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YOUR FREE SUNSHINE COAST LIFESTYLE MAGAZINE SPRING ’<strong>17</strong>
our view on claremont.<br />
So great has been the acceptance of our latest precinct release Claremont<br />
that there is just a handful of homesites remaining for sale. A couple of<br />
stunning waterfronts and some rather beautiful, parkside allotments.<br />
So our view is... best come talk to us now if you want to<br />
build your new home in Claremont.<br />
WATERFRONT LAND FROM $405,000 AND DRY LAND FROM $285,000<br />
SALES OFFICE OPEN MONDAY TO SATURDAY CALL 1800 619 194<br />
Average Waterfront/Waterview $424,571. Average Dry/Park $276,406. Prices are subject to availability and are subject to change without notice.
FROM THE EDITOR<br />
BEN MESSINA<br />
COVER PHOTOGRAPHER<br />
I have been taking photographs<br />
professionally for the past 20<br />
years, with my passion for<br />
landscape photography becoming<br />
my full-time profession in 2004<br />
when I opened my first gallery<br />
in Cairns. I travel throughout<br />
Australia four to five months of<br />
the year looking for new locations<br />
or a new perspective of our wellknown<br />
Australian landmarks.<br />
My signature galleries are located<br />
on the main streets of Maleny and<br />
Montville. My work can also be<br />
found online at benmessina.com<br />
ON THE COVER<br />
The cover image is an aerial<br />
captured above Pumicestone<br />
Passage between Bribie Island<br />
and Caloundra. I waited until the<br />
sun was very low on the horizon<br />
to really accentuate the colour<br />
and shapes. I’ve stitched five<br />
frames together to increase the<br />
resolution and give a wider view<br />
of the scene.<br />
Captured with a Dji Phantom<br />
4 Pro Drone, Exposure -1/120th<br />
Sec @ F6.3 ISO 100.<br />
EDITORIAL ENQUIRIES<br />
editorial@<strong>salt</strong>magazine.com.au<br />
ADVERTISING & SUBSCRIPTIONS<br />
sales@<strong>salt</strong>magazine.com.au<br />
GENERAL ENQUIRIES<br />
07 5444 0152<br />
PO Box 6362<br />
Maroochydore BC<br />
QLD Australia 4558<br />
© Copyright 20<strong>17</strong><br />
<strong>salt</strong> is published by The Publishing<br />
Media Company Pty Ltd ATF The<br />
Media Trust.<br />
Distribution area between Bribie and<br />
Fraser Island and inland to Kenilworth<br />
and select areas throughout Brisbane.<br />
good<br />
Change is<br />
It’s difficult to get excited about the change of season after such a<br />
mild winter. Actually, did we even have a winter?<br />
How warm was August? I got a little sunburnt. Sitting by the beach<br />
over breakfast with a friend in the early days of that month, I looked<br />
out at the ocean and seriously contemplated taking a dip.<br />
Yes. Swimming. In August.<br />
I didn’t take the plunge. It was still too nippy for me. But I thought<br />
about it. And that’s worth mentioning.<br />
So now it’s <strong>spring</strong> and we look forward to all those months of<br />
warm weather ahead. And while the jeans and jackets didn’t spend<br />
that much time out of the cupboard, it’s nice to dig out the <strong>spring</strong> threads and contemplate the change in<br />
season – from warm to very warm.<br />
Our seasonal changes might be small, but change is in the air and I think that’s good.<br />
You only need to look around our once-humble region to see change going on all around us. Some locals<br />
resist the change – and I have to say I’ve been known to let out a disappointed sigh when I drive down a<br />
familiar street and see old beach houses making way for unit blocks. I see roads being widened, or appearing<br />
where once there was scrub. There are more cars on the roads and more shoppers in the Plaza.<br />
But then I look through the pages of this season’s <strong>salt</strong>, and I am reminded of how much positive change is<br />
happening on the Sunshine Coast. Not just from the movers and the shakers, but from the quiet achievers.<br />
Like Angela Bueti (page 30), who was commissioned by SunnyKids to create a book that teaches boys<br />
about positive relationships. There’s also the unstoppable author Maggie Christensen (page 28), who, after<br />
a career change, has penned six books in three years. I have to also mention Leonie Palmer-Fisher, who<br />
has not only seen plenty of change in her beloved Noosa, but she’s also been an integral part of it. She’s<br />
our bold visionary on page 88.<br />
Perhaps these women, and the many others who appear in these pages of <strong>salt</strong>, will inspire a change or<br />
two in you.<br />
Enjoy!<br />
JEMMA PEARSON EDITOR<br />
CONTRIBUTING TALENTS:<br />
WHAT WAS YOUR FAVOURITE ‘BEHIND<br />
THE SCENES’ MOMENT THIS EDITION?<br />
ANASTASIA KARIOFYLLIDIS<br />
PHOTOGRAPHER<br />
I loved catching up with<br />
Leonie Palmer-Fisher and<br />
loved working with Peter<br />
Kuruvita – I was absolutely<br />
spoiled as a photographer as<br />
he gave me so many options<br />
as to how to present each dish<br />
for Relaxed Recipes. Plus I had<br />
a chance to sample some of<br />
his delicious dishes!<br />
BRISEIS ONFRAY<br />
DESIGNER, WRITER<br />
With every edition the <strong>salt</strong><br />
team binds together, it is the<br />
inspiring tales and talents that this<br />
magazine unearths that make my<br />
role a joy. I am a total advocate<br />
for supporting young artists and<br />
the creative industries, so when<br />
the happy face of an aspiring<br />
dancer like Libby Hendrie jumps<br />
out from my screen (page 26),<br />
I am reminded of how lucky I<br />
am to be part of such a vibrant,<br />
smart and healthy community.<br />
@SALTMAG SALT-MAGAZINE SALTMAG @SALT_MAGAZINE<br />
THANKS GO<br />
TO OUR OTHER<br />
CONTRIBUTING<br />
TALENTS TOO:<br />
ANAR HIGGINS<br />
DARRYL OLSON<br />
MICHAEL KRAMER<br />
NOEL OLSON<br />
PUBLISHERS<br />
JANE TODD<br />
PROOFREADER<br />
KRISTA EPPELSTUN<br />
PHOTOGRAPHER<br />
KATIE MACKENZIE<br />
SOCIAL MEDIA<br />
MIKE BENNIE WRITER<br />
XANTHE COWARD WRITER<br />
LILJANA FREY WRITER<br />
JOLENE OGLE WRITER<br />
LAHNEE PAVLOVICH WRITER<br />
LINDA READ WRITER<br />
PENNY SHIPWAY WRITER<br />
2 <strong>salt</strong>
NO OTHER ADDRESS OFFERS A<br />
LIFESTYLE QUITE LIKE SETTLER’S COVE.<br />
SOLD OUT<br />
Settler’s Cove has become synonymous with refined elegance,<br />
delivering unsurpassed luxury with each boutique release.<br />
COMING SOON....<br />
The recently completed Emerald stage is the latest exemplar of<br />
excellence and precedes the forthcoming release of Lumina later this year.<br />
Lumina promises a unique lifestyle that only Settler’s Cove can offer,<br />
right in the heart of Noosa.<br />
TO REGISTER YOUR INTEREST IN LUMINA, OR TO<br />
DISCOVER MORE ABOUT THIS EXCLUSIVE NEW<br />
RELEASE, CALL DANE LARCOMBE 0448 978 841<br />
* Artist’s impressions relating to the development are conceptual and illustrative only.
CONTENTS<br />
<strong>spring</strong> ’<strong>17</strong><br />
6<br />
FEATURES<br />
6 HOP TO IT<br />
Pull up a bar stool and explore<br />
the region’s craft breweries with<br />
<strong>salt</strong>.<br />
16 SPRINGTIME CYCLE<br />
It’s time to shake off the<br />
cobwebs and explore our<br />
region – on a bike!<br />
PEOPLE<br />
22 PURSUIT OF PASSION<br />
Nat Evans creates beautiful<br />
bouquets with social responsibility<br />
in mind.<br />
26 SHOOTING STARS<br />
Libby Hendrie’s musical theatre<br />
career is taking off.<br />
28 LOOK AT ME<br />
Local author Maggie Christensen’s<br />
books celebrate mature women<br />
and second chances.<br />
30 FOR A CAUSE<br />
The Good Man Project is a local<br />
initiative that educates children<br />
about healthy relationships.<br />
80 UP AND COMING<br />
Milliner Melanie Jeffers embraces<br />
her uniqueness and encourages<br />
other women to do the same.<br />
84 MEET THE DESIGNER<br />
SunHaze’s Lana Reid creates<br />
adorable swimwear mums can<br />
share with their children.<br />
88 BOLD VISIONARIES<br />
Restaurateur Leonie Palmer-<br />
Fisher takes time out of her busy<br />
schedule to chat to <strong>salt</strong>.<br />
100 ARTIST<br />
Award-winning artist Elli Schlunke<br />
takes fun very seriously.<br />
104 OFF THE WALL<br />
Husband and wife artists Ann and<br />
Gerry O’Connor create beautiful<br />
pieces from their shared studio.<br />
TASTES<br />
36 TABLE TALK<br />
Carl Mitaros from The<br />
Loose Goose gets creative<br />
in Twin Waters.<br />
38 NOSH NEWS<br />
Foodie news for every<br />
palate from all around the<br />
Sunshine Coast.<br />
40 CULINARY<br />
CREATIONS<br />
Chef Shane Bailey from<br />
Noosa Boathouse shares his<br />
beef dish with an Asian twist.<br />
42 PRODUCE PEOPLE<br />
Noosa Earth is an urban farm<br />
that is supplying mushroom<br />
magic to Sunshine Coast<br />
restaurants.<br />
46 PADDOCK TO PLATE<br />
Hungry Feel’s Chris White<br />
spends as much time in the<br />
garden as the kitchen.<br />
50 RELAXED RECIPES<br />
Peter Kuruvita from Noosa<br />
Beach House shares his<br />
favourite dishes with <strong>salt</strong><br />
readers.<br />
54 SALT CELLAR<br />
Wine writer Mike Bennie<br />
bends the elbow on some<br />
tasty craft brews.<br />
“<br />
IS BORN OF THE<br />
PUREST PARENTS, THE SUN<br />
& THE SEA.”PYTHAGORAS<br />
26<br />
4 <strong>salt</strong>
84<br />
Photo Simon J Coulson<br />
LOVESTRUCK<br />
58 KEEPING IT REAL<br />
Jacklyn Swiecicki and Matthew<br />
Brown prove that modern dating<br />
can lead to lasting romance.<br />
62 MAGIC MAKER<br />
<strong>salt</strong> sits down to picnic with<br />
Modern Goddess Table’s Jayde<br />
Heathcote.<br />
66 TO HAVE AND TO HOLD<br />
Treats and tips to get ready for<br />
the big day.<br />
50<br />
LIFE<br />
68 FASHION<br />
Spring is in the air, so it’s time<br />
to update the wardrobe with<br />
pretty pieces for the warmer<br />
months.<br />
92 PAMPER AND PREEN<br />
Lahnee Pavlovich blisses out at<br />
Noosaville’s Yukti Botanicals.<br />
95 BEAUTY<br />
Freshen up for <strong>spring</strong> with one<br />
of these beautiful treats.<br />
96 HEALTH<br />
Two friends embrace relaxation<br />
and fun with their unique<br />
retreat in the Sunshine Coast<br />
hinterland.<br />
114 ON THE INSIDE<br />
<strong>salt</strong> shines a light on a wellilluminated<br />
Noosa home.<br />
1<strong>17</strong> HOMEWARES<br />
Add a little colour to the home<br />
this season.<br />
STAPLES<br />
12 SIX SENSES<br />
A selection of items based on the<br />
special powers that humans use to<br />
experience their world – touch,<br />
see, hear, smell, taste and feel.<br />
14 SECRETS ONLY A<br />
LOCAL WOULD KNOW<br />
New discoveries and hidden gems<br />
from around the Sunshine Coast.<br />
20 CALENDAR OF EVENTS<br />
Shake off the winter blues by<br />
checking out these events on the<br />
Sunshine Coast.<br />
32 BOOKS & BLOGS<br />
While away a <strong>spring</strong> day with a<br />
great read.<br />
34 A DOSE OF SALT<br />
Local author Josephine Moon is<br />
inspired by a humble garden staple.<br />
108 ART DATES<br />
The Sunshine Coast has some of<br />
the best art galleries in the nation.<br />
Find out what will be on show over<br />
<strong>spring</strong>.<br />
113 ANTIQUES & ART TRAIL<br />
118 TOURIST INFORMATION<br />
Essential info for all visitors to the<br />
Sunshine Coast, including travel<br />
times, surf safety and market details.<br />
120 MAP<br />
<strong>salt</strong>magazine.com.au 5
FEATURE<br />
GO<br />
WITH<br />
THE<br />
HOP<br />
TO IT!<br />
WORDS PENNY SHIPWAY PHOTOS KRISTA EPPELSTUN<br />
THERE’S SOMETHING BREWING on the<br />
Sunshine Coast.<br />
And it’s all in the delicious, fresh bubbles and hops of locally made<br />
craft beer.<br />
Specialty ales aren’t a completely new concept for our everflourishing<br />
region, with the Coast’s pioneer boutique brewery<br />
popping up 20 years ago. There has been very little competition<br />
for our award-winning Sunshine Coast Brewery at Kunda Park –<br />
renowned nationally for its ginger, stout and tropically inspired<br />
beers – until recently when a noticeable new wave of microbreweries<br />
began to emerge.<br />
So much so that we now have our very own craft beer tour company.<br />
6 <strong>salt</strong><br />
Josh Donohoe, who has been running Sunshine Coast Craft Beer<br />
Tours for a year (he also offers winery and scenic tours) says he saw<br />
the business opportunity after moving from Sydney and falling into<br />
the local craft beer scene.<br />
“There were a lot of breweries in Sydney and I loved what was<br />
happening down there,” Josh says. “I knew that I would miss that.<br />
There was only the one brewery two years ago when I came here.<br />
And I came here looking for good beer.”<br />
It was not long before Josh had made himself well acquainted with<br />
two new favourite novelty beer-flowing haunts – Black Bunny<br />
Kitchen at Alexandra Headland and Taps in Mooloolaba.<br />
“As I started hanging out in those circles I heard about 10 Toes<br />
Brewery, also at Alexandra Headland, and Brouhaha Brewery in<br />
Maleny. I started looking around out of personal interest. And having<br />
Stanley River
Brouhaha Brewery<br />
been on many tours in Prague, Germany and throughout Europe, I<br />
thought maybe this is a good time to start a tour company.<br />
“The brewers were very supportive and most of them have the same<br />
interest in wanting to educate their customers about their beer.”<br />
Josh visits eight breweries on his tours and will soon include three<br />
more – Copperhead Brewery, which has just opened in Cooroy;<br />
The Imperial Hotel, which is revitalising Eumundi Lager; and<br />
Land & Sea Brewery in Noosaville – all by the end of the year.<br />
There are also rumours of another to come at Forest Glen.<br />
Tim Crabtree, of Land & Sea Brewery and formerly of surf brand<br />
Noosa Longboards, has a background in product design. But<br />
he was so eager to leave the city rat race he made a pact that no<br />
matter what job he did it would be for the lifestyle.<br />
Tim is one of the newest kids to arrive on the beer block.<br />
“To work in product design you inevitably need to reside in a city,<br />
and even though I liked the work I couldn’t bring myself to do<br />
it,” Tim says. “I wanted to be at the beach. Lifestyle is wealth. So I<br />
decided to find the ultimate place to live, which set me on a journey<br />
that landed me in Noosa Heads, the greatest place on the planet.<br />
“I swore to myself that any job I did would be for the enjoyment<br />
and satisfaction. That’s what led me to the surf industry. But a few<br />
years ago, I decided I was ready for a change.<br />
“And what’s the next best thing to surfing? Beer.”<br />
A new Craft Beer and Cider Festival is also tapping into the<br />
movement. To be held at Sunshine Coast Stadium on November<br />
25, it will include food vendors, live music and entertainment. ><br />
<strong>salt</strong>magazine.com.au 7
photo Land & Sea Brewery<br />
OUR SUNSHINE<br />
COAST BREWERS:<br />
BROUHAHA BREWERY<br />
6/39 Coral Street, Maleny<br />
5435 2018 or<br />
brouhahabrewery.com.au<br />
10 TOES<br />
4/127a Sugar Road,<br />
Alexandra Headland<br />
5373 5003 or10toes.beer<br />
SUNSHINE COAST BREWERY<br />
13 Endeavour Drive, Kunda Park<br />
5476 6666 or<br />
sunshinecoastbrewery.com<br />
MACLEOD BREWING COMPANY<br />
Landsborough-Maleny Road, Maleny<br />
0419 493 494 or macleod.beer<br />
MOFFAT BEACH<br />
BREWING COMPANY<br />
12 Seaview Terrace, Moffat Beach<br />
5491 4023 or<br />
moffatbeachbrewingco.com.au<br />
SUNSHINE BREWERY<br />
28 Fishermans Road, Kuluin<br />
5443 3881 or<br />
sunshinebrewery.com.au<br />
YOUR MATES BREWING COMPANY<br />
35 Currie Street, Nambour<br />
0412 3<strong>17</strong> 430 or<br />
yourmatesbrewing.com<br />
WILD ROCKET MICRO BREWERY<br />
142 Main Street, Montville<br />
5478 5560 or wildrocketfood.com.au<br />
COMING SOON:<br />
LAND & SEA BREWERY<br />
19 Venture Drive, Noosaville<br />
landandseabrewery.com<br />
Sunshine Coast Brewery<br />
Land & Sea Brewery<br />
8 <strong>salt</strong>
10 Toes Brewery<br />
For all<br />
occasions<br />
engagement<br />
& wedding<br />
anniversary<br />
So, why the sudden growth in craft beer on the Coast?<br />
“I think the craft beer scene is growing in general,” Josh says. “But<br />
it’s also probably a little bit cheaper to get premises here up and<br />
running. There haven’t been a lot of brewers up here previously<br />
so there’s been a gap in the market. The lifestyle and the location<br />
seem a perfect fit.<br />
“The fact we have our own festival, and people coming up from<br />
Brisbane to taste our beers, shows we now have a pretty healthy<br />
scene.”<br />
Two boys from Caloundra, Matt Hepburn and Christen McGarry,<br />
spotted the niche in the market four years ago. Known locally for<br />
their “garage beer parties”, they have since grown their home-brew<br />
operating system to a fully fledged brewing company, with an<br />
accompanying underground bar at Nambour, which has 10 taps<br />
(four stocking their own brew), food, live music, and trivia and<br />
taco nights.<br />
Matt says Your Mates Brewing Company and The Basement began<br />
“pretty naively”.<br />
A former project manager, Matt, and Christen, a teacher, were<br />
flatmates who wound up working in Matt’s brother’s local pub,<br />
Drift Bar, to take a break from their nine-to-five jobs.<br />
“Christen was home brewing at the time,” says Matt. “We<br />
introduced craft beer into the venue. We started a beer club and<br />
got really engaged in the craft beer culture. A few months later we<br />
decided we’d give it a crack.”<br />
Matt says while it’s been quite a ride, the business has and will<br />
always be built on “good times”. “In the beginning, in the era of<br />
what we call ‘the average ale’, we didn’t really know what we were<br />
doing. We were brewing good beer but it wasn’t amazing beer. The<br />
more experienced we got – and fast-forward a lot of parties – we<br />
started selling commercially within a year.”<br />
With no real brewing experience but a keg load of passion for craft<br />
beer, they threw themselves into 90-hour working weeks to create<br />
the business of their dreams. ><br />
push present<br />
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<strong>salt</strong>magazine.com.au 9
Moffat Beach Brewing Company<br />
“To brew beer commercially you have to be really passionate or<br />
have a lot of money,” Matt says. “It’s what we really pictured as<br />
our perfect bar.”<br />
Brewer and Brouhaha Brewery co-owner Matt Jancauskas was<br />
hand selected to run one of the Coast’s most hip craft ale<br />
establishments in Maleny. The former electrical engineer was<br />
working in London when he fell into some work at iconic London<br />
beer house Beavertown Brewery, owned by Logan Plant, the son<br />
of Led Zeppelin’s Robert Plant.<br />
Just as Logan helped in revitalising London’s craft brew scene,<br />
Matt is now bringing his somewhat celebrity status to our region.<br />
“I just Googled brewery jobs in London,” Matt says of how he<br />
got his start. “They were looking for a packaging manager and I<br />
wrote my cover letter at the Hong Kong airport. They told me<br />
applications had been closed but they’d consider me. I guess I just<br />
proved how eager and hard-working I was.”<br />
From there Matt progressed to the brewery team, and later as<br />
production manager, helping to steer what was once a 400 litre<br />
system into a 12,000 litre operation when he left after just two years.<br />
“I’ve brewed with all the rockstars in the industry. I had a really<br />
cool bapstism of brewery.”<br />
But when his partner’s visa expired, it was time for the couple<br />
to return to Australia. After some time at Australian breweries<br />
Mountain Goat and Little Creatures, Matt, who grew up in<br />
Yeppoon, landed work back in his beloved Queensland countryside.<br />
“I’ve always loved Maleny and the small coastal towns of the<br />
Sunny Coast,” he says. “My mum and dad were from Victoria<br />
and we used to drive down there to Ferntree Gully. I just loved<br />
the little country roads, and feeling the temperature drop. My<br />
grandma had this huge garden and we would go and pick fresh<br />
raspberries. So to have that same feel right near the beach, to have<br />
that feel with the people and the food – it’s a good spot.”<br />
Brouhaha is a thriving restaurant, bar and brewery in a<br />
spectacular spot, and Matt says he’s not surprised by the rise of<br />
breweries here.<br />
“Australia is just a little behind compared to everyone else in<br />
the craft beer movement. It’s extremely popular elsewhere. If<br />
you can keep it fresh and local you’re supporting local business.<br />
Logistically speaking, Australia is a really tough country to be<br />
shipping beer to. It doesn’t make sense to be shipping beers<br />
interstate and overseas, especially from a taste point of view.”<br />
Brouhaha supplies its beer only to south-east Queensland customers<br />
and has created 38 different brews. With 10 on tap at one time –<br />
they are rotated – there’s always something new and exciting.<br />
Matt says the idea is that people can come in and get consistent<br />
variations, with flavours such as coffee, chocolate and not<br />
surprisingly, raspberries. “The restaurant is very popular and<br />
business is going really well. We’re really proud of what we do<br />
there, using fresh local produce.”<br />
Beaming with pride after returning from the Australian International<br />
Beer Awards in Adelaide, Matt Blackwater (yes, yet another Matt!),<br />
of Moffat Beach Brewing Company, says he was shocked to learn<br />
his hoppy concoctions had taken out two silvers and a gold.<br />
“To get a gold medal is really hard, but I was hoping to do the<br />
best we could,” he says.<br />
Formerly known as Blackwater Trading Company, the business<br />
soon changed its name when Matt added his passion of creating<br />
delicious, fresh ales to the eatery.<br />
“I started brewing at home because our venue has always<br />
specialised in craft beer,” he says. “I started to brew back then as<br />
a way to educate my customers. I completely overtook the garage<br />
and then I think my wife wanted the garage back and so she let me<br />
put a brewery in here at work and it went from there.”<br />
One of the award-winning ales is the popular Josh Porter Pale Ale,<br />
which pays homage to Matt’s good mate who was killed in a Black<br />
Hawk helicopter off Fiji.<br />
“I was in the army for a number of years. He was a good mate<br />
and a lot of guys were killed in Afghanistan – and they are all<br />
remembered. Josh did a tour of Afghanistan and for me it’s not<br />
forgetting the sacrifice he made for his country and his family.”<br />
10 <strong>salt</strong>
Brouhaha Brewery<br />
“<br />
THERE’S NOTHING WRONG<br />
WITH GOING TO THE PUB OR SURF<br />
CLUB AND HAVING A XXXX, BUT<br />
FOR MANY YEARS THERE HASN’T<br />
BEEN ANY OTHER CHOICE.<br />
”<br />
Matt says the Coast lifestyle is synonymous with good beer.<br />
“It’s a pretty nice spot to live and I think that’s simply one of the<br />
reasons why they are popping up. There’s nothing wrong with<br />
going to the pub or surf club and having a XXXX, but for many<br />
years there hasn’t been any other choice.”<br />
One of the other newbies to the scene is Sunshine Brewery in<br />
Kuluin, which is owned and operated by long-time locals and<br />
partners Craig Dunsdon and Daryle Cook. Opening in May<br />
this year, the brewery is packed to the rafters on weekends, and<br />
struggles to keep up with demand.<br />
Craig is happy the younger generation has embraced the craft beer<br />
scene, appreciating its flavours as opposed to “what the big boys<br />
are putting out”. “It’s a different generation now I think,” Craig<br />
says. “But also the older generation is liking it as well. People are<br />
going out and enjoying what they drink.<br />
“You can actually enjoy beer with flavour.”<br />
For more on the Coast’s craft beers head to page 54 where <strong>salt</strong><br />
writer Mike Bennie puts some local brews to the test.<br />
Free Kids Mornings in Centre<br />
Come down and enjoy free fun for<br />
your little ones every Wednesday!<br />
Time: 10am<br />
Location: Playground next to Subway<br />
No need to book, just turn up!<br />
New and exciting activities every week.<br />
Full details up on our website.<br />
GPS search:<br />
28 Eenie Creek Road,<br />
Noosaville<br />
Queensland<br />
Big W Woolworths 100 specialty stores
SIX SENSES<br />
TOUCH<br />
We love what designer Di Henshall has done in this Maroochydore waterfront apartment. The<br />
owners’ brief was to re-energise the space – they wanted a design that complemented the coastal<br />
elements of the surrounding waterways, while adding a contemporary vibrancy fitting for their<br />
character and lifestyle. And Di has certainly filled the brief. Custom-made furniture and furnishings<br />
transformed the space with texture, light and colour. Di delivered a unique living space perfect for<br />
entertaining, yet cosy enough to snuggle up on the couch and enjoy that homely feel. Di Henshall<br />
Interior Design is at 32 Gateway Drive, Noosaville. 5449 0788 or dihenshall.com.au<br />
FEEL<br />
Illustration courtesy of TWIGSEEDS STUDIO, twigseeds.com.au<br />
six<br />
senses<br />
Life is all about experiences,<br />
so <strong>salt</strong> offers these sensory<br />
delights to entertain and inspire<br />
us to see, hear, smell, taste,<br />
touch and feel.<br />
SEE<br />
Written and directed by the female creative team behind Orange is the New Black,<br />
the Netflix Original series GLOW is inspired by the ’80s cable television show The<br />
Gorgeous Ladies of Wrestling. With its diverse casting and emphasis on the friendships<br />
of the women, it follows the same formula, working hard to smash stereotypes, and<br />
mostly succeeding in being original and entertaining. We meet Ruth (played by Alison<br />
Brie), a struggling actress with an ‘interesting’ face at yet another audition, bemoaning<br />
the fact there are no ‘real’ parts for ‘real’ women. Cut to a daggy aerobics class,<br />
nonchalant nakedness in the change room and A Chorus Line-style cattle call for a<br />
cable television program promising to make stars of its ‘unconventional’ women and<br />
its director Sam (Marc Maron). A fantasy wrestling match, complete with big hair and<br />
glitter lip gloss, gives an early indication of what’s to come, but in the first season it’s<br />
the development of the women’s friendships against a soundtrack including Journey,<br />
Billy Joel and Tears for Fears that will keep you watching.<br />
REVIEW XANTHE COWARD<br />
SMELL<br />
It’s <strong>spring</strong>, and around the Coast the<br />
scent of renovation is in the air. The<br />
big-ticket renovation jobs are the<br />
bathroom and kitchen, which means it’s<br />
time to shop for tiles. When it comes<br />
to choosing this wet-room essential,<br />
bigger is definitely better, which is why<br />
we love these super-size (900mm x<br />
900mm) tiles from Carpet and Tiles.<br />
The team at the Minyama showroom<br />
says 600mm x 600mm tiles are fast<br />
becoming outdated and home builders<br />
and renovators are choosing these large<br />
tiles for their architecturally designed<br />
abodes. Find out more at Carpet and<br />
Tiles, Suite 2, Boulevard Centre,<br />
68 Jessica Boulevard, Minyama.<br />
5477 7192 or carpetandtiles.com.au<br />
12 <strong>salt</strong>
HEAR<br />
Lea Michele proved she could sing in the global hit<br />
Glee and now, with a chart-topping album (Places), this<br />
accomplished performer proves her storytelling ability, her<br />
staying power and her broad appeal. This 10-track new<br />
release opens with the simply structured, unassuming<br />
but eventually soaring Love is Alive and wraps with<br />
the power ballad Tornado, an ode to the chaos and<br />
promise of surrender. We hear romance, desire and<br />
yearning in Run to You, Heavenly and Heavy Love.<br />
We hear her passion and determination in Proud,<br />
an anthem to ambition. Anything’s Possible, with<br />
its multiple layers and rousing backing vocals, gives<br />
way to the pure voice and piano of Getaway Car.<br />
Believer, a pop ballad with a driving beat, reminds<br />
us to keep our dreams close, even as our hearts<br />
rage. What I love about Lea Michele is that<br />
she’s worked so hard away from the spotlight,<br />
returning to surprise us with work that is<br />
beautifully, honestly and powerfully performed.<br />
REVIEW XANTHE COWARD<br />
TASTE<br />
Who doesn’t love a diamond? And if your taste leans toward the colour pink, Kristen<br />
New from Sunshine Coast jewellers NY2K says it’s time to make the investment.<br />
The Argyle Diamond Mine in Western Australia is the world’s largest producer of<br />
naturally coloured diamond, and Kristen says the mine has now moved its operations<br />
to underground after exhausting the supply above ground. As a result, the supply of<br />
pink diamonds is decreasing. One of the earth’s most precious gems is becoming<br />
more sought-after, and with the increasing demand the price of pink diamonds<br />
continues to rise. That means pink diamonds are not only beautiful to behold, but<br />
they also sparkle with investment potential. Contact the NY2K team to find out more.<br />
NY2K is at Shop 5, Rovera Place, King Street, Cotton Tree. 5443 1955 or ny2k.com.au<br />
Take a deep breath,<br />
relax & reconnect<br />
A therapeutic haven, Kansha offers<br />
ancient and modern therapies to<br />
restore balance and harmony.<br />
6 Mary Street Noosaville<br />
07 5473 0724<br />
www.kansha.com.au<br />
CHIROPRACTIC ACUPUNCTURE MASSAGE REFLEXOLOGY PHYSIOTHERAPY ESSENTIAL OILS<br />
<strong>salt</strong>magazine.com.au 13
SECRETS<br />
There’s more than one North Shore on<br />
the Sunshine Coast. Many dog owners<br />
know and love MUDJIMBA’S NORTH<br />
SHORE because the beach here is off<br />
leash at all times. This area extends from<br />
the mouth of the river north to a spot<br />
500 metres south of the flagged area at<br />
Twin Waters Surf Club, so it’s a decent<br />
stretch to throw a ball or a frisbee. But<br />
if you don’t have a four-legged friend it’s<br />
also worth checking out. Walk along the<br />
beach south towards the river mouth,<br />
then follow the curve past Pincushion and<br />
continue walking by the river. Here on<br />
the weekends you’ll find families splashing<br />
around in the water and you’ll enjoy a<br />
view of Maroochydore many locals have<br />
never seen. To get there, head towards<br />
Twin Waters and drive east along Ocean<br />
Drive, then turn left onto North Shore<br />
Road. Map reference N16<br />
secrets<br />
ONLY A LOCAL WOULD KNOW<br />
FOR MAP REFERENCES<br />
SEE MAP ON PAGE 120<br />
If a morning spent dodging your fellow Sunshine<br />
Coasters and tourists on a series of inflatable<br />
obstacles, slides and climbs sounds like your idea<br />
of a good time, it’s time to check out the RED<br />
JACKET AQUA FUN PARK inside the Novotel<br />
Twin Waters Resort. Obstacles vary in scale, size<br />
and difficulty and it’s up to you what you tackle<br />
and how. The park offers 50-minute sessions<br />
beginning every hour – believe us, that’s plenty of<br />
time. It’s lots of fun and a little exhausting. School,<br />
sporting and work groups are encouraged, but if<br />
you just want to have a giggle with the family, this<br />
is a pretty affordable and enjoyable way to do it.<br />
Bruises are optional! Map reference N16<br />
Check out CLO STUDIOS, a new retail and interior design studio that has been<br />
brought to life by talented mother and daughter duo Trudy and Chloe Tozer.<br />
Trudy has 20 years’ experience in interior design and Chloe boasts a degree in<br />
fine arts and experience in jewellery design, so you know this space will be filled<br />
with stunning products. Mum and daughter have created a unique concept store<br />
offering globally sourced furniture, fine art and homewares. The CLO Studios<br />
retail space reflects the stunning local environment. Here you’ll find pieces to<br />
create a luxe beachside residence. CLO’s interior designers also provide a<br />
residential and commercial design service – they can help source one single item<br />
or fit out an entire property. 3/10 Lanyana Way, Noosa Heads or 5455 3310 or<br />
clostudios.com.au Map reference N12<br />
14 <strong>salt</strong>
If an open-plan garden and sitting area shaded by jacaranda<br />
trees, a funky shipping container coffee shop and a<br />
selection of shared services is right up your alley, THE<br />
HUB SHARED SPACE in Caloundra is a spot you need to<br />
know about. The Hub is home to a growing number of<br />
businesses offering up their unique services all in the one<br />
location. From healing to hair and beauty and much more,<br />
this Third Avenue space also serves up one of the Coast’s<br />
favourite drops – Guru coffee – and treats all with a friendly<br />
smile. Visit facebook.com/pg/thehubsharedspace for more<br />
information. Map reference O19<br />
Looking for<br />
something different?<br />
Need help with your garden? We’ve just<br />
discovered SUZANNE WEBBER GARDEN<br />
DESIGN. This garden design studio can create<br />
spaces for entertaining, relaxing and playing<br />
while making the most of the property’s natural<br />
beauty. The Suzanne Webber team also offers<br />
three-dimensional modelling of your space.<br />
That means you can take a custom-designed<br />
virtual tour of your site, and check out your<br />
new garden from every angle, all before the<br />
team lifts one garden tool. Find out more at<br />
suzannewebbergardendesign.com.au<br />
Created by a group who wants to improve the lives, health and wellbeing of people<br />
on the Sunshine Coast, THE KINDNESS COLLECTIVE holds workshops, classes<br />
and events aimed at bringing people together. The initiative helps those who are<br />
suffering from loneliness, anxiety or depression or simply going through a difficult time<br />
in their lives. The Kindness Collective events are free, though you are asked to leave<br />
with a kindness card or pay it forward with a random act of kindness. (You might,<br />
for example, pay for a stranger’s coffee or leave a gift on a co-worker’s desk with<br />
the card attached.) The collective reminds its members that we all deserve kindness,<br />
so be as kind to yourself as you are to others, through your thoughts, words and<br />
actions. Find out more by visiting kindnesscollective.com.au or facebook.com/pg/<br />
tkcsunshinecoast<br />
Ph: 5477 7192<br />
Monday to Friday<br />
7:30am – 4:30pm
FEATURE<br />
SPRINGTIME<br />
CYCLE<br />
WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN<br />
Mooloolah Valley<br />
16 <strong>salt</strong>
SPRING IS HERE. The sun is shining and it’s<br />
the perfect time to get out and explore this<br />
amazing region we call home.<br />
Here at <strong>salt</strong>, we think one of the best ways to explore the Sunshine<br />
Coast is by taking advantage of the tracks and trails connecting<br />
the region. One of these is the stunning Coastal Pathway – 96<br />
kilometres of long, winding tracks that allow you to discover the<br />
beautiful coastline and breathtaking scenery broken up into 11<br />
sections from Pelican Waters to Tewantin.<br />
And there isn’t a much better way to do that than on a pushbike.<br />
But don’t fear, the best aspects of these tracks (other than the fact<br />
they meander alongside some of our most beautiful beaches, parks<br />
and leisure areas), is that you don’t need to be a professional bike<br />
rider to enjoy them from the ‘saddle’. You don’t need to don the<br />
Lycra, you just need to bring a smile and a sense of adventure<br />
because they are perfect for any group or any occasion.<br />
Here’s a little breakdown for you.<br />
BEST FOR THE ADVENTURERS:<br />
For those who like to wander off the beaten track, there are a<br />
number of options for you to get out the mountain bike and get<br />
back to nature.<br />
These tracks aren’t road-bike friendly, but if you have a mountain<br />
bike they are well worth the effort because although the Sunshine<br />
Coast is known for its pristine beaches, it is also home to some<br />
diverse bushland, national parks and exciting trails best explored<br />
by bike.<br />
For beginners, Dularcha National Park offers a 3.2 kilometre<br />
trail that follows the old Brisbane Cairns railway line between<br />
Landsborough and Mooloolah. It’s ideal for families and one of<br />
its features is a 100 metre abandoned tunnel that is home to a bat<br />
colony.<br />
The Cooroy Wanderer, part of the Noosa Trail Network, is<br />
another great option for beginners as it’s an easy, flat track that’s<br />
well signed and links through the villages from Pomona to Cooroy<br />
via the Yurol State Forest. You can even grab a bite to eat or leave<br />
the bike for a bit to explore the Cooroy Heritage Walk when<br />
you’re done – bonus!<br />
Intermediate mountain bikers can also enjoy the West Cooroy<br />
State Forest at Belli Park with a range of tracks through eucalypt<br />
and even rainforest environments, perfect for whiling away the day<br />
playing spot the koala. Bird lovers should definitely check out the<br />
tracks in this area as it is home to a large variety of beautiful birds.<br />
The Glass House Mountains are well known for their glorious<br />
formations jutting into the sky, but you don’t need to climb<br />
them to experience the beauty of the region. The Glass House<br />
Mountains Circuit allows you to follow the domes, cones and<br />
spires from the seat of your bike on the 25 kilometre circuit<br />
track. The ride takes you between Mount Tibrogargan, Mount<br />
Tibberoowuccum and Mount Beerburrum before a sealed road<br />
leads you around the rest of the volcanic plugs formed 26 million<br />
years ago.<br />
Die-hard bikers aren’t lacking trails to suit them either. The<br />
Parklands Conservation Park boasts four circuit loops with big<br />
climbs, slippery rocks and creek crossings through subtropical<br />
rainforest. Or, head to Bellthorpe National Park at Stony Creek for<br />
a 40 kilometre ride that’s steep and rough at the top but levels out<br />
when you reach the day-use area. Don’t forget to enjoy a dip in<br />
Stony Creek on your way back. >
Mooloolaba<br />
Caloundra Coastal Track<br />
BEST FOR FAMILIES:<br />
A wonderful section of the Coastal Pathway and a great starting<br />
point for families is the stretch from Caloundra, which starts at<br />
Jensen Park in Golden Beach between Booker Parade and June<br />
Street, and goes all the way to La Balsa Park at Point Cartwright.<br />
While this section may be a little long for the younger riders – it’s<br />
nine kilometres in total – if you are well equipped and ready to<br />
ride, there are some amazing places awaiting you along the way.<br />
The easiest and most scenic part takes you from Golden Beach<br />
along Bulcock Beach and Happy Valley, a calm stretch of<br />
beachfront perfect for young ones to splash around, make<br />
sandcastles or make use of the playgrounds. This stretch is also<br />
level so little legs won’t struggle too much.<br />
If you did want to venture further and enjoy a family challenge,<br />
the path continues to Shelly Beach, where the rock pools offer<br />
up some shell-finding fun, and around to Moffat Beach, where<br />
you may even spot some ships off the headland. This is a definite<br />
stopping spot because the view is magnificent, but beware, the hills<br />
can get tricky.<br />
Still wanting more? Dicky Beach offers great spots for picnics or<br />
there are a number of shops, restaurants and cafes where you can<br />
refuel.<br />
BEST FOR COUPLES:<br />
It doesn’t get much better than Noosa on a warm <strong>spring</strong> day.<br />
There is something almost romantic about the laidback vibe in<br />
this seaside town. So couples could enjoy any number of trails<br />
here. One of our favourites is the 6.5 kilometre easy cycle along<br />
the Noosa River starting at the information centre in Tewantin<br />
and finishing near the national park and Hastings Street.<br />
You can gaze at the crystal clear water, the bustling riverfront<br />
and the sandy shores of Noosa Main Beach before gazing into<br />
each other’s eyes over a beachfront picnic, well-deserved wine<br />
or a refreshing dip in the ocean. A nice little twist on date night<br />
perhaps?<br />
Or, if you’re feeling super healthy, you could take a Sunday ride<br />
together to the Noosa Farmers Markets. Just cycle along Noosa<br />
Parade until you meet the scenic bike path that winds along<br />
the shores of Lake Weyba, and this will take you straight to the<br />
markets. Load up on all that yummy organic food before you<br />
head back to town.<br />
Whatever you fancy, the Sunshine Coast cycleways have you<br />
covered, so get out and enjoy – and don’t forget your helmet.<br />
18 <strong>salt</strong>
Point Cartwright<br />
BEST FOR FRIENDS:<br />
Got a group of friends and wanting to do something a little<br />
different? Jump on a bike and hit the tracks from Mooloolaba to<br />
Maroochydore.<br />
Not only is this the place to be when the weather is warm, it’s a<br />
gorgeous stretch of coastline and offers many things to do and<br />
see on the ride. Oh and did we mention this stretch is only<br />
4.4 kilometres, so it’s easy like Sunday morning.<br />
We recommend you pick your favourite spot in Mooloolaba to<br />
meet, grab a coffee and then set off from the surf club, passing<br />
the Mooloolaba beach and boutique shops before coming out at<br />
the caravan park where the ride gets a little steeper as you ascend<br />
Alexandra Headland.<br />
Take a little break at the top, watch the surfers below and take<br />
in the beauty for a bit before heading down the hill and on to<br />
Maroochydore, followed by Cotton Tree, a perfect place for a<br />
well-deserved lunch and glass (or two) of wine.<br />
holistic dental care<br />
at noosa junction<br />
At JD Dental, we believe that dental health is just a<br />
component of your all over well-being.<br />
We would like to help you find the answer to better health.<br />
By sharing our knowledge - from amalgam fillings (metal)<br />
and root canal treated teeth, to the perfect mix of a healthy<br />
diet and lifestyle tailored specifically for you.<br />
Find the balance and feel great!<br />
Dr Alex Dietz - Dental Surgeon<br />
16 Sunshine Beach Road, Noosa Junction (above surf-shop)<br />
P 07 5449 2460 E info@noosajunctiondental.com.au<br />
www.noosajunctiondental.com.au<br />
<strong>salt</strong>magazine.com.au 19
CALENDAR OF EVENTS<br />
LIGHT THE NIGHT<br />
DREAM<br />
DISCOVER<br />
EXPLORE<br />
SEPTEMBER<br />
WANDERLUST SUNSHINE COAST<br />
ENTER THE VORTEX<br />
Presented by the Dream Dance<br />
Company, Enter the Vortex<br />
features 16 of the best dancers<br />
in the country. This is a highenergy,<br />
powerful and emotional<br />
show fusing styles and blurring<br />
the lines of dance. Audience<br />
members of all ages will leave<br />
feeling exhilarated and inspired.<br />
when September 24<br />
where The Events Centre,<br />
20 Minchinton Street,<br />
Caloundra<br />
cost see website for details<br />
theeventscentre.com.au<br />
CALOUNDRA<br />
MUSIC FESTIVAL<br />
This beachside festival has<br />
again attracted a huge lineup.<br />
Grinspoon, Xavier Rudd,<br />
Wolfmother, Spiderbait and<br />
Drapht join Kingswood, Killing<br />
Heidi and Thundamentals, plus<br />
dozens of other bands and<br />
performers. The family-friendly<br />
event offers plenty of food and<br />
drink vendors, plus bars and<br />
lounges and offers entertainment<br />
for four huge days.<br />
when September 29 to<br />
October 2<br />
where Kings Beach Park,<br />
Caloundra<br />
cost see website for details<br />
caloundramusicfestival.com<br />
SUNSHINE COAST<br />
FESTIVAL OF SANDS<br />
Open daily from 9am to<br />
3pm, this festival features<br />
the work of renowned sand<br />
artist Dennis ‘the Sandman’<br />
Massoud, who will be<br />
creating a sand sculpture<br />
on Mooloolaba Beach.<br />
Children interested in learning<br />
more will also have an<br />
opportunity to learn about<br />
building sandcastles from the<br />
professionals.<br />
when September 30 to<br />
October 2<br />
where Mooloolaba Beach,<br />
Mooloolaba<br />
cost $5 (adults), gold-coin<br />
donation (children)<br />
OCTOBER<br />
LIGHT THE NIGHT<br />
The Leukaemia Foundation’s<br />
Light the Night is held in<br />
more than 140 locations to<br />
remember and reflect on those<br />
affected by the disease during<br />
a twilight ceremony and short<br />
lantern walk. Collect a lantern<br />
from 5.30pm and enjoy live<br />
entertainment from 6pm. The<br />
lantern lighting starts at 7pm.<br />
when October 6<br />
where Cotton Tree Park,<br />
Maroochydore<br />
cost see website for details<br />
lightthenight.org.au<br />
MARY VALLEY<br />
SCARECROW FESTIVAL<br />
Spot the scarecrows in the<br />
Mary Valley. This annual festival<br />
encourages people to get<br />
out and explore this beautiful<br />
region. Download the map,<br />
which will show you where the<br />
entries are.<br />
when October 7 to<br />
November 11<br />
where Mary Valley<br />
cost see website for details<br />
maryvalleyartslink.com.au<br />
SUNSHINE COAST HOME<br />
SHOW PLUS CARAVAN,<br />
CAMPING & BOATING EXPO<br />
This much-loved home show<br />
continues to grow every year, and<br />
in 20<strong>17</strong> visitors will enjoy not just<br />
boating, camping and caravanning<br />
exhibits but also a range of home<br />
and lifestyle products. If you’re<br />
thinking of updating the home<br />
or investing in a new caravan or<br />
camper trailer, get along.<br />
when October 13 to 15<br />
where Kawana Sports Precinct,<br />
320 Nicklin Way, Bokarina<br />
cost $12 (adults), $10 (seniors)<br />
sunshinecoasthomeshow.com.au<br />
MS SWIMATHON<br />
This fun family event raises<br />
money to help people living with<br />
multiple sclerosis. Participants can<br />
raise funds by asking for a one-off<br />
donation from friends or by being<br />
sponsored based on the number<br />
of laps they can do. All swimming<br />
levels are welcome to join in.<br />
when October 15<br />
where Nambour Aquatic Centre,<br />
Petrie Park Road, Nambour<br />
cost see website for details<br />
msswimathon.com.au<br />
20 <strong>salt</strong>
KITTY FLANAGAN<br />
NOOSA INTERNATIONAL<br />
FILM FESTIVAL<br />
After a successful inaugural<br />
event in 2016, The Noosa<br />
International Film Festival is<br />
back. This year’s event will<br />
show more than 130 films<br />
from 31 countries. The<br />
festival promises entertaining,<br />
educational, moving and<br />
thought-provoking cinematic<br />
experiences.<br />
when October 26 to 29<br />
where various locations<br />
around Noosa<br />
cost see website for details<br />
niff.com.au<br />
THE TAP RACK<br />
Australia’s hottest tap dance<br />
troupe has played sell-out<br />
shows in Berlin and London<br />
and for one night only The Tap<br />
Rack is at the J. Inspired by the<br />
kings of swing, the Rat Pack,<br />
this show features the country’s<br />
finest dancers and singers.<br />
when November 9<br />
where The J Noosa, 60 Noosa<br />
Drive, Noosa Junction<br />
cost $59.90 (adult), $54.90<br />
(concession and groups)<br />
thej.com.au<br />
WANDERLUST<br />
SUNSHINE COAST<br />
This four-day celebration of<br />
mindful living is back. Get<br />
involved in yoga and meditation<br />
sessions, enjoy beautiful local<br />
organic food and take inspiration<br />
from education lectures and<br />
workshops.<br />
when November 9 to 12<br />
where Novotel Twin Waters,<br />
270 Ocean Drive, Twin Waters<br />
cost see website for details<br />
wanderlust.com/festivals/<br />
sunshine-coast/<br />
FOR YOUR CHANCE TO<br />
WIN A DOUBLE PASS TO<br />
KITTY FLANAGAN GO<br />
TO THE WIN PAGE AT<br />
SALTMAGAZINE.COM.AU<br />
JUNGLE LOVE FESTIVAL<br />
This boutique music festival<br />
showcases emerging local<br />
musicians and artists. The<br />
program is carefully curated to<br />
uncover hidden talent, who<br />
come together in beautiful,<br />
natural surroundings.<br />
when November 30 to<br />
December 2<br />
where Borumba Deer Park,<br />
1133 Yabba Creek Road, Imbil<br />
cost see website for details<br />
junglelovefestival.com.au<br />
gail<br />
hinkley<br />
1/3 pg<br />
NOVEMBER<br />
NOOSA TRIATHLON<br />
MULTI SPORTS FESTIVAL<br />
Athletes and fans flock to<br />
our region every year for<br />
this festival. The event is a<br />
five-day celebration of sports,<br />
healthy lifestyles, fitness and<br />
fun, culminating in the Noosa<br />
Triathlon on the final day.<br />
when November 1 to 5<br />
where Noosa Beach<br />
cost see website for details<br />
ap.ironman.com<br />
CRAFT BEER AND<br />
CIDER FESTIVAL<br />
This inaugural event is sure to<br />
please craft beer aficionados<br />
and the uninitiated alike. Sample<br />
ciders, pale ales, porters,<br />
stouts and specialty beers from<br />
Australia and New Zealand’s<br />
best brewers. There will also<br />
be lots of food, plus live music<br />
and entertainment.<br />
when November 25<br />
where Sunshine Coast Stadium,<br />
31 Sportsman Parade, Bokarina<br />
cost see website for details<br />
craftbeersunshinecoast.com.au<br />
DECEMBER<br />
KITTY FLANAGAN<br />
Kitty is bringing her brand-new<br />
show to the Sunshine Coast<br />
and she’s talking love songs,<br />
chimps, clowns, psychics and<br />
more. Just be aware that this is<br />
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<strong>salt</strong>magazine.com.au 21
PURSUIT OF PASSION<br />
HEAVENScent<br />
WORDS JOLENE OGLE PHOTOS KRISTA EPPELSTUN<br />
22 <strong>salt</strong>
IT’S A BEAUTIFUL THING when a career<br />
and passion come together, and for Nat<br />
Evans of Heavenly Blooms these two things<br />
have collided in a bursting bouquet of native<br />
flowers. From humble beginnings sweeping<br />
the floor of a Sydney florist in the 1980s, Nat<br />
now sits at her workbench in a repurposed<br />
shipping container in Eumundi surrounded by<br />
so much greenery it’s like a floral Narnia.<br />
Nat is a former rose farmer, and Heavenly Blooms has grown<br />
organically from a market stall at The Original Eumundi Markets<br />
to a thriving business – she is now one of the Coast’s most<br />
sought-after florists with a passion for all things natural, native<br />
and organically grown.<br />
“I used to just have the market stall and I was selling what I was<br />
growing and what I would get from my mother’s garden, and<br />
making very organic posies,” she says. “I was selling the odd<br />
birthday bunch and doing a lot of farming in the paddocks.<br />
Then slowly weddings crept in and it wasn’t intentional. It<br />
became trendy to have lots of little jars of flowers at weddings<br />
and that’s what I was doing at the market, so it worked out well<br />
and before I knew it I started booking weddings.”<br />
For the mother-of-one, her career in floristry has been a fated<br />
journey. After moving from Noosa to Sydney to study art, Nat<br />
soon realised she had more flowers in her apartment than art.<br />
“I got up one day and started looking at TAFE courses and then<br />
it was with luck I made it in as a late entry. Within a week I had<br />
gone from studying art to studying floristry. Then, I just landed<br />
in an amazing florist shop,” she says. ><br />
<strong>salt</strong>magazine.com.au 23
“You had to have a job in a flower shop to be in TAFE, so<br />
I started scrubbing buckets and cleaning floors for nothing.<br />
At the time I didn’t realise it but the head florist was on the<br />
international stage for floral art. He was incredibly talented and<br />
my mentor. I was so, so lucky.”<br />
It was this fateful first job that really ignited Nat’s passion for<br />
floristry. She soon realised the gift of being taught by someone so<br />
talented and took full advantage of her time in the Sydney florist<br />
shop. “His passion was contagious,” she says of the head florist.<br />
“It was exciting to be in that position and work with someone<br />
who was so excited about what they do.<br />
“He would often tip the bin out at the end of the day and tell us to<br />
make a bouquet from the off-cuts. He instilled in me that a good<br />
florist can make a great bunch of flowers from excellent product,<br />
but a great florist can make a great bouquet from nothing.”<br />
It’s this love, passion and appreciation for flowers that drives<br />
Nat to nurture and respect every single stem, bloom and piece of<br />
foliage that comes into her workshop.<br />
Nat believes she has a social responsibility as a florist and what<br />
started as a wish to extend the life of a flower has now bloomed<br />
into wanting to bring a little sunshine into as many lives as<br />
possible.<br />
“It can take six months to grow a flower, three days to cut and<br />
prepare it and then 30 minutes later it’s left behind,” Nat explains.<br />
“People will view it at the wedding ceremony and then walk away<br />
and it’s no longer in the limelight.<br />
“There’s a big part of this that isn’t about money for me; it’s about<br />
a real love for flowers. It’s such a waste of someone’s six months<br />
of hard work to leave it like that. It’s not easy to grow flowers, so I<br />
think we need to give a flower the longest life possible. The more<br />
you can honour that flower, the better.”<br />
To extend a flower’s life, Nat encourages her brides to reuse<br />
the ceremony flowers by hanging them from an arbour in their<br />
reception spaces. Many arbour designs are moved to the centre of<br />
the bridal table to make the most of the flowers, and it’s a great<br />
money saver for brides.<br />
But now Nat wants to extend the life of flowers even further by<br />
sharing post-wedding flowers with those in our community who<br />
could use a little colour in their lives.<br />
24 <strong>salt</strong>
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“It’s sad to return to a wedding venue to collect the flowers<br />
destined for the bin,” Nat says. “I started to think about what I can<br />
do past this point.”<br />
Inspired by US company Repeat Roses, Nat can now collect<br />
post-wedding and event flowers and donate them to facilities,<br />
centres and organisations such as hospitals, women’s shelters and<br />
rehabilitation units.<br />
“This has filled me up. I have found my new obsession,” she says.<br />
“I want to give the flowers another life and purpose. I want to<br />
create that on the Sunshine Coast. I want to collect flowers that<br />
are scattered on the wedding table the next day and pass them on<br />
to someone who will enjoy them. I want to give them another<br />
week, another chance, to bring happiness to others.”<br />
Nat is hoping there are people on the Sunshine Coast working in<br />
organisations who will contact her to receive flowers.<br />
“I want organisations and centres to get in touch and let me know<br />
they want a little bit of sunshine in their lives. No one is sad when<br />
you see a bunch of flowers. When you’re grumpy, they cheer you<br />
up,” she says.<br />
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SHOOTING STARS<br />
STAGE<br />
RIGHT<br />
WORDS JEMMA PEARSON PHOTO KRISTA EPPELSTUN<br />
26 <strong>salt</strong>
Photo Steven Walsh<br />
PIROUETTES, FAN KICKS, box steps and<br />
plies – they’re all in a day’s work for dancer<br />
Libby Hendrie.<br />
The 21-year-old’s early years reflect a typical Sunshine Coast<br />
upbringing. Her family moved to the region when she was six<br />
and she grew up in Noosa, attending primary school at Good<br />
Shepherd Lutheran College.<br />
But from there, her story moved off script.<br />
“After grade seven, I went and did a full-time dance course at<br />
Noosa Professional Dance Academy,” Libby says. While she<br />
performed at the academy she kept up with her studies through<br />
distance education. “I would dance all day from 8.30 in the<br />
morning and then have lunch and then dance until about 3.30.”<br />
She would then attend more dance classes before getting home at<br />
about 9pm.<br />
While she didn’t have a ‘normal’ childhood (“I missed out on<br />
lots of birthday parties”), Libby says she loved what she was doing<br />
and, she adds with a smile, “It kept me out of trouble, I suppose.”<br />
Libby returned to school in grade 10 but performing was still a<br />
big part of her life. And all that dancing was paying off. Of her<br />
return to school, this time at Nambour Christian College, she<br />
says, “It was definitely different getting back to assignments and<br />
full-time schooling, and I was dancing every night after school. It<br />
was a juggle but it taught me lots of discipline.”<br />
And yet, talking to Libby, you get a sense that none of it felt<br />
like hard work. Clearly she can’t help but dance. When asked if<br />
she was that little four-year-old twirling along public paths and<br />
shops, Libby laughs. “I think Woolworths has the best floors for<br />
practising pirouettes!”<br />
She adds, “I’ve got all these photos from when I was six years old<br />
and I would wear this big blue tutu and dance along Hastings<br />
Street.” Out walking with her family along the famous Noosa<br />
boardwalk, she would draw small crowds with her impromptu<br />
ballet recitals.<br />
As soon as she had graduated from high school Libby’s mum Jo<br />
encouraged her to apply for a place at the Brisbane Academy of<br />
Musical Theatre (BAMT), the training arm of the Harvest Rain<br />
musical theatre company. Along with about 60 or 70 others,<br />
Libby was accepted.<br />
After that first year, BAMT then invited just 14 performers to<br />
come back for a second year. Libby was one of those 14. And<br />
after that second year, she was one of the four performers selected<br />
to stay on with the company for another year. Libby says that in<br />
relation to the triple threat of musical theatre (singing, dancing<br />
and acting) it’s dance that most people struggle with. For her,<br />
missing all those birthday parties was worth it. She had graduated<br />
to being a professional performer and appeared in the company’s<br />
show, Hairspray.<br />
She says, “Hairspray was a short tour – Brisbane, Newcastle and<br />
Adelaide.” The tour may have been short but the cast was huge.<br />
The 20 or so professional performers on stage were joined by<br />
between 700 and 900 school children and young performers,<br />
who came from the city they were performing in. “It was really<br />
fun realising I had crossed the line [from amateur performer] to a<br />
professional.<br />
“<br />
SO FAR I HAVEN’T<br />
RUN INTO HUGE EGOS;<br />
WE ARE ALL A BIG<br />
FAMILY. IN A SHOW,<br />
NO ONE IS MORE<br />
IMPORTANT THAN<br />
ANYONE ELSE.<br />
”<br />
“The whole idea of these shows is connecting the dreamers with<br />
the doers,” she says, adding that she loved interacting with the<br />
younger performers in Hairspray. Harvest Rain has helped Libby<br />
transition from eager amateur into a busy professional performer.<br />
“Now I am touring Australia in the production of Grease, which<br />
is also an arena show. I am playing Patty Simcox, the cheerleader.<br />
That show will last until next year. It is so exciting to keep going.<br />
It’s really hard to crack into the industry.”<br />
Once the Grease run, which tours only during the school<br />
holidays, is over, Libby will have performed in Newcastle,<br />
Brisbane, Adelaide, Sydney, Melbourne and Perth. And when<br />
she’s not on the road waving her pompoms in the musical theatre<br />
classic, she will be back home. But she’s won’t be resting.<br />
“I am still quite busy because I teach musical theatre at a few<br />
different places on the Coast. I am co-directing Fiddler on the<br />
Roof for the Little Seed Theatre Company. I am also involved in<br />
a Tina Turner Tribute show.<br />
“It’s good to have too much rather than too little to do.”<br />
She wouldn’t be able to do all that work without the support of<br />
her family, and other friends and mentors in the industry. “It’s<br />
not a competitive industry,” she says. “Sometimes in audition<br />
rooms it is tense but so far I haven’t run into huge egos; we<br />
are all a big family. In a show, no one is more important than<br />
anyone else.”<br />
While Libby says she is lucky to have had opportunities come<br />
her way, she acknowledges the hard work that got her there. From<br />
the little tap-dancing three-year-old in her first dance class to the<br />
boardwalk of Noosa and the arenas of the nation’s capitals, what<br />
next? “I am taking one day at a time and seeing what auditions<br />
come up. I have lots of little things in the works.”<br />
She wants to continue connecting with young performers. “I<br />
would love to start choreographing and directing musicals in<br />
schools. I just love teaching.<br />
“There is so much talent on the Coast, it blows my mind. It is<br />
on par with Sydney. The Sunshine Coast is really up there. I am<br />
really excited to see the arts grow here.”<br />
No doubt she will be a valuable part of that growth.<br />
<strong>salt</strong>magazine.com.au 27
LOOK AT ME<br />
KEEPING<br />
IT REAL<br />
WORDS LINDA READ PHOTOS KRISTA EPPELSTUN<br />
Darron Shields with the Swimming Victoria squad on training camp<br />
at the University of the Sunshine Coast. L to R: Andrew Rice,<br />
Joshua Hargreaves, Bowen Gough, Mikayla Smith<br />
28 <strong>salt</strong>
FOR YOUR CHANCE TO WIN<br />
A COPY OF MAGGIE’S BOOK<br />
CHAMPAGNE FOR BREAKFAST<br />
GO TO THE WIN PAGE AT<br />
SALTMAGAZINE.COM.AU<br />
WHEN LOCAL AUTHOR Maggie Christensen was walking with her husband<br />
along Gympie Terrace in Noosaville one Sunday morning, she saw a woman<br />
sitting alone at a table with an empty bottle of wine in front of her.<br />
The writer in Maggie couldn’t resist – the woman, oblivious to<br />
the inspiration she had just sparked, became Rosa Taylor, the<br />
protagonist in Maggie’s latest novel, Champagne for Breakfast,<br />
with the glorious Noosa River as its setting.<br />
The novel is the sixth in three years for Maggie, whose writing<br />
career took off when she retired from a long career as a primary and<br />
university teacher.<br />
“I started writing fiction when I was getting close to retirement,”<br />
Maggie says. “I decided I wanted to write books about mature<br />
women. I published my first two books in 2014. They all start with<br />
a mature woman in her forties, fifties or sixties, at a crisis or pivotal<br />
point in their lives.<br />
“I would say my books are mature women’s fiction. They’re called<br />
‘seasoned romance’. It’s becoming a more popular term and is<br />
quite a niche market. A lot of books are written about younger<br />
women, but it’s nice to read about mature women who have a bit<br />
of experience.<br />
“Mature women are tired of reading about younger women who<br />
just want to have babies.”<br />
Although this demographic is Maggie’s main target audience,<br />
she says men and younger women are also enjoying her books,<br />
which deal with issues such as redundancy, second marriages,<br />
stepchildren, caring for ageing parents, and the death of a spouse<br />
or child.<br />
While many other novels contain older women characters, Maggie<br />
says that often those characters lack the depth and realism they<br />
deserve. “Quite a lot of books that have mature women in them<br />
stereotype those women,” she says. “So if there’s someone in their<br />
sixties or seventies, they are falling apart, and their life is over. I<br />
think that’s rather sad, because older women have a lot to offer.<br />
“Maybe it’s younger writers who do that, I’m not sure, but that<br />
annoys me in a lot of books because you do get an older character<br />
but they’re not a real older character. Quite a few readers have said<br />
to me that it’s so refreshing to read a book where you’re not all<br />
washed up.”<br />
In Champagne for Breakfast, Rosa, a character from one of<br />
Maggie’s earlier novels, has just turned 50 and is celebrating her<br />
birthday with a bottle of champagne by the Noosa River. She<br />
makes a few changes to her life – some long overdue and others<br />
completely unexpected. After running away from his soon-to-be<br />
ex-wife, Harry needs to start over, preferably somewhere where the<br />
gossips haven’t reached yet. Meeting at a pivotal time in their lives<br />
leads Rosa and Harry on a rollercoaster of a ride.<br />
Maggie draws her characters from a variety of sources. Some are<br />
inspired from real-life situations (such as Rosa), some are from<br />
stories other people tell her, and some are “complete fiction” –<br />
one of the advantages of being a novelist.<br />
“You can draw on things from real life,” says Maggie.<br />
“I don’t write about wealthy people travelling around Europe; I write<br />
about real people and real situations that people can relate to. My<br />
characters are people you might want to sit and have coffee with.<br />
“There’s a little bit of me, I guess, in all my books. I become totally<br />
involved in the writing process. I also fall a little bit in love with all<br />
my male characters – they’re all rather lovely. There’s a little bit of<br />
my husband in all the [nice] male characters.”<br />
The settings for her novels are also drawn from real life, reflecting<br />
Maggie’s travels and experiences. A stickler for detail, she visits<br />
places that her characters go to in the stories, so she can give her<br />
readers an authentic experience.<br />
Originally from Scotland, Maggie migrated to Australia in her mid-<br />
20s to teach primary school in Sydney. She has also lived in coastal<br />
New South Wales and has made frequent trips to Oregon and<br />
California, with her American-born husband. They now live on the<br />
Sunshine Coast.<br />
Her Oregon Coast Series is a set of three novels set in that region<br />
of the US, while other earlier books have had Sydney as their<br />
backdrop. In the latest novel, Noosa has a chance to shine.<br />
But there’s no rest for this new and prolific novelist. Her next<br />
book, which she is working on now, is set in her home country of<br />
Scotland, and she is hoping to have that to the publisher by the<br />
end of the year.<br />
“My aim is to write two books a year,” says Maggie. “I like to get<br />
the first draft of my next book done before I publish the book I’ve<br />
finished.”<br />
maggiechristensenauthor.com<br />
<strong>salt</strong>magazine.com.au 29
FOR A CAUSE<br />
A<br />
GREATER<br />
GOOD<br />
WORDS LINDA READ PHOTO ANASTASIA KARIOFYLLIDIS<br />
WHAT ARE THE CHARACTERISTICS of<br />
a good man?<br />
It’s a question that requires careful consideration, especially for<br />
the generation of boys – and girls – on the cusp of adulthood.<br />
SunnyKids – a charity that provides support services and<br />
education programs for children and families on the Sunshine<br />
Coast – believes that defining and promoting healthy versions<br />
of masculinity will go a long way to preventing the scourge of<br />
domestic violence that continues to pervade our communities.<br />
Which is exactly why the service has produced The Good Man<br />
Project – an aspirational book and educational resource about<br />
what makes a good man. The book, aimed at upper-primary<br />
school children, has been distributed to every primary school in<br />
Australia along with its companion Teaching Guide. The guide,<br />
prepared by Sunshine Coast Grammar School and designed to<br />
fit with the national curriculum, helps teachers easily integrate<br />
the concepts from the book into their classrooms.<br />
So far, the book (released in May this year) has been received<br />
brilliantly, with 100 schools taking it into their curriculums.<br />
SunnyKids CEO Chris Turner says the positive response<br />
shows that The Good Man Project is meeting a need in the<br />
community.<br />
“One of the biggest enabling factors around domestic violence<br />
is the antiquated concept of masculinity,” says Chris. “We still<br />
have this idea and we’re still promoting this idea that men ought<br />
to be self-sufficient, physically and emotionally tough, in control<br />
at all times. We see this portrayed in the media, in the movies,<br />
in television and in popular culture. We’re still promoting what<br />
I would call a stifled version of masculinity.<br />
“What I wanted to do with The Good Man Project is to show a<br />
new way of being strong.”<br />
30 <strong>salt</strong>
Children’s author and former teacher Angela Bueti was<br />
commissioned to write the book, whose central character, 12-yearold<br />
Jake, is given a school project to find out what it means to be<br />
a good man.<br />
“It’s really about Jake’s discovery of the characteristics that make<br />
up a good man and also challenges some of the stereotypes that<br />
I guess boys are led to believe about what it means to be a good<br />
man,” says Angela.<br />
“This book is aspirational for young boys, so they can look to<br />
role models in their own lives and be able to emulate those<br />
characteristics of what a contemporary good man looks like –<br />
someone who is sensitive, someone who shares in the raising of<br />
their family, someone you can trust, someone who is loyal.”<br />
As the mother of two boys aged 11 and 14, Angela was able to<br />
create an authentic voice for Jake using her own life experience.<br />
“I guess I drew upon personal understanding of what interests<br />
boys of that age and was able to talk to them in their language,”<br />
she says. “I drew upon their interest in humour – it’s very much<br />
targeted at what boys like to read.<br />
“It’s not an area I’ve written about before; it does touch upon<br />
domestic violence, which is really quite a sensitive topic to<br />
communicate to kids. So it was pretty challenging from that<br />
perspective but we were determined to make sure that this was<br />
positive.<br />
“The teachers’ resource can help teachers dig deeper into the<br />
themes in the book. So really the purpose of the book is a<br />
<strong>spring</strong>board for teachers, parents and coaches to be able to have<br />
these conversations.”<br />
Chris says the book is not just for boys; it’s for girls too, who need<br />
to be able to recognise what a good man looks like.<br />
“The theme that runs through the book is that when I’m around<br />
a good man I always feel safe and I always feel good about myself.<br />
They’re the two criteria we’re pushing. We want people to say<br />
‘when I’m around this man do I feel safe? Do I feel good about<br />
myself?’”<br />
Chris says while it is part of men’s make-up to want to be strong,<br />
strength can be shown in different ways.<br />
“Strength can be about being emotionally available and being<br />
willing to make yourself vulnerable in that way,” he says. “It can<br />
be about being consistently available for the loved ones in your<br />
life; it can be about making the choice to go to your kid’s footy<br />
game rather than going and helping your mate fix his car because<br />
your mate really needs your help and he’s your mate.<br />
“So it’s about presenting a fuller understanding of masculinity.”<br />
According to Chris, it’s only when we can truly embrace that<br />
fuller version of manhood that we can, as a society, make serious<br />
inroads to tackling the issue of domestic violence.<br />
“What motivated me to commission Angela for this particular<br />
book is that 10 years ago, we weren’t allowed to talk about<br />
domestic violence,” he says. “Nobody talked about it.<br />
“Today, we are more comfortable talking about it. As a nation,<br />
we’ve accepted this problem exists and acknowledged that it’s not<br />
acceptable, but we still aren’t really taking action to stop it. That’s<br />
the next stage in the journey.”<br />
The Good Man Project should go a long way to achieving that, as<br />
the number of schools across the country taking up the challenge<br />
continues to rise.<br />
“It’s time to do something about this problem,” says Chris.<br />
“Wouldn’t it be better if we prevented it from happening?”<br />
angelabueti.com
BOOKS & BLOGS<br />
THE GREATNESS OF DADS<br />
Kirsten Matthew | Hachette | $50<br />
They say that a father is a son’s first hero<br />
and a daughter’s first love. This is a book<br />
for all kinds of dads, and for those who<br />
love them. It is a collection of stories,<br />
anecdotes, quotes and letters from all<br />
sorts of people, famous and unknown,<br />
interspersed with fabulous photography<br />
of dads and their kids, from babies to<br />
grown-up children. In my opinion,<br />
the importance of dads these days is<br />
under-acknowledged. I was fortunate to<br />
have two fantastic dads in my life. They<br />
were both completely different, but<br />
both played a crucial part in my life. But<br />
everyone’s relationship with his or her<br />
dad is different. In this book you’ll read<br />
about many different kinds of father/<br />
child relationships; many hilariously<br />
funny, many poignant and emotional.<br />
Plus there are lots of those stories about<br />
being embarrassed by your parents –<br />
their dancing, their clothing and their<br />
attempts to be cool. There are even<br />
some very sad stories, where there<br />
were spaces in peoples’ lives where a<br />
dad should have been but wasn’t. Here<br />
are a couple of quotes to give you an<br />
idea of this wonderful book. Helen<br />
Thomson: “Dads are stone skimmers,<br />
mud wallowers, water wallopers, ceiling<br />
swoopers, shoulder-gallopers, upsydownsy,<br />
over-and-through, round-andabout<br />
whoosers. Dads are smugglers<br />
and secret sharers.” Hank Williams: “My<br />
daddy, he was somewhere between<br />
God and John Wayne.” Tom Baker:<br />
“Every dad is entitled to one hideous<br />
shirt and one horrible sweater. It’s part<br />
of the dad code.” Spike Milligan: “My<br />
father had a profound influence on me –<br />
he was a lunatic.”<br />
MAGGIE’S RECIPE FOR LIFE<br />
Maggie Beer with Professor Ralph Martins |<br />
Simon & Schuster | $40<br />
The fabulous Maggie Beer is an Australian cook, food<br />
author, restaurateur and food manufacturer. She has<br />
produced a number of best-selling cookbooks, and<br />
her television program The Cook and the Chef with<br />
Simon Bryant was a great success. Maggie’s passion<br />
has always been to share her love of fresh, delicious<br />
produce to create wholesome food, improving the<br />
lives and health of all people. Maggie’s new book is<br />
aimed particularly at those of us who are approaching<br />
old age. It is filled with recipes for life-enhancing food,<br />
with ingredients known to stimulate mental processes<br />
and help prevent dementia. She has co-written the<br />
book with Professor Ralph Martins, who has worked<br />
for the past 30 years on the causes, prevention and<br />
treatment of Alzheimer’s disease, which is on the<br />
rise. This is not a diet book; there are no restricted<br />
food groups here. It is a book of delicious, deepflavoured<br />
daily recipes that happen to contain<br />
the elements necessary for good body and brain<br />
function. Accompanying the 200 recipes are luscious<br />
photography and Maggie’s signature cooking tips and<br />
information.<br />
Spring<br />
BREAK<br />
Find yourself a shady<br />
tree to sit under and lose<br />
yourself in a great book.<br />
WENDY WHITELEY AND<br />
THE SECRET GARDEN<br />
Janet Hawley | Penguin | $80<br />
A surprising thing has been occurring for<br />
the past 20 years on the harbour foreshore<br />
in Sydney. In picturesque Lavender Bay,<br />
just 100 metres or so from Sydney’s Luna<br />
Park and numerous towering buildings, a<br />
quiet transformation has happened. Wendy<br />
Whiteley, the former wife and muse of artist<br />
Brett Whiteley, has been clearing, weeding,<br />
planting and creating a botanical artwork<br />
spanning almost a hectare. When Brett passed<br />
away in 1992, and then Brett and Wendy’s<br />
beloved daughter Arkie died in 2001, Wendy<br />
was distraught. She channelled her grief into<br />
physical labour, clearing a decrepit piece of<br />
railway property that abutted her house in<br />
Lavender Bay. This overgrown mess was<br />
gradually transformed into a spectacular and<br />
magical garden wonderland, where surprises abound and new delights are to be found around<br />
each corner. Wendy has poured an enormous amount of money and physical exertion into<br />
this project, which is open to and enjoyed by the public every day of the year (Wendy doesn’t<br />
charge admission). The great news is that Wendy has been able to secure a 60-year lease on<br />
the land, fending off the developers, and is able to live out her life next door to the garden,<br />
enjoying the sight of people of all ages delighting in her work. This magnificent book, written<br />
by Wendy and Brett’s friend Janet Hawley, tells the story of the couple, Brett’s rise to fame,<br />
Wendy’s own story and the creation of this botanical marvel overlooking the incomparable<br />
Sydney Harbour, which inspired so many of Brett’s works. More than just a spectacular coffee<br />
table book, this is a brilliant, compelling read.<br />
32 <strong>salt</strong>
LIFE OF BRINE:<br />
A SURFER’S JOURNEY<br />
Phil Jarratt | Hardie Grant | $30<br />
Noosa-based journalist, author and<br />
surfer Phil Jarratt is one of the most<br />
popular surf writers in the country, if<br />
not the world. Having written more<br />
than 30 books about other surfers<br />
over the years, including a biography<br />
on superstar Kelly Slater, Phil has<br />
turned the lens on himself and his<br />
own “life of brine”. Phil’s oftenhilarious<br />
alcohol- and drug-fuelled<br />
exploits are told with great humour,<br />
and with an easy writing style. This is not a book only for surfers; it<br />
is a very human story. It’s the story of a man who (he says) was never going<br />
to make it as a competitive surfer, but wanted to find a place in the exciting,<br />
burgeoning surf industry, so he created it for himself. Much of his journalism<br />
was for the surf publications that, like the rest of the surf industry, were<br />
becoming more and more popular. There’s too much to tell about this book in<br />
just a short paragraph, but it’s a global adventure of love, waves and excess, and<br />
features some very fascinating characters who Phil met along the way, such as<br />
Hunter S Thompson and Grace Slick. Phil was the creator of the enormously<br />
popular Noosa Festival of Surfing in which he now competes as a master – with<br />
some success at last!<br />
BLOG ROLL — THINGS WE LOVE<br />
BLOGS TO BOOKMARK QUEENSLAND BLOG<br />
This is a great blog to send to friends who live<br />
in other parts of the world, or just check it out<br />
yourself. It’s filled with holiday ideas, stories and<br />
photos about travel in the Sunshine State.<br />
blog.queensland.com<br />
THE HUNGRY AUSTRALIAN Christina Soong has<br />
been blogging as The Hungry Australian since 2011<br />
and she’s still going strong. There seems to be no<br />
end to her mouth-watering food and travel stories,<br />
and this blog will inspire you to get out and eat.<br />
hungryaustralian.com<br />
YOUR SHOT is National Geographic’s online<br />
photo community. Whether you’re a keen snapper<br />
who wants to share your story with the rest of<br />
the world or you just like checking out amazing<br />
photography from around the globe, this is the site<br />
to visit. yourshot.nationalgeographic.com<br />
THE SHOVEL Do you watch, read or listen to<br />
the news and feel like crying? Then head to The<br />
Shovel. This Australian satirical news site has a<br />
slightly different take on the world’s breaking<br />
stories, and we guarantee it’ll give you a giggle.<br />
theshovel.com.au<br />
Book reviews by Annie’s Books On Peregian,<br />
8 Kingfisher Drive, Peregian Beach. 5448 2053<br />
or anniesbooksonperegian.com.au<br />
The blogs were selected by <strong>salt</strong> HQ.<br />
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A DOSE OF SALT<br />
theSea<br />
the dew of<br />
WORDS JOSEPHINE MOON ILLUSTRATION AMY OREO<br />
LATELY, I’VE BEEN PONDERING the<br />
virtues of the humble rosemary plant.<br />
At our house, rosemary bushes grow in a garden bed near the<br />
chook houses, sharing space with lavender (a close relative in the<br />
Lamiaceae family), a few sprawling zucchini and broccoli plants,<br />
and some exotics I’d rather weren’t there. It’s growing in pots on<br />
my verandah and for months now I’ve been actively cutting and<br />
striking new plants, delighted at how easily posies of cuttings grow<br />
new roots while sitting in tiny jars of water on the kitchen bench.<br />
I’m a lazy yet enchanted gardener by nature, so hardy plants like<br />
rosemary, which tolerate my neglect with patience and fortitude,<br />
are enthusiastically welcomed into my motley crew of vegetation.<br />
Rosemary and lavender are possibly two of my favourite plants<br />
of all time.<br />
Rosmarinus officinalis comes from the Latin ros, meaning dew,<br />
and marinus, meaning sea. It is therefore known as ‘dew of the<br />
sea’. Appropriate for where we live here on the coast and in the<br />
hinterland.<br />
Rosemary, for all its culinary and medicinal wonders, is also<br />
steeped in legend, folklore and tradition, associated with the<br />
goddess Aphrodite, Jesus and Mother Mary, and mentioned in<br />
no less than five of Shakespeare’s plays. Historically, it has been<br />
burned to purify the air of sickness and plagues and to ward<br />
off evil spirits. Brides carried wreaths of woven rosemary on<br />
their wedding day and gold-dipped sprigs were given to guests.<br />
34 <strong>salt</strong>
“<br />
ROSMARINUS OFFICINALIS<br />
COMES FROM THE LATIN ROS,<br />
MEANING DEW, AND MARINUS,<br />
MEANING SEA.<br />
”<br />
Bundles were thrown into graves along with coffins and the<br />
bushes were reported to attract good fairy folk and protect babies<br />
from bad fairy folk.<br />
Rosemary, unusually, symbolises both love and death – it is the<br />
complete circle of life in one and reminds us that we can never<br />
have one without the other.<br />
A common theme that weaves its way through most of<br />
rosemary’s history is that of remembrance. In Shakespeare’s<br />
Hamlet, Ophelia directly says, “There’s rosemary, that’s for<br />
remembrance.” Culturally, we wear it on Anzac Day and<br />
Remembrance Day to help us remember the fallen and,<br />
poignantly for Australians, rosemary actually grows wild on the<br />
Gallipoli peninsula.<br />
In aromatherapy circles, the essential oil is touted as the ‘oil of<br />
students’, promoted for its ability to help our recall during exam<br />
time. Greek students are said to have worn crowns of rosemary<br />
on their heads while studying to improve their cognitive abilities.<br />
Recent clinical research has backed this up, with BBC News only<br />
months ago reporting that inhaling rosemary essential oil may<br />
indeed improve exam results. Another study showed that the<br />
use of this oil may improve cognitive function in patients with<br />
Alzheimer’s.<br />
I have always loved rosemary for its resilience, its purple blooms<br />
and its fragrance, but recently fell in love with it again as I began<br />
cooking Tuscan food after a trip to Italy last year. In fact, I began<br />
a whole ‘Tuscan garden’ on my verandah, with olive and citrus<br />
trees in pots, along with sage, thyme, oregano, parsley, basil,<br />
lavender and, of course, rosemary. I toss the rosemary into bone<br />
broths, casseroles, soups, roasting meats and slow-cooked dishes.<br />
We threw a Tuscan-inspired Easter dinner this year for family<br />
and friends, and posies and branches of rosemary served both as<br />
feast ingredients and as decorations.<br />
Since then, my passion has only increased. Search on Pinterest<br />
for rosemary and you’ll find inspiration for simple yet tasty<br />
creations, like rosemary and lemon sea <strong>salt</strong>, rosemary-infused<br />
olive oil, or rosemary and cucumber iced water. Feel like baking?<br />
How about rosemary and cranberry biscuits, or rosemary and<br />
zucchini bread? (I made the latter with my abundance of homegrown<br />
zucchini. It was so delicious that it was gone in less than<br />
24 hours.) Or what about rosemary lemon cake with lemon curd<br />
filling and rosemary butter cream?<br />
So besotted have I become with the hard-working, honest and<br />
versatile rosemary plant that I have even chosen it as my new<br />
author logo.<br />
With its captivating fragrance, culinary delights, its hardy<br />
constitution and tolerance for a wide range of growing conditions<br />
(and for even the laziest gardeners), its beautiful gift of memory<br />
recall and its place in our country’s traditions of remembrance,<br />
rosemary offers us an endless bounty of botanical gifts to enjoy<br />
all year round.<br />
For more on Josephine Moon visit josephinemoon.com and<br />
to see more illustrations by Amy Oreo visit amyoreo.com<br />
The street fair is a must-do experience<br />
offering live music, locally-made<br />
art and craft, home wares, gourmet<br />
street food, delicious sweets, fresh<br />
produce, fashion and entertainment<br />
for children. See you there!<br />
Bulcock St,<br />
Caloundra<br />
` Caloundra Street Fair<br />
www.caloundrastreetfair.com.au
TABLE TALK<br />
HAVE A<br />
GANDER<br />
WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN<br />
WHILE ITS NAME may have been inspired<br />
by a nursery rhyme and conceived in a lighthearted<br />
spirit over a few drinks with friends,<br />
The Loose Goose is anything but unrefined.<br />
That’s not to say it doesn’t possess a certain laidback Sunshine<br />
Coast charm. How could it not when its very location overlooks<br />
a tranquil, lily pad-filled pond and clusters of bushland?<br />
Located in Twin Waters, The Loose Goose is one of the Coast’s<br />
more hidden culinary gems. The European-inspired restaurant is<br />
owned by Carl and Erin Mitaros, who bought the space in 2011<br />
with business partners. In 2013, the couple bought them out and<br />
The Loose Goose as it is known and loved today took flight.<br />
“It’s our baby. Well, the restaurant is one of our babies – we<br />
also have two gorgeous Labradors who we count as our babies,”<br />
Carl laughs.<br />
36 <strong>salt</strong>
Sauteed local prawns with braised calamari<br />
bolognese, orecchiette and salsa verde<br />
Carl started as an apprentice chef in Brisbane before he moved to<br />
the Sunshine Coast where he worked in Mooloolaba. After a fouryear<br />
stint he headed south to Sydney.<br />
It was here that he met Erin, who was studying as an apprentice<br />
chef, while he was working in the city as a head chef. The pair fell<br />
in love. Around that same time Carl was offered the chance to<br />
return to the Sunshine Coast and open what is now the couple’s<br />
very own restaurant.<br />
“Erin and I love working together and spending time together,”<br />
Carl says. “It’s why we got married and it’s why we are business<br />
partners too. We never get sick of each other, which is a rare thing<br />
these days.”<br />
A bit of a romantic maybe? It would make sense if you saw the<br />
stylish, yet understated and very inviting space the couple have<br />
turned into a much-loved dining establishment for locals and<br />
visitors alike.<br />
“We love what we have been able to create together at The Loose<br />
Goose. Erin runs the floor and I run the kitchen and together we’ve<br />
brought this place to life,” Carl says.<br />
“The Sunshine Coast is very different to Sydney, where you have the<br />
hustle and bustle. The lifestyle here is stress-free and the people are<br />
relaxed, but they still want something special when they head out to<br />
dine, and that’s what we’ve strived to do.<br />
“When we moved up from Sydney, I worked at Reserve Restaurant<br />
in Maleny initially for two years with our now former business<br />
partners while we waited for something perfect to come up. When it<br />
did, we bought it. Since then, we’ve been working on perfecting it.”<br />
When it comes to the ambience, The Loose Goose has it covered.<br />
The unique location lets the outside in and the inside out with high<br />
ceilings and an open-plan bar, kitchen and dining area inside. The<br />
large deck outside wraps around the building and overlooks the<br />
pond setting.<br />
And when it comes to the food, Carl and his team make sure no one<br />
walks away unsatisfied.<br />
“We source only the best produce from local suppliers because we<br />
want to put the best food possible on the plate,” Carl says. “We love<br />
experimenting with our dishes too. We get all the chefs involved in<br />
this process; we collaborate, try new things and work out what we all<br />
love cooking and eating – that’s what goes on the menu.”<br />
“We also have a lot of toys in the kitchen to play with, just how<br />
I like it. And this allows us to be a bit creative. We have smokers,<br />
dehydrators; my favourite is the smoker at the moment. I love<br />
smoking pork and creating delicious pulled-pork dishes.”<br />
While pork might be his meat of choice right now, he loves to<br />
experiment with all ingredients.<br />
So if the sound of house-made focaccia with rosemary and confit<br />
garlic puree; twice-baked three cheese souffle cavolo nero and<br />
garlic cream; braised lamb shoulder with tomato, olive, raisins,<br />
fennel ragout and lemon labna; and spiced apple pudding with<br />
vanilla ice cream, butterscotch sauce and raspberries makes your<br />
tummy grumble, then your taste buds will feel right at home at<br />
The Loose Goose.<br />
“We want our place to feel like your place, to feel like a second<br />
home,” says Carl. “Somewhere our guests can feel comfortable and<br />
enjoy amazing food, a few drinks, and a great time.<br />
“That’s always been the dream and the vision.”<br />
theloosegoose.com.au<br />
<strong>salt</strong>magazine.com.au 37
NOSH NEWS<br />
We bet you can’t walk past the window and not go in!<br />
Stepping into FIONA’S FANCIES at Noosa Junction is<br />
not only a delight on the visual sense, but the smell of<br />
freshly baked goodies is also out of this world. There are<br />
mouth-watering macarons, decadent Lindt chocolate<br />
cakes, exquisite cupcakes and delicate pastries. Fiona<br />
is a qualified pastry chef with more than 10 years’<br />
experience, working in some of Sydney’s finest kitchens,<br />
such as Hilton’s Glass, Bourke Street Bakery and Lindt.<br />
Using fine local produce plus Lindt chocolate, Fiona’s<br />
handmade creations are a taste sensation.<br />
3/37 Sunshine Beach Road, Noosa Junction. 5473 53<strong>17</strong><br />
or fionasfancies.com.au where you can place an order.<br />
With the fabulous mountain views, pretty rainforest walk and the very<br />
real possibility of spotting a pademelon, you don’t need any more excuses<br />
to head to Maleny’s Mary Cairncross Scenic Reserve. But we’ll still give<br />
you one. The new Rainforest Discovery Centre is open and so too is the<br />
MOUNTAIN VIEW CAFE. So now you don’t have to head into town for<br />
a decent coffee after your stroll through the forest. The cafe will be open<br />
seven days a week, serving not just coffee but sweet treats plus breakfast<br />
and lunch. 148 Mountain View Road, Maleny. 5499 9180.<br />
nosh<br />
news<br />
Dining has never played a<br />
bigger part in our lives, so here<br />
<strong>salt</strong> shares news, information<br />
and products that enhance our<br />
passionate consumption.<br />
Things are heating up<br />
this <strong>spring</strong> at VOODOO<br />
BACON. Handmade by<br />
bacon artisan George<br />
Francisco, Voodoo Bacon’s<br />
produce is made from<br />
Australian pork and is<br />
chemical and nitrate free.<br />
George lovingly rubs<br />
<strong>salt</strong>, sugar and spices into<br />
every slab of bacon and<br />
he handcrafts, smokes<br />
and brands every piece<br />
himself. Find Voodoo Bacon<br />
at Belmondos Organic<br />
Market, 59 Rene Street,<br />
Noosaville. george@<br />
voodoobacon.com.au or<br />
voodoobacon.com.au<br />
MasterChef’s Matt Sinclair has<br />
teamed up with three of his friends<br />
to share their passion for Asian<br />
cuisine with the foodies of the<br />
Sunshine Coast. And they’ve hit the<br />
mark. SUM YUNG GUYS dishes<br />
up share-style gems that bring<br />
the flavours of Thailand, China,<br />
Vietnam and Korea to the Coast.<br />
The setting is as important as the<br />
food – the dining room reflects the<br />
four partners’ personalities and they<br />
encourage groups of families and<br />
friends to bask in the warm, casual<br />
vibe. Get stuck into wok-tossed<br />
Moreton Bay bugs, Korean-style<br />
chicken wings, pork and prawn<br />
dumplings, and deep-fried ice<br />
cream. Shop 8, 46 Duke Street,<br />
Sunshine Beach. 5324 1391 or<br />
sumyungguys.com.au<br />
38 <strong>salt</strong>
SIROCCO NOOSA dishes up<br />
fabulous fare for breakfast, lunch,<br />
dinner and in between. Sirocco’s<br />
tagines – with flavours influenced<br />
by the countries in which the<br />
Sirocco wind blows, from Africa to<br />
the Mediterranean – are favourites<br />
with customers. Try the aromatic<br />
lamb tagine with smoky eggplant,<br />
medjool dates, sweet potato with<br />
steamed cous cous, baharat spice and<br />
coriander yoghurt. 2/257 Gympie<br />
Terrace, Noosaville. 5455 6688 or<br />
sirocconoosa.com.au<br />
Give your insides a makeover with an organic elixir from<br />
CLANDESTINO ROASTERS. Working with an Ayurvedic<br />
practitioner, the local roaster has handcrafted a selection of warm<br />
and cold elixirs, which provide unique health benefits and improve<br />
wellbeing. There’s the anti-inflammatory Golden Milk, and<br />
the Cascara Kombucha, which is made using coffee cherry tea –<br />
great for gut health. The Propeller helps aid digestion and provides<br />
a slower, cleaner release of caffeine, while the Ayurmyan Spiced<br />
Chocolate is a delicious and healthy treat made on cacao. The<br />
elixirs are available Monday to Saturday from the cafe located<br />
inside Belmondos Organic Market. 59 Rene Street, Noosaville.<br />
1300 656 022 or clandestino.com.au<br />
It’s been a long time in the making, but now Cooroy’s<br />
COPPERHEAD RESTAURANT BREWERY is here.<br />
Copperhead offers a unique New York loft feel with<br />
affordable prices. Owner Jason Cox has created<br />
Copperhead’s own craft beer. Jason also owns Whisky<br />
Boy in Noosaville, so you can bet there is a mean<br />
boilermaker on Copperhead’s cocktail list. Head chef<br />
Gary Martin has put together a diverse menu, catering<br />
to meat lovers and vegans alike. So there are plenty of<br />
nibbles to accompany the 12 on-tap craft beers, large<br />
wine list and spirit/cocktail menu. Copperhead also<br />
caters for weddings and parties and it’s attached to a<br />
motel. Very handy! Open seven days for lunch and<br />
dinner, Copperhead is on the corner of Tewantin Road<br />
and Kauri Street, Cooroy. Phone 0413 987 440 or<br />
email enquiries@copperheadbrewery.com.au
CULINARY CREATIONS<br />
BRAISED BEEF CHEEK WITH TAMARIND DRESSING<br />
Serves 6 Preparation 40 mins Cooking time 4 hours<br />
CHEEKY<br />
CHOICE<br />
Ingredients<br />
6 beef cheeks (trimmed)<br />
Un<strong>salt</strong>ed vegetable stock<br />
Dressing<br />
85ml soy sauce<br />
70ml sugar cane vinegar<br />
80g tamarind pulp (use<br />
tamarind blocks simmered<br />
with water then strained)<br />
25ml Sriracha sauce<br />
60ml lime juice<br />
50ml kejap manis<br />
50g chilli jam<br />
50g brown sugar<br />
Good splash fish sauce<br />
2 coriander roots<br />
Salad<br />
green pawpaw<br />
(peeled and shredded)<br />
2 long red chillis<br />
(seeded and sliced)<br />
100g bean sprouts<br />
2 carrots julienne<br />
1 cup herbs (mint, coriander<br />
and Vietnamese mint)<br />
60g crisp onions<br />
CHEF SHANE BAILEY<br />
RESTAURANT NOOSA BOATHOUSE<br />
PHOTOS ANASTASIA KARIOFYLLIDIS<br />
40 <strong>salt</strong>
Method<br />
To make the dressing, blend all the ingredients together,<br />
then set aside. Sear the beef cheeks until golden brown.<br />
In a braising pot, add the cheeks and half the dressing and<br />
cover with vegetable stock, then cover with a lid. Gently<br />
cook in the oven for at least four hours at 160° until beef<br />
is tender. Cooking times will vary depending on the size<br />
of the beef cheek. Mix all salad ingredients apart from the<br />
crisp onions together and toss with the rest of the dressing.<br />
Place beef cheeks on six individual plates, or two larger<br />
plates for a ‘feast’-style meal. Top beef cheeks with salad<br />
mixture. Sprinkle with crisp onions.<br />
CHEF’S NOTE You should find all dressing ingredients<br />
from Asian grocers and it’s a good idea to buy your beef<br />
cheeks from a butcher so they can be trimmed for you. To<br />
test if the beef cheek is cooked, press gently and it should<br />
‘give’. If it’s still firm, cook some more. Buy a julienne<br />
peeler – a great $5 investment! This dressing will keep in<br />
the fridge for a week. This dish is great for cooking ahead<br />
of time, even the day before – just remember to dress the<br />
salad just before serving.<br />
PHILOSOPHY Cooking is all about love and fun. Sourcing<br />
fresh ingredients is just as important as the final meal!<br />
Available at Noosa Boathouse, 194 Gympie Terrace,<br />
Noosaville. 5440 5070 or noosaboathouse.com.au<br />
restaurant . weddings<br />
bar . functions<br />
With exclusive river<br />
views, Tantalising<br />
modern Italian cuisine<br />
and exceptional<br />
service, the noosa<br />
waterfront restaurant<br />
& bar is one of the<br />
premier RESTAURANTS<br />
AND WEDDING VENUES on<br />
the Sunshine Coast<br />
open for lunch & Dinner<br />
tuesday to sunday<br />
www.noosawaterfrontrestaurant.com.au (07) 5474 4444 142 Gympie terrace, noosaville, qld, 4567<br />
<strong>salt</strong>magazine.com.au 41
PRODUCE PEOPLE<br />
FANTASTIC<br />
fungi<br />
WORDS XANTHE COWARD<br />
PHOTOS ANASTASIA KARIOFYLLIDIS<br />
Simon Jones (onsite farmer) with Kayt Wallace and Stephen Ferrier<br />
42 <strong>salt</strong>
A SUSTAINABLE, SPRAY-FREE urban farm in<br />
the middle of a bustling industrial estate? Hard<br />
to believe, and yet this is exactly what you’ll<br />
discover when you stop by Noosa Earth, where<br />
some of the best fresh oyster mushrooms in the<br />
country are produced.<br />
With a desire to build a vibrant and connected community,<br />
the team behind Noosa Earth made a positive step into the<br />
fresh food industry just 12 months ago. New technology<br />
works with old-school sustainable farming practices to produce<br />
award-winning oyster mushrooms. Using repurposed shipping<br />
containers, black recyclable plastic and freshly discarded coffee<br />
grounds, this is an ethical, sustainable, chemical-free urban farm<br />
leaving a minimal environmental footprint.<br />
A popular foodie photo subject and a favourite ingredient of<br />
chefs, oyster mushrooms are not only aesthetically pleasing,<br />
but also a rich source of B vitamins, calcium, protein, iron and<br />
phosphorous. Already they are hand-delivered to Sunshine<br />
Coast restaurants including Wood Fire Grill, Noosa Boathouse,<br />
Wasabi Restaurant & Bar, Locale, Thomas Corner Eatery and<br />
Embassy XO, and the demand for these delicious works of art is<br />
steadily increasing.<br />
Noosa Earth’s onsite farmer Simon Jones and owner Michael<br />
Baulch are thrilled with the reception of their humble urban farm.<br />
“The support has been wonderful; from chefs, cafe owners and<br />
the process and supportive of the ethics. We are all about farming<br />
in a new, innovative way that has a minimal environmental<br />
footprint and people are now realising it is the way to go.”<br />
There’s a range of take-home and packaged products in the<br />
pipeline too, following an early collaboration with chef Marcus<br />
Denby, of Ogilvie Group’s Wood Fire Grill, which has resulted<br />
in the creation of a smoked mushroom-infused oil.<br />
Noosa Earth has already attracted national attention, winning<br />
‘Snail Approval’ from Slow Food Noosa and becoming State<br />
winners of the 20<strong>17</strong> delicious. Produce Awards. Simon says, “We<br />
were completely humbled to even be nominated for judging and<br />
being such a new, young business we are really proud to have<br />
achieved the title of state winner in such a prestigious award. We<br />
pride ourselves on delivering freshly harvested, quality, ethical<br />
produce directly to local restaurants.”<br />
The emphasis is on minimum food miles and maximum freshness.<br />
“I really believe there needs to be a balance of all things,” Simon<br />
adds. “Most importantly, the ethics of the business, the quality<br />
of product, consistency of supply, delivery and service are what<br />
make Noosa Earth special. Those elements are what also make it<br />
so rewarding.”<br />
After 20 years managing restaurants and bars Simon felt he had<br />
achieved all he wanted to in the industry. “Late nights, long<br />
hours, weekends and sore feet were not something I could see<br />
myself doing for another 30 years!” So he set about seeking<br />
something that could challenge him. As the father of two girls<br />
(aged three and six), he wanted his work to have a positive effect<br />
the general public,” says Simon. “Everyone is really interested in on future generations and the environment. When he came ><br />
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<strong>salt</strong>magazine.com.au 43
“<br />
TOGETHER WE ARE<br />
WORKING ON CREATING<br />
A LITTLE URBAN FARM<br />
THAT PRODUCES<br />
WONDERFUL, SPRAY-<br />
FREE, BOUTIQUE<br />
PRODUCE WITH A<br />
FOCUS ON REDUCING<br />
LANDFILL FROM<br />
COFFEE WASTE.<br />
”<br />
across a shout-out on Gumtree, after a quick Google search on<br />
mycology, he knew he had to give growing mushrooms a go.<br />
“I have always enjoyed growing things and being outdoors or in<br />
the garden. I came across Michael’s ad for a mushroom farmer<br />
one day and was intrigued.” He applied for the job and got it.<br />
Simon admits that growing the business has been a steep learning<br />
curve. Without experience in mushrooms or mycology there<br />
were plenty of mistakes made. “Equipment failure, cool room<br />
breakdowns, pests, mould infestation on crops and air-con<br />
malfunctions were just some of the challenges,” he says. “The<br />
important thing is we have learnt from mistakes and hopefully it<br />
will improve how the farm operates.”<br />
Noosa Earth continues to grow, with each team member bringing<br />
knowledge and a unique skill set to the business. “Stephen has a<br />
long history in horticulture, Kayt has a keen interest in mycology<br />
and Steph has enjoyed growing mushrooms and produce at home<br />
previous to working at the farm,” says Simon. “Together we are<br />
working on creating a little urban farm that produces wonderful,<br />
spray-free, boutique produce with a focus on reducing landfill<br />
from coffee waste.”<br />
Another aspect to the no-waste philosophy is a partnership with<br />
OzHarvest, the perishable food resource organisation feeding<br />
vulnerable people across Australia with fresh surplus food<br />
otherwise destined for landfill.<br />
The growing method involves sowing grain spawn into<br />
alternating layers of barley straw and coffee grounds sourced<br />
from local cafes, including Clandestino Roasters, just around the<br />
corner. Before being packed into bags, the barley straw is soaked<br />
overnight in a lime and water ‘bath’ to pasteurise it before it is<br />
dried and then mixed with used coffee grounds and sometimes<br />
coffee husks from the roasting process. The bags are then hung<br />
in the incubation room, a repurposed shipping container, in<br />
which there is no light or ventilation. Air-conditioning maintains<br />
the temperature at 19 to 20 degrees and the CO2 levels can get<br />
quite high.<br />
“Depending on the strain we are growing, the bags stay in this<br />
room undisturbed, other than a daily observation, for anywhere<br />
between nine and 20 days. In that time the mushrooms start their<br />
growing process. Mycelium starts to ‘run’ through the substrate<br />
in the bag and eventually the bags start to ‘pin’ – tiny little<br />
mushrooms start to poke out through the holes in the bags.”<br />
44 <strong>salt</strong>
The bags of mushrooms are moved to the ‘flowering room’, a<br />
second repurposed shipping container housing the high-tech<br />
elements; the gadgets to maintain optimum growing conditions.<br />
Simon explains, “Evaporative air-con, humidifiers, heaters, fans,<br />
lights and vents are all used to try and keep the CO2 levels down,<br />
humidity up and temps at the optimum growing conditions.”<br />
In the flowering room the mushrooms are expected to double<br />
in size daily and in the warmer months they are ready to harvest<br />
after three days. The bags produce a second flush of mushrooms<br />
around 10 days later. The warmer months bring on flourishes<br />
of popular pink varieties, and in cooler weather white and pearl<br />
varieties are more usual.<br />
Noosa Earth continues to flourish as a business, with great<br />
potential in the development of bi-products of the process.<br />
Simon says, “We are left with a nutrient-rich bag of straw,<br />
mushroom mycelium and coffee at the end of the process. We<br />
are turning that into a beautiful compost, which will soon be<br />
available to purchase from the farm. We are also setting up<br />
garden beds (made from old pallets), which we can arrange the<br />
bags in, top up with the compost and plant other crops in. We<br />
have a bio gas set-up to start producing some energy from the<br />
bi-product as well.”<br />
Simon’s aim for Noosa Earth is to create a community hub,<br />
which people can visit to buy freshly grown, spray-free produce,<br />
learn new and innovative ways to access fresh, nutritious food<br />
and discover ways to grow that food themselves. It’s a change of<br />
lifestyle from his hospitality days, but a welcome one for Simon.<br />
He may have swapped the late nights, long hours and weekend<br />
work for being on call seven days a week, and 2am harvests,<br />
plus “grey hairs, no surfing, a sore body, and no tips, but I still<br />
<strong>spring</strong> out of bed each morning to get to the farm. The thrill of<br />
expectation – seeing how the beautiful mushrooms, which really<br />
are nature’s works of art, have grown – has not faded once!<br />
“Find a job you love and you’ll never work a day again!”<br />
noosaearth.com.au<br />
<strong>salt</strong>magazine.com.au 45
PADDOCK TO PLATE<br />
GRASS<br />
ROOTS<br />
GRUB<br />
WORDS LINDA READ<br />
PHOTOS ANASTASIA KARIOFYLLIDIS<br />
Spring garden: roasted pumpkin,<br />
beetroot, cauliflower, broccoli, pea<br />
sprouts, dukkah and fetta<br />
46 <strong>salt</strong>
WATCHING A BLUE-TONGUE lizard slide<br />
amongst the native raspberries in his edible<br />
garden, chef and restaurateur Chris White feels<br />
a huge sense of contentment.<br />
The co-owner and founder of Buderim’s iconic Hungry Feel Eating<br />
House welcomes the native bug-eating guest into his patch; and<br />
doesn’t mind if he scoffs a raspberry or two on his way.<br />
“He’s just on his way to eat anything that shouldn’t be here,”<br />
says Chris.<br />
Chris’s flourishing garden is at his and wife Larissa’s home, a quick<br />
stroll from the much-loved restaurant they established together 16<br />
years ago. When Chris is not in the restaurant kitchen he’s in the<br />
garden, which he manages with a little help from the moon.<br />
“I do all my gardening on the lunar cycle,” he says. “That shows<br />
the rhythm of how I feed and water. I have a chart that I follow;<br />
it’s quite a simple strategy – we don’t use pesticides. We are<br />
attracting beneficial insects to kill any bugs that don’t work.<br />
“We have just short of a quarter-acre, but I’ve filled the whole<br />
property with food – finger limes, native raspberries, lemons,<br />
limes, figs, mandarins, grapefruit. Then we’ve got seasonal crops –<br />
all our bay leaves, olives, warrigal greens, and quite a bit of native<br />
stuff as well.”<br />
The seasonal delights the garden yields help supply the day-to-day<br />
needs of the restaurant, as well as supplying produce for Hungry<br />
Feel’s Meet the Maker events, where leading Australian winemakers<br />
gather with local producers to showcase their wares. ><br />
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<strong>salt</strong>magazine.com.au 47
Hungry Feel’s Chris White gets<br />
his hands dirty with Mick Dan<br />
from Good Harvest organic farm<br />
“<br />
I WON’T BUY AN<br />
IMPORTED PRODUCT.<br />
WE’RE ACTUALLY<br />
CREATING OUR<br />
OWN ECONOMY BY<br />
CONNECTING WITH<br />
LOCAL PRODUCERS.<br />
”<br />
Chris’s gardening style underlies Hungry Feel’s ‘locavore’ food<br />
philosophy – a movement that aims to connect producers and<br />
consumers within the same geographical region. At Hungry Feel,<br />
that means 100 per cent of the menu’s ingredients come from the<br />
Sunshine Coast and its close surrounds.<br />
“It’s easy to say local – it’s a bit of a buzz word at the moment,” says<br />
Chris. “For me, it’s just about having those relationships with the<br />
people who are making or growing the produce that you’re using.<br />
“From day one, we’ve always used local people. It’s just that we’ve<br />
found more and more of them and we’ve made the effort to go out<br />
and discover what’s in our backyard. I’ve been spending time in the<br />
Mary Valley lately, and it just blows my mind how important that<br />
area is.<br />
“I think it’s one of the most important regions in Australia for food<br />
agribusiness. I compare it to the Adelaide Hills in South Australia.”<br />
The locavore philosophy is so integral to the business’s values that<br />
Chris and Larissa even take their staff to meet local producers.<br />
“We try and get out there and make that connection,” says Chris.<br />
“It strengthens what you’re doing, but we also try to get our staff out<br />
there on tours to meet the farmers.”<br />
The long list of those farmers and producers Hungry Feel supports,<br />
and that keep food miles to an absolute minimum, include Pt<br />
Cartwright Seafoods, Kenilworth Free Range Farm, Hinterland<br />
Feijoas, Mary Valley Country Harvest and Woombye’s Good<br />
Harvest.<br />
The restaurant’s chicken is certified free-range from Moya Valley,<br />
Gympie; pork is from Kingaroy; and fish is locally caught. Haloumi<br />
and mozzarella cheeses are handmade by the artisan Cedar Street<br />
Cheeserie in Maleny, and olive oil comes from boutique producer<br />
Obi Obi Essentials. Zucchini flowers are sourced from Beerburrum,<br />
mushrooms from Palmwoods and strawberries from Palmview.<br />
“I won’t buy an imported product,” Chris says. “We’re actually<br />
creating our own economy by connecting with local producers.”<br />
Showcasing seasonal produce is something the Whites have always<br />
embraced. In recent years, however, with a string of unseasonal<br />
weather patterns, Chris says that can sometimes makes things a bit<br />
tricky.<br />
“We’ve always wanted to be a seasonal restaurant, and we’ve<br />
always wanted to showcase the seasons,” he says. “Over the last<br />
15 years, those seasons have got a bit funky, I guess. It really does<br />
48 <strong>salt</strong><br />
Larissa White
TEAHOUSE INTERIORS GIFTS<br />
Beauty Body & Wellness<br />
Montville - Sunshine Coast Hinterland<br />
As well as our amazing cake<br />
selection we also do<br />
breakfast & lunch<br />
Vintage<br />
High Tea<br />
$29.95<br />
Cauliflower croquettes with Cedar<br />
Street haloumi and curry vinaigrette<br />
change the way you present each month of the year. It’s been a bit<br />
of a challenge.<br />
“But we’ve grown our relationships with the local farmers, producers<br />
and artisans, and that’s been probably the link that we’ve been<br />
joining every year, to say ‘come and eat at the Sunshine Coast’.”<br />
Another phenomenon that has risen in the last decade is consumer<br />
interest in the origin and quality of the food they are eating,<br />
particularly in the Millenial demographic cohort (also known as<br />
generation Y).<br />
“People want to know where their food comes from,” says Chris.<br />
“The Millenial group, particularly, wants to know. If I support local<br />
farmers, that helps to educate people about what’s in their backyard<br />
and the cycle is created. Hopefully everyone can benefit from that.”<br />
Chris is quick to point out that he and Larissa are only one part<br />
of the locavore movement on the Sunshine Coast, with a growing<br />
number of chefs and producers flying the local flag. He names<br />
celebrity chef Matt Golinski as “a great ambassador” for the<br />
movement.<br />
“There are more and more producers in the region,” says Chris.<br />
“You just have to go to the farmers’ markets.<br />
“We feel like we’ve evolved into a nice little community restaurant.<br />
We’re really engaged in this local food movement, and I think we’re<br />
onto something really good here.<br />
“It’s just the beginning of how, as a region, we can really start<br />
promoting and celebrating the producers for what they do,<br />
because they’re really world class.”<br />
hungryfeel.com.au<br />
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RELAXED RECIPES<br />
NICE<br />
AND<br />
spicy<br />
PHOTOS ANASTASIA KARIOFYLLIDIS<br />
In celebration of the warmer<br />
weather, we’re embracing exotic<br />
flavours and tasty treats.<br />
DEVILLED CASHEW NUTS<br />
This is a classic hotel beer-on-the-balcony treat. Serve in a bowl with the curry<br />
leaves as garnish and lots of beer.<br />
Ingredients<br />
100ml vegetable oil<br />
300g raw un<strong>salt</strong>ed cashew nuts<br />
2 sprigs fresh curry leaves<br />
1/ 2 tsp chilli powder<br />
1/ 2 tsp <strong>salt</strong><br />
1/ 2 tsp ground black pepper<br />
Method<br />
Heat the oil in a heavy-based pan until a light<br />
smoke haze comes off it. Add the cashew nuts<br />
and fry until they are a golden brown. Add the<br />
curry leaves and then strain out the oil. Place<br />
the nuts and curry leaves in a bowl and toss<br />
with the chilli powder, <strong>salt</strong> and pepper.<br />
50 <strong>salt</strong>
COCONUT PANCAKES (PANI POL)<br />
Ingredients<br />
Pancakes<br />
2 eggs<br />
1/ 2 cup plain flour<br />
300ml milk<br />
60ml vegetable oil<br />
pinch ground turmeric<br />
Pani Pol<br />
1 cup palm treacle (golden syrup is a good<br />
substitute)<br />
1/ 4 cup firmly packed grated palm sugar<br />
2 cardamom pods, bruised<br />
2 cloves<br />
1/ 2 stick cinnamon<br />
1 cup freshly grated coconut (or frozen<br />
grated coconut)<br />
1 vanilla bean, halved and seeds scraped<br />
Method<br />
To make the pancakes, place all the ingredients in a bowl and use a<br />
hand-held whisk to beat until smooth. The mixture should be thick<br />
enough to coat the back of a spoon – if necessary adjust with a little<br />
extra flour or milk. Strain through a fine sieve into a jug, then cover<br />
and set aside for 30 minutes to rest. To make the pani pol, place the<br />
palm treacle, palm sugar and the spices in a saucepan and stir over<br />
medium heat for 5 minutes or until all the sugar has dissolved. Don’t<br />
cook it too long or the treacle will caramelise and will set too hard. Add<br />
the coconut and vanilla and stir until all the coconut is coated with the<br />
treacle mix and the coconut is warm. Set aside. Heat a 20cm non-stick<br />
or cured cast-iron frypan over medium heat. Lightly wipe the base<br />
with a piece of paper towel dipped in vegetable oil. Holding the pan<br />
with one hand and tilting while you pour, add just enough batter to the<br />
pan to cover the base. Cook for about 2 minutes or until just set but<br />
not coloured, then turn and cook for another 30 seconds. Slide onto<br />
a plate and repeat with the remaining batter, stacking the pancakes as<br />
you go. To assemble, place one tablespoon of pani pol onto the centre<br />
of each pancake, removing any whole spices you can see. Fold the<br />
bottom over the filling, then roll up, folding in the sides as you go.<br />
Serve warm or cold with coconut or vanilla ice cream. ><br />
Handmade cakes & pastries<br />
CAKES FOR ALL OCCASIONS • CUSTOM ORDERS<br />
CAFÉ • HIGH TEA • CATERING<br />
WHOLESALE • MACARONS • COOKIES<br />
Handmade cakes & pastries<br />
Monday - Friday 9am to 5pm • Saturday 9am to 3pm<br />
Shop 3/37 Sunshine Beach Rd, Noosa Heads<br />
Shop online: fionasfancies.com.au • 07 5473 53<strong>17</strong><br />
<strong>salt</strong>magazine.com.au 51
KOKODA ><br />
Ingredients<br />
1 white fish fillet (about 1kg), skinned and pin-boned<br />
(use snapper, blue-eye trevalla or tuna)<br />
juice of 2 large limes<br />
1 small red onion, finely diced<br />
4 small green chillies, chopped<br />
3 vine-ripened tomatoes, peeled and diced<br />
250ml coconut cream<br />
1 tsp cracked black pepper<br />
<strong>salt</strong><br />
1/ 2 bunch coriander, sprigs picked, to serve<br />
Method<br />
Cut the fish into 1cm pieces and place in a bowl with<br />
the lime juice. Toss to coat and leave for 30 minutes or<br />
until the fish turns opaque. Add the onion, chillies and<br />
tomatoes, and combine well.<br />
Add the coconut cream and pepper. Season with <strong>salt</strong>.<br />
Serve immediately, scattered with the coriander.<br />
SMOKED TROUT TOSTADA<br />
(TOSTADAS DE TRUCHA AHUMADA)<br />
Excellent quality smoked trout, such as Petuna, can be found<br />
in delis and speciality stores. The flavour of the smoked trout<br />
is wonderfully complemented by pepian sauce, a southern<br />
Mexican speciality usually made from toasted pumpkin seeds,<br />
sesame seeds or a mixture of the two. The toasted seeds give<br />
a beautiful nutty flavour to the sauce with just a hint of heat<br />
from the chilli pequin. These smoked trout tostadas are quick,<br />
easy and the perfect summer party food<br />
52 <strong>salt</strong><br />
CHEF’S NOTE<br />
This pepian base works wonderfully for<br />
canapes of smoked trout tostadas, but<br />
to serve in its more common form as a<br />
sauce you can simply add chicken stock<br />
and seasoning until the paste has a more<br />
sauce-like consistency. Serve with chicken,<br />
prawns, pork or steamed vegetables.
NOW OPEN<br />
WED - SAT<br />
FOR DINNER<br />
FRESH, LOCAL & TASTY!<br />
Ingredients<br />
Salsa pepian<br />
100g tomato<br />
500g tomatillo or green tomato<br />
100g white onion<br />
60g hulled pumpkin seeds<br />
60g sesame seeds<br />
3 whole allspice<br />
2 pequin chillies<br />
<strong>salt</strong>, to taste<br />
Method<br />
20 tostadas or lightly <strong>salt</strong>ed<br />
tortilla chips<br />
200g Petuna hot-smoked<br />
ocean trout<br />
1/ 2 cup julienned <strong>spring</strong> onion<br />
1/ 2 cup julienned firm mango<br />
1/ 2 cup thinly sliced sweet<br />
eschalots<br />
6 small red chillies, seeds<br />
removed and julienned<br />
6 small green chillies, seeds<br />
removed and julienned<br />
½ cup julienned red radish<br />
To make the pepian, place the tomato, tomatillo and onion in a<br />
small pot and cover with water. Bring to the boil then reduce to a<br />
simmer. As each item softens, remove and place in a blender jug.<br />
The tomatillo will usually take 2 minutes more than the tomato, and<br />
the onion slightly longer still. Warm a 25cm frypan to a medium heat<br />
and toast the pumpkin seeds, tossing or stirring frequently until golden<br />
and puffed up. Remove to the blender jug. In the same pan add the<br />
sesame seeds and toast. When nearly golden, add the allspice and<br />
pequin chillies. Add to the blender jar, then add <strong>salt</strong> and puree for 2<br />
minutes until very smooth. Check seasoning and reserve.<br />
Line up the tostadas on a tray and top each piece with a smear of<br />
pepian paste. Place a small portion of smoked trout, then garnish with<br />
the julienned vegetables and serve immediately.<br />
T: 07 5455 3350<br />
10 HASTINGS STREET, NOOSA HEADS.<br />
Recipes courtesy of Peter Kuruvita from Noosa Beach<br />
House, 14/16 Hastings Street, Noosa Heads. 5449 4754<br />
or noosabeachhousepk.com.au<br />
FOR EXTRA SALT visit <strong>salt</strong>magazine.com.au<br />
for an extra recipe.<br />
<strong>salt</strong>magazine.com.au 53
SALT CELLAR<br />
HOME BREWS<br />
WORDS MIKE BENNIE PHOTO KRISTA EPPELSTUN<br />
IF YOU CAST YOURSELF back just a couple<br />
of years, the Sunshine Coast was near vacant of<br />
craft beers and independent brewing. Step into<br />
the inner districts of any capital city in Australia<br />
and the brewing culture was exploding; it felt<br />
like a new team of brewers was surfacing each<br />
week. While Queensland’s laidback lifestyle,<br />
and love of gluggable, neutral flavoured beers is<br />
well-versed, something had to give.<br />
Fast forward to the latter half of 20<strong>17</strong> and there are around 10 craft<br />
breweries in full swing on the Sunshine Coast, with a couple more<br />
in the works. In an almost defiant move to shove Queensland’s<br />
most popular beer XXXX into the background, these independent<br />
breweries work in a positivity-bound community of open-minded,<br />
enthusiastic brewers producing a kaleidoscopic array of styles.<br />
Rather than relying on a simple, core range of beers, Matt Jancauskas<br />
from Maleny’s Brouhaha is widely experimenting, and, importantly,<br />
using a raft of local produce in the production of his beers. “We’re<br />
big on variety, big on freshness, big on keeping it local. In our first<br />
year we made 48 different beers, yet only four tanks. A feat to do<br />
so, but we love batch splitting – making a batch of beer, make 3000<br />
litres and then split into two different beers.”<br />
Matt uses fresh local raspberries for his raspberry saison and for<br />
sours he uses Maleny Dairy yoghurt. “That makes the backbone of<br />
our sour beers,” he says. “For our Finger Lime IPA we went out to<br />
a local farmer, got finger limes off him and squeezed them into the<br />
beers.”<br />
The emphasis with Brouhaha is on local and fresh – this is<br />
reflected in the food menu that accompanies the brewery’s beers.<br />
“Our spent grain goes to Maleny Wagyu, then we buy back the<br />
whole animal and use it nose to tail,” Matt says. This overarching<br />
philosophy of local, seasonal and holistic is writ large for<br />
Brouhaha.<br />
BREWERY FOCUS:<br />
MATT HEPBURN FROM YOUR MATES BREWING CO<br />
Your Mates is a gypsy brewing operation that created a huge<br />
buzz when a Pozible campaign came in with some $32,575 to<br />
assist in the funding of a permanent brewery and canning line.<br />
Matt Hepburn is a delightful character, a breezy larrikin eking out<br />
smashable, sessionable beers with his partner Christen McGarry.<br />
“It’s coming up to two years in brewing,” says Matt. “Typically<br />
Queenslanders have enjoyed beer in volume; typically stuff that<br />
they were used to. We saw some interest in diversifying the beer<br />
offering on the Sunshine Coast, loved the stuff ourselves, so we<br />
quit our jobs, and just launched into it.”<br />
Asked about the reception his beer has had, Matt says, “A lot of<br />
people have been supportive in bars and restaurants, supporting<br />
local, so have seen how our beers have a bit more flavour, and<br />
are willing to pay an extra dollar to drink a nice-tasting, local<br />
beer.”<br />
It seems most brewers on the Sunshine Coast are also pretty<br />
keen to help each other out. “We don’t really see anyone else<br />
as competition; everyone else has their own style,” Matt says.<br />
“As independent brewers, the more drinking the stuff the better.<br />
“We’ve had a lot of help from a variety of breweries; that’s just<br />
the kind of industry [it is].”<br />
While XXXX and Great Northern have made an indelible mark<br />
on most Queenslanders, there’s hope beyond the big players.<br />
“We’ve gone for quality in terms of base ingredients. We brew<br />
just a few really good beers. We want to create a perfect beer,<br />
really, but we want people to keep going back to them. I think a<br />
lot of people on the Sunshine Coast have taken this approach –<br />
quality upgrade and sessionability.<br />
“The Pozible campaign went better than expected and helped<br />
crystallise Your Mates’ opportunities. The likelihood of finding a<br />
permanent brewing facility is close, too. Products are where we<br />
want them, we’ve doubled our capacity, we’ve sold out again. So<br />
[we’ve] come to the stage where we’re looking to take it to the<br />
next level.”<br />
54 <strong>salt</strong>
ABOUT MIKE<br />
When Mike Bennie isn’t wandering vineyards on the four corners<br />
of the globe, he is a freelance wine and drinks writer, journalist<br />
and presenter. His work appears in the highly regarded Australian<br />
Gourmet Traveller Wine magazine, and he is wine/drinks editor for<br />
delicious. magazine. He is editor-at-large and contributor/writer to<br />
Australia’s most interactive wine commentary website, WineFront.<br />
His work is regularly found in The Sun-Herald Style magazine, Virgin<br />
Australia airline’s Voyeur magazine, The Sydney Morning Herald<br />
Good Food section, Men’s Style magazine, Wine Business Magazine<br />
and various other publications. Mike is a wine judge in Australia and<br />
overseas, and a graduate of the prestigious Len Evans Tutorial. He is<br />
a co-founder and co-director of the artisan and sustainability focused<br />
Rootstock Sydney food and wine festival. He is prolific with his wine<br />
work, is a regular presenter at corporate and industry events, and<br />
between travels to exotic vineyards around the world, enjoys long<br />
walks on the beach with a bottle of wine (or sour beer).<br />
WHAT JOSH DONOHOE OF SUNSHINE COAST<br />
CRAFT BEER TOURS IS DRINKING NOW:<br />
SESSIONABLE:<br />
Brouhaha Brewery Dry Hopped Saison<br />
“The fact that Matt can make a saison shows the versatility<br />
of this brewery, and this one has requisite tang, freshness<br />
and fruity-herbal interest.”<br />
THE BIG TICKET, FANCY NIGHT OUT BEER:<br />
Moffat Beach Brewing Co Double IPA Iggy Hop<br />
“I like a big, hoppy style, and here the hops, though<br />
prominent, are well balanced with malt. Not too punchy;<br />
really well done.”<br />
ICON BEER:<br />
Your Mates Brewing Co Larry Pale Ale<br />
“A simple, easy drinking beer that’s made for the conditions<br />
up here. These guys are still gypsy brewing but doing great<br />
things. Two local guys doing local beers for local people.”<br />
SOMETHING DIFFERENT:<br />
10 Toes Rye Amber<br />
“This is a slightly different style that no one really is making<br />
on the Sunshine Coast, and to me is increasingly popular<br />
for its point of difference.”<br />
sunshinecoastcraftbeertours.com.au<br />
The rise and rise of the cult around craft and independent<br />
breweries is a leading light for increasing the diversity of tourism<br />
opportunities, but it’s also increasing the culture around local<br />
Sunshine Coast food and drink. While most of these breweries are<br />
in their infancy, and chasing down a limited opportunity for tap<br />
space, there’s vibrancy and vitality in the burgeoning Sunshine<br />
Coast independent brewing scene. Three cheers for that.
A WEDDING FEATURE WITH SPRING ’<strong>17</strong><br />
58 KEEPING IT REAL<br />
Jacklyn Swiecicki and<br />
Matthew Brown prove<br />
that modern dating can<br />
lead to lasting romance.<br />
62 MAGIC MAKER<br />
<strong>salt</strong> sits down to picnic<br />
with Modern Goddess<br />
Table’s Jayde Heathcote.<br />
66 TO HAVE AND TO<br />
HOLD Treats and tips to<br />
get ready for the big day.<br />
IMAGE COURTESY OF CHESTERTON SMITH PHOTOGRAPHY AT CHESTERTONSMITH.COM<br />
56 <strong>salt</strong>
<strong>salt</strong>magazine.com.au 57
KEEPING IT REAL<br />
MODERN<br />
MATCH<br />
WORDS LILJANA FREY<br />
58 <strong>salt</strong>
Jacklyn Swiecicki<br />
&<br />
Matthew Brown<br />
31 March,<br />
20<strong>17</strong><br />
FORGET CHANCE ENCOUNTERS in<br />
coffee shops or lingering looks in bookstores<br />
– Jacklyn and Matthew Brown’s romance was<br />
sparked by the simple act of swiping right.<br />
On Tinder, that is.<br />
A modern-day love story, the Melbourne-based couple connected<br />
through the online dating app after noticing they shared mutual<br />
friends. They arranged to meet for a drink, but conversation flowed<br />
easily and their afternoon wine evolved into a lengthy dinner date.<br />
Matthew, 35, says it was Jacklyn’s kindness that initially<br />
captivated him, while Jacklyn, 33, loved that Matthew was up for<br />
anything – including waking in the early hours of the morning to<br />
take spin classes.<br />
Two years after meeting, the couple bought their first home<br />
together. The day they collected their keys, Jacklyn entered the<br />
house to discover an arrangement of rose petals, champagne and<br />
a bag of her favourite corn chips.<br />
“Before she had time to turn around and ask me what the hell was<br />
going on, I was on one knee,” Matthew says. “I managed to find<br />
a ring that looked just like a corn chip from Melbourne designer<br />
Lucy Folk.”<br />
The proposal was unexpected for Jacklyn, who was preoccupied with<br />
settling into their new home.<br />
“I was blown away,” she says. “Matt totally surprised me. Best<br />
surprise ever!”<br />
Jacklyn and Matthew chose Noosa as their wedding destination after<br />
spending time in the region on one of their first holidays together.<br />
The couple wanted a small wedding, so their celebrant suggested the<br />
ceremony be held at secluded Hidden Grove. With its picturesque<br />
backdrop of Noosa Main Beach, the setting was an easy choice.<br />
When it came to their reception, Jacklyn and Matthew chose Noosa<br />
Waterfront Restaurant & Bar for its sophistication and fine dining<br />
menu. A qualified chef herself, Jacklyn oversaw the planning of their<br />
five-course degustation menu with executive chef Andrea Ravezzani,<br />
while Matthew selected wines from New Zealand and Italy.<br />
“We had eaten at Noosa Waterfront previously and loved their<br />
Italian menu and beautiful plating,” Jacklyn says. “We are also<br />
having our honeymoon in Italy, so we liked the Italian theme.” ><br />
<strong>salt</strong>magazine.com.au 59
Just when Jacklyn and Matthew thought everything was in<br />
place for their nuptials, disaster struck. The day before their<br />
wedding, Cyclone Debbie hit. The couple was forced to<br />
hold their wedding rehearsal indoors as wild winds ripped<br />
through Noosa.<br />
As nightfall approached, the extent of their predicament set<br />
in. While the plane bringing members of Jacklyn’s family to<br />
the Sunshine Coast was redirected back to Melbourne, Jacklyn<br />
and Matthew’s hired house lost power. With no electricity, the<br />
couple was forced to prepare for their wedding in the dark.<br />
“The funniest moment was the night before the wedding,”<br />
Jacklyn says. “I had a shower in a pitch black house with only<br />
a tealight candle.”<br />
However, the sun reappeared the next morning. “It was<br />
stunning,” she says. “Perfect blue skies and sunshine. It was<br />
honestly a blessing.”<br />
But Cyclone Debbie had left a mark, and Jacklyn had to pull up<br />
her wedding dress and clamber over fallen trees simply to reach<br />
the wedding car. When she arrived at the northern end of Noosa<br />
Main Beach for their ceremony, Jacklyn spotted her mother<br />
and sister running through Noosa Woods, having arrived from<br />
Melbourne just in time.<br />
WEDDING DAY<br />
ROLL CALL<br />
RECEPTION<br />
Noosa Waterfront Restaurant & Bar<br />
noosawaterfrontrestaurant.com.au<br />
CEREMONY<br />
Hidden Grove, Noosa Heads<br />
PHOTOGRAPHY<br />
Stu Morley<br />
stumorley.com<br />
CAKE<br />
Sweetness Contained<br />
sweetnesscontained.com.au<br />
DRESS<br />
Amaline Vitale<br />
amalinevitale.com.au<br />
FLOWERS & STYLING<br />
First Class Functions<br />
firstclassfunctions.com.au<br />
60 <strong>salt</strong>
ABOUT THE VENUE<br />
Noosa Waterfront Restaurant & Bar offers a distinct<br />
Italian menu complemented by an extensive international<br />
wine list. Set amongst the trees on the beautiful Noosa<br />
River, the restaurant is not just the perfect place to<br />
host a wedding reception, but the ceremony too. The<br />
restaurant’s private lawn area overlooks the river and<br />
is surrounded by magnificent Moreton Bay fig trees,<br />
which provide year-round shade and stunning foliage.<br />
The venue is owned by distinguished head chef Andrea<br />
Ravezzani, who brings his global culinary training and<br />
passion for food to the restaurant. With a focus on local<br />
produce, Noosa Waterfront hosts regular degustation,<br />
winemaker and guest chef dinners. The 120-seat<br />
restaurant is also a stylish setting for birthday parties,<br />
business functions and weddings.<br />
“It was a really overwhelming moment of relief and happiness to<br />
have them there,” she says.<br />
Despite the preceding drama, Jacklyn and Matthew’s wedding<br />
ceremony unfolded like a dream. Guests shaded themselves with<br />
delicate parasols as Jacklyn made her way down the aisle, her elegant<br />
dress heavy with French lace.<br />
Jacklyn says her wedding dress had beautiful, delicate details. “I have<br />
a small waist and this dress gave me a feminine silhouette that felt<br />
timeless. It was truly a beautiful dress to wear.”<br />
Jacklyn and Matthew beamed as they recited their vows, and friends<br />
and family mingled as a violinist played old-school Elvis and jazz<br />
tunes. After the ceremony, the couple and their guests enjoyed<br />
a sunset cruise on Noosa River, before dining on ricotta-stuffed<br />
zucchini flowers, pan-fried goldband snapper and coconut-infused<br />
panna cotta with raspberry and rose puree.<br />
Though they have now returned to Melbourne, Jacklyn and<br />
Matthew hold the Sunshine Coast close to their hearts, and look<br />
forward to someday bringing their children to the region. But<br />
for the time being, they are content with enjoying Noosa as a<br />
newlywed couple.<br />
“We have already planned to return next year for our one-year<br />
wedding anniversary,” Jacklyn says.<br />
<strong>salt</strong>magazine.com.au 61
MAGIC MAKER<br />
casual<br />
A<br />
AFFAIR<br />
WORDS XANTHE COWARD<br />
PORTRAIT PHOTO ANASTASIA KARIOFYLLIDIS<br />
62 <strong>salt</strong>
noosa floral slists<br />
IN A MATTER of months Jayde Heathcote’s<br />
Modern Goddess Table has established itself<br />
as a premiere Sunshine Coast catering option<br />
for stylish brides, romantic couples, and inthe-know<br />
picnic and party hosts.<br />
It’s no surprise that the magic of this innovative catering<br />
company is luring all sorts of clients. Why fuss over catering any<br />
special event when you can have Jayde and her team provide<br />
beautifully arranged and themed grazing platters overflowing<br />
with fresh, locally sourced cheeses, fruits, breads, cakes,<br />
chocolates, condiments and more?<br />
The beauty of the business is not only in Jayde’s superb<br />
presentation, but also in her personal touches. Jayde says, “I like<br />
to make it special. I want brides especially to know that for me,<br />
it’s a very personal business; I’m going to be involved every step<br />
of the way.”<br />
Jayde will always meet with the bride to discuss her wedding<br />
theme and colour scheme, and chat with the venue and the<br />
florist, in order to work closely with everyone involved in making<br />
the event a success. She likes to take the pressure off, arriving<br />
with her team an hour before the bride appears. The event is<br />
completely fuss free. “I clean up and they don’t have to worry<br />
about a thing.”<br />
Jayde remembers she was always the child at school who had the<br />
parties, hosting dinner at her place and “always going over the top<br />
and spending too much money. It was ridiculous!” She still enjoys<br />
getting the girls together for wine and cheese, and caters for most<br />
of the family gatherings, which have taught her that if there aren’t<br />
three days’ worth of leftovers, she hasn’t made enough. ><br />
We create, we innovate. Naturally<br />
www.naturellefloraldesign.com.au<br />
naturelle@iinet.au<br />
0411 122 428 * 0437 313 775<br />
IMAGES ; LINDY PHOTOGRAPHY - DEBBIE LAWRENCE<br />
WILLOW & ERIN - PANGA PRODUCTIONS
Photo Anastasia Kariofyllidis<br />
Photo Anastasia Kariofyllidis<br />
“<br />
IT LOOKS BEAUTIFUL<br />
WHEN THE WHOLE TABLE<br />
IS ONE BIG CHEESE BOARD.<br />
I’M A HUGE CHEESE LOVER.<br />
MY FAVOURITE THING<br />
TO DO IS A BAKED BRIE<br />
WITH BLUEBERRIES AND<br />
HONEY.<br />
”<br />
64 <strong>salt</strong>
Also a fan of Italian fare and family traditions, Jayde loves her<br />
carbs and the bonding that happens over the trattoria table. “I love<br />
the way Italians make a big deal about coming together for a meal.”<br />
A close family is one of the reasons Jayde decided to turn her<br />
passion for feeding people into a business. “They all told me this<br />
was something I should be doing. I had a vision to be working<br />
for myself. It’s definitely where I want it to be.”<br />
Having never seen herself as a nine-to-five girl, Jayde admits,<br />
“I’ve always loved cooking and entertaining guests. I always<br />
thought I would do something creative.” She enjoys styling<br />
the whole food event, from the flowers to the vessels in which<br />
they’re arranged, to the food. “I work alongside the client and<br />
create. It’s about so much more than just delivering the food.”<br />
Connecting with Jayde is easy; clients can call or arrange to meet<br />
in person, or simply order online, making their selection from<br />
three separate packages, which can be customised to take into<br />
account any dietary requirements before Jayde begins honing<br />
the finer details. The theme can be as feminine and delicate or as<br />
rustic and earthy as a client likes, with many themes built around<br />
Jayde’s upcycled timber cheese boards, purchased locally from an<br />
artisan who repurposes the wood salvaged from storm-damaged<br />
trees. Jayde says, “It looks beautiful when the whole table is one<br />
big cheese board. I’m a huge cheese lover. My favourite thing to<br />
do is a baked brie with blueberries and honey.”<br />
She says that people love the decadence of a generous grazing<br />
table, offering much more food than can be consumed during<br />
the event. But this also means she has had to consider what to do<br />
with any leftovers. “It wouldn’t be the same effect if it was sparse,<br />
so I always make sure I have containers for take away. It’s always<br />
packed up and ready to go. There’s no waste.”<br />
Jayde uses crisp white tablecloths, soft cushions, pretty picnic<br />
rugs, and locally sourced fresh flowers to complement the<br />
food. Her Modern Goddess Table launch event in June had<br />
a deliberately feminine feel, attracting attention across her<br />
Facebook and Instagram accounts. She recognises the value<br />
in offering superior presentation, happily noting that guests<br />
love to post their foodie photos online. “Everybody wants to<br />
photograph it and share it.”<br />
Jayde appreciates the value of word of mouth and her growing<br />
social media tribe. “The launch party made it possible to connect<br />
with Sunshine Coast businesses, including top wedding planners<br />
and event managers,” she says. “When you’re new you’ve got<br />
to put yourself out there. Realistically, it’s about getting to<br />
know what the businesses and clients want, and making the<br />
connections in the industry.”<br />
She admits there is some trial and error involved in starting a<br />
small business from scratch, but Jayde is determined to grow<br />
Modern Goddess Table organically, keeping the focus on quality,<br />
local products and nurturing partnerships with suppliers.<br />
Jayde says of her business, “I’m so protective of it and I’ll have to<br />
learn to delegate when the time comes to grow. The dream is to<br />
have teams all over the country.<br />
“I didn’t even think it would come this far! I was thinking it<br />
would be for friends and family on the side, but each time you<br />
get a call you get a boost of confidence.”<br />
moderngoddesstable.weebly.com<br />
ROUGH<br />
& CUT<br />
OPALS<br />
The Opalcutter, Montville<br />
Contemporary Jewellery<br />
& Art to Love & Give<br />
Potter’s Workshop, South Africa<br />
POTTERY<br />
& ART<br />
Daniel Vior, Spain<br />
The Opalcutter, Montville<br />
JEWELLERY<br />
OPEN 6 DAYS 10—5<br />
(Closed Wednesdays)<br />
Eva Stone, Poland<br />
Ti2, United Kingdom<br />
07 5442 9598<br />
www.opalcutter.com.au<br />
Shop 4 ‘The Pottery’<br />
<strong>17</strong>1-183 Main St Montville
TO HAVE AND TO HOLD<br />
gorgeous<br />
gowns<br />
Created from the finest fabrics and<br />
materials from Milan and Paris, each<br />
Mira Zwillinger gown is brought to<br />
life in a meticulously and thoroughly<br />
detailed process that includes handmade<br />
embroidery, beading and ornamentation.<br />
A Mira Zwillinger gown is perfect for the<br />
bride who wants to say ‘I do’ in a timeless<br />
design that also boasts modern-day<br />
sophistication. So, when it’s time to tick<br />
the dress of the wedding checklist, visit<br />
Mira Zwillinger. mirazwillinger.com<br />
HERE ARE<br />
OUR PICKS OF<br />
FASHIONABLE,<br />
MUST-HAVE<br />
PRODUCTS FOR<br />
THAT LOVED-UP<br />
EVENT.<br />
TAKE A<br />
BOW<br />
TO HAVE<br />
AND TO<br />
HOLD<br />
In a<br />
lather<br />
If your man prides himself on being<br />
cultured, courteous and well educated,<br />
while boasting an outstanding sense of<br />
personal style, dress him in Mr Day.<br />
Inspired by old-school influencers like<br />
Steve McQueen and Paul Newman, Mr<br />
Day’s collection of 100 per cent silk classic<br />
ties and bow ties are for the groom who<br />
oozes confidence and remains effortlessly<br />
cool. Make sure he ties the knot in a classic<br />
addition from Mr Day. mrday.com.au<br />
Bridesmaids go through a lot to get you looking<br />
and feeling radiant on your big day. From<br />
engagement parties to dress fittings and, of<br />
course, organising your hens’ night, there’s<br />
generally a bit of stress, lots of champagne and<br />
a few tears (happy ones, of course) associated<br />
with the pre-wedding events. Give your favourite<br />
girl pals some loving back with these gorgeous<br />
handmade botanical soaps from Maple Soaps.<br />
Inspired by the romance and fragrance of flowers,<br />
each batch of these little beauties is crafted using<br />
the highest-grade vegetable oils, plant butters,<br />
clays and essential oils. Each bar is then air-dried<br />
and carefully hand wrapped into a delightful<br />
package of soapy bliss every woman needs at<br />
some point in her life. maplesoaps.com<br />
66 <strong>salt</strong>
flower<br />
power<br />
Every girl deserves a crown, just as every flower girl deserves a flower crown.<br />
Summerblossom’s whimsical silk flower crowns are the perfect fit for little<br />
princesses. Every floral arrangement, whether it’s in the baby, kids or adult range, is<br />
handmade using high-quality materials from silk flowers to sparkling embellishments<br />
and everything in between to ensure all Summerblossom girls look and feel as<br />
beautiful as a <strong>spring</strong> wedding. summerblossom.com.au<br />
HANDS OFF!<br />
Back in ancient times, wedding guests tried<br />
to tear off part of the bride’s clothes because<br />
they believed having a piece from the bride’s<br />
outfit bought good luck. Well, it appears some<br />
traditions never die. But they do get a stylish<br />
revamp. Add to the tradition and fun of your<br />
big day with a drop-leg gorgeous garter from<br />
Bridal Trousseau, a designer label offering an<br />
heirloom-worthy collection of chic couture<br />
bridal garters plus lingerie and accessories.<br />
Using the finest French laces, silk satins and<br />
tulles, silk ribbons and carefully sourced<br />
vintage embellishments, each original design<br />
is hand finished with meticulous attention to<br />
detail, making your garter a little treasure you<br />
will want to keep forever. As long as your<br />
guests don’t pinch it first! trousseau.com.au<br />
ONLINE<br />
AND<br />
ON TREND<br />
Save trees and send your invites<br />
online via a custom-designed wedding<br />
website from Bliss & Bone. Let’s face<br />
it, our iPhones, iPads, iThis and iThat<br />
are our best buddies (after your maidof-honour,<br />
of course). So, keep all<br />
your wedding plans in the one spot<br />
– no MIA invoices or to-do lists here!<br />
Store your RSVPs, booking forms and<br />
even let guests browse what’s on the<br />
menu. Bliss & Bone creates unique web<br />
solutions to suit your style and needs.<br />
You can customise everything from<br />
page layouts, graphics, fonts, colours,<br />
photos and more. Bonus: this creative<br />
agency also makes stunning wedding<br />
invites, so if tradition is your thing (or<br />
grandma doesn’t own a computer) Bliss<br />
& Bone has a few old-school options<br />
too. blissandbone.com<br />
RING FOR<br />
HIM<br />
Playing sport, fixing the car, gutting a fish or renovating the<br />
house – if your bloke is just that, a bloke, don’t complicate<br />
things when it comes to his wedding ring. Something precious<br />
and fragile made from expensive metal just isn’t practical. His<br />
wedding ring needs be robust, affordable and look good even if<br />
it gets a little dirt or grease on it. Enter The Gentleman’s Smith.<br />
Serving the real gentlemen of Australia, The Gentleman’s Smith<br />
offers practical and affordable rings that still have a whole lot of<br />
charisma. thegentlemanssmith.com<br />
<strong>salt</strong>magazine.com.au 67
FASHION<br />
sweet<br />
talk<br />
FASHION EDITOR<br />
BRISEIS ONFRAY<br />
IS THERE ANYTHING SWEETER THAN BLOSSOMING LOVE IN SPRING?<br />
IT’S TIME TO TOSS AWAY HEAVY MODES TO MAKE WAY FOR SUNNY VIBES<br />
AND A PLAYFUL SOCIAL SEASON. CONSIDER IT FASHIONABLE TO RE-STOCK<br />
THE WARDROBE AND RE-INVENT YOUR STYLE, BABY.<br />
70 LEISURE LUXE There’s an easy-going coastal theme for the<br />
leisure lifestylers. 72 SEASONAL STYLE by Gingers Boutique.<br />
73 PRETTY IN PRINT A playful range to get excited about.<br />
74 MELLOW MODE Zone out in natural fibres and neutral<br />
tones.76 FAR AWAY PLACE Oh denim, durable denim.<br />
79 LABELS & STOCKISTS.<br />
68 <strong>salt</strong><br />
Donsje
Love Stories<br />
THE<br />
LIFESTYLE<br />
BOUTIQUE<br />
IN CALOUNDRA<br />
My Sunday Morning<br />
To Hold and to Have<br />
Aurora white and pink diamond ring<br />
Esperance & Co<br />
FASHION<br />
ACCESSORIES<br />
HOME DÉCOR<br />
GIFTS<br />
Shop 1, 10 Ormuz Avenue<br />
Caloundra QLD 4551<br />
07 5491 8890<br />
www.villaverdeliving.com.au<br />
Donsje<br />
FOR LABELS AND STOCKISTS REFER TO PAGE 79
Adrift<br />
Elk<br />
wYse<br />
FOR LABELS AND STOCKISTS REFER TO PAGE 79<br />
LEISURE<br />
LUXE<br />
For the leisurely lifestylers<br />
there’s an easy-going, coastal<br />
theme that is understated<br />
yet sophisticated. Carefree<br />
styles loosely arranged with<br />
luxe fabrics and finishes add<br />
a touch of class.<br />
NY2K 18ct white gold oval<br />
trilogy diamond ring<br />
Crocs<br />
Amsterdams Blauw<br />
70 <strong>salt</strong>
Humidity<br />
Nancybird<br />
<strong>salt</strong>magazine.com.au 71
SEASONAL STYLE<br />
1<br />
FEATURED STOCKIST<br />
GINGERS BOUTIQUE<br />
BY SUZANNE MAILEY<br />
SPRING HAS ARRIVED<br />
AND IT’S TIME TO<br />
BLOOM. THIS SEASON<br />
LETS US FLIRT WITH<br />
FLORA, BRINGING<br />
BEAUTIFUL BOUQUETS<br />
OF FRESH, BRIGHT<br />
AND FEMININE PRINTS<br />
TO OUR MUST-HAVE<br />
FAVOURITES.<br />
2<br />
1 Nadia clutch<br />
2 Naudic shoes<br />
AVAILABLE AT:<br />
Gingers Boutique, Shop 2, 56 Burnett Street,<br />
Buderim, 5445 6616 or gingersboutique.com.au<br />
Maha She<br />
72 <strong>salt</strong>
Binny<br />
PRETTY IN<br />
PRINT<br />
Boom Shankar<br />
Naudic<br />
The Opalcutter<br />
18ct yellow gold ring with<br />
boulder opal<br />
To Hold and to Have<br />
Amethyst checkerboard cut earrings<br />
Me & Maggie<br />
FOR LABELS AND STOCKISTS REFER TO PAGE 79<br />
There’s a<br />
playful range<br />
of pastel, floral<br />
and bohemianinspired<br />
styles to<br />
get excited about<br />
this season. The<br />
trick is choosing<br />
the right colour<br />
combo. Are you<br />
a block-bold or<br />
pretty in print?<br />
Birkenstock | Crocs | Skechers | ECCO | FitFlop | Klouds | Aetrex | Arcopedico<br />
Mens<br />
Ladies<br />
Noosaville - 230 Gympie Tce 5447 <strong>17</strong>55<br />
Caloundra - 82A Bulcock St 5492 7185 Shop Online - @getsetfootwear.com.au<br />
<strong>salt</strong>magazine.com.au 73
Humidity<br />
Having a mellow moment?<br />
Zone out in natural fibres and<br />
neutral tones. It’s a more casual<br />
arrangement, but quality fabrics<br />
and accessories will hold your<br />
style up in any down time.<br />
mellow<br />
mode<br />
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FOR LABELS AND STOCKISTS REFER TO PAGE 79<br />
74 <strong>salt</strong>
wYse<br />
The Opalcutter sterling<br />
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Provides a beautiful,<br />
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FOR LABELS AND STOCKISTS REFER TO PAGE 79<br />
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FOR LABELS AND STOCKISTS REFER TO PAGE 84<br />
Ad for Salt magazine_Spring<strong>17</strong> Issue.indd 1<br />
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<strong>salt</strong>magazine.com.au 77
photo Tim Love Photography<br />
MODELS | ACTORS | EXTRAS<br />
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FASHION STOCKISTS<br />
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AMSTERDAMS BLAUW<br />
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45 Burnett Street, Buderim.<br />
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BINNY Serengeti, 2/5 Gibson<br />
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BOOM SHANKAR Villa Verde<br />
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Caloundra. 5491 8890<br />
or villaverdeliving.com.au<br />
CROCS Get Set Footwear,<br />
82A Bulcock Street, Caloundra,<br />
5492 7185 or 230 Gympie<br />
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DONSJE Evolve, 5/10 Grebe<br />
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ELK Evolve, 5/10 Grebe Street,<br />
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evolvembh.com.au<br />
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iloveeumundimarkets.com<br />
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Bay Village, 18 Hastings Street,<br />
Noosa Heads. 5474 5941 or<br />
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NANCYBIRD Evolve,<br />
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SCOTCH & SODA<br />
Threads 4556, Shop 8,<br />
The Hub, 45 Burnett Street,<br />
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THE OPALCUTTER Shop 4,<br />
The Pottery, <strong>17</strong>1-183 Main Street,<br />
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<strong>salt</strong>magazine.com.au 79
UP AND COMING<br />
FEARLESSLY<br />
FABULOUS<br />
WORDS JOLENE OGLE PORTRAIT PHOTO KRISTA EPPELSTUN<br />
80 <strong>salt</strong>
photo Elsa Dillon<br />
IT’S 8.30AM ON THE coldest morning the Coast has<br />
experienced in two years. Milliner and designer Melanie Jeffers<br />
of Melanie J Designs sits at a table in a popular Eumundi coffee<br />
shop wearing high-heeled boots, lacy black stockings, a floaty<br />
smock dress, a scarlet scarf and cherry red lipstick.<br />
It’s clear a little bit of cold weather won’t stop this fabulous<br />
woman from embracing her inner goddess.<br />
As she sips her flat white she says that it’s important women<br />
dress for themselves. “I’ve always been that person within my<br />
friendship group who is not too scared to put on red lipstick<br />
and wear red heels to a breakfast,” she says.<br />
“I think as women we all tend to get caught up in life and get<br />
comfortable. We really fear what other people think about us.<br />
To me, it’s important to wear what you want to wear. Be<br />
different. Be unique.”<br />
It’s this ethos that inspired Melanie to create stunning feather<br />
and lace creations. Bold, elegant and delicate, Melanie’s<br />
headpieces, capes and collars are designed to empower the<br />
wearers and encourage women to find their inner alter-egos.<br />
“Every woman wants to wear a stunning feathered creation,”<br />
don red lipstick and morph into something else. I think some<br />
people are still a little scared to say ‘I’m unique enough to wear<br />
that’ and embrace something different.”<br />
Melanie’s passion for all things lace and feathers started with her<br />
nanna. Melanie recalls visiting her nanna’s old Queenslander in<br />
Mackay where the entire side verandah was always bursting with<br />
fabrics, buttons, lace, thread and patterns.<br />
“My nanna was a milliner and tailor. I’d go to her and say ‘Nanna,<br />
I need a suit’ and she would just measure me up, draw the pattern<br />
and create it from scratch. So I learnt how to sew from her, and I<br />
loved how she would always go out in a big hat.”<br />
Melanie and her sister were raised by their father. And while<br />
Melanie always dabbled in her passion for fashion, it wasn’t<br />
until she moved to the Sunshine Coast from Mackay at the age<br />
of 30 that she finally took the leap and started her own label,<br />
Melanie says. “I don’t know one woman who hasn’t wanted to Melanie J Designs. ><br />
<strong>salt</strong>magazine.com.au 81
photo Elsa Dillon<br />
“<br />
I THINK AS WOMEN WE ALL TEND TO GET<br />
CAUGHT UP IN LIFE AND GET COMFORTABLE.<br />
WE REALLY FEAR WHAT OTHER PEOPLE THINK<br />
ABOUT US. TO ME, IT’S IMPORTANT TO WEAR<br />
WHAT YOU WANT TO WEAR.<br />
”<br />
82 <strong>salt</strong>
photo Elsa Dillon<br />
Melanie decided it was time to do something for herself, so she<br />
studied cinemagraphic make-up design while working as a practice<br />
manager for an optometrist. After five years, she left her fulltime<br />
work and fully immersed herself in a world of high fashion,<br />
gathering feathers and handmade lace.<br />
“I’ve always had the freedom to be creative,” she says. “Having a<br />
single parent was difficult, but I knew this was what I always wanted<br />
to do. Just sometimes life gets in the way.<br />
“I got married young and after my divorce I moved to the Coast<br />
and I thought ‘this is it, I’m 30 and this is all about me now’. I came<br />
down to the Coast, studied and worked in eyewear styling, travelling<br />
the country. Then I made the jump. I just did it and here I am.”<br />
Melanie’s stunning creations can now be found on the heads and<br />
shoulders of some of Melbourne’s wealthiest women, fashion<br />
bloggers and style editors. Melanie’s most recent celebrity client<br />
was the Coast’s own Jo Beth Taylor, who commissioned a<br />
headpiece for her African wedding.<br />
“Jo Beth wanted to use a range of local suppliers from the Coast,<br />
which I think is amazing because there are lots of creatives here<br />
and I don’t think that is recognised enough,” Melanie says.<br />
Melanie says she has always loved the combination of fine,<br />
handmade lace and gathered feathers. “I love anything of quality.<br />
I love French lace. A friend of mine has a farm up north so I’m<br />
able to use organic, naturally shed feathers.”<br />
When asked where she wants to be in a year’s time, Melanie says<br />
she simply wants more people to enjoy the feeling of wearing<br />
something utterly fabulous. Helping spread the word is San<br />
Francisco-based style editor Doris Hobbs of Rich in Love, who<br />
chose to wear one of Melanie’s designs when she covered New<br />
York Fashion Week in early September. Melanie will also exhibit<br />
at the Sunshine Coast International Fashion Festival in October<br />
this year, where she hopes to inspire even more local women.<br />
Just a few more feathers in the cap of this talented Sunshine<br />
Coast local.<br />
melaniejdesigns.com<br />
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<strong>salt</strong>magazine.com.au 83
MEET THE DESIGNER<br />
SUN,<br />
SAND<br />
AND<br />
SWIM<br />
WEAR<br />
WORDS LAHNEE PAVLOVICH PORTRAIT PHOTO KRISTA EPPELSTUN<br />
84 <strong>salt</strong>
HAIR<br />
BODY<br />
Specialists in Ammonia Free Colouring<br />
with Oway<br />
SHOP 3/1 KING STREET • COTTON TREE<br />
5451 1300 • ECO-ORGANIC.COM<br />
THERE IS SOMETHING special about<br />
being in the sun, soaking up the rays. Days<br />
spent splashing around in the ocean, with<br />
sand between your toes. And when you live<br />
on the Sunshine Coast, sun-filled days seem<br />
to be even better somehow. We have our<br />
pick of beaches to laze on, parks to play in,<br />
and waves to wade in.<br />
It seems Mooloolaba-based mother of four Lana Reid feels the<br />
same way and has built a business out of designing adorable<br />
women’s, kids and matching ‘mummy and me’ swimwear.<br />
SunHaze Fashion was launched in January 2013 and began as<br />
a project creating clothing for her boys. But it didn’t take long<br />
for Lana to advance her skills and take on the challenge of<br />
swimwear.<br />
“I started making swimwear for my children mainly, but after a<br />
while I really wanted to venture into swimwear for women. I was<br />
asked to do a custom order for a mum and her daughters and<br />
thought why not start doing matching swimwear,” Lana says. ><br />
Shop 2, 5 Gibson Rd, Noosaville Ph: 07 5449 7756<br />
<strong>salt</strong>magazine.com.au 85
photo Krista Eppelstun<br />
“<br />
DON’T GET ME WRONG, BEING A MOTHER<br />
IS THE BEST. BUT BEING A MUM THAT HAS A<br />
PASSION IS EVEN BETTER.<br />
”<br />
86 <strong>salt</strong>
“I used this custom order for social media posts and was<br />
overwhelmed by the response. I was definitely onto something<br />
so I decided to expand and make a whole range of ‘mummy and<br />
me’ pieces.<br />
“With the Mummy and Me range I wanted to create swimwear<br />
that women wanted to wear because it was cute, but it also felt<br />
comfortable. I wanted to design something they were proud to wear<br />
and proud for their daughters and babies to wear too,” she says.<br />
“It is very important that women feel great in their own skin,<br />
confident and comfortable in what they wear. So creating swimwear<br />
for all sizes in classic designs that are always in fashion and<br />
using great quality fabrics was at the forefront of my mind when<br />
SunHaze grew. Being a mum of four I certainly know what happens<br />
to your body after children and sometimes the unrealistic view of<br />
what you should look like doesn’t help. Women are all so different<br />
and we should celebrate this, not categorise women into certain<br />
types. SunHaze likes to celebrate the differences and that’s what is<br />
important. We want women to see themselves in SunHaze.”<br />
Something else that has always been of great importance to Lana is<br />
that all her products are designed and made in Australia.<br />
“I will never compromise here. I design the fabric print with a local<br />
company. It’s printed in Australia, by an Australian company, and<br />
even the fabrics are supplied by an Australian company. I pride<br />
myself on having a product that will last more than one season,<br />
even more than two.”<br />
And although Lana has worked hard to create a business and<br />
a brand she can feel proud of, as a mum, it hasn’t always been<br />
smooth sailing managing business and pleasure.<br />
“It’s really hard to fit it all together and it is definitely a juggling<br />
act,” she says. “I constantly drop the juggling balls but just keep<br />
trying over and over. Mum guilt does come into play but I work<br />
hard for me and I think that it is important. I lost myself in the<br />
first few years of being a mum, I needed to be creative and take<br />
risks again instead of hiding away in my house with my children<br />
as an excuse.<br />
“And as a mum and as a business owner you will always have<br />
ups and downs and sometimes the downs are hard to get back up<br />
from, but you have to do it to prove what you are doing is worth<br />
all the sacrifice, time, stress and all those emotions. Just never give<br />
up. Having a ‘that will do’ attitude doesn’t cut it in business.<br />
“Don’t get me wrong, being a mother is the best. But being a mum<br />
that has a passion is even better.”<br />
So with her adorable Mummy and Me women and kids swimwear<br />
taking off, what’s next for Lana and SunHaze?<br />
A Daddy and Me range of course!<br />
“I started getting custom orders for dads and sons and orders for<br />
matching swimwear for the whole family, which is exciting,” Lana<br />
says. “Board short fabric bases are harder to find in Australia so we<br />
are still working on getting this one completely off the ground, but<br />
this is definitely going to be part of the SunHaze Fashion range at<br />
some point in the near future.<br />
“I also want to see the entire SunHaze range worldwide. Oh and<br />
have a holiday!”<br />
sunhaze.com.au<br />
CreativeRenovations<br />
UniqueFurnishings<br />
Residentialand Com m ercial<br />
FromConsultancyand Design<br />
to CustomFurniture and<br />
ProjectManagem ent<br />
0754490788<br />
dihenshal.com .au<br />
info@dihensha l.com .au<br />
32GatewayDrive,Noosavile.QLD 4566
BOLD VISIONARIES<br />
GLORIOUS<br />
FOODIE<br />
WORDS LINDA READ PHOTOS ANASTASIA KARIOFYLLIDIS<br />
COOKING FOR ACTOR Brad Pitt and his family is a job that may make<br />
some people a little nervous. But chef, restaurateur and passionate foodie<br />
Leonie Palmer-Fisher is not easily fazed.<br />
When Leonie and her husband Steven ‘Stef’ Fisher were offered<br />
the job of running the household at a private property in England<br />
a few years ago, they were more than a little surprised when<br />
their new boss turned out to be the Hollywood superstar. Pitt<br />
had moved to the property with his six children and their large<br />
entourage of nannies and teachers while he was filming a movie.<br />
“We ran the household, did the entertaining and the hospitality<br />
and also looked after the family, which was hilarious because Stef<br />
and I have never had children and we didn’t know how hard that<br />
could be,” says Leonie.<br />
The famous family, who Leonie describes as “exceptionally<br />
delightful”, always ate their meals together. She says Asian cuisine<br />
was one of their favourite choices for dinner, but she also had to<br />
make sure her good-old American-style hotdog-making skills were<br />
up to scratch.<br />
Cooking for the stars is only a fraction of what Leonie has<br />
experienced in her long and illustrious career as a hospitality<br />
professional. And despite working extensively overseas, Leonie’s<br />
heart and soul belong to Noosa – the place she came to as a young<br />
adult and where she says her life truly began.<br />
It was the 1970s when Leonie drove up the highway from<br />
Melbourne with her three cats. A nurse in her previous life, she<br />
was “looking for a change”.<br />
“I grew up here in many ways,” she says. “Noosa was a<br />
completely different place then; it was gentle and there was<br />
a purity in the community. The streets were rougher but the<br />
landscape was so beautiful.”<br />
It was in those early years in Noosa that Leonie really developed a<br />
passion for a style of holistic hospitality that involved sourcing and<br />
preparing good food from local producers.<br />
“This little coastal place hanging off the side of Australia had a<br />
reputation very early on. There was a small group of us that was<br />
very dedicated, although naive in many ways, to seeing it grow in<br />
a holistic, sustainable sense.<br />
88 <strong>salt</strong>
Enquire about our 3, 5, 7 or 10 day<br />
detox wellness programs.<br />
“GREAT COFFEE and tasty tasty breakfasts. Staff were unbelievable<br />
friendly and helpful. Could not recommend this place too highly.”<br />
- Pat, the coffee friend<br />
• Fresh, local food<br />
prepared in our kitchen<br />
• Homemade cakes<br />
• Serving Merlo Coffee<br />
• Fully licensed<br />
• Private Functions<br />
• Open for breakfast,<br />
lunch and afternoon tea<br />
• Friendly and helpful<br />
staff<br />
Opening hours:<br />
Monday<br />
Tuesday - Sunday<br />
Kitchen closes at 2.15pm<br />
Closed<br />
6:30am - 3pm<br />
No. 1 Harbour Parade,<br />
Buddina Qld 4575<br />
07 5444 6444<br />
<strong>salt</strong>magazine.com.au 89
“<br />
I BELIEVE<br />
THERE’D BE A<br />
LOT LESS RAGE<br />
IN ALL AREAS<br />
IF PEOPLE<br />
DISCOVERED<br />
GOOD FOOD<br />
AND NUTRITION<br />
EARLIER –<br />
THERE’D BE A<br />
MUCH HAPPIER<br />
POPULATION.<br />
”<br />
“And the place itself, the place called Noosa, stimulated that in<br />
you, because of its beauty. It was pristine. It still fosters that. The<br />
air’s fresh, the beach is great, so you want to eat and drink in that<br />
same vein.<br />
“Food, the service of it and the hospitality of people for me<br />
became a life-long mission. To this day, I believe there’d be a lot<br />
less rage in all areas if people discovered good food and nutrition<br />
earlier – there’d be a much happier population.”<br />
In the decades following her move north, Leonie and Stef, a<br />
sommelier and front-of-house specialist, operated a string of<br />
high-profile hospitality venues. They are too many to mention,<br />
but include The Gallery Wine Bar in Hastings Street, Little<br />
Palmers, Big Palmers, and Café Continental at Noosa Junction.<br />
About 16 years ago, Leonie was instrumental in creating the<br />
Noosa Long Weekend Festival (now known as NOOSA alive!).<br />
Co-founded with Australian playwright David Williamson,<br />
author Kristin Williamson and others, the festival is an annual<br />
10-day celebration of music, theatre, food and fun at various<br />
venues in the Noosa region.<br />
“There was a small group of us who decided what was missing<br />
in Noosa was a ‘happening’ that related to the arts and film and<br />
theatre, that also involved food and wine,” says Leonie.<br />
“We felt that Noosa had a lot to offer: beauty, white sands, safety,<br />
food and wine, artistic people. What more could you dream of?<br />
Noosa for me has always stimulated that artistic bent. We should<br />
celebrate the things we have here. Everything that’s driven me<br />
from early adulthood has really been because of this place. I say<br />
it’s where the river meets the sea.”<br />
Leonie is the first to admit that while there have been soaring<br />
highs in her career, there have also been some “tough days” where<br />
things haven’t always gone to plan. During one of these times, she<br />
and Stef, who have worked together for 30 years, went overseas<br />
for a while and did some consultancy work (as well as taking care<br />
of movie stars and models) and conducted food and wine tours in<br />
France and Italy. But Noosa called them back, as it always does.<br />
“Noosa’s always been our love,” says Leonie.<br />
Today, Leonie and Stef have a hospitality consultancy, but it’s<br />
not surprising that Leonie says they also have some “unfinished<br />
business” when it comes to running their own venue in Noosa again.<br />
“I won’t give away the secret [about where it will be], but this<br />
little place will be cool, darkish, have good wines, great foods, and<br />
a sense of hospitality that means you’ll hit the front door and Stef<br />
or I will say ‘welcome home’.<br />
“If you don’t dream big you can’t do things that create change.”<br />
90 <strong>salt</strong>
PAMPER AND PREEN<br />
A<br />
STEP<br />
BACKWORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN<br />
92 <strong>salt</strong>
I DIDN’T KNOW a lot about Ayurveda<br />
before I stepped into the somewhat calming,<br />
and otherwise uplifting shopfront of Yukti<br />
Botanicals in Noosa.<br />
Located in Belmondos Organic Market, Yukti Botanicals features a<br />
natural pharmacy, retail space, health clinic and day spa.<br />
Upon entering, it is the shelves lined with oils, herbs, lotions, teas<br />
and scents reminiscent of an olden-day apothecary that captured<br />
my attention first. I wasn’t quite sure where to look and I had the<br />
sudden urge to explore when I was greeted by Akshara Day, one of<br />
the owners, who offered me a delicious cup of tea. That brought<br />
me back to the present moment.<br />
I was at Yukti Botanicals for my very first Ayurvedic treatment. And<br />
for those who, like me, aren’t familiar with the ancient practices, let<br />
me tell you they are something special, and maybe a little magical<br />
too. Ayurveda is one of the most comprehensive medical systems<br />
in the world and its healing therapies were developed more than<br />
5000 years ago to treat royalty. The treatments had to not only be<br />
luxurious, but they also had to work.<br />
Co-owner and senior practitioner Wayne Celeban holds a degree<br />
in complementary medicine and a qualification in Ayurvedic<br />
medicine from one of the leading Ayurvedic colleges outside<br />
India. After chatting with him, I start to learn how the Yukti<br />
practitioners combine ancient Ayurvedic wisdom and the latest in<br />
complementary medicine. ><br />
<strong>salt</strong>magazine.com.au 93
WHERE IS IT? Yukti Botanicals, Belmondos Organic<br />
Market, 59 Rene Street, Noosaville. 5447 1122 or<br />
yukti.com.au<br />
WHY IS IT SPECIAL? A combination of Ayurvedic<br />
wisdom and advances in complementary medicine is<br />
used to treat a range of health conditions. The team<br />
at Yukti strives to deliver evidence-based care and<br />
treatments for restoration and health maintenance.<br />
Plus, it’s beautifully relaxing.<br />
WHICH TREATMENT WAS ENJOYED? The<br />
Ayurvedic massage with Marma point therapy,<br />
which is $120 for 60 minutes or $149 for 90<br />
minutes.<br />
FINAL TIPS? On the way out treat yourself in the<br />
shop – Yukti has a range of organic skincare, makeup,<br />
hair care and baby products.<br />
“We treat a range of conditions including digestive complaints,<br />
type 2 diabetes, hormonal imbalance, chronic fatigue, asthma,<br />
arthritis, psoriasis, eczema, allergies and back pain,” Wayne says.<br />
“And everything we do is intended to suit the individual patient.<br />
Even the massages aren’t your standard massages – they are tailored<br />
to suit your specific needs and your current health condition.”<br />
As a mum of two under two who juggles family life and work, ‘tired<br />
and stressed’ would describe my current condition.<br />
It was at this point that I met Tara, my practitioner for the<br />
treatment, and was led up a staircase and into a room that took<br />
me to India. The smells, the sounds, the colours – it felt like I had<br />
been transported to the country where this therapy is still used as<br />
one of the primary medical systems. But it wasn’t in a cheesy way.<br />
It wasn’t as though the room had been designed with a blanket of<br />
India thrown over everything. Like the design of the shopfront,<br />
the treatment room is almost medicinal. All of the elements in<br />
the room had a reason for being there – the massage tables, the<br />
oil pot for shirodhara forehead massage, the steam chamber and a<br />
collection of oils, all organic and made on site.<br />
Feeling relaxed already, I undressed, and took my spot on the table<br />
before Tara returned to the room. The second she touched my skin<br />
I felt a surge of energy run through my body. Her healing hands<br />
began making long, sweeping motions along my skin, allowing the<br />
calming oils to really infuse down through my skin and into my<br />
blood stream, something traditional Ayurvedic oils are designed to<br />
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do. The massage gently lifts toxins as the oil feeds the skin and the<br />
body from the inside out, nourishing the nervous system.<br />
The strokes continued, long and soothing, across my body. The<br />
idea is to calm the entire body and the mind to improve the entire<br />
being, not just focus on sore spots or target areas. Marma point<br />
therapy was also applied, subtly, but with an undeniable effect.<br />
I was told after the treatment that Marma therapy is an ancient<br />
Indian practice where the focus is on the manipulation of subtle<br />
energy (prana) in the body for the purposes of supporting the<br />
healing process. It’s based on stimulating 107 points in the body,<br />
which are considered to be access points to body, mind and<br />
consciousness.<br />
Midway through my massage, Tara also indulged me in a mini<br />
facial, which included oils and shorter strokes on my face and<br />
in my hair, once again with the intention of restoring peace and<br />
health. I’m fairly certain I drifted in and out of consciousness for<br />
a bit here. I gave in to the tranquillity.<br />
Eventually, it was time to ease back into a state of awareness as I<br />
was moved to the steam chamber where the warmth of the steam<br />
engulfed me for a further 10 minutes, detoxifying my body as the<br />
oils continued to seep in and work their magic. After that, my<br />
treatment was finished and it was time to redress, re-acclimatise<br />
to the real world and head back to the shopfront for a little more<br />
browsing and a Golden Milk (be sure to ask for one of these) to top<br />
off the experience.<br />
Words can’t begin to describe how relaxing this treatment is, or<br />
how positive I felt at the end. It was as though my body found a<br />
unique state of bliss and my mind followed suit. My suggestion is<br />
you should visit Yukti Botanicals and discover this ancient wisdom<br />
for yourself.<br />
Namaste.<br />
94 <strong>salt</strong>
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<strong>salt</strong>magazine.com.au 95
HEALTH<br />
THE<br />
GOOD<br />
LIFE<br />
WORDS JOLENE OGLE PHOTOS KRISTA EPPELSTUN<br />
96 <strong>salt</strong>
LIKE ALL GREAT FRIENDSHIPS, Dani Le<br />
Marseny and Nikki Kirby of Be You Escapes<br />
became instantly inseparable from the day<br />
they met. Together they have grown a<br />
hospitality business, shared more than a<br />
decade of yoga classes, drank wine and<br />
laughed a lot as they supported each other<br />
through the ups and downs of life. and we said, ‘OK, what do we do next?’ ><br />
It’s this unique form of friendship and kinship that Dani and<br />
Nikki want to share with other women at their latest business<br />
venture, Be You Escapes. Set on a private and serene Sunshine<br />
Coast property, guests can enjoy three days and two nights of utter<br />
relaxation, good food prepared by Nikki and plenty of time to<br />
themselves to recharge.<br />
While this bright pair loves yoga, clean living and all things sugarfree,<br />
they were mindful of creating a retreat that wasn’t devoid of<br />
life’s luxuries.<br />
Dani says, “We have been growing our cafe, One on La Balsa, for<br />
10 years and we were in Nikki’s backyard having a glass of wine<br />
<strong>salt</strong>magazine.com.au 97
“We decided we love yoga, food, wine and spending time away<br />
with our girlfriends. It was a light-bulb moment.”<br />
Nikki says Be You Escapes is a great chance to extend on their<br />
current business and while they’re not qualified to give advice<br />
on nutrition (yet) or mental wellbeing, they certainly are experts<br />
in living a good, nourishing life. “We talk to so many women<br />
who come in here each day saying ‘oh, I need a holiday’ and<br />
that’s when we thought, well here’s our clientele – women with<br />
children who need to get away,” Nikki says.<br />
Be You Escapes was born and is a chance for women to unwind<br />
and refresh their mind, body and soul in whatever way they<br />
choose. Guests can take part in the full experience with massages,<br />
facials and yoga, or simply come and enjoy the stunning<br />
property. For Nikki and Dani it’s essential for women to take time<br />
for themselves and they certainly practise what they preach. Each<br />
year they enjoy time away with their friends.<br />
“We make time, we go away and we come back fresh,” Dani says.<br />
“That’s probably why we’ve lasted so long here [at One on La<br />
Basla]. Otherwise we would have been exhausted.”<br />
Dani says the two women know the value in looking after<br />
themselves and want to help other women take the time for selfcare.<br />
“You have to look after yourself and once you do, you can<br />
look after your family much better. That is the realisation we’ve<br />
had over the past few years,” she says.<br />
For the pair, a love of yoga led them to try a number of retreats,<br />
but they say none really ticked all the boxes. As a result they<br />
98 <strong>salt</strong>
wanted to create a space where relaxation is encouraged, but guests<br />
can also sit by the fire pit and enjoy a glass of wine and a good<br />
chat after a delicious meal.<br />
“We organise yoga and meditation, massages and facials, but<br />
guests can sit in their room and read a book. We don’t judge,”<br />
Dani says. “Nikki does all of the cooking so we’re teaching guests<br />
how to cook good food. We make things like fish and chips, but<br />
we make it healthy.”<br />
For Dani and Nikki, it’s important guests leave with a fresh<br />
outlook on life that is sustainable. The main part of this ethos is<br />
found in the meals they serve guests.<br />
Nikki grew up around food with a family of cooks and says it’s<br />
easy to still enjoy great food while looking after yourself. She<br />
makes no secrets of her recipes and gladly shares them with guests<br />
before they leave so they can recreate the meals once they get<br />
home.<br />
“Nikki cooks delicious meals like beef cheeks, but she shows our<br />
guests how to do it with spelt flour and no sugar and no gluten.<br />
Our guests can walk out and know they can cook it,” Dani says.<br />
“She makes pumpkin bread and cakes. We want to show people<br />
you can eat good food and still be healthy. Rather than eating just<br />
mung beans, you can enjoy the good stuff.”<br />
Guests can either come along to a pre-organised retreat weekend<br />
and meet new friends or grab four friends and book the property<br />
for a time they like. The property offers absolute privacy with a<br />
serene bushland outlook, giving guests the chance to switch off<br />
and reconnect with their inner beings.<br />
“We think this is a magical place and time away for yourself is<br />
special. There are so many women out there that could benefit<br />
from some time away,” Dani says. “Women need to see that<br />
spending time and money on their wellbeing is essential.”<br />
beyouescapes.com.au<br />
YOUR DREAM<br />
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OUR HEART IS<br />
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personalised service, superior<br />
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ARTIST<br />
MAMMUTHUS WON THE PEOPLE’S CHOICE AWARD IN SCULPTURE ON THE EDGE 2015<br />
FOR THE LOVE OF<br />
JUNK<br />
WORDS LAHNEE PAVLOVICH<br />
100 <strong>salt</strong>
Tree - Karen Hayman<br />
STEVENS STREET GALLERY<br />
2 Stevens Street, Yandina QLD 4561<br />
P +61 448 051 720<br />
E contact@stevensstreetgallery.com.au<br />
W stevensstreetgallery.com.au<br />
H Wed to Sat 9am - 1pm or by appointment<br />
SLIGHTLY MAD AND JOYOUS. That’s how<br />
Sunshine Coast sculptor, designer and graphic<br />
artist Elli Schlunke’s work has been described<br />
more than once or twice.<br />
“So, maybe I’m on the right track,” she says with a twinkle in her<br />
eye and a smirk on her face.<br />
A joyous woman herself, Elli was born in Melbourne but spent<br />
most of her adult life on the Coast painting pictures, until she hit<br />
40 and had a revelation. She decided she wanted her life’s work to<br />
be in 3D, so she added to the “clutter” of her home with “lots of<br />
sculpture stuff, and often a few sculptors as well”. ><br />
<strong>salt</strong>magazine.com.au 101
“I jumped in the deep end and started to learn about bronzecasting<br />
first. Then ciment fondu, then ceramics, and lately mixed<br />
media,” she says. “I oscillate between sculpting and painting, all the<br />
while continuing with my graphics work, which at times pays bills.<br />
“I just decided that in my work I’d rather make statements about<br />
life in a humorous way. I couldn’t do anything I wasn’t passionate<br />
about or that was too gloomy. Life is too short for that.”<br />
So when a friend handed her a bundle of old black and yellow<br />
sticky tape one day, Elli didn’t see it as rubbish. Instead, she saw<br />
a giraffe. And so started her era of “junk” sculptures.<br />
“I thought it would be fun to make something out of the tape,”<br />
she says. “And it was!”<br />
“I also made a unicorn out of it before I moved on to scrunchedup<br />
chicken wire and mesh and then power and phone cords<br />
after someone gave me some long cords. I really wanted to make<br />
something I would love with the cords, something big and furry<br />
and over the top – so I started work on a huge woolly mammoth.”<br />
People say Elli must be an awfully patient woman. It took<br />
her seven months of working six and sometimes seven days a<br />
week to finish her award-winning woolly mammoth sculpture,<br />
Mammuthus.<br />
“The mammoth was a real labour of love,” she says. “And I loved<br />
the reaction to him too. You couldn’t help but smile and feel<br />
happy when you saw him. He was layers on layers of power cords,<br />
which I had to strip out. About 3.5 kilometres of power cords. I<br />
had used it before in small amounts, weaving and sewing it, but<br />
never to this degree.<br />
“Sourcing materials from people’s sheds is very satisfying. It feels<br />
quite positive, re-using stuff instead of throwing it away. Plus this<br />
material is cheap or free. You just have to rummage through junk<br />
to find it. The possibilities are endless; you can make whatever you<br />
want and it doesn’t need to be sensible. I feel really free.”<br />
Elli’s current project, also made of junk, is following in the<br />
mammoth’s footsteps. Just with smaller shoes on.<br />
“Post mammoth I wanted to do something else I was passionate<br />
about. So I thought why not a furry highland cow. It has always<br />
been one of my favourite creatures, so it had to happen. They are<br />
hardy, short-legged and oh-so furry. I love the way cows always stare<br />
at you when you try to take a side-on photo of them,” she says.<br />
“Collecting all the necessary telephone and other cords to recycle<br />
has been the biggest challenge with the cow, not to mention the<br />
countless weeks it takes to strip them out and latch them on. I<br />
started this cow in February 2016 and have had to fit it in between<br />
other commitments. I’ve loved watching her develop, from a bald<br />
thing to a very ‘hairy coo’ with her own personality.”<br />
Elli has also created dogs, a goat, polar bear and alpaca, using<br />
nothing but junk. She loves adding to her very own zoo because<br />
animals make people happy, and that’s what art is all about to this<br />
Kenilworth local.<br />
“I seem to make mostly animals because I appreciate people’s<br />
reactions to them. They smile, laugh and enjoy themselves,<br />
forgetting about the gloom and doom in the world for a minute,”<br />
she says. “Most of the time I prefer animals to humans, although<br />
in everyday life the only animals I interact with are goannas and<br />
scrub turkeys. So I make animals instead.<br />
“It can be tricky using different materials though, because no one<br />
can really teach you how to do it. You work it out as you go and<br />
for me that’s part of what I love about it. You have to get the shape,<br />
make it stand up, make it work, but I really enjoy that process.”<br />
Elli painting Starey Hairy Coo<br />
NOW YOU SEE ME<br />
102 <strong>salt</strong>
“<br />
I JUST DECIDED<br />
THAT IN MY WORK<br />
I’D RATHER MAKE<br />
STATEMENTS ABOUT<br />
LIFE IN A HUMOROUS<br />
WAY. I COULDN’T DO<br />
ANYTHING I WASN’T<br />
PASSIONATE ABOUT<br />
OR THAT WAS TOO<br />
GLOOMY. LIFE IS TOO<br />
SHORT FOR THAT.<br />
”<br />
FISH OF MANY COLOURS<br />
So what’s next for Elli? Well, she’s not sure. But it definitely won’t<br />
be bovine part three. “I’m over furry cows now by the way,” she<br />
says with a laugh.<br />
Starey Hairy Coo (the highland cow) is destined for Sculpture<br />
on the Edge, a contemporary 3D exhibition presented by Arts<br />
Connect Inc, which runs over four weeks and is held at Spicers<br />
Tamarind Retreat, Maleny, in September.<br />
Find out more about Elli at ellischlunke.com and Sculpture on<br />
the Edge at artsconnectinc.com.au<br />
“SHOWTIME”<br />
Ann O’Connor & Gerry O’Connor<br />
La Vie en Rose<br />
Inquisitive, In Thought, The Student<br />
October 7 to 29, 20<strong>17</strong><br />
Queensland ceramicists Ann & Gerry O’Connor bring an air of<br />
performance to their respective works of sculpted white clay and<br />
raku. An exhibition of skill, humour, thought and joy.<br />
Art on Cairncross<br />
Cairncross Corner, 3 Panorama Place, Maleny, Qld.<br />
P. 07- 5429 6404 E. admin@artoncairncross.com.au<br />
Open Tuesday to Sunday - 10am to 5pm<br />
www.artoncairncross.com.au<br />
<strong>salt</strong>magazine.com.au 103
OFF THE WALL<br />
IT TAKES<br />
TWO<br />
WORDS LINDA READ<br />
104 <strong>salt</strong>
THE LOVER<br />
IF ART REALLY does imitate life, Ann and<br />
Gerry O’Connor have a partnership made<br />
in heaven.<br />
Showtime, the husband and wife team’s joint exhibition, is an<br />
illustration of how opposite forces not only attract, but beautifully<br />
complement and enhance the other.<br />
Ann is a ceramic artist who works with white mid-fired clay. Her<br />
pieces are intricate figures that often contain elements of fantasy and<br />
surrealism. “The clay has a porcelain finish to it,” Ann says of the<br />
finished work. “The advantage of it is that I can do extreme things<br />
with that clay and I don’t have any collapses in the kiln, whereas<br />
porcelain, which uses very soft clay, tends to collapse if you try to<br />
do extreme things. The white clay is sturdier and more forgiving.”<br />
Gerry is a raku sculptor, producing works of abstract naturalism.<br />
Raku is an ancient form of pottery that originated in Asia and was<br />
used in Japan in the 1500s to make items for tea ceremonies.<br />
“The tea ceremony is based on Zen, with the idea of being<br />
associated with nature,” says Gerry. “Instead of having highly<br />
decorative work, the idea is to produce work that looks natural,<br />
rather than somebody imposing a definite idea on something.<br />
So that’s what I do; I follow that idea of emulating nature and<br />
producing work that looks natural rather than artificial.”<br />
Ann and Gerry have been jointly exhibiting their work since 1990.<br />
Ann, who is also a silversmith and jewellery-maker, describes their<br />
individual styles as being “at opposite ends of the poles”. “Gerry’s<br />
work is very spontaneous, but there’s nothing spontaneous about<br />
me I’m afraid,” she says with a hearty laugh.<br />
Gerry describes Ann as a “detail person”.<br />
Although their styles vary greatly, this artistic duo manages to work<br />
together in perfect synchronicity. This could be due, in no small<br />
part, to the fact that they have “never had a squabble in 55 years of<br />
marriage”, according to Gerry. >
CABARET STAR<br />
“We work entirely differently, but we both appreciate each other’s<br />
work,” Gerry adds. “If I’ve got a problem, I’ll just call Ann over,<br />
and she’ll do the same with me.”<br />
They work together in the same studio, at their South-East<br />
Queensland home that is carved into a hillside and surrounded<br />
by lush rainforest. But there’s no problem regarding the invasion<br />
of each other’s professional space. “It’s a big studio – it’s three<br />
levels,” says Ann. “The middle level is a pottery level. Gerry has<br />
one side of the building and I have the other side. My clay is<br />
white and his clay is iron-bearing, so his clay can’t touch mine. In<br />
the loft is my jewellery studio and downstairs are all our kilns on<br />
the ground level.”<br />
As for their artistic inspiration, both Ann and Gerry take the lead<br />
from the natural environment that so generously surrounds their<br />
home and studio. “It’s absolutely lovely,” says Gerry. “We don’t<br />
have a view as such – we have an environment. We’re surrounded<br />
by trees. There are myriad birds, and we have wallabies, bandicoots<br />
and echidnas.”<br />
While nature provides the ideal creative environment, thematic<br />
inspiration for their joint exhibitions – such as Showtime – comes<br />
from within, according to Ann.<br />
“I usually work on some sort of a theme for an exhibition – I get<br />
a theme in mind and I try and run with that,” she says. “It often<br />
runs off the edge, of course. But the work for this exhibition is<br />
mainly to do with showing, being ‘out there’, and mainly in a<br />
performance field.<br />
“The figures are inspired by a concept. I get a bit of an abstract<br />
106 <strong>salt</strong>
idea and put a story to it. Showtime was inspired by the idea of<br />
cabaret and burlesque. It takes its own storyline at that point and<br />
the figures evolve. They nearly always have a narrative to them.<br />
The idea is abstract but my interpretation of the idea grows and it<br />
becomes a narrative and very realistic.”<br />
Gerry’s works evolve more spontaneously during the creative<br />
process. “I take my inspiration from the shape of what I’m making,”<br />
he says. “Something grows. I try to be organic; I can’t necessarily<br />
say, ‘this has got to look like that when it’s finished’. I just start<br />
making something and see what happens. Raku is like that.<br />
“I firmly believe that the artist should be somewhat surprised when<br />
it’s finished. If you’re not surprised by it you’ve missed something<br />
somewhere along the line.”<br />
Ann’s artistic career began more than 50 years ago when she<br />
studied drawing at the Central Technical College in Brisbane.<br />
Raising a young family and living in the small country town of<br />
Monto in Central Queensland, she studied painting and drawing<br />
through the Flying Arts school for about 10 years before becoming<br />
a teacher.<br />
Then, about 30 years ago, both Ann and Gerry took a pottery<br />
course together. “It was a revelation to me,” says Ann. “I just<br />
touched the clay and I was home.”<br />
Although the pottery course was Gerry’s first official foray as an<br />
artist after a long career in journalism, his creative talents had<br />
not always been completely dormant – he is an accomplished<br />
playwright and photographer, with two of his photographic<br />
collections housed in the Queensland State Library.<br />
Together, Ann and Gerry’s unique styles combine to produce a<br />
body of work that is an intriguing display of sculptural expression.<br />
“I think we both very strongly believe that the end part of the<br />
production of what you make is that when you put it out there for<br />
somebody to see, they connect with it,” says Ann.<br />
“What you’ve put into it connects or speaks to somebody else –<br />
maybe in a totally differently language, because they’re looking at<br />
it from their experience. That’s the end product. I think if I can<br />
speak to somebody enough for them to really connect, it’s very<br />
pleasing to me.”<br />
Find Ann and Gerry’s work at Art on Cairncross,<br />
Cairncross Corner, 3 Panorama Place, Maleny. 5429 6404 or<br />
artoncairncross.com.au<br />
November - a special exhibition<br />
of local printmakers featuring<br />
limited edition prints of linocuts,<br />
etchings, linoprints<br />
and more<br />
October - Don Waters<br />
Ruffled Feathers,<br />
limited edition<br />
reductive linoprint<br />
by Kim Herringe<br />
Montville Art Gallery<br />
December -<br />
showcasing<br />
favourites<br />
Kendall & Brydie<br />
138 Main Street, Montville (Opposite the Village Green) www.montvilleartgallery.com.au Open 10-5 daily 07 5442 9211<br />
<strong>salt</strong>magazine.com.au 107
ART DATES<br />
KIDS ON WALL BY C CIARLO<br />
ART<br />
DATES<br />
Take a moment to peruse<br />
some of the finest works<br />
from some of the best<br />
galleries on the Coast.<br />
Oil on board, 470mm x 675mm, $<strong>17</strong>00<br />
LITTLE BOATS BY SARA PAXTON<br />
1<br />
2<br />
4<br />
Oil and charcoal on canvas, 920mm x 920mm, $2750<br />
ONGOING<br />
1 ART ANTIQUES ANTLERS<br />
This hinterland gallery features<br />
an array of contemporary and<br />
antique art from the Victorian<br />
Era to the modern-day Sunshine<br />
Coast.<br />
when ongoing<br />
where Art Antiques Antlers,<br />
corner Obi Obi and Post Office<br />
roads, Mapleton. 0414 782 079<br />
or artantiquesantlers.com.au<br />
2 ART NUVO<br />
Art Nuvo’s diverse range includes<br />
a variety of artists working in<br />
various mediums and genres.<br />
New works are also arriving<br />
from Jenie Fawckner.<br />
when ongoing<br />
where Art Nuvo Buderim,<br />
25 Gloucester Road,<br />
Buderim. 5456 2445 or<br />
artnuvobuderim.com.au<br />
108 <strong>salt</strong>
SWEET SUNDAY BY JENIE FAWCKNER<br />
Oil on stretched canvas, 53cm x 53cm, $750 inc GST<br />
3 HOLLOWAY GALLERY<br />
This Moffat Beach gallery has an<br />
impressive collection of quality<br />
artworks by local, interstate and<br />
international artists.<br />
when ongoing<br />
where Holloway Gallery,<br />
1 Roderick Street, Moffat<br />
Beach. 5491 5557 or<br />
hollowaygallery.com.au<br />
4 SPRING EXHIBITION<br />
Hearts and Minds Art continues<br />
to showcase a stunning range<br />
of works by Australian artists<br />
including Sara Paxton, Teresa<br />
Mundt, Steve Graham, Susan<br />
Schmidt, Maree Welman,<br />
Tamara Sewoff, Jan Carlson,<br />
Richard John, Steve Graham<br />
and Jenny Kelly.<br />
when ongoing<br />
where Hearts and Minds Art,<br />
1 Hastings Street, Noosa<br />
Heads. 0418 108 299 or<br />
heartsandmindsart.com.au<br />
5 ARTISANS<br />
GALLERY EUMUNDI<br />
This Eumundi gallery is also<br />
home to Red Desert Gallery and<br />
features the incredible work of<br />
David Suters Timbercraftsman.<br />
when ongoing<br />
where Artisans Gallery Eumundi,<br />
43 Caplick Way, Eumundi.<br />
0409 848 098 or<br />
artisanseumundi.com<br />
SEPTEMBER<br />
6 NOW AND THEN<br />
Three of the Sunshine Coast’s<br />
most treasured plein air painters,<br />
Tricia Taylor, Garry Dolan<br />
and Barry Back, celebrate our<br />
people, beaches and hinterland.<br />
The artwork will explore scenes<br />
that, from the artists’ point of<br />
view, interpret ‘what makes the<br />
Sunshine Coast’.<br />
when now to September 30<br />
where Stevens Street Gallery,<br />
2 Stevens Street, Yandina.<br />
0448 051 720 or<br />
stevensstreetgallery.com.au ><br />
<strong>salt</strong>magazine.com.au 109
5<br />
NOOSA BLUE BY DAVID SUTERS TIMBERCRAFTSMAN<br />
6<br />
7<br />
Birds-eye Huon pine with transparent blue resin,<br />
950mm x 400mm, $1440<br />
7 SCULPTURE ON THE EDGE<br />
Presented by Arts Connect Inc, this is a<br />
contemporary 3D exhibition, featuring<br />
40 selected finalists displaying their work<br />
in the gardens of Spicers Tamarind<br />
Resort. An array of mediums is on<br />
display including recycled products,<br />
glass, wood, stone, metal and clay.<br />
when September 29 to October 24<br />
where Spicers Tamarind, 88 Obi Lane<br />
South, Maleny. 1300 311 429 or<br />
artsconnectinc.com.au<br />
8 OPEN STUDIOS<br />
Presented by Arts Connect Inc,<br />
<strong>17</strong> personal studios with 19 artists<br />
will open their doors to welcome art<br />
lovers to share their world over two<br />
weekends. The event, run in conjunction<br />
with Sculpture on the Edge, is a unique<br />
opportunity to engage with some of the<br />
hinterland’s well-known professional<br />
artists.<br />
when September 30 to October 2,<br />
October 7 and October 8<br />
where <strong>17</strong> various hinterland locations.<br />
0448 278 478 or artsconnectinc.com.au<br />
CURRENTLY DESPERATE BY 2016 SCULPTURE ON THE EDGE FINALIST YANNI VAN ZIJL<br />
Ceramics and barbed wire, 100cm x 100cm x 100cm<br />
110 <strong>salt</strong>
SPIRIT LEAD ME BY TRICIA TAYLOR<br />
Spicers Tamarind Resort<br />
88 Obi Lane South, Maleny<br />
29 Sept – 24 Oct<br />
9am to 5pm daily<br />
Free entry<br />
Proudly sponsored by:<br />
Pastel, 900mm x 600mm, POA<br />
Special open studio events in conjunction with Sculpture on the Edge<br />
September 30, October 1–2 & 7–8<br />
More info at: www.artsconnectinc.com.au<br />
9 WHITE GLOVE<br />
Featuring original artworks by<br />
Kyarna, Gabriel Böhmer and Kirty<br />
Bell, White Glove also features<br />
hand-signed limited-edition<br />
cartoon cells by Chuck Jones.<br />
This is an innocent, quirky and<br />
thought-provoking exhibition.<br />
when September 30 to<br />
October 29<br />
where Holloway Gallery,<br />
1 Roderick Street, Moffat<br />
Beach. 5491 5557 or<br />
hollowaygallery.com.au<br />
OCTOBER<br />
11 BEN LUCAS<br />
& TESS CHODAN<br />
Showing at Stevens Street Gallery<br />
are Ben Lucas, with his beautiful<br />
meditative seascapes, and Tess<br />
Chodan, whose unique sculptures<br />
work in the area of entomology.<br />
They are two of the artists whose<br />
work is on display in this collection<br />
of contemporary local talent.<br />
when October 4 to December 2<br />
where Stevens Street Gallery,<br />
2 Stevens Street, Yandina.<br />
0448 051 720 or<br />
stevensstreetgallery.com.au<br />
12 SHOWTIME<br />
This is an uplifting exhibition<br />
of joyous ceramic figures and<br />
vessels inspired by performance<br />
and full of colour and fun. Ann<br />
O’Connor and Gerry O’Connor<br />
work in completely different<br />
ways and styles, but complement<br />
each other to bring a wonderful<br />
collection together.<br />
when October 7 to 29<br />
where Art on Cairncross,<br />
Cairncross Corner,<br />
3 Panorama Place, Maleny.<br />
5429 6404 or<br />
artoncairncross.com.au<br />
10 ARTIST OF THE MONTH<br />
This exhibition features a fabulous<br />
collection of paintings by the<br />
ever-popular Don Waters, which<br />
can only be described as quirky,<br />
colourful and full of life.<br />
when October<br />
where Montville Art Gallery,<br />
138 Main Street, Montville.<br />
5442 9211 or<br />
montvilleartgallery.com.au ><br />
THE<br />
PATCHWORK<br />
ANGEL<br />
FABRICS, YARNS, PATTERNS<br />
AND CLASSES<br />
TRADING HOURS<br />
Mon - Fri 9am - 4.30pm<br />
Saturday 9am - 2pm<br />
343 Mons Rd, Forest Glen 4556 | Phone 07 5477 0700<br />
Email info@patchworkangel.com.au<br />
www.patchworkangel.com.au<br />
Take Exit 200 off the Bruce Hwy<br />
Just 1 hour North of Brisbane & 30 mins South of Noosa<br />
<strong>salt</strong>magazine.com.au 111
THE INCONSPICUOUS BLACK SHEEP BY KIRTY BELL<br />
A COLOURFUL BUNCH BY KENDALL PERKINS-BRAKELS<br />
9<br />
Oil on canvas, 600mm x 500mm, $900<br />
15<br />
Mixed media, 110cm x 81cm, $2500<br />
MORNING STILLNESS BY SARAH LARSEN<br />
NOVEMBER<br />
13 PRINTMAKERS<br />
SHOWCASE<br />
This region is a hotspot of<br />
talented printmakers and<br />
Montville Art Gallery has put<br />
together a selection of the best.<br />
See exquisite original, handmade<br />
prints in a variety of mediums.<br />
when November<br />
where Montville Art Gallery,<br />
138 Main Street, Montville.<br />
5442 9211 or<br />
montvilleartgallery.com.au<br />
14 DIFFERENT VIEWS<br />
Sarah Larsen paints heartfelt, often<br />
semi-abstract landscapes based on<br />
her home in Central Queensland.<br />
In her highly awarded career, she<br />
has always taken inspiration from<br />
her environment depicting feelings<br />
as well as visions, but always with<br />
optimism and colour.<br />
when November 4 to 26<br />
where Art on Cairncross,<br />
Cairncross Corner, 3 Panorama<br />
Place, Maleny. 5429 6404 or<br />
artoncairncross.com.au<br />
14<br />
Acrylic on canvas, 69cm x 139cm, $4500<br />
DECEMBER<br />
15 ARTISTS OF THE MONTH<br />
Kendall and Brydie Perkins-Brakels<br />
are two artists of remarkable<br />
talent. Their bright and colourful<br />
works lift the spirit and reflect the<br />
excitement of summer.<br />
when December<br />
where Montville Art Gallery,<br />
138 Main Street, Montville.<br />
5442 9211 or<br />
montvilleartgallery.com.au<br />
16 PRECIOUS LITTLE …<br />
PRICES<br />
This pre-Christmas event from<br />
all the gallery artists is on many<br />
calendars already, but this year<br />
will also offer a selection of<br />
artworks, both small and large,<br />
at littler prices. An opportunity<br />
for indulgence!<br />
when December 2 to 24<br />
where Art on Cairncross,<br />
Cairncross Corner, 3 Panorama<br />
Place, Maleny. 5429 6404 or<br />
artoncairncross.com.au<br />
112 <strong>salt</strong>
1<br />
2<br />
antiques<br />
art<br />
&<br />
TRAIL<br />
STOCKIST CODE antiques art<br />
NOOSA HEADS<br />
ENIGMATIC DRAWINGS<br />
HEARTS AND MINDS ART<br />
ISABELLA’S FINE &<br />
ANTIQUE JEWELLERY<br />
JIVE<br />
POETA HERFORD<br />
ON HASTINGS<br />
NOOSA JUNCTION<br />
FINE ART GALLERY<br />
ENIGMATIC DRAWINGS<br />
3 NOOSAVILLE<br />
ARTVISION<br />
4 TEWANTIN<br />
HEARTS AND MINDS ART<br />
NOOSA REGIONAL GALLERY<br />
5 POMONA<br />
POMONA RAILWAY<br />
STATION GALLERY<br />
6 COOROY<br />
THE COOROY BUTTER<br />
FACTORY ARTS CENTRE<br />
7 EUMUNDI<br />
ARTISANS GALLERY<br />
DAVID SUTERS<br />
TIMBER CRAFTSMAN<br />
RED DESERT GALLERY<br />
8 YANDINA<br />
STEVENS STREET GALLERY<br />
9<br />
PEREGIAN BEACH<br />
MIDMODOZ<br />
10 MAROOCHYDORE<br />
GO ARTY<br />
11 BUDERIM<br />
ANTIQUES & FLASH TRASH<br />
ART NUVO<br />
PATSY KIMBALL ANTIQUES<br />
12 MOOLOOLABA<br />
AVENUE J ANTIQUE<br />
JEWELLERY<br />
DAVID HART GALLERIES<br />
GALLERY BENEATH<br />
13<br />
14<br />
SIPPY DOWNS<br />
UNIVERSITY OF THE<br />
SUNSHINE COAST<br />
GALLERY<br />
MOFFAT BEACH<br />
HOLLOWAY GALLERY<br />
SEAVIEW ART GALLERY<br />
15 CALOUNDRA<br />
CALOUNDRA<br />
REGIONAL ART GALLERY<br />
16 GLENVIEW<br />
OPALS DOWN UNDER<br />
<strong>17</strong> LANDSBOROUGH<br />
LANDSBOROUGH<br />
GALLERIES<br />
18 CAIRNCROSS<br />
CORNER<br />
ART ON CAIRNCROSS<br />
19 MALENY<br />
BEN MESSINA GALLERY<br />
DAVID LINTON GALLERY<br />
HOLDENS GALLERY<br />
MALENY ART DIRECT<br />
PEACE OF GREEN<br />
GALLERY<br />
20 MONTVILLE<br />
ARTIQUE<br />
AUSTRALIS OF<br />
MONTVILLE ANTIQUES<br />
MAIN STREET GALLERY<br />
MONTVILLE ART GALLERY<br />
THE OPALCUTTER<br />
21 MAPLETON<br />
ART ANTIQUE ANTLERS<br />
<strong>salt</strong>magazine.com.au 113
ON THE INSIDE<br />
Light<br />
ME UP<br />
WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN<br />
114 <strong>salt</strong>
DAVID SUTERS<br />
Timbercraftsman<br />
Handcrafted in Eumundi...<br />
Inspired by the Natural<br />
Beauty of Solid Timber<br />
LIGHTING CAN BRING a room to life,<br />
turn a house into a home and set the mood<br />
in an instant.<br />
Jade Pollard from Noosa Lighting says the home’s lighting is like<br />
the icing on the cake, the final touch that brings it all together.<br />
“Unfortunately the lighting is one of the last things considered<br />
though, but it’s crucial to be able to enjoy your property when you<br />
are there,” Jade says. “You have worked hard and sacrificed to be<br />
able to build your dream home so you deserve to be able to relax<br />
and enjoy it. Lighting helps bring that dream to life.”<br />
So when the owners of a Noosa Heads property approached<br />
Noosa Lighting, Jade knew it was important to get the feel right for<br />
the home, which overlooked the beautiful Noosa Main Beach.<br />
“Tim from Tim Ditchfield Architects arranged a meeting to discuss<br />
an upcoming project,” says Jade. “We ran through the plans, the<br />
client’s requests and any issues we may have with particular areas<br />
of the build, especially considering it was an extensive renovation<br />
of an existing property. We then selected fittings, checked for<br />
any issues regarding location, and [checked the] cavity space for<br />
recessed fittings. After that was done we sent through the selections<br />
for approval by the architect and clients.<br />
“The clients had a couple of requests with this project. The main<br />
one from a build perspective was the recessed channels in the<br />
ceiling which accommodate surface-mount downlights. The clients<br />
had a similar downlight set-up in another property and we were<br />
requested to find a suitable fitting that could be powder-coated a<br />
custom colour to match the paintwork throughout the property. ><br />
Exclusive to<br />
Artisans Gallery<br />
eumundi<br />
43 Caplick Way, Eumundi Q<br />
Cindy: 0409 848 098<br />
David: 0413 509 482<br />
Follow us on Facebook and Instagram<br />
e: info@timbercraftsman.com.au<br />
w: timbercraftsman.com.au
“<br />
MOST PEOPLE SPEND THE MAJORITY OF<br />
THEIR TIME AT HOME LATE IN THE DAY AND<br />
THROUGH THE NIGHT. YOU NEED GREAT<br />
LIGHTING TO BE ABLE TO MAKE THE MOST<br />
OF YOUR PROPERTY WHEN YOU ARE THERE<br />
THE MOST.<br />
”<br />
“There were also recessed aluminium channels in the ceilings of<br />
the ensuites and garage that had LED ribbon installed. This gave<br />
a streamlined, almost invisible light fitting during the day and a<br />
practical light at night when it is needed. There were a couple of<br />
areas where these had to be surface-mounted but they still give a<br />
great look to the room. The clients also wanted to highlight some<br />
of the foliage on a large poinciana and Norfolk pines, so of course<br />
we accommodated this.”<br />
When it comes to getting the ambience of a property just right,<br />
lighting plays an important role. This home, for instance, is in a<br />
stunning beach location, has hardwood timber throughout, and<br />
has a lot of clean, white space and simplistic yet stylish fittings.<br />
Therefore the Noosa Lighting team used energy-efficient LED<br />
lights with the ability for dimming – this added the effect of<br />
opening the rooms up even further and created a true beachside<br />
feel without sacrificing style or class.<br />
“This property is relaxing and laidback,” says Jade. “It is in a<br />
beautiful location and Tim Ditchfield has done an amazing<br />
job upgrading and blending the property into the surrounding<br />
bushland, and we wanted to complement that with the lighting.<br />
It is designed so it can be enjoyed to the full without being lit up<br />
like a warehouse. Even the up-lighting on the trees is designed so<br />
that it can be viewed from several levels and even from the master<br />
bedroom, but not noticeable from a distance.<br />
“Most people spend the majority of their time at home late in<br />
the day and through the night. You need great lighting to be able<br />
to make the most of your property when you are there the most.<br />
We believe in subtle lighting that suits the requirements of the<br />
particular area. It is very easy to go overboard with the amount of<br />
lighting you use,” he adds.<br />
“There are so many variables with selecting lights. Different<br />
wattage, colour temperatures, lenses, angled reflectors all can make<br />
the difference between average lighting and great lighting.”<br />
For Jade and the Noosa Lighting team, it comes down to the time<br />
they spend with their clients beforehand to determine the exact<br />
look and feel they are after.<br />
“We really try to work out what a customer wants to use a<br />
particular area for,” he says. “You don’t want harsh lighting in a<br />
lounge room and super-low lighting in a home office. That’s where<br />
we can provide the advice people require to light their properties<br />
so they can enjoy them to the full.<br />
“We also advise on the correct switching and dimming<br />
throughout. With LED lighting there can be some restrictions on<br />
dimming. Some LED fittings can’t be dimmed at all and others<br />
have to be used with a particular dimmer. We work closely with<br />
the architect, builder, electrician and cabinet-makers to make sure<br />
the project runs as smoothly as possible.”<br />
The team at Noosa Lighting used a variety of suppliers for this<br />
project with most of the fittings coming from Australian and New<br />
Zealand companies.<br />
“The downlights were from Opal Lighting, the external wall<br />
fittings from Unios and the garden feature lights, deck lights and<br />
tree lights were from Hunza Lighting in New Zealand. These<br />
companies were chosen as they provided a huge amount of<br />
versatility with different options to suit all applications. We only<br />
use suppliers that we can rely on to not only provide a quality<br />
product but also back that product up with after-sales support,”<br />
Jade says.<br />
noosalighting.com.au<br />
116 <strong>salt</strong>
HOMEWARES<br />
LuxR solid brass LED hanging<br />
light, $334. Available at Noosa<br />
Lighting, 168 Eumundi Noosa<br />
Road, Noosaville. 5449 8422<br />
or noosalighting.com.au<br />
Salt & Pepper Masonry 12-piece dinner set, $139.95.<br />
Available at Domayne, Maroochydore Homemaker Centre,<br />
11-55 Maroochy Boulevard, Maroochydore. 5452 1400 or<br />
maroochydorehomemakercentre.com.au<br />
Pony Rider cushions, $149 each. Available at<br />
Serengeti, 2/5 Gibson Road, Noosaville. 5449 7756<br />
Freeform camphor laurel desk<br />
with glass and timber inlays,<br />
veneered gumleaf handles and<br />
carded drawer fronts, by David<br />
Suters Timbercraftsman, POA.<br />
Available at Artisans Gallery<br />
Eumundi, 43 Caplick Way,<br />
Eumundi. 0409 848 098 or<br />
artisanseumundi.com<br />
LET<br />
THERE<br />
BE<br />
BRIGHT<br />
EMBRACE SPRINGTIME VIBES<br />
WITH NATURAL ELEMENTS,<br />
GENTLE LIGHT AND A FRESH<br />
PALETTE OF COASTAL HUES.<br />
Sunnyblue Designs indoor and outdoor cushion covers,<br />
$39 to $49, various sizes. Available at Original Eumundi<br />
Markets, 80 Memorial Drive, Eumundi every Wednesday<br />
and Saturday. 0406 913 608 or sunnyblue.com.au<br />
Hanging coloured antique<br />
glass flower, handcrafted<br />
by Valerie Gaugeac, $399.<br />
Available at Hearts and Minds<br />
Art, 1 Hastings Street, Noosa<br />
Heads. 0418 108 299 or<br />
heartsandmindsart.com.au<br />
Bemboka Trieste luxury<br />
cotton blankets, $529.95<br />
(queen and king), $599.95<br />
(super king). Available at<br />
Signature on Hastings,<br />
18 Hastings Street, Noosa<br />
Heads. 5474 9400 or<br />
signatureonhastings.com<br />
Fiddlesticks yarn cakes, $14.95 each. Available<br />
at Patchwork Angel, 343 Mons Road, Forest<br />
Glen. 5477 0700 or patchworkangel.com.au<br />
<strong>salt</strong>magazine.com.au 1<strong>17</strong>
SALT FEED<br />
COTTON TREE<br />
NOOSA HEADS<br />
Dear <strong>salt</strong>-y readers,<br />
We hope you enjoyed your<br />
<strong>spring</strong> dose of <strong>salt</strong>.<br />
Follow us @<strong>salt</strong>mag and share<br />
your Sunny Coast moments<br />
via #<strong>salt</strong>mag for your chance<br />
to WIN a year’s subscription to<br />
<strong>salt</strong> magazine.<br />
The team at <strong>salt</strong>. xx<br />
COOLUM BEACH<br />
@SALTMAG #<strong>spring</strong>giveaway<br />
EUMUNDI<br />
TOURIST INFORMATION<br />
CLIMATE<br />
No wonder it’s called the Sunshine Coast, with an<br />
average of seven hours of sunshine every day (this<br />
is one of the highest amounts in the world). Spring<br />
(September to November) days are glorious, with<br />
an average temperature between 13°C and 25°C<br />
and an ocean temperature of 22°C. Temperatures<br />
in the hinterland can be several degrees cooler.<br />
MARKETS<br />
Blackall Range Growers Market, 316 Witta<br />
Road, Maleny, third Saturday of the month,<br />
7am to noon.<br />
Caloundra Country & Farmers Market,<br />
<strong>17</strong> Buderim Street, Currimundi, every Sunday,<br />
6am to noon.<br />
Caloundra Street Fair, Bulcock Street,<br />
Caloundra, every Sunday, 8am to 1pm.<br />
Cotton Tree Street Market, King Street,<br />
Cotton Tree, every Sunday, 7am to noon.<br />
Eumundi Courtyard Village Market,<br />
76 Memorial Drive, Eumundi, every Saturday,<br />
8am to 2pm, Wednesday 8.30am to 1pm.<br />
Fishermans Road Sunday Markets, Fishermans<br />
Road, Maroochydore, every Sunday, 6am to noon.<br />
Kawana Waters Farmers’ Market, Sportsmans<br />
Parade, Bokarina, every Saturday, 7am to noon.<br />
Maleny Market, RSL, Bunya Street, Maleny,<br />
every Sunday, 8am to 2pm.<br />
Marcoola Market, 10 Lorraine Avenue, Marcoola.<br />
Every Friday evening 4pm to 8pm.<br />
Mooloolaba Collective Markets, 15 Meta Street,<br />
Mooloolaba, fourth Sunday of the month.<br />
Nights On Ocean, Ocean Street, Maroochydore,<br />
second Friday of the month from 5pm.<br />
Noosa Farmers’ Market, AFL Grounds, Weyba<br />
Road, Noosaville, every Sunday, 7am to noon.<br />
Noosa Junction Twilight Markets, Arcadia Street,<br />
Noosa Heads, third Friday of the month, from 5pm.<br />
SCHOOL HOLIDAYS<br />
September 16 to October 2, 20<strong>17</strong><br />
EMERGENCY TELEPHONE NUMBERS<br />
Ambulance, Fire Brigade,<br />
Police, Coastguard, Rescue......................000<br />
Poisons Information Centre...............131 126<br />
Ambulance Transport........................131 233<br />
TRAVELLING DISTANCES<br />
Brisbane to Caloundra........................ 100km<br />
Brisbane to Mooloolaba...................... 105km<br />
Brisbane to Nambour......................... 110km<br />
Brisbane to Noosa ............................. 148km<br />
Noosa to Montville............................. 56 km<br />
Mooloolaba to Maleny........................ 41km<br />
Caloundra to Kenilworth..................... 77km<br />
SURF SAFETY PATROLS<br />
(Times vary between 7am – 5pm)<br />
Year round 7 days/week Noosa Heads,<br />
Sunshine Beach, Peregian Beach, Coolum Beach,<br />
Twin Waters Resort, Maroochydore, Alexandra<br />
Headland, Mooloolaba, Dicky Beach, Kings Beach.<br />
TO STAY SAFE AT THE BEACH REMEMBER:<br />
Too much exposure to the sun can cause<br />
serious damage to your skin. Make sure<br />
whenever you are going in the sun that you<br />
take adequate precautions.<br />
SLIP, SLOP, SLAP, SEEK AND SLIDE<br />
Slip on a shirt (preferably a long-sleeved shirt).<br />
Slop on the sunscreen (+30 reapply as needed).<br />
Slap on a hat.<br />
Seek some shade.<br />
Slide on wrap around UV protective sunglasses.<br />
It’s also a good idea to avoid direct exposure<br />
to the sun during the hottest part of the day –<br />
between the hours of 10am and 3pm – and try to<br />
take advantage of shade when possible.<br />
118 <strong>salt</strong>
DIRECTORY<br />
USEFUL INFORMATION<br />
WHEN VISITING THE SUNSHINE COAST<br />
MEDICAL<br />
MEDICAL<br />
SKIN<br />
Peregian Springs Doctors<br />
Open 8am to 5pm Monday to Friday<br />
Coles Peregian Springs Shopping<br />
Centre, 1 Ridgeview Drive,<br />
Peregian Springs, 1st floor above<br />
Amcal Pharmacy. 5471 2600<br />
lookingafteryourhealth.com.au<br />
*<br />
Children under 16, pension concession<br />
and DVA card holders. Bulk bill.<br />
General Practice and Skin Check Clinic<br />
Open 7am - 6pm Monday to Friday<br />
and 8am - 5pm Saturday and Sunday.<br />
Coolum Village Shopping Centre<br />
8-26 Birtwill Street, Coolum Beach.<br />
5471 6333<br />
lookingafteryourhealth.com.au<br />
*<br />
Children under 16, pension concession<br />
and DVA card holders. Bulk bill.<br />
Early skin cancer detection.<br />
Scan QR code with smartphone for details<br />
Surgical and non-surgical treatments.<br />
Suite 1, Kawana Private Hospital,<br />
5 Innovation Parkway, Birtinya. 5438 8889<br />
skinsurveillance.com<br />
IS YOUR AVIATION MEDICAL DUE?<br />
DR HEATHER PARKER<br />
OAM, BA, MD, FRACGP, ACCAM.<br />
Aviation Examiner for Australian, New Zealand,<br />
Canadian, USA and South African medicals.<br />
Phone 5471 2600 for an appointment<br />
1 Ridgeview Drive Peregian Springs Sunshine<br />
Coast Queensland 4573<br />
lookingafteryourhealth.com.au<br />
Would you like to advertise in our directory?<br />
Contact <strong>salt</strong> magazine 07 5444 0152<br />
ADVERTISE WITH SALT FOR FREE*<br />
Each edition <strong>salt</strong> gives away a third page advertisement worth $1100 to a worthy<br />
non-profit organisation that tugs on our <strong>salt</strong> strings. This edition we’re proud to<br />
donate a third page advertisement to Many Miles For Mary. If you know or are a<br />
part of a non-profit organisation that needs to spread the word, please let us know.<br />
To find out more visit <strong>salt</strong>magazine.com.au and click on the free ad link.<br />
1 man<br />
2 pairs of shoes<br />
15 days<br />
80km per day<br />
1800km in total<br />
In September 20<strong>17</strong>, Sunshine Coast ultra-runner Jamie MILNE will commence an 1800km run through Western<br />
Australia to raise funds and awareness for Alzheimer’s Australia. Jamie will put his body on the line and run 80km<br />
per day for 15 days straight whilst also remembering his nanny Mary, who passed from the disease.<br />
In 2016, Jamie ran 2000km from Melbourne to his Sunshine Coast training facility ‘Jamie Milne Training’ at Warana<br />
and raised over $22,000 for this great cause. We hope to make this year even bigger and better!<br />
Jamie is hoping to once again raise $20,000 for Alzheimer’s Australia this year.<br />
To donate, go to: www.mycause.com.au/page/1486<strong>17</strong>/mmfm-20<strong>17</strong>-west-coast-run<br />
You can follow Jamie’s MMFM 20<strong>17</strong> journey through the links below:<br />
Facebook for charity progress, media, general MMFM: www.facebook.com/manymilesformary/<br />
Jamiemilnetraining<br />
@manymilesformary<br />
<strong>salt</strong>magazine.com.au 119
MAP<br />
SF<br />
NP<br />
SHOPPING SF state forest CENTRES: 1 highway SFMAP state KEY: forest<br />
golf 1 courses highway N gol<br />
NP national park<br />
major NPSF<br />
road national state park forest airport 1major highway road<br />
airp<br />
SF state forest minor 1 NP highway roadnational park<br />
minor golf major courses road road N<br />
state forest NP 1national highway park<br />
major golf road courses N airport minor road<br />
national park<br />
major road<br />
minor airport road<br />
minor road<br />
ON THE COVER:<br />
Pumicestone Passage<br />
120 <strong>salt</strong><br />
Map Disclaimer: This map was not created to any scale, and no claim is made to its accuracy. Most natural features are eliminated, as<br />
are changes in elevation. This map does provide a starting point for finding your way around. Map depicted is subject to change.
Our services include:<br />
• General Practice<br />
• Skin Checks<br />
• Child Immunisation<br />
• Ante-Natal<br />
Shared Care<br />
• Work Cover<br />
• Travel Vaccinations<br />
• Yellow Fever<br />
Vaccinations<br />
(Coolum Beach Only)<br />
• Medicals<br />
• Queensland<br />
Transport Medicals<br />
• Scuba Dive Medicals<br />
• Pre-employment<br />
Medicals<br />
• Aviation Medicals<br />
• Recreational Medicals<br />
• Aged Care
“ IS BORN OF THE PUREST PARENTS, THE SUN AND THE SEA” PYTHAGORAS