DUO MAGAZINE MARCH 2013

COVER STORY16 QUEENS OF THE CASTLE30 PETER SNELL–THE BARBER OF

THE ‘VILLE

REGULARS08 INBOX 10 HOROSCOPES 12 DUO COVER GIRL50 BEAUTY

COMPETITION14 THE 12 FACES OF DUO

FINALISTS REVEALED

CHARITY20 GOOD RETURN

SOCIETY22 ARCADIAN BALL24 HAPPY DAYS-A NEW MUSICAL26 AMY ZAGHINI’S DEBUT EP

LAUNCH28 GLENN SHORROCK LIVE

FASHION34 DELUXE MAN36 MY STYLE38 MY BAG 40 DELUXE WOMAN 44 BIANCA SPENDER

INTERVIEWS42 RACHEL GILBERT74 MELINDA PRATT75 MATTHEW GRIFFIN, VICKI

LEILANI SALISBURY, ADAM BLAKE

LIFESTYLE52 NINETIES GUIDE TO ROMANCE60 ARE YOU MORE THAN ONE

TYPE OF FIT?WELLBEING56 CASEY DENTISTS 57 CLARITY HEARING SOLUTIONS

RECIPES62 CRISPY SALMON AND

SUCCOTASH63 SLICE OF CHOCOLATE WITH

CARAMELISED PEANUT ICE CREAM

FAMILY64 EWEN JONES MP64 NICOLE PIEROTTI

CORPORATE67 CORPORATE UPDATE67 DAVID KIPPIN TEL 68 ARTICULATE70 BANK OF QUEENSLAND71 TP HUMAN CAPITAL72 TOWNSVILLE CREATIVE

TECHNOLOGIES COLLEGE

TRAVEL76 CAIRNS WEEKEND ESCAPE

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I had this idea, before Virgin came to Townsville, that if Richard Branson bought Radical Bay he’d build a resort and we’d have employment and progress on Magnetic Island at last. So I found a pile of coconuts and started sending them one a day to Virgin Blue head office in Brisbane. I just put stamps on them and addressed each one by hand to Richard Branson from Scott Morrison c/o Virgin Radical Bay Resort, Magnetic Island. �e good thing about coconuts is the postie (or the junior or whoever) delivers them by hand. I sent nine altogether and waited for Richard to call. I didn’t put a phone number on them but I figured he’d find me if he was interested or even amused. Nothing happened. At least not right away.

Now, while I use a computer everyday, I’m hopeless with any office phone system. I’ve been told not to answer the phone because I lose a lot of calls. One evening I’m at my desk and the phone rings. Of course I pick it up and the voice says; “ Hello Scott, Brett Godfrey (CEO of Virgin Blue) here. I’ve got your coconuts all over my office floor.” He’d asked Bryce Nielsen (from 4TO at the time) if he knew me and luckily he’s one of my best mates. Small world. Brett thanked me for the coconuts (I bet he’s used the idea for Virgin) and said let’s catch up for a drink next time he’s in town. And that was it. �en something happened.

A BIG announcement. Virgin Blue is coming to Townsville, there’s a launch in a few weeks. So I thought, the coconuts worked! Richard’s on his way! Apparently it takes quite a bit of work to rearrange an airline’s routes and a few invisible, behind the scenes people made it happen. But I like to think it was the ninth coconut that sealed it for Townsville.

Ten things I appreciate today: Sleep, R.E.M, Townsville after rain, magazines, hot scrambled eggs, Pat & Yat, �e Block, Raylan, people who work while I’m asleep, toast. Have a great month and send me your own list sometime (just like Jamie and Dianne did).

SCOTT MORRISON PUBLISHER

VIRGIN BLUE AND A LOVELY BUNCH OF COCONUTS

THE DUO MAGAZINE TEAM ISPUBLISHER SCOTT MORRISON PRODUCTION JOAN FANNING EDITORIAL STACEY MORRISONADVERTISING ALLIRA DE JAGER ADVERTISING RAE WHITE

FOR EDITORIAL [email protected] ADVERTISING SOLUTIONS [email protected]

THANK YOU FOR EVERYTHINGSKYE BREE MILLARD, MAX TOMLINSON, SANDRA HEIER EVENSON, ANN-MAREE GREANEY, CARLY LUBICZ, ANDREW RANKIN, CARLA CARUSO, KYLIE DAVIS, SHANNON LAWRENCE, DANI HANSEN,121 CREATIVE (YOU KNOW WHO YOU ARE)

WE ALWAYS ANSWER 07 4771 2933

WWW.DUOMAGAZINE.COM.AU

DUO Magazine is published monthly by Intrepid (NQ) Pty Ltd ACN 107 308 538 60 Ingham Road West End PO Box 1928 Townsville Qld 4810 Telephone 07 4771 2933 Facsimile 07 4771 2699 Email [email protected]

COPYRIGHT Contents of DUO Magazine are subject to copyright. No part of this publication may be reproduced without written permis-sion from the publisher. While every e¦ort has been made to ensure the accuracy of information in this publication, the pub-lisher accepts no responsibility or liability for any errors, omissions or resultant con-sequences including any loss or damage arising from reliance on information in this publication. Expressed or implied authors’ and advertisers’ opinions are not neces-sarily those of the editor and/or publisher.

STOCKLAND • STOCKLAND DIAMONDS WILLOWS CASTLETOWN Freecall 1800 646 508 [email protected] www.loloma.com.au

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Infinite Space: Melbourne Ballet Company. 23 March 8pm Townsville Civic Theatre

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INBOX:BASKETBALLNBL: TOWNSVILLE MCDONALDS CROCODILES9 March 7.30pm Wollongong17 March 12.00pm MelbourneTownsville Entertainment & Convention Centre, City

FOOTBALLAFL: NAB CUP2 March 12.30pm Townsville v Australian Defence Force& 3.30pm Gold Coast Suns v North Melbourne KangaroosTony Ireland Stadium Sporting Drive, Thuringowa Centralticketshop.com.au or 4727 9797

NRL: NORTH QUEENSLAND COWBOYS16 March 6.30pm Melbourne Storm1300Smiles StadiumTickets from cowboys.com.au

BOXING & KICKBOXINGLes Lock N Load Sherrington – There’s No Easy Way Out15 March 7pm Townsville RSL Stadium Les ‘Lock N Load’ Sherrington returns

to Townsville a«er having secured Number 8 on the prestigious WBO world rankings. An exciting night with a thrilling undercard of professional boxing and kickboxing bouts.

MARKETSCotters Rotary Markets Flinders Street, Sundays 8.30–1pm. Willows Rotary Markets Willows Shopping centre car park, Sundays 7am–11amTownsville City Markets Flinders Square, Townsville CBD Wednesdays 6am–6pm. Magnetic Island Night Markets Arcadia RSL, Fridays 5pm–9pm. Horseshoe Bay Markets Second and fourth Sundays, 9am–2pm. NQ Farmers Markets North Shore Town Centre, Burdell, Saturdays

THEATREOh What a Night – A Musical tribute to Frankie Valli and the Four Seasons1 March 8pm Townsville Civic Theatre During 2011 the fully scripted and choreographed Las Vegas production of OH WHAT A NIGHT! A MUSICAL TRIBUTE TO FRANKIE VALLI & THE FOUR SEASONS performed

throughout the east coast of Australia. As the reaction was overwhelming, they have returned to Townsville for their Australian Encore 2013 Tour. ticketshop.com.au or 4727 9797

The Fi�h Elephant6-9 March 8pm & 9 March 2pm Pimlico High School Written by Terry Pratchett and adapted for the stage by Stephen Briggs. Commander Vimes is sent to wild, wintry and Transsylvania-like Uberwald to establish trade links with the King of the Dwarfs but he ends up trying to stop an inter-species war. ticketshop.com.au or 4727 9797

Akmal Live7 March 7pm Riverway Arts Centre One of Australia’s most respected, successful and accomplished comics, Akmal displays an incredible ability to deal with hot topics in a hilarious and slightly o¦ensive way.ticketshop.com.au or 4727 9797

San Francisco International Ocean Film Festival8 March 7pm Riverway Arts Centre The inaugural Australian San Francisco International Ocean Film Festival is proud to bring North America’s premier Cinemaquatic© film event for ocean-related independent films to 6 cities around Australia. Film topics focus on all aspects of our Blue Planet, including ocean exploration, wildlife, conservation, seafaring adventures, sports and coastal cultures. ticketshop.com.au 4727 9797

Gentlemen Prefer Blondes13-16 March 8pm & 16 March 2pm Townsville Civic Theatre A big Broadway musical in the traditional Broadway style, the show moves from New York to onboard a ship, to Paris then back to New York. From the opening number which essentially states ‘We are on the boat, let’s party and have a good time!’, the show continues in that mode until the happy ending with the usual musical comedy bumps along the way.ticketshop.com.au or 4727 9797

Dancenorth Black Crows 18 March 7.30pm School of Arts TheatreBlack Crows by Raewyn Hill took its theme from the impact of war on couples and the community developed between soldiers in battle, between loved ones le« at home, and the potentially uneasy reintegration of a returning soldier into family life. Tickets from [email protected]

Infinite Space23 March 8pm Townsville Civic Theatre The Melbourne Ballet Company consisting of a team of 10 world class dancers takes audiences on a choreographic journey through four original works that have been acclaimed as thrilling and compelling.ticketshop.com.au or 4727 9797

Works of Art Performed by Barrier Reef Orchestra24 March 2pm Riverway Arts Centre Enjoy an a«ernoon of sublime music making. The concert will feature three items from Strauss, Haydn and Mussorgsky.ticketshop.com.au or 4727 9797

EXHIBITIONSDancenorth in Review Photography Exhibition by Ferry PhotographyUntil 1 AprilUpstairs Studio, School of Arts TheatreAn exhibition of photographs that capture the essence of Dancenorth taken by Ferry Photography and released to the public for the first time.

Tom Risley: Last and Recent WorksA KickArts Contemporary Arts Touring ExhibitionUntil 19 May Perc Tucker Regional Gallery, CityAssemblages and works on canvas by the late Tom Risley, who lived and worked in Herberton. His iconic images of buoys and vessels are a distillation of his quest to infuse his still-life works with the coastal grandeur of remote Cape York Peninsula.

9DUO MAGAZINE MARCH 2013 duomagazine.com.au

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Every now and then you can run headlong into the past. There’s nothing for it but to accept the situ-ation and work towards some sort of closure. And in March, it seems as though almost everything around you needs fixing – from your bank balance to your love life. But you won’t have to do it alone. Both Jupi-ter and Venus o¦ers a helping hand.

Taurus21 APRIL – 20 MAY

If you’re interested in an in-depth astrology profile prepared by our favourite astrologer Tanya Obreza, visit www.tanyaobreza.com

Want your own personal profile?

Here’s your choice for the month: you can allow yourself to get caught up in an argument, or choose to walk away. Much depends on how much you value your freedom…or sanity. Someone’s reeling you towards a conflict that may take more energy than it’s worth. Better to step back, and focus on something more worthwhile.

Scorpio23 OCTOBER – 21 NOVEMBER

The cosmos is fully aware of your professional merits, and now helps exploit them to the full. Don’t waste your chances here. Be ready to take advantage of new opportunities, along with possible travel. There’s nothing more satisfying than seeing hard work pay o¦, and winning the respect of bosses and colleagues alike.

Cancer22 JUNE – 22 JULY

In recent times, laid-back planets have forced a slower approach – but this snail-like pace is beginning to test even the most patient Capri-corn. You’ve been encouraged to hold steady for a while now, so who can blame you for revving up the gears and speeding ahead? It’s been way too long since you’ve felt the wind in your hair.

Capricorn 22 DECEMBER – 19 JANUARY

The trouble with living in today’s world is that we tend to abandon the tried-and-tested, in favour of the lat-est techno gadgetry. And do we ever have enough back-ups on standby? Of course not. That’d be too clever. Remember – today’s systems can still crash and burn, as early to mid March might prove.

Virgo23 AUGUST - 22 SEPTEMBER

Expect life to change, and quickly. Fate, destiny or synchronicity – call it what you like, for most Sagittar-ians, positive change is here. If you have important choices to make, trust your intuition. Do you feel that events seem to be evolving without much input from you? If so, trust it and go with the flow.

Sagittarius22 NOVEMBER – 21 DECEMBER

Deception’s in the air – so if you’re wondering whether or not you’re being mislead, you probably are. Trust your instincts and let them guide you away from those who may seem charming but are only out for their own gains. If turbulent emotions are muddying the waters – step back and try to find clarity.

Leo 23 JULY – 22 AUGUST

Independence sits like a proud trophy on your shelf, so there’s no questioning your ability to get things done. But this month, you’re about to move on to unfamiliar ground. Don’t be shy – March expands your horizons, introduces new friends and reminds you how loved you are. Best news? Expect a steady improvement of financial fortunes.

Aries21 MARCH – 20 APRIL

Money becomes more abundant this month, so there’s the temptation to spend up. But what’s life for, if not to enjoy? With planetary optimism on side, nothing feels impossible or out of your reach. You’ll want to showcase your natural talents and develop new ones. Love could tag alongside professional pursuits. Friendship holds equal clout.

Gemini21 MAY – 21 JUNE

Don’t be too hard on yourself, if all you’re in the mood for is play. March whisks many Librans from their work and plants them in the romantic playground. Indeed, where ever a¦ections are aimed, there’s a strong promise of reciprocation. Good news, for those starved of requited body warmth.

Libra23 SEPTEMBER – 22 OCTOBER

You may be forgetting to consider another’s point of view, and that means trouble. Make sure you listen as much as you talk. Are you keeping secrets? Then it’s no wonder you’re being misinterpreted. Your usual Aquarian enthusiasm may also backfire. Again, remember to include others in your plans.

Aquarius 20 JANUARY – 18 FEBRUARY

Life suddenly becomes more secure. If everything feels right, be ready to make that special commitment. Chances are, you’re also about to make some serious decisions regarding home and family. Take advantage of the opportunities coming your way. There may be some red tape involved, but even the most painstaking paperwork won’t faze you.

What does MARCH have in store for you?Astrologer Tanya Obreza has these predictions...

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THE SMILE DENTAL12 FACES OF DUO

PHOTOGRAPHY SHANNON LAWRENCE

Every year DUO Magazine holds a competition for 12 local women to grace a DUO Magazine cover during the coming year. Voting for our 2013 competition closes at midnight 16 March. Vote now at www.duomagazine.com.au

Tori


HAIRDRESSERJENNY ZUMARAN & LYNNE TOPHAM – PROPHECY 4721 6455We created GHD pincurls around the underneath section of Tori’s hair. As we neared the top section we le� 75mm of the roots straight and tonged mid-lengths and ends. We then dusted o� Tori’s ends with coral ‘Kevin Murphy Colour Bomb’ hair chalk to create the ultimate beach babe!

MAKEUPCHEREE STEEL – URBAN MISS MAKEUP 0418 796 897To enhance Tori’s beautiful golden skin I used Napoleon Minimal foundation and Camera finish in Look 4. Her cheeks were contoured with mosaic bronzer and her brows were groomed with Shu Uemura brow pencil in Hard 9. On her eyes I used Sand Beige loose dust with MAC Fluidline black liner and black mascara. The look was finished o� using Sleeks Pout Paint in Lava on her lips.

SWIMWEAR BLUE BIKINI CASTLETOWN 4724 4377 Jets by Jessika Allen Empire Halter in Tropical $180www.facebook.com/pages/Blue-Bikini/151560531542922www.bluebikini.com.au

JEWELLERY LOVISA CASTLETOWN 0459 981 902 www.lovisa.com.au

NAILS GLENDA DEMOPOULOS 0448 597 208

COVERGIRL Tori DemopoulosAge 20 Occupation Full time Occupational Therapy Student and Part time Lifeguard. Where were you born? Townsville. Tell us something about yourself I am a born and bred Townsville girl, I have always had a love for the beach and have been a member of the Arcadian Surf Life Saving Club for 15 years. What have you got going on at the moment? Over the past year I have been my surf club’s Jupiter’s Summer Surf Girl for our 2012/13 season. This is a 12 month campaign promoting women in life saving, promotion of surf life saving and of my club throughout Townsville and the wider community. The campaign finishes with a final judging week and a gala ball where the winners will be announced. This has kept me very busy with fundraising, organising a gala ball of my own and promoting my club, the program and surf life saving. What would surprise people to know about you? I have a fetish with shoes and togs – I have over 40 pairs of togs and over 80 pairs of shoes! Should I be worried??


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VOTING CLOSES 16 MARCH 2013

And they are fabulous! Six times we’ve run this fantastic competition and once again we’ve been overwhelmed with

entries. Thank you to everyone who entered. Now it’s up to you to vote for your favourites! The 12 finalists with the highest number of votes will each appear on one cover of

DUO Magazine over the coming year. Who will they be? We’ll reveal who you have chosen in our April edition.

Go to duomagazine.com.au now to place your votes.

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YOUR 26 FINALISTS REVEALED!

HELEN BOGIATZIS

MATIJA MCROBERTS

HAYLEY CHRISTENSEN

KIRSTIE BOYD

AMANDA HOWARD

DANIELLE EDWARDS

APRIL HEALY

BIANCA FUSARELLI

TRACEY BUTTON

ANIKA WRIGHT

TYNEAL HARRIS

NICOLE SHIR


A huge thank you to Touch of Utopia andCapelli Hair Gallery for creating the brilliant make-up and

hair styles for our 26 finalists. Great work everyone!

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SAMANTHA AKERS

SHAE-LEE KENNEDY-BROWNE

ASHA SARMA

CLAIRE DOBBINS

KAREN STRYDOM

GEORGIE GOSDEN

TEMAURA MARTIN

AMY ZAGHINI

MELANIE BRAGG

ASHLEIGH SUDHOLZ

SELINA ROGERS

DEE ISMAIL

SOPHIE CARUANA

SHARNEE EREMAS

ONLY ONE VOTE PER EMAIL ADDRESS WILL BE COUNTED

TO VOTE, JUST CLICK ON THE PICOF THE FINALISTS OF YOUR CHOICE

AND FILL IN YOUR DETAILS.

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WORDS CARLY LUBICZ PHOTOGRAPHY SANDRA HEIER EVENSEN

QUEENS OF THE

CASTLE

HELEN SCOTTThe image of Helen Scott pushing her Phil & Teds three-wheel pram, complete with two children and two large dogs by her side, has become a motivational pin-up for morning hill walkers. “I get people coming-up to me all the time to say, ‘Well done’ and they’ll go out of their way to give me the thumbs up,” Helen reveals, who pushes four-year-old Rosie and two-year-old Jack up the road three to four times a week. “It’s my goal to run the last bit from the second-last sign. Once I was running it really hard – I went for it – and when I got to the top there was a group of cyclists who had formed a tunnel for me to walk through and they were cheering and clapping. It was pretty embarrassing, but lovely at the same time… that support really helps and encourages you to keep going.” Helen has always enjoyed her exercise and lists it as one of the key factors in helping her stay happy and strong as a mother who jug-gles part-time work. “Just taking an hour out every day or second day, especially for mums who are so busy and can get stuck in a rut, is really important for your mind and body,” she comments. “And is a great healthy message to send to kids.” But the mother-of-two admits getting started is never easy, especially for mums with �dgety little ones. She advises cementing the morning walks as routine from as early as possible; plus using snacks to keep kids occupied and as a reward at the top for behaving. Finally, a good pram that’s suited to exercise is crucial. So how long will Helen keep doing her double pram, double dogs walks? “As long as it’s working and it’s fun,” she smiles. “The problem will come when we decide to have another baby – where will they go? (Laughs) I might look a bit weird pushing a pram with a backpack strapped on – I’ll certainly get some comments then!”

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These pram-pushing and backpack-lugging mums are showing the hill who’s boss. And getting plenty of nods of approval along the way.

LEFT Helen Scott, daughter Rosie and son Jack


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LUCYNDA FLETTAs a mother to three-year-old London, Lu uses her pram-pushing hill walks as a way to spend one-on-one time with her daugh-ter while training for her next competitive event. “I compete in triathlons and I’m biting off bigger and bigger challenges – sometimes a bit more than I can chew,” Lu laughs, who competed at a lower intensity throughout her pregnancy. “The bigger London gets the harder the workout is, so it’s great that I can spend time with her as part of my training.” Lu says doing the hill with kids is a great outing for littlies too who get to enjoy a free-ride and look at the spectacular scenery. “Coming from Canberra, we are so lucky to have these nat-ural facilities here,” Lu enthuses, “Having such a beautiful atmosphere all-year-round means we can get outdoors and exercise while increasing the health and wellbeing of the whole family.”

KAREN ROBERTSWhile Karen has her favourite jogging route along the river at Mundingburra and does Castle Hill’s goat track solo; she decided to push 23-month-old Meredith up the road in her pram a few weeks ago. “It was a Saturday morning and Meredith woke-up early, so I thought, ‘Why not?’,” Karen tells. “The only thing was I got 100m up and realised that one of the tyres was �at. By then I was committed so I kept going, but it de�nitely made it more challenging and my legs felt it the next day!” After that successful encounter, Karen plans to do the hill with Meredith more often (checking all the tyres �rst), and recommends that other mums who are questioning their ability to ‘just give it a go’. “Your body is capable of a lot more than your mind thinks,” she says. “I get bored doing the same thing, so it’s good to have a change and a challenge.”

Karen Roberts and daughter Meredith

DONNA LLOYDUntil December 2011, Donna Lloyd hated exercise. So she can scarcely believe that just over a year later and 13kg lighter she is reaching Castle Hill’s summit pushing her 20kg son. “I’ve been pushing Scott (4) up the hill for about six weeks now,” Donna tells. “When I �rst got to the top I thought, ‘Oh my God’ and wanted to do a little happy dance… my goal to do it with Scott has been a year in the making.” Donna’s achievement is especially signi�cant as she has Cystic Fibrosis, which means she has to take extra care to stay hydrated while doing the push. But she says her new-found love of exercise has impacted tremendously on her health and she’s now on less medication, which has lead to her new goal of getting Scott to the top in 30 minutes – 18 minutes quicker than her current time. Her advice to other mums wanting to tackle the hill is to do it at your own pace. “If you don’t make it all the way to the top, or you stop and take regular breaks, there’s no shame in that,” she says. “If it’s your �rst time doing it with a child, then just getting there is a mission in itself!”

Donna Lloyd and son Scott

Lucynda Flett and daughter London

LINDA SHEEHAN AND KELLY BAKERHaving babies born weeks apart has led �rst-time mums Linda and Kelly to motivate each other to regain their pre-pregnancy �tness. They both either push their separate prams containing eight-month-olds Maggie and Archie, or Linda takes Archie up in his backpack carrier, which she says is a lot easier than pushing the weight uphill. The friends started the walks sharing the load with Kelly’s husband Michael to give themselves recovery breaks between pushes, which they both agree is a great way for other mums to get started. “Even take a �t friend so they can push the whole way until your �tness increases to a point where you can gradually take over,” suggests Linda, who is an exercise physiologist. Meeting through a pregnancy aqua aerobics class that Linda was instructing, the ladies say the key to their weekly hill trips has been having an exercise buddy. “Having someone to go with and support you if your baby cracks it half way up has been fantastic,” Kelly says, with Linda adding: “The hardest bit is actually getting there – navigating sleep times and loading all the stuff into the car – but it’s worth it because you feel amazing after.”

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Linda Sheehan and son Archie

Kelly Baker and daughter Maggie

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DO GOOD, FEEL GOODThis International Women’s Day – March 8 – make a difference to another lass’s life. And, in turn, put a smile on your own dial.WORDS CARLA CARUSO

In the developed world, $25 is not a lot to spend. You probably splashed more on dinner at your local last night. And you de�nitely would have splurged more on those new-season boots…Indeed, it’s a small price to pay for helping another – especially when, in time, you’ll likely get the dosh back in your hot, little hands. Though, guaranteed you can kiss goodbye for-ever to all the cash you paid for those boots!Good Return is a charity helping to lift women in the Asia Paci�c out of poverty by encouraging the public to make micro�nance loans to them, starting at just $25. And this International Women’s Day – March 8 – Good Return is calling on Aussies to help females in the developing world start their own businesses and help end poverty. It’s set a target of funding 300 micro-loans to women, which

has the power to change 1500 people’s lives by also aiding their families and communities. Because it is a loan, you choose who you want to help, and once repaid, you can get your moolah back or keep re-lending to help even more ladies.International Women’s Day is a global event, marking the progress in gaining equality and opportunities for women. Good Return is cel-ebrating the Day as one of its major campaigns, focusing on it for the entire month of March. Good Return chief executive Guy Winship says: “In these poor communities, children are grow-ing up in poverty and with little education. Yet in these same communities are smart women with business ideas, but no resources to make them a reality. When we pull one woman out of poverty, she takes four other people with her. We have the power to make a massive difference.”

Despite females playing a signi�cant role in ending poverty, most small businesses in the developing world are owned and run by blokes – only one to three per cent are owned by women. Good Return began operating in 2009 and is a social enterprise established by World Education Australia, an AusAID-accredited agency. As of February, it’s provided loans to 3880 women and families, skills and livelihood training to more than 8200 participants – 94 per cent of whom are women – and had a 99.9 per cent repayment rate of all funds. By parting with some pocket change, you could change the life of a lass like Mary Ann Arevalo, a Filipino who was having a hard time making ends meet. Her hubby didn’t have a regular income and she had to care full-time for her kids and bedridden mother-in-law.

Banana wholesaling in the Philippines

21DUO MAGAZINE MARCH 2013 duomagazine.com.au 21DUO MAGAZINE MARCH 2013 duomagazine.com.au

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She took out a micro�nance loan of AUD$60 to plough into starting a small shop out of her house selling herbal medicines. Good Return also provided her with �nan-cial literacy education. Now she’s repaid several loans, has a successful business and has even become a �nan-cial literacy trainer in her village, coaching women on budgeting. Plus, she’s a village agent, selling solar lamps and fuel-ef�cient stoves. “It greatly helped me to pay for the school fees of my college daughter,” Mary Ann says. “I also look at it as a business opportunity. So whenever I do the budgeting sessions, I bring with me sample products so I can present it to potential buyers.”Nepalese mother-of-two Apsara Timalsina is another success story. Previously, her husband’s meagre sal-ary couldn’t cover the household expenses. Then she received a micro-loan from Good Return to buy a sew-ing machine. The sturdy, black machine in Apsara’s deft hands meant business was soon thriving. From her tailoring business, Apsara saved enough cash to repay her loan and apply for an even bigger one – this time to start a small grocery shop. Both businesses are now �ourishing – and Apsara couldn’t be happier. “There is no problem to uplift my family [now]. I can even help other families when they have problems.”Lending a hand could be beneficial for you too – research has found that those who help others are signi�cantly happier and less depressed than those who don’t. And incorporating kindness into your daily life isn’t dif�cult. Making a loan at www.goodreturn.org is super easy – it takes two minutes and could create a lifetime of change for a family. In comparison, what are those new winter boots going to give you, besides a blister, �eeting enjoyment and a hole in your pocket? Worth thinking about!

A new spice mill for a village, Nepal

Mary Ann Arevalo Apsara Timalsina

WANT TO HELP?Making a loan at www.goodreturn.org is easy - it takes two minutes and creates a lifetime of change for a family. You choose the woman and the business venture you want to support. Loans start at just $25.

“WHEN WE PULL ONE WOMAN OUT OF POVERTY, SHE TAKES FOUR OTHER PEOPLE WITH HER.”

GUY WINSHIP - GOOD RETURN CHIEF EXECUTIVE

Jacinta Mellor and Tom Mackintosh


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Guests at the gala ball celebrating Arcadian’s 85 years in surf lifesaving enjoyed fine dining and dancing. Live and silent auctions raised money for the Arcadian Surf Life Saving Club and the Jupiters Summer Surf Girl Tori Demopoulos (who is also this month’s DUO Magazine Covergirl). Tori has been busy fund-raising with barbecues, ra±es, movie nights and even a corporate golf day since May. If you are keen to chip in, drop Tori a line at [email protected]

Arcadian BallJupiters TownsvillePhotography Dani Hansen

Ryan Anthony and Marcy Holdsworth

Tessa, Lucy and Megan Richardson

Robbie Prior and Karen Verity Geo�rey Prior and Jennifer Gaed

Kasey and Kerry Brunker

Sonya Conrad, Tori Demopoulos, Debbie Reid and Kasturi Lopata

Julie Nielsen, Marcy Holdsworth and Donna Roberts

Sally Watson, Maggie Dwyer, Anna Staib and Alyssa Koenen

Paul O’Donald and Debbie Lamb

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Happy Days were here again as Richie, Ralph Malph and The Fonz took to the stage in the Townsville Choral Society’s rendition of the hit TV series. In the Society’s musical, the famed drive-in malt shop and number one hang-out, Arnold’s, were in danger of demolition. But all was okay as the gang teamed up to save it with a dance contest and wrestling match. Lots of rockin’ and rollin’ good fun was had by all.

Happy Days – A New MusicalTownsville Civic Theatre Photography Dani Hansen

Kate Hennelly and Angie Stallard

Dominic Marshall and Alahna Gibbs

Sue Ca�erky, Debbie Lee and Denein Randle

Bec and Carson Care

Matt Priestley and Steph Rigano

Shani, Annelise, and Anjii Bennett

Margot Doherty and Ann-May Horne

Rhonda and Teneale McGuckin

Melissa andCourtney Miles

Shayla Wilson and Karlee Hannan

Sonya Watt and Sue Thomas

Emma Phelps and Lisa Banks

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What’s on?arts, culture, eventsKeep up-to-date with the latest art, culture and event entertainment presented by Townsville City Council.

Visit www.townsville.qld.gov.au and click ‘what’s on’

John Bradley Lazboy displays the largest lazboy range in Townsville. Select from recliners, sofas, suites, modular’s and lift chairs plus more.

John Bradley La-Z-Boy GalleryUnit 9, 1 Woodman Court The Lakes Townsville

Phone: 4721 3800


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Local singer/songwriter Amy Zaghini, 23, launched her debut EP Mind Reader to an enthusiastic crowd at Full Throttle’s Courthouse Theatre recently. A«er organising yet another Australian Festival of Chamber Music, Amy finally decided to take the plunge and travel to Melbourne to record four of her favourite original songs with Bounce Recording Studios. Amy eagerly anticipates recording her debut album later this year. Mind Reader is available to download on iTunes.

Amy Zaghini’sDebut EP LaunchCourthouse Theatre

Leah McManus, Louise Middletonand Thomas George

Suellen Johns and Rob Onslow

Sarah Cummins and Stevie Crescenzi

Judy Higgins and Wayde Chiesa

Daniel Marolla and Mark WyerSimone and Jamie Tomlinson

Sharon Tandridge and Vicor Scott

Travis Whebell, Gail Belcastro and Ashley Shackelford

Anna Williams and Darren Long

Cameron Hooper and Lynda Tama

Amy Zaghini

Ashley Gregori and Cheyanne Pay

Amy Zaghini

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After many years of trying to conceive via IVF unsuccessfully we are now seeking the help of a generous woman to help ful�l our dream. This woman would be willing to donate some of her eggs to assist us in creating our own little miracle.

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Queensland Fertility Group, Hyde Park is more than willing to answer any questions or enquiries, and can be contacted on 4772 8909 or email [email protected]

Eternally grateful

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“The greatest gift is the gift of a new life’’

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As lead singer of The Little River Band, Glenn Shorrock became one of our most successful musical exports. His local fanbase gathered in the Grand Ballroom at Jupiters Townsville to hear Glenn singing Little River Band classics as well as a collection of his own originals. It was a nostalgic evening of world-class entertainment with support from local singer/songwriter Jason Fichera. Jason’s song Crazy has been racing up the triple j Unearthed charts.

Glenn Shorrock LiveJupiters Townsville

Gary and Myriam Orchard

Lee and Madelaine Gillett Jo and Tom Lewis

Gloria Zappala and Michelle Parry

Stephen andMichelle Parsons

Rose and Alan Frewin

Pamela Anderson and Glen Shorrock

Nathan Wood and Kylie Agnew Karen Green and Simon HurdleLinda and Cli� Potter

Rob Excell and Sunnii Love

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ONE could argue that The Strand is the crowning glory of Townsville and, if that is the case, then the Jezzine Barracks-Kissing Point-Garabarra Headland redevelopment is the jewel in the crown. Sitting majestically over Cleveland Bay and due for completion in 2013, it is set to deliver an integrated interpre-tation and celebration of Aboriginal and military history – and a combined “sense of place”.John Bearne, the chairman of the Jezzine Barracks Community Trust, is thrilled about the project and has every right to be. There is no other site or place that has gone to the extent of combining military history, public art and Indigenous storytelling in the one place. It will deliver Townsville one of the most exciting public esplanades in Australia.Handed over to the Townsville City Council by the Commonwealth Govern-ment as land trustees in 2009, the Jezzine Trust was formed to oversee and support the redevelopment of the 18ha site and the expenditure of $40 million in public funds. The Trust and its committee members are responsible for the design, community consultation, concept, and master plans of the area. Once completed, the redevelopment will be handed over to the council as custodians and caretakers of the site.As part of the Jezzine Trust, two committees were formed: the Traditional Owners Advisory Group, which involved elders from the Bindal and Wulgu-rukaba tribes, and the Military Advisory committee, whose respective tasks were to ensure the technical and historical details were correct. To ensure the Indigenous aspects and protocols of the site were precise, Jezzine Trust commissioned The Jumbana Group, a not-for-profit arts and communications company, to lead the project and bring the Indigenous story of the site to life. A three-day workshop gave the traditional owners and elders ample opportunity for “storytelling”, which was recorded. Using these record-ings, traditional artists worked with professional artists to design and create 3D interpretive works at important points across the site. The results are striking and this bold move has already netted the Trust a state award for community engagement.While recognising the Indigenous connection to the site has helped bring the redevelopment to life, older Townsvillians will recall the site as home to Australian military units for more than 120 years. The military aspect is also well-represented. Areas with a strong military heritage have been retained and showcased, such as a new boardwalk that will sit atop the old Kissing Point Forts, running alongside the gun turrets and bringing military battles ‘back to life’. The heritage-listed P1 Huts, which sit between the parade ground

and Brigadier’s residence and remain Commonwealth property, will house the North Queensland Army Museum, telling the story of the military tradition of the Jezzine Barracks.The linking of these military and Indigenous aspects through interpretive works is best demonstrated when you enter the site from the Western or Garabarra (or ‘Place of Rocks’) entry. A coastal boardwalk wends its way towards Kissing Point, past Indigenous fish traps and stories of soldiers, who served in the Kennedy Regiment and the 31st Battalion. Nearby, on higher ground, you’ll find the Ethno Botanical Site, sharing how the Indigenous inhabitants of the site used local coastal plants for medicinal, weapon-making, hunting and recreational uses.The community consultation process highlighted the need for a public space for celebrations, performances and weddings, and so, the Crossed Boomer-angs Amphitheatre was created to fulfil this need.Overall, the redevelopment will o¡er something for everyone – from play-grounds to military history parklands, Indigenous storytelling, a coastal scenic walk, an amphitheatre, and a community precinct.To quote John Bearne: “The word, iconic, is not out of place in describing what has been achieved in interpretive design and story-telling. Caring for Country and Defending our Country will reflect the cultural and historical values of this special part of Townsville. And if it doesn’t win a national award, I will eat my hat!” For further information, visit www.jezzinetrust.com.au

REDEVELOPING JEZZINE BARRACKS WILL RETURN KISSING POINT TO THE COMMUNITY, DELIVERING ONE OF OZ’S MOST EXCITING PUBLIC ESPLANADES.

NO OTHER SITE HAS GONE TO THE EXTENT OF COMBINING MILITARY HISTORY, PUBLIC

ART AND INDIGENOUS STORYTELLING.

JEWEL IN THE CROWN

WORDS ANN-MAREE GREANEY IMAGES SUPPLIED BY THE JUMBANA GROUP

Forget Google and forget Encyclopaedia Britannica – if you want to know something about anything, talk to

an old-style barber like Peter Snell or a cabbie.


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the barber of the’ville(with apologies to rossini)

So says a sign on the wall of Peter’s tiny barber shop in Third Street, Railway Estate.There is more wisdom, astute political debate and bush philosophy exchanged here in one day than you would see and hear in Parliament House, Canberra, in a month of Sundays.Spend an hour and $14 in Peter’s shop and you walk out not only with a good no-frills haircut but a shirt full of sore ribs from laughing at the jokes that �y around the shop – not just from Peter but also from the local characters who frequent the place.Politics, religion, sex, council rates, marriage, rumours, political correctness, football – no subject is off limits.Peter has been cutting hair and dispensing jokes, advice and philosophy for over 30 of his 50 years.

“I’ve cut the hair of two-year-olds right up to blokes aged over 100 during my time as a barber,” he said.

“During my apprenticeship, I was taught everything from sharpening scissors and cut-throat razors to how to strop razors and sweep the �oor.

“In those days, we were taught to use the scissors-over-

comb style of cutting hair; tapering and layering hair was a real art,” he said.Peter is proud to call himself a barber, not a hairdresser.He’s from the old school of striped-pole barbers, complete with Brylcreem, Californian Poppy and Bay Rum after-shave, Dettol, talcum powder, ultra-violet disinfectant cabinets, toilet paper for the neck and a good soft brush to remove hair from the face and neck after Peter has per-formed his tonsorial magic.

“Because I have low overheads, I can offer a good cheap, no-frills haircut; I think that’s why people keep coming back.”Others would say the steady stream of jokes, local gossip, the witty signs and photos on the notice-board and Snelly’s good-natured tomfoolery are also big attractions for his customers.Peter wasn’t always a barber.After completing his apprenticeship at The Three Chairs barber shop in Flinders Street between 1978 and 1984, Peter’s love of motorbikes led him to Orm Snell’s motor-cycle and small engine shop in Flinders Street West where he was employed as a salesman.

WORDS MAX TOMLINSON PHOTOGRAPHY SANDRA HEIER EVENSEN

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This was a dream job for Peter, who was at the time President of the Townsville Trail Bike Club and a champion Pony Express and Enduro rider.His other love at the time was music. Peter started playing drums with Les and Doris Kelly’s band as a 14-year-old schoolboy. As he moved through grades at Wulguru State School and Town High, the tall, long-haired, moustachioed drummer got involved with rock ‘n’ roll bands – Breeze, Merlin, Lazer and Maverick. Maverick won many awards at Cardwell, Charters Towers and Burdekin country music competitions with Peter belting the pigskins.Peter has fond memories of playing at balls in pubs, clubs and on Magnetic Island when live music was the preferred form of enter-tainment. “They were great years from what I can remember,” said Peter.“I was a drinking man back then and life was pretty good for a young bloke in a band.”Peter left Orm Snell’s in 1984 to join the Railways as a trades assistant working with boilermakers in the North Yard but decided to return to barbering in 1986.He set up shop in the town’s oldest barber shop in Boundary Street, South Townsville, taking over from Eddie Robson and Mr Digivanni. “Tony the Wog” operated the shop for 35 years before Eddie Robson took the shop over.“My landlord back then was Ron Chew Lun, who operated the mower shop on the corner of Boundary Street and Railway Avenue,” said Peter. “On some mornings, I would have to hunt sleeping drunks out of the doorway so I could open the shop – life was very entertaining in those days.”Peter, who wears shorts and his trademark white old-style Volley OC canvas runners every day to work, has cut the hair of many characters over the years.

“I remember one old pensioner who came in one day and said I had been recommended by one of the pensioner’s mates who happened to be a convicted murderer!“I cut prisoners’ hair at Stuart Creek Prison for a while but I pulled the pin when I was told the previous prison barber had been stabbed with his own scissors by one of the crims over a drug deal gone wrong,” he said.Sue Snell (née Brownlie), a pretty blonde kindergarten teacher, used to bring her sons into Peter’s barber shop for a short back and sides haircut. Over time, they became friends and later decided to get mar-ried. They share �ve children and 10 grandchildren.Sue, who worked at King Cole Kindergarten Oonoonba for 18 years, used to see Peter playing drums in various bands when she was young and single.“When we caught up again at the barber shop, I liked his personality and his sense of fun and one thing just led to another,” she said.When ownership of the Boundary Street shop changed hands in 2009, Peter moved to a new shop in Third Street, Railway Estate, taking his loyal customers with him.The shop is dif�cult to �nd despite a hand-painted advertising sign attached to an old washing machine near the Queens Road rounda-bout, but that suits Peter down to the ground.“I don’t want to be any busier than I am at present,” he said. “If I was too busy, I wouldn’t be able to keep up with the jokes and the gossip and I would probably have to put on staff. I’m just happy to poke along at my own pace.”Peter shuts the shop at 1 o’clock every day and rides his pushbike 150 metres – “32 pedals” – down the road to his modest home for lunch and a cuppa with Sue.Life – like his haircuts – is simple and uncomplicated for the lanky, laconic old-style Railway Estate barber.

“I’VE CUT THE HAIR OF TWO-YEAR-OLDS RIGHT UP TO BLOKES AGED OVER 100 DURING MY TIME AS A BARBER.” PETER SNELL


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DANIELLE HUMPHRIES STYLE MANAGEROriginally from Sydney, I moved to Townsville in January this year with my partner who is in the Army. I’m loving the weather and the small city life. I’m obsessed with my two big dogs and I’ve made heaps of close friends up here. I’m happily working as a Property Manager Assistant at Century 21 Aaron Moon Realty. I’m big on camping, water-skiing, discovering new places in Townsville and just doing anything that will get me out of the house and into the fresh air. Describe your style? Don’t have a particular style, but I do try and pull o¢ a ‘classy’ look. Most treasured item? I’m very sentimental so I have a lot of treasured items. My main treasures would be my gold charm bracelet with a collection of charms from my grandmother and great, great aunty, my signet ring from my parents and my pendant necklace from my partner, Marty. Hopefully it’s not going to be the only piece of jewellery I get from him! (Joking, sweety). Labels you like? Forever New is my latest favourite. Best shopping trip? Dubai with my bestie, Casey. Your style guru? I pick ideas from here and there, friends, magazines, sister. You’d never be caught wearing…? Leggings with muscle print on them! They’re awful! Wardrobe item you can’t part with? My high school jersey. Shoes or dress first? Dress. I have more dresses to choose from than shoes.

A nationally recognised Certificate II in Warehouse Operations was a pretty good way for Vanessa Pericich to commence her career. On top of that,

she’s been assigned the responsibility of shipping a huge variety of supplies including food, fuel, weapons and ammunition to Army personnel wherever

they are in the world. So the opportunities to prove herself are there for the taking. Where else could you begin a career with a huge range of

benefits including an excellent starting salary package of approximately $66,100p.a. following training? A Supply Coordinator is an incredibly challenging career requiring a multi-skilled, highly versatile team player with a keen attention to detail. The Army

is now offering positions with just a 12 month commitment, no strings attached. No previous military experience is required – the Army will provide you with the training

you need to ensure Australia’s largest logistics organisation always delivers the goods. To find out more call 13 19 01 or visit us now at defencejobs.gov.au/army

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“I’M PART OF THE LARGEST LOGISTICS ORGANISATION WITHIN AUSTRALIA AND NO MATTER WHAT THE ARMY NEEDS,

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THE BAG My mother bought me this Oroton bag on a shopping spree she had without me (how rude!). I love the colour and its great for work & travel because everything fits in!

PHOTO OF MUM, MOO & I 3 generations and my two best friends.

PHOTO OF ARMANI & MAX Amanda (Moo, my daughter) asked us to babysit Armani a few years ago (we’re still waiting for her to collect him!) and we adopted Max from Townsville Foster & Rehoming. Angela and the team do an amazing job saving animals and finding them forever homes.

JOHN FARNHAM TICKET Mum and I are Johnny tragics! Saw him in Sydney in January. He’s still The Voice!

OLD CURRENCY I worked in a bank for 7 years before working with Glen. When they started to phase out all the old notes I thought I’d collect them for Amanda.

V8 SUPERCARS LANYARD I’m a fanatic and have been to China and hopefully to Texas this year! Now I have two teams to cheer for.. Go FORD and MERCEDES-BENZ!

IPOD I love music and so does Glen. Unfortunately not the same music! Favourite song is Nutbush City Limits which I’ve been dancing to for over 25 years, even in a wheelchair at my brothers wedding! Amanda tells me she’s playing it at my funeral and I love the idea of everyone doing the dance.

COCKTAIL NAPKIN A girlfriend bought me these when we travelled overseas together. Makes me laugh every time I discover one tucked away.

VEGAS & NEW ZEALAND PENS I love these cheap yet useful momentos of places I’ve been. Glen and I took our daughter Amanda and a friend to LA, Vegas and New York last year and it was awesome. My whole family went to NZ for Mums birthday in September which was fantastic.

CHAMPAGNE CORK I took my first cork home from Vegas a©er spending an absurd amount of money on a bottle of Cristal. Each cork has a memory (sometimes they’re a bit blurred!)

CHANEL NO.5 My mother got me addicted to this. Classic and elegant–just like her.

SLK KEY AND KEYRING I’m very lucky to get to drive my dream car for work. Just wish it was a V8!

GARFIELD FIGURINE Fell in love with him in my teens. Think it’s his attitude. My favourite quote is: “I’m not fat I’m under tall.”

PEARL EARRINGS Glen and I went to Bora Bora a few years ago and I always regretted not buying Tahitian pearls while we were there. Glen surprised me with these for my 40th birthday. Very special.

HEARTBURN TABLET I love food and drink but they don’t always love me back. My little lifesavers!

SCRABBLE TILES My Nanna and I used to play Scrabble all the time. It’s a special reminder of her that’s always with me.

my

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My husband Glen and I have worked together at Ford dealerships since 1998. We moved to Townsville over 3 years ago as part owners of Carmichael Ford and Carmichael Motors Mercedes-Benz. I love working at Mercedes-Benz. It’s a small dealership so I know most of our customers personally. I’m looking forward to the new models and a brand new dealership!

KAREN SHARP

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Gabrielle Gown - Powder


Rachel Gilbert surely has a fairy-tale life. In a short time, she’s achieved an enviable reputation as a designer since honing her skills at Lisa Ho in 2001. A cluster of A-list stars have prowled the ruby rug in her creations. And in November, she o±cially took TV personality and ex-chippy Tom Williams o¢ the market, with the pair tying the knot.

The star-studded nuptials created a media stir. With the couple hav-ing an exclusive deal with OK! Magazine, it meant umbrellas and sheets had to be used to hide the designer’s wedding gown from clicking cameras during her walk from the car to the reception. In the magazine spread, she dazzled. DUO Magazine asked Rachel if she ever pinches herself at her lot in life and she admits: “I am very blessed and grateful to live the life I live.”

The recent bride is said to have met her beau at the CLEO Bachelor of the Year party at nightspot, Ivy, in 2011. Sydney publicist Roxy Jacenko reportedly set up the pair and was one of their bridesmaids. Rachel wore one of her own designs naturally on the day – a figure-hugging, strapless number with a below-the-knee fishtail of feathers.

With luxury embellishments as her hallmark, it’s little wonder Rachel chose to launch a couture bridal collection, alongside her usual eve-ning wear, last October – just a month before her own special day. “I had always thought the progression into bridal would be on the cards for the brand,” she enthuses. “However, being engaged definitely inspired me to action earlier than I had originally anticipated. Being the consumer for that market definitely makes a di¢erence in your thoughts when designing.”

Since embarking on a fashion career, Rachel has had 13 celebrated high-end collections under her sparkly belt. She walked into her role at iconic Australian label Lisa Ho fresh from training at the Whitehouse Institute of Design. From there, she was headhunted as head designer at Nicky Hilton’s label, Chick (as in, Paris’s sister). The position saw Rachel splitting her time between LA and New York – a time she remembers fondly. “Nicky is lovely and is very passionate about her work and it was a great experience working with the brand.”

A©er two years with Chick, Rachel returned to her homeland as women’s wear designer at Morrissey before launching her eponymous label. Having previously shown at Australian Fashion Week in 2002, she unveiled her spring/summer col-lection there with a standalone-show in 2010.

She’s since taken the fashion world by storm, here and abroad. Her evening wear and ready-to-wear collections are stocked by top online store Net-A-Porter and her designs are sold at more than 100 boutiques worldwide including UK depart-ment store Harrods. “Stocking in the most renowned department stores across the globe and sitting alongside the best of the best designers in the world is absolutely an honour and a great achievement,” Rachel says. “However, opening my first store [in Paddington, NSW, in late 2011] was also one of the most rewarding moments of my career. To showcase the full collection and the brand in its entirety was a very proud moment.”

Rachel’s A-list clientele has included Heidi Klum, Taylor Swi©, Blake Lively, and Princess Beatrice – dressing the latter for a royal wedding dinner for Prince William and Kate Middleton. (The redhead looked stunning too in a white and silver sheath dress, covered with sequins and featuring a tulle fishtail.)

So what maternity wear would Rachel pick for Ms Middleton herself? “Kate has an incredibly classic and sophisticated look. I would assume Kate will not be in stretch Lycra but tailored pieces to suit her body as it changes. Many pregnant women look incredibly stylish as will Kate no doubt.” (Funnily, in Sydney, there are already baby rumours buzzing around Rachel and Tom, who are said to be looking for a bigger abode.)

As for any plans to move back to the US in the future, Rachel says: “I am very happy and settled in Sydney for now.” This year, though, she says: “I’m determined to learn a new language. I hope to cruise the streets of ‘Pari’ speaking like a local!”

DUO SPEAKS EXCLUSIVELY WITH

INTERVIEW CARLA CARUSO

RACHEL GILBERT

WEDDING BELLES ARE THE FOCUS OF A NEW COUTURE COLLECTION FOR THIS CELEB-FAVE SYDNEY DESIGNER. in

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WORDS CARLA CARUSO PHOTOGRAPH IOFOTO (SHUTTERSTOCK)

NINETIES GUIDE TO ROMANCEThe decade that brought us Michael Bolton ballads and Sandra Bullock rom-coms is having an in�uence again – on our love lives.

In 1996, a novel chronicling the life of a thirty-something single woman in London was published on her trying to make sense of love with the help of an “urban family” of friends.

A whopping 17 years, a second novel and two �lms later, a third book about the heroine is now being written and another �lm is in the of�ng. The working title is Bridget Jones’s Baby. Yes, the nineties’ favourite singleton is back.

The decade marked a time when the idea of a single woman as a tragic spinster was thrown out the window. And, it seems, since we’ve recycled fashion from the era – from pointy-toe pumps to capri pants (now 7/8th jeans) – and seen nineties stars like JLo doing sell-out comeback tours, it’s high time to take a leaf out of nineties-style romancing.

Mentor Online principal Jennifer McDonell remembers the retro dating scene well. “As there was no internet dating and dating agencies were expensive, you still had to go out and meet people! Relationships were on the rebound from the freewheeling eighties – mostly because of AIDS – so there was a revival of old-fashioned ideas of ‘taking it slowly’, spending time ‘courting’, and then being committed to one person.”

Children of the ‘90s blogger Mara Minsberg reckons it’d be nice to go back to a time without today’s trappings. “It is crazy to think that people who grew up in the ‘90s are the last generation who will remember a time without the internet or smartphones… Connectivity can be a wonderful thing, but it can also inhibit our ability for face-to-face – or even just voice-to-voice – communication.”

Still, relationship expert John Aiken, behind the book, Making Couples Happy (Allen & Unwin), says inspiration from the decade can, in fact, inspire our love lives today. Not involving ’screen’ time. “There are lots of old-school techniques that couples can employ to keep the romance alive. Consider the following: a romantic dinner, picnic on the beach, giving your partner �owers,

making them a card, writing a love letter, taking them away for a surprise weekend or giving them a massage.”

Rom-coms from the decade can also provide motivation, says Ali McNamara, whose penned From Notting Hill to New York…Actually, focused on a heroine addicted to the era’s romantic movies. “In my opinion, ‘90s films have more thought put into them, better and more interesting plots, and even though you know the ending will be the same – i.e. the girl and boy will get together – the journey you take with them along the way is so much more enjoyable.”

Not all want to go back to the way things were, though. Friends was romance author Paula Roe’s favourite show back in the day, but the blurring of the line between friendship and attraction, typical of that era, wasn’t so fun. “The start of the ‘90s was marked by the massive crush I had for my best (boy) friend – an agonising, bittersweet behemoth of a thing that basically took over my entire life,” says Paula, a contributor to the new romantic novella anthology, Moonlit Encounters.

“With all the best friends-turned-lovers shows on TV at the time, my constant dilemma was always, ‘Do I say something and possibly ruin the friendship, or take a chance?’ Needless to say, we kind of danced around the topic, as you do, and we ended up just remaining friends.”

Astrologer and bestselling author Jessica Adams agrees that while nostalgia’s all well and good, some things have, indeed, changed for the better. (She released a chick-lit novel, Single White E-Mail, in 1998, which is set to be reissued along with other tomes of hers as eBooks through Momentum.) “In the year 2013, the focus has been taken off women’s marriage anxiety and anger – and onto adventurous sex instead. That’s much healthier. Whatever you might think of the particular kind of sex in Fifty Shades of Grey, it’s leading a new wave of female �ction where women are writing and self-publishing their own sexual fantasies. Together with Maggie Alderson, Imogen Edwards-Jones and Kathy Lette, I am now creating a sequel to our erotica

anthology, In Bed With, for publication next year – and I can’t wait.” No doubt many modern-day women can’t either.

DUO Magazine contributor Carla Caruso is the author of Second Chance, featuring a feisty heroine who time-travels back to the summer of 1998 and hopes to reunite with a past love.

www.destinyromance.com

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’90s-INSPIRED DATING IDEAS• Forget Pinterest. Create a college on a pin-up

board of everything that sums up your relation-ship, using magazine cut-outs and photos, and “gift” it to your special someone.

• Make your loved one a mix-tape of their fave tunes. (Might have to dust off your dad’s old tape recorder so they can actually play it, though), and

• Reckon you can sum up how you feel about your crush in 140 characters? Ditch Twitter, write a love note and hide it in their glove box.


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Dental avulsion of a permanent tooth is one of the most serious dental injuries. Prompt and correct emergency management is very important for the prognosis of the tooth. Dental avulsion involves the complete displacement of a tooth from its socket in the alveolar bone due to trauma. Avulsion of permanent teeth is seen in 0.5 to 3 per cent of all dental injuries and, in most situations, replantation is the treatment of choice.Recently, I was fortunate to help a family through their dental trauma – and out the other side. It was a most rewarding experience to see my little nine-year-old friend smiling and Mum settled knowing her son had a good chance of keeping his tooth.When taking an emergency call from a despairing, anxious, emotionally upset mother, it is important to calm the parent and sift through the information to obtain the facts of the injury. The nine-year-old boy was playing outside and accidentally hit his head on a bicycle rack, only to find his front right incisor tooth was on the ground.Emergency first aid treatment is to quickly establish our ‘ABCs’ (airway, breathing, circulation) and then reimplant the tooth as quickly as possible. The tooth should be picked up by the crown – or, the white part of the tooth

– and definitely avoid touching the tooth root. If the tooth is dirty, it’s important to gently rinse it with water for no longer than 10 seconds. Correctly reimplant the tooth gently and have the patient bite on a handkerchief. Immediate consultation and emergency care treatment is strongly recommended with your dentist.

If the person who sustained the injury is unconscious or you are not comfortable reimplanting the tooth, appropriate storage to sustain the root cells is very important. Storage in tissue culture, Hank’s balanced salt solution, saline or most commonly, milk, are the preferred methods. If there are no storage solutions available and the patient is not unconscious, then the tooth can be stored in the mouth in the cheek cavity.

Emergency dental treatment involves the following:1. Administer some local anaesthesia for patient

comfort.2. Flush the socket with saline and establish if there

are any bony alveolar fractures, assuming the tooth was not reimplanted.

3. Soak the tooth in saline.4. Reimplant the tooth.5. Apply a physiologically flexible splint for two weeks.6. Ensure there is no traumatic bite to allow the tooth

to heal, and7. Use a digital film to establish re-implantation and

the state of the apex of the tooth.

I also prescribe a broad-spectrum antibiotic – a Curasept antiseptic, 0.5 per cent/200mL daily mouth rinse – for seven days that is alcohol-free and stain-free, plus recommend appropriate light brushing, if possible. A soft diet, along with a tetanus booster, is also standard care. Your dentist will review the case in seven days and discuss the long-term prognosis of the tooth. For all your family dental issues, call Casey Dentists on 4725 3324.

All is not lost when a tooth falls out after an accident, so long as the correct steps are taken.

“DENTAL AVULSION

INVOLVES THE COMPLETE

DISPLACEMENT OF A TOOTH

FROM ITS SOCKET DUE TO

TRAUMA.”

DR MATTHEW CASEY | DENTIST | CASEY DENTISTS

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TOOTH KNOCKED OUT… NOW WHAT?


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Noisy restaurants, cafés, food courts and bars are the hardest environments to maintain a conversation in – especially if you have an untreated hearing loss, auditory processing deficit or use older hearing aids.

However, there are some simple strategies you can adopt – with and without hearing aids – to aid your communication in these places.

If you do not have any hearing aids or you have older, more primitive aids, then your positioning in noisy restaurants is crucial. Many people sit in the middle of the noise and are unable to hold a conversation due to the competing sounds around them. If you sit in a corner or with your back to a wall, then there is no noise being made behind you. It is all in front and your hearing picks up the people talking at your table above most of the other restaurant noise.

If you have a more recent hearing aid, which has a directional microphone and is able to reduce noises behind you, then you would do the opposite. By facing the wall, you are minimising the unwanted noise source in front and your hearing aids will reduce the noise level behind, allowing an increased ease of conversation.

Another recent device just released for people with hearing aids are Bluetooth lapel microphones, which can assist communication in loud environments. These tiny devices are clipped onto the collar of whomever you wish to talk to and picks up their voice, streaming it directly to you via a wireless Bluetooth signal. These

work very well and allow you to have a one-on-one conversation even in the noisiest of restaurants.

Good lighting is also very important. We all rely on an element of lip-reading to help us out when unwanted background noise is actually louder than the people we want to hear. Having good lighting on people’s faces aids this strategy. Also, when someone talks to you from the side, don’t push one ear towards them in an attempt to better hear. Turn your head to look at them instead to supplement your hearing with the visual lip-reading cues and maximise their voice to both ears. Two ears are always better than one.

This is particularly pertinent for those with directional hearing aids as the devices only focus on the sounds in front, not the side. Lastly, get someone’s attention before you start talking to them, so they are looking at you and you can utilise the visual cues. If they or you are staring elsewhere at the beginning of a conversation, there is a pretty good chance that by the time you do see their face the context of what’s being said will be lost.

Conversations are no fun if they’re one-sided – amp up your hearing with a little help and prior planning.

HOW TO TUNE IN YOU’RE WHEN DINING OUT

“YOUR POSITIONING

IN NOISY RESTAURANTS

IS CRUCIAL.”

GRANT COLLINS I AUDIOLOGIST I CLARITY HEARING SOLUTIONS

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One of the aspects of human life that has remained constant throughout our existence is the need for sleep. Sleep is a behavioural state that is a natural part of life and required for normal body and brain functioning. We spend about one-third of our lives asleep, but amazingly enough, people generally know very little about the importance of this essential activity. And too many don’t get enough of it on a regular basis. Sleep problems are extremely common in society and can have serious consequences. There are more than 70 known sleep disorders. Among the rifest are sleep apnoea, insomnia, narcolepsy, and ‘restless legs’ syndrome. Many people who su�er from these disorders are unaware anything is wrong as they have not been diagnosed or treated. Sleep problems also can lead to di¡culties in concentrating, memory lapses, loss of energy, fatigue and emotional instability. In the longer term, lack of sleep can elevate your risk of serious health conditions including high blood pressure and heart attack. Poor sleeping can also cause di¡culties with learning, memory, thinking and feelings, which may lead to poor school and work performance. Furthermore, problem sleepiness can manifest as drowsy driving or workplace accidents and errors.

Lifestyle factors include not getting enough sleep, having an irregular sleep schedule, and using alcohol or certain medications. Sleep problems can also be caused – at least in part – by stress or anxiety about work, family and finances.We all understand the basic importance of sleep: to regenerate the mind and body and give ourselves the rest we need to function properly. Although each person varies in the amount of sleep they require, the average amount should be at least six to eight hours per night. There are multiple stages of sleep, but in general, there are two major sleep cycles – the second being of particular importance. This second cycle, known as REM (rapid eye movement), is the period of deep, restful sleep. It is also known as the dream phase and is very essential for getting enough rest. With sleep being such an important activity, it’s surprising catching zeds gets relatively little focus or attention. Think about your own life for a second. Are there any events or circumstances that could be a�ecting your ability to have a sound night’s rest?To find out how you can change your sleeping conditions, so you can sleep easier call Wellspring on 4779 1604 or visit www.wellspringchiropractic.com.au.

So what are the benefits – and vital need – of slumber?

THE IMPORTANCE OF SHUTEYESUZANNE JARSCHKE I OWNER I WELLSPRING CHIROPRACTIC

“POOR SLEEPING CAN CAUSE

DIFFICULTIES WITH LEARNING,

MEMORY, THINKING AND

FEELINGS.”


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WHEN mental power alone proved no match for his weight gain, Russ Hinneberg decided he had to action, before being told drastic action was needed.“I got to 140 kilos and thought ‘I’ll stop’, then I was 152, 160, 180… I wanted to make the decision myself, not end up in hospital and be told ‘Look, you’ve got to do this or you’ll die’,” Russ Hinneberg says.Out of desperation, Russ went to see a personal trainer but he explained that, at 180kg, Russ’ body wouldn’t be able to handle the exertion. Fortunately, the trainer had a better idea – going to see Dr Sam Baker and the team at the North Queensland Obesity Surgery Centre (NQOSC). “I’d tried diets and nothing had worked,” Russ says. “So I went to see Dr Baker. Before we’d finished talking, I’d made up my mind to have the gastric sleeve surgery.”Since having the surgery in March 2012, Russ has lost more than 70 kilos. He says the di«erence it’s made to his life is incredible. “Being the owner of a transport company (Cracka Automotive Transport), I like to be hands-on. Before the op, I was so heavy that some things were too painful for me to do, so I had to order people around. Now I’m the first one to get in and do something,” Russ says. “I feel like a teenager again. I can do what I want and I’m not totally drained and falling asleep in a chair at the end of the day anymore.”A keen drag racer, Russ is also clocking better times thanks to the weight he’s lost.“Before the op I was clocking 9.8 seconds over the quarter mile, now I’m clocking 9.6 seconds so I’ve picked up two-tenths of a second,” he says. He needs a new race suit because he and a friend can both fit into the old one and still zip it up.“I’ve referred six people to Dr Baker and three have gone ahead,” Russ says. “And I’m so keen for my sister to have the surgery I’ve o«ered to pay for it. I wish I’d thought of doing this 10 years ago. Before the op, I had sleep aponea and the early stages of Type II Diabetes but they’ve both disappeared.”Russ now enjoys going for a¯ernoon walks around Bohle with his American sta°e and black miniature poodle, called Mad Max, who he bought just before the surgery to “lock me in to get fit”.Watching an old video was another reminder for Russ of how far he’s come. “My goddaughter, Kelli Caldwell, and I were watching a video of when I gave her a car for Christmas a couple of years ago. She said ‘Oh wow, look at you. I never understood why you were doing the surgery before. I never saw you as fat’. But, yeah, I was!”

TAKING BACK CONTROLAT 180 KILOS AND RISING, RUSS HINNEBERG KNEW HE HAD TO DO SOMETHING ABOUT HIS WEIGHT PROBLEM – AND FAST.


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IT’S HUMAN NATURE to stick with what we know and what we do well. But when it comes to exercise, that attitude can be to the detriment of our overall health and the reason why – although we go to the gym four times a week or run 10km a day (or try to!) – we can still sometimes struggle to reach our goals.

“A runner could be aerobically fit with a healthy heart and lungs, but – for example – they are not necessarily building their bone density, which is a big factor in osteoporosis,” James Cook University exercise physiologist Dr Rebecca Sealey says. “We definitely need our aerobic fitness, but combining that with strength training will not only reduce the risk of cancer and manage diabetes, but also help our bodies to do more functional things around the home, like carrying the shopping.”

Then, of course, there are all the other components of fitness to consider. Aside from cardiovascular endurance and muscular strength, there’s muscular endurance (the ability for a muscle to stay contracted), flexibility, power, speed, agility and balance. But why care about these lesser-known fitness cousins? “The biggest factor is injury risk,” CHEK Institute-trained exercise professional Harry Normand explains. “The more accustomed your body is to doing one exercise or movement, the less able you are to do other things freely, but you may still try to do it and hurt yourself. For example, you could be really fit and e°cient when it comes to volleyball, but if you had to help someone push their car you might over-estimate your ability and injure yourself… it’s a di«erent demand on the body.”

To achieve a more ‘wholistic’ or functional fitness, Rebecca suggests doing a variety of activities, but starting small and low-impact to avoid injury from the unaccustomed movements. Gym bunnies should aim for 30 minutes of cardio (with a gradual warm-up for five minutes), followed by 20 minutes of full body strength exercises, and capped o« with 10 minutes of balance and flexibility training (static stretches and balance drills where you stand on one leg and gradually progress to eyes shut, a foam pad and even a wobble board – watch out for nearby hazards!).

Harry adds that one of the best ways to combine all of the principles of fitness and save time is by doing freestanding activities that use all parts of the body. “As you develop the technical skills to perform something like a Turkish Get-Up, you are training coordination, flexibility, balance, muscular strength and endurance, plus cardio endurance,” Harry explains.“Functional fitness saves you time because you are training multiple muscles at once with movements that mimic the demands of day-to-day life.”

Both professionals agree that it’s also important to; not only engage in di«erent activities to target each component of fitness; but also to constantly keep your body on its toes (within the realms of healthy and steady progression – injury will set you back to square one). “Training stimulates the body to change, and it changes quickly, but if you do the same thing for two weeks you’ll plateau,” Harry explains. “By challenging the body with di«erent exercises and intensities you force it to continually progress, whether you want to get fitter, lose weight or get stronger.”

www.youtube.com/watch?v=l-MMnltV1h8

“BY CHALLENGING THE BODY WITH

DIFFERENT EXERCISES AND

INTENSITIES YOU FORCE IT

TO CONTINUALLY PROGRESS”

HARRY NORMAND

WORDS CARLY LUBICZ PHOTOGRAPH KTSDESIGN SHUTTERSTOCK

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ARE YOU MORE THANONE TYPE OF FIT?

YOU’RE FIT – YOU DO CASTLE HILL THREE TIMES A WEEK – BUT HOW WOULD YOU GO DOING 20 LAPS IN THE POOL? OR LIFTING YOUR NEW FRIDGE UP THREE FLIGHTS OF STAIRS? OR HOLDING A POSITION FOR FIVE BREATHS IN A YOGA CLASS WITHOUT STUMBLING OVER? BEING TRULY FIT IS MUCH MORE THAN BEING GOOD AT ONE ACTIVITY.

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• Simmer the ham hocks covered with water for 2 hours, or until the flesh comes away easily. Making sure to keep the cooking liquid, remove the hocks and strip o� the meat. Discard the bones and skin.• Take 2 cups of the pork poaching liquid, strain it and reduce it by half over a low heat. You can do this all in advance if you want.• Bring a pan of water to the boil and add the lima beans; simmer for 10 minutes or until so�.• While this is going on, you have another task to attend to. Take a large frying pan and whack it on a high heat so it gets very hot. Toss in about 10g butter, the sweetcorn kernels and the spring onions, frying them until they start to get a little brown and caramelised at the edges. Now add the yellow squash and loose-packed cup of the ham hock meat.• Taste the porky-reduced cooking water. Assuming it’s not aggressively salty, put in a cup to moisten the dish. If it’s very salty, only use half a cup. Cook the succotash for about 5 minutes or until the liquid is absorbed and the succotash is dry rather than soupy. Season if you have to – but

note the hock will add saltiness so, as always, taste.• Serve garnished with the green chilli or capsicum, sunflower seeds and coriander. The succotash is great by itself but for a dinner, top it with a fillet of crispy salmon.• To make the crispy salmon, first rub salt into the salmon skin and pop in the fridge for 1 hour. Remove and scrape o� the salt with the back of a knife. Pat dry with paper towel. This will help draw out moisture from the skin, helping it to crisp up.• Start the fish in a cold heavy frying pan large enough to fit the 4 steaks in easily. Pour in the oil. Cook the salmon for 5 minutes skin-side down over a medium-high heat then gently turn the fish over to finish for 2-3 minutes. The skin should be really crispy and the fish should hold its shape.• Remember to take the fish o� a little before it’s cooked. It’s good if the fish is still pink in the middle, as the fillet will continue to cook with its residual heat once it’s out of the pan. You’ll know it’s ready because the internal temperature will be about 57°C and the fish will flake apart easily.

Crispy Salmon and Succotash

Salmon4 x 160g salmon fillets, skin on

flake salt

60ml (1/4 cup) vegetable oil

Succotash400g can of lima beans, drained and rinsed

2 medium smoked ham hocks (or 6 rashers of bacon, see tip)

40g butter

450g (3 cups) frozen sweetcorn or fresh, cooked and cut from the cob

60g (1/2 cup) sliced spring onions

200g (1 cup) diced yellow squash

black pepper

80g (1/2 cup) diced green capsicum or green chilli

60g (1/2 cup) sunflower seeds, toasted

1 bunch coriander, torn

Tips & TricksIf you’re using bacon rashers rather than ham hocks, just dismiss the first three steps and put diced fried smoked bacon into your succotash instead. It won’t be quite as delicious but it’ll still be yummy. Here the recipe suggests adding the pork liquid, just splash in a little of the pork fat (1/2 tablespoon) rendered from cooking the bacon.

Serves 4

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• To make the base, warm the butter in a small saucepan until it starts to smell a little toasty and reached the ‘brown butter’ stage.Mix the butter into the well-crushed biscuits. Press the mixture firmly into a rectangular tin (approximately 16cm x 9cm) until the base is smooth and even. Pop in the fridge to set.• To make the slice topping, bring the cream and milk just to the boil.• Whisk the yolks and sugar together in a bowl until the mixture is thick and pale.• Whisking continuously, gradually pour the hot milk mixture onto the yolk

mixture, stirring until thick and smooth. Return the mixture to a clean saucepan and cook over low heat until the mixture reaches 84°. (Time to use that valuable thermometer)• Break the chocolate into small pieces. Pour the cream mixture over the chocolate and stir until the chocolate has melted and the mixture is smooth. Pour over the chocolate biscuit base and smooth the surface. Leave to set for a few hours in a cool place.• To make the ice cream, melt the sugar in a saucepan over a medium heat and cook for 3 minutes or until a golden caramel

forms. Add the peanuts and the pinch of sea salt. Pour into a tray lined with baking paper and leave to cool.• Remove the ice cream from the freezer and let it so�en a little. Roughly chop the peanut to�ee and reserve a few pieces to decorate the plate. Fold the remainder into the ice cream.• To serve, cut the slice into 8 even pieces then put each slice on a plate with a small spoonful of the crushed biscuits and a scoop of the ice cream. Sprinkle with the reserved candied peanuts.

Recipes and images fromMATT PRESTON’S 100 BEST RECIPES Simple and delicious dishes everyone should know, published by Plum/Pan Macmillan RRP $39.99 Paperback

Slice of Chocolate withCaramelised Peanut Ice Cream

Base30g butter150g plain chocolate biscuits, crushed

Topping400ml cream400ml milk10 egg yolks75g sugar400g best-quality chocolate (70% cocoa content)

Ice Cream80g (1/3 cup) sugar150g (2/3 cup) salted roasted peanutspinch of sea salt500ml tub good-quality vanilla ice cream

20g plain chocolate biscuits, crushed, to serve

Serves 8


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6 DEGREES? YOU ARE KIDDING.TWO STORIES.

EWEN JONES MP I FEDERAL MEMBER FOR HERBERT

WHAT DOES YOUR KID’S ONLINE FOOTPRINT LOOK LIKE?

NICOLE PIEROTTI I CHILD PSYCHOLOGIST I BABYSMILES

First, I was at William Ross High School celebrating their Chinese Studies programme and talking with the adults there. One was Stephen Lin who does a lot around town in the Chinese Society. He was asking me about my inter-est in China and Chinese Studies. I told him that apart from the obvious, there was the possible. I went on to explain. My Dad’s side of the family have grown a small piggery into a major pig breeding business on the Darling Downs. They hooked into the Asian market in the 1960’s with Singapore and Malaysia. My cousin, who is about 10 years younger than me went to China to set up a pig stud and had about two years there all up. He is now flu-ent in Mandarin. Stephen said “Not Marcus Jones? I know him quite well”. Just to think that of a nation with over 1.4 billion people that he would have met my cousin is a huge trick.

Second, I was at a Mining Industry briefing in Canberra. It was being conducted by Exxon Mobil. I was introduced to the Exxon team. I said hello to each. Then I was introduced to the Chairman of Exxon in Australia, John Dashwood. I joked that I went to school with a John Dashwood. He asked where I went to school. I told him Toowoomba Grammar. He said; “So did I but I don’t remember a Ewen Jones being there”. I told him and my parliamentary col-leagues that I went by my nickname ‘Tex’ at school. “Tex”, he said. “I remember you now. Geez, you’ve put on some beef”. “I know”, I replied, “But I still have all my hair” was all I could come up with in response. He was a brilliant guy at school and my last words to him before he left for University were “One day, we will all say we went to school with you”. How prophetic.

It just goes to show how meeting people and remember-ing names can help you. My dad is brilliant with names, as is my daughter Emma. My other daughter, whatshername and I are not that good. It is a skill for life.

Everyday we scroll through our Facebook messages, ‘like’ our friends photos of their kids, let our family know the latest happenings in our lives. It’s a nice, quick and easy way to keep in touch with everyone and most family and friends love this way to communicate and those phones of ours make it so seamless.

It’s struck me over the last few months, as I’ve checked friends profiles and seen their list of friends, just how much of a online profile our children have. We snap them from day one, we talk about our thought of parenthood, we complain on our bad days, we let everyone know our good – we are actually writing our thoughts down on the internet there forever, never to be erased. I do a bit of a detective game myself when looking around Facebook

– you can tell by someone’s posts if they have had a rela-tionship breakdown, if their partner left them for someone else, their occupation, figure out their family members, their photos, what they like to eat, drink, etc. By the end you can get a pretty accurate picture of their life….. this is certainly something to stop and think about for a bit.

The same is with our kids, however we, parents are the ones creating their profile (that’s if they’re not doing it for themselves!) – this profile can never be erased and it’s pretty accurate to think that in the future their potential employer will Facebook /Google their name and have a look and their whole life and your thoughts, feelings, frustrations and personal photo album will be on dis-play! I know this is true because I have advised others to Facebook a person before employing them – you soon know how they spend their weekends plus much more.

As a parent I would suggest that you stop – look at your child’s Facebook profile – and see what picture you build from what is there… be a bit critical, because remember, others may not personally know your child. What have you posted? What needs to be deleted? Another way to think is worst case scenario – something tragic happens in your life... your Facebook photos and thoughts about your child could be front page news. Would that bother you? Make you uncomfortable? Wish you had edited earlier? If so, a good edit is probably a great idea.

“IT JUST GOESTO SHOW HOW

MEETINGPEOPLE AND

REMEMBERING NAMES CANHELP YOU.”

“YOUR FACEBOOK

PHOTOS AND THOUGHTS

ABOUT YOUR CHILD COULD

BE FRONT PAGE NEWS. WOULD THAT BOTHER

YOU?”


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2 Martinez Avenue, The Lakes, TownsvilleTelephone: 4779 4744 After Hours: 4779 2794 Fax: 4779 5480Email: [email protected] www.morleys.net.au

Burial or cremation? Frank Sinatra singing ‘My Way’? A release of balloons, butter�ies or peace doves; maybe a co�n with an image of your choice or even a jazz band playing live. These and many other options can now be part of your funeral service. By pre-arranging your funeral requirements with Morleys beforehand, your family and loved ones will know your wishes and you can continue enjoying life knowing your funeral plan is in place with Morleys who’ve been providing Funeral service in Townsville for 52 years.

Have you told anyone about your funeral

wishes yet?

When faced with the inevitable task of having to make funeral arrangements, some people have little experience in organising such an event and are unsure of what to do. But making these arrangements can be made more daunting if family members are unaware of the deceased’s funeral wishes. That’s why it’s important to take the time to tell your family what your funeral preferences are, no matter how distant the concept of passing away. Having a simple talk now will save your loved ones a lot of stress down the track. This applies to finances surrounding the funeral too, and many people are not aware that the financial aspect of pre-planning can also be taken care of ahead of time.Pre-arranging the funeral is a simple process where the client advises Morleys of their funeral requirements and services in advance. Such information includes nominating the contact person to look after your a airs after death; information including details of birth, marriage(s), children, and parents’ details in order to register the death; the type and style of the funeral; the type of co�n or casket, and funeral and death notices. Finances should also be considered and there are several ways of covering funeral costs in advance:

A FIXED PRICE PRE-PAID FUNERAL PLAN We can establish your preferred funeral requirements and the costing at today’s prices including an establishment fee. In this plan the cost of the funeral is fixed regardless of future price increases (provided no changes are made to the original contract obligations). Payment of the fixed price pre-paid funeral plan is made in one lump sum and you are locking in the price at today’s costs.

A FLEXIBLE FUNERAL BOND PLAN The selected amount invested in the bond will attract an annual bonus allocation so you will benefit in the growth of your investment. As the amount invested in the bond is left for you to decide, there may be enough to cover the cost of the funeral, or more than enough. In this case the balance would be refunded to your estate. If there’s insu�cient money in the bond to cover the full cost of the funeral, the balance owing would need to met by your family or from funds in your estate. The bond can be paid in instalments via a convenient regular payment plan.

FUNERAL INSURANCEPolicies are designed for the proceeds to meet unexpected funeral costs and are payable upon death. Some policies only cover death in the first 12 months and most have disadvantages in that premiums may start fairly low, but increase annually with CPI, meaning premiums can be prohibitive after a few years and these increasing premiums have to be paid until your death. It is not uncommon in some instances that the premiums paid can be well in excess of the actual benefit. Please seek advice before signing up with some funeral insurance schemes. Morleys can direct you to worthwhile funeral insurance options.

Please feel free to contact us if you need more advice on this important topic. We also o er Melissa Abraham’s book Inspiration and Integrity for a Meaningful Funeral for free (valued at $49.95), which is an excellent resource to help with planning.

While no one likes to think about dying, there are some steps you should take now to save loved ones stress in the future.

“PRE-ARRANGING THE FUNERAL IS A SIMPLE PROCESS

WHERE THE CLIENT ADVISES

MORLEYS OF THEIR FUNERAL REQUIREMENTS

AND SERVICES IN ADVANCE.”

RAY VALDETER | MANAGER | MORLEYS FUNERALS

PLAN NOW TO HELP YOUR FAMILY LATER


CORPORATE UPFRONT NEWS & EVENTSPROUD PARENTSCongratulations to Mark and Dana Brine of Salt Restaurants and Bellanova, who welcomed Reuben Valentino Brine into the world on February 5.

QLD RECONCILIATION AWARDSNominations are now open for the 2013 Queensland Reconciliation Awards, with businesses encouraged to nominate projects that have contributed to rec-onciliation in Queensland. Nominations close 12 April 2013. Call 3405 5215.

NEW GALLERY MANAGERTownsville City Council warmly wel-comes Shane Fitzgerald as Manager of Gallery Services, to undertake the direction of Perc Tucker Regional Gal-lery and Pinnacles Gallery. Fitzgerald is an internationally renowned pho-tographic artist and experienced arts administrator.

BID FOR BOWLING CHAMPIONSHIPTownsville is currently competing against two other regional cities to host the 2013 National Tenpin Bowl-ing Championship and Australian Masters in October this year. Townsville Enterprise General Manager Tourism & Events, Patricia O’Callaghan, said the economic value of this event would exceed $1.8 million.

RDAF PROJECTS ROLL ONRegional Development Australia Towns-ville and North West Queensland wel-comed the announcement of projects proceeding to full application stage for Rounds Three and Four of the Regional Development Australia Fund (RDAF). Projects selected to proceed include acquisition of a flood-free premises for the Hinchinbrook Community Sup-port Centre; a Julia Creek Participation Space Facility; Burdekin Community Redevelopment Project; Salvation Army Multi-Purpose Centre and TEC NQ Ltd, Regional (VET) Training Accommodation Facility. Visit www.regional.gov.au

TOURISM PICKS UP The four airports operated by Queensland Airports Limited (QAL) at Townsville, Mount Isa, Longreach and Gold Coast recorded an aggregate growth of 6.9 per cent for the month of January compared to January 2012. The Managing Director of QAL, Dennis Chant, said Townsville Airport experienced 1.7 per cent growth while the western airports in Mount Isa and Longreach recorded 24.7 per cent and 9.1 per cent respectively.

APPRENTICESHIP WITH A DIFFERENCEThe Barrier Reef Institute of TAFE (BRIT) has partnered with TORGAS to o¢er an alternative apprenticeship model for Townsville’s tradespeople of the future. BRIT Institute Director Robyn Dyer said the Progressive Apprenticeship Model would allow potential apprentices to complete trade theory before being employed in apprenticeships in commercial cookery, carpentry and boilermaking.

NATUROPATH JOINS BODYALIGNMENT CENTREThe Body Alignment Centre in Pimlico has widened its range of services to include naturopathic services. The Centre welcomes Jan Morrison, who specialises in iris diagnosis, herbal medicine, bushflower essences and zinc status testing.

UN YOUTH PROJECTCathedral School Year 11 student, Georgie Juszczyk, has been selected as one of only 10 students from around the country to represent the UN Youth Australia Pacific Project program. Geor-gie, along with her fellow delegates, will travel to East Timor for two weeks in the June-July school holidays, where they will help East Timorese students with English tutoring at the Encourage-ment Foundation House. Georgie will fundraise for the Encouragement Foun-dation House before she departs. Call 4722 2026 if you’d like to donate.

WHAT IS SO SPECIAL ABOUT NORTH QUEENSLAND, NORTHERN AUSTRALIA AND THE TROPIC OR TORRID ZONE?

DAVID KIPPIN I CEO I TOWNSVILLE ENTERPRISE LIMITED

There has been a lot of hype in recent times about relocating people from the south to Northern Australia and extending the representation of Government Departments to major northern centres such as Townsville, Darwin and Cairns. Let me assure you this is nothing new, well certainly nothing new from Townsville Enterprise’s perspective. In the past, there has also been some noise about creating a separate State by cutting Queensland in half to generate a more equitable distribution of the significant wealth generated in the north. Whilst I have never been a supporter of the ‘second State’ proposal I have supported and promoted the idea of creating a separate and independent Northern Economic Zone and that Townsville should be the capital city leading that zone.With respect to diversifying Government representation and decision making, we have promoted the idea of establishing a Northern Office of the Queensland Coordinator General’s Department in Townsville. We have also proposed to the Federal Government and to

the Federal Opposition the establishment of an O�ce of the Department of Northern Australia. At present that O�ce is located in Canberra which is entirely appropriate for convenient access to Ministers, Politicians and senior Public Servants from across all Government portfolios and Departments. However, we believe it is essential to establish a local office to ensure there is active representation central to where the action is happening.The ‘Tropic Zone’, between the Tropic of Capricorn and the Tropic of Cancer, is estimated to contain 41% of the world’s population and increase to 55% by 2050. The Zone contains more than 80% of the world’s future bio-diversity which means the ‘Tropic Zone’ will play a critically important role in the future development and sustainability of our planet. That heavy responsibility is not lost on James Cook University and Professor Sandra Harding who is passionately championing the value and potential of the Tropic Zone, which Townsville Enterprise wholeheartedly supports.

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THE PROCESS of acquiring works for a gallery or museum col-lection can be a behind-the-scenes mystery for most visitors and the choices that a¢ect what artworks are accepted into a public collection are vastly di¢erent from the personal motiva-tions of the private collector or individual.

Galleries and museums are special places for people interested in learning about themselves and others. Perc Tucker Regional Gallery and Pinnacles Gallery mission is to deliver an enriching, authentic experience of Australian and other cultures to the tens-of-thousands that visit each year. But what do we mean by an ‘enriching’ cultural experience? One definition might be: a direct, sensory arts encounter; a book you can hold in your hands; a live performance where you and others can gather before a group of jazz musicians; an original painting you can closely examine, tracing its astonishing marks and textures.

Of course, the notion of ‘authenticity’ in galleries and museums can be a loaded and even hotly contested concept, not least because objects – such as the 19th century Japanese kimono in the City of Townsville Art Collection – are wrenched out of their original social context and viewed and appreciated in radically di¢erent ways. Nevertheless, day in and day out, most galleries and museums would receive positive feedback from visitors who discover something new, moving or edifying about them-selves, or their own or distant cultures in their encounters with art works and objects which have qualities such as originality, contemporaneousness, beauty, rarity or age.

Throughout Australia, the collections in regional galleries contain many key pieces of Australian art, as well as some unexpected holdings of international works. This is the case in Townsville, which aspires to have the best public art collec-tion in North Queensland and the pre-eminent collection of North Queensland tropical art. In 2013, the City of Townsville Art Collection holds around 2,700 art works valued at $7 million – an important resource for North Queensland residents, including adults, students and local artists, and is a significant tourist attraction for our region.


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DUO MAGAZINE IS PROUD TO PARTNER WITH PERC TUCKER REGIONAL GALLERY AND SHANE FITZGERALD, MANAGER GALLERY SERVICES, TOWNSVILLE CITY COUNCIL, IN A SERIES THAT DISCUSSES CURRENT TRENDS, MUSINGS AND INSIGHTS INTO CONTEMPORARY VISUAL ARTS.

ARTICULATE

Like most museums, the City of Townsville Art Collection has some areas of specialisation, which give our Galleries some individuality and character and allow us to present a chang-ing exhibition programme from our own resources. The Tropics, interpreted broadly, is the thematic umbrella that has been adopted as an area of specialisation for the City of Townsville Art Collection.

This thematic umbrella is interpreted not only as a representation of a specific type of geo-graphical location, to which Townsville belongs, but also as an idea of a lifestyle. As The Tropics is used as a guiding principle for acquisitions, the City of Townsville Art Collection holds a significant number of works that are historically significant to the region; others that are created by artists based in, or speak of issues and events relevant to, the region; works that celebrate and depict our contemporary tropical lifestyle; and works that are direct representa-tions of the landscape and climate.

While this area of specialisation is important to forming a holistic Collection that is reflective of the community, there is scope to expand into other areas of collecting through designated Collection subsets, namely Aboriginal or Torres Strait Islander Art Which Relates to Traditional Culture; Contemporary Art from Papua New Guinea; and Art from outside North Queensland.

As well, we look for opportunities to add the works of contemporary artists who are making contributions to art in Australia and in other cultures of relevance to our community. Since the 1990s, additions to City of Townsville Art Collection have included historical and contemporary art and artefacts from northern and central Queensland, throughout Australia, and select works from Asian and Pacific nations; alongside paintings by Australian artists with national reputations, such as Vernon Ah Kee, Davida Allen, Ian Fairweather, George Gittoes, James Gleeson, Janet Laurence, Kevin Lincoln, Euan MacLeod, and Ian Smith.

So on what basis do we decide to collect some works of art (or artists) and not others? When developing a public or private collection there are a few simple, yet important, factors that can guide the astute collector and set out various collecting criteria, which can be sum-marised in the following general collecting principles known to most arts professionals:

• DETERMINE THEMES FOR THE COLLECTION and then acquire the best examples available to you in your target areas. Desirable works will be characteristic, or typical, examples in your chosen fields and will have aesthetic, historic and social values relevant for past, present and future generations. For example, international celebrity Sir Elton John turned towards collecting art as a method of achieving sobriety from the early 1990’s and in so doing has established the single most pre-eminent private collection of twentieth-century photography in the world.

• SENSITISE YOURSELF to global political and economic shiªs which a¢ect sections of the art market. The long Australian economic boom has translated into skyrocketing Australian art prices; and similarly the price of Chinese ceramics has risen dramatically as that economy has grown. Look for works (and art movements) that have not been inflated by global trends.

THE ART OF COLLECTING


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• DON’T BUY WORKS AT THE TOP OF THE MARKETWhatever categories of works are fashionable, high-priced, and splashed all over the media, are generally to be avoided. Some fields, such as prints, photographs, craª works and some antiques, may be less ex-pensive than paintings or sculptures.

• BE INFORMED AND RESEARCH ACQUISITIONS DILIGENTLYAssessing the quality and significance of objects involves analysing the art work; understanding its history and context; and identifying its value for the community – or in a private collection its propensity to improve in value. The informed expert can use his or her knowledge and judge-ment to buy interesting pieces at a¢ordable prices. However, becoming knowledgeable about particular areas can take a very long time, and it is prudent to find reputable, knowledgeable dealers to assist in making the right choices and to avoid picking up a forgery.

• BUY WORKS WITH A GOOD PROVENANCE to ensure pieces are authentic and that the seller has clear title to what they’re selling. Be certain that the work you are acquiring has a clearly identified history (provenance) that can establish authenticity and ownership. In some instances – particularly during the indigenous Australian art boom of the 2000’s – unscrupulous individuals falsely represent their title to broker artworks, which ultimately results in legal repercussions, distribution of forgeries and in some instances over inflation of specific art movements.

• ACQUIRE OBJECTS IN GOOD CONDITION, which are complete and have intrinsic integrity. Always acquire works that are in excellent condition. Some historical works may have sustained minor damage due to age and therefore will need to be assessed for their integrity and historical importance. Such assessment should always consider costs associated with conservation treatments to return the work to its original composition.

• PEOPLE LOVE A STORY: acquire objects with interpretive potential! Whether collecting for a private or public collection always collect works that inspire conversation, engage audiences or have interpretive appeal.

Sharon GREEN Red lounge 2003100 x 100 cmDuraflex print on boardPrivate collection, Townsville

Jon CATTAPAN Looking Back (Baucau) 2011185 x 250 cmOil and synthetic polymer paint on linenCity of Townsville Art Collection

Peter INDANS Pumpkin Lagoon 199982 x 131cmOil on canvasPrivate collection, Yeppoon

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To me the obvious place to start is with the biggest item that many of us have on our budget – our mortgage. Because it is oªen our biggest expense, this means it can also be the area for the biggest savings. So here are some of my tips for making significant savings on your mortgage. I’ll use an example to help illustrate the savings. Let’s say:• you’ve got a $250,000 mortgage• you’re making repayments of $2,000 a month and• you’re paying interest of 6.5%.At this rate your total repayments will be $418,493 (including $168,493 in interest) and it will take you 17 years and 5 months to pay o¢.

SHOP AROUND FOR YOUR HOME LOANOne of the first things you should do is to shop around for the best deal available. If you find a deal that saves you just 0.5%, you will save more than $25,000 and a year of repayments across the life of the loan.My only cautions are that there can be more important features to a home loan other than just the rate so be sure you’re getting the right home loan for you. And secondly if you currently have a fixed rate home loan, there are normally fees associated with exiting this contract early. However I still believe every mort-gagee should periodically shop around.

PAY A BIT MORE THAN YOUR REPAYMENTSNow let’s say you find a way to save $50 a week (or about $7 a day) and decide to make extra repayments of $200 a month. This reduces your total repayment by nearly $30,000 and more than 2 ½ years.

INCREASE THE FREQUENCY OF YOUR REPAYMENTSFinally, let’s say you decide to pay fortnightly instead of monthly. You’ll end up making an extra repayment every year which will again reduce repayments by more than $25,000 and will take almost 2 ½ years o¢ the life of the loan.

DO ALL THREE!Now how about if you do all of these. Let’s say you get a better deal and get 0.5% o¢ the life of the loan, make an extra $200 in repayments a month and you move to fortnightly repayments. Across the life of the loan you’ll save more than $45,000 and you’ll pay it o¢ 3 years and 1 month earlier.

If you would like to do these sums for your own particular situa-tion, there are a number of free mortgage calculators available online. Or, of course, the BOQ Townsville team and I would be happy to discuss what strategies and products would work best for you. So always feel free to pop into the branch and ask how you can get your mortgage beast under control.

WITH THE START OF A NEW YEAR, MANY OF US ARE ANALYSING OUR BUDGETS TO FIGURE OUT HOW TO GET AHEAD FINANCIALLY THIS YEAR.

REDUCE YOUR MORTGAGE

“ONE OF THE FIRST THINGS YOU SHOULD

DO IS TO SHOP AROUND FOR

THE BEST DEAL AVAILABLE.”

ASHLEY SCOTT | OWNER-MANAGER | BOQ TOWNSVILLE

This article is for general information purposes only and is not intended as financial or professional advice. The views expressed in this article are solely the views of the author.Bank of Queensland Limited ABN 32 009 656 740.

Level 1, 48 Gregory Street North Ward QLD 4810Phone 07 4772 3800 Fax 07 4771 2565

Email [email protected]

Training, retaining, recruiting your best asset. Your people.We know that having the best people and the right culture can make worlds of difference to your organisation. At TP Human Capital, we pride ourselves on offering a one-stop model of integrated Human Resource, Training and Recruitment services. TP Human Capital works closely with partners to provide innovative solutions to recruit, retain and empower every organisation’s most important resource: their people.

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In cash-tight times, training budgets are oªen reduced signifi-cantly. HR sta¢ and managers are asked to justify the money spent on learning initiatives and can struggle to demonstrate a positive return on investment. While most executives believe that learning is crucial to the future success of their organisation, a large percentage still view it as a non-essential spend and an expense rather than an investment. These same executives will oªen understand the theory of training importance, but in practice act in the opposite manner. There is a “disconnect”. So how to shiª the learning function from being a cost centre to becoming a strategic business enabler?

ANALYSE PROBLEMS. As Bob Dylan once warbled: “The times they are a-changin’.” HR departments are used to solving problems. When a request comes through, such as, “Steve needs to be able to give corrective feedback,” they’re used to saying:

“We have a training program for that.” But businesses no longer need good problem-solvers. What they really need are people who can analyse business problems and recognise not just the symptoms, but also the causal factors – like by asking: “What are all of the factors that are impacting Steve’s ability to give corrective feedback?” We put ourselves in a better place to fully solve the problem rather than unintentionally putting a Band-Aid on it. Whether it is safety, sta¢ retention or absenteeism, using a range of diagnostic tools – including sta¢ surveys, focus groups, interviews and observation – can help an organisation.

ALIGNMENT. The learning strategy is often reactive and focused on meeting short-term business requirements. Ensuring that the learning strategy is aligned with the business strategy moves the learning function from transactional in nature to a strategic lever that drives business results. The learning strategy then focuses on understanding and closing the gap between

the current capability and the skills and knowledge required to deliver on the business strategy.

PROVIDE COMPREHENSIVE SOLUTIONS. Avoid the one-trick pony. Trying to fix an issue by sending a person or group on a one-day training program rarely works. Business issues are seldom one-dimensional. More often they are complex and multifaceted. The solution you pitch needs to reflect this complexity and show how you will address each of the identified causal factors. As a starting point, you may consider individual and group skills and knowledge gaps, individual motivation, group norms and culture, and how the current rewards, consequences, systems and processes influ-ence current behaviour.

QUANTIFY. Asking an executive for $20,000 to solve a business issue can be a challenge. However, asking for the same invest-ment in order to increase sales by $500,000 is not so di²cult. Research from Cape Group found that most learning initiatives were evaluated and measured aªer they’d happened. Becoming

“best practice” means creating and agreeing to the measures of success at the inception of a potential solution or initiative.

PITCH TO LOSS. As human beings, we have a “loss aversion”. We are hardwired to be more concerned and motivated to address not losing something than we are to gaining something we currently don’t have. Pitching your business case and stress-ing what the organisation faces losing or is currently losing is a powerful motivator. Think: “Absenteeism is currently costing our organisation $1 million per annum. For $40,000, we believe we can reduce this figure by 70 per cent, and here is how we plan to do it…” Indeed, it’s food for thought.

THINK LEARNING INITIATIVES FOR EMPLOYEES DON’T PROVIDE A RETURN ON INVESTMENT? THINK AGAIN.

STAFF TRAINING IS CRUCIAL IN TOUGH TIMES

“WE ARE HARDWIRED TO BE MORE CONCERNED

AND MOTIVATED TO ADDRESS NOT LOSING

SOMETHING.”

CLAYTON COOK I MANAGING DIRECTOR I TP HUMAN CAPITAL



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BASED AT HEATLEY SECONDARY COLLEGE, the Townsville Creative Technologies College (TCTC) services the skills training needs of the 21st-century creative industry.

While the facility is an initiative developed through Heatley Secondary College, it’s open to the whole community. Year 10 to Year 12 stu-dents enrolled in other schools also train at TCTC as do many post-grad students.

At the helm is TCTC program manager Bjarne Ohlin, who in 2013 celebrates his 15th year of teaching at Heatley Secondary College. Bjarne was a guitar/keyboard player for the Divinyls and still produces music through his company Tunesville NQ.

“Enrolling in the TCTC is like doing a TAFE course as all of our programs are nationally accredited, Vocational Education and Training courses,” Bjarne says. “The genesis of TCTC goes back to 2003 when we commenced delivery of VET qualifications in our Certificate I in Creative Industries and Certificate II in Music Industry. Everything has grown from the success of these programs.”

Opened on July 25, 2011, the TCTC runs top-notch soªware and hardware systems, including an extensive multi-track recording studio.

“We use Avid Pro Tools, which is the industry standard audio production system,” says Bjarne.“Most movies, like Avatar and The Hobbit, are mixed, edited and oªen recorded using the Pro Tools system, as are most musical albums.

“For the digital TV side of things we train on Media Composer, which the industry has embraced. At Channel 10, for example, all the news footage and commercial editors use Media Composer.”

As well as PC workstations for game program-ming and animation, there are facilities at TCTC equipped with iMacs and MacBook Pros, so any student continuing on to JCU’s School of

Creative Arts will be well-prepared in how to operate an Apple system.

“We have students who come from Ingham, Ayr and the wider region as well as the local com-munity,” Bjarne says. “There are both day and evening opportunities to access the facility so we have students ranging from 16 to 60 some-thing, so that’s a satisfying part of what we are developing. TCTC is an opportunity for people to value-add to their skills.”

TCTC students work on projects that build the digital skills required in current and emerging creative industries. Students will design maga-zine covers and marketing material while others will be working on editing radio promos, or add-ing sound to video footage (dialogue, special e¢ects, music or atmospheres) or engineering demo recordings.

There are also courses in game programming and 2D and 3D animation where students construct forms and objects, faces and bodies, textures and backgrounds. “Animation is not just for movies like Happy Feet,” Bjarne says. “It’s not just an entertainment medium but, increasingly, being used in gaming and in creating simulations for industries such as architecture, mining and medicine.

“Simulation is oªen the way people are trained to perform tasks or a way to test the conse-quences of design. If you are training to drive mining equipment you will learn on a simulator before getting behind the controls of a multi-million-dollar machine.

With so many businesses now relying on digital tools to provide their services, the foundation training o¢ered by TCTC is career-savvy.

“Media and advertising companies and busi-nesses like printing, signage and web designers need people with digital skills. In fact, all compa-nies do as they all need someone to upload their content to the web,” Bjarne says.

“If you have competencies in using PhotoShop, InDesign and Illustrator on your CV an employer is going to say ‘yes’ because you can deliver all of these extra services to their business.”

There is increasing worldwide recognition that the creative industries are where a lot of the innovation around sustainable productivity is going to come from in terms of new products and new services. “Indeed there are many new businesses such as video gaming and mobile app creation that didn’t exist even 10 years ago. Australia is the world’s second largest indepen-dent producer of video, computer and mobile game products and Queensland is responsible for over 40 per cent of that,” Bjarne says.

“If you have the ability to use digital tools cre-atively you have immense potential, but it’s important for students to achieve the right balance between digital literacy and a creative mindset. They need a mindset that includes a real sense of how a creative business functions with its various systems of technology.”

For more information on Townsville Creative Technologies College (TCTC), please contact Heatley Secondary College on 4726 8333 or email Bjarne Ohlin at [email protected]


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JOIN THE DIGITAL REVOLUTION

BY TRAINING STUDENTS HOW TO MAKE THE MOST OF DIGITAL TOOLS, THE TOWNSVILLE CREATIVE TECHNOLOGIES COLLEGE IS SUPPORTING THE GROWTH OF THE LOCAL CREATIVE ECONOMY.

WORDS KYLIE DAVIS PHOTOGRAPHY ANDREW RANKIN DIGITAL ILLUSTRATION VIA SHUTTERSTOCK


AKA: Nutritionist, Herbalist, Iridologist (& some people say witch doctor!) Most treasured item: Good health. You in three words: Happy, inspired, supportive. Why you get out of bed: To give patients the best advice I can on nutri-tion and their health. Most memorable moment: Having a white Christmas in Canada. What you love about where you live: The peo-ple and the lifestyle. Being able to be outdoors for so much of the year is a nice change aªer living in a colder climate. You always meant to: Write a book – it is getting there, hopefully it will be out later this year! You drive a: Volkswagon Jetta Where are you from: I spent the first thirty years of my life in the Bayside suburbs of Melbourne. Best dish: Lentil shepherd’s pie, chickpea salad and stuffed capsicums. You wish… For everyone to know when they can use natural medicines to feel better. From a cold to bloating there are safe e¢ective natural treat-ments. Your mentor: My partner, Rod Hidlebaugh, has taught me so much. He is a dedicated physiotherapist and inspires me to be the best I can be. You’d change this about yourself: A few more centimetres would be nice. Ideal dinner guests: Andre Agassi and Ste² Gra¢ – I am a big tennis fan. Your must-have gadget: Smart phone. It allows me to do home visits with the technology. The last book you read: I am currently reading The Girl with the Dragon Tattoo and Laugh with Health. Your mantra: Health and happiness. As a child, what did you think you’d be?: I always wanted to be a Naturopath. As a baby my mum had taken me to a Naturopath for my eczema and I have never had eczema again. Parting words: Townsville is a wonderful city. It has so much to see and do without the tra²c and chaos of other cities I have been in. Thank you for making me so wel-come. In health and happiness, Melinda.

TOWNSVILLE IS BLESSED WITH SO MANY TALENTED AND INTERESTING PEOPLE THAT WE’VE DECIDED TO INTRODUCE YOU

TO FOUR LOCAL CHARACTERS EACH MONTH. IF YOU KNOW SOMEONE YOU THINK SHOULD BE FEATURED JUST SEND AN

EMAIL TO [email protected]

...5 MINUTES

WITHMELINDA PRATTPRINCIPAL NATUROPATHNATURAL MEDICINE FAMILY PRACTICE

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“PERFORMING MY FIRST SOLO DRESSED AS A

WOMAN AND THEN APPEARING NAKED FOR

THE NEXT SCENE.” ADAM BLAKE


AKA: Gik, but only to my mom. Most treasured item: Remy, my chocolate Labrador. She is 100% unconditional love. You in three words: Go for it. Why you get out of bed: Remy and I walk and play ball on the beach every morn-ing while the sun rises. She is very annoying if I don’t get up early. Most memorable event: Attending a ceremony in a Balinese Temple on top of a mountain, under the full moon at mid-night, the head priest became possessed by a monkey spirit; Or recording traditional music during a lavish wedding ceremony in a remote village in West Sumatra, the women balanced o¢erings of food on their heads while walking on top of drinking glasses; Or being painted up and sung into by Warlpiri Women Elders in the Northern Territory during a secret/sac-rifice Honey Ant Dreaming ceremony. There are many, because of my background in Anthropology. What you love about where you live: Townsville is a gorgeous place to live and work, it’s clean, assessable, safe, interesting and inhabited by creative types. Not overjoyed about cyclones and stingers but nobody’s per-fect. You always meant to: Be thin. You drive a: Honda Jazz, I love singing, listening to and driv-ing Jazz. Where are you from: Born in New York, raised in Arizona. You wish… for another adven-ture in China, India or another Asian country to live, learn and work for an extended period of time. Your biggest inspiration: Are my parents who raised me with an inspired aesthetic which is my foundation. My husband David’s tenacity and creative musical output inspires me daily. You’d change this about yourself: My obses-sive commitment to my work, and reprioritise more personal time to write about my unique life experiences. Your mantra: Live a life that’s well lived in. Parting words: “We all understand more then we believe we do.” – Cesar Milan, The Dog Whisperer.

VICKI LEILANI SALISBURYDIRECTORUMBRELLA STUDIO CONTEMPORARY ART

AKA: Shmadam, Mads, Ads, Blakey or Hey, You’re the Video Man. Most treasured item: My family and friends, they are a great support network. You in three words: Energetic, cheeky, giggly. Why you get out of bed: Work beckons, it’s just lucky I love my job. Most memorable moment: Performing my first solo dressed as a woman and then appearing naked for the next scene in Hair The Musical. What you love about where you live: The relaxed lifestyle and the amazing diversity of people we share Townsville with. You always meant to: Go abseiling. I have never been able to bring myself to do it. You drive a: Mercedes 220E Where are you from: Townsville. Best dish: Reef and Beef anytime. You wish… To see more of this country and the world. I have seen a little of the UK and Europe, so maybe it’s time to do something a bit closer to home. Your biggest inspiration: My Parents have always been my inspiration as they pro-vided good foundations to begin my life. They have given me the freedom to be who I want to be, yet are always there for a bit of guid-ance when needed. You’d change this about yourself: Learn to motivate myself a little more. Really need to get into a fitness regime. Ideal dinner guests: Matt, George and Gary (Master Chef) and Shirley McLean, love her. Your must-have gadget: My Dell Tablet at the moment. As long as I have online capabilities. The last book you read: My script for Gentlemen Prefer Blondes. Your philosophy: Everything will be OK in the end, so if it’s not OK then it’s not the end. As a child, what did you think you’d be?: Superman, I always had that cape on. Parting words: Smile at a stranger every day, it’s infectious.

ADAM BLAKESTORE MANAGERVIDEO EZY NORTH WARD

AKA: My staff call me Bossman. Most trea-sured item: Family You in three words: Living the dream. Why you get out of bed: To continue to earn a better living and live a better life. Most memorable event: The birth of my twin daugh-ters. What you love about where you live: I love Townsville for the laid back lifestyle and it is an ideal place to bring up children without the hustle and bustle of a big city. You always meant to: Ride a Harley and buy a Hummer. You drive a: Toyota Hilux. Where are you from: Townsville. Best dish: A great fresh selection of prawns and bugs. You wish… I could take my family to Disneyland. Your biggest inspiration: Vidal Sassoon. You’d change this about your-self: I would love to be fit and less stressed in my life. Ideal dinner guests: My beautiful wife as we never get to eat together. Your must-have gadget: Macbook The last book you read: International Hairdresser Journal, not really a book but it was a great read. Your philosophy: “Energy and persistence conquer all things” – Benjamin Franklin. As a child, what did you think you’d be?: I thought I would have been a spaceman by now and living on the Moon…lol. Parting words: “One way to get the most out of life is to look upon it as an adventure.” – William Feather.

MATTHEW GRIFFINQUALIFIED HAIRDRESSER + OWNERHAIRHOUSE WAREHOUSE

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Kuranda Scenic Railway Kuranda Railway Station Cairns Tropical Zoo


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Pullman Reef Hotel Casino Pullman Suite Pullman Reef Hotel CasinoBoutique Two Level Casino

Skyrail

Skyrail Red Peak StationNovotel Cairns Oasis Resort Lobby

Novotel Palm Cove ResortPool Sunset

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Living in North Queensland we are spoilt for choice when it comes to fresh produce. Few places on earth have such an exceptional array of tropical fruit as well as so many fruit wineries and tea and coffee planta-tions to explore. Local chefs draw from the best local fresh produce including freshly caught �sh to locally produced prime beef. Working closely with suppliers, Townsville head chefs have been busy designing their latest season-ally in�uenced menus. A select few have even been given the ultimate nod of approval by being awarded a Chef’s Hat in this year’s Australian Good Food & Travel Guide.Whether you prefer to dine indoors in air-condi-tioned comfort, street-side al fresco style (so you can people watch), overlooking water with a view of bobbing boats, or from a bird’s-eye balcony vantage point, Townsville has a venue to suit you.Taking part in the ever-increasing number of local food events is also a pleasure. Save the date for A Touch of Salt’s Food & Wine Festival supported by DUO Magazine on Sunday April 21. Celebrating Salt Restaurants’ love affair with �ne food and top drops, the festival is your chance to savour the best that our local suppliers have to offer.JAM Corner head chef Adam Gower will also host a Taste of Tassie degustation menu in April. Adam is from Tasmania and will be making a special trip home to hand-pick ingredients for the �ve-course spectacular, including complementary wines. Ahhh, we sure are lucky to be here in Townsville.

KYLIE DAVIS GUEST EDITOR

Hats off to Townsville’s

award winning

restaurants

EAT + DUO MAGAZINEPUBLISHER SCOTT MORRISON

PRODUCTION MANAGER JOAN FANNING

ADMINISTRATOR STACEY MORRISON

[email protected]

ADVERTISINGSALES EXECUTIVE ALLIRA DE JAGER

SALES EXECUTIVE RAE WHITE

[email protected]

ENQUIRIES 07 4771 2933

DUOMAGAZINE.COM.AU

DUO Magazine is published monthly by Intrepid (NQ) Pty Ltd ACN 107 308 538

TOWNSVILLE OFFICE60 Ingham Road West End PO Box 1928 Townsville Qld 4810 Telephone 07 4771 2933 Facsimile 07 4771 2699 Email [email protected]

COPYRIGHT Contents of DUO magazine are subject to copyright. No part of this publication may be reproduced without written permission from the Publisher. While every e�ort has been made to ensure the accuracy of information in this publication, the Publisher accepts no responsibility or liability for any errors, omissions or resultant consequences including any loss or damage arising from reliance on information in this publication. Expressed or implied authors’ and advertisers’ opinions are not necessarily those of the Editor and/or Publisher.

80 eat MAGAZINE MARCH 2013 duomagazine.com.au

K4114CUB - Peroni - Eat Magazine Ad 255x210_FA.indd 1 8/20/12 4:23 PM


Tastebuds of all kinds are well catered for at Townsville RSL.

Lavaracks Restaurant is one of Townsville’s best dining experiences, as Executive Chef Pat Senent draws on his international exper-tise to bring together an extensive a la carte menu. More than 30 main courses are offered, including Slow Cooked Anchovy Studded Lamb, Three Cheese Chicken, Fresh Seafood Risotto and a delicious variety of steaks.

For a limited time the First Fifteen Mixed Grill for two is only $58 for members featur-ing First Fifteen MSA O/P, Corynnia Station Lamb Cutlets, Merguez Sausages-Pancetta

Crisps served with Duck-fat roasted Potatoes, Quinoa-stuffed Tomatoes, Creamy Mushrooms, Buttered Asparagus, Steamed Dutch Carrots, Parmesan Crumbs, Harissa and Sauce. The menu features gluten-free and vegetarian selections as well. “All of our ingredients are fresh and sourced locally,” Pat says. “We make all of our own stocks, sauces and ice-creams on site, which makes a dif-ference in the standard of food we offer.”

Pat was the Executive Chef at Brisbane’s iconic Breakfast Creek Wharf Seafood Restaurant where he catered events for the Prime Minister, Governor General and many other celebrities.

A renovation of The Café has included a new menu of fresh daily specials, burgers, sandwiches, wraps and focaccias, all served in an informal setting. There is a huge variety of tempting cakes and pas-tries and an extensive beverage menu including teas, coffees, frappes and smoothies.

As well as having two dining options, Townsville RSL has well equipped function facilities, cater-ing for up to 350 people. The team was recently awarded Caterer of the Year in the North Queens-land Savour Australia Restaurant & Catering Awards for Excellence. The function facilities include a built-in bar and an adjacent smoking deck to ensure your guests never have to leave your event. The dedicated Functions Coordinator will work with you to ensure your budget and style are well catered for.

Lavaracks Restaurant is open for lunch and dinner Monday to Saturday with all-day dining available in The Café.

Townsville RSL is located at 139 Charters Tow-ers Road, Hermit Park. For Lavaracks Restaurant bookings call 4759 9500 and, for more information, visit www.townsvillersl.com.au/dining/lavaracks

Many more choicesHead Chef, Pat Senent and his award-winning team

Townsville RSL139 Charters Towers Road

Hermit ParkReservations 4759 9500

[email protected]

EAT MAGAZINE PROMOTION

Margarita 1 part tequila1 part Cointreau (or any orange liqueur)1 part lime juice

Combine the above ingredients in a small old fashioned glass with crushed ice and stir to combine. Serve immediately.The origins of the Margarita are unknown. What is known is that it is not a drink that is meant to be blended in an electric blender and served like a slushy!

Manhattan 1 part Italian vermouth5 parts whiskey1 dash angostura

Stir (never shake) the above in a bar glass with ice. Strain in to a cocktail glass and garnish with a single maraschino cherry – if it does not have a stem, place it on a toothpick.The Manhattan is normally made with rye whiskey, but you can substitute bourbon if you prefer.

Tom Collins1 part sugar syrup2 parts fresh lemon juice3 parts ginTop with soda water

Dating back to the tail-end of the nineteenth century, this drink is surprisingly simple and extremely refreshing. Place all ingredients in a tall glass, fill with ice, top with soda and stir.

Mojito1 part sugar syrup2 parts fresh lime juice7-8 mint leaves3 parts good quality light rum (not Bundy!)Top with soda water

Although it can trace its roots back to the 1500s, this drink didn’t gain popularity until a wave of Latin chic took hold in the ’90s. It has now become the most popular cocktail in the world. Lightly press the mint leaves into the bottom of a tall glass and add the rum, sugar and juice. Add ice, top with soda and gently stir. This is a lovely, light, easy-drinking cocktail with delicate mint flavours.

Daiquiri1 part sugar syrup2 parts fresh lime juice3 parts good quality light rum (not Bundy!)

Created in Cuba more than 100 years ago by a pair of engineers, this drink is the ultimate balance of sweet and sour. Place all ingredi-ents in a cocktail shaker and shake hard with ice. Strain into a cocktail glass and serve.

Cosmopolitan1 part fresh lime juice1 part Cointreau 1 part cranberry juice2 parts citrus vodka

Technically speaking, this is considered a modern-day classic being it’s only about 30-years-old. But no other modern drink has taken hold all over the world like the Cosmo has. Using classic cocktail methods, a man who is considered to be the world’s greatest living bartender – Dale DeGroff – refined the recipe at the famous Rainbow Room in New York into the sleek cocktail it is today. Combine all ingredients in a cocktail shaker and shake hard with ice. Strain into a cocktail glass and flame an orange zest over the entire finished drink.

Classic Cocktails6

83eat MAGAZINE MARCH 2013 duomagazine.com.au

Strawberry Daiquiri

EAT MAGAZINE


JAM Corner’s new seasonal menu makes the most of fresh produce.

Modern designed menus using the best super-fresh produce served in stylish surrounds with great service is what JAM Corner is all about. A Chef’s Hat winner in The Australian Good Food Guide 2013, JAM Corner offers three ven-ues in one. From the Noosa inspired street-level restaurant to the elegant private dining room that seats 18, and features a handmade chande-lier, to the upstairs �oor that can be booked out exclusively for functions of up to 100.

Book the top �oor for your corporate day function, cocktail party, engagement celebration, wedding or anniversary. Guests will enjoy the view from the wraparound balcony, which overlooks the river and Castle Hill and, at night, the city lights of the CBD make a beautiful backdrop.

There’s no need to stress about organising your function because JAM Corner’s experienced event co-ordinator can assist with professional help from �orists, decorators and technicians. Let JAM Cor-ner’s friendly team transform the upstairs function space to accommodate your desires.

Head chef Adam Gower will launch a new season menu this month, with signature dishes includ-ing local barramundi with kasundi, puffed grains, soused fennel and curry leaf; and pork chops with bacon croquette, celeriac kimchi, hazelnut and apple cider. For dessert, how does passionfruit parfait, cit-rus curd doughnuts, mango gel and pineapple sound?

Adam is from Tasmania and will be returning home in April to select top produce, and complementary wines, for a �ve-course ‘Taste of Tassie’ degustation dinner served with a glass of Tassie wine matched to each course. As well as Tasmania, Adam has worked in Melbourne and London and brings impressive expertise to the JAM Corner kitchen.

Located at 1 Palmer Street in South Townsville, JAM Corner is open for breakfast and lunch every day and for dinner Tuesdays to Saturdays.

To make a booking call 4721 4900 and, for more information, email [email protected] or visit www.jamcorner.com.au

Producing the goodsHead Chef, Adam Gower

1 Palmer StreetSouth Townsville

Reservations 4721 [email protected]

jamcorner.com.au


w e d d i n g s and f u n c t i o n s 1 PA L M E R ST R E E T , S O U T H TOW N SV I L L E 4 72 1 4 9 0 0 J A M C O R N E R . C O M . AUB R E A K FA ST . LU N C H . D I N N E R . F U N CT I O N S . P R I VAT E D I N I N G R O O M

C R E AT E YO U R N E X T E V E N T W I T H T H E C I T Y L I G H T S A N D R I V E R A S YO U R P E R F E C T B A C K D R O P .

A C O L L E CT I O N O F O U R V E R S AT I L E S PAC E S I N C LU D E T H E F I R ST F LO O R F U N CT I O N R O O M , T H E P R I VAT E

LU X E R O O M O R O U R M A I N R E STAU R A N T . W E C A N C AT E R F O R C O R P O R AT E S E M I N A R S & F U N CT I O N S I N

A D D I T I O N TO A L L P R I VAT E S P E C I A L O C C A S I O N S I N C LU D I N G W E D D I N G S .


EAT MAGAZINE

Book now on 4722 2222 or email [email protected]

*Subject to availability, change and cancellation. Jupiters Townsville practises the responsible service of alcohol.

SPECIAL LUNCH MENU$45.00 per person*

Enjoy a 2 course set menu lunch with a complimentary glass of wine, beer or soft drink

Lunch at Ko-beFRIDAY TO SUNDAYFROM 11.30AM


EAT MAGAZINE


Kõbe offers a new lunch menu in a relaxed and smart-casual atmosphere.

March marks six months since Jupiters’ newest restaurant Kõbe opened to the public.

Boasting impressive daytime views across the Coral Sea to Magnetic Island, Townsville’s newest steakhouse offers a relaxed and casual atmosphere

– perfect for an extended lunch.

Whether it’s for a corporate affair, an intimate dining experience with your loved one, lunch with your family or simply for a laid-back catch-up with your mates, Kõbe is the perfect restaurant for it all.

And if it’s a more secluded affair that you’re after, the restaurant also features a private dining room that seats up to 20 guests and overlooks the gor-geous built-in wine cellar.

Located in the hotel lobby, the restaurant is open for lunch on Friday’s, Saturday’s and Sunday’s from 11.30am–3.00pm.

The rede�ned steakhouse doesn’t just specialise in delicious cuts of meats on the lunch menu, but offers everything from �sh to lamb, pasta to salads,

sandwiches and burgers – all at affordable prices.Kõbe also features a mouth-watering lunch menu special where patrons can enjoy a two-course meal including a glass of sparkling, beer or wine on arrival for only $45 per person. The lunch special features a chef’s selection starter and your choice of a few mains including Beef City eye �llet with vegies and mash and a �llet of �sh with salad to name a couple.

When dining in Kõbe for lunch not only will you be greeted by the gorgeous views but guests can also sit back and take in all the cooking action as the chefs create their masterpieces in full view from the open kitchen.

The friendly and very knowledgeable team at the restaurant is always more than happy to assist when it comes to everything from your menu choice to beverage selections, new product ranges to general enquiries about the restaurant and its food.

To book your next lunch at Kõbe call 4722 2222 or email [email protected]

Lunch with a view

Jupiters TownsvilleSir Leslie Thiess Drive


jupiterstownsville.com.au

Sous Chef, Brad Hough



A Touch of Salt and The Saltcellar offer mouth-watering meals – that’s a given – but are you aware they cater for conferences and events too?

Operated by the Brine family, A Touch of Salt in the city and The Saltcellar on Palmer Street have become renowned for �ne dining and quality service. Now the Brine family have set their sights on catering for your conference or corporate event. Let newly appointed Events Manager Kate Briody organise your event for you, whether it’s a package deal or a custom-ised quote she will attend to every detail. Hire a function room for a day or evening event, catering for up to 80 delegates.

New autumn menus have recently been released by owner and executive chef Michael Brine, who is a proud Chef’s Hat winner (Australian Good Food Guide 2013). Expect to see dishes like the roasted Moreton Bay bug served with asparagus, brown butter emulsion, sun�ower and dill – a dish sure to excite the tastebuds!

A new ‘Small Plates’ menu has just been released at the Saltcellar – an innovative concept that allows you to choose from a three or four-course menu.

Comprised of a number of entrée-sized dishes it allows you to sample a plethora of dishes and graze into the evening. Available midweek, the Small Plates menu has proven very popular.

Save the date for A Touch of Salt’s Food & Wine Festival on Sunday April 21. The festival celebrates Salt Restaurants’ love affair with good food and top drops. If you savour good food and acclaimed local produce be sure to mark this day in your calendar.

A Touch of Salt is open Tuesday to Saturday for dinner from 6pm and for lunch on Fridays from midday. The Saltcellar is open Monday to Saturday from 6pm.

A Touch of Salt is located at 86 Ogden Street, Townsville city. Call 4724 4441.

The Saltcellar is located at 13 Palmer Street, South Townsville. Call 4724 5866.Bookings can also be made via the website:www.saltrestaurants.com.au

Salt RestaurantsOwner & Executive Chef, Michael Brine

13 Palmer StreetSouth Townsville

Reservations 4724 5866saltrestaurants.com.au

86 Ogden StreetTownsville City

Reservations 4724 4441


A Touch of Salt bookarestaurant.com ‘Top 50’ 2013 Top Rated Award Winner.

We invite you to take a tasteful journey from the farm to the ocean with A Touch of Salt and The Saltcellar's new Autumn Menus.

The Saltcellar Awarded a ‘Chef Hat’ by the Australian Good Food and Travel Guide 2013.

Book online at www.saltrestaurants.com.au


120 The Strand (Opposite the Rockpool)

Phone 4724 1400 www. odysseyonthestrand.com.au

Open from 7am daily for Breakfast and LunchOpen Friday and Saturday nights for Dinner

CAFE BAR BISTRO EXPRESS

AVAILABLE 7 DAYS A WEEK

simply stunning functions

EAT MAGAZINE


You know you’re in for a �ne dining experience when the head chef has a recipe featured in Gourmet Traveller’s Fare Exchange.

The only Townsville chef featured in the food-ies bible, Weerasak (Wee) BanchongPhian built up a loyal following at his restaurants Scirocco and Chilli Jam Noodle Bar. Now he’s wowing Seagulls Resort Restaurant patrons with his all-new Asian and Mediterranean-inspired menu. Wee’s signature dish, which was featured in Fare Exchange where Austral-ia’s top chefs share their secrets, is Chang Mai (twice-cooked duck). He has been perfecting the recipe for 12 years and people come from

Sydney and Melbourne just to experience it. Served on a bed of Asian greens with jasmine rice and a sweet mild curry sauce, the delectable duck falls off the bone.

Wee’s Crispy Spiced Hot Lip Calamari Salad is a seafood-lover’s delight. Marinated in the chef’s own special recipe, it leaves an invigorating tingle on the lips. The Atlantic Salmon with Crispy Prosciutto; Seafood Laksa; and Seafood Risotto will also thrill.

And, if you prefer chicken, vegetarian or steak dishes, you’re spoiled for choice too, with other menu options including Mango Chicken,

Vegetarian Moussaka and Nolan Sirloin Steak, char-grilled to your liking.

Sitting on the deck of the Seagulls Resort Restau-rant, overlooking the lagoon and surrounded by tropical foliage, a romantic dinner is assured. If you prefer, indoor dining is available, complemented by a wide variety of top Australian and New Zealand wines.

You’ll �nd the temptation to sample each other’s dishes irresistible. And why not, with sumptuous desserts like Creme Brulee, Decadent Chocolate Mousse and Date and Fig Steamed Pudding on offer, all served with fresh cream of course.

Seagulls Resort is also a popular destination for weddings and functions as well as conferences, with multiple boardrooms for attendees.

The Seagulls Resort Restaurant is open for din-ner 6pm till late every night of the week. Seagulls Resort is located at 74 The Esplanade, Townsville. For bookings or more information call 4721 3111 or visit www.seagulls.com.au

Sought-after chef

74 The EsplanadeTownsville


seagulls.com.au

Head Chef, Weerasak BanchongPhian



We are equipped to cater for groups of 30 to 5,000 guests, offering a wide range of menus that can be customised to suit your function.

All meats and salads prepared fresh on site

| Spit Roast | Cocktail | BBQ’s | Weddings | Table Service | BudgetTownsville - Ayr - Homehill - Charters Towers - Ingham - Northern Beaches

Relax…….. We’ll do it…… Enjoy the difference

Office: 14 Ingham Road West End Phone: 1300 655 602Email: [email protected]/townsville

Enquire before April 30th and receive a FREE Nibbles upgrade on your menu

• Corporate functions• Weddings

• Birthdays• Christmas Parties

• Sport / Club Presentation nights

Your Professional Spit Roast Mobile Function Caterers

Townsville’s Tropical Paradise by the Sea 3 acres of lush tropical gardens Wedding ceremony gazebo & receptions Conference rooms Guest accommodation Restaurant Seafront garden marquee

74 The Esplanade, TownsvilleP: 4721 3111E: [email protected]

open 7 days for breakfast,

lunch + dinner

EAT MAGAZINE


39a Gregory Street, North Ward Phone: 4772 1527

We love ... freshly baked scones, the aroma of rich coffee, slow cooked pasta sauce, bright fresh flowers, sweet goat’s cheese and onion tarts . . .

You’ll love Sweetbridge Larder.

Grand Opening9th & 10th March

OPEN FOR LUNCH THURSDAY & FRIDAY 11.30AM - 2.30PM

OPEN FOR DINNER TUESDAY TO SATURDAY 5.30 TIL LATE

Phone: 4778 3700 Email: [email protected] www.ciabattarestaurant.com.au

Why not get Damien to do the cooking and have one of our waitresses serve you.

Having a dinner party at home?

Enquire today . . .

EAT MAGAZINE


Now you can host a three-course dinner party any night of the week with all the hard work done by stylish Ciabatta Restaurant.

Passionate about lovingly prepared food made from the �nest ingredients, Ciabatta owner and head chef Damien Tosh completed his apprentice-ship at Palmer Street icon Michel’s Restaurant. Now he is available to whip up some magni�cent meals for your private dinner party of up to 10, or canapé function for up to 30.

You’ll enjoy all the sensational service you receive at Ciabatta Restaurant in your own home, with everything from cutlery, crockery and tablecloths through to memorable menus provided. Choose from Ciabatta’s top dishes or let the Ciabatta team design a menu to suit your unique vision for the evening. The three-course affair will impress your guests and leave you free to enjoy entertaining.

Damien and his small team of dedicated chefs believe food should be savoured. Bringing a taste of modern Europe to Fair�eld Waters, they fol-low the European philosophy of taking time out from the world to sit down for a meal while bask-ing in the company of loved ones. At Ciabatta Restaurant, you are spoilt for choice of delicious dishes with mains masterpieces including Con�t

of Chicken; Queensland Rib on the Bone; and Kimberley Red Roast Beef. To �nish, how about a homemade Italian Crustoli or Butterscotch and Date Pudding? There is also a large selection of pastas and wood-�red pizzas on offer so everyone’s tastebuds are catered for. All of the options on the Classics of Ciabatta menu are a hit with customers who have voted on Facebook for their favourites to become signature dishes.

If you have a special occasion coming up or just want a night out from cooking then email the team at Ciabatta to book your private dinner party.

Opening hours are Tuesday to Saturday for dinner from 5.30pm till late and Thursday and Friday for lunch from 11.30am till 2.30pm. Takeaway is also available.

For bookings please call 4778 3700 or [email protected]. For more information, visit www.ciabattarestaurant.com.au

Ciabatta is located at Shop 1, The Precinct, 12-18 Village Drive, Fair�eld Waters.

Wow factor dinner parties

Shop 1, The Precinct, 12-18 Village DriveFairfield Waters


ciabattarestaurant.com.au

Owner & Head Chef, Damien Tosh and team



Cowboys gearing up for a huge 2013

The Cowboys Leagues Club is not only the best restaurant in Australia* – it is also the best place to watch all the live action of the upcoming NRL season.

In preparation for an exciting 2013 season the Club has recently been given a face lift inside and out. The biggest asset to the 2013 NRL season is the two brand new 84 inch ultra high de�nition LED televisions in the restaurant to accompany the massive projector in the lounge area. No matter where you are situ-ated in the Club you will be able to watch all

the live action of the upcoming NRL season from the best seats in the house. Cowboys Leagues Club general manager Clint Williams said “As the of�-cial social home of the North Queensland Cowboys it is our duty to make the Club the best place in town to watch all the live action and we are now that place.”

Not only does the Club have all your entertainment options covered they are also an award winning restaurant with a brand new menu. Executive chef Thomas Martyn has produced his �nest menu yet. From a deliciously cut eye �llet steak to a lamb

roulade or his signature dish of chicken parmigiana, this menu has plenty of options for even the fussi-est of diners at affordable prices. “Our lunch time 12 for $12 is becoming increasingly popular and I think it’s a great deal. Diners can choose from 12 different lunch time options for only $12,” Thomas said.

During every away game diners can enjoy a $10 pizza and pot special where they can feast on any pizza from the brand new coffee shop menu and a pot of beer for only $10. After every home game all the Cowboys players come back to the Club for the of�cial post match function. Members are able to get their merchandise signed and also have the chance to win a Cowboys jersey autographed by the Player of the Match.

The Cowboys Leagues Club is fast becoming Townsville’s Number 1 entertainment option.

*Winner of the Best Restaurant in a Pub, Club or Tavern in Australia at the 2012 Savour Restaurant and Caterers awards.Cowboys Leagues Club is located at 335 Flinders Street Townsville for reservations call 4724 8000.

335 Flinders StreetTownsville

Reservations 4724 8000 cowboysleagues.com.au

Executive Chef, Thomas Martyn

The best just got better



For menus and opening times visitwww.cannonpark.com.au

Eat | Watch | Enjoy

GREAT VALUE LUNCH IN THE CBD

12 MEALS FOR $12Chicken FocacciaSteak Sandwich

Turkey and Ham ClubChicken, Brie andMacadamia Nut SaladThai Beef SaladFish and ChipsBeef Schnitzel

Chicken and Cashew Stir-FrySeafood BasketSeafood CrepeHot Roast Roll

Cajun chicken and mango salad*Members prices. Membership $11 annually.

LUNCH IN THE CBD

Cajun chicken and mango salad

Our food recently received a national award, so why not call in on your next lunch breakand taste it for yourself.

We have a range of $12 meals* to suit everyone in your office.

Free car parking for all members.

For more information call 4724 8000335 Flinders Mall, Townsville

EAT MAGAZINE


Only got an hour for lunch? Ribs and Rumps are focused on super-fast service so you’ll be in and out in plenty of time to get back to work.

Ribs and Rumps Townsville has been busy building a fan base thanks to its mam-moth-sized serves of legendary ribs and aged-to-perfection steaks. The restaurant has become a popular dining spot but did you know they are also open for lunch and offer takeaway? The goal is for guests to be fed within 20 minutes, so you won’t have to rush to get back to work.

There are 10 Ribs and Rumps restaurants nationally but Townsville’s venue has taken out 2013’s national award as the chain’s Restaurant of the Year. Restaurant manager Tim Eddiehausen and kitchen manager Ben Lowmow also placed in the top three for Restaurant Manager of the Year and Kitchen Manager of the Year, so you know you’re in great hands when dining at Ribs and Rumps Townsville.

The atmosphere at the restaurant is fun and funky with modern music and large TV screens to keep everyone entertained. Big bookings are welcome, with groups of more than 20 regularly requesting

celebration space. Long bench seats allow all of your party pals to sit together. Ribs and Rumps seats up to 250 people. Choose from the main air-conditioned space inside, the covered verandah or al-fresco dining area. There’s also a large bar where you’ll �nd fantastic cocktails on the menu.

If you’re up to the challenge, give Meat Your Match a go. Your mission is to devour a one-kilo rump steak with chips and a full rack of juicy ribs. Fin-ish this meal yourself to become a VIP Challenger, which means you’ll get a jumbo steak knife, future discounts and your name and photo will be added to the Ribs and Rumps Challenge honour roll.

Opening hours are midday till 3pm and 5pm till late Monday to Fridays and midday till late Satur-day and Sunday.

Ribs and Rumps is located at 2 Dibbs Street, South Townsville, in the Palmer Street precinct. For bookings call 4721 6088. For more information visit www.ribsandrumps.com

Quick service lunch

Cnr Dibbs & Palmer StreetSouth Townsville

Reservations 4721 6088ribsandrumps.com

Kitchen Manager, Ben Lowmow and Restaurant Manager, Tim Eddiehausen


Shop 8, Bundock St, Belgian GardensPhone: 07 4721 2101or 0488 988 841

ASK ABOUT OUR COFFEE & FOOD CLASSESEVERY THURSDAY & SATURDAY AFTERNOON

Experience the

Coffee ConceptBEZZERA

Learn how to use the vintage Bezzera and our Chef will give you some tips on how to make

pastry and gelato.

In 1901, Luigi Bezzera invented the espresso process, the correct temperature

and pressure needed to extract the aromatic oils resulting in the flavoursome

espresso coffee we all love today…


Benny’s Asian Bistro21 Palmer Street South Townsville

Reservations 4724 3243

back by popular demand!benny’s handmade inhouseyum cha& asian tapas

sundays 10:30am to 2:30pm

EAT MAGAZINE


Sugatrain’s streetside location makes it a top spot to people watch while you enjoy a fabulous meal.

At the base of the Ibis Hotel, Sugatrain Lounge Bar and Café serves an a la carte list of well-priced goodies. Choose from the air-conditioned indoor space or al-fresco dining area to make the most of the beautiful North Queensland weather.

Sugatrain’s Executive Chef, Ivan Butera, has just introduced a brand-new menu. Ivan is passionate about using local produce, and his latest offering combines Asian-influenced

f lavours with fresh seafood. How does saltwa-ter barramundi fillet marinated in Thai spices and cooked in a banana leaf sound? What about Cajun-spiced shell�sh, Moreton Bay bugs and king prawns?

Meat eaters will also be delighted, with high grade, locally produced and supplied meat cooking on the char grill. Rib eye, rump, pork and lamb are all on the menu served with delicious sauces, seasonal sautéed greens and your choice of beer battered

chunky chips, potato mash or seasoned sweet potato fries.

Sugatrain is also an ideal spot for a relaxed breakfast seven days a week and the takeaway coffee loyalty program is popular. In the evenings, enjoy a fun choice of cocktails before dinner and keep your eye out for the resident jazz band, who play every week on Wednesday or Friday nights.

If you’re looking for the perfect spot for a catered celebration, Sugatrain has a private function room in the Ibis Hotel, that caters for up to 80 people.

Opening hours are Monday to Saturday for lunch and dinner and seven days for breakfast from 6am –10am. Lunch is from midday till 2pm and dinner is 6pm–9.30pm.

Sugatrain Lounge Bar and Café is conveniently located at 12-14 Palmer Street, South Townsville. To book call 4753 2005 or go to sugatrain.com.au

Al-fresco fun

12-14 Palmer StreetSouth Townsville

Reservations 4753 2005sugatrain.com.au

Executive Chef, Ivan Butera and General Manager, Steve Wellsteed.



The Cannon Park dining and entertainment precinct offers a great day or night out from start to �nish.

Diagonally across from Willows Shopping Centre on Hervey Range Road, the Cannon Park precinct offers 11 restaurants, a six-screen Reading Cinemas complex and Townsville’s only Kingpin Bowling Lounge.

Whether you’re looking for a relaxed night out with friends for a movie, cocktails and dinner or some family fun bowling followed by an ice-cream at Jingo’s, just across the road, Cannon Park has it all.

Featuring 24 bowling lanes, a laser skirmish arena, pool tables, arcade video games arena and licensed bar, Kingpin Bowling has proved a popular addition to the precinct. It’s also a great spot for events, from children’s parties through to corporate training days with a private func-tion area available. For non-stop action, head to Kingpin on a Monday, Tuesday or Wednesday night for their Unlimited Pass where you can enjoy unlimited bowling and laser skirmish for $30 per person.

With so many great restaurants to choose from, everyone’s tastes are catered for. Fancy a steak – head to Hog’s Breath Café. Mexican? You’ll love Cactus Jack’s Bar & Grill. If it’s pasta you’re after, try Fasta Pasta or Giardini Pizza and Pasta Bar. Asian food lovers will enjoy Capitol Regent Restaurant, and Mega Malaysia and Noodle at Thuringowa. But, if it’s good ol’ �sh and chips you’re pining for, make a beeline for Harold’s Seafood Restaurant.

With a daily specials board, Lukabean is top spot for tasty and affordable meals or coffee and cake. Or perhaps you’re more in the mood for an Indian curry? If so, opt for a �avour hit from Masala Indian Cuisine. That’s the great thing about Cannon Park, you are spoilt for choice. Working your way around the different estab-lishments over time is all part of the fun of trying different dishes and themes.

Cannon Park Entertainment Precinct is located at High Range Drive, Thuringowa Central. For more details, visit www.cannonpark.com.au

Loads of fun for everyone

High Range DriveThuringowa Centralcannonpark.com.au



The Townsville Yacht Club is one of the Palmer Streeteating precinct’s hidden gems.

Have you experienced dining on the deck at The Townsville Yacht Club? Now open for breakfast, their a-la-carte menu offers classic breakfast selections including bacon and eggs cooked to your liking and tropical fruit salad or their signature specialties of French toast or pancakes. Stroll in from 8am on weekends

and enjoy the relaxed atmosphere and cool breezes while overlooking the waters of Townsville’s marina.

The public is welcome – the Club is not for mem-bers only, however ask the friendly staff about membership and start enjoying member bene�ts today. Turn off Palmer Street at Plume Street and then it’s just a minute to the entrance.

Whether you feel like a mouth-watering seafood plate, steak or pasta, you’ll �nd a meal to suit your appetite at The Townsville Yacht Club. The reno-vated deck accommodates 130 people and there’s

also an air-conditioned function room that seats up to 120. Perfect for weddings, birthdays and anni-versaries, the function room is fully catered to with a variety of food and beverage options available including platters, set menus or buffets to suit your budget. The function room can also be used for conferences for up to 40 people during the week.

The Townsville Yacht Club is open for lunch and dinner seven days a week from 10am and for break-fast on weekends from 8am. Be sure to come along for live music entertainment on the deck with a range of musicians every Friday night and Sunday afternoon.

Visit www.townsvilleyachtclub.com.au and click on the events tab to see who will be playing.

The Townsville Yacht Club is located at 1 Plume Street, South Townsville. To book call 4772 1192 or email [email protected]

Relaxed waterside dining

1 Plume StreetSouth Townsville


townsvilleyachtclub.com.au



Kickback and relax at . . .

BOOKINGS ESSENTIAL 4753 200512 - 14 Palmer Street, South Townsville

Keep an eye on www.sugatrain.com.aufor events, latest menus and specials.

Now open for lunch all meals $16

MONDAY - SATURDAY from 12 - 2:30pm

Open for Breakfast

7 DAYS A WEEK from 6am

“Stamp Me”Join our new coffee loyalty

programme on your smartphone!

New Autumn Dinner Menu Out Now

EAT MAGAZINE

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DUO MAGAZINE MARCH 2013