salt spring13 complete web linked

7/29/2019 Salt Spring13 Complete WEB LINKED

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YOUR COMPLETE SUNSHINE COAST LIFESTYLE MAGAZINE SPRING ’13



http://www.sunshinecove.com.au/



http://palmercoolumresort.com.au/



P.S. In our winter 13 edition we ran a feature article on the

history of our prickly icon, The Big Pineapple. We would

like to extend a heartfelt apology to the Taylor family for

misspelling the name of one of its founders Lyn Taylor.

2 salt

CELESTE MITCHELL WRITER

I’d go back to 1969 to liveout my hippy fantasies at Woodstock, then spend some time in New York during the roaring ’20s, if only for

the fashion and the fabulousprohibition bars. Closer tohome, I’d buy one of the beachshacks at Moffat Beach and makesure it could never be knockeddown. Oh – and tell my eight-year-old self to start surng now!

FROM THE EDITOR

I think the stage you’re at in life dictates your relationship with the beach.

As a bush kid from the Darling Downs, we visited the uiet shores of Mooloolaba twice a year. My childhood memories of the beach feature the following: building dribble castles with the wet sand; my brother

constructing complex irrigation systems; munching on sand-laced biscuits; feeling disappointed in the snow cones that always had too much ice and

not enough rainbow colouring; and my tog crotch being full of sandafter yet another monumental dumping by the waves.

In my moody teenage years the beach was ideal for lazing on beach towels icking through Dolly magazines with my girlfriends or reading

forbidden romantic novels. We also may have irted with a boy or twoin the ocean away from my parents’ prying eyes.

When it came to my early 20s, the beach was the perfect salve tomy many hangovers (ick to page 30 to take charge of your Sundays).I tea-bagged in the briny water to soothe my thumping head then fell

asleep in the midday sun, only to wake blistered and lobster-like.

In my late 20s the beach was all about the waves that pounded theshoreline. I was passionate about learning the difcult craft of surng

and would spend every waking moment straddling a board.

Now, in my early 30s, I’m a human packhorse when I arrive at the beach.

With a 15-month-old on my hip, two massive beach bags bursting with towels, buckets and spade and sometimes wheeling a pram, gone are

the days of visiting the beach with just a towel in hand.

Sand can be my enemy. Thanks to my daughter, the granules seem tomagically nd their way into the sunscreen tube, causing gravel rash upon

application. Sand is delicious to my daughter, who eats it by the stful.I value the hours of free entertainment that this vast sandpit offers our Finn. With my mobile phone locked in the car, we’re cocooned in the

playfulness that the beach offers. I love that at a tender age she’s becomingintimate with the beach so that she’ll understand its intricacies. This

will serve her well throughout life, as it has for me.

Under the ocean there is a magical and vibrant world that few of us havebeen privy to. So we’re delighted to gift-wrap our spring edition in this uorescent underwater scene taken by talented photographer Chris

Livingstone. It is, in essence, a snapshot of a part of something we SunshineCoasters all love. Love is at the heart of this edition. Our middle pages

are bursting with romance, thanks to the debut of Lovestruck , a wedding feature with heart from page 55.

At every level, you can never have too much love in life.

Until next time,

THANKS GO TO

OUR OTHeR

cONTRibUTiNG

TALeNTS TOO:

KARINA EASTWAY EDITORIAL & ADVERTISING

JANE FYNES-CLINTON SUB EDITOR

BRISEIS ONFRAY DESIGNER

ANASTASIA KARIOFYLLIDIS PHOTOGRAPHER

FRANCES FRANgENhEIm WRITER ALEX FYNES-CLINTON WRITER

LINDA READ WRITER

LEIgh ROBShAW WRITER

AARON WYNNE WRITER

JANE TODD PROOFREADER

ChRIS LIVINgSTONE

COVER PHOTOGRAPHER

As a Sunshine Coast local, I am

fortunate to have the ocean at

my doorstep. In 2010 I began

combining my love of diving with

my passion for photography.

My aim is to reproduce the

underwater world just as I see it through my lens. The stunning

seascapes, amazing textures and

vibrant colours make for endless

photo opportunities. I believe

the ocean is the perfect setting to

allow me to step out of the realm

of conventional photography.

Chris’s work can be foundonline at saltandtonicmedia.com

NIKE SULWAY WRITER

I would visit the 1889 EpositionUniverselle in Paris. Oh, what to wear!? What to wear!? I wouldalso, of course, have already travelled far into the future andseen the trees I planted last week grown into ancient beauties.

TYSON STELZER WRITER

I would hook up a large trailer and travel back a century to anera when all the great winesof the world were ludicrouslycheap. On my return, I wouldunload the trailer for a party of the grandest proportions!

cONTRibUTiNG

TALeNTS:

iF i HAD A

TiMe MAcHiNe...

EDITORIAL ENqUIRIES [email protected]

ADVERTISING & SUBSCRIPTION [email protected]

GENERAL ENqUIRIES 0438 851 981

#SALTMAG SALT-MAGAZINE SALTMAG @SALT_MAGAZINE

SANDS OF t i m e

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https://www.facebook.com/pages/salt-magazine/232603834545

http://pinterest.com/saltmag/boards/

https://twitter.com/salt_magazine

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IN THELIMELIGHT

6 PARADISE BUILT OF SAND

K’gari is a natural wonderland

cherished the world over.

18 THE GREATEST GIFT

Organ donation is a difcult

subject, but discussion about it

has never been more important.

CREATIVEExPRESSIONS

26 PURSUIT OF PASSION

Csilla Tottszer is a home

schooling advocate andpractitioner.

30 FOR A CAUSE Chris Raine’s

blog about a year without alcohol

has grown into an international

social movement.

32 BOOKS & BLOGS

Little readers and their carers

have literary treats to feast on.

86 BOLD VISIONARIES

Tracy Mackinnon revels in making

sumptuous headwear.

92 ARTIST Joanne Duckworth’s

passion for other worlds spills

into her dreamy, mystical

watercolours.

96 OFF THE WALL Maryika

Welter’s ar t is a public epression

of her deepest self.

98 ART DATES The Sunshine

Coast has some of the best art

galleries in the world. Find out

what wil l be on show, wherein spring.

102 ART SPACE salt’s very

own gallery space, featuring some

of the nest artworks on the

coast.

CONTENTS

IT’S A WRAPThis cover image was captured at

11.15am on August 17 last year on a dive site called the “coral

gardens” off Mooloolaba. The

camera was a Canon 60D with

nauticam underwater housing:

Fstop/11, ISO/100, focal length

60mm, shutter speed 1/40sec

Cover kindly supplied

by Chris Livingstone.

saltandtonicmedia.com

salt is a free uarterly magazine published

by Johns Publications P/L.

Distribution area between Bribie andFraser Island and inland to Kenilworth

and select areas throughout Brisbane.

PO Bo 1015,

Maleny qLD Australia 4552

Fa: +61 7 5441 6589

© Copyright 2013

SPRiNG’13

70

6

“iS bORN OF

THe PUReST PAReNTS,THe SUN & THe SeA.”PYTHAGORAS





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66

46

LOVESTRUCK

56 KEEPING IT REAL

A recently-married couple shares

their very personal story.

62 FOR BETTER OR FOR

WORSE Bill and Glad Forward’s

lifetime of love has helped them

face their greatest challenge.

64 TO HAVE AND TO HOLD

Fashionable, must-have products

for the loved up.

66 MAGIC MAKER A design

wizard makes brides’ dreams

come true.

LIVING &LIFESTYLE

104 IN YOUR DREAMS

Adrian and Helen King havebrought the best of olde-world

France and England into their

Sunshine Coast home.

110 HOMEWARES

Pastel-coloured magic reigns

this season.

112 MEET THE DESIGNER

Dirt by Earth designer Yenny

Stromgren deftly combines the

beauty of wood and photography

– with stunning results.

116 GREAT OUTDOORS

Roller derby is a rough, skilled

spectacle.

FASHION& BEAUTY

70 FASHION A sensational

spread of the must-have styles

for spring.

88 BEAUTY Hydration of the

skin is essential this spring. Hereare some products to help.

90 PAMPER & PREEN

Treatments at The Spa at Noosa

Springs are complemented by a

little hydro-massage pool bliss.

TASTES& TIPPLES

36 TABLE TALK Head chef at

Palmer Coolum Resort Jan Van

Dyk’s strongest inspiration comes

from the kitchen of his chi ldhood.

40 NOSH NEWS Snippets

from the industry that gives us

food, glorious food.

42 PRODUCE PEOPLE

Tomato farmer Richard

MacDonald, of Noosa Reds,

shares what is so special about

this delectable frui t.

46 CULINARY CREATIONS

Harry’s on Buderim chef

Anthony Lauriston shares a

treasured recipe.

48 RELAxED RECIPES

Tomatoes are versatile and

wonderfully tasty.

52 SALT CELLAR Wine writer

Tyson Stelzer eplores the perfectdrop for spring – chardonnay.

STAPLES

14 6 SENSES A selection of

items based on the special powers

that we humans use to eperience

the world – touch, see, hear,

smell, taste and feel.

16 SECRETS Get authentic

information on the best things

about the Sunshine Coast from the only people who really know

– the locals.

24 CALENDAR OF EVENTS

salt has hand picked a variety of

events on the Sunshine Coast

that are guaranteed to please

throughout spring.

34 A DOSE OF SALT Columnist

Jane Fynes-Cl inton considers what

would happen if the Sunshine

Coast were its own little world.

118 TOURIST INFORMATION

Essential info for all visitors to the

coast, including travel times, surf

safety and market details.

120 MAP104

http://www.saltmagazine.com.au/Default.aspx









PARADiSe bUiLT OF SAND

WORDS KATE JOhNS

FEATURE

K’gari is an ecological wonderland.

S’S m, sitting alongside Uluru, Kakadu and thereat Barrier eef, in ustralia’s crown of natural wonders. er raw and rugged beauty lies in the vast stretches of beaches ankedby sheer, coloured sand cliffs. Dense wallu scrub carpets thedunes, hugging coffee-coloured streas that snake their way intothe ocean. Forty lakes pockark the island’s skin.

t the heart of K’gari, pristine rainforest ourishes on sand duneswhere ancient Kauri pines reach for the sun. Dingoes of the purest

strain roa the island, with their carael coats and tails curled tofor a backwards ‘C’.

Like a sleeping sand giant, K’gari lies alongside the east coast of Queensland. She is a big girl, measuring 121 kilometres in lengthand 24 kilometres in width and commands attention on our national map. So much so, she’s earned the status of being thelargest sand island in the world and was World eritage listedin 1992.

She is known to ost as Fraser Island, but K’gari is an boriginalword eaning “paradise”, and was naed by the Butchulla peoplewho occupied it soe 5000 years ago.

Both naes reect the rich and varied history of this sand giant.

egardless of the nae she is known by, she’s a spectacular exaple of ustralia’s natural beauty packaged into an island thatis easily reached by a 30-inute ferry trip or a scenic ight froervey Bay. Once on the island, the spoils are plentiful and arebest navigated by a person who has breathed in K’gari’s salty air for decades, roaed barefoot across her dunes, shed her watersand has an intrinsic understanding of her raw and natural beauty. >



liza Fraser Lodge owner and guide Nick Bevacqua has beenexploring K’gari since he was an olive-skinned teenager with athirst for adventure. shing trip with his father began a 40-year love affair.

“I have a passion for the island,” says Nick. “It’s still a pristineisland and I like the isolation of it.”

Nick becae the custodian of an epty parcel of land locatedat Orchid Beach in 2000. Orchid Beach is a reote village atthe northern end of the island where sandy streets are lined withholiday rentals.

It wasn’t until 2005 that Nick began the long and arduous processof building the two-storey, four-bedroo lodge. very nail,bolt, light bulb and plank had to be bought on the ainlandand ferried across to the island. Nick, a builder by trade and anaccoplished developer on the Sunshine Coast, took four years tobuild the lodge by hiself. Fro tie to tie his tradesan sonswould coe up on weekends to give hi a hand with the heavylifting. The result is a beautiful handcrafted coastal hoe that sitssensitively on the sandy, sloping block.

With years of experience building luxury, coercial

developents, it’s obvious that Nick has put his heart and soulinto this project. The tiber throughout the lodge pays hoageto its natural surroundings. sunken re pit on the top verandahproves to be a popular perch for guests to enjoy a vino, eat tapasand talk about the day’s shing triuphs. The verandah sits at thesae height as the canopy of big gus that fringe the vista to theocean. Fro the soft furnishings to original artwork and fro the

“ iT’S STiLL A PRiSTiNe

iSLAND AND i LiKe THe

iSOLATiON OF iT.

”

>



>

saltmagazine.com . au 9

Tracey Magno with

husband Jean-Paul

Gagnon and Tracey’s

parents Nedy and Amado







http://ny2k.com.au/




DREAMTIME

According to Aboriginal legend, when humans were created andneeded a place to live, the mighty god Beiral sent his messenger

Yendingie with the goddess K’gari down from heaven to create the land

and mountains, rivers and sea. K’gari fell in love with the earth’s beauty

and did not want to leave it, so Yendingie changed her into a heavenly

island – known to us as Fraser Island.

Champagne Pools



>


generous bathroos to the well-stocked library, every detail hasbeen considered for the cofort of guests.

I’ve had a close relationship with this hammer-head-shapedisland since I was a child. In winter, when our rural home wasfrigid with frost, we would migrate east to spend 10 days onFraser Island with three other families. The days were sun-kissed

and full of adventure, our bodies permanently dusted in salt.I remember oating on our backs down li Creek resembling jellysh in the current, trying to pinch sand worms on lowtide, digging up eugaries for bait and getting bogged over andover again.

There was no television at our beach shack on the outskirts of appy Valley, so evenings were lled with epic card gae battlesor hovering around soky capres charcoaling arshallows. Idid not know Fraser Island’s indigenous nae was K’gari then, butat a young age it felt like paradise to e.

my husband and I returned to the island a couple of onths agoas guests of liza Fraser Lodge. We found ourselves waiting for theferry at Inskip Point on an unbleished Saturday orning. There

is soething about boarding a ferry to visit an island: for e it’son par with boarding an international ight.

Once on the island we cruised north along 75-ile Beach; theonly beach in the world that is a designated highway with a speedliit of 80k/h. usted out jalopies with shing rods bending inthe wind scoot past us. Perfectly curled waves thunder onto shore,aking any surfer worth their salt jealous that they aren’t hitchinga ride. Loved-up pied oystercatchers with their andarin-colouredbeaks itter about on the shoreline. We spot a rangy dingo










perched in the dunes. e trots out onto the beach, carefree aboutour presence, his left ear weighed down by an orange tag.

We stop at the maheno shipwreck that sits like a rusted ribcage onthe shoreline of 75-ile beach. It’s here that we eet up with our hosts and guides fro liza Fraser Lodge, Nick and his wife llen.Their guests Tracey magno, her husband Jean-Paul agnon and

Tracey’s parents Nedy and ado are there too. They’ve spent theorning hunting for sandwors on low tide. Perfect for bait, thesewors are notoriously tricky for the uneducated to catch. nticedout of the wet sand with a rancid bait bag, it’s an art for to pinchthese slippery creatures.

With tourist buses descending on the wreck, we escape the crowdand head north past Indian ead to Chapagne Pools. These rock pools are nature’s version of a jacuzzi, aking it the perfect oceanswiing hole. We’re fortunate to have this oasis to ourselves andspend an hour wading in the shallow sandy rock pools that bubbleand zz fro the crashing waves.

Back at the lodge, a lavish lunch is shared on the deck, where we’represented with feasting plates of moroccan chicken served with

seasoned couscous, a garden salad and freshly baked bread.Over lunch we discover that Tracey, Jean-Paul, Nedy and adoare rst-tie visitors to the island.

“I heard it was a beautiful place – perfect for shing and caping– but [incorrectly that] you need a four-wheel drive to explore theisland,” says Tracey.



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FOR ExTRA SALT visit saltaazine.co.a to see moreimages of this paradise called K’gari.

They arrived by plane the day before, having departed froervey Bay.

“Flying over the island, I was aazed at the enority of Fraser andhow uch natural beauty there was to discover,” says Tracey.

That afternoon Nick and llen take us to Waddy Point, a short

drive fro Orchid Beach for soe beach shing and sundowners.Tracey is a rst-tie sherwoan and this is French Canadian

Jean-Paul’s rst tie shing on ustralian shores. Nick teaches theeager anglers how to bait and cast and within seconds of droppingthe hook into the water, whiting are caught. Despite freshwater shing being prohibited on Fraser Island, ocean shing is worldfaous aongst anglers. This is liza Fraser Lodge’s specialty,accoodating for die-hard sheren who want to indulge their passion night and day, only returning to the lodge for gouretsustenance before venturing back to the shoreline to cast a line.

round the re pit that night, our catch has been cleverlytransfored into grilled whiting with tepura vegetables and soydipping sauce. longside the whiting, Nick has sliced and diced

a fresh piece of tuna, sashii-style. The feast doesn’t stop there.For dinner, our hosts have prepared soe hoeade pizza doughand a lavish spread of pizza toppings. With Italian blood runningthrough his veins and having owned a pizzeria, Nick gives us soepizza-aking pointers.

The next orning, whilst we’re in the window of low tide, weleave liza Fraser Lodge after breakfast to ake the seaside journeyto the southern end of the island. Under a canopy of blue skieswe able along the beach breathing in K’gari’s briny aroa andadiring her crubling sand cliffs. K’gari’s raw and rugged beautyis exactly how I reeber her; an island paradise with pristine,natural chars.

Tracey Magno was the winner of salt magazine’s biggest prize to

date: a three-night accommodation package at Eliza Fraser Lodge,including air transfers from Hervey Bay with Air Fraser Island.

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FEELIl lus tr at ion cour tesy o f T WIGSEEDS S TUDIO, t wigseeds.com.au

SMELLThe trend towards locally sourced products

doesn’t end with food, with many people looking

for local Sunshine Coast plant species as well.

The native gardenia is the perfect candidate

for those looking for a beautiful yet hardy local

addition to their garden. The medium-sized

shrub (three to ve metres tall) produces

highly fragrant, small bright white owers. The

plant is not only renowned for its fragrant and

ornamental beauty but it’s also a source of large,

edible yellow fruit.

Available at Knara Oranic marketplace,

330 mons Road, Forest glen. 5445 6440

or knara.co.a

salt takes a fresh approach to the powers that we use

to eperience the world. Welook at items that evoke us

to see, hear, smell, taste & touch and we have tossed inan etra just for fun… feel.

6 SeNSeS

6 SENSES

W iN A T W iGSeeDS 2014 DiAR y

AT SALTMAGAziNe.cOM.AU

SEENow lming season four, Downton Abbey

is about as addictive as a television series can

get. Set from 1912 onwards in an Edwardian

country estate, the series follows characters through their fascinating l ives at this arresting

time in history. From the lord and lady of the

manor down to the cook’s assistant, each

character has a riveting story and purpose in

the day-to-day running of the home. With

such elegant writing from award-winning Julian

Fellowes, this rich drama of passion, nobility,

treachery and looming change wi ll have you

spellbound for hours on end.

REVIEW LIBBY muNRO

TO be iN THe RUNNiNG TO SecURe yOUR

veR y O WN cOP y OF DO WNTON Abbe y

SeRieS 3 GO TO S ALTM AG AziNe.cOM.AU

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TOUCHThe number one rule in making a perfectly formed bowl of

jelly is don’t touch it! And whilst the traditional round bubble

moulds may not be as popular in the kitchen as they once were,

designers Angus & Celeste have turned the concept into a very

touchable addition to your garden. The Jelly Planters are a

uniue, playful and functional series of hanging gardens suitable

for indoor and outdoor spaces. The planters are made fromdurable, high-red porcelain and come in a variety of soft pastel

colours and pure white.

Available at Art Nvo, 25 glocester Road, Bderi.

5456 2455 or artnvobderi.co.a

TASTE An Austral ian premium water brand

matches the top-drawer European-

based beverages, and then some.

The founder of the CAPI brand Pitzy

Folk is creating pure and clean-

tasting premium miers, fruit sodas

and water. CAPI Mineral Water is

sourced from a mineral spring reserve

in Lauriston, Victoria, less than an

hour from Melbourne. The water

is low in sulphates with natural softcarbonation, preservative free with

no articial ingredients or sweeteners.

The result is world-class water being

produced in our back yard.

capi.co.a

HEAR True to its title, An Awesome Wave, this is one of the most pleasurable

albums around. Alt J is from that indenable genre most commonly

referred to as “alternative music” but I think the most appropriate

reference could be “rock art”. This album showcases tripped-out

psychedelic studio tracks with catchy creative vocals and atmospheric

moody melodies. Be swept away into aural bliss with this fresh and

original creation, An Awesome Wave, leaving you euphoric and gasping

for more of this innovative, seminal sound.

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secrets ONLY A LOCAL WOULD KNOW

YOU’LL NEVER CONSIDER STOPPING at an everyday weekendsausage sizzle again once you taste the “fancy sausage sambo” at the

new Get Fresh cafe in Cotton Tree. Picture this: a fresh crispy roll,stuffed with a pork and leek sausage, topped with caramelised onion

and homemade tomato relish. And the styling of the cafe is just as tasty – fresh white painted concrete floors and walls are warmed up

with cowhide rugs, rattan weave lampshades, natural wooden tables

and industrial stools. The menu is a brunch-lover’s dream and in their cabinet you’ll find a rolling rotation of goodies made from ingredients

from their adjoining Get Fresh Store. Shop 10/1 King Street, CottonTree, Maroochydore. 5443 3131. map reference: N17

16 salt

SECRETS

WHETHER YOU’RE AN ADRENALINE-seeking pro or just

looking to dust off the old mountain bike, Ruff End MountainBike Park has something to suit. The park has a huge network

of trails designed to cater for the beginners right through to the

expert riders. Located off Nambour Connection Road oppositeThe Big Pineapple, the park even caters for the holidaymakers

with bikes or has gear available for hire – perfect for the familylooking to have some fun and try out something different. The

park is open all day Saturday and Sunday with racing on Fridaynights. map reference: L17

HIDDEN AWAY BEHIND THE BUILDING that houses Colin

James Fine Foods and the Upfront Club in Maleny is a very specialplace – a beautiful children’s community garden, flourishing on

what once was a scrappy, vacant block of land. Local parents bring

their children along each week to learn how to grow vegetablesand it hasn’t taken long for the garden to become a community

hub. The edible garden has been created by a team of community volunteers led by locals Kate and Madhu Kazony, with sponsorship

by local businesses and organisations. Visitors can buy seedlings andhomegrown produce straight from the ground, and if there’s no one

around when you visit, just pop some coins into the honesty box.

For more information call Kate 0468 428 190 or Madhu0468 434 972. map reference: J18

IF YOU GO DOWN TO THE WOODS today, you’re sure of a big surprise!

An enchanted park smack bang in themiddle of Maleny – a little tricky to find

but worth the effort. From the back of the Maleny library, simply turn right

and follow a meandering path along

the trickling Obi Obi Creek for severalhundred metres. Get the kids to search

for tiny silver geckos along the way. As the path turns left it opens out to a

generous English-styled green, complete with uaint gazebo and park benches and

surrounded by a circle of towering trees

following the creek as it bends. It’s a spot we can imagine sprinkled with fluttering

birthday banners, a lunchtime cricketmatch or romantic lanterns at dusk ... the

choice is yours. map reference: J18



CHANCES ARE YOU’VE DRIVEN PAST IT many times. You may

have even admired it from a distance, but the truth is many localshave never crossed the footbridge to Chambers Island. The name

dates back to Charles Chambers, one of the early settlers in the area,and is today home to the Maroochydore Sailing Club. Located off

Bradman Avenue between the Sunshine Motorway and Picnic Point,Chambers Island is beginning to build a reputation for offering a great

family day out. The island boasts an impressive children’s playground,

calm protected waters on the southern side and a host of fishingspots to test your luck. With all the facilities you’d expect, including

toilets, showers, seating and even a few barbecues, Chambers Islandis a gem. map reference: N17

FOR M AP ReFeReN ceSSee M AP ON P AGe 120

YOU’VE NEVER SEEN NOOSA LIKE THIS: her sparkling

beaches, pristine waterways and rainforest canopies are

only a Noosa Water Taxi ride away. Easily accessed from the Sheraton Noosa Resort ferry terminal, the Friday to

Sunday on-the-hour service will drop you at any point

along the Sound including waterfront restaurants andaccommodation, turning around at the Settlers Cove jetty which links with Noosa Junction. The taxi will also take

your four-legged best friend along for the ride – make

sure you stop off at Noosa’s only off-lead dog beach insheltered shallow waters. With plush white lounge seating

and all-weather protection the 11-seater taxi is alsoavailable for special charter and private transfers. Just relax

and enjoy the ride. Noosa Water Taxi 0412 929 369.

map reference: N12

With Big W, Woolworths plus over 100 specialty

stores, and just 10 minutes from Hastings Street,Noosa Civic has all your shopping needs in air

conditioned comfort.

For store directory and centre trading hours

visit us online.

Big W • Woolworths • 100 specialty stores

28 Eenie Creek Rd (Cnr Walter Hay Drive) Noosaville Ph 5440 7900

noosacivicshopping.com.auOpen 7 days. FREE parking.

GPS Search:

28 Eenie Creek Road Noosaville

E veryth ing with in easy reach

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Choosing to give life when a loved onehas just lost theirs is the greatest and most

compassionate of acts.

BUT VN TOU NIN in 10 ustralians support organdonation, such is our discofort with discussing organ donationthat too few of us know our loved ones’ wishes, and lives thatcould be saved are still being lost.

In ustralia, 1600 people, including 50 children, currently awaitlife-saving transplants. Of these, one person will die each week waiting for the gift of a donor heart, liver, kidney, lungor pancreas.

DonateLife Queensland (DLQ) is part of a coordinated nationalnetwork to boost ustralia’s organ and tissue donation rates.

The organisation notes that last year 378 brave Queenslandfamilies honoured the wishes of their loved ones by donatingtheir organs and tissue after death. Not only did these donorsprovide life-saving organ transplants, but they also helpedrestore sight (eye tissue), repair hearts (valves), enabled peopleto walk (bone) and rebuilt the lives of people suffering fromlife-threatening burns (skin).

FEATURE

THe

GReATeST GiFT

18 salt

WORDS FRANCES FRANgENhEIm PHOTOS KATE JOhNS

Jacui Booty and husband Michael



SHOWCASEJEWELLERS

Sunshine Coast ospital and ealth Service DonationSpecialist Nurses Shona mcDonald and nne-maree olesprovide support to donor failies and donor recipients throughthe heart-wrenching organ donation process. Shona nds their role incredibly rewarding, despite the heartache she and nne-maree witness.

“We are hubled by the failies we eet who, in a tieof great grief for their own loss, anage to consider another faily’s needs. It’s incredible to be able to offer donor failiessoething positive through such a tragic experience. We seehow failies nd great cofort in knowing their lost loved onehas given soeone else the precious gift of life.”

n iportant aspect of DLQ’s work is to provide supportservices for donor failies like Noosa resident Kerry Baird,whose son, Jerey, 41, died in Deceber 2010. n indigenousranger and talented sprinter, Jerey was a father of four.

Jerey was allegedly urdered and his case is being tried in thecourts. Kerry’s grief is raw, yet aidst her tears and palpable

pain, she shares that she didn’t struggle with the decision todonate Jerey’s heart, lungs, liver and kidneys.

“Jerey never actually said he wanted to donate his organs,”Kerry says. “But when aking the decision to donate I sat andI thought to yself that Jerey has always given anybody whoneeded it the shirt off his back. If soeone would say ‘I’hungry’, he’d say ‘ere’s a eal’. So I knew he would want togive unconditionally because his giving was unconditional. edidn’t give to receive thanks.”

Kerry says the decision to donate has brought her greatcomfort and helped her heal. Jeremy’s organs lived on to saveve people. Statistically, one organ donor can save up to 10people’s lives.

“Why do we cremate and let ashes be blown around by thewind when they could be saving two-year-olds who needkidneys?” Kerry asks. “The body is only a carriage that you’vehad to walk through life with. But if you could help somebodyelse then that memory of that loved one really does live on.That person lives on.” >

Kerry Baird holding a

photo of her deceased

son Jeremy

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PAY IT FORWARD

• One organ and tissue donor can transform the lives of 10 or

more people.• Australia is a world leader for successful transplant outcomes.

• About 1600 people are on Australian organ transplant

waiting lists.

• In 2012, 354 organ donors gave 1052 Australians a new

chance in life; 78 of the 354 Australian organ donors were

from queensland.

• The number of organ donors and transplant recipients in 2012

was the highest since national records began.

• The majority of Australians are generally willing to become organ

(80 per cent) and tissue (78 per cent) donors.

• Only about 1 per cent of people die in hospital in the specific

circumstances where organ donation is possible. The

circumstances in which you can become a tissue donor areless limited.

• The most important thing that helps a family’s decision is

knowing the wishes of their loved one.

• 44 per cent of Australians do not know or are not sure of the

donation wishes of their loved ones.

20 salt

Kerry, who suffers fro a life-threatening illness, is also grateful for Jerey’s donor recipients.

“If there weren’t recipients, I couldn’t experience the gift of giving.By the receiving, they’re allowing e to give. I think it’s abeautiful thing. I wish ore people would becoe aware and passthe knowledge on to their failies.”

Buderi resident and forer high school teacher Linda Ockey isin awe of the copassion donor failies like Kerry’s deonstrate.Linda discovered she had kidney disease in her 20s and by age 39becae so sick she alost died. t the tie, she was disayed tond her brother’s kidney was not her edical atch. For her twoyoung sons’ sakes, she endured alost three years of “horrendous”

Kerry’s son Tim with

memorial sculpture

“Reection on Life” by

Janna Pameijer



Bi Pinpp pnttin, 1971.dialysis treatment beore receiving a lie-afrming phone callin 2000.

“I was really sick. Some people eel ok on dialysis. I was dreadullyill all o the time,” Linda says. “One night I received a phone callsaying a kidney was available or me. I was so excited. My husband

and I organised the children and drove down to the hospitalin Brisbane. It was early evening when they rang me. I had mytransplant at 2am the next morning.”

Linda recalls she cried tears o joy and sadness as she drove toreceive her transplant.

“Nothing can explain how torn you are because you are justdevastated or that amily who has had to make that decision togive their loved one’s organs. They are grieving that person yetamidst that they have made the incredibly humanitarian decisionto give to others. Why would you even think o others at thattime? In the car I was crying and laughing and praying. It was justso emotional.”

Through her donor coordinator, Linda sent her donor amilyan anonymous thank you letter that took countless redrats over three months to write (by law, Australian donor amilies and organrecipients cannot know each other’s identity).

“Writing to your donor amily is the hardest thing to be asked todo because how do you say thank you? You can’t. I think aboutthat donor amily all o the time. I would love to meet them. Iwould hug everyone a lot and cry and say thank you.”

Linda’s health is still precarious as her body battles the nasty anti-rejection transplant drugs she must take or lie. Since receivingher new kidney she has developed diabetes and severe osteoporosisand says a scan o her body looks like a truck has run over itrepeatedly.

“But I am ok,” Linda says. “I can’t do a lot, but I am here. I’vebeen able to see both o my sons marry and have children o their own. I am learning the piano and have been able to travel with myhusband. I’m so grateul to have every day. I’m happy.

“The wonderul thing about organ donation is that it aects somany lives. It’s not just the organ recipients you are saving but all >

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Jcqi Bty

“ I just thInk,

gIve someone

else a chance

at lIfe.”



their amilies too. It’s so ar reaching. It’s something everybodyneeds to talk to their amilies about.”

Mudjimba organ recipient Jacqui Booty shares Linda’s gratitude. Jacqui received a kidney donation in 1970 at age 29. The kidneylasted 33 years but Jacqui is back on dialysis treatment everysecond day rom home. She stoically says she lives a busy andactive lie with her loving husband o 45 years, Michael, as well asher two daughters and two grandsons.

“Michael and I met while bushwalking and we still love to walk.We walk or miles on the beach together every morning,” she says.

Jacqui explains her post-transplant health hasn’t been smooth

sailing. The transplant drugs caused urther health complications,including skin cancers, tongue cancer and open-heart surgery.Despite these health hurdles, Jacqui was determined to enjoy aulflling career as a teacher o vision-impaired children. She retiredrom her 30-year teaching career in 2002 but proudly notes sherecently received a lietime achievement award or her work inbraille.

“I look at my lie and what I’ve given back because o thatincredible person whose amily made the decision to give hiskidney to me. Subconsciously, my transplant inspired my duty togive back to others who came into lie with a disability,” Jacquisays. “I can’t say that I haven’t had my problems but i I had to doit again I’d do it. I love my lie. When I wake up in the morning I

still have an excitement about lie.” Jacqui urges people to register as organ donors and tell their amilies their wishes to donate. “I just think, give someone else achance at lie.”

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PuRSuIT oF PaSSIoN

Wn Csi Tttszr rrivd in astri s 10-yr-d hnrin mirnt w cdn’tspk enis, s wntd t d ws fit in.

S BATTLD AT IST: Sydney’s western suburbs in 1980were a tough arena or a kid who spoke three oreign languagesand belonged nowhere. Born in communist Slovakia to ungarianparents who had “escaped” with their children or a better lie toa place they knew virtually nothing about, Csilla was bullied or a miserable two years.

inally, though, with a change o schools, things started to takea turn or the better. She made riends, excelled at school,became a preect and even went to America as an exchangestudent. Soon, she was undertaking a science degree at theUniversity o Queensland.

hoMe-MaDe

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Then, in her third year, she ell in love, dropped out o uni andnever looked back.

Which is just as well, because today Csilla – mother o our,

author, artist, home-schooling consultant and tutor – fts inperectly. She is a vision o warmth and beauty, inside and out.She laughs easily and speaks eloquently, with just the slightest hinto an accent giving her words an exotic twist.

It is more than a little ironic that the education system whichCsilla ought so hard to excel in is the same one she ultimatelyrejected or her own children, choosing to home school all our o them, with what many would describe as dramatic success. Notthat the decision was made lightly.

“I was always looking within the system or something,” saysCsilla, who admits to eeling entirely dissatisfed at university. Yetit was there she met the man who she credits with changing thecourse o her lie.

The man was Tim Alberts, who Csilla describes as “the love o mylie”. e was not a student, but was running a carpooling systemat the university and teaching himsel computer programming.

“We are so reliant on having a piece o paper to tell us we can dosomething,” says Csilla. “e was my inspiration. There he was,doing something not in the system. And he said to me, ‘what areyou doing?’

“I ell in love, and thought, I just want to have babies. I just don’tthink university is suiting me, I’m so desperately unhappy. I justwanted to be a mum.”

Although she knew this was her dream, it wasn’t easy to let go

o the idea o “ftting in” and living up to the ideals o successso embedded in her psyche. As an intelligent, educated woman,orging an academic or corporate career was a goal she elt wasexpected o her.

“I call it the chained elephant. Once you let go o the chains, theelephant still doesn’t run away,” she says.

But in what she describes as a major pivotal lie event, Csilla letuniversity, and she and Tim moved to the Sunshine Coast. Theyimmediately started their amily, having our babies in fve years.With their oldest child approaching school age and the youngestone only eight-and-a-hal months old, the next pivotal eventpresented itsel: Csilla, then only 28, discovered she had cervicalcancer. Numb with shock, and undergoing a hysterectomy, Csilla

had to make some important decisions. One o them was to takeon the seemingly mammoth task o homeschooling their children,an idea which they had been tossing around.

“The cancer was pivotal, because there was that moment when Ithought, well, I’ve just got to stop apologising and do it the way Iwant to do it, and stop trying to please everybody else,” she says. >

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Now that Csilla’s own children are older, she has establisheda homeschooling consultancy, published a book about her experiences, and tutors high school students. Ater 22 years, sheand Tim are still “madly in love”, and have no regrets about their decision to homeschool, which aorded them an enviable liestyle.

“We’ve had an incredible lie,” she says. “We’ve had time together.amilies don’t have time together.

“amilies need to know each other.”

love Learn LIVE by Csilla, Icon Publishing, $24.95lovelearnlive.com.au

or about the next 15 years, Csilla embarked on her homeschooling career, educating all our o her children or the

frst 10 years at home, as well as two years’ homeschooling withher stepson Jake. er children – Anneka, 20, Ziggy, 19, Khan, 17,and oark, 15 – all entered ‘normal’ school or their later years(Khan is currently in Year 12 and oark is in Year 10) and all our continue to succeed academically and socially beyond Csilla’sexpectations, with two o them entering school with the cohorta year older. Anneka is now part way through a dual universitydegree in maths and education.

The success o homeschooling, Csilla believes, lies in the capacityto learn rom real lie, not just a staid and boring academicenvironment.

“It’s not about replicating school, it’s about learning inside your home, which is your most natural learning environment,” she says.

“I think school separates learning rom real lie, when really, lie isall about learning.

“I ocussed on maths and nglish, in a way that the childrenwould be more enthusiastic about it, and looked or interest-basedactivities, showing them how it could merge into real lie. I justgave them a really solid base to work on.”

Interestingly, although the children did not ormally study anyscience subjects during their homeschooling years, all our haveexcelled in the sciences. Csilla puts this down to their learnt abilityto teach themselves, and apply their maths and nglish skills toany feld.

There is a tendency to make the assumption that homeschoolingdeprives children socially, but nothing could be urther rom the

truth, says Csilla. She believes children who are homeschooledhave highly developed social skills and sel confdence, whichcomes rom “knowing their amily, having time with their amily,by themselves and in small groups”.

“I don’t know exactly where my children are going to go, but theywon’t ollow a path they’re not happy with,” she says.

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FoR a CauSe

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YOU WAK SUNDAY MONIN bleary-eyed. Your head isthumping, your mouth eels like the Sahara, and ... is that a hal-eaten kebab on the oor?! You think you might be sick. You’redreading checking your bank balance.

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But on one Sunday morning in January 2009, an unusually

hangover-ree 22-year-old Chris aine opened his laptop andunconsciously started a movement. In an undertaking that wasunwittingly uelled more by revolution than resolution, he swappedthe Saturday night binge drinking sessions or a year-long soul-searching bender.

Aptly naming the blog ello Sunday Morning, Chris’s frst wordsthrust into the blogosphere were not aiming to win a Pulitzer, buthave since become more poignant than he could have imagined atthe time.

e wrote: “[It’s] Sunday morning and I am actually sitting atmy desk, typing in a mildly coherent ashion on my laptop …as apposed (sic) to being completely hung over, bedridden and

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Over the course o the year, Chris continued on withno-holds-barred conessions and musings, pushing himsel into ot-awkward social situations without the liquid couragehe had been accustomed to since his teens, just like mostAustralians his age.

By April, he knew there was more to his experiment than just asel-indulgent blog.

“rom three months on it became the best thing I’ve ever done,”he says. “I became like an evangelist in away. I was like, ‘I really want to get other people involved’.”

Six months in, he was able to convince fve o his mates to signon to ‘do an SM’. That is, commit to a period o 12 weeks or more without alcohol and share their experience online.

Just like that, ello Sunday Morning was born and with it, apowerul platorm and online community or people who wantto improve their relationship with alcohol and make a positivechange in their lives. With society’s destructive binge drinkingculture as its target, the aim o the organisation is to change our attitude towards alcohol, one story at a time.

ast orward to 2013 and now six people sign up every 20 minutesor so.

On the day we meet, Chris has been up since 5.30am or aCrossit training session, has pounded the pavement rom hishome in Caloundra and is waiting or me as I arrive or our chat.

Currently in week nine o an SM (Chris has completed a12-week abstinence rom alcohol each year since that frst 12-monthchallenge), his sunny demeanour and energy is inectious.

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The now 26-year-old CO, and 2012 Queensland YoungAustralian o the Year, is enthusiastic, charismatic and confdentin a way that’s not ound at the bottom o an empty glass. Andrightully, he is basking in the successes o the organisation he’sbuilt.

As this issue goes to print, Chris will be jetting o to take up a

Skoll scholarship to complete an MBA in social entrepreneurshipat Oxord University – an experience he’s yearned or since readingBryce Courtenay’s The Power o One as a boarder at Brisbanerammar School.

But it was whilst studying at the University o the Sunshine Coastand working part-time in alcohol promotion (and partying hardhimsel), that Chris started swigging a reality check.

“I learned the value that people place on alcohol in their lives,” hesays. “very Saturday night there would be 2100 people there, aline out the door, each person would spend on average $45-$50 –that’s hundreds o thousands o dollars every single weekend – andI was thinking, why?”

A ew years later, whilst working at an advertising agency in

Brisbane and collaborating on government accounts, Chris elttheir anti-drinking campaigns were missing the mark.

“My godather said to me ‘you can either do something that blowssmoke and mirrors like every other ad campaign or you can dosomething that will make a dierence’ and at that point I was like,‘I’m going to not drink or a year and really research why peopledrink and the psychology and sociology and culture around it andsee what happens’,” he says.

This is no AA nor is it about swearing to be a teetotaller orever more. The appeal – and success – o ello Sunday Morning liesin its ability to have an open conversation and provide support.SMers can opt to set goals or themselves to work towards duringtheir alcohol-ree period, and also write their own blog.

“People slip up, go back to drinking and perhaps drinking morebut we’re measuring a long-term reduction in consumption,” Chrissays. “Sure there’s holes in there – we don’t ollow everyone aroundat the pub and mark down how many drinks they’ve had, nor dowe really [care] – it’s really about choice.”

About 14,000 people have taken part since 2010 and Chris’s nextgoal is 100,000 registrations, with an eye on recruiting a millionSMers.

“But it would be nothing without people actually getting involvedin it and in many ways I don’t know how that happened,” he says.“I don’t know why people are so open and honest.”

With drinking so ingrained in our culture, it’s this frst step – the

breaking o the constant loop o alcohol-uelled social events – thatis most critical in building the wave o change.

“I think there’s a narrative that comes through that this is a riteo passage,” Chris says. “But the importance o a rite o passage isyou come back with another identity. aving a drinking culture asthat rite o passage, you go out, you drink, you take chances, butyou then just stay the same. It’s just a continual rite o passage intoyour 20s that never really ends. So I think we can get more eectiveat that.”

or now, the ocus or Chris and his team is on fne-tuningtechnology. The SM community is doubling in size every sixmonths, acebook groups or Australia, New Zealand and theUK are thriving and a bespoke app is connecting them like never

beore.“To have that vehicle, to realise you’re not alone but there’s peopleout there going through the same thing, I think it binds humanityin a really amazing way,” Chris says.

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a DoSe oF SalT

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We are curtained on the other side with mountains, standingtall and dressed in rugged green. We crawl on them, nestleourselves amongst them and grow things in their crevices andcurves. We have nurtured those rolling hills and valleys, and wetreasure their stretches o green and cleared tracts where plants

and animals grow.

We have schools and hospitals, an airport, a university andcolleges. We have great and small businesses and beautiulbuildings. We have all manner o eating and staying places.

And we have a tourism industry that is the envy o other regionswithin spitting distance o the capital. We have highways to link us to the rest o the world; the central coast and country at thetop and big ol’ Brisbane at the bottom.

Best o all, i we made our utopia sel-contained, we couldrewrite the rule books on governance and government, civilityand culture. We could undo some o the ills that have cometo run the rest o the world. We could strip back the layers o

bureaucracy and the old-ashioned conventions that are nolonger needed and have no place in our relaxed and sunny world.

A textured sense o humour would be allowed to return withoutear o the politically-correct police. Courtesy would beencouraged, the environment would be respected, developmentwould be purposeul and communities would be nurtured. Wecould implement a much broader barter and trading system tominimise the place o money in our beautiul world.

We could integrate better support systems so that local producerso crops, meat, cuisine and clothing were valued and lauded, andtheir products were admired and promoted in the fnest outletsthe world over. The Sunshine Coast products would be theheight o taste, reshness and elegance because everyone would

know they were born o a separate place that was paradise and byhappy people who made things with love.

In paradise, anything is possible – even conjuring the aultlesspretty society in the most beautiul spot on the planet.

The Sunshine Coast is already perect: i only in the minds o the dreamers.

To see more illustrations by Peter Hollard visit peterhollardart.com

We live in paradise – the best place in

the best country in the best part of the

world: on this, most Sunshine Coasters

would agree.

W O US WOULD swap our place here or quids,realising we have struck the glittering prize in the goldpan o lie. We have space, natural beauty and a developingcultural sophistication that we are, at last, embracing.

And we don’t mind sharing our slice o heaven with visitors,i only so we can bask on the glow o their prouse admirationor where we live. To keep it all to ourselves would be just plainselfsh – not to mention just a teensy bit greedy, which is never an attractive quality.

But it would take it to a new level i we were our own little world,

cradled in the lap o Queensland and in the arms o Australia. Itwould magniy the excellence and the wonder.

The kingdom o the Sunshine Coast. Planet Perect. All withina seamless bubble.

Think about it: we are well on our way. Our little wonderlandis already blessed with being utterly, beautiully complete. Wehave a great template on which to build this stand-alone dreamsociety. We already have basics we need – in bountiul supply.

We have a riendly, laid-back population shaped by the hand o a warm sun and endless sur. Together, our populace representsthe range o people. We have the screamingly wealthy, withtheir palatial waterside manors and ashy vehicles. They are the

sparkly people, and their pretty things are eye candy or the resto us. We have plentiul everyday people, who live in apartmentsand suburban homes, the armers on verdant expanses in thehinterland and the uni students who sometimes attend classes inbare eet.

eographically, we have the prettiest beaches on a bountiulstretch o sea. Our sand is whiter and less cluttered than most,our waves are wonderully rideable, our rocky outcropsexquisitely explorable.







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36 salt

WoRDS LEIGH ROBSHAW PhoToS ANASTASIA KARIOFYLLIDIS

heart,soul& food



St africn-brn cf Jn Vn Dyk sivd in Isr, grmny, Trky nd omn,bt is fvrit cisin ds nt i frmn f ts tic nds – it’s is mm’ssimp m ckin.

“MY MUM’S COOKIN was hearty cooking,” says the headche at Palmer Coolum esort, smiling as he reects on hisearliest experiences with ood. Those childhood meals areclearly used with a sense o love and nurturing in the grownman’s memory.

“It’s butter, it’s cheese, it’s ull avours: a good hearty stew, agood steak. My mum to this day makes nice desserts. There’s aSouth Arican dessert called malva pudding – she’s the best atmaking that. She’ll make it specially or me.”

Jan knew he wanted to become a che at an early age, gettinghis start with a catering company in Johannesburg in the ater-school hours at 14. e was inspired by his ather’s passion or

cooking and was determined to make it his vocation.“As ar back as I can remember my dad wanted to be a che, buthis mother told him it’s a woman’s place and she wouldn’t allowhim to study,” he says. “My best memories are with my dad inthe kitchen. We would make chutneys and he’s amous or hischilli jam. We would make Sunday roasts straight ater church.A Sunday roast in South Arica is a leg o lamb, chicken, bee,our or fve dierent vegetables and dessert. It would be a latelunch, at about two or three in the aternoon, and we wouldn’thave supper.” >

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“Coming here to the Sunshine Coast was like coming home.Australia has similar weather to South Arica and a similar liestyle.We settled quite well into that. It was also an eye opener on howthings can be done dierently.”

Jan was pleasantly surprised by Australia’s high gastronomicstandards, saying his sta are knowledgeable and passionate – thehallmark o a great che.

“It all boils down to passion,” he says. “verybody wants to be aMasterChe and watches the program, but they don’t realise howmany hours go into being a che, being an apprentice. etting to

the level o being recognised as a che is a lot o long hours andhard work. I you have the passion to get past that and alwayscome to work with a positive mood and have passion or your ood and customers, you can make it anywhere.”

Jan oversees the seven restaurants at Palmer Coolum esort,but he’s adamant it’s the ches in each restaurant who deservethe praise. e is only as good as his team, he insists, andencourages people to ask or Shaun, the che at Palmer’s rill,Alex at The Smiling Duck, Marcello at Ned Kelly’s and areth atCaptain’s Table.

Jan and his team take a playul, experimental approach to creatingthe menus at the resort, constantly trying dierent avours and newtechniques and cooking styles. They’ve been mentoring students

rom Nambour Christian College recently and have created specialsto encourage local customers to visit the resort or a meal.

Jan’s philosophy is that simplicity in cooking is the ultimatechallenge.

“I you try to make something too complicated, you lose whatyou’re trying to achieve,” he says. “The simpler a dish is, the more

38 salt

lbstr crpcci wit mndrin ic crm

Now settled with his wie and his teenage son and daughter inAustralia, the amily returns to South Arica every two years tovisit. O course, the power o ood to reunite separated loved onesand orge new bonds is not lost on this amily.

“When we go home or visits we get back into the kitchen and it’s just like old days,” he says. “They converted the double garage intoa kitchen; it’s a big area and everyone gets involved. There’s a bigtable and we sit and talk and have a glass o wine while cooking.The patio leads o into the barbecue area, where the amily meetsand plans our strategies or lie.”

Jan’s parents are immensely proud o their son and his stellar career achievements, and he is equally grateul to them or having encouraged him to ollow his chosen career, which hastaken him around the world.

Ater completing two years o military service in South Arica,where he worked in the catering corps, he went on to learn histrade at Johannesburg otel School, quickly fnding work withKaros otels.

At 20, he won three gold medals, two silver and a bronze atthe Junior Culinary Olympics in Toronto, and more medalsollowed.

e began a long association with the Park yatt, working or thehotel group in South Arica, Israel, ermany, Turkey and Oman,

beore being transerred to the ormer yatt egency Coolum(now Palmer Coolum esort) in 2010.

“Living in Turkey was an amazing adventure,” he says. “Turkishpeople are amazing and their cuisine and culture was an eyeopener. very country had its own specialities or uniqueness thatwe loved.



FoR exTRa SALT visit stmzin.cm. t s mrpts f Pmr Cm Rsrt.

avour you have to have. What is the item you want to highlighton your plate? I you want to do Mooloolaba prawns, makesure you highlight them. I it’s a Wagyu steak, it has to becooked perectly.”

Jan’s eyes sparkle with the joie de vivre o a man bursting withpassion or his work and love or his amily, having struck abalance between the two that aords him a deep contentment.

e leaves the cooking to his wie at home and on his nights o work, he happily puts his eet up, sips a glass o wine and chats tohis children.

e’s excited to be involved in the Titanic II project, which hasonce again taken him around the world.

“Last year we did an 11-course dinner or 748 people withmatching wines in Macau, then went to New York and did adinner on the aircrat carrier the USS Intrepid or 640 people,” hesays. “Ater that we did a breakast or 200 in aliax and our dayslater we were in London and did a dinner or 480. Two days later we did a breakast or 200 in Southampton.”

Working on the Titanic II roadshow and designing the ship’skitchen layouts has been a novel addition to what is already a

distinguished career. e would love to cook on the ship’s maidenvoyage in 2016 and ater that, he says he’s open to the nextadventure, as long as it allows him to continue learning, growingand evolving his crat.

Palmer Coolum Resort, Warran Road, Coolum Beach.5446 1234 or palmercoolumresort.com.au

Daisy’s Place brings a new dining experience

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2

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news

nosh

1 Nw tr’s vn mrrsn t visit SaNDBaR CaFÉ& KIoSK, n f r fvritCndr dinin spts. Sndbr s prtnrd wit t RaCQ/ Vis Dinin Rwrds prrm,ivin y 10 pr cnt discntn ny m jst by pyin wityr pr-ristrd Vis Crd.T discnt is vib vry

dy, s wtr it’s rmnticdinnr fr tw r fmiyt-ttr fr mny, y’b rpin t rwrds. 26T espnd, Bcck Bc,Cndr. 5491 0800r sndbrcfkisk.cm.

2 aftr smtin srisyntrtinin fr yr Sndyftrnn? hd t emndi’sBoheMIaN BuNgaloW frm 2pm fr n vr-cninmn f bnds, ds nd sinrtists in wid rn f pbtstys. T ftrnn incdsmn spcis sc s -dypizzs, nr fd nd js f ccktis. add inspird décr nd wcmin stff nd it’s fnSndy ftrnn rnd.69 Mmri Driv,

emndi. 5442 8679 r bminbnw.cm.

3 Wit s trikin ntr timbr ntrnc nkd by ms tnit, Ns’s nwst rstrntnd br, NooSa BeaChhouSe, s pnd its drs nhstins Strt. Ptr Krvit –cf, rstrtr nd tvisinprsnity – s bt isv f fd “simpy prprdnd ckd t prfctin in

n inspirtin dstintin” t tis rdy-icnic strip.Prcd bv hstins Strt,it’s rd cst dinin in styisy cic sttin. 14 hstinsStrt, Ns. 5449 4754 r ptrkrvit.cm

1

4

6

3

Dinin in nd t s nvr pyd bir prt in r ivs, s rsalt srs nws, infrmtin ndprdcts tt nnc r

pssint cnsmptin.

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4 Belmondos is ever evolvingand its latest change comes witha new name: BELMONDOS

WHOLE FOODS MARKET.“The name change reectsour new direction of offering

our customers an emphasis onorganic whole foods where food is unprocessed, unrenedand local,” says co-owner Ryan

Taylor. Welcome to a wholenew section of organic bulk

whole foods and fruit and veg with a focus on nutrient-denseproduce – no sprays, seasonaland certied organic. Rene

Street, Noosaville or BelmondosTo Go, Hastings Street, Noosa.5474 4404 or belmondos.com

5 Spring has sprung at FLAME

HILL VINEYARD and brought with it a 2013 verdelho withbouquet and palate reminiscent

of tropical fruits, grassy nuances

and a dry and austere lingering nish. The verdelho is a great

complement to any seafood andis perfect for lingering warm- weather din ing. 249 Western

Avenue, Montville. 5478 5920or amehillv ineyard.com.au

6 Paddock to plate has never

been closer with HUNGRY FEEL’S daily deliveries from its very own garden. Over the past

seven years, owners Chris andLarissa White have gradually beenincreasing the produce provided

to the Buderim-based bistro: what started out initial ly as a cit rusorchard has gradually expanded

to include gs, asparagus,pomegranate, olives, ginger and turmeric. About 10 to 20 per

cent of produce currently travels the low kilometres f rom thegarden to the Hungry Feel kitchenby bicycle – and you denitely

can’t get fresher than that. 29Main Street, Buderim. 5477 1331or hungryfeel.com.au

7 Spring into FLAXTON

GARDENS for a set lunch menu that is sure to impress with a wide choice of seasonal offerings.

The two courses for $30.95 or three-course menu for $37.90is a perfect way to celebrate

the change of season. FlaxtonGardens’ recently refurbished

Vineyard Restaurant and Bar hasevery dining option covered,coupled with spectacular coastline views and manicured tranquil

gardens. 313 Flaxton Drive,Flaxton. 5445 7450 or axtongardens.com.au

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market stalls across the coast to snap up his juicy vine-ripenedgems. Originally from Melbourne, Richard spent 17 years in theUK working in hospitality before moving back to Australia withhis wife Eleanor and three sons. Looking for a new business, theybought Noosa Reds in 2006.

“I knew absolutely nothing about growing tomatoes but I hada passion for food,” says Richard. “It was like being in loveagain when I was picking tomatoes and realising the connectionbetween me picking them, sorting them and then having themend up on someone’s plate that night.

“I love going to the farmers’ markets because I’m dealing witha product where I get to meet the end user. It’s fantastic becauseof the feedback I get. It keeps me motivated and keeps me going.

“A lot of mums come up and say, ‘Richard, we love your tomatoes because our kids really hate tomatoes but since wefound yours, they love them, particularly the little cherrytomatoes’.”

Noosa Reds has fans at the farmers’ markets in Noosa,Eumundi, The Big Pineapple, Kawana and Fisherman’s Road

PRODUCE PEOPLE

Remember how tomatoes used to taste?In days gone by, the rich red flesh was so

sweet and juicy you could simply cut one in

half, add a sprinkle of salt, and enjoy a burst

of flavour so intense it would add a zing to

any meal.

TOA’ TANAR TOMATOE tend towards thetasteless and often pale in comparison to the tomatoes our grandparents used to toss into our salads, slice onto our

sandwiches or serve up with our lamb chops. Blame the longsupply chain of today’s production methods, where tomatoesare picked whilst still green, gas ripened and transported acrossthe country in cold storage.

Richard Maconald, of Noosa Reds, knows people are fed upwith inferior tomatoes, because every week people ock to his >

42 salt

OLD-WORLDEFLAVOUR WORDS LEIGH ROBSHAW PHOTOS KATE JOHNS



RED-HOT TIPS

• Don’t let your tomatoes grow wild — trim the lateralsand try and reduce the number of vines. When tomatoesare produced, a lot of the energy of the plant goes into the trusses rather than the new green leaf.

• Trim any leaves that are discoloured. Yellow or deadleaves are more susceptible to bacteria and fungi.

• Keep all your debris and garden waste well away fromyour tomato plants.

• Train the vines and try to get stakes up, or hang strings off the gutters of the house and train them up the strings.

• Tomatoes don’t rely on cross-pollination so mid-morningor early afternoon, shake the heads of the tomato plantsand try to release some pollen. That way, you will get

better-setting tomatoes.• Maintain a good, balanced soil using quality fertilisers.

Sandy soil is not good for tomatoes.

• If your tomatoes don’t taste sweet, it often means your soilis in poor condition, so use some good fertilisers for thenext crop.

• Adding potash/potassium on the bed helps to produce tastier tomatoes.

• Home gardeners should start planting in April or May.They’ll grow very slowly over the winter and will producea lot of vegetative growth, so take a leaf out of the head of the plant to try to slow the growth down.

• Plant for picking in September, October, November

and you won’t have the stress of trying to grow tomatoesin summer.

• If your tomatoes are plagued by insects or disease, Richardsuggests taking a photo. If you visit him at Doonan or the farmers’ markets he’ll identify the problem straight away.

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FLAME HILL v i n e y a r d r e s t a u r a n t

www. f l a m e h i l l v i n e y a r d . co m . a u

E s t a t e G r o w n W i n e . . .

Lunch at the Vineyard

A la Carte Lunch Menu available

from Thursday to Monday

12:00pm – 3:00pm

Brunch Sunday 9:00am – 11:00am

Wine Tasting & Sales

Open 10:30am – 5:30pm

Thursday to Monday

Weddings and Special Events

Phone: (07) 5478 5920249 Western Avenue

Montville

S K AL R E S T AU R AN T O F T H E Y E AR

44 salt

at Maroochydore. Richard also supplies many of the coast’s toprestaurants and has branched out to Brisbane, where his tomatoesare sought-after by foodies at the Jan Power’s farmers’ markets.

“We can pick on a Friday and get it to the consumer withintwo days,” he says. “When we pick on a Tuesday somebodywill be eating them in a restaurant that night, or buying them atEumundi the next day.”

Richard explains the importance of picking tomatoes ripe anddelivering them to the customer soon afterwards.

“The tomato is a seed and when a vine produces a tomato, itdrops. Just like any other fruit, the plant wants the seed to survive,so it creates enough sugars and nutrients in the seed, which thengo into the ground. It has its own fertilisation network.

“By picking tomatoes when they’re red, you’re getting the mostnutrients. When produce comes a great distance it’s picked earlyand doesn’t have the natural sugars and nutrient density. It’scompromising avour for better transportability.”

Noosa Reds’ production facility at oonan comprises two largedouble-skinned greenhouses sitting back-to-back, which provide acontrolled environment for a total of 8000 vines. A pipe and railsystem allows vines of up to 32 metres to be strung up at the topand fed horizontally along the bottom. teel pipes run along theroof of the greenhouses, emitting a ne mist to control humidity.

“Growing tomatoes in a subtropical climate is difcult,” saysRichard. “Ideal humidity for tomatoes is 65 to 75 per cent. Themost critical thing is the health of the plant. Good healthy vinesare easy to manage and produce a good yield. The most criticalfactor for us is sunlight — it does so many things for the crop.”

But too much sun can also be a problem, so a roll of ne mesh

attached at one end of the roof is pulled across the top of thevines to protect them from the harsh summer sunlight. The plantssit in bags of dehydrated coconut bre, which expands whenwater is dripped onto it. Water supply comes from a 220,000-litrewater tank and a bore. olar panels installed on the roof of theproduction shed help the operation in becoming carbon-neutral.

It’s a state-of-the-art system that enables Richard and his farmmanager Tony, along with ve staff, to produce 500 kilograms of tomatoes during winter and up to two tonnes in summer.

Farm manager Tony (left) andNoosa Reds owner Richard MacDonald


















































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“At the markets, some people ask me if it’s hydroponics and whenI say yes, they turn their noses up and walk away,” says Richard,dumbfounded. “I think [hydroponic farming] is sustainable,especially if you look at our yields compared to broadacrefarming. One of the other benets in growing hydroponically is

there is 80 per cent less water usage than broadacre farming.“It’s simply a different method, a method that allows us to growlocally on the coast and in a more protected environment. Itreduces and minimises the risks involved.”

When he rst bought the business, Richard researched optionsthat would allow him to grow his produce without chemicals, butreality soon set in.

“While we rely heavily on IPM [integrated pest management],there are times when we do have to use sprays. We only usesprays if we have an issue in an area that can’t be solved withIPM, so we’ll look at a hot spot spray. People ask if they’resprayed and I’m honest and say yes they are. We’re a commercialgrower so sadly, it’s a fact of life. We think very carefully about

the products we use in spraying and the great thing about modernday sprays is they’re much less toxic than they used to be.”

Whilst Richard says he has the insect issues “nailed”, the weather and fungal diseases pose an ongoing challenge.

“There are so many variables involved in growing tomatoes,with the weather being the critical factor,” he says. “I joke topeople at the markets when we talk about the weather: mystandard phrase now is never ask a farmer if the weather is

FOR EXTRA SALT visit saltmagazine.com.au to see morephotos of Noosa Reds production facility on Doonan Road.

good — it’s either too wet, too dry, too humid or not humidenough.”

Working 10-hour days, seven days a week, with Eleanor doingsome of the market selling, plus restaurant deliveries and thebookkeeping, has taken its toll. Richard says rewinding seven years,they may have looked for a less labour-intensive source of incomeif they’d known how all-consuming a business it would be.

The family recently moved from Palmwoods to a home on NoosaReds’ property, and Richard is relieved his daily commute is now

just a few steps down a garden path. If working seven days wasn’tenough, he is also studying a bridging course at the University of the unshine Coast with the aim of going into nursing.

One day, when he tires of tomatoes, he hopes to work as a nursein Ethiopia, saying he has always wanted to help people.

But for now, there are plans afoot to value-add to the NoosaReds brand, with Richard researching the viability of creatingtomato-based products like chutneys, sauces and vegetarian

sausages — made of course, with the coast’s tastiest tomatoes.The mouth waters just thinking about it.

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CULINARY CREATIONS

CULINARYCREATIONSCHEF ANTHONy LAuRISTON PHOTO ANASTASIA KARIOfyLLIdIS RESTAURANT HARRy’S ON BudERIm

H ot T i ps Salt t he por k ov er nig ht f or t he best c r ac k le.

Submer g e t he pomeg r anat e in w at er w hilst y ou’r e r emov ing t he seeds as t his w ill st op y ou f r om c r ushing t hem.Mak e sur e t he pan f

or t he sc allops is at least t w ic e t he siz e as t he amount of t he sc allops y ou’r e c ook ing , so y ou don’t lose all t he heat and st ew t hem!

DISH SEARED HERVEY BAY SCALLOPS,CIDER-BRAISED PORK BELLY, POMEGRANATE

Serves 6 entrée portions

Ingredients 1kg of Hervey Bay scallops(side muscle removed)

2kg piece of pork belly(salt pork a day ahead)

1 litre chicken stock

1 litre apple cider

1 onion chopped

1 carrot chopped

2 sticks of celery chopped

1 head of garlic chopped

1 cinnamon quill

3 star anise

5 pomegranates, deseeded

2 pink lady apples(sliced then julienne)

1 bunch of watercress

Juice of one lemon

Salt and pepper

Sugar

Couple of knobs of butter

Good olive oil



Met hod POMEGRANATE SAUCE: In a small saucepan add the kernels of four pomegranates just covered with water and a tablespoon of sugar, cook for 10 to 15 minutes until it slightly thickens, then strain through a finesieve and set aside.

MEAT: Rub lemon juice and salt into the skin of the belly and refrigerateovernight uncovered. Heat oven to 140°C, rinse off the belly under cold water and pat dry. In a large baking pan put the belly skin side up. Add

the vegetables and spices. Pour in the stock and cider until the liquidalmost covers the pork, leaving the skin exposed. Cover with foil andbake for two hours.

For the last 10 minutes, crank the oven to max to get the cracklepoppin’!

Whilst the pork is resting for 15 minutes, assemble the salad. In a mixingbowl, combine the watercress, apple and kernels from remainingpomegranate (leave a few to scatter around the plates to pretty themup!). Give it a good slug of olive oil and salt and pepper to taste. Toss it well and arrange a stack on the plate.

Cut the pork belly into six chunks.

Get a heavy pan smoking hot and add just enough oil to lubricate theentire pan. Carefully and quickly add the scallops, then a knob of butter.

They only need about 10 seconds on each side and will develop agolden-brown caramelisation.

Tip out onto absorbent paper and season to your taste.

Arrange alongside the pork belly. Give each plate a good slug of thepomegranate sauce.

PHILOSOPHY Use good, fresh, quality ingredients. Treat them withrespect by cooking them well.

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FOR EXTRA SALT visit saltmagazine.com.au to downloada recipe for Apple Créme Caramel by Harry’s on Buderimchef Anthony Lauriston.

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RELAXED RECIPES

RIpE, REdTREASURESRECIPES SALLy TRudE PHOTOS ANASTASIA KARIOfyLLIdIS

Whether topping a homemade pizza or tossed with fresh pasta, our favourite comfort foods would not be the same without these vitamin-rich, juicy ruby wonders.

48 salt

Tomato pulp from 6 large tomatoes

In a large fry pan, add a small amount of olive oil and choppedgarlic. Add the tomato pulp into the pan with a big pinch of salt.

Cook for about a minute or two, until you can see the pulpbreaking down and releasing the juices. Use a slotted spoon topick up the pulp and put it into a bowl, leaving the juice in the pan.

Cook down the watery juice for another couple of minutes until thick. Check the seasoning. If your tomatoes are not very tasty,add a bit of balsamic or sherry vinegar and a bit more salt.

Once thickened add the pulp you removed earlier back into thepan. Stir to mix well.

Turn the heat off and check seasoning again.

TOMATO SAUCE



TOMATO PIE

Serves: 12Prep time: 30 minutes

Pastr 11 / 4 cups plain flour 1 / 4 tsp salt115g cold butter, cubed1 / 4 cup water, ice cold

Combine flour and salt in a mixingbowl and toss together. Add butter,

mixing with your fingertips until the mixture resembles coarsebreadcrumbs. Add water slowly to form a dough. Knead lightly, make aball and wrap in cling film and chill for 30 minutes.

Then roll out onto a floured surfaceand use as needed to line a 22cmpie dish.

filling7 ripe medium sized tomatoes1 / 4 tsp pepper 1 / 2 cup mayonnaise11 / 2 cups grated mozzarella4 cloves crushed garlic

Slice tomatoes and layer in a bowl.Sprinkle with a pinch of salt betweenlayers and let sit for 2-3 hours to

drain. Mix pepper, mayonnaise,mozzarella and garlic.

Brush pastry shell with milk, poke with a fork here and there and bake at200°C for 5 minutes. Remove pastryshell from oven, layer the tomatoslices (not juice). Spread mix on topof tomatoes and bake at 180°C for 20-30 minutes until cheese is goldenbrown. Let the pie sit for a fewminutes and serve warm with agreen salad.







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Serves: 6Prep time: 20 minutes

6 large tomatoes2 cups cooked and cubed chicken1 / 2 cup red capsicum, finelychopped1 / 2 cup tinned corn, drained11 / 2 tbsp red onion, finely chopped1 / 4 cup plus 2 tbsp olive oil1 / 4 cup lemon juice1 tbsp fresh flat leaf parsley,chopped1 tbsp Dijon mustard1 tbsp mayonnaise1 tsp ground black peppercorns1 / 2 tsp saltLettuce or spinach leaves

Cut 1.5cm off top of each tomato.Scoop out pulp from tomatoes.Turn tomatoes upside down onpaper towels to drain.

In a medium bowl combinechicken, capsicum, corn and onion.

In a small bowl, whisk together olive oil, lemon juice, parsley, Dijonmustard, mayonnaise and salt andpepper. Pour over chicken, tossinggently to coat.

Line tomatoes with lettuce or spinach leaves. Spoon chicken

salad mixture evenly into tomatoes.Refrigerate or serve immediately.

TOMATOES STUFFED WITH CHICKEN SALAD

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FILO TOMATO TART

Makes: 20 piecesPrep time: 30 minutes

7 sheets filo pastry, thawed5 tbsp butter, melted7 tbsp parmesan cheese, grated1 cup fresh mozzarella cheese, grated1 cup onions, very finely sliced8 Roma tomatoes, cut into 1 / 4 cm slicesThyme or basil leaves, chopped finelySalt and freshly ground pepper

Preheat oven to 190°C. Line a largebaking tray with baking paper and spraypaper with cooking oil spray.

Lay one sheet of filo pastry on theprepared tray.

Brush with a little melted butter. Sprinkle all over with one tablespoon parmesan cheese. Repeatlayering five more times (with pastry, butter andparmesan cheese), pressing each sheet firmly soit sticks to sheet below. Lay the last pastry sheeton top, brush with remaining melted butter andsprinkle on remaining tablespoon parmesan cheese.

Scatter onion slices across the top of pastry, top with mozzarella cheese and arrange tomato slicesin a single layer (overlapping slightly). Sprinkle with thyme or basil and salt and pepper to taste.

Bake until the top is golden brown, about 30-35minutes. Remove from oven and let cool for 10

minutes. Using a pizza cutter or a sharp knife andcut into 8cm squares.




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SpRINg INTOChARdONNAY WORDS TySON STELzER

52 salt

SALT CELLAR

What would you name Australia’s best varietal wine at the moment? The buzz amongst wine judges this year might come as a surprise:chardonnay.

AUSTRALIA’S GREAT WHITE grape has had a tumultous journey sinceits humble beginnings just 40 years ago. Between the mid-’80s andmid-’90s, chardonnay led Australian wine globally, with pudgy, oaky,melon-flavoured chardonnay from warmer regions accounting for half of Australia’s exports, earning the nickname “sunshine in a bottle”.

Overblown chardonnay was never going to last, and by 2004 sales werein decline, ultimately overtaken by sauvignon blanc in 2009. Since then, Australian chardonnay has had an extreme makeover, emerging with agraceful and dazzling figure.

“We were blinded by waiting to harvest chardonnay until the melon

and peach flavours kicked in,” says Vasse Felix winemaker Virginia

Willcock, who crafts chardonnay from the oldest vineyard in Margaret

River. “It’s taken a long time for us to figure out to pick earlier, to

achieve citrus and white peach flavours and better acid balance. As soon

as we did, I exclaimed, ‘Oh my god, that’s magnificent! Why haven’t we

done this before?’”

Chardonnay is grown in every one of Australia’s 63 wine regions, butit’s cooler places like Margaret River that are defining an exciting newera for this variety. Chardonnay of definition and finesse has become theaspiration, sensitively accentuated with lower alcohol and more subtleuse of oak barrels.

“Our philosophy is that less is more,” explains Marty Edwards, whonurtures four different chardonnays from The Lane Vineyard high in the Adelaide Hills. “Our aim is to drag the vineyard into the glass.”

In definition and longevity, Australian chardonnay has never been closer to the great white wines of Burgundy in France, the most reveredchardonnays of all. But this isn’t the point, according to Penfolds chief winemaker Peter Gago, who has been a leader in this trend for more than a decade.

“Our quest is not to make chardonnay leaner, meaner, more mineral or more white Burgundian in style, but to make it better – to age better, notblow out; wines that people want to drink,” he says.

It’s initiative like this that has elevated chardonnay to where it deserves to

be in Australia. Of all the great white wines of the world, none is morerevered than chardonnay, and none is more expensive.

Penfolds’ flagship Yattarna Chardonnay has evolved towards ever

cooler regions, with the current 2010 vintage boasting 96 per cent

Tasmanian fruit.

With its cool climate focus, new age chardonnay celebrates texture andmouthfeel more than impact of flavour, making it much more versatileand sensitive to food matching. Today, chardonnay represents just one inevery dozen bottles sold in Australia, yet its production represents one in four – as much as every other white grape put together .

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BEST Of THE BuNcH

1 DE BORTOLI LA BOSSA RIVERINA

CHARDONNAY 2011, $8.50 Even Australia’s warm inland regions are learning tricks of earlyharvesting and cool restraint, and the cold 2011

vintage has delivered an exciting and refreshingnew bargain from the Riverina.

2 THE LANE BLOCK 1A ADELAIDE HILLSCHARDONNAY 2012, $20 The Lane’s entry

chardonnay enjoys the same sophistication andskilful craftsmanship as the three chardonnaysabove it from the same vineyard, elegantly

depicting this pristine, high altitude site.

3 THE ARMCHAIR CRITIC TUMBARUMBA

CHARDONNAY 2012, $22In the foothills of Mt Kosciusko, Tumbarumbais the most exciting place to grow chardonnay

in NSW. Rarely does it attain such class andbeautifully textured structure at this price.

4 DE BORTOLI ESTATE GROWN YARRA VALLEY CHARDONNAY 2011, $29 De

Bortoli has inspired a new generation of Yarrachardonnay, and the cool 2011 season has seta new benchmark in refreshing, apéritif-stylerestraint and enduring longevity.

4

5 SCORPO MORNINGTON PENINSULA CHARDONNAY 2010, $38 The MorningtonPeninsula is home to some of Victoria’s most

alluring chardonnays, and this is the nest yet from the tiny Scorpo vineyard, singing withlemon blossom, peach and g.

6 LAKES FOLLY HUNTER VALLEY CHARDONNAY 2012, $58 The Hunter is

proof that elegant chardonnay can be born incool regions, and no vineyard exemplies thismore emphatically than the historic Lakes Folly.

Understated, complex and mineral.

7 CULLEN KEVIN JOHN MARGARET RIVER CHARDONNAY 2011, $105 Under theintricate care of a rigorous biodynamic regime,

Cullen’s chardonnay articulates the character and texture of its site with breathtakingprecision, and this is one of the nest ever.

8 PENFOLDS YATTARNA CHARDONNAY 2010, $130 Over 15 vintages, Penfolds’ agship

white has been a case study in the march towards elegance in Australian chardonnay,striking a dramatic crescendo in 2010; a

showcase for high tensile Tasmanian fruit.

3

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Our birthday soiree went off with a BANG! And we would like to say a MAMMOTH

thank you to our key sponsors of the event.

Trudy Croad and her team atLove Bird Weddings for their vision,

event co-ordination and styling for the day.lovebirdweddings.com.au

Florist extraordinaire Terrianne Burns fromMondo Floral Designs, who breathedcolour and life into our event with her

gorgeous birthday blooms.mondooraldesigns.com.au

Afrmations Publishing House for their Twigseeds keepsake to our guests on the day.

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The following vineyards for providing topnotch tipples throughout the lunch.

Balgownie Estate balgownieestate.com.auRoss Hill Wines rosshillwines.com.auThe Lane Vineyard thelane.com.au

The incredibly talented illustrator and artistKate Knapp of Twigseeds Studio, who was

our guest speaker on the day.

And local musicians Ayla Scanlan,Ziggy Alberts and Mark Moroney.

on July 19 at Spicers Tamarind Retreat.

celebrated

its 8th birthday

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A WEddING fEATuRE WITH SPRING ’13

IM AGE COUR TES Y OF JULIA N BE A T TIE, JULI A NBE TTIE.COM

56 KEEPING IT REAL A recently-

married couple shares their verypersonal story. 62 fOR BETTER

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KEEPING IT REAL

Elizabeth Bruce

& Jarryd Whitehead

June 1, 2013Maleny

The Law of Love WORDS cELESTE mITcHELL PHOTOS KAREN BucKLE



It was American actress Loretta Young who said: “Love isn’t something you find.Love is something that finds you.”

WEN POLICE GRAUATE Jarryd Whitehead was posted tohis rst gig in Gladstone, little was he to know that the pretty andpersuasive police communications ofcer who immediately signedhim up to attend a charity ball would later become his wife.

“That was the rst conversation I had with Liz,” Jarryd says witha laugh. “er telling us we had to go to the ball and she’d alreadyput our names down and we owed her $100 each.”

First came friendship. Then came dinner and a movie. And sixmonths later the loved-up pair moved in together.

Whilst Jarryd was away for four weeks for work in 2011, absencedenitely made the heart grow fonder.

“When I decided to propose, I got my parents involved becauseLiz is a bit of a snoop so there was no point me trying to do it uphere [in Gladstone],” he says. “he would have blown my cover.”

Through his mum, super sleuth Jarryd had a ring designed andmade, and the Police Charity Ball became a signicant event onceagain when he popped the question whilst they were having somephotos taken.

“That was the most speechless he’s ever seen me,” Liz says. “I’mnever normally lost for words.”

uper organiser Liz was in her element planning the big day andeven her own hen’s party. “The rst thing I did – the next dayor the Monday – I went to the newsagency and bought all of thebridal magazines I’d always looked at from afar. That was veryexciting,” Liz says.

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The Maleny and Montville area had always appealed to Liz, whoremembered it as a town o airies and princesses “because it’s upin the hills and it’s got that magical eel about it”, and when theyfrst saw the chapel at Weddings at Tiany’s, it was a done deal.Every last stunning detail was the epitome o modern elegance, butwith one little twist.

“Jarryd was adamant that he wanted ‘Nothing Else Matters’ byMetallica played on the harp during the signing o the registry,”Liz says. “All the guys thought it was the best thing ever. Theyloved it.”

Not surprisingly the day went o without a hitch – relaxed vibe,antastic ood, drinks were owing, the band played great musicall night and a photo booth provided hours o entertainment or their 95 guests. Liz says she’ll always remember the “surreal” driveto Maleny with her dad beore walking down the aisle and seeing

Jarryd, who was eeling quite emotional himsel.

“I’m not really a person who wears his heart on his sleeve and Ithought it would be pretty easy,” Jarryd says. “But when I saw Liz,I started tearing up and my groomsmen started tearing up and it

sort o snowballed rom there.”Amongst all the airytale memories o the day, Liz says she willorever treasure the time they stole away together.

“During our photographs, we had a moment to sit together in thechapel and have a little chat and that was really nice because it eltlike we had that moment, just us.”

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FOR BETTER OR FOR WORsE

Th a tory abot tre love and anetraordnary lfe hared between twopeople – and one very peal bke.

BILL AND GLAD FWAD – who recently celebrated 50

years o marriage – have always been adventurous. Their work asmissionaries took them around the world together.

But or the past nine years, Bill has watched his “soulmate” slowlyslipping away. Glad was diagnosed with Alzheimer’s in 2004 andBill now dedicates all o his energy to caring or her. But it’s theway in which he does it that is perhaps most touching o all.

When their regular walks became too difcult or Glad, her “Will”decided to get creative, and so “the bike chair” was born: animpressive blue beach cruiser with a special seat at the ront.

Those who have seen their bike chair in action along the coast’swaterront promenades fnd it impossible not to smile at the joyon Bill’s ace as he rides with his “princess” – resplendent with atiara atop her helmet.

Bill admits his and Glad’s story did not start with love at frst sight.

“But once it hit, it hit, and that was it,” he says.

They frst met on the beach at Burleigh Heads when Glad waseight and he was nine. Bill became best mates with Glad’s older brother and admits he never gave a second thought to Glad untilhe was 17 years old.

“There came the day when we had a special church gathering andshe was dressed in an aqua blue, A-line dress and BM, that wasit. I just knew,” Bill says. “She was no longer the little girl but shewas now the girl and the only girlriend I’ve ever had.”

Their frst ofcial date was to the Ekka.

“I was very nervous and shy and basically awkward because I hadno experience in what to do,” Bill says.

Ater a stint in national service, Bill knew he wanted to domissionary work and went to a training college in Sydney. Whilstapart, they kept their relationship alive with letters and visitsduring holidays.

“I’ve got a suitcase down below that’s ull o letters. I ever I haveto write our lie story, I think I could just go pull that big suitcaseout,” he says.

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They were engaged when Bill was 20 and Glad was 19. Having

both received a call to go to India, the couple married on May 18,1963. The wedding was organised by their church and about 300people shared in their special day.

“It wasn’t a ash meal or anything like that but it was just awonderul time,” Bill says. “I remember the absolute delight o fnally having this lovely young lady as my bride. She was now mywie. I just elt exhilarated, really.”

The newlyweds spent their honeymoon on a returning migrantship called The oma. They thrived in their frst home in

India, where Bill managed a leprosy hospital and Glad worked inorphanages.

The next our decades saw many trials, tribulations and travels or Bill and Glad, rom welcoming their frst child – a daughter namedDebbie – in India in 1965, to losing their son obert 28 hours ater birth a ew years later. Their son Jerey was born in Australia in1970. Glad also beat breast cancer.

“It’s these things that make today no big deal,” Bill says.

In 2002, Bill started to notice signs in Glad that worried him.

“The frst indicator was she was unable to read down a page, shekept jumping lines,” he says. Next to go was her neat handwriting,then her spelling and ability to type. He describes the last nine yearsas a slow grieving period.

“ne by one all these abilities have just been stripped away romher, to the point now where she can’t walk and she’s orgetting howto swallow,” he says.

Whilst he receives assistance rom part-time carers, and Debbiespends every Thursday with her mum, some outsiders have

suggested Bill move Glad into a home, but he believes their vowsare stronger than this challenge. As a marriage celebrant, Bill is nostranger to delivering sermons on love.

“Marriage to me means, very specially, the opportunity to liveselessly,” he says.

“You see, there are three words or love that are very strong in theGreek language that we don’t get in English. The frst word is eros,now that’s physical love, that’s touch. And that is such an essentialpart in a marriage, particularly at the beginning.

“The second word is flos, and that’s riendship, companionship.And ultimately, that deepens and grows. But the third part o marriage is another word called agape. That’s seless love.”

Bill believes it’s these three, working in perect harmony, that

provide the unshakable oundations o a successul union.

“I’m not interested in ‘what’s in this for me?’” he says.“Everything is ‘what’s in this for Glad?’ At the end of the day,I’ll say, ‘sweetie, I’m here’, and she’ll say ‘oh, my Will’! And tome, that’s it. That’s enough. That I’m her anchor in the midst of all of this.

“We’ve had such a lovely lie, we really have. Not easy, but sovaried, so interesting. I wouldn’t change it or a bit.’’







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in a vllage north of London – “very qant,

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EEN WHEN SHE was a girl, she had a sense o air.

“My dad would oten say, ‘It’s not a ashion parade, Heidi. We’re just going to the woods. You don’t have to have an outft thatmatches your bike’.”

Heidi laughs, remembering hersel as a girl who looked like ababy girae.

“I didn’t necessarily look good, but I was conscious o putting anoutft together,” she says.

Heidi’s parents still live in rlingbury.

“It will always be my base ... I didn’t want to run away rom it.”she says. “That certainly wasn’t the plan. I just wanted to goexploring and here I am: in another little village, on the oppositeside o the world.”

It isn’t just the dairy felds and travel that Heidi remembers ondlyrom her childhood, or that now inorms her work as a designer o bridal headwear. Her aunty introduced her to the world o crat

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airs, where every artisan’s booth was an opportunity to discover anew skill, a new technique. And then there were the castles.

“As children in England, we would go away on weekends andtour stately homes. I was just ascinated by the costumes and thearchitecture … the crowns and the jewels and the sparkles.”

Heidi’s love o the romantic world o glamour and extravagance

had, perhaps, its ullest expression in her own wedding.

“It was huge,” she says. “It was in a castle: astle Ashby. A springwedding, o course. It was very elaborate. I was very young when Igot married. I did the big meringue thing. The whole huge thing.”

These days, Heidi designs bespoke headwear through her smallbusiness Shut The Front Door. It wasn’t what she expected toend up doing. As a younger woman, she spent our years studyingbeauty therapy. It was only ater moving to the Sunshine oastthat things changed.

“We came up to the Sunshine oast or my birthday one August,”she says. “I was craving the countryside. And this was the placethat elt like home. The greenery. The beautiul views. It kind o reminded me o Devon, where we’d spent time on holidays as achild.”

Not long aterwards, Heidi, her husband Neil, and their son Lucamoved to Montville. It was a new home and a new career or Heidi.

She was walking past the Elizabeth de arga bridal store when shenoticed a sign in the window.

“I went, ‘I could do that. That’s kind o me. That’ll work’. I lovetheir dresses, and I love their designs and the skill that their >




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designer Tammy has. She’s incredibly talented.”

But it wasn’t too long beore she decided to strike out on her own.Heidi ound the idea o starting her own business intriguing.

“I wanted to know what it would be like to do it or mysel. Mymum and dad defnitely instilled that in us. They would say, ‘Youcan do anything. Why don’t you give that a go? The worst thingthat can happen is you ail, and then you just get back up and doit again’.”

She started o working rom home, making a ew pieces or peopleshe knew. These days, she works out o a studio in Maleny.

It’s a ull, busy lie, which Heidi embraces with relish, a contagioussense o enthusiasm or beauty, and or adventure.

“I always want the world, and Neil is the one who says, ‘Maybeyou can just have this little piece o it’. I think brides will alwaysbe my passion. I love to see the pictures o their wedding day. Theeeling is indescribable. To know that you’ve made that … it givesme goosebumps.”

The sense o curiosity, o passion and possibility she learned inchildhood have stayed with her, however, and continue to inormher dreams or the uture. “Luca’s getting that childhood whether he likes it or not. He likes a bit o bling, a bit o sparkle,” she says.“And yet, he likes the countryside. He likes to climb trees and allthat kind o stu.”

Heidi grins, an inectious joy in her voice.“I want to learn with Luca,” she says. “I want to learn where welive. I don’t want to just sit where I am and be content with that ...I know England very well, but I don’t know Australia very well.

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SHOWCASE JEWELLERS 9ct yellow and white gold ring,1.00ct of diamonds (page 71),limited edition diamond ring -18ct white and rose gold,set with 1.50ct of diamondsincluding Argyle pink (page 81). Selig’s Caloundra Jewellers,50 Bulcock Street, Caloundra,5491 3242 or seligsjewellers.com.au;Maleny Jewellers, 4 MapleStreet, Maleny, 5494 3477or malenyjewellers.com.au;Gloss Diamonds, Shop 303,Sunshine Plaza, Horton Parade,Maroochydore, 5443 8188 or glossdiamonds.com.au; Millroy Jewellers, The Peninsular Beachfront Resort, TheEsplanade, Mooloolaba,5478 0299 or millroy.com.au;Noosa Village Jewellers, Shop 10, Village Centre,Gibson Road, Noosaville,5470 2637 Buderim Jewellers, Shop 6/67 BurnettStreet, Buderim, 5445 1039or buderimjewellers.com.au

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THE OPAL CUTTER Rosegold pendant with colourfulopal from Coober Pedy, South Australia (page 79). Shop 4,The Pottery, 171-183 MainStreet, Montville, 5442 9598or opalcutter.com.au

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EB & IVE Watermelon Red,Shop 12, Pacic on Coolum,Birtwill Street, Coolum Beach,

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ELK Soul Diva, 45 BurnettStreet, Buderim, 5456 4111or souldiva.com.au; Carmel’sDesigns & Homewares, Shop20 Peninsular, The Esplanade,Mooloolaba, 5444 6946 or 21B James Street, BurleighHeads, 5535 9255 or Shop 1,212 David Low Way, PeregianBeach, 5471 3332 or carmelsdesigns.com.au;Essential Style Boutique, Shop 7, 23 Cotton Tree Parade,Cotton Tree, 5479 4785

ELMS + KING Giddy andGrace, Shop 2, 1 MapleStreet, Maleny, 5494 3636or giddyandgrace.com; Watermelon Red, Shop 12,Pacic on Coolum, BirtwillStreet, Coolum Beach,5473 9550 or watermelonred.com.au

ENGLISH LAUNDRY Klingers, 29 First Ave Mooloolaba,5444 4200 or klingers.com.au

ESPRIT Myer or Esprit stores, Sunshine Plaza, Horton Parade,Maroochydore, 5443 4133 or sunshineplaza.com

ESTILO EMPORIOOV Boutique, Shop 4, TheDunes, 27 Cotton Tree Parade,Cotton Tree, 5479 4505

FEVER Essential StyleBoutique, Shop 7, 23 CottonTree Parade, Cotton Tree,5479 4785

FLOTSAM Carmel’s Designs& Homewares, Shop 20Peninsular, The Esplanade,Mooloolaba, 5444 6946 or 21B James Street, BurleighHeads, 5535 9255 or Shop 1,212 David Low Way, PeregianBeach, 5471 3332 or

carmelsdesigns.com.auGEORGE OV Boutique, Shop4, The Dunes, 27 Cotton TreeParade, Cotton Tree, 54794505; Gingers Boutique, Shop2, 56 Burnett Street, Buderim,5445 6616 or gingersboutique.com.au

HOLIDAY Carmel’s Designs& Homewares, Shop 20Peninsular, The Esplanade,Mooloolaba, 5444 6946 or 21B James Street, BurleighHeads, 5535 9255 or Shop 1,212 David Low Way, PeregianBeach, 5471 3332 or

carmelsdesigns.com.au; Giddy and Grace, Shop 2, 1 MapleStreet, Maleny, 5494 3636or giddyandgrace.com; Watermelon Red, Shop 12,Pacic on Coolum, BirtwillStreet, Coolum Beach,5473 9550 or watermelonred.com.au

LALO Ballingers on Buderim, 82 Burnett Street, Buderim,5445 4788 or ballingersonbuderim.com.au

LAUREN VIDAL Klingers, 29 First Ave Mooloolaba,5444 4200 or klingers.com.au

LAXMI BY TANGERINEBEACH Tangerine Beach, Noosa Marina, Shop 9a,Parkyn Court, Tewantin,0420 825 925; Shop 7,Noosa Sheraton Resort,Hastings Street, Noosa Heads,0420 825 925 or tangerinebeach.com.au

LEMONADE ON THE LAWNEssential Style Boutique, Shop 7, 23 Cotton Tree Parade,Cotton Tree, 5479 4785

LIU JO Gingers Boutique, Shop 2, 56 Burnett Street,

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LUCY LOCKET Get SetFootwear, 82A Bulcock Street,Caloundra, 5492 7185 or 230 Gympie Terrace,Noosaville, 5447 1755 or getsetfootwear.com.au

LUXE DELUXE OV Boutique, Shop 4, The Dunes, 27Cotton Tree Parade, CottonTree, 5479 4505

MALENY CRYSTAL CAFÉMystic topaz ring (page 79). Shop 3, 45 Maple Street,

Maleny, 5499 9918MELA PURDIE OV Boutique, Shop 4, The Dunes, 27Cotton Tree Parade, CottonTree, 5479 4505

MESOP Carmel’s Designs& Homewares, Shop 20Peninsular, The Esplanade,Mooloolaba, 5444 6946 or 21B James Street, BurleighHeads, 5535 9255 or Shop1, 212 David Low Way,Peregian Beach, 5471 3332 or carmelsdesigns.com.au; SoulDiva, 45 Burnett St, Buderim,5456 4111 or souldiva.com.au

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

MORRISON Minx & Max, Shop 3, 18 Lanyana Way,Noosa Junction, 5447 3366or minxandmax.com.au;summer&salt, Shop 2, 214David Low Way, PeregianBeach, 5448 3700 or summerandsalt.com.au; SoulDiva, 45 Burnett St, Buderim,5456 4111 or souldiva.com.au;Myer, Sunshine Plaza, HortonParade, Maroochydore,5443 4133 or sunshineplaza.com; Carmel’sDesigns & Homewares, Shop20 Peninsular, The Esplanade,Mooloolaba, 5444 6946 or 21B James Street, BurleighHeads, 5535 9255 or Shop1, 212 David Low Way,Peregian Beach, 5471 3332or carmelsdesigns.com.au

MOSS & SPY OV Boutique, Shop 4, The Dunes, 27Cotton Tree Parade, CottonTree, 5479 4505; Minx &Max, Shop 3, 18 Lanyana Way,Noosa Junction, 5447 3366 or

minxandmax.com.au; GingersBoutique, Shop 2, 56 BurnettStreet, Buderim, 5445 6616 or gingersboutique.com.au

MY GLOBAL HUNTER Artsian luxe sterling silver & faceted topaz necklace (page81). Elements at Montville, 38 Kondalilla Falls Road,Montville, 5478 6212 or elementsmontville.com.au

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BOLD VISIONARIES

More than 15 years ago, Tracy Mackinnonbought her first and last hat.

I w “a funny little hat I bought for $100 from Myer,” she says.It’s possible it’s still tucked aay in her Little Mountain studio;somehere amid the croded shelves of milliner’s supplies.

racy’s studio is so croded ith intriguing textures and colours thatracy herself is hard to nd. he’s a petite oman ith a beamingsmile, and smelling faintly of sadust; she’s come straight from thestables to chat ith me hilst e try on a fe of her hats.

Fifteen years ago, racy as unsure hat to do ith her life.

whatever she decided on, career-ise, it needed to be somethingcreative, and something she could do from home. he brieyconsidered fashion design before enrolling in a milliner’s course.One morning a eek, for six months, racy travelled to Nambour tolearn ho to block and shape and stitch hats from Elaine Mergard,of Hatrageous. “he as a great teacher ho taught the class all thebasics, all the standard forms … But she didn’t let too many secretsout,” racy says.

racy started out modestly.

“I didn’t really have any clients,” racy says. “I had friends in racing.”

Unsure hether she ould make any sales, racy couldn’t afford anyastage as a result of experimentation. s time ent on, hoever,and her client list expanded, racy loosened up, and found herself making more and more amboyant, unusual pieces. Learning asshe ent, building on the skills she had learned, she began her oncollection of milliner’s secrets.

Each of the hats racy produces is unique. “I have an idea, but then just the ay things ork in your hands means things can turn outvery differently to my initial idea,” she says. “he piece of stra just

goes. Just moves like that. ometimes, someone ill say, ‘Oh,that’s great, can you do one just like that in another colour?’ Ihave to say, ‘No, that’s just the ay that piece happened to go!’”

Colour and texture are the most important elements of eachdesign. racy buys most of her materials holesale, including theinamay and felts that form the foundations of each hat. henthere are all the trimmings: iss braids, ribbons, feathers and

jeels. Millinery suppliers are one source of materials, but racyalso nds materials in unexpected places.

“when I nd something really cool, I think I’d better get three or four of them. Or ve or six. Because I probably on’t nd thatparticular thing again. Just this eek I as orking on a hat, and I

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nally realised the perfect thing to nish it off as a oer I hadbought six years ago.”

ometimes, the inspiration for a hat comes from the materialsthemselves. Once, racy as invited to make a “million dollar hat” to be paraded during the Gold Coast Magic Millions. he

hat incorporated a million dollars orth of jeels, includingsix strands of south sea pearls, and more than 150 carats of diamonds. he hat as based on the shape of a conch shell, inshimmering silver-hite, ith quills on hich diamond ringsere suspended like bubbles.

t other times, racy dras on her experiences of the orldaround her. he often daydreams about shapes and colourshilst orking ith the horses every morning and afternoon, or

just hilst driving around ton.

Once she as in Brisbane and sa a billboard advertisement thatfeatured paper fanned out and curling up at the edges, hichbecame the inspiration for another of her amboyant creations.

Perhaps the hat she is most proud of, hoever, as one sheproduced for the wesley Hospital’s Breast Cancer Clinic Charityuction. Her close friend had been a victim of the disease, andboth racy and her mother have had brushes ith it as ell.he hat as a breast cancer bo, pink and hite, decorated itharovski crystals. he parades at this charity event are alaysinspirational, racy says, ith each of the models a survivor or patient ho is proud to stand tall earing such beautifulheadpieces.

racy’s hat as sold at auction for $2000 and kept in a displaycase at the clinic for a time. Occasionally, the hat as loaned outto patients ho ere going to the races.

For racy, orking on a hat takes time, and is an organic anddynamic process. It begins ith a client – the shape of their face, their personality, the occasion, the dress, shoes and hair.In the old days, clients ould send her a shoe in the post, or ahandbag or satch of material. Often, she’d send them off to thehardare store to select paint satches to send to her.

“I don’t make sketches,” racy says. “I tell people, you’ll justhave to trust me.”

Finally, she starts ork. tretching and pinning, steaming andstiffening. racy tries on each hat at least 10 times hilst makingthem.

Before I leave, racy and I try on a number of her hats, turningin front of the mirror to admire their unusual shapes. I put onehat on upside don and on the rong side, and racy laughs

good-naturedly as she helps me get it turned around.“I ish I had a dollar for every time someone had put one of myhats on upside don.” he tilts her head and looks at us in themirror, earing her gorgeous designs.

he reaches up to adjust the delicate aqua creation on my head.“he beauty of my pieces is that they are three-dimensional,” shesays. “ometimes they can look equally good in a range of ays.”

s I leave racy’s studio e pass by the paddock. I see racyglance over and smile, even though there’s not a horse in sight.Earlier, she told me that she rarely ears hats to the races thesedays, because hen she’s there, she’s usually strapping a horse.But hen she does, it’s a stunner.

Recently, she on the best-dressed strapper aard at the KilcoyCup, not by a nose, but perhaps by a perfectly-positionedfeather.

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PAMPER & PREEN

There are day spas, beauty salons andrelaxation centres – then there is The Spa at

Noosa Springs.I’ IFFICUL O CLIF this place into any one of thesecategories, although it offers the services of all three. Perhaps it isthe location – at the spraling and stylish Noosa prings Resort –or the Grecian themed décor, but as soon as I arrive, I sense thatthis experience ill be one to remember.

Instantly, my transformation from ordinary person to goddessbegins ith a deliciously refreshing lime drink and arm handtoel given to me on arrival. I am shon through a suite of rooms hich ill be my domain for the next 55 minutes – acombination of hot and cold therapies hich are designed torelax, invigorate and cleanse.

here are private change rooms and shoers, an infra-red sauna,a steam room, a cold “blitz” shoer, and a divinely decadenthydro-massage simming pool. I am at my leisure to use all of the facilities here for the allotted time, and am attracted to themarble-surrounded pool.

Easing into the perfectly-heated turquoise ater, I am notdisappointed, as I am enveloped in a arm liquid cocoon hichinstantly transports me to a state of tranquillity. I discover thevarious poerful and invigorating jets positioned around thepool hich are designed to massage the entire body. I particularlylove those hich target my head, neck and shoulders, but the jetshich rejuvenate the soles of my feet come a close second. It isas good a treatment as the best massage therapist could deliver,

ith the added bonus of being able to choose ho long I stay ateach jet.

fter hat seems like a truly indulgent amount of time, I decide Imust explore the other therapies in the thermal suite, and extractmyself from this heavenly bubble-jetted sea for no.

WaterY WonderLand

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WHERE IS IT? The Spa at Noosa Springs, Links Drive,Noosa Heads. 5440 3355 noosasprings.com.au

WHAT IS SPECIAL? The hydro-massage pool – a uniqueexperience in massage therapy combined with water, which has the dual effect of invigorating and relaxing at thesame time.

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I visit the infra-red sauna, the blitz shoer – hich deliversbracing icy-cold streams of ater onto my body from alldirections – and then the steam room, hich in combination,deliver a thorough cleansing experience to my eary skin.

with a little time left before I am to go for the next part of mytreatment, I cannot resist another visit to the hydro-massagepool. I slip back into the ater, turning the jets onto my no-tingling back, and nally, oat about in the quietness of myatery Eden, oblivious to the outside orld.

Making use of the uffy hite toels, crisp cotton robe andslippers that I received on my arrival, I recline in the aptly namedrelaxation lounge ith a cool drink. hortly I am collected byChelsea, my beauty therapist ho takes me for the next part of my treatment – a facial.

I lie don in the softly-lit treatment room, close my eyes, andam instantly soothed by the delicious scents afting from thelotions hich Chelsea begins to apply to my face and neck. o

much so, that I actually drift in and out of a sleepy, meditativestate for the next hour hilst Chelsea orks her magic.

My face and neck are treated to one of the most delicious facialsI have experienced; the products used here are a Hungarianorganic skincare range called Eminence, hich contains fruit,vegetable and herb-based ingredients, and literally smells goodenough to eat. My skin is fed a smorgasbord of coconut milk,straberry rhubarb, guava and bamboo, ild plum and citrus.

he facial also includes a scalp massage, hich is blissful, butthe highlight is a full arm and hand massage to nish, hichcompletes a divine experience.

Chelsea leads me back to the relaxation lounge, here I am

invited to sit for a hile before I rejoin reality, and as I do so,pondering the vie through the glass all out to the privatealled garden, my mind and body feel cleansed, reneed andcompletely in harmony ith each other.

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ARTIST

92 salt



The sky blue eyes of Joanne Duckworthbrim bright with eagerness and wonder.

I ENER the Maleny artist’s home studio and cast my eyeson the many delicate atercolour creations lining the alls, sheexudes an incongruent mix of passion and trepidation. It’s thisnervous enthusiasm – hich Jo has both struggled ith andthrived on throughout the course of her artistic career – hichignited her rebirth as a atercolour painter.

“I painted in acrylics until I as in my early 20s, but got reallyfrustrated ith myself. I asn’t progressing ho I anted to,”she says. “I ould sit on a painting for months and months,going over it and re-orking it in endless different ays. withatercolour you can’t do that. It has its on personality and doesits on thing. I’m very much a perfectionist by nature, so it helpsme to move forard.”

Jo has been a dedicated student of the medium for only a shorttime, beginning her journey four years ago. whilst studyingfashion, she as reintroduced to draing and realised instantlyhere her true passion lay.

“In the past it as a lack of condence that stopped me – never feeling I as good enough,” she says. “I ent to art schoolhen I as about 17 and I dropped out after about six months.I just asn’t mature enough. I as too young to appreciate theknoledge I as being given.

“s I approached my 40th birthday I kne I had to break throughthat barrier. I realised hen I as seing garments it asn’there my heart as. he feeling I get hen I dra and paint iscompletely overhelming. I just love it and I’ve been delightedith the response I’ve received to my ork so far.”

he passion Jo describes is on display in each of her creations.elicate ourishes of pastel colours eave and ander seamlesslyinto one another, creating gorgeous representations of ora andstill life.

“It sounds strange, but hen I took my rst atercolour class theresults ere terrible. But from that moment I kne instantly it asfor me,” she says. “It as a challenge not being able to control it. I

loved being able to put one stroke don and not having to ddleit – creating one-hit onders.

“o me atercolour is hat dreams are made of: it’s mysticaland magical. I just love the transparency of the colours.”

whilst mastering painting in any medium can be a timeconsuming and frustrating feat, atercolour is the most


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notoriously volatile variation. Jo says patience and enthusiasmfor experimentation are the to qualities needed to make a blank canvas sing.

“I love trying out different ays to create – et paint on etpaper, et on damp, et on dry,” she says. “It’s all about homuch moisture is on the paper and ho much ater to pigmentyou have on your brush. It’s quite technical and it takes a longtime to understand ho it orks.

“hings like the drying time on a hot or cold day can make a hugedifference to the nal product. I love mixing on the page and I’lldo sheets and sheets of colour squares just to see hat it does.”

whilst atercolour is no Jo’s one true love, it isn’t her rst forayinto professional art.

Her 20s ere spent scaling the heights of a rather more unusual

industry – bear making. s the third most collected item in theorld after coins and stamps, Jo as able to use the medium tosatisfy her creative cravings for a decade.

“he bear making started from my love of seing. I’d alaysmade my on clothes,” Jo says. “Originally, I found a book thatfeatured a range of bear artists. It’s a hole other culture and itas just fascinating to me. It as amazing to become a part of it.I’d airbrush the faces and dye the fabric. For me, it incorporated abunch of elements of art and design.”

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October November December

he popularity of her uffy, four-legged creations sa Jo build astellar reputation amongst collectors and travel the globe to shooff her ares.

“I used to teach orkshops, exhibit at a bunch of trade shosaround ustralia and attend a big trade sho in the United tatesevery year that only 55 artists ere invited orldide to attend,”she says. “Each bear as completely my on unique creation. Itlled a creative void for me after I rst gave up painting.”

Presently, Jo is orking hard to develop her unique style as aatercolour artist. he has already travelled all over the orld tomeet some of the industry’s best and brightest personalities inpursuit of sharpening her approach.

“when I got an understanding of the medium, I foundorkshopping as about getting to kno the artist and their methodology,” she says. “It as about meeting artists and nding

out here my style ts in the grand scheme of things. It’s taughtme so much and no I’m just ready to hibernate and create.”

he says she ants people ho vie her ork to be taken on a journey to another orld and be left ith a beaming smile ontheir face.

“I’m not an overly condent person generally and I think I usemy ork as my voice,” she says. “I’m still nding my ay and stillnding hat’s unique to me, but I’ve alays loved using oers,gures and fantasy. I just love ethereal, other orldly things.Creating things like dreamscapes – using imagination rather thansomething physical.

“It’s a part of ho I am. I’ve alays been off ith the fairies!”

Jo’s exhibition ‘Flowers, Figures and Fantasy’ will be ondisplay at Holden’s Gallery, 38b Coral Street, Maleny,from November 9 to December 30. 5494 2100 orholdensgallery.com.au


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Maryika Welter wears her heart on her sleeve,or to be more precise – her canvas.

HE VICORI-BORN, oooomba-based artist’s ork is morethan just paintings on a all, it’s her very honest and often verypublic form of therapy. Maryika’s ork can take many forms, fromlandscapes to abstract human representations. But one thing isconstant – it’s alays an expression of ho she is feeling at thatpoint in her life.

“ometimes I really don’t kno hat I’m doing, but I just kno Ihave to get something out,” Maryika says.

with almost 40 years’ professional experience in the art orld,Maryika has learnt a thing or to about channelling her emotions.

“My life is very uid and so is my artork,” she says. “o everytime something in my life changes so does the style of paintingthat I do.”

he multi aard-inning creative has used her form of expressionto move through some tough periods in her life.

“I cared for a very sick partner for about 10 years and every timehis illness changed so did my art,” Maryika says. “I ent through

the grieving process and no I feel I am coming out the other side and it reects in my ork ith brighter colours and just thegeneral feeling of the paintings.

“gain after my mother passed aay I started painting ith moreearthy colours that reected hat I as going through at the time,so it alays varies.”

Maryika even symbolises ne chapters in her life by burning oldpieces of art in a ritual bonre.

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“I have many pieces that people never see and I burn the ones thatno longer represent ho I am,” she says. “It’s all one big moving-on process and a release.”

Maryika’s honesty and passion for hat she does is plain andit’s something she tries to pass on to other artists through theorkshops and tutoring sessions that she runs.

“tudents often come to the classes ith the idea that they aregoing to paint a very literal picture of maybe a tree or somethingelse that they have seen,” Maryika says. “I try and teach studentsto tap into their emotions and go deeper than just a perfectlyformed picture or orrying about technique. Nothing in life isperfect so hy should people expect art to be perfect – it shouldbe real and honest.

“My classes help people express inner feelings and as a resultI’ve had orkshops here people have literally burst out crying.ometimes e dance and often e all laugh. It’s a beautiful thing.”

whilst giving something back to the artistic community iscertainly a bonus in holding the art classes, Maryika is quick topoint out the students aren’t the only ones beneting.

“when the students share things ith me I alays feel that I getsomething special from them too,” she says. “hat in turn reallydoes inspire hat I do in my on ork.”

From deep, rich colours to bright textured abstracts, Maryika’spaintings have developed a reputation globally, ith exhibitionsin Italy, Germany and Hong Kong. Her ork even featured in the2009 Florence Biennale – an international contemporary art fair held in the Fortezza da Basso, Italy. But despite the orldiderecognition, Maryika is refreshingly humble hen it comes to thehype surrounding her ork.

“In the end I’m just doing hat I’m doing and if people can relateto it then that’s even better,” she says.

Maryika doesn’t limit her artistic expression to just painting, sheis also a musician. he plays guitar, ukulele and even recorded her on C earlier this year. It’s these different experiences that helpshape her ever-changing artork.

“If you do art – by that I mean painting – on its on it can be avery isolated kind of thing,” she says. “I nd having a bunch of people around me playing music or even just having a good timecan really inuence the ork that I do in terms of my painting.”

he challenge of staying fresh and the excitement of not knoinghat is around the corner are things that continue to motivateMaryika. It’s the concept of seeking out vastly different forms of inspiration that keeps it interesting.

“I love the idea of exploring landscapes and nature but alsolooking into emotions and subconscious thought,” she says. “Inthe end it’s all a response to things that are happening around me

and I no seek out different experiences ithin my day-to-day lifeto explore it further.”

his is hy she plans never to settle on a single style of ork.

“I guess it’s kind of like earing the same pair of underpants for 30 years,” she says. “ou just can’t do it.”

Maryika Welter’s paintings will be on display from November1 to 30 at Landsborough Galleries, 27 Caloundra Street,Landsborough. 5439 9943 or landsboroughgalleries.com.au

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Eye candy. Food for the mindand soul. Take a moment toperuse some of the nest worksof art from some of the bestgalleries on the coast this spring.

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THR EE PINK L A DIES B Y LOR R A INE BUR NS 7

ART DATES

OCTOBER 1 OUTSTANDING

AUSTRALIAN PAINTINGS Step into a world of artistic genius

and be wowed by the beauty of important and collectable art at anexhibition of outstanding paintings byour nation’s most eminent painters.

when Now to October 12 where Tiffany Jones Fine ArtGallery, 138 Burnett Street, Corner Townsend Rd, Buderim. 5450 1722

or tiffanyjonesneart.com.au

2 SUNSHINE COAST ART PRIZE 2DOne of the nation’s most signicant

regional art prizes attracts the bestcontemporary and emerging artistsin Australia.

when Now to October 13 where Caloundra Regional Gallery,

22 Omrah Avenue, Caloundra.5420 8299 or galleries.sunshinecoast.qld.gov.au

3 SUNSHINE COAST

ART PRIZE 3DThis signicant regional art prize,in its eighth year, offers $15,000

to the winner.

when Now to October 20

where Noosa Regional Gallery,Level 1, Riverside, 9 Pelican Street,Tewantin. 5449 5340 or

galleries.sunshinecoast.qld.gov.au

4 TJUKURRPA

(ANCESTRAL STORIES)Contemporary indigenous art fromCentral Desert artists includingGloria Petyarre, Ningura Naparulla,

Mitjili Naparulla and Judy WatsonNapangardi.

when Now to October 31 where NeoGallery, 24 Berry

Court, Mount Coolum. 5471 6175or neogallery.net

5 TED MORANSculptures of glass and metalplay with light and movement in

extraordinary works of art.

when Now to December 30 where Landsborough Galleries,27 Caloundra Street,

Landsborough. 5439 9943 or landsboroughgalleries.com.au

6 LAND OF THE GREAT SPIRIT Visuddhacara Philip Ayres,

Australia’s most dynamiccontemporary landscapephotographer, captures

the natural world.

when Now to December 31 where Nissarana Galleries, 5Hastings Street, Noosa Heads.

5455 4428 or nissaranagalleries.com

7 LORRAINE BURNSLorraine has won many awards

for her realistic still life paintingsbut is equally at home paintingyoungsters playing innocently at

the water’s edge.

when October 1 to 31 where Montville Art Gallery,

138 Main Street, Montville.5442 9211 or montvilleartgallery.com.au

8 RAYMA This exhibition features whimsicaldreams and rich imagination in

pastel on paper.

when October 1 to December 31 where Landsborough Galleries,27 Caloundra Street,

Landsborough. 5439 9943 or landsboroughgalleries.com.au

9 ANN MORTON Ann is one of the nest realist oilpainters of her generation.

when October 1 to December 31 where Landsborough Galleries,27 Caloundra Street,Landsborough. 5439 9943 or

landsboroughgalleries.com.au

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R ED S AL V A TION B Y PHILIP A Y R ES

6

10 VIEWS BY JOHN McVEIGH-BROWN John McVeigh-Brown has a

delightful approach to watercolour using an almost calligraphic style toconvey landscapes from the bush

to Venice and beyond.

when October 5 to November 2 where Art on Cairncross, 3Panorama Place, Cairncross

Corner, Maleny. 5429 6404or artoncairncross.com.au

11 A LETTER A WEEK This is an international, internet-based collaboration with about 30

participants from seven countries,coordinated by local artist FionaDempster. It explores the Western

alphabet through a range of uniquemediums.

when October 10 to November 16 where Butter Factory Arts Centre,

10 Maple Street, Cooroy. 5454 9050or galleries.sunshinecoast.qld.gov.au

12 PASSING TIMEBY WENDY EPPThis exhibition of paintings by local

artist Wendy Epp records personalobservations and musings on theeffects of the passing of time through

words and images.

when October 10 to November 16 where Butter Factory Arts Centre,10 Maple Street, Cooroy. 5454 9050

or galleries.sunshinecoast.qld.gov.au

13 DESERT PSYCHEDELIC

BY JIMMY PIKEThis exhibition follows Pike’s journey from making paintings and prints in

prison to producing textile designs.

when October 16 to December 1 where Caloundra Regional Gallery,22 Omrah Avenue, Caloundra.

5420 8299 or galleries.sunshinecoast.qld.gov.au

14 MIXED MEDIA ANDCOLLAGE WORKSHOPExpress your creative self by

exploring the wide range of mediums including acrylic painting,acrylic inks, image transfer, digital

printing, collage, acrylic skin makingand more. $135 including materials.

when October 19 where Highly Strung, Corner of Memorial Drive and Low Street,

Eumundi. 5442 7044 or highlystrung.com.au

15 IAN MASTINIan’s classical still lifes keep enchanting

collectors with their timeless beauty:

the small-format superbly painted works transport us into times past

and invite us to take note of thepleasurable things in life.

when October 20 to November 3 where Lasting Impressions Gallery,6 Elizabeth Street, Kenilworth.

5446 0422 or lastingimpressionsgallery.net

16 TRANSIENCE: A

CONFLUENCE OF AUSTRALIAN AND CHINESE CULTURE Works by selected Queensland artists

Joe Furlonger, Jun Chen and PamelaSee on the theme “transience”.

when October 24 to December 8 where Noosa Regional Gallery,Level 1, Riverside, 9 Pelican Street,

Tewantin. 5449 5340 or galleries.sunshinecoast.qld.gov.au

17 AMANDA VAN GILS:BECOMING HOME

A collection from Amanda van Gils

in response to her relocation fromMelbourne to Queensland deals

with the sense of place and our psychological connection to the land.

when October 24 to December 8 where Noosa Regional Gallery,Level 1, Riverside, 9 Pelican Street,

Tewantin. 5449 5340 or galleries.sunshinecoast.qld.gov.au







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NOVEMBER

18 KEVIN PENNY

Kevin is a master at capturing thegrandeur of the Australian eucalypts,particularly all the lumps and bumps

that give these majestic trees somuch character.

when November 1 to 30 where Montville Art Gallery,138 Main Street, Montville.

5442 9211 or montvilleartgallery.com.au

19 MARYIKA An exhibition of loose and

experimental works from Maryika Welter that explore a range of techniques and mediums.

when November 1 to 30 where Landsborough Galleries,

27 Caloundra Street,Landsborough. 5439 9943 or landsboroughgalleries.com.au

20 SUMMER EXHIBITION

Featuring new works by Archibald nalist Peter Hudson, Lyne Marshall,Barry Fitzpatrick and sculptures byGraham Radcliffe.

when November 1 to December 31 where NeoGallery, 24 Berry Court,Mount Coolum. 5471 6175 or neogallery.net

21

SUMMER BY JOHN M A ITL A ND

21 JOHN MAITLAND:

RECENT WORKS A collection of pieces fromhighly sought-after gurativeartist John Maitland.

when November 2 to 23 where Art Nuvo Gallery, 25Gloucester Road, Buderim.5456 2445 or

artnuvobuderim.com.au

22 ODYSSEYS BY ANN O’CONNOR Engaging, ne ceramic sculpturescontinue Ann O’Connor’s exploration

of the theme of migration to Australia.

when November 9 to 24 where Art on Cairncross,3 Panorama Place, Cairncross

Corner, Maleny. 5429 6404or artoncairncross.com.au

23 GARY MYERS –SPRING COMPOSITIONS

Gary’s art is immediately identiableas Australian: glimpses of larrikinism with vibrant colours that abandon traditional norms.

when November 9 to December 30 where Holden’s Gallery, 38b CoralStreet, Maleny. 5494 2100 or holdensgallery.com.au

24 JOANNE DUCKWORTH –FLOWERS, FIGURES

AND FANTASY This exhibition features intuitivestudies in watercolour by artist

Joanne Duckworth as she perceives the world around her.

when November 9 to December 30 where Holden’s Gallery, 38b Coral

Street, Maleny. 5494 2100 or holdensgallery.com.au

25 COLOUR IS MY VOICEBY PETER ROWEPeter Rowe has Down syndrome

and cannot speak, yet his art is arevelation and celebration of hislife and work, capturing the simple

pleasures of family and home.

when November 21 to January 4 where Butter Factory Arts Centre,10 Maple Street, Cooroy. 5454 9050

or galleries.sunshinecoast.qld.gov.au

26 HAND AND HEART

A group exhibition by local artistsand artisans featuring works in clay,porcelain, oil, watercolour and

mixed media.

when November 30 toDecember 24 where Art Nuvo Gallery, 25

Gloucester Road, Buderim.5456 2445 or artnuvobuderim.com.au

DECEMBER

27 PRECIOUS LITTLEThis is the eagerly anticipatedannual pre-Christmas showing

of smaller works that helps ndgifts for the discerning.

when December 1 to 24 where Art on Cairncross, 3

Panorama Place, CairncrossCorner, Maleny. 5429 6404or artoncairncross.com.au

28 JAN HODGSON Jan’s eye for colour, attention to

detail and her fascination for thebeauty of nature’s gifts enable her to produce superb pastels with an

almost photographic nish.

when December 1 to 31 where Montville Art Gallery, 138Main Street, Montville. 5442 9211

or montvilleartgallery.com.au

29 SONS OF BEACHES 72

This showcase is an art and lm installation that charts thedevelopment of the surng

movement that rose from theGold Coast in the early 1970s.

when December 5 to February 2 where Caloundra RegionalGallery, 22 Omrah Avenue,

Caloundra. 5420 8299 or galleries.sunshinecoast.qld.gov.au

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a w.B had fallen in love and marriedustralian men and grandchildren had been hatched. drian,a well-respected conductor and music teacher, and elen, asuccessful interior designer with her own antique shop, were livingin the charming countrside village of Wragb in Lincolnshire.

he couple had spent the last six ears lovingl restoring anold Court ouse and police station, circa 1855, back to itsoriginal state. elen’s unbridled passion for restoration hadcleverl brought an era back to life within the home’s interiorsand surrounding garden. elen and drian’s home caught theattention of national interior magazines and was featured onBBC’s scape to the Countr.

But drian and elen couldn’t stand being separated from their daughters Louise and arah and their grandchildren. olidas toustralia were too brief and intermittent.

“We couldn’t live without the girls,” says elen. “t was only bricksand mortar and to be together was the most important thing.”

nce the decision was made, it wasn’t as eas as packing their bagsand migrating to ustralia. he couple had to wait two ears for their visas to be granted, and then put their home on the market.

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“We arrived with a suitcase of clothes each,” sas elen. For the next ear the lived in a camper van in the backard of their daughters’ homes in Palmwoods and Warana: a considerabledownsize from their grand home in Lincolnshire.

oda, elen sits in an antique wing-backed chair in her unshineCoast home where she’s made a new life with her husband of 41

ears. n her lilting nglish accent, she explains how she stumbledupon the Cape Cod-stle cottage 12 ears ago after walking pastwith her daughter arah, who was living on the corner.

“ had alwas admired this house as it was so different toeverthing else,” she sas.

nce drian and elen’s nglish home was sold, the set aboutnding the right unshine Coast abode. erendipit was at plawhen arah told elen the quaint beach cottage was on themarket. fter enduring a nerve-racking auction, elen and drianbecame the new owners of the modest-sized three-bedroom timber cottage with a pool and separate studio.

t’s a home that stands out in the suburban coastal streets of

Buddina. Quite often elen and drian catch people at their frontgate peering into their home. nlike the rendered, Lego-shapedhouses with gravel gardens planted with bromeliads and palmtrees, the Kings’ home is a breath of fresh air.

pon opening the front gate, ou feels as if ou’re entering asecret garden, an enchanted world that falls somewhere betweenFrance and ngland.

ne of ve girls, elen was brought up in a famil home warmwith love but sparse on material items.

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“imes were hard and raising a large famil of ve girls wasn’teas. Like man families of the time we didn’t have manpossessions. t wasn’t a priorit,” sas elen.

elen recalls as a oung child spending hours in the librarescaping into the world of books, searching for photos of homesand interiors. s elen points out, this was a time where an

interior designer wasn’t an occupation, let alone fashionable.elen’s ability to visualise, collate, restore and breathe life intoobjects from another era is innate. With no formal interior designqualications, she has etched out an incredibly successful career in ngland and now in ustralia. he’s created a space at PeregianVillage known as French & orgeous, where she sells her exquisiteantiques, hand-painted furniture and keepsakes to lovers of her style.

part from an ornate Chinese tea set from her father, who was inthe merchant nav, elen has no inherited items. he antiquesthat she stumbles across, like the 1920s six-piece mahoganfurniture that sits in their master bedroom, she restores as if the’ve been in her famil for generations. elen loves ndingnew uses for antiques like the Victorian oll tubs, which were

used as laundr tubs in the 1900s, transformed into rustic planterspotted with iv.

“Because have a small house, it’s not a materialistic thing, it’s asentimental thing. get ver attached with the histor of things,particularl when restore a piece and give it a new lease of life,”she sas.

t comes as no surprise that elen’s beloved collection of antiques,collectables and vintage keepsakes in her home in ngland wereshipped to ustralia. >

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“ didn’t want to part with anthing,” sas elen.

hroughout the home, scenes of olden-da France and nglandare brought to life. collection of ceramic milk jugs sits on shelvesadmired for their “form and handles”. he timber staircase thatleads to the upstairs bedrooms is lined with nostalgic prints of seaside scenes hailing from Cornwall and evon.

“’ve had them for 25 ears,” elen sas.

Books of esterear, with their tea-coloured pages and mustaromas, sit side-b-side in an antique cupboard grouped together for their binding and soft pastel colours rather than their subjectmatter. n the living room elen has created a feature wall outof old sheets of music – a touching tribute to the huge part thatmusic plas in their lives. Not onl is drian a musician, but boththeir daughters are professional musicians, with Louise a cellist andarah a violinist.

exture, light, colour palette and overall beaut of nature underpinelen’s design ethos. t’s her appreciation of nature’s beaut thatelen has intrinsicall passed on to her daughters. From a oungage on their countless road trips to countr France for holidas,elen would point out scenes.

“Nature inspires me; it’s the colours of nature, textures,” elensas. “When the girls were little, would draw their attention tothings. he sa now ‘Mum ou would alwas tell us about our surroundings’.”

here is a seamless connection between the couple’s cottagegarden and inside the home. oft, subdued creams, charcoalsand beiges feature in the furnishings, wall colours and furniture.

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Perfectl placed frog-green ferns lie in wicker baskets and iv andlilies are in ornate vases, helping to bring the beaut of natureinside.

“When do m interiors, bring greener in. bring as manoutside things inside. love the connection,” sas elen.

t’s the studio tastefull hidden behind the cottage that has giventhe couple the space to indulge in their individual passions. hestudio has a lovel old-world smell of paper, timber and metal.

drian’s 1890 bab grand piano sits at the front of the room withan antique French horn on its mantle; another instrument indrian’s repertoire. wall is anked in a oor-to-ceiling bookcasethat houses drian’s music collection gifted to him b students,strangers and friends over his career.

“e’s a custodian of old music,” sas elen.

n the other corner elen’s love for antique, industrial items,metal collectables and Baltic pine furniture are on displa. vintage, metal birdcage housing discarded bird nests sits alongsidetimber shoe casts, glass vessels, old prints, a worn basket and anantique hurricane lamp. t’s in the sanctuar of her studio thatelen breathes life back into the antiques she’s stumbled acrossbefore selling them in her shop.

n their French-inspired cottage elen and drian have madea warm home on the unshine Coast, delighted that their twodaughters and four grandchildren are now within arms’ reach.










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My N B exactl the same, but that smell – the freshforest scent – is what keeps yenn connected to home. rowingup as a child in a small village in weden, she adored the fragranceof the nearb pine forest.

Wood and craft were both in her genes, it seems. er father made knife handles from reindeer horns and taught her to whittlebranches whilst her mum was alwas busil working awa on acraft project, usuall fashioned from birch and pine.

“ love wood and just love when the wood is cut – ahhh, thescent of it,” yenn sas as she takes a deep breath. “ver time

work with it feel the connection to where ’m from but alsoto here because we have trees everwhere – there’s somethingmagical with it.”

n Melbourne, where yenn was working as a photographer and James was honing his illustration and design skills, the pair discovered she was pregnant with their son Caspian. he decidedto escape the chill and settle in the unshine Coast hinterland.ven though the’d originall planned to move to Bron Ba,after attending a friend’s wedding in Mooloolaba the decisionwas clear. “ moved up here and felt like ’d found m place,”yenn sas.

Whilst everthing about their new life on the coast was perfect,yenn suffered from post-natal depression following the birth of

their second son, alon, now four ears old.“ was at home with the kids and just felt like someone stolem identit as a person,” she sas. “t’s life, we just have to keepgoing, but sometimes when ou’re in that dark place ou can’t seeanthing else.

“ was at the point where got tired of photograph and just hadthis urge to create something new to do with wood because it’s soalive. had no idea what this was going to be. just had a namethat popped into m head – irt b arth.”

nd so yenn started out b experimenting with transferring her photographs onto wood to create pendant necklaces. he boughta -shirt press and tried to transfer the images onto pine pl, whichshe sas was clums and not ver successful.

fter spending months tring with the press and testing outdifferent laser options, the secured a loan for an engraver andspent the next six months learning the process.

“Now we’ve found our ‘art voice’ or whatever ou want to callit,” yenn sas, though in her true self-deprecating manner, she’squick to add that it’s her husband who is the true artist.

“ can’t paint [like James] but know can do art craft,” she sas.“’m a craft artist tpe of thing! hat’s wh chose photograph,so could paint pictures with the camera.”

yenn explains the process behind her collection of intricatewooden light boxes and hexagonal lampshades with wide-eedenthusiasm, peppered with lots of ‘oohs’ and ‘ahhs’. his is notbecause her nglish isn’t perfect but because sometimes there justaren’t the words in an language to describe the feeling the creativeprocess can provide.

t’s hard to imagine such a luminous being ever hindered b doubtand darkness, which is perhaps what makes her lit-up works of artall the more smbolic. >











lthough she admits to sometimes feeling “split in two” betweenher homeland and ustralia, yenn’s candinavian designaesthetic is proving an absolute hit own nder. What startedout as a stall at the umundi Markets just over a ear ago is nowa full-edged online business and wholesalers are alreadknocking down the door.

“ started as an artist in business and now feel more like abusinesswoman in art because in one ear ’ve learned so much,”

she sas. “ have reall forced mself to put mself out there andthat’s part of it too. hat aspect ’ve found a little bit challengingsometimes.

“t’s made me grow tremendousl as a person and hope caninspire people as well,” yenn sas. “f can do it – to go fromsomeone sitting at home cring and [who] couldn’t see the light– to now being so passionate about what ’m doing in just a ear or two, it’s amazing.”

“ wish could tell that yenn-in-the-past that ‘he, there’slight there – if ou just walk forward, ou’re going to nd jo’.nd just get up, change our mindset and stop feeling so sorrfor ourself.”

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“i lovE wood and

i juSt lovE whEn

thE wood iS Cut.”

yenn toda is optimistic, enthusiastic and obviousl immenselgrateful to have this new-found purpose in her life. er desk is covered with sketches and mind-maps – with plent of goalsalread checked off.

With James and her both working from home, yenn mosttreasures their creative power time whilst the bos are at school.

“hat four-and-a-half to ve hours each da is just amazing. t’salmost like ’m jumping up and down, ’m just so luck, ouknow,” she sas. “ feel ver fortunate.”

sing sustainabl-grown wood, the whole design and constructionprocess of irt b arth is ver organic. n scraps of wood arebundled up and given to schools or people who ask for them

for craft projects. nd the at-pack deliver of the pieces, withinstructions ou can actuall understand, is anthing but Kmass-produced.

“’ve tried ever wood on the planet, trust me, but this has a reallgood consistenc and also a beautiful smell,” yenn sas. “ know can trust it. know exactl what’s going to happen each time.”

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Caloundra City Private School

For many o us, sadly the answer to this question may be no.

Fortunately, I have a proession that brings me a great sense o

purpose and ulflment and a lie I love. Most mornings I can be

ound surfng at Kings Beach, on weekends I create art work and

play guitar and on weekdays I encourage young people to fnd

their passions too.

My name is Amanda Stuart and I am the Head o Senior School at

Caloundra City Private School and Visual Art Teacher.

People often ask me what makes a good

school. The answer to this question

may lay buried deep in government

legislation and educational research,

and measured by standardised testing.

However, there is a common thread in

any great school and that is the essentialingredient of positive relationships.

A successful educational program must

embrace more than the delivery of

well organised, thought provoking and

stimulating lessons. It requires being

concerned for the total wellbeing of

each student. The climate, in which

students and staff learn and work, must

be supportive of individual differences

and it is imperative that the self-

worth of every member of the schoolcommunity is respected and promoted.

Individual attention has always been

the focus for Caloundra City Private

School. Teachers are encouraged to

look upon their students as individuals,

rather than as a group. Recognition and

relating with all students as individuals

has been a signicant component in the

success of our students. A personal

approach or reaction can make all the

difference to a young person, showing

that someone is ‘bothered’ enough

to care. An explicit feature of any

successful School is that its purpose

must be aligned with the educational

mission of the School. The mission forCaloundra City Private School is to have

all students graduate having achieved

their personal and educational goals and

having discovered what they enjoy and

are truly passionate about.

Children are born with an amazing

imagination and positive spirit. You

cannot control all external forces.

However, a great School can provide

a rich and fertile environment where

their individual talents can grow and

ourish. The future of education is not

in standardised testing but in creating a

model that recognises and celebrates

the diversity and talent that is inherent

in each student. Caloundra City Private

School aims to foster creative abilities

and provide an environment where

individual differences are celebrated.

Students are equipped with the

motivation and tools to create a happy

life with a job they love and a life they

are passionate about.

Ph: 5437 5800

Email: [email protected] www.ccps.qld.edu.au Pelican Waters Boulevard, Pelican Waters

CRICOS NO: 03241C

Are you ha p p y?

Do you love your job

and your lif e?

Imagination is everything.

It is the preview of life’s

coming attractions.

Albert Einstein

C C 1 9 5 9 9

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By K JL and bump for position, ees narrowed

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he resulting scene resembles a crash at the front of a our deFrance peloton. Bodies lie everwhere, with plaers scrambling toregain their footing and re-assert their dominance.

n the rough and tumble world of roller derb, there is no timeto waste.

unshine Coast rea ollers (C) head coach Cat Murra –known on the rink as Kitten B itten – sas the uniqueness of roller derb comes down to the sport’s lack of a ball.

“t an opening whistle, ou’ve got four blockers on each team

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Great outDoors

“f course, the blockers are there to absolutel wail on them, aswell as protect their own jammer.”

t’s a technical sport, which takes man hours of practise and studto full come to terms with. owever, the constant action makes itinstantl appealing to spectators.

“you can hit people with an part of our bod between our neck and knees, but there are limitations,” Cat sas. “you can’thit people on their back. No elbows or punching. he contact isprobabl most similar to bumping in FL.”

oller derb has a richl theatrical histor, known for its bigpersonalities and distinctl rebellious attitude as much as thegame itself. ach plaer taking part is known b a uniquepseudonm – an alter-ego the adopt when donning the padsand entering the fra.

“n the original das, the pseudonms were for the littlehousewives who wouldn’t sa boo,” Cat sas. “he’d get out onthe track, become ‘Bett Basher’ and show a whole different side

to their personalit.“hat’s wh we paint our faces or wear clothes ou would never see out in public. People dig up inspiration from different parts of their life.”

nlike most regular mainstream sports, roller derb clubs are oftenmore akin to a communit than a team.

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Cat sas her ees were opened to the unshakeable loalt andsupport of the C group when her son sustained a seriousinjur at school.

“e hopped off a school bus and a 4W collected him as he wascrossing the road. e severed a tendon in his leg and shattered

his kneecap,” she sas. “’d onl been involved with the club for acouple months and the support was incredible.

“With his leg in the state it was, we couldn’t t him in our car andwithin 15 minutes one of the derb girls had come around in aarago with hot, home-made food.

“n the weeks after, people ’d never met from the club wouldsend around food and help m husband and balance the hospitalappointments and phsio sessions so could still train.

“t’s the kind of sport where people simpl accept ou becauseou’re derb. t doesn’t matter who ou are or what ou’ve donein the past.”

istoricall, women have been known as the most active in roller

derb, but the sport is expanding quickl, and on the unshineCoast the gus are now having almost as much fun as the girls.

“t C we have women’s teams, men’s teams, kids’ teamsand co-ed teams,” Cat sas. “t’s a competitive game, but wehave people from all walks of life taking part. t’s a welcomingenvironment and we want everone to enjo the sport at a levelthat suits them.”

Cat sas the sport is also helping to transform the health of itscompetitors.

Before discovering derb in her mid-30s, she tipped the scale at

nearl 100 kilograms, was on medication for epileps and had beendiagnosed with earl signs of emphsema b her doctor.

hese das Cat is as t, fast and cunning as an plaer on the rink.

“Before discovering the sport, was really sick and overweight – didn’tlike gym and going for walks in the morning wasn’t time conducive,”she says. “t’s the kind of sport you come to do for fun and we sneak some exercise and endurance in. My latest M scan has me clear of emphysema and don’t suffer from epilepsy symptoms any longer.

“erb can cure it all.”







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