IM YOURS, TAKE ME!

A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE

ISSUE 08Winter 2016

INDULGEINSPIREINFORM www.innoosamagazine.com.au

COOLShot

Noosas charisma finally inveigled Helen Flanagans manic corporate world and for 24 years, it has cast a spell over the Noosaphile who abides by the motto Live Laugh Laugh. She understands the glories of good food, restaurants and entertaining, the joys of travel and the art of story-telling.

Helen Flanagan LIFESTYLE

Erin has been working in the fitness industry for the past 10 years and spends her days encouraging people to maintain a healthy, active lifestyle with her personal training and specialised fitness classes. She is the owner and operator of E Fitness, a vibrant personal training studio based in Cooroy and has a reputation amongst her clients for being The Smiling Assassin!

Erin Yarwood FITNESS

Nathan 'Nugget' Dell is an absolute Sunshine Coast boy through-and-through. If you didnt go to school or Uni with him, you have almost certainly, surfed with him, played cricket or rugby against him, or youve run in to him in his nearly 15 years working in the local media. Nugget has been presenting Zincs breakfast program with Al Doblo for over six years. Al has been on radio on the Sunshine Coast for as long as he cares to remember. He has a special love for Noosa, having helped set up its first FM radio station, which is now known as Zinc 96.

Nugget & Al MUSIC

Writing as The Australian Poet, Nekita's observations of nature, the ocean, and the beauty of the Coast have captured the hearts and minds of her readers. Nekita's love of the printed word will see her work released in beautiful hardcover poetry books and regularly in the pages of IN Noosa Magazine.

Nekita Roberts POETRY

Tony has spent the last 20 years in the wine and restaurant business finding people who deem it necessary to pay him to sell and talk about booze. He can be found at the Noosa Wine Cellar at the Sheraton where he tries to abate the separation anxiety he suffers due to his own wine cellar being located in Melbourne.

Tony Cox WINE

Heidi grew up in country Victoria before building a professional career in fashion. Shes always loved styling with an obsession for fashion and business, continuing to study the industry, including merchandising. Heidi is the owner of George and Betty boutique and her coffee table at home is stacked with an extensive collection of Vogue Magazines.

Heidi Saunders FASHION

Matt Golinski is a highly regarded Australian chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan primary producers and a generous mentor to keen young chefs. He is currently the Food and Culinary Tourism Ambassador for the Gympie region.

Matt Golinski FOOD

Carolyn is a communications professional with a penchant for Noosas natural environment, and koalas in particular. Koala conservation has been Carolyns passion project for the best part of a decade. Her family will tell you it stems from a life-long love of animals, and that she found her own voice, in attempting to provide one for them.

Carolyn Beaton PEOPLE

Editors noteContributors

John Caruso

Like a lot of people, I was beginning to think that the cool winter change was never going to happen however now that its here, were enjoying a traditional Noosa winter and appreciating all the things that are special about our region.

I must admit that one of my favourite winter pastimes is hanging out at Little Cove Beach, but if spending less time by the water when it cools between July and August is something that inevitably happens as the seasons turn, then this issue of IN Noosa Magazine will hopefully provide a cornucopia of INspiration!

Well help you explore whats on offer across the Noosa Hinterland and discover the local roasters who are taking the art of coffee roasting to a whole new level.

Ive been a coffee lover for decades and I must admit that since speaking to all of the specialty roasters featured in this issue, Ive discovered that a richer and more diverse coffee world exists beyond the mass-produced bag of beans in the supermarket.

It's all about local!

#innoosa

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SPRING 2016 DEADLINESBookings close: 5/8/2016 Art Deadline: 12/8/2016

Call Jasmin on 0406 658 640 jasmin@innoosamagazine.com.au www.innoosamagazine.com.au

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With qualifications and years of experience in health, wellness, beauty, management and business, culminating in the creation of Ikatan Day Spa, Katrina has a passion for everything relating to the wellness world and loves to share her knowledge, experience and research with others. Katrina is an active member of our community with involvement in tourism and charity work.

Katrina Thorpe WELLNESS

Helen brings an infectious energy and enthusiasm to everything that she does and believes in doing things with soul, creativity and heart. She is all about fresh ideas, clean design and thinking outside the box. Helen works for Blink Living, an interior design/property style firm in Noosa. She spends her time working across different areas of digital marketing, design, campaign, editorial direction, photography, copywriting and styling the next IN/spirational interior.

Helen Barnett HOME

IN Noosa Magazine 4

IN

COVER IMAGE: Shot on location at CLANDESTINO ROASTERS, Belmondos Organic Marketplace, 59 Rene St, Noosaville @clandestino_roasters www.clandestino.com.auCOFFEE BY: Josh Lazarevski @sirhjock PHOTO: Katja Anton; @katjaantonphotography www.katjaanton.com

IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly. www.innoosamagazine.com.au

100%LOCALLY OWNED

EDITOR: John Caruso, 0414 436 732 john@innoosamagazine.com.au EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 deb@innoosamagazine.com.au PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, 0406 658 640 jasmin@innoosamagazine.com.au GRAPHIC DESIGNERS: LED Design, Paul Sheavils, 5474 2202 www.leddesign.com.au. SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION ENQUIRIES: hello@innoosamagazine.com.au; PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au

DISTRIBUTION: A minimum12,000 printed copies available throughout Noosa and surrounds in public spaces in locally-designed and handcrafted magazine stands. In a Noosa first, IN Noosa Magazine has exclusive placement in the rooms of Sheraton Noosa, Peppers Noosa Resort & Villas, RW Noosa and Accom Noosa prestige holiday accommodation.

IN Noosa Magazine is a free publication (subscriptions available) published four times per year by IN Noosa Magazine Pty Ltd (The Publisher). All rights are reserved and the contents are copyright and may not be reprinted without the express permission of The Publisher. IN Noosa Magazine Pty Ltd ATF IN Noosa Magazine, their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributions are personal views and they are not necessarily endorsed by The Publisher.

INSPIRING 14Explore the picturesque towns of Noosas hinterland and discover why people from around the world are visiting them right now.

IN THE POT 26Light the fireplace and cue Puccini as celebrity chef Matt Golinski shows you how to prepare the perfect winter dishes for the cooler months.

IN TOXICATING 30Whats all the fuss about specialty coffee and why is Noosa becoming a hotbed for roasters?

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Meet the self-confessed petrol head who went Christmas tree shopping only to return home with a dusty purchase thats become his pride and joy.

TUNE 10INDiscover whats on and clear your calendar to enjoy everything the Noosa region has to offer from gruelling endurance races to country music and the finest in theatre, cabaret and literature.

TOWN 12IN

SIDE

Winter 20165

The Team

DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEFDeb has more than 20 years experience providing strategic communications and brand reputation advice to clients in the public, private and not-for-profit sectors including Earth Hour, Stockland and Big Top Market Fresh. She is an active member of Slow Food Noosa and her passion lies in working with small businesses to help them achieve their dreams.

PAUL BIRD / PUBLISHERPaul left a successful career spanning 36 years in the media and corporate communications industries in 2012 to pursue, among other things, roles as an Independent Director and Corporate Advisor in the profit-for-purpose charity and business sectors. A self-confessed Noosa tragic, he has been a regular visitor and resident over the past 25 years.

JOHN CARUSO / EDITORJohn has worked in media for 30 years including being a presenter on FoxFM Melbourne, Triple M Brisbane and seven years as the breakfast host on SeaFM. More recently, he was the Regional Content Manager and Drive Presenter for ABC Sunshine Coast.

JASMIN BOYD / SALES MANAGERAs the former President of Sunshine Beach Surf Club and Noosa Biospheres Social Board, Jasmin is passionate about her local community and growing the magazine. She also understands business, having been a small business owner herself.

KATJA ANTON / PHOTOGRAPHYKatja is former award-winning BBC wildlife filmmaker whos been taking photos locally for the past 10 years since moving to the coast with her young family. Her work has a unique artistic flair capturing the amazing diversity thats all around us. Katja calls Noosa home now having fallen in love with the fantastic community we live in.

LED DESIGN / DESIGNFor a decade Paul Sheavils and the team at Led Design in Noosaville have been providing creative direction, marketing strategy, graphic design and web design for brands across Australia. Led Design specialise in implementing a visual language to best communicate while creating a unique creative edge. Thanks to Andrea Prasser, Isabelle Steiner and Andr Eberle for their contribution to this edition. Enjoy!

INBED 48Its harder to get out of bed when the mercury drops. Our cosy styling tips and suggestions might see you never leaving the boudoir.

IN FASHION 39Embrace the chill in the air with warm textures, chic layering and pops of colour with inspiration from Noosas finest boutiques and local cafs.

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Tag yourself and your friends at our events using #innoosa @innoosamag /InNoosaMagazine @InNoosaMag

IN Noosa Magazine 6

IN TOWN

Another Swell EditionEvent: IN Noosa Magazine's autumn launch at the Noosa Festival of SurfingThe sun was shining, the feet were sandy and the surf was swell for the launch of IN Noosa Magazines autumn issue! It was a double celebration shared with Noosa Festival of Surfing celebrating their 25th anniversary. Valued clients and friends enjoyed the Festival vibe and networking in the VIP area. Delectable delights served up by Fionas Fancies and washed down with a few cold beverages under a clear blue sky on Noosas main beach what more could you want?!

Organic awesomenessEvent: Organic wine tasting at OrganikaThe converted and the curious came along to celebrate the launch of Organika receiving its liquor licence and to sample the hand-picked range of organic, preservative free, vegan, gluten free, and biodynamic wines. Owners of the one-stop organic shop, David and Gayle; their wine rep and friendly and passionate staff were pleased to share their knowledge and to prove that organic and biodynamic wines are certainly not lacking in flavour and value.

Slow LearnersEvent: Slow Food Noosa picnic lunch at Sunshine Beach State SchoolSlow Foodies and proud parents enjoyed a leisurely lunch amongst the impressive kitchen garden at Sunshine Beach State School. The three-course feast was prepared by chef and farmer Jodie Williams of Black Ant Gourmet and Kin Kin General Store using ingredients from the garden and meat from Jodies farm. Slow Food Noosa provides funding to the school to encourage a better understanding of where food comes from, and hands-on education for the students to grow their own food.

Winter 20167

IN TOWN

Sweet 16!Event: Secrets Shhh 16th birthday.Secrets Shhh founder Jane Meredith celebrated 16 years since the launch of her dream to give all women the opportunity to feel equally valued, confident and empowered wearing beautifully crafted fine jewellery as women who wear the most expensive gem stones. The company has grown from humble beginnings to one of Australias leading retailers with stores located throughout Australia and online. Jane also announced the companys collaboration with Beyond Brilliant Foundation to support those touched by brain tumours.

Sevensational! Event: Mooshkas 7th birthdayLocals and lovers of Mooshkas laidback vibe joined owners Damian and Lucy to celebrate the seventh year of the funky foodhouse opening its doors. The Sunshine Beach institution celebrated in style with its trademark down-to-earth approach that has created its own community. Far from suffering a seven-year-itch, Mooshka continues to grow with a dedicated and loyal local following as well as being a must do on the tourist trail.

Want more? visit www.innoosamagazine.com.au for more social pics and the latest events. Send your event to hello@innoosamagazine.com.au

Three-riffic! Event: Fluxs 3rd birthdayFlux Restaurant and Lounge celebrated its third birthday with a fitting five-course feast featuring its favourite dishes from the last 12 months and paired with a superb collection of matching wines. The top five included prawn and scallop ravioli; chicken involtini with macadamia nuts and brie; the delectable duck pancake with green curry; beef Wellington with mushroom duxelle; and mixed berry panacotta tart with white chocolate and Jaffa mouse with chocolate smear. Cant wait to see what they have in store for number four!

IN Noosa Magazine 8

Do unto others as you would have them

do unto you, are wise words to live by, according

to local Salvation Army volunteer Diana Alison. They are also the unofficial catch-cry of the Wednesday bunch of volunteers at the Salvation Armys Noosaville family store, of which Diana is one.

Diana is a former school teacher and her volunteering with the Salvos began fifteen years ago, when the family store was located at Rene Street. She fondly recalls that she and her husband had just moved into town from acreage at Cooroibah and she wanted to keep busy and give back to the local community. A friend encouraged her to try volunteering at the store and today Diana is one of the longest serving of its many helping hands.

A typical Wednesday sees Diana arranging the merchandise on the shop floor and giving special focus to items that are noteworthy and unique. She jokes that this time also doubles as her weekly fitness class, such is the amount of bending and stretching!

Diana says an important part of her role is also talking to people.

There are regulars who find the store is a haven. They will spend a couple hours wandering through and want to engage in conversation with a familiar face.

Theres certainly no mistaking friendly faces. There is a strong camaraderie amongst the volunteers which Diana sees reflected in a lot of laughter and social banter.

Diana says that over the years shes seen first-hand that the Noosa community can be exceptionally generous in their giving. She finds it personally fulfilling to contribute to an organisation that garners such goodwill and does a very good job in directing that kindness back outwards - helping where its most needed in the local community and in the wider world.

As a child of the Depression, Diana says that she finds it hard to throw things out and the Salvation Army carries the same ethos of not wasting anything.

Even bags of rags have a place at the store and will be purchased by tradesmen."

Diana believes that the community view towards op shops has changed and there is the attraction of finding real value and

repurposed treasures. The idea of it being a dumping ground is fortunately observed less and less.

Clothes sell rapidly," she said. "University students will come in and readily find a whole wardrobe for just a few dollars.

Dianas enthusiasm for her community work is infectious. Her husband of 63 years, Keith, has recently begun volunteering at the store with her - and certainly not reluctantly. For Keith it is a change of pace after volunteering at a local school and many years with the Noosa Coast Guard.

He can now also bear witness to the fact that Diana is a gem amongst the ebb and flow of humanity that is a constant at this Noosaville store that is both a staple for community services and a sanctuary for bargain shoppers.

HOW TO DONATEDROP OFF Goods can be placed in the donation bins or delivered in-store during business hours to 20 Eenie Creek Rd, NoosavillePICK UP Arrangements can be made for the pick-up of large items by calling 5474 0567.For more information visit www.salvos.org.au/noosa

The rewards for those who help others can be plentiful, as Carolyn Beaton discovers.

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IN Noosa Magazine 10

INTUNE

Not many people would use a rare 1961 Holden Standard as a tractor to work a vineyard, however self-confessed petrol head Gerard Grimes tells John Caruso that hes extracted maximum value and enjoyment from a discovery he made Christmas Eve, 1984.

FOOTBALL, MEAT PIES, KANGAROOS

Only someone with a true passion for motoring could retell a story about being hit by a car as a kid, excitedly recalling the type of vehicle that sent him flying through the air.

I was crossing a road when I was four and I dropped my custard pie, says Gerard. I went back to get it and I was hit by a 1934 Plymouth. I woke up being loaded into an ambulance and I remember asking the ambulance drivers all about the make and model of the car.

Ive been a petrol head all my life!

Gerard admits that he loves all sorts of vehicles, joining his first hot rod club more than 40 years ago.

Ive never been a fan of the roundy round motor racing but rather the straight line drag racing and Ive seen some spectacular crashes, he recalls.

Winter 201611

INTUNE

One involved a drag car with a MIG jet engine attached to it which crossed the finish line and then disintegrated and kept rolling for half a mile. All that remained was the driver cage and the only injury to the driver was a cracked wrist.

These days, all of Gerards motoring passion is invested in a 1961 Holden Standard which he discovered in the summer of 1984.

I was buying a Christmas tree from an elderly lady who directed me around the back of her house to where the trees were and thats when I first saw it, says Gerard. Covered in half an inch of dust.

I offered $120 and she took it.The brake shoes had split so the dusty

discovery couldnt be driven home, however once in Gerards enthusiastic hands, a new battery and a drink of petrol down the carburettor brought the engine to life.

Theres not many 1961 Holden Standards about because everybody wanted to own the Holden Special. The Standard didnt have a lot of extras, no seat belts, no chrome on the tail lights or on the headlights, no radio and no heater, explains Gerard.

It still has all of the original running gear with a six-cylinder, 138 cubic inch engine that

I rebuilt in the early 90s and its putting out a lot more power now than it did originally.

The modifications were made to make the car more enjoyable to drive.

Its an everyday car, Gerard says. In fact, for a long time it was my only car and when

I owned a vineyard in central Victoria Id use it as a tractor, hooking up a water cart and letting it idle along in first gear.

So what would be the perfect accessory for this restored 61 Holden Standard?

I bought a replica teardrop camper trailer, the kind that were popular in the 1930s and 40s, proclaims Gerard. People would build their own out of timber.

The retro-designed caravan has a proper chassis and a single piece of galvanised iron that runs underneath from the front centre to the very back and the top is a single piece of heavy duty vinyl, ensuring that there are no leaks in the join when the rear hatch lifts up, said Gerard.

The advantage of these camper trailers is that youre sleeping off the ground and everything you need, camp stove and sink are all in the back. All he needs now is the football and a meat pie

Not many people would use a rare 1961 Holden Standard as a tractor to work a vineyard, however self-confessed petrol head Gerard Grimes tells John Caruso that hes extracted maximum value and enjoyment from a discovery he made Christmas Eve, 1984.

I offered $120 and she took it

IN Noosa Magazine 12

TOWNIN

NOOSA LONG WEEKEND(Various venues, July 15 to 24)This festival has a long reputation of delivering world class events and this year it turns fifteen with a wide range of entertainment and options including music, dance, theatre, cabaret, film, food, literature, workshops and even events for kids. Talk about spoilt for choice!Hastings Street will host the opening ceremony with street musicians, performers, stilt walkers, jugglers, dancing girls and an abundance of feathers with a Carnivale parade culminating with a spectacular twilight skydiving display that will touch down on Noosa beach. www.noosalongweekend.com

NOOSA STRADE BIANCHE(Noosa Hinterland, August 14)Set in the beautiful Noosa hinterland, the Noosa Strade Bianche Grand Fondo is a 137 km loop encompassing picturesque country roads, stunning vistas and characterful country towns.The event is an homage to the golden age of cycling in the vein of the famed LEROICA in Italy, restricted to steel framed cycles with downtube shifters (or bar-end shifters). The Noosa Strade Bianche encourages the renaissance of the artisan-built steel frame which is taking place across the world. Worth a look even if youre not competing.www.noosa-stradebianche.com.au

GYMPIE MUSTER (Amamoor Creek, August 25 to 28)If youre visiting the Noosa region in August or maybe youre a local whos never considered a getaway camping adventure with a truckload of some of the finest musicians in the country, then the Gympie Muster is a must.

From 25 to 28 August. Kasey Chambers, John Williamson, Troy Cassar-Daly, Beccy Cole and The McClymonts are just some of the big names that will be performing at Amamoor, about an hour-and-a-half northwest from Noosa Heads.

The event has grown each year, with all profits going to worthy local and international charities. A growing number of community groups are involved in staging the event, and for most of them it is their major fundraiser for the year.

From its humble Webb Brothers beginnings, the Gympie Muster has raised more than $14,000,000 dollars for charities Australia-wide.

www.muster.com.au

NOOSA JAZZ PARTY (Various venues, August 26 to September 4)If youve never experienced the true raw talents of some of the finest jazz musicians in Australia, heres a unique opportunity that might just blow your mind!

Since 1992, the Noosa Jazz Club has been throwing its own Jazz Party each year and for ten nights from the end of August youll

discover six hours of improvised jazz at The J Theatre, the popular lunch series at the River Deck Restaurant and a free Sunday concert at the Lions Riverstage, Gympie Terrace, Noosaville.

As they say in the classics, It dont mean a thing if it aint got that swing!

www.noosajazzclub.com

WIN A WEEKEND!To celebrate Noosa Long Weekends 15th anniversary, IN Noosa Magazine has great tickets to giveaway - and winning is easy!First prize includes tickets for two to attend Meow Meow on opening night, plus dinner for two at one of our favourite cafes, Caf le Monde on Hastings St. Other prizes include tickets to check out Mario, Visions of Earth and Don Juan at The J Theatre.Simply share a pic of your perfect Noosa weekend with the hashtags, #INNoosa #noosalongweekend on Facebook, Twitter or Instagram. Entries close July 10. Winners notified by private message.

Take your pick - or choose all of the events - that the Noosa region has on offer during the

winter months. From jazz, country, cabaret and Carnivale to a gruelling bicycle race through

our stunning hinterland.

WHATS ON IN NOOSA

in the know

Winter 201613

THE KNOWIN

THE ULTIMATE EXPERIENCEImagine a world of colour and smiles, a world filled with unique delights and fabulous sights, where flowers dance amongst a back drop of enticing eccentricities with class, vibrancy and a hint of old world circus charm... You have entered The Ultimate Florist...Follow the petal pathway down Lanyana Arcade and you will find this quirky wonderland, a gorgeous array of flowers and fancy, antique furnishings and little treasures. From sweet petite posies for a friend; or a

single rose to show your love will never end; gorgeous creations for that special occasion, weddings and dinners and functions alike; The Ultimate Florist will get it right.

This beautiful flower shop has been a Noosa landmark for 30 years and Cathryn is only the third owner in that time. She started working there four years ago with Jess and Lyndy, who are still part of the friendly team. Cathryn brings a quirky twist to the delightful space with everything for sale or available to hire for weddings or special events including a

dreamy swing in a floral archway, vintage gumball machine, abundance of stunning mirrors and rocking horses that are locally handcrafted. Keep an eye out for the special event theming that will regularly transform the space to delight and inspire!

DONT MISS The Ultimate Florist Carnival of Flowers. Take a little time out to smell the flowers and meet Cathryn and the team for a fun-filled evening amidst the colourful and enchanting backdrop of fresh blooms and funky tunes. Friday June 24 from 6pm.The Ultimate Florist, 12B Lanyana Way, Noosa Junction. Ph 5447 2262 www.theultimateflorist.com.au

MADMEGS + COOne of our fave Noosa eating houses just got bigger, better and madder! After five years in Thomas Street, Madmegs + Co is now on the Noosa River taking a prime position on Gympie Terrace, next to Little Humid. Founders Damir and Maria Mikletic, who named the restaurant after their daughters Madison and Megan, welcome Lorraine and Emmett Malone to the table. In addition to the outstanding pizzas and Marias home-baked goodies and desserts that Madmegs + Co is known and loved for, Emmett will bring some new flavours to the kitchen. As the ex-Head Chef of Sirocco, he prides himself on using the freshest local ingredients to create dishes that are as appealing to the eye as they are to the tastebuds and the wallet.Madmegs + Co remains fiercely focused on family and offering affordable, casual dining in a relaxed atmosphere that is as welcoming for children as it is for grandparents and everyone in between!They are now open for breakfast, lunch and dinner and are licensed with BYO wine available; gluten-free and vegetarian options aplenty and function space for up to 100 people.Madmegs + Co, 235 Gympie Tce, Noosaville. Ph 5440 5790 Open from 7am until late, 7 days a week.

Stunning is an understatement when describing CLo jewellery, handcrafted in the Noosa studio of Chloe Tozer. Inspired by architecture, and with a background in interior design and Bachelor of

Fine Art, Chloe draws on her experiences studying art in Spain and silversmithing in Mexico.

Simplicity, clarity of form and elimination of unnecessary detail define her work, as does her commitment to ensuring that every piece is handmade using only the finest sustainable materials. Pushing boundaries between sculpture and fine jewellery, this approach ensures that every item is a unique piece and can be customised to fit the wearer. Chloes first collection draws on the Bauhaus art movement which delivers on her desire to have some pieces that move, make sounds and have purpose so that the wearer becomes attached to it - and for the pieces to act as sculptures to a body much like architecture to land.Ps find some of her pieces in this editions fashion pages!CLo Jewellery, 3/10 Lanyana Way, Noosa Junction. Phone 5455 3310, hello@clojewellery.com. www.clojewellery.com

THE INSIDER INFORMATION ON THE CLEVER, THE QUIRKY AND THE COOL.

IN Noosa Magazine 14

SPIRINGIN

Earlier this year, thirty-eight Texans travelled from the other side of the world to visit an iconic destination in our backyard with more Americans heading over in October; more than one million visitors annually turn up to Australias biggest artisan market; and competitors from across the globe compete in one of the toughest mountain climbs in the world. If youre a Noosa local or a visitor, would it surprise you to learn that youre only a short drive from these must-do destinations?

EUMUNDI Take a short 20-minute drive inland from Hastings Street along Eumundi-Noosa Road and youll arrive at a town that reinvented itself as a vibrant arts and food market when the Bruce Highway by-passed the community a number of years ago. Heritage-listed fig trees and historical buildings, some dating back to 1890, line the streets. Around 2,000 people make up the melting pot of artisans, tree-changers, micro businesses and young families that now call Eumundi home and twice a week, every Wednesday and Saturday, the calm, peaceful streets of Eumundi are teeming with Australias biggest artisan market - the Original Eumundi Markets - which attracts more than 1.5 million visitors every year.

NEED TO KNOW

Eumundi War Memorial Trees (Heritage-listed avenue of trees along Memorial Drive)

Eumundi Beef (Boutique bio-dynamic cattle property, Eumundi-Kenilworth Rd)

RV friendly town status (Eumundi Showgrounds and Eumundi Sportsground)

Country Music Festival coming in October 2016

MUST DO

The Original Eumundi Markets, (Wednesday & Saturday, Memorial Drive & Napier Rd)

Humdrum Espresso & Eumundi Vintage Clothing (100 Memorial Drive)

Berkelouw Books (87 Memorial Drive)

Artisans Gallery (43 Caplick Way)

Live music at Joes Waterhole & Imperial Hotel (Memorial Drive)

Dick Caplick Park (Memorial Drive)

Discover Eumundi Heritage and Visitor Centre (Memorial Drive)

COOROY Enjoy the spectacular view west as you take Eumundi Range Road for a fifteen-minute drive to the heart of the hinterland, Cooroy! Its a bustling country town with old fashion values and cute awnings along the tree-lined streets, proclaims Danielle Taylor from the Cooroy Chamber of Commerce.

Whats really great is that it has something for everybody and theres fantastic shops too, she says.

From a small slice of France with authentic French patisseries at Maison de Provence; to a local modern library that was voted one of the six coolest libraries in the world; and a one-time

butter factory that is now a thriving art space, Cooroy is also the starting point for the Great Noosa Trail Walk.

Named from the indigenous word for possum, kurui, the area was home to a logging camp in the 1880s with Cooroys first sawmill opening in 1908. Today the Lower Mill Site includes an interpretive walk through the restored boilers and kilns; and is close to the library, parkland and Cooroy Butter Factory.

NEED TO KNOW

RV friendly town

Noosa Botanic Gardens (Lake Macdonald Dr)

Cooroy Library (Voted one of six coolest libraries in the word, 9 Maple St)

Historic Wimmers soft drink factory since 1910 (271 Lake Macdonald Drive)

Heritage-listed railway station

Part of the Noosa Trail Network and the Great Noosa Trail Walk

John Lennon famously wrote that life is what happens while youre busy making other plans, and you may feel like thats happening to you. Very few of us make the time to explore whats happening beyond our back fence. John Caruso discovers the Noosa region is so much more than sand and surf.

HINTER LOVIN

Eumundi Markets

Cooroy Butter Factory

Maison de Provence French Patisserie & Restaurant

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SPIRINGIN

MUST DO

Butter Factory Arts Centre (11a Maple St) Maison de Provence French Patisserie and

Restaurant (9/13 Garnet St) Fox and Hound Espresso (20b Maple St) Twig and Grace Florist and French &

Gorgeous Homewares (15 Diamond St) Cooroy Originals (Live music, 4th Sunday of

every month, Apex Park) Cooroy Fusion Festival (held in May) Great Noosa Trail Walk (Oct 1-3)

POMONA While Cooroy claims it is the heart of the Noosa hinterland, Pomona local Stephen Hilditch says Pomona is the historic heart of the Noosa Shire. The Noosa Shire Museum sits on the site where the original Noosa Council chamber was located and depicts the Noosa Shire and the areas original inhabitants, the Gubbi Gubbi people. Situated at the foot of Mt Cooroora (a solidified lava plug), Pomona was named after the Roman goddess of fruit and orchards.

The historic Majestic Theatre is the oldest continuously running silent movie cinema in the world, and has been restored by the community. Originally opened in 1924, it is still playing silent movies and regularly attracts national and international visitors, including the aforementioned recent tour of Texans.

If physical fitness and endurance is more your style, then you can join international competitors

for a race to the top of Mount Cooroora in July for the gruelling King of the Mountain Festival.

NEED TO KNOW

Historical centre of Noosa

King of the Mountain Festival (July 24, Stan Topper Park)

Pomona Country Markets every second and fourth Saturday of the month with collectibles, crafts, books, plants, organic fruit and vegetables and clothing

Part of the Noosa Trail Network and the Great Noosa Trail Walk

MUST DO

Majestic Theatre (Historic movie theatre, 3 Factory St)

Bonsai Brewhouse and That Place in Pomona (18 Reserve St)

Rockin Relics Antique Barn (15 Factory St)

Old Pomona Railway Station Art Gallery (10 Station St)

Noosa Shire Museum (29 Factory St)

SpillDEBeans Caf (12 Memorial Ave)

Majestic Theatre, Pomona

Pomona

sunrise through the hazewe go west to a little townto lose ourselves in time

meander in a market mazewith flavours so exotic

roasted coffee aromatic takes me to another place

the mountain of a king to look for antique thingspast the sunlit chrome of a chariot strung with

lengths of white silk ribbonand then this grand hotel

beyond a century oldher piano in the corner

not yet sung its last songand on the side of the roads

all the fruit of the godsabundant and organic

and in this amphitheatreacross the still blue waterby her lake house dream

he gives away his daughterwith everything to live forin these gardens to die forand i know that there is still

gold here in these hills as we drive towards the

endless sands stretched out before this wonderland

Nekita Roberts

@theaustralianpoet www.theaustralianpoet.com

IN Noosa Magazine 16

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SPIRINGIN

COORAN Heading further north another ten minutes will land you in Cooran and if youre behind the wheel of a 4WD youll be able to explore the walking tracks and swimming holes of the Cooran Tablelands and Mothar Mountain State Forest.

Before white settlement, Guran was home to the Gubbi Gubbi people and the name means high up or tall and its understood to be the word for the Moreton Bay Ash Tree. The Cooran area was first settled in the 1860s by timber getters and by the 1920s, Coorans hills were home to fertile banana plantations. The discovery of gold in Gympie put Cooran on the map and by the 1930s, it was a thriving commercial centre boasting a two-man police station (and jail), two hotels, large sawmill, joinery, blacksmiths, bakery, butcher, bootmaker, three churches, various stores, auctioneers and stock agents. Cooran was part of the Widgee Shire until 1909 when the shire of Noosa was formed. The first shire meetings were held in the Cooran Hall however in 1910, a ratepayers referendum saw Pomona chosen as the administrative centre of the Shire ahead of Cooran and Cooroy.

NEED TO KNOW

The original centre for the new Noosa Shire

Heritage-listed Alfredsons Joinery (28 King St)

Part of the Noosa Trail Network and the Great Noosa Trail Walk

MUST DO

Easy Cheesy (Make your own cheese, 63 Schreibers Rd)

Clooneys Restaurant (16 King St)

The Dales Boutique B&B (Accommodation, 3 Martin St)

Great Noosa Trail Walk (Oct1-3)

KIN KIN Our last stop on this journey of discovery is Kin Kin, a short fifteen-minute drive northeast from Pomona over rolling hills and creeks. Here youll find a gorgeous one-pub, one-shop town in lush country surroundings where a number of successful family businesses thrive such as: Hello Honey; Kin Kin Essentials; Kin Kin Native bees; Mayan Farm; and Kin Kin Tea. It is also home to local artisans including Kin Kin Leather, with handcrafted vegetable-tanned kangaroo

leather products; and the multi-award winning Broadcroft Design, creators of handwelded creative metalwork focusing on innovative and unique designs from planters to commercial landscape spaces and gates.

The Kin Kin General Store is home to Black Ant Gourmet where you can refuel with breakfast and lunch and a woodfired pizza and curry night every Friday. If its rest, relaxation and rejuvenation that youre after then you simply must check out and check-in to Living Valley Springs Health Retreat. One hundred and forty-five acres of green hills, valleys and pristine countryside where the staff will pamper you with packages that last from one day to an indulgent retreat over twenty-one days!

Kin Kin is also close to a series of tracks and trails called the Noosa Trail Network which attracts hikers, mountain bike riders and horse riders from all over. The name

Kin Kin State School Kookaburra Kafe

Winter 201617

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SPIRINGIN

comes from the Aboriginal kauin kauin meaning red soil however another source suggests it is the indigenous name for a species of small black ants that inhabit the area.

The Country Life Hotel is a traditional country pub built in 1914 and today it is part-pub, part-museum with a brilliant display of historic photos and items from the 1900s. It was featured in the movie Silent Reach starring Robert Vaughan, Helen Morse and Graham Kennedy and has been a stopping point for a host of stars including Sean Connery and Dianne Cilento. The area is also home to the award-winning Kin Kin State School with an impressive Stephanie Alexander school kitchen garden and Kookaburra Kafe where the children grow, harvest, cook and serve a community lunch every Friday.

NEED TO KNOW

Kin Kin Creations Market (Kin Kin Oval, Sundays)

Close to Lake Cootharaba and the Great Sandy National Park

Heritage-listed Kin Kin Sawmill

Part of the Noosa Trail Network and the Great Noosa Trail Walk

MUST DO

Country Life Hotel (69 Main St)

Living Valley Springs Health Retreat (15 Sheppersons Lane)

Kin Kin General Store (Post Office and home base to Black Ant Gourmet and locl producers, 56 Main St)

Steve Weis Gallery (9 Gympie-Kin Kin Rd)

Great Noosa Trail Walk (Oct 1-3)

Harrys Hut (Campsite, Great Sandy National Park)

Kin Kin State School Kookaburra Kafe lunch every Friday (26 Main St)

IN Noosa Magazine 18

Delicious winter. The verdant Blackall Range is dotted with country estates boasting orchards of juicy fruit ripe for picking, occasional roadside stalls brim with bunches and boxes of fresh produce beside an obligatory honesty box; and farmers on small holdings cultivate anything from Asian herbs, raspberries and pomelos; or nurture snails, quails, pheasants and milk-producing buffalos, cattle and camels.

Sticky sweets, cheese and pie shops, art galleries, boutiques and busy cafes lure

tourists to doily townships such as Montville. Narrow roads offer views of the Glasshouse Mountains or the apartment-strewn coastline below; wellness retreats and secluded cabins hug nature; and gravel driveways fringed with trim hedges, hydrangeas and gardenias, lead to elegant accommodation options such as the extraordinary, as opposed to the ordinary, Spicers Clovelly Estate.

It is un petit paradis trouv which echoes provincial France and effuses the joie de vivre of old world charm in a contemporary setting.

First settled by the Brown family in 1908, these days the nine hectare estate is part of the decadent Spicers Retreats Hotels and Lodges group, owned by Flight Centres founder Graham Turner and wife Jude, who also own a home in Noosa.

Judes design touches are evident throughout, from large Bordeaux-style armchairs complete with alpaca throws, recliners, French Oak bookcases and

sideboards adorning the lounge areas to beautiful contemporary French furnishings and lavish linens in the extra roomy suites.

Devotees of degustations, long lunches and romantic dinners will adore the much acclaimed two-hatted Long Apron where French doors openly invite eating al fresco.

We use the local terroir, the provenance of where we live to define what we cook, explains brilliantly gifted executive chef and hotel general manager Cameron Matthews, whose cooking classes are also a big hit.

This is Australias most underrated food region and it is the relationship with local producers that dictates our cuisine: paddock-to- plate, root-to-tip, tail-to-snout," he said.

The conviviality of food is big to me. I'm like a little kid, picking things in our garden, tasting and triggering an idea. Often you can see whats inspired the dish through the restaurants windows.

When falling leaves drift by the window, birds tweet about migration and cool cottons give way to warmer woollies, its time, says Helen Flanagan, for an escape to the country.

INTHE COUNTRY

Perfect anodyne for restless spirits

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WEDDINGS

Photo: Life & Love Photography

Photo: Karen Buckle Photography

Clovelly Estate

Clovelly Estate Dessert: Fox in the hen house

Winter 201619

Expect the unexpected: fried and poached Fraser Isle spanner crab, macadamia romesco, burnt lemon; kangaroo tail, native berries, buffalo curd, roasted watermelon jus; and malted potato ice cream, miso caramel chocolate mousse, hay ash and beer.

Up the road, Spicers Tamarind Retreat & Spa is perched on a ridge next to Gardners Falls in Maleny amid film-set seductive lush gardens, tropical rainforest, and a soundtrack of chattering birdlife. It is also home to another two-hatted restaurant where executive chef Daniel Jarretts approach to sparky Asian fare is evident in share-friendly dishes. Or a degustation if you prefer. Crisp veal sweetbreads, spicy Korean sauce, local prawn, carrot raisins, samphire and sesame cream is a triumph, ditto crisp whole fish with a chilli, tamarind and pickled garlic sauce, and crispy basil. Indulge the urge to pick every morsel from the cheeks, wings and tail - its worth it.

Talented Daniel champions the unique flavours of Asia using local ingredients yet

challenges the boundaries to perpetually surprise and delight guests and cooking class attendees.

Satiated after such an extravagance? Theres nothing quite like disappearing to Spa

Anise for a pamper or revelling in your Forest Villa with its wood-burning fireplace, soaking in a patchouli-laced bath - or if the

weather is on your side, a glass of something and a snooze on the king-size day bed could be just the ticket.

Next stop? How about a city-fix 100km down the road to Brisbanes Spicers Balfour Hotel, which has added eight new luxe suites mimicking the buildings Art Deco style. With spectacular views of the Story Bridge and delicious canaps served daily from 6pm for in-house guests, make the rooftop bar your first stop. Second is the Balfour Kitchen, an intimate neighbourhood restaurant with a Queenslander wrap-around verandah and intimate courtyard, shaded by frangipani trees.

The modern Australian menu is all about a no-fuss dining where the food speaks for itself, explains executive chef William Wallace, who is thrilled by the response to the share-style menu.

Nothing stokes our wanderlust more than a unique setting with an experience reflective of its location - and Spicers has the unbridled most luxurious way of putting back everything life takes out. Its worth the detour.

INTHE COUNTRY

O P E N D A I L Y 7 D A Y S A W E E K F R O M 7 A M F O R B R E A K F A S T, L U N C H A N D D I N N E R . W E H A V E

A G R E A T S E L E C T I O N O F W I N E S , T A P B E E R S , C R A F T B E E R S A N D C O C K T A I L S A V A I L A B L E ,

P L U S T H E B E S T C O F F E E I N T O W N .

your local corner

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"Nothing stokes our wanderlust more than a unique

setting with an experience reflective of its location."

SPECIAL READER OFFERSpicers Balfour is 140kms south of Noosa and an irresistible Winter Special awaits IN Noosa Magazine readers. Banish the winter blues with one night of luxury accommodation for two people in a Balfour Suite, a 5-course Chefs' Selection menu plus a la carte breakfast. Its available every day, including weekends for just $419. That's a 30% discount! Ph 1300 597 540 and mention IN Noosa Magazine.spicersretreats.com/spicers-balfour-hotel spicersretreats.com/spicers-clovelly-estate spicersretreats.com/spicers-tamarind-retreat

Spicers Tamarind Retreat Whole fish

Spicers Tamarind Retreat Chef Daniel Jarrett

Balfour Hotel (front)

Balfour Hotel Rum Cured Salmon, Ponzu, Fennel and Beach Herbs

IN Noosa Magazine 20

THE WATERIN

From grommets to geriatrics and even mans best friend, there was something for everyone with Surf God Huey shining down on the eight days of pure stoke with surf that ranged from perfect peelers to glassy a-frame waves in various locations including First Point, Noosa Woods and Main Beach.

The heats and finals featured local legends up against some of the worlds best and experienced champions against newcomers. In the water there were events for all ages and preferences from Old Mals to noseriders, finless and loggers and even the boardless body bashers. The SUP surf comp had a special treat with Huevito, King of the Caballitos, bringing a recreation of a 5,000 year old Peruvian Caballito to Noosas Main Beach for a demo paddle-out.

But it wasnt just all about the waves. The Laguna Real Estate Noosa Festival of Surfing offered something for everyone with free activities starting with stretch and surf yoga in the morning to entertainment at night. There

was a plethora of events in between including art exhibitions, a Vintage Board swap meet, movies and music at the XXXX Summer Bright Lager Beach Bar and the official after-party venue, Caf Le Monde.

The World Premiere Screening of Men of Wood & Foam was extra special with legendary surfboard builders present; and the "Silver Surf Stomp 25th Anniversary" costume party saw the Silver Surfer theme come to life.

One of the highlights for spectators and participants is always the Dog Spectacular and this year didnt disappoint with some 24 paws, six dogs, one spectacular title and loads of fun.

The final day presentations were not marred by the seemingly traditional downpour, and the powerful and energised tunes of the Mason Rack Band soon dried peoples spirits for an excellent end to the 2016 25th Anniversary of the Laguna Real Estate

Noosa Festival of Surfing.

International events are no small feat to bring to life and Sam, Ellie and the Festival team have done founder Phil Jarratt proud in their first year of officially taking over the management. Whether you are a surfer or not, there are so many positive flow-on effects to our local economy and our community from events such as this one and we should all be supporting the Festival as best we can.

While its over for another year, the vibe lives on with the Panga-produced highlights video being reposted and shared by websites and social media accounts around the world. The 5-minute clip, featuring beautiful drone images of Noosa to a soundtrack by Luke Morris is beautiful to watch. It can be found together with the full results of the 2016 Laguna Real Estate Noosa Festival of Surfing on the official website www.noosafestivalofsurfing.com

PURE STOKEThe Noosa Festival of Surfing celebrated its 25th anniversary in style with a cracking eight days where

the sun shone and the town buzzed with as much happening out of the water as in it. Deb Caruso reviews the eight

days of pure stoke.Jordan Spee Photo by Ian Borland

Zincd up and ready for action Mens Over 40s

Huevito, King of the Caballitos Eric Walker - photo by Ian Borland Noosa Festival of Surfing

Noosas Kirra Mohar

Winter 201621

From Colombo to Noosa

THE MENU

ENTREMoreton Bay bugs, beetroot,

Brinjal mayonnaise, Jamon crumbsQuealy Fionula Pinot Grigio,

Murray Darling 2015

MAINBlackened local reef fish, green coconut chutney, tomato and lime pickle

Quealy Pinot Grigio, Mornington Peninsula 2015

DESSERTChef selection of three cheeses,

dried fruits and condimentsQuealy Malakoff

IN Noosa Magazines autumn wine lunch at Noosa Beach House at Sheraton Noosa was an intimate affair where diners had a chance to get up close and personal with one of Australias much-loved celebrity chefs, Peter Kuruvita.

P eter shared stories of his love affair with food and passion for cooking in the traditional kitchen of his ancestral home in Colombo, Sri Lanka. The food was expertly matched by IN Noosa Magazines wine writer Tony Cox from Noosa Wine Cellars who chose drops from Quealy to accompany the lunch.

The Pinot Grigio was the wine de jour from the crisp, clean Fionula Pinot Grigio for entre to a more concentrated and powerful offering for mains, finishing off with a Quealy Malakoff for dessert.

IN TIMATE

Enjoy acclaimed chef and restaurateur

Peter Kuruvitas passion for creative

cuisine and imaginative menus.

Open 7 days a week

Breakfast 6.30am to 10.30am

Dinner from 5.30pm

All Day Dining in the Bar

Private dining room available

for special occasions

For bookings contact

Noosa Beach House Peter Kuruvita

T 5449 4754

E noosa.beachhouse@sheraton.com

14-16 Hastings Street, Noosa Heads

Visit noosabeachhousepk.com.au

Innovative dining in the heart of Hastings Street

THE WINEMAKERKathleen Quealy was named the "Queen of Pinot Grigio" by James Halliday and has been a driving force behind growing the profile of Pinot Grigio in Australia. Her continual experimentation means Quealy Wines are contemporary, exciting and cutting-edge. Small batch concoctions are available from her vineyards cellar door, along with the usual wine that they produce under their Quealy and Balnarring labels. www.quealy.com.au

ITS A WRAP!

For a while there it looked like May was going to be bereft of a food and wine celebration however Tourism Noosa, local restaurateurs and community groups stepped in to save the bacon! Noosa Food & Wine 2016 delivered a wonderful weekend of amazing food, wine and lifestyle events - 40 in total with 50 chefs and 22 wineries involved. The fresh new look for 2016 featured a stunning tipi from local company Tipi Luxe on Noosa Main Beach. The structure hosted signature events each evening with different themes from the opening cocktail party to the Spanish-inspired Saturday night and the full moon Asian flavours farewell party on Sunday evening. The weekend featured sell-out events in restaurants across Noosa from Pitchfork in Peregian to the Rump

House in Tewantin and restaurants in between. Slow Food Noosa kickstarted the festivities on Thursday with its Food Safari offering the chance to get up close and personal with local producers including Cooloola Berries, Kin Kin Native Bees, Eumundi Beef, Tamworth Flyers Pork and Melsted Park Chickens. The Wine Tasting Quarter at the Sheraton Noosa proved popular with tastings, classes and the Queen of Champagne, Bernadette OShea. The town was abuzz with celebrity chefs and local legends cooking up a storm.

PARTY CENTRALStill riding high after the fantastic Better on Beef BBQ by the River event featuring Matt Golinski, Alastair McLeod and Shane Bailey, Phil and Sarah Bradford from Noosa Boathouse are cooking up even more events to encourage locals and visitors to experience fun foodie events on the Noosa River. Starting with a Floating Street Food Market on Sunday 17 July at

12 noon. The roaming lunchtime street market feast will let you wander through a transformed market place, stopping at a variety of street market stalls while taking in the water views. Along with Chef Shane Baileys delicious Asian inspired street food, there will be craft beer, wine and cocktails available. Linger for the chilled out afternoon tunes with the bar staying open until late. Tickets are $49 per person which includes six food tokens. Next up, you can join the crew for Christmas in July for a three-course Christmas Feast for $49.50 per person. There will be two sittings on Saturday 23 July with lunch from 12-3pm; or dinner from 7pm till late. Limited tickets are available for all events and must be purchased online at noosaboathouse.com.au/events

SOLSTICE SOLACEOrganika and Slow Food Noosa are hosting an organic winter solstice on 21 June with the best hand-picked food and

wine to showcase the variety of organic, preservative free, gluten free, vegan and biodynamic products. Owners Gayle and David Rogers, along with producers will share their passion and insights into their range of organic wines with tastings of cheese, dips, bread, olives and more. The fundraiser starts at 6pm and is $25 for Slow Food members and $30 for guests. Discover new products and meet new friends on the shortest day of the year! Other upcoming events include a spring picnic on 28 August with Sunshine, Strawberries and Paella on a Plate at Cooloola Berries. More information at www.slowfoodnoosa.com

MADDER THAN EVERMadmegs has moved out of home and is sporting a fresh new look and menu at its new location on Gympie Terrace, next to Little Humid. Originally named after the daughters (Madison and Megan) of Damir and Maria Mikletic, the new Madmegs + Co welcomes ex-Sirocco chef Emmett Malone and wife Lorraine to the table. With an expanded menu, opening hours and an ongoing commitment to being family friendly, its worth checking out. Just try to resist the sweets cabinet with Marias home-baked goodies! Meanwhile, Siroccos new chef, Alethea Timms, is busy preparing to deliver a new menu after the success of three sellout events across Noosa Food & Wine.

2 Quamby PlaceNoosa HeadsPhone 5473 5904 Visit woodfi regrill.com.au for more great specials

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THE KITCHENIN

food bites WHATS COOKING AND WHOS HOT

IN Noosa Magazine 22

BELMONDOS If Pete Evans' recent trip to Noosa inspires an increase in Paleo people, Eumundi Meats, located in Belmondos Organic Market, provides Grass Fed Beef that is approved by The Paleo Foundation to provide a guarantee to customers they are getting the real deal! Next door, you can treat yourself to some pure goodness with Vanilla Food. Nillas treats are gluten, dairy and refined sugar free; their new paleo muffins are available every day and their Matcha brownies are delicious!

WINTER WARMERSQuamby Place has always been a foodies corner with award-winning restaurants located on the beautiful Noosa River. Its about to get warmer with Rickys and Wood Fire Grill firing up their winter menus. From Rickys, try the local grilled seafood, potato, smoked crme fraiche, tomato and crayfish consomm; or fall in love with Wood Fire Grills Half Roasted Duck, Artichoke Puree, Cavalo Nero, Poached Grapes and Blackberry Jus. Dont forget the Sunday Family BBQ for

$60 per family including a share plate with two sides and free kids activities.

DOWN ON THE CORNERThomas Corner Eatery is offering a bottle of FREE wine (white or red) when any two main meals are ordered from the a la carte menu during June. The offer is available Monday to Friday from 5.30pm. Take advantage of it when you try the new menu which features warming dishes such as parmesan and sage gnocchi, baby artichokes, champignons with black truffle oil; or braised lamb shoulder, baby turnips, thyme, pancetta with mint gremolata. The restaurant also now offers BYO wine for lunch and dinner. Corkage is $10 per bottle, maximum of three bottles.

BIG SCREEN LITTLE STARSJustin and Michelle Warrick from Little Cove Coffee are still riding high from their time filming ABC2s Surfing the Menu, Next Generation with Dan Churchill and Hayden

Quinn. The episode aired on 22 May and coincided with Little Cove offering signed copies of Surfing the Menu, Next Generation cookbook for sale. On another channel, staff member Matt Sinclair is still going strong on Masterchef so stay tuned to see how far he can go. While youre dropping in to collect your caffeine hit, why not consider giving your garden a shot by collecting the used coffee grounds or purchasing the hessian coffee bags? Its all part of the couples commitment to reusing and reducing waste.

BACKYARD DISCOVERYWe've discovered a coffee plantation right in our own backyard! Noosa Black Coffee is a small family farm and is the only commercial coffee grower in the Noosa hinterland producing a 'single origin' Arabica coffee. According to Traecy and Peter Hinner, single origin coffees are much like wines and have a distinctive and unique flavour that - like wines - may not be to everyones taste and reflects various characteristics of our valley and our valley alone

Rickys River Bar & Restaurant

Absolute Waterfront 12 noon late

2 Quamby Place, Noosa Heads Qld

Phone (07) 5447 2455 www.rickys.com.au

RICKYSENCAPSULAT ING NOOSA L IFESTYLE

THE KITCHENIN

we like to think of it as the Grange of Kin Kin. After a decade or more of hard work getting these beans grown and harvested, they recently took their products to Australia's largest coffee awards expo in Melbourne. The signature coffee is Noosa Black and is produced as a medium roast; with small supplies of Peaberry Coffee, featuring rich tones of Chocolate and Hazelnut. You can purchase the coffee at Kin Kin General Store, IGA Pomona and IGA Cooroy or buy online at www.noosacoffee.com.

SUNDAY SESSIONThe party continues for Mooshka after celebrating their 7th birthday recently. The Sunshine Beach hangout is offering a cool way to end the weekend with a DJ serving up cool winter tunes from 3pm every Sunday in conjunction with their $5 menu.

SHARING IS CARINGMore than half of the winter menu at Flux will be new and designed for good old fashioned sharing. Head Chef Anthony Lewis believes the Bonito-crumbed prawns with

flying fish roe, sea urchin butter and micro herbs will be a hit with other stand-out dishes including: Seared scallops with paprika cashew cream, cucumber salsa and pistachio fairy floss; and Chilli plum lamb ribs with dried pineapple, watercress and mint salad.

BEEF & BURGUNDYSince opening at Easter, the steak specialists at Squires Loft have been kept busy with meat lovers and vegetarians alike. They recently hosted the local Beef and Burgundy Club to rave reviews and launched Monday night as locals night with BYO wine for $4 corkage per head. Dont miss the next IN Noosa Magazine Wine Lunch with a Beef and Burgundy flavour on Friday 12 August. The four-course menu is $75 per person and includes matching wines by Laine Kerrison from Naked Bunch Wines or you might know him as the sommelier from Wasabi Restaurant. To book call 5447 1009. Preview the menu at www.innoosamagazine.com.au

Winter 201623

IN Noosa Magazine 24

INSEASON

Cauliflower is a member of the brassica family, closely related to broccoli, cabbage and kale. As with all the brassicas, it evokes memories of comfort dinners in winter like creamy cauliflower au gratin or velvety soup garnished with pancetta and truffle. Its texture is a big part of its appeal; it adds an extra dimension to curries and stir fries, and can also be roasted or sauted in butter to bring out its nuttiness. Its popularity as a substitute for couscous by being processed and steamed has increased in recent years as consumers look for alternatives to gluten-based products.

Try cauliflower florets roasted until golden and tossed with toasted pine nuts, currants, fresh herbs and a good squeeze of lemon juice.

Cauliflower goes with: cheese, cream, nuts, lemon, bacon, herbs and spices, tomatoes, chickpeas, onions and garlic

winter wonders

Tamarillos or tree tomatoes as theyre otherwise known are a popular fruit in South America where they are eaten fresh, used to make condiments and desserts, or added to stews and curries. The skins of tamarillos are quite bitter so they are usually blanched and the skin removed. Yellow tamarillos are sweeter than the more common red ones. Their flesh is quite tart and the seeds are quite similar to guavas. Gently poaching them in sugar or honey turns them into a delicious dessert ingredient. Great for making a tangy chutney to accompany beef or chicken when you have an oversupply.

Tamarillos go with: sugar, honey, spices, pastry, cream and ice-cream, custard, curd cheeses, sugar, vinegar, spices

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Winter 201625

INSEASON

From beautiful brassicas to international ingredients, Matt Golinski shares some of his favourite seasonal produce for the cooler months.

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Organic, vegan, gluten free, preservative free options

2/3 Gibson Rd Noosaville (07) 5442 4973 www.organika.com.au SHOP SUSTAINABLY

Horseradish is another member of the Brassica family, but instead of whats above the ground, its the long white tapered root which is prized for its intense pungency and heat. The root in its whole form gives off no scent at all, but when the cells are broken by grating they react and produce a chemical not dissimilar to hot mustard. Its often commercially substituted for its bright green and less easily produced cousin, wasabi. Once grated, horseradish begins to lose its flavour and after a few days will discolour. Preserving it in vinegar helps to stop this process. Horseradish is a traditional English accompaniment to roast beef, but marries well with any meat as well as cured fish and seafood and other root vegetables like beetroot.

Horseradish go with: beef, vinegar, cream and sour cream, salmon and trout, beetroot, ham, oysters, potatoes

Swedish Turnips or rutabaga are a cross between a cabbage and a turnip, and are usually around the size of a tennis ball. They have a light orange-yellow flesh and a mild turnip flavour, but are a little starchier than a turnip. Perfect for adding to soups and braises, but also nice mixed half and half with potatoes to lighten a mash. The swede is one of the four traditional ingredients in a Cornish pasty and an important component of Bramston Pickles. Try it raw, finely julienned and mixed with homemade mayonnaise a la celeriac remoulade.

Swedes go with: lamb and beef, onions, potatoes, cream, pork and bacon, butter, whole grains, chicken and beef stock

HORSERADISH

IN Noosa Magazine 26

INTHE POT

2014 Weingut Bernhard Ott Gruner Veltliner Fass 4,

Wagram, Austria $25-$30

2013 Greywacke Wild Sauvignon Blanc,

Marlborough, NZ $40-$45

PRETENDER

PERFECT

PRETENTIO

US

2015 Haha Sauvignon Blanc, Marlborough, NZ

$25

PRETENDER

PERFECT

PRETENTIO

US

2015 Yalumba Bush Vine Grenache,

Barossa, SA $19-$24

2014 Georges Duboeuf Moulin-a-Vent

Beaujolais, France$35-$40

2010 Domaine La Roquete Chateauneuf du Pape, Rhone Valley, France

$110-$115

SERVE WITH SERVE WITH

Its a good idea to start this soup the day before you need it. I like to braise the oxtail, strain off the liquid and cool it down so you can remove the fat and pick the meat from the bones and chill it overnight. The next day making the soup itself only takes about 45 minutes. This is about as hearty and satisfying as you can get from a soup.

Method:Dust the oxtail pieces with flour and fry in a heavy based frypan until golden all over. Transfer to a casserole dish and pour over the hot beef stock. Cover and cook at 150C for 4 5 hours or until the meat is falling off the bone. Strain off the cooking liquid and refrigerate until set. Pick the meat from the bones of the oxtail and refrigerate.In a small saucepan, cover the pearl barley with cold water and bring to the boil. Simmer, covered for 25 30 minutes or until softened.In a large saucepan, saut the onion, garlic, celery, swede, mustard seeds and bay leaves. Add the flour and cook over a low heat for 2 minutes. Scrape any fat from the top of the cold oxtail braising liquid and discard. Heat the braising liquid, adding enough water to it to bring the total volume up to 750ml. Add the hot liquid to the soup and bring to a simmer.Add the pearl barley and shredded oxtail and simmer for 30 minutes. Season with salt and pepper and just before serving stir through the chopped parsley and finish with a tablespoon of horseradish cream.For the horseradish cream, stir together the crme fraiche and grated horseradish and season with salt and pepper. Note: If you cant find fresh horseradish you can substitute ready-made horseradish cream which is available from supermarkets.

OXTAIL, SWEDE AND PEARL BARLEY SOUP WITH HORSERADISH CREAM

SERVES 4

Ingredients:

1.5kg oxtail, cut into 2.5cm pieces

cup plain flour 100ml vegetable oil 1 lt beef stock 1 onion, peeled and diced 2 cloves garlic, sliced 1 large swede, peeled

and diced 1 stick celery, diced

2 bay leaves 1 tbs yellow mustard seeds 25gm butter 25gm flour cup pearl barley cup chopped parsley 100ml crme fraiche 50gm fresh horseradish, grated salt and pepper

This curry is a great way to enjoy cauliflower; it retains its lovely texture and absorbs all the flavours of the spices. A substantial enough curry to have on its own with some rice and condiments or as part of an Indian banquet.

Method:Heat the ghee or vegetable oil in a wok and fry the cardamom pods, mustard seeds and curry leaves until the mustard seeds begin to pop. Immediately add the onion, garlic, tumeric and ginger and fry over a medium heat until softened. Add the ground cumin and coriander and fry for another 2 minutes.Add the diced tomatoes and stock and cook over a medium heat, stirring regularly until they are soft. Stir in the garam masala, tumeric and soaked saffron.Add the cauliflower and chickpeas and stir through to coat with the sauce. Cook over a low heat for 30 minutes, stirring occasionally until the cauliflower is tender. Season with salt and pepper and finish with the fresh coriander.Serve with steamed basmati rice and condiments such as raita.

SERVES 4

KASHMIRI CAULIFLOWER AND CHICKPEA CURRY

1 whole cauliflower, broken into florets

400gm cooked chickpeas 500gm ripe tomatoes, chopped 250ml chicken or

vegetable stock 1 onion, finely diced 1 glove garlic 1 tbs grated ginger 2 tsp grated fresh tumeric cup fresh curry leaves 1 tbs ground coriander

1 tbs ground cumin 1 tsp cardamom pods 1 tbs black mustard seeds 1 tsp garam masala 1 tsp ground tumeric tsp saffron threads, soaked in

2 tbs hot water 100ml ghee or vegetable oil cup chopped fresh coriander salt and pepper steamed basmati rice to serve

Ingredients:

WINTER WONDERS

Winter 201627

INTHE POT

Matt Golinski shares his favourite winter dishes using seasonal ingredients.

2013 Rymill June Traminer,

Coonawarra, SA $24-$29

2012 Balthasar Ress Hattenheim Nussbrunnen

Riesling Auslese, Rheingau, Germany

$95-$100

2009 Royal Tokaji Company Essenzia,

Tokaji, Hungary $700

PRETENDER

PERFECT

PRETENTIO

US

SERVE WITH

KASHMIRI CAULIFLOWER AND CHICKPEA CURRY

TAMARILLO CLAFOUTIS

OXTAIL, SWEDE AND PEARL BARLEY SOUP WITH HORSERADISH CREAM

Method:Place the tamarillo halves cut side down on a baking tray lined with baking paper and drizzle with the honey.Roast for 15 minutes at 200C. Leave on tray to cool down, then pull off the skins and cut each half into four. Scatter over the bottom of a greased 1.5lt capacity baking dish.Sift together the castor sugar, flour and salt.Whisk together the eggs, yolks and warm milk.Slowly whisk into the flour and sugar mixture and beat until smooth.Whisk in the butter, nutmeg and orange zest.Pour the batter over the tamarillo pieces and bake in a preheated 180C oven for 35 40 minutes. Remove from oven and allow to cool for 10 minutes.Dust liberally with icing sugar and serve warm with double cream or ice cream.

Clafoutis is a baked custard and fruit dessert from the Limousin Region in France. It is traditionally made with whole, unpitted black cherries but can be made with any fruit. Plums, apricots, quince and berries all work well; tamarillo adds an interesting texture and an acidity to cut through the richness of the custard. Clafoutis is a handy go to recipe for a last minute winter warmer dessert.

TAMARILLO CLAFOUTISSERVES 4

Ingredients:

4 tamarillos, halved lengthwise 75gm honey 100gm castor sugar 75gm plain flour pinch salt 4 eggs 2 yolks

500ml warm milk 60gm butter, melted pinch nutmeg 1 tsp orange zest, finely grated 2tbs icing sugar 150ml double cream

Rich Chocolate Tart, Raspberry Icecream

IN Noosa Magazine 28

FLOATING ON AIRThe summer IN Noosa Magazine wine lunch at Noosa Boathouse had us all floating on air the sun was shining, water was glistening, styling was First Class and the food and wine DIVINE!

Guests were treated to five courses of the freshest and most delicious dishes prepared by Noosa Boathouses executive chef Shane Bailey and expertly paired with Dal Zotto Wines. As an extra treat, Noosa Boathouse owner Phil Bradford and winemaker Michael Dal Zotto provided entertaining insights into the Dal Zotto Wine story together with tasting notes on the delectable drops, the vineyard's history and love affair with Prosecco. Each Dal Zotto wine is the blend

of three elements family, tradition and innovation with one overarching philosophy: your origins are just as important as your future. From rural life in Italy to settling in the King Valley and pioneering Italian grape varieties, the journey has been a shared one for the family business. Winemaker Michael Dal Zotto showcased the strength of their winemaking through a variety of Proseccos to a refreshing Pinot Gris and a savoury and elegant Sangiovese. www.dalzotto.com.au

INSATIABLE

Baked Hervey Bay Scallops, Sea Urchin Butter, Sweet & Sour Apples

Tag yourself and your friends at our events using #innoosa

@in_noosa_mag /InNoosaMagazine @InNoosaMag

Want more? Visit www.innoosamagazine.com.au for more happy snaps and full details of our next event!

Winter 201629

Fresh local seafood, quality beef and locally

harvested produce right on the Noosa River.

On the top deck Open 4:30pmTuesday Sunday

OPEN 6AM TILL LATETUESDAY SUNDAY FOR:

Best sunset views in Noosa!

194 Gympie Tce Noosaville | Phone 5440 5070 | noosaboathouse.com.au

CO LUNCHDI ERDRINKS

bar menu & share plates available

BEEF & BURGUNDYEnjoy four courses showcasing why Squire's Loft are the steak specialists with wines expertly

matched by Laine Kerrison from Naked Bunch Wines.

Friday 12 August - 12 noon $75 per personSQUIRES LOFT

269 Gympie Terrace, Noosaville Bookings essential: 5447 1009

Preview the menu at www.innoosamagazine.com.au

THE MENU

ON ARRIVALFresh Shucked Oysters,

Three Lime GranitaProsecco NV

TO STARTFig, Avocado,

Duck Prosciutto, Cedar St Haloumi

Prosecco Vintage

ENTREEBaked Hervey Bay

Scallops, Sea Urchin Butter, Sweet & Sour Apples

Pinot Gris

MAIN Green Mountain Veal,

Exotic Mushrooms, Parsnip

Sangiovese

DESSERTRich Chocolate Tart, Raspberry Ice cream

Pink Pucino Proscecco NV

WINTER WINE LUNCH

Green Mountain Veal, Exotic Mushrooms, Parsnip

INSATIABLE

COSTA NOOSA ESPRESSOIN A FEW WORDS: Roaster Gavin Piper is one of the original roasters with the multi award-winning Costa Noosa Espresso regularly adding to its medal tally every time it enters the Golden Bean Awards. Consistency in the roast, careful selection of the areas where green beans are sourced and the roast profile with a mixture of four different beans in the blend makes Costa Noosa Espresso distinctive. Relax on the deck and enjoy ocean views with a delicious cake or pastry and enjoy the fresh fragrance, aroma and taste of the daily roasted blends.

FIND US: www.costanoosa.com.au / Ph 5474 9222 26 Duke Street, Sunshine Beach In cafes throughout Noosa and beyond

CLANDESTINO ROASTERSIN A FEW WORDS: Clandestino Roasters are specialty coffee roasters based in Noosa Heads, offering a selection of premium grade single origins and blends which are roasted on site and available across cafes in Queensland and New South Wales. Covering all aspects of coffee, Clandestino Roasters has so much to offer, from their Brew Bar to their Barista Courses to a real life plane hanging in the caf, a link back to roaster Jaxons dads early flying career in PNG. If you cant make it into Clandestino, seek out a local cafe serving up the special roast or order online.

FIND US: www.clandestino.com.au / Ph 1300 656 022 59 Rene Street, Noosaville (inside Belmondos Market) In cafes throughout Noosa and beyond

IN Noosa Magazine 30

INTOXICATING

Coffee Directory

LITTLE COVEIN A FEW WORDS:

It was Justin and Michelles love of surfing that drew them to Noosa and they felt there was a gap in the market for a local specialty coffee roaster. The original concept was more of a wholesale business with a small caf at the front however the popularity of the caf has grown and on any given day, the riverfront spot is bustling with caffeine lovers chasing a fix. Its a local affair through-and-through with all the food sourced

locally, the machines serviced by local tradesmen and Justins dad, a wood worker at Cooroy Woodworkers making all the tools. Whether youre a lycra-clad pedal pusher or someone that simply enjoys a walk along the Noosa River, Little Cove is a coffee-lovers haven.

FIND US: www.littlecovecoffee.com.au / Ph 5440 5422 205 Weyba Road, Noosaville In cafes throughout Noosa and beyond

PADREIN A FEW WORDS:

Padre Coffee Roastery in Noosaville is home to Roast IQ and is the second roasting facility for Padre Coffee outside of Melbourne. The roastery houses a restored vintage 1923 Probat UG22 roaster and the outlet doubles as a roastery and a training facility for coffee roasters wanting to learn and develop their roasting skills. Marinus

and his team complement their wholesale and retail offering with barista classes for domestic and caf baristas and youll find an onsite workshop for coffee machine repairs, customisation and maintenance too.

FIND US: www.padrecoffee.com.au / Ph 5474 2036 10 Eenie Creek Road, Noosaville In Noosa and Melbourne

Winter 201631

Being a coffee lover means that you are on a constant journey chasing the perfect cup, the right blend, the right flavour, the correct temperature; basically the perfect hit!

And the perfect coffee for you doesnt mean its the perfect cup for everyone.

Its all about experiencing what each cup has to offer, according to Jaxon Taylor, owner of Clandestino Roasters.

Theres many steps in getting the perfect cup. It starts at the farm where the farmers responsible for producing coffee to the best of their ability. Then the roaster has to promote the sugar to make the flavours stand out and the barista's job is to extract the coffee.

Gavin Piper is one of Noosas original coffee roasters, taking over Costa Noosa Espresso, Sunshine Beach about eleven years ago.

Coffee is like red wine, he said. Its a palate thing. You get used to drinking a Pinot or a Shiraz and you wont drink anything else. Coffee is the same, he says.

The newest player in the local roasters circle is Padre Coffee on Eenie Creek Road.

According to Marinus Jansen from Padre, he was weaned on coffee at 18 months, the result of a Dutch heritage.

Coffee is one of those things that inherently we dont drink enough of here in Australia, he claims. I drink a lot and its so varied. Every day I drink filter coffee and I drink espresso. I like filter in the morning because I like the tea-like, softer quality of filter roasts and for me thats all about balancing it with the food I have for breakfast.

If I walk away from a coffee and Im left with a really good taste in my mouth then thats a really good coffee, says Marinus.

Irrespective of whether you get your fix from your local or you grind and brew at home, have you ever spared a thought for the beans and where theyre from?

Access to green coffee for specialty roasters was very hard ten years ago because you had to go to the origin and then buy and ship off the back of commercial contracts, explains Marinus.

You could get commercial grade if you were buying 50 to 60 tonnes however we were only buying one tonne at a time. It was hard to get the quality and it was expensive. However more and more roasters pushed and twisted the arms of a few brokers and we started getting a bit of press and then a few more brokers popped up and eventually we had access to more green beans.

Farmers are even contacting roasters direct through social media asking roasters to try their coffee said Jaxon from Clandestino.

They send us sample beans and we sample roast them and cup them up and if we like it well buy it direct from the farmer which means we can get high quality coffee without paying too much for it, he says.

So whats been the catalyst for coffee connoisseurs to move away from old established brands to specialty blends?

According to Marinus who first started Padre in Melbourne in 2007, specialty coffee is in its heyday.

In Melbourne the culture is very breakfast driven, its all about brunch and breakfast and getting together with friends on the weekend - and coffee is an integral part of that, he says.

Jaxon claims a desire for better flavour has led to the change.

People were getting sick of the metallic, carbon, char and smokey flavours of the roasting process, he explains. The reason so many people started using milk was to mask those flavours.

As a result, we perfected latte art and milk texturing and now we have specialty roasted flavours that complement milk.

According to Justin Warrick from Little Cove Coffee it's all about presentation.

"You should taste the freshness of the coffee," he said. "The artwork isn't about showing off, it's a sign that the milk has been prepared properly and that the barista has pride in their work. All elements must come together."

As Gavin from Costa Noosa says - "cafes have become the quasi pubs."

We'll drink to that!

New Yorkers are currently raving about how good Aussies are at making the perfect coffee according to New York Times food critic Oliver Strand. Thankfully we dont have to travel to the other side of the globe to get a world class caffeine hit. Chances are you can discover one at the end of your street. John Caruso finds out whats brewing.

These beans were made for roasting

HOME BREWWith the rise in domestic coffee machine sales and accessibility to locally-roasted coffee beans comes the need for education and expertise for all wanna-be barista mistas and sistas. Youve got to start with the right equipment and know what youre trying to achieve says Brent Deller from The Coffee Training Co.

People spend a lot of money on a machine and neglect the grinder. A good grinder has to consistently cut the coffee to the same particle size every time so the water infuses perfectly with the coffee ensuring the water doesnt find a fast way through the tampered coffee, he explains.

Determining how much coffee youre going to make is the second step.

If you host a lot of dinner parties and youre making ten to fifteen cups of coffee then you need a semi commercial machine that has the ability to recover quickly, says Brent.

If it is just one cup a day, then there is no need to spend a lot of money on a bigger machine.

Sourcing quality product is the next step. Buy from a local roaster where you know that the coffee is fresh, explains Brent. The roaster can give you recommendations on your brewing temp, dose, extraction levels and most importantly the best time to drink the coffee.

Since opening just over 12 months ago, Brent has found that his Barista Basics course is one of the most popular and the fully operational espresso bar is open to the public. Stop by and try some of Brents First Batch Roast next time youre close to Venture Drive.

People like to be educated about their food where it comes from, how to best prepare it and they favour certain suppliers and chefs, he said. The same goes for coffee with the local roaster becoming a source of knowledge and expertise and the local baristas building a reputation for their skill and execution in delivering the perfect cup. www.thecoffeetrainingco.com.au

INTOXICATING

IN Noosa Magazine 32

VOTE ONE - WINTER BLUES

IN THE COLD

269 Gympie Terrace, Noosaville | P 07 5447 1009 | www.squiresloft.com.au

IN NOOSA MAGAZINE PRESENTS:

BEEF & BURGUNDYWINTER WINE LUNCH

AT SQUIRES LOFTFriday 12th August - 12pm

Wines matched for each course by Laine Kerrison from Naked Bunch Wines.

FOUR COURSES WITH MATCHING WINES $75 PER PERSON

Bookings essential on 5447 1009

Now that Mal has summoned the courage to visit the G-G for an extended election campaign, I think the electorate needs to self-medicate. Seriously, both candidates have already lost half of the voters as Bill and Malcolm attempt to seduce us with as much credibility as someone trying to pick us up in a night club. As

standard nightclub fare of shots, cocktails and liqueurs isnt the diet of your scribe, we will elevate the mood and wrap our lips around some bolder reds to get us through.

Lets start smack bang in the middle of Australias collective palate, McLaren Vale.

The 2014 Wirra Wirra Catapult Shiraz ($30) is an amalgam of blue and red fruits, liquorice and sweet spices which are evident both on the nose and in the mouth. Plum flavours and a little savouriness are framed by bright acidity and ripe fruit tannin (t