salt spring 17

YOUR FREE SUNSHINE COAST LIFESTYLE MAGAZINE SPRING ’17

our view on claremont.
So great has been the acceptance of our latest precinct release Claremont
that there is just a handful of homesites remaining for sale. A couple of
stunning waterfronts and some rather beautiful, parkside allotments.
So our view is... best come talk to us now if you want to
build your new home in Claremont.
WATERFRONT LAND FROM $405,000 AND DRY LAND FROM $285,000
SALES OFFICE OPEN MONDAY TO SATURDAY CALL 1800 619 194
Average Waterfront/Waterview $424,571. Average Dry/Park $276,406. Prices are subject to availability and are subject to change without notice.

FROM THE EDITOR
BEN MESSINA
COVER PHOTOGRAPHER
I have been taking photographs
professionally for the past 20
years, with my passion for
landscape photography becoming
my full-time profession in 2004
when I opened my first gallery
in Cairns. I travel throughout
Australia four to five months of
the year looking for new locations
or a new perspective of our wellknown
Australian landmarks.
My signature galleries are located
on the main streets of Maleny and
Montville. My work can also be
found online at benmessina.com
ON THE COVER
The cover image is an aerial
captured above Pumicestone
Passage between Bribie Island
and Caloundra. I waited until the
sun was very low on the horizon
to really accentuate the colour
and shapes. I’ve stitched five
frames together to increase the
resolution and give a wider view
of the scene.
Captured with a Dji Phantom
4 Pro Drone, Exposure -1/120th
Sec @ F6.3 ISO 100.
EDITORIAL ENQUIRIES
editorial@saltmagazine.com.au
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sales@saltmagazine.com.au
GENERAL ENQUIRIES
07 5444 0152
PO Box 6362
Maroochydore BC
QLD Australia 4558
© Copyright 2017
salt is published by The Publishing
Media Company Pty Ltd ATF The
Media Trust.
Distribution area between Bribie and
Fraser Island and inland to Kenilworth
and select areas throughout Brisbane.
good
Change is
It’s difficult to get excited about the change of season after such a
mild winter. Actually, did we even have a winter?
How warm was August? I got a little sunburnt. Sitting by the beach
over breakfast with a friend in the early days of that month, I looked
out at the ocean and seriously contemplated taking a dip.
Yes. Swimming. In August.
I didn’t take the plunge. It was still too nippy for me. But I thought
about it. And that’s worth mentioning.
So now it’s spring and we look forward to all those months of
warm weather ahead. And while the jeans and jackets didn’t spend
that much time out of the cupboard, it’s nice to dig out the spring threads and contemplate the change in
season – from warm to very warm.
Our seasonal changes might be small, but change is in the air and I think that’s good.
You only need to look around our once-humble region to see change going on all around us. Some locals
resist the change – and I have to say I’ve been known to let out a disappointed sigh when I drive down a
familiar street and see old beach houses making way for unit blocks. I see roads being widened, or appearing
where once there was scrub. There are more cars on the roads and more shoppers in the Plaza.
But then I look through the pages of this season’s salt, and I am reminded of how much positive change is
happening on the Sunshine Coast. Not just from the movers and the shakers, but from the quiet achievers.
Like Angela Bueti (page 30), who was commissioned by SunnyKids to create a book that teaches boys
about positive relationships. There’s also the unstoppable author Maggie Christensen (page 28), who, after
a career change, has penned six books in three years. I have to also mention Leonie Palmer-Fisher, who
has not only seen plenty of change in her beloved Noosa, but she’s also been an integral part of it. She’s
our bold visionary on page 88.
Perhaps these women, and the many others who appear in these pages of salt, will inspire a change or
two in you.
Enjoy!
JEMMA PEARSON EDITOR
CONTRIBUTING TALENTS:
WHAT WAS YOUR FAVOURITE ‘BEHIND
THE SCENES’ MOMENT THIS EDITION?
ANASTASIA KARIOFYLLIDIS
PHOTOGRAPHER
I loved catching up with
Leonie Palmer-Fisher and
loved working with Peter
Kuruvita – I was absolutely
spoiled as a photographer as
he gave me so many options
as to how to present each dish
for Relaxed Recipes. Plus I had
a chance to sample some of
his delicious dishes!
BRISEIS ONFRAY
DESIGNER, WRITER
With every edition the salt
team binds together, it is the
inspiring tales and talents that this
magazine unearths that make my
role a joy. I am a total advocate
for supporting young artists and
the creative industries, so when
the happy face of an aspiring
dancer like Libby Hendrie jumps
out from my screen (page 26),
I am reminded of how lucky I
am to be part of such a vibrant,
smart and healthy community.
@SALTMAG SALT-MAGAZINE SALTMAG @SALT_MAGAZINE
THANKS GO
TO OUR OTHER
CONTRIBUTING
TALENTS TOO:
ANAR HIGGINS
DARRYL OLSON
MICHAEL KRAMER
NOEL OLSON
PUBLISHERS
JANE TODD
PROOFREADER
KRISTA EPPELSTUN
PHOTOGRAPHER
KATIE MACKENZIE
SOCIAL MEDIA
MIKE BENNIE WRITER
XANTHE COWARD WRITER
LILJANA FREY WRITER
JOLENE OGLE WRITER
LAHNEE PAVLOVICH WRITER
LINDA READ WRITER
PENNY SHIPWAY WRITER
2 salt

NO OTHER ADDRESS OFFERS A
LIFESTYLE QUITE LIKE SETTLER’S COVE.
SOLD OUT
Settler’s Cove has become synonymous with refined elegance,
delivering unsurpassed luxury with each boutique release.
COMING SOON....
The recently completed Emerald stage is the latest exemplar of
excellence and precedes the forthcoming release of Lumina later this year.
Lumina promises a unique lifestyle that only Settler’s Cove can offer,
right in the heart of Noosa.
TO REGISTER YOUR INTEREST IN LUMINA, OR TO
DISCOVER MORE ABOUT THIS EXCLUSIVE NEW
RELEASE, CALL DANE LARCOMBE 0448 978 841
* Artist’s impressions relating to the development are conceptual and illustrative only.

CONTENTS
spring ’17
6
FEATURES
6 HOP TO IT
Pull up a bar stool and explore
the region’s craft breweries with
salt.
16 SPRINGTIME CYCLE
It’s time to shake off the
cobwebs and explore our
region – on a bike!
PEOPLE
22 PURSUIT OF PASSION
Nat Evans creates beautiful
bouquets with social responsibility
in mind.
26 SHOOTING STARS
Libby Hendrie’s musical theatre
career is taking off.
28 LOOK AT ME
Local author Maggie Christensen’s
books celebrate mature women
and second chances.
30 FOR A CAUSE
The Good Man Project is a local
initiative that educates children
about healthy relationships.
80 UP AND COMING
Milliner Melanie Jeffers embraces
her uniqueness and encourages
other women to do the same.
84 MEET THE DESIGNER
SunHaze’s Lana Reid creates
adorable swimwear mums can
share with their children.
88 BOLD VISIONARIES
Restaurateur Leonie Palmer-
Fisher takes time out of her busy
schedule to chat to salt.
100 ARTIST
Award-winning artist Elli Schlunke
takes fun very seriously.
104 OFF THE WALL
Husband and wife artists Ann and
Gerry O’Connor create beautiful
pieces from their shared studio.
TASTES
36 TABLE TALK
Carl Mitaros from The
Loose Goose gets creative
in Twin Waters.
38 NOSH NEWS
Foodie news for every
palate from all around the
Sunshine Coast.
40 CULINARY
CREATIONS
Chef Shane Bailey from
Noosa Boathouse shares his
beef dish with an Asian twist.
42 PRODUCE PEOPLE
Noosa Earth is an urban farm
that is supplying mushroom
magic to Sunshine Coast
restaurants.
46 PADDOCK TO PLATE
Hungry Feel’s Chris White
spends as much time in the
garden as the kitchen.
50 RELAXED RECIPES
Peter Kuruvita from Noosa
Beach House shares his
favourite dishes with salt
readers.
54 SALT CELLAR
Wine writer Mike Bennie
bends the elbow on some
tasty craft brews.
“
IS BORN OF THE
PUREST PARENTS, THE SUN
& THE SEA.”PYTHAGORAS
26
4 salt

84
Photo Simon J Coulson
LOVESTRUCK
58 KEEPING IT REAL
Jacklyn Swiecicki and Matthew
Brown prove that modern dating
can lead to lasting romance.
62 MAGIC MAKER
salt sits down to picnic with
Modern Goddess Table’s Jayde
Heathcote.
66 TO HAVE AND TO HOLD
Treats and tips to get ready for
the big day.
50
LIFE
68 FASHION
Spring is in the air, so it’s time
to update the wardrobe with
pretty pieces for the warmer
months.
92 PAMPER AND PREEN
Lahnee Pavlovich blisses out at
Noosaville’s Yukti Botanicals.
95 BEAUTY
Freshen up for spring with one
of these beautiful treats.
96 HEALTH
Two friends embrace relaxation
and fun with their unique
retreat in the Sunshine Coast
hinterland.
114 ON THE INSIDE
salt shines a light on a wellilluminated
Noosa home.
117 HOMEWARES
Add a little colour to the home
this season.
STAPLES
12 SIX SENSES
A selection of items based on the
special powers that humans use to
experience their world – touch,
see, hear, smell, taste and feel.
14 SECRETS ONLY A
LOCAL WOULD KNOW
New discoveries and hidden gems
from around the Sunshine Coast.
20 CALENDAR OF EVENTS
Shake off the winter blues by
checking out these events on the
Sunshine Coast.
32 BOOKS & BLOGS
While away a spring day with a
great read.
34 A DOSE OF SALT
Local author Josephine Moon is
inspired by a humble garden staple.
108 ART DATES
The Sunshine Coast has some of
the best art galleries in the nation.
Find out what will be on show over
spring.
113 ANTIQUES & ART TRAIL
118 TOURIST INFORMATION
Essential info for all visitors to the
Sunshine Coast, including travel
times, surf safety and market details.
120 MAP
saltmagazine.com.au 5

FEATURE
GO
WITH
THE
HOP
TO IT!
WORDS PENNY SHIPWAY PHOTOS KRISTA EPPELSTUN
THERE’S SOMETHING BREWING on the
Sunshine Coast.
And it’s all in the delicious, fresh bubbles and hops of locally made
craft beer.
Specialty ales aren’t a completely new concept for our everflourishing
region, with the Coast’s pioneer boutique brewery
popping up 20 years ago. There has been very little competition
for our award-winning Sunshine Coast Brewery at Kunda Park –
renowned nationally for its ginger, stout and tropically inspired
beers – until recently when a noticeable new wave of microbreweries
began to emerge.
So much so that we now have our very own craft beer tour company.
6 salt
Josh Donohoe, who has been running Sunshine Coast Craft Beer
Tours for a year (he also offers winery and scenic tours) says he saw
the business opportunity after moving from Sydney and falling into
the local craft beer scene.
“There were a lot of breweries in Sydney and I loved what was
happening down there,” Josh says. “I knew that I would miss that.
There was only the one brewery two years ago when I came here.
And I came here looking for good beer.”
It was not long before Josh had made himself well acquainted with
two new favourite novelty beer-flowing haunts – Black Bunny
Kitchen at Alexandra Headland and Taps in Mooloolaba.
“As I started hanging out in those circles I heard about 10 Toes
Brewery, also at Alexandra Headland, and Brouhaha Brewery in
Maleny. I started looking around out of personal interest. And having
Stanley River

Brouhaha Brewery
been on many tours in Prague, Germany and throughout Europe, I
thought maybe this is a good time to start a tour company.
“The brewers were very supportive and most of them have the same
interest in wanting to educate their customers about their beer.”
Josh visits eight breweries on his tours and will soon include three
more – Copperhead Brewery, which has just opened in Cooroy;
The Imperial Hotel, which is revitalising Eumundi Lager; and
Land & Sea Brewery in Noosaville – all by the end of the year.
There are also rumours of another to come at Forest Glen.
Tim Crabtree, of Land & Sea Brewery and formerly of surf brand
Noosa Longboards, has a background in product design. But
he was so eager to leave the city rat race he made a pact that no
matter what job he did it would be for the lifestyle.
Tim is one of the newest kids to arrive on the beer block.
“To work in product design you inevitably need to reside in a city,
and even though I liked the work I couldn’t bring myself to do
it,” Tim says. “I wanted to be at the beach. Lifestyle is wealth. So I
decided to find the ultimate place to live, which set me on a journey
that landed me in Noosa Heads, the greatest place on the planet.
“I swore to myself that any job I did would be for the enjoyment
and satisfaction. That’s what led me to the surf industry. But a few
years ago, I decided I was ready for a change.
“And what’s the next best thing to surfing? Beer.”
A new Craft Beer and Cider Festival is also tapping into the
movement. To be held at Sunshine Coast Stadium on November
25, it will include food vendors, live music and entertainment. >
saltmagazine.com.au 7

photo Land & Sea Brewery
OUR SUNSHINE
COAST BREWERS:
BROUHAHA BREWERY
6/39 Coral Street, Maleny
5435 2018 or
brouhahabrewery.com.au
10 TOES
4/127a Sugar Road,
Alexandra Headland
5373 5003 or10toes.beer
SUNSHINE COAST BREWERY
13 Endeavour Drive, Kunda Park
5476 6666 or
sunshinecoastbrewery.com
MACLEOD BREWING COMPANY
Landsborough-Maleny Road, Maleny
0419 493 494 or macleod.beer
MOFFAT BEACH
BREWING COMPANY
12 Seaview Terrace, Moffat Beach
5491 4023 or
moffatbeachbrewingco.com.au
SUNSHINE BREWERY
28 Fishermans Road, Kuluin
5443 3881 or
sunshinebrewery.com.au
YOUR MATES BREWING COMPANY
35 Currie Street, Nambour
0412 317 430 or
yourmatesbrewing.com
WILD ROCKET MICRO BREWERY
142 Main St​reet, Montville
5478 5560 or wildrocketfood.com.au
COMING SOON:
LAND & SEA BREWERY
19 Venture Drive, Noosaville
landandseabrewery.com
Sunshine Coast Brewery
Land & Sea Brewery
8 salt

10 Toes Brewery
For all
occasions
engagement
& wedding
anniversary
So, why the sudden growth in craft beer on the Coast?
“I think the craft beer scene is growing in general,” Josh says. “But
it’s also probably a little bit cheaper to get premises here up and
running. There haven’t been a lot of brewers up here previously
so there’s been a gap in the market. The lifestyle and the location
seem a perfect fit.
“The fact we have our own festival, and people coming up from
Brisbane to taste our beers, shows we now have a pretty healthy
scene.”
Two boys from Caloundra, Matt Hepburn and Christen McGarry,
spotted the niche in the market four years ago. Known locally for
their “garage beer parties”, they have since grown their home-brew
operating system to a fully fledged brewing company, with an
accompanying underground bar at Nambour, which has 10 taps
(four stocking their own brew), food, live music, and trivia and
taco nights.
Matt says Your Mates Brewing Company and The Basement began
“pretty naively”.
A former project manager, Matt, and Christen, a teacher, were
flatmates who wound up working in Matt’s brother’s local pub,
Drift Bar, to take a break from their nine-to-five jobs.
“Christen was home brewing at the time,” says Matt. “We
introduced craft beer into the venue. We started a beer club and
got really engaged in the craft beer culture. A few months later we
decided we’d give it a crack.”
Matt says while it’s been quite a ride, the business has and will
always be built on “good times”. “In the beginning, in the era of
what we call ‘the average ale’, we didn’t really know what we were
doing. We were brewing good beer but it wasn’t amazing beer. The
more experienced we got – and fast-forward a lot of parties – we
started selling commercially within a year.”
With no real brewing experience but a keg load of passion for craft
beer, they threw themselves into 90-hour working weeks to create
the business of their dreams. >
push present
celebration
your personal jeweller
shop 5, rovera plaza
king street, cotton tree
5443 1955
mail@ny2k.com.au
ny2k.com.au
member of the gold &
silversmiths guild of australia
saltmagazine.com.au 9

Moffat Beach Brewing Company
“To brew beer commercially you have to be really passionate or
have a lot of money,” Matt says. “It’s what we really pictured as
our perfect bar.”
Brewer and Brouhaha Brewery co-owner Matt Jancauskas was
hand selected to run one of the Coast’s most hip craft ale
establishments in Maleny. The former electrical engineer was
working in London when he fell into some work at iconic London
beer house Beavertown Brewery, owned by Logan Plant, the son
of Led Zeppelin’s Robert Plant.
Just as Logan helped in revitalising London’s craft brew scene,
Matt is now bringing his somewhat celebrity status to our region.
“I just Googled brewery jobs in London,” Matt says of how he
got his start. “They were looking for a packaging manager and I
wrote my cover letter at the Hong Kong airport. They told me
applications had been closed but they’d consider me. I guess I just
proved how eager and hard-working I was.”
From there Matt progressed to the brewery team, and later as
production manager, helping to steer what was once a 400 litre
system into a 12,000 litre operation when he left after just two years.
“I’ve brewed with all the rockstars in the industry. I had a really
cool bapstism of brewery.”
But when his partner’s visa expired, it was time for the couple
to return to Australia. After some time at Australian breweries
Mountain Goat and Little Creatures, Matt, who grew up in
Yeppoon, landed work back in his beloved Queensland countryside.
“I’ve always loved Maleny and the small coastal towns of the
Sunny Coast,” he says. “My mum and dad were from Victoria
and we used to drive down there to Ferntree Gully. I just loved
the little country roads, and feeling the temperature drop. My
grandma had this huge garden and we would go and pick fresh
raspberries. So to have that same feel right near the beach, to have
that feel with the people and the food – it’s a good spot.”
Brouhaha is a thriving restaurant, bar and brewery in a
spectacular spot, and Matt says he’s not surprised by the rise of
breweries here.
“Australia is just a little behind compared to everyone else in
the craft beer movement. It’s extremely popular elsewhere. If
you can keep it fresh and local you’re supporting local business.
Logistically speaking, Australia is a really tough country to be
shipping beer to. It doesn’t make sense to be shipping beers
interstate and overseas, especially from a taste point of view.”
Brouhaha supplies its beer only to south-east Queensland customers
and has created 38 different brews. With 10 on tap at one time –
they are rotated – there’s always something new and exciting.
Matt says the idea is that people can come in and get consistent
variations, with flavours such as coffee, chocolate and not
surprisingly, raspberries. “The restaurant is very popular and
business is going really well. We’re really proud of what we do
there, using fresh local produce.”
Beaming with pride after returning from the Australian International
Beer Awards in Adelaide, Matt Blackwater (yes, yet another Matt!),
of Moffat Beach Brewing Company, says he was shocked to learn
his hoppy concoctions had taken out two silvers and a gold.
“To get a gold medal is really hard, but I was hoping to do the
best we could,” he says.
Formerly known as Blackwater Trading Company, the business
soon changed its name when Matt added his passion of creating
delicious, fresh ales to the eatery.
“I started brewing at home because our venue has always
specialised in craft beer,” he says. “I started to brew back then as
a way to educate my customers. I completely overtook the garage
and then I think my wife wanted the garage back and so she let me
put a brewery in here at work and it went from there.”
One of the award-winning ales is the popular Josh Porter Pale Ale,
which pays homage to Matt’s good mate who was killed in a Black
Hawk helicopter off Fiji.
“I was in the army for a number of years. He was a good mate
and a lot of guys were killed in Afghanistan – and they are all
remembered. Josh did a tour of Afghanistan and for me it’s not
forgetting the sacrifice he made for his country and his family.”
10 salt

Brouhaha Brewery
“
THERE’S NOTHING WRONG
WITH GOING TO THE PUB OR SURF
CLUB AND HAVING A XXXX, BUT
FOR MANY YEARS THERE HASN’T
BEEN ANY OTHER CHOICE.
”
Matt says the Coast lifestyle is synonymous with good beer.
“It’s a pretty nice spot to live and I think that’s simply one of the
reasons why they are popping up. There’s nothing wrong with
going to the pub or surf club and having a XXXX, but for many
years there hasn’t been any other choice.”
One of the other newbies to the scene is Sunshine Brewery in
Kuluin, which is owned and operated by long-time locals and
partners Craig Dunsdon and Daryle Cook. Opening in May
this year, the brewery is packed to the rafters on weekends, and
struggles to keep up with demand.
Craig is happy the younger generation has embraced the craft beer
scene, appreciating its flavours as opposed to “what the big boys
are putting out”. “It’s a different generation now I think,” Craig
says. “But also the older generation is liking it as well. People are
going out and enjoying what they drink.
“You can actually enjoy beer with flavour.”
For more on the Coast’s craft beers head to page 54 where salt
writer Mike Bennie puts some local brews to the test.
Free Kids Mornings in Centre
Come down and enjoy free fun for
your little ones every Wednesday!
Time: 10am
Location: Playground next to Subway
No need to book, just turn up!
New and exciting activities every week.
Full details up on our website.
GPS search:
28 Eenie Creek Road,
Noosaville
Queensland
Big W Woolworths 100 specialty stores

SIX SENSES
TOUCH
We love what designer Di Henshall has done in this Maroochydore waterfront apartment. The
owners’ brief was to re-energise the space – they wanted a design that complemented the coastal
elements of the surrounding waterways, while adding a contemporary vibrancy fitting for their
character and lifestyle. And Di has certainly filled the brief. Custom-made furniture and furnishings
transformed the space with texture, light and colour. Di delivered a unique living space perfect for
entertaining, yet cosy enough to snuggle up on the couch and enjoy that homely feel. Di Henshall
Interior Design is at 32 Gateway Drive, Noosaville. 5449 0788 or dihenshall.com.au
FEEL
Illustration courtesy of TWIGSEEDS STUDIO, twigseeds.com.au
six
senses
Life is all about experiences,
so salt offers these sensory
delights to entertain and inspire
us to see, hear, smell, taste,
touch and feel.
SEE
Written and directed by the female creative team behind Orange is the New Black,
the Netflix Original series GLOW is inspired by the ’80s cable television show The
Gorgeous Ladies of Wrestling. With its diverse casting and emphasis on the friendships
of the women, it follows the same formula, working hard to smash stereotypes, and
mostly succeeding in being original and entertaining. We meet Ruth (played by Alison
Brie), a struggling actress with an ‘interesting’ face at yet another audition, bemoaning
the fact there are no ‘real’ parts for ‘real’ women. Cut to a daggy aerobics class,
nonchalant nakedness in the change room and A Chorus Line-style cattle call for a
cable television program promising to make stars of its ‘unconventional’ women and
its director Sam (Marc Maron). A fantasy wrestling match, complete with big hair and
glitter lip gloss, gives an early indication of what’s to come, but in the first season it’s
the development of the women’s friendships against a soundtrack including Journey,
Billy Joel and Tears for Fears that will keep you watching.
REVIEW XANTHE COWARD
SMELL
It’s spring, and around the Coast the
scent of renovation is in the air. The
big-ticket renovation jobs are the
bathroom and kitchen, which means it’s
time to shop for tiles. When it comes
to choosing this wet-room essential,
bigger is definitely better, which is why
we love these super-size (900mm x
900mm) tiles from Carpet and Tiles.
The team at the Minyama showroom
says 600mm x 600mm tiles are fast
becoming outdated and home builders
and renovators are choosing these large
tiles for their architecturally designed
abodes. Find out more at Carpet and
Tiles, Suite 2, Boulevard Centre,
68 Jessica Boulevard, Minyama.
5477 7192 or carpetandtiles.com.au
12 salt

HEAR
Lea Michele proved she could sing in the global hit
Glee and now, with a chart-topping album (Places), this
accomplished performer proves her storytelling ability, her
staying power and her broad appeal. This 10-track new
release opens with the simply structured, unassuming
but eventually soaring Love is Alive and wraps with
the power ballad Tornado, an ode to the chaos and
promise of surrender. We hear romance, desire and
yearning in Run to You, Heavenly and Heavy Love.
We hear her passion and determination in Proud,
an anthem to ambition. Anything’s Possible, with
its multiple layers and rousing backing vocals, gives
way to the pure voice and piano of Getaway Car.
Believer, a pop ballad with a driving beat, reminds
us to keep our dreams close, even as our hearts
rage. What I love about Lea Michele is that
she’s worked so hard away from the spotlight,
returning to surprise us with work that is
beautifully, honestly and powerfully performed.
REVIEW XANTHE COWARD
TASTE
Who doesn’t love a diamond? And if your taste leans toward the colour pink, Kristen
New from Sunshine Coast jewellers NY2K says it’s time to make the investment.
The Argyle Diamond Mine in Western Australia is the world’s largest producer of
naturally coloured diamond, and Kristen says the mine has now moved its operations
to underground after exhausting the supply above ground. As a result, the supply of
pink diamonds is decreasing. One of the earth’s most precious gems is becoming
more sought-after, and with the increasing demand the price of pink diamonds
continues to rise. That means pink diamonds are not only beautiful to behold, but
they also sparkle with investment potential. Contact the NY2K team to find out more.
NY2K is at Shop 5, Rovera Place, King Street, Cotton Tree. 5443 1955 or ny2k.com.au
Take a deep breath,
relax & reconnect
A therapeutic haven, Kansha offers
ancient and modern therapies to
restore balance and harmony.
6 Mary Street Noosaville
07 5473 0724
www.kansha.com.au
CHIROPRACTIC ACUPUNCTURE MASSAGE REFLEXOLOGY PHYSIOTHERAPY ESSENTIAL OILS
saltmagazine.com.au 13

SECRETS
There’s more than one North Shore on
the Sunshine Coast. Many dog owners
know and love MUDJIMBA’S NORTH
SHORE because the beach here is off
leash at all times. This area extends from
the mouth of the river north to a spot
500 metres south of the flagged area at
Twin Waters Surf Club, so it’s a decent
stretch to throw a ball or a frisbee. But
if you don’t have a four-legged friend it’s
also worth checking out. Walk along the
beach south towards the river mouth,
then follow the curve past Pincushion and
continue walking by the river. Here on
the weekends you’ll find families splashing
around in the water and you’ll enjoy a
view of Maroochydore many locals have
never seen. To get there, head towards
Twin Waters and drive east along Ocean
Drive, then turn left onto North Shore
Road. Map reference N16
secrets
ONLY A LOCAL WOULD KNOW
FOR MAP REFERENCES
SEE MAP ON PAGE 120
If a morning spent dodging your fellow Sunshine
Coasters and tourists on a series of inflatable
obstacles, slides and climbs sounds like your idea
of a good time, it’s time to check out the RED
JACKET AQUA FUN PARK inside the Novotel
Twin Waters Resort. Obstacles vary in scale, size
and difficulty and it’s up to you what you tackle
and how. The park offers 50-minute sessions
beginning every hour – believe us, that’s plenty of
time. It’s lots of fun and a little exhausting. School,
sporting and work groups are encouraged, but if
you just want to have a giggle with the family, this
is a pretty affordable and enjoyable way to do it.
Bruises are optional! Map reference N16
Check out CLO STUDIOS, a new retail and interior design studio that has been
brought to life by talented mother and daughter duo Trudy and Chloe Tozer.
Trudy has 20 years’ experience in interior design and Chloe boasts a degree in
fine arts and experience in jewellery design, so you know this space will be filled
with stunning products. Mum and daughter have created a unique concept store
offering globally sourced furniture, fine art and homewares. The CLO Studios
retail space reflects the stunning local environment. Here you’ll find pieces to
create a luxe beachside residence. CLO’s interior designers also provide a
residential and commercial design service – they can help source one single item
or fit out an entire property. 3/10 Lanyana Way, Noosa Heads or 5455 3310 or
clostudios.com.au Map reference N12
14 salt

If an open-plan garden and sitting area shaded by jacaranda
trees, a funky shipping container coffee shop and a
selection of shared services is right up your alley, THE
HUB SHARED SPACE in Caloundra is a spot you need to
know about. The Hub is home to a growing number of
businesses offering up their unique services all in the one
location. From healing to hair and beauty and much more,
this Third Avenue space also serves up one of the Coast’s
favourite drops – Guru coffee – and treats all with a friendly
smile. Visit facebook.com/pg/thehubsharedspace for more
information. Map reference O19
Looking for
something different?
Need help with your garden? We’ve just
discovered SUZANNE WEBBER GARDEN
DESIGN. This garden design studio can create
spaces for entertaining, relaxing and playing
while making the most of the property’s natural
beauty. The Suzanne Webber team also offers
three-dimensional modelling of your space.
That means you can take a custom-designed
virtual tour of your site, and check out your
new garden from every angle, all before the
team lifts one garden tool. Find out more at
suzannewebbergardendesign.com.au
Created by a group who wants to improve the lives, health and wellbeing of people
on the Sunshine Coast, THE KINDNESS COLLECTIVE holds workshops, classes
and events aimed at bringing people together. The initiative helps those who are
suffering from loneliness, anxiety or depression or simply going through a difficult time
in their lives. The Kindness Collective events are free, though you are asked to leave
with a kindness card or pay it forward with a random act of kindness. (You might,
for example, pay for a stranger’s coffee or leave a gift on a co-worker’s desk with
the card attached.) The collective reminds its members that we all deserve kindness,
so be as kind to yourself as you are to others, through your thoughts, words and
actions. Find out more by visiting kindnesscollective.com.au or facebook.com/pg/
tkcsunshinecoast
Ph: 5477 7192
Monday to Friday
7:30am – 4:30pm

FEATURE
SPRINGTIME
CYCLE
WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN
Mooloolah Valley
16 salt

SPRING IS HERE. The sun is shining and it’s
the perfect time to get out and explore this
amazing region we call home.
Here at salt, we think one of the best ways to explore the Sunshine
Coast is by taking advantage of the tracks and trails connecting
the region. One of these is the stunning Coastal Pathway – 96
kilometres of long, winding tracks that allow you to discover the
beautiful coastline and breathtaking scenery broken up into 11
sections from Pelican Waters to Tewantin.
And there isn’t a much better way to do that than on a pushbike.
But don’t fear, the best aspects of these tracks (other than the fact
they meander alongside some of our most beautiful beaches, parks
and leisure areas), is that you don’t need to be a professional bike
rider to enjoy them from the ‘saddle’. You don’t need to don the
Lycra, you just need to bring a smile and a sense of adventure
because they are perfect for any group or any occasion.
Here’s a little breakdown for you.
BEST FOR THE ADVENTURERS:
For those who like to wander off the beaten track, there are a
number of options for you to get out the mountain bike and get
back to nature.
These tracks aren’t road-bike friendly, but if you have a mountain
bike they are well worth the effort because although the Sunshine
Coast is known for its pristine beaches, it is also home to some
diverse bushland, national parks and exciting trails best explored
by bike.
For beginners, Dularcha National Park offers a 3.2 kilometre
trail that follows the old Brisbane Cairns railway line between
Landsborough and Mooloolah. It’s ideal for families and one of
its features is a 100 metre abandoned tunnel that is home to a bat
colony.
The Cooroy Wanderer, part of the Noosa Trail Network, is
another great option for beginners as it’s an easy, flat track that’s
well signed and links through the villages from Pomona to Cooroy
via the Yurol State Forest. You can even grab a bite to eat or leave
the bike for a bit to explore the Cooroy Heritage Walk when
you’re done – bonus!
Intermediate mountain bikers can also enjoy the West Cooroy
State Forest at Belli Park with a range of tracks through eucalypt
and even rainforest environments, perfect for whiling away the day
playing spot the koala. Bird lovers should definitely check out the
tracks in this area as it is home to a large variety of beautiful birds.
The Glass House Mountains are well known for their glorious
formations jutting into the sky, but you don’t need to climb
them to experience the beauty of the region. The Glass House
Mountains Circuit allows you to follow the domes, cones and
spires from the seat of your bike on the 25 kilometre circuit
track. The ride takes you between Mount Tibrogargan, Mount
Tibberoowuccum and Mount Beerburrum before a sealed road
leads you around the rest of the volcanic plugs formed 26 million
years ago.
Die-hard bikers aren’t lacking trails to suit them either. The
Parklands Conservation Park boasts four circuit loops with big
climbs, slippery rocks and creek crossings through subtropical
rainforest. Or, head to Bellthorpe National Park at Stony Creek for
a 40 kilometre ride that’s steep and rough at the top but levels out
when you reach the day-use area. Don’t forget to enjoy a dip in
Stony Creek on your way back. >

Mooloolaba
Caloundra Coastal Track
BEST FOR FAMILIES:
A wonderful section of the Coastal Pathway and a great starting
point for families is the stretch from Caloundra, which starts at
Jensen Park in Golden Beach between Booker Parade and June
Street, and goes all the way to La Balsa Park at Point Cartwright.
While this section may be a little long for the younger riders – it’s
nine kilometres in total – if you are well equipped and ready to
ride, there are some amazing places awaiting you along the way.
The easiest and most scenic part takes you from Golden Beach
along Bulcock Beach and Happy Valley, a calm stretch of
beachfront perfect for young ones to splash around, make
sandcastles or make use of the playgrounds. This stretch is also
level so little legs won’t struggle too much.
If you did want to venture further and enjoy a family challenge,
the path continues to Shelly Beach, where the rock pools offer
up some shell-finding fun, and around to Moffat Beach, where
you may even spot some ships off the headland. This is a definite
stopping spot because the view is magnificent, but beware, the hills
can get tricky.
Still wanting more? Dicky Beach offers great spots for picnics or
there are a number of shops, restaurants and cafes where you can
refuel.
BEST FOR COUPLES:
It doesn’t get much better than Noosa on a warm spring day.
There is something almost romantic about the laidback vibe in
this seaside town. So couples could enjoy any number of trails
here. One of our favourites is the 6.5 kilometre easy cycle along
the Noosa River starting at the information centre in Tewantin
and finishing near the national park and Hastings Street.
You can gaze at the crystal clear water, the bustling riverfront
and the sandy shores of Noosa Main Beach before gazing into
each other’s eyes over a beachfront picnic, well-deserved wine
or a refreshing dip in the ocean. A nice little twist on date night
perhaps?
Or, if you’re feeling super healthy, you could take a Sunday ride
together to the Noosa Farmers Markets. Just cycle along Noosa
Parade until you meet the scenic bike path that winds along
the shores of Lake Weyba, and this will take you straight to the
markets. Load up on all that yummy organic food before you
head back to town.
Whatever you fancy, the Sunshine Coast cycleways have you
covered, so get out and enjoy – and don’t forget your helmet.
18 salt

Point Cartwright
BEST FOR FRIENDS:
Got a group of friends and wanting to do something a little
different? Jump on a bike and hit the tracks from Mooloolaba to
Maroochydore.
Not only is this the place to be when the weather is warm, it’s a
gorgeous stretch of coastline and offers many things to do and
see on the ride. Oh and did we mention this stretch is only
4.4 kilometres, so it’s easy like Sunday morning.
We recommend you pick your favourite spot in Mooloolaba to
meet, grab a coffee and then set off from the surf club, passing
the Mooloolaba beach and boutique shops before coming out at
the caravan park where the ride gets a little steeper as you ascend
Alexandra Headland.
Take a little break at the top, watch the surfers below and take
in the beauty for a bit before heading down the hill and on to
Maroochydore, followed by Cotton Tree, a perfect place for a
well-deserved lunch and glass (or two) of wine.
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saltmagazine.com.au 19

CALENDAR OF EVENTS
LIGHT THE NIGHT
DREAM
DISCOVER
EXPLORE
SEPTEMBER
WANDERLUST SUNSHINE COAST
ENTER THE VORTEX
Presented by the Dream Dance
Company, Enter the Vortex
features 16 of the best dancers
in the country. This is a highenergy,
powerful and emotional
show fusing styles and blurring
the lines of dance. Audience
members of all ages will leave
feeling exhilarated and inspired.
when September 24
where The Events Centre,
20 Minchinton Street,
Caloundra
cost see website for details
theeventscentre.com.au
CALOUNDRA
MUSIC FESTIVAL
This beachside festival has
again attracted a huge lineup.
Grinspoon, Xavier Rudd,
Wolfmother, Spiderbait and
Drapht join Kingswood, Killing
Heidi and Thundamentals, plus
dozens of other bands and
performers. The family-friendly
event offers plenty of food and
drink vendors, plus bars and
lounges and offers entertainment
for four huge days.
when September 29 to
October 2
where Kings Beach Park,
Caloundra
cost see website for details
caloundramusicfestival.com
SUNSHINE COAST
FESTIVAL OF SANDS
Open daily from 9am to
3pm, this festival features
the work of renowned sand
artist Dennis ‘the Sandman’
Massoud, who will be
creating a sand sculpture
on Mooloolaba Beach.
Children interested in learning
more will also have an
opportunity to learn about
building sandcastles from the
professionals.
when September 30 to
October 2
where Mooloolaba Beach,
Mooloolaba
cost $5 (adults), gold-coin
donation (children)
OCTOBER
LIGHT THE NIGHT
The Leukaemia Foundation’s
Light the Night is held in
more than 140 locations to
remember and reflect on those
affected by the disease during
a twilight ceremony and short
lantern walk. Collect a lantern
from 5.30pm and enjoy live
entertainment from 6pm. The
lantern lighting starts at 7pm.
when October 6
where Cotton Tree Park,
Maroochydore
cost see website for details
lightthenight.org.au
MARY VALLEY
SCARECROW FESTIVAL
Spot the scarecrows in the
Mary Valley. This annual festival
encourages people to get
out and explore this beautiful
region. Download the map,
which will show you where the
entries are.
when October 7 to
November 11
where Mary Valley
cost see website for details
maryvalleyartslink.com.au
SUNSHINE COAST HOME
SHOW PLUS CARAVAN,
CAMPING & BOATING EXPO
This much-loved home show
continues to grow every year, and
in 2017 visitors will enjoy not just
boating, camping and caravanning
exhibits but also a range of home
and lifestyle products. If you’re
thinking of updating the home
or investing in a new caravan or
camper trailer, get along.
when October 13 to 15
where Kawana Sports Precinct,
320 Nicklin Way, Bokarina
cost $12 (adults), $10 (seniors)
sunshinecoasthomeshow.com.au
MS SWIMATHON
This fun family event raises
money to help people living with
multiple sclerosis. Participants can
raise funds by asking for a one-off
donation from friends or by being
sponsored based on the number
of laps they can do. All swimming
levels are welcome to join in.
when October 15
where Nambour Aquatic Centre,
Petrie Park Road, Nambour
cost see website for details
msswimathon.com.au
20 salt

KITTY FLANAGAN
NOOSA INTERNATIONAL
FILM FESTIVAL
After a successful inaugural
event in 2016, The Noosa
International Film Festival is
back. This year’s event will
show more than 130 films
from 31 countries. The
festival promises entertaining,
educational, moving and
thought-provoking cinematic
experiences.
when October 26 to 29
where various locations
around Noosa
cost see website for details
niff.com.au
THE TAP RACK
Australia’s hottest tap dance
troupe has played sell-out
shows in Berlin and London
and for one night only The Tap
Rack is at the J. Inspired by the
kings of swing, the Rat Pack,
this show features the country’s
finest dancers and singers.
when November 9
where The J Noosa, 60 Noosa
Drive, Noosa Junction
cost $59.90 (adult), $54.90
(concession and groups)
thej.com.au
WANDERLUST
SUNSHINE COAST
This four-day celebration of
mindful living is back. Get
involved in yoga and meditation
sessions, enjoy beautiful local
organic food and take inspiration
from education lectures and
workshops.
when November 9 to 12
where Novotel Twin Waters,
270 Ocean Drive, Twin Waters
cost see website for details
wanderlust.com/festivals/
sunshine-coast/
FOR YOUR CHANCE TO
WIN A DOUBLE PASS TO
KITTY FLANAGAN GO
TO THE WIN PAGE AT
SALTMAGAZINE.COM.AU
JUNGLE LOVE FESTIVAL
This boutique music festival
showcases emerging local
musicians and artists. The
program is carefully curated to
uncover hidden talent, who
come together in beautiful,
natural surroundings.
when November 30 to
December 2
where Borumba Deer Park,
1133 Yabba Creek Road, Imbil
cost see website for details
junglelovefestival.com.au
gail
hinkley
1/3 pg
NOVEMBER
NOOSA TRIATHLON
MULTI SPORTS FESTIVAL
Athletes and fans flock to
our region every year for
this festival. The event is a
five-day celebration of sports,
healthy lifestyles, fitness and
fun, culminating in the Noosa
Triathlon on the final day.
when November 1 to 5
where Noosa Beach
cost see website for details
ap.ironman.com
CRAFT BEER AND
CIDER FESTIVAL
This inaugural event is sure to
please craft beer aficionados
and the uninitiated alike. Sample
ciders, pale ales, porters,
stouts and specialty beers from
Australia and New Zealand’s
best brewers. There will also
be lots of food, plus live music
and entertainment.
when November 25
where Sunshine Coast Stadium,
31 Sportsman Parade, Bokarina
cost see website for details
craftbeersunshinecoast.com.au
DECEMBER
KITTY FLANAGAN
Kitty is bringing her brand-new
show to the Sunshine Coast
and she’s talking love songs,
chimps, clowns, psychics and
more. Just be aware that this is
an 18-plus event.
when December 1
where The Events Centre,
20 Minchinton Street,
Caloundra
cost see website for details
theeventscentre.com.au
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saltmagazine.com.au 21

PURSUIT OF PASSION
HEAVENScent
WORDS JOLENE OGLE PHOTOS KRISTA EPPELSTUN
22 salt

IT’S A BEAUTIFUL THING when a career
and passion come together, and for Nat
Evans of Heavenly Blooms these two things
have collided in a bursting bouquet of native
flowers. From humble beginnings sweeping
the floor of a Sydney florist in the 1980s, Nat
now sits at her workbench in a repurposed
shipping container in Eumundi surrounded by
so much greenery it’s like a floral Narnia.
Nat is a former rose farmer, and Heavenly Blooms has grown
organically from a market stall at The Original Eumundi Markets
to a thriving business – she is now one of the Coast’s most
sought-after florists with a passion for all things natural, native
and organically grown.
“I used to just have the market stall and I was selling what I was
growing and what I would get from my mother’s garden, and
making very organic posies,” she says. “I was selling the odd
birthday bunch and doing a lot of farming in the paddocks.
Then slowly weddings crept in and it wasn’t intentional. It
became trendy to have lots of little jars of flowers at weddings
and that’s what I was doing at the market, so it worked out well
and before I knew it I started booking weddings.”
For the mother-of-one, her career in floristry has been a fated
journey. After moving from Noosa to Sydney to study art, Nat
soon realised she had more flowers in her apartment than art.
“I got up one day and started looking at TAFE courses and then
it was with luck I made it in as a late entry. Within a week I had
gone from studying art to studying floristry. Then, I just landed
in an amazing florist shop,” she says. >
saltmagazine.com.au 23

“You had to have a job in a flower shop to be in TAFE, so
I started scrubbing buckets and cleaning floors for nothing.
At the time I didn’t realise it but the head florist was on the
international stage for floral art. He was incredibly talented and
my mentor. I was so, so lucky.”
It was this fateful first job that really ignited Nat’s passion for
floristry. She soon realised the gift of being taught by someone so
talented and took full advantage of her time in the Sydney florist
shop. “His passion was contagious,” she says of the head florist.
“It was exciting to be in that position and work with someone
who was so excited about what they do.
“He would often tip the bin out at the end of the day and tell us to
make a bouquet from the off-cuts. He instilled in me that a good
florist can make a great bunch of flowers from excellent product,
but a great florist can make a great bouquet from nothing.”
It’s this love, passion and appreciation for flowers that drives
Nat to nurture and respect every single stem, bloom and piece of
foliage that comes into her workshop.
Nat believes she has a social responsibility as a florist and what
started as a wish to extend the life of a flower has now bloomed
into wanting to bring a little sunshine into as many lives as
possible.
“It can take six months to grow a flower, three days to cut and
prepare it and then 30 minutes later it’s left behind,” Nat explains.
“People will view it at the wedding ceremony and then walk away
and it’s no longer in the limelight.
“There’s a big part of this that isn’t about money for me; it’s about
a real love for flowers. It’s such a waste of someone’s six months
of hard work to leave it like that. It’s not easy to grow flowers, so I
think we need to give a flower the longest life possible. The more
you can honour that flower, the better.”
To extend a flower’s life, Nat encourages her brides to reuse
the ceremony flowers by hanging them from an arbour in their
reception spaces. Many arbour designs are moved to the centre of
the bridal table to make the most of the flowers, and it’s a great
money saver for brides.
But now Nat wants to extend the life of flowers even further by
sharing post-wedding flowers with those in our community who
could use a little colour in their lives.
24 salt

NOOSA SPRINGS SPA
New
Spiced Coffee Sugar Scrub
Rich in caffeine, coffee grounds stimulate proper
blood flow to the surface of the skin and is rich in
antioxidants which make the skin supple, smooth
and youthful looking. Caffeine helps tighten the
skin reducing the appearance of cellulite.
(55 minutes)
$130
EXCLUSIVE TO SALT READERS
Book a Spiced Coffee Sugar Scrub and upgrade your
treatment to include a 1 hour Thermal Suite for only
an extra $30* (normally $60)
“It’s sad to return to a wedding venue to collect the flowers
destined for the bin,” Nat says. “I started to think about what I can
do past this point.”
Inspired by US company Repeat Roses, Nat can now collect
post-wedding and event flowers and donate them to facilities,
centres and organisations such as hospitals, women’s shelters and
rehabilitation units.
“This has filled me up. I have found my new obsession,” she says.
“I want to give the flowers another life and purpose. I want to
create that on the Sunshine Coast. I want to collect flowers that
are scattered on the wedding table the next day and pass them on
to someone who will enjoy them. I want to give them another
week, another chance, to bring happiness to others.”
Nat is hoping there are people on the Sunshine Coast working in
organisations who will contact her to receive flowers.
“I want organisations and centres to get in touch and let me know
they want a little bit of sunshine in their lives. No one is sad when
you see a bunch of flowers. When you’re grumpy, they cheer you
up,” she says.
heavenlyblooms.com.au
relax I unwind I escape
Bookings phone 5440 3355 or
email: spa@noosasprings.com.au
GIFT CERTIFICATES AVAILABLE
* Must mention this ad on booking. Valid until 30th November 2017.
Links Drive, Noosa Heads QLD
www.noosasprings.com.au

SHOOTING STARS
STAGE
RIGHT
WORDS JEMMA PEARSON PHOTO KRISTA EPPELSTUN
26 salt

Photo Steven Walsh
PIROUETTES, FAN KICKS, box steps and
plies – they’re all in a day’s work for dancer
Libby Hendrie.
The 21-year-old’s early years reflect a typical Sunshine Coast
upbringing. Her family moved to the region when she was six
and she grew up in Noosa, attending primary school at Good
Shepherd Lutheran College.
But from there, her story moved off script.
“After grade seven, I went and did a full-time dance course at
Noosa Professional Dance Academy,” Libby says. While she
performed at the academy she kept up with her studies through
distance education. “I would dance all day from 8.30 in the
morning and then have lunch and then dance until about 3.30.”
She would then attend more dance classes before getting home at
about 9pm.
While she didn’t have a ‘normal’ childhood (“I missed out on
lots of birthday parties”), Libby says she loved what she was doing
and, she adds with a smile, “It kept me out of trouble, I suppose.”
Libby returned to school in grade 10 but performing was still a
big part of her life. And all that dancing was paying off. Of her
return to school, this time at Nambour Christian College, she
says, “It was definitely different getting back to assignments and
full-time schooling, and I was dancing every night after school. It
was a juggle but it taught me lots of discipline.”
And yet, talking to Libby, you get a sense that none of it felt
like hard work. Clearly she can’t help but dance. When asked if
she was that little four-year-old twirling along public paths and
shops, Libby laughs. “I think Woolworths has the best floors for
practising pirouettes!”
She adds, “I’ve got all these photos from when I was six years old
and I would wear this big blue tutu and dance along Hastings
Street.” Out walking with her family along the famous Noosa
boardwalk, she would draw small crowds with her impromptu
ballet recitals.
As soon as she had graduated from high school Libby’s mum Jo
encouraged her to apply for a place at the Brisbane Academy of
Musical Theatre (BAMT), the training arm of the Harvest Rain
musical theatre company. Along with about 60 or 70 others,
Libby was accepted.
After that first year, BAMT then invited just 14 performers to
come back for a second year. Libby was one of those 14. And
after that second year, she was one of the four performers selected
to stay on with the company for another year. Libby says that in
relation to the triple threat of musical theatre (singing, dancing
and acting) it’s dance that most people struggle with. For her,
missing all those birthday parties was worth it. She had graduated
to being a professional performer and appeared in the company’s
show, Hairspray.
She says, “Hairspray was a short tour – Brisbane, Newcastle and
Adelaide.” The tour may have been short but the cast was huge.
The 20 or so professional performers on stage were joined by
between 700 and 900 school children and young performers,
who came from the city they were performing in. “It was really
fun realising I had crossed the line [from amateur performer] to a
professional.
“
SO FAR I HAVEN’T
RUN INTO HUGE EGOS;
WE ARE ALL A BIG
FAMILY. IN A SHOW,
NO ONE IS MORE
IMPORTANT THAN
ANYONE ELSE.
”
“The whole idea of these shows is connecting the dreamers with
the doers,” she says, adding that she loved interacting with the
younger performers in Hairspray. Harvest Rain has helped Libby
transition from eager amateur into a busy professional performer.
“Now I am touring Australia in the production of Grease, which
is also an arena show. I am playing Patty Simcox, the cheerleader.
That show will last until next year. It is so exciting to keep going.
It’s really hard to crack into the industry.”
Once the Grease run, which tours only during the school
holidays, is over, Libby will have performed in Newcastle,
Brisbane, Adelaide, Sydney, Melbourne and Perth. And when
she’s not on the road waving her pompoms in the musical theatre
classic, she will be back home. But she’s won’t be resting.
“I am still quite busy because I teach musical theatre at a few
different places on the Coast. I am co-directing Fiddler on the
Roof for the Little Seed Theatre Company. I am also involved in
a Tina Turner Tribute show.
“It’s good to have too much rather than too little to do.”
She wouldn’t be able to do all that work without the support of
her family, and other friends and mentors in the industry. “It’s
not a competitive industry,” she says. “Sometimes in audition
rooms it is tense but so far I haven’t run into huge egos; we
are all a big family. In a show, no one is more important than
anyone else.”
While Libby says she is lucky to have had opportunities come
her way, she acknowledges the hard work that got her there. From
the little tap-dancing three-year-old in her first dance class to the
boardwalk of Noosa and the arenas of the nation’s capitals, what
next? “I am taking one day at a time and seeing what auditions
come up. I have lots of little things in the works.”
She wants to continue connecting with young performers. “I
would love to start choreographing and directing musicals in
schools. I just love teaching.
“There is so much talent on the Coast, it blows my mind. It is
on par with Sydney. The Sunshine Coast is really up there. I am
really excited to see the arts grow here.”
No doubt she will be a valuable part of that growth.
saltmagazine.com.au 27

LOOK AT ME
KEEPING
IT REAL
WORDS LINDA READ PHOTOS KRISTA EPPELSTUN
Darron Shields with the Swimming Victoria squad on training camp
at the University of the Sunshine Coast. L to R: Andrew Rice,
Joshua Hargreaves, Bowen Gough, Mikayla Smith
28 salt

FOR YOUR CHANCE TO WIN
A COPY OF MAGGIE’S BOOK
CHAMPAGNE FOR BREAKFAST
GO TO THE WIN PAGE AT
SALTMAGAZINE.COM.AU
WHEN LOCAL AUTHOR Maggie Christensen was walking with her husband
along Gympie Terrace in Noosaville one Sunday morning, she saw a woman
sitting alone at a table with an empty bottle of wine in front of her.
The writer in Maggie couldn’t resist – the woman, oblivious to
the inspiration she had just sparked, became Rosa Taylor, the
protagonist in Maggie’s latest novel, Champagne for Breakfast,
with the glorious Noosa River as its setting.
The novel is the sixth in three years for Maggie, whose writing
career took off when she retired from a long career as a primary and
university teacher.
“I started writing fiction when I was getting close to retirement,”
Maggie says. “I decided I wanted to write books about mature
women. I published my first two books in 2014. They all start with
a mature woman in her forties, fifties or sixties, at a crisis or pivotal
point in their lives.
“I would say my books are mature women’s fiction. They’re called
‘seasoned romance’. It’s becoming a more popular term and is
quite a niche market. A lot of books are written about younger
women, but it’s nice to read about mature women who have a bit
of experience.
“Mature women are tired of reading about younger women who
just want to have babies.”
Although this demographic is Maggie’s main target audience,
she says men and younger women are also enjoying her books,
which deal with issues such as redundancy, second marriages,
stepchildren, caring for ageing parents, and the death of a spouse
or child.
While many other novels contain older women characters, Maggie
says that often those characters lack the depth and realism they
deserve. “Quite a lot of books that have mature women in them
stereotype those women,” she says. “So if there’s someone in their
sixties or seventies, they are falling apart, and their life is over. I
think that’s rather sad, because older women have a lot to offer.
“Maybe it’s younger writers who do that, I’m not sure, but that
annoys me in a lot of books because you do get an older character
but they’re not a real older character. Quite a few readers have said
to me that it’s so refreshing to read a book where you’re not all
washed up.”
In Champagne for Breakfast, Rosa, a character from one of
Maggie’s earlier novels, has just turned 50 and is celebrating her
birthday with a bottle of champagne by the Noosa River. She
makes a few changes to her life – some long overdue and others
completely unexpected. After running away from his soon-to-be
ex-wife, Harry needs to start over, preferably somewhere where the
gossips haven’t reached yet. Meeting at a pivotal time in their lives
leads Rosa and Harry on a rollercoaster of a ride.
Maggie draws her characters from a variety of sources. Some are
inspired from real-life situations (such as Rosa), some are from
stories other people tell her, and some are “complete fiction” –
one of the advantages of being a novelist.
“You can draw on things from real life,” says Maggie.
“I don’t write about wealthy people travelling around Europe; I write
about real people and real situations that people can relate to. My
characters are people you might want to sit and have coffee with.
“There’s a little bit of me, I guess, in all my books. I become totally
involved in the writing process. I also fall a little bit in love with all
my male characters – they’re all rather lovely. There’s a little bit of
my husband in all the [nice] male characters.”
The settings for her novels are also drawn from real life, reflecting
Maggie’s travels and experiences. A stickler for detail, she visits
places that her characters go to in the stories, so she can give her
readers an authentic experience.
Originally from Scotland, Maggie migrated to Australia in her mid-
20s to teach primary school in Sydney. She has also lived in coastal
New South Wales and has made frequent trips to Oregon and
California, with her American-born husband. They now live on the
Sunshine Coast.
Her Oregon Coast Series is a set of three novels set in that region
of the US, while other earlier books have had Sydney as their
backdrop. In the latest novel, Noosa has a chance to shine.
But there’s no rest for this new and prolific novelist. Her next
book, which she is working on now, is set in her home country of
Scotland, and she is hoping to have that to the publisher by the
end of the year.
“My aim is to write two books a year,” says Maggie. “I like to get
the first draft of my next book done before I publish the book I’ve
finished.”
maggiechristensenauthor.com
saltmagazine.com.au 29

FOR A CAUSE
A
GREATER
GOOD
WORDS LINDA READ PHOTO ANASTASIA KARIOFYLLIDIS
WHAT ARE THE CHARACTERISTICS of
a good man?
It’s a question that requires careful consideration, especially for
the generation of boys – and girls – on the cusp of adulthood.
SunnyKids – a charity that provides support services and
education programs for children and families on the Sunshine
Coast – believes that defining and promoting healthy versions
of masculinity will go a long way to preventing the scourge of
domestic violence that continues to pervade our communities.
Which is exactly why the service has produced The Good Man
Project – an aspirational book and educational resource about
what makes a good man. The book, aimed at upper-primary
school children, has been distributed to every primary school in
Australia along with its companion Teaching Guide. The guide,
prepared by Sunshine Coast Grammar School and designed to
fit with the national curriculum, helps teachers easily integrate
the concepts from the book into their classrooms.
So far, the book (released in May this year) has been received
brilliantly, with 100 schools taking it into their curriculums.
SunnyKids CEO Chris Turner says the positive response
shows that The Good Man Project is meeting a need in the
community.
“One of the biggest enabling factors around domestic violence
is the antiquated concept of masculinity,” says Chris. “We still
have this idea and we’re still promoting this idea that men ought
to be self-sufficient, physically and emotionally tough, in control
at all times. We see this portrayed in the media, in the movies,
in television and in popular culture. We’re still promoting what
I would call a stifled version of masculinity.
“What I wanted to do with The Good Man Project is to show a
new way of being strong.”
30 salt

Children’s author and former teacher Angela Bueti was
commissioned to write the book, whose central character, 12-yearold
Jake, is given a school project to find out what it means to be
a good man.
“It’s really about Jake’s discovery of the characteristics that make
up a good man and also challenges some of the stereotypes that
I guess boys are led to believe about what it means to be a good
man,” says Angela.
“This book is aspirational for young boys, so they can look to
role models in their own lives and be able to emulate those
characteristics of what a contemporary good man looks like –
someone who is sensitive, someone who shares in the raising of
their family, someone you can trust, someone who is loyal.”
As the mother of two boys aged 11 and 14, Angela was able to
create an authentic voice for Jake using her own life experience.
“I guess I drew upon personal understanding of what interests
boys of that age and was able to talk to them in their language,”
she says. “I drew upon their interest in humour – it’s very much
targeted at what boys like to read.
“It’s not an area I’ve written about before; it does touch upon
domestic violence, which is really quite a sensitive topic to
communicate to kids. So it was pretty challenging from that
perspective but we were determined to make sure that this was
positive.
“The teachers’ resource can help teachers dig deeper into the
themes in the book. So really the purpose of the book is a
springboard for teachers, parents and coaches to be able to have
these conversations.”
Chris says the book is not just for boys; it’s for girls too, who need
to be able to recognise what a good man looks like.
“The theme that runs through the book is that when I’m around
a good man I always feel safe and I always feel good about myself.
They’re the two criteria we’re pushing. We want people to say
‘when I’m around this man do I feel safe? Do I feel good about
myself?’”
Chris says while it is part of men’s make-up to want to be strong,
strength can be shown in different ways.
“Strength can be about being emotionally available and being
willing to make yourself vulnerable in that way,” he says. “It can
be about being consistently available for the loved ones in your
life; it can be about making the choice to go to your kid’s footy
game rather than going and helping your mate fix his car because
your mate really needs your help and he’s your mate.
“So it’s about presenting a fuller understanding of masculinity.”
According to Chris, it’s only when we can truly embrace that
fuller version of manhood that we can, as a society, make serious
inroads to tackling the issue of domestic violence.
“What motivated me to commission Angela for this particular
book is that 10 years ago, we weren’t allowed to talk about
domestic violence,” he says. “Nobody talked about it.
“Today, we are more comfortable talking about it. As a nation,
we’ve accepted this problem exists and acknowledged that it’s not
acceptable, but we still aren’t really taking action to stop it. That’s
the next stage in the journey.”
The Good Man Project should go a long way to achieving that, as
the number of schools across the country taking up the challenge
continues to rise.
“It’s time to do something about this problem,” says Chris.
“Wouldn’t it be better if we prevented it from happening?”
angelabueti.com

BOOKS & BLOGS
THE GREATNESS OF DADS
Kirsten Matthew | Hachette | $50
They say that a father is a son’s first hero
and a daughter’s first love. This is a book
for all kinds of dads, and for those who
love them. It is a collection of stories,
anecdotes, quotes and letters from all
sorts of people, famous and unknown,
interspersed with fabulous photography
of dads and their kids, from babies to
grown-up children. In my opinion,
the importance of dads these days is
under-acknowledged. I was fortunate to
have two fantastic dads in my life. They
were both completely different, but
both played a crucial part in my life. But
everyone’s relationship with his or her
dad is different. In this book you’ll read
about many different kinds of father/
child relationships; many hilariously
funny, many poignant and emotional.
Plus there are lots of those stories about
being embarrassed by your parents –
their dancing, their clothing and their
attempts to be cool. There are even
some very sad stories, where there
were spaces in peoples’ lives where a
dad should have been but wasn’t. Here
are a couple of quotes to give you an
idea of this wonderful book. Helen
Thomson: “Dads are stone skimmers,
mud wallowers, water wallopers, ceiling
swoopers, shoulder-gallopers, upsydownsy,
over-and-through, round-andabout
whoosers. Dads are smugglers
and secret sharers.” Hank Williams: “My
daddy, he was somewhere between
God and John Wayne.” Tom Baker:
“Every dad is entitled to one hideous
shirt and one horrible sweater. It’s part
of the dad code.” Spike Milligan: “My
father had a profound influence on me –
he was a lunatic.”
MAGGIE’S RECIPE FOR LIFE
Maggie Beer with Professor Ralph Martins |
Simon & Schuster | $40
The fabulous Maggie Beer is an Australian cook, food
author, restaurateur and food manufacturer. She has
produced a number of best-selling cookbooks, and
her television program The Cook and the Chef with
Simon Bryant was a great success. Maggie’s passion
has always been to share her love of fresh, delicious
produce to create wholesome food, improving the
lives and health of all people. Maggie’s new book is
aimed particularly at those of us who are approaching
old age. It is filled with recipes for life-enhancing food,
with ingredients known to stimulate mental processes
and help prevent dementia. She has co-written the
book with Professor Ralph Martins, who has worked
for the past 30 years on the causes, prevention and
treatment of Alzheimer’s disease, which is on the
rise. This is not a diet book; there are no restricted
food groups here. It is a book of delicious, deepflavoured
daily recipes that happen to contain
the elements necessary for good body and brain
function. Accompanying the 200 recipes are luscious
photography and Maggie’s signature cooking tips and
information.
Spring
BREAK
Find yourself a shady
tree to sit under and lose
yourself in a great book.
WENDY WHITELEY AND
THE SECRET GARDEN
Janet Hawley | Penguin | $80
A surprising thing has been occurring for
the past 20 years on the harbour foreshore
in Sydney. In picturesque Lavender Bay,
just 100 metres or so from Sydney’s Luna
Park and numerous towering buildings, a
quiet transformation has happened. Wendy
Whiteley, the former wife and muse of artist
Brett Whiteley, has been clearing, weeding,
planting and creating a botanical artwork
spanning almost a hectare. When Brett passed
away in 1992, and then Brett and Wendy’s
beloved daughter Arkie died in 2001, Wendy
was distraught. She channelled her grief into
physical labour, clearing a decrepit piece of
railway property that abutted her house in
Lavender Bay. This overgrown mess was
gradually transformed into a spectacular and
magical garden wonderland, where surprises abound and new delights are to be found around
each corner. Wendy has poured an enormous amount of money and physical exertion into
this project, which is open to and enjoyed by the public every day of the year (Wendy doesn’t
charge admission). The great news is that Wendy has been able to secure a 60-year lease on
the land, fending off the developers, and is able to live out her life next door to the garden,
enjoying the sight of people of all ages delighting in her work. This magnificent book, written
by Wendy and Brett’s friend Janet Hawley, tells the story of the couple, Brett’s rise to fame,
Wendy’s own story and the creation of this botanical marvel overlooking the incomparable
Sydney Harbour, which inspired so many of Brett’s works. More than just a spectacular coffee
table book, this is a brilliant, compelling read.
32 salt

LIFE OF BRINE:
A SURFER’S JOURNEY
Phil Jarratt | Hardie Grant | $30
Noosa-based journalist, author and
surfer Phil Jarratt is one of the most
popular surf writers in the country, if
not the world. Having written more
than 30 books about other surfers
over the years, including a biography
on superstar Kelly Slater, Phil has
turned the lens on himself and his
own “life of brine”. Phil’s oftenhilarious
alcohol- and drug-fuelled
exploits are told with great humour,
and with an easy writing style. This is not a book only for surfers; it
is a very human story. It’s the story of a man who (he says) was never going
to make it as a competitive surfer, but wanted to find a place in the exciting,
burgeoning surf industry, so he created it for himself. Much of his journalism
was for the surf publications that, like the rest of the surf industry, were
becoming more and more popular. There’s too much to tell about this book in
just a short paragraph, but it’s a global adventure of love, waves and excess, and
features some very fascinating characters who Phil met along the way, such as
Hunter S Thompson and Grace Slick. Phil was the creator of the enormously
popular Noosa Festival of Surfing in which he now competes as a master – with
some success at last!
BLOG ROLL — THINGS WE LOVE
BLOGS TO BOOKMARK QUEENSLAND BLOG
This is a great blog to send to friends who live
in other parts of the world, or just check it out
yourself. It’s filled with holiday ideas, stories and
photos about travel in the Sunshine State.
blog.queensland.com
THE HUNGRY AUSTRALIAN Christina Soong has
been blogging as The Hungry Australian since 2011
and she’s still going strong. There seems to be no
end to her mouth-watering food and travel stories,
and this blog will inspire you to get out and eat.
hungryaustralian.com
YOUR SHOT is National Geographic’s online
photo community. Whether you’re a keen snapper
who wants to share your story with the rest of
the world or you just like checking out amazing
photography from around the globe, this is the site
to visit. yourshot.nationalgeographic.com
THE SHOVEL Do you watch, read or listen to
the news and feel like crying? Then head to The
Shovel. This Australian satirical news site has a
slightly different take on the world’s breaking
stories, and we guarantee it’ll give you a giggle.
theshovel.com.au
Book reviews by Annie’s Books On Peregian,
8 Kingfisher Drive, Peregian Beach. 5448 2053
or anniesbooksonperegian.com.au
The blogs were selected by salt HQ.
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A DOSE OF SALT
theSea
the dew of
WORDS JOSEPHINE MOON ILLUSTRATION AMY OREO
LATELY, I’VE BEEN PONDERING the
virtues of the humble rosemary plant.
At our house, rosemary bushes grow in a garden bed near the
chook houses, sharing space with lavender (a close relative in the
Lamiaceae family), a few sprawling zucchini and broccoli plants,
and some exotics I’d rather weren’t there. It’s growing in pots on
my verandah and for months now I’ve been actively cutting and
striking new plants, delighted at how easily posies of cuttings grow
new roots while sitting in tiny jars of water on the kitchen bench.
I’m a lazy yet enchanted gardener by nature, so hardy plants like
rosemary, which tolerate my neglect with patience and fortitude,
are enthusiastically welcomed into my motley crew of vegetation.
Rosemary and lavender are possibly two of my favourite plants
of all time.
Rosmarinus officinalis comes from the Latin ros, meaning dew,
and marinus, meaning sea. It is therefore known as ‘dew of the
sea’. Appropriate for where we live here on the coast and in the
hinterland.
Rosemary, for all its culinary and medicinal wonders, is also
steeped in legend, folklore and tradition, associated with the
goddess Aphrodite, Jesus and Mother Mary, and mentioned in
no less than five of Shakespeare’s plays. Historically, it has been
burned to purify the air of sickness and plagues and to ward
off evil spirits. Brides carried wreaths of woven rosemary on
their wedding day and gold-dipped sprigs were given to guests.
34 salt

“
ROSMARINUS OFFICINALIS
COMES FROM THE LATIN ROS,
MEANING DEW, AND MARINUS,
MEANING SEA.
”
Bundles were thrown into graves along with coffins and the
bushes were reported to attract good fairy folk and protect babies
from bad fairy folk.
Rosemary, unusually, symbolises both love and death – it is the
complete circle of life in one and reminds us that we can never
have one without the other.
A common theme that weaves its way through most of
rosemary’s history is that of remembrance. In Shakespeare’s
Hamlet, Ophelia directly says, “There’s rosemary, that’s for
remembrance.” Culturally, we wear it on Anzac Day and
Remembrance Day to help us remember the fallen and,
poignantly for Australians, rosemary actually grows wild on the
Gallipoli peninsula.
In aromatherapy circles, the essential oil is touted as the ‘oil of
students’, promoted for its ability to help our recall during exam
time. Greek students are said to have worn crowns of rosemary
on their heads while studying to improve their cognitive abilities.
Recent clinical research has backed this up, with BBC News only
months ago reporting that inhaling rosemary essential oil may
indeed improve exam results. Another study showed that the
use of this oil may improve cognitive function in patients with
Alzheimer’s.
I have always loved rosemary for its resilience, its purple blooms
and its fragrance, but recently fell in love with it again as I began
cooking Tuscan food after a trip to Italy last year. In fact, I began
a whole ‘Tuscan garden’ on my verandah, with olive and citrus
trees in pots, along with sage, thyme, oregano, parsley, basil,
lavender and, of course, rosemary. I toss the rosemary into bone
broths, casseroles, soups, roasting meats and slow-cooked dishes.
We threw a Tuscan-inspired Easter dinner this year for family
and friends, and posies and branches of rosemary served both as
feast ingredients and as decorations.
Since then, my passion has only increased. Search on Pinterest
for rosemary and you’ll find inspiration for simple yet tasty
creations, like rosemary and lemon sea salt, rosemary-infused
olive oil, or rosemary and cucumber iced water. Feel like baking?
How about rosemary and cranberry biscuits, or rosemary and
zucchini bread? (I made the latter with my abundance of homegrown
zucchini. It was so delicious that it was gone in less than
24 hours.) Or what about rosemary lemon cake with lemon curd
filling and rosemary butter cream?
So besotted have I become with the hard-working, honest and
versatile rosemary plant that I have even chosen it as my new
author logo.
With its captivating fragrance, culinary delights, its hardy
constitution and tolerance for a wide range of growing conditions
(and for even the laziest gardeners), its beautiful gift of memory
recall and its place in our country’s traditions of remembrance,
rosemary offers us an endless bounty of botanical gifts to enjoy
all year round.
For more on Josephine Moon visit josephinemoon.com and
to see more illustrations by Amy Oreo visit amyoreo.com
The street fair is a must-do experience
offering live music, locally-made
art and craft, home wares, gourmet
street food, delicious sweets, fresh
produce, fashion and entertainment
for children. See you there!
Bulcock St,
Caloundra
` Caloundra Street Fair
www.caloundrastreetfair.com.au

TABLE TALK
HAVE A
GANDER
WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN
WHILE ITS NAME may have been inspired
by a nursery rhyme and conceived in a lighthearted
spirit over a few drinks with friends,
The Loose Goose is anything but unrefined.
That’s not to say it doesn’t possess a certain laidback Sunshine
Coast charm. How could it not when its very location overlooks
a tranquil, lily pad-filled pond and clusters of bushland?
Located in Twin Waters, The Loose Goose is one of the Coast’s
more hidden culinary gems. The European-inspired restaurant is
owned by Carl and Erin Mitaros, who bought the space in 2011
with business partners. In 2013, the couple bought them out and
The Loose Goose as it is known and loved today took flight.
“It’s our baby. Well, the restaurant is one of our babies – we
also have two gorgeous Labradors who we count as our babies,”
Carl laughs.
36 salt

Sauteed local prawns with braised calamari
bolognese, orecchiette and salsa verde
Carl started as an apprentice chef in Brisbane before he moved to
the Sunshine Coast where he worked in Mooloolaba. After a fouryear
stint he headed south to Sydney.
It was here that he met Erin, who was studying as an apprentice
chef, while he was working in the city as a head chef. The pair fell
in love. Around that same time Carl was offered the chance to
return to the Sunshine Coast and open what is now the couple’s
very own restaurant.
“Erin and I love working together and spending time together,”
Carl says. “It’s why we got married and it’s why we are business
partners too. We never get sick of each other, which is a rare thing
these days.”
A bit of a romantic maybe? It would make sense if you saw the
stylish, yet understated and very inviting space the couple have
turned into a much-loved dining establishment for locals and
visitors alike.
“We love what we have been able to create together at The Loose
Goose. Erin runs the floor and I run the kitchen and together we’ve
brought this place to life,” Carl says.
“The Sunshine Coast is very different to Sydney, where you have the
hustle and bustle. The lifestyle here is stress-free and the people are
relaxed, but they still want something special when they head out to
dine, and that’s what we’ve strived to do.
“When we moved up from Sydney, I worked at Reserve Restaurant
in Maleny initially for two years with our now former business
partners while we waited for something perfect to come up. When it
did, we bought it. Since then, we’ve been working on perfecting it.”
When it comes to the ambience, The Loose Goose has it covered.
The unique location lets the outside in and the inside out with high
ceilings and an open-plan bar, kitchen and dining area inside. The
large deck outside wraps around the building and overlooks the
pond setting.
And when it comes to the food, Carl and his team make sure no one
walks away unsatisfied.
“We source only the best produce from local suppliers because we
want to put the best food possible on the plate,” Carl says. “We love
experimenting with our dishes too. We get all the chefs involved in
this process; we collaborate, try new things and work out what we all
love cooking and eating – that’s what goes on the menu.”
“We also have a lot of toys in the kitchen to play with, just how
I like it. And this allows us to be a bit creative. We have smokers,
dehydrators; my favourite is the smoker at the moment. I love
smoking pork and creating delicious pulled-pork dishes.”
While pork might be his meat of choice right now, he loves to
experiment with all ingredients.
So if the sound of house-made focaccia with rosemary and confit
garlic puree; twice-baked three cheese souffle cavolo nero and
garlic cream; braised lamb shoulder with tomato, olive, raisins,
fennel ragout and lemon labna; and spiced apple pudding with
vanilla ice cream, butterscotch sauce and raspberries makes your
tummy grumble, then your taste buds will feel right at home at
The Loose Goose.
“We want our place to feel like your place, to feel like a second
home,” says Carl. “Somewhere our guests can feel comfortable and
enjoy amazing food, a few drinks, and a great time.
“That’s always been the dream and the vision.”
theloosegoose.com.au
saltmagazine.com.au 37

NOSH NEWS
We bet you can’t walk past the window and not go in!
Stepping into FIONA’S FANCIES at Noosa Junction is
not only a delight on the visual sense, but the smell of
freshly baked goodies is also out of this world. There are
mouth-watering macarons, decadent Lindt chocolate
cakes, exquisite cupcakes and delicate pastries. Fiona
is a qualified pastry chef with more than 10 years’
experience, working in some of Sydney’s finest kitchens,
such as Hilton’s Glass, Bourke Street Bakery and Lindt.
Using fine local produce plus Lindt chocolate, Fiona’s
handmade creations are a taste sensation.
3/37 Sunshine Beach Road, Noosa Junction. 5473 5317
or fionasfancies.com.au where you can place an order.
With the fabulous mountain views, pretty rainforest walk and the very
real possibility of spotting a pademelon, you don’t need any more excuses
to head to Maleny’s Mary Cairncross Scenic Reserve. But we’ll still give
you one. The new Rainforest Discovery Centre is open and so too is the
MOUNTAIN VIEW CAFE. So now you don’t have to head into town for
a decent coffee after your stroll through the forest. The cafe will be open
seven days a week, serving not just coffee but sweet treats plus breakfast
and lunch. 148 Mountain View Road, Maleny. 5499 9180.
nosh
news
Dining has never played a
bigger part in our lives, so here
salt shares news, information
and products that enhance our
passionate consumption.
Things are heating up
this spring at VOODOO
BACON. Handmade by
bacon artisan George
Francisco, Voodoo Bacon’s
produce is made from
Australian pork and is
chemical and nitrate free.
George lovingly rubs
salt, sugar and spices into
every slab of bacon and
he handcrafts, smokes
and brands every piece
himself. Find Voodoo Bacon
at Belmondos Organic
Market, 59 Rene Street,
Noosaville. george@
voodoobacon.com.au or
voodoobacon.com.au
MasterChef’s Matt Sinclair has
teamed up with three of his friends
to share their passion for Asian
cuisine with the foodies of the
Sunshine Coast. And they’ve hit the
mark. SUM YUNG GUYS dishes
up share-style gems that bring
the flavours of Thailand, China,
Vietnam and Korea to the Coast.
The setting is as important as the
food – the dining room reflects the
four partners’ personalities and they
encourage groups of families and
friends to bask in the warm, casual
vibe. Get stuck into wok-tossed
Moreton Bay bugs, Korean-style
chicken wings, pork and prawn
dumplings, and deep-fried ice
cream. Shop 8, 46 Duke Street,
Sunshine Beach. 5324 1391 or
sumyungguys.com.au
38 salt

SIROCCO NOOSA dishes up
fabulous fare for breakfast, lunch,
dinner and in between. Sirocco’s
tagines – with flavours influenced
by the countries in which the
Sirocco wind blows, from Africa to
the Mediterranean – are favourites
with customers. Try the aromatic
lamb tagine with smoky eggplant,
medjool dates, sweet potato with
steamed cous cous, baharat spice and
coriander yoghurt. 2/257 Gympie
Terrace, Noosaville. 5455 6688 or
sirocconoosa.com.au
Give your insides a makeover with an organic elixir from
CLANDESTINO ROASTERS. Working with an Ayurvedic
practitioner, the local roaster has handcrafted a selection of warm
and cold elixirs, which provide unique health benefits and improve
wellbeing. There’s the anti-inflammatory Golden Milk, and
the Cascara Kombucha, which is made using coffee cherry tea –
great for gut health. The Propeller helps aid digestion and provides
a slower, cleaner release of caffeine, while the Ayurmyan Spiced
Chocolate is a delicious and healthy treat made on cacao. The
elixirs are available Monday to Saturday from the cafe located
inside Belmondos Organic Market. 59 Rene Street, Noosaville.
1300 656 022 or clandestino.com.au
It’s been a long time in the making, but now Cooroy’s
COPPERHEAD RESTAURANT BREWERY is here.
Copperhead offers a unique New York loft feel with
affordable prices. Owner Jason Cox has created
Copperhead’s own craft beer. Jason also owns Whisky
Boy in Noosaville, so you can bet there is a mean
boilermaker on Copperhead’s cocktail list. Head chef
Gary Martin has put together a diverse menu, catering
to meat lovers and vegans alike. So there are plenty of
nibbles to accompany the 12 on-tap craft beers, large
wine list and spirit/cocktail menu. Copperhead also
caters for weddings and parties and it’s attached to a
motel. Very handy! Open seven days for lunch and
dinner, Copperhead is on the corner of Tewantin Road
and Kauri Street, Cooroy. Phone 0413 987 440 or
email enquiries@copperheadbrewery.com.au

CULINARY CREATIONS
BRAISED BEEF CHEEK WITH TAMARIND DRESSING
Serves 6 Preparation 40 mins Cooking time 4 hours
CHEEKY
CHOICE
Ingredients
6 beef cheeks (trimmed)
Unsalted vegetable stock
Dressing
85ml soy sauce
70ml sugar cane vinegar
80g tamarind pulp (use
tamarind blocks simmered
with water then strained)
25ml Sriracha sauce
60ml lime juice
50ml kejap manis
50g chilli jam
50g brown sugar
Good splash fish sauce
2 coriander roots
Salad
green pawpaw
(peeled and shredded)
2 long red chillis
(seeded and sliced)
100g bean sprouts
2 carrots julienne
1 cup herbs (mint, coriander
and Vietnamese mint)
60g crisp onions
CHEF SHANE BAILEY
RESTAURANT NOOSA BOATHOUSE
PHOTOS ANASTASIA KARIOFYLLIDIS
40 salt

Method
To make the dressing, blend all the ingredients together,
then set aside. Sear the beef cheeks until golden brown.
In a braising pot, add the cheeks and half the dressing and
cover with vegetable stock, then cover with a lid. Gently
cook in the oven for at least four hours at 160° until beef
is tender. Cooking times will vary depending on the size
of the beef cheek. Mix all salad ingredients apart from the
crisp onions together and toss with the rest of the dressing.
Place beef cheeks on six individual plates, or two larger
plates for a ‘feast’-style meal. Top beef cheeks with salad
mixture. Sprinkle with crisp onions.
CHEF’S NOTE You should find all dressing ingredients
from Asian grocers and it’s a good idea to buy your beef
cheeks from a butcher so they can be trimmed for you. To
test if the beef cheek is cooked, press gently and it should
‘give’. If it’s still firm, cook some more. Buy a julienne
peeler – a great $5 investment! This dressing will keep in
the fridge for a week. This dish is great for cooking ahead
of time, even the day before – just remember to dress the
salad just before serving.
PHILOSOPHY Cooking is all about love and fun. Sourcing
fresh ingredients is just as important as the final meal!
Available at Noosa Boathouse, 194 Gympie Terrace,
Noosaville. 5440 5070 or noosaboathouse.com.au
restaurant . weddings
bar . functions
With exclusive river
views, Tantalising
modern Italian cuisine
and exceptional
service, the noosa
waterfront restaurant
& bar is one of the
premier RESTAURANTS
AND WEDDING VENUES on
the Sunshine Coast
open for lunch & Dinner
tuesday to sunday
www.noosawaterfrontrestaurant.com.au (07) 5474 4444 142 Gympie terrace, noosaville, qld, 4567
saltmagazine.com.au 41

PRODUCE PEOPLE
FANTASTIC
fungi
WORDS XANTHE COWARD
PHOTOS ANASTASIA KARIOFYLLIDIS
Simon Jones (onsite farmer) with Kayt Wallace and Stephen Ferrier
42 salt

A SUSTAINABLE, SPRAY-FREE urban farm in
the middle of a bustling industrial estate? Hard
to believe, and yet this is exactly what you’ll
discover when you stop by Noosa Earth, where
some of the best fresh oyster mushrooms in the
country are produced.
With a desire to build a vibrant and connected community,
the team behind Noosa Earth made a positive step into the
fresh food industry just 12 months ago. New technology
works with old-school sustainable farming practices to produce
award-winning oyster mushrooms. Using repurposed shipping
containers, black recyclable plastic and freshly discarded coffee
grounds, this is an ethical, sustainable, chemical-free urban farm
leaving a minimal environmental footprint.
A popular foodie photo subject and a favourite ingredient of
chefs, oyster mushrooms are not only aesthetically pleasing,
but also a rich source of B vitamins, calcium, protein, iron and
phosphorous. Already they are hand-delivered to Sunshine
Coast restaurants including Wood Fire Grill, Noosa Boathouse,
Wasabi Restaurant & Bar, Locale, Thomas Corner Eatery and
Embassy XO, and the demand for these delicious works of art is
steadily increasing.
Noosa Earth’s onsite farmer Simon Jones and owner Michael
Baulch are thrilled with the reception of their humble urban farm.
“The support has been wonderful; from chefs, cafe owners and
the process and supportive of the ethics. We are all about farming
in a new, innovative way that has a minimal environmental
footprint and people are now realising it is the way to go.”
There’s a range of take-home and packaged products in the
pipeline too, following an early collaboration with chef Marcus
Denby, of Ogilvie Group’s Wood Fire Grill, which has resulted
in the creation of a smoked mushroom-infused oil.
Noosa Earth has already attracted national attention, winning
‘Snail Approval’ from Slow Food Noosa and becoming State
winners of the 2017 delicious. Produce Awards. Simon says, “We
were completely humbled to even be nominated for judging and
being such a new, young business we are really proud to have
achieved the title of state winner in such a prestigious award. We
pride ourselves on delivering freshly harvested, quality, ethical
produce directly to local restaurants.”
The emphasis is on minimum food miles and maximum freshness.
“I really believe there needs to be a balance of all things,” Simon
adds. “Most importantly, the ethics of the business, the quality
of product, consistency of supply, delivery and service are what
make Noosa Earth special. Those elements are what also make it
so rewarding.”
After 20 years managing restaurants and bars Simon felt he had
achieved all he wanted to in the industry. “Late nights, long
hours, weekends and sore feet were not something I could see
myself doing for another 30 years!” So he set about seeking
something that could challenge him. As the father of two girls
(aged three and six), he wanted his work to have a positive effect
the general public,” says Simon. “Everyone is really interested in on future generations and the environment. When he came >
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saltmagazine.com.au 43

“
TOGETHER WE ARE
WORKING ON CREATING
A LITTLE URBAN FARM
THAT PRODUCES
WONDERFUL, SPRAY-
FREE, BOUTIQUE
PRODUCE WITH A
FOCUS ON REDUCING
LANDFILL FROM
COFFEE WASTE.
”
across a shout-out on Gumtree, after a quick Google search on
mycology, he knew he had to give growing mushrooms a go.
“I have always enjoyed growing things and being outdoors or in
the garden. I came across Michael’s ad for a mushroom farmer
one day and was intrigued.” He applied for the job and got it.
Simon admits that growing the business has been a steep learning
curve. Without experience in mushrooms or mycology there
were plenty of mistakes made. “Equipment failure, cool room
breakdowns, pests, mould infestation on crops and air-con
malfunctions were just some of the challenges,” he says. “The
important thing is we have learnt from mistakes and hopefully it
will improve how the farm operates.”
Noosa Earth continues to grow, with each team member bringing
knowledge and a unique skill set to the business. “Stephen has a
long history in horticulture, Kayt has a keen interest in mycology
and Steph has enjoyed growing mushrooms and produce at home
previous to working at the farm,” says Simon. “Together we are
working on creating a little urban farm that produces wonderful,
spray-free, boutique produce with a focus on reducing landfill
from coffee waste.”
Another aspect to the no-waste philosophy is a partnership with
OzHarvest, the perishable food resource organisation feeding
vulnerable people across Australia with fresh surplus food
otherwise destined for landfill.
The growing method involves sowing grain spawn into
alternating layers of barley straw and coffee grounds sourced
from local cafes, including Clandestino Roasters, just around the
corner. Before being packed into bags, the barley straw is soaked
overnight in a lime and water ‘bath’ to pasteurise it before it is
dried and then mixed with used coffee grounds and sometimes
coffee husks from the roasting process. The bags are then hung
in the incubation room, a repurposed shipping container, in
which there is no light or ventilation. Air-conditioning maintains
the temperature at 19 to 20 degrees and the CO2 levels can get
quite high.
“Depending on the strain we are growing, the bags stay in this
room undisturbed, other than a daily observation, for anywhere
between nine and 20 days. In that time the mushrooms start their
growing process. Mycelium starts to ‘run’ through the substrate
in the bag and eventually the bags start to ‘pin’ – tiny little
mushrooms start to poke out through the holes in the bags.”
44 salt

The bags of mushrooms are moved to the ‘flowering room’, a
second repurposed shipping container housing the high-tech
elements; the gadgets to maintain optimum growing conditions.
Simon explains, “Evaporative air-con, humidifiers, heaters, fans,
lights and vents are all used to try and keep the CO2 levels down,
humidity up and temps at the optimum growing conditions.”
In the flowering room the mushrooms are expected to double
in size daily and in the warmer months they are ready to harvest
after three days. The bags produce a second flush of mushrooms
around 10 days later. The warmer months bring on flourishes
of popular pink varieties, and in cooler weather white and pearl
varieties are more usual.
Noosa Earth continues to flourish as a business, with great
potential in the development of bi-products of the process.
Simon says, “We are left with a nutrient-rich bag of straw,
mushroom mycelium and coffee at the end of the process. We
are turning that into a beautiful compost, which will soon be
available to purchase from the farm. We are also setting up
garden beds (made from old pallets), which we can arrange the
bags in, top up with the compost and plant other crops in. We
have a bio gas set-up to start producing some energy from the
bi-product as well.”
Simon’s aim for Noosa Earth is to create a community hub,
which people can visit to buy freshly grown, spray-free produce,
learn new and innovative ways to access fresh, nutritious food
and discover ways to grow that food themselves. It’s a change of
lifestyle from his hospitality days, but a welcome one for Simon.
He may have swapped the late nights, long hours and weekend
work for being on call seven days a week, and 2am harvests,
plus “grey hairs, no surfing, a sore body, and no tips, but I still
spring out of bed each morning to get to the farm. The thrill of
expectation – seeing how the beautiful mushrooms, which really
are nature’s works of art, have grown – has not faded once!
“Find a job you love and you’ll never work a day again!”
noosaearth.com.au
saltmagazine.com.au 45

PADDOCK TO PLATE
GRASS
ROOTS
GRUB
WORDS LINDA READ
PHOTOS ANASTASIA KARIOFYLLIDIS
Spring garden: roasted pumpkin,
beetroot, cauliflower, broccoli, pea
sprouts, dukkah and fetta
46 salt

WATCHING A BLUE-TONGUE lizard slide
amongst the native raspberries in his edible
garden, chef and restaurateur Chris White feels
a huge sense of contentment.
The co-owner and founder of Buderim’s iconic Hungry Feel Eating
House welcomes the native bug-eating guest into his patch; and
doesn’t mind if he scoffs a raspberry or two on his way.
“He’s just on his way to eat anything that shouldn’t be here,”
says Chris.
Chris’s flourishing garden is at his and wife Larissa’s home, a quick
stroll from the much-loved restaurant they established together 16
years ago. When Chris is not in the restaurant kitchen he’s in the
garden, which he manages with a little help from the moon.
“I do all my gardening on the lunar cycle,” he says. “That shows
the rhythm of how I feed and water. I have a chart that I follow;
it’s quite a simple strategy – we don’t use pesticides. We are
attracting beneficial insects to kill any bugs that don’t work.
“We have just short of a quarter-acre, but I’ve filled the whole
property with food – finger limes, native raspberries, lemons,
limes, figs, mandarins, grapefruit. Then we’ve got seasonal crops –
all our bay leaves, olives, warrigal greens, and quite a bit of native
stuff as well.”
The seasonal delights the garden yields help supply the day-to-day
needs of the restaurant, as well as supplying produce for Hungry
Feel’s Meet the Maker events, where leading Australian winemakers
gather with local producers to showcase their wares. >
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saltmagazine.com.au 47

Hungry Feel’s Chris White gets
his hands dirty with Mick Dan
from Good Harvest organic farm
“
I WON’T BUY AN
IMPORTED PRODUCT.
WE’RE ACTUALLY
CREATING OUR
OWN ECONOMY BY
CONNECTING WITH
LOCAL PRODUCERS.
”
Chris’s gardening style underlies Hungry Feel’s ‘locavore’ food
philosophy – a movement that aims to connect producers and
consumers within the same geographical region. At Hungry Feel,
that means 100 per cent of the menu’s ingredients come from the
Sunshine Coast and its close surrounds.
“It’s easy to say local – it’s a bit of a buzz word at the moment,” says
Chris. “For me, it’s just about having those relationships with the
people who are making or growing the produce that you’re using.
“From day one, we’ve always used local people. It’s just that we’ve
found more and more of them and we’ve made the effort to go out
and discover what’s in our backyard. I’ve been spending time in the
Mary Valley lately, and it just blows my mind how important that
area is.
“I think it’s one of the most important regions in Australia for food
agribusiness. I compare it to the Adelaide Hills in South Australia.”
The locavore philosophy is so integral to the business’s values that
Chris and Larissa even take their staff to meet local producers.
“We try and get out there and make that connection,” says Chris.
“It strengthens what you’re doing, but we also try to get our staff out
there on tours to meet the farmers.”
The long list of those farmers and producers Hungry Feel supports,
and that keep food miles to an absolute minimum, include Pt
Cartwright Seafoods, Kenilworth Free Range Farm, Hinterland
Feijoas, Mary Valley Country Harvest and Woombye’s Good
Harvest.
The restaurant’s chicken is certified free-range from Moya Valley,
Gympie; pork is from Kingaroy; and fish is locally caught. Haloumi
and mozzarella cheeses are handmade by the artisan Cedar Street
Cheeserie in Maleny, and olive oil comes from boutique producer
Obi Obi Essentials. Zucchini flowers are sourced from Beerburrum,
mushrooms from Palmwoods and strawberries from Palmview.
“I won’t buy an imported product,” Chris says. “We’re actually
creating our own economy by connecting with local producers.”
Showcasing seasonal produce is something the Whites have always
embraced. In recent years, however, with a string of unseasonal
weather patterns, Chris says that can sometimes makes things a bit
tricky.
“We’ve always wanted to be a seasonal restaurant, and we’ve
always wanted to showcase the seasons,” he says. “Over the last
15 years, those seasons have got a bit funky, I guess. It really does
48 salt
Larissa White

TEAHOUSE INTERIORS GIFTS
Beauty Body & Wellness
Montville - Sunshine Coast Hinterland
As well as our amazing cake
selection we also do
breakfast & lunch
Vintage
High Tea
$29.95
Cauliflower croquettes with Cedar
Street haloumi and curry vinaigrette
change the way you present each month of the year. It’s been a bit
of a challenge.
“But we’ve grown our relationships with the local farmers, producers
and artisans, and that’s been probably the link that we’ve been
joining every year, to say ‘come and eat at the Sunshine Coast’.”
Another phenomenon that has risen in the last decade is consumer
interest in the origin and quality of the food they are eating,
particularly in the Millenial demographic cohort (also known as
generation Y).
“People want to know where their food comes from,” says Chris.
“The Millenial group, particularly, wants to know. If I support local
farmers, that helps to educate people about what’s in their backyard
and the cycle is created. Hopefully everyone can benefit from that.”
Chris is quick to point out that he and Larissa are only one part
of the locavore movement on the Sunshine Coast, with a growing
number of chefs and producers flying the local flag. He names
celebrity chef Matt Golinski as “a great ambassador” for the
movement.
“There are more and more producers in the region,” says Chris.
“You just have to go to the farmers’ markets.
“We feel like we’ve evolved into a nice little community restaurant.
We’re really engaged in this local food movement, and I think we’re
onto something really good here.
“It’s just the beginning of how, as a region, we can really start
promoting and celebrating the producers for what they do,
because they’re really world class.”
hungryfeel.com.au
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Classic beauty therapy
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Wedding packages
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Specials Online
5478 6212
www.elementsmontville.com.au
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38 Kondalilla Falls Rd Montville

RELAXED RECIPES
NICE
AND
spicy
PHOTOS ANASTASIA KARIOFYLLIDIS
In celebration of the warmer
weather, we’re embracing exotic
flavours and tasty treats.
DEVILLED CASHEW NUTS
This is a classic hotel beer-on-the-balcony treat. Serve in a bowl with the curry
leaves as garnish and lots of beer.
Ingredients
100ml vegetable oil
300g raw unsalted cashew nuts
2 sprigs fresh curry leaves
1/ 2 tsp chilli powder
1/ 2 tsp salt
1/ 2 tsp ground black pepper
Method
Heat the oil in a heavy-based pan until a light
smoke haze comes off it. Add the cashew nuts
and fry until they are a golden brown. Add the
curry leaves and then strain out the oil. Place
the nuts and curry leaves in a bowl and toss
with the chilli powder, salt and pepper.
50 salt

COCONUT PANCAKES (PANI POL)
Ingredients
Pancakes
2 eggs
1/ 2 cup plain flour
300ml milk
60ml vegetable oil
pinch ground turmeric
Pani Pol
1 cup palm treacle (golden syrup is a good
substitute)
1/ 4 cup firmly packed grated palm sugar
2 cardamom pods, bruised
2 cloves
1/ 2 stick cinnamon
1 cup freshly grated coconut (or frozen
grated coconut)
1 vanilla bean, halved and seeds scraped
Method
To make the pancakes, place all the ingredients in a bowl and use a
hand-held whisk to beat until smooth. The mixture should be thick
enough to coat the back of a spoon – if necessary adjust with a little
extra flour or milk. Strain through a fine sieve into a jug, then cover
and set aside for 30 minutes to rest. To make the pani pol, place the
palm treacle, palm sugar and the spices in a saucepan and stir over
medium heat for 5 minutes or until all the sugar has dissolved. Don’t
cook it too long or the treacle will caramelise and will set too hard. Add
the coconut and vanilla and stir until all the coconut is coated with the
treacle mix and the coconut is warm. Set aside. Heat a 20cm non-stick
or cured cast-iron frypan over medium heat. Lightly wipe the base
with a piece of paper towel dipped in vegetable oil. Holding the pan
with one hand and tilting while you pour, add just enough batter to the
pan to cover the base. Cook for about 2 minutes or until just set but
not coloured, then turn and cook for another 30 seconds. Slide onto
a plate and repeat with the remaining batter, stacking the pancakes as
you go. To assemble, place one tablespoon of pani pol onto the centre
of each pancake, removing any whole spices you can see. Fold the
bottom over the filling, then roll up, folding in the sides as you go.
Serve warm or cold with coconut or vanilla ice cream. >
Handmade cakes & pastries
CAKES FOR ALL OCCASIONS • CUSTOM ORDERS
CAFÉ • HIGH TEA • CATERING
WHOLESALE • MACARONS • COOKIES
Handmade cakes & pastries
Monday - Friday 9am to 5pm • Saturday 9am to 3pm
Shop 3/37 Sunshine Beach Rd, Noosa Heads
Shop online: fionasfancies.com.au • 07 5473 5317
saltmagazine.com.au 51

KOKODA >
Ingredients
1 white fish fillet (about 1kg), skinned and pin-boned
(use snapper, blue-eye trevalla or tuna)
juice of 2 large limes
1 small red onion, finely diced
4 small green chillies, chopped
3 vine-ripened tomatoes, peeled and diced
250ml coconut cream
1 tsp cracked black pepper
salt
1/ 2 bunch coriander, sprigs picked, to serve
Method
Cut the fish into 1cm pieces and place in a bowl with
the lime juice. Toss to coat and leave for 30 minutes or
until the fish turns opaque. Add the onion, chillies and
tomatoes, and combine well.
Add the coconut cream and pepper. Season with salt.
Serve immediately, scattered with the coriander.
SMOKED TROUT TOSTADA
(TOSTADAS DE TRUCHA AHUMADA)
Excellent quality smoked trout, such as Petuna, can be found
in delis and speciality stores. The flavour of the smoked trout
is wonderfully complemented by pepian sauce, a southern
Mexican speciality usually made from toasted pumpkin seeds,
sesame seeds or a mixture of the two. The toasted seeds give
a beautiful nutty flavour to the sauce with just a hint of heat
from the chilli pequin. These smoked trout tostadas are quick,
easy and the perfect summer party food
52 salt
CHEF’S NOTE
This pepian base works wonderfully for
canapes of smoked trout tostadas, but
to serve in its more common form as a
sauce you can simply add chicken stock
and seasoning until the paste has a more
sauce-like consistency. Serve with chicken,
prawns, pork or steamed vegetables.

NOW OPEN
WED - SAT
FOR DINNER
FRESH, LOCAL & TASTY!
Ingredients
Salsa pepian
100g tomato
500g tomatillo or green tomato
100g white onion
60g hulled pumpkin seeds
60g sesame seeds
3 whole allspice
2 pequin chillies
salt, to taste
Method
20 tostadas or lightly salted
tortilla chips
200g Petuna hot-smoked
ocean trout
1/ 2 cup julienned spring onion
1/ 2 cup julienned firm mango
1/ 2 cup thinly sliced sweet
eschalots
6 small red chillies, seeds
removed and julienned
6 small green chillies, seeds
removed and julienned
½ cup julienned red radish
To make the pepian, place the tomato, tomatillo and onion in a
small pot and cover with water. Bring to the boil then reduce to a
simmer. As each item softens, remove and place in a blender jug.
The tomatillo will usually take 2 minutes more than the tomato, and
the onion slightly longer still. Warm a 25cm frypan to a medium heat
and toast the pumpkin seeds, tossing or stirring frequently until golden
and puffed up. Remove to the blender jug. In the same pan add the
sesame seeds and toast. When nearly golden, add the allspice and
pequin chillies. Add to the blender jar, then add salt and puree for 2
minutes until very smooth. Check seasoning and reserve.
Line up the tostadas on a tray and top each piece with a smear of
pepian paste. Place a small portion of smoked trout, then garnish with
the julienned vegetables and serve immediately.
T: 07 5455 3350
10 HASTINGS STREET, NOOSA HEADS.
Recipes courtesy of Peter Kuruvita from Noosa Beach
House, 14/16 Hastings Street, Noosa Heads. 5449 4754
or noosabeachhousepk.com.au
FOR EXTRA SALT visit saltmagazine.com.au
for an extra recipe.
saltmagazine.com.au 53

SALT CELLAR
HOME BREWS
WORDS MIKE BENNIE PHOTO KRISTA EPPELSTUN
IF YOU CAST YOURSELF back just a couple
of years, the Sunshine Coast was near vacant of
craft beers and independent brewing. Step into
the inner districts of any capital city in Australia
and the brewing culture was exploding; it felt
like a new team of brewers was surfacing each
week. While Queensland’s laidback lifestyle,
and love of gluggable, neutral flavoured beers is
well-versed, something had to give.
Fast forward to the latter half of 2017 and there are around 10 craft
breweries in full swing on the Sunshine Coast, with a couple more
in the works. In an almost defiant move to shove Queensland’s
most popular beer XXXX into the background, these independent
breweries work in a positivity-bound community of open-minded,
enthusiastic brewers producing a kaleidoscopic array of styles.
Rather than relying on a simple, core range of beers, Matt Jancauskas
from Maleny’s Brouhaha is widely experimenting, and, importantly,
using a raft of local produce in the production of his beers. “We’re
big on variety, big on freshness, big on keeping it local. In our first
year we made 48 different beers, yet only four tanks. A feat to do
so, but we love batch splitting – making a batch of beer, make 3000
litres and then split into two different beers.”
Matt uses fresh local raspberries for his raspberry saison and for
sours he uses Maleny Dairy yoghurt. “That makes the backbone of
our sour beers,” he says. “For our Finger Lime IPA we went out to
a local farmer, got finger limes off him and squeezed them into the
beers.”
The emphasis with Brouhaha is on local and fresh – this is
reflected in the food menu that accompanies the brewery’s beers.
“Our spent grain goes to Maleny Wagyu, then we buy back the
whole animal and use it nose to tail,” Matt says. This overarching
philosophy of local, seasonal and holistic is writ large for
Brouhaha.
BREWERY FOCUS:
MATT HEPBURN FROM YOUR MATES BREWING CO
Your Mates is a gypsy brewing operation that created a huge
buzz when a Pozible campaign came in with some $32,575 to
assist in the funding of a permanent brewery and canning line.
Matt Hepburn is a delightful character, a breezy larrikin eking out
smashable, sessionable beers with his partner Christen McGarry.
“It’s coming up to two years in brewing,” says Matt. “Typically
Queenslanders have enjoyed beer in volume; typically stuff that
they were used to. We saw some interest in diversifying the beer
offering on the Sunshine Coast, loved the stuff ourselves, so we
quit our jobs, and just launched into it.”
Asked about the reception his beer has had, Matt says, “A lot of
people have been supportive in bars and restaurants, supporting
local, so have seen how our beers have a bit more flavour, and
are willing to pay an extra dollar to drink a nice-tasting, local
beer.”
It seems most brewers on the Sunshine Coast are also pretty
keen to help each other out. “We don’t really see anyone else
as competition; everyone else has their own style,” Matt says.
“As independent brewers, the more drinking the stuff the better.
“We’ve had a lot of help from a variety of breweries; that’s just
the kind of industry [it is].”
While XXXX and Great Northern have made an indelible mark
on most Queenslanders, there’s hope beyond the big players.
“We’ve gone for quality in terms of base ingredients. We brew
just a few really good beers. We want to create a perfect beer,
really, but we want people to keep going back to them. I think a
lot of people on the Sunshine Coast have taken this approach –
quality upgrade and sessionability.
“The Pozible campaign went better than expected and helped
crystallise Your Mates’ opportunities. The likelihood of finding a
permanent brewing facility is close, too. Products are where we
want them, we’ve doubled our capacity, we’ve sold out again. So
[we’ve] come to the stage where we’re looking to take it to the
next level.”
54 salt

ABOUT MIKE
When Mike Bennie isn’t wandering vineyards on the four corners
of the globe, he is a freelance wine and drinks writer, journalist
and presenter. His work appears in the highly regarded Australian
Gourmet Traveller Wine magazine, and he is wine/drinks editor for
delicious. magazine. He is editor-at-large and contributor/writer to
Australia’s most interactive wine commentary website, WineFront.
His work is regularly found in The Sun-Herald Style magazine, Virgin
Australia airline’s Voyeur magazine, The Sydney Morning Herald
Good Food section, Men’s Style magazine, Wine Business Magazine
and various other publications. Mike is a wine judge in Australia and
overseas, and a graduate of the prestigious Len Evans Tutorial. He is
a co-founder and co-director of the artisan and sustainability focused
Rootstock Sydney food and wine festival. He is prolific with his wine
work, is a regular presenter at corporate and industry events, and
between travels to exotic vineyards around the world, enjoys long
walks on the beach with a bottle of wine (or sour beer).
WHAT JOSH DONOHOE OF SUNSHINE COAST
CRAFT BEER TOURS IS DRINKING NOW:
SESSIONABLE:
Brouhaha Brewery Dry Hopped Saison
“The fact that Matt can make a saison shows the versatility
of this brewery, and this one has requisite tang, freshness
and fruity-herbal interest.”
THE BIG TICKET, FANCY NIGHT OUT BEER:
Moffat Beach Brewing Co Double IPA Iggy Hop
“I like a big, hoppy style, and here the hops, though
prominent, are well balanced with malt. Not too punchy;
really well done.”
ICON BEER:
Your Mates Brewing Co Larry Pale Ale
“A simple, easy drinking beer that’s made for the conditions
up here. These guys are still gypsy brewing but doing great
things. Two local guys doing local beers for local people.”
SOMETHING DIFFERENT:
10 Toes Rye Amber
“This is a slightly different style that no one really is making
on the Sunshine Coast, and to me is increasingly popular
for its point of difference.”
sunshinecoastcraftbeertours.com.au
The rise and rise of the cult around craft and independent
breweries is a leading light for increasing the diversity of tourism
opportunities, but it’s also increasing the culture around local
Sunshine Coast food and drink. While most of these breweries are
in their infancy, and chasing down a limited opportunity for tap
space, there’s vibrancy and vitality in the burgeoning Sunshine
Coast independent brewing scene. Three cheers for that.

A WEDDING FEATURE WITH SPRING ’17
58 KEEPING IT REAL
Jacklyn Swiecicki and
Matthew Brown prove
that modern dating can
lead to lasting romance.
62 MAGIC MAKER
salt sits down to picnic
with Modern Goddess
Table’s Jayde Heathcote.
66 TO HAVE AND TO
HOLD Treats and tips to
get ready for the big day.
IMAGE COURTESY OF CHESTERTON SMITH PHOTOGRAPHY AT CHESTERTONSMITH.COM
56 salt

saltmagazine.com.au 57

KEEPING IT REAL
MODERN
MATCH
WORDS LILJANA FREY
58 salt

Jacklyn Swiecicki
&
Matthew Brown
31 March,
2017
FORGET CHANCE ENCOUNTERS in
coffee shops or lingering looks in bookstores
– Jacklyn and Matthew Brown’s romance was
sparked by the simple act of swiping right.
On Tinder, that is.
A modern-day love story, the Melbourne-based couple connected
through the online dating app after noticing they shared mutual
friends. They arranged to meet for a drink, but conversation flowed
easily and their afternoon wine evolved into a lengthy dinner date.
Matthew, 35, says it was Jacklyn’s kindness that initially
captivated him, while Jacklyn, 33, loved that Matthew was up for
anything – including waking in the early hours of the morning to
take spin classes.
Two years after meeting, the couple bought their first home
together. The day they collected their keys, Jacklyn entered the
house to discover an arrangement of rose petals, champagne and
a bag of her favourite corn chips.
“Before she had time to turn around and ask me what the hell was
going on, I was on one knee,” Matthew says. “I managed to find
a ring that looked just like a corn chip from Melbourne designer
Lucy Folk.”
The proposal was unexpected for Jacklyn, who was preoccupied with
settling into their new home.
“I was blown away,” she says. “Matt totally surprised me. Best
surprise ever!”
Jacklyn and Matthew chose Noosa as their wedding destination after
spending time in the region on one of their first holidays together.
The couple wanted a small wedding, so their celebrant suggested the
ceremony be held at secluded Hidden Grove. With its picturesque
backdrop of Noosa Main Beach, the setting was an easy choice.
When it came to their reception, Jacklyn and Matthew chose Noosa
Waterfront Restaurant & Bar for its sophistication and fine dining
menu. A qualified chef herself, Jacklyn oversaw the planning of their
five-course degustation menu with executive chef Andrea Ravezzani,
while Matthew selected wines from New Zealand and Italy.
“We had eaten at Noosa Waterfront previously and loved their
Italian menu and beautiful plating,” Jacklyn says. “We are also
having our honeymoon in Italy, so we liked the Italian theme.” >
saltmagazine.com.au 59

Just when Jacklyn and Matthew thought everything was in
place for their nuptials, disaster struck. The day before their
wedding, Cyclone Debbie hit. The couple was forced to
hold their wedding rehearsal indoors as wild winds ripped
through Noosa.
As nightfall approached, the extent of their predicament set
in. While the plane bringing members of Jacklyn’s family to
the Sunshine Coast was redirected back to Melbourne, Jacklyn
and Matthew’s hired house lost power. With no electricity, the
couple was forced to prepare for their wedding in the dark.
“The funniest moment was the night before the wedding,”
Jacklyn says. “I had a shower in a pitch black house with only
a tealight candle.”
However, the sun reappeared the next morning. “It was
stunning,” she says. “Perfect blue skies and sunshine. It was
honestly a blessing.”
But Cyclone Debbie had left a mark, and Jacklyn had to pull up
her wedding dress and clamber over fallen trees simply to reach
the wedding car. When she arrived at the northern end of Noosa
Main Beach for their ceremony, Jacklyn spotted her mother
and sister running through Noosa Woods, having arrived from
Melbourne just in time.
WEDDING DAY
ROLL CALL
RECEPTION
Noosa Waterfront Restaurant & Bar
noosawaterfrontrestaurant.com.au
CEREMONY
Hidden Grove, Noosa Heads
PHOTOGRAPHY
Stu Morley
stumorley.com
CAKE
Sweetness Contained
sweetnesscontained.com.au
DRESS
Amaline Vitale
amalinevitale.com.au
FLOWERS & STYLING
First Class Functions
firstclassfunctions.com.au
60 salt

ABOUT THE VENUE
Noosa Waterfront Restaurant & Bar offers a distinct
Italian menu complemented by an extensive international
wine list. Set amongst the trees on the beautiful Noosa
River, the restaurant is not just the perfect place to
host a wedding reception, but the ceremony too. The
restaurant’s private lawn area overlooks the river and
is surrounded by magnificent Moreton Bay fig trees,
which provide year-round shade and stunning foliage.
The venue is owned by distinguished head chef Andrea
Ravezzani, who brings his global culinary training and
passion for food to the restaurant. With a focus on local
produce, Noosa Waterfront hosts regular degustation,
winemaker and guest chef dinners. The 120-seat
restaurant is also a stylish setting for birthday parties,
business functions and weddings.
“It was a really overwhelming moment of relief and happiness to
have them there,” she says.
Despite the preceding drama, Jacklyn and Matthew’s wedding
ceremony unfolded like a dream. Guests shaded themselves with
delicate parasols as Jacklyn made her way down the aisle, her elegant
dress heavy with French lace.
Jacklyn says her wedding dress had beautiful, delicate details. “I have
a small waist and this dress gave me a feminine silhouette that felt
timeless. It was truly a beautiful dress to wear.”
Jacklyn and Matthew beamed as they recited their vows, and friends
and family mingled as a violinist played old-school Elvis and jazz
tunes. After the ceremony, the couple and their guests enjoyed
a sunset cruise on Noosa River, before dining on ricotta-stuffed
zucchini flowers, pan-fried goldband snapper and coconut-infused
panna cotta with raspberry and rose puree.
Though they have now returned to Melbourne, Jacklyn and
Matthew hold the Sunshine Coast close to their hearts, and look
forward to someday bringing their children to the region. But
for the time being, they are content with enjoying Noosa as a
newlywed couple.
“We have already planned to return next year for our one-year
wedding anniversary,” Jacklyn says.
saltmagazine.com.au 61

MAGIC MAKER
casual
A
AFFAIR
WORDS XANTHE COWARD
PORTRAIT PHOTO ANASTASIA KARIOFYLLIDIS
62 salt

noosa floral slists
IN A MATTER of months Jayde Heathcote’s
Modern Goddess Table has established itself
as a premiere Sunshine Coast catering option
for stylish brides, romantic couples, and inthe-know
picnic and party hosts.
It’s no surprise that the magic of this innovative catering
company is luring all sorts of clients. Why fuss over catering any
special event when you can have Jayde and her team provide
beautifully arranged and themed grazing platters overflowing
with fresh, locally sourced cheeses, fruits, breads, cakes,
chocolates, condiments and more?
The beauty of the business is not only in Jayde’s superb
presentation, but also in her personal touches. Jayde says, “I like
to make it special. I want brides especially to know that for me,
it’s a very personal business; I’m going to be involved every step
of the way.”
Jayde will always meet with the bride to discuss her wedding
theme and colour scheme, and chat with the venue and the
florist, in order to work closely with everyone involved in making
the event a success. She likes to take the pressure off, arriving
with her team an hour before the bride appears. The event is
completely fuss free. “I clean up and they don’t have to worry
about a thing.”
Jayde remembers she was always the child at school who had the
parties, hosting dinner at her place and “always going over the top
and spending too much money. It was ridiculous!” She still enjoys
getting the girls together for wine and cheese, and caters for most
of the family gatherings, which have taught her that if there aren’t
three days’ worth of leftovers, she hasn’t made enough. >
We create, we innovate. Naturally
www.naturellefloraldesign.com.au
naturelle@iinet.au
0411 122 428 * 0437 313 775
IMAGES ; LINDY PHOTOGRAPHY - DEBBIE LAWRENCE
WILLOW & ERIN - PANGA PRODUCTIONS

Photo Anastasia Kariofyllidis
Photo Anastasia Kariofyllidis
“
IT LOOKS BEAUTIFUL
WHEN THE WHOLE TABLE
IS ONE BIG CHEESE BOARD.
I’M A HUGE CHEESE LOVER.
MY FAVOURITE THING
TO DO IS A BAKED BRIE
WITH BLUEBERRIES AND
HONEY.
”
64 salt

Also a fan of Italian fare and family traditions, Jayde loves her
carbs and the bonding that happens over the trattoria table. “I love
the way Italians make a big deal about coming together for a meal.”
A close family is one of the reasons Jayde decided to turn her
passion for feeding people into a business. “They all told me this
was something I should be doing. I had a vision to be working
for myself. It’s definitely where I want it to be.”
Having never seen herself as a nine-to-five girl, Jayde admits,
“I’ve always loved cooking and entertaining guests. I always
thought I would do something creative.” She enjoys styling
the whole food event, from the flowers to the vessels in which
they’re arranged, to the food. “I work alongside the client and
create. It’s about so much more than just delivering the food.”
Connecting with Jayde is easy; clients can call or arrange to meet
in person, or simply order online, making their selection from
three separate packages, which can be customised to take into
account any dietary requirements before Jayde begins honing
the finer details. The theme can be as feminine and delicate or as
rustic and earthy as a client likes, with many themes built around
Jayde’s upcycled timber cheese boards, purchased locally from an
artisan who repurposes the wood salvaged from storm-damaged
trees. Jayde says, “It looks beautiful when the whole table is one
big cheese board. I’m a huge cheese lover. My favourite thing to
do is a baked brie with blueberries and honey.”
She says that people love the decadence of a generous grazing
table, offering much more food than can be consumed during
the event. But this also means she has had to consider what to do
with any leftovers. “It wouldn’t be the same effect if it was sparse,
so I always make sure I have containers for take away. It’s always
packed up and ready to go. There’s no waste.”
Jayde uses crisp white tablecloths, soft cushions, pretty picnic
rugs, and locally sourced fresh flowers to complement the
food. Her Modern Goddess Table launch event in June had
a deliberately feminine feel, attracting attention across her
Facebook and Instagram accounts. She recognises the value
in offering superior presentation, happily noting that guests
love to post their foodie photos online. “Everybody wants to
photograph it and share it.”
Jayde appreciates the value of word of mouth and her growing
social media tribe. “The launch party made it possible to connect
with Sunshine Coast businesses, including top wedding planners
and event managers,” she says. “When you’re new you’ve got
to put yourself out there. Realistically, it’s about getting to
know what the businesses and clients want, and making the
connections in the industry.”
She admits there is some trial and error involved in starting a
small business from scratch, but Jayde is determined to grow
Modern Goddess Table organically, keeping the focus on quality,
local products and nurturing partnerships with suppliers.
Jayde says of her business, “I’m so protective of it and I’ll have to
learn to delegate when the time comes to grow. The dream is to
have teams all over the country.
“I didn’t even think it would come this far! I was thinking it
would be for friends and family on the side, but each time you
get a call you get a boost of confidence.”
moderngoddesstable.weebly.com
ROUGH
& CUT
OPALS
The Opalcutter, Montville
Contemporary Jewellery
& Art to Love & Give
Potter’s Workshop, South Africa
POTTERY
& ART
Daniel Vior, Spain
The Opalcutter, Montville
JEWELLERY
OPEN 6 DAYS 10—5
(Closed Wednesdays)
Eva Stone, Poland
Ti2, United Kingdom
07 5442 9598
www.opalcutter.com.au
Shop 4 ‘The Pottery’
171-183 Main St Montville

TO HAVE AND TO HOLD
gorgeous
gowns
Created from the finest fabrics and
materials from Milan and Paris, each
Mira Zwillinger gown is brought to
life in a meticulously and thoroughly
detailed process that includes handmade
embroidery, beading and ornamentation.
A Mira Zwillinger gown is perfect for the
bride who wants to say ‘I do’ in a timeless
design that also boasts modern-day
sophistication. So, when it’s time to tick
the dress of the wedding checklist, visit
Mira Zwillinger. mirazwillinger.com
HERE ARE
OUR PICKS OF
FASHIONABLE,
MUST-HAVE
PRODUCTS FOR
THAT LOVED-UP
EVENT.
TAKE A
BOW
TO HAVE
AND TO
HOLD
In a
lather
If your man prides himself on being
cultured, courteous and well educated,
while boasting an outstanding sense of
personal style, dress him in Mr Day.
Inspired by old-school influencers like
Steve McQueen and Paul Newman, Mr
Day’s collection of 100 per cent silk classic
ties and bow ties are for the groom who
oozes confidence and remains effortlessly
cool. Make sure he ties the knot in a classic
addition from Mr Day. mrday.com.au
Bridesmaids go through a lot to get you looking
and feeling radiant on your big day. From
engagement parties to dress fittings and, of
course, organising your hens’ night, there’s
generally a bit of stress, lots of champagne and
a few tears (happy ones, of course) associated
with the pre-wedding events. Give your favourite
girl pals some loving back with these gorgeous
handmade botanical soaps from Maple Soaps.
Inspired by the romance and fragrance of flowers,
each batch of these little beauties is crafted using
the highest-grade vegetable oils, plant butters,
clays and essential oils. Each bar is then air-dried
and carefully hand wrapped into a delightful
package of soapy bliss every woman needs at
some point in her life. maplesoaps.com
66 salt

flower
power
Every girl deserves a crown, just as every flower girl deserves a flower crown.
Summerblossom’s whimsical silk flower crowns are the perfect fit for little
princesses. Every floral arrangement, whether it’s in the baby, kids or adult range, is
handmade using high-quality materials from silk flowers to sparkling embellishments
and everything in between to ensure all Summerblossom girls look and feel as
beautiful as a spring wedding. summerblossom.com.au
HANDS OFF!
Back in ancient times, wedding guests tried
to tear off part of the bride’s clothes because
they believed having a piece from the bride’s
outfit bought good luck. Well, it appears some
traditions never die. But they do get a stylish
revamp. Add to the tradition and fun of your
big day with a drop-leg gorgeous garter from
Bridal Trousseau, a designer label offering an
heirloom-worthy collection of chic couture
bridal garters plus lingerie and accessories.
Using the finest French laces, silk satins and
tulles, silk ribbons and carefully sourced
vintage embellishments, each original design
is hand finished with meticulous attention to
detail, making your garter a little treasure you
will want to keep forever. As long as your
guests don’t pinch it first! trousseau.com.au
ONLINE
AND
ON TREND
Save trees and send your invites
online via a custom-designed wedding
website from Bliss & Bone. Let’s face
it, our iPhones, iPads, iThis and iThat
are our best buddies (after your maidof-honour,
of course). So, keep all
your wedding plans in the one spot
– no MIA invoices or to-do lists here!
Store your RSVPs, booking forms and
even let guests browse what’s on the
menu. Bliss & Bone creates unique web
solutions to suit your style and needs.
You can customise everything from
page layouts, graphics, fonts, colours,
photos and more. Bonus: this creative
agency also makes stunning wedding
invites, so if tradition is your thing (or
grandma doesn’t own a computer) Bliss
& Bone has a few old-school options
too. blissandbone.com
RING FOR
HIM
Playing sport, fixing the car, gutting a fish or renovating the
house – if your bloke is just that, a bloke, don’t complicate
things when it comes to his wedding ring. Something precious
and fragile made from expensive metal just isn’t practical. His
wedding ring needs be robust, affordable and look good even if
it gets a little dirt or grease on it. Enter The Gentleman’s Smith.
Serving the real gentlemen of Australia, The Gentleman’s Smith
offers practical and affordable rings that still have a whole lot of
charisma. thegentlemanssmith.com
saltmagazine.com.au 67

FASHION
sweet
talk
FASHION EDITOR
BRISEIS ONFRAY
IS THERE ANYTHING SWEETER THAN BLOSSOMING LOVE IN SPRING?
IT’S TIME TO TOSS AWAY HEAVY MODES TO MAKE WAY FOR SUNNY VIBES
AND A PLAYFUL SOCIAL SEASON. CONSIDER IT FASHIONABLE TO RE-STOCK
THE WARDROBE AND RE-INVENT YOUR STYLE, BABY.
70 LEISURE LUXE There’s an easy-going coastal theme for the
leisure lifestylers. 72 SEASONAL STYLE by Gingers Boutique.
73 PRETTY IN PRINT A playful range to get excited about.
74 MELLOW MODE Zone out in natural fibres and neutral
tones.76 FAR AWAY PLACE Oh denim, durable denim.
79 LABELS & STOCKISTS.
68 salt
Donsje

Love Stories
THE
LIFESTYLE
BOUTIQUE
IN CALOUNDRA
My Sunday Morning
To Hold and to Have
Aurora white and pink diamond ring
Esperance & Co
FASHION
ACCESSORIES
HOME DÉCOR
GIFTS
Shop 1, 10 Ormuz Avenue
Caloundra QLD 4551
07 5491 8890
www.villaverdeliving.com.au
Donsje
FOR LABELS AND STOCKISTS REFER TO PAGE 79

Adrift
Elk
wYse
FOR LABELS AND STOCKISTS REFER TO PAGE 79
LEISURE
LUXE
For the leisurely lifestylers
there’s an easy-going, coastal
theme that is understated
yet sophisticated. Carefree
styles loosely arranged with
luxe fabrics and finishes add
a touch of class.
NY2K 18ct white gold oval
trilogy diamond ring
Crocs
Amsterdams Blauw
70 salt

Humidity
Nancybird
saltmagazine.com.au 71

SEASONAL STYLE
1
FEATURED STOCKIST
GINGERS BOUTIQUE
BY SUZANNE MAILEY
SPRING HAS ARRIVED
AND IT’S TIME TO
BLOOM. THIS SEASON
LETS US FLIRT WITH
FLORA, BRINGING
BEAUTIFUL BOUQUETS
OF FRESH, BRIGHT
AND FEMININE PRINTS
TO OUR MUST-HAVE
FAVOURITES.
2
1 Nadia clutch
2 Naudic shoes
AVAILABLE AT:
Gingers Boutique, Shop 2, 56 Burnett Street,
Buderim, 5445 6616 or gingersboutique.com.au
Maha She
72 salt

Binny
PRETTY IN
PRINT
Boom Shankar
Naudic
The Opalcutter
18ct yellow gold ring with
boulder opal
To Hold and to Have
Amethyst checkerboard cut earrings
Me & Maggie
FOR LABELS AND STOCKISTS REFER TO PAGE 79
There’s a
playful range
of pastel, floral
and bohemianinspired
styles to
get excited about
this season. The
trick is choosing
the right colour
combo. Are you
a block-bold or
pretty in print?
Birkenstock | Crocs | Skechers | ECCO | FitFlop | Klouds | Aetrex | Arcopedico
Mens
Ladies
Noosaville - 230 Gympie Tce 5447 1755
Caloundra - 82A Bulcock St 5492 7185 Shop Online - @getsetfootwear.com.au
saltmagazine.com.au 73

Humidity
Having a mellow moment?
Zone out in natural fibres and
neutral tones. It’s a more casual
arrangement, but quality fabrics
and accessories will hold your
style up in any down time.
mellow
mode
Scotch & Soda
Love Stories
FOR LABELS AND STOCKISTS REFER TO PAGE 79
74 salt

wYse
The Opalcutter sterling
silver and enamel earrings
by Daniel Vior
Opals Down Under
14ct yellow gold ring
with 1.51ct Queensland
boulder opal and
diamond
Crocs
NY2K 9ct white, yellow
and rose gold diamond
set circular pendant
HUMIDITY
ARMOIRE CHALICE
BANANA CHALICE HUMIDITYBLUE
CREAM
BLEU BLANC ROUGE
NOA DESIGUAL
WILLOW NOA& ZAC
HOLIDAY
ARMOIRE
LTB CHALICE DESIGUAL
CHALICE HUMIDITY
2/56 BLEU Burnett BLANC Street Buderim ROUGE
p :: 5445 6616
DESIGUAL
WILLOW & ZAC
w :: gingersboutique.com.au
LTB DESIGUAL
e :: gingers@gingersboutique.com.au

Provides a beautiful,
inspiring place
for your jewellery to be
created, repaired
and cared for...
Amsterdams Blauw
FAR AWAY
PLACE
My Sunday Morning
Oh denim, durable denim.
Even in warmer weather,
a good pair of jeans will
provide cool comfort and
style. Wherever you wander,
adventure-seeking treads and a
sun-snappy hat will carry you far
on the fashion fields.
FOR LABELS AND STOCKISTS REFER TO PAGE 79
Ph 5477 0561
98 King Street, Buderim
shop@toholdandtohave.com.au
toholdandtohavejewellers
www.toholdandtohave.com.au

Scotch & Soda
NATURAL / ECO-FRIENDLY / A USTRALIAN MADE
WYSE NOOSA SHOP 1/31 HASTINGS ST, NOOSA
SOUL DIVA SHOP 10/45 BURNETT STREET, BUDERIM
WYSELIFESTYLE.COM.AU
FOR LABELS AND STOCKISTS REFER TO PAGE 84
Ad for Salt magazine_Spring17 Issue.indd 1
8/08/2017 11:43 am
Helen Kaminski
saltmagazine.com.au 77

photo Tim Love Photography
MODELS | ACTORS | EXTRAS
For Bookings phone 07 5443 4522 or email info@fayerolph.com
fayerolphmodels.com

FASHION STOCKISTS
LABELS AND STOCKISTS
Amsterdams Blauw
ADRIFT Villa Verde Living,
Shop 1, 10 Ormuz Avenue,
Caloundra. 5491 8890 or
villaverdeliving.com.au
AMSTERDAMS BLAUW
Threads 4556, Shop 8, The Hub,
45 Burnett Street, Buderim.
5476 7686 or threads4556.com
BINNY Serengeti, 2/5 Gibson
Road, Noosaville. 5449 7756
BOOM SHANKAR Villa Verde
Living, Shop 1, 10 Ormuz Avenue,
Caloundra. 5491 8890
or villaverdeliving.com.au
CROCS Get Set Footwear,
82A Bulcock Street, Caloundra,
5492 7185 or 230 Gympie
Terrace, Noosaville. 5447 1755 or
getsetfootwear.com.au
DONSJE Evolve, 5/10 Grebe
Street, Peregian Beach. 5448 2077
or evolvembh.com.au
ELK Evolve, 5/10 Grebe Street,
Peregian Beach. 5448 2077 or
evolvembh.com.au
ESPERANCE & CO Signature on
Hastings, 18A Hastings Street,
Noosa Heads. 5474 9400 or
signatureonhastings.com
HELEN KAMINSKI Signature on
Hastings, 18A Hastings Street,
Noosa Heads. 5474 9400 or
signatureonhastings.com
HUMIDITY Gingers Boutique,
Shop 2, 56 Burnett Street,
Buderim. 5445 6616 or
gingersboutique.com.au
LOVE STORIES Threads 4556,
Shop 8, The Hub, 45 Burnett
Street, Buderim. 5476 7686 or
threads4556.com
ME & MAGGIE Original
Eumundi Markets,
80 Memorial Drive, Eumundi
every Wednesday and Saturday.
iloveeumundimarkets.com
MY SUNDAY MORNING
Who Invited Her, Shop 12,
Bay Village, 18 Hastings Street,
Noosa Heads. 5474 5941 or
whoinvitedher.com
NANCYBIRD Evolve,
5/10 Grebe Street, Peregian
Beach. 5448 2077 or
evolvembh.com.au
NAUDIC Gingers Boutique,
Shop 2, 56 Burnett Street,
Buderim. 5445 6616 or
gingersboutique.com.au
NY2K Rovera Plaza, King Street,
Cotton Tree. 5443 1955 or
ny2k.com.au
OPALS DOWN UNDER
11 Ballantyne Court,
Palmview. 5494 5400 or
opalsdownunder.com.au
SCOTCH & SODA
Threads 4556, Shop 8,
The Hub, 45 Burnett Street,
Buderim. 5476 7686 or
threads4556.com
THE OPALCUTTER Shop 4,
The Pottery, 171-183 Main Street,
Montville. 5442 9598
or opalcutter.com.au
TO HOLD AND TO HAVE
98 King Street, Buderim.
5477 0561 or
toholdandtohave.com.au
WYSE LIFESTYLE Shop 1,
31 Hastings Street, Noosa Heads.
0478 038 349; Soul Diva,
Shop 10, The Hub, 45 Burnett
Street, Buderim. 5456 4111
or wyselifestyle.com.au
stockist for
SCOTCH & SODA
R.M.WILLIAMS
MAISON SCOTCH
LOVE STORIES
AKUBRA
8, THE HUB, 45 BURNETT ST,
BUDERIM 4556 | (07) 5476 7686
saltmagazine.com.au 79

UP AND COMING
FEARLESSLY
FABULOUS
WORDS JOLENE OGLE PORTRAIT PHOTO KRISTA EPPELSTUN
80 salt

photo Elsa Dillon
IT’S 8.30AM ON THE coldest morning the Coast has
experienced in two years. Milliner and designer Melanie Jeffers
of Melanie J Designs sits at a table in a popular Eumundi coffee
shop wearing high-heeled boots, lacy black stockings, a floaty
smock dress, a scarlet scarf and cherry red lipstick.
It’s clear a little bit of cold weather won’t stop this fabulous
woman from embracing her inner goddess.
As she sips her flat white she says that it’s important women
dress for themselves. “I’ve always been that person within my
friendship group who is not too scared to put on red lipstick
and wear red heels to a breakfast,” she says.
“I think as women we all tend to get caught up in life and get
comfortable. We really fear what other people think about us.
To me, it’s important to wear what you want to wear. Be
different. Be unique.”
It’s this ethos that inspired Melanie to create stunning feather
and lace creations. Bold, elegant and delicate, Melanie’s
headpieces, capes and collars are designed to empower the
wearers and encourage women to find their inner alter-egos.
“Every woman wants to wear a stunning feathered creation,”
don red lipstick and morph into something else. I think some
people are still a little scared to say ‘I’m unique enough to wear
that’ and embrace something different.”
Melanie’s passion for all things lace and feathers started with her
nanna. Melanie recalls visiting her nanna’s old Queenslander in
Mackay where the entire side verandah was always bursting with
fabrics, buttons, lace, thread and patterns.
“My nanna was a milliner and tailor. I’d go to her and say ‘Nanna,
I need a suit’ and she would just measure me up, draw the pattern
and create it from scratch. So I learnt how to sew from her, and I
loved how she would always go out in a big hat.”
Melanie and her sister were raised by their father. And while
Melanie always dabbled in her passion for fashion, it wasn’t
until she moved to the Sunshine Coast from Mackay at the age
of 30 that she finally took the leap and started her own label,
Melanie says. “I don’t know one woman who hasn’t wanted to Melanie J Designs. >
saltmagazine.com.au 81

photo Elsa Dillon
“
I THINK AS WOMEN WE ALL TEND TO GET
CAUGHT UP IN LIFE AND GET COMFORTABLE.
WE REALLY FEAR WHAT OTHER PEOPLE THINK
ABOUT US. TO ME, IT’S IMPORTANT TO WEAR
WHAT YOU WANT TO WEAR.
”
82 salt

photo Elsa Dillon
Melanie decided it was time to do something for herself, so she
studied cinemagraphic make-up design while working as a practice
manager for an optometrist. After five years, she left her fulltime
work and fully immersed herself in a world of high fashion,
gathering feathers and handmade lace.
“I’ve always had the freedom to be creative,” she says. “Having a
single parent was difficult, but I knew this was what I always wanted
to do. Just sometimes life gets in the way.
“I got married young and after my divorce I moved to the Coast
and I thought ‘this is it, I’m 30 and this is all about me now’. I came
down to the Coast, studied and worked in eyewear styling, travelling
the country. Then I made the jump. I just did it and here I am.”
Melanie’s stunning creations can now be found on the heads and
shoulders of some of Melbourne’s wealthiest women, fashion
bloggers and style editors. Melanie’s most recent celebrity client
was the Coast’s own Jo Beth Taylor, who commissioned a
headpiece for her African wedding.
“Jo Beth wanted to use a range of local suppliers from the Coast,
which I think is amazing because there are lots of creatives here
and I don’t think that is recognised enough,” Melanie says.
Melanie says she has always loved the combination of fine,
handmade lace and gathered feathers. “I love anything of quality.
I love French lace. A friend of mine has a farm up north so I’m
able to use organic, naturally shed feathers.”
When asked where she wants to be in a year’s time, Melanie says
she simply wants more people to enjoy the feeling of wearing
something utterly fabulous. Helping spread the word is San
Francisco-based style editor Doris Hobbs of Rich in Love, who
chose to wear one of Melanie’s designs when she covered New
York Fashion Week in early September. Melanie will also exhibit
at the Sunshine Coast International Fashion Festival in October
this year, where she hopes to inspire even more local women.
Just a few more feathers in the cap of this talented Sunshine
Coast local.
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saltmagazine.com.au 83

MEET THE DESIGNER
SUN,
SAND
AND
SWIM
WEAR
WORDS LAHNEE PAVLOVICH PORTRAIT PHOTO KRISTA EPPELSTUN
84 salt

HAIR
BODY
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with Oway
SHOP 3/1 KING STREET • COTTON TREE
5451 1300 • ECO-ORGANIC.COM
THERE IS SOMETHING special about
being in the sun, soaking up the rays. Days
spent splashing around in the ocean, with
sand between your toes. And when you live
on the Sunshine Coast, sun-filled days seem
to be even better somehow. We have our
pick of beaches to laze on, parks to play in,
and waves to wade in.
It seems Mooloolaba-based mother of four Lana Reid feels the
same way and has built a business out of designing adorable
women’s, kids and matching ‘mummy and me’ swimwear.
SunHaze Fashion was launched in January 2013 and began as
a project creating clothing for her boys. But it didn’t take long
for Lana to advance her skills and take on the challenge of
swimwear.
“I started making swimwear for my children mainly, but after a
while I really wanted to venture into swimwear for women. I was
asked to do a custom order for a mum and her daughters and
thought why not start doing matching swimwear,” Lana says. >
Shop 2, 5 Gibson Rd, Noosaville Ph: 07 5449 7756
saltmagazine.com.au 85

photo Krista Eppelstun
“
DON’T GET ME WRONG, BEING A MOTHER
IS THE BEST. BUT BEING A MUM THAT HAS A
PASSION IS EVEN BETTER.
”
86 salt

“I used this custom order for social media posts and was
overwhelmed by the response. I was definitely onto something
so I decided to expand and make a whole range of ‘mummy and
me’ pieces.
“With the Mummy and Me range I wanted to create swimwear
that women wanted to wear because it was cute, but it also felt
comfortable. I wanted to design something they were proud to wear
and proud for their daughters and babies to wear too,” she says.
“It is very important that women feel great in their own skin,
confident and comfortable in what they wear. So creating swimwear
for all sizes in classic designs that are always in fashion and
using great quality fabrics was at the forefront of my mind when
SunHaze grew. Being a mum of four I certainly know what happens
to your body after children and sometimes the unrealistic view of
what you should look like doesn’t help. Women are all so different
and we should celebrate this, not categorise women into certain
types. SunHaze likes to celebrate the differences and that’s what is
important. We want women to see themselves in SunHaze.”
Something else that has always been of great importance to Lana is
that all her products are designed and made in Australia.
“I will never compromise here. I design the fabric print with a local
company. It’s printed in Australia, by an Australian company, and
even the fabrics are supplied by an Australian company. I pride
myself on having a product that will last more than one season,
even more than two.”
And although Lana has worked hard to create a business and
a brand she can feel proud of, as a mum, it hasn’t always been
smooth sailing managing business and pleasure.
“It’s really hard to fit it all together and it is definitely a juggling
act,” she says. “I constantly drop the juggling balls but just keep
trying over and over. Mum guilt does come into play but I work
hard for me and I think that it is important. I lost myself in the
first few years of being a mum, I needed to be creative and take
risks again instead of hiding away in my house with my children
as an excuse.
“And as a mum and as a business owner you will always have
ups and downs and sometimes the downs are hard to get back up
from, but you have to do it to prove what you are doing is worth
all the sacrifice, time, stress and all those emotions. Just never give
up. Having a ‘that will do’ attitude doesn’t cut it in business.
“Don’t get me wrong, being a mother is the best. But being a mum
that has a passion is even better.”
So with her adorable Mummy and Me women and kids swimwear
taking off, what’s next for Lana and SunHaze?
A Daddy and Me range of course!
“I started getting custom orders for dads and sons and orders for
matching swimwear for the whole family, which is exciting,” Lana
says. “Board short fabric bases are harder to find in Australia so we
are still working on getting this one completely off the ground, but
this is definitely going to be part of the SunHaze Fashion range at
some point in the near future.
“I also want to see the entire SunHaze range worldwide. Oh and
have a holiday!”
sunhaze.com.au
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32GatewayDrive,Noosavile.QLD 4566

BOLD VISIONARIES
GLORIOUS
FOODIE
WORDS LINDA READ PHOTOS ANASTASIA KARIOFYLLIDIS
COOKING FOR ACTOR Brad Pitt and his family is a job that may make
some people a little nervous. But chef, restaurateur and passionate foodie
Leonie Palmer-Fisher is not easily fazed.
When Leonie and her husband Steven ‘Stef’ Fisher were offered
the job of running the household at a private property in England
a few years ago, they were more than a little surprised when
their new boss turned out to be the Hollywood superstar. Pitt
had moved to the property with his six children and their large
entourage of nannies and teachers while he was filming a movie.
“We ran the household, did the entertaining and the hospitality
and also looked after the family, which was hilarious because Stef
and I have never had children and we didn’t know how hard that
could be,” says Leonie.
The famous family, who Leonie describes as “exceptionally
delightful”, always ate their meals together. She says Asian cuisine
was one of their favourite choices for dinner, but she also had to
make sure her good-old American-style hotdog-making skills were
up to scratch.
Cooking for the stars is only a fraction of what Leonie has
experienced in her long and illustrious career as a hospitality
professional. And despite working extensively overseas, Leonie’s
heart and soul belong to Noosa – the place she came to as a young
adult and where she says her life truly began.
It was the 1970s when Leonie drove up the highway from
Melbourne with her three cats. A nurse in her previous life, she
was “looking for a change”.
“I grew up here in many ways,” she says. “Noosa was a
completely different place then; it was gentle and there was
a purity in the community. The streets were rougher but the
landscape was so beautiful.”
It was in those early years in Noosa that Leonie really developed a
passion for a style of holistic hospitality that involved sourcing and
preparing good food from local producers.
“This little coastal place hanging off the side of Australia had a
reputation very early on. There was a small group of us that was
very dedicated, although naive in many ways, to seeing it grow in
a holistic, sustainable sense.
88 salt

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saltmagazine.com.au 89

“
I BELIEVE
THERE’D BE A
LOT LESS RAGE
IN ALL AREAS
IF PEOPLE
DISCOVERED
GOOD FOOD
AND NUTRITION
EARLIER –
THERE’D BE A
MUCH HAPPIER
POPULATION.
”
“And the place itself, the place called Noosa, stimulated that in
you, because of its beauty. It was pristine. It still fosters that. The
air’s fresh, the beach is great, so you want to eat and drink in that
same vein.
“Food, the service of it and the hospitality of people for me
became a life-long mission. To this day, I believe there’d be a lot
less rage in all areas if people discovered good food and nutrition
earlier – there’d be a much happier population.”
In the decades following her move north, Leonie and Stef, a
sommelier and front-of-house specialist, operated a string of
high-profile hospitality venues. They are too many to mention,
but include The Gallery Wine Bar in Hastings Street, Little
Palmers, Big Palmers, and Café Continental at Noosa Junction.
About 16 years ago, Leonie was instrumental in creating the
Noosa Long Weekend Festival (now known as NOOSA alive!).
Co-founded with Australian playwright David Williamson,
author Kristin Williamson and others, the festival is an annual
10-day celebration of music, theatre, food and fun at various
venues in the Noosa region.
“There was a small group of us who decided what was missing
in Noosa was a ‘happening’ that related to the arts and film and
theatre, that also involved food and wine,” says Leonie.
“We felt that Noosa had a lot to offer: beauty, white sands, safety,
food and wine, artistic people. What more could you dream of?
Noosa for me has always stimulated that artistic bent. We should
celebrate the things we have here. Everything that’s driven me
from early adulthood has really been because of this place. I say
it’s where the river meets the sea.”
Leonie is the first to admit that while there have been soaring
highs in her career, there have also been some “tough days” where
things haven’t always gone to plan. During one of these times, she
and Stef, who have worked together for 30 years, went overseas
for a while and did some consultancy work (as well as taking care
of movie stars and models) and conducted food and wine tours in
France and Italy. But Noosa called them back, as it always does.
“Noosa’s always been our love,” says Leonie.
Today, Leonie and Stef have a hospitality consultancy, but it’s
not surprising that Leonie says they also have some “unfinished
business” when it comes to running their own venue in Noosa again.
“I won’t give away the secret [about where it will be], but this
little place will be cool, darkish, have good wines, great foods, and
a sense of hospitality that means you’ll hit the front door and Stef
or I will say ‘welcome home’.
“If you don’t dream big you can’t do things that create change.”
90 salt

PAMPER AND PREEN
A
STEP
BACKWORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN
92 salt

I DIDN’T KNOW a lot about Ayurveda
before I stepped into the somewhat calming,
and otherwise uplifting shopfront of Yukti
Botanicals in Noosa.
Located in Belmondos Organic Market, Yukti Botanicals features a
natural pharmacy, retail space, health clinic and day spa.
Upon entering, it is the shelves lined with oils, herbs, lotions, teas
and scents reminiscent of an olden-day apothecary that captured
my attention first. I wasn’t quite sure where to look and I had the
sudden urge to explore when I was greeted by Akshara Day, one of
the owners, who offered me a delicious cup of tea. That brought
me back to the present moment.
I was at Yukti Botanicals for my very first Ayurvedic treatment. And
for those who, like me, aren’t familiar with the ancient practices, let
me tell you they are something special, and maybe a little magical
too. Ayurveda is one of the most comprehensive medical systems
in the world and its healing therapies were developed more than
5000 years ago to treat royalty. The treatments had to not only be
luxurious, but they also had to work.
Co-owner and senior practitioner Wayne Celeban holds a degree
in complementary medicine and a qualification in Ayurvedic
medicine from one of the leading Ayurvedic colleges outside
India. After chatting with him, I start to learn how the Yukti
practitioners combine ancient Ayurvedic wisdom and the latest in
complementary medicine. >
saltmagazine.com.au 93

WHERE IS IT? Yukti Botanicals, Belmondos Organic
Market, 59 Rene Street, Noosaville. 5447 1122 or
yukti.com.au
WHY IS IT SPECIAL? A combination of Ayurvedic
wisdom and advances in complementary medicine is
used to treat a range of health conditions. The team
at Yukti strives to deliver evidence-based care and
treatments for restoration and health maintenance.
Plus, it’s beautifully relaxing.
WHICH TREATMENT WAS ENJOYED? The
Ayurvedic massage with Marma point therapy,
which is $120 for 60 minutes or $149 for 90
minutes.
FINAL TIPS? On the way out treat yourself in the
shop – Yukti has a range of organic skincare, makeup,
hair care and baby products.
“We treat a range of conditions including digestive complaints,
type 2 diabetes, hormonal imbalance, chronic fatigue, asthma,
arthritis, psoriasis, eczema, allergies and back pain,” Wayne says.
“And everything we do is intended to suit the individual patient.
Even the massages aren’t your standard massages – they are tailored
to suit your specific needs and your current health condition.”
As a mum of two under two who juggles family life and work, ‘tired
and stressed’ would describe my current condition.
It was at this point that I met Tara, my practitioner for the
treatment, and was led up a staircase and into a room that took
me to India. The smells, the sounds, the colours – it felt like I had
been transported to the country where this therapy is still used as
one of the primary medical systems. But it wasn’t in a cheesy way.
It wasn’t as though the room had been designed with a blanket of
India thrown over everything. Like the design of the shopfront,
the treatment room is almost medicinal. All of the elements in
the room had a reason for being there – the massage tables, the
oil pot for shirodhara forehead massage, the steam chamber and a
collection of oils, all organic and made on site.
Feeling relaxed already, I undressed, and took my spot on the table
before Tara returned to the room. The second she touched my skin
I felt a surge of energy run through my body. Her healing hands
began making long, sweeping motions along my skin, allowing the
calming oils to really infuse down through my skin and into my
blood stream, something traditional Ayurvedic oils are designed to
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do. The massage gently lifts toxins as the oil feeds the skin and the
body from the inside out, nourishing the nervous system.
The strokes continued, long and soothing, across my body. The
idea is to calm the entire body and the mind to improve the entire
being, not just focus on sore spots or target areas. Marma point
therapy was also applied, subtly, but with an undeniable effect.
I was told after the treatment that Marma therapy is an ancient
Indian practice where the focus is on the manipulation of subtle
energy (prana) in the body for the purposes of supporting the
healing process. It’s based on stimulating 107 points in the body,
which are considered to be access points to body, mind and
consciousness.
Midway through my massage, Tara also indulged me in a mini
facial, which included oils and shorter strokes on my face and
in my hair, once again with the intention of restoring peace and
health. I’m fairly certain I drifted in and out of consciousness for
a bit here. I gave in to the tranquillity.
Eventually, it was time to ease back into a state of awareness as I
was moved to the steam chamber where the warmth of the steam
engulfed me for a further 10 minutes, detoxifying my body as the
oils continued to seep in and work their magic. After that, my
treatment was finished and it was time to redress, re-acclimatise
to the real world and head back to the shopfront for a little more
browsing and a Golden Milk (be sure to ask for one of these) to top
off the experience.
Words can’t begin to describe how relaxing this treatment is, or
how positive I felt at the end. It was as though my body found a
unique state of bliss and my mind followed suit. My suggestion is
you should visit Yukti Botanicals and discover this ancient wisdom
for yourself.
Namaste.
94 salt

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HEALTH
THE
GOOD
LIFE
WORDS JOLENE OGLE PHOTOS KRISTA EPPELSTUN
96 salt

LIKE ALL GREAT FRIENDSHIPS, Dani Le
Marseny and Nikki Kirby of Be You Escapes
became instantly inseparable from the day
they met. Together they have grown a
hospitality business, shared more than a
decade of yoga classes, drank wine and
laughed a lot as they supported each other
through the ups and downs of life. and we said, ‘OK, what do we do next?’ >
It’s this unique form of friendship and kinship that Dani and
Nikki want to share with other women at their latest business
venture, Be You Escapes. Set on a private and serene Sunshine
Coast property, guests can enjoy three days and two nights of utter
relaxation, good food prepared by Nikki and plenty of time to
themselves to recharge.
While this bright pair loves yoga, clean living and all things sugarfree,
they were mindful of creating a retreat that wasn’t devoid of
life’s luxuries.
Dani says, “We have been growing our cafe, One on La Balsa, for
10 years and we were in Nikki’s backyard having a glass of wine
saltmagazine.com.au 97

“We decided we love yoga, food, wine and spending time away
with our girlfriends. It was a light-bulb moment.”
Nikki says Be You Escapes is a great chance to extend on their
current business and while they’re not qualified to give advice
on nutrition (yet) or mental wellbeing, they certainly are experts
in living a good, nourishing life. “We talk to so many women
who come in here each day saying ‘oh, I need a holiday’ and
that’s when we thought, well here’s our clientele – women with
children who need to get away,” Nikki says.
Be You Escapes was born and is a chance for women to unwind
and refresh their mind, body and soul in whatever way they
choose. Guests can take part in the full experience with massages,
facials and yoga, or simply come and enjoy the stunning
property. For Nikki and Dani it’s essential for women to take time
for themselves and they certainly practise what they preach. Each
year they enjoy time away with their friends.
“We make time, we go away and we come back fresh,” Dani says.
“That’s probably why we’ve lasted so long here [at One on La
Basla]. Otherwise we would have been exhausted.”
Dani says the two women know the value in looking after
themselves and want to help other women take the time for selfcare.
“You have to look after yourself and once you do, you can
look after your family much better. That is the realisation we’ve
had over the past few years,” she says.
For the pair, a love of yoga led them to try a number of retreats,
but they say none really ticked all the boxes. As a result they
98 salt

wanted to create a space where relaxation is encouraged, but guests
can also sit by the fire pit and enjoy a glass of wine and a good
chat after a delicious meal.
“We organise yoga and meditation, massages and facials, but
guests can sit in their room and read a book. We don’t judge,”
Dani says. “Nikki does all of the cooking so we’re teaching guests
how to cook good food. We make things like fish and chips, but
we make it healthy.”
For Dani and Nikki, it’s important guests leave with a fresh
outlook on life that is sustainable. The main part of this ethos is
found in the meals they serve guests.
Nikki grew up around food with a family of cooks and says it’s
easy to still enjoy great food while looking after yourself. She
makes no secrets of her recipes and gladly shares them with guests
before they leave so they can recreate the meals once they get
home.
“Nikki cooks delicious meals like beef cheeks, but she shows our
guests how to do it with spelt flour and no sugar and no gluten.
Our guests can walk out and know they can cook it,” Dani says.
“She makes pumpkin bread and cakes. We want to show people
you can eat good food and still be healthy. Rather than eating just
mung beans, you can enjoy the good stuff.”
Guests can either come along to a pre-organised retreat weekend
and meet new friends or grab four friends and book the property
for a time they like. The property offers absolute privacy with a
serene bushland outlook, giving guests the chance to switch off
and reconnect with their inner beings.
“We think this is a magical place and time away for yourself is
special. There are so many women out there that could benefit
from some time away,” Dani says. “Women need to see that
spending time and money on their wellbeing is essential.”
beyouescapes.com.au
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ARTIST
MAMMUTHUS WON THE PEOPLE’S CHOICE AWARD IN SCULPTURE ON THE EDGE 2015
FOR THE LOVE OF
JUNK
WORDS LAHNEE PAVLOVICH
100 salt

Tree - Karen Hayman
STEVENS STREET GALLERY
2 Stevens Street, Yandina QLD 4561
P +61 448 051 720
E contact@stevensstreetgallery.com.au
W stevensstreetgallery.com.au
H Wed to Sat 9am - 1pm or by appointment
SLIGHTLY MAD AND JOYOUS. That’s how
Sunshine Coast sculptor, designer and graphic
artist Elli Schlunke’s work has been described
more than once or twice.
“So, maybe I’m on the right track,” she says with a twinkle in her
eye and a smirk on her face.
A joyous woman herself, Elli was born in Melbourne but spent
most of her adult life on the Coast painting pictures, until she hit
40 and had a revelation. She decided she wanted her life’s work to
be in 3D, so she added to the “clutter” of her home with “lots of
sculpture stuff, and often a few sculptors as well”. >
saltmagazine.com.au 101

“I jumped in the deep end and started to learn about bronzecasting
first. Then ciment fondu, then ceramics, and lately mixed
media,” she says. “I oscillate between sculpting and painting, all the
while continuing with my graphics work, which at times pays bills.
“I just decided that in my work I’d rather make statements about
life in a humorous way. I couldn’t do anything I wasn’t passionate
about or that was too gloomy. Life is too short for that.”
So when a friend handed her a bundle of old black and yellow
sticky tape one day, Elli didn’t see it as rubbish. Instead, she saw
a giraffe. And so started her era of “junk” sculptures.
“I thought it would be fun to make something out of the tape,”
she says. “And it was!”
“I also made a unicorn out of it before I moved on to scrunchedup
chicken wire and mesh and then power and phone cords
after someone gave me some long cords. I really wanted to make
something I would love with the cords, something big and furry
and over the top – so I started work on a huge woolly mammoth.”
People say Elli must be an awfully patient woman. It took
her seven months of working six and sometimes seven days a
week to finish her award-winning woolly mammoth sculpture,
Mammuthus.
“The mammoth was a real labour of love,” she says. “And I loved
the reaction to him too. You couldn’t help but smile and feel
happy when you saw him. He was layers on layers of power cords,
which I had to strip out. About 3.5 kilometres of power cords. I
had used it before in small amounts, weaving and sewing it, but
never to this degree.
“Sourcing materials from people’s sheds is very satisfying. It feels
quite positive, re-using stuff instead of throwing it away. Plus this
material is cheap or free. You just have to rummage through junk
to find it. The possibilities are endless; you can make whatever you
want and it doesn’t need to be sensible. I feel really free.”
Elli’s current project, also made of junk, is following in the
mammoth’s footsteps. Just with smaller shoes on.
“Post mammoth I wanted to do something else I was passionate
about. So I thought why not a furry highland cow. It has always
been one of my favourite creatures, so it had to happen. They are
hardy, short-legged and oh-so furry. I love the way cows always stare
at you when you try to take a side-on photo of them,” she says.
“Collecting all the necessary telephone and other cords to recycle
has been the biggest challenge with the cow, not to mention the
countless weeks it takes to strip them out and latch them on. I
started this cow in February 2016 and have had to fit it in between
other commitments. I’ve loved watching her develop, from a bald
thing to a very ‘hairy coo’ with her own personality.”
Elli has also created dogs, a goat, polar bear and alpaca, using
nothing but junk. She loves adding to her very own zoo because
animals make people happy, and that’s what art is all about to this
Kenilworth local.
“I seem to make mostly animals because I appreciate people’s
reactions to them. They smile, laugh and enjoy themselves,
forgetting about the gloom and doom in the world for a minute,”
she says. “Most of the time I prefer animals to humans, although
in everyday life the only animals I interact with are goannas and
scrub turkeys. So I make animals instead.
“It can be tricky using different materials though, because no one
can really teach you how to do it. You work it out as you go and
for me that’s part of what I love about it. You have to get the shape,
make it stand up, make it work, but I really enjoy that process.”
Elli painting Starey Hairy Coo
NOW YOU SEE ME
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“
I JUST DECIDED
THAT IN MY WORK
I’D RATHER MAKE
STATEMENTS ABOUT
LIFE IN A HUMOROUS
WAY. I COULDN’T DO
ANYTHING I WASN’T
PASSIONATE ABOUT
OR THAT WAS TOO
GLOOMY. LIFE IS TOO
SHORT FOR THAT.
”
FISH OF MANY COLOURS
So what’s next for Elli? Well, she’s not sure. But it definitely won’t
be bovine part three. “I’m over furry cows now by the way,” she
says with a laugh.
Starey Hairy Coo (the highland cow) is destined for Sculpture
on the Edge, a contemporary 3D exhibition presented by Arts
Connect Inc, which runs over four weeks and is held at Spicers
Tamarind Retreat, Maleny, in September.
Find out more about Elli at ellischlunke.com and Sculpture on
the Edge at artsconnectinc.com.au
“SHOWTIME”
Ann O’Connor & Gerry O’Connor
La Vie en Rose
Inquisitive, In Thought, The Student
October 7 to 29, 2017
Queensland ceramicists Ann & Gerry O’Connor bring an air of
performance to their respective works of sculpted white clay and
raku. An exhibition of skill, humour, thought and joy.
Art on Cairncross
Cairncross Corner, 3 Panorama Place, Maleny, Qld.
P. 07- 5429 6404 E. admin@artoncairncross.com.au
Open Tuesday to Sunday - 10am to 5pm
www.artoncairncross.com.au
saltmagazine.com.au 103

OFF THE WALL
IT TAKES
TWO
WORDS LINDA READ
104 salt

THE LOVER
IF ART REALLY does imitate life, Ann and
Gerry O’Connor have a partnership made
in heaven.
Showtime, the husband and wife team’s joint exhibition, is an
illustration of how opposite forces not only attract, but beautifully
complement and enhance the other.
Ann is a ceramic artist who works with white mid-fired clay. Her
pieces are intricate figures that often contain elements of fantasy and
surrealism. “The clay has a porcelain finish to it,” Ann says of the
finished work. “The advantage of it is that I can do extreme things
with that clay and I don’t have any collapses in the kiln, whereas
porcelain, which uses very soft clay, tends to collapse if you try to
do extreme things. The white clay is sturdier and more forgiving.”
Gerry is a raku sculptor, producing works of abstract naturalism.
Raku is an ancient form of pottery that originated in Asia and was
used in Japan in the 1500s to make items for tea ceremonies.
“The tea ceremony is based on Zen, with the idea of being
associated with nature,” says Gerry. “Instead of having highly
decorative work, the idea is to produce work that looks natural,
rather than somebody imposing a definite idea on something.
So that’s what I do; I follow that idea of emulating nature and
producing work that looks natural rather than artificial.”
Ann and Gerry have been jointly exhibiting their work since 1990.
Ann, who is also a silversmith and jewellery-maker, describes their
individual styles as being “at opposite ends of the poles”. “Gerry’s
work is very spontaneous, but there’s nothing spontaneous about
me I’m afraid,” she says with a hearty laugh.
Gerry describes Ann as a “detail person”.
Although their styles vary greatly, this artistic duo manages to work
together in perfect synchronicity. This could be due, in no small
part, to the fact that they have “never had a squabble in 55 years of
marriage”, according to Gerry. >

CABARET STAR
“We work entirely differently, but we both appreciate each other’s
work,” Gerry adds. “If I’ve got a problem, I’ll just call Ann over,
and she’ll do the same with me.”
They work together in the same studio, at their South-East
Queensland home that is carved into a hillside and surrounded
by lush rainforest. But there’s no problem regarding the invasion
of each other’s professional space. “It’s a big studio – it’s three
levels,” says Ann. “The middle level is a pottery level. Gerry has
one side of the building and I have the other side. My clay is
white and his clay is iron-bearing, so his clay can’t touch mine. In
the loft is my jewellery studio and downstairs are all our kilns on
the ground level.”
As for their artistic inspiration, both Ann and Gerry take the lead
from the natural environment that so generously surrounds their
home and studio. “It’s absolutely lovely,” says Gerry. “We don’t
have a view as such – we have an environment. We’re surrounded
by trees. There are myriad birds, and we have wallabies, bandicoots
and echidnas.”
While nature provides the ideal creative environment, thematic
inspiration for their joint exhibitions – such as Showtime – comes
from within, according to Ann.
“I usually work on some sort of a theme for an exhibition – I get
a theme in mind and I try and run with that,” she says. “It often
runs off the edge, of course. But the work for this exhibition is
mainly to do with showing, being ‘out there’, and mainly in a
performance field.
“The figures are inspired by a concept. I get a bit of an abstract
106 salt

idea and put a story to it. Showtime was inspired by the idea of
cabaret and burlesque. It takes its own storyline at that point and
the figures evolve. They nearly always have a narrative to them.
The idea is abstract but my interpretation of the idea grows and it
becomes a narrative and very realistic.”
Gerry’s works evolve more spontaneously during the creative
process. “I take my inspiration from the shape of what I’m making,”
he says. “Something grows. I try to be organic; I can’t necessarily
say, ‘this has got to look like that when it’s finished’. I just start
making something and see what happens. Raku is like that.
“I firmly believe that the artist should be somewhat surprised when
it’s finished. If you’re not surprised by it you’ve missed something
somewhere along the line.”
Ann’s artistic career began more than 50 years ago when she
studied drawing at the Central Technical College in Brisbane.
Raising a young family and living in the small country town of
Monto in Central Queensland, she studied painting and drawing
through the Flying Arts school for about 10 years before becoming
a teacher.
Then, about 30 years ago, both Ann and Gerry took a pottery
course together. “It was a revelation to me,” says Ann. “I just
touched the clay and I was home.”
Although the pottery course was Gerry’s first official foray as an
artist after a long career in journalism, his creative talents had
not always been completely dormant – he is an accomplished
playwright and photographer, with two of his photographic
collections housed in the Queensland State Library.
Together, Ann and Gerry’s unique styles combine to produce a
body of work that is an intriguing display of sculptural expression.
“I think we both very strongly believe that the end part of the
production of what you make is that when you put it out there for
somebody to see, they connect with it,” says Ann.
“What you’ve put into it connects or speaks to somebody else –
maybe in a totally differently language, because they’re looking at
it from their experience. That’s the end product. I think if I can
speak to somebody enough for them to really connect, it’s very
pleasing to me.”
Find Ann and Gerry’s work at Art on Cairncross,
Cairncross Corner, 3 Panorama Place, Maleny. 5429 6404 or
artoncairncross.com.au
November - a special exhibition
of local printmakers featuring
limited edition prints of linocuts,
etchings, linoprints
and more
October - Don Waters
Ruffled Feathers,
limited edition
reductive linoprint
by Kim Herringe
Montville Art Gallery
December -
showcasing
favourites
Kendall & Brydie
138 Main Street, Montville (Opposite the Village Green) www.montvilleartgallery.com.au Open 10-5 daily 07 5442 9211
saltmagazine.com.au 107

ART DATES
KIDS ON WALL BY C CIARLO
ART
DATES
Take a moment to peruse
some of the finest works
from some of the best
galleries on the Coast.
Oil on board, 470mm x 675mm, $1700
LITTLE BOATS BY SARA PAXTON
1
2
4
Oil and charcoal on canvas, 920mm x 920mm, $2750
ONGOING
1 ART ANTIQUES ANTLERS
This hinterland gallery features
an array of contemporary and
antique art from the Victorian
Era to the modern-day Sunshine
Coast.
when ongoing
where Art Antiques Antlers,
corner Obi Obi and Post Office
roads, Mapleton. 0414 782 079
or artantiquesantlers.com.au
2 ART NUVO
Art Nuvo’s diverse range includes
a variety of artists working in
various mediums and genres.
New works are also arriving
from Jenie Fawckner.
when ongoing
where Art Nuvo Buderim,
25 Gloucester Road,
Buderim. 5456 2445 or
artnuvobuderim.com.au
108 salt

SWEET SUNDAY BY JENIE FAWCKNER
Oil on stretched canvas, 53cm x 53cm, $750 inc GST
3 HOLLOWAY GALLERY
This Moffat Beach gallery has an
impressive collection of quality
artworks by local, interstate and
international artists.
when ongoing
where Holloway Gallery,
1 Roderick Street, Moffat
Beach. 5491 5557 or
hollowaygallery.com.au
4 SPRING EXHIBITION
Hearts and Minds Art continues
to showcase a stunning range
of works by Australian artists
including Sara Paxton, Teresa
Mundt, Steve Graham, Susan
Schmidt, Maree Welman,
Tamara Sewoff, Jan Carlson,
Richard John, Steve Graham
and Jenny Kelly.
when ongoing
where Hearts and Minds Art,
1 Hastings Street, Noosa
Heads. 0418 108 299 or
heartsandmindsart.com.au
5 ARTISANS
GALLERY EUMUNDI
This Eumundi gallery is also
home to Red Desert Gallery and
features the incredible work of
David Suters Timbercraftsman.
when ongoing
where Artisans Gallery Eumundi,
43 Caplick Way, Eumundi.
0409 848 098 or
artisanseumundi.com
SEPTEMBER
6 NOW AND THEN
Three of the Sunshine Coast’s
most treasured plein air painters,
Tricia Taylor, Garry Dolan
and Barry Back, celebrate our
people, beaches and hinterland.
The artwork will explore scenes
that, from the artists’ point of
view, interpret ‘what makes the
Sunshine Coast’.
when now to September 30
where Stevens Street Gallery,
2 Stevens Street, Yandina.
0448 051 720 or
stevensstreetgallery.com.au >
saltmagazine.com.au 109

5
NOOSA BLUE BY DAVID SUTERS TIMBERCRAFTSMAN
6
7
Birds-eye Huon pine with transparent blue resin,
950mm x 400mm, $1440
7 SCULPTURE ON THE EDGE
Presented by Arts Connect Inc, this is a
contemporary 3D exhibition, featuring
40 selected finalists displaying their work
in the gardens of Spicers Tamarind
Resort. An array of mediums is on
display including recycled products,
glass, wood, stone, metal and clay.
when September 29 to October 24
where Spicers Tamarind, 88 Obi Lane
South, Maleny. 1300 311 429 or
artsconnectinc.com.au
8 OPEN STUDIOS
Presented by Arts Connect Inc,
17 personal studios with 19 artists
will open their doors to welcome art
lovers to share their world over two
weekends. The event, run in conjunction
with Sculpture on the Edge, is a unique
opportunity to engage with some of the
hinterland’s well-known professional
artists.
when September 30 to October 2,
October 7 and October 8
where 17 various hinterland locations.
0448 278 478 or artsconnectinc.com.au
CURRENTLY DESPERATE BY 2016 SCULPTURE ON THE EDGE FINALIST YANNI VAN ZIJL
Ceramics and barbed wire, 100cm x 100cm x 100cm
110 salt

SPIRIT LEAD ME BY TRICIA TAYLOR
Spicers Tamarind Resort
88 Obi Lane South, Maleny
29 Sept – 24 Oct
9am to 5pm daily
Free entry
Proudly sponsored by:
Pastel, 900mm x 600mm, POA
Special open studio events in conjunction with Sculpture on the Edge
September 30, October 1–2 & 7–8
More info at: www.artsconnectinc.com.au
9 WHITE GLOVE
Featuring original artworks by
Kyarna, Gabriel Böhmer and Kirty
Bell, White Glove also features
hand-signed limited-edition
cartoon cells by Chuck Jones.
This is an innocent, quirky and
thought-provoking exhibition.
when September 30 to
October 29
where Holloway Gallery,
1 Roderick Street, Moffat
Beach. 5491 5557 or
hollowaygallery.com.au
OCTOBER
11 BEN LUCAS
& TESS CHODAN
Showing at Stevens Street Gallery
are Ben Lucas, with his beautiful
meditative seascapes, and Tess
Chodan, whose unique sculptures
work in the area of entomology.
They are two of the artists whose
work is on display in this collection
of contemporary local talent.
when October 4 to December 2
where Stevens Street Gallery,
2 Stevens Street, Yandina.
0448 051 720 or
stevensstreetgallery.com.au
12 SHOWTIME
This is an uplifting exhibition
of joyous ceramic figures and
vessels inspired by performance
and full of colour and fun. Ann
O’Connor and Gerry O’Connor
work in completely different
ways and styles, but complement
each other to bring a wonderful
collection together.
when October 7 to 29
where Art on Cairncross,
Cairncross Corner,
3 Panorama Place, Maleny.
5429 6404 or
artoncairncross.com.au
10 ARTIST OF THE MONTH
This exhibition features a fabulous
collection of paintings by the
ever-popular Don Waters, which
can only be described as quirky,
colourful and full of life.
when October
where Montville Art Gallery,
138 Main Street, Montville.
5442 9211 or
montvilleartgallery.com.au >
THE
PATCHWORK
ANGEL
FABRICS, YARNS, PATTERNS
AND CLASSES
TRADING HOURS
Mon - Fri 9am - 4.30pm
Saturday 9am - 2pm
343 Mons Rd, Forest Glen 4556 | Phone 07 5477 0700
Email info@patchworkangel.com.au
www.patchworkangel.com.au
Take Exit 200 off the Bruce Hwy
Just 1 hour North of Brisbane & 30 mins South of Noosa
saltmagazine.com.au 111

THE INCONSPICUOUS BLACK SHEEP BY KIRTY BELL
A COLOURFUL BUNCH BY KENDALL PERKINS-BRAKELS
9
Oil on canvas, 600mm x 500mm, $900
15
Mixed media, 110cm x 81cm, $2500
MORNING STILLNESS BY SARAH LARSEN
NOVEMBER
13 PRINTMAKERS
SHOWCASE
This region is a hotspot of
talented printmakers and
Montville Art Gallery has put
together a selection of the best.
See exquisite original, handmade
prints in a variety of mediums.
when November
where Montville Art Gallery,
138 Main Street, Montville.
5442 9211 or
montvilleartgallery.com.au
14 DIFFERENT VIEWS
Sarah Larsen paints heartfelt, often
semi-abstract landscapes based on
her home in Central Queensland.
In her highly awarded career, she
has always taken inspiration from
her environment depicting feelings
as well as visions, but always with
optimism and colour.
when November 4 to 26
where Art on Cairncross,
Cairncross Corner, 3 Panorama
Place, Maleny. 5429 6404 or
artoncairncross.com.au
14
Acrylic on canvas, 69cm x 139cm, $4500
DECEMBER
15 ARTISTS OF THE MONTH
Kendall and Brydie Perkins-Brakels
are two artists of remarkable
talent. Their bright and colourful
works lift the spirit and reflect the
excitement of summer.
when December
where Montville Art Gallery,
138 Main Street, Montville.
5442 9211 or
montvilleartgallery.com.au
16 PRECIOUS LITTLE …
PRICES
This pre-Christmas event from
all the gallery artists is on many
calendars already, but this year
will also offer a selection of
artworks, both small and large,
at littler prices. An opportunity
for indulgence!
when December 2 to 24
where Art on Cairncross,
Cairncross Corner, 3 Panorama
Place, Maleny. 5429 6404 or
artoncairncross.com.au
112 salt

1
2
antiques
art
&
TRAIL
STOCKIST CODE antiques art
NOOSA HEADS
ENIGMATIC DRAWINGS
HEARTS AND MINDS ART
ISABELLA’S FINE &
ANTIQUE JEWELLERY
JIVE
POETA HERFORD
ON HASTINGS
NOOSA JUNCTION
FINE ART GALLERY
ENIGMATIC DRAWINGS
3 NOOSAVILLE
ARTVISION
4 TEWANTIN
HEARTS AND MINDS ART
NOOSA REGIONAL GALLERY
5 POMONA
POMONA RAILWAY
STATION GALLERY
6 COOROY
THE COOROY BUTTER
FACTORY ARTS CENTRE
7 EUMUNDI
ARTISANS GALLERY
DAVID SUTERS
TIMBER CRAFTSMAN
RED DESERT GALLERY
8 YANDINA
STEVENS STREET GALLERY
9
PEREGIAN BEACH
MIDMODOZ
10 MAROOCHYDORE
GO ARTY
11 BUDERIM
ANTIQUES & FLASH TRASH
ART NUVO
PATSY KIMBALL ANTIQUES
12 MOOLOOLABA
AVENUE J ANTIQUE
JEWELLERY
DAVID HART GALLERIES
GALLERY BENEATH
13
14
SIPPY DOWNS
UNIVERSITY OF THE
SUNSHINE COAST
GALLERY
MOFFAT BEACH
HOLLOWAY GALLERY
SEAVIEW ART GALLERY
15 CALOUNDRA
CALOUNDRA
REGIONAL ART GALLERY
16 GLENVIEW
OPALS DOWN UNDER
17 LANDSBOROUGH
LANDSBOROUGH
GALLERIES
18 CAIRNCROSS
CORNER
ART ON CAIRNCROSS
19 MALENY
BEN MESSINA GALLERY
DAVID LINTON GALLERY
HOLDENS GALLERY
MALENY ART DIRECT
PEACE OF GREEN
GALLERY
20 MONTVILLE
ARTIQUE
AUSTRALIS OF
MONTVILLE ANTIQUES
MAIN STREET GALLERY
MONTVILLE ART GALLERY
THE OPALCUTTER
21 MAPLETON
ART ANTIQUE ANTLERS
saltmagazine.com.au 113

ON THE INSIDE
Light
ME UP
WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN
114 salt

DAVID SUTERS
Timbercraftsman
Handcrafted in Eumundi...
Inspired by the Natural
Beauty of Solid Timber
LIGHTING CAN BRING a room to life,
turn a house into a home and set the mood
in an instant.
Jade Pollard from Noosa Lighting says the home’s lighting is like
the icing on the cake, the final touch that brings it all together.
“Unfortunately the lighting is one of the last things considered
though, but it’s crucial to be able to enjoy your property when you
are there,” Jade says. “You have worked hard and sacrificed to be
able to build your dream home so you deserve to be able to relax
and enjoy it. Lighting helps bring that dream to life.”
So when the owners of a Noosa Heads property approached
Noosa Lighting, Jade knew it was important to get the feel right for
the home, which overlooked the beautiful Noosa Main Beach.
“Tim from Tim Ditchfield Architects arranged a meeting to discuss
an upcoming project,” says Jade. “We ran through the plans, the
client’s requests and any issues we may have with particular areas
of the build, especially considering it was an extensive renovation
of an existing property. We then selected fittings, checked for
any issues regarding location, and [checked the] cavity space for
recessed fittings. After that was done we sent through the selections
for approval by the architect and clients.
“The clients had a couple of requests with this project. The main
one from a build perspective was the recessed channels in the
ceiling which accommodate surface-mount downlights. The clients
had a similar downlight set-up in another property and we were
requested to find a suitable fitting that could be powder-coated a
custom colour to match the paintwork throughout the property. >
Exclusive to
Artisans Gallery
eumundi
43 Caplick Way, Eumundi Q
Cindy: 0409 848 098
David: 0413 509 482
Follow us on Facebook and Instagram
e: info@timbercraftsman.com.au
w: timbercraftsman.com.au

“
MOST PEOPLE SPEND THE MAJORITY OF
THEIR TIME AT HOME LATE IN THE DAY AND
THROUGH THE NIGHT. YOU NEED GREAT
LIGHTING TO BE ABLE TO MAKE THE MOST
OF YOUR PROPERTY WHEN YOU ARE THERE
THE MOST.
”
“There were also recessed aluminium channels in the ceilings of
the ensuites and garage that had LED ribbon installed. This gave
a streamlined, almost invisible light fitting during the day and a
practical light at night when it is needed. There were a couple of
areas where these had to be surface-mounted but they still give a
great look to the room. The clients also wanted to highlight some
of the foliage on a large poinciana and Norfolk pines, so of course
we accommodated this.”
When it comes to getting the ambience of a property just right,
lighting plays an important role. This home, for instance, is in a
stunning beach location, has hardwood timber throughout, and
has a lot of clean, white space and simplistic yet stylish fittings.
Therefore the Noosa Lighting team used energy-efficient LED
lights with the ability for dimming – this added the effect of
opening the rooms up even further and created a true beachside
feel without sacrificing style or class.
“This property is relaxing and laidback,” says Jade. “It is in a
beautiful location and Tim Ditchfield has done an amazing
job upgrading and blending the property into the surrounding
bushland, and we wanted to complement that with the lighting.
It is designed so it can be enjoyed to the full without being lit up
like a warehouse. Even the up-lighting on the trees is designed so
that it can be viewed from several levels and even from the master
bedroom, but not noticeable from a distance.
“Most people spend the majority of their time at home late in
the day and through the night. You need great lighting to be able
to make the most of your property when you are there the most.
We believe in subtle lighting that suits the requirements of the
particular area. It is very easy to go overboard with the amount of
lighting you use,” he adds.
“There are so many variables with selecting lights. Different
wattage, colour temperatures, lenses, angled reflectors all can make
the difference between average lighting and great lighting.”
For Jade and the Noosa Lighting team, it comes down to the time
they spend with their clients beforehand to determine the exact
look and feel they are after.
“We really try to work out what a customer wants to use a
particular area for,” he says. “You don’t want harsh lighting in a
lounge room and super-low lighting in a home office. That’s where
we can provide the advice people require to light their properties
so they can enjoy them to the full.
“We also advise on the correct switching and dimming
throughout. With LED lighting there can be some restrictions on
dimming. Some LED fittings can’t be dimmed at all and others
have to be used with a particular dimmer. We work closely with
the architect, builder, electrician and cabinet-makers to make sure
the project runs as smoothly as possible.”
The team at Noosa Lighting used a variety of suppliers for this
project with most of the fittings coming from Australian and New
Zealand companies.
“The downlights were from Opal Lighting, the external wall
fittings from Unios and the garden feature lights, deck lights and
tree lights were from Hunza Lighting in New Zealand. These
companies were chosen as they provided a huge amount of
versatility with different options to suit all applications. We only
use suppliers that we can rely on to not only provide a quality
product but also back that product up with after-sales support,”
Jade says.
noosalighting.com.au
116 salt

HOMEWARES
LuxR solid brass LED hanging
light, $334. Available at Noosa
Lighting, 168 Eumundi Noosa
Road, Noosaville. 5449 8422
or noosalighting.com.au
Salt & Pepper Masonry 12-piece dinner set, $139.95.
Available at Domayne, Maroochydore Homemaker Centre,
11-55 Maroochy Boulevard, Maroochydore. 5452 1400 or
maroochydorehomemakercentre.com.au
Pony Rider cushions, $149 each. Available at
Serengeti, 2/5 Gibson Road, Noosaville. 5449 7756
Freeform camphor laurel desk
with glass and timber inlays,
veneered gumleaf handles and
carded drawer fronts, by David
Suters Timbercraftsman, POA.
Available at Artisans Gallery
Eumundi, 43 Caplick Way,
Eumundi. 0409 848 098 or
artisanseumundi.com
LET
THERE
BE
BRIGHT
EMBRACE SPRINGTIME VIBES
WITH NATURAL ELEMENTS,
GENTLE LIGHT AND A FRESH
PALETTE OF COASTAL HUES.
Sunnyblue Designs indoor and outdoor cushion covers,
$39 to $49, various sizes. Available at Original Eumundi
Markets, 80 Memorial Drive, Eumundi every Wednesday
and Saturday. 0406 913 608 or sunnyblue.com.au
Hanging coloured antique
glass flower, handcrafted
by Valerie Gaugeac, $399.
Available at Hearts and Minds
Art, 1 Hastings Street, Noosa
Heads. 0418 108 299 or
heartsandmindsart.com.au
Bemboka Trieste luxury
cotton blankets, $529.95
(queen and king), $599.95
(super king). Available at
Signature on Hastings,
18 Hastings Street, Noosa
Heads. 5474 9400 or
signatureonhastings.com
Fiddlesticks yarn cakes, $14.95 each. Available
at Patchwork Angel, 343 Mons Road, Forest
Glen. 5477 0700 or patchworkangel.com.au
saltmagazine.com.au 117

SALT FEED
COTTON TREE
NOOSA HEADS
Dear salt-y readers,
We hope you enjoyed your
spring dose of salt.
Follow us @saltmag and share
your Sunny Coast moments
via #saltmag for your chance
to WIN a year’s subscription to
salt magazine.
The team at salt. xx
COOLUM BEACH
@SALTMAG #springgiveaway
EUMUNDI
TOURIST INFORMATION
CLIMATE
No wonder it’s called the Sunshine Coast, with an
average of seven hours of sunshine every day (this
is one of the highest amounts in the world). Spring
(September to November) days are glorious, with
an average temperature between 13°C and 25°C
and an ocean temperature of 22°C. Temperatures
in the hinterland can be several degrees cooler.
MARKETS
Blackall Range Growers Market, 316 Witta
Road, Maleny, third Saturday of the month,
7am to noon.
Caloundra Country & Farmers Market,
17 Buderim Street, Currimundi, every Sunday,
6am to noon.
Caloundra Street Fair, Bulcock Street,
Caloundra, every Sunday, 8am to 1pm.
Cotton Tree Street Market, King Street,
Cotton Tree, every Sunday, 7am to noon.
Eumundi Courtyard Village Market,
76 Memorial Drive, Eumundi, every Saturday,
8am to 2pm, Wednesday 8.30am to 1pm.
Fishermans Road Sunday Markets, Fishermans
Road, Maroochydore, every Sunday, 6am to noon.
Kawana Waters Farmers’ Market, Sportsmans
Parade, Bokarina, every Saturday, 7am to noon.
Maleny Market, RSL, Bunya Street, Maleny,
every Sunday, 8am to 2pm.
Marcoola Market, 10 Lorraine Avenue, Marcoola.
Every Friday evening 4pm to 8pm.
Mooloolaba Collective Markets, 15 Meta Street,
Mooloolaba, fourth Sunday of the month.
Nights On Ocean, Ocean Street, Maroochydore,
second Friday of the month from 5pm.
Noosa Farmers’ Market, AFL Grounds, Weyba
Road, Noosaville, every Sunday, 7am to noon.
Noosa Junction Twilight Markets, Arcadia Street,
Noosa Heads, third Friday of the month, from 5pm.
SCHOOL HOLIDAYS
September 16 to October 2, 2017
EMERGENCY TELEPHONE NUMBERS
Ambulance, Fire Brigade,
Police, Coastguard, Rescue......................000
Poisons Information Centre...............131 126
Ambulance Transport........................131 233
TRAVELLING DISTANCES
Brisbane to Caloundra........................ 100km
Brisbane to Mooloolaba...................... 105km
Brisbane to Nambour......................... 110km
Brisbane to Noosa ............................. 148km
Noosa to Montville............................. 56 km
Mooloolaba to Maleny........................ 41km
Caloundra to Kenilworth..................... 77km
SURF SAFETY PATROLS
(Times vary between 7am – 5pm)
Year round 7 days/week Noosa Heads,
Sunshine Beach, Peregian Beach, Coolum Beach,
Twin Waters Resort, Maroochydore, Alexandra
Headland, Mooloolaba, Dicky Beach, Kings Beach.
TO STAY SAFE AT THE BEACH REMEMBER:
Too much exposure to the sun can cause
serious damage to your skin. Make sure
whenever you are going in the sun that you
take adequate precautions.
SLIP, SLOP, SLAP, SEEK AND SLIDE
Slip on a shirt (preferably a long-sleeved shirt).
Slop on the sunscreen (+30 reapply as needed).
Slap on a hat.
Seek some shade.
Slide on wrap around UV protective sunglasses.
It’s also a good idea to avoid direct exposure
to the sun during the hottest part of the day –
between the hours of 10am and 3pm – and try to
take advantage of shade when possible.
118 salt

DIRECTORY
USEFUL INFORMATION
WHEN VISITING THE SUNSHINE COAST
MEDICAL
MEDICAL
SKIN
Peregian Springs Doctors
Open 8am to 5pm Monday to Friday
Coles Peregian Springs Shopping
Centre, 1 Ridgeview Drive,
Peregian Springs, 1st floor above
Amcal Pharmacy. 5471 2600
lookingafteryourhealth.com.au
*
Children under 16, pension concession
and DVA card holders. Bulk bill.
General Practice and Skin Check Clinic
Open 7am - 6pm Monday to Friday
and 8am - 5pm Saturday and Sunday.
Coolum Village Shopping Centre
8-26 Birtwill Street, Coolum Beach.
5471 6333
lookingafteryourhealth.com.au
*
Children under 16, pension concession
and DVA card holders. Bulk bill.
Early skin cancer detection.
Scan QR code with smartphone for details
Surgical and non-surgical treatments.
Suite 1, Kawana Private Hospital,
5 Innovation Parkway, Birtinya. 5438 8889
skinsurveillance.com
IS YOUR AVIATION MEDICAL DUE?
DR HEATHER PARKER
OAM, BA, MD, FRACGP, ACCAM.
Aviation Examiner for Australian, New Zealand,
Canadian, USA and South African medicals.
Phone 5471 2600 for an appointment
1 Ridgeview Drive Peregian Springs Sunshine
Coast Queensland 4573
lookingafteryourhealth.com.au
Would you like to advertise in our directory?
Contact salt magazine 07 5444 0152
ADVERTISE WITH SALT FOR FREE*
Each edition salt gives away a third page advertisement worth $1100 to a worthy
non-profit organisation that tugs on our salt strings. This edition we’re proud to
donate a third page advertisement to Many Miles For Mary. If you know or are a
part of a non-profit organisation that needs to spread the word, please let us know.
To find out more visit saltmagazine.com.au and click on the free ad link.
1 man
2 pairs of shoes
15 days
80km per day
1800km in total
In September 2017, Sunshine Coast ultra-runner Jamie MILNE will commence an 1800km run through Western
Australia to raise funds and awareness for Alzheimer’s Australia. Jamie will put his body on the line and run 80km
per day for 15 days straight whilst also remembering his nanny Mary, who passed from the disease.
In 2016, Jamie ran 2000km from Melbourne to his Sunshine Coast training facility ‘Jamie Milne Training’ at Warana
and raised over $22,000 for this great cause. We hope to make this year even bigger and better!
Jamie is hoping to once again raise $20,000 for Alzheimer’s Australia this year.
To donate, go to: www.mycause.com.au/page/148617/mmfm-2017-west-coast-run
You can follow Jamie’s MMFM 2017 journey through the links below:
Facebook for charity progress, media, general MMFM: www.facebook.com/manymilesformary/
Jamiemilnetraining
@manymilesformary
saltmagazine.com.au 119

MAP
SF
NP
SHOPPING SF state forest CENTRES: 1 highway SFMAP state KEY: forest
golf 1 courses highway N gol
NP national park
major NPSF
road national state park forest airport 1major highway road
airp
SF state forest minor 1 NP highway roadnational park
minor golf major courses road road N
state forest NP 1national highway park
major golf road courses N airport minor road
national park
major road
minor airport road
minor road
ON THE COVER:
Pumicestone Passage
120 salt
Map Disclaimer: This map was not created to any scale, and no claim is made to its accuracy. Most natural features are eliminated, as
are changes in elevation. This map does provide a starting point for finding your way around. Map depicted is subject to change.

Our services include:
• General Practice
• Skin Checks
• Child Immunisation
• Ante-Natal
Shared Care
• Work Cover
• Travel Vaccinations
• Yellow Fever
Vaccinations
(Coolum Beach Only)
• Medicals
• Queensland
Transport Medicals
• Scuba Dive Medicals
• Pre-employment
Medicals
• Aviation Medicals
• Recreational Medicals
• Aged Care

“ IS BORN OF THE PUREST PARENTS, THE SUN AND THE SEA” PYTHAGORAS