’s tree change has also brought a radical change of another kind – her wardrobe. Whilst it once contained 15 black suits, it now has “a couple of pairs of shorts and jeans, and two ‘good’ tops”. To which Anne adds, of course, her scarves.

“They are statements on so many levels,” she says. “They also record a day in my life when the wind blew and the leaves fell.

And they are beautiful works of art.

“I hope that by wearing what I love to make, other people will notice and maybe reduce their own consumption, which is a benefit to them on an economic level, an environmental level and a way for them to become more grounded in their own perception of self.” anniesworkroom.com.au Anne’s eco-dyed scarves are available at Local Labels, Shop 16, 18 Hastings Street, Noosa Heads. 5447 5274.

Visit:

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We’re a booking agency specialising in tailored horse riding holidays to all corners of the globe.

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TOURIST INFORMATION

BACKWARD GLANCE: Can you guess where on the Sunshine Coast this is and when it was taken? Visit the READ SALT page on saltmagazine.com.au to find out.

Image courtesy of Heritage Library, Sunshine Coast Council

CLIMATE

TRAVELLING DISTANCES

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). Autumn (March to May) days are always popular with visitors with an average temperature between 13°C to 25°C and an ocean temperature of 24°C. Temperatures in the hinterland can be several degrees cooler.

Brisbane to Caloundra........................ 100km Brisbane to Mooloolaba...................... 105km Brisbane to Nambour......................... 110km Brisbane to Noosa ............................. 148km Noosa to Montville.............................. 56km Mooloolaba to Maleny........................ 41km Caloundra to Kenilworth..................... 77km SCHOOL HOLIDAYS April 5, 2014 to April 21, 2014.

EMERGENCY TELEPHONE NUMBERS Ambulance, Fire Brigade, Police, Coastguard, Rescue......................000 Poisons Information Centre...............131 126 Ambulance Transport........................131 233 MARKETS 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.

Caloundra Markets, Bulcock Street, Caloundra, every Sunday, 8am to 1pm.

Caloundra Country Markets, 17 Buderim Street, Currimundi, every Sunday.

Kawana Waters Farmers’ Market, Stern Street (Sportsman Parade end), every Saturday, 7am to noon.

Noosa Farmers’ Market, AFL Grounds, Weyba Road, Noosaville, every Sunday, 7am to noon.

Maleny Market, Maple Street, every Sunday, 8am to 2pm.

Fishermans Road Sunday Markets, Fishermans Road, Maroochydore, every Sunday, 6am to noon.

Nights On Ocean, Ocean Street, Maroochydore, second Friday of the month from 5pm.

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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+ and 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.

DIRECTORY

USEFUL INFORMATION WHEN VISITING THE SUNSHINE COAST DENTAL

MEDICAL

SKIN

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

BULK BILL General Practice and Skin Check Clinic Open 8am - 7pm Monday to Friday and 8am - 5pm Saturday and Sunday.

Coolum Village Shopping Centre 8-26 Birtwill Street, Coolum Beach.

5471 6333 lookingafteryourhealth.com.au

Early skin cancer detection.

Scan QR code with smartphone for details

Suite 2/17 Thomas Street, Noosaville.

5455 5066 or 0432 907 559 (after hours) riversidedental.com.au

ELECTRICAL

Looking for a reliable and prompt electrician? green energy electrical services the domestic, industrial and commercial industries.

Accredited in solar grid connect.

Call Steven Pilcher for a no obligation free quote on 0421 162 007 greenenergyelectrical.com.au

BULK BILL Peregian Springs Doctors Open 8am to 5pm Monday to Friday At the new Coles Peregian Springs Shopping Centre, 1 Ridgeview Drive (formerly Havana Road West) Peregian Springs, 1st floor above Amcal Pharmacy. 5471 2600 lookingafteryourhealth.com.au

Surgical and non-surgical treatments.

Suite 1, Kawana Private Hospital, 5 Innovation Parkway, Birtinya. 5438 8889 skinsurveillance.com

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

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 Disabled Surfers Association. 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 saltmagazine.com.au and click on the free ad link.

Disabled Surfers Association Sunshine Coast

Next Event

Caloundra, 1st November

-------------------------------------------------------Contact Tim: sunny.prez@disabledsurfers.org See website for details www.disabledsurfers.org

Proudly Sponsored by Schoolzine

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SHOPPING CENTRES: SF state forest

DINING PRECINCT:

MAP

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state park forest major road NPSF national

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major road

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KEY: highway state forest SFMAP

minor road Rainbow Beach

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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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IS BORN OF THE PUREST PARENTS, THE SUN AND THE SEA” PYTHAGORAS