Brisbane STYLE - May 2010

Queensland LuxuryStyleLiving2

What is going on in Australia?

All of a sudden everyone has become a food critic or master chef. It seems that the proliferation

of television cooking shows is having a huge impact on the dining public. There doesn't seem

to be anyone who doesn't have an opinion on the dish that they are eating. Whether they're at

home or dining out.

Phrases such as "the seasoning needs adjusting", "the flavours are too complicated" or "the

presentation just doesn't cut it" - even one recently quoted by a nine-year-old to a very taken-aback

chef " it needed a garnish!" - seem to be emanating from every table.

I've heard of a few husbands gaining the ire of their spouses whilst offering their 'constructive

criticism'.

The flow-on effect is just as interesting. Local farmers markets have been popular for many years, but

are now filled to overflowing with eager cooks looking for the freshest and most unusual produce with

which to impress their family and guests.

And, it isn't unusual to see young couples with their printed recipe list wandering purposefully around

the supermarket aisles, as they search for the ingredients they need to produce their own 'professional'

dining experience.

Don't get me wrong - I am as guilty as everyone else of carefully taking in every tip I am given by the

celebrity chefs on the television set - in full living colour. Although I do tend to talk back to the show's

chefs and contestants and argue with the television about some of the things I see.

Believe it or not - chefs in reality - study for years to learn the basics, then more years to hone the skills

they need to achieve great dishes for the dining public.

You don't really learn knife skills by watching a few minutes on telly in between the commercial breaks.

That's why hands-on cooking schools and masterclasses are such a fabulous part of our society.

Recently I have been discussing this conundrum with several chefs we know.

I've asked them how they feel about the public's misconception that they can easily learn the

intricacies of complicated dishes by watching television, when in reality it takes a lifetime of experience

for a professional to achieve those skills.

Most are bemused. Everyone can't be a celebrity chef. And everyone can't

cook to perfection. Reality strikes. Luckily this issue offers a spectacular

array of cooking and dining options to fulfill your thirst for

culinary pursuits.

We also bring you all your favourite features, fabulous new

season fashion, accessories and beauty; interesting people and

events; stellar motoring; latest titles and movies; interior design

options, renovation and new home trends - and excellent food and

wine.

Please read and enjoy.

Cover: Grant Torrens

International MarineBoat show & fashion

paradewww.granttorrens

marine.com.au

Cover Brisbane Style:Moda Restaurant(formerly Giannis)

Edward StreetBrisbane.

Photo: Adam Finch

welcome

contents4 RSVP - Openings,

Launches & Social Events

10 Moo Moo expandsAutumn & Steve Adams a motivated couple in the restaurant business.

14 Fashion... what’s happeningThis season’s finest offerings

22 Face 2 Face with Alex PerryWe speak to one of Australia’s greatest fashion designers about what inspires him.

36 Food & wineFood and wine events around Brisbane & the Gold Coast

54 Profile Jan PowerThe queen of the farmers markets reveals all.

62 Design & PropertyRenovation the answer to a shortage of soace

70 Books/Movies/Theatre We take a look at what’s new and entertaining

76 Artists and ArtisansThe latest works on display

72 Travel Port Lincoln a little treasure & Cruising the West Australian top end in style

78 Style MotoringXF Jaguar the car of the future

.

published byStyle Living Magazines PO Box 1003Paradise Point 4216P: 07 5577 2886 F: 07 5577 3354

e-mail: [email protected] www.stylemagazines.net

enquiries Ph (07) 5577 2886fax (07) 5577 3354

publisherTom Murray [email protected]

group editor Kaylene Murray [email protected]

noosa editorHelen [email protected]

fashionRachel [email protected]

productionJoshua [email protected] salesDi [email protected]: 0437 739 916

publishedQuarterly - distributedcomplimentary throughexclusive locations, hotels,selected retailers, developers,and selected newsagents

Whilst all efforts are made to ensureinformation and advertising material iscorrect, no responsibility is accepted forwrong or misleading information.Copyright: All original material supplied bythe publisher is copyright and cannot beused or reproduced without writtenpermission of the publisher. Views expressedby contributors are personal views and theyare not necessarily those of the Publisher.

what’s on in town?... read our online magEzines @ www.stylemagazines.net

Kaylene Murray - Editor

LUXURYstyle

Q U E E N S L A N D

Le Cordon BleuWorld Food

Media Awardspresentation at

IntercontinentalHotel, Adelaide

Lavender for Leukemia The soothing scent and

shades of lavender will beavailable all month for theannual appeal Please dig deepand buy a teddy or one of themany gifts available. TheLeukemia Foundation is hopingto raise $150,000.00 this year tofund further research.

Gallery One Auction1. The Olivia Newton John

Charity Art Auction at GalleryOne, Brickworks was a hugesuccess raising much neededfunds for her Cancer and WellnessCentre appeal.

Jaguar & Fairline Launch2. Glass Dining and

Lounge Bar Marina Mirage playedhost to the Out of the Bluecocktail party in partnership withmotor yacht specialists andbrokers from the Marina Mirageprecinct, Gold Coast Helitours andSunshine Jaguar. Over 300 guestsattended the posh party, andeach received a lucky ticket on

arrival which gave them theopportunity to win an Ultimate

Lifestyle Package consisting of2 days private use of theaward-winning Jaguar XF 5.0L

V8; and a 3 hour cruise for up to10 people on a brand new Fairline

Motor Yacht, with lunch cateredfor by Glass Dining and

Lounge Bar - Prize value$5000 Winner JanaeLeonard was all smiles.

Quay West Launch Noosa3. Noosa's newest 5-star

property the Quay West Resortlaunched this month to ravereviews. The stars made a specialappearance in what was a wetweek, and guests were enticedwith fabulous food andwonderful Bay of Fires wines andsignature cocktails.

Guests Gail Palethorpe andKaylene Murray were suitablyimpressed as was GeneralManager Simon Brown.

Princess Yasmin Launch4/5/6/ The grand opening of

prestigious boutique PrincessYasmin was a sparkling, star-studded event with guests'dressed to impress'.

Guest of Honour, renowneddesigner Alex Perry wasfashionably late - and arrived with

trademark sunglasses atop hispolished head.

As waitstaff wanderedamongst the eager crowdoffering copious quantities ofMoét et Chandon, cosmopolitansand delectable canapes, the nightwas a glittering success. PamelaRead and Lorraine Dickinsonwere all smiles.

Alfresco on Elston7. Alfresco on Elston adds

a little more Italian style toSurfers... thanks to theVelardo family. who wereeager to show off theirbright and shiny newrestaurant just across theroad from the original

Hyatt Black Tie8. Mulpha Sanctuary

Cove's executive generalmanager Alison Quinn(centre) with her husbandRob Quinn (left), and HyattRegency Sanctuary Covegeneral manager PatrickHardy (right) Guests weremade to feel every bit theVIP at the Barefoot & BlackTie Dinner and WeekendEscape to Hyatt RegencySanctuary Cove.

Grant Torrens GalaBoat Launch

9. Maureen and Grant Torrenswere extremely happy whenthe rain held off for their GalaBoat Show Cocktail Party onSovereign Island. The partyincluded Zumba dancers andcatwalk models on theboardwalks below millions ofdollars worth of spectacularboats.

RSVP

2.3.

5.

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9.

7.

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1.

6.


The past decade of the newmillennium has seen the GoldCoast evolve into a multi-faceted luxury destination.

With the phenomenal population growth – the Gold

Coast is the sixth largest city in Australia and

considered the nation's fastest growing large city –

the personality of the Gold Coast has expanded as well.

There is certainly the good life to be found here, if you are

seeking it.

For both tourists and residents, each day and every evening

offers endless experiences, indulgences, opportunities and

adventures – depending on what takes your fancy.

The beachside holiday suburb 50 years ago now boasts a Gross

Regional Product of more than $15.6 billion, and almost half a

million residents share the region's abundant beauty with almost

10 million visitors each year.

And there's a fair bit to cover - an area of 1400 square

kilometres, the city's boundaries extend from just south of

Beenleigh to Coolangatta, taking in South Stradbroke Island and

part of Moreton Bay and extending west to the hinterland of

Mount Tamborine and the Lamington and Darlington Ranges.

It's difficult to not want more when you see a sample of the

100,000 hectares of nature reserves, 890km of constructed

residential waterfront, the 600 kilometres of canals, around 500

restaurants, 57 kilometres of coastline, 40 golf courses and six

major theme parks.

These statistics translate into a real life wonderland, which

means a sustainable luxury market is prevalent, stretching across

all elements of business and pleasure.

Thanks to a diversification in the region's foundation of

economic prosperity, there's no need to travel to a capital city for

the very best on offer in fashion, fine wining and dining, real

estate, the arts, music and entertainment, cultural pursuits, leisure,

pampering and relaxation, education, and the list goes on and on.

In fact, choosing to holiday or live within the city limits has

untold advantages – just ask anyone soaking up the sunshine on

a morning walk - or indeed a moonlight evening stroll - along the

almost-endless stretch of walkways through parks with

beachfront views, or sophisticated cityscape stretching out into

the suburbs.

Just take a look at Millionaires Row as locals call it, otherwise

famously known as Hedges Avenue at Mermaid Beach, with every

few metres dishing out a new mansion creating some of the

boldest and most exclusive real estate imagery in the country.

Stunning architecture is found throughout the Gold Coast,

where there are choices of beachfront, canal front, valley acreage

and spectacular panoramic views … not only from the hinterland

ranges and hilltop suburbs, but from the magnificent high rises

sprouting up to create the world-famous coastal skyline.

There's the globally famous Q1 – the world's highest

residential building at 80 floors - towering over all other buildings

that comprise the popular 'glitter strip', bringing with its height a

character of superiority in luxury apartment living, and boasting a

viewing deck 230 metres into the sky.

Or closer to the ground there are world-class hotels such as

Palazzo Versace, which offers hotel stays and condo living for the

rich, famous and successful, or the uber-chic accommodation of

the likes of the Sheraton Mirage with absolute beachfront, and the

Surfers Paradise Marriott Resort with its own tropical fish-filled

swimming and snorkelling lagoon.

Such a vibrant infrastructure brings with it all the freedoms of

a culture bathed in the notion to enjoy life to its fullest, and soak

up the style whilst doing so

whats on

'The Gold Coast… a shiningexample of all that is glamorous'


Get Ready to feelthe heat...

A three-day SuperCarnivale of

entertainment Friday 22nd October –

Sunday 24th October,

The Armor All Gold Coast 600, the V8

Supercar Championship Series component as

part of the SuperCarnivale which will take in

the 18 international drivers and 16 Artists that

will play across three big nights at Broadwater

Parklands, as well as massively reduced ticket

prices compared to last year.

Major artists performing each night

include Empire of the Sun, London DJ Ian

Carey from the Ministry of Sound, Kid Kenobe

and MC Shureshock, Richard Clapton, Hook N

Sling, the Baby Animals, Sneaky Sound

System, Funkoars, Static Revenger featuring

Luciana, James Reyne, Mondo Rock, The

Angels, The Potbelleez, Noiseworks and The

Only. They will perform Friday, Saturday and

Sunday nights in a massive line-up of

Australian and international artists just 600m

from the circuit precinct.

People can access the entire weekend

including the racing, on-track entertainment

and every concert for as little as $136.

The emphasis on families has meant a total

redesign of the circuit, cheaper and more

grandstand seat options, with most covered,

the clearing out of Macintosh Island Park for

all new family and alcohol free zones, new

general admission areas and easier access

around the circuit.

Tickets for the Armor All Gold Coast 600

can be purchased from Ticketek.com.au.

Queensland LuxuryStyleLiving 9

Laze in the lush riverside

gardens of South Bank, then

browse the markets and swim

in its lagoon. Bike ride in the City

Botanic Gardens and abseil the cliffs

of Kangaroo Point. Glide down the

river on a majestic paddlesteamer or

take a high-speed ferry to vibrant

inner-city villages like Bulimba and

New Farm. Glide down the river and

relax in the gardens

Bike ride beneath macadamia

trees and mangroves in the City

Botanic Gardens or roller blade over

a floating walkway. Then cruise down

the river in a wooden paddlesteamer,

spotting pelicans and eastern water

dragons. Laze or picnic under the

palms on South Bank’s 17 hectares of

riverside gardens.

Some of the highlights of things

to do in Brisbane.....

Soak up culture and architecture

See the skeleton of a Queensland

dinosaur in the Queensland Museum

and the work of famous Australian

artists in the Queensland Art Gallery.

Both sit in the sprawling Queensland

Cultural Centre on South Bank. At

night, visit the dress circle of the

Queensland Performing Arts Centre

or catch a show by the Queensland

Ballet, Opera or Orchestra.

Embrace adventure

Abseil or rock climb the Kangaroo

Point Cliffs at sunrise or at night

when the city is dancing with lights.

Climb the Story Bridge for

spectacular 360 degree views. Free

fall on a tandem sky dive or float over

the city in a hot air balloon.

Eat, drink and enjoy the urban

villages

Listen to live music, shop along

the lively outdoor mall and feast on

Chinatown dumplings in Fortitude

Valley, Brisbane’s cultural core. Next

door in New Farm, you can people

watch from trendy cafes, buy

gourmet delights from the famous

deli and picnic in the riverside

parklands. Dine in warehouse

converted restaurants and explore

the transformed industrial space of

the Powerhouse, now a buzzing

centre for the live arts.

Brisbane The key thing to do is relax...

Canoeing on the Brisbane River

Hatsu Hana Sea World Resort

Tamborine Mountain Distillery

Moda Restaurant

Grant Torren’s Boat Show

At


people in style

THEY’RE YOUNG, SAVVY AND HAVE THEDETERMINATION, AS HELEN FLANAGAN

FOUND OUT, TO BE ENTREPRENEURS.

The magnet for Steven and Autumn Adams’ move to

Queensland in 2001 from England was weather and quality of

life. The reason was simple enough but the processes were

long and involved. Leaving flourishing careers and especially families

was traumatic.

“It was exciting yet scary, getting on the plane, not knowing what

was ahead,” recalls Steven who was 27 and worked for British

Aerospace as an airline engineer, later switching to finance, while

Autumn 22, was fast-tracking a career path with Pizza Hut in South

Hampton. “It was the biggest adventure we’d ever undertaken - even

bigger than getting married in 1998. Autumn had already teed up a job

with Pizza Hut in Brisbane but that was it. I had no idea what I was

going to do.

“Dropping everything and starting afresh was a big gamble but we

were both young, had passion and a drive to do something different. If

you don’t take chances, life will be boring.”

Living in Brisbane they thought long and hard.

Steven’s aunts and uncles owned pubs and restaurants

in the UK, he had fond memories as a teen of watching the

chefs and often pondered becoming a restaurateur.

Autumn had a thorough understanding of how

food franchises ran, they had dreams about opening

a restaurant but needed capital so they purchased

Subway franchises: “Subway was an affordable

entree into the hospitality industry and it was

also a brand going places.

“After opening Moo Moo at Broadbeach

in 2005, we sold our Subway franchises and

bought Pizza Hut franchises. Success is all

about purchasing the franchise, building

the restaurant from ground up and then

selling. Today, except for one Pizza Hut,

we are dedicated solely to Moo Moo

The Wine Bar + Grill.

“I’m very passionate about red

wine and steak and liked the idea of

opening a steak restaurant with a

twist. Not a regular

steakhouse, a

fine dining

restaurant showcasing

the best beef that’s

available.”

Recognizing that quality and provenance is paramount, Steven

learnt everything he could about beef, from behind the scenes at the

abattoirs, the variables that affect quality to dealing directly with the

producers and choosing the grades that appear on the menu.

After a new look and winning multiple awards, the creation of a

superior quality beef restaurant experience had been achieved.

Never satisfied with sitting on their laurels, Steven and Autumn

began researching for a location for a second restaurant, when out of

the blue came calls from both Stamford and Starwood Hotel

executives inviting them to take over the former Siggi’s at the

Stamford Plaza in Brisbane, which had been there for 22 years and the

Steakhouse Bar + Grill at the Westin Resort & Spa on Fiji’s Denarau

Island, a fixture for more than 36 years.

Stunned and flattered they found out that it was the silverware on

the mantle piece – the many awards, plus of course the successful

owners that had attracted the main interest. The Moo Moo brand was

considered a perfect fit with the hotels’ images plus Steven and

Autumn are young, dynamic and totally passionate.

“Opening our first restaurant on the Gold Coast was a huge feat but

opening the restaurant in Brisbane in a couple of weeks is the biggest

thing we’ve ever done,” say the thrilled couple who play a dual role in

all elements of the business. Steven however focuses more on the

financial, design, marketing and growth of the business and Autumn

works closely with the managers and 150 staff, which they

acknowledge are all terrific.

Steven also plays a pivotal role in the development of menus

working closely with Philip Edwards executive chef of the Gold Coast

and Fiji, and with Philip Foote in the multi million dollar refurbed

Brisbane Moo Moo.

The Mermaid Beach couple relish time away from their never-a-dull-

moment restaurant life, often joining Steven’s parents and brother

who moved to Australia several years ago and Autumn’s dad when he

visits every year. They cherish their four-footed 'kids' although sadly

they recently lost the love of their life Basil, who came out with them

from the UK with Lucy who went to the big kennel in the sky in 2006.

Lucy two, another beautiful cream Labrador then joined the family and

baby Basil, a bouncy Rottweiler pup is the latest addition.

“We want Brisbane to take off and be as successful as our

Broadbeach restaurant and we’d love both restaurants to be

recognised as two of the top restaurants in Queensland and Australia,”

says a proud Steven. “And in ten year’s time hopefully we’ll be in

Sydney or Melbourne running a boutique restaurant group. Autumn

and I would remain hands-on overseeing everything so as to maintain

quality and consistency. We’ll continue to enjoy good times in Fiji and

who knows, there may be other Starwood hotels where Moo Moo fits

the bill.”

Moo-ving towards a


Stunned and flattered they found out that itwas the silverware on the mantle piece – themany awards, plus of course the successful

owners that had attracted the main interest “”

a culinary empire

Basil the Rottweiler, Autumn, Steve and Lucy the Labrador

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shopping

There's always afew surprises instore on the

RosemountAustralian FashionWeek catwalk,reports fashioneditor Rachel Syers,who takes Stylereaders to the frontrow at Sydney'sCircular Quay for ataste of trends on theirway this coming Spring/Summer.

Aside from the obligatory air-kissing, towering heeled boots,celebrity spotting and theexcitement in the eyes of theglamour pusses that almost out-sparkled their VIP champagne

flutes, all attention was onthe runways at Rosemount

Australian Fashion Week forits 15th anniversary.

From the fierce futuristic resortpieces of fashion week veteranZimmermann, to the fun and

frivolity of fresh emerging labels suchas Miss Unkon, the feast of designer

diversity never fails to astound.It's the week where some daring

creations can fail to secure any retailinterest, whereas other fresh ideas arepicked up as key looks set to appear in

stores in the coming months ready toignite a new trend for stylistas to

cherish and clamber after.Here's a selection of some hot new looks

on their way to us for the comingSpring/Summer season ...

Flirty frillsMiss Unkon - Multi-frillHello Cupcake off-the-shoulder dress in peachy,worn with Sportsgirl shoes.Photo: Nelson, Nellypro Photography.

Catwalkchic...


Colour and lengthLisa Ho - Blue

Gravity print silkjersey long gown

Stocked at Lisa Ho,Wintergarden

Feminine tailoringLittle Joe Woman -'Rockafella' cottonblazer in gardenia,'Marrakech' beadedkaftan tunic ingardenia, 'UnionSquare' pant ingardenia, 'Chingy' coinbelt in caviar withJimmy Choo Zoom heelStocked at Little Joe,Marina Mirage


swim in style

swimwearstunners Summer brights

Anna & Boy – Bandeau with frills in citrusworn with long Spotty utility shirt dress Stockists include David JonesQueensPlaza, Josephine's Shop atNoosaville and Port Douglas, and fromJuly, Sunburn at Marina Mirage


Graphic printsZimmermann – Bandeau bikini with sheerpanelled high-waisted briefs Stocked at Zimmermann, Marina Mirageand QueensPlaza

Casual coolAnna & Boy - Mid-shorts in khaki stripesStockists include David Jones QueensPlaza

essential indulgences

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At Creare Clinic, we will

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lookinggood...


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19Queensland LuxuryStyleLiving

Shop 19, 24-26 Queensland Ave. Broadbeach QLD 4218Phone 07 5538 3311 • [email protected]

www.elegansfashion.com.au

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Resort Report

Carlopik

The Clothing Company

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Telephone: 07 557 26222Wholesale Inquiries: 07 5575 3338

www.francoiseesterhazy.com.au

•elegant day-wear •exclusive evening-wear •jewellery •shawls •cashmere knitwear and lifestyle


A change in season canbe a challenge to keepyour hair healthy.

But with so many hair care advances, Autumn/Winter can

be your time to shine.

Don't be shy in taking advantage of expert knowledge

available from respected hair stylists and colourists, who not

only know what's good for your hair, but can help you with

colour choices and styles to bring all the elements together

and have you turning heads.

International Hair Society Award winner and Schwarzkopf

Professional colour technician, Meg Eddy, says trusted

products such as the Essensity range from Schwarzkopf really

give the hair a dose of nutrients.

“Because it's an all-natural product we believe it's so much

kinder on the hair so we use it every day on clients because we

are really into organic products here,” says Meg, who has joined

the team at Coupe salon, Nobby Beach.

As for trends this Autumn/Winter, Meg says texture is the

key, 'whether it be a softly textured updo or movement within

the hair'.

“Muddling is also big – that involves muddling colours no

more than half a shade outside of their natural tone or making

their colours blend between a shade and half a shade, so as to

enhance what you have rather than changing it.”

RACHEL SYERS

*The Essensity Care Collection by Schwarzkopf Professional strikes a balance between environmental responsibility and modern

technology, with specialised natural ingredients such as Goji berry, Argan oil and aloe vera. A balanced blend of gentle cleansers,

conditioners and treatments promote the natural performance of hair, resulting in a revitalised, brilliant finish, and are all free from

ammonia, fragrance, silicones, paraffin, mineral oils, parabens and formaldehyde-derivates. Stockists include Coupe salon at Nobby

Beach. Priced from $29.95.

*The opulent new hair oil, Orofluido, is the latest beauty sensation to sweep Europe. Designed for all hair types, it

contains a mixture of natural Argan, Cyperus and Linseed oils sourced from some of the world’s most exotic locations to

leave the hair soft and silky, healthy and residue free. Priced at $49.95 from leading salons. For stockists call 1800 104 204.

*Used to create the glamorous Academy Award red carpet looks for the likes of Jennifer Lopez, Charlize Theron and

Maggie Gyllenhaal, the Moroccanoil range of hair care and styling products uses an Argan oil-infused blend for light-

weight natural-looking results. The range includes Dry Oil Treatment, $49.95, protecting against UV and environmental

damage, and Restorative Hair Mask, $49.50, a rich cream treatment with proteins to help repair damaged hair and

provide an intense moisture boost by penetrating the hair shaft. Stocked in salons or visit www.moroccanoil.com

*Hairdressers Formula's new range includes Dry Hair Shampoo, for in-between washes without using water.

The easily applied spray contains highly absorbent agents to draw away and absorb impurities, plus

nourishing rice milk helps to add body, moisture, strength and shine. Priced at $9.99. While the Hair

Nutrition in capsules contains 19 vitamins, minerals and bio-marine extracts for the hair and scalp,

$27.95. From pharmacies or for stockists, call 1800 791 381.

Keep your style cool and colour rich – hair by Meg Eddy, of Coupe salon.

hair care


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The opulent new hair oil, Orofluido, is thelatest beauty sensation to sweep Europe

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face 2 face withalex perry


We hear you've been nominated for your first ASTRA award for

Favourite Personality? “I've got a four billion-to-one chance of winning

because I'm up against 'Saint Sarah Murdoch', the pride of Australia, and the

legendary Bill Collins and Jimmy Barnes and Ruby Rose (as well as Brendan

Moar, Andrew Winter and Danny Clayton) so ... actually make that seven

billion-to-one.

It's' really nice, a bit of fun – it's not my day job so it's really lovely to know

that I'm even considered in that company.”

How do you balance your television commitments and other

pursuits, on top of your design work? ’There's an old saying – 'if you

want to get something done, give it to a busy person'. There's a certain

momentum that you generate, so it's just scheduling – certain days of the

week I work on ready to wear, certain days on couture, a couple of days I have

to put aside for other things. We work around the shooting schedule –

sometimes we're lucky enough to shoot on weekends so it doesn't impact on

what I do during the week.”

You're not stale with your role as a judge on Australia's Next Top

Model yet? “No, it's fun a new batch of girls, a new batch of acidic comments

to be thrown out – its always off the cuff but Charlotte (Alex's fellow judge

and former model, Charlotte Dawson) is the queen of the one-liners. My

favourite part of the whole show is waiting to hear what Charlotte's going to

dish out. We've all been friends for ages and everybody has a really solid

background in the industry and we have bit of fun so, while people might

think we are acidic or nasty, it's not meant that way.”

Do you manage to find enough time to spend with your wife,

Mary, these days? “I do, we have dinner at home five or so nights a week

and look, she's the best cook in the whole world … an incredible cook – she

does this fantastic roast chicken and her traditional Greek cuisine is second to

none. On the weekend I'll cook or we'll go out or get take-out but we've

always been quite regimented like that and always make sure we eat good

food and there's always something really yummy when I get home, usually

about eight.”

Does it ground you to have that stable home life? “Yeah, Mary

grounds me and my brothers ground me. I'm in the fashion industry but I'm

not 'in it' in it. Like, I don't hang out there. I know it and I'm there all the time

and go to all the functions when I need to, but I go home to a really stable

family and really loving environment. I think people perceive me differently

because I do all this and the TV stuff, but I literally go home and in my mind,

I'm the same person I was when I was 16 and my family keep me that way.”

You've survived the fashion industry for 18 years, but how do you

feel when you see some of your long-term designer colleagues

either drop out or are forced out? “I know how hard it is to establish a

business and a brand and to make something of it and it always - for

whatever reason - I always feel really sorry for them because it's not nice

seeing anybody fall by the wayside, or taking their eye off the ball and maybe

not making the right decisions. But there are casualties in business, it could

happen to everybody – you may not foresee what's going to happen in the

future, have a few bad seasons, and it's crippling.”

At the 15th anniversary for Rosemount Australian Fashion Week

this year, you had your biggest parade ever with 1000 guests –

why? “I was just Mr Fancy Pants this year. I'm a bit driven like that. Yeah, it was

huge, sparkly, glamorous, everybody turned up. But it was fun - the people just

got a sense of joy in that. You know, I'm not ground breaking - I never have

been the one that's gonna come up with the quirky new jacket – it's not my

thing. I just want it to look gorgeous and so this year, when (marie claire editor)

Jackie Frank said 'the glamour metre went off the Richter Scale', I thought that

was perfect and it was my favourite comment.”

Do you think part of your secret to success has been not over

expanding?

Yeah, you've got to understand where we live, how many people are in

Australia, how small it has become and how people travel all the time – I've

got clients that come down to Sydney from the Gold Coast and Queensland

and Perth, but there's a whole heap of costs and extra burdens associated

with having flagship stores all over the country. It's not like I do tops and jeans

– if I did you could crank out 20 stores nationally. But I don't - I make sparkly

evening dresses and cocktail dresses – there's only so many that I ever sell in

a year, you know? So it would be more of an ego trip to do that, and I'm not

into the ego trip. Regardless of what people think, I actually am really

grounded - I've got a very strong sense of self … I don't need to see my name

up everywhere.

How important is your support of charities, such as the annual

Alex Perry Charity Gala in Brisbane for the AEIOU Foundation for

children with autism? “I'm really passionate about a lot of charities and

that one in particular just pulls at my heart strings. We are trying to open up

an AEIOU school in Sydney now. When I come up to Brisbane I visit the kids

their parents and families, and they've got such incredible spirit with a smile

on their face and they are enthusiastic and that school changes their lives …

makes those kids self-sufficient ultimately. I do another one in Sydney called

Pearls which raises money for research for women who have got toxic

placenta and high blood pressure - it kills a jumbo jet full of babies every year

worldwide. All charities are worthy, but I especially try to help those little ones

that fly under the radar and they don't get government funding. There are so

many stories that make you just go 'Oh my God!' ... it makes you feel so

fortunate and makes you think, you know what, I have a spare Saturday I can

go and help and do something for these people because they can't do

everything. Do it if you can - put $5 in somebody's tin, dig out the spare

change on the floor of your car. You may think it's like no big deal but if you

think, as a collective, it is a big deal and it does add up.

ON THE GOLD COAST TO OPEN THE NEW PRINCESS YASMIN DESIGNER SHOE & BAG BOUTIQUE AT MARINAMIRAGE, FASHION'S GOLDEN BOY AND ONE OF THE COUNTRY'S MOST POPULAR TELEVISION JUDGES, ALEX

PERRY, SPOKE EXCLUSIVELY TO RACHEL SYERS ABOUT HIS WORK, HIS WIFE, AND HIS WISH FOR MOREPEOPLE TO HELP CHARITIES HELP OTHERS.

...I was justMr FancyPants this

year. I'm abit driven

like that.Yeah, it was

huge,sparkly,

glamorous,everybodyturned up.But it was

fun...

“

“


Scene stealer:Alex Perry - The GlitterDress, priced at $2500, isthe epitome of glamourfor this coming SpringSummer, leaving no doubtas to who will be stealingthe spotlight at any eventshe attends.

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1. hermés - voyage d’hermés Thierry Hermés founded his harness and saddle-making workshop in Paris in 1837. Now Hermés presents a fragrance designed for both men and women, embedded in one of its founding themes: travel. Designed for “carry-on,” the 35ml bottle is also refillable, making it not just a travelling companion but a sustainable object to house this new woody, fresh, musky fragrance.

2. paco rabanne - black xs collector A fragrant, seductive scent blending energy,charm and virility. It will appeal to new men,bad boys with hearts of gold, can be fiery or sexyor rock n roll. Black XS for Her is well suited for a'Rebel Princess'. She is a sensual, impertinent,and unexpected woman of today. This modernwoody based fragrance starts of with pinkpeppercorn, tamarind blossom and cranberrythat will surely bring up the heat. This is followedby hellebore rose, black violet and cocoablossom with the base notes of patchouli,Massoia wood and vanilla.

3. azzaro - limited edition twin love Twin Love Edition Women with notes of wildrose, almond flower, white peach, blackcurrantsorbet and creamy musk, matches Twin LoveEdition Men, with bergamot, black pepper,patchouli heart, mandarin and nutmeg.

4. annick goutal - mandragore pourpre Illustrating a dark and mysterious facet of themandrake, known for its therapeutic andalleged aphrodisiac properties since the MiddleAges, unisex Mandragore Pourpre fusesaromatic and cyprus scents.

5. laura mercier - limited edition club coutureLaura Mercier Lip Glacé is a high-shine, perfectlypigmented lip gloss with rich, long-lastingcolour and brilliant shine that creates theappearance of fuller lips. Any skin tone isvirtually enhanced by creating a subtle contrastin texture. Offering 3 Limited Edition colour -Pink Diamond, Meringue and Discrete.

6. clarins - organic gentle beauty soapCertified organic, Clarins first soap for the faceand body contains 99.9% natural ingredients.Organic shea butter, hazelnut oil and naturalcitrus essential oils gently cleanse whilepreserving skin’s natural moisture balance.

7. acqua di parma - magnolia nobile Created with the purest essences, MagnoliaNobile reveals the most noble and elegantaspects of the magnolia. Crystalline tones ofbergamot, lemon and citron, blend with vibrantmagnolia, refined notes of rose, jasmine andtuberose, and a rich and elegant base ofsandalwood, patchouli, vetiver & vanilla.

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Liz CliftInternational

boutique situated at BenowaGardens ShoppingCentre, along with

The InternationalShoe store next door,are a one-stop shop.

Liz travels overseasconstantly sourcing new

and exciting designer labelsfrom Europe and U.S.A.

Her labels express a uniqueattitude, modern and casual chic.The elegant and exquisite style of

Liz Clift International attractscustomers from all over

Australia.Liz Clift holds exclusivityto all her labels, and herexperienced stylists canwork with you to create

your individual style.

I N T E R N A T I O N A L B O U T I Q U E

LIZ CLIFT

Affordable ExtravaganceBenowa Gardens Ashmore Road Benowa Phone 5597 0000 Open 7 days

in stores

Necessity literally was the mother ofinvention for a Good Coastaromatherapist.

Nadine Hall’s two children suffered with eczema and baby products

designed for sensitive delicate skin often contained essential oils or

synthetic fragrances which caused irritation and therefore totally

unsuitable

As a qualified aromatherapist and certified infant massage instructor, she

decided to develop an organic skincare brand using only pure, simplified

ingredients. After three years of extensive research, product development and

working with a cosmetic chemist, Nature Within, a range of unscented, natural,

organic skin care, specifically for a baby’s sensitive skin, was born.

The products contain skin nurturing oils such as avocado, evening primrose,

calendula and shea butter. The ph-balanced formulations are hypo-allergenic and

rich in essential fatty acids, vitamins and minerals to soften, soothe and protect.

They are unscented because as Nadine says: “the only fragrance a mother and baby

need is each other.

“Babies under three months should have a very simple skincare routine and

shouldn’t use products containing essential oils. I created Nature Within because I

wanted products that used only natural organic ingredients, were fragrance-free

and didn’t contain essential oils. I also wanted products that listed all the

ingredients, not just a few - not just a long list of confusing, hard to pronounce

names that made me question what was actually going into or onto my children’s

bodies”.

Paediatric research has confirmed that a new born baby’s skin is five times

thinner than that of an adult, so the skin is not fully developed and able to absorb

potential irritants easily, thus prone to dryness and irritation which can lead to

eczema or other skin conditions. One in five children suffers from eczema, and the

occurrence of babies with sensitive skin is growing with many believing it’s due to

the levels of chemical ingredients and synthetic products used in everyday

households.

The Nature Within range includes a Baby Body & Hair Cleanser, Baby Moisturiser,

Baby Bottom & Barrier Balm, Baby Massage & Bath & Blend, as well a gift pack of all

the products.

Call 1300 229 488 for stockists or visit: www.naturewithin.com.au

baby luxe naturally

in stores now...

Chevron Jewellery

Shop 9/ 49 Thomas Drive Chevron Island T: 0429 476 666 F: 07 55 922 524

E. [email protected]

Open Mon to Fri 9 to 5pm Sat 9 to 3pm

Susan DuncanQualified Gemmologist & Jewellery Designer

•Designer jewellers specialising inremodelling your old jewellery

pieces into spectacular new modern creations.

• Jewellery & Watch repairs • Watch batteries • Silver plating

• Valuations & Insurance quotes

timeless designs

Jewellery, handbags, shoes, fashion... available fromHelen Grant - Tedder Ave Main Beach

Custom designed jewellery and remodelling yourold pieces into modern classics...

Available from Chevron JewelleryThomas Drive Chevron Island

Shop Eight, 49 Thomas Drive, Chevron Island Tel: 07 5539 8269

www.shoesonchevron.com.au

THE BEST LITTLE SHOEBOUTIQUE IN TOWN

Shoes onChevron

boots todie for...

stylesinstore

Always a statement in fashion.... available fromElegáns Fashion Queensland Ave Broadbeach

FrancoiseEsterhazy

art & coutureShop 8, Santa

Cruz Village60 Santa Cruz

Blvd, ClearIsland Waters

• VERGE Specialist• VSSP•GABRIELLA FRATTINI

• BOO RADLEY• DIDIER• SHOUQ

• DAVID POND• CARLOPIK

VERY CHICFASHION

2/49 Thomas Drv. Chevron Island 07 5538 4641

now

VERGEavailablefromBella BellaBoutique -ChevronIsland

LEO GUY - available from Liz Clift International Boutique -Benowa Gardens Benowa

profile

Renee Blackwell seems to have found the perfect balance in

her life as jet-setter, treasure hunter, jewellery designer and

eco-advocate, as Rachel Syers reports

She has enjoyed a global lifestyle for many years, but for

jewellery designer Renee Blackwell, a lush parcel of land

tucked away in the Sunshine Coast hinterland is now the

centre of her universe.

Just as Renee takes delight in designing her unique one-off

jewellery pieces such as French drop earrings and cocktail rings from

antique buttons, so too has she paid attention to every detail of her

home life 'off the grid', resulting in an eco-lifestyler's dream come

true.

Situated outside Maleny, Renee’s charming rural property

‘Hazelwild Retreat’ is self-sufficient in terms of energy and

water, and proudly constructed from eco-friendly materials.

Not to mention an organic garden that supplies her own

kitchen, and of course, chooks in the yard.

“Our dream was to establish an organic retreat,” says

Renee, 51, adding that her shipwright husband, Chris, built

the house himself, using resources from the undeveloped

50-acre site and local suppliers.

Given the pristine wilderness

setting, the couple took particular

care not to use timber from old

growth forests and to avoid toxic

materials. “Now, 11 years down

the path and lots of hard work

later, all of our domestic

power requirements including computers,

refrigeration and my Renee Blackwell Design

Studio,

‘Harmony House’, run off our

extensive solar system.” It’s a

natural extension to Renee's

personal approach to

design, which

includes crafting jewellery

from Australian gemstones, Swarovski crystals and exquisite found

objects such as vintage French glass buttons.

And if you think those types of treasures are hard to come by,

you're correct.

“I travel a lot for both necessity and pleasure, but it's always for

business, looking for stones and antique pieces to buy” explains

Renee, whose jewellery collections sell throughout Australia, New

Zealand, Vanuatu, the UK and US.

“The antique buttons are very difficult to source – last month I was

in Paris looking for antique pieces, and I'm about to go to New York

in a few weeks for more searching.”

Renee and her husband travel overseas around seven times each

year – this year's postcards will be from Hong Kong, Bali, Java, Paris,

New York and other parts of the US, Mexico, and 'quite a few trips

around Australia too' to source gemstones and make appearances

in-store at many of the 80 jewellery stores who keep Renee Blackwell

Design pieces. “It is a lot of travel, although we always have plenty of

fun – don't tell anybody, but we tend to have more fun than we

should,” she laughs.

Hailing from Olympia, Washington, in the United States, Renee

began designing jewellery in 1987 amongst

other pursuits – including living on a sail

boat in Mexico for five years with Chris –

before moving to Australia in 1999 to lead a

more sustainable lifestyle.

“Chris is Australian so it was easy to move

here, and being on the boat, you learn to live

as alternatively as you want off the smell of

an oily rag,” says Renee, reminiscing over how one of the biggest

lessons she learned from her sailing days was water conservation,

sometimes relying on just a cup of water a day to wash with.

Times aren't so tough now though, with the enormous solar

system they installed meaning Renee can proudly announce she

hasn't received an electricity bill in 11 years.

“We're not martyrs or flag-waving greenies, whatever that means,

but on the other hand we have worked very hard to be self-

sustainable and I'd encourage anyone to try it, to whatever extent

their lifestyle or budget affords.

“It doesn't have to be all or nothing, even if it just means growing

your own herbs on the verandah to being with.

“It was just an evolution for us – an unspoken innate sense of what

feels right.”

That 'at ease' feeling within her environs has also meant Renee

can create to her heart's content in her on-site studio, ‘Harmony

House’, a setting Renee describes as the 'most perfect and

inspirational environment in which to work'.

There she finds her inspiration from her treasure hunting trips,

bringing back pieces like vintage metal, china, bone, brass and

bronze buttons dating back to the 1800s, to set in sterling silver rings

and pendants.

“My signature, my trademark that everybody really loves, is that

every piece is individual.”

Just as unique as their creator, so it would seem.

Home is where the heart is …


styles in store now

• Mela Purdie • Gabriella Frattini • Walking Art • Joseph Ribkoff • Ravel • Juo • David Pond

• Marco Polo • Gitane • Sequel • Vers • Philosophy

Oasis Shopping CentreShop 35, Level 1, Broadbeach, Gold Coast

p 07 5592 3099 f 07 5592 3901

New & Exciting Look for Mela PurdieIn Store Now

NYDJ Tummy TuckJeans. Available atCalypso Resort,Sanctuary Cove

Meegs Boutique - Level 1 Oasis Shopping Centre Broadbeach

shop 2, 29 tedder avenue main beach phone 5532 0123

Paula Ryan SpecialistTuzzi Germany / Bandolera Italy / Isabel D’Pedro Spain / Cylk Australia / Kondo Australia

Fashion Now in Store

Italian Fashion BIJOUX

By Helen Grant

shop 3, 29 tedder avenue main beach phone 5532 5758

Accessories and Jewellery

at it’s Best…

BIJOUXBy Helen Grant

•Gabriella Frattini•Ravel •Rarity•Sacha Drake •Hot Clothing

also mostpopular

swimwearlabels

Open Daily9.00am-5.30pm

Ph: 07 5577 8981

Shop 40, QuaySt.

Sanctuary Cove

•Joseph Ribkoff•MR K•Philosophy•Vers•7 Sisters•Ping Pong•Marco Polo•Charlie Brown… and more

Open Daily9.00am-5.30pmPh: 07 5577 8288

Shop 41E, Quay St.Sanctuary Cove

styles in store now

Have you admired thestyle of CarrieBradshaw from Sex &the City? Now you can walk in the labels that made the series!

With the most luscious collection of shoes and handbags

to have ever been sold together, this store is a sight to be

seen and tried on by all shoe lovers.

Princess Yasmin is one of the most luxurious new

boutiques to have arrived to Marina Mirage, Main

Beach on the Gold Coast. Housing carefully selected

pieces from around the world. Step into the art deco

boutique and you will enter a world of grandeur and

intrigue.

With some of the world's most famous brands on offer

including: Manolo Blahnik, Jimmy Choo, Christian

Louboutin, Dior, Prada, Chanel, Givenchy, Chloe,

Roberto Cavalli, D & G and more!

When purchasing at Princess Yasmin you will always feel

special, as our handbags and shoes are offered as one of a

kind in size and availability. Ensuring that first in will be

the best dressed.

www.princessyasmin.com.au


Specialisingin Lomasi disposablepedicure systems, YoungNails Acrylic & Gelenhancements andDermalogica skin caretreatments. We customise ourtreatments and services toyour specific needs.Taking pride in the mosthygienic methods such asdisposable pedicure systemsand sanding bands which arereplaced after each client. Wehave also introduced newdisposable waxing cartridgesfor less mess and stickyresidue. The equipment andproducts used at Amarante forall our services are what weconsider the best available.

Shop 6a, Hope Island CentralHope Island Road, Hope Island

P: 07 5510 9565www.amarante.com.au

The highest

standards of

treatment…

Masters of the Kitchen is an exciting new culinary event

for food lovers, chefs and home cooks. On Saturday

26th June, 2010 at the RACV Royal Pines Resort.

The Masters of the Kitchen Bite Size event will give food lovers,

chefs and home cooks the opportunity to taste what is in store

for 2011.

The Bite Size event will include a full day workshop followed by

a gala dinner. Great Australian chefs such as Cheong Liew who

has been listed as "one of the 10 hottest chefs alive" and is best

known for his years as executive chef of The Grange Restaurant

at the Hilton in Adelaide, and Daniel Ridgeway will be

conducting classes together with Brazilian chef Paulo Siqueira.

The RACV City Club's own Sommelier, Christian Maier, whose two

decades of hospitality and wine service in France, Britain and

Australia will serve him well, as he works alongside award-

winning chef Daniel Ridgeway to educate the audience on wine

appreciation. They will also introduce Sicilian food blogger and

author, Marisa Raniolo Wilkins to the Gold Coast.

Price: $185 per person Full Day Workshop

$150 per person Gala Dinner

$300 per person Full Day Workshop & Gala Dinner

Time: 8.30am – 4.30pm, Full Day Workshop

7pm – late, Gala Dinner

Dress: Black Tie

Venue: RACV Royal Pines Resort.

Bookings Please visit the website;

www.mastersofthekitchen.com.au or

phone 07 5533 2744.

GOLD BOXCHALLENGE...

The annual ACF Gold Box Challenge is renowned as being

the most challenging culinary event in the State,

consisting of teams comprising an Executive Chef, Sous

Chef, Apprentice and Maitre d. ’Teams are given a mystery “gold

box” of ingredients in the late hours of Sunday afternoon and

under extreme scrutiny from the panel of industry professional

judges, the teams must devise a menu in 1/1/2 hours and then

use every ingredient from the mystery box to create a four course menu.

The following night, they will recreate those menus in portable kitchens

placed around the ballroom, in front of more than 400 eager guests. Then

it's time to serve the courses with perfectly matched wines. All aspects of

the dinner are judged from preparation to service. Who will win this year

and break the two-year hold on the top spot by Sofitel Broadbeach's

Room81?

Make sure to book early for the dinner on Mon 28th

June at the RACV Royal Pines Resort.

news


Come and ExploreHope IslandCentralYOUR PERSONAL ONE-STOP SHOPPING DESTINATION AWAY FROMCROWDED CARPARKS AND FRENZIEDSHOPPING CENTRES. HOPE ISLAND CENTRALHAS IT ALL.

With cafes and coffee shop, real estate office, jewellery,

boutiques and most importantly great restaurants, the

centre is fast becoming a welcome change for locals.

The wide range of restaurants located in the centre ensure diners

wonderful choices. Each night can be a new dining experience.

With easy access from all the neighbouring suburbs, Hope Island,

Sanctuary Cove, Helensvale, Paradise Point, Runaway Bay,

Sovereign and Ephraim Islands, Coomera, Oxenford, lower

Tamborine and beyond and now with direct buggy access from

Hope Island Estate residents don’t need to get into the car

anymore.

For the ladies there is Amarante Beauty and Nail salon who

specialise in Lomasi, also a must visit is De Vos Jewellery for a

superb new piece of jewellery.

Disposable pedicure systems Young Nails Acrylic and gel

enhancements and Dermalogica Skin care treatments. Another

new and welcome tenant is Forrest Computers for new sales of

Apple and PC computers and repairs.

With new businesses relocating to the

centre regularly the centre is now

establishing itself has a true ‘local’ centre.

With ample village style off-street, as well as

undercover parking - and for Hope Island

residents, enjoying easy golf buggy access -

your shopping adventures will be a

pleasure at all times - rain or shine.HOPE ISLAND

340 HOPE ISLAND ROAD HOPE ISLAND

Christian Maier

Paulo Siqueira

Cheong Liew

Marisa Raniolo Wilkins

Tenants include:• Anytime Fitness Centre• Amarante - Beauty and

Nail Lounge

• Chic Hair & Beauty• DeVos Jewellers• Forrest Computers• Hannah’s Place

• Haute Fashion Boutique• Island Printing• JMS Laundry• LJ Hooker Real Estate

• MP John Crandon• Randhawa’s

Indian Restaurant• Sawadee Thai

Restaurant

• Sushi• Zarraffas Coffee

340 HOPE ISLAND ROAD (opp Seven Eleven Service Station) DIRECT BUGGY ACCESS AVAILABLE

EVERYTHING YOU NEED IN ONE CONVENIENT CENTRE… EASY CENTRAL PARKING + UNDERCOVER PARKING

Food, beauty, fashion, jewellery, laundry, fitness, printing, real estate and more …

Hope Island Central Shopping Centre is full of surprises… Grab a coffee and snack, work it off in the gym, get your hair done, have amassage or manicure, get acquainted with local real estate agents, browse the fashion and jewellery boutiques, meet up with a design orcomputer specialist, drop off your laundry and then indulge in a delectable lunch or dinner. It’s where it’s all at!!!

Leasing Opportunities. Major Incentives Available!!!Looking for fashion retailers, seafood, mediterranean, chinese,japanese or similar restaurants, newsagency, golf shop, pool shop,record/book shop, video store, juice bar, deli, fruit shop & more…Dominique Bell 0422 172 609 / Twaanie Caine 0411 611 888

shop. dine. relax.

Have you experiencedHope Island Central?

Anytime Fitness Centre Chic Hair & Beauty Randhawa’s Indian Restaurant Haute Fashion Boutique

The Surfers Paradise Group

Sea food and meet atBayside playground

The best seat in the house at the Woody

Point Seafood Grill? That’s every one when

you’re propped on the deck just metres

from the water at the Woody Point Seafood Grill, in

the Belvedere Hotel which was established in 1893.

The elegant open design complements the

stunning view south over Bramble Bay, coastal parks,

the renovated Woody Point Jetty and of course the

freshest locally caught seafood such as oysters, crabs

and prawns. Landlubbers are not forgotten.

Executive chef Steve Bestwick ex Chill Bar & Grill in

Bulimba and Mancini's in South Yarra and head chef

Glenn Bowman, ex Noosa’s famed Season and his

own Alegria, lead the kitchen brigade. The restaurant

manager Aaron Tapper, is also well known from his

time at berardo’s, Ecco, and Il Centro.

The impressively innovative menu lists the

provenance of the premium seafood and changes

daily. Share a chef’s selection entree plate and options

could include grilled Mooloolaba chilli prawns,

tomato and basil oil;

roast quail, nut rice and

minted yoghurt;

Hervey Bay scallops,

cauliflower puree,

creamed leeks with

panko crumb; and

deep fried zucchini

flower stuffed with

crab, spinach and

goats curd

Delight in mains

such as hand picked

mud crab, chilli, lemon

and rocket spaghettini;

tempura summer whiting with a Thai-style salad,

peach, peanuts, coriander and fried shallots; pan-fried

Barramundi with a macadamia nut crust, roast

pumpkin, goat’s fetta, green beans; and grilled West

Australian lobster either mornay or with lemon garlic

butter. Add tempting side dishes, desserts and artisan

cheese, all matched by a well chosen, eclectic wine

list, and even the most discerning palates will exude

excitement.

Contemporarycosmopolitan

Barcelona-born Javier Codina, captures the

essence of Catalan, French and Italian

cultures, and gilds

them with expertise gained in

some of the world’s great

restaurants including the former

Gianni’s, which he has

relaunched as Moda.

He leads the kitchen brigade,

has maintained an elegant

informality to Brisbane dining,

and offers imaginative

restaurant quality external

catering for events of all kinds.

There’s contemporary cuisine

in a peaceful atmosphere, a

cosmopolitan meeting place set

around a verdant courtyard, an

intimate oasis in the heart of the

city and the ever changing

menu focuses on fresh seafood

plus premium cuts of meats, in-

season game and free range

poultry.

There’s also adobo cooking. By

baking in fresh clay it seals in

flavour and moisture, resulting in

the most tender and aromatic

meat, currently a rack of lamb to

share. Paella aficionados will

need to diarise Friday lunch

when Javier will ensure it’s

perfect.

He and his team bake

ciabatta style bread

fresh every day,

from scratch with their

own yeast

culture. It produces an

aroma that promotes

instant hunger.

Sourcing the

freshest local produce

is crucial to Moda’s

commitment to quality, so Javier visits the markets

most mornings before daylight to select ingredients

to fuel his daily inspiration for the lunchtime Moda

Market Menu which has a choice of two courses for

$35. Choose from three mains and two desserts plus

of course, a glass of wine. Moda’s excellent side dishes,

cheese and drinks are also available to tempt those

who wish to extend their experience. Great value set

menus where seasonal produce take centre stage, are

a mainstay of European dining just like Moda in

Edward Street. It’s open for lunch from Tuesday to

Friday; and dinner from Tuesday to Saturday.

foodie events & news

Glenn Bowman & Stephen Bestwick

Queenslands best muddies.... Woody Point Seafood Grill

Moda’s Javier Codina

Moda’s touch of style.



Michelin-starred chefs shine

The Hilton Brisbane Masterclass Weekend began in 1995 and is

renowned for bringing world famous chefs to Australia for the first

time including Jean-Georges Vongerichten, Nancy Silverton and

Gordon Ramsay. Also included on the program have been many great

Australian chefs as well as winemakers from around the world.

The year it will be held on 24 and 25 July and the calibre of presenters are

as per usual - exceptional.

Leading the overseas chefs are UK’s Michael Caines MBE, who has two

Michelin stars for his restaurant Gidleigh Park in Devon; Susur Lee from

Toronto, named as one of the top ten chefs of the Millennium alongside

Pierre Gagnaire and Ferran Adria; and well known master baker and author

Peter Reinhart from the USA who will share his knowledge about the

intricacies of sourdough.

The Hilton Brisbane will be a hive of activity and excitement with presentations

including Queensland seafood, cocktails, chocolate and pastry and the blending

of spices; Nino Zoccali from Pendolino Restaurant in Sydney

will show the many and varied uses of pork in the

Italian kitchen; and whether your preference

is for Thai, Chinese, Indian or Vietnamese

cuisine, there will be no shortage of

choices. Learn, taste and sip your way

through six hours each day in the

company of the best chefs and winemakers

and leave with a heightened awareness of the

finer things in life.

The wine sessions this year have some outstanding presenters including a trio

of women who are well recognised for their talent. Louisa Rose from Yalumba,

Helen Masters from Ata Rangi and Clare Halloran from Tarra Warra Estate are

certain to confirm their status at the top with a not-to-be-missed tasting. Also

included in the Vintage Room will be Michael Dhillon from Bindi Wines and Iain

Riggs from Brokenwood with a retrospective tasting of Graveyard Shiraz.

Champagne is always a popular topic. Bernadette O’Shea and Peter Bourne will

present nine champagnes with matching canapés prepared by PJ McMillan.

Adriano Zumbo, creator of the pastry challenges for contestants in the 2009

Masterchef series, will have fans begging for more of his delicious cakes and

pastries and have goody bags for attendees to take home.

Thomas Schnetzler was such a hit in 2008, he returns to

show off his wizardry with Lindt chocolates offering

an amazing selection of petit fours plus a take

home gift bag.

Spanish wine has risen in popularity and

Christopher Cannan will present a tasting

of the Emilio Lustau range of sherries. Scott

Wasley, a major importer of Spanish wine will

offer an extensive tasting of many varietals and

explain what tapas to eat with which wines.

Hilton Hotels hosts a room where each of the lead presenters is from a Hilton

property in the Asia Pacific region including Beijing, Kuala Lumpur, Cairns, Sydney

and Auckland.

Bookings are essential for the Masterclass Weekend and Hilton Brisbane has

special accommodation packages available at hilton.com/brisbaneoffers.

All sessions at the Masterclass Weekend include morning and afternoon tea

and lunch, session tastings, a Masterclass Weekend bag and book.

For full program details visit: www.qldmasterclass.com

Moo Moo The Wine Bar +Grill at The Port Office

After months spent searching for the perfectperson to be the Executive Chef at theirnew Brisbane restaurant, Steven &

Autumn Adams from Moo Moo The Wine Bar +Grill are pleased to announce that they haveappointed Philip Foote to this role.

Philip who was the Executive Chef at Siggi’s Restaurant prior to

the restaurant closing in February, will remain in familiar

surrounds to head up the Moo Moo kitchen.

Philip joins Moo Moo with over fifteen years of experience in all aspects of

cooking. He has worked in and consulted to a number of well known restaurants

around South-east Queensland including Tables of Toowong, Horizons at

Sheraton Mirage on the Gold Coast, Ellmos Restaurant on the Sunshine Coast

and Joseph Alexander’s in Brisbane.

On appointing Philip, Steven said he was extremely impressed by Philip’s talent

and experience, and was very pleased to be able to

have him on board.

“Philip not only joins us as a qualified and well

respected Executive Chef, he is also a fully qualified

butcher who has been trained by a German master in

the art of Charcuterie.

“His thorough knowledge and understanding of the

preparation of beef, and the process for dry-aging and

preserving meats is definitely an asset to Moo Moo,”

said Steven.

“We look forward to working with Philip to expand

the Moo Moo brand into Brisbane and are pleased to be

giving diners in Brisbane the opportunity to continue enjoying his fabulous

food,” he said.

A multi-million dollar refurbishment of the site is currently taking place and

Moo Moo The Wine Bar + Grill at The Port Office will be open early June.

For more information on Moo Moo The Wine Bar + Grill visit

www.moomoorestaurant.com.

BernadetteO’Shea and

Peter Bournewill present

ninechampagnes

withmatchingcanapés

prepared byPJ McMillan

Autumn & Steven Adams

Susur Lee Michael Caines Bernadette O’Shea

Hilton Masterclass... Brisbane style


luxurydining

The Gold Coast is full ofdining possibilities.

The Gold Coast is betterknown for its attractions -both natural and man-

made - than its varied diningoptions.

Our many fine restaurants areoften overlooked by national foodwriters, who seem to think that apredominantly tourist based areacouldn't possibly offer fine diningcommensurate with the southernStates.

How wrong they are.Our award-winning chefs and

restaurants are among the best inAustralia. It's just that we don'thave the time to garner therecognition of others. Our chefsare too busy creating culinarymasterpieces.

Make the time to venture out ofyour comfort zone. Don't just dinein the same area - same restaurant- every time you want to enjoylunch or dinner. It is wonderful tosupport your favourite restaurantor café - but you can also beadventurous - try somewherenew.

Take the time to visit anothersuburb. Some of the bestrestaurants are hidden away inlocal suburbs. Ask your friends andacquaintances to tell you abouttheir favourite restaurant.

It's all about destination dining.There are so many wonderfulpossibilities out there. So manyluscious surprises to find. So manynew tastes to enjoy and share withfriends and relatives.

The Gold Coast is full of excitingdining possibilities tailored to allbudgets. Why not be a little moreadventurous in 2010.

Marina MirageWith its close proximity tointernational hotels, apartmentbuildings, the newly refurbishedMarina Mirage shopping centre, inSea World Drive Main Beach is aperfect shopping and diningprecinct as well as several top classrestaurants - including OmerosBros, Ristorante Fellini, Glass, Saksand chocolate heaven - MaxBrenner, Marina Mirage is a mustvisit destination.Next door you'll find the 6-starPalazzo Versace with its fine diningoptions; across the road theSheraton Mirage smorgasbord isknown worldwide, and just downthe road is the popular Sea WorldResort. All three offering finerestaurants and exciting dinningoptions for the holidaymaker orlocal.

Tedder AvenueOften referred to as the Hastings

Street of the Gold Coast, TedderAvenue in Main Beach is a meccafor those wishing to dine and beseen. With an impressive range ofdining options to suit everybudget - from friendly casual cafes,bakery, delicatessen, fruit shop.Recommended dining, Chill &Bahia for starters then eat yourway down the street.Surfers ParadiseThe heart of the Gold Coast touristregion, where tourists love tocongregate and experience all the

fun and excitement our sun andsurf culture. With restaurants andcafes featuring almost everyethnic background, whetheryou're searching for Chinese,Japanese, Indian, Turkish, Italian,Greek, a good Aussie steak or Thainoodles, Surfers Paradise has therestaurant for you. At night thetown comes alive with a myriad ofnightclubs beckoning the youngand energetic.BroadbeachIn the heart of the prime touristregion of the Gold Coast,Broadbeach boasts an impressivearray of dining options and latenight entertainment. Popular withfamilies on a budget, many of thecafes and pizza parlours etc offerearly-bird dining specials. TheOasis Shopping Centre offers averitable Aladdin's cave ofshopping options for all tastes.Try Moo Moo for a fantastic steakor Lauxes for a true diningexperience.Sanctuary Cove/HopeIslandThe marine village atmosphere ofSanctuary Cove beckons thoselooking for quality food in apicturesque waterfrontsurrounding. Restaurants such asGeorges Paragon draw diners fromfar afield. The village also offers avast array of boutiques, jewellery,antiques and art galleries totantalise those wishing to whileaway the hours in pursuit ofearthly desires. In May the village ishome to the annual SanctuaryCove International Boat Show,where those with desires a littlemore nautical can gain their fill ofluxury craft.Paradise PointOne of the Gold Coast's mostintrinsic areas. Once a sleepysuburb with an olderdemographic, offering Broadwaterviews, calm water swimming areaand foreshore parks; the area nowabounds with busy cafes, variedshopping opportunities and new

residents, The once quiet setting isnow bordered by multi-milliondollar island homes, but stillexudes the perfect feel for lazy daydreams and long, long lunches.Robina Town CentreIn the centre of one of the GoldCoast's largest suburbs sits one ofthe region's largest shoppingcomplexes, with its lakeside diningprecinct featuring restaurantsoffering wonderful al fresco diningfacilities. You will need a day totake in all the shops and decide onwhich restaurant to choose. Burleigh HeadsAn area renowned for its fantasticsurf breaks and uninterruptedbeach views. Lots of shopping anddining options available for thosewishing to picnic in the parkbeside the exotic breaking waves.For those looking for a fine diningoptions well there are plenty,check out Oscars on the Beach forfabulous seafood and the bestview in Australia.Tamborine MountainPerched high above the GoldCoast, Tamborine Mountain luresvisitors away from the beaches toexperience the 'Green behind theGold'. The tiny townships is hometo a myriad of fine art galleries,studios, wineries and cafes. Thenewly opened Witches Chase atthe end of Long Road is a mustvisit, with award-winning chefLaurence Griffen tantalising dinerswith his talents in the LiquidAmber restaurant. International HotelsThe Gold Coast is home to atraveller's smorgasbord of prestigehotels and apartment buildings,most offering fine dining choicesand signature restaurants. Withnames that are recognised all overthe world, Marriott, Sheraton,Versace, Holiday Inn, the newlybranded RACV Royal Pines Resortand not to forget Conrad JupitersCasino at Broadbeach for amultitude of dining options.

dining precincts

RACV Royal Pines Resortfantastic desserts

For a sweet taste of the sea - a new Coffin Bay Oyster- harvested at only 6 months old

Culinary adventures...

Showcase your restaurant to our exclusive readers...

With Luxury Style now distributed to even more 4, 5 &6 star hotels and accommodation outlets, plus all ourregular outlets, there will more hungry diners willing

to experience your cuisine than ever before.

Give us a call a we can discuss dining reviews and other ways topromote your food.

Design nDine

Catering & Cooking Classes

Mediterranean & Middle East

Cuisine Classes

Cooking classes consist of a mix of both hands on and demonstration. There arerecipe booklets and an opportunity to taste everything that is cooked. Learn whichspices and flavors accompany foods, where to buy fresh produce in season andhow to make your meals simple and easy. So whether a beginner or experienced

cook, come along and enjoy an informal evening that is fun, social and will tantalizethose taste buds as you embark on the journey to distant lands rich in exotic tastes.

Classes held monthly - check our website www.designndine.com.au - Phone 0416 263 103

C O R P O R AT E & H O M E C AT E R I N G

Sirocco - Gympie Terrace Noosaville


Hope Island CentralTel: 07 5530 8111Shop 4/340 Hope Island Rd. Hope Island

Emerald Lakes Town CentreTel: 07 5594 5050Shop 6/3027 The Boulevard, Carrara

Licenced. Byo Wine Only. Open 7 days a week, 365 days

All you can eat* Buffet - Hope Island CentralWednesday Night (5-9pm) = $29.95 pp / Sunday Lunch = $19.99 pp

All you can eat* Buffet - Emerald LakesTuesday Night (5-9pm) = $29.95 pp / Sunday Lunch = $19.99 pp

Dine In / Takeaway / Home Delivery*

*all you can eat applies to buffet only.

“Experience our Night Buffet and treat yoursenses to the authentic taste of India”

Warm al fresco dining atRandhawas...

Forget the chill in the air, it is the perfect time to visit Talwinder and

Nina Randhawa's - Randhawa's Indian Cuisine at Hope Island Central, to

savour Indian and Asian delights, while enjoying inside or balcony

dining under the warming heat of the reflective gas heaters.

The large, modern L-shaped restaurant easily seats 150 diners, and

has become a favourite dining destination for groups, families and

parties. And, the introduction of their Wednesday Night Buffet has been

extremely popular with diners.

The huge menu offers a wide, selection of classic north Indian dishes,

as well as many Asian favourites, vegetarian and Halal options. Most

diners choose to share their dishes so that they can try an assortment

of varied tastes, textures and spices.

All the favourites appear, butter chicken, beef vindaloo, beef Madras,

tandoor cooked breads, saffron rice, accompaniments and much, much

more. The friendly staff are eager to assist with menu suggestions, and

offer diners the choice of mild, medium or hot for curries.

Their home delivery and take away services are also popular in the

local upmarket estates for those in a hurry.

Everyone loves the rich and complex flavours of

true Indian cuisine with its wild aromatic nuances

and subtle spicy overtones.

A new restaurant in Main Beach, GOA Indian Fusion, is now adding a new twist

to an old favourite by adding a modern fusion element to Indian food.

Max Singh, son of local restaurateur and food identity Pushpinder Singh and his

wife Karla from multi-award-winning Oberoi Taj Restaurant in Broadbeach, has

opened the family's new restaurant in the heart of Main Beach.

GOA offers mouthwatering, home-style Indian taste sensations for lovers of fine

Indian cuisine, something missing from the Main Beach area for far too long.

Max and his wife Lena have created a modern, stylish venue that is breaking the

misconception that all Indian meals end with the tongue on fire and eyes full of

tears. Their extensive menu's dishes offer a contemporary edge - showcasing

the presentation as much as the flavours. Their menu will change frequently, to

include some well-known and popular Indian favourites, but their primary

emphasis is on introducing some rare, unique recipes and blends, that are

chosen from the Royal households of India and not widely known to the

western world.

Menu stand-outs when we dined were the whole glazed snapper with Indian

spices - cardamom, coriander and fennel seeds; chef's platter for one; glazed

tandoori chicken with cream, ginger, cardamom, crushed almonds & green chili

served with spiced potato wedges; Goat Patiala sauteed with ginger, onion and

garlic in a Punjabi masala sauce.

The restaurant also offers banquet options for all occasions, vegetarian and

vegan options; gluten-free and Halal cuisine is also available. GOA Indian Fusion

also offers an upper level private dining area for weddings, anniversaries,

corporate functions or get togethers. This venue offers several seating or

cocktail party facilities. Think Bollywood weddings and themed dining for your

next function.



SUBTLE SPICE ANDLINGERING FLAVOUR

White wine poachedWilliams’ Pears &baked Ricotta


Preparation time: 15 minutes; Pre heat oven

to 180C or 160C fan forced

Cooking time: 60 minutes

Serves 4Ingredients400g Williams’ pears, trimmed, cored and

peeled

120g Australian floral or Yellow Box honey

(approximately 3 tablespoons)

2 cups water

? cup dry white wine

1 good pinch saffron threads (around 20)

5 Cardamom pods

8 cloves

1 cinnamon quill (approximately 10cms long)

2 X 250g low-fat Ricotta (I used Perfect

Italiano Ricotta Smooth light)

Method:Slice the pears into wedges.

Put the honey, water, wine, saffron,

cardamom, cloves and cinnamon into a

saucepan and simmer for 5 minutes.

Add the pear wedges to the cooking liquid

and simmer for 20 minutes or until the pears

are soft but not mushy.

Strain the pears and return the cooking liquid

to the saucepan and reduce in volume (by

simmering) to 3/4 cup.Cool.

Meanwhile, tip the ricotta onto a baking

paper lined tray and cook for 60 minutes -

when finished cooking (the ricotta will be set

and only lightly browned), remove and cool.

To serve: cut baked Ricotta into quarters or

spoon into desired shapes – place in the

middle of individual plates and equally divide

the pear wedges over or around them.

Spoon over the reduced cooking liquid.

N.B. To get the ricotta to slip out of the tub

easily, simply put a small slash into the

bottom of the tub – this lets the air out and

stops the suction which inhibits the cheese

slipping out.

Food explorer Maeve O’Meara is joined by

legendary Melbourne chef Guy

Grossi from Grossi Florentino and Mirka at Tolarno, in

SBS’s next 13 part Food Safari series, aptly called Italian

Food Safari.

It’s a celebration of the incredible breadth and hard

work of the Italians who settled in Australia over a

generation ago and have maintained their food

ethnicity. Mercifully, they’ve shared their culture and

food and Australians have totally embraced everything

from classic dishes to the most rustic home-style food.

Spend time with Australia’s top Italian chefs and

producers from concrete backyards full of abundant

tomato and basil plants, cosy home kitchens where

masterpieces are whipped up, elegant restaurants filled

with delicious cooking aromas, specialist providores,

extensive delis, bakeries, cheese-makers and

pasticcerias.

Share in the traditions of making tomato sauces and

sausages, olive curing, cheese-making, revered recipes

and kitchen wisdom from Armando

Percuocco, Lucio Galletto, Stefano Manfredi, Robert

Castellani, Stefano Di Pieri, Maurizio Esposito, rising stars

Nino Zoccali and Eugenio Maiale, Giovanni Pilu, Pietro

Porcu, Vanessa Martin, Alessandro Pavoni, Patrizia

Simone, Rosa Matto, Rosa Mitchell and of course Guy

Grossi’s family’s favourites.

Producers include butcher Vince Garreffa, winemaker

and olive oil blender Joe Grilli, baker Daniel Chirico and

fishermen from around the coast.

Italian Food Safari on Thursdays at 7.30pm on

SBSONE.

Italian Food Safari

Maeve O’Meara and Guy Grossi


Directions: From Brisbane Take the South Beenleigh exit and follow the signs toBeaudesert bypassing Beenleigh CBD. Follow the road - a scenic 20 minutes drive - andlook for the Mount Tamborine sign at the bottom of the hill. The sign also shows theBearded Dragon. Drive up the Tamborine Mountain Road passing Thunderbird Parkcontinuing along until a left hand turn will put you onto Eagle Heights Rd.

Follow Eagle Heights road until you reach a roundabout look right and you can’t miss us.From the Gold Coast Take Exit 57 Oxenford - Mount Tamborine from the mainhighway (Motorway 1).Follow the road to the top of the mountain and turn right at theroundabout (Gallery Walk). Follow this road (Gallery Walk) until you reach the end. Lookfor the red wood building on the hill. You can’t miss us.

Mount Tamborine Brewery - savour the tastesof pure gold....

Welcome to MT Brewery, the perfect place forunwinding and catching up with friends and

family, while sampling the nationally-acclaimedquality beers this crafty brewery has on offer. The unique beer tasting experience consists of

a tray of four freshly brewed beers for just $10 pertray – representing crisp value and showcasingfour different beers from the multi-award winningmenu.Diverse samples include MT Breweryʼs flagship

0909 Cuvee Belgian Blonde, St Bridget a Dubbelstyle Belgian Beauty at 7.2 per cent , the 3.3 percent full hopped Moderation Pale Ale andMountain Bitter which carries light caramelflavours and a firm and quenching bitterness. Mt Brewery is quickly becoming one of Mount

Tamborineʼs hottest spots to unwind, with award-winning ambers hitting the taste buds andquenching the thirst of hundreds of beerconnoisseurs on the weekend and daily trips upthe mountain. A visit to the brewery

ensures a completesensory experience as yourelax and gaze out acrosspicturesque views whileexploring the tastes of topquality craft beer, whilelistening to live bands performin the beer garden outside.

Witches Chase Cheese Company announceCHEESE MAKING WORKSHOP

Imagine nurturing a talent where you couldbecome the ultimate host by making your own

array of tasty cheeses.The multi-award winning cheese making

factory is hosting its next cheese makingworkshop at the popular MT Brewery on July 24-25.

The Mount Tamborine cheese company isquickly becoming one of the top gourmetexperiences on the Gold Coast, with specialtyhandmade cheeses drawing expanding crowdseach week.

Customers will have the unique opportunity tolearn trade secrets from experienced cheesemaker and educator Carol Wilson.

The cheese specialist has made the journeyfrom the dairy rich pastures of Victoria, bringingwith her a wealth of knowledge, skill andexperience.

“This is a chance for people to come andexperience the joy of producing regionalcheeses and the satisfactionthat comes with knowing youhave made something trulyunique,” said Ms Wilson.

BOOKINGS ESSENTIALcall 5545 2032 to book yourfriends in for a wonderful day.

Head chefLawrenceGriffen

beer, cheese and superb


Enquiries & bookings phone (07) 5545 2032 165-185 Long Road, North Tamborine Qld, Australia [email protected] www.witcheschasecheese.com.au

Open 10am-4pm Seven Days a week. (at the old Fuchsia flower farm at the southern end of Gallery Walk).weddings - corporate events - large landscaped grounds - cooking & cheese making classes

Liquid Amber Restaurant serving up a feast for the senses

With its relaxing atmosphere and breathtaking views across MtTamborine, Liquid Amber Bistro & Grill is attracting food

connoisseurs looking for a unique dining experience at one of themost picturesque locations on the Gold Coast hinterland.A modern eco-friendly bistro offering a menu designed as a feast

for the senses, Liquid Amber caters to a diverse market fromexperienced foodies to local families and tourists. Using fresh local produce and ingredients, the delectable menu

reflects the passion, knowledge and fine food experience by headchef Laurence Griffen.Chef Griffen’s specialties include decadent starter dishes such as

Zucchini flowers filled with goats curd from Witches Chase CheeseCo, served upon a bed of roasted pumpkin, pine nuts and spinach.From the grill, sample mouth watering steak such as the 350g Rib

Eye, or for the seafood enthusiast, fresh local Moreton Bay bugs andTiger Prawns from Stradbroke Island.Delicious desserts include dishes such as Goat Cheese

Cheesecake.“It is the enjoyment of producing top quality, fresh food that is my

true passion,” said Laurence.Liquid Amber is the brainchild of husband and wife team Andre

and Meredith Morris.“We believe that

true passion,quality ingredientsand asophisticatedambience arewhat has turned

our bistro into such apopular sensoryexperience,” saysAndre. “Liquid Amber is a

bistro enjoyed by allwalks of lifecomplemented by the MT Brewery beer garden and the WitchesChase cheese-making factory also on the premises.”Patrons can enjoy a cheese tasting at Witches Chase Cheese Co or

sample an assortment of multi-award winning quality craft beer,brewed on premise before enjoying a relaxing and delicious lunch ordinner.“With its relaxing ambience the mountain has a lot to offer our locals

and visitors. It's a chance for people to see how we do things here.At the Liquid Amber Bistro and Grill we are passionate about ourfood, and our diners are too. The Bistro offers a relaxed diningexperience perfect for families and foodies alike”

A unique combination of nature,exquisite food and pure indulgence.

Open seven days, 10am until 5pmand late on Friday’s andSaturday’s. To make a reservationplease call (07) 5545 2032 or visitwww.mtbeer.com.

food... the chase is over!


Plate Smash exposescalorie overload...We are so used to eating ever-increasing quantities of food

that we haven’t noticed how many extra calories we are

overloading on our plates, according to dietitian and

author of Portion Perfection - A visual weight control plan

by Amanda Clark.

The number of calories per serving in classic recipes cooked at home has

increased by nearly 40 percent in the past 70 years. This is the finding of a recent

study that reveals the trend of growing portion sizes in numerous cookbooks.

“A calorie increase of 40 percent per serving is sizeable, because a rise of just 10

percent is enough to result in weight gain,” said Australian dietitian Amanda Clark.

The author has developed a HYPERLINK

"http://www.portionperfection.com.au/platesmash/"new e-game called Plate

Smash as a visual tool to show adults and teenagers how much is right to eat

for lunch. The game features an animated angel, who helps you choose the

foods and drinks you want, but if you go into calorie overload based on your

age, gender and weight loss goals, your plate smashes.

“I believe most people would like to eat the right amount, if only they

knew what that was. The Plate Smash game makes you stop and think about

how many calories you are putting on your plate for one meal,” said Mrs Clark.

The game was also designed for parents, who want to learn the right

quantities of various foods their active or inactive teenagers devour for lunch,

including pizza, sushi, sandwiches, meat pies, French fries and chicken nuggets.

“If parents and teens know their calorie limits, this could help prevent and

manage rising obesity in young people,” she said.

“Latest research shows the best way to lose weight is to eat what you want and

get into the habit of limiting your portion sizes.”

“Reduced-calorie diets result in meaningful weight loss if you stick with them,

regardless of whether they are low-fat, low-carb or high-protein.”

“If you focus on eating the perfect portions, you can eat the foods you like,

including the occasional treats. This means you won’t feel deprived and can stick

to a healthy way of eating for life,” said Mrs Clark.

Amanda’s book Portion Perfection features hundreds of photographs of

popular foods and drinks to graphically show how much is right to eat for adults,

teens and children.


LuxuryStyleliving


Sweet as analmond

The delicately flavoured and versatile

almond, available throughout the year,

makes a healthy and tasty addition to

sweet and savoury dishes.

Desiccated almonds were found in

the tomb of Tutankhamen (c. 1325 BC).

The middle sized tree is native to the

Middle East and bears fragrant pink

and white flowers. Like its cousins, the

peach, cherry and apricot, the almond

tree bears fruits with stone-like seeds

(or pits) within. The seed of the almond

fruit is what is referred to as the

almond nut.

The fruit of the almond is not a true

nut, but a drupe, which consists of an

outer hull and a hard shell with the

seed (nut) inside.

Almonds contain about 26 per cent

carbohydrates and may be made into

flour for cakes and biscuits for those on

low-carbohydrate diets or suffer

diabetes. It is a popular ingredient in

place of wheat flour for gluten-

sensitive people.

They are a rich source of vitamin E,

containing 24 mg per 100 grams and

are also rich in monounsaturated fat,

one of the two ‘good’ fats responsible

for lowering LDL cholesterol.

Claimed health benefits include

improved complexion, improved

movement of food through the colon

and prevention of cancer. Recent

research associates the inclusion of

almonds in the diet with elevating the

blood levels of high density

lipoproteins and of lowering the levels

of low density lipoproteins.

Almond orchards across Australia

from McLaren Vale and the Riverland

in South Australia, to the Sunraysia

district in Victoria and the Riverina

region in NSW have been alive with

activity as growers harvest this year’s

crop which is set to be a significant

improvement on last year.

The harvest occurs when the kernel

is at an acceptable moisture level,

ideally lower than six per cent. The

kernel of the fruit splits its green outer

coating to reveal the brown husk

within.

The orchard floors are cleared of

large weeds and swept of all foreign

material. Shakers are used to vibrate

the tree trunk, so that the husks, shells

and nuts inside fall to the orchard floor.

After drying, they are swept into rows

and picked up ready for storage. They

will be in-store by April.

Almonds go with trout, chicken,

stone fruit, quinces, dried fruit, honey,

chocolate and vanilla.

Almond,fennel andorange saladIngredients:½ cup whole almonds

2 tbs white balsamic vinegar

4 tbs olive oil

1 tsp Dijon mustard

1 cup of flat leaf parsley

2 fennel bulbs, sliced extra thinly

2 sweet oranges, peeled and

segmented

salt and pepper to taste

Method:To make dressing, place vinegar, oil

and mustard in a mixing jar and shake

to combine. Toss fennel, orange

segments, parsley and almonds in a

large mixing bowl. Drizzle dressing

over combined ingredients and add

salt and pepper to taste. Serve

immediately.

Almond datepanaforteIngredients:200g of good quality couverture (dark)

chocolate finely chopped

200g honey

200g packet (2 cups) natural almonds,

chopped roughly

1 cup pitted dates, roughly chopped

50g sultanas, chopped

50g dried apricots, chopped

8 red glace cherries, roughly chopped

1 ½ cups plain flour

½ cup cocoa

Icing sugar to sprinkle over the top

Method:Preheat oven 180 degrees Celsius.

Gently heat chocolate in bowl over

pan of barely simmering water until

melted. Simmer for another 2 minutes

stirring gently. Slowly add the honey,

combine and stir well. Remove, set

aside.

Combine flour and cocoa in large

bowl and mix together. Add the

almonds, all the dried fruit and the

cherries and combine well. Pour the

chocolate and honey over the dry

ingredients. Mix quickly until well

combined.

Using wet hands, press mixture into

greased and lined 18 x 28 x 2.5cm

deep slice pan. Bake on middle shelf

for 15 minutes (fan-forced) 20 minutes

(conventional) ONLY. The Panaforte

firms on cooling.

Cool thoroughly in pan, preferably

overnight. Sprinkle well with sifted

icing sugar. Cut into approx 30, about

3cm x 5cm oblong squares. Store in

airtight container between layers of

baking paper.

Cut into squares this classic naughty

but nice slice, makes 30 squares.

Shakers are used to vibrate

the tree trunk, so that the

husks, shells and nuts

inside fall to the orchard

floor.


stylish recipes

Fresh


The pleasure and pain from eating chilli appealsto many, others ere on the side of caution but formost, Capsicum Frutescens, remains muchmaligned and grossly misunderstood.

Chillies are believed to have

been around since 6000

BC and were brought to

the rest of the world by

Christopher Columbus. He set off

from Spain for India to bring spices

such as pepper back to his

country and not only mistook

America for India, but also mistook

chilli as black pepper. Back in Spain

it became an indispensable spice

and spread like wildfire

throughout Europe.

Seeds were subsequently taken

to North America for cultivation

and in 1906 cross breeding

produced a new variety called

Anaheim, which is blunt-nosed,

long, moderately hot and green or

reddish.

There are more than 400

different varieties of chillies in the

genus of flowering plants of the

nightshade family and the world’s

hottest is Naga Jolokia, cultivated

in the hilly terrain of Assam a small

town in India, where it was first

brought by Vasco-da-Gama. It also

found its way into Ayurveda, the

traditional Indian medical system

with properties such as

stimulating good digestion and

endorphins - a natural pain killer.

Aji from South America and one

of the hottest, is bright yellow, red,

orange, or purple. Bell peppers,

named because of their shape are

green, red, orange, yellow, purple,

brown or black and vary in taste.

Bolita are dark red, oval shaped

and very hot; Cayenne is long,

slender, a dark green colour which

matures to bright red and is

extremely pungent. Red Cayennes

are used to make chilli powder.

Habanero in Spanish means

‘the one from Havana’ although

strangely enough it is not used in

Havana but was common in

Mexico and Yucatan. Fruit is yellow,

red, or white in colour. The pods of

red Savina Habanero chilli are

considered so hot they cause

tongue blistering.

Jalapenos are oval shaped with

a thick green flesh which turns red

when ripe. Smoked and dried

they’re called ‘chipotle’.

Spanish paprika is also called

pimento chilli or cherry pepper.

The fruit is large and heart-shaped

and has sweet, aromatic and

succulent fruit. Pimentos are

extremely mild in pungency and

are stuffed in green olives.

Poblanos originated in Mexico’s

Pueblo. They are heart-shaped,

green when unripe, turn red or

brown when ripe and pungency

ranges from mild to moderate.

Closely related to the Jamaican

hot chilli and the Habanero,

Scotch Bonnet has an irregular

shape in yellow, orange, or red and

is so hot it too can cause blisters,

plus dizziness, and severe

heartburn.

Serrano is small, round with a

slight pointed at the end, is

smooth dark green when unripe

and turns scarlet red, brown,

orange, and then yellow as it

ripens and becomes highly

pungent.

In 1912, Wilbur L Scoville, a

pharmacist found a new method

to measure the pungency of the

chilli. It was known as Scoville

Organoleptic test, and unlike other

methods, it was subjective and

accurate.

Pungency depends on where

chillies are grown, the genetic

structure and the capsaicin - the

chemical compound found in the

placental tissue or white pith

which holds the seeds. Contrary to

popular belief, the seeds

themselves do not produce any

capsaicin.

On the Scoville scale, the

measurement of spicy heat

according to the capsaicin

content, the bell pepper has zero;

Serrano 4,000; Jalapeno 25,000;

Thai - 60,000; Red Savina Habanero

- 580,000; Naga Jolokia - 855,000;

and pure capsaicin fire power is a

death-defying16,000,000.

Drinking water will not relieve

mouth burn because capsaicin is

insoluble in water. Dairy products

such as yoghurt and milk are often

a relief, however a spoon of honey

is the secret weapon to putting

out the fire.

Thanks to immigration

Australia’s love affair with chillies

has no bounds and perfect

matches can be made with

chicken, beef; shellfish, noodles,

pasta, avocadoes, cucumbers,

tomatoes, lime, ginger, garlic, and

coconuts plus chocoholics will

find an ambrosial moment when

chilli is added to truffles, such as in

the easy recipe from Just Add

Spice by Lyndey Milan and Ian

Hemphill, published by Lantern,

$49.95.

Chillicardamomchocolatetruffles

The combination of chilli

and chocolate is an absolute

winner. Here we offer a very

simple way of making your

own chocolates.

Ingredients:2 small red chillies

1 cup (250 ml) pouring

cream

½ tsp ground cardamom

seeds

300g good-quality dark

couverture chocolate,

chopped or grated (or use

buttons)

2 tbs coffee liqueur, such as

Tia Maria, or espresso coffee

1–3 tbs cinnamon sugar

or cocoa powder

Method:Bruise the chillies by

crushing them with a rolling

pin or the back of a knife, but

don’t cut them. Combine the

cream, chillies and

cardamom in a small

saucepan and set aside to

infuse for 15–20 minutes.

Place over medium heat and

bring to the boil. Reduce the

heat and simmer until thick

and bubbly and the liquid

has reduced by half. Remove

from the heat and strain,

then mix with the chocolate

and liqueur or coffee. Stir

until the chocolate has

melted.

Cool in the refrigerator,

stirring occasionally, until the

mixture is thick enough to

pipe or roll. Place in a piping

bag with a star nozzle, then

squeeze into tiny patty cases

and sprinkle with 1

tablespoon cinnamon sugar

or cocoa powder.

Alternatively, spread 3

tablespoons cinnamon sugar

or cocoa powder on a plate

and drop teaspoons of the

chocolate mixture on top.

Toss to coat then quickly roll

into balls between your

palms. Return to the

refrigerator to chill before

serving.

Makes about 24.

Note: You could replace

the fresh chillies with ¼

teaspoon chilli powder and

then you would not need to

strain the mixture.

To drink: Good coffee is

great here, or with this

intensity of flavour you could

go for a liqueur muscat,

tokay, or even a port.

turn up the heat....


Themed cupcakes the newVoila! in party decorating...

Pick a theme, wrap and top your cupcakes, and Voila! instant

party!

Boutique greeting and giftware company, Spirit Publishing, has

made it easy and even more fun than usual to theme your cupcakes

for any occasion - birthday, house warming, wedding, baby shower

or tiki party.

By Meri Meri exclusively

distributed through

Sydney based company,

Spirit, you have a choice of

24 cupcake sets from

fairies, mermaids and

pirates to Hawaiian

dancers, bride and groom

and fast cars.

Cupcake sets RRP for

$24.95 and are now

available from selected

department stores, high

end newsagencies and

speciality gift stores.

Visit

www.spiritpublishing.biz

to see the complete range and find out where you can find these

cool cupcake sets.

Nuts withflair

Australian designer,

Gillian Christie was

commissioned by the

Almond Board of Australia

to design an eye-catching

dress for the promotion of new season almonds.

The result was a stunning, sexy dress, hand sewn with

3,000 almonds, worn by model Rebecca Caulfield and

paraded through city streets.

The unveiling of the almond dress stirred a real buzz as

not only was the dress a spectacle in itself, but it is also a

great way to engage and inform the general public of the

unique taste of Australian almonds fresh from the trees

and now available in stores around the country.

Rebecca Caulfield

just for fun!




Forget plastic bags, forget green bags, French marketbaskets have hit our shores and they’re making shoppinga little romantic again!

Imagine you are in Paris strolling down the Rue Montorgueil shopping at your

favourite food stores. You load up your French market basket with your favourite

cheese, a freshly baked baguette, organic strawberries, a lovely These baskets are

not only seriously gorgeous, they are extremely functional and practical and

environmentally beneficial too.

The Market Basket Company baskets are made to an extremely high quality. Each

one is hand-made using traditional methods, so no two are exactly alike. They are

made from strips of woven palm leaves. These strips are sewn together and the

basket built up in ‘rounds’ into the traditional triangle shape. Genuine Moroccan

leather is used to make the handles, which are firmly fixed to the basket. They are

available in both elbow length straps or longer shoulder length straps.

“Customers tell me they become very attached to these baskets,” importer Lindy

McLeod, explains, “they buy one, fall in love with it and its many uses, and end up

buying a few more. They’ve even become the gift of choice for many converts!”

Lindy first fell in love with these baskets when she was living in Europe ten years

ago. She admired the Parisian women heading home with their fruit, bread, meats

and cheeses brimming from their seriously chic shopping baskets. After buying a

few herself, Lindy realised that as well as looking great, they were extremely hard

wearing and very strong. After returning home she saw how many plastic bags

Australians

were using and

decided to share

her beloved baskets

with her fellow

Australians.

Extremely versatile, your

Market Basket Company

baskets can be used to carry

your picnic, your beach gear or

evey your gym gear. New mums will

be able to load all sorts of baby necessities in these baskets.

Prices range from $25 - $57 depending on the size and finish of the basket.

Available online from www.themarketbasketco.com.au or email

[email protected] to find a retailer near you.

Order yours today. Although they can’t promise a tall, handsome man named

Pierre or Jacques will whisk you away, they are sure you’ll feel a little more French

none the less!

add a little french romance to your shopping...


people in style

the realPOWER housebehind the markets...

…taking the great advantages she was given growing upand turning them into adventure with “cuppa tea, hex

and a good lie down” as the family motto

THE FLAMBOYANT,TREACLY-VOICED

JAN POWER.


Between scorching wit and an ability tolampoon anything, Helen Flanaganattempts to lift the lid on Australia’s mostoutrageous foodie - the flamboyant,treacly-voiced Jan Power.

The eaterati, artistic and chattering communities who cannot live

without farmers’ markets, would be nowhere today without the

enigmatic and energetic Jan Power. Her latest accolade, taking the

22nd spot out of the 100-strong list of Australia’s greatest gourmet travel

experiences was her Farmers Market - a well-deserved accolade and testimony

to Jan’s contribution to Queensland society and food tourism. Compiled by a

panel of experts, including Matt Moran, Maggie Beer, Jacques Reymond and

Simon Johnson, their brief on behalf of Australian Gourmet Traveller magazine

was “to decide how great an experience was, on the basis of their own opinion

or, how strongly they would advise a close friend to seek out the experience”.

Jan’s market was beaten in the list only by Australian luminaries such as

restaurants Berowra Waters, Tetsuyas, and Vue de Monde and other similarly

premium producers, providers, experiences and anything remotely connected

to food were ranked lower. An astonishing feat, given Jan’s understanding of

taste buds when she was growing up was zero.

Jan was born in Stanthorpe’s Granite Belt, was brought up on a sheep farm

near Glen Innes and boarded at the Stuartholme Covent in Brisbane. The food

was “institutionalized” and her mother was an “appalling cook who couldn’t

even make jelly”.

Jan’s father John Bergen was her greatest inspiration: “He used to say ‘Never be

a gonna. Never tell people what you're going to do until you've really got into

doing it.’ He just went out, did it and then said, ‘This is what I've done.’"

Hopes of being a vet were abandoned with the chance to accompany her

parents to India and Kasmir for six months. A nursing career at St Vincent’s

Hospital in Sydney followed.

“My father was very determined that every one of his four children would

have some certificate, and so I went to do nursing, not that I liked the idea of it,”

recalls Jan. My mother and father both agreed that it was a great way to lock

girls up with the nuns and then they'd come out with that piece of paper that

enabled them to go and do something practical.”

She steered her path towards becoming an emergency theatre sister – well

almost, instead marrying the surgeon-in-charge who whisked her away to

London for his post graduate studies. She never lifted a band-aid again.

With children Samantha and Astrid, living in the middle of London and no

knowledge of food except for making Russian toffee with condensed milk, Jan

saw an ad for debutantes and young ladies to join the three year Cordon Bleu

night-time cooking

school. Trawling the

markets soaking up the

village atmosphere and

chit-chat of producers,

and satisfying an

insatiable thirst for books

on Medieval, Bacchanalian

and Dionysian pleasures,

everything suddenly went

from back and white to

exciting full colour. Her

love affair with food and

her search for adventure and the bizarre had begun.

Eventually Jan left the marriage with "two daughters, a very large dog,

Christmas decorations and an ironing board, to seek fame fortune and a

kitchen."

She moved to Brisbane, started the catering company Loaves and Fishes

organising themed occasions with a twist of wit, tantalizing tongues with sushi

and other ‘new’ Asian-style party food, thus giving the flick forever to 70’s vol-au-

vents and cream cheese canapés.

Jan sold the company, opened The Breadline Café in the converted loading

dock behind Her Majesty’s Theatre in Elizabeth Street. Her Majesty’s Backside, as

it was called was intended as a canteen for the theatre workers, but it grew in

popularity serving simple food fresh from the markets in antique hot boxes and

huge tubs of iced-up salads. On Monday nights ‘battered wives’ as domestic

violence victims were then called, ate for free.

Her taste for irreverence and eccentricity kept her in demand as a speaker

especially her food themed presentations labelled Food Circus plus edgy street

theatre in shopping centres called Smartalex. The gifted madcap orator’s

interpretation of why people open a restaurant because they host good dinner

parties, had everyone in stitches and was legendary. She reinvented herself as a

full time writer and broadcaster with food and the theatrical arts the main

topics, thus merging of two of Jan’s passions. “After the Catholic Church banned

the Latin Mass, theatrical types like me were forced to the opera for drama and

excitement,” says Jan, who’s also collector of nice china, kitchen paraphernalia,

old frocks, detective novels and crime thrillers which have all outgrown her

home and are stored in a shed. “Throw out nothing just add on [a shed].”

The Taurian perfectionist, grandmother of three and cat owner of one, did

thorough research locally to establish the correct demographic and scoured

overseas markets for fresh ideas, before opening the Farmers’ Markets with

Alison Alexander in 2000. “Having such a hugely developed interest in food,

writing about it, cooking it, selling it, and doing everything with it - everywhere

I went after that, I’d always look for the food angle,” recalls Jan who started with

25 producers in a car park in Teneriffe, outgrew that and other sites and now

runs Australia’s biggest and most successful farmers’ market with over150 stall

holders who sell their produce to 7000 people each week at the Powerhouse.

“The markets are about superior freshness of food and turning the ordinary

into something extraordinary. It’s like a huge cocktail party – an enormous social

gathering without the grog; where customers meet their makers; for city

dwellers to buy food that was in the ground the previous day; and for the

producers to be able to control their own distribution and prices. Recently I saw

the French ballet buying their baguettes and Dr Patel choose his bananas.”

The judges of the greatest gourmet travel experiences said: “The markets have

reached critical mass, where a weekly grocery shop can be achieved in the one

market location. The added joy of being able to talk directly to the producers

and feel connected to the place of origin of your food is a bonus many relish.

“The local food artisans are all in residence, with Gympie Goats Cheeses

mixing it with sweet

treats from the

Cupcake Parlour and

slightly more travelled

Li-Sun mushrooms

from the NSW

Southern Highlands.”

When it comes to

Jan’s recipe for life she

admits she constantly

retrained and

reinvented herself,

taking the great

advantages she was given growing up and turning them into adventure with

“cuppa tea, hex and a good lie down” as the family motto: “Life is uncertain; eat

dessert first,” advises Jan who’s considering writing a book on lists called Listless.


Wine by Brad Cabernet Merlot2008

Just as the wine’s 60s-esque pop art label portrays a

sense of both history and youthful humour, so has Brad

created a wine that captures the traditions of a high-

quality, classic WA blend, whilst displaying

contemporary attitude and flair.

The Wine by Brad range was started in Margaret

River in 2003, when winemaker Brad Wehr decided to

leave behind the large corporate wine companies and

create quality wines, without the hefty price tag, which

deliver both flavour and personality.

The make-up for the 2008 Wine by Brad Cabernet

Merlot includes a little more Merlot (45%) than usual to

add some plummy and red-berried character to the

dark chocolatey blackcurrant of the Cabernet (50%)

and the remaining 5% a blend of Petit Verdot and

Malbec. Mostly a mix of 1 and 2 year old French Oak

was used, with the wine spending just over 15 months

in wood.

Having now spent six months in bottle this wine is

very approachable, but will also be a keeper for years to

come - if you can wait. RRP $17.00

Ant Moore KiKi SparklingSauvignon Blanc 2009...

A sexy looking sparkling with some seriously good

wine inside – Kiki is the fun new kid on the

Marlborough Sparkling Sauvignon Blanc block from

Australian winemaker Ant Moore.

Cheeky and positively brimming with the lively

tropical and floral characteristics of traditional

Marlborough Sauvignon Blanc, Kiki is offset with the

exuberance of a sparkling wine. This exciting

Marlborough sparkling sauvignon blanc takes a

popular and well loved wine variety from one of the

world’s foremost wine growing regions and twists it on

its head.

Kiki is made with sauvignon blanc fruit from the

pristine Ant’s Nest, Pear Tree, Duck and Pheasant Estate

vineyards in Marlborough, New Zealand. Ant keeps a

careful watch over every step of the winemaking

process when making Kiki - with the result being an

elegant and powerful, intense and balanced

sparkling wine designed for fun times and

every celebration you can think of. RRP $19.95

The Nosey Parker 2008Barossa Shiraz

Following the resounding success of the

first vintage of The Nosey Parker, Chaffey

Bros. are excited to release the second

vintage of their Barossa shiraz. The first

release of The Nosey Parker walked off

the shelves, leaving fans thirsty for more

of this wine that offers exceptional

quality for the price. True to their

winemaking philosophy to craft high quality wines

from the world’s best wine regions, The Nosey Parker

2008 Barossa Shiraz has all the hallmarks of this classic

Australian variety – dark berry fruits and spice on the

nose with supple, ripe tannins on the palate. Fruit for

the wine was hand-picked, crushed then fermented in

open top fermenters and plunged by hand

throughout. It was then aged for 17 months in oak

barriques, the majority of which were old French oak.

The resultant wine is an unabashed Barossa shiraz –

full of black and blue fruit aromas with a hint of pepper

and spice; rich and robust on the palate, with chewy,

mouth filling tannins. It’s the kind of wine that is best

matched to barbecues, roasts and a table of mates.

The Nosey Parker 2008 Barossa Shiraz RRP $14.99 -

stunning value!

Sirromet Love Wines...

Love Classic White

The blending of Verdelho, Colombard, Semillon and

Chardonnay create an uncomplicated white blend

offering a lovely balanced fruit sweetness.

Love Sparkling Rosé

The Pinot Noir and Chardonnay grapes offer a pretty

strawberry pink wine that offers a deliciously floral

palate.

Love Light Sweet Red

The Chambourcin grapes offering a floral nose with

hints of sweet berry.

Tintilla Estate Four Marys PinotNoir 2007

Although Pinot Noir is not typically known as a

Hunter Valley wine variety, Tintilla are committed to

crafting full bodied Pinot Noir in the region and believe

its appeal lies in the fact that it has a varietal profile

similar to the regional style that the Hunter Valley

delivers so well with Shiraz.

Owner and co-winemaker, Bob Lusby says, “We

wanted to create a Pinot Noir with a long, silky finish

that reflects the natural relationship between the

limestone soils, the climate and vineyard aspect along

with uncompromising winemaking and minimal

manipulation.”

The winemaking team of Bob and his son James

approach Pinot Noir to reflect its origins in Burgundy,

from where the original cuttings came to the Hunter in

the 1930s. The low yielding but early ripening grapes

are harvested by hand when the flavour is optimal, and

the fruit is sourced from well-established vines planted

on a hillside with rich limestone soil just down the road

from the Estate.

Once picked, the fruit is cold soaked for five days to

maximise fruit and colour extraction, which is followed

by temperature controlled fermentation. The wine is

racked into French barrels to complete fermentation

and aged for about a year prior to bottling.

The new release of the Four Marys Pinot Noir times

well with the upcoming winter celebrations at Tintilla’s

cellar door during Hunter Valley Wine and Food Month

in June.

www.winecountry.com.au) RRP $30.00

TAHBILK 2006 Shiraz

Matthew Jukes has named Tahbilk’s 2006 Shiraz in

his 100 Best Australian Wines 2010.

“This inexpensive, everyday Shiraz wears a very

important name – Tahbilk. I was worried that, given the

price, it might fall short of the standard set by the

extraordinary portfolio at this historic estate. Well it

doesn’t. The Victorian

tones suit this grape so

well and the floral, red

fruit and herb notes

are sensational. Wines

that express their

postcodes always

appeal to me and the

2002 1860 Vines Shiraz,

of which this property

is justly proud, does

this better than any

site in the country. But

Tahbilk’s featured

Cheers...ch

eers

!


Australia basks in Gold medalsuccess as the Oscars of

the wine world...

THE WORLD’S MOST PRESTIGIOUS AND INFLUENTIALINDEPENDENT WINE COMPETITION – THE INTERNATIONAL WINE

CHALLENGE (IWC) - HAS UNVEILED THE RESULTS OF ITS 27THANNUAL BLIND TASTING AT THE LONDON INTERNATIONAL WINE

FAIR (LIWF).

It may be winter down under but Australia is basking in Gold medal success scooping 65 –

a 51% Gold medal increase from 2009 and ranking second on the nation scoreboard.

Australia gained a total of 602 medals overall, with 238 Silver and 299 Bronze.

Australian and international wine-making legend Peter Lehmann lived up to his title of

Lifetime Achievement Award winner by winning two Gold, two Silver and five Bronze medals

in this year’s competition.

With a record number of 46 countries entering the competition in

2010, the IWC posted a 15% increase in the number of wines

judged. The quality of the entries was higher than ever. Of the

7,726 medals awarded there were 326 Golds (up 14%) 1,445

Silvers (up 14 %) and 2,255 Bronzes (up 9%).

Other nation results included France retaining its number one

nation status with 75 Golds and an impressive 947 medals in

total. The top three Gold medal-winning countries were the

same as in 2009, with Australia second (65) and Portugal third

(35). The overall medal count also mirrored the previous year’s

results with Australia achieving 602 and Italy 394.

English wines impressed the judges again, taking two Gold

medals. Camel Valley winery won for the second year running,

this time for its 2008 Pinot Noir Rosé Brut, while Nyetimber

triumphed with its 2001 Blanc de Blancs.

The Japanese Sake category showed continued growth and

success in this year’s Challenge with a 13% increase in entries and

128 medals.

Chris Ashton, IWC Event Director, says: “The competition’s unique judging

format and the quality and experience of its judges undoubtedly makes the IWC

the most credible competition of its kind. This is reflected in the competition’s

continued expansion and growing interest from other countries and markets.”

The winning wines were each tasted by panels drawn from almost 400

experienced judges including many Masters of Wine. The Co-Chairmen - Tim Atkin

MW, Sam Harrop MW, Charles Metcalfe and Derek Smedley MW were joined by

global wine expert and TV personality Oz Clarke, making it a formidable judging

team. This year’s International Guest Co-Chairman was Victor de la Serna, Deputy

Editor of Spanish national newspaper El Mundo and that

country’s leading wine commentator.

The 2010 medal winners will also be featured on the second

version of the IWC’s iPhone App, released shortly. This recently

launched App is the first of its kind to provide consumers with access to information on

competition winners at the touch of a screen.

Wine enthusiasts can download a free trial version of the IWC Wine App focusing on the

IWC’s 2009 Australian winners, while the full App is available for £4.99. (Check if it works in

Australia)

The IWC’s trophy winners, selected from the 326 Gold medal-winning wines, will be

announced in June.

For details about the Challenge and a full list of winners visit the IWC’s

website www.internationalwinechallenge.com for more information

Shiraz is just as worthy a creation because it takes this name to

a much wider audience and gives it a chance to taste

something other than South Australian fruit and also point the

finger at a region which they won’t have heard of, but will

inevitably remember and follow.”

Matthew says of this year’s list, “This year’s 100 Best will be

used as the vanguard of my continued push to celebrate and

educate the world about fine Australian wine.

They reflect what is exciting, engaging, passionate and

essential about Australian wine and they have all gained a

place in the very highest echelons of the world of wine.”

Matthew is wine correspondent of the UK’s Daily Mail and

produces best-selling wine guides for both Australia and the

UK. He is well-respected internationally as a wine judge and

has won the International Wine and Spirit Competitions Trophy

for Communicator of the Year.

This outstanding accolade comes as Tahbilk celebrates its

milestone achievement of 150 years in the Australian wine

industry and participates at the London International Wine Fair

2010 with tastings, trade events and consumer events.

Tahbilk 2006 Shiraz RRP $22.95

Hennessy ParadisHorusRare Cognac

Developed from a masterly

assemblage of hundreds of

rare eaux-de-vie, perfectly

aged for 25 to 130 years,

Paradis is truly an exceptional

cognac. The fruit of a noble

alliance between man, land

and the heavens. A sensual

harmony of flavours, colours

and textures. Its balance and

character are derived from

many years careful aging. It is

the supreme expression of

Hennessy talent and

expertise, handed down from

generation to generation,

honing their art to create a

true masterpiece. The most flamboyant of all cognacs. A divine

name for divine perfection. Its name is derived from the

mythological god representing the sun.

For this exquisite elixir, the Italian architect, Ferruccio Laviani,

crafted a luminous decanter sheathed in gold to glorify this

one-of-a-kind ambrosia. As eternal as the gods themselves, as

dazzling as the sun, gold symbolizes power and the divine.

Sacred and noble, gleaming with mineral light, gold represents

perfection. It evokes a sense of mystery, generating energy and

conveying the remarkable quality of Paradis Horus.

A definite must for the serious imbiber. Available from Moét

Hennessy Australia RRP $2,200.00


feat

ure

pro

pert

y...

for

sale

continues over...

How to increase the liveability andincrease the value of your current home.

property

"Our project required vision as we were seeking to convert a dated 10 year old Hope Island

home into a modern functional contemporary residence to suit a growing family” says Ben Rolfe

of BR Design & Construction. The property situated in a prime waterfront location was an ideal

candidate for the renovation.

The owners wanted to change the ‘ordinary’ estate look for one of a modern trendy bespoke

style that won’t date as quickly as the previous style. The home design was to include pool with

a large patio area, additional family room to incorporate the indoor/ outdoor living the

Queensland lifestyle is famous for." Along with pool, decking and landscaping down to the canal

were the icing on the cake.

Obviously first impressions are what attracts the buyer if the home is to increase in value. Ben

and business partner Steve Saunders both qualified and registered builders have the eye for

great design and how to turn the mundane into the spectacular.

With this property a new porte cochere was added with rock feature supports, stained timber

ceiling complimenting the double stained timber and glass entry doors certainly gave the

desired new look. New windows gave way to the dated arched windows on the street front and

an additional golf buggy garage was added and new tiled drive. To complete the makeover a

new colour scheme creates a look of sophistication and style.

Instrumental in creating a great outcome is the owners faith in working with a builder to

create and realise their vision. “We spend a lot of time with the owners to establish exactly what

their vision, expectations and requirements are before we agree to any project, it’s more than

just a construction job for us” says Ben, “we love what we do and take pride in achieving the best

look and result for all our jobs, that’s why our clients have all become great friends and the best

recommendations of our workmanship” he says.

There are many practical aspects to consider, which as a novice property developer you

would not appreciate, therefore it is hugely beneficial to have both a builder and project

manager who knows the local laws and restrictions and is able to keep pushing your project

through to completion. Local knowledge and contacts are essential..."

Once the building permits are approved, we offer to co-ordinate and project manage, which

is especially useful for clients based elsewhere.

luxury renovations

Before


DESIGN & CONSTRUCTION

FULLY LICENSED & INSUREDFULLY LICENSED & INSURED

BR Design & Construction Pty LtdABN. 69135286270 BSA. 1145953

For a consultation please call:Ben Rolfe: 0413 622 567Steve Saunders: 0413 235 277e: [email protected]

Ask for our list of ourhappy customers forcomplete peace of mind.

specialising inlarge customrenovations &additionsIt’s easier than you think tocreate a total new look toyour home without havingto move.From a kitchen reno to acomplete home renovation.

• Kitchen & bathrooms

• Apartment refurbishments

• Decks & patios

• Shop fitouts

“One always enters the building contracts with great trepidation - we've heard all the horror stories - but I

can honestly say I was surprised at how smoothly the whole thing went. I was impressed not only with the

quality and reliability of the tradesmen, but also the day-to-day supervision, right through to the very end.

You have my recommendation" - Glen Campbell - Hope Island

“We have a team of recommended contractors including masons,

plumbers, electricians, specialist pool-builders, metal workers and

suppliers, all of whom offer good reliable service. All our key sub-

contractors are supervised by

ourselves to ensure a smooth and

ontime running of the project.

We maintain regular updates via

email, accompanied by photos to

enable our clients to follow their

projects from afar. Our aim is to

provide a genuinely personal, hands-

on service from concept to

completion” says Steve.

Before


The new 43 Open FlybridgeeVETERAN SAILOR IAN REYNOLDS UNVEILED THE LATEST INFLYBRIDGE DESIGN WITH THE WORLD RELEASE OF THE NEW 43OPEN FLYBRIDGE TODAY AT THE SANCTUARY COVEINTERNATIONAL BOAT SHOW.

From the moment you step on board this opulent cruiser, the combination

of great function and style is apparent.The large cockpit features an

optional electric barbecue centre complete with sink, storage and rubbish

bin giving boat owners a gourmet alfresco galley at the rear of the boat. The

cockpit also includes a mezzanine seat and drinks fridge located below the

floating stairs that lead up to the open flybridge.

The open flybridge features an optional two-pac dash to match the hull and

the new structural hard top provides 360 degree vision with minimal

interruption. Swivel companion and helm chairs allow finger tip console control,

a large L-shape lounge in front of the helm provides seating for four around a

weather proof table, while a wet bar with settee is opposite on the port side.

A large sliding door opens the saloon into the cockpit, bringing the outdoors

in and creating an alfresco dining experience. The large U-shaped lounge to

starboard around a generous sized, timber folding table is perfect for relaxing in

front of the optional retractable TV. To port is a two-seater leather lounge that

can be brought forward to the saloon table as two separate dining chairs and

then stowed neatly between the bar and open plan galley on the port side when

not in use.

The galley has plenty of storage and features solid surface bench tops and

quality appliances. The proven Volvo Penta Inboard Performance System (IPS) has

allowed Riviera designers to create a fresh accommodation layout on the new 43

Open Flybridge. With all major engineering positioned well aft, enormous gains

are made with beam-width space amidships.

The cockpit floor has a hydraulic lift, which lifts up to give access to the two

Volvo Penta IPS engines

The new 43 has optimum handling in close-quarters via the use of the

integrated joystick control. With a cruising speed of 28 knots and a top speed

With a graceful turn to starboard, Ian Reynolds fulfilled

a dream to circumnavigate Australia. At the age of 80

years young, he and his Riviera 56, Investigator IV, entered

the Gold Coast Seaway after a year exploring the

sometimes exotic, sometimes fierce and always awesome

coast in a 9,000 nautical mile adventure.

Ian’s voyage ended as had begun, under a giant Riviera flag hovering over the

fleet. The flag, measuring 12 metres by 12 metres, was used to salute his departure

from the Gold Coast Seaway on November 1, 2007. Now – 380 days later - it

welcomed him home.

A fleet of boats of all sizes waited as helicopters hovered overhead. Then the boat

appeared from behind the headland and the fleet surged forward to greet him,

sounding their horns. Crowds on the breakwater applauded.

Ian Reynolds and Investigator IV made their way through the gathered boats that

quickly formed a line astern, heading north on the calm Gold Coast Broadwater

toward McLaren’s Landing for a celebration party, a time to talk of the voyage and

finally to relax.

Asked at the beginning of his epic voyage why he would undertake such an

arduous venture at his age, Ian Reynolds responded: “People think I am mad

undertaking an adventure such as this at my age. But my theory is that, if you want

to do something badly enough, you should find some way - any way - of achieving

that dream. Never die wondering. It has long been a passion of mine to do this trip,

and see this magnificent country from the water – and now I have the boat to do it

in.”

Reynolds’ Investigator IV is a standard Riviera 56 Enclosed Flybridge, fitted for the

voyage only with the addition of an extra 713-litre fuel tank, a watermaker, extra

anchor chain and sophisticated electronic navigation aids.

The adventure included a brief diversion to take the helm of the 70-metre long

square-rigged sailing vessel James Craig, diving with great white sharks off Port

Lincoln in South Australia and losing his starboard propeller in the aptly-named

Whirlpool Pass in the Kimberley region of Western Australia.

Throughout the voyage, Ian Reynolds sought locations to remember Matthew

Flinders, the first person to circumnavigate Australia and, in doing so, to give this

continent its name. Ian has owned five Rivieras over the past 12 years – all except the

first called Investigator after Flinders’ ship.

A true blue-water sailor, he began his voyaging aboard a Riviera 35, venturing from

Melbourne across Bass Strait to the entire northern Tasmanian coast and return. He

navigated Investigator II, a Riviera 48, from Port Douglas to Hobart, inspiring him to

plan his first circumnavigation – around Tasmania. That task was completed in 2006

aboard Investigator III and plans began immediately for the continental voyage.

Asked his plans for the next voyage, Ian responded: “I think I will spendsome time behaving like a normal person. I will have some family time but then,yes, I am already planning another voyage of adventure and discovery. Staytuned!”

around ozin a riviera

cruising

Pictured above veteran sailor Ian Reynolds Riviera 54 ‘Investigator 1V

LuxuryStyleliving LuxuryStyleliving


Riviera Marine (Int) Pty Ltd 07 5502 5415 www.riviera.com.au

around 31 knots, the 43 Open Flybridge has a range of 340 nautical miles

from its 1800 litre tanks.

Sleeping accommodation for up to six in two large cabins offers a range

of sleeping options in the aft cabin including a sliding double bed and

single, two sliding single beds which can slide together to form a double

plus one fixed single bed or four bunks. The forward stateroom includes a

two metre long king-size island bed, wardrobe and ensuite with solid

surface benchtops, raised porcelain sink and separate shower stall.

Technology from CZONE provides access to all electronics with digital

switching, allowing you to control everything from tank monitors, data and

gauges to lighting. The CZone uses the same data language as the Volvo

Penta IPS system, so all your engine parameters are metered through the

same monitoring system.

The new style air-conditioning vents are discreet with a glossy grain

finish to match the timber work, giving the impression of a feature in the

timber rather than an air-conditioning vent.

“

The 43 Open Flybridge with Volvo Penta IPS is a luxuryvessel built for entertaining and long-term cruising.

a luxury entertaineron water....

Veteran sailor Ian Reynolds unveiled thelatest in flybridge design

Styl

efiles

Italian attitude The Methven company, founded as an iron and brass foundry by George

Methven in New Zealand in1886, has built its award-winning success through

breakthrough designs and product development, outstanding aesthetics and

environmental-mindedness.

The latest very vogue Methven Minimalist tap-ware range has a distinctive

Italian design and includes the

Minimalist Spring Pull Down Mixer

with twin action spray, a 40mm

ceramic disc cartridge, a fully

flexible stainless steel pull-down

hose for longevity, a pin lever

handle and a spout fitted with a

combination twin action aerator of

rain spray and aerated flow, plus

the Minimalist Sink Mixer with twin

handles. It has a 40mm ceramic

disc cartridge, adjustable

temperature and flow control

settings to prevent scalding and

splashing, twin pin lever handles,

and a swivel spout fitted with ASD

aerator. Both are suitable for mains

pressure installation.

Stockists include Swish

Bathroom Solutions at Underwood

and Virginia and all Plumbing Plus

Stores.


inspired design...

Flipside adds new dimension toshowering

Remember the last time you had an amazing shower? Not just hot water under

suitable pressure, but a shower that changed moods, elevated sprits and heightened

the feeling of relaxation and well being.

Traditionally, multi–function hand-showers have featured spray options on a single

spray-face. Not with the revolutionary Flipside hand-shower. With its innovative

Flipstream™ technology, the spray-face simply rotates on its axis, with each side

dedicated to one of four spray options. Kohler’s fundamental reconfiguration of the

spray-face creates four experiences in one hand-shower: Koverage, an everyday

shower spray with maximum water coverage and superb performance is ideal for the

morning shower routine; Kotton’s streams of dense, soft, enveloping downpour,

caresses the skin; Komotion’s drenching spray delivers an exhilarating, circular motion

that refreshes the senses; and Kurrent, provides a targeted and invigorating massage

spray to ease the aches, and pains of tired muscles.

Flip changing between each of the four spray modes is effortless even with soapy

hands and those with limited hand mobility; each spray mode offers a range of

movement so the user can easily angle the water stream to suit differing height

requirements; and the smart, fun design is an affordable way for homeowners to

instantly upgrade their homes and add a spa experience with a product that’s

extremely easy to install.

Available through Tradelink stores nationally.

Pod phone Australian-owned Oricom International’s latest collection of design driven

cordless phones, are as vivid in colour as they are vibrant in technology.

Employing interference-free DECT 1.8GHz technology the M900 collection

offers long range clarity with maximum voice security. Available in fire red,

black pearl and blazing blue their slim form and gently curved European

styling, reminiscent of a Lotus car…not flower, parked comfortably in

individual communication pods. With integrated digital answering, hands-

free speaker-phone, secure clarity of over a quarter kilometre, elegant blue

backlit display and myriad other intuitive features, M900 is the perfect

melding of European design and technology for the Australian home.

“Research has determined many consumers are tired of drab looking over-

complicated home phones”, says Oricom managing director Kevin

McDonnell. “They want something that has some life to it, yet makes life

easier.

“We continue to unify our expertise across communication segments

including domestic, recreational, baby and aged care, in order to develop

products that are technically exact, robust, instinctive to use, well supported

and design orientated. The M900 collection being a perfect example.”

Available as a twin pack, expandable for up to five handsets, M900 is

available from major retailers and retails for around $99. More details on:

www.oricom.com.au.

M900 phone in a pod

Floored by fashionThe fussiest interior designer or DYI expert is completely at home with

Academy Tiles, where there are over 4,000 products in its 800 square

showroom. From stones and ceramics to porcelain, in multiple sizes and

shapes, a vast array of colours and finishes and even liquid floor tiles. These

use two non-toxic coloured liquids and with applied pressure appear to

ooze beneath you creating an optical illusion with every step. A non-slip,

scratch-resistant glass surface has been put on the tiles giving high

bending strength. They’re been designed primarily for commercial use, can

be personalised with say corporate logos, and are available in 13 different

colour schemes plus a range of different sizes. Check them out on:

www.academytiles.com.au.

One of Academy’s latest releases at this year’s designEX exhibition is the

Bond Collection, designed by Harri Koskinen. It is a unique wall series that

combines concave and convex tiles, subtly reflecting light and shadow. It is

also available in a flat-surfaced version. Each tile is 19.5 x 22cm and is

available in ten colours.

Edifier Esiena iF360 – Acomplete home audiosolution

Delivering uncompromised sound quality from almost every audio

application imaginable, the new Edifier Esiena iF360 is an elegant, all-in-

one home audio solution. Equipped with an iPod and iPhone dock,

video out, CD, CD MP3, CD WMA, SD and USB card readers, FM radio and

digital clock with alarm function, the Edifier Esiena iF360 is truly

functional in any room of the house.

Staying true to their reputation for superior sound quality,

the Edifier Esiena iF360 is equipped with ‘nautilus’ speaker

enclosure, which enhances the bass frequency

response and improves the overall audio quality and

listening experience.

Complete with a black lacquer finish and touch

sensitive controls, the Edifier Esiena iF360 also

comes with a remote control that provides full

function for iPod and iPhone navigation,

making every audio experience effortless and

enjoyable. Its simple and elegant design also

allows the Edifier Esiena iF360 to fit in with any

décor. RRP $599

Available at Harvey Norman, Domayne and

Joyce Mayne



Styl

efiles

Inviting nature indoorsGardening guru Jamie Durie’s successful collaboration with the Rug

Collection company has branched out even further. It follows the

popularity of his outdoor concept and successfully transposes it indoors.

The Garden Room indoor rug collection features a new range of six

distinctive designs: Blossom, Flannel Flowers, Leaf Canopy, Orchid, Dew

Web and Summer Beauty. Each combines a sense of the outdoors with

the colours of nature. They were inspired by Jamie’s images taken by him

on his travels.

Bold uses of colour, whimsical design exploration and a modern edge

work in harmony to bring life to the contemporary collection.

“There is nothing more inspiring to me than the beauty that’s found in

nature,” says Jamie. “The tranquil elements bring a sense of simplicity and

freshness to indoor spaces.”

Hand-tufted in a New Zealand wool blend, they are 160 x 230cm (RRP

$1095 ) and 200 x 290cm (RRP $1695) or they can be custom sized and

coloured on request.

The Rug Collection is available nationally through leading stockists or

visit www.therugcollection.com.au for more information.

Italian Glass Masters.Italian Glass masters Riflessi have created the perfect antidote to plain

bathrooms everywhere with a kaleidoscope of wondrously colourful

craftsmanship. Distributed by Paco Jaanson, your private sanctuary has

never been more vibrant and dynamic, thanks to this contemporary

collection of washbasins, and bathroom accessories.

This dazzling bathroomware crafted from the island of Murano

(Venice) celebrates the ancient, skillful mastery of glasswork. Each is a

unique piece on its own; blown, strained and designed to exude a

texture created through an innovative glass fusion process. Produced is

either a cool, subtle colour dispersal or the formation of dramatic bold

lines. It’s the perfect way to incorporate a little continental chic into an

otherwise neutral decor.

Exclusive to Paco Jaanson, these statement pieces are available in a

colour palette which gives enduring appeal, brightness and

sophistication to any bathroom scheme. This is truly a collection of

striking handmade pieces which will give maximum impact to any

bathroom.

Riflessi is the collection for

those who appreciate form and

substance, beauty, fascination

and soul. Dedicated to those

who love to be surrounded by

objects of exclusivity,

representing more than half a

century of passion for glass.

A fascinatingly colourful,

Italian bathroom is what you

will achieve with Riflessi.

Riflessi Soffio washbasin RRP: $2750

Riflessi Laguna washbasin RRP:

$2750

Riflessi Glass Vanity Cup RRP:

from $220

Riflessi Glass Toothbrush Holder

RRP: from $220

style file

DESIGN


Styl

efiles

Signature styleSignature Interior Design currently stocks an eclectic range

of designer pieces from the beautiful cowhide tub chair to the

stainless steel trunk style drawers.

Ph: 07 5538 8755

Oasis Shopping Centre Broadbeach


style file

Lights on – everyone’s home The who’s who of the design world were at the 2010 Milan Design Week with

what’s hot in design, living and innovation such as ingenious lighting.

Top of the trend list is home automation where incorporating the latest lighting

designs and electronic technology into everyday living is de rigueur

Apart from residential properties, Auztech Industries has also been involved in

multi-million dollar commercial developments including the Queensland State

Tennis Centre, Watpac’s head office and the waterfront sales office for the soon-

to-be-released luxury Mirvac apartments.

Winner of the Best Integrated Home Installation in 2008 in the under $150,000

category, and highly-commended for the Best Media Room and Best Dressed

System in 2009, Auztech is located at Loganholme. Details on:

http://www.auztech.com.au/ or phone (07) 3806 3133.

Shop 29, level 1 (beach end)The Oasis Shopping CentreBroadbeach QLD

P: 07 5538 8755 F: 07 5538 8433E: [email protected]: www.signatureinteriors.com.au

Furniture Packages Soft FurnishingsGiftware Custom Furniture UpholsteryWindow Treatments Accessories


MakePovertyHistory...

Brenden Huntly

from Village Live

Inspired at Bundall,

has become an

ambassador for Making Poverty History

on their 2010 Road-trip, an informative, non-profit cause run

by The Oaktree Organisation in Australia.

Along with a select group of Australian youth, all under 25 years-old,

Brenden will join this important bus trip to spread the word to as

many Australians as possible about World poverty and the devastating

consequences that shroud many people in a number of

underprivileged countries. Many suffering from a lack of the basic

essentials of life - food, clean water, shelter, medical and health

support.

As they head to Parliament House in Canberra, on their week-long

trip, several buses will be making stops along the way with

educational workshops, designed to share information with

thousands of young school children and teens across the country.

For more information on Brenden's journey visit:

www.villagestores.com.au

With his “God-given” voice,gentle giant James Smith is,according to HelenFlanagan, shooting for thestars, especially the onemarked Pavarotti.

Two years ago construction worker James Smith aka

James Corona, who lives in Corona Street Ashgrove,

was given his first operatic CD. The neighbours

immediately flung open their doors and windows, hoping to

catch more of James’ powerful voice ‘accompanied’ by the

mellifluous sounds of Mario Lanza

and Pavarotti.

“I left Brisbane’s Marist Brothers in

year 10, always wanted to be an

actor in say The Wizard of Oz, and

began labouring on construction

sites,” explains James, aged 24, the

second youngest of six children. “It

was my grandmother now aged 92,

a piano teacher in her earlier life,

who was the major influence in my

love for opera and classical music as

a young boy.”

When opera singer Jason Barry-

Smith who is also James’ teacher at

the Conservatorium of Music, heard

him sing Puccini’s Nessun Dorma at

his first lesson, he said his natural

ability was at a comparable level to

someone who had been singing

opera for many years: “It was

amazing and knocked my socks off”.

That was 18 months ago. And what made it even more

remarkable was that James has never had language lessons,

only learning everything by ear

His first singing engagement was at a wedding. “One of

the guests was the president of the Irish Club, who asked me

to sing at the St Patrick's Day dinner at the Irish Club - my first

official function. I so overwhelmed and honoured to sing in

front of the Irish ambassador as well as Brisbane’s Lord Mayor

Campbell Newman. Topping that for excitement was last

year when I appeared on Australia's Got Talent and reached

the semi-finals.” In the heats, James received a standing

ovation and judge Tom Burlinson said: “You have a God-

given voice. You blew me away.”

James’ mates, all non opera followers were suddenly

interested and engrossed in his music and needless to say

his mother Carmel and siblings are besotted by his voice.

He swims laps regularly at the local pool, hikes up to Mt

Coot-tha, body surfs at Coolangatta and Noosa when the

swell is up, plus trains at the local gym. “I pretend I’m

Schwarzenegger and lift the biggest weights I can get my

hands around,” says a smiling James who also admits to

having a penchant for Indian food

and a good bottle of Merlot.

Laying bricks however is such

hard, sweaty work there’s no

singing on the job.

The Tall Tenor as he’s

affectionately known, is 208

centimetres tall or 6’ 10 inches in

the old money. He is easy to spot in

a crowd although has difficulty

navigating many doorways and

adjusting to airline seats. His

devotees concur his height

certainly matches his voice.

He has broadened his repertoire

for functions to include country

music favourites from Johnny Cash

and pop artists including David

Bowie and the Righteous Brothers.

“I also love Phantom of the Opera,

would love to play the Phantom,

sing at the Sydney Opera House, in

Las Vegas and on Broadway but my biggest dream is to

perform and record arias and recitals with an orchestra.”

His inspiration and hero-worship however remain

unyielding: “Pavarotti is the best tenor ever and one day I

hope to have a tattoo of him on my shoulder”.

Nailing Nessun Dorma

profile


“I pretend I’mSchwarzeneggerand lift the biggestweights I can getmy hands around”

Tall Tenor James Corona


LuxuryStyleliving

70

Really Wild TeaCosies by Loani Prior. Murdoch $29.95

In the entertaining, inspiring andeasy-to-follow book of 20 evenwilder knitted tea cosies, Loani turnsthis functional, homely item into acreative knitted sculpture full ofvibrant colour and humour. Easyenough for knitters of the mostbasic skill level to make andassemble, there are also instructionsfor ten knitted and crocheteddecorations, such as flowers, leaves,cupcakes and fruit, which can alsobe used to embellish a tea cosy,lapel, scarf or homewares. There’s anilluminating techniques section,with the new method of knitting inthe round on two circular needles.

The Queen of Tea Cosies is allabout having a Knit Change andalthough her woolly obsessions andobject d’art still border on becominga disorder, they’ve even found aplace in art galleries.

Australian Style by Melissa Penfold & JennyTabakoff. Lantern $39.95

Style is better than beauty, brains,breeding and billions in the bank. Itcannot be bought, sold or bartered,but it can be acquired, so long asyou know where to look. The stylewriters and watchers reveal thesecrets of the seriously stylish andshow you how to be fabulous ateverything you do, from gettingyour clothes right to throwing theperfect dinner party. Discover howstyle and great manners work theirmagic everywhere, from theboardroom to the bedroom. Learnthe secrets that will help you make agreat first impression, pull a housetogether - even on a shoestring, findthe perfect present, get the job orthe man of your dreams – and dumpbores at parties without them evennoticing.

Cooking Dirty: Life,Love and Death inthe Kitchenby Jason Sheehan. Allen & Unwin$35

A mindblowing account of life atthe adrenalin-fuelled kitchenfrontline from Sheehan’s first jobscraping pizza trays to all kinds ofrestaurants across America, fromBuffalo to Tampa to Albuquerque: ata French colonial and an all-nightdiner, at a crab shack and a fusionrestaurant in a former hair salon. It’sthe story of one man's addiction tothe urgency, stress, and minimum-wage kitchen work. His universebecomes 'a small, steel box filledwith knives and meat and fire',where the kitchen is a fraternity withits own rites and initiations:cigarettes in the walk-in freezer, sexin the basement, drugs everywhere.From the first perfectly done musselto the satisfaction of surgically slicedfoie gras, it reveals the hell and gloryof restaurant life, as told by asurvivor.

Holiday inQueensland

by Explore $29.95

Following the release of ExploreAustralia 2010, is the latest range ofstate guides including the completeguides to Victoria and Queensland.

Holiday in Queensland featureseverything you need to know from astate-wide road atlas; travellingtimes and distance chart; a completeguide to touring Queensland; detailson 122 towns and 13 touringregions; what to see and do inBrisbane, the Great Barrier Reef andtropical islands; national parkhighlights, wildlife-watching andnot-to-be-missed attractions,festivals, markets and wildlifeexperiences; to local history; plus acomplete index. A 16-page sectionat the front of the book highlightsthe best of the state, from adventureactivities, fishing and golf courses, tofood and accommodation reviewsand where to eat, stay and play.

books

movies

Queensland LuxuryStyleLiving

Shrek Forever AfterDirected by Mike Mitchell and Starring

the voices of Mike Myers, Eddie Murphy,Cameron Diaz, Antonio Banderas, JulieAndrews, John Cleese.

After challenging an evil dragon, rescuinga beautiful princess and saving your in-laws’kingdom, what’s an ogre to do? Well, if you’reShrek, you suddenly wind up a domesticatedfamily man. Instead of scaring villagers awaylike he used to, a reluctant Shrek now agreesto autograph pitch forks. What’s happenedto this ogre’s roar? Longing for the dayswhen he felt like a “real ogre,” Shrek is dupedinto signing a pact with the smooth-talkingdealmaker, Rumpelstiltskin. Shrek suddenlyfinds himself in a twisted, alternate version ofFar Far Away, where ogres are hunted,Rumpelstiltskin is king and Shrek and Fionahave never met. Now, it’s up to Shrek to undoall he’s done in the hopes of saving hisfriends, restoring his world and reclaiminghis one True Love. In cinemas mid-June

The A-TeamDirected by Joe Carnahan and Starring Bradley Cooper, Liam

Neeson, Jessica Biel, Sharlto Copley, Quinton 'Rampage' Jackson.

Like the original series, the story follows the adventures of four

U.S. Army Special Forces soldiers-turned-mercenaries, three of

whom were arrested for a crime they did not commit and are now

branded war criminals. After managing to escape from military

prison, the three join forces with Captain H.M. Murdock, their

reconnaissance pilot, as soldiers of fortune. In cinemas mid-June


movies/ dvdsmovies/ dvds

Cooking the books

High Tea at the VictoriaRoom by Jill Jones-Evans & Joe Gambacorta,

New Holland $29.95

A beautifully photographed book withrecipes from cupcakes, sandwiches andcakes, to pastries, cheese flans and tarts.Jill Jones-Evans and Joe Cambacortashow you how to make the beststrawberry jam and Italian style orangemarmalade to go with that perfectscone. And if it is all too much, pouryourself a Pimms or a whiskey flip andput your feet up.From it-girl gatherings and generationalget-togethers, to hen’s parties andbirthdays, ladies of all ages (and many afine gentleman, too) can enjoy thecompany of dear friends in thiswonderful revival of a great tradition.

MazeThe Cookbook & Gourmet Food on a

Budget by Jason Atherton, Hardie Grant $34.95

Gordon Ramsay’s Maze restaurant hasopened in Melbourne and JasonAtherton is the prodigiously talentedMichelin-starred head chef of London’s

multi award-winning Maze. With a focuson quality ingredients, imaginativeflavour combinations and simplepresentation, Jason, who has workedunder many famous chefs, includingPierre Koffman, Nico Ladenis and MarcoPierre White reveals the coreingredients, flavourings and techniquesof such dishes as marinated beetrootwith goat’s cheese, chard and beetrootdressing; butter roasted cod with silkymash and spiced lentils; and mangoparfait with orange anise jelly - all theinspiration you need for tapas or a threecourse stunner. El Bulli’s Ferran Adria describes Jason as"a magnificent cook". Need we saymore?' So, if you’re fed up with the creditcrunch, doing everything on the cheapand are longing for a great meal out butcan't afford it, Gourmet Food on aBudget will brighten up your eveningsand give you some of the delicious foodyou've been missing, and all at anaffordable cost. Jason prepares seasonalingredients in their prime; the recipesare enticing, fun to make and delectableto eat; and are perfect for entertainingfriends and family or for a glamorousnight in. Based on the idea of a two-course meal of one savoury and onesweet, there are more than 80 recipes tochoose from.

Light of Luciaby Luciana Sampogna, Murdoch Books $69.95

Energetic and passionate LucianaSampogna, maestra of popular cookingschool Cucina Italiana, shares the rites ofpassage of the Italian woman fromchildhood to motherhood, mapped byItalian tradition, superstition andcelebration through food. Discover whyflour is ‘god’ and be swept away by theromance of eating pizza on the back ofa Vespa with your bello. This is Italiancooking from the heart.With 120 proven recipes from the bestfresh pasta recipe this side of Italy, friedprawns with salsa verde, and simplyirresistible ricotta fritters, Luciana catersfor all tastes and levels of cookingexperience. Italian food and culture isbrought to life with a stunning mix ofrecipes, photography, illustrations,nostalgic black and white familyportraits and inspiring words.

Rockpoolby Neil Perry

Since its inception, Neil Perry’s award-winning restaurant, Rockpool, hasredefined how Australians view asian-influenced Australian cuisine. Perry’smastery of the culinary arts and hisclever use of the freshest Australian andworld’s finest produce, combined withhis technical and innate sense ofcomplementary flavours and tasteshave produced a cooking style that isuniquely HIS . With an unwavering philosophy thathas driven Rockpool for more than 20years, Neil Perry has become aphenomenon on the culinary scene.First printed in 1997, this beautiful coffeetable book now returns with a newdesign and updated material that willhelp you create a little bit of the magicthat is the Rockpool dining experiencein your own home.Published by New Holland PublishersRRP $50.00

The Karate KidDirected by Harald Zwart and Starring Jaden

Smith, Jackie Chan, Taraji P. Henson, Tess Liu.

12-year-old Dre Parker could've been the

most popular kid in Detroit, but his mother's

latest career move has landed him in China.

Dre immediately falls for his classmate Mei Ying

- and the feeling is mutual - but cultural

differences make such a friendship impossible.

Even worse, Dre's feelings make an enemy of

the class bully, Cheng. In the land of kung fu,

Dre knows only a little karate, and Cheng puts

"the karate kid" on the floor with ease. With no

friends in a strange land, Dre has nowhere to

turn but maintenance man Mr. Han, who is

secretly a master of kung fu. As Han teaches

Dre that kung fu is not about punches and

parries, but maturity and calm, Dre realizes that

facing down the bullies will be the fight of his

life. In cinemas early-July

Knight and DayDirected by James Mangold and Starring Tom Cruise,

Cameron Diaz, Peter Sarsgaard, Viola Davis, Olivier Martinez, Paul

Dano, Maggie Grace.

Tom Cruise and Cameron Diaz star in the action—comedy

KNIGHT AND DAY. During their glamorous and sometimes

deadly adventure, nothing and no one – even the now fugitive

couple – are what they seem. Amid shifting alliances and

unexpected betrayals, they race across the globe, with their

survival ultimately hinging on the battle of truth vs. trust. KNIGHT

AND DAY is now shooting in Massachusetts, and will also film on

other locations around the world including, Spain, Austria, and

the tropics. In cinemas mid-July.


Personalised Travel…

travel

Mobile Travel Agents of Australia is a select group of

trained travel professionals with over 200 mobile

consultants Australia wide.

Gold Coast based Senior consultant, Katrina Casey

explains that being mobile enables her to meet prospective

clients at a time and place convenient to them. In their

home, office or local coffee shop.

Katrina is passionate about travel and has many years of

both corporate and leisure travel experience. After working

in London, with some of the world’s top law and

accounting offices, and the world’s biggest banks, she

knows how to deliver top service to the most demanding

clientele. In London, she was also selected to work on the

American Express Travel 24 hour emergency service and

can easily help a client out in the most difficult and urgent

of situations. Something that luckily very rarely happens

when dealing with professionals.

When not looking after corporate clients, Katrina loves to

spend time with leisure clients, planning honeymoons,

overseas weddings, family holidays, round-the-world tickets

or that trip of a lifetime. She strives to seek out the best

value and experience for her clients, with personal touches

all the way, whilst assuring them she is only a phone call

away (24/7) in the unlikely event that you need to contact

her. Just try calling the airlines, or a 9am-5pm travel agent

after hours when you have a problem.

Katrina is thrilled to announce MTA Travel have been

invited into the exclusive Virtuoso network. So exclusive in

fact, only 1% of all travel agencies are invited to join. The

Virtuoso name carries a lot of sway around the world,

opening doors and access to behind-the-scenes sites and

events not normally available to the general public.

Orion Expedition Cruises is one such company offering a

fabulous adventure in the top end of Australia. Their

Kimberley and Arnhem Land Expedition cruise offers the

dramatic contrasts of Australia’s north-west, rich in

Aboriginal culture and galleries of ancient artwork. Towards

the west, in the historic pearling town of Broome, the

colours of nature are vibrant and intense: rich red earth,

azure blue seas and brilliant white sand beaches. North of

Broome lies the ragged Kimberley coast, a place you can

only comprehend from the sea. Rugged gorges, inlets,

waterfalls plunging 100 metres all combine for an awe-

inspiring experience you simply can't have by travelling

overland.

Orion’s Expedition Team will lead your exploration of

secluded beaches and river inlets – waters famous for an

abundance of wildlife. From spectacular waterfalls and awe

inspiring gorges, to ancient cultural history and indigenous

rock art, the only way you can access the best of the

Kimberley is from the sea onboard Orion. MTA is also one of

only eight handpicked and accredited Virgin Galactic Space

Agencies in Australia.

On 7th December 2009 history was made in California’s

Mojave Desert as Virgin Galactic revealed the world’s first

commercial passenger spaceship, VSS Enterprise - Space

tourism is a reality.

VSS Enterprise will launch passengers on an

unforgettable journey, where they will experience

weightlessness, the silence of space and views of the earth

below, enjoyed by fewer than 500 people to date. A Virgin

Galactic reservation includes a three day experience at

Spaceport America in New Mexico, USA, where Future

Astronauts will undertake training with their fellow

passengers and flight crew in preparation for a truly out of

this world experience. Deposits start from US$20,000 to join

the unique club of Virgin Galactic Future Astronauts, each

individually making this project possible and becoming

pioneers of a brand new and vitally important industry.

To make the most of your next journey, whether

corporate or leisure, domestic, international or sub orbital,

contact Katrina, your local Mobile Travel Consultant

A tantalising sampling of culinary tourism

blended with the sensory delights of iconic sights

and sounds…

Most people know local restaurant identity

Pushpinder Oberoi from his busy Broadbeach

restaurant, Oberoi's Taj.

But over the past six months he has been

focussing on an exciting new venture - designing

one of the most unique and special Indian tour

itineraries ever offered to the market for a small

select group.

In association with Travel Masters, one of the

Gold Coast’s leading travel agencies, Push has put a

lot of effort into designing a trip that will showcase

the very best of India to a

select group of twenty people.

Accommodation and travel

will be 5-star and the

experience will be life altering.

Departing on the 24th October 2010, the Taste of

India tour will take the traveller on a culinary and

visionary journey that will give you a lifetime of

memories. And of course, you will be personally

escorted by Push himself. It will be wonderful to

have an expert on-hand to answer all your

questions and give you an insight into the history

and people of India.

In addition to the iconic photographic images of

India (Taj Mahal, Lake Pichola, Elephanta Caves etc)

Push’s Taste of India tour will give the traveller

access to some of India’s more unique cultural

sensations. as well as some of the most unique food

and gourmet experiences possible.

From the resort beaches of Goa, where you will

indulge in a stunning seafood barbecue, to dining in

a local traditional farm house; from attending a

genuine Indian wedding feast and ceremony, where

your taste buds will be exposed to the most amazing

flavours ever, to a Bollywood Film Studio, where you

will meet the cast and crew and have a snack in the

studio canteen - hopefully with some of the actors.

As a special treat, Push has also arranged for a

visit to the set of India’s top rated Celebrity Chef,

Sanjeer Kapoor to watch the taping of his show…

and then dine at his top-rating Yellow Chili

restaurant in Mumbai that night.

In Delhi, the group will be part of the stunning

Diwali festivities with its amazing festival of lights,

and enjoy an endless range of taste sensations.

Information call Travel Masters: 07 5554 2766

A TASTE of INDIA

Katrina Casey - Senior Consultant

73

travel

With a climate often referred to as

Mediterranean, and picture-postcard-

perfect, natural beauty everywhere you

look, from the limestone coastline and vast blue sea

to the ancient granite outcrops of the Gawler Ranges,

Eyre Peninsula is a region of wonders and Port

Lincoln the jewel in the crown.

It’is one of those places that when you find it, you

wonder how you never knew that it existed before.

With a population of only 15,000, maybe it’s a

conspiracy to keep it all for themselves.

Just a short 45 minute flight from Adelaide, or if you

are driving along the winding coastline it will

probably take you about 8 hours to reach the

‘Seafood Capital of Australia’.

Gracing the lower Eyre Peninsula of South Australia,

this region of diverse natural beauty is home to some

of the finest seafood available anywhere in the world.

Port Lincoln is the perfect destination for those

wanting to experience eco-tourism with all the 21st

century trimmings. Great restaurants and cafes,

eclectic shopping; accommodation to suit any

budget from caravan parks and quiet B & Bs to hotels

and luxury eco lodges.

Boasting pristine blue waters, imposing limestone

cliffs, and imposing coastline; fabulous food, friendly

locals and fine wines;what more could anyone want?

With the addition of exciting, adventure tours that

can see you walking the coastline; traversing the

natural bushland; diving with the Great White sharks;

swimming with playful seals; hand-feeding huge

shiny, metallic-looking tuna - even picking your own

oysters from the oyster leases; there is an experience

waiting to be had by everyone.

The region is also home to the Southern Right Whales

who will be heading into the waters in the coming

months with their calves. New companions for the

local dolphins.A definite reason to visit.

Aquaculture is the mainstay of Port Lincoln

producing exceptional Southern Bluefin Tuna, Pacific

oysters, Hiramasa Yellowtail Kingfish, abalone,

mussels, King George whiting, Wild King prawns,

Snapper, Mulloway and Southern Rock lobsters.

Local families have fished these waters for

generations and the local school even offers the

facility for apprenticeships within its curriculum.

With so much seafood on offer, diners can indulge in

a veritable smorgasbord of saltwater delights for

breakfast, luncheon and dinner - 24/7.

We found the township and its surrounding regions

to be a haven of sensory and photographic delights

and are already planning our next visit.

Port Lincoln MUST DO LIST:

Take a 4-wheel drive tour and guided walk through

the natural bushland with Wilderness Wanders along

the magnificent coastline of the Port Lincoln. If you’re

lucky, owner Phil Porter, a 5th generation Port Lincoln

local,will have an extra passenger to keep you

company on the ride. Phil has a license to care for

orphaned kangaroos - and on my trip I had the good

fortune to play ‘mother’ to Kevin an 8 month-old

orphaned Red Kangaroo.

Kevin and I became firm friends and I am looking

forward to receiving progress reports as he grows to

Wilderness, oysters, 5 star luxury hotel, tuna, w

port lincoln


Feed the wild Tuna

Tuna & Kingfish sasumi a speciality at Port A huge commercial fishing port Port Lincoln Hotel - 5 star luxury, built in 2008

Sunrise over Port Lincoln with grain terminal

adulthood and is released back into the bush.

Contact details: Ph 08 86845001 or visit

www.wildernesswanders.com.au

Adventure Day Charters

offer the opportunity to ‘get up close & personal’ with

tuna and sea lions. Here is a new way to experience

seafood and the natural wonders of the sea.

Ph 048842 8862 or visit

www.adventurebaycharters.com.au

MFV Tacoma tuna fishing boat

Check out the historic 1950’s MFV Tacoma tuna fishing

boat. This grand old lady is available for private cruises

and specialised hands-on tuna fishing adventures for

small groups.

It probably gives potential tuna fisherman the same

buzz as hunting lions on the Serengeti. Full training is

given before these adventures.

How to get there:

Rex Regional Air Express

A short 45 minute flight from Adelaide Airport.

I love the smaller airlines in South Australia, where you

are offered fruit juice and water, tea and coffee, sweet or

savoury snacks - and a mint before you land. All inclusive

on your flight. Just like in the ‘good old days’.

Contact details: www.rex.com.au

Where to stay:

Port Lincoln Hotel

A new 4.5 star hotel overlooking Boston Bay. The 111

contemporary rooms are spacious and offer plasma tv &

broadband; the staff extremely friendly, and executive

chef David Pedro has designed a menu for their

signature restaurant Sarins that showcases the region’s

bounty of fabulous seafood, meats, fruits and

vegetables, as well as presenting a great wine list. The

hotel also includes and intimate bar and open fireplace,

gaming facilities, convention rooms and wedding

facilities.

Contact details: Ph 1300 766100, Port Lincoln

www.portlincolnhotel.com.au

Tanonga Luxury Eco Lodges

Two luxury eco-friendly lodges are situated on a 200

hectare property, offering panoramicviews, total privacy

in a natural setting and a constantly changing snapshot

of local wildlife.

Designed to reduce their carbon footprint on the

surrounding bushland whilst still offering every

conceivable luxury.

Contact details: Ph 08 8684

5066 or visit

www.tanonga.com.au

Where to eat:

Del Giorno’s Café &

Restaurant

Overlooking Boston

Bay Del Giorno’s

features an Italian

inspired menu

specialising in local

seafood, local lamb,

beef, pork, breads and

condiments. Executive chef Kris Bunder excels at

showcasing the region’s finest offerings. Also featuring

local wines on their extensive wine list.

Ph 08 86830577 or visit www.delgiornos.com.au

Sarins Bar & Restaurant

Executive chef David Pedro delivers fine modern

Australian cuisine with an Asian twist at the Port Lincoln

Hotel. See above. Ph 08 8621 2000

Must try local wine:

Lincoln Estate Wines; Boston Bay Wines;Delacolline

Estate Wines; Anna’s Vineyard.

For more local information:

Tourism Eyre Peninsula Ph 1800 067739 and visit

www.seafoodandbeyond.com

wine, kingfish, more wine, abalone, wine, lobster... get the idea?

Coffin Bay Oysters fresh out of the water Kangaroos abound

Luxury accommodation with spectacular mountain views


Chef Kris Bunderfrom Del Giorno’s CafeRestaurant

Historic Port Lincoln

Words: Kaylene Murray Photos: Tom & Kaylene Murray

artis

t pro

file


THE AUSTRALIAN ARTIST& TALENT REGISTER

Email [email protected] or Phone 07 38684066

www.atalent.com.au

Brisbane ‘patron of the arts’ has created anartists website to help nurture the art industryand expose local art to the world......

Artist Profile is sponsored by

artist profile

The Australian Artist & Talent

Register was the idea of

Robert James of Ascot in

Brisbane. “it started modestly and

has grown like topsy with new

features and links being

constantly added” he said.

Proud to be a “patron or the

arts” it was his ambition to design

and build a comprehensive web

site database that would allow

accomplished artists and artistes

to showcase their talent and in

this way help them to gain local,

national and international

exposure.

Featuring original works by

major modern contemporary and

traditional visual artists, the

uniqueness of the web-site allows

a Artist to link their profiles to an

exhibiting Gallery and visa versa.

Robert says ”For instance an Art

Gallery may add as many as ten of

their exhibiting Artists to their

Gallery listing allowing browsing

on line before, during and after their exhibition”.

With a free or premium listing a artist can decide on what level of

involvement suits their requirements.

Browsers can view the Premium listings via the Artist Showroom

direct from the sites home page

or browse the many free listings

by category, city or state.

“Social Pics” are another unique

feature with option of adding up

to 16 images with captions,

allowing users and browsers to

capture and share that special

feeling of the night.

“All these fabulous features,

together with our National

"Observer Newsletter" will ensure

added exposure for the exhibiting

Artist and marketing

opportunities for participating

Galleries” says Mr James.

All listings be they Artist or

Gallery are fully editable on line at

all times with a secure personal password, no other web-site comes

near our versatility.

The Australian Artist & Talent Register is a major resource for the

Arts and Entertainment Industry and allows the talent to be seen 24

hours a day, seven days a week, from anywhere in the world.

Whether you're seeking to make a name in the world of visual

arts, secure a record deal, or awaiting discovery by the film and

television industry the Australian Artist & Talent Register should

become your first step on the road to discovery and success.

A quick browse through the other categories, Actors, Dancers,

Musicians, Models & Designers shows what a comprehensive site

and valuable resource it really is.

“The site is ever evolving with new categories being added

including a Designer Market for market sellers to also promote their

unique wares outside of the market, this has created a lot of interest

and feed back “ says Robert.

Checkout the sites at:

The Australian Artist & Talent Register: www.atalent.com.au

Designer Markets: www.designermarkets.com.au

Art4Life an Online Art competition site: www.art4life.com.au

Rent the Site - available for industry sponsorship, charity or to

combine with a current exhibition for public participation.

Phone 07 3868 4066 or Email for more information:

[email protected]

*The Australian Artist & Talent Register does not act as an agent or

take commissions and always recommends that you seek a reputable

Art Gallery or Agent to represent your interests.

Self portrait - Debbie Robinson

Nude by - Pennelope Gilbert-Ng

Ancestors - Debbie Robinson

web site promotes the arts

Who are Australian, good looking, sing likethe heavens have opened and areAustralia’s longest running export? It’s The Ten Tenors, and they’re cominghome with a brand new show called ThePower of Ten.

Ahit overseas with sold-out shows in Europe, acclaimed by the critics andhailed as their best yet, this show punches it up with renditions of rock songslike you’ve never heard them before, including Meatloaf’s I Would Do

Anything For Love and the famed Ike and Tina Turner rhythmic rocker, River Deep,Mountain High.They tip their hat to fellow Aussies, AC/DC, opening The Power Of Ten with themight of a ten-muscled-voice-de-force, performing Thunderstruck in what isprobably its craziest incarnation.“Ten voices, in full thundering flight, fill every corner of the room,” says musicaldirector, Graham Foote, who is also one of the classically-trained, twenty or thirty-something, handsome, personable Tenors. “This show is new, different and powerful. “But it’s not all heart-thumping, chest-pounding boldness. It’s a two hour ebb andflow of rock’s greatest hits alongside classical favourites, making for a fluid, dramatic

and tender concert experience.”Their beautiful arrangement of the Seal hit Kiss From A Rose, through to the sung-in-Spanish, passionate, suave and powerful En Aranjuez con tu Amore – a famousmelody that is deliberately “tenorial”; as well as their tribute to Pavarotti, the operaticsong with soaring high notes, Rondine al nido; to the famous operative aria and theboys’ hallmark, Vesti la Giubba (perhaps the most famous after Nessun Dorma); toQueen’s The Show Must Go On, Paul McCartney’s Live and Let Die and SarahMcLachlan’s Angel, to any of the other incredible moments that fill this stunningshow. In Queensland, The Ten Tenors, renowned for their on-stage larrikinism, will beencouraging audiences to cheer, whistle, clap and shout and make as much noiseas they possibly can at: Townsville’s Civic Theatre on May 30 (4727 9797); theMackay Entertainment Centre - June 1 (www.mackaytix.com.au); Rockhampton’sPilbeam Theatre - June 2 (www.pilbeamtheatre.com.au); Maryborough’s BrolgaTheatre - June 4 (www.brolgatheatre.org); Brisbane’s Queensland Performing ArtsCentre’s Concert Hall - June 6 (www.qpac.com.au); and Toowoomba’s EmpireTheatre - June 7 (www.empiretheatre.com.au).Emerging from their tenth professional year, The Ten Tenors have released eightalbums; sold more than 1.3 million; gone multi-platinum; released four live concertDVDs; will release another one later this year from Spain; performed more than1,700 international concerts in 21 countries on six continents; and sold in excess of3.3 million concert tickets.

power of 10

Prestigious chamber music event

The Australian Festival of Chamber Music, recognised as the most prestigious

international chamber music event in the Southern Hemisphere, launched its most

diverse and exciting season to date with a special 20th anniversary performance in

Brisbane.

The program will feature a mix of contemporary chamber music artists such as Synergy

Percussion and renowned didgeridoo artist and composer William Barton, with not-to-be-

missed performances from long-time favourites, including the Australian String Quartet, the

Goldner String Quartet and local Brisbane-born violinist James Cuddeford.

“An exquisite location, paired with friendly people and outstanding performances by

national and international musicians is what draws people back to Townsville year after year.

To celebrate our 20th anniversary, we have pulled together an innovative and diverse

program to inspire arts and chamber music lovers of all ages,” says event general manager,

Yvette Braithwaite Bragg.

The Festival also attracts some of the finest chamber musicians from around the world,

and this year will host high calibre artists including bassoonist Matthew Wilkie from

Germany, cellists Louise Hopkins from the UK and Young Chan Cho from Seoul, German

guitarist Karin Schaupp and Canadian pianist Bernadene Blaha.

At the launch event

renowned Australian

pianist and event

artistic director Piers

Lane, gave an intimate

performance of works

by Frederic Chopin

and Robert

Schumann and

invited classical music

lovers to join him in

Townsville: “With an

enviable global

reputation for the

quality of its

distinguished artists, the Australian Festival of Chamber Music has become a happy meeting

place for Australian and overseas visitors who enjoy the opportunity to hear and meet

international musicians in a wonderfully inviting and unsurpassed tropical winter setting.”

Details of the 30 July to 7 August event are on: www.afcm.com.au


live theatre

mot

orin

g


This is the mostimportant new Jaguar foryears...

The XF is undoubtedly a make-or-break car for Jaguar, and will

challenge the Audi A6 and BMW 5-Series in a way the S-Type

never managed. What’s more, it shows how the next generation

of models from the Coventry firm will be styled: rather than look to the

past, the XF is every inch a modern machine.

Inside, the cabin takes an even big ger leap forward, with a new low-

set dash and moody blue lighting. There is more space and, thanks to

the taller roof, extra rear headroom as well.

Starting the car is a real occasion. Press the ‘power’ button, which

pulses red like a heartbeat, and the cylindrical JaguarDrive gearshift

rises gracefully, while the air vents slide open.

Other neat features inside include proximity-sensitive lights – a

wave of a hand is all that’s needed to illuminate them – and a

touchscreen for the sat-nav and stereo system. But it is how the XF

behaves on the road that we’re really interested in.

Even around town the XF impresses, cosseting occupants exactly as

a Jag uar should and soaking up bumps with ease. It’s great on the

motorway too, where the stability-enhancing aerody namic undertray

and taut body control really come into their own.

“We wanted a car you could drive for 1,000km and arrive still feeling

fresh,” explains Jaguars’ test driver Schuhbauer. “But it also had to offer

best-in-class agility and steer ing. We looked at our competitors, yet our

target was the XK; we wanted the XF to drive like a saloon version.”

With a stiffer body than the S-Type, a wider track and XK suspension,

the XF relishes twisty roads. The SV8 gets 20-inch alloy wheels with

CATS adaptive dampers, too, so it barely rolls in corners, even at high

speed.

It’s not only the ride and handling balance that impress. With

560Nm of torque, the supercharged V8 delivers incredible pace. Clever

tuning means the exhaust’s off-beat rumble – set against the

supercharger whine – ent ers the cabin only under hard acceler ation,

and the car is a highly refined cruiser. The six-speed auto is fabu lous,

too, giving super-smooth shifts and an even snappier Sport mode.

Steering wheel-mounted paddles, which blip the engine on the

downchange, complete the powertrain highlights.

Even from the passenger seat, it’s clear Jaguar is on to a winner with

the XF. It finally shrugs off the past – and ensures the British marque

can look forward to a bright future.

Choice of engines and performance

The MY11 XF Diesel S now comes with an XFR-derived interior as

standard, while the Adaptive Dynamics system, currently featured on

the XFR and XK range, is available as an option on the high-

performance diesel.

The XF Luxury model includes many premium features as standard:

Bond Grain leather seats; Phosphor Blue halo illumination and interior

mood lighting; seven-inch full colour touch-screen display; six-speed

automatic transmission with Jaguar Sequential ShiftTM and Jaguar

Sense and Jaguar Smart Key SystemTM with Keyless Start. The Luxury

model comes in a selection of 13 colours and has five different alloy wheel

designs to choose from.

Geoff Cousins, Managing Director, Jaguar UK said: "While our class-leading

diesel engine is by far the most popular engine in the range, we would like to

appeal to low mileage drivers who do not necessarily want or need to drive a

diesel. By reducing the entry price for the XF range, we have made our four-

door saloon even better value for money."

Choice of engines include:

3.0 litre v6 Petrol - 175kw & 293Nm of torque

3.0 Litre V6 Diesel - 202Kw and 600Nm of torque - 0-100kph in 6.4 seconds

5.0 Litre Naturally Aspirated V8 petrol - 283Kw - 0-100kph in 5.7 seconds

5.0 Litre Supercharged V8 Petrol - XFR - 375Kw - 0-100kph in 4.9 seconds

AJ-V8 Gen III petrol engines and AJ-V6D Gen III diesel engines deliver more

power and more performance with comparable or better fuel economy and

emissions than the engines they superseded.

a rare blend of art and performance,science and beauty...

Jaguar

motoring


LuxuryStyleliving

the XF collection

Sunshine Jaguar,

179 Nerang Road Southport Tel:07) 5509 7109 www.sunshinejaguar.com.au

Jaguar presents Stephanie Riceas brand ambassadorSunshine Jaguar announced the newly appointedJaguar ambassador is Stephanie Rice.

Olympic gold medalist Stephanie Rice waschosen by Jaguar for the same reason... they bothcontinue to push the boundaries with outstandingperformance, sporting style and sophistication.


T: 1300 799 255 or 0449 600 019E: [email protected]

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Rimini by the RiverYour Ticket to Relaxation

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Ph 07 5449 1049 Mob 0419 148 499 email: [email protected]

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Documents

Brisbane STYLE - May 2010