salt magazine - spring 15

YOUR COMPLETE SUNSHINE COAST LIFESTYLE MAGAZINE

SPRING ’15

SHOP SPRING SUMMER IN STORE NOW

I AM ME, AND IT’S MY SUMMER.

#t h e s u m me rof m e

VISIT SUNSHINE PLAZA, THE SUNSHINE COAST’S PREMIER SHOPPING DESTINATION. YOU’LL FIND THE LARGEST RANGE OF ON-TREND FASHION RETAILERS, ENTERTAINMENT AND FAMILY FUN WITH OVER 230 STORES INCLUDING MYER, KMART, TARGET, COLES, BIRCH CARROLL & COYLE CINEMAS AND THE RIVERWALK DINING PRECINCT.

FROM THE EDITOR

Shining

ANASTASIA KARIOFYLLIDIS COVER PHOTOGRAPHER

I feel very privileged to live on the Sunshine Coast.

There is just so much natural beauty here: couple that with enviable weather and it’s a photographer’s dream. The cover image was taken at Noosa on a typical winter’s day, but you could be forgiven for thinking you’re smack bang in the middle of summer.

Anastasia’s work includes the books New Vintage: The Homemade Home and The Thoughtful Home and lifestyle magazines Inside Out, Country Style, Queensland Homes, Home Beautiful and House and Garden. anastasiakphotographer.com The cover image was captured with a Canon 5D Mark II with 50mm prime lens. Exposure f5 at 1/320 second.

ights

PAY IT FORWARD, PEOPLE! Whether you’re buying a suspended coffee at your local café or handing someone the extra change they’re short at the check out, you never know just how far the ripple effect of goodwill is going to go. And the fact that it comes from a complete stranger just makes it even sweeter.

One of the most memorable gifts I ever received was handmade, yet completely anonymous. Not only will I never know who made it (not to mention the time and skill involved), but they’ll never know the impact it had on my life or the depth of my gratitude.

It shouldn’t seem so incredible that so many people will do so much for so little thanks or recognition – or even for none at all!

These are people like Rotary Noosa president John Butterworth who works with Sunshine Coast schools to organise much-needed stationery items for school children in East Timor (see our story on page 28). These children attend a community school with no government support so, however simple it might sound, every generously donated pencil counts. I was thrilled to find out that John will be there in person this year to see the shipment arrive and can see the grateful smiles for himself.

And it’s not just material items worth paying forward either. Share your thoughts, feelings and experiences too. People will take solace from your failures, encouragement from your achievements and inspiration from watching you living out your dreams.

Our three off-the-grid families featured on page 6 have done just that: trading a life of dependence for selfsufficiency. While it may not be a lifestyle we’d all ditch our creature-comforts for, you can’t help but admire the drive and dedication which comes with living life on your own terms and in tune with your beliefs, despite the challenges.

Whether it’s a coffee or a kind word, you’ve got something worth paying forward too.

Finally, a huge welcome back from maternity leave to Kate, whose beautiful daughters have been keeping her busily in love for the last three editions. We’re so lucky to have her inspirational light back with us again at salt HQ. Enjoy the read.

KARINA EASTWAY EDITOR

CONTRIBUTING TALENTS: WHAT WAS YOUR FAVOURITE ‘BEHIND THE SCENES’ MOMENT THIS EDITION?

THANKS GO TO OUR OTHER CONTRIBUTING TALENTS TOO: ANGUS JOHNS PUBLISHER KATE JOHNS MANAGING EDITOR JANE FYNES-CLINTON SUB-EDITOR, COLUMNIST BRISEIS ONFRAY DESIGNER, WRITER

EDITORIAL ENQUIRIES editorial@saltmagazine.com.au ADVERTISING & SUBSCRIPTIONS info@saltmagazine.com.au GENERAL ENQUIRIES 0438 851 981 PO Box 1015, Maleny QLD Australia 4552 © Copyright 2015

JANE TODD PROOFREADER ALEX FYNES-CLINTON WRITER

FRANCES GILLIES WRITER

Sitting on the deck of Maudy’s restaurant overlooking the range with a coffee before my chat with head chef Sam. Long white clouds and warm sunlight were the perfect teaser for spring.

It was pretty special walking Food Street with Duncan McNaught, tasting freshly picked organic chervil and parsley, and hearing the evolution of the concept first-hand from such a passionate soul.

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PHIL JARRATT WRITER MITCHY KOPER WRITER LIBBY MUNRO WRITER CLAIRE PLUSH WRITER, PHOTOGRAPHER LINDA READ WRITER PENNY SHIPWAY WRITER

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.

LUCY EMLYN-JONES WRITER

TYSON STELZER WINE WRITER SALLY TRUDE FOOD WRITER LOUISE WEDGWOOD WRITER LAYNE WHITBURN WRITER @SALTMAG

SALT-MAGAZINE

SALTMAG

@SALT_MAGAZINE

AARON WYNNE WRITER

CONTENTS

spring ’15 FEATURES

6 OFF THE GRID

Self-supporting and eco-friendly, those who live off the grid tread carefully and deliberately on the planet.

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16 LAKE OF WONDER

salt explores the various beauty of Lake Weyba.

PEOPLE 24 PURSUIT OF PASSION Rebecca Lindemann makes pottery by hand.

28 FOR A CAUSE

Sunshine Coast schoolkids fill shoeboxes with goodies and love for East Timorese children.

32 LOOK AT ME

Writer Julie Holland overcame self doubt to craft her wonderful words for the world.

92 UP & COMING

Designer Tara McNeela’s swimwear Sets of Seven is inspired by the sea and the sand.

104 ARTISTS

Kendall Perkins and her daughter Brydie are as bright in person as their happy artworks.

108 OFF THE WALL

Stephen Glassborow’s bronze work comes to life in a magical process.

122 MEET THE DESIGNER

Ben Millroy combines oldschool knowhow with modern technology to deliver beautiful jewellery.

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TASTES 38 TABLE TALK

Chef and owner at Maudy’s, Sam Kulkarni shares the pure joy that comes with sharing his delectable food.

42 NOSH NEWS

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

44 CULINARY CREATIONS Luke Thomas from Aura Ocean to Plate restaurant at Caloundra RSL shares a fresh and exciting recipe.

46 PRODUCE PEOPLE

Food Street in Buderim serves up fresh produce from the roadside.

50 RELAXED RECIPES

salt serves up easy-to-make Asian fare.

54 PADDOCK TO PLATE

Zucchini flowers are beautiful to look at – and are deliciously adaptable in the hands of creative chefs like Noosa Beach House’s Woody Theuerl.

58 SALT CELLAR

Wine writer Tyson Stelzer considers the future of Australian wine.

LOVESTRUCK 62 KEEPING IT REAL

Pablo and Lahnee Pavlovich fell in love in Australia’s red centre.

66 FOR BETTER OR FOR WORSE

Allan and Bev Niblett’s love grew around church and dancing.

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

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IS BORN OF THE PUREST PARENTS, THE SUN & THE SEA. PYTHAGORAS

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LIFE 76 FASHION

A sensational spread of the must-have styles for spring.

96 PAMPER & PREEN

Noosa Springs day spa helps our writer float her cares away.

98 BEAUTY

Revamp and revitalise with skin treats for spring.

100 HEALTH

Fermented food is the new black – but has an ancient history.

102 CUT & DRY

Our blonde writer gets a fresh, no-fuss look with the help of Strut Hair & Beauty.

114 IN YOUR DREAMS

Peter and Alli Collins go with the flow at their Montville paradise.

118 HOMEWARES

It is the little things that can make all the difference.

124 GREAT OUTDOORS

Zoe Karssen

Our intrepid writer finds a peaceful place while learning yoga on a stand-up paddle board.

72 MAGIC MAKER

The Van Fine Street Food serves gastronomic delights for wedding guests served from a beautiful caravan.

STAPLES 12 SIX 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 ONLY A LOCAL WOULD KNOW

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

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

34 BOOKS & BLOGS

Our pick of the best chunky coffee table books and inspiring websites for spring.

36 A DOSE OF SALT

salt columnist Jane Fynes-Clinton finds wonder in the real world while all about are taking selfies.

110 ART DATES

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

126 TOURIST INFORMATION

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

128 MAP saltmagazine . com . au

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FEATURE

OFF THE GRID WORDS JANE FYNES-CLINTON PHOTOS CLAIRE PLUSH

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TO THOSE WHO LIVE in a connected, dependent world, they are individualistic pioneers.

People who live off the grid – generating their own power and collecting their own water, growing and making most of their own food and dealing with their own waste – are still considered to be living an alternative lifestyle, but in a society increasingly looking for better health, renewable energy and self-sufficiency, their practices are sparking increasing curiosity.

Three Sunshine Coast households who live off the grid share their stories with salt, and reveal the lifestyle is nourishing, satisfying – and often very hard work.

OUT ON THE FARM There are no hairdryers in use at Four Ducks Farm. But who needs that when there is abundant, glorious sun? This is a place where the TV rarely gets turned on. Downloads via the satellite internet are expensive and rare.

For Will Kingham, 52, and his wife Miyuki, 28, their property 24km from Amamoor in the hinterland behind Gympie is a little pocket of paradise. Their home is entirely off the grid, with a comprehensive solar system, rainwater tanks and a dam that feeds the extensive vegetable gardens and orchards. There is a composting toilet and skylights to maximise the use of light. They extensively recycle.

They have ducks, dogs, chooks and a horse. A creek runs through the property and a subtropical forest adorns it. Spring means planting their pretty, ordered garden with – for starters – eggplant, capsicum and sweet potato. They will trade other veggies with their neighbours. It is the way of things in their area.

Growing things is a passion for Will and Miyuki, but they could not manage their property without a flow of helpers: mostly overseas travellers that come to them through Willing Workers on Organic Farms. Will has had WWOOF help since 2010 and they have Izzy, a German traveller, with them at the moment.

Miyuki met Will when she came to Four Ducks Farm as a WWOOFer while on a working holiday. They were both blindsided by love and had a traditional Japanese wedding in 2013. Their son Oscar, now 1, had a water birth under a midwife’s supervision on their home’s veranda.

While they are each very happy on their own and in the company of each other, Will admits it is impossible to live entirely off the grid when you have a child and want to interact with the world.

The nearest shop and petrol is in Amamoor, a half-hour drive away and they go there or beyond twice a week. They travel regularly to Japan and a trip to England and Greece featured last year.

“It does not matter how you live, in this country you need money – no doubt – and that means most people have to have a job for an income,” Will says. “But there are so many people who have lost touch with the basic necessities of growing and making food and attending to your own energy needs and life requirements. I think if you lose touch with that, you lose touch with reality, really. What a waste. You are not actively living.” >

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WE ARE PRACTICALLY APPLYING WHAT WE KNOW TO BE TRUE ABOUT LIVING WELL.

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SUSTAINED FOCUS It is not enough to tread lightly on the planet; it is best to leave it better than when you found it: this is the attitude of nature and sustainability lover Morag Gamble.

With husband Evan Raymond and three children, Morag lives in an eco-friendly, sustainably built home that is off the grid in the Crystal Waters community, tucked deep in the hinterland behind Maleny. She fiercely lives consciously and with deliberate consideration for the environment.

“I think there is too much focus on what we should not be doing – that we should not eat this or stop doing that. But what is a good way, what is a constructive approach? What does that look like or feel like? That is a journey that has led us to here, where we demonstrate the good ways by how we live,” she says.

The family’s spacious four-bedroom house also has an office and a guesthouse – built themselves with local materials. They have solar power, collect their own water and deal with their own waste. They don’t have a mortgage because they built the home in modules as they could afford it. The garden and orchards are pretty and thriving.

“There is no distinct division between work and play, and home and profession,” she says. “The ease with which we live and the joy we find in it, coupled with being debt free, offers a freedom and sense of security that is exhilarating.

Custom made jewellery Repairs and remodelling

“The challenge we face – that we have risen to now, I think – is how to transfer what we feel strongly about in our hearts to our hands. We are practically applying what we know to be true about living well.”

Free design service Insurance valuations CAD on request

What they do not grow themselves, the family gets from local sources including the Maleny Co-op. But just living and raising her family that way is not enough. Morag has studied landscape architecture, sustainable design, ecological philosophy and sustainability education. She is a Permaculture Australia director, the Ethos Foundation CEO and a permaculture advisor to the University of the Sunshine Coast. She has worked in eco-villages and sustainable living projects in 20 countries and runs workshops and courses on sustainability. Her enthusiasm is infectious.

South Sea and Tahitian pearls Diamond & gemstone merchant

Rovera Plaza Shop 5, King St, Cotton Tree

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“If you nurture them, items that are growing in a garden can provide medicines, fibres and food,” she says. “Food is part of this lifestyle, a big part of it because we need good, real food for good health. But to live sustainably must take into account how we consume too, what we do and how we create.”

Morag and Evan hope to infect as many people as possible with feeling connected to and responsible for the world they live in.

“It is a gift, an opportunity and a responsibility to live in a sustainable and ecologically sound way,” Morag says. “It is part of making the most of your life and making the environment you live in a little better.” >

ny2kjeweller

ny2k

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HELPING HANDS • Willing Workers on Organic Farms (WWOOF) is a worldwide movement linking volunteers with farmers to promote cultural and educational experiences based on trust and non-monetary exchanges and to build a global community built on sustainability and good will.

• WWOOFers can stay with one of 2600 hosts in Australia.

About 270 of these are certified organic and the rest are farms using organic practices.

• WWOOFers get free accommodation and meals in exchange for four to six hours of labour each day.

• Many WWOOFers are overseas travellers; staying with a host is an opportunity for cultural exchange and experiencing life away from the tourist track. wwoof.com.au

portions to fashion liveable space was extremely hard physical work. They had some WWOOF help in that phase. It posed ethical and environmental conundrums, too.

BOLD BUILDER Alex Hobbs’ family house is modern, features clean lines and uses light in innovative ways. Much of the timber is from recycled sources or from the property itself. It is a beautiful testament to Alex’s personal vision, ingenuity and hard labour.

“That is a constant challenge in living here – balancing things like the need for sun because we live on solar and maintaining a lifestyle and also respecting the environment and living within it,” Alex says. “We are not disconnected from the outside world at all.

I don’t believe that society is so broke that I can’t work with it. I think contributing to a society and buying from local markets and shops is important. We are part of the fabric of our community.”

The Hobbs kids go to local schools. The family relies hugely on vehicles and buys in most of their food from local shops. They have a herb garden and grow some vegetables as a supplement.

Alex, 42, and wife Jane Little came from suburban Sunshine Beach and their home in the Starlight Community behind Yandina in the Sunshine Coast hinterland was in part re-built and in part built from scratch. It is all Alex’s handiwork and is completely off the grid with the exception of a pretty dodgy phone line.

“There are certainly challenges with living the way we do. It is not necessarily the cheapest lifestyle because we have to do everything differently. If you want to keep the property together and keep everything running well, it requires a lot of time and resources, but the rewards are certainly there.”

The family moved to a shack on the Starlight property in 2004.

Three years of very hard work followed to create a liveable space for their growing tribe, which now includes three children.

Alex says self funding a home is a requirement, as no bank will lend to a person living as the 23-lot Starlight Community does. When a lot comes up for sale, the current residents of the community need to approve a newcomer. In part, this is to ensure that those moving in have a network of support and advice. Alex now shares his gathered knowledge with others within and outside the community, working as a labourer, builder, handyman and problem solver.

“The focus was to create a family home that was kid friendly and also that enabled me to achieve my ambition of building myself,” Alex says. “Jane was really into the idea of complete self-sufficiency and I think she has tempered her ideas somewhat over the years since, but that was our goal.”

Alex says the Mapleton National Park forest had almost completely reclaimed the block, and the process of thinning and clearing 12

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“I have to say, I am pleased we made the choices we did in living here,” he says. “It might be hard work, but it certainly has been a good life.”

6 SENSES

TOUCH

SMELL

Nothing beats the feel of a beautiful piece of hand-crafted furniture. Things of Metal and Wood lovingly creates pieces from locally sourced materials to produce unique, custom-made furniture such as this sleek black and timber setting. 45 Wises Rd, Maroochydore. 0407 011 772 or thingsofmetalandwood.com.au

Hand-picked from the verdelho vines on the northern front of the Flame Hill Restaurant deck and gently basket pressed in the winery prior to bottling, the aroma of Montville Verdelho Verjuice indulges the senses.

Expertly capturing the fragrant tropical nuances of Flame Hill, it can also be used to add flavour and fragrance to your kitchen creations.

249 Western Avenue, Montville. 5478 5920 or flamehillvineyard.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 As a huge fan of the original 1996 Coen Brothers movie Fargo that has inspired this new FX series, we weren’t sure that it could possibly live up to Fargo! We were wrong. This 10-part series is delightfully kitsch, salaciously twisted, and elicits the same brand of shocked amusement that made the film so memorable. With pitch perfect performances from Martin Freeman, Billy Bob Thornton, and the delightful Allison Tolman, the series is part homage, part freewheeling indulgence into the fantastical farce that is Fargo.

REVIEW BY LIBBY MUNRO

HEAR Multi-talented artist Sophie Lowe (wellknown for her starring roles in both Australian and US film and TV) is currently riding high in the music industry for her ethereal, soulful, authentic tracks on the self-titled EP Solo. A featured artist on Triple J’s Unearthed, she has had unanimously positive reviews and scores of fans for her original work with the combination of her scintillating voice and dreamy synth-sounds. Every song feels like a work of art and there are many waiting with bated breath for the release of another new album later this year.

REVIEW BY LIBBY MUNRO

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TASTE There is nothing that says good taste more than having something inspiring on display.

These Noosa Heads hand-made quote boards, ranging from moving and motivational to witty and welcoming, are the perfect way to brighten up any wall or desk space. Started as a typography business based on quotes from great writers, artists and philosophers, Spoken has something for every taste. The beautiful Queensland plantation-grown plywood crafted boards are made with love. Available from Eumundi Markets, 80 Memorial Drive, Eumundi.

5442 7106 or eumundimarkets.com.au

FEEL

Celebrating Ruby Red Shoes’ new fair-trade manufacturing and certified organic outfit! Illustration courtesy of TWIGSEEDS STUDIO, twigseeds.com.au

WIN A RUBY RED SHOES PLUSH TOY THANKS TO AFFIRMATIONS PUBLISHING (AFFIRMATIONS.COM.AU) AT SALTMAGAZINE.COM.AU

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SECRETS

CIRQUE DU SOLEIL brought to the forefront the beauty of aerial acrobatics. But who would have thought that suspending kids from fabric and aerial wires would also be a great way to get fit?

Local children and teens are discovering the crazy fun behind Woombye’s Posture Positive aerial fitness programs. Not only is it exhilarating for them to spend their time hanging in mid-air, but it also helps them to build strength, balance, spinal health and core muscle control. And let’s face it, what child doesn’t dream of flying through the air? posturepositive.com Map reference L17

HINTERLAND MEETS URBAN CHIC, Little May Espresso at Montville is for those who still want their caffeine hit (espresso or cold drip) with city style. Pared-back furniture, comfy lounge with quirky cushions and indoor/outdoor options make this coffee stop stand out. For more out-of-theordinary, make sure you select a sweet something from the freshly filled dessert cabinet – green tea and mandarin cake with mandarin faux buttercream, candied mandarin and Matcha powder anyone? 174 Main Street, Montville, 5478 5015. Map reference I17

secrets ONLY A LOCAL WOULD KNOW

IF YOU’RE A FREELANCER or virtual employee based on the coast – or just passing through while on holidays – sometimes you just need a creative office environment to get some work done. Enter the co-working space. The guys at Share Space have revived a church hall in Maroochydore CBD and transformed it into an inspirational hub (with super-fast WiFi) for anyone wanting to rent a desk for a day or a week. There’s even an ‘Un-Bored’ Room complete with a ping pong table. After hours the space transforms for yoga and pilates classes, workshops, talks and their ‘nibbles & know-how’ networking and biz skills events. sharespace.biz Map reference N17 THERE ARE SKATE PARKS, and then there are skate parks – and not many can boast a half pipe. But guess what? We found one so tucked away you won’t find it unless you’re looking at it. And yes, it has an international-size half pipe for the bravest of the brave. For the rest of us, it has one of the longest shallow skate circles on the coast (which is good for the not-so-good) teamed with natural shade, murals, seating and shelter for watchers-on. Girraween Circuit, Sunshine Beach (next to the Noosa Aquatic Centre). Map reference N13

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HIKING WITH A PURPOSE is so much sweeter. And the views from the top of Mount Tinbeerwah are worth every step. Tucked off Cooroy-Noosa Road, a short drive from Tewantin, this easy 1km-return mountain walk rewards adventurers with stunning panoramic views of the Noosa region. Hot tip: for postcard-worthy photos, aim to arrive around sunset. Map reference M13

FOR MAP REFERENCES SEE MAP ON PAGE 128

WANT MORE FOR YOUR KIDS than just finger-paints in the backyard? Creativity and imagination are the calling cards of Meet Make Create workshops. Spread out over eight fun-filled weeks, the program aims to bring youngsters together in their local community to make new friends and let their imaginations run wild. Run at Green Cathedral, Noosaville by clever creative Julie Holland, the term-based program uses painting, drawing, crafting, sculpture and textiles to bring kids out of their shells. It encourages them to express their thoughts and feelings through art in any way they want: there are no restrictions, rights or wrongs. meetmakecreate.com.au Map reference M13

ON MAROOCHYDORE’S BUSY Aerodrome Road, a slice of Italian heaven is captivating diners’ tastebuds. Cala Luna (meaning Moon Bay) offers a warm and welcoming environment, combining traditional Italian food with gourmet twists and excellent service. The owners Osvaldo and Rita aim to delight customers with the taste of their family roots in Veneto, Friuli and the island of Sardegna in Italy. Cala Luna also works closely with small local farmers who provide their fresh produce including figs, Italian beans and fresh veggies from the Chessa family farm at Glass House. calaluna.com.au Map reference N17

FEATURE

LAKE OF

WONDER WORDS PHIL JARRATT PHOTOS TONY WELLINGTON

ON A STEEL-GREY morning I pushed off from the mangrove shore of Weyba Creek on my stand up paddleboard and let the incoming tide carry me across the shallows of the entrance to Lake Weyba.

There was not a breath of wind and the water was like a sheet of glass.

minutes away from Hastings Street, Noosa. How blessed are we to still have this place.

I held my paddle parallel to it and let the tide do the work, not wanting to disturb the tranquillity of this beautiful place. Pelicans fluttered in to land, stingrays shimmied in the mud beneath me. I took in the broader picture, between the volcanic plugs of Coolum in the south and Cooroora to the north west. With the exception of a few hectares of cleared paddock and a brick bungalow visible off in the distance on the western shore, the view was pristine, a vast wetland of great beauty and ecological significance, just

When you experience the environment of Lake Weyba up close and personal, it’s almost impossible to imagine the horror that was visited upon its western shore 150 years ago, when pastoralists and timbergetters brutally murdered a band of Gubbi Gubbi tribesmen.

Or the hardships endured by the first European settlers, or the deprivations experienced at Reverend Fuller’s Aboriginal Mission, or any of the other weird twists and turns in the colourful history of this little-known treasure. >

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Located behind The Esplanade opposite Sea Pearl

Murdering Creek

MASSACRE AT MURDERING CREEK Tempers flared at a recent Sunshine Coast University symposium on indigenous history when a speaker named names of those allegedly involved in the coast’s most shameful episode, the Murdering Creek Massacre 150 years ago.

The descendants of the police and pastoralists who set out from Yandina Station in 1864 to teach the Gubbi Gubbi a lesson might not like to be reminded of it, but there is increasing evidence that the mythical massacre was a brutal reality.

The known facts are that in the years immediately after the repeal of the Bunya Proclamation, tensions had been growing between the Gubbi Gubbi and white settlers over alleged poaching of cattle and intrusion on European selections. The worst of these was at Yandina Station, where the settlers had built a homestead less than 50 metres

from the Aborigines’ sacred bora ring, and would take potshots at those who came to visit it.

According to the correspondence of the late historian DW Bull, who grew up in Tewantin in the 1880s, the manager of Yandina Station and the local policeman put together a posse of eight armed men and rode to the vicinity of the Gubbi Gubbi camp near what is now known as Murdering Creek. One man dressed as a swaggie and waded into the shallows as a decoy. As Gubbi Gubbi tribesmen came out to investigate in their canoes, they were felled by a volley of gunfire. The attackers then waded through the bloodied waters, finishing the job.

There was no police investigation; no charges were laid. But the creek at the southern end of the lake now had an infamous name.

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Rev. Edward Fuller’s residence ‘Lakeview’ on the eastern side of Weyba Creek, ca 1900 Image courtesy Heritage Library, Sunshine Coast Council

Doug Tainsh, image courtesty Bill Tainsh

Rather than delving into its history, there is an understandable tendency to wallow in Weyba’s beauty, while marvelling at the miracle that it still exists, given its proximity to one of the world’s leading coastal resort towns. Noosa Councillor Tony Wellington, who has fought for Lake Weyba on two councils, says, “I have spent many a happy hour on and around Lake Weyba with camera in hand. From early morning mists to reflected moonrises, the lake is forever changing its mood.”

The lake supports myriad sea creatures.

“I have never seen so many stingrays in one place,” Tony says.

“They must have been easy pickings for the first Australians. Many folk fantasise about catching fish at their doorstep, yet too often we destroy the very environment that allows fish to breed.”

Recently I spent a morning with Bill Tainsh, whose parents were the first sea-changers to move to the lake 45 years ago, and who has been involved in every stoush to protect it since then. We sat over coffee on his deck, looking out across the lake through the screen of natural vegetation.

“When you’re out there in the middle, you can’t see any of this,” Bill said. “I know. I was out there a couple of hours ago.”

Bill and I compared notes on Weyba’s history. “All of this was Gubbi Gubbi campground,” he said, describing a broad arc around the western shore, “and miraculously you can still track that ancient habitation through middens, stone fish traps, canoe

trees and toehold trees, that they’d use for catching possums and collecting honey. It’s a freak of history that it’s still as untouched as it is. For that we can thank the poor soil.”

The Gubbi Gubbis’ life of abundance by the lake was given an extension in 1842, when NSW Governor Gipps sought to limit European settlement on Aboriginal land by passing the Bunya Proclamation, which forbade the felling of a single bunya tree, a significant food source. The lakeshore tribes were visited from time to time by escaped convicts and lost settlers, but in the main they were left alone. In 1859, however, Queensland was granted statehood and its government repealed the Bunya Proclamation and replaced it with the Unoccupied Crown Lands Act, allowing settlement on previously protected land. There was a sudden rush to claim land, particularly after gold was discovered at Gympie in 1865.

In the 1870s the Government did an about face and declared 4000 hectares between Noosa Heads and the western shore of Lake Weyba an Aboriginal Mission Reserve, and Methodist missionary Rev. Edward Fuller established a mission on the north east corner of the lake at what is now Noosa Springs. But the mission failed, the Gubbi Gubbi began to disperse, seeking a livelihood in other parts of Noosa, and the primary users of the lake were the adventurous Europeans who had taken up selections.

Noosa’s first developer, Walter Hay, took up a chunk of the western shore in 1870, while Noosa’s first professional fisherman, Joseph Keyser, settled on the northwest shores of Lake Weyba >

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Variegated fairywren

next to the small creek that still bears his name, and made his living carting wheelbarrows of smoked mullet over 50 miles of bullock track to the Gympie goldfields. Another settler, John Monks, did the same until he opened the Weyba Homestead lodging house in 1902. And a Chinese settler named Ah Chee created a market garden behind a screen of bamboo and sold his produce in Eumundi.

But the most bizarre settlement at Lake Weyba came in 1893 after a Brisbane surveyor and lay preacher named George Chale Watson had lobbied the state government to pass the Co-operative Land Settlement Act, which offered grants to groups wanting to establish Utopian communes, becoming increasingly popular at the time.

Watson held a meeting at a public hall in Woolloongabba, signing up more than 200 wannabe settlers as the “Woolloongabba Exemplars”, who soon trekked north and took up a large tract of land on the western shore.

By all accounts Watson was a poor leader, and the commune’s attempts at establishing crops were thwarted by poor soil and lack of water. Eventually they split into two groups, the agriculturists moving west to higher land, while the fishermen toughed it out on the shore. But the Exemplars were doomed and by 1896 they had gone amid conflict, shame and court cases, leaving only the stumps of a few of their houses, which Bill Tainsh discovered 90 years later.

Bill was serving his two years’ National Service in 1971, when his parents, Doug and Alice, announced their intention to move north from Melbourne to settle on some rough bushland they’d found near Noosa. He took some leave and helped his father load up a trailer with all their belongings and tow it north in a battered Land Rover that kept breaking down.

“We got stopped by black mud and had to be towed in the last few miles by tractor,” Bill recalls. “There was nothing here but an old banana shed that a farmer had abandoned. That’s where my parents lived for two years while they established a mud brick home they called Eumarella.”

Doug and Alice Tainsh were pioneer sea-changers. She was an artist, and although he was best known as the cartoonist/creator 22

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THE FIGHT TO PRESERVE LAKE WEYBA Lake Weyba’s indigenous heritage and its significance for wildlife should be enough to guarantee its future as a protected jewel in Noosa’s crown.

But the development threat remains as long as there are large parcels of land in private hands, and as long as a quirk of zoning gives two councils a hand in deciding its fate.

Last June a decision was handed down in the Planning and Environment Court rejecting an appeal by Brisbane’s Mantle Property Group and scuttling, for the moment at least, the 1000-home Noosa On Weyba residential development plan.

This was a victory in a long battle waged by the Friends of Lake Weyba group since a “biodiversity offset” deal was passed in the dying days of the Bligh Labor government, but none of the people involved needed to be told that the war would continue.

“This has been a very long and exhausting battle for the local community but we are now more confident of a significant victory for the green heart of the Sunshine Coast region,” says Friends president Anita Brake.

According to Bill Tainsh, this was simply the latest in a series of attempts to urbanise the lakeshore.

“It’s designated for rural and low key tourism and that’s the way it should be left, although I think within that there should be room for an indigenous cultural centre. That would be a logical end use for the waterfront land so that it doesn’t keep popping up in the hands of developers.”

of Cedric the swaggie, Doug was also a leading scriptwriter for Crawford Productions, working on Homicide, Division Four and the like. At Eumarella they established a rustic salon for art, creativity and above all, conservation. Noosa eco-warriors like Nancy Cato, Arthur Harrold and Emma Freeman were their frequent guests.

Doug Tainsh later split his 100 acres and gave 50 each to Bill and his brother, Andy, while remaining living on the property. In the 1980s a small residential development was built on the site of the Exemplars’ commune, but strict zoning and poor soil has kept man’s intrusion on Weyba low key and almost unseen. The Tainsh brothers married and raised their families on the shores of Weyba.

Says Bill, “This has been a fantastic place to raise kids, and we’ve now put in place agreements with state and local government that will keep this as it is in perpetuity. We’ve done our bit to protect the place, and it has protected us. There’s never been a bad thing happen here. It’s been Shangri-la for us.”

shopping

Enjoy a relaxing shopping escape Take some time out to shop at Noosa Civic. Conveniently located 10 minutes from Hastings Street with free parking, Noosa Civic is the ideal shopping oasis. There’s even an indoor playground to keep the kids entertained!

GPS search: 28 Eenie Creek Road, Noosaville, Queensland See map on back inside cover.

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

CALENDAR OF EVENTS

DREAM

DISCOVER

EXPLORE

AUSTRAL IAN BODY ART FESTIVAL George Lyell Dark Passenger

OCTOBER THE CALOUNDRA STREET FAIR With 200 stallholders plus musicians and roving performers to entertain patrons, this is the place to be on a Sunday. A new musical line-up is sure to impress including Shannon Sol Carroll (who has played his soulful sound alongside Bernard Fanning and John Butler Trio) and Andrea Kirwin, a Sunshine Coast based singersongwriter. Or maybe you’ll catch 12-year old Mattahn McNair demonstrating his incredible flamenco classical guitar skills. when every Sunday 8am-1pm where Bulcock Street, Caloundra cost free caloundrastreetfair.com.au HEART OF GOLD FESTIVAL The 2015 Heart of Gold International Short Film Festival will showcase well-crafted, nourishing and uplifting short films from around the world.The fourday program also includes master classes in filmmaking. when October 8 to 11 where Gympie Civic Centre, 32-34 Mellor Street, Gympie cost see website for details heartofgold.com.au 24

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WANDERLUST SUNSHINE COAST Wanderlust brings a remarkable line-up of yoga and meditation instructors, musical performers, speakers, artists and chefs to the Sunshine Coast. The aim is to offer a transformational retreat which will change and revitalise your mind, body and soul. All ages and skill levels are welcome. when October 15 to18 where Novotel Twin Waters Resort and surrounds cost see website for details wanderlust.com AUSTRALIAN BODY ART FESTIVAL It’s back: the annual Australian Body Art Festival that takes the Sunshine Coast by storm is ready to amaze and delight once again. Bursting with events and workshops, showcasing the colour, beauty and amazing talent that goes into full-body art. when October 16 to 18 where Eumundi Amphitheatre and surrounds, Memorial Drive, Eumundi cost varies per workshop and event australianbodyart.com.au

THE SUNSHINE COAST FASHION FESTIVAL The Sunshine Coast Fashion Festival is recognised as one of the most prestigious events on the Australian fashion calendar.

In its 8th year, the show presents talented emerging and established local and national labels, and a host of international design talent. VIPs, celebrities, media and the public experience a glittering weekend of fashion, encompassing couture, ready to wear, swimwear and ethical design. when October 17 where The Events Centre, Caloundra cost from $60 sunshinecoastfashionfestival.com BRONZE AND BEER Come along and enjoy a good brew while marvelling at Stephen Glassborow’s unique ability to shape and create with bronze. See firsthand the creation of masterpieces from conception, to the clay moulding and casting the patination. when October 25 where Art Nuvo Buderim, 25 Gloucester Road, Buderim cost $40 artnuvobuderim.com.au

Photo Brendan Jaffers

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

WANDER LUST SUNSHIN E COAST

THE MARY RIVER FESTIVAL Every year the usually quiet Mary Valley community in Kandanga is filled with colour, music and culture. The festival was started as a way to show CONSCIOUS LIFE FESTIVAL respect and appreciation for everything the Mary River The Conscious Life Festival is provides and to educate a unique annual event and is people about the protection of the fastest growing health and local species. Over the years wellbeing event in southeast it has gained a reputation as Queensland. Every year more one of the friendliest, most than 150 unique exhibitors, laid-back festivals on the coast. renowned practitioners, The festival offers a jam-packed healers, educators, specialists schedule of live music, drama, and businesses unite to present cultural and environmental a range of holistic, wellbeing displays as well as numerous and eco-friendly products and workshops and events. services. when October 31 to November 1 when November 14 where Lake Kawana Community where Kandanga Recreational Centre, 114 Sportsmans Parade, Ground, Amamoor Road, Kandanga Bokarina cost free cost free maryriverfestival.org.au consciouslifefestival.com.au

NOVEMBER BUSHWALKING FOR WIMPS Are you a bushwalker wannabe?

Some bushwalking clubs test your limits but Bushwalking for Wimps is about walking reasonable distances with other women, taking plenty of time to see the surrounding beauty and share a good chat over coffee afterwards.

What’s not to like? when Saturdays on the first weekend of every month and Sunday on the third weekend where varies each month cost free Vicki Johnson 0427 181 747

ASSEMBLE THE MINIONS, SANTA’S COMING! Kids love Santa and he’s on his way! Could the man in red get any more exciting? Yes, because everyone’s favourite little yellow helpers are coming too. The minions from Despicable Me are leading a welcome Santa parade, complete with a live show and creative arts and craft village at Noosa Civic. when November 14, 10.30am where Noosa Civic Shopping Centre, Noosaville cost free noosacivic.com.au

DECEMBER CHRISTMAS IN COOROY The small town comes alive with the spirit of Christmas highlighted by the epic Santa race through the main street.

Local businesses get involved with a competition for best light displays and a float parade.

The town park is converted into a hub of stalls, live music, jumping castles and rides, ending with a fireworks display.

With the grand sack races, town tug of war, carol singing and a visit from Santa himself, this year’s theme is fairy tales and legends, with prizes for the best dressed characters. when December 4 to 5 where Maple Street, Cooroy cost free christmasincooroy.com.au YOUTH BAZAAR Lake Kawana Community Centre’s Youth Bazaar is an event packed with free live entertainment, a bustling canteen open for business and a variety of stalls. Run and organised by local youth aged 12 to 17, this swap meet promises to be a day of school holiday fun. when December 16 where Lake Kawana Community Centre, 114 Sportsmans Parade, Bokarina cost free scvenuesandevents.com.au

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

Bulcock St, Caloundra ` Caloundra Street Fair www.caloundrastreetfair.com.au

PURSUIT OF PASSION

POTS OF HANDHEWN TALENT

WORDS FRANCES GILLIES PHOTOS ANASTASIA KARIOFYLLIDIS

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CERAMICIST BEC LINDEMANN works out of a little wooden studio perched on her seven-hectare property at Mothar Mountain in the Sunshine Coast hinterland.

Set amid lush banana trees and towering eucalypts with birdsong as the soundtrack, it’s the perfectly serene spot to get in the rhythm of making pottery by hand from start to finish. Bec works sustainably, using rainwater from her tanks and running her solarpowered kiln to make timeless cups and bowls, platters and jugs, sculptures and jewellery.

role at Amfora Studio Pottery where she worked alongside kindred artists, mostly women potters.

“I fell into pottery 20 years ago thanks to a friend suggesting I take up a decorating job in a pottery factory. But I feel very lucky to have pottery as my lifestyle,” says Bec. “It’s always been that way.

All my friends are potters. My husband Todd works Eumundi Markets with me – we take turns once a week. It’s a family business and it keeps us busy.”

Bec creates new work every week, either for local and Brisbanebased exhibitions and galleries, or to sell direct to her customers online from her website or face-to-face at her Eumundi Market stall, which she has held for the past five years.

Bec creates constantly as her work is in high demand. She lovingly regards every piece she creates as a victory, having survived the quirks of pottery making. After all, every step of the process – from the turning to firing, glazing, and stamping or printing – is challenging and unpredictable.

Many of Bec’s pieces are decorated with her handcrafted signature designs. Some designs have a retro aesthetic, while others are whimsical and fluid. No part of the process is rushed and no short cuts are taken. Bec admits it’s often hard work but sees it as a wonderful challenge.

Bec’s studio is located a few metres from her Queenslander home, which is also sustained with solar power and rainwater and surrounded by veggie gardens and native plants. Naturally, her studio has become an extension of her family space.

After all, the clay can’t be too hard or too soft before it is weighed, wedged, thrown on the wheel, rolled, sculpted, stamped, cut, carved, printed, sponged, painted and glazed. Then it’s fired to stoneware temperatures. She agrees that is quite a process.

Sometimes Bec’s nine-year-old son, Taj, and six-year-old daughter, Pippy, will work alongside her among the shelves of drying pots, the buckets of clay, dusty cloths and paintbrushes. Taj likes to make tracks for his cars, while Pippy works on tiny treasures she’ll fire in the kiln next to her mum’s creations.

Subtle issues can wreak havoc in the studio. For example, a recent change to the glaze formula by the manufacturers set Bec back weeks as she tinkered with rediscovering the right balance to the mixture.

Bec’s husband Todd is a cabinetmaker, so it’s thanks to him the kiln exists at all. He collected doors and windows to build it in a custom-made shed beside the studio eight years ago when they moved to the property from Brisbane.

That’s when Bec got serious about working as a solo artist.

Before the move to the Sunshine Coast, Bec gained an Advanced Diploma of Ceramics at the Southbank Institute of TAFE in Brisbane and worked as a potter for more than 12 years, mostly making pottery for others.

Her first job was at Yarraglen Pottery and she then trained and collaborated with artists, some with disabilities, at Monte Lupo Art Studio. She learnt a true appreciation for the craft at her next

“But yes, sometimes it is relaxing and meditative if it’s all going well,” she says. “I’ll listen to some soft music and sit at the wheel throwing for maybe up to five hours in a day. And I’m still impressed every time the hand printing works perfectly.”

Her latest fascination is working with wood-fired kilns. She joins a group of potters at Quixotica art space in Cooroy to fire the wood kiln there and also supports a friend in Brisbane who built a wood kiln eight years ago but only recently fired it for the first time.

“It took eight days to prepare the wood-fired kiln. More than 20 people helped by doing shifts to stoke the wood. You stay up all night and find this amazing energy you didn’t know you had.”

Bec explains a wood-fired aesthetic is very different to the results from her solar powered kiln. >

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I’LL LISTEN TO SOME SOFT MUSIC AND SIT AT THE WHEEL THROWING FOR MAYBE UP TO FIVE HOURS IN A DAY.

”

“The wood ash melts on pots and makes these beautiful natural layers. Wood ash makes each piece very rare. I wood-fire my figurative sculptures and it gives them a lifetime. I can see they’ve been through an amazing experience.”

Glowing with a wholesome energy and passion for her craft, Bec shares how she enjoys ceramics in many different ways. For the past three years, she has given her time as artist in residence at Monkland State School, helping to get kids involved in the joys of pottery and handcrafts.

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And since 2009 she has been invited as part of a select group of 30 artists to show twice a year at the designer markets held at Queensland Gallery of Modern Art. She also supplies pottery pieces throughout the year to GOMA’s shop, as well as other galleries in Brisbane.

Her long-time potter friend, Kylie Johnson – founder of Brisbane’s charming Paper Boat Press Gallery – is one of her inspirations, and Bec exhibits there too. But one of the most rewarding parts of Bec’s art is hearing stories from her customers who have bought her pieces.

“I had a lady tell me the other day that she has treasured one of my cups for eight years. Eight years! I love that!”

Recently at her Eumundi Market stall a traveller bought a black and white paisley serving bowl she intends to carefully bubble wrap and carry home to Scotland to use in her kitchen.

“I love pottery because, as well as being an artist, I’m a very practical person so I like that pottery is functional. It brings art to the people. People can appreciate it, and hold it, and interact with it,” she says. “I also love that it promotes healthy living – you just want to fill it with beautiful healthy, fresh food.

“And it’s not frivolous. Everyone needs a cup and a bowl, right?” spunmud.com.au

FOR A CAUSE

LOVE

INSIDE

BOX THE

WORDS JANE FYNES-CLINTON

Sao Miguel School, East Timor 30

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LOVE IS OFTEN EVIDENT in little things: a smile, a helping hand, a pocket-sized gift of kindness.

Love can live in a shoebox, really. And it does. In almost 2000 of them, in fact.

THE

Personally decorated, filled with useful treasures and delightful treats, a sea of shoeboxes journey from the primary school classrooms of the Sunshine Coast to a school in East Timor each year. And they carry with them love and care.

LIFESTYLE

The annual Shoeboxes for East Timor project has been running for eight years, and each year the number of boxes has multiplied. Last year, 1300 boxes were put together and sent. This year, 1800 boxes made the journey across the sea.

BOUTIQUE IN CALOUNDRA

Students at Tewantin, Cooroy and Pacific Paradise State schools personalise the outside of the shoeboxes. Decorated with dots and dashes, pictures and colour, the boxes themselves are gifts to children in a place faraway, but geographically Australia’s near neighbour. And while the boxed-up treasures within are overwhelmingly practical – they might include paper and pencils, erasers and rulers – they are also likely to include a personal note and a small non-battery operated toy.

Rotary Noosa president John Butterworth says the initial, sustained target of the boxes has been the students of Sao Miguel at Raikotu, west of Dili. It is a community school that is bereft of government support, and the shoeboxes make a world of difference to the children’s school experience.

“Some of the children walk for two or three hours in a day to get to and from school,” John says. “They might share two or three pencils between 30 students. But education is valued, they smile, school is important. And there is satisfaction in providing little things that make a huge difference in their lives, like paper and pens. In East Timor, they see the benefit of education – they just need the resources to engage in it.”

Almost half of the East Timor population lives below the international poverty line and more than a third of East Timorese are malnourished. The young nation’s fight for independence from Indonesia came at a huge cost. And there is little doubt that education is the key to creating a different future for the next generation.

Tewantin State School Deputy Principal Sheldon Boland says the shoebox project has become an integral part of the school’s approach to developing empathy and connection with community.

FA S H I O N ACCESSORIES HOME DÉCOR

“Caring for others is a very important school focus,” he says. “We are very happy to be a part of it each year. It is truly embraced – as a whole-of-school initiative.”

GIFTS

Sheldon says his school has 641 students, and the students contributed more than 700 shoeboxes to the project this year – a very impressive effort. Students at the participating schools collectively are now providing so many boxes that Rotary is expanding the recipients next year to include other East Timorese schools. They send them off in about June.

Shop 1, 10 Ormuz Avenue Caloundra QLD 4551 07 5491 8890 www.villaverdeliving.com.au

It is an idea that captures children’s imagination because it is tangible and they can invest themselves in it, while learning that material goods are not as plentiful for other children in far-off lands. Little shoeboxes have become concrete examples of giving and gratitude. >

! e l y t s r u o y Live

Tewantin State School students

FAR AWAY, BUT SO CLOSE BY • East Timor, also known as Timor-Leste, is a small country in South East Asia 640km northwest of Darwin.

• Tétum and Portuguese are the official languages. Indonesian and English are also widely spoken.

• The nation has just over one million people.

• East Timor was colonised by Portugal for 455 years until Portugal abruptly pulled out.

• Indonesia invaded and annexed it nine days after the Democratic Republic of East Timor was declared in 1976.

• The first time that democratic elections were ever held in East Timor was in 2001.

• East Timor was released from UN administration in 2002, becoming the 21st century’s first new sovereign state.

• Unlike most Southeast Asian countries, the primary staple food in East Timor is corn, not rice.

While precious children are at the heart of the project, the simple, thoughtful, educational gifts are delivered across the sea as a result of a huge, adult goodwill operation.

Noosa and Cooroy Rotary collects shoeboxes throughout the year from shops around town for the kids to decorate and fill. Rotary and Bendigo Bank on the Sunshine Coast drive the project, and they call in the cavalry: TOLL gives the land transport; ANL Container Line donates the transport across the ocean.

Three or four months later, at the East Timor end, the fine people from Dili Rotary then kick into gear, ensuring the boxes are taken to Sao Miguel school and placed in little hands. John’s son lives in Dili, and John will be present this year to witness the end of the community process.

“I see the excitement on the faces of the children here when they are preparing their boxes. I get to witness the joy that they feel 32

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Sao Miguel School shoe box recipients

in doing and giving. And then I get to see how those gifts are received, so I feel very privileged,” John says.

An essential part of the process is that the children on the Sunshine Coast get a visual gift in return – the handover at the East Timor end is filmed. The arrival of the shoeboxes of love has become an annual highlight at the school and the delight and gratitude on the faces of the East Timorese children would melt the coldest heart. It is an important element in the shoebox story, particularly for the visual generation.

When the children of Tewantin, Cooroy and Pacific Paradise state schools are shown the footage, on occasion they have been able to identify their own box. Each one’s distinctive characteristics and artwork makes it stand out in the box sea. Their response to seeing the boxes’ warm welcome is often emotional.

“I think, importantly, this project breaks them into the idea of philanthropy at an early age,” John says. “And giving back, doing something for others, is important for a balanced life.”

From little things, big things often grow. rotarynoosaheads.org.au

LOOK AT ME

FINDING THE WORDS WORDS AND PHOTOS CLAIRE PLUSH

‘WHAT IF.’ Two little words. Ignore any fear, banish any hurdles. Take those words and grow.

Follow your bliss; who knows where it will take you. Two little words. Endless possibilities.

More than 30 verses have been delicately laid within the pages of Noosa local Julie Holland’s book, A Nest Twice Built. Yet this one jumped out.

What if Julie hadn’t moved to Noosa six years ago? What if she had stopped writing when the corporate world forced her to conform to a structured style? What if instead of publishing her book, she had let self-doubt win and kept the inspirational paragraphs she wrote to herself? What if?

Born in Brisbane, Julie moved to Melbourne with her family when she was four years old. After finishing school and establishing a love for the written word, she completed a secretarial course and worked with advertising agencies and alongside international airlines.

Starting a family of her own led to a move further south to the Mornington Peninsula, where she spent her days raising three boys and dabbling in less-structured writing.

“I wanted to experiment with the creative side of writing, so I went to a lot of courses in Melbourne,” she says.

Not long after Julie began engaging with Melbourne’s writing fraternity, she wrote four children’s books that were picked up and published by Murdoch Books.

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“I went with children’s books because I thought it would be easy,” she laughs. “Wrong! I think it was also an ‘age and stage’ thing because that was the stage my kids were at. So it was really good timing in that respect.”

Two of the books were also published in the United States and were ushered into the US literacy program, a huge feat for any writer starting out. Having tapped into a niche, Julie was approached to work on a regional magazine, Melbourne’s Child.

Taking on the role as Calendar Editor and submitting freelance articles on parenting topics like How to Travel with Kids, Julie found her balance as a working mum.

“It was something that I could do at distance without going into an office,” she says. “So at the time it was perfect.”

Bumps in the road are inevitable but life took a curve when Julie and her then-husband separated, and her confidence dissipated.

“I didn’t write for a long time after that,” she says. “I had lost all my confidence in putting myself out there, so I just dropped it.”

Feeling at a loss and no longer believing in herself or her talent, Julie fell back into her safety net of sorts: the corporate world.

Working on tenders for a hospice and Frankston Arts Centre, as well as a public relations officer at a private college, Julie’s selfbelief slowly returned.

“I think gaining confidence in yourself is a big turning point for any writer,” she says. “You can have people tell you that you’re good or you write well but you’ve really got to find it within yourself to accept that.”

Eight years of compiling media releases, school magazines and tenders took their toll on Julie’s affection for formal writing. She craved something softer.

“I think in the beginning I wrote inspirational verses because I didn’t like a lot of what I saw,” she says. “There’s so many nice things in the world and I think people forget that.”

In 2009, Julie and her partner Greg Peeler moved to Noosa. The sea change, teemed with a renewed love of life brought on by a recent trip to Europe, gave Julie the push she needed to put her verses out into the world. Often accompanied by an artwork, each carefully selected verse was framed and sold ready-to-hang at Eumundi Markets.

Julie’s snippets of soft, almost whimsical paragraphs made their way into the hearts of many visitors with people eventually commissioning Julie to write pieces for their loved ones.

“I had one lovely lady whose daughter was at Katie Rose Hospice, so she asked me to write a piece for the eulogy,” Julie says. “It was very, very humbling.”

From the market stall stemmed Hearts and Minds Art, a bricks and mortar store in Hastings Street. Last year, Julie and Greg opened a second gallery-style space on the water’s edge at Noosa Marina.

Showcased alongside a collection of local artworks and products in both stores are Julie’s framed verses and her self-published book.

With plans to write a novel and a follow-up book to A Nest Twice Built, Julie says finding inspiration for content is simple as long as you stay curious.

“I remember going to this writing class once and the teacher said ‘if you do get this writer’s block, all you have to do is walk down the other side of the road’,” Julie says. “And it’s so true. If you’re doing the same things all the time, you’re going to do the same things all the time.

“Walk down the other side of the road and you’ll see different things, you’ll feel different things. You’ve got to keep doing that in your life. Every day.” heartsandmindsart.com.au

BOOKS & BLOGS

BIG IS BEAUTIFUL REVIEWS CLAIRE PLUSH

Out with the old and in with the new. Prime the coffee table and clear some space, because these chunky numbers deserve to be front and centre this spring.

SMALL ARCHITECTURE NOW Philip Jodidio | Taschen Books | $100 What these small buildings lack in size they make up for with innovative ideas and superior design. Showcasing creations – cabins and dollhouses included – from over 50 esteemed and up and coming architecture firms worldwide, this meticulously curated hardcover is proof that being restricted – in this case by space – can produce exciting results when in the right hands.

CHARLOTTE MOSS GARDEN INSPIRATIONS Charlotte Moss | Hardie Grant | $85 Green thumbs will devour the garden tips, tricks and inspiration that renowned interior designer Charlotte Moss presents in her latest book. Heralded as a “book on gardens”, not a gardening book, this gem gathers gorgeous green patches from all over the world, including Charlotte’s own.

FOR YOUR CHANCE TO WIN A COPY OF FLAVOURS OF QUEENSLAND OR TURKISH FIRE JUST VISIT THE WIN PAGE AT SALTMAGAZINE.COM.AU

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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

Win

UPCYCLIST Antonia Edwards | Peribo | $75 Creatives and DIY advocates will have their inspiration tanks topped up to the brim with ideas from Antonia Edwards’ Upcyclist. Within the pages, over 45 designers, artists and makers upcycle unwanted or unused items to create unique pieces that force people to take notice. Stemming from Antonia’s award-winning blog, each chapter embraces a different material and demonstrates new ways to utilise what we may consider waste. Intriguing to say the least!

FLAVOURS OF QUEENSLAND Smudge Publishing | $69.99 Compiled as a visual list of Queensland’s best tastes and tipples, this is the ultimate guidebook for the adventurous foodie. Covering Brisbane, the Sunshine Coast and beyond, Flavours of Queensland unveils the coolest haunts in the state, as well as revealing cook-at-home recipes from renowned restaurants. Explore what Australia’s golden region has to offer, one bite at a time.

Win

BLOG ROLL – THINGS WE LOVE BLOGS TO BOOKMARK THE KITCHY KITCHEN There’s nothing like a good food blog to solve those midweek-night meal dilemmas. thekitchykitchen.com GRITTY PRETTY Beauty babes will love the how-to posts floating around this digital space. grittypretty.com GARY PEPPER This Australia fashion blogger is taking over the world, photo shoot by photo shoot. garypeppergirl.com HOUZZ Home inspiration junkies will spend hours trawling this easy-tonavigate portal. houzz.com.au

TURKISH FIRE Sevtap Yuce | Hardie Grant | $50 If eyes are the windows to someone’s soul, food is an insight into a country’s culture. Discover the tastes of Turkey, particularly Ankara, at the hands of chef Sevtap Yuce, as she visits her homeland and introduces its flavours and meal traditions. This elaborate cookbook explores authentic wood-fired and street foods as well as decadent guest-worthy dishes, and showcases Turkish cuisine at its finest.

The 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

OUTSIDE THE FRAME WORDS JANE FYNES-CLINTON ILLUSTRATION AMY BORRELL

THIS IS THE VISUAL AGE. Pictures of you. Pictures of me. Everywhere. Anytime. Pictures of anything remotely out of the ordinary – but if nothing noteworthy is going on, plain and simple will fit the bill.

Photographs used to be taken as a record, a reminder of a scene, a time or a moment passed. They were kept in albums and displayed on walls. They were viewed with salient sentiment and a deep sense of connection. They were treats for the eyes and jumper leads for the memory.

Now photos are framed mostly in phone screens and computer monitors, where they seem to multiply. The proliferation has come because every person has a camera in their pocket in mobile phone form and then has the sweet, sweet ability to share it instantly with the world via social media.

Where once we humans were simply alive, now we are live to air.

Pictures have replaced words in the way we share ourselves. The delectable slow-burn arts of conversation and letter writing might be dying, but man, oh man, can we ever strike a pose. Years ago, who could have thunk it?

Remember the days of slides and slide shows? And the decades where a precious, relatively expensive roll of film would be sent off 38

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Love Thai Food?

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WHERE ONCE WE HUMANS WERE SIMPLY ALIVE, NOW WE ARE LIVE TO AIR.

”

For twenty years, the multi-award winning

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

(often from the chemist shop) to be developed and take WEEKS to come back? Then, if we were lucky, maybe three off the roll of 12 photos were good enough to make it into an album. Misses trumped the hits in most households with a Box Brownie.

And now we take 100 fractionally different snaps of the same thing, just in case. And we take photos of things that we would never have dreamt of before the digital age: a morning coffee, messy office desk or sleeping partner. Nothing is off limits.

A wake-up call for me was when a car crashed outside my house and a neighbour was taking photos of the damage (“to show my children”) even before the shaken and stressed lad had prised himself out from behind the wheel. I was gobsmacked.

Pictures of things risk eclipsing the things themselves. Those touching moments, such as when the sun just dips behind the mountains, a baby breaks out her first gummy grin or a skydiver’s feet touch the ground, are no longer witnessed with the naked eye, but through a phone screen.

Do you have a wok at home? Turn off MasterChef because the action is going to take place in your kitchen from now on.

Spirit House has a state-of-the-art cooking school with classes happening every day as well as Friday and Saturday nights.

There is a self-erected barrier between us and it and capturing the moment can mean failing to be in it – in my book anyway.

The king of this photographic explosion has to be the selfie: here is my morning face, me after 16 drinks, my eye makeup fail, me eating dinner and making a mess (#oopsies) – never have we given others such an intimate look into our lives.

I presumed that selfies (the term is an Australian invention) were a last-ditch option, taken by people who really, really wanted a photo of themselves in a particular locale, but were alone and friendless at the time. Apparently I was wrong.

I am an outgoing person, offering to help others out. But pain must be art these days because I have had too many knockbacks to count when I have offered to take an old-fashioned portrait photo so as to alleviate a person’s selfie-induced physical contortions.

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

Selfies have many forms now. There are “usies” – pictures of two or more people (“us”) taken by one of you. There are “suitfies” of blokes all dressed up for the office. And there are “felfies” – farmer selfies (no, I am not joking. Apparently it started in America, so blame them). And now there is the “dronie” – a selfie taken from above using those ubercool drone thingies that cost a bomb.

The woman most famous for being famous Kim Kardashian’s latest effigy at Madame Tussaud’s in London even holds a smartphone that takes real selfies against a changing background so you can pretend you bumped into her at the Eiffel Tower or the Taj Mahal.

As you do.

It certainly is a photographic smorgasbord out there – and for those who indulge too much at seeing the world through other people’s lenses, it is the equivalent of feeling as full as a fat person’s sock.

We are visually overfed and overweight.

So just once, when something visually pleasing catches the eye, don’t reach for the smartphone. Not everything has to be virtually captured. Memories are better than things.

Look. Breathe. And just be there.

To see more illustrations by Amy Borrell visit amyborrell.com

Restaurant & Cooking School

www.spirithouse.com.au 20 NiNderry rd, yaNdiNa.

TABLE TALK

WORK IS HIS WORSHIP WORDS ALEX FYNES-CLINTON PHOTOS ANASTASIA KARIOFYLLIDIS

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A GOOD CHEF thrives on the pressure of a busy service.

When the guests are grumbling and the timeframes are tight, it takes an inimitable energy to succeed. But if this is the mark of a good chef, then perhaps the mark of a great one is the want to perform when the pressure is off: the drive to push for perfection regardless of audience or occasion, to create for the pure love of cooking. This attitude is the embodiment of Maudy’s owner and head chef Sam Kulkarni.

When I arrive to sit down with the 39-year-old, a final handful of lunch guests are awaiting their orders. A quick glance into the kitchen tells me everything I need to know about his personality.

Sam’s eyes are focused, body language energetic and dedication unwavering.

“Coming from India and coming from a Hindu background, we would go to the temple and I would visit a guru,” he says. “He used to say to me ‘your work is your worship’. If you work every day, God gets his worship every day. That’s what I believe in and that’s why I work so hard.

“Food connects with everyone. It’s a versatile language all around the world. Giving food is giving happiness.”

Needless to say, Sam’s admirable outlook was not born overnight.

Brought up in India, his childhood was littered with fond memories of helping his mother in the kitchen and contributing to the success of his family’s catering business. But despite his affection for food, a life in hospitality was not something his family initially wanted for him. >

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“I’m an engineer by trade,” he says. “India is a different culture to here, you can’t really explain it. You don’t do what you want to do – you do what your family wants you to do. You basically go with the flow and learn what you need to learn.

“I used to cook at home with Mum and everything was done on the smell and taste. All the spices I use I learnt how to use there.

I did trial and error in Mum’s kitchen when she wasn’t at home and when she came back she would growl at me for finishing the groceries. I would cook lots of sweets – I’ve got a really good sweet tooth – but also lots of savoury dishes and lots of vegetarian.

“My family had a big catering business. We worked in a large wedding hall and we worked quite intensely. Indian weddings are 1800-plus people.”

Crispy skinned pork belly with local honey and soy sauce

A move to Brisbane to study a Masters in IT was the catalyst for Sam to realise his cheffing dreams. He worked in kitchens constantly throughout the course of his study, and when it was time to graduate it was clear where his professional future lay. After an apprenticeship and experience working at several established restaurants, he opened his own in 2003. But while Sam was thriving – learning his trade under the tutelage of world-class chef Russell Armstrong and carving out the beginnings of his dream career – his family were not as sure about his choice.

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SEE RESTAURANT 123 Parkyn Parade “The Wharf” Mooloolaba

www.seerestaurant.com.au

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

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

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“In life, if you want to do something yourself you have to make your own steps. It’s always tough.”

“

IT’S A VERSATILE LANGUAGE ALL AROUND THE WORLD. GIVING FOOD IS GIVING HAPPINESS.

”

“The first restaurant was an empty shop. I put the kitchen in myself and designed it using my engineering experience,” he says.

“My family didn’t speak to me for six months after I opened the restaurant. They didn’t approve of it at all. But after a certain time when they came in to take a look they approved it.

“They now come every year to visit. I hope they are happy with me. I think they are. Mum appreciated the fact I’d taken the basic dishes and twisted them the Australian way.

Since his journey in Australian kitchens began, the Sunshine Coast hinterland has been at the core of Sam’s success. After starting his journey as a restaurateur in Brisbane, a café in Montville and the acclaimed Bombay Mahal Indian restaurant in Maleny preceded his literal trip to the top of the mountain at Maudy’s.

With champagne views over the range, wrap-around verandas and a cosy, homespun interior, the restaurant immediately conjures feelings of class and comfort. However, reinvigorating an established restaurant with more than a decade of history is a challenge all of its own. With one full year at the helm, Sam and his business partner Ron Coxhell have found their feet with a seasonal menu and some smart twists on fusion dining.

“Up here it is more modern Australian cuisine, but we have products here like saffron and cardamom panna cotta where I take an Italian dish and make a western version of it with Indian spices through it,” he says.

“We also have a chicken makhani, where the chicken is cooked in a traditional French way but the sauce and spices are Indian.

We’re not doing Indian food, but we’re able to put some twists on traditional dishes.

“I just enjoy mixing it up through the seasons. There is not a moment in my life so far I have been in the restaurant unhappy.”

With a rich, varied career in his past and an unrelenting schedule ruling his present (14-hour days are commonplace), one might wonder how Sam unwinds. Unsurprisingly, it’s through more time in the restaurant.

As I observe the last of the lunch guests leaving Maudy’s, full and cheerful, it’s obvious Sam’s mind has already ticked over to dinner.

His weight shifts back and forth on his chair and his eyes dart in the direction of his kitchen. This is his sanctuary. With apron tied around his waist and pan in hand, Sam is at home.

“Food is it for me,” he says. “My main objective is about looking after the customers and making people happy. You see happy people come through the door and happy people leaving. It’s quite amazing. I don’t know what tomorrow will bring, so I’m going to enjoy today.”

2/466 Maleny-Kenilworth Road, Witta. 5494 4411 or maudys.com.au

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NOSH NEWS

Keep an eye out for LEMON & THYME’s new loyalty card program: it’s only $5 to sign up and on your first visit you’ll receive a glass of house wine or light beer included with your meal. Save loyalty points to use on the next visit or bank up points for a complete dining experience and be upgraded to the Premium Program to receive further discounts. Reward yourself for dining out while enjoying quality food for your soul! 2/7 Venning Street, Mooloolaba. 5452 6939 or lemonandthyme.com.au

NOSH NEWS

SIROCCO’s two-course lunch special is one of the best-kept secrets on the coast: just $28 for entrée and main including a glass of wine, juice or soft drink. Did we mention views across Noosa River? Our pick includes entrée of medjool dates stuffed with goat’s cheese and wrapped in pancetta teamed with main of confit ocean trout salad, roasted baby potatoes, capers and preserved lemon. Available noon to 2.30pm – Tuesday to Saturday (except during school holidays).

2/257 Gympie Terrace, Noosaville. 5455 6688 or sirocconoosa.com.au

WORDS KARINA EASTWAY

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

SPIRIT HOUSE owners Helen and Peter Brierty are off to India in October to test drive the restaurant’s new eight-day Indian food tours. Months in the planning, the first tours scheduled for February 2016 booked out within 48 hours! The tours visit Delhi, Agra and Jaipur, sampling the local cuisine with Spirit House chefs, plus taking in major historical landmarks and sights. It doesn’t get any better than that! Never fear – more tours are planned! 20 Ninderry Road, Yandina. 5446 8977 or book online at spirithouse.com.au

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ELEMENTS AT MONTVILLE teahouse has become the high tea mecca of the Sunshine Coast hinterland. Spring-inspired scones, petit fours and savoury fingersandwich treats are all on offer served with leaf teas and plunger coffee for just $29.95 per head.

The Elements chefs are also excited to introduce their new spring breakfast and lunch menu inspired by floral passion, zesty treats and a hum of colour. Overlooking the Kondalilla Valley, 38 Kondalilla Falls Road, Montville. 5478 6212 elementsmontville.com.au

Visit France every month with THE LOOSE GOOSE and French expert Mimie Pichenot. A cultural and culinary Tour de France, this is less cooking class or French lesson and more a relaxed dinner shared with like-minded people. Enjoy food specialties from a particular region while learning the cultural, historical and food highlights of the area from a local’s point of view. $65 per person for three courses, including presentation and a booklet about the region to take home. Mangez bien! 3/175 Ocean Drive, Twin Waters. 5457 0887 or theloosegoose.com.au

What’s something every local needs to know? Where to get the best pizza and vino of course! HUNGRY FEEL EATING HOUSE Buderim has it covered each Saturday from 3pm to 6pm. Served in the enoteca, it’s relaxed and friendly dining with good food served well and sourced locally. Remember to book as tables fill up quickly. $20 for a pizza and glass of wine or beer to match. 29 Main Street, Buderim. 5477 1331 or hungryfeel.com.au

Fancy a drive in the Noosa countryside? BLACK ANT GOURMET, Mayan Farm and Kin Kin General Store are owned and operated by Noosa-born chef Jodie Williams and her partner Brett Gowley. Enjoy a farm-to-plate dining experience with country hospitality, friendly staff and wonderful food. Dine on the deck or in the spacious back garden overlooking the picturesque countryside. On the go? There’s a large selection of frozen ready meals available so you can take restaurant-quality fare with you. Open breakfast and lunch Wednesday to Sunday and some specialty nights.

Bookings preferred. 56 Main Street, Kin Kin. 5485 4177 or blackantgourmet.com.au

CULINARY CREATIONS

CULINARY CREATIONS CHEF LUKE THOMAS PHOTOS ANASTASIA KARIOFYLLIDIS RESTAURANT AURA OCEAN TO PLATE

LIME AND MAPLE GLAZED HERVEY BAY HALF SHELLED SCALLOPS WITH PANCETTA CRUMBLE AND PARSNIP PURﾃ右 Serves: 2

Ingredients:

8 Hervey Bay scallops (in shells) 4 rashes of pancetta cut into 1cm thick strips 2 tbsp real maple syrup 1 tbsp lime juice 1 tsp olive oil for cooking 1/ 2 lime rind grated Breadcrumbs Thyme 1 parsnip Milk Salt Pepper Butter 46

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PANCETTA CRUMBS AND PARSNIP PURÉE CAN BE MADE UP TO 24 HOURS IN ADVANCE.

Met hod Pancetta crumbs Pan fry pancetta at medium heat and sizzle for 5-6 minutes until it colours. Sprinkle breadcrumbs and some chopped thyme into a pan and continue until brown and crisp.

Allow to cool and then break into crumbs either by blending in food processor or crumbling by hand in a ziplock bag.

Parsnip purée To make the parsnip purée, tip the chopped parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 minutes until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.

Scallops Remove scallops from their shell with a knife.

Heat olive oil in a large frying pan or use an outdoor BBQ grill.

Cook the scallops on medium-high heat for about 2 minutes on each side. Make sure you are heating your parsnip purée and your serving plates.

In the meantime, combine lime juice with maple syrup and drizzle over or brush the scallops on each side once cooked. Slightly heat the rest of the lime and maple mix with some of the rind to drizzle over serving dish.

TO SERVE Have your half shells ready by warming in the oven. Put on plate then add a tablespoon of purée. Drizzle with a touch of extra lime and maple and then dust with some pancetta crumbs and lime rind – Queensland’s own delicacy.

PHILOSOPHY Fresh local produce and seafood made to order.

WINE TO MATCH Taylors Jaraman Riesling Available at Caloundra RSL, 19 West Terrace Caloundra.

5438 5800 or caloundrarsl.com.au/ dining-drinks/aura

FOR EXTRA SALT visit saltmagazine.com.au for a Baked granny smith apples recipe.

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PRODUCE PEOPLE

A GROWING

HEART WORDS FRANCES GILLIES PHOTOS ANASTASIA KARIOFYLLIDIS

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Caroline Kemp and Duncan McNaught

HOW MANY TIMES have you been preparing your dinner meal when you think, “I need some herbs to complete this dish”.

So you get in the car and you drive to the shops. Perhaps you buy a bunch of basil, when you only need four leaves. You also grab some random grocery items, just because you’re there. You get home and use four basil leaves, then waste the rest.

This doesn’t happen on Food Street – a group of about 100 families living in a cluster of streets in Buderim’s heart who are growing food together on their residential nature strips and sharing the bounty.

From all reports, Food Street in Buderim is the only food project of its kind in Australia.

In Food Street, a resident thinks, I need some herbs to complete this dish. So they walk outside their house and pick whichever organic herbs are flourishing in their roadside veggie patch. Then they cross the street to pick some organic rocket for their salad from their neighbour’s verge and walk a few doors down to pluck an organic lemon from a roadside tree to give the salad dressing some zing.

Food Street founders and long-time Buderim residents Duncan McNaught and Caroline Kemp have worked diligently for five years to propel this project to the bountiful stage where food is literally ripe for the picking at residents’ front gates.

Duncan, a horticulturalist of 40 years, and Caroline, an architect, explain the project is best described as an urban proposition.

“Like all good design, we’ve taken the norm and repackaged it into something new and exciting,” Caroline says. “So with residential nature strips, we’ve asked, what can we do better with this dormant urban space? We usually mow it but by planting on it we make it edible and functional. We’re using plants as a catalyst to challenge the narrative between urban occupation and green space.”

Duncan and Caroline started the project by planting lime and other citrus trees on their own street verge to show the possibilities of growing food in the public realm. They proudly note Food Street remains true to its vision to be created, funded and implemented independently by its residents. Buderim’s Food Street neighbourhood is bounded by Gloucester, Tindale, Elizabeth, Clithero, Stephen, Farnwyn and Sorensen streets.

“With every family that joins, they begin to see the difference between what is possible and how most people live day to day,” Caroline says. “We believe this puts the seed literally at everyone’s front door and makes this project active and engaging.” >

Ruby, Jack and dog Charlie

If you live in the Food Street neighbourhood, every time you walk out your front gate you are confronted with your pick of what’s in season. You’ll find bananas, avocados, mangoes, dragon fruit, tropical peaches, garlic, herbs, tomatoes, cabbage, pumpkin, squash, kale, rocket and more. Rows of citrus trees line the streets and olive trees flourish intermittently. Birds sing from above and bees buzz below.

Residents take only what food they need for their next meal and each person contributes in their own way. They may help dig holes or plant seeds, water plants, nurture the complex compost, harvest fruit and vegetables, contribute knowledge, share garden tools, or bake morning tea treats for the get-togethers.

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Great friendships result from this collective effort. Walk the streets with Duncan and the human stories behind each garden bed and orchard are revealed. His passion for the project and plants in general is infectious, kind and energetic.

“People are now active and engaged,” Duncan says. “Just about everyone knows one another here. Before this, neighbours would never really interact. Now everyone knows everyone else’s kids and keep an eye on each other. The language has gone from ‘you’ or ‘I’ to ‘us’ and ‘ours’. That is powerful stuff.”

Duncan explains one of the Food Street residents, Reg, is in his 70s and has incredible untapped knowledge on gardening. He loves to use lime whenever he and his wife cook fish.

“So he heads out with his dog for a walk to pick a lime from one of the Food Street trees nearby. He tells me a walk that should take 20 minutes sometimes ends up taking 90! You always run into neighbours along the way and stop for a chat.”

BE INSPIRED • If you’re not fortunate enough to live in Food Street, there are plenty of ways to celebrate organic food and learn to grow your own produce.

• Walk through Food Street regularly to get inspired and see what’s new and what’s flourishing in the roadside garden beds and orchards.

• Educate yourself about composting and planting veggies in your yard or nature strip. The Sunshine Coast Council runs workshops in local libraries and offers advice on its website.

Or find a friend who has a green thumb and ask them to share their knowledge with you and your neighbours.

• Celebrate national plant days and events with your family and friends.

• Watch gardening shows and read books for inspiration and advice. Start with Costa’s Garden Odyssey on SBS presented by charismatic landscape architect Costa Georgiadis. Costa visited Food Street recently to film an episode and was amazed by the size and productivity of the project.

Young children from the local Milford Lodge child care centre also regularly visit to help with planting and harvesting. The kids recently helped dig and wash the rhizomes of the bountiful turmeric, which inspired them to cook turmeric damper and turmeric chicken together at the centre.

“Young children embrace this stuff immediately, especially up to the age of five. They are enthusiastic and have clear minds. It’s beautiful to see,” Duncan says.

Apparently parents have started volunteering to join the kids on their trips to Food Street so they too can learn along the way.

And that’s exactly the reason Duncan and Caroline are so inspired to drive this complex and time-consuming project in their spare time. Duncan explains their fear is that in Australia, and indeed the world, we are not only losing the gene pool of diversity in our plants but also the knowledge of vital practices like basic farming.

“Caroline and I have grown up with old values and knowledge,” Duncan says. “And we believe that if you are aware of something important you have a moral obligation to step up. It’s simple.

“We also believe people can achieve anything when they work as a collective. We’re instinctively people of the earth but we’re detached from it. We can all help change that.” facebook.com/urbanfoodstreet

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RELAXED RECIPES

ASIAN SENSATION WORDS SALLY TRUDE PHOTOS ANASTASIA KARIOFYLLIDIS

SWEET AND SOUR PORK IN LETTUCE CUPS Serves: 4 Prep time: 30 min

FOOD FROM ASIAN NATIONS is often subtle, yet full of vibrant flavours and strong colours. It is cuisine that pleases all the senses.

We’ve featured some relaxed, easy recipes to get you started.

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2 tbsp canola oil 1 small onion, chopped 2 cloves garlic, finely chopped 450g minced or finely chopped pork 2 tbsp honey 1 tbsp fish sauce 1/ 2 tsp sesame oil 1 tsp lime zest 2 tbsp lime juice Salt and pepper 1 head butter lettuce Thinly sliced shallots Lime wedges

Heat oil in the fry pan, add onion and stir-fry over moderate heat until soft and golden. Add garlic and cook for a minute. Add the pork and cook, stirring occasionally, breaking up the meat until it is browned, or for about three minutes. Stir in the honey, fish sauce, and sesame oil and cook, stirring until the pork is cooked, or for about two minutes. Remove the frying pan from heat and stir in the lime zest and lime juice and season with salt and pepper.

Arrange lettuce cups on a serving platter. Fill with the pork and garnish with shallots.

Serve with lime wedges.

SHIITAKE MUSHROOM AND TOFU SOUP Serves: 4 Prep time: 30 min 115g rice vermicelli 1 tbsp vegetable oil 500g firm silken tofu (cut into 2.5cm cubes) 1 garlic clove, crushed 2 tsp fresh ginger, finely chopped 1 cup fresh shiitake mushrooms, steamed and sliced 1 litre chicken stock 2 cups chopped long leaf cabbage 1/ 2 cup coriander leaves 1/ 2 cup shallots, finely sliced 4 tsp soya sauce Cook vermicelli according to package directions. Drain and set aside.

Heat oil in large saucepan over medium heat.

Add tofu and cook until browned. Add garlic and ginger and cook about two minutes. Add mushrooms, stock and cabbage and simmer for five minutes. Stir in reserved vermicelli.

Serve soup in bowls and add coriander, shallots and soya sauce. >

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ASIAN CHICKEN SALAD Serves: 4 Prep time: 30 min 2 tbsp rice vinegar 1 tbsp soya sauce 1 tbsp dark sesame oil 1 tsp ground fresh ginger 1 tsp honey 6 cups gourmet salad greens 2 cups chopped cooked chicken 1 cup matchstick-cut carrots 1 cup snow peas, trimmed and cut lengthwise into thin strips 2 tbsp slivered almonds, toasted Combine vinegar, soya sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots and snow peas.

Toss chicken gently to coat and sprinkle with almonds.

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ALMOND PUDDING WITH LYCHEE Serves: 4 Prep time: 30 min 14g plain gelatin powder 3/ 4 litre water 5 cups whole milk 2 cups evaporated milk 1 cup sugar 1 1/2 tbsp almond essence 1 cup dark rum (optional) Lychees for garnish In a large saucepan, bring the water to boil.

In a small bowl mix the gelatin powder with a few tablespoons of the hot water to create a thick paste.

Add the paste to the boiling water and stir until thoroughly mixed. Pour in the milk and evaporated milk, stirring continuously and gently until the mixture comes to a slow boil. Lower the heat to medium and continue stirring.

Add the sugar and stir again until dissolved. Turn off the heat and pour in the almond essence and rum, mixing until thoroughly combined.

Pour into a pudding mold or individual serving bowls and allow to cool for 20 minutes before refrigerating.

Refrigerate for several hours or overnight.

Garnish with lychees.

FOR EXTRA SALT visit saltmagazine.com.au for our Crispy Prawns with Spicy Lemongrass Sauce recipe.

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PADDOCK TO PLATE

FLOWER

POWER

WORDS ALEX FYNES-CLINTON PHOTOS ANASTASIA KARIOFYLLIDIS

BORN AT DAWN and delivered at dusk, the bold and beautiful zucchini flower has fast established itself as one of the coolest kids on the block in Hastings Street.

A poster child for the changing tastes of modern Australian dining, these once unusual delicacies are now a go-to when discerning diners’ stomachs growl. While just a handful of years ago it would have been a stretch to find them on a menu let alone a farm, Sunshine Coast chefs now need look no further than their very own backyard for the freshest, most flavoursome flowers available.

Noosa Beach House chef Woody Theuerl – a proud advocate for these divine local delights – says zucchini flowers’ taste and versatility has established them as a hallmark of his menus.

“More than ever people want to experiment; they want to order something that spikes their interest,” he says. “The look of the zucchini flower grabs your attention. It doesn’t matter if it’s just a little bit on the plate – your eye is drawn to it. Flavour-wise you can do so many things with it. Obviously they lend themselves really well to stuffing – ricotta, a fish mousse and fillet or as we did the other day, some sardines and sundried tomatoes. You can even breadcrumb it, give it a quick fry and they come up beautifully.

Your imagination is the limit.”

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Owen Jago

Perhaps the only thing as interesting as experiencing one of these little yellow wonders on the plate is the journey they take to get there. Kim and Owen Jago have been growing zucchini flowers for nine years on their Beerburrum farm, empowering chefs like Woody to delight diners with their unique creations.

Unsurprisingly, there is no shortage of testing moments encountered while coaxing them to life.

“They require constant care and attention. It’s all to do with the weather and every day you go out there they are different,” Kim says. “With rain and heat, you need to manage mould and mildews.

Because the plant is water-based it can collapse if you over-water, so you’ve got to keep the strength in the plant to keep it flowering.

“The day it is ready to bloom it gets picked. When it opens the bee will pollinate it if the temperature is right. If we don’t pick it as a flower, it will fall off and create a zucchini.”

Woody says the delicacy of the growing process is part of what makes the flower so special. An aromatic petal and sweet, immature zucchini at the stem of the flower are products of perfect timing and endless care.

“The dedication the farmers put in is amazing,” Woody says. “If the flower opens up and then you pick them it will wilt right away, so you need to pick them while the flower bud is still closed at dark. It’s so precise in terms of when they need to be farmed and cultured.” >

“

I’VE HEARD THE ZUCCHINI FLOWER BEING CALLED A GASTRONOMIC VESSEL.

”

CAFÉ open for breakfast, lunch, morning and afternoon tea GIFTWARES • NURSERY THE GARDEN HAUS GALLERY

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

OPEN 7 DAYS Mon - Fri: 9.00am - 4.30pm Weekends 8.00am - 4.30pm 34 Mountain View Road, Maleny, Ph 07 5499 9928 info@thegardenmaleny.com.au thegardenmaleny.com.au

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Compressed watermelon, zucchini flowers, water melon radish, goat chèvre, nasturtium leaves

Working separate nine to fives as a book keeper and service manager before embarking on their farming journey, Kim and Owen’s decision to trade office life for open space has proved a masterstroke.

With a willingness to push the envelope with their products, the two have found a niche among the coast’s produce people.

“I love the compliments. I get texts from people who have bought our zucchini flowers retail and will message us telling us how wonderful they are. It keeps us going. Every week our orders continue, which tells me the chefs are satisfied and so are the customers.

“I’ve heard the zucchini flower being called a gastronomic vessel, because you fill it with anything you want. It’s all up to the chef’s imagination. You can run wild with it.”

Woody’s connection with the Jagos came about due to their mutual relationship with Suncoast Fresh proprietor Graeme Twine.

A key link between restaurant and farmer, Graeme acts as the

Noosa Beach House chef Woody Theuerl

key backer for farmers like Kim and Owen by marketing their products and delivering them fresh to establishments all over the Sunshine Coast and Brisbane. A chef by trade, he is focused on minimising food miles to ensure chefs can deliver the most flavoursome dishes to customers.

“Chefs are so busy. They have meat to organise, grains to organise, menu planning, rosters – there are so many things they need to keep in mind,” Graeme says. “They need someone who can inspire them, keep them up to date and coordinate and deliver a product that has excellent flavour and texture.

“The difference between a chef picking up from Kim and picking up from a market is that we have complete control over temperature, light and where it’s been. If produce goes through a market it adds another 48 hours onto something. Lots of products are fine with that, but the finer products like Kim’s really need to be nurtured.”

Graeme says he views his job as a key link in enhancing the whole of the Sunshine Coast for foodies and casual diners alike.

“When people come to the coast and especially Noosa, we want them to see it as a food destination. We’re backing and building that profile as well.”

When customers enter Noosa Beach House, Woody says he is determined to deliver something local, environmentally friendly and flavoursome. With preferences shifting to locally sourced products with a minimal environmental footprint, he believes coast diners’ tastebuds will tingle with more regularity than ever before.

“I’m heavily about traditional skillsets and a traditional way of approaching food and then taking it on a bit more of a modern slant,” he says.

“Everything by hand, fresh sourced local ingredients. Not covering up the flavour of the ingredient you’re putting up as part of the dish. It’s always going to taste better if it’s local – I’m going to get it much closer to the time it was picked.

“Farmers like Kim and Owen show a lot of respect for their produce and as a chef you need to try and show that same respect back.” noosabeachhousepk.com.au

SALT CELLAR

IS AUSTRALIAN WINE

DOOMED? WORDS TYSON STELZER

“ARE YOU OPTIMISTIC about the future of Australian wine?” The question was fired at me from one of New Zealand’s leading wine retailers while I was over the ditch judging a wine show recently. And he had good reason to ask.

It was a loaded question. The past decade has hit Australian vineyards hard with droughts, heatwaves, bushfires and floods. We face a longterm oversupply of wine, imports are at an all-time high, currency fluctuations have decimated exports and our wines are no longer the flavour of the month in our key markets of the US and the UK. There is no shortage of excuses for doom and gloom.

But there’s another answer. As significant as these forces may be, they are not the key influences that are defining the current state of play throughout the Australian wine industry.

No one would deny that the past decade has been tough for winemakers in Australia. And yet this same decade has given birth to the most interesting and the most exciting set of Australian wines I’ve ever tasted, from bargain BBQ quaffers all the way to the very pinnacle of prestige.

We have been born into a privileged age in the wine world. No other generation has had access to such diversity of wine styles from across Australia’s now 65 wine regions. This country leads the world in vineyard and winemaking technology, and the result is that our wines taste more pure, more correct and more expressive than they ever have before.

Meanwhile, we have never had a more extensive or a more enticing selection of imports at our fingertips, providing not only diversity in our own selection but also, significantly, inspiration and competitive challenge for local winemakers.

Studies have long been conducted into the feasibility of Australian viticulture, and the outcome invariably predicts that many estates will have to close down. Why haven’t we seen this attrition? Because they fail to account for the resilience and determination of Australian winemakers.

I witnessed this for myself this year as I spent the duration of vintage in the Barossa filming my television series, People of the Vines. Warm regions like the Barossa have much to contemplate in the wake of global warming.

And yet the mood on the ground is not one of apprehensive concern but rather one of proactive initiative. Australian winemakers are among the most adaptable and resourceful in the world, and they’re busy refining viticultural and winemaking techniques, even planting more resilient grape varieties to better stand up to drier and more extreme conditions.

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2 BEST OF THE BUNCH

1 ST HALLETT GAMEKEEPER’S BAROSSA SHIRAZ GRENACHE TOURIGA 2014, $14 Vinous proof that the whole can be greater than the sum of its parts, this bargain blend is loaded with pure red fruits, spicy floral notes and soft, supple structure.

2 TEUSNER THE PLEASURE

3

GARDEN BAROSSA VALLEY SHIRAZ GRENACHE 2012, $15 In the greatest vintages, even the entry wines of the top makers are terrific. An air of floral elegance and spicy allure float over a core of succulent Barossa fruit.

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3 TURKEY FLAT VINEYARDS

ROSÉ 2015, $20 January was cool in the Barossa this year, furnishing a tangy acid line that effortlessly glides through a refreshing and enticing blend of raspberry and watermelon character.

4 PEWSEY VALE EDEN VALLEY RIESLING 2015, $25 I was in this cool, high vineyard the day they harvested, and the finished wine captures all the refreshing purity of the grapes. It’s magnificent now and will age.

5 DUTSCHKE SAMI ST JAKOBI VINEYARD CABERNET SAUVIGNON 2013, $30 If shiraz is the crowd favourite of the Barossa, cabernet wins the gong for most improved. This region now captures more density and varietal definition than ever.

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WINE TO WIN

Head to saltmagazine.com.au to WIN an Eden Hall Eden Valley Block 8 Reserve Riesling 2015.

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6 PETER LEHMANN WIGAN EDEN VALLEY RIESLING 2009, $32 Riesling is the most underrated and underpriced variety in the country and Wigan exemplifies this more than any other. It’s a showstopper that lives for decades.

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Win 8

7 EDEN HALL EDEN VALLEY BLOCK 8 RESERVE RIESLING 2015, $35 The first top-shelf riesling I tasted and proof that this benchmark vintage has an exciting future before it. Concentration of flavour meets purity and enduring acid structure.

8 ST HALLETT BLACKWELL SHIRAZ 2013, $40 For two decades, every top vintage of the Barossa has been an even number. 2013 and 2015 have finally broken the spell, and one of the finest releases in the 20 years of Blackwell is proof.

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9 JACOB’S CREEK CENTENARY HILL BAROSSA VALLEY SHIRAZ 2012, $60 I’ve been buying Centenary Hill for 20 years and I can’t recall a more impressive vintage on release. Impressively deep-set concentration meets poised restraint and enduring longevity.

10 YALUMBA THE OCTAVIUS

OLD VINE SHIRAZ 2009, $112 ‘Oak-tavius’ no more, this remarkably sophisticated and articulate makeover is the happy benefactor of a regime of restraint and attention to every detail in the vineyard and winery. Hail, Octavius!

I told my New Zealand friend that in spite of all the forces stacked against us, from climate, markets and currencies, I have never felt more optimistic about the future of Australian wine.

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

We live in privileged times. There are a lot of exciting wines out there to discover. And from everything I’ve witnessed of late, they’re set to get even better.

Tyson Stelzer was recently named International Wine & Spirit Communicator of the Year 2015.

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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A WEDDING FEATURE WITH

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62 KEEPING IT REAL Pablo and Lahnee Pavlovich fell in love in Australia’s red centre.

66 FOR BETTER OR FOR WORSE Allan and Bev Niblett’s love grew around church and dancing. 68 TO HAVE AND TO HOLD Fashionable, must-have products for the loved up. 72 MAGIC MAKER The Van Fine Street Food serves gastronomic delights for wedding guests served from a beautiful caravan.

IMAGE COURTESY OF TODD HUNTER MCGAW, TODDHUNTERMCG AW.COM.AU

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KEEPING IT REAL

e v lo at the centre WORDS LINDA READ

Lahnee Thomas & Pablo Pavlovich

IMAGES COURTESY JUST B PHOTOGRAPHY, JUSTBPHOTOGRAPHY.COM.AU

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FATE PLAYS A HAND in every great love story, but sometimes she’s a little more pushy than others.

And what would Pablo say about her?

In the love story belonging to Pablo and Lahnee Pavlovich, she certainly played a starring role. Thrown together on a road trip to Alice Springs about 10 years ago while both were employed by the same marketing company, neither Lahnee nor Pablo could have predicted the momentous event that was about to happen: that it would be there, in the beating red heart of Australia’s centre, they would fall in love, literally at first sight.

“It’s the first place we looked at,” Lahnee says. “It’s gorgeous.

We wanted something outdoors, and I love flowers and gardens.

When we saw the garden setting, that’s pretty much what sold us.

Lahnee had always had a fascination for Mexican culture, hence the collection of songs in Spanish she carried on her iPod. Pablo, as fate would have it, was Mexican. When Lahnee asked him to translate the songs for her, it was the beginning of their lives together.

“I know it sounds really cheesy, but we’ve actually been living together since that day,” says Lahnee, 28. “I pretty much moved in with him after we got back [to Adelaide] from the road trip, which was two weeks, and then I asked him to move to Queensland with me because my family was there.”

Lahnee says the couple’s connection is indefinable, but she is clear about what she loves most about Pablo, 31.

“Everything,” she says. “He’s so charismatic and caring; he’s exciting and fun. He’s just one of those people you meet and you can’t help but like him. He’s just awesome really.”

“That I’m organised,” she says with a laugh.

Just as they had fallen instantly in love with each other, they also fell in love with Secrets on the Lake at Montville the minute they saw it, as a venue for their wedding in 2012.

“Walking down that garden aisle was pretty special – and seeing Pablo at the end, and all our family – it was really a family affair.”

The intimate wedding ceremony at Secrets was attended by 35 family and friends, including Pablo’s mum from Adelaide and his auntie who came all the way from Mexico for the big day.

The “absolutely beautiful” reception was held at nearby restaurant Wild Rocket @ Misty’s in Montville.

Lahnee, an editor, describes the theme of the wedding as having “a bit of a Mexican twist, with the plan to keep things as natural as possible”. Lahnee’s grandma, Zell Shoesmith, made the stunning, brightly-coloured Mexican-themed wedding cake.

Zell also made the bouquets and floral arrangements using wildflowers from local flower farms. As an added bonus, Pablo is a photographer, and took most of the stunning photos himself.

“He set up his tripod and we went all around the property at Secrets taking photos,” says Lahnee.

Now living in Sydney and running the Spicers Group’s Potts Point property together, the couple’s lives have been further >

Secrets on the Lake Weddings - Receptions - Honeymoons - Accommodation Ph 5478 5888 www.secretsonthelake.com.au Montville

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A symbol of your love for each of

A ring as unique as the one you love

Book your appointment to create your own personalised fingerprint ring today ABOUT THE VENUE

07 5494 3477 Shop 4 Riverside Centre, Maleny www.malenyjewellers.com.au

07 5439 0611 Shop 4 Beerwah Market Place

With a lush rainforest as a backdrop, Secrets on the Lake at Montville has many special spots for the bridal couple to choose from for a unique ceremony. Water views, boardwalks and breathtaking gardens will ensure a day to remember, particularly for couples who crave a natural and intimate setting. Situated on the edge of Lake Baroon, Secrets’ garden has hand-crafted platforms and decks built among water features and lily ponds.

There is also a signing table, picturesque gazebo, bar and romantic swing seat. The Lakehouse is reminiscent of another era and suits as a chapel or venue to host drinks and canapes after the ceremony and is also ideal as a wet-weather venue. There’s also luxury private accommodation on site.

Montville - Sunshine Coast Hinterland

WEDDING DAY ROLL CALL VENUE Secrets on the Lake, 207 Narrows Road, Montville. 5478 5888 or secretsonthelake.com.au DRESS Casar Elegance, Maroochydore casar.com.au HAIR & MAKEUP On Trend, Maroochydore ontrendbeauty.com.au

Vintage High Tea

$29.95

y enriched with the addition of their most cherished achievement so far – a gorgeous four-month-old daughter, Alexa.

Their other daughter, Lahnee adds, is of the four-legged variety – a four-year-old Rhodesian Ridgeback called Sookie, who was Pablo and Lahnee’s wedding present to themselves.

With fate succeeding so spectacularly for this couple, it’s tempting to ask for the secret to their success – but the magic between them is not so easy to pinpoint.

“I don’t know how to describe it,” Lahnee says. “We’ve always been very close, and we’ve been best friends as well as partners.

There’s always been something quite special between us.”

• Classic beauty therapy • Bridal make-up • Wedding packages • Girls day out • Spring specials online

5478 6212

www.elementsmontville.com.au www.facebook.com/alittlebeauty 38 Kondalilla Falls Rd Montville

FOR BETTER OR FOR WORSE

LOVE, CHURCH AND

dancing WORDS PENNY SHIPWAY PHOTO BAZFOTO

THE TEWANTIN LOUNGE ROOM of Allan and Bev Niblett takes a person back to a faraway time where men fought in wars, families attended church and love stories were born in dance halls.

It was Geelong, 1955, when the Nibletts shared their first dance, marking the beginning of a lifetime together: 58 years of marriage, four babies and many more dances to come.

Allan is a man passionate about life. He talks of the day they met, while Bev weeps quietly beside him, as the memories bring up so many beautiful, but sometimes difficult, emotions.

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At the tender age of 27, Allan had fought in World War II as a bomb diffuser and later trained soldiers for the Korean War, but he was still yet to find the woman of his dreams. salt

and then the surf event. But while Allan had found the love of his life, there was one more hurdle yet to come.

Allan had no idea his young Irish sweetheart was 10 years his junior.

This did not go down well with Bev’s parents when Allan asked them for their daughter’s hand in marriage, but being the charming man he is, Allan managed to win over Bev’s mother Edna’s heart by reminding her, “Mrs McMahon, when I’m 90, Bev’ll be 80 and we won’t be having much sex then.”

But it was Bev’s father, Mac, who gave Allan the most trouble.

“He said ‘there’s no way you are marrying my daughter’, so I had to come up with a beauty.”

Allan decided he would buy a diamond ring and propose to Bev at church.

“We sat up the back and I put a ring on her finger. We went home and Bev showed her dad.”

“My first girlfriend was a Protestant and in those days Catholics didn’t marry Protestants ... so I thought I’d try again,” the 89-yearold says. “And when I met the father [of the next girl] he said ‘under one condition, you can be anything other than Catholic, otherwise get out’. I was quite broken-hearted.

“I asked God to choose one, and that I would know who it was when I saw her. The next year went by and the next, and the next, and the next.”

But it was third time lucky when he came across Bev in a Geelong dance hall. Allan was visiting his sister whose house backed onto the Palais de Dance – a popular night spot for young people.

Allan spotted his friend inside, and as they chatted he caught the eye of a girl across the room.

“There was this dark-haired, little girl in a yellow dress. I said to my friend Kenny, ‘that’s the girl I’m going to marry’. And I went over to her and asked her to dance. We had another dance and half a dozen dances after that. I then asked her if she would come to the surf carnival at Bells Beach with me in the morning. And she said no, she had to go to church.”

Allan was devastated, thinking his poor luck with love was continuing. As it turns out, though, Bev was a Catholic girl, and with great relief Allan suggested they first attend church together,

Allan says he was just about to get thumped when he quickly explained they’d got engaged in the church.

“Oh, you did, did you?” was Mac’s reply. “From that day until he died, we were mates. He lived with us for 17 years.”

Allan and Bev, who had a health practice together, went on to have three daughters and a son – Laurice, Tracie, Erin and Chris.

They lived in Geelong for 10 years, Echuca for 26 years, and have lived on the Sunshine Coast for 22 years.

Bev says marriage was the last thing on her mind when she met Allan, but she loved his “nice blue eyes” and he was a “fantastic dancer”.

“I love Allan’s truthfulness. He’s kind and he loves God,” she says.

And it was faith that kept the couple through their darkest hours, with Allan defeating death numerous times, having three openheart surgeries and later battling cancer twice. Bev was beside him the whole way.

“If it wasn’t for our faith in God he would never have survived. He is a miracle,” she says.

With the couple getting clearly emotional, Allan says he loves Bev “with all his heart”.

“You don’t see the grey hairs. She has looked after me for 12 years,” he says. “I love her for her heart.”

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TO HAVE AND TO HOLD

RULE BREAKER To think all those years of dreaming, months of planning and a lifetime of memories lead to one day.

But it’s not just any day. It’s the one day you feel like a princess finally living your fairy tale ending. We’ve all heard the story. But what about the rebellious bride?

The confident-yet-carefree type who wants a little less ‘bridal’ and a lot more modern. For the fashionconscious bride ready to make a statement, check out One Day’s spring collection, Love’s Keeper.

Full of modern yet classic and timeless beauties like this rule breaker, the Lilith body suit and skirt. The two-piece drama makes a statement: Lilith’s myth dates back to Christian legend, meaning ‘of the night’.

She is the most famous demon goddess and that’s exactly the kind of bride who wears her: she breaks the rules, she wants to be comfortable and dance the night away. It’s your day. Be the bride you want to be. We dare you. onedaybridal.com.au

photo Erin and Tara Photography

The Lilith Body Suit and Skirt. $6500. Made to order.

E TO HAV AND TO HOLD

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

Sheer Brilliance

This handmade 18ct gold Argyle chocolate diamond ring is brilliant in every… well, facet. Featuring a pear shape 1.55carat Argyle chocolate diamond with natural yellow shoulder diamonds, it’s been designed by diamond expert Stuart McLean. He and his wife Angeline travel the world every year in search of the best quality diamonds, which is your guarantee of exquisite, custom-made jewellery. Underwoods Fine Jewellers Kawana. 5452 6774 or underwoodsfinejewellerskawana.com.au

Photo Jennifer Oliphant Photographer

PICTURE PERFECT Having a ceremony that flows effortlessly onto the reception allows you to enjoy a stress-free day all in the one location. And what better place to tie the knot? With its beautiful gardens, purposebuilt chapel and gorgeous Queenslander reception venue, Weddings at Tiffany’s is the boutiquewedding venue brides dream of. Think classic, elegant styling in an all-weather location. There are also specialist wedding coordinators on site, and an in-house floral design team, Tiffany’s Flowers, to assist throughout the planning process and on the day. With sweeping views across the Glass House Mountains and Moreton Bay, this picturesque backdrop will fill your wedding album with timeless memories that will never fade. weddingsattiffanys.com.au 70

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TEA-SE OUT STRESS

Don’t let the wedding preparations unleash bridezilla: chill out with Matcha-Sol pure ground green tea. Unlike regular green tea bags, consuming the entire tealeaf gives you 100 per cent of its nutritional wonders. Meaning? Good for the mind, body and sol. With every sip boost your metabolism, revitalise energy, detox naturally, chill out and get focused so you can concentrate on the important things, like saying “I do” to your perfect match. It really is a matcha-made in (tea) heaven!

Organic Ceremonial Grade Matcha 40g, $39. matchasol.com

Photo Le One Photography

Photo Maz Photo

All in the one location...

Book your wedding date before the end of Spring and receive a discount of 50% from on-site ceremony & 2 nights accommodation FREE for the bride & groom*

Romantic Ceremony Sites Stunning Photographic Locations Reception Rooms with Breathtaking views Award Winning Menu Options Personal Wedding Coordinator Open Plan Apartment Accommodation Pre & Post Leisure Activities: Hens & Bucks Parties Golf, Spa Treatments, Dining, Tennis, Fitness

GIDDY-UP

Howdy! So Cupid somehow managed to tame your cowboy with his bow and arrow.

Next target? Getting that six shootin’, buck ridin’ bandito out of his chaps and into his wedding gear. Lucky the Bow Bandits have it covered. These handmade ecofriendly bow ties are the perfect giddy-up for any cowboy tie-ing the knot. Finally a charming yet cool accessory you’ll both love. Yeehaw! facebook.com/BowBanditRevolution

Contact the Events Manager on 5440 3333 for more information or email weddings@noosasprings.com.au * Offers ends 30th November, 2015. Accommodation is in a 1 bedroom apartment. Subject to availability

w w w. n o o s a s p r i n g s . c o m . a u Links Drive, Noosa Heads, QLD 4567 P: (07) 5440 3333 I F: (07) 5440 3300 I E: info@noosasprings.com.au

free-range nuptials

In the bag

Even the most radiant looking brides need a touch up. Don’t get caught stashing red lippy in your bra. Keep it classy with Ila Handbags’ gorgeous range of clutches. And with an entire collection dedicated to weddings, you’re sure to find the perfect purse fit for a bride.

With beautiful designs and quality fabric, it’s the prettiest accessory to, well, stash your accessories. ilahandbags.com

Fact: weddings are stressful. Let those nervous butterflies be free in the natural outdoors and relaxed style of the Birdcage, because casual is the new classic. With its vintage décor and recycled knick-knacks surrounded by lush greenery and colourful blooms, you can keep it comfortable. It is all about being basic, but beautiful.

The relaxed setting encourages guests to mingle, laugh and simply enjoy the celebration. Perfect for intimate receptions catering for up to 80 loved ones, there’s also an executive chef on hand creating delicious seasonal menus with the freshest produce and herbs picked from the very garden surrounding the celebration. parklandstavern.com.au/weddings

Sweet Smellers

It’s the maid of honour’s duty to organise the hens. The bridesmaids will hold your bouquet and fluff your dress.

And your sweet, invisible friend Jo Malone will make sure you’re smelling divine! Her range of colognes is beauty in liquid form. Whether it’s a fruity plumb blossom, floral wild bluebell or spicy vanilla and anise, it’s pure elegance in a bottle. And they look just as lovely as they smell. Sweet. jomalone.com.au

COASTING INTO MARRIAGE Looking to break old traditions for a memorable and unique wedding?

Keep the folks happy with these fun coasters from BHLDN. Forget a guest book filled with the same old xoxo kind of stuff: guests can leave their two cents on how to make it as husband and wife. And it’s a great icebreaker: who doesn’t love spilling their relationship secrets? And after a few celebratory bubbles, you’ll love reading over the advice.

Cheers! Set of 8 for $8. bhldn.com

feet first Struggling to find the perfect glass slipper? For those who don’t have a fairy godmother to magically create the perfect fit, we have Grace Bijoux – the fairy godmother to all barefoot brides. With beautiful anklets and foot accessories, your twinkle toes will be the envy of every squished foot in stilettoes. Perfect for those beautiful spring weddings on the sand or in the garden. Keep your feet on the ground while your head is in the clouds, but always keep them sparkling. gracebijoux.spiffystores.com

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

Shop 4 /166-170 Alexandra Pde Alexandra Headland

(07) 5479 6661 assemblyhair.com.au We proudly use and recommend

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MAGIC MAKER

ELEGANT EATS ON THE MOVE photo Karen Buckle Photography

WORDS AARON WYNNE

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photo Karen Buckle Photography

THERE’S A LOT OF responsibility attached to being in charge of catering for someone’s wedding.

As chef, owner and operator of The Van Fine Street Food, Daniel Baum will tell you that “you definitely don’t want to be the guy who ruined probably the most important day of someone’s life”.

The Van Fine Street Food started as a half-baked idea and a rusty, old, gutted-out caravan. Dan’s wife and successful wedding planner Carly Baum says the business was originally just a project to keep Dan busy: the kind most men have sitting out in their backyards.

“Dan came home with this old caravan after telling me he was just going to look at it,” Carly says. “It was this 1962 old thing that wobbled when you pushed it and when he pulled up in the driveway I was like ‘really, are you sure?’”

Despite not having a definite finished product or end date in mind, Dan began the long process of restoring the van, one painstaking piece at a time.

“It was a slow, handmade process over two years,” Carly says.

“We didn’t really want anyone to know about it because we didn’t have any idea of where we wanted it to go. So every Sunday and Monday that Dan had off he was down in the van, working away.”

The finished product is truly a sight to behold and the idea that the van was once rotting away in someone’s yard is almost unbelievable. Dan has done such a good job on the restoration that it can now sit proudly within any wedding setting, fancy or not, and as word spreads the demand for its presence is growing.

“Weddings weren’t something that we ever really wanted to get full on into,” Carly says. “We kind of wanted to focus on more of the kerb-side or food truck stuff and do festivals or events but the weddings just took over. It really has just taken off.”

The couple works hard on customising the experience to suit individual weddings with everything from service to menus, but perhaps the biggest drawcard for The Van Fine Street Food is that it’s just something different.

“You don’t really see that at weddings, you know – people walking around with a taco, ribs or a little burger,” Dan says. “It’s always the fancy canapés, which we do as well but it’s great to have that little bit of a mix.” >

”

The ability to tailor the service has seen Dan catering everything from fine dining to rockabilly weddings. Carly says the reaction from guests when they first see the van is always great.

“Guys love the van,” Carly says. “Most of our bookings have come from the groom. I guess because it can definitely be ‘dude-food’ and girls are always more than happy to eat it. As long as it’s clean, good and not deep fried rubbish, the female side of the wedding will annihilate it no matter what.”

Dan has been a chef since he was 15 and the van has brought him a fresh point of connection with his customers.

photo Karen Buckle Photography

“

IT WAS THIS 1962 OLD THING THAT WOBBLED.

OPE NI N G H O U 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 FOR 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 HA 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 |

www.harrysonbuderim.com

Like us

“The biggest thing for my cooking in general is the look on people’s faces when they eat something I’ve made,” Dan says. “I don’t see that in the kitchen but in the van they eat it right in front of me. That’s the biggest kick I get out of cooking. It’s like cooking something at home and eating across the dinner table from someone.”

Like many chefs, Dan’s passion for food is obvious but The Van Fine Street Food is more than that. It’s almost like part of the wedding’s entertainment in itself, to the point where guests will often spend the entire night at the van talking to Dan and his team.

“Dan’s unique like that I guess,” Carly says. “Most chefs are just happy in their own domain, they’ve got their team and they are just bouncing off each other. But Dan’s just got that personality where it doesn’t matter whom he’s bouncing off. He really just loves meeting different people and being a part of it all. So I guess he almost has the waiter’s personality rather than the chef’s, but he can cook.”

The logistics of cooking in a van were something Dan had to get his head around at first and he had to find ways to overcome the obstacle of limited space.

“It is challenging prepping everything in the van,” Dan says.

“It’s not like you can just walk from here to there, into the cold room or whatever. But honestly, it’s better because you are always somewhere different. You’re not stuck in a kitchen for 12 hours straight. But that being said we can do just the catering and not use the van at all. So if there is a kitchen on site we can use that too.”

While food trucks may be a trend, for Dan and Carly the concept of customising a wedding to suit the couple’s personalities rather than following the “formula” is not going away any time soon.

“I think the revolution within weddings is simply making it more about what you want,” Carly says. “Where before it was a handful of people saying ‘I’ve got the ability to think outside the box’ it’s now a mainstream thing and people know what they want.”

It’s ironic that from an original idea without much of a plan, the pair has built a confident, down-to-earth business that draws people in. And when pressed on where he sees the business going in the future, Dan’s answer is simple: “I just want to cook what people want to eat.” thevanfinestreetfood.com.au

15 Freshwater Street, Mountain Creek | thelakehousesunshinecoast.com.au | 0400 642 339

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FASHION

spring fresh FASHION EDITOR BRISEIS ONFRAY

THERE IS NO DOUBT ABOUT IT. SPRING COLOURS AND STYLES ARE LOOKING LOVELY AND FRESH. TAKE ADVANTAGE OF THIS SEASON’S PLAYFUL MIX. IT’S TIME TO RE-WORK THE WARDROBE TO MAKE WAY FOR NEW THINGS: BEAUTIFUL LINGERIE, A DRESS, SWIMWEAR OR FANCY ACCESSORIES. ANY EXCUSE TO ADD A SPRING IN THE STEP.

78 GO WITH THE BOHO Mix modern, feminine with free-loving styles. 80 SEASONAL STYLE Featuring Unseen Boutique. 81 SALTY STATE Get ready to salute spring with playful arrangements. 82 SWEET DRESSING Spring is not a sweet thing without a new frock.

84 SEASONAL STYLE Featuring Klingers. 85 TOUCH OF CLASS Rev up the daily grind with a little more chic. 86 DOSE OF DENIM The ever-lasting wear-affair with denim.

88 SOUL FOOD Take it easy in intimate comforts. 90 FOR GOOD MEASURE A goodlooking assortment of navy, neutrals and denim for men. 91 LABELS & STOCKISTS Nancy Bird 78

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Briony Marsh

Stitch & Hide

Nicole Fendel Jewellery

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

Ph: 5479 4505 www.ovboutique.com.au

Zoe Kratzmann

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Sao Paulo

go with the Boho As if we need an excuse to go with the boho around here. There is something captivating about mixing modern, feminine styles with free-flowing fabrics, tassels and ’70s spirit. Ethnic-inspired accessorising will add more charm.

FOR LABELS AND STOCKISTS REFER TO PAGE 91

Carmel’s Design

Colette

Anne Everingham Turquoise and gold Broome pearl necklace

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Volpini

Cream Elisa Cavaletti

Ginger & Smart

LOUNGE DESIGUAL BANANA BLUE SAO PAULO NOA NOA MALENY

BUDERIM

12/43 Maple Street Maleny t :: 5494 2725

2/56 Burnett Street Buderim t :: 5445 6616

w :: www.gingersboutique.com.au e :: gingers@gingersboutique.com.au

SEASONAL STYLE

FEATURE STOCKIST UNSEEN BOUTIQUE

BY SHEREE JOHNSTONE

THE MUST-HAVE TREND THIS SUMMER IS WHITE LACE AND EMBROIDERED FEATURES WHETHER IT IS A STATEMENT TOP OR KAFTAN-STYLE DRESS. ACCESSORISE WITH A NUDE HEEL, WEDGE OR SANDAL.

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1 BAG Sashenka 2 EARRINGS Peter Lang Jewellery 3 SHOES Skin Shoes

UNSEEN BOUTIQUE, Shop 1, 3 River Esplanade, Mooloolaba. 5478 0885 or unseenboutique.com.au

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Bassike

SALTY STATE

Morrison

Get ready to salute spring with a playful arrangement that is easygoing but ready for action. Stripes, spots and indigo tie-dyes are a good salty mix – and that popular pineapple crush is still lingering.

Elm Clothing

Flotsam

ADFX_15494

ALSO STOCK Moss and Spy Morrison George Zoe Kratzmann Brigid McLaughlin lovefromvenus and more...

Shop 17 The Hub Buderim 5456 1666

Follow us

ADFX_15534

FOR LABELS AND STOCKISTS REFER TO PAGE 91

* Formally Burnish

Unseen Boutique* Shop1'Sandcastles' 3 River Esplanade Mooloolaba QLD 4557 | (07) 5478 0885 | info@unseenboutique.com.au www.unseenboutique.com.au | Unseen-Boutique

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Emily & Fin

SWEET DRESSING Spring is not a sweet thing without a new frock. But which dress is it going to be? Sweet, crisp, floral or grrrrr go-get-em tiger. Depending on the occasion, ‘the’ dress and the jewels are a chance to really express your stance and embrace your true feminine glory.

Dress to impress, baby.

FOR LABELS AND STOCKISTS REFER TO PAGE 91

Moss & Spy

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Opals Down Under 10.13ct Quilpie boulder opal set in 18k yellow and white gold with diamonds and Columbian emeralds designed with Stuart McLean and set locally by his jewellery team

Loobie’s Story

Seduce

Mesop

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SEASONAL STYLE

3

1 BAG Wolf Kanat 2 SHOES Zoe Kratzmann 3 SHOES Ferracini

FEATURE STOCKIST KLINGERS

BY DEBORAH THOMSON

MUST-HAVES FOR WOMEN INCLUDE DENIM SHIRTS, JEANS, SHORTS AND DRESSES – ANYTHING IN DENIM! FOR MEN, SOFT TAILORED JACKETS AND FLORAL SHIRTS IN BLUE AND GREEN ARE THE GO. FIND NEW SEASON INFLUENCES IN STORE: FADED DENIM TEAMED WITH WHITE LIGHTWEIGHT KNITS AND A LITTLE LUXE LUREX, DRESSES IN BOLD PRINTS WITH A TOUCH OF ANIMAL PRINT. 86

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KLINGERS, 29 First Ave, Mooloolaba, 5444 4200 or klingers.com.au

Dressed by Sunshine Plaza

The Opalcutter Coober Pedy fossil belemnite opal in white gold

touch of

class

Maleny Jewellers Breuning earrings

For all the professional ladies out there, it’s the best season to derobe the closet and start fresh with a whole new approach. Rev up the daily grind with a little more chic.

Add some unique pieces and a bold new colour with the classics. Hello, you good thing!

FOR LABELS AND STOCKISTS REFER TO PAGE 91

Mela Purdie

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DOSE OF

DENIM

Aha! The ever-lasting wearaffair with denim. Ripped, raw, stonewash, stretch or even denim on denim ... all damn good investment options that you can count on for the long haul. And of course, spring is an excellent time to buy a new pair of jeans. Yay!

FOR LABELS AND STOCKISTS REFER TO PAGE 91

Cotton On Morrison

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Sass

Elk RM Williams

Red Letter Club

Walnut

Love Stories

Mura Abysse

soul food NY2K 0.76ct champagne diamond with white gold halo 0.15ct diamonds

Willow & Zac

For the soul-seekers and daydreamers, take it easy in intimate comforts that feel lush on skin and fit like they were made for you. Accessorise with calming colours and luxurious things. Go on … indulge a little.

FOR LABELS AND STOCKISTS REFER TO PAGE 91

Kanna

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abysse senso b a s s i ke b e c & b ridge k a re n w a l k e r eyewear s a s s & b ide re s d e nim f i n d e r s k eepers z u l u & z ephyr t h e f i f th o n e t e a s poon t h e h o rse lilya ma u r i e & eve s p e l l d esigns z o e k a r ssen

online instore

a l t e r i o r mo t i f.com .au

has tings s t | noosa + c otton tre e pde c otton tree

Love Stories Zulu & Zephyr

Bugatti

RM WIlliams

for good measure Oh boy, what a goodlooking assortment of navy, neutrals and denim!

Whether you prefer to roll ’em up or just add a tie, it’s worth investing in a few long-sleeved shirts this season. Add a pair of new jeans and some sturdy comfort accessories for good measure.

FOR LABELS AND STOCKISTS REFER OPPOSITE

FOR LABELS AND STOCKISTS REFER OPPOSITE

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FASHION STOCKISTS

Cotton On

ABYSSE Alterior Motif, Shop 9, Rovera Plaza, Cotton Tree Parade, Cotton Tree, 5443 3406 or Shop 1/12 Hastings Street, Noosa Heads, 5474 9580 or alteriormotif.com.au AKUBRA Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or threads4556.com ANNE EVERINGHAM JEWELLERY By appointment only. 5442 8051 anneeveringhamjewellery.com.au BASSIKE Alterior Motif, Shop 9, Rovera Plaza, Cotton Tree Parade, Cotton Tree, 5443 3406 or Shop 1/12 Hastings Street, Noosa Heads, 5474 9580 or alteriormotif.com.au BRIONY MARSH Unseen, Shop 1 Sandcastles, 3 River Esplanade, Mooloolaba, 5478 0885 or unseenboutique.com.au; OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or ovboutique.com.au BUGATTI Klingers, 29 First Ave, Mooloolaba, 5444 4200 or klingers.com.au CARMELS Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au COLETTE Sunshine Plaza, 154 – 164 Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com

LABELS AND STOCKISTS COTTON ON Noosa Civic, 28 Eenie Creek Road, Noosaville, 5440 7900 or noosacivicshopping.com.au CREAM Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or Shop 12, 43 Maple Street, Maleny, 5494 2725 or gingersboutique.com.au ECCO Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or getsetfootwear.com.au ELISA CAVALETTI OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or ovboutique.com.au ELK Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au; Evolve, 5/10 Grebe Street, Peregian Beach, 5448 2077 or evolvembh.com.au ELM CLOTHING Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or giddyandgrace.com EMILY & FIN Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or Shop 12, 43 Maple Street, Maleny, 5494 2725 or gingersboutique.com.au FLOTSAM Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au

GINGER & SMART Unseen, Shop 1 Sandcastles, 3 River Esplanade, Mooloolaba, 5478 0885 or unseenboutique.com.au; HAUPT Klingers, 29 First Ave, Mooloolaba, 5444 4200 or klingers.com.au KANNA Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or getsetfootwear.com.au LOOBIE’S STORY Klingers, 29 First Ave, Mooloolaba, 5444 4200 or klingers.com.au LOVE STORIES Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or threads4556.com MALENY JEWELLERS Shop 4 Riverside Centre, Maple Street, Maleny, 5494 3477 or malenyjewellers.com.au MELA PURDIE OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or ovboutique.com.au MESOP Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au; Evolve, 5/10 Grebe Street, Peregian Beach, 5448 2077 or evolvembh.com.au

MORRISON Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au; Elegant Affair, Shop 17 The Hub, 2 Ballinger Road, Buderim, 5456 1666 or elegantaffair.com.au; Myer, Sunshine Plaza, 154 – 164 Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com MOSS & SPY OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or ovboutique.com.au; Elegant Affair, Shop 17 The Hub, 2 Ballinger Road, Buderim, 5456 1666 or elegantaffair.com.au MURA Sunshine Plaza, 154 – 164 Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com NANCY BIRD Evolve, 5/10 Grebe Street, Peregian Beach, 5448 2077 or evolvembh.com.au; OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or ovboutique.com.au NICOLE FENDEL Klingers, 29 First Avenue, Mooloolaba, 5444 4200 or klingers.com.au; OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or ovboutique.com.au NY2K Rovera Plaza, King Street, Cotton Tree, 5443 1955 or ny2k.com.au

OPALS DOWN UNDER 11 Ballantyne Court, Palmview, 5494 5400 or opalsdownunder.com.au R.M. WILLIAMS Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim, 5476 7686 or threads4556.com RED LETTER CLUB Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or giddyandgrace.com SASS Myer, Sunshine Plaza, 154 – 164 Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com SEDUCE Myer, Sunshine Plaza, 154 – 164 Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com SAO PAULO Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or Shop 12, 43 Maple Street, Maleny, 5494 2725 or gingersboutique.com.au STITCH & HIDE Yellow Oak Clothing, Shop 15/2 Ballinger Road, Buderim, 5445 4885 or yellowoakclothing.com SUNSHINE PLAZA 154 – 164 Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com THE OPALCUTTER Shop 4, The Pottery, 171-183 Main Street, Montville, 5442 9598 or opalcutter.com.au VOLPINI Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or getsetfootwear.com.au WALNUT Yellow Oak Clothing, Shop 15/2 Ballinger Road, Buderim, 5445 4885 or yellowoakclothing.com WILLOW & ZAC OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or ovboutique.com.au ZOE KARSSEN Alterior Motif, Shop 9, Rovera Plaza, Cotton Tree Parade, Cotton Tree, 5443 3406 or Shop 1/12 Hastings Street, Noosa Heads, 5474 9580 or alteriormotif.com.au ZOE KRATZMANN Elegant Affair, Shop 17 The Hub, 2 Ballinger Road, Buderim, 5456 1666 or elegantaffair.com.au Klingers, 29 First Avenue, Mooloolaba, 5444 4200 or klingers.com. au; OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 or ovboutique.com.au; Yellow Oak Clothing, Shop 15/2 Ballinger Road, Buderim, 5445 4885 or yellowoakclothing.com ZULU & ZEPHYR Alterior Motif, Shop 9, Rovera Plaza, Cotton Tree Parade, Cotton Tree, 5443 3406 or Shop 1/12 Hastings Street, Noosa Heads, 5474 9580 or alteriormotif.com.au saltmagazine . com . au

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UP AND COMING

RIDING THAT WAVE

WORDS LINDA READ PHOTOS ANASTASIA KARIOFYLLIDIS

THERE’S AN OLD SAYING that ocean waves always roll in sets of seven, with the seventh wave the biggest in the group.

The theory of the waves’ natural synchronicity provides the perfect inspiration for Sunshine Coast swimwear designer Tara McNeela in creating her own fashion label out of it, launching Sets of Seven

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Photo Janneke Storm

swimwear last year. Inspired by the ocean and the beach Tara feels so connected to, the burgeoning label is making waves of its own as Tara prepares to launch her latest range at the Sunshine Coast Fashion Festival this October – one of the most prestigious events on the Australian fashion calendar.

“There’s the waves that roll in sets of seven; there’s seven oceans, seven seas, seven continents,” says Tara. “So it’s got a global theme.”

And it’s obvious Tara’s designs have a global appeal – her designs are already attracting overseas buyers as well as plenty of interest all the way down the east coast.

“I’d like to increase my overseas sales in the off season, and I’d also like to go into some local lifestyle stores along the coast, from the Sunshine Coast down to Byron Bay and Newcastle,” she says.

Tara, who was born and bred on the Sunshine Coast, describes her latest range as “feminine prints, wearable designs, with a streetwear and sporty feel”.

“I’ve got a quite skimpy bikini [in the new range], and I’ve got a conservative one with a twist feature,” she says. “Then I’ve got a bra style with a high-waisted bottom, and a cropped rash shirt.” >

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The swimsuits, which Tara tags as “affordable luxury” pieces, are exclusively made in Australia, using Australian-sourced material, fabrics and services. Unsurprisingly, Tara’s main inspiration comes from the ocean and beach she loves.

“When I’m at the beach, that’s my clarity. I can think straight,” she says.

“The cut is really important,” Tara says. “If it doesn’t feel good on, or if I don’t feel like I’d wear it myself, I’m not happy with it and I’ll work on it until I am. I’m not going to produce something that just looks good in a photo; it needs to fit well. It needs to feel sexy and good on.”

Although Sets of Seven may be a relatively new kid on the design block, Tara is no newcomer to the quest for the perfect swimsuit.

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Photo Janneke Storm

But the self-proclaimed perfectionist also draws on fashion blogs and social media to come up with a starting theme. Eventually, this theme will become her next creation, but not before it’s gone through a painstaking design, printing and manufacturing process.

PERCEPTION PILATES

“I’ve always wanted to start my own label, because I’ve always been into fashion; but in particular I’ve always been drawn to swimwear,” she says. “I think growing up on the Sunshine Coast and just constantly being at the beach on weekends and living in a coastal town, that’s been behind it all. And then I just like the feeling of when you buy a new pair of bathers – I wanted to create that for other people.”

LIVE LIFE TO THE CORE

STOTT trained pilates teacher Kristy-Lee Crane offers morning and afternoon mat classes at studios in Maleny and Maroochydore.

Private and shared sessions are available in the comfort of your own home.

It’s hard to believe that Tara has no formal design training, although she does come from a family of dressmakers and pattern makers, who may have had a hand in blessing her with what is obviously an innate creative flair.

“I just felt like I knew I could do it,” she says. “I feel like I do have some natural design skills. I started coming up with the brand, then I worked on the designs and the prints, and then it all sort of just happened.”

Apart from her obvious design talents, Tara brings other skills to the drawing board – skills she brings from a long and successful career in the business world. A learning and development coordinator who still works in corporate training, Tara says her two careers are “a big contrast” but also complement each other nicely.

“A creative skill I’ve brought from my corporate career is problem-solving,” she says. “Running a label on your own you’ve got to be organised and you’ve got to coordinate different elements from different things. You’ve got marketing, designing – you’ve got to be across all areas.”

SPECIAL SPRING OFFER BUY A TEN PACK OF CLASSES AND GET TWO CLASSES FREE.

Sets of Seven will be launched at the Sunshine Coast Fashion Festival to be held at The Events Centre, Caloundra on Saturday, October 17. sunshinecoastfashionfestival.com

Phone or email Kristy-Lee on 0410 441 291, klcdreams@me.com or visit facebook.com/PerceptionPilates for session times and prices.

setsofseven.com

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PAMPER AND PREEN

TROUBLES FLOAT AWAY WORDS FRANCES GILLIES PHOTO ANASTASIA KARIOFYLLIDIS

I AM A LITTLE NERVOUS when I book a therapy at the floatation pool at Noosa Springs’ Spa, which is apparently one of only a few in Australia.

I still feel spooked after experiencing a float years ago in a tank the size of a large coffin. It smelt stale and dank in there and I couldn’t wait for the hour to be over. So I am pleasantly surprised when my lovely spa therapist at Noosa Springs Spa leads me to a floatation room. A whole room all to myself!

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The floatation pool is big enough for a couple to float in at the same time and the room features elegant sandstone.

It feels clean and spacious, light and luxurious. Nothing like my previous experience at all.

And then I hear the therapist say words that are music to an exhausted and pregnant mum’s ears: “An hour’s sleep in a floatation pool is equal to up to four hours’ sleep,” she says.

Yes, please.

But how, I wonder? Well, apparently the sensory deprivation experienced in floatation therapy – no sound, dimmed lights, no physical activity – helps reduce psychological stress and induce a deep meditative state. People who float regularly find it helps treat issues like chronic stress, insomnia and anxiety to name a few.

Eager to boost my sleep bank, I quickly prepare for my float. In the crystal clean change room I slip into my bikini, a fluffy white robe and soft slippers. I pad softly back to the floatation room where my therapist gives me some simple instructions and asks important questions like, “Stars on the ceiling or darkness?” Oooh, stars please!

Left alone in blissful tranquillity, I pop in the earplugs provided and sink into the pool’s shallow, warm waters, kept at body temperature. The lights soon dim and the ceiling twinkles sweetly with tiny blue, purple and white stars. Apparently the pool holds 1000 kilos of Epsom Salt to mimic the Dead Sea experience and I soon feel the salt tightening on my exposed blossoming belly.

I lie back and surrender to the water, trusting the salt to keep me buoyant. My arms and legs naturally float out like a starfish but my neck feels stiff – a lifetime of bad posture, no doubt. So, on the therapist’s advice, I prop my head on one of the pool steps with a towel under my head for comfort.

I lie peacefully like this for the full hour, waiting for sleep to find me but alas, it doesn’t. However, I am supremely relaxed. I feel my breathing deepen, my joints soften and my heart rate slow. I feel warm and nurtured. Gratitude washes over me. The silence is golden.

With each passing minute, the benefits of the floatation therapy increase. It’s nice to know I am being nurtured without moving a muscle. Apparently over the hour the therapy will not only lull me into a meditative state but also boost my immune system and

WHERE IS IT? Noosa Springs, Links Drive, Noosa Heads.

5440 3333 or noosasprings.com.au WHY IS IT SPECIAL? The floatation pool at Noosa Springs’ Spa is one of only a few in Australia. The Spa also has the only hydro massage thermal pool in Queensland. Both facilities offer visitors simple yet effective ways to boost their health and relieve stress in a deeply relaxing way. The Spa is luxurious, professional and well maintained, and is located in a tropical garden oasis less than 10 minutes from Hastings Street. The Spa has just released a new spa menu including new treatment packages.

WHICH TREATMENT WAS ENJOYED? I indulged in the 55-minute floatation therapy ($70 per person or $120 for a couple’s float) followed by a 55-minute relaxation massage with organic oils ($130).

FINAL TIPS? When your treatment is over you needn’t head for home straight away. Included in every treatment is access to the Zen-like relaxation room and tropical courtyard, stocked with the latest magazines and healthy snacks and fruit juice for sustenance. You’ll also gain access to the stunning 25-metre outdoor heated lap pool and its sun lounges.

endorphins, repair muscle tissue, balance hormones, and rid my body of many toxins.

I realise my precious hour is up when the water swirls around me and the lights gradually brighten. I slowly move my body and saunter to the private shower beside the pool where I wash the salt from my hair and body. I dry myself gently and slip back into my robe. My skin zings and my mind is deliciously drowsy.

Normally, I would feel my heart sink at this point, knowing my spa experience is over. But it is only at the halfway mark. Next I am quietly led to an hour-long massage – perhaps the best massage I’ve ever experienced – and finally to the relaxation room where I recline on a comfy lounge chair with magazines and a tray of healthy treats.

Am I awake or asleep? I honestly can’t tell anymore. But I know I feel fresh and rested. The way I’d like to feel more often.

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SPRING

BEAUTY

GIVEAWAYS ÉMINENCE BLUEBERRY SOY EXFOLIATING CLEANSER $61, 250ml. Available at The Spa, Noosa Springs, Links Drive, Noosa Heads.

5440 3355 or noosasprings.com.au

Win

For your chance to WIN a an Éminence Blueberry Soy Exfoliating Cleanser, Saya Argan Oil or Waterlily Citrus Rind Lip Treatment head to saltmagazine.com.au

NATURACEUTICALS GLUCANA CLEANSING BAR $85, 150g. Available at Grace Kovac, Noosa Life & Health Fitness Centre, 4/5 Gibson Road, Noosaville. 5447 1172 or professionalbeautyclinic.com.au

SUKIN DETOXIFYING FACIAL SCRUB $12.99, 125ml. Available at Priceline Pharmacy, Shop MM1, Noosa Civic, 28 Eenie Creek Road, Noosaville.

5440 7900 or noosacivicshopping.com.au

spring clean BEAUTY EDITOR BRISEIS ONFRAY

JUST AS NATURE INTENDED, HAIR AND SKIN CONDITIONS CHANGE WITH THE SEASONS. SPRING INTO A REVISED BEAUTY REGIME WITH ARMOUR THAT NOT ONLY SUITS YOUR HAIR AND SKIN TYPES, BUT ALSO BOOSTS LUSTRE AND COMPLEXIONS. DON’T BE SHY TO ASK FOR ADVICE AND REMEMBER TO ALWAYS WEAR PROTECTION TO PREVENT SUN DAMAGE.

SHU UEMURA ESSENCE ABSOLUE OIL $67, 150ml. Available at The Assembly Hair, Shop 4, 166-170 Alexandra Parade, Alexandra Headland. 5479 6661 or assemblyhair.com.au

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KEVIN MURPHY UN.TANGLED $35.95, 150ml.

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

5451 1300 or eco-organic.com salt

KERASTASE CHRONOLOLOGISTE FRAGRANT OIL $64, 120ml.

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

Win ENVIRON AVST MOISTURISER WITH VITAMINS A, C AND BETACAROTENE FROM $79, 50ml.

Available at Asante Day Spa, Shop 5/7-13 Beach Road, Coolum Beach.

5446 5229 or asantespa.com.au

WATERLILY CITRUS RIND LIP TREATMENT $23, 6ml.

Available at Spa Anise, Spicers Tamarind Retreat, 88 Obi Lane South, Maleny. 1300 252 380 or spicersgroup.com.au

Win

SKINSTITUT LASER AID $45, 200ml.

Available at Laser Clinics, Sunshine Plaza, Shop GD 104/105, Horton Parade, Maroochydore. 5443 4133 or sunshineplaza.com

SAYA ARGAN OIL $25, 30ml. Available at Saya Factory, Shop 6/41 Gateway Drive, Noosaville. 5473 0257 or sayaskin.com THALGO HYALURONIC CREAM DUO WITH BONUS LINE FILLER $89, 50ml. Available at AQUA Day Spa Sheraton Noosa Resort & Spa, 14-16 Hastings Street, Noosa Heads. 5449 4888 or sheratonnoosaresort.com/spa

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HEALTH

FABULOUS FERMENTED FOOD WORDS LOUISE WEDGWOOD

FERMENTING FRESH FOOD before we eat it is riding a popularity wave.

Everything old is new again and this ancient practice of preserving food is seen as a modern health tonic. People from times past would scoff.

It’s hard to imagine a time when you couldn’t simply pop food in the fridge to keep it fresh, or when food that went off wasn’t easily replaced at the supermarket. But our forebears knew nothing of these luxuries and instead used fermentation as a way to preserve whatever food was abundant and save it for lean times.

For example, we’ve made cultured milk products (like yoghurt and kefir) for as long as we’ve milked animals. Of all the traditional fermented vegetables, Korea’s kimchi is one of the best known. It kept pantries stocked during freezing winters that yielded little from the fields. People in several Asian countries including Thailand, Vietnam and the Philippines created fermented fish products whenever they had both fish and salt.

And Captain James Cook packed fermented cabbage to keep his crew safe from scurvy.

These days, we use modern processes like canning and refrigeration to keep food fresh, but there are still wonderful health benefits of eating fermented food. One of the best known is the probiotics, or friendly bacteria, that prosper during fermentation. Teeming with beneficial bacteria, fermented foods can help ensure a healthy balance of bugs in our digestive tract.

Emerging research gives growing support to the importance of a healthy gut. It’s implicated in everything from effective digestion to good mental health and a strong immune system. Stressful 102

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lifestyles, modern food, and antibiotics all mess with the balance of bacteria in our bodies, and fermented foods are a delicious and economical way to right the balance.

Naturopath Jessica Gaunt from Living Valley Springs says it all comes down to bioavailability: when they transform our food, the bacteria and yeasts produce extra amino acids, vitamins and minerals. This makes more nutrients available for our bodies to absorb.

One of those nutrients is Vitamin K2. Research is increasingly showing vitamin K2’s importance in preventing heart disease and cancer, and maintaining healthy bones. It’s found in egg yolk, butter and organ meats – and in fermented foods like cheese and sauerkraut (fermented cabbage).

So you’re keen to get the benefits – but how often do you need to eat fermented foods to feel an improvement? And what’s the best way to eat them?

“The more you can get it in the better,” Jessica says. “I tend to have sauerkraut probably once each day. I’d definitely do it on a daily basis if you can.”

She suggests using sauerkraut to add flavour to steamed or fresh vegetables, or lightly sautéing it with a bit of butter. Be careful to cook fermented vegetables as little as possible, as heat kills off some of those friendly bugs.

Of course cabbage isn’t the only vegetable you can ferment.

Beetroot, carrots, ginger, capsicum and cauliflower are all popular examples for making pickles using fermentation.

Beware of supermarket pickles that are preserved with vinegar or pasteurisation (high temperatures). These products won’t provide you with any live probiotics to keep your gut healthy.

FERMENTED BEETROOT AND APPLE RELISH A perfect partner to cheeses, roast pork, sausages or baked potatoes.

Ingredients: 1 large apple, grated 1 large beetroot, grated 1 tsp whole cloves 1 tsp salt Method: Combine grated apple, beetroot and whole cloves.

In a large, sterilised jar, alternate the apple and beetroot mixture with sprinkles of salt. Mash with a wooden spoon to release the juices and combine.

Ensure the apple and beetroot are completely submerged in their own juices. If not, cover with extra brine (mix one teaspoon salt to one cup water).

Cover the jar with a clean tea towel and rubber band and leave to ferment for at least three days, or longer to your taste.

Refrigerate the sealed jar and enjoy within six weeks.

Option: Blend the fermented relish in a food processor for a smooth version.

Want to be detoxified, re-energised, maybe even downsized, educated and empowered to really live life and not just struggle through?

The magic of fermentation transforms drinks as well as food.

Jessica enjoys drinking kombucha, a type of sparkling probiotic iced tea.

“Often I’ll take it when we’re out at a friends’ house as an alcohol substitute. You can put little pieces of fruit or ginger in there and I thoroughly enjoy that,” she says. You can also turn milk into a probiotic drink simply by adding kefir “grains” and leaving it at room temperature. These grains are a harmonious community of bacteria and yeasts that colonise the milk with the good bugs our guts enjoy. It’s particularly delicious in smoothies.

If foods like kefir and kombucha seem a little “out there”, remember that good old yoghurt is made with bacteria too. Use it in a salad dressing, serve it beside cake instead of ice cream, or strain it through cheesecloth to make cream cheese.

Many fermented foods are surprisingly easy to create – and provide one of the cheapest health tonics available. Sauerkraut is a good example.

Living Valley Health Retreat can help you transform into a new and healthier you!

“You can make a really cheap sauerkraut with a full cabbage and that does tend to work out to be quite economical,” says Jessica.

In essence, making sauerkraut is as simple as shredding cabbage and pounding it to release its juices, adding the right amount of salt and keeping out the air (to stop bad bacteria growing), and then letting the good bugs take over. After a couple of weeks at room temperature (Sunshine Coast temps over spring and summer are ideal), your probiotic powerhouse will be ready.

With 25 years’ experience, the Living Valley team of qualified naturopathic doctors, professional therapists, life coaches, personal trainers and chefs will optimize your health, renew your vitality and set you on the path to perpetual wellness and longevity!

Our ancient ancestors didn’t have the science to understand why fermented foods were so beneficial. We’re lucky that we do.

We’re also fortunate to have a choice about what we eat. When you regularly choose some fermented foods, both your body and your tastebuds will reap the rewards.

Call TODAY

to find out more on how we make

your health, our priority!

Once you start, you’ll be keen to build your fermentation know-how. Fermentation fans eagerly share their experience on blogs or social media groups, or attend a class for a handson demonstration. Learn to make treats like sauerkraut, salsa, kimchi or sourdough bread at First Friday Ferments classes at Bos Rural in the Mary Valley. 5484 3771 or bosrural.com.au

Freecall: 1800 644 733 www.lvs.com.au

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CUT AND DRY

STRIKING

GOLD

WORDS LAYNE WHITBURN PHOTOS ANASTASIA KARIOFYLLIDIS

THEY SAY BLONDES have more fun.

This may not be true when it comes to getting their hair, um, blonde. If there are 50 shades of grey, I’d hate to think how many shades of blonde there are. Finding the perfect tint is like finding gold. Literally. But whether it’s gold, platinum, sun bleached, caramel, sandy or streaked, there are endless shades under the sun.

So no, finding that perfect blonde is not fun.

When did going to the hairdresser start being a chore? For some, anyway – a trip to the salon is the highlight of my Nan’s week.

Ok, at 89 she may not have much else happening in her week.

Nevertheless, it’s that quality, old-fashioned treatment.

My appointments are usually scheduled in like an errand or a work meeting. Meh. What happened to the good personal service salon experience? It turns out it didn’t get lost in the voluminous 1960s’ hairdos. It’s still right here on the Sunshine Coast at Strut Hair & Beauty. And boy, is it a beauty!

This little gem brings the luxurious boutique salon experience to 2015 with its old-style furniture mixed with modern plush fabrics, dazzling chandelier combined with funky feature walls splashed with magazine cut outs.

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Speaking of feature walls, you might recognise Strut for its eyecatching street art out the front. And that’s exactly what Strut creates: classy, eye-catching art, in hair form.

And the form of my hair? Shocking. About 4.5cm of shocking.

My roots are an empty canvas: a dark, bare canvas in need of some serious artwork.

Yes, I’m a bikini wearing, pineapple eating, coconut sipping beach gal. And yes, sun is my solution to everything. But coming out from winter hibernation, I’m well overdue for a golden saviour.

But after chatting to a different kind of saviour – salon owner, Nicole and stylist, Nikita – maybe the usual blonde dye wasn’t my kind of rescue.

The Strut team actually listens. They want to know your lifestyle.

Where you’ll be in four months. There is no point giving the laidback surfer chick a high-maintenance do.

Well, they could. But it doesn’t end pretty. Hence the overgrown mop of dark regrowth I’m rocking.

So instead of the usual half head of straight blonde foils, Nicole mixes a handful of natural gold foils to suit my hair. My head, my colour, my lifestyle, me. Exclusive, personal treatment? Sweet!

So while the foils are working their magic, why not let brow beautician Emily work her magic too?

WHERE IS IT? 21 Beach Road, Maroochydore (look for the graffiti wall out the front). 5443 5605 or struthair.com.au WHY IS IT SPECIAL? Think boutique salon experience. Strut brings back that quality, old-fashioned treatment mixed with modern luxury. It’s about the entire beauty experience.

WHICH TREATMENT WAS ENJOYED? There are no set treatments or prices. The Strut team work to each individual’s needs, wants and budget. For me? I had foils strategically placed along my natural part. Plus a cut, brow wax and to top it off, a pretty-in-pink manicure. $180 total – how good is that?

FINAL TIPS? Plan your appointment before an event or dinner date. Because you’ll walk out, or should I say, strut out, looking and feeling amazing. Something worthy of a Strut.

But this is no ordinary wax. No. Surprisingly, I feel relaxed. Maybe it is Emily’s gentle touch. Maybe it is the beauty room’s relaxing aroma. Or, maybe it was the entire old-fashioned experience, the kind my nan is always blabbering on about.

Speaking of Nan, my old hair cut now looks like something Nan did with a bowl.

Ok, it looks cute on a grade fiver. And it did look cute when I first got the chop – cute, fresh and classy. But there’s that awkward growth spurt when your hair goes from sitting pretty in a girly bob, then five weeks later it is sagging like an overgrown school kid. I’m just lucky I don’t have a school principal telling me off.

No need to worry – Nicole styled that boring bowl cut into a classy bob. Shorter at the back, longer at the front. No more awkward stages during the growth spurt. This way, it stays styled the whole way down. Perfect for the low maintenance beach gal.

For what may have been the first time in my experience at the hairdresser, there was certainly no chore about it.

ARTISTS

LIFE IN FULL COLOUR WORDS ALEX FYNES-CLINTON PHOTOS ANASTASIA KARIOFYLLIDIS

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IT TAKES BUT A GLANCE in the direction of Buderim artist Kendall Perkins to make the connection from person to painting.

The Toowoomba-raised painter oozes dynamism and colour.

With words hurried, arms waving and a rainbow of paint flecks dotting the walls, she is a true-to-life embodiment of her bright and busy work. With a self-taught technique and eclectic range of influences, her creations are born of borderless imagination.

“Art is such a release for me. Everything comes from my hands – if I’m mad, if I’m sad – it’s just an extension of who I am,” Kendall says. “I paint in an unusual manner – back to front. For me it’s always colour first, subject second. I see the painting in my mind before it hits the canvas. It doesn’t just evolve in front of me.

“People see me and they say my works are just like me – they’re alive. It’s just my nature. I love painting and that comes through.”

While Kendall’s energy is seemingly boundless, her approach at the easel did not always mirror her personality. Her first brush with professional art, and the methods that would guide her future career, came almost by accident. It was a chance encounter with Mother Nature that put her on the path to putting more of her personality onto the canvas.

“I hadn’t painted since school and thought I’d enter a painting in the Toowoomba show,” she says. “I had been labouring on one for weeks and I put it outside and the wind blew it over. I had just glossed it and all this grass was stuck to it, so I grabbed another board, put together a painting really quickly and won.

“From that moment on I just let it go. Ever since then I have just worked fast. Even now I find if I labour over anything it’s never as good. The faster I paint, the better it is. I fly by the seat of my pants all the time.”

Having painted professionally for 25 years, hundreds of paintings have been conjured, created and shipped out of Kendall’s studio.

However, you’d be hard pressed to find one that is not laced with its own character. From surreal cityscapes to bright flowers and exaggerated animals, every piece oozes individuality – no mean feat for an artist as productive as Kendall.

Montville Art Gallery

“If I can’t paint I go out and something will catch my eye. It could be something as simple as two colours in a dress or a pattern,” she

THROUGH THE SUNRISE BY KENDALL PERKINS

says. “I’m prolific. I work in and out of about eight to 10 paintings at any time. Some take an hour, some take days.

“I’m changing and evolving all the time. Every painting is mixed media: air brushing, drafting, under sketching. The inks go down first and where they settle decides what shape the painting will take. I’m always looking for the next thing no one has thought of.

I’m always experimenting.”

So infectious is Kendall’s passion for painting that it is not at all surprising daughter Brydie Perkins-Brakels is now also finding >

Our “Artists of the Month” for:

October, Ron van Gennip

November, Julie Hutchings

December, Kendall

138 Main Street, Montville Opposite the ‘Village Green’

Phone: 5442 9211 montart@montart.com.au

Open daily 10 - 5 www.montvilleartgallery.com.au

>

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ALL DRESSED UP BY BRYDIE PERKINS-BRAKELS

her way in the industry. While it’s obvious Kendall’s colourful creations have influenced the 20-year-old, Brydie’s style and personality are all her own. Quiet, thoughtful and confident, her paintings are now selling out at shows all over the country.

“I’m probably a bit more detailed. I write down the idea before I paint and draft them really small on pieces of paper,” Brydie says. “I generally have trouble paying attention to most things – I have a very short attention span – but then I can just sit for hours and go hard. I am just silent and go into my own zone.

I don’t know if I’m ever done. I usually only know when Mum will come over and say ‘stop’.”

While her mother’s trademark colour is abundant in her own work, Brydie’s contemporary influences are obvious. Larger than life creatures, abstract flora and imaginative hybrid creations jump off the canvas, a smart twist on some of her most treasured childhood influences.

“Manga and tattoo art I really like. I watched and read a lot of manga growing up,” she says. “My Dad has lots of tattoos and 108

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SAXY MAN BY KENDALL PERKINS

“

PEOPLE SEE ME AND THEY SAY MY WORKS ARE JUST LIKE ME – THEY’RE ALIVE.

”

I used to outline them. I always thought they were really cool.

I have drawings everywhere. I look under my bed and still find drawings from primary school. I have kept them all.

“Art brings me a lot of happiness. It’s really an outlet for me. If I’m having a bad day, I’ve always got art to make me feel better.

When I’m working, I’m all in.”

With mother and daughter working so closely, it seems obvious for them to collaborate. But while they are open to the idea down the road, right now they are each exploring their own creativity. Side by side in their studio with ideas flying and inspiration all around, they are in their element.

“I tend to take over. I think it’s really important for Brydie to develop her own style right now rather than me storming over the top of her,” Kendall says. “We get to live our dream every day of our lives and it doesn’t get better than that.”

Kendall and Brydie are feature artists at Montville Art Gallery December 1 to 31. For more information visit montvilleartgallery.com.au or 5442 9211.

OFF THE WALL

BEAUTIFUL BIRTH OF

BRONZE WORDS LUCY EMLYN-JONES

SOON, BUDERIM WILL bask in a bronze glow.

Extended lines, exaggerated features and elegant poses, sculptor Stephen Glassborow’s interpretation of the human form will illuminate the Art Nuvo Gallery.

“I try to make my pieces like jewels. I use bright colours and bronze has the capacity to glow.

I want people to see its value,” the British native says. “I try not to put boundaries around my work. It’s difficult to put lineal thought into the creative process – it’s more mystical. My ideas come as flashes and it is up to me whether I grab hold of them or not. I’m always looking for the surreal to spark a different perspective on the simple figure, turning it into something more than human.

With example sketches, videos and Stephen front and centre to answer questions, participants would be well advised to have notepad handy and ears open for sculptor secrets, in particular how his pieces get their trademark colour.

“Bronze when it first comes out has a gold finish,” he says. “I use a colouring technique called patination where I take a big flame to heat the bronze and then apply colour to achieve the desired finish.

“Often an idea will sit in my sketch book, left there until I decide to take it to clay.”

“It draws a lot of interest. People are fascinated with the process, especially those who have bought my work as it adds to the whole story of the piece. The classes make art and the artist more tangible. It is a window into my life and what I do during the day – making sculptures and waiting for new ideas. It’s a very different existence.”

When the hand eventually meets clay it becomes a matter of intuition and instinct, the fingers familiar with the firm lump of the earth, knowingly moulding it into a beauty to behold.

For Stephen, this stage of the building process is like entering a casual relationship: no pressure, no expectations but all the while hopeful it could turn into something real. The time for staring down the barrel of long-term commitment is when the time comes to cast it into bronze.

It’s also an existence that at times can be fraught with frustration. There is no denying Stephen’s silky skills.

The ability to model abstractly and of likeness, carefully cast and delicately detail is a rare gift. But the path to glimmering glorifications of the figure requires both passion and persistence, or risk going mad.

“You’ve got to commit to the piece because once it’s in metal there is no turning back. With other materials the process is more fluid. Often when modelling clay, it doesn’t turn out the way you had imagined so you change it, but bronze is final.

“The hardest part is that from idea to completion is about three to four months. It is a very slow process and sometimes you hit a wall,” he says. “You know something about the piece is wrong but you can’t quite put your finger on it and go through all the emotions, in particular anger and frustration. It’s beyond satisfying when you finally feel like you’ve made a step forward. When all of a sudden a light switches on – the ‘a-ha’ moment!

“It’s an amazing material to work with but it can be quite unforgiving.”

For 30-plus years Stephen’s pieces have been collected, filling the far corners of Australia.

Stephen, who lives in Sydney, is a regular exhibitor on the Sunshine Coast art scene. And he is doing something different with his upcoming exhibition, giving a rare glimpse into the sculptor’s studio.

Stephen will be leading a masterclass in the processes part and parcel to his profession, proving this type of sculpture is worth its weight in bronze.

“You have to be very patient. Going through the frustration phase is critical to the end result.”

For hundreds of years the fruits of Stephen’s labour will draw people’s attention and hold their gaze, the creation long outlasting the creator. And art lovers have his wife to thank.

“It gives people a chance to learn what goes on behind the scenes,” he says. “Bronze casting in sculpture is a hidden art and I think there is a collective need to understand what’s involved. I want to give insight into the background of bronze sculpture and the stages involved, from idea to completed piece.”

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“I didn’t realise my path in life until I met my wife,” he says. “My father had always been against me forging a career in the arts, said you could never make a living from it but she encouraged me to go to art college.

“

MY IDEAS COME AS FLASHES AND IT IS UP TO ME WHETHER I GRAB HOLD OF THEM OR NOT.

”

“I wanted to be a painter. At college you would take classes in all the different art forms like graphics, ceramic, sculpture, painting and print making but the college saw I had a leaning toward sculpture and encouraged me to head in that direction.”

Stephen is palpably grateful.

“It’s been my passion my whole life,” he says. “People have wanted to buy my pieces and in turn I get to keep making more. I’m a lucky chap.”

Stephen Glassborow’s exhibition Bronze Age runs from October 24 to November 14. His bronze masterclass will be held on October 25 – bookings essential. Art Nuvo Gallery, 25 Gloucester Road, Buderim. 5456 2445 or artnuvobuderim.com.au

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ART DATES

2

BY THE SEA BY MAREE WELMAN

1

THE BLUFF, RATHDOWNEY BY GARY MYERS Acrylics on linen, 640 x 640mm, $3200

Acrylic on canvas, 1000 x 1000mm, $1900

Acrylic on canvas, 1000x1000mm, $1900

ART

DATES

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.

OCTOBER 1 GARY MYERS where Gary Myers Gallery, upstairs Maleny Community Centre, 23 Maple Street, Maleny.

0427 526 965 or garymyers.net.au

2 SPRING EXHIBITION This exhibition features an inspiring range of works including artworks, handcrafted furniture, sculptures and photography. Artists include Teagan Watts, Maree Welman, Richard John, Lucy Willy and Vaughan Robinson when now to summer (open daily) where Hearts and Minds Art, Noosa Marina, Parkyn Court, Tewantin. 0418 108 299 or heartsandmindsart.com.au 112

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3 SPRING SEASON OF FINE ART Delight in an impressive exhibition of beautiful and collectable Australian art in this changing selection of original works by Blackman, Boyd, Collis, Doyle, Hart, Kilvington, Lindsay, Mason, Namatjira, Nobbs, Sawrey, Schumacher, Whisson and more. when now to the end of November (closed every Sunday and Monday) whereTiffany Jones Fine Art Gallery, 138 Burnett Street, corner Townsend Road, Buderim.

5450 1722 or tiffanyjonesfineart.com.au

4 RON VAN GENNIP Ron’s sensitive figurative oil paintings are deeply rooted in the romantic, impressionist tradition with children often the focal point, reminding us of yesteryear and lost innocence. when October 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

3

CATCHING BLOSSOMS FROM THE WILD PEACH TREE BY DAVID BOYD Oil on board, 500 x 600mm, $23000

7 SUNSHINE COAST ART PRIZE NEW MEDIA AWARD 5 CLAY PARADOXES Imaginative couple Gerry and Ann O’Connor work in ceramics, but with vastly different results. Gerry has a mastery of raku and creates intriguing forms with fascinating glazes, while Ann hand-sculpts fine white clay into enchanting characters embellished by colour and gold lustre. when October 3 to 25 where Art on Cairncross, Cairncross Corner, Maleny.

5429 6404 or artoncairncross.com.au

6 COLLECTOR’S CHOICE A collection of new works from six Lasting Impressions Gallery artists. when October 4 to October 18 where Lasting Impressions Gallery, 6 Elizabeth Street, Kenilworth. 5446 0422 or lastingimpressionsgallery.net

The New Media category presents 27 of the most exciting contemporary animations, projections, video, digital photography and street art works from around the nation. when October 10 to November 1 whereThe Arts & Ecology Centre, Maroochy Regional Botanic Gardens, Tanawah. 5420 8299 or gallery.sunshinecoast.qld.gov.au

8 REDISCOVERED Miles Allen works with a variety of discarded objects to create artworks with rhythmic, colourful compositions that celebrate and expose their new timetransformed beauty. when October 14 to November 29 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or gallery.sunshinecoast.qld.gov.au

4 A COMMON INTEREST BY RON VAN GENNIP Oil on canvas on board, 540 x 490mm, $1790

14 SUMMER SHADOWS BY JOHN MCVEIGH-BROWN

Watercolour, 540x620mm, $1500

10 NOTIONS OF AN

11 STEPHEN GLASSBOROW

KEN MUNSIE

ORDINARY YARN BY ANNE HARRIS

Chambers hidden behind closed doors which, when opened, reveal mysterious and complicated stories reflecting Ken’s fascination with life, death, rebirth and interest in the traces of past existences.

Using the idea of process-based art, local artist Anne Harris takes materials from the natural environment, horded treasures and knowledge from days gone by to connect community and place.

Art Nuvo proudly present the 2015 collection of fine art sculptures in bronze by Sydney sculptor Stephen Glassborow.

when October 22 to December 6 where Noosa Regional Gallery, Level 1, Riverside, 9 Pelican Street, Noosa. 5329 6145 or noosaregionalgallery.com

when October 22 to December 6 where Noosa Regional Gallery, Level 1, Riverside, 9 Pelican Street, Noosa. 5329 6145 or noosaregionalgallery.com

9 OPENED AND CLOSED –

– BRONZE AGE FINE ART SCULPTURES

when October 24 to November 14 where Art Nuvo Gallery, 25 Gloucester Road, Buderim.

5456 2445 or artnuvobuderim.com.au

9

OPENED AND CLOSED (DETAIL) 2015 BY KEN MUNSIE Paper, wood and found objects

12

FREE FLOW (HARDHEAD) BY GREG POSTLE Oil on canvas, 500 x 65mm, $23000

NOVEMBER 12 GREG POSTLE Affectionately known as the bird man, this local legend is world renowned for his skill in depicting the wild Australian native birds, brought to life in oil on canvas. when from November onwards where Art Nuvo Gallery, 25 Gloucester Road, Buderim.

5456 2445 or artnuvobuderim.com.au

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13 JULIE HUTCHINGS While subject matter is important to Julie, it is the journey that excites this intuitive artist who paints a variety of subjects including horses and nudes with emotion, energy and expression. when November 1 to 30 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

14 TRANSLUCENCE

15 AMANDA SHELSHER

This remarkable collection of translucent watercolours shows the variety of paintings that can be achieved from this one medium, including those by Tony Lewis, John McVeigh-Brown, Dawn Lewis and James McKay.

A joint exhibition featuring figurative ceramic sculptures by West Australian artist Amanda Shelsher and a new series of contemporary realistic paintings by Brent Harvey.

when November 7 to 29 where Art on Cairncross, Cairncross Corner, Maleny.

5429 6404 or artoncairncross.com.au

when November 8 to 22 where Lasting Impressions Gallery, 6 Elizabeth Street, Kenilworth. 5446 0422 or lastingimpressionsgallery.net

AND BRENT HARVEY

15

IN THE PINK BY BRENT HARVEY Acrylic on canvas, 500 x 400mm, $1200

8

SHARED PLEASURE BY MILES ALLEN Plywood, acrylic and wax, 900 x 1200mm

“

GREAT ART PICKS UP WHERE NATURE ENDS.

”

MARC CHAGALL

18 BY HAND AND HEART

DECEMBER

17 SQUEEZE

16 KENDALL

The 6th biennial art educator exhibition Squeeze lures art educators out of their classrooms and into their studios to expand their art practice. when December 10 to January 24 where Noosa Regional Gallery, Level 1, Riverside, 9 Pelican Street, Noosa. 5329 6145 or noosaregionalgallery.com

Throwing caution to the wind in a blaze of colour, Kendall travels the world creating her feel-good canvases, which make eager buyers feel happy and alive. when December 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

GROUP EXHIBITION

Art Nuvo’s annual group exhibition of mediums from ceramics to acrylics to oil paintings. Enjoy the art of gifting original artworks this year. when December 10 to January 24 where Art Nuvo Gallery, 25 Gloucester Road, Buderim.

5456 2445 or artnuvobuderim.com.au

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Reflect & Re-Imagine

 

27 August - 18 October 2015

A seven-week retrospective exhibition showcasing works from previous Floating Land events, featuring a selection of new works as part of this year’s Floating Land theme: Reflect & Re-Imagine.

Complementary to the exhibition will be an installation of outcomes from the 2014 Noosa Biosphere Art Prize, Artist-in-Schools residency.

Now in its 8th iteration, Floating Land is a significant arts event, set within the UNESCO recognised Noosa Biosphere, celebrating art and the environment through site-specific artworks and artists involved in previous Floating Land events.

Floating Land is a Noosa Council arts initiative.



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

Gallery and Gallery Shop opening times: Tuesday to Friday 10am - 4pm | Saturday & Sunday 10am - 3pm

 

Riverside, 9 Pelican Street, Tewantin Q 4565 07 5329 6145 | gallery@noosa.qld.gov.au www.noosaregionalgallery.com



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IN YOUR DREAMS

DREAM

SPRINGS TO LIFE WORDS MITCHY KOPER PHOTOS ANASTASIA KARIOFYLLIDIS

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DREAMS DO COME TRUE if you go with the flow.

Peter and Alli Collins are proof: a chance opportunity to buy a 17 hectare water farm at Montville, where the water flows non-stop from three Obi Obi River-fed underground springs, brought a dream to life.

Peter and Alli were living in Witta, but by sheer chance in 2002 they heard from a family member that the property might soon be up for sale. They jumped at the opportunity and it wasn’t too long

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Servicing Brisbane, Sunshine Coast and Nationally

after that the property came into their possession. In 2009, the couple took up permanent residence.

The property is simply known to locals, friends and family now as The Farm. It is home to the Collinses and their three children – Riley, 11, Jet, 7, and Macy, 2. It is also home to the Collins’ business, Montville Mist Springwater.

Since taking over the water farm and turning it into a business, Peter and Alli’s obvious love for what they’ve established has seen Montville Mist Spring water grow to become one of south-east Queensland’s largest distributors of natural spring water. >

• 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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“It’s certainly a working farm, but of a different variety,” Peter says. “We’re just water and gardens around here – there’s definitely minimal garden-watering to be done, that’s for sure. Our water supply is endless, and there’s not a stop valve anywhere in sight.”

The Farm – located hillside-west between the village of Montville and Baroon Pocket Dam – is a plant-drenched oasis. Random plantings of jacarandas, African tulip trees, myriad rainforest plant and tree species, and stunning willow trees complement each other and, as some of the oldest tree species on the site, an array of Bunya Pines appears to oversee the daily farm proceedings.

The intermittent scent of local Montville roses wafts as if purposefully meaning to distract and keep visitors engaged in further discovery. There are bees buzzing around flowering lavender bushes, lush-green ferns, stag horns and a healthy selection of citrus tree species including limes, lemon and mandarins.

“Every year we look forward to spring. It’s the time when our garden is at its best and bursting with colour and wildlife,” Alli says. “We love the floral display that arrives with spring as well as the fragrance from our many bird-attracting trees and plants.”

The Farm is a haven for king parrots, wrens, kingfishers and kookaburras. Nestled in the midst of the gardens is the Collins’ family home which, apart from being picture-perfect and apt for its setting, is unique. It comprises two buildings: an A-frame, and a small Queenslander-style cottage.

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WE LOVE THE FLORAL DISPLAY THAT ARRIVES WITH SPRING.

”

Thanks to Alli’s clever design and decorating style, the two homes have been connected with a covered deck to create an outdoor living room. It also gives a sense of unity between the buildings.

“Whatever the season, our outdoor living area has become a favourite place to gather with friends and family. This space offers up the perfect spot for leisurely meals with friends,” Alli says.

Alli’s design style is evident throughout the home. She’s transformed it from its original life as a dark and dank timber-clad bachelor pad into a light-filled family home that beautifully carries its white interior finishes, and where the family’s collection of French farmhouse-styled furniture pieces effortlessly complement the rooms.

“We love our life here,” Alli says. “Everything flourishes, including the children – every day we realise just how lucky we are to be living and working from such a natural and relaxed environment.”

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

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HOMEWARES

Star Wars Storm Trooper collector mug $39. Available at Elements at Montville, 38 Kondalilla Falls Road, Montville. 5478 6212 or elementsmontville.com.au

Aquarama handcrafted 1960s replica model speedboat $770, L780mm. Available at Recliner House, Maroochydore Homemaker Centre, 11-55 Maroochy Boulevard, Maroochydore. 5443 6800 or reclinerhouse.com.au

Gary Field handcrafted red cedar lidded pod $170, L170mm. Available at Coastal Artisans, Oasis Laneway, Shop 5b, 12 Grebe Street, Peregian Beach. 5471 3484 or coastalartisans.com.au

Deco bugs antique brass finish $69.95 each. Available at Giddy and Grace, Shop 2, 1 Maple Street, Maleny.

5494 3636 or giddyandgrace.com

PETITS OBJETS

DE DÉSIR LIFESTYLE EDITOR BRISEIS ONFRAY

IF SPRING HAS ANYTHING TO DO WITH IT, NOW IS A GOOD EXCUSE TO PLAY STYLIST. HAVE FUN WITH PERSONAL FLAIR RE-ARRANGING SPACE USING ECLECTIC LITTLE TREASURES. Two-piece Archie bookends $119, 280x150x290mm.

Available at Tanawha House, 1 Main Creek Road, Tanawha. 0400 480 036 or tanawhahouse.com.au Challimont Pineapple bronze finish $31.95, H130mm.

Available at Domayne, Maroochydore Homemaker Centre, 11-55 Maroochy Boulevard, Maroochydore.

5452 1400 or domayneonline.com.au

Lights Of Eden soy candle $29.50. Available at The Garden Maleny, 34 Mountain View Road, Maleny. 5499 9928 or thegardenmaleny.com.au Sea Shell Mirror from $139, range of sizes/styles available 440mm to 1500mm. Exclusive to Villa Verde Living, Shop 1/10 Ormuz Avenue, Caloundra. 5491 8890 or villaverdeliving.com.au 120

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Ceramic embossed flower bowl with wooden lid available in coral, black, cream and mint $30, 60x120mm. Available at Things of Metal and Wood, 1-2/45 Wises Road, Maroochydore. 0407 011 772 or thingsofmetalandwood.com.au

Papaya Conti vase $14.95 each, 90x120mm.

Available at Carmel’s Designs and Homewares, Shop 20, The Peninsular, Mooloolaba. 5444 6946 or Shop 1 & 2, 212 David Low Way, Peregian Beach. 5471 3332 or carmelsdesigns.com.au

La Vida wooden frame $29.99, 200x240mm. Available at Yellow Oak Clothing and Homewares, 15/2 Ballinger Road, Buderim.

5445 4885 or yellowoakclothing.com

Ruby Star Traders mother of pearl inlay box $295, 350x230x100mm. Available at Carole Tretheway Design, Shop 8b, 14 Sunshine Beach Road, Noosa Heads.

5447 3255 or ct-design.com.au

Alchemy Produx natural soy wax candles in genuine laboratory glassware, handmade in Victoria from $39. Available at midmodoz, shop 3, 2 Kingfisher Drive, Peregian Beach. 5448 2314 or midmodoz.com.au

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Spring into SOMETHING FRESH

1

Spring is here....lyrical and poetic. Sunshine teasing us with its sultry dance, it is a promise of warmer days on the horizon.

With coastal offerings of bright and breezy days, embrace the opportunity to lighten, brighten and freshen your home decor.

SEA BREEZE A coastal theme can create a fresh atmosphere

The spring trends for 2015 see the re-emergence of Scandinavian influences in furniture. Clean lines, and simple formations in timber create uncluttered statement to living areas this season.

Soften with textiles in lime washed greys, floral pastels in periwinkle, peach or delicate duck egg blue. Mixed with pure crisp white, and an abundance of green in mint, pistachio and sage, adds freshness and uncomplicated style.

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Stronger statements are made with splashes of sunshine yellow and amber, partnered with industrial veins of copper and bronze.

Spring invites alfresco dining. Relaxed layering of organic, misshapen tableware and picnic basket ware, encouraging outdoor eating. Spring encourages us to throw open our windows and breathe in the seasonal change. A season of rejuvenation, to awaken our thoughts and senses. Where more significant a place to start, then in our own homes, to introduce the symphony of blooming gardens and harmonious living spaces.

There is an abundance of spring homewares in store now, here are a few of my favourites for the season.

We invite you to SHOP, EXPLORE & RELAX at Maroochydore Homemaker Centre.

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1. ‘Delphinius’ Set of Two Floor Vases (164cm, 147cm), Global Living Furniture...$1,499 | 2. ‘Bosun’s Gig’ Bookshelf, Recliner House...$1,369, Royal Barge Oar, Recliner House...$199 | 3.

‘Riviera’ Outdoor Cushion Range, Global Living Furniture... starting from $49ea | 4. ‘Jasper’ Queen Bed...$1,699,

OVER 900 CAR SPACES FOR YOUR SHOPPING CONVENIENCE www.maroochydorehomemakercentre.com.au

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inspired

Be to try a new style for your interiors this season.

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THE CLEAN LINES OF SCANDINAVIAN DESIGN ADD A

FRESH TOUCH

11-55 MAROOCHY BOULEVARD, MAROOCHYDORE PH: 07 5443 6929

308710_MHC

‘Louis’ 2-Drawer Bedside Table...$899ea | 5. ‘Carouba’ Ceramic Lid Pineapple, Domayne...$19.95, Dipped Candle Stick Mint, Domayne...$24.95, ‘Hans’ Vessel Small, Domayne...$12.95, Frame with Mind Edge, Domayne...$18.95, ‘Hex’ Boxes Set of 3, Domayne...$84.95 | 6. ‘Royal Aero’ Rainbow Balloon, Recliner House...$189 | 7.

Atlantico Fish Plate Medium $65.95, Atlantico Pitcher $59.95, Atlantico Fish Plate Small Red $29.95, Atlantico Fish Plate Long Red $59.95, Padue Basket Set of 2 $69.95 | 8. ‘Dane’ 2.5-Seater Fabric Sofa (W176 x H94 x D88cm)...$1,499 | 9. ‘Arthur’ Clock 1m, Global Living Furniture...$429, ‘Clavin’ Clock 61cm, Global Living Furniture...$139.

MEET THE DESIGNER

MARRIAGE OF OLD AND NEW WORDS LUCY EMLYN-JONES PHOTOS ANASTASIA KARIOFYLLIDIS

BEN MILLROY’S HANDS move by memory. Back and forth, his smudged fingers work the cloth across the band until a glint of gold is revealed.

“You work on an area until it starts to shine,” he says. “After 40 years I am still in awe of it.”

Soon this band will slide down a finger as a bride becomes a wife.

There it will stay, a symbol of love, for the rest of her days. But right now the claws are empty, the metal dull – there is work to be done.

It is a busy Saturday in Mooloolaba. Hugging the horizon is the Pacific Pearl cruise ship and what a day to drop anchor as disembarking passengers shade their eyes, unable to tell where the sky ends and the water begins. Millroy Jewellers glitters on The Esplanade awaiting the masses. After 24 years it still sparkles.

“Five jewellers have come and gone in the last five years,” Ben says. “We are the last man standing. Anyone can open a shop but not everyone can do the work onsite.”

Tucked away behind the cabinets where his wife and business partner Carolyn tends to customers, the third generation jeweller manoeuvres about the organised mess of his workshop. Out of sight, his eyes still get a glimpse of the swells of the sea through the store’s front window.

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“I get to look at that view every day,” he says. “I will be on the phone to a contact in Melbourne or Europe and will ask how the weather is there. The majority of the time they will say it’s bleak.

Meanwhile, I’m watching sailing boats pass by.”

Among the piles of scribbled orders and tools tossed about sits a tray of treasures which Ben picks up and examines, the pieces comfortable in the hands that created them.

“Over time I have made all of these for the same customer,” he says. “They have been dropped off for a check and clean. That’s just part of the service.”

It’s a service and skill that flows through his veins, a birthright of sorts. Some boys and their fathers bond over sport and cars, but for Ben it was beautifully crafted jewellery, working alongside his father in the family store, emulating the generation before – his grandfather was also a jeweller. In the corner of the room hums an item never imagined in his father’s store, as Ben takes his place on a well-worn stool in front of the computer and begins to scroll through his customer database.

“I was trained old-school but new technology and techniques keep the work exciting,” he says. “I was one of the first jewellers in Australia to use this type of 3D design software.

“There are other options available, but the beauty of the one I use is that it’s a building package.”

With each click Ben turns an idea into something tangible; the

ring to which she will say yes, earrings to adorn the face of a woman well loved or the pendant a girl deserves just because.

“I mostly do custom work: engagement rings, restoration – anything goes,” he says. “With the software you can choose all the little details – stones, edging, claws and channel. It’s accurate to the point of knowing how many diamonds and the exact size to use.

“I then make the different components and assemble the piece, bit by bit.”

Scattered throughout the space is state of the art machinery helping turn concepts on a computer screen into beauties to behold. On one bench is a microscope capable of bringing diamonds of less than a millimetre in diameter into focus, while the magnifying glasses that once rested at the ready atop a jeweller’s head now collect dust. On another bench is a micro welder – a welcomed advancement from the hot irons and nervous sweat that were once part and parcel of delicate repairs.

“It took so long for this industry to advance, but finally it is moving forward and I have to move with it or risk being left behind. All these new toys make my work so much easier, but there are still tools that have been around for hundreds of years that can get the job done,” Ben says. “The hands finish the job, adding a human element.

“I read an article the other day where it discussed the possibility of robotics, but it is really a long way off and more suited to mass production than customisation.”

It could be said that our desire to fit in sits strangely with our wont for jewellery that makes us stand outs. With the requests for unique, stand-alone pieces more numerous than ever, Ben is

SHOP ONLINE www.giddyandgrace.com

home body living

quietly confident his hands will be ever busy. Come tomorrow, they will resume the familiar dance back and forth across the metal.

“I do a lot of weird and wonderful things back here. It is reason enough to get up every morning,” he says. “I’ve got jobs today that are completely different from what I was doing last week. Something in the window might catch a customer’s eye, but they will want slightly bigger stones or a ruby instead of a sapphire. Of late there has been a big push towards antique reproduction.

“Once again, what’s old is now new.” millroy.com.au

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

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GREAT OUTDOORS

G N I C N BALA

ACT WORDS BRISEIS ONFRAY

IT TAKES A LOT OF DISCIPLINE to calm a busy mind.

It takes total trust to surrender into mindfulness while posing upside-down on a stand up paddle board in sirasana (headstand pose).

We are drifting down the Noosa River in warrior II pose. Floating free under a dreamy sky as sunshine sparkles illuminate a slowmoving tide. My body feels strong, my mind is calm and I’m oblivious to everything except my breathing. I’m a back-to-nature waterbaby at heart, so this outdoor, floating yoga session works quickly to manifest my happiest chi.

I used to do yoga, and now I’m wondering why I stopped.

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FLOATING FACTS Yoga comes in many forms and continues to unite yogi enthusiasts globally like a wise, old soul. Stand up paddle yoga is the new wave of wellbeing wisdom floating around the world.

Finding a teacher who radiates a kindred synergy and who teaches in an inspiring environment is a blessing. Kat Harding may not know this, but her recent teachings re-awakened my inner-yogi and my mind, body and soul are blissfully happy about it.

Kat is like a gentle breeze with a sparkling soul. Her positivity, passion and patience with people are heart-warming. Kat already had a business degree majoring in human resource management, but her devotion to yoga, the outdoors and healthy wellbeing has inspired her to design a life she loves, teaching yoga and SUP yoga in beautiful locations around the world. Kat completed her Hatha ‘Vinyasa’ Yoga Teacher training in London. Missing the sunshine, she returned home to Queensland to complete her SUP board and SUP yoga training, becoming the first qualified SUP yoga teacher in Australia.

“SUP yoga is a unique experience,” she says. “Being outside and practising yoga on water heightens our mind/body awareness.

Nature provides the magic. Like when the sun comes out after rain, or when a kookaburra laughs at the end of a silent meditation. Connecting with the bigger picture makes it easier to put things back into perspective.”

Our class met at 7am at The Woods end of Hastings Street. Our boards were lined up along the sand bank. It was a pretty setting and a lovely group, all seeking a yoga experience with a difference.

We waded out together, stood up and started paddling.

“A group dynamic is sacred. Nature’s backdrop changes but we all come together on common ground. The shared experience, bond and trust created within the group is very special,” Kat says.

Standing up while travelling used to happen at the cost of my patience. In contrast to many wasted hours standing on overcrowded buses and trains during peak hour traffic, this concept of standing up on a board, paddling through clean water, fresh air and tranquil surrounds to find our zen space for a floating yoga session is pure liberation.

We paddle under a bridge and over to a secluded spot behind Witta Circle. There is a wonderful sense of freedom. Sounds soften and my eyes feel like they are cushioned by the muted colours of this beautiful morning.

• SUP yoga is for everyone who can swim and has the willingness to get back up again if they fall in. SUP yoga heightens awareness of inner core strength and the bigger picture.

• Mind/body balance is an important part of holistic wellbeing.

• A correct breathing technique massages the nerves, which is a great discipline for reducing anxiety, stress or pain.

• Key terms: Yin: relaxed, calm Yang: movement, hot, energetic Chi: energy force Yogi: a practitioner of yoga

Surprisingly, paddling a SUP board is not complicated. The board is quite wide so balance when moving is not tricky. But balancing on an unstable foundation in downward-facing dog pose is tricky … at first. The hardest part is to stop thinking or fearing. We gather our faith, inner chi and go with the yoga flow.

Kat’s classes are made up of a combination of fluid movements.

She adapts each flow to suit the class and encourages us all to work into a pose that feels right for our bodies. If anyone falls in (which I did), it doesn’t matter.

“During the class, I am very conscience of what energy I project onto others, to create a safe, comfortable and calm space. Fun is part of the experience,” Kat says.

Our floating moment comes to an end in the asana pose – sitting still. Everything feels alive: the breeze, the trees, the water, even the silence.

Kat’s voice tapers back into our thoughts with a beautiful blessing that I love: “May you have peace, may you have happiness and may you have love in your heart.”

My eyes open to take in a world that seems more splendid than before. My mind is cleansed and my soul nourished with gratitude.

Namaste.

Kat’s SUP yoga classes are held weekly from October 31 to December 24. You can also find Kat at the Wanderlust Festival Sunshine Coast from October 15 to 18 or yoga retreat from October 23 to 25 at Noosa Heads. kathardingyoga.com

DON’T DIE WONDERING. BECOME A GLOBETROTTER.

GLOBETROTTING.COM.AU

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T

AS

SALT FEED YANDINA

THE SPIT, MOOLOOLABA

Dear salt-y readers,

SUNSHINE BEACH

We hope you enjoyed your spring dose of salt.

Follow us @saltmag and share your Sunny Coast moments via #saltmag for your chance to WIN a year’s subscription to salt magazine.

The team at salt. xx COOROY

@SALTMAG #springgiveaway

TOURIST INFORMATION

CLIMATE No wonder it’s called the Sunshine Coast, with an average of seven hours of sunshine daily (one of the highest amounts in the world).

Spring (September to November) days are always popular with visitors with an average temperature between 13°C to 25°C and an ocean temperature of 22°C. Temperatures in the hinterland can be several degrees cooler.

SCHOOL HOLIDAYS September 19, 2015 to October 5, 2015.

MARKETS Blackall Range Growers Market, 316 Witta Road, Maleny, third Saturday of the month (except January), 7am to noon.

Caloundra Country Markets, 17 Buderim Street, Currimundi, every Sunday.

Caloundra Markets, Bulcock Street, Caloundra, every Sunday, 8am to 1pm.

Cotton Tree Street Market, King Street, Cotton Tree, every Sunday, 7am to noon.

Eumundi Courtyard Village Market, 76 Memorial Drive, Eumundi, every Saturday, 8am to 2pm, Wednesday 8.30am to 1pm.

Fishermans Road Sunday Markets, Fishermans Road, Maroochydore, every Sunday, 6am to noon.

Kawana Waters Farmers’ Market, Stern Street, every Saturday, 7am to noon.

Maleny Market, Maple Street, every Sunday, 8am to 2pm.

Nights On Ocean, Ocean Street, Maroochydore, second Friday of the month from 5pm.

Noosa Farmers’ Market, AFL Grounds, Weyba Road, Noosaville, every Sunday, 7am to noon.

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EMERGENCY TELEPHONE NUMBERS Ambulance, Fire Brigade, Police, Coastguard, Rescue......................000 Poisons Information Centre...............131 126 Ambulance Transport........................131 233 TRAVELLING DISTANCES Brisbane to Caloundra........................ 100km Brisbane to Mooloolaba...................... 105km Brisbane to Nambour......................... 110km Brisbane to Noosa ............................. 148km Noosa to Montville............................. 56 km Mooloolaba to Maleny........................ 41km Caloundra to Kenilworth..................... 77km SURF SAFETY PATROLS (Times vary between 7am – 5pm) Year round 7 days/week Noosa Heads, Sunshine Beach, Peregian Beach, Coolum Beach, Twin Waters Resort, Maroochydore, Alexandra Headland, Mooloolaba, Dicky Beach, Kings Beach.

TO STAY SAFE AT THE BEACH REMEMBER: Too much exposure to the sun can cause serious damage to your skin. Make sure whenever you are going in the sun that you take adequate precautions.

SLIP, SLOP, SLAP, SEEK AND SLIDE Slip on a shirt (preferably a long-sleeved shirt).

Slop on the sunscreen (+30 reapply as needed).

Slap on a hat.

Seek some shade.

Slide on wrap around UV protective sunglasses.

It’s also a good idea to avoid direct exposure to the sun during the hottest part of the day – between the hours of 10am and 3pm – and try to take advantage of shade when possible.

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.

General Practice and Skin Check Clinic Open 7am - 6pm Monday to Friday and 8am - 5pm Saturday and Sunday.

Coolum Village Shopping Centre 8-26 Birtwill Street, Coolum Beach.

5471 6333 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

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

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

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

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

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 Walking Wounded. 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.

THE GREAT AUSTRALIAN TRAVERSE Running 65kms a day over 65 days from Cape York to South East Cape Tasmania. Including an supported kayak of Bass Strait - undertaken in a record 60 hours; never before completed following a traverse of Australia.

To raise funds and awareness for wounded soldiers and families of fallen soldiers. National charity Walking Wounded, supports the physical and psychological recovery of wounded Australian soldiers.

Donate to help our veteran soliders.

WWW.WALKINGWOUNDED.ORG.AU The first ever traverse of Australia using on human power - all to raise funds and awareness for our wounded and fallen soldiers - trackthetribute.org.au

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SHOPPING CENTRES: SF state forest

MAP

NP national park SF state forest SF state forest NP national park

NP 1 national park highway major road

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KEY: highway state forest SFMAP

golf 1 courses highway

state park forest major road NPSF national

1 major airport highway road

minor roadnational park 1 NP highway

road golfmajor courses minor road

major golf roadcourses

minor road N airport

N

minor airport road

minor road

ON THE COVER: Noosa National Park

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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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



    

   

3



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IS BORN OF THE PUREST PARENTS, THE SUN AND THE SEA” PYTHAGORAS