december-2012

43
altitude » three of a kind

ondi beach
Tim Boulenger, surfi ng instructor,
Let’s Go Surfi ng
Tim teaches approximately 15
people per day, fi ve days a week and
is one of a team of 25 instructors
you’ll fi nd on Bondi Beach. “Just
being in the water feels good.”
Adam Hunt and Jemma Lin,
restaurant owners, Mamasan
Japanese restaurant
“Bondi is really just like a small
village,” says Jemma, who created
Mamasan, a Japanese restaurant
with manga-infl uenced décor, and
a menu that combines creative
Japanese and Taiwanese cuisine.
six degrees » altitude
We canvass Sydney’s most famous surf beach locals for their perspective on this sun-fi lled paradise
Allen Gow, club president, Icebergs
Swimming Club
“It’s the sort of club you never
want to leave,” says Allen. In the
winter season, blocks of ice are
ceremonially thrown into the pool
before the start of the fi rst race.
Eugene Tan, photographer,
Aquabumps
As far back as the late 1990s,
Eugene was sending out daily
emails with photos from his
morning in the surf at Bondi Beach.
Burnt out from work, he quit his job
and opened Aquabumps, a gallery
paying homage to the surf lifestyle.
Murray Begg, bakery owner,
Organic Republic
“Bondi is eclectic and fi ercely
independent,” says Murray. For
Murray, his bakery is a metaphor for
the intrinsic values a community
holds. Large letters under the front
window read, “Let the bread speak.”
Lindi Katz and Jenna Isaacman,
boutique owners, Me and Moo
Elle Macpherson, Leo Sayer and
Engelbert Humperdinck have
shopped at Lindi and Jenna’s Me
and Moo boutique. But by far the
majority of customers are local
yummy mummies.
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