Salt magazine summer 17/18

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SUMMER 17/18

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introducing the perfect aspect. Bedarra, our fourth residential precinct, reaches a

homesites. Two large landscaped parks within Bedarra

crescendo in our development within the southern

will also link via pedestrian and bike pathways to the rest

environs of Sunshine Cove. Its urban plan benefiting

of our community, Maroochy Boulevard, Sunshine Plaza

from all the experiences we have gained in creating one

and the heart of Maroochydore’s exciting, new CBD

of the Sunshine Coast’s most sought after addresses.

redevelopment, SunCentral.

Bedarra raises the bar once again in terms quality, selection and range of homesites, though sadly it also brings to market the last of our north facing waterfront

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Many have been holding back, waiting to secure their homesite within this prized aspect of Sunshine Cove, best come take a look soon.

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CLAREMONT PRECINCT WATERFRONT LAND FROM $405,000 AND DRY LAND FROM $285,000 SALES OFFICE OPEN MONDAY TO SATURDAY CALL 1800 619 194 Average Waterfront/Waterview $424,571. Average Dry/Park $276,406. Prices are subject to availability and are subject to change without notice.

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KRISTA & MICHAEL EPPELSTUN COVER PHOTOGRAPHERS Home for Krista and Michael Eppelstun is where their beach towels lay. The couple has spent most of their lives at the beach, travelling the world. For 20 years Michael competed as a professional bodyboarder, while Krista documented their lifestyle. Not much has changed now they call the Coast home. Krista is a self-taught filmmaker and photographer, while Michael has swapped his bodyboard for a DJI Mavic Pro. You’ll often find the pair on the beach, capturing and sharing their backyard with the world. Find their work online at or or Instagram @kristaeppelstun or @eppo1993

Whichever way you look at it, the Sunshine Coast is special. It’s easy to reel off a list of reasons why those of us who live here (and the 3.5 or so million visitors who come every year), think the Coast is a delightful place to be. We’ve got the ocean and the mountains, friendly people, great shopping, untouched natural beauty, plenty of cafes… I could go on, but you get the picture. While I think we can all agree the Sunshine Coast is pretty great, how we view our region, the way we experience it, is subjective. And Leigh Robshaw is on the case this summer, exploring the region from four very different perspectives. She’s grabbing a coffee, checking out the local music scene, heading underwater and clambering up a mountain to get a view of the region from four people who call the Coast home. Check out her story on page 6. I, on the other hand, have scaled down my view to explore the hidden gem that is Yandina. If you haven’t been to the hinterland township recently,

you probably don’t realise there’s so much more to Yandina than the Ginger Factory. On page 16 I invite you to park your car in Farrell Street and explore this town with me. I think you’ll be very pleasantly surprised by what you discover. We’ve got plenty of other lovely surprises up our sleeves this issue. We talk to an author and Hollywood producer, an eco warrior and winemaker, all of whom call the Sunshine Coast home. Every issue I am delighted by the stories we uncover and the locals we meet, and again we are blessed to share those stories with you. We’ve got food and art, summer reads, fashion, beauty and more. It’s such a pleasure to edit this magazine and to you, dear reader, thank you for your continued support. We love salt, and we are so pleased you do too. Until next time!



ON THE COVER Krista and Michael teamed up to capture this image above Point Cartwright in Buddina. Michael flew the drone while Krista controlled the camera. Captured with DJI MAVIC PRO, 1/100, F2.2, ISO 110.






I love the incredible variety of places to swim with my kids. The timeless fun of floating along in Currimundi Lake’s current, catching a few waves at Kings Beach or Mooloolaba, or jumping off the rope swing at our favourite hinterland waterhole, where the water is so crystalline you can see the pebbles on the bottom. Bliss.

I definitely love the extra minutes of light you get in the evening as I am a night person. Also the evening swim with my family that relaxes me after a hot and humid day.

GENERAL ENQUIRIES 07 5444 0152 PO Box 6362 Maroochydore BC QLD Australia 4558 © Copyright 2017

salt is published by The Publishing Media Company Pty Ltd ATF The Media Trust. Distribution area between Bribie and Fraser islands and inland to Kenilworth and select areas throughout Brisbane. 2

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16 TALK OF THE TOWN Take a trip to Yandina


PEOPLE 22 PURSUIT OF PASSION Steven and Tyyni Lang

26 PUrsuit of passion Tony Thompson

28 PROFILE Livia Hanich

30 PROFILE Anne Wensley

36 ROLE MODEL Barbara Lamont

86 BOLD VISIONARIES To Hold & To Have jewellers

94 MEET THE DESIGNER Kieran Gilbert & Suzanne Webber





Summer threads for all

Russell Anderson

88 CUT & DRY

100 OFF THE WALL Julie Holland

TASTES 38 TABLE TALK Relish Restaurant

42 NOSH NEWS Food, glorious food


Eco Organic Hair and Body

90 HEALTH Yoga Therapy & Ayurveda Wellness Centre

93 BEAUTY Summer essentials

110 ON THE INSIDE A family beach retreat

116 HOMEWARES Pretty touches for the home


The Loose Goose



Sensory delights

Out on the farm with Bio Shop




Noosa Boathouse restaurant

Nuptials at The Lakehouse

Hidden gems for everyone




VanillaFood delights

Fiona’s Fancies

Things to do and see




The picks of the crop

Wedding day treats

Summer reads


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34 A DOSE OF SALT Rose Allan goes walking

104 ART DATES Galleries you must visit




120 MAP


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John O’Brien gets a unique perspective of Mount Tinbeerwah. Photo: John O’Brien SALTMAGAZINE.COM.AU

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Gary Cobb gets set to discover more underwater treasures. Photos: Jan Strandstrom

HENRY DAVID THOREAU wrote: “It’s not what you look at that matters, it’s what you see.” What do you see when you look at the Sunshine Coast? Whether you’re a local or a visitor, your image of our region will be shaped by the places you gravitate towards, the interactions you share, the experiences that move you. The Sunshine Coast Gary Cobb sees is minuscule and multicoloured. He spends most of his time creeping along the ocean floor looking for psychedelic hermaphrodites called nudibranchs, a type of soft-bodied marine mollusc. He has identified, photographed and catalogued 718 different species along a 100 kilometre stretch of coastline between Redcliffe and Noosa, and by the time he finishes his survey, he hopes to have logged 1000 species. That’s a third of the 3000 thus far identified in the world. “The Sunshine Coast is the perfect environment for nudibranchs – not too hot and not too cold,” he says. “The Mooloolah River near La Balsa Park is magic. We’ve recorded 200 species in the river.” Originally from Miami Beach in Florida, Gary worked as an art director in advertising for many years before moving to Australia in 1990 and settling on the Sunshine Coast. An artist and a thrill-seeker, he was a skydiver and climber for years, before finding his true passion in life. “I fell in love with nudibranchs,” he says. “They’re amongst 8

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the most beautiful creatures, they’re very colourful and they vary in size from as long as your arm to one millimetre. We just keep searching the ocean’s bottom for nudibranchs – the majority have been off Mooloolaba. I used to do holidays to PNG dive destinations and on a dive there you’d find about six different kinds. On the Sunshine Coast you can find up to 58 on a double dive.” Gary dives more than 20 times a month in the warm Sunshine Coast waters and takes a camera with a flash in order to capture the nudibranchs in all their glory. “Underwater, unless you’re within one or two metres of the surface, your colours basically disappear and everything becomes blue. The deeper you go, the bluer and darker it gets. But when you take a picture with a flash, the colours go absolutely berserk. It just blows you away how beautiful it is when you see it under a light. “I’m going to paint you a little picture of how we dive. A regular diver will put his fins and mask on, will jump in the water and start swimming. He will swim over there and be two metres above rocks, look at fish. We just basically lay on the bottom and look at every square inch for nudibranchs. We just creep along, looking for things that are two millimetres big. The guys that go out and start swimming here and bolting over there, they don’t see anything but big stuff. They will never see the micro stuff, the fine things, the substrate. My motto for 15 years is go low and slow.” Gary runs a website,, that documents his work and brings visitors from around the world to the Sunshine Coast. Sensing Gary’s enthusiasm, they want to dive with him; see this small corner of the world through his eyes. “This takes up all my time,” he says. It’s all about nudibranchs now; that’s what my life is.” While our glorious coastline is what draws many to our shores, other standout features of the Sunshine Coast’s topography are our mountains, particularly the Glass House Mountains. You’ve looked at them a thousand times, but what do you see? Climber John O’Brien sees an opportunity to conquer fear. He first saw the monoliths on a free poster he found outside a travel agent in Melbourne when he was 12. He felt drawn to the image and kept it on his wall for years. He viewed it as a magical place in some inaccessible part of the world. Twenty years later, he moved to the Sunshine Coast and saw them up close, becoming a serious climber at the age of 45. “The Glass House Mountains are not big in terms of


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your personal


John O’Brien climbs Coolum Cave. Photo: Matt Schimke

I don’t think there is a climber who isn’t scared of heights.

mountains. They’re not high peaks to ascend but they have such individual character to them. Every shape and every possibility.” Based in Tinbeerwah, John is a chef and barista who owns SoMa SoMa Espresso in Gympie and climbs every chance he gets. He says there are 1533 documented climbing routes on the Sunshine Coast, half of them at the Glass House Mountains. “I don’t think there is a climber who isn’t scared of heights,” he says. “We all love it, but it doesn’t mean it’s not scary. The Glass House Mountains typically have a lot of scary climbs and the Sunshine Coast in general has almost every kind of climbing you can think about. There’s Coolum Cave, which is moderate slab climbing and Tinbeerwah, which is all slab and crag. “The Glass House Mountains themselves have everything from columns to vertical and outrageously overhanging routes, overhanging so much they actually run downwards.” While climbing takes great concentration, there’s plenty of time to take in the surroundings from the unique perspective of a rock face or mountainside. “I can remember hanging upside down in a kneebar at Coolum Cave mid-climb and I was staring

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shop 5, rovera plaza, cotton tree 5443 1955


Fellow Member of the Gold and Silversmiths Guild of Australia

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Ben West helps caffeinate Eumundi’s visitors and locals. Photo: Krista Eppelstun

out to sea, watching a whale breach,” he says. “That is such a smashing up of experiences. Getting harassed by falcons is never a whole lot of fun – that happens at Tinbeerwah. I was actually soloing – that is, climbing without a rope – on a route on Mount Coolum, and I came face-to-face with a big python, which spooked me. You have to make a decision to keep your cool and not react. There’s a climb at Brooyar called the Great Barrier Reef and there’s a resident brown snake that’s been there for 15 years. That’s quite terrifying. “The good thing about the Sunshine Coast is there is almost always somewhere to climb in any weather. If it’s raining, you go to Coolum Cave. If it’s hot, you go to Slider Wall at Tibrogargan because it’s high and shady. You look out over Pumicestone Passage and there’s a beautiful breeze up there all the time. What we always say when we’re climbing up there is when the tip of the shadow of the mountain you’re on touches the Pumicestone Passage, it’s time to get down. It’s our little sundial. “We spend every day we possibly can sitting up high on the cliffs. You see everything go past, the shadows of the clouds rolling across the land, you spot all the bushfires, watch the trains going up and down the line, the pineapple farms, the ocean. There are many ways to connect with the country you’re in and climbing is just one of them.” John’s mate Ben West may not share his climbing obsession, but they’re definitely in cahoots when it comes to good coffee. Ben is as passionate about coffee as John is about climbing, and supplies John’s cafe with his own coffee, Flying West. As any barista knows, you see the best and worst of human nature when you’re making coffee and Ben sees the Sunshine Coast’s 10

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growing reputation for great coffee as symbolic of its new, more progressive identity. Ben grew up making coffee in his parents’ van at Eumundi Markets from the age of 12 and has seen the way coffee has evolved here, along with our local foodie culture. Today, he lives in Doonan with his wife and two kids and is part of a group of coffee roasters who is working to promote the Sunshine Coast as a coffee destination Australia-wide. While sourcing his own beans from around the world, roasting his own blend and supplying a number of cafes keeps him busy, you’ll still find him wearing the barista’s hat in his van at Eumundi Markets, where he can make up to a thousand cups by 11.30am. “We get a lot of statements like, ‘we’re from Melbourne so we know coffee’,” he says. “Serving coffee in that environment you expose yourself to every single nationality, age group and coffee need there is. You can tell a lot about where a person is heading or where a person has come from, or whether a person wants to hang in for a chat, based on their mannerisms or body language. You get very good at reading people’s body language, as far as what mood they’re in. When we do our job, we can analyse that and change the conversation accordingly.” Ben has become friends with many of the stallholders at Eumundi Markets over the years, and seen it grow from a small produce market to the buzzing tourist destination it is today. “When we get busy my eyes are down and I’m focusing on the work,” he says. “When we have time to engage with the customers more, we’ll see people from every walk of life; all the colours of the rainbow mixed in with all the sounds of the market. It’s a very stimulating work environment and we’re right in the middle of it. “The thing I like most about coffee and the coffee industry is that I don’t think I’ll ever be satisfied. I’ve always got a desire to make our coffee better. It’s more than just the liquid in the cup. Good coffee is one thing we can rely on – a very short break in a sometimes busy lifestyle.” While Ben is madly making coffee, Nambour musician Andrea Kirwin is often busking across the road at Berkelouw Book Barn. An established artist who plays festivals and shows around the country, she still has a penchant for busking and the way it connects her to her local community. “I play a lot of songs that are folk and soul-based,” she says. “I’ll be watching people walk in the door and after a minute or two they’ll look up and see it’s me playing and that gives me the element of surprise. They’ll come up and look at the album and want to take it home because they’ve discovered it. It creates a relationship with the person almost within a five- or 10-minute period. “It’s very much about having a conversation and the stories that you share, which is just as important as the songs that you sing,” she says. “I’ll often play a few originals and then a cover and when people hear a song they know, they form a connection with you because they like the way you sing it.” Often the people she meets are from Melbourne, Sydney or Adelaide, and the connection they form here on the Sunshine Coast continues when Andrea plays a show in their cities and they come to hear her sing in deep, smooth tones. Her latest album, A Quiet Revolution, was inspired by the songs she’s repeatedly been asked to perform in Eumundi, and it’s her most successful album to date. “Often it will be the kids that sit down and watch and want to put money in the hat. When I busk I see it as I’m kind of doorknocking, reminding people there’s this great thing called live music and performance and you can be part of it. “Busking in itself is a way of connecting to the community quickly because you meet a whole range of people. I’ve found Eumundi to be the best place for busking, for my kind of music,


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Busking is a way of connecting to the community quickly because you meet a whole range of people.

Musician Andrea Kirwin busks at Berkelouw Book Barn

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which is beautiful singer-songwriter style, which would get lost on a busy street.” Andrea busks in a number of locations around the Coast and meets mostly tourists. Through chatting with them, she has come to see the Coast as a place people visit not simply to relax on the beach, but to experience a more connected way of life with a slower pace, where people have the time to stop and chat over a song or a coffee, before life speeds away again. “Someone might find me busking at Eumundi Markets on the Wednesday and see me playing in Montville on the Saturday and it feels like we’re old friends,” she says. “There’s a connection created between the tourists and the local area that you don’t get when you got to cities.”

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TOUCH Who says amber beads are only for babies? We just can’t stop touching the beautiful amber pieces that the Avenue J team now stocks. The stones in these pieces are sourced directly from the hills of Burma, and Sue Gaylard from Avenue J says this amber is estimated to be more than 100 million years old. As well as being beneficial to babies, amber is also said to assist with arthritis, anxiety and fatigue. We feel better just touching these beads. Find these and more pieces at Avenue J, Shop 14, Zanzibar Resort, 47-51 Mooloolaba Esplanade, Mooloolaba. 5444 4422 or

six senses

Life is all about experiences, so salt offers these sensory delights to entertain and inspire.

TASTE Did you know every year Australians throw out up to $10 billion worth of food? At the same time, close to two million Australians go hungry because they can’t afford enough. Luckily we have organisations such as food rescue service OzHarvest, which collects quality excess food from restaurants, cafes and other businesses and then delivers it to more than 1000 charities around the country. OzHarvest Sunshine Coast was launched in August 2014, and since then more than 80,000 kilos of excess food has been rescued and redistributed to those in need in our region. That means the food is saved from landfill while the vulnerable members of our community are helped. It’s a great initiative and if you want to help you can donate food, money or time. Find out more by going to


Illustration courtesy of TWIGSEEDS STUDIO,

SMELL This summer it’s time to bring the garden inside, with potted plants and vases large and small filled with freshly cut sprigs. At salt HQ we are loving the scented geranium. And they weren’t kidding when they named these little beauties. The range of aromas that these pretty plants come in is impressive – there is lime or chocolate, rose or ginger, mint and more. If you want to grow your own plants, they are quite easy to maintain. They like sun but try to keep them protected from the full summer sun, and keep them away from draughts. Water your scented geranium regularly and feed lightly but often with a general plant food. They can become a bit leggy, so if you want a bushy plant, trim them frequently. But don’t throw away these trimmings – scented geraniums grow easily from cuttings. 12

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Celebrate Everyday at Avenue J Jewellery LAYBY & GIFT VOUCHERS AVAILABLE

SEE Written by Simon Beaufoy (Slumdog Millionaire, The Full Monty) and directed by husband and wife team Jonathan Dayton and Valerie Faris (Little Miss Sunshine), Battle of the Sexes is an inspiring true story of 29-year-old champion tennis player Billie Jean King (the wonderful Emma Stone) during her rise on the professional circuit. In 1973 she demanded equal pay for female players and the same respect afforded to men. On tour, during a ‘phase’ according to her husband Larry (Austin Stowell), Billie Jean meets hairdresser Marilyn (Andrea Riseborough), and begins to discover who she really is, on and off the court. Meanwhile, 55-year-old former champion, gambler and self-proclaimed ‘male chauvinist pig’ Bobby Riggs (Steve Carell), is reluctantly supported by wealthy wife Priscilla (Elisabeth Shue). When Riggs defeats the Australian Margaret Court (Jessica McNamee), Billie Jean accepts his offer to play a televised grudge match, a media circus at the Houston Astrodome. However, she refuses to compete until Jack Kramer (Bill Pullman) walks away from the commentator’s seat. Kramer’s brand of sexism, undisguised behind a suit and a successful television career, reminds us that the same discrimination is happening today, and not only in sport. REVIEW XANTHE COWARD

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HEAR In her album Sorry Is Gone Ohio-based bluegrass-bred alternate country-indie pop-rock princess Jessica Lea Mayfield offers 11 new tracks of raw honesty without apology. These jarring, stirring songs are stripped back to reveal the sliding, twanging vocals and economy of language for which she’s known. Jessica wrote these songs alone and lonely, using an acoustic baritone guitar while suffering for years in an abusive relationship. The songs can sound light, but beneath their lilt is strength and self-determination. The title track affirms, “I deserve to occupy this space without feeling I don’t belong.” Sorry Is Gone is an album of melancholy and moving on, perfect for the summer playlist, juxtaposing love and truth against violence and lies. The final, sobering realisation when listening to Jessica is that saying sorry won’t heal the heart, but it can free it. This is the singer’s chance to have the last word, walk away and inspire others to do the same. REVIEW XANTHE COWARD

Sunshine Coast’s largest range of Antique & Modern Jewellery

Avenue J Jewellery Shop 14 Zanzibar Resort, 47-51 Mooloolaba Esp, Mooloolaba. P. 07 5444 4422 Avenue J Jewellery



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If your kids enjoy a bike ride and you want to give them something a little challenging to do, head out to Mooloolah. The HINTERLAND BMX CLUB TRACK is located on the Mooloolah Connection Road, and while the track is reserved for club members when they are racing or training, at other times it’s open to the public. There are plenty of challenging dips and turns, and if your little one really likes the ride, the club encourages new members to join. Find out more on Map reference L19

Tucked away in a quirky laneway off Caloundra’s bustling Bulcock Street is GREENHOUSE CAFE. A favourite among foodies, vegans and healthy locals, this cute little cafe delivers quality food with old-fashioned table service. The team lives and breathes its mission of promoting fresh, healthy food through a range of delicious, organic-based vegetarian dishes. One of our favourites is the gluten-free, vegan Greenhouse nachos served with herbed coconut yoghurt. Delicious! 5/8 Ormuz Avenue, Caloundra. 5438 1647 or Map reference O19



If you like Indian furniture and homewares but are nervous about them because you prefer a neutral palette in your interior space, we have some good news. Noosa’s ALABASTER TRADER offers ethnic antiques, homewares and textiles in all-white tones. Owner Karmin Kenny has always loved ethnic style, particularly Indian pieces, and she has curated a stunning collection in her store. Karmin visits India every few months to source pieces and then has them refinished in a palette of neutrals. Clearly the secret of Alabaster Trader is getting out – her online store is becoming so successful that she now ships her pieces around the country. Alabaster Trader is at shop 5, The Pavilion, 19 Sunshine Beach Road, Noosa Junction or you can browse online at Map reference N12


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Maroochydore’s Coast Store now stocks limited-edition prints of work by Queensland artist KYLIE MCLEAN. Kylie draws with a technique called stippling (she applies texture to her drawings with small dots), and the results are remarkable. The salt team has fallen in love with her hyper-realistic black and white drawings. Just divine. Find her work at Coast Store, 67 The Esplanade, Maroochydore. 0423 247 372 or Map reference N17

Summer means longer days, beautiful mornings and soft sea breezes. So what better way to kickstart your mornings than with a Pilates session that takes in the beautiful views across the Sunshine Coast. And we’ve found the ideal class – an AstroTurfed space on a rooftop. CGM PILATES hosts the Tuesday morning rooftop sessions at Maroochydore’s Kon-Tiki building on Plaza Parade. The 45-minute mat class helps participants challenge their bodies and minds while focusing on strengthening the core. The classes are held each Tuesday at 6am. 0405 559 840 or Map reference N17


If you have an affinity with the Celts, the SUNSHINE COAST WELSH SOCIETY wants to hear from you. The society was formed so that Sunshine Coast locals who were born in Wales, have lived in the nation or have roots there can gather with others who have a connection to the proud nation. Throughout the year, via several informal social events, the society provides opportunities for its members to celebrate Welsh culture and history in a friendly environment. To find out about membership, upcoming events and more go to


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All Saints Anglican Church 16

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1828 Cakes and Confectionery

YANDINA. EARLY MORNING. There’s no mistaking this town’s rural heritage – there’s a battered farm ute turning at the traffic lights towards Nambour and an agricultural machinery supplier in the main street. Most of the buildings along this central strip are separate dwellings – low-set single-storey properties that were probably once residential homes (in fact, some of them still are). Take a 10-minute stroll in most directions and you’ll find yourself in the surrounding countryside. But the town is busy – there are tradesmen in hi-vis picking up a quick pie from the bakery or an early-morning coffee at one of the town’s cafes. Shops are opening their doors and locals are heading out to get on with their days. In so many ways Yandina is like any other of the region’s hinterland townships – like Cooroy and Pomona, Mooloolah Valley and Landsborough it’s still very much a small town, with a pub and a primary school, a hardware store and mechanics. Locals bump into each other as they grab some groceries after school drop-off or while they’re doing the banking at the post office. However, there’s something a little special about Yandina, and it’s not just the scent of ginger in the air. The Aboriginal people of the area belonged to the Gubbi Gubbi language group. And the name of Yandina honours those traditional owners – ‘yan’ means go and ‘dinna’ on foot. In terms of European settlement, Yandina is an old town. Its post office was established in 1868 and the town was surveyed in 1871 with blocks sold from 1873 onwards. Then called Maroochy, the settlement was the first commercial centre on the Sunshine Coast. In 1874 a telegraph office was opened and in the 1880s settlers started coming in earnest, clearing trees and establishing crops of cane, fruit and maize. Today, visitors can still find plenty of original buildings: All Saints Anglican Church, which opened as a community church in the 1880s, is the oldest on the Coast; the Yandina hotel dates back to 1889 and was relocated to its current position using rollers and a bullock team in 1891 when the owner realised he’d built it in the wrong spot; and there is Koongalba homestead, a privately owned heritage-listed property. With its history and location, Yandina has been known as many things – a ginger town (thanks to The Ginger Factory), a timber town, historic town, river town and railway town. But what is Yandina today?

Roshelle Collins from Cedar & Vine

With its history and location, Yandina has been known as many things.

If you ask Tanya Hoddinott from Stevens Street Gallery, no doubt she will tell you it’s a friendly town. Tanya is an artist who moved to Yandina more than a year ago. “The people are very warm and very welcoming,” she says. “I have lived in lots of country towns and I have never been embraced as I have in Yandina. “I think the town was so happy about that space being brought back to life.” The space she is talking about is her studio and gallery at 2 Stevens Street. She says her gallery and nearby shops draw people down the street. “Usually in a small country town they are wary of newcomers but not Yandina. They are good working-class people who go out of their way to help.” Tanya says foot traffic around her gallery has increased dramatically in the past 12 months or so. “Visitors from Brisbane, interstate and international are coming to eat, wander and browse. The gallery has become a destination as one of a number of hinterland galleries.” She’s seen other changes too. “A lot of shops have been filled, and with interesting things. You can come and have lunch, get a haircut, buy some art, look at some real estate and buy a beautiful dress. “On top of that there is what Yandina had 50 years ago, and Nambour did too. That emphasis on natural, healthy living.” She SALTMAGAZINE.COM.AU

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Yandina Historic House

YANDINA’S BEST BITS Vitality Wholefoods – healthy bulk items, beauty, superfoods and more Stevens Street Gallery – offers a gorgeous selection of contemporary Australian art Stay Wild – find beautiful homewares, linen and locally crafted jewellery Cafes – check out Cafe Silo (clean and bright with beautiful fresh food), Cafe Invigor8 (big menu for herbivores and carnivores alike), 1828 (cakes and incredible homemade fudge), Lawn Espresso (hip and cool), Goodness Gracious Organic Cafe (old-school organic eats) Cedar & Vine – antiques, rustic and vintage pieces The Brush & Bristle – hipster barbers Bee Positive Honey – beekeeping supplies, honey and beeswax Nutworks – nut products and confectionary The Ginger Factory – one of the region’s favourite tourist attractions Yandina Historic House – a great starting point Yandina Markets – plants, produce, food and more The Shared – coffee, music, workshops and pre-loved clothes Collective Haus – antiques and retro clothing Waterscapes Australia – natural alternatives to chemical pools Jeffers Market – great fruit and veg

Steve Kelly from 1828 18

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lists Vitality Wholefoods at the new IGA complex and Jeffers. “There is also The Ginger Factory, Bee Positive and Nutri-Tech, which is a company that offers natural alternatives to chemical farming. There is a big emphasis [in the town] on natural alternatives.” Yandina & District Historical Association secretary Margaret White is also a relative newcomer and, like Tanya, a big fan. She’s lived in Yandina for about three years. “We were living in Kenilworth and had a beautiful old Queenslander so we looked around for a nice, low-set house. We found the perfect spot. We just found it was so convenient and the people were just lovely. I met a lady and she invited me to the historic association.” Margaret lists Saturday’s markets, the North Arm school


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Cedar & Vine

country fundraiser and the independent theatre as her favourite parts of the town. There are also plenty of cafes – “Wherever you go you can get great coffee. Everything you want is here. And quaint shops too. 1828 has amazing cakes. Invigor8 is great, and around the corner [on Railway Street] is The Shared. There’s coffee and music. It is really an alternate, fun place.” Fiona Groom, who has lived in the area for 17 years, has also seen the town change. “Yandina is evolving – it’s still a little country town and everyone wants to keep it that way, but there’s a lot here and it’s nice to just wander around sometimes and buy a few things. And you have the markets on Saturday and the historical house itself, which is a beautiful house.” Fiona is the art curator at the Yandina Historic House Gallery, a role that has kept her busy since 2005. Her job is to help raise the profile of local artists. “My whole intention is to get the local artists out there and get their work seen.” She says the gallery is well worth a visit and the historic house volunteers have put in long hours to catalogue and showcase its collection of

historic memorabilia. “All the volunteers there work so hard.” “I organised an event for Horizon Festival and we had an artisans market in September and we had a really good day and a good turnout of people – artists and craft makers. I was really pleased. I will be doing a few more things to get more exposure for the local artisans.” So along with ginger, railway and historic, I guess we can call Yandina a friendly, popular and creative town too.

A GLIMPSE INTO THE PAST Owned by the council, Yandina Historic House is leased by the Yandina and District Historical Society, a not-for-profit group run by hardworking volunteers. The society aims to research, preserve and display artefacts and local history, and makes its collection accessible to all. The house features a visitor information centre, historical displays, an art gallery and gift shop. Visitors can also enjoy a Devonshire tea, light lunch and coffee. Find out more at

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Noosa Festival of Surfing




DECEMBER CHRISTMAS IN COOROY Get in the spirit with this festive family event. The festival starts with the Santa Sack Races, then leads into the Great Santa Race, where dozens of Santa suit-clad runners will make the 300 metre sprint to the top of Maple Street. This is followed by the Bendigo Bank Street Parade. There are also loads of free rides and entertainment, a fireworks display and lots of market stalls to check out. when December 2 where Apex Park, Cooroy cost free, see website for details A NIGHT AT THE PROMS The Sunshine Coast Symphony Orchestra is hosting this night of music. Sing along with old favourites like Jerusalem, Home Sweet Home, Rule Britannia, Auld Lang Syne, Waltzing Matilda and Land of Hope and Glory. Bring your flags, streamers and whistles and let your hair down. Gates open at 6.30pm for the 7pm show. when December 2 where Lake Kawana Community Centre, 114 Sportsmans Parade, Bokarina cost see website for details lake-kawana-community-centre 20

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Woodford Folk Festival

WOODFORD FOLK FESTIVAL It’s time to grab a tutu, some face paint and a colourful pair of gumboots and get ready for the Sunshine Coast’s biggest – and some say best – music and arts festival. Now in its 31st year, Woodford features a huge line-up of musicians plus street theatre, writers’ panels, comedy sessions, social dialogue, a children’s festival, environmental program, art and craft workshops, circus performances and so much more. Head to the website to see the full line-up.

DEADLY 60 DOWNUNDER Britain’s favourite wild man is coming to the Sunshine Coast. Steve Backshall, the star of top TV show Deadly 60, will be appearing live on stage with some of Australia’s deadliest animals. He will also share some deadly footage from his time exploring Australia.

when December 27 to January 1

cost see website for details

where 87 Woodrow Road, Woodford cost see website for details

JANUARY THE OFFICIAL BLUES BROTHERS REVUE All the way from America, Wayne Catania and Kieron Lafferty, aka Jake and Elwood, are on a mission to deliver a dynamic and authentic Blues Brothers show. Are you ready to shake a tail feather? when January 5 where The Shed at Aussie World, Downunder Drive, 73 Frizzo Road, Palmview cost $42

when January 12 where The Events Centre, 20 Minchinton Street, Caloundra

JIMEOIN Head to Noosa for Jimeoin’s new show. Jimeoin is one of Australia’s best stand-up comedians and a master of observational humour, and in this show he’ll invite the audience into his brain as he takes them on an exhilarating, ridiculous ride. when January 17

SUNCOAST SPINNERS TOURNAMENT The Suncoast Spinners host a world-class wheelchair basketball tournament each year over three days. The tournament features teams and athletes across three divisions from all around Australia and overseas. Athletes include current and former Australian paralympian and Australian world championship players. This is an incredible display of skill. when January 12 to 14 where Caloundra Indoor Stadium, North Street, Golden Beach cost see website for details

where The J, 60 Noosa Drive, Noosa Junction cost $49.50 (adult), $44.50 (concession) see website for details MYSTIC MOUNTAIN TOURS This hinterland tour company offers unique tours that celebrate local bush tucker, Sunshine Coast-based food producers, winemakers, coffee roasters and bakers. Yum! when various times throughout the month where The Sunshine Coast hinterland cost see website for details


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Steve Backshall

FEBRUARY MOOLOOLABA BEACH FESTIVAL This new-look festival is a celebration of sand, surf and beach culture. The program of events offers a range of experiences, including ocean swims, paddling events for elite and weekend paddlers and community events for the whole family. This is sure to be an action-packed weekend. when February 17 and 18

THE CALOUNDRA STREET FAIR Every Sunday morning Bulcock Street is closed off to cars and more than 200 stallholders open shop with craft, art, flowers and food. Head along to check out the street theatre and live entertainment, nibble on some street food and coffee and grab a gift for a friend. where Bulcock Street, Caloundra cost see website for details


STOMP Flame Hill’s annual Stomp festival celebrates the end of a successful harvest and vintage. Stomp participants are invited to experience a genuine harvest on a real working farm. The event is a wonderful day and features live entertainment, wine tasting and grape crushing. Cheers to that! when February 24

when March 4

where Flame Hill Vineyard, 249 Western Avenue, Montville

where various locations around the Coast

cost see website for details mooloolaba-beach-festival

cost $65

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!

when Every Sunday

CLEAN UP AUSTRALIA DAY Every year thousands of Australians gather to clean up the environment. First held in 1989, Clean Up Australia Day encourages Australians to remove rubbish from their local areas. Anyone can register an area to clean and others can join in. Over the years, Clean Up Australia Day volunteers have given more than 31 million hours removing well over 331,000 tonnes of rubbish from beaches, streets, parks, bushland and waterways. Is it time to clean up your act?

where Mooloolaba Beach


cost see website for details

NOOSA FESTIVAL OF SURFING Organisers of the Noosa Festival of Surfing are expecting another big influx of competitors in a range of events. It’s an awesome weekend on the beautiful beach at Noosa. As well as the pro divisions, there are men’s and women’s open categories, the popular Old Mal division and age divisions from under 15 to over 70. when March 10 to 17 where Noosa Main Beach, Noosa Head cost free for spectators, see website for details

Bulcock St, Caloundra ` Caloundra Street Fair

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14/11/2017 11:58:56 AM

SPRING RAIN IS soaking Maleny’s parched landscape after a long dry spell, and Steven and Tyyni Lang are savouring it, relaxing by a cosy fire inside their earthy forest home. For a pair of literature lovers, their living room is strangely absent of books. But hidden away upstairs, safe from the prying little fingers of their seven grandchildren, tall bookcases line the walls, revealing a lifetime enriched by good reading. A glass cabinet in his writing room safeguards Steven’s Shakespeare collection and dozens of personal journals, while a tower of novels and nonfiction threatens to topple over on Tyyni’s bedside table. Being a writer’s spouse takes an understanding and appreciation of the craft and Tyyni has it in spades. She shares a mutual love of literature with husband Steven, an award-winning novelist, that has bound them together for 20 years. Like all good love stories, theirs contains a little magic. He was from Scotland and boarding school educated, she was a Woombye girl who went to Nambour High. Both arrived in Maleny in 1989 but didn’t meet until eight years later over a borrowed copy of Tim Winton’s Cloudstreet. A mutual friend was house sitting for Steven while he was overseas and when Tyyni visited, he let her borrow the book from Steven’s library. An avid reader who’d lived in Western Australia, she felt an affinity with the book’s setting. She’d planned to leave it in the letterbox when she finished reading it, but as fate would have it, Steven had returned from his trip and invited her in for tea. Known then as Chris Francis (she recently changed her name to her Finnish grandmother’s name, Tyyni), she was the lead singer in a local rock covers band called The Old Farts and Sweet Tarts, an image at odds with the quietly spoken, private person she is today. Steven still has fond memories of the little black dress she wore on stage. “He was nice to my children and when he took me out to see his vegie patch, I must say I thought that was pretty sexy,” Tyyni says. She’d read A Strong Brown God, a memoir tracing his journey on foot down the Mary River, and found it fascinating. So began a partnership that has revolved around the world of literature and seen them blend their families – they each have a son and daughter from previous relationships. They married in 2000 by the river of their Maleny property. “I realised if I let her slip through my hands I’d regret it for the rest of my life,” Steven says. “So I took her to Mudjimba and asked her to marry me.” The following year, they opened Rosetta Books in Maleny without having a clue what they were doing. They built the store downstairs and a cafe upstairs, where they held small author events. “I’d always wanted to be a bookseller but we didn’t even know how to buy a book,” says Steven. “We didn’t know where books came from or how to fill a shop with books.” With support from Leading Edge, a national buying and marketing group for independent bookstores, they created a successful business, despite competition from powerful retailers. “Large chain stores were undercutting everybody,” Steven says. “This was the time of Harry Potter and it was extraordinary because people could buy the Harry Potter books from discount stores cheaper than we could buy them from the supplier. This completely ripped the book industry apart.


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15/11/2017 11:30:09 AM

“Now in Australia, the independent sector is the most profitable,” he says. “A bookstore is a curated space. You go into a bookstore and all the guff has been pushed aside; the booksellers have chosen what they think you’ll find interesting. If you want to be introduced to something new, feel a book, see what it looks like and open the page, you have to go to a bricks-and-mortar bookstore.” Steven was teaching creative writing at the University of the Sunshine Coast and had completed the manuscript of his first novel, An Accidental Terrorist, when renowned editor Julia Stiles wandered into Rosetta Books and Tyyni grasped the opportunity. “Steven was always very sensitive about his writing and when I met Julia Stiles in the bookshop I said, ‘My husband has written a book, would you like to read it?’ which is a terrible thing to say to an editor.” “Instead of groaning and walking away, something about Tyyni’s enthusiasm encouraged Julia to ask to see it,” Steven says. “She liked the book a lot and told me so, to the extent of writing a supporting letter when I submitted it for publication.” The book went on to win a Queensland Premier’s Literary Award, a New South Wales Premier’s Literary Award and was longlisted for the Miles Franklin Award. 24

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Tyyni’s support for Steven’s writing has continued through the publication of three novels and his latest, Hinterland – inspired by the social, political and environmental landscape of Maleny – is dedicated to her. They sold Rosetta Books in 2007 and it’s still going strong today, albeit larger and further down Maple Street. But to ensure great writers kept visiting Maleny, the couple launched Outspoken, a popular local literary event now in its seventh year. It punches well above its weight for a small country town and tickets to see the man whose work inadvertently brought the Langs together, Tim Winton, sold out in record time last year. Winton commented to a capacity crowd of 450 that he wouldn’t get that many people turning up to hear him speak at home in WA. “The lovely thing for me about Outspoken is because of the success of it, we now have a reputation in the publishing industry. So if I ring up Melbourne University Press and say ‘we’d like Gareth Evans’, they don’t say ‘who are you?’” Steven says. “Most of the time they’ll ring you back and that’s really exciting.” “When the publicists come, they’re so impressed, they can’t believe it,” Tyyni says. “On tour, the authors often have three events a day and it’s really gruelling. To come to Maleny is a nice break and then they find themselves in


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I realised if I let her slip through my hands I’d regret it for the rest of my life. So I took her to Mudjimba and asked her to marry me.

front of a hall of interested people with a welcoming interviewer.” A lot of work goes into bringing authors the calibre of Winton, Richard Flanagan, Alexander McCall Smith, AC Grayling, Magda Szubanski, Kate Grenville, Christos Tsiolkas and Thomas Keneally to Maleny, and it’s mostly a labour of love. “It’s very labour intensive,” Steven says. “Tyyni helps on the night and I do all the publicity, printing, writing and interviewing.” Tyyni also promotes the event through Maleny Bookshop, the second-hand bookstore (which stocks rare and out-of-print books) she owns with friend Fi Hunter. While she says she’s never had the inclination nor the patience to write her own book and is happy to leave the writing to her talented husband, her passion for the written word is palpable. “It’s fascinating being in second-hand books,” she says. “You find books on the most extraordinary topics. It’s wonderful to find backlist books of old writers from the late 1800s and early 1900s.” “One of the fun things about owning a bookshop is talking books with people. People come in and say, ‘do you have anything from this author?’ and you’ve never heard of them. That’s what makes a good bookseller – you have to be curious to new writers and ideas. That way it’s always fascinating and interesting.”


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TURNING A PASSION into a lifestyle is something many of us dream of. For electrician-turned-winemaker Tony Thompson, that dream has not only become a reality, it has consumed his life – and he wouldn’t have it any other way. Tony owns Flame Hill Vineyard at Montville, a 300-acre slice of hinterland heaven that is producing some very nice drops on the state’s wine list. But it’s not only quality grapes that Flame Hill is yielding in abundance; there is also a thriving herd of black Angus beef cattle, a commercial market garden bursting with fresh produce, and a free-range flock of plump and happy hens who live in what Tony calls ‘the Chook Hilton’. All of which amply supplies Flame Hill’s award-winning fine-dining restaurant. It’s providing this genuine paddock-to-plate experience that gives Tony the most satisfaction, and which lies at the bottom of the seemingly endless stores of energy that drive his inspiration. “There’s just something in my DNA – and it doesn’t matter whether it’s electrical or viticulture or farming – where that concept of complete vertical integration interests me a great deal,” says Tony, who also still runs his successful electrical company. “With the wine, it starts with your grapes when you prune them, then nurture them, then you pick those grapes and turn them into wine, bring it in and actually put it in someone’s glass that is on the table with a rump steak and wonderful healthy garden produce off the property,” he says. “Besides the fact you’ve 26

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maximised your return because you don’t have any middle men in there, it’s very rewarding to do that.” But personal satisfaction is not the only type of reward Tony is receiving – Flame Hill’s wines are winning medals at state and national wine shows, and between the cellar door (the only retail outlet) and the restaurant, about 20,000 bottles a year are sold. The vineyard at Montville produces shiraz and verdelho grapes, while Tony’s second vineyard, a 50-acre property in southern Queensland’s fertile Granite Belt, produces several other grape varieties and houses a full wine production facility. All the wine produced under the Flame Hill label comes from grapes at the two properties. While Tony describes himself as a “bit of a back-room person” when it comes to attending wine shows and functions, he is very much hands-on with the vines, cattle, produce and at the cellar door itself. “I like getting on the cellar door and meeting people,” he says. “It’s somewhere you can come and taste wine, and have wine explained to you. It’s ‘edutainment’ – education and entertainment in one. “It’s pretty easy to jump behind the cellar door and speak fluently, honestly and with admiration about what you have if you believe in it yourself. People can feel that passion on the other side of the cellar door bar.” Tony agrees that “a hobby gone out of control” is a fair description of his Flame Hill operation. Not formally trained


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in winemaking, he works alongside tertiary-qualified winemaker Andy Williams, who takes care of the “technical” side of things. Tony relies on less scientific methods to inform his decisions – namely his palate, which he says he has “enormous faith” in. This confidence was honed years ago at a wine club on the Coast, where Tony says he was “conned” by the other members into taking over as wine and food master. “I thrived at that,” he says. “Then a second club started and I did that as well. So it just gave me a great deal of confidence. I don’t think there’s anything special about my palate; I just know that if I like it, a lot of other people will as well. So I don’t have any wines in here I wouldn’t drink myself.” But if there’s anything that Tony feels just as strongly about, it’s what he calls misleading claims made by some labels about the product they are selling, citing the example of wine producers who buy cleanskins from other states and put their own label on it. “One of my pet hates is that we don’t have food and wine police,” he says. “What some people put out there about freerange, organic, hand-made, state-grown – no one sees those descriptors anymore because everybody uses them. It’s all worn out. “And in a lot of cases it’s not true. It’s very wrong and it does none of us any good.” But there’s no chance of that happening at Flame Hill. There are grape-vines to be grafted, cattle to be tended to, and vegetables to harvest. And with wine sales growing exponentially, Tony’s well prepared for the future. “I’ve got a large portfolio of grapes I can grow into,” he says. “My goal is to maintain a standard of quality with the wine. That will always improve. We’ll have vintages that aren’t as good as others, but that’s part of the romance of wine.”

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14/11/2017 12:03:05 PM



IN A CAREER that has seen her hopscotch her way from one ground-breaking show to the next, TV producer Livia Hanich has rubbed shoulders with the rich and famous. She has worked with the likes of Aaron Spelling, Darren Star, Seth MacFarlane and Steven Spielberg during 25 years living in Los Angeles. She still has the elaborate gowns she wore to the Oscars and Emmys, a proud reminder of the glitzy red carpet events and parties that were her world until she and husband Bill Missett, an American screen editor, decided to up sticks in search of a more grounded life. “In 2014 my brother moved from the northern beaches of Sydney to Noosa,” Livia says. “I turned to my husband and said, ‘check out this area, it’s just incredible’. I said ‘Bill, you know what, we could move to Noosa and get into a really beautiful, more relaxed lifestyle and a better place to raise our kids’, because we didn’t really want to raise our children in LA.” They settled into their new house in Doonan in January 2015 and while their teenage sons Jake and Gage complain of slow internet, they’re experiencing a sense of freedom and safety they never knew in LA. “In LA no matter where you live, you only have to go a few streets in any direction and you land in a dubious neighbourhood,” says Livia. “Children are always under some kind of supervision. My youngest was asked by a friend of mine if he missed LA about three months into living here. Gage took a pause and then said, ‘I’ve heard a siren only once since living here’. That really floored me. In LA you constantly hear police sirens, ambulances and overhead police helicopters hovering with search lights. 28

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“LA is a great city, it has a lot going on and we had a great time living there, but in our opinion it’s not a city to raise children in. The lifestyle can be highly materialistic. We wanted our boys to be more grounded and not get caught up in all that. We like to live well and we do, but it’s based on hard work and appreciation for life and what it takes to live that way, without the expectation that everything gets handed to you on a silver platter. The entitlement attitude of kids in that lifestyle is crazy.” Originally from Sydney, Livia quickly slotted back into the Australian TV industry upon her return and is working as a post producer on a new ABC crime drama called Harrow, premiering in February 2018. It’s being made by a Brisbane-based company, Hoodlum Entertainment, which is also producing the first original Australian Netflix show, a supernatural crime series called Tidelands. It begins filming in Queensland in March next year and Livia says she’d love it to be filmed on the Sunshine Coast. While she maintains strong ties to LA, Livia feels a loyalty to the Australian TV industry, where she first cut her teeth as a production co-ordinator and manager on Beyond 2000 in the mid-’80s. It was that opportunity that allowed her to leapfrog straight into a job in LA, where she worked on the American version of the show, Beyond Tomorrow. “I was 27 and I wanted to explore a bigger pond and the nexus of the industry is Hollywood,” she says. “It was a fairly young age to land in those waters, but I had the comfort of knowing I had a job. It was exciting and scary at the same time.” From there she scored at job at Henry Winkler’s company, Fair Dinkum Productions, describing ‘The Fonz’ as a gracious, warm and kind-hearted person. It was following her internship


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with Winkler’s production company that she got a huge break as a post producer on Beverly Hills 90210, followed by six years on Melrose Place. “It was incredibly fortuitous and a really great learning curve to move from factual and documentary-style programming into long-form dramatic TV,” she says. “Aaron Spelling was actively involved in every single project. It was awesome to work with Darren Star too – he was only just finding himself in that world, making his way towards his executive producer stripes on Sex and the City.” After a career lull where she found work was no longer satisfying her, and the breakdown of her first marriage, she returned to Australia to regroup. It was as if having a hiatus from Hollywood, her feet planted back on Australian soil, gave her a fresh perspective on what she truly valued in life. “I went back to the States with a different mindset of what I was looking for. I wanted to work with quality, talented people. You get caught up in the lifestyle in America – the flashy cars, the nice clothes, you can’t help it. But then you realise – where is the quality of life?” She met Bill, who she’s been with for 16 years, and became a founding producer of reality TV show Temptation Island, followed by NOW (No Opportunity Wasted) with Phil Keoghan and then segued back into drama, with Notes from the Underbelly, produced by Barry Sonnenfeld of Men in Black fame. The sci-fi drama series Terra Nova beamed her into the orbit of Steven Spielberg and his team at DreamWorks and led to the swansong of her career: producing the new version of the iconic Carl Sagan series Cosmos, presented by astrophysicist Neil deGrasse Tyson. “It brought together all of my years of experience from my Beyond 2000 days of how to manage the logistics of filming all over the world, how to tell sometimes very dense information in a narrative way that people can grasp, and my visual effects experience from the shows Pushing Daisies and Terra Nova. Livia won a Producers Guild of America Award and a Peabody Award for her work on Cosmos, and was nominated for an Emmy Award. While she describes working on the big hit teen dramas as lots of fun, it’s shows like Cosmos, NOW, Pushing Daisies and Beyond 2000, programming with deeper content and the potential to educate and inspire people to grow, that animate her most as she thinks back over her stellar career. After reaching the upper echelons of her industry, Livia now wants to share what she’s learnt with others. She’s the president and chair of the Sunshine Coast Screen Collective along with Bill and a core group of local creatives. They aim to develop a screen industry in the region which, while it may never have the twinkle of Tinseltown or the glitter of the Gold Coast, has great potential in Livia’s view and is enriching her new life on the Sunshine Coast. “It’s a dramatic difference to LA but it was a very conscious choice,” she says. “My husband and I absolutely love it here. We have no regrets and we’re feeling so excited because we’re finding ourselves in our group, forming this screen collective and finding out what we can bring to the region. “There’s a lot of creative talent here and we want to develop those voices and talents and identify resources to help tell those stories,” she says. “I come very humbled and excited about what experience I and my husband, who has been in the industry as long as I have, can bring to the table. We want to inspire and support and nurture young voices. I’ve always enjoyed being part of seeing people realise their potential and dreams.”

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15/11/2017 9:56:32 AM




CALOUNDRA STALWART ANNE Wensley speaks in a matter-offact way. In her view there are no valid excuses for mistreating the environment. It is our home and it needs to come before material possessions, technology and the unneeded creation of waste. This 74-year-old environmental crusader doesn’t simply spruik her beliefs. Rather, she walks the talk. Visiting her Aroona home is a little like stepping back in time. Modelled on a 1950s beachside holiday home, the property consists of a simple fibro, steel-frame garage lined with Gyprock. And yet, it has more character and charm than many of the large homes that front our coastline. Anne’s native gardens boast a beehive, worm farm, fruit trees and chicken coop. There is also a cabin on the back of the property, which she rents to people in the global Willing Workers on Organic Farms (WWOOF) network in exchange for four hours of work on her property. The Wensley home is a place where snakes and possums are 30

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free to slither and scuttle through – there are no flyscreens and the doors are always open. It’s not unusual to find a friendly carpet snake curled up on Anne’s bookshelf. Step through the front door of the home and you will find no cupboards, just an open area where Anne keeps her “stuff”. This stuff is as low-key as her home – everything is recycled, upcycled and reused. There is a cupboard from the 1940s in the open area for food and crockery. Curtains under the sink complete the kitchen. The other three open areas of her home house a potbellied stove, a reading corner and chest of drawers filled with art supplies. Perhaps the most intriguing thing is a small sign which reads: “Priority is face-to-face communication. No personal technology gadgets in the open area. All technology on site turned off between 8pm and 6am…” “I do have a computer and I do have a basic mobile phone that cost me $29, but technology is my servant and I decide how it interrupts my life,’’ Anne tells salt. “The most important thing to me is relationships with people and other living things, face-to-face relationships. “Another really important thing to me is to stay put. I’ve been in town 52 years and in this house 24 years. Sense of belonging is the number one important thing in my life. Belonging to the community; belonging to the neighbourhood.” To some, Anne’s way of life might sound odd, but to her it’s the only way to live. She has no money in a bank, she refuses to shop in large supermarkets, choosing instead to support local businesses. Her way of life is influenced by the experience of her grandmother. “My grandmother lived through the depression,” Anne says. “She built a house in Caloundra and I was always very close to her. She would talk about the depression all the time – save this, save that. It fascinated me.” As time went on Anne adopted the minimalistic lifestyle – long before it became cool to do so – and then in 1989 she took her crusade one step further. She was working as a school teacher when she chose to take on the former Caloundra City Council in a battle of the bins, refusing to take ownership of the newly introduced wheelie bins. She won the crusade – after a lengthy fight and extensive media coverage – and had no bin until recent years, when she was told she had no choice. At the time


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I do have a computer and I do have a basic mobile phone that cost me $29, but technology is my servant. she was caring for her elderly, sick father and didn’t have the will to fight. “There is no such thing as waste; it’s a misplaced resource,” Anne, who was instrumental in establishing the Caloundra Resource Recovery Centre, explains. “If you buy fresh food, fresh vegetables, fresh meat, you don’t have any waste. And, what you do have it goes to the chooks, dogs, in the compost, and the bones get boiled up and go in the garden. “I pick up litter around the place and put that in the wheelie bin. It gets emptied about once every three months. “I reuse all plastic bags and use my own shopping bags and containers. “When I did get the wheelie bin, the man stopped and came in and said, ‘You haven’t put the bin out for ages. I told him not to worry about it,” she adds with a laugh. This environmental warrior gives the simple life a whole new meaning in the midst of the modern world. She truly lives by her motto: live simply so others may simply live. “I’m not sure if it’s minimalism,’’ she says. “It’s just my simple lifestyle. It goes back to my motto, but the most important thing in life is relationships. Moneywise I’m probably at the poverty level, but community wise I’m richer than anyone I know. “Society is a victim of affluenza. You can’t blame other people for being caught up in this. It has come on us quickly. “You don’t need all that crap to have a good life.” Well said, Anne. To find out more about Willing Workers on Organic Farms go to

see online for details

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Craig McGill & Susan Elliott | NewSouth Books | $35

John Lennon, illustrated by Jean Jullien | Murdoch Books | $25 “Imagine there’s no heaven; it’s easy if you try; no hell below us; above us only sky; imagine all the people; living for today…” We all know the words to Imagine by John Lennon. This song has endured as an anthem for world peace since it was released in September 1971. This new picture book features the words to the song, accompanied by bright and bold artwork by Jean Jullien, and a foreword by Yoko Ono. It’s a succinct yet powerful message for adults and children.

HOT reads

We are feeling lots of summer loving for these new books.

Wine and dogs are two of my favourite things, and I don’t think I’m alone, so this beautifully published book will have great appeal to many people. When times are tough, a glass of wine can help you to relax. Then your pooch looks at you with his loving, sincere and trusting eyes, and the world seems a much better place. Wine Dogs Australia is a collection of photographic portraits of resident dogs from a range of Australian wineries. It’s a feast of loveable and expressive faces of all breeds, ages and dispositions. Each portrait is accompanied by information for each dog – favourite toy, favourite food, naughtiest deed, main obsession and more. These canine portraits are interspersed with glorious cartoons from Australia’s greatest cartoonist and philosopher Michael Leunig. In the foreword to this book Michael eloquently says of dogs, “Their soulful depth is as precious in the vineyard as it is in the shed or cellar – or anywhere around the house for that matter. In fact the term ‘working dog’ refers mainly to the fact that dogs are miracle workers.”

INTO AFRICA Frans Lanting | Simon & Schuster | $75 I am an Africa-phile, and have been collecting books on Africa and her wildlife all my life, so consider myself somewhat of a connoisseur! Frans Lanting is one of the most recognised and celebrated photographers of our time, having won many awards for his work. He has published a number of photographic books, many on the subject of Africa, her landscapes, people and wildlife. Among other things, Lanting is an ambassador for the World Wildlife Fund, and sits on the boards of the Leadership Council of Conservation International and International WildAid. Lanting’s latest offering, Into Africa, is simply stunning. He is obviously entranced with the beauty and variety of African wildlife, and the many moods of this continent and her inhabitants. This new book is a mosaic of images and experiences, from intimate moments with animals to insights into the challenges facing the future of the continent. This large-format coffee-table book will enthral all those who dream of Africa, as I do. The book is based on an exhibition of Lanting’s photography which was held at the Smithsonian’s National Museum of Natural History. Lanting says, “Landscapes that evoke scenes from another time, the animals who accepted me into their lives, and the people who have guided me into experiences that have shaped my life – for all those reasons, Africa will always resonate with my soul.” 32

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BLOGS TO BOOKMARK JESS JUST READS If you’ve worked your way through the books recommended on this page and need some inspiration, head over to Jess Just Reads, by an Australian blogger and avid reader. Jess delves into YA, children’s fiction and adult fiction. A great resource for keen readers.

Lizzy Williamson | Affirm Press | $30 Summer has come, and it’s time to get the body moving! Lizzy Williamson’s book is full of exercise tips you can use while going through your everyday routine, whether doing the cooking or laundry, or even just waiting for the kettle to boil. Many of us feel that we are too busy to commit to an exercise regimen – I am one of those – but there is really no excuse once you discover Lizzy’s very simple two-minute moves. Lizzy explains that even the smallest of movements can make a big difference, and can be fun. Before becoming a mother, Lizzy was a professional dancer, and has adapted some of her dance exercises to suit we non-dancers, building strength and helping with cardiovascular health and the whole body in general. No special equipment is needed – you can use your kitchen bench, broom and even wine bottles! There are 20 recipes to help with your new routine, along with some wonderful general health and wellbeing tips.

QUEENSLAND HEALTH BLOG Okay, so it’s not the prettiest blog on our list, but this resource, brought to you by our State Government, is filled with interesting facts, tips and health news. Want to know all about hiccups or how to keep your tradie husband healthy, or even what to do if your child gets something stuck up their nose? Then head here. THE BRIDE’S TREE The Bride’s Tree has become an invaluable resource for those planning a wedding on the Sunshine Coast, and this blog features real-life weddings that are guaranteed to provide plenty of inspiration for your big day. Whether it’s a boho hinterland wedding, a moody forest ceremony or nuptials on the beach of Noosa, there are lots of photos to inspire. PEBBLES + POMEGRANATE SEEDS For all things food and food related, jump onto this blog by local author, restaurant reviewer and photographer John Harrison. Book reviews by Annie’s Books On Peregian, 8 Kingfisher Drive, Peregian Beach. 5448 2053 or The blogs were selected by salt HQ.


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27/10/2017 5:10 PM 15/11/2017 8:41:53 AM



EARLY MORNING AND I’m down before the dogs at Stumers Creek. It’s the only way to secure a pristine beach, washed and rinsed, unsullied by exuberant paw flings – a fresh page. And oh, this briny tangy smell. I roll up my jeans and wade the coppery creek, walk northwards up the beach. As a writer I need food for the senses and space for reflection. Here I have it all. But power walking won’t do. Nor will running. I must wander, open my heart as well as my eyes, bend and kneel and fossick. Stand and stare. I walk among wobbly chunks of foam like small untidy icebergs; among bits of plastic, broken reeds, an infinite variety of sponges, mostly branching – one, like a small blue brain, nestles in the palm of my hand as if hopeful of finding an empty head to fit 34

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its convolutions. I can’t oblige. My head is stuffed with wonders. I finger hanks of brown seaweed, mangrove seeds like small hard hearts, a dead parrotfish, its lips primly pursed as if death were the last straw – which it is. All this colour and texture, this juicy life, snatched from rocks and hurtled to shore by waves whipped to frenzy by the winds. All this as I slept. Also, subtler goings-on. Where there is no flotsam, waves have sketched in fine white sand mountain ranges and rounded shapes like Mount Coolum. They are crisscrossed by the prints of impertinent feet – gulls, a pair of oystercatchers and a host of tiny skitterings. In my notebook I write “the delicate calligraphy of crabs”. I shall write something where I can use it, a bit like making a dress (an activity I gave up long ago) to go with a pair of earrings.


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Crossing the heron’s tracks is a neat double trail like fine stitching made by a ghost crab flitting sideways. Something clutches my heart.

Up in the dunes I follow the track of a heron, its purposeful toes splayed wide. By the yellow papery flower, it has paused to turn over stones and prance a little. Crossing the heron’s tracks is a neat double trail like fine stitching made by a ghost crab flitting sideways. Something clutches my heart. It’s to do with the contrast between their tracks – the confident striding heron, the barelythere ghost crab. The sea has a habit of doing this, uncovering us to ourselves. I will have to think about this, write. None of the pigface is ripe enough to eat. When I come to the coloured cliffs I stand on tiptoe to see the ancient Aboriginal midden. The swathe of sand is pricked with shells – worn thin and bleached blue-white. The cliffs must be stacked through with thousands of pipis and cockles tossed aside during feasting. I imagine laughter, the contented sounds of chewing, and the shine of dark eyes gazing out to sea. I sit in the marram grass, sip water and sift sand through my fingers. I think of time and how impossible it is for the human mind, burdened with the knowledge of its imminent death, to attend to time’s vast reach. Geologists have done their best by sectioning it off into epochs, back to the Precambrian before those first cells appeared in the sea, and forward to us clinging to a mere thread of time compared with what has gone before. I stand and stretch, catch a movement above. “Do you know if it’s a sea eagle or a brahminy kite?” asks a man by my shoulder. Mouths open, necks stretched, we stare upwards, linked by the wonder of a bird. I walk back. A woman stands thigh deep in the waves, clutching a poodle, and gazing out to sea. She might be mulling over what dog food to buy but there is something about her stance, an aloneness that makes me think otherwise. A line, I think by Tennyson, comes to mind – “thoughts that lie too deep for tears”. The sun chooses this moment to angle through cloud and splash silver onto the waves. I hope she sees it as a blessing. The stretch of sand around the creek is alive with dogs, and people throwing balls, running, walking or standing quietly. Paw marks, scuffings, geometric treads of runners, bare feet. A man tosses his red cap onto the sand, wades out, stands a moment and dives under a wave. A child throws herself down, sweeps her arms and makes angel wings. The coppery water rushes. The sea. The sky. Of the world’s billions I think we are the lucky ones. The beach our playground, our shared place, where we can pause and reflect and fall deeper into ourselves and climb back up and wonder. Where we walk at the edge of eternity. And it is not frightening. Rose Allan is a prize-winning author, editor and writing tutor. Find out more at To see more illustrations by Amy Oreo visit SALTMAGAZINE.COM.AU

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LEGEND HAS IT that opals possess magical powers, and that there are 100 worlds in every stone. At The Opalcutter, the Montville-based purveyor of these shimmering jewels from the heart of the Australian outback, it’s easy to believe the legends are true. This is not your average jewellery store – and it’s not only the opals that are weaving their magic. Owner and founder Barbara Lamont describes it as “really more like a gallery”, where gem stones and precious metal are transformed into art. Here, one of Australia’s most recognisable icons – the inimitable opal – is partnered with European design and artistry to create distinctive, one-off pieces of wearable art. Barbara, a graphic designer originally from Germany, has had more than 35 years in the business of mining, cutting and designing opals. She fell under their spell when she visited Coober Pedy in South Australia as a backpacker in the 1980s, where she and her late husband, opal cutter Piet Lamont, eventually opened their first opal store. She now runs The Opalcutter in Montville with her husband, Austrian-born gemmologist Edi Heide. While Barbara continues to design the stunning pieces of opal jewellery the store has become renowned for, 16 years ago she started working with designer Regine Maeckle, a German master goldsmith who also fell for the opal’s magic and now lives and works in Coober Pedy. 36

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“Regine came to Australia to learn about opals,” says Barbara. “She came to us for four months and my late husband taught her opal cutting. She had a workshop in our shop where people could watch her making the jewellery. “Regine liked Coober Pedy and Australia so much she decided to stay. Now, once or twice a week I send her a parcel with jewellery I want her to do. She does a lot of our designs as well. “Her designs are very European – being a master goldsmith in Germany you really learn the whole trade.” During many years of travelling to trade shows around the world, Barbara has created an international network of jewellery designers and artists. Some of their work now adorns her Montville store. Pieces by master jeweller Daniel Bentley, an Australian who spent many years in Denmark, are on display. Barbara describes his style as “Danish design meets Australian artistry”. “His designs are very contemporary, but something you have for the rest of your life,” she says. “He uses different gems as well, mostly silver [which is satin finished or highly polished], and he does some very nice pearl jewellery in white and yellow gold.” The European influence in this store, which is full of surprises, does not stop there. The Opalcutter is the only place in Australia that sells designs by artisan jeweller Daniel Vior, from Barcelona, who creates jewellery in silver and enamel.


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Everything in our shop has a story. We don’t have anything that is mass-produced.

“For me, they are pieces of art,” Barbara says of Vior’s work, which is influenced by renowned Spanish architect Antoni Gaudi. “It’s not what you expect. Sometimes there are moving elements in his designs. It’s not something you would wear every day – it’s a talking piece.” There are also pieces by Polish jeweller Eva Stone, who creates “very different and very modern” designs using oxidised silver and gold leaf. Then there are the titanium jewellery pieces by Ti2 from the UK, and the exclusive, unusual wedding band range from long-established Adelaide jeweller Peter W Beck. In keeping with The Opalcutter’s art gallery vibe, it also showcases exclusive pottery collections including Montville’s own Anne Gentry-Smith, Cairns ceramicist Shireen Talibudeen and the store’s latest acquisition, a stunning brightly coloured range from The Potter’s Workshop in Cape Town, South Africa. The Potter’s Workshop is a collective of African artists from varied backgrounds who have been trained by South African potter Chris Silverston. Against tradition, the women do the clay work and the men do the painting, creating unique and functional African-themed designs. Funds from the sale of the pieces go back to the artists and into their communities. “It’s a really nice concept; we love to support something like that,” says Barbara. “Everything in our shop has a story. We don’t have anything that is mass-produced.” This passion for individuality is why, perhaps, the opal worked its magic so easily on Barbara all those years ago and continues to weave its spell around her. “I don’t think I chose it – I think it came to me,” she says of her initial attraction to the legendary gem. “I’d never seen an opal before. What really fascinated me was to be 20 to 30 metres underground looking for a gemstone. When I found the first one, I was amazed. You don’t see the beauty straight away; the stone has to be cut and polished. “And every stone is different.”


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House-made pumpkin gnocchi with smashed peas, roast baby beets and grilled haloumi

PICTURE YOURSELF OVERLOOKING Noosa’s championship golf course, wine in hand, watching the sunset over the green, the inviting aromas of lime, chilli and coconut floating on the breeze. That’s the experience at Relish. Headed up by chef Aden Moriarty, Relish Restaurant at Noosa Springs is a favourite with tourists and locals. And with impressive views, scrumptious ever-changing cuisine and a smart casual elegance, it’s easy to see why. Aden, who entered the world of restaurants after helping build one as a young teenage labourer in New Zealand, says Relish Restaurant is all about fresh, local and seasonal produce. “It’s important that we make use of the amazing local produce we have access to in Noosa,” he says. “It makes all the difference in what we can offer our guests. We really take a lot of pride in the fact that 90 per cent of the fare we serve is produced in the Relish kitchen too.” “We make all our own sauces – our veal glaze can take up to four days, and our guests get the chance to enjoy their meals either inside, or al fresco. What could be better coming into the warmer months here on the Coast?” Aden joined Noosa Springs a decade ago as banquet chef after a journey that began at the kitchen sink and took him halfway around the world. From New Zealand to Melbourne, the Caribbean and back to Melbourne, he finally arrived in Noosa, which he now calls home. “I’ve had an incredible ride to get to where I am today, starting out washing dishes at the restaurant I helped build in Waitati. After we finished the build I was in need of a job and the owner took me on. I spent two years learning as much as I could about kitchen skills, and pressure,” he says. “If you can’t handle the pressure in a kitchen you don’t survive. “My greatest learning experience though was working as a young chef at the celebrated Saffron restaurant in Arrowtown, near Queenstown. “The restaurant was just starting then and the owner, Pete Gawron, was a hard, old-school boss and very demanding. But after service, over a few drinks, we’d always talk things out. I learnt a lot from him and it really helped shape the chef I am today.”

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Belgian dark chocolate sphere with white chocolate panna cotta, chocolate hazelnut wafer and Sunshine Coast raspberries

This is a great place to be and I work with some great staff. I love living on the Sunshine Coast.

And although Aden worked at exotic locations, including the luxurious COMO Parrot Cay resort in the Turks and Caicos islands of the Caribbean, he says he’s found the perfect place at Noosa Springs. “This is a great place to be and I work with some great staff,” he says. “I love living on the Sunshine Coast too. It has everything you could possibly want without the hustle and bustle of city life. My partner and I can’t wait to start a family here soon. It’s something we are looking forward to in the near future.” It’s been six years since Aden took up the role of head chef at Relish Restaurant. He now has five chefs and two kitchen hands under his charge and collectively the team loves playing with different flavours and dishing up predominantly Mediterranean cuisine with an Asian influence. Fresh produce means everything to the chefs at Relish, so their menu changes regularly as fresh, local ingredients become

Organic honey baklava with smashed pistachio, orange glaze and dukkha rolled green tea ice cream


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available. Skilful preparation, expert cooking and an eye for exquisite presentation combine to produce the Relish difference. Its location, just three minutes from Noosa Main Beach and Hastings Street, and glamorous country club ambience with water features and tropical greenery certainly sets it apart too. “It really is a beautiful place,” Aden says. “We work with some amazing produce here too, which is really special. But I think fish would be my favourite protein to cook with. Being so close to the coast, you know it’s such a fresh, delicious ingredient to use. Experimenting with Asian flavours is something that excites me in the kitchen because they really suit our climate.” Guests share Aden’s love of fish, and how could they not with menu items such as pan-seared, locally caught fish fillet with sea salt roasted kipflers, cauliflower puree, baby beets and balsamic red onion on offer. Yum! No need to worry though if fish isn’t your cup of tea. Perhaps the slow-cooked pressed pork belly, grain-fed sirloin steak or confit of duck maryland are more to your taste. “There is something for everyone, and because we are seasonal the menu is always changing too,” Aden says.

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NOOSA BOATHOUSE is finally open seven days a week. That means you can enjoy a waterfront lunch or dinner in the restaurant, or grab delicious takeaway fish and chips plus drinks in the rooftop Sunset Bar. Head chef Shane Bailey believes that a good menu should change with the seasons and reflect the place in which it was created, which means the restaurant’s summer menu is modern Australian, with an Asian influence and uses the super-fresh tropical ingredients this region has to offer, including the fresh seafood, quality beef and locally harvested produce. Find Noosa Boathouse at 194 Gympie Terrace, Noosaville. 5440 5070 or

nosh news With the temperatures rising, tackle summer head on with a refreshing smooth brew. Local coffee roaster CLANDESTINO ROASTERS is introducing Nitro Cold Brew on tap to Noosa. This iced coffee uses a nitrogen-infused method that creates a soft, velvety mouthfeel with a smooth finish. The result is a delicious cold drink with a slow release of caffeine that will have you hooked from the first time you try it. It’s a coffee you can drink straight even if you swear by milk and sugar. Simply served black over ice in a tall glass, it is sweet, crisp and refreshing. Served on tap Monday to Saturday, Clandestino is inside Belmondos Organic Market, 59 Rene Street, Noosaville. 1300 656 022 or 42

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The team at TANGLEWOOD ORGANIC SOURDOUGH BAKERY knows a thing or two about good baking. Tanglewood’s tasty doughnuts are made with free-range eggs, quality butter and stoneground organic flour. But the most important ingredient, says baker Adam Voss, is time, as it gives strength and flavour to the dough. Whatever Adam and his team are doing, they are getting it right – these doughnuts taste delicious. Our favourite? The Summer Salted Caramel Doughnut with Choc Salt Biscuit Crumbs. Made with a brioche doughnut, soft buttery crumb and a cinnamon sugar-coated exterior, this tasty morsel is a delicious summer treat. Tanglewood Organic Sourdough Bakery is in Belmondos Organic Market, 59 Rene Street, Noosaville. 5473 0215 or

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

Our tummies and our tastebuds are loving the PERKII range of probiotic water. The team at PERKii has found a way to capture our probiotic friends, giving them special survival capabilities through the stomach and safely to the gut, without the need for excess sugar, empty calories or unnecessary lactose. So unlike other products, PERKii ensures more live and working probiotics where you need them, without any nasties. In each bottle of PERKii is a handful of delicious, all natural fruit flavours and one billion protected probiotics whose sole purpose is to make you feel a billion times better, inside and out. You’ll find Perkii in selected IGAs and cafes around the Coast. Head to to find out more.


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Okay, so most cafes offer a smashed avocado, but not quite like this. DECISIONS CAFE’S Loaded Smashed Avo is a cut above. The creamy avocado is matched perfectly with roasted corn, tomato salsa and whipped cream cheese. It’s zesty and sits proudly on a light ciabatta, which adds just the right amount of crispy toastiness. Perfect for a lazy Sunday morning brekkie or a mid-week morning snack. Decisions also has a great vibe and friendly staff, and lots of other tempting treats on the menu. Shop 4, 10 Capital Place, Birtinya.

With all the beautiful vegan, raw, organic, soy and dairy-free choccies available, you can keep treating yourself over summer without the guilt. One of our favourites is PANA CHOCOLATE. Made with no refined sugar, Pana’s ingredients list contains no nasty numbers, just good stuff like coconut nectar, wild carob, cacao powder, agave nectar, cinnamon and Himalayan pink salt. And with the tasty and tempting flavours – think Strawberry and Pistachio, Fig and Wild Orange, or Hemp and Nib – the hardest thing will be choosing. Pana Chocolates are available from selected supermarkets, health food stores and cafes around the Coast. Head to for more.

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PRESSED PORK SHOULDER Serves 6 Preparation 2 hours Cooking time 5 hours

Ingredients PORK 2 tbsp fennel seeds 2 tbsp caraway seeds 2 heaped tbsp sea salt flakes 2-3kg pork shoulder 2 litres pork stock GARLIC POTATOES 15 cocktail chat potatoes 2 tbsp garlic paste 4 tbsp olive oil salt and pepper to taste 44

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CARROT PUREE 4 large carrots, peeled and diced roughly 500ml vegetable stock 1 tbsp butter salt and pepper to taste PORK CRACKLE 1-2 pieces pork skin salt oil

CABBAGE 1 tbsp butter 1-2 bunches of cavolo nero (black cabbage) roughly sliced 50ml water SAUCE 500ml red wine pork stock from the shoulder


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Method For the pork, toast the seeds and salt in a pan for about 2 minutes until fragrant. Using a mortar and pestle, grind to a fine powder and coat the pork shoulder. Place the pork in a deep baking tray and cover with your stock. (So it cooks much faster, bring the stock to a boil first.) Cover with baking paper and aluminium foil and braise in the oven at 160° for three to four hours until it is breaking apart. Remove the pork from the stock and allow to cool for 5 to 10 minutes. Break it down with your hands and mix the meat, skin and fat together so it doesn’t dry out when you cook it again. Place pork in a deep tray and press with another tray on top weighted with a heavy object. Allow it to set overnight. Cut into 6 square pieces or as big as you would like to serve. Fry in a pan until caramelised and finish cooking in a 180° oven for about 6 minutes to serve. Toss the potatoes in a bowl with the garlic, oil, salt and pepper. Roast in the oven at 180° for 30-40 minutes until golden brown. Place carrots in a large pot and cover with stock. Bring to a boil and simmer until the carrots are very soft. Place the carrots in a blender and fill with half the stock. Add butter, salt and pepper and blend until it becomes a smooth creamy puree. Place the pork skin on a baking tray and rub with salt and oil and bake at 180° for 30-40 minutes until golden and crispy. In a fry pan over medium heat, melt butter and add the cavolo nero, followed by the water to help steam the cavolo nero and fry for about 1½ minutes until wilted. Place the red wine and stock in a pot and boil for several hours until reduced by at least three quarters and has turned into a thick sauce. To plate, place the puree, then the cavolo nero on the plate, then place the pork on top and drizzle with the sauce. Add the potato and pork crackle.

CHEF’S TIP Start this recipe a couple of days ahead to ensure the pork has time to set. This makes the pork easier to cut and pan fry. PHILOSOPHY The Loose Goose offers European-influenced, Australian cuisine prepared using fresh local produce. Our speciality is sourcing the freshest local ingredients, and creating delicious meals for our customers to enjoy. WINE TO MATCH Le Cirque Duck Shoot Pinot Noir from the Yarra Valley. The soft berry characteristics of this pinot mesh well with all the flavours of this dish without overpowering it. Available at The Loose Goose, 3/175 Ocean Drive, Twin Waters. 5457 0887 or

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IN A SMALL patch of paradise in Talegalla Weir, 100 kilometres north of Noosa, the Harper family toils day after day on a humble four-acre farm. Peter and wife Teresa’s crops are limited to sugarcane, stone fruit and the occasional patch of bananas, star fruit and guavas, but the couple made history in 2005 when they became the state’s first A-grade certified organic low-chill stone fruit growers. The unique climate at Talegalla Weir, which is east of Bauple and has a population of around 130, makes it hotter and drier than the Sunshine Coast. It’s also colder in the evenings and winter months, when temperatures can drop below freezing. It is a combination that makes it ideal for growing low-chill deciduous fruits without relying heavily on fungicides and other nasty chemicals. Being pioneers in their field, Peter says there was no

benchmark for them to follow in order to create a successful and sustainable business, so they had to “sort everything out as we went along”. There was never any other future on the horizon for Peter, who says he developed a passion for farming early in his life and has worked with plants or produce in one way or another since he was a teenager. Peter’s passion for sustainability and organic growing is apparent in every aspect of his business, Sugarcane Juice and Organic Produce. Having owned his property for nearly 30 years, he has been building the soils and biodiversity on the land to the point where it is a unique and highly efficient ecosystem. “I buy and use multiple kinds of beneficial insects and mites, and release them inside my fruit fly exclusion netting, although a few fruit flies still get in the nets and must be

Photo: Uwe Wullfen 46

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Peter Harper inspects one of his crops. Photo: Uwe Wullfen


I use multiple kinds of beneficial insects and mites, and release them inside my fruit fly exclusion netting.

Open Monday to Friday 9am - 5pm Saturday 9am - 3pm Shop 3/37 Sunshine Beach Road, Noosa Heads. 5473 5317 New online Shop:


micro-controlled constantly,� he says. “The nets also accelerate the breakdown of carbon, therefore increasing humus, and they also significantly reduce water use by reducing evaporation, transpiration, and condensing fog. “I use rock minerals to re-mineralise the soil and after two decades of applying them, the benefits are too numerous to mention. I collect my own mulch and make my own charcoal to reduce my inputs.� Peter uses half an acre of his land to grow sugarcane, which is a highly efficient, low-input crop. The cane is used to make certified organic cold-pressed juice, which is sold at farmers markets, while the waste becomes mulch for the fruit trees. The result is a taste that mass-produced crops would never be able to compete with. By concentrating on the flavour of the fruit, rather than the size and appearance of it, Peter has built a reputation that has seen demand grow as organically as his produce. Now too busy to attend the markets to sell his produce, Peter has found the perfect relationship with Bio Shop Noosa at Belmondos Organic Market in Noosaville. “Larger chains don’t want to have anything to do with me, because I’m not consistent,� Peter says. “I can have 100 kilos of fruit one week and only 20 kilos the next, but it is something I have little control over because I am a small farm. Peter has known Bio Shop Noosa owner Uwe Wullfen for many years and says the German-born organic produce enthusiast “walks the talk and is truly pro small grower�. Uwe took over the retail arm of Belmondos Organic Market three years ago and says he has placed great importance on SALTMAGAZINE.COM.AU

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Photo: Uwe Wullfen

Bio Shop Noosa’s Uwe Wullfen. Photo: Krista Eppelstun


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sourcing local suppliers to ensure the produce is always in season and the freshest it can possibly be. “The awareness of eating more with a conscious mind is growing, especially here on the Sunshine Coast,” Uwe says. “The supermarkets and big players are getting the point of the organic, health food and plant food movements, but they never will be as thorough as we are. “All of our local certified organic fresh produce is in very high demand and because of that, it is always fresh. It is so great to see how our customers are responding much more to the locally produced items than to the big names.” With more than two decades of working in the organic food industry under his belt, Uwe says he is always on the lookout for new and innovative products and local farmers to add to the shop’s ever-growing range. “It is so great here in this part of Queensland to see fantastic producers focusing on producing healthy foods in microbusinesses to benefit the community,” he says. “We watch them all closely and if they have all of the right ingredients to fit our criteria, their products or produce will be available at Bio Shop.” With the recent introduction of a new point of sale system, prices at Bio Shop Noosa have dropped by at least 10 per cent, making it one of the most competitively priced organic shops in the region.


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Uwe says this gets him one step closer to achieving his ultimate dream of making organic produce a staple in every household. “I love to see families come and shop with us and my dream is that our pricing is so cool that everyone can afford better quality food,” he says. “It is something we are working on every day as well as employing qualified and knowledgeable people who have worked in the organic and health industries for many years who can share their knowledge with our customers.” A firm believer in the personal touch, Uwe will most likely be the first person you see when you walk into the shop, and he says the make-up of his customer base has evolved over the years, bringing him into contact with a wide cross-section of the community. “What was once ‘hippy food’ turned into ‘yuppie food’ and now it is mainstream and in high demand in our community,” he says. “This is increasing every day as more people get sent here by their doctors to get ‘real food’ to help them overcome health problems created by convenience foods. I believe strongly that awareness and education to use food as your medicine will grow very fast.”



07 5445 6440


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14/11/2017 1:06:16 PM



Noosa North Shore prawns and local chorizo with macadamia romesco 50

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Ben Roberts (Soulfish), Shane Bailey (Noosa Boathouse), Dan Learoyd (Soulfish) and Julian Salazar (Noosa Boathouse)

THERE ARE SOME places along the bountiful Noosa River where you feel as though you could hold a plate out over the water and wait for your dinner to jump on. At the Noosa Boathouse restaurant, which floats alluringly on the river at Noosaville, you can almost do just that. At least you could if executive chef Shane Bailey happened to be taking delivery straight from the boat of one of his local suppliers. In a truly sea-to-plate experience that makes the menu here just about as fresh as it is possible to get, fishing boats deliver fresh spoils directly to the restaurant’s watery doorstep. It might be a boat from Soulfish – a Coolum Beach-based seafood company that boasts “the freshest seafood on the Coast” – that is dropping off its latest catch. Shane says Soulfish owner Dan Learoyd texts him when the fish are biting so Shane can put his order in. “All my seafood comes from wholesalers on the Coast,” says Shane. “They all know that I prefer the freshest local fish that I can get my hands on.” He draws on several other suppliers as sources of seafood, including Mooloolaba-based Fraser Isle Spanner Crabs, who collect the sweet, succulent bounty from the pristine waters off Fraser Island. Apart from crab, regular seafood inclusions on the menu may include prawns, cuttlefish, mahi-mahi, snapper, parrot fish, cobia, Hervey Bay scallops and Moreton Bay bugs – depending what the ocean is offering. If you don’t feel like seafood, there are plenty of other options on offer at Noosa Boathouse. And Shane’s philosophy of sourcing seasonal, local ingredients to maximise freshness and flavour extends across the entire menu. SALTMAGAZINE.COM.AU

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It’s so important to source locally, as not only do you get super-fresh food, you build a relationship with the producer.

“I just try and use as many local suppliers as possible within our region; less food miles means the food should be fresher,” he says. And for Shane, local means local – not the other side of the country. “For me, if you can drive there within an hour it’s local. It drives me nuts when ‘local’ is used loosely. I often use the example of if that so-called local product [that may be in another part of Australia] was in Europe, it would be several countries away.” Shane uses five different meat suppliers in the region, who all specialise in different types of meat. There are also several local boutique produce suppliers who keep Noosa Boathouse’s kitchen well stocked. “I’m always looking out for new products, plus I have been using some for a long time,” says Shane. One of these long-time partners is the Cedar Street Cheeserie in Maleny, where bespoke cheesemaker Trevor Hart hand-makes fresh cheeses such as mozzarella, bocconcini and haloumi from local Maleny buffalo milk. Another regular supplier is Nolan Meats in Gympie, whose grain-fed beef has graced the steak menu at the Boathouse for the past few years. But it’s not just freshness Shane is interested in when it comes to produce. There’s also a strong ethical component to his choices. This year, he’s featuring Rhodavale Pork, also from Gympie – a certified free-range pastured pork pig farm where, unlike conventional pig farming, the pigs live outside in the grass and mud, and are free from hormones and antibiotics. Similarly, the eggs Shane uses come from Sandy Creek, a farm 52

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in the Mary Valley that produces real free-range eggs from hens who wander among the macadamia trees. Shane describes these eggs as “the best I’ve ever eaten”. Lettuce Alone Hydroponics, a local hydroponic farm, supplies freshly picked herbs, flowers and lettuces to the restaurant, while oyster mushrooms come from Noosa Earth, a sustainable sprayfree farm that grows its mushrooms in used shipping containers with spent coffee grounds. Noosa Boathouse also has its own kitchen garden, which supplies garnish and herbs to adorn Shane’s culinary creations. “Everything is growing wonderfully, thanks to the rain and sunshine,” says Shane. “We have begonias, dill, sage, parsley, mint, nasturtiums and pumpkins – in one wheelbarrow.” Clocking up low food miles by buying locally is something everyone can benefit from, Shane believes. “When people are buying fruit, for example, they should think about how long ago it was actually picked. If they are buying straight off a producer or small fruit shop, they would be able to answer that question.” As well as ensuring diners have an extra-sensory taste experience, Shane’s emphasis on locally sourced ingredients has the spin-off benefit of giving him invaluable insight into seasonal trends and availability, which has always dictated his ever-evolving, seasonally aware menu. Meeting with the farmers and growers who supply his ingredients allows him to do just that, and is one of the things he loves most about his job. “They love a chat, like me, and are always passionate about what they do,” says Shane. “This gives me inspiration and a reminder to respect and not waste the ingredients. It’s also


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important in sharing ideas; it would be unusual to find a farmer or producer who doesn’t love to cook with their produce. “It’s so important to source locally, as not only do you get super-fresh food, you build a relationship with the producer and know when the produce is at its peak and when it’s time to change.” This summer, diners at Noosa Boathouse can look forward to some of the best local tropical delights the region has to offer. “I’m certainly happy that mangoes are here,” says Shane. “And I’m planning on changing some of the salads with some Vietnamese influence, and using some kohlrabi [a kind of cabbage] in beef salad.” As far as constantly changing elements such as the weather, which can adversely or positively affect supply, Shane has to be prepared to expect the unexpected. “I expect that things can change very quickly so I need to be able to adjust,” he says. “If they’re not catching fish, I just sell more beef. The produce certainly dictates what’s on offer – and I wouldn’t have it any other way.”

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Add these delectably healthy dishes to your summer menu plan.


Ingredients 3 cups frozen raspberries 3 frozen bananas 3 cups almond milk 2 oranges, peeled and diced 2 cups pomegranate juice


Combine all ingredients in a high-speed blender. Blend until smooth, then pour into a jar or glass. Top with pomegranate seeds, coconut chips and edible flowers. This is truly summer in a cup.


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Ingredients CHICKPEA WAFFLES (Serves 4) 150g chickpea flour 2 large organic eggs 250ml coconut milk 4 tbsp coconut yoghurt 1 tsp baking powder 1 lime, juice & zest ½ tsp sea salt

WHITE MISO YOGHURT 1 cup coconut yoghurt 2 tbsp white miso paste 2 tsp apple cider vinegar 1 tsp agave syrup Sea salt and pepper to taste Avocado and pomegranate to serve

MOROCCAN CARROTS 500g small dutch carrots 50g olive oil 1 large garlic clove, chopped ½ tsp ground ginger ¼ tsp ground coriander ¼ tsp ground cumin 10g preserved lemon, finely chopped 1 cup fresh coriander leaves 1 green chilli, cut into slices 6 dried figs, finely sliced 1 cup green beans, sliced lengthwise 1 punnet superfood greens or rocket Seeds of 1 pomegranate 2 tbsp almonds, roasted and chopped


To make the waffle mix, combine all ingredients in a blender. Blend until just combined. Rest in fridge for 1 hour. For the Moroccan carrots, clean the carrots and remove the ends. Place in a roasting dish with olive oil, garlic, ginger, coriander and cumin. Season with salt and pepper. Roast for 20 minutes on 180°. The carrots should have a crisp texture. Combine with all other ingredients in a large mixing bowl. To make the miso yoghurt, combine all ingredients in a small mixing bowl, then leave in fridge until needed. Preheat the waffle maker. Brush with coconut oil. Add the mixture and cook for approximately 5 minutes. Remove when cooked and place on a wire rack and cook remaining waffles. To serve, place a waffle on a plate and top with Moroccan carrots and avocado, then drizzle with miso yoghurt. Garnish with more pomegranate.


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NILLA OVERNIGHT VEGAN NILLA’S BIRCHER MUESLI BIRC This is a delicious and nutritious start to the day. Great for preparing in advance, this simple breakfast is good for those prepar mornings when you are on the go. mornin

Ingredients Ingre BIRCH MUESLI BIRCHER (Serves 4) (Serve 2 cups whole rolled oats apples, grated 2 appl 2 cups almond milk 2 cups coconut yoghurt 1 tbsp chia seeds 4 tbsp flaked almonds 1 tbsp pure maple syrup 2 tbsp fresh orange juice

TOPPINGS Fresh strawberries Fresh blueberries Fresh mint Activated buckwheat groat Pure maple syrup

Method M

C Combine all ingredients for the bircher muesli in a large bowl and mix thoroughly. Cover and place in the fridge b overnight. Store covered in the fridge for up to 3 days. o When ready to serve, top with any of these suggested W toppings, any fruit you like, or eat as it is! This recipe is to ideal with VanillaFood’s own almond milk. id


*/ ' - /$*) *($)" +J &DOO XV WRGD\ 2337% (6-:) ` 2337% ,)%(7 2337%6))* '31 %9


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organic pantry

Ingredients SALAD (Serves 4) 1 cup broad beans, skinned 225g canned chick peas ½ spanish onion, finely sliced 1 punnet cherry tomatoes, cut in halves 1 fennel bulb, finely sliced 4 tbsp currants 4 cups wild rocket 1 cup mixed fresh herbs ½ tsp sumac spice 1 tbsp dukkah spice

VINAIGRETTE ¼ cup pomegranate juice 1 tbsp Dijon mustard 2 tbsp apple cider vinegar 1 cup macadamia nut oil 1 tbsp honey Sea salt and pepper to taste


Combine all salad ingredients in a large mixing bowl. Set aside. For the vinaigrette, place all ingredients in a mason jar, screw lid on tight and shake until combined and thickened a little. Spread salad on a serving platter, drizzle with vinaigrette. Garnish with sprouts, herbs and edible flowers for a summery feel.

Recipes are courtesy of Nilla Tomkins from VanillaFood, 59 Rene Street, Noosaville. 0427 466 977 or

Summer Tastes Organic summer fruits fresh for you

All your organic local seasonal fruit, veg and groceries Bioshop – 0409 177 690 Located at Belmondos Organic Market 59 Rene Street, Noosaville


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IF YOU’RE ANYTHING like me, you pencilled in your holiday plans a long time ago. Some of you might intend to sink your toes into the sand. Others will just be happy to sit under a tree, soak up the sea spray or entertain friends with lavish food and a big smile. Whichever suits your mood, change is always the best remedy to break up mundane routine. Just as we seek a break from the norm, so too does the wine industry. Winemakers are ahead of the curve ready to challenge drinking habits or deliver something different to steer you in a new direction. The marketplace is forever shifting, and the changes are exciting for you, the consumer. Sure, there will always be the mass-produced commercial wines, the oceans of sauv blanc ready to acid wash your innards clean, or the cheap and cheerfuls many find as easy go-tos. Nevertheless, gold can be found around the corner if you stretch your interest that little bit further. Take Hunter Valley semillon. Gone are the days of wines that were made for ageing and are best kept at arm’s length when young. Winemakers have reinvented themselves stylistically and are now producing crisp and fresh semillon dripping in citrusy goodness. Mike de Iuliis of de Iuliis Wines tells me, “The aim now is to retain fruit and softness. Previous semillons were made for bottle age. The young wines then were quite acidic. Not so now.” Mike is one of a new breed of Hunter winemakers. The universal uptake of screw cap seals now also ensures consistency and freshness. The evolution of Hunter Valley semillon now enables the wines to be consumed within just months of being picked. Wines that are bottled in April are on the shelf in May, which is a bonus 58

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1. SEMILLON – DE IULIIS 2017 (HUNTER VALLEY, NSW, $20) Pool wine at its finest. Green apples and lemon sherbet head the show here. It’s a neat citrus drive that is crisp and soft. Wash away your summertime blues. Excellent value! 2. ROSE – DELINQUENTE WINE CO PRETTY BOY ROSATO 2017 (RIVERLAND, SA, $25) Hello sunshine! This is rose made from the red grape nero d’avola. It screams for barbecues and lazy lunches in the sun. Delicious and super slurpable. Delicately savoury with a moreish push from watermelon and red berry fruit. Chill hard and find the picnic blanket.

for consumers as they can get their hands on them at their best. Mediterranean varieties are really striking a chord in the Australian landscape due to similarities in climate. Another Hunter Valley local, Scott Comyns, ventured out with his own label in 2016 and is smashing it. Clever packaging and thoughtful winemaking guarantee your tastebuds will be dancing with delight. Among a number of varieties produced, Comyns says fiano is worth getting excited about. From a winemaking point of view, it possesses thick skins and is a later-ripening variety enabling winemakers to deliver more textural appeal. Yes please!


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7 5 4 6

3. FIANO – COMYNS & CO 2017 (HUNTER VALLEY, NSW, $28) Expressive aromas here hit the mark. White and yellow flowers with a citrusy vibe hum a sexy tune. Poached pear barely peers through flanked with a hint of musk. Weight and texture from the skins deliver a generous and moreish drop. Ideal for chicken and pasta dishes.

5. SYRAH – GIANT STEPS 2016 (YARRA VALLEY, VIC, $35) Gee, this punches above its weight. Aromas of prettiness greet you. Think violets and blue fruits – it smells cool and calm. Seductively smooth, delicate spice is dusted across a long and satisfying finish. Pay double and you’d still be chuffed.

4. VERMENTINO – GOLDEN GROVE ESTATE THE SKINS 2017 (GRANITE BELT, QLD, $30) Scents of crushed apple and musk transition to the palate with ease. Rounded and generous in the mouth, it is well balanced and measured and feels skinsy. Apricot kernel makes a surprise entrance before a ginger spice rattles home unexpectedly. Wicked.

6. CABERNET FRANC – PENLEY ESTATE SPRING RELEASE 2017 (COONAWARRA, SA, $35) This is Coonawarra with its dancing shoes on. Rosella, hibiscus and pretty red flower aromas explode from the glass, while super soft and velvety berry fruit parade carefree. Walk over broken glass for this and pour generously.

Two-and-a-half hours north-east of Adelaide sits the Riverland region, barely a place known to produce premium wines, but Delinquente Wine Co’s Con-Greg Grigoriou is keen to change that perception. A quarter of Australia’s wine production comes from this region, mainly through the bulk market. But Grigoriou has decided to focus on lower cropping levels and picking fruit from certified organic vineyards which have never been kissed by any chemical or pesticide. Clever marketing and eye-catching labels have ensured good shelf presence and, better still, refreshing wines. His small range offers crisp whites, slurpable reds and some fun with fizzy pet-nat. Closer to home, the Granite Belt’s Ray Costanzo continues to flex his creative muscle with vermentino, another Mediterranean variety that continues to make large strides for his Golden Grove Estate label. Only 300 bottles were produced, spending 10 days on skins and plunged twice

7. CHARDONNAY – YARRA YERING 2016 (YARRA VALLEY, VIC, $100) One for the Christmas table. This is a treasure with white flower perfume, vanilla cream, white stone fruit and biscuity nuances that chip away in the background. Fine boned, citrus goodness cools its heels, then rolls calmly through to an elegant and long finish. Class deluxe.

a day to deliver generosity and textural deliciousness. Costanzo has made vermentino his thing and this drop is pulverising. Expect to see production of this style increase in the future. The wines above are but a ripple in the ocean of interesting wines out there ready to tickle your fancy. Go on, stretch your curiosity that little bit more.

STEVE LESZCZYNSKI is a wine writer, wine dinner host and MC. Apart from writing for his website, Steve has previously contributed to Wine Business Magazine, Grapegrower & Winemaker magazine and Must Do Brisbane. For two years he presented the Wine Time segment on Brisbane’s 4BC during Friday afternoon drive time. Steve is also a passionate supporter of the Queensland wine industry. SALTMAGAZINE.COM.AU

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SUMMER 17/18


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62 KEEPING IT REAL Nicole Gould and Mitch Green share their perfect day.

66 MAGIC MAKER Fiona Williams makes weddings that much sweeter.

70 TO HAVE AND TO HOLD Must-have products and services for your special occasion. This stunning image of a Maleny wedding is courtesy of Adriana Watson Photography at

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A SUNSHINE COAST wedding is easy to plan, according to Nicole and Mitch Green, who were recently married at The Lakehouse in Mountain Creek. Nicole and Mitch have always felt at home on the Coast. At 14, Nicole moved here from New Zealand. Mitch grew up in Toowoomba before moving to Brisbane, and from there he commuted to the Coast for university, where the couple met. In 2009, Mitch was studying biomedical science while Nicole was completing a nutrition and dietetics degree at the University of the Sunshine Coast. The pair met in a laboratory and Nicole admits it wasn’t love at first sight. “We didn’t say a word to each other for the first half of the semester!” It wasn’t until Mitch approached Nicole in the library later that semester that they started spending time together. “Our love was very organic, and grew gradually over time as we got to know each other better,” says Nicole. Even though he admits to not being the most romantically


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inclined person, Mitch went to some effort when it came to the proposal. He planned a day of activities the couple would enjoy doing together. Knowing that Mitch can be a little challenged when it comes to keeping secrets, Nicole suspected a marriage proposal was on the way. “After we made it through dinner at a French restaurant and there was still no proposal, I suggested that we should walk off dinner. We found ourselves at the top of Kangaroo Point overlooking Brisbane lit up at night.” It was there Mitch popped the question. The romantic gesture wasn’t without incident though. “Mitch opened the ring box upside down!” says Nicole. Mitch worked with Stephen Dibb of Stephen Dibb Jewellery to design Nicole’s engagement ring. They were delighted with the result, so Stephen also designed and made the wedding bands. Nicole has family living on the Sunshine Coast so they visit regularly. “We had family from all over Australia and New Zealand


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travelling to be at our wedding, so the Sunshine Coast was the most practical option available to us,” she says. “The familiarity Mitch and I both have with the Coast certainly helped in making our choice, with the perfect weather also playing a part.” With the abundance of choices on the Sunshine Coast for every type and scale of wedding, Nicole and Mitch were able to source everything they desired to make their wedding day perfect. Nicole says, “We found it easy to find vendors for photography, flowers, cake, hair and make-up that were well trusted with good reputations, and because there are multiple vendors offering similar services to a good standard, it means you are able to shop around and find something within your budget without having to significantly compromise your expectations for the day.” They chose Mountain Creek’s The Lakehouse for their ceremony. It’s a distinctive luxury event space that’s known for its casual sophistication and the ability to cater for intimate affairs or large gatherings of up to 250 guests. Not being locals, they had to rely on internet research and reading through wedding forums and Facebook pages to get an idea about other people’s experiences before they booked their services. “We prioritised finding a celebrant who could relate to us as a couple, and engage with our family and guests so the ceremony would be both light-hearted and loving,” says Nicole. “Our celebrant Lynette was recommended to us – word of mouth goes a long way!”

The couple loves to travel, so they also had a big honeymoon to plan. “We spent four weeks travelling around Europe for our honeymoon. Starting in Munich, we spent time in Florence, Venice, Rome, Vienna, Budapest, Brno, Prague, Berlin and Amsterdam – a busy time away but well worth it!” The couple recommends that those who want to wed on the Sunshine Coast know exactly what services they are paying for, and what is and is not included. Nicole says, “A great wedding co-ordinator is worth their weight in gold. Kobe and Sabine from The Lakehouse were amazing in assisting with the venue planning and execution of our perfect day.” Given the chance to do it again, Nicole and Mitch wouldn’t change a thing.

ABOUT THE VENUE The Lakehouse Sunshine Coast is situated beside Brightwater Lake in Mountain Creek and is surrounded by established grounds, making it the perfect waterfront wedding location. Inside, the venue offers aged timber floors, plush carpets and a stone fireplace, while the weatherproof deck is the perfect spot for pre-reception drinks and canapes, with sweeping views over the surrounding estate. The Lakehouse offers a variety of wedding ceremony and reception packages that take the stress out of planning the big day or you can create your own event with The Lakehouse staff.


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14/11/2017 1:21:36 PM


The Opalcutter Montville

The Opalcutter Montville

The Opalcutter, Montville

Contemporary Jewellery & Art to Love & Give


WEDDING DAY ROLL CALL RECEPTION The Lakehouse Sunshine Coast CEREMONY The Waterfront Lawn, Brightwater Lake CELEBRANT Lynette Maguire

Lambretta Sweden

The Opalcutter, Montville

CEREMONY STYLING Cloud Nine PHOTOGRAPHY Calli B Photography HAIR Evalyn Parsons MAKE-UP Jenna Turner FLORALS Gingerlily & Rose Floral Studio CAKE Chocolate 2 Chilli MUSIC G & M Event Group TRANSPORT Vogue Limousines

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POTTERY & ART Daniel Vior, Spain

OPEN 6 DAYS 10—5 (Closed Wednesdays) 07 5442 9598 Shop 4 ‘The Pottery’ 171-183 Main St Montville

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Finally, the magical creations we love, where anything goes, came to be. And just as the wedding dress, venues, blooms and decor reflect a bride’s personal style, so too does the wedding cake. It not only adds to the overall theme, it quite often will take centre stage and provide a decorative feature at the reception. So it’s best to get it right. Fiona Williams owns Fiona’s Fancies in Noosa, and has seen her fair share of trends over the years when it comes to wedding cakes. But she says there are some that have gone the distance and are still very popular with brides and grooms today. Thankfully though, the lard frosting didn’t stick. “The fruit cake is still a big hit,” she says. “It’s dense and perfect for the Queensland weather so it has remained popular throughout the years. Another is the chocolate mud cake, and the caramel mud is fast becoming a favourite as well. “The best cake though, and my absolute favourite type to make (and eat), is a Lindt chocolate mousse and salted caramel torte with ganache. It’s something that not only tastes great but it looks amazing too.” As a trained chef and a former Lindt employee, Fiona loves to create wedding cakes that are not only visually appealing, but also taste delicious. “I used to work in restaurants and loved to make beautiful desserts with real visual appeal,” she says. “But I know that flavours are so important too. And obviously wedding cakes need to look fantastic so the balance between taste and look is a big thing when we make our cakes. “That’s one reason why we don’t use any artificial flavours in any of our cakes. We source local, fresh ingredients where we can. We don’t use any margarine, just butter. And if you order lemon,



TWO TIERS OR three? Naked or iced? Mud or fruit? It’s hard to believe that the decadent centrepiece we have grown to love was once a simple loaf made of wheat and thrown at the bride as a symbol of fertility and prosperity. In fact, the now not-so-humble wedding cake was once exactly that – humble. And it went through a pretty interesting evolution from bread stick to lard-frosted, with the lard later doubling as icing with nothing but a touch of sugar to sweeten it up. From there, the white trend caught on as it represented purity, and following that was the multi-tiered cake fit for royalty.

Visual V Vis u lA Arts rtts UK Cricket Crick Cricke Cric C cke cket et et Tour

Physics French F Fre re en nch c

Mo Modern ode ern r History

Chemistry h Jap Ja Jap Japanese pan ane a n sse e

Legal Leg ega al S Studie St Stu Studies tud tu dies die d iess Ancient Anc entt H History istory y

Community Service Timor Tour

BROADENIN BROADENING N HORIZONS WITH AN EXTENSIVE EX X RANGE OF OPPORTUNITIES Att Grammar our curriculum is designed A dee with a strong academic ffocus, ocus, offering an extensive range rang g of senior subject selections aand nd extra-curricular programs to o help cultivate important life sskills. kills. From joining the debatingg team to taking centre stage, v olunteering in our community service s volunteering program or playing their ffavourite fav fa ourite sport, we encourage stu students u to extend themselves. We AALSO RECOGNISE THE NEED TO PROVIDE DIVERSE AND lEXIBLE PROGRAMS LSO RECOGNISE THE NEED TO PROVID D ffor or all students, throughout thee Senior Phase of Learning, to pursue p their pathway of choice. SSunshine Coast Grammar School 37 372 72 Mons Road, Forest Glen Q Qld 4556 phone+61 7 5445 4444 email enquire@scgs.qld.ed d web A School of tthe Presbyterian and Methodist Schools Association


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“ the flavour comes from real lemon zest, blueberry is made from blueberries, strawberry from strawberries. We keep everything as natural as possible and get the flavours from real fruit. All products containing eggs are free range. High-quality chocolate and cocoa powders are used and we never use any pre-mixes in any product. You can really taste the difference,” Fiona has taken a lot of pride in developing the recipes for her cakes over the years and works alongside her small team to create magic. She says nothing is off limits and nothing is too hard to make when it comes to wedding cakes for her customers. “Creating bespoke wedding cakes is my passion and my trade. It’s what I love doing and I really like to work with couples to make sure they get the best possible cake for their wedding,” she says. Although the traditional multiple-tiered white wedding cake is still a go-to choice for some couples, Fiona says the naked, no-tier cake in varying heights has taken the top spot when it comes to bookings. “For the past four years the naked cake, which is iced but it’s sheer so you can see the cake through the icing, has been very popular. Brides and grooms love the natural look of it. “Multiple cakes ordered off our menu and spread out at the wedding reception is another common trend these days. Something else we do a lot of is cupcakes, or wedding cakes with macaron towers on top. Macarons are definitely another trend that seemed to stick and is still popular. “The ideas really are endless though and we can colour co-ordinate the cake or the macarons to the wedding colours so it gives couples a huge range to choose from, which is important. 68

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Weddings are getting smaller and couples are using the wedding cake for dessert more and more, which is why cake types are changing.

Once we were asked to match the colour in the macaron tower to the Cadbury purple colour. It was a very specific and very challenging request but we did it. “My absolute favourite flavour in the macarons is passionfruit. It is made with passionfruit juice and white chocolate. Customers also love the Lindt chocolate ganache and salted caramel macaron. Pistachio (which is made with real crushed nuts) and ganache are popular, so are the lemon, blueberry and strawberry flavours.” Fiona says the change in cake trends represents a change in weddings themselves. “Weddings are getting smaller and couples are using the wedding cake for dessert more and more, which is why cake types are changing I think, but also why the wedding cake has remained an integral part of the wedding itself after all these years,” she says. “It’s another evolution for the wedding cake really.”


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Here are our picks of fashionable, must-have products for that loved-up occasion.

RELAXED ROMANCE Take the worry out of your dress and opt for the effortless romance that is Prea James. Putting the relaxed Aussie vibe into elegant wedding-day attire, this bridal designer has been dressing stress-free brides for five years. While the brand might still be young, it’s rich in passion, style and quality. The latest collection, Vow, represents all that Prea James stands for – it is modern, romantic, fashion-forward, unique and ethereal. All of the Vow gowns have a 100 per cent silk lining, which makes every bride feel as elegant as she looks. Dresses range from $3000 to $4000.

PLANT POWER Let’s go back to nature in the name of beauty. Take a leaf out of some of the most beautiful creatures in the animal kingdom – herbivores (think horses, elephants, butterflies and koalas). Herbivores rely on the power of a plant-based diet, just as Herbivore Botanicals ethically sources only the finest raw materials the earth has to offer, bringing you a non-toxic, safe and highly effective addition to your pre-wedding beauty routine. With ingredients ranging from French pink clay to Brazilian gemstones, Herbivore Botanicals formulates treatments that combine essential vitamins, minerals and botanicals to restore skin to its optimum health and vitality. With an emphasis on organic, high-quality and food-grade ingredients, forget finding something blue for your wedding day, we say go green with Herbivore Botanicals.

CLICK TO IT Online shopping just got dangerous. Welcome to Vinomofo – an online wine playground using an epic tribe of nearly 500,000 likeminded people who connect over one of life’s simple pleasures. Vinomofo works with a highly curated global wine selection from cult producers to independent gems to bring Vinomofo members the best drop and market price in the business. When it comes to making memories with loved ones on your big day, make sure wine is on the menu. Vinomofo will deliver fantastic wine (obviously), the best prices in the market, a personalised broker service if you choose so and a quick delivery to boot. Cheers to that.


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SUIT YOUR STYLE Every groom is built differently, which is why George & King masterfully crafts one-of-a-kind custom suits for the men who refuse to wear something off the rack. Everything from buttons, linings and fabrics, to lapel and venting styles, you name it, George & King can customise almost every aspect of your tailored suit. Don’t know where to start? Don’t sweat it. The George & King style concierge will guide you through the customisation process and help you craft a fit-for-purpose garment keeping in mind your personality and style. You and your groomsmen can even enjoy a drink while you design your bespoke look.

SOMETHING NEW? Beach wedding? Too risky. Garden wedding? Too common. Festival wedding? Unheard of. Until now. Festival Weddings Australia is an Australian first, giving fun-loving, festival-grooving couples unique nuptials where they can tie the knot at their favourite festival or have these experts co-ordinate their own festival of love. The festival wedding planner will organise everything from the venue, stylist, co-ordination, photography and videography, live music, lighting, sound and decor while the festival wedding celebrant will craft a custom ceremony. So, all you have to do is say “I do” and then party like you’re at Coachella.

I HEART NY You don’t have to book a ticket to the city of dreams to find the wedding ring of your dreams. Just float into Cotton Tree. NY2K brings the sparkle of NY City to the Sunshine Coast. (The 2K stands for two kids, but that’s another story.) The team at NY2K understands the significance of finding the perfect wedding band for him as well as her, which is why every wedding, engagement and eternity ring is designed and manufactured on site. Meet the jewellers, learn about the design process and get the fit to suit your requirements, style and budget.

SHOE PRAYERS ANSWERED Are you about to embark on one of the most memorable walks of your life? Walking down the aisle is the start of a new chapter, so make sure you’re walking in the right shoes for the occasion. Set your sights on Shoes of Prey. These custom-made beauties will not only fit your feet to perfection, but will suit your style and personality. The shoe masters at Shoes of Prey carefully select materials, colours and textures primarily from Italy to give your feet the ultimate luxury.


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m r a h C Summer is all about effortless style. Here are some pieces to get you started.

Humidity Isla pant, Gingers Boutique, Buderim, 5445 6616

Sterling silver and fine-gold ring with boulder opal, The Opalcutter, 5442 9598


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Blue sapphire & diamond earrings, $2500, NY2K, Cotton Tree, 5443 1955

Donsje boots, Evolve, Peregian Beach, 5448 2077


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Damara sandal, Get Set Footwear, Caloundra, 5492 7185; Noosaville, 5447 1755

Donsje matching top and bloomers, Evolve, Peregian Beach, 5448 2077

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HOLIDAY NAUDIC BANANA BLUE CHALICE TIRELLI 2/56 Burnett Street, Buderim p :: 5445 6616 w :: e ::

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“Botanical patterns, bold graphic prints, camouflage colours and lightweight fabrics – this season is all about shades, texture, softness and print. From lightweight tank tops, to off-theshoulder cotton tops and pinstriped beach trousers, there are no rules when it comes to warm-weather winners this summer. It’s all about comfort and fun. Anything goes!”

Akubra hat

Thread Etiquette watch

AVAILABLE AT: Threads 4556, Buderim, 5476 7686


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Maison Scotch top and shorts


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& Emmala by Emma dress, Original Eumundi Markets, 5442 7106

Don’t be afraid to embrace your girly side with soft fabrics, pretty pinks and a touch of bling.


Donsje shoe, Evolve, Peregian Beach, 5448 2077

FASHION ACCESSORIES HOME DÈCOR GIFTS 18ct rose gold 2.25ct champagne diamond & white diamond ring, $22,500, NY2K, Cotton Tree, 5443 1955

FitFlop sandal, Get Set Footwear, Caloundra, 5492 7185; Noosaville, 5447 1755

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5491 8890 Shop 1/10 Ormuz Avenue, Caloundra

Live your style!

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Humidity Flores shirt dress, Gingers Boutique, Buderim, 5445 6616


Beat the heat and cool down in shades of effortless blue.


Brave and True skirt, Gingers Boutique, Buderim, 5445 6616

Trio of white gold, aquamarine and diamond rings, POA, To Hold & To Have, Buderim, 5477 0561


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Naudic top, Gingers Boutique, Buderim, 5445 6616

9ct white gold 0.82ct black opal & diamond ring, $2185, Opals Down Under, Palmview, 5494 5400

18ct white gold, teal tourmaline and diamond ring, POA, To Hold & To Have, Buderim, 5477 0561

ining Silver L TION BY


Really. Comfy. Shoes. Birkenstock | Crocs | Skechers | ECCO | FitFlop | Klouds | Taos | Wonders Noosaville - 230 Gympie Tce 5447 1755

Caloundra - 82A Bulcock St 5492 7185 Shop Online - SALTMAGAZINE.COM.AU

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RM Williams shirt, Threads 4556, Buderim, 5476 7686

WANDERER Embrace your inner free spirit with relaxed fabrics and quality finds.

Boom Shanka Mila dress, Villa Verde, Caloundra, 5491 8890

RM Williams boots, Threads 4556, Buderim, 5476 7686

18ct white gold, yellow & white diamond set pendant with 18ct white gold chain, $12,800, NY2K, Cotton Tree, 5443 1955 78

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14/11/2017 1:46:52 PM

Humidity San Juan blouse, Gingers Boutique, Buderim, 5445 6616


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Scotch & Soda shirt and shorts, Threads 4556, Buderim, 5476 7686


Bright prints and bold patterns work for both the boys and girls.

Spirit of Bella skirt, Original Eumundi Markets, 5442 7106

Coober Pedy opal and Tennant Creek gold nugget pendant with matching earrings, POA, The Opalcutter, Montville, 5442 9598


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Sarani maxi dress, Villa Verde, Caloundra, 5491 8890

The pattern and fabric for this handmade bag are available from The Patchwork Angel, Forest Glen, 5477 0700

Bowerbird Creations necklace, Original Eumundi Markets, 5442 7106


8, TH H E H UB, B 4 5 B U R N ET B, T T S T, BUDER R I M 4 556 5 56 | (07) 5476 7686

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Humidity Seychelles hat, Gingers Boutique, Buderim, 5445 6616

relax r e m m u s s it’ Tone it down when the heat cranks up with these beauties.

Plankton wedge, Villa Verde, Caloundra, 5491 8890


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Status Anxiety clutch, Villa Verde, Caloundra, 5491 8890


15/11/2017 9:52:48 AM

r e m m Su



Forget bad hair days, I have great news! I’m fresh from styling at New York Fashion Week (my 50th runway!) and hair is now officially trending as soft, textured, natural and cool!

Emmala by Emma bracelet, Original Eumundi Markets, 5442 7106

That means it’s okay to wear dressed-down hair that moves freely. Let it wave, let it curl, let it move girls. Top tips for this summer 1. Get a great textured haircut. We create hairstyles that work with your natural texture so you can just finish with a dryer or even allow to air dry. 2. Invest in anti-humidity and UV protecting hair care and styling products. We love Number 4 Hair Care Range. Try the Hydrating Shampoo L’Eau de Mare and Reconstructing Masque. 3. Don’t skip a cut when you have a colour and never skip the in-salon treatment. We use Eleven Miracle Hair Treatment to protect your hair from salt and chlorine.

Book your consultation with Maria and the team and receive a free gift.


20% OFF Buy any two products from the Number 4 High Performance Hair Care range and get 20% Off. While stocks last. Spirit of Bella skirt, Original Eumundi Markets, 5442 7106

3 Ballinger Place, Buderim Phone 5445 6700 |

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It’s okay to stray to the dark side for style that’s good all year round. Scotch & Soda, Threads 4556, Buderim, 5476 7686

Birkenstock shoe, Get Set Footwear, Caloundra, 5492 7185; Noosaville, 5447 1755


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Boulder opal pendant in sterling silver on a neoprene choker, POA, The Opalcutter, Montville, 5442 9598

Specialists in Ammonia Free Colouring with Oway 5451 1300 • SHOP 3/1 KING STREET, COTTON TREE ecohairandbody



Olukai men’s shoe, Get Set Footwear, Caloundra, 5492 7185; Noosaville, 5447 1755

Olukai men’s shoe, Get Set Footwear, Caloundra, 5492 7185; Noosaville, 5447 1755


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THE BESPOKE JEWELLERY of Buderim artisans Jo Saxelby-Balisky and Shiree Hobson is as personal as it is beautiful, with each piece bearing a unique history and a story to be passed down through generations. Jo and Shiree opened their Buderim retail gallery To Hold & To Have almost four years ago, and they’ve been collecting industry awards ever since. They repair, restore and remodel vintage and pre-loved jewellery to create special gifts of growth, love and identity. Their unique pieces of jewellery have become generational treasures. “The stories are so special; celebrating a milestone like the loss of a grandmother or the birth of a child,” says Jo. She cites the example of a request from one family to re-imagine a pair of precious earrings belonging to their grandmother. They were made into a bracelet that can now be passed down through the family. “You get to know the people, and the layers and layers of their family,” Jo adds. “It’s not work when you love what you do. It’s just a big puzzle,” Shiree explains. “You’ve got to unravel what it means to them.” Shiree draws much of her inspiration from the natural environment. “I love nature,” she says. “When my husband and I moved here trying to figure out where to settle, I fell in


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love with the place. It felt right. We have a place close to the beach. A beach walk is just amazing to clear the mind and reset you.” Shiree also loves forest walks and spending time in nearby Wirreanda Park in Buderim. The park is known for its majestic weeping fig trees, which were planted more than 100 years ago. As she chats she fetches the store’s award-winning ‘Into the Woods’ ring. This competition piece won To Hold & To Have the title of best small jewellery retail store in Australia at the Jewellery Industry Awards. The baroque-inspired ring, embellished with floral filigree and a tiny bird, celebrates the beauty in nature. “I love the florals, and the bird even surprised me. I started carving the gold and it just came about,” Shiree says. Shiree explains that, for her, designing unique jewellery pieces is a form of creative expression. “It’s our way of expressing ourselves. It’s a sculpture, wearable art. It has a story.” Jo points out that other multiple winners of the Jewellery Industry Awards have come from Sydney and Melbourne, so they are proud to represent the Sunshine Coast, attracting attention and new clients from all over the world. She adds, “In 2014 a lady from Iceland wanted to buy the ‘Bride to Be’


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It’s a sculpture, wearable art. It has a story.

winning earrings, but we won’t ever sell the winning pieces. The pieces are part of our story, part of our journey.” The creative process for a bespoke piece begins with a conversation, in person in the retail gallery or online. Many To Hold & To Have customers have discovered the design house through their Facebook and Instagram galleries. “Things are very global,” Jo says. “We have our niches and we’re very aware of what’s happening around the world.” Of their social media presence Jo adds, “It’s not a strategy, it’s just authentic. We have VIP nights twice a year when we take over the footpath and have a party.” Marketing, she says, is “really about the social aspect”. Jo says it’s often the customer who initiates the design process. “We listen to what they want. They come with significant pieces, part of their heritage, their journey.” The design process also benefits from what clients don’t like. She explains, “You can usually tell by what they’re wearing. Visual literacy is something we’re both pretty well versed in.” Shiree says that when it comes to understanding a customer’s needs, “the key is looking and listening, working out their style, asking questions and being open to ideas”. The artisans pride themselves on working with the customer to bring their vision to life. “That process is meticulous,” Shiree says. “We make sure we have all the details.” The manufacturing, more often than not, begins with the construction of a setting, “a home for a stone”. It’s clear in the work they create that Shiree and Jo share a passion for quality jewellery and innovative design, and a desire to serve their community with integrity, excellence and love. Jo says, “We have all kinds of exciting plans, to continue to contribute to our industry, our community and our design footprint.”

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We provide beautiful tiles and flooring products to designers, architects, developers, commercial and high-end home builders, all with excellent service.

Best of Houzz Award Winners 2017

68 Jessica Blvd, Minyama Phone 5477 7192 Monday to Friday 7.30am to 4.30pm

15/11/2017 10:13:21 AM



THE FIRST THINGS I noticed when I entered the salon were the smell and the sound. Or the lack of smell and sound. There were no hairdryers blasting, no strong aromas of bleach, no rushing staff. Just a calm, relaxed ambience with light chatter and the scent of rosewater in the air. This is probably because Eco Organic Hair and Body is a little different from most hair salons. The people behind the salon wanted to take hairdressing back to basics, and they are now educating clients about ammonia-free colours; and offering an alternative in sustainable hairdressing. And you can tell by talking to the staff that they fully embrace this concept. Even down to the minimal, earthy design of the salon, packaging of the products in tan and cream colours, and by the way nature is invited in with hanging plants and posies throughout the shop. Sheena Byrnes, the manager and lovely stylist who was doing 88

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my hair, says the salon and its suppliers are all very conscious of the environmental impact they make. They even recycle cut hair to be used in building worm farms for composting or to make boom nets to assist in collecting ocean rubbish. I was already impressed and Sheena hadn’t even touched my hair. When she did sit me down and pulled out my bird’s nest of a bun, she was friendly and open to offering ideas. But she also listened to mine, and together we decided on a plan of attack – one that involved bringing my somewhat neglected hair back to a more natural colour, tidying up the ends, brightening the roots and finishing with a toner to clean up the existing colour. I was excited for my new do so I settled in ready to begin. Sheena started by wrapping a towel around my shoulders and offering me a hot drink from a selection of delicious black and herbal teas from The Silva Spoon, or a coffee. I went for a blend


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of black tea and sampled a piece of Sheena’s homemade (and super yummy) apricot slice, which I nibbled on as she made up my colours. She brushed the colour through intricately combed sections of hair, foil after foil lightening the roots before rubbing another colour from the roots down, blending it all for a natural look. And while I decided on natural colours in blondes, with 89 incredible colours in the OWAY range from Italy, I could have gone bright orange if I’d really wanted to. After the colour had set, it was off to the basin for my toner and a 15-minute rest in a comfortable chair. I watched the world wander by out the front window. Then it was time for the best part of the day, the wash and pressure point scalp massage. Heaven! There really is nothing quite like zoning out to the rhythmic motions of a head massage. In fact Sheena’s was so relaxing I would have paid just to sit there longer! I floated back to my seat for the final touches – a cut just to tidy up the split ends and give my hair some shape, and a straighten to ensure I walked out of the salon looking like a star. Which I did. A very environmentally friendly star, of course.

WHERE IS IT? Eco Organic Body and Hair, Shop 3, 1 King Street, Cotton Tree. 5451 1300 or WHY IS IT SPECIAL? Eco Organic Hair and Body offers sustainable hairdressing practices with ammonia-free colours and a refilling program to eliminate wastage (there is a 20 per cent discount for those who take part). Not only does the salon model environmental consciousness, it also offers an incredible service. WHICH TREATMENT WAS ENJOYED? A colour, including foils, blending and a toner ($220), a cut and straightening ($60). FINAL TIPS? Try some of the incredible products that are not only great for your hair, but are also predominantly vegan and all PETA approved. Some are even made locally and naturally derived through essential oils, cotton oils, date oils and perilla oils.


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IT’S THE SCENT that first gets me. Layers of Indian spices and herbs; they are subtle yet inviting, even reassuring. In that moment after I walk through the door of Buderim’s Yoga Therapy & Ayurveda Wellness Centre, it is my nose that tells me I am here. Then my eyes, which settle on Scott Allan, who smiles at me from behind the desk and welcomes me into the centre. He’s serene and composed, but becomes animated when he speaks about Ayurveda, an ancient holistic system of health care. Scott is a highly skilled and experienced Ayurvedic practitioner who, with wife Kim, opened the centre three years ago. Kim, a certified Svastha yoga teacher and yoga therapist, runs the centre’s yoga classes and offers private sessions. Scott describes the Ayurvedic treatments he uses, explaining how they work and listing the range of illnesses they can treat. Some of his clients have suffered through years of pain and illness and they respond quickly to his care. For many people who visit, this is life-changing stuff. Scott then introduces me to Kim, who shares her husband’s passion for wellness. It’s palpable and infectious. I’m an Ayurvedic convert and I haven’t even had my treatment yet. Scott leads me past the reception and waiting area and into his consulting space. While anyone can have a treatment here – the menu includes a range of Ayurvedic facials and massages – Scott recommends anyone coming for the first time has a consultation. The consulting room is where Scott learns about a client’s health history, diagnoses illness and plans a course of treatments, which can include diet and supporting herbs. “Ayurveda isn’t just about treating the symptoms,” he says. “We have the odd person want to have an Ayurvedic massage just to try it out,” Scott explains. “But most of the time we have people coming in for health complaints. “Consultations are very thorough.” Scott spends an hour or more in discussion with a new client. And it’s not just physical symptoms and complaints that are covered. Emotional causes are also studied. “This means how thoughts and emotions affect health and how behaviour affects health,” says Scott.

“And then we do speciality diagnosis in the form of an Ayurvedic pulse, and tongue diagnosis. We take people’s pulses and this gives a good indication of health. We are feeling different qualities.” Many of Scott’s clients are women who are seeking help for hormonal imbalances or fertility issues. “We have women of all ages come in.” He says fertility is actually a simple issue to treat “once we get them on a good diet and herbs. These are people that have been told they won’t be able to conceive. But then [after Ayurvedic treatment] it happens.” He also treats many musculoskeletal disorders. Managing pain, arthritis and rheumatoid arthritis are big issues for his clients. “Mental health is also one of the biggest things we treat – 95 per cent of people come with some form of anxiety or depression.”


brilliant ideas in light. RESIDENTIAL | COMMERICAL | LANDSCAPING

168 Eumundi Road, Noosaville Q 4566 • 07 5449 8422 • SALTMAGAZINE.COM.AU

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WHAT IS IT? Yoga Therapy & Ayurveda Wellness Centre, 2/87 Burnett Street, Buderim. 5476 5166 or WHY IS IT SPECIAL? Scott Allan (who owns the centre with wife Kim) is a highly qualified and skilled Ayurvedic practitioner and long-term student of Dr Ajit, a leader in the field of Ayurveda. Scott uses 5000 years of Indian science to diagnose and treat a huge range of health conditions and complaints. Kim is a Svastha yoga teacher and specialises in yoga therapy. WHICH TREATMENT WAS ENJOYED? The 75-minute Kizzali Bolus Massage ($130), where a bolus of herbs is used to massage medicated oil into the body. A steam treatment is then used to open up the channels and flush out toxins. FINAL TIPS? Make sure you leave yourself plenty of time after the treatment to head home to relax and let your body do its thing. I went to the office soon after my treatment and was too relaxed to get much work done!

Still, you don’t need to be unwell to benefit – those who want to maintain good health also get a lot out of Ayurveda. Scott walks me past the consulting space and points out the treatment rooms and Kim’s yoga studio. The entire centre feels therapeutic but not clinical, reassuringly professional yet calm and welcoming. I imagine some of the centre’s clients, dogged by pain and chronic illness, coming here to get well. It’s authentic and this reassures me – Scott and Kim clearly know what they’re doing. In the yoga room Scott explains that this ancient practice is an important complement to Ayurveda. “Kim teaches traditional yoga – no bells and whistles.” Like the treatments offered in the centre, Kim’s yoga is tailored to the individual and seeks to restore balance in the body and mind. But back to me and my treatment. Today I am here to have a Kizzali Bolus massage and Scott tells me what I can expect. He has made up two boluses of herbs which are soaked in 92

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500ml of medicated oil. He explains that he will use these boluses to massage the oil into my body and then let the oil work its magic. After that I will have a herbalised steam, which will help draw out the toxins. But it’s not just about taking away – the herbs and oil will also revitalise my tired body. “It’s about detoxification and rejuvenation,” Scott explains. “That’s the balance. The oil creates elasticity [in the body] and stability. Elasticity is depleted as we age.” This treatment, says Scott, will help my body handle stress more easily. “After the treatment you will feel very relaxed,” he adds. “The treatment is non-intrusive. There is no pushing and pulling. It has a sedative effect, so it’s great for anxiety.” He’s not wrong. While I don’t have a particular presenting problem, I guess I’m hardly the picture of peace and health. My back and neck hurt from years of sitting at a computer, and as a working mum I’m often tired. My mind is constantly whirring and I probably don’t get enough sleep. In the treatment rooms Scott gets the boluses working. It’s unlike any other massage I’ve had before. There’s no digging into tight muscles here. Just the regular slap slap as Scott works the bolus up and down my legs and arms, along my back and neck. The bolus is warm and with each stroke I become more relaxed. After about an hour, Scott invites me out of the treatment room and I slide off the bench and jump into the steam box. The warmth of the steam hits and I close my eyes. I want to linger in my steamy hug but after several minutes, Scott checks out my tongue and tells me it’s time to get out. I’m dripping from the steam and my hair and skin are soaked with oil. I’m a mess. A wonderful, tranquil mess. I towel down and get dressed feeling zonked, but completely relaxed and grounded. As I stand in the waiting room sipping on the spiced water Scott has offered me he says, “Ayurveda is about nourishing the body. The body will look after itself once you start to remove the toxins and restore balance to some of the organs. I wouldn’t even call the treatments a massage. They are a therapy for bringing the body back into balance.” I bid Scott a fond farewell promising to return, and as I step out onto the bustle of Burnett Street I say a silent thank you to the wisdom of India, and for Scott and Kim for bringing it to Buderim.


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The Great State Soothing Skin Balm, $21.95, 70g. Available at Kunara Organic Marketplace, 330 Mons Road, Forest Glen. 5445 6440 or

BRIGHT beau l



Moisturise, hydrate, pamper and glow with a few treats for your summer beauty case.

Lime & Lemongrass Body Wash, $36.95, 500ml, and Argan Body Oil, $39.95, 200ml. Available at Saya, Shop 6, 41 Gateway Drive, Noosaville. 5473 0257 or

Eminence Red Carpet Ready Instant Fx Gift Set, $119. Available at Noosa Springs Spa, Links Drive, Noosa Heads. 5440 3355 or

Number 4 Vegan shampoo, $49.95, 250ml, and conditioner, $51.60, 250ml. Available at Suite Three Hair, 3 Ballinger Place, 3-5 Ballinger Road, Buderim. 5445 6700 or

Thalgo ‘The Dreamer’ Gift Set 50 Available at Aqua Day Spa Set, $111 $111.50. Spa, Sofitel Noosa Pacific Resort, 14-16 Hastings Street, Noosa Heads. 5449 4777 or

Inika Mineral Baked Blush, $65, 8gm. Available at Yukti Botanicals at Belmondos Organic Market, 59 Rene Street, Noosaville. 5447 1122 or


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14/11/2017 2:17:01 PM

There is a level of tradition and heritage in how a garden is pieced together.

WHEN GARDEN DESIGNERS Kieran Gilbert and Suzanne Webber started spending more weekends with their horses in the Mary Valley, they decided it was time to make way for younger architects to take over their Brisbane practice and move their design studio to a rural location. The couple loves spending weekends in Amamoor riding their horses. After they had planted gardens on the property where their horses were kept, the idea of working from the Mary Valley more regularly was born. Kieran and Suzanne had come to know the locals and they enjoyed sharing their knowledge to help others solve problems in their gardens and properties. They were asked to resolve issues such as an overgrown cottage garden, or how to add colour to a dry and dusty property, or about the best plants to tolerate sea salt air closer to the coast. “We were spending hours back in our Brisbane studio, researching and designing gardens for the local area. That’s when we realised that our great loves, horses and horticulture, were coming together and it was time,” says Kieran. Born in Ireland, Kieran has been designing for many years. “I saw my first set of blueprints for our family’s new barn and stables when I was 12 years old and I was intrigued,” he says. “The collection of perfect curves and straight lines on paper transformed into a building that anchored our lives to the farm, to our horses we loved, and it still stands today.” Kieran’s career includes time in London and Sydney where he worked across design and construction, teaming up with exceptional architects in London on buildings and interiors. Today, he remains passionate about incorporating timeless elements such as stonework and classic architecture into clients’ garden designs. “I firmly believe that the masonry and architecture of natural materials such as stone and timber anchor a garden to a moment in our clients’ lives in a way that a garden entirely of flowers simply cannot do,” he says. Suzanne’s creative career began in her home town of Brisbane, where she trained as a hairdresser. Her skills took her to Melbourne, LA and London, where she achieved tremendous success – her work appeared on the cover of Vogue. It was when she was setting up a salon in Sydney that her path crossed with Kieran’s. “One day this woolly-headed Irishman walked into my salon

looking for a haircut. We got talking about travel, horses and our design studies. I was studying horticulture at the time,” Suzanne says, adding that Kieran had recently graduated after studying furniture design and stone masonry. Following two years of haircuts and friendship, the two entrepreneurs joined their creative forces and returned to Brisbane where they have been designing, consulting and establishing beautiful gardens for the past 20 years. “We’ve been very fortunate in Brisbane,” says Suzanne. “Our clientele has been primarily word of mouth. We’re beginning to see that same response in and around the Sunshine Coast now. Clients invite us to their homes following a friend’s referral and it’s a tremendous compliment. “They see our designs come to life in their friend’s or neighbour’s gardens and they realise that we’re much more than a landscaper.” Suzanne says they offer a highly personalised garden design service. “Our one-hour consultations are hugely popular with clients seeking garden design ideas and expert horticultural advice to help them problem solve areas of their gardens.” “There is a level of tradition and heritage in how a garden is pieced together,” adds Kieran. “But it’s also very much about innovation and creativity.” The team is distinctly design-led. “There have been so many changes in the design world over the past 30 years,” Kieran says. “We spent 15 years using CAD, but found traditional hand sketches and watercolour bought the concepts to life, allowing our clients to engage with the design. “We both have design boards and enjoy sketching by hand, but thanks to three-dimensional modelling advancement, we’re also able to create digitally so we do a combination of both.” A popular feature of their service is the three-dimensional design modelling. Clients can take a custom-designed virtual tour of their site, immersing themselves in their new garden from every angle. While their passion for horses is as strong as their love of design, Suzanne and Kieran still have plenty of creativity for their business. Which is just as well for the garden owners of the Mary Valley. SALTMAGAZINE.COM.AU

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I like work in the public realm to be accessible, so people don’t need a degree to understand it.

THE SHRILL SOUND of a grinder on metal cuts across vast acres of bushland as thousands of pieces of steel are shaped into small curves and fitted together with absolute precision. A creative idea is coming to life, born in the mind of an artist, honed by CAD software and transformed into a stunning piece of public art. Russell Anderson, a kinetic sculpture artist with a whimsical aesthetic, has his nose to the grindstone – literally. He’s rising at 2am every day and working until 5pm at his Witta studio to meet a looming deadline, a piece called The Unfurling, designed in conjunction with his wife Rebecca Ward and commissioned as part of the revitalisation of Timari Street in Pacific Paradise. Russell and Rebecca, who are both artists, live with their daughters Ren and Rata on a secluded 30-acre nature reserve in the Maleny National Park. The family lives in harmony with nature and entirely off the grid, running their home, Russell’s workshop and their car on solar power.

The piece he’s currently working on doesn’t look like much now, but upon completion it will be remarkable, a thing of beauty to inspire, delight and evoke curiosity in its viewers, as he believes all public art should. At least, that’s the response he’s hoping for, but he’s still feeling a little gun-shy after the backlash he received over his best-known work, the six-metre-tall, eight-tonne steel sculpture of a child doing a handstand installed at Oceanside in July. The piece, called iDIDIT! stretches skyward on a hill near the Sunshine Coast University Hospital, evoking a feeling of youthful joy and exuberance. Russell won the commission ahead of national and international artists and was paid $200,000 by the developer Stockland – not the Sunshine Coast Council as was widely assumed. The response was overwhelmingly positive. Then a TV news story that mentioned how much Russell was paid prompted a social media backlash over the ‘waste of taxpayers’ money’. “It put me off doing art,” Russell says. “It gutted me. I put everything into it and it got to me. I was thinking, I can’t comprehend I’ve built this with that amount of money. Most of the cost was materials, the steel, the cutting and the labour to weld it. It’s Australian steel, too – I could have bought it from China, but you don’t know what you’re getting. “People I know jumped on Facebook and tried to tell people the facts, but I didn’t want to engage with them. I thought, this is my personal life. I don’t want to be attacked for something I worked hard for. I’d just built the best thing I’d ever built and SALTMAGAZINE.COM.AU

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everyone involved, Stockland and the people at the Sunshine Coast Council, everyone worked hard at their jobs to get it built, it wasn’t just me.” The piece took Russell eight months to complete, with three months alone of CAD drawing. It comprises about 250 layers of custom-made BlueScope weathering steel – a type of steel that forms a rust-like appearance, which protects it from corrosion and eliminates the need for painting. “Every layer was hand-drawn and cut into about a thousand pieces that had to interconnect – there was no ‘oopsy-daisy’, I only got one go at it. There were in excess of six thousand holes and bolts to hold the pieces together. It was a weird shape too – there was a wiggly shirt and wiggly hair. You have to go where the CAD says to put it – it was about trusting I’d designed it correctly. I’d never done anything like it before. “If I’d been paid an hourly wage it would have worked out to about $10 or less,” he says. “It may seem like it cost a lot of money, but as far as artwork goes, that’s not even up there at all. Although it was paid for privately and not with taxpayers’ money, I didn’t want to focus on that, because a lot of my work is paid for by the government and I didn’t want to say it’s not justified if it’s public money.” A public artist for the past 20 years, Russell knew as a schoolboy growing up in Gympie, with a fascination for robots and technology, that art and design were his forte. He often pulled his toys apart to see how they worked and inadvertently destroyed them. He sees it now as reverse-engineering, enquiry rather than destruction. 98

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Once at university he quickly found his groove, completing an honours degree in visual arts and a masters degree in Fine Arts at QUT. “I liked to do kinetic art and learnt to weld in my first year at university,” he says. “I learnt to weld by accident. First I was a wood carver, then slowly metal got introduced, then there was no wood, just metal, and then I started making machines.” A wicked 1970s pinball machine in perfect working order and a collection of classic robots like Astro Boy, along with vintage fans and old toasters, decorate Russell’s office; artefacts that combine technology and design to form things of beauty and wonder. Colourful posters depicting his trademark steampunk installations adorn the walls. Russell was into steampunk before it even had a name and his eccentric pieces – such as the Noosa Town Clock and Maryborough Match Making Machine – which tells you if you should get married or not – are dotted around the country. They are brilliant designs with elaborate invented histories that reveal his quirky sense of humour. Then there’s the Apparatus for Transtemporal Occurrence of Impending Space in Melbourne’s Docklands – a contraption supposedly invented in the 19th century to see into the future that became permanently jammed on a fictional vision of Melbourne in the 1930s. Viewers can look inside a porthole and see a dieselpunk future with suspended tram cars, dirigibles and grand art deco architecture, which of course never materialised because it’s all from Russell’s wacky imagination. “I always wanted to make absurd machinery and I still do that,” he says. “When you drill down into it, that’s what my steampunk stuff is – alternate histories.” In 2014, he installed a piece in Beerwah called Apparatus for Expedient Market Deployment (Ananas Comosus) and attached a nutty story to it that some locals took him to task over, questioning its veracity. “The story behind it was that it picks pineapples and teleports them to market,” he says, “The inventor was called Speedy Joseph King and he dominated the Beerwah pineapple business in the years between 1931 and 1957.” As the story goes, no one knew how Speedy Joe could work his farm alone and never hire any pickers, but always be first to market. It wasn’t until the 1970s that his farm was auctioned off and his secret was discovered – his sheds were filled with bizarre machines that could teletransport matter. “All these machines I make, I attach stories that are quite absurd, but I do it in a deadpan way so people think it’s real,” he says. “I was almost getting abused for that machine in Beerwah, but the local councillor really got it. It is an


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interesting thing to question – what’s real and what isn’t real.” A fast-talking, high-energy man with a mischievous boy inside, Russell says it’s the story behind what he does that makes his work relevant and accessible. “The story is very important. Sculptures without context are meaningless. Context is paramount, in fact. They wouldn’t be successful if they didn’t have the imagination behind them – they would just be abstract machines. Not everyone is into sci-fi and they need a story and a relationship. “My thing is, I’m not trying to be serious. The boy [at Oceanside] has a bit of a serious message underneath it all about rehabilitation, but it’s meant to be fun and joyous. I’m not trying to offend people and I’m not political in any way. That’s my thing about public art – I’m trying to lighten things up a bit. Aesthetics are important of course, and workmanship. It needs to be well built. “Some people may appreciate art and know how to articulate it and some don’t. My work is in the public realm and I am aware of that. I’ve been educated in art but my viewers haven’t, necessarily, and I like work in the public realm to be accessible, so people don’t need a degree to understand it. “The boy is very accessible and that’s really important to me. People can relate to a human form really quickly and to children. You have a memory of doing a handstand and you relate to it instantly. I’ve not really done figurative work like that as a rule and it meets my criteria – the whimsy, the playfulness – there’s so much I can do in that world. It’s such an untapped arena.”

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THEY SAY NEVER mix business with pleasure, but if Julie Holland had followed this advice the Noosa art scene would be much the poorer. A businesswoman and artist, Julie embodies a perfect union of these two pursuits – she and her partner Greg Peeler own Noosa gallery Hearts and Mind Art, which is not only a thriving art business, but also an outlet for Julie’s creative passion. The gallery contains some of Julie’s own work, as well as showcasing a diverse range of paintings, sculptures, ceramics and jewellery from predominantly local artists. Leaving corporate careers in Melbourne, Julie and Greg moved to Noosa several years ago and when the jobs they had lined up didn’t work out, their lives started to take a more artistic turn. “I’ve always done writing and a bit of photography,” says Julie. “Greg started to make a few frames for my photos and we started selling – a lot. So one thing led to another.” About six years ago they opened their gallery on Hastings Street, Noosa Heads, which has since been refurbished and expanded to contain extra hanging space. “The thing about art – in fact all the creative pursuits – is the way it can dip in and out of people’s lives,” says Julie. “We see many women (and some men) who return to their love of ‘creating’ as a hobby or profession, even though they may have been diverted over the years by another career, or family, time constraints, or lack of confidence. “But it’s something you can’t let go of; that’s the beauty of art. I’m lucky in that I can work ‘on it’ as a business and ‘in it’ for my love of creating.” Emerging artists can struggle with the business side of their work, she says, which is often where Julie and Greg can help. “We do have young artists come in and say, ‘how do we build a business around our work?’ And as retailers we can tell them – not as art connoisseurs or collectors, but as retailers – if they want to look at the commercial side of their work, first of all, they have to use quality products. And continuity and professionalism. It’s a two-way thing. We work hard at it.” As well as Julie’s framed photographic works and verses of

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Still Life Lime by Maree Welman



m. 0417 071 336

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The thing about art – in fact all the creative pursuits – is the way it can dip in and out of people’s lives. Black Dog White Dog by Teresa Mundt 102

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inspirational writing, which have proved very popular as unique pieces of artwork, Hearts and Minds Art features work from an array of artists, 80 to 85 per cent of whom are local, with the Sunshine Coast providing a diverse pool of talent. There’s one main pre-requisite – it has to be exclusive. “The local art scene here is fantastic,” says Julie. “There are so many talented artists of all media: painting, sculpture, ceramics. Our criteria, in the main, is that if that artist’s work is somewhere else [in the region], we won’t show them. We like people to be able to come into our gallery and say, ‘oh, I haven’t seen that before’.” Among the sizeable portfolio of art works on show are the colourful canvases of Maree Welman, Jan Carlson’s stunning innovative watercolours, and Susan Schmidt’s works of contemporary realism in her Seaburbia series. “We have paintings, both original and prints,” says Julie. “We also have brass and wall sculpture in oxidised copper, and we have a lot of ceramics – bowls, dishes, jewellery. Those gorgeous guinea fowl that [ceramic artist] Wendy Britton makes; they’re really popular.” Being a gallerist in the heart of Noosa has also given Julie an insight into art design trends. One of the main styles she has noticed is the tendency for people to change their artwork regularly when they redecorate their home – something she

January - Bruce Buchanan

believes is heavily influenced by reality television shows. “I think there’s a definite trend for turning things over,” she says. “When I was younger, you’d buy your Moran lounge suite and your Waterford crystal and you’d keep it forever. Now, especially with units, they get a new lounge suite and they get a new painting. “I think reality programs can account for a lot of that; people see it on TV and they want it. I think it’s unfortunate in some regard, because I think you’ve got to buy what you love. “We get a lot of people coming in to ask our advice for interior decorating, and our first question is, ‘what do you like?’ We don’t want someone sitting looking at an abstract painting because abstracts are ‘in’. We want them to sit in their lounge room and see something different every day and get so much love for it, and feed off it.” Big canvases that don’t reflect light are also in demand in the area, Julie says, as they suit the coastal trend of big walls and big windows. Fluorescent colours in abstract paintings are also popular, as are sculptures, which fit perfectly into alcoves and recesses. In fact, sculpture is one of Julie’s favourite art forms, and one of the things she would love to see adorning the Noosa streetscape. With the housing sector experiencing a surge in renovation, there are also people searching for that special piece of art to adorn a freshly plastered wall. “People will say to us, ‘I’m due to finish my renovation in six months and this is the wall’,” says Julie. “It’s made people think about what goes on their wall. They’ll say, ‘I’ve been searching for so long for just the right thing’, which is nice, because when they finally get it or they get a commission done (most of our artists do special commissions) – that’s a really lovely thing. “And when it’s delivered and they send us a photo of it on their new wall, it gives us a buzz. We love that feedback from our customers; and we love it when they come back and say, ‘I was up here last year and I always come into your store to see what’s new’. “We work very hard to find something different.”

February - David Hinchliffe

March - Karen Atkins

Montville Art Gallery 138 Main Street, Montville (Opposite the Village Green)

Open 10-5 daily

07 5442 9211


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1 QUEEN OF THE NIGHT BY SUSSANNE MORTON Oil on Belgian linen, 1m x 1m, $4200 inc GST

4 EVERGLADE BY DAVID SUTERS TIMBERCRAFTSMAN Juniper with transparent blue resin, $1300


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



Art Nuvo’s diverse range includes a variety of artists working in various mediums and genres. New works are also arriving from Jenie Fawckner. when ongoing where Art Nuvo Buderim, 25 Gloucester Road, Buderim. 5456 2445 or

3 IN BY BARBARA TYSON Oil on canvas, 610mm x 610mm, $1935 104

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This Moffat Beach gallery has an impressive collection of quality artworks by local, interstate and international artists. when ongoing where Holloway Gallery, 1 Roderick Street, Moffat Beach. 5491 5557 or

Hearts and Minds Art continues to showcase a stunning range of artworks and sculpture by Australian artists. In the Noosa store you’ll find work by Sara Paxton, Teresa Mundt, Steve Graham, Susan Schmidt, Maree Welman, Tamara Sewoff, Jan Carlson, Richard John, Laural Retz, Angela Beggs and Mirabela Varga. when open daily where Hearts and Minds Art, 1 Hastings Street, Noosa Heads. 0418 108 299 or

3 ART ANTIQUES ANTLERS This hinterland gallery features an array of contemporary and antique art from the Victorian Era to the modern-day Sunshine Coast. when ongoing where Art Antiques Antlers, corner Obi Obi and Post Office roads, Mapleton. 0414 782 079 or

4 ARTISANS GALLERY EUMUNDI This Eumundi gallery is also home to Red Desert Gallery and features the incredible work of David Suters Timbercraftsman. when ongoing where Artisans Gallery Eumundi, 43 Caplick Way, Eumundi. 0409 848 098 or

Art on Cairncross

DECEMBER 6 TYSON This exhibition features a new collection of original artworks by Barbara Tyson, one of Holloway Gallery’s most sought-after established artists. when now to December 24 where Holloway Gallery, 1 Roderick Street, Moffat Beach. 5491 5557 or >

Representing a selection of fine artists from the Sunshine Coast region and throughout Australia. Artworks include paintings, ceramics, sculpture, glass, leather masks and unique gifts.

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


Open Tuesday to Sunday - 10am to 5pm



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5 14 GIRAFFES BY BODO MUCHE Bronze, 39cm x 28cm x 14cm, POA

LONG STEMMED SUNBIRDS BY LAURAL RETZ Acrylic on canvas, 480mm x 400mm, $930


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7 PRECIOUS LITTLE… PRICES This pre-Christmas event from all the gallery artists is on many calendars already, but this year will also offer a selection of artworks, both small and large, at little prices. An opportunity for indulgence! when December 2 to 24 where Art on Cairncross, Cairncross Corner, 3 Panorama Place, Maleny. 5429 6404 or

8 OUTLINES, LINES AND BOUNDARIES Featuring the work of Tanya Hoddinott, Sarah Handley and Herbrobert, this exhibition looks at the line and how its use is affected. Also on display are glass works by internationally acclaimed artists Brian Hirst and Amanda Louden. when December 6 to February 3 where Stevens Street Gallery, 2 Stevens Street, Yandina. 0448 051 720 or

JANUARY 9 BRUCE BUCHANAN Showing at Montville Art Gallery in January, Bruce brings exquisite detail to watercolour paintings, drawing on his experience as an architect to construct stunning works of art. when January 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or

10 SUMMER’S BEST This promises to be a delightful collection of fine art in keeping with the sunshine and holiday mood of the summer. There will be paintings, porcelain, glass, bronze and even funky steampunk. when January 2 to 28 where Art on Cairncross, Cairncross Corner, 3 Panorama Place, Maleny. 5429 6404 or >



The Patchwork Angel carries a huge range of Patchwork & quilting patterns, fabric & notions. We are always ready to help with colour choices and design suggestions. We love to visit local groups and share the passion we have for Patchwork. Our store is open: Monday – Friday 9am-4.30pm Saturday 9am – 2pm AND ALWAYS OPEN ONLINE. Call us on 5477 0700 or Visit us at or at 343 Mons Road Forest Glen ,_P[ VɈ [OL 7HJPÄJ *VHZ[ >H` T ZV\[O VM 5VVZH VY OY UVY[O VM )YPZIHUL SALTMAGAZINE.COM.AU

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13 WALLFLOWER BY KAREN ATKINS Acrylic, 61cm x 46cm, POA

FEBRUARY 11 DAVID HINCHLIFFE David is a well-known Brisbane artist whose subtle use of oils produces paintings of wonderful atmospheric landscapes, with instantly recognisable iconic landmarks and scenes. when February 1 to 28 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or 108

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12 HOME IS WHERE THE DOG IS Katharine Nix has a career as an artist spanning 40 plus years. Her work in the field of painting, paper making and artist books has seen her represented in many major collections and fine art publications. She is also a skilled printmaker. The exhibition brings together all disciplines with humour, empathy and gratitude to all dogs who have shared their lives with humanity. A show not to miss. Twenty per cent of all proceeds will go to Guide Dogs Queensland. when February 7 to March 31 where Stevens Street Gallery, 2 Stevens Street, Yandina. 0448 051 720 or

13 KAREN ATKINS One of Montville Art Gallery’s most popular artists, Karen brings whimsy and quirkiness to her gorgeous paintings showcasing animals and china patterns, in a contemporary display of colour and joy. when March 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or 14 WILD This exhibition features the work of Bodo Muche and Cynthia House. Sculptor Bodo Muche has gained an international reputation for his fine bronze depictions of wildlife, including African animals he studied while resident in Tanzania and Botswana for many years. Painter Cynthia House has an equal passion for endangered wild animals, which she portrays in an individual way with context and feeling. when March 3 to 24 where Art on Cairncross, Cairncross Corner, 3 Panorama Place, Maleny. 5429 6404 or


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antiques &




antiques art






















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YOU CAN HEAR waves crashing into sand behind the sweeping breeze that rustles through the bushland. Merely metres from the beach, David and Margie wanted to ensure their dream home blended flawlessly into its surroundings. And with the help of a “magical team”, they have achieved exactly that. An industrial design meets beachfront luxury in a location that has allowed the owners the space, privacy and feel they wanted. “We saw the block, originally with a big old home on it, and we fell in love with the location,” David says. “We knocked down the building and started putting together a team to help us bring our new home to life. “We started off by interviewing a number of architects, designers and contractors because it was very important we could work well with the people we chose. We picked the team we had the best rapport with, people who were on the same page and who we felt could create our dream home. “This home was a real team effort and has been the best experience we have ever had in designing a high-end home. We are thrilled with the end result.” Perched by the beach in Yaroomba, the luxury home has been designed to let the outside in and make use of the natural light, sound and ambience. This all starts with the large charcoal flecked tiles that walk with you from the gated entrance, across the decking and into the lounge and dining space. “The main brief we gave the team at Carpet and Tiles, who did the flooring and tiling for us, was that we wanted robust and low maintenance,” David says. “Being so close to the beach, and with the extended family in mind including our young grandchildren, it was important that there was as little maintenance needed as

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We also really wanted to bring some warmth to the main living area and centre the space so we went for a feature rock wall. possible in the products used. Something we could keep pretty clean, that wouldn’t rust, so no steel. We love timber floors but that wasn’t right in this home either,” he says. “Chris and the team were spot-on in their choices and we went with beautiful charcoal and fleck, 900 by 450 tiles which are perfect for the space. We kept them throughout the entire house and outdoor areas including for the pool, so it’s seamless transiting from outside in.” The tiling truly does flow throughout the large home and is used in most rooms to create an industrial effect. The dark greys, contrasted with lighter greys, tiles in different sizes and natural colours, timbers and whites freshen up the look. “We also really wanted to bring some warmth to the main living area and centre the space so we went for a feature rock wall that complements the timber light fixtures and breaks up the greys,” David says. On the lower floor of the two-storey home, the kitchen and dining opens completely to the outdoor area and pool before leading down a hallway to a carpeted study, bathroom, laundry and functional space where, one day, a lift will be installed. “We love what Carpet and Tiles did with the bathroom and laundry areas,” David says. “The bathrooms, including the ones upstairs, use a new thin white textured tile and it’s just beautiful. It really is a fantastic product they chose for us and brightens the rooms immensely,” he says. “They were clever in the laundry too, using the same tiles as the floor but cut to a smaller size and in a lighter colour which created a subway effect on the walls. The laundry also flows into an outdoor area with shower and walkway to the beach, which is flanked by jasmine.” 112

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“The study has been designed to let nature in through large glass windows out to the neighbouring gardens. It’s a lovely big space.” Upstairs, via a polished timber stairwell, large open windows and timber light fittings, you find the master bedroom with ensuite and walk-in robe, three spare bedrooms, additional bathroom, sitting area and balconies with partial ocean views. Everything was designed with the couple’s extended family in mind. “We love our kids and their young families staying with us so we wanted to make sure they felt right at home here too,” David says. “They all have their own bedroom, even the young grandchildren have their private space, and the sitting area with kitchenette provides an additional lounge area for them, or for us to make a cup of tea in the morning and relax before needing to head downstairs,” he says. David and Margie’s room, which is at the beach end of the home, opens out to a concrete deck with glass panes and overlooks the pool on one side with glimpses of the sea on the other. Their ensuite features Istone sinks and the same tiling as downstairs but with a darker feature wall in the double shower. A dream walk-in wardrobe, which David says was days of configuring measurements in the making, allows for complete organisation and plenty of space with beautiful timber cupboards. Overall, the choice of decor and furniture complements the look and feel of the house throughout, and accented beach colours allow the overall styling to blend with the natural landscape on a functional and aesthetic level. For inspiration head to


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52 Serene Close, Buderim ONE OF BUDERIM’S BEST RESIDENCES with uninterrupted views of the Pacific Ocean, Moreton Island, Glasshouse Mountains and the green valleys is now available for a select clientele to consider. You are only minutes to the centre of Buderim Village, but judging from the peace and quiet you will feel like you are in a world of your own, safe and secure on a large flat block. This is a statement property that doesn’t need to speak loudly to proclaim its status as one of the Sunshine Coast’s best.

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5 • 1.07 ha (2.64 acres) of land with total view protection • Media theatre, games room with wet bar, gym and office • Designer kitchen with separate prep room/butler’s pantry • Car garaging + 3-bay shed and boat shed • 10 mins to private schools and university • 15 mins to major shopping and beaches

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Lloyd Edwards 0419 672 902 View Inspection by Appointment only

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It’s all the little things that make the house a home. Here are some homeware must-haves for your space.

Eb & Ive Aspen ottoman, $159.95. Available at Dan Scott, Shop 6, 38 Bulcock Street, Caloundra. 0423 353 933. Royalton and Regency bowls, from $39, with decorative greenery, various sizes. Available at Domayne, Maroochydore Homemaker Centre, 11-55 Maroochy Boulevard, Maroochydore. 5452 1400 or Boho Interiors cushions and ottomans, various sizes. Available at Original Eumundi Markets, 80 Memorial Drive, Eumundi every Wednesday and Saturday. 5442 7106 or

Cedar Flame by David Suters Timbercraftsman, handcrafted from Australian red cedar mounted on a quandong burl featuring sapphire blue pearl infills, POA. Available at Artisans Gallery Eumundi, 43 Caplick Way, Eumundi. 0409 848 098 or

Ceramic cups, various sizes and prices. Available at DoCo Lifestyle, 17-19 King Street, Maroochydore. 5414 9421 or 116

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Bermuda Mandarin pendant, from $198. Available at Noosa Lighting, 168 Eumundi Noosa Road, Noosaville. 5449 8422 or

Shop 2, 5 Gibson Rd, Noosaville Ph: 07 5449 7756 Original 1890s Jules Cheret advertising poster, $7900. Available at Art Antiques Antlers, corner Obi Obi and Post Office roads, Mapleton. 0414 782 079 or

Madras link cushions, from $49.95, throw, from $49.95, handmade basket, $80, beeswax candle, $18.50, and succulents, $12.95 each. Available at Villa Verde Living, Shop 1, 10 Ormuz Avenue, Caloundra. 5491 8890 or


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FRASER ISLAND @photobohemian

MOUNT NGUNGUN @justinthislife

NOOSA @vanillafood

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

RAINBOW BEACH @photobohemian




No wonder it’s called the Sunshine Coast, with an average of seven hours of sunshine every day (this is one of the highest amounts in the world). Summer (December to February) days are glorious, with an average temperature between 17°C and 32°C and an ocean temperature of 24°C. Temperatures in the hinterland can be several degrees cooler.

December 9 to January 21, 2018



Blackall Range Growers Market, 316 Witta Road, Maleny, third Saturday of the month, 7am to noon. Caloundra Country & Farmers Market, 17 Buderim Street, Currimundi, every Sunday, 6am to noon. Caloundra Street Fair, 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, Sportsmans Parade, Bokarina, every Saturday, 7am to noon. Maleny Market, RSL, Bunya Street, Maleny, every Sunday, 8am to 2pm. Marcoola Market, 10 Lorraine Avenue, Marcoola. Every Friday evening 4pm to 8pm. Mooloolaba Collective Markets, 15 Meta Street, Mooloolaba, fourth Sunday of the month. Nights On Ocean, Ocean Street, Maroochydore, second Friday of the month from 5pm. Noosa Farmers’ Market, AFL Grounds, Weyba Road, Noosaville, every Sunday, 7am to noon. Noosa Junction Twilight Markets, Arcadia Street, Noosa Heads, third Friday of the month, from 5pm. Yandina Markets, North Street, Yandina, every Saturday, 7am to noon.

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


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EMERGENCY TELEPHONE NUMBERS Ambulance, Fire Brigade, Police, Coastguard, Rescue ........................... 000 Poisons Information Centre ...................131 126 Ambulance Transport .............................131 233

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.


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

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

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

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


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

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

Would you like to advertise in our directory? Contact salt magazine on 07 5444 0152


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

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 Vintage Calendar Girls. If you know or are a part of a nonprofit organisation that needs to spread the word, please let us know. To find out more visit and click on the free ad link.

$20 Fundraising Events Photo shoots Fashion Shows

Proudly Sponsored by

Vintage Calendar Girls SALTMAGAZINE.COM.AU

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SF state forest

major road

NP national park

minor road

golf courses




ON THE COVER: Point Cartwright

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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15/11/2017 10:14:23 AM

A smart place for business. Summer holidays on the Sunshine Coast are a magical experience … you almost have to drag yourself away when they're over. But what if you didn’t have to leave? The Sunshine Coast is a rapidly growing economy and is becoming known as Australia’s HQ with IQ. Why not consider living and doing business here? — Plentiful business opportunities — Coastal city lifestyle — Affordable property — Quality schools — Talent hub — New CBD

Download free ebook at

Will Shrapnel CEO Helimods

Successful exporter and business award winner

For more information please email or call Sunshine Coast Head of Investment Attraction Email: Mobile: 0407 753 645

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20/11/2017 9:31:05 AM


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20/11/2017 9:30:03 AM