Australian Country # 18.6

COUNTRYYOUR CONTEMPORARY COUNTRY LIFESTYLE MAGAZINE

AUSTRALIAN AUGUST 2015

In retrospectHOMAGE TO HOLLYWOOD LOOKS THAT LAST … DOWN MEMORY LANE A BORN-AGAIN SEMINARY

OUTBACK AND OUT

THERE

LUNCH IN THE MANNING VALLEY

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in each issue 6 Editor’s letter 8 Diary notes 12 Baker’s dozen 46 You beauty! 87 Raising the bar: Drinks 94 Class act: Cooking schools 96 Setting the scene100 Out and about142 Off the shelf144 Mailbag

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62

72 Riverside revival A London couple trades hectic corporate lives for a bucolic existence on the NSW Mid North Coast

102 Coming clean Make a splash with the latest decor,

products and accessories to suit all bathrooms

108 Taking the plungeStudents at Brisbane Grammar School undertake an unforgettable journey to Antarctica

gardening82 Verdant artistry

The latest venture for green thumbs Christobel and Tom Comerford has delighted locals and visitors to their hometown of Castlemaine in Victoria

travel112 Wildest dreams

From a treehouse to a train carriage, we check out some of the quirkiest places to stay in Australia

profiles14 A shining example

A father-and-daughter duo welcomes guests to their Queensland cattle station to witness a sunset spectacle

26 Homage to Hollywood A heritage-listed cottage in Sydney’s north-west undergoes a retro revival

36 Memory laneStroll back to a simpler time when a classic wardrobe and smart accessories reigned supreme

48 Pressing mattersA collection of native fl ora led to an internationally acclaimed career in the arts for creative Dorothy Kelly

54 Possessive caseA creative couple transforms a once-minimalist house into a vibrant, eclectic home and artist studio in South Australia’s Adelaide Hills

62 Divine interventionA twist of fate takes one couple from inner-city Sydney to a historic homestead in the NSW Central Tablelands village of Rydal

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contents

australiancountry.net.au 5

country cooking88 Pick of the crop

Liven up mealtimes with the fragrant fl avours of the versatile lemon

product news120 Store strolling

Must-have products and services from our favourite outlets

146 Stockists & contacts

Subscribe today96

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72Receive eight issues of Australian Country plus a fabulous scented

three-wick candle from Côte Noire for just $55. See page 52 for

details of this fantastic offer.

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6 australiancountry.net.au

SANDRA HINTON STYLISTSandra has been weaving her magic through the pages of Australian Country for more than a decade. With a background in visual merchandising, she brings her unique eye and creative flair to our setting the scene pages as well as styling other stories

for this, and our stablemate title, Homespun.

KAY FRANCISFOOD EDITORKay grew up in rural New Zealand in a family of gardeners. She lives in Sydney, and during the past 20 years has worked as a food writer and stylist for various Australian magazines and publishers. Creative use of what is at hand is Kay’s favourite style of cooking,

spontaneity being the key, especially when camping or boating.

KEN BRASSPHOTOGRAPHERKen has been on the road again. From central Queensland to various points on the NSW map with a few detours along the way to shoot the lemons recipe feature and the Bollywood setting the scene pages, he’s been busy converting creative country

dreams into the images you see on our pages.

MERYL HANCOCKWRITERMeryl is predominantly interested in writing about the renewable and recyclable elements of architecture and design. From quirky collectables to energy-efficient straw bale houses, she admires any action that prolongs the planet and is

inspired by the people who drive these processes.

helping out on this issue are ...

Australian Country cover photo by KEN BRASS

the many perks of this job include travelling to amazing places, meeting fascinating people and having privileged access to their homes and lifestyles.Most of the time I do this without suffering too much from the green-eyed monster but occasionally, just occasionally, I am truly envious of the people I meet. As a passionate foodie, they are usually the ones with abundant kitchen gardens. Living on the third floor of an apartment building the best I can manage are herbs in pots and the occasional cherry tomato plant. So naturally I was transported to my version of heaven when we visited Jane and Neil Mackenzie at Mansfield on the Manning on the NSW Mid North Coast. In slightly more than the year since they took over their property with self-catering guest accommodation they have built the most amazing vegie garden and supplemented the bones of an orchard with a truly astonishing array of tropical and temperate fruit trees. The Mackenzies very generously invite their guests to help themselves to the bounty of produce, and even better, they provide kitchens fully equipped with all the accoutrements a keen cook might hope for to turn that produce into wonderful home-grown meals. Neil is a trained chef, so he was manning the stoves when we visited for our food files feature showcasing the best of the Manning Valley produce that begins on page 72. But we look forward to returning to help ourselves to the garden and further explore all the wonderful attractions the region has to offer. We’ve also visited livewire Olivia Evans, who, with her father, Bruce Mayne, hosts sunset tours to their spectacularly located Bandana station near Carnarvon Gorge in central western Queensland, a stunning home and garden near Rydal in central NSW and a beautiful pocket garden at Castlemaine in the Victorian goldfields. Our cooking feature celebrates the tangy charms of lemons and our service feature comes clean on the latest accessories for the bathroom. We hope you enjoy this issue as much as we have preparing it and we look forward to seeing you again in the next issue, which goes on sale September 17.

Kirsty McKenzie, [email protected]

(((((

EDITOR'S LETTER

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don't miss . . .


DIARY NOTESmake a date to celebrate these diverse events around the country.

By Alice Gr if fi n

August 27-30 (Qld)

Gympie Music Muster Experience the cream of the country music crop at Gympie Music Muster, an annual festival in south-east Queensland celebrating the classic country scene. Queensland’s Amamoor State Forest provides the perfect bush setting for this quintessential Aussie event where camaraderie, campfires and live entertainment abound. muster.com.au

August 6-2 3 (nt )

Darwin Festival In a celebration of the city’s unique identity and rich history, the annual Darwin Festival draws crowds of 100,000-plus. A program rich in diverse arts and cultural performances, Australia’s most northern arts festival sets the town abuzz with food, dance, and arts events throughout its 18-day duration. darwinfestival.org.au

August 9 (ta s )

Chocolate Winterfest Each year chocoholics flock to the Tasmanian town of Latrobe for Chocolate Winterfest, an annual festival dedicated to all things cacao. Local businesses combine to host an array of chocolate-inspired events with sweet-toothed enthusiasts enjoying cooking classes, mousse- eating

competitions, chocolate foot massages and many more delicious activities. chocolatewinterfest.com.au

August 14 -16 (S A )

Barossa Gourmet Weekend South Australia’s Barossa Valley is one of the nation’s leading food and wine regions, known for its fresh produce and bountiful vineyards. Barossa Gourmet Weekend celebrates the passionate local growers and foodies behind the region in a two-day gastronomic affair. Restaurants, wineries, and local growers open their doors to visitors for behind-the-scenes special events, with cooking classes, foodie tours and a plethora of free

events to satisfy all comers. barossagourmet.com

August 28-30 (v i c )

Lorne Arts Festival Known as a stop-off on the popular tourist route, the Great Ocean Road, the seaside town of Lorne holds its own as the main attraction during the annual Lorne Arts Festival. From cabaret, dance and theatre performances to street, comedy and kids’ shows, Lorne Arts Festival has something for everyone, and is one of the highlights of the year. lovelornefestival.com.au

CLOCKWISE FROM ABOVE: Jig to the country classics at the Gympie Music Muster; the Great Ocean Road town of Lorne is transformed during the arts festival; food; friends, and fine wine combine during the Barossa Gourmet Weekend; sweet treats at the Chocolate Winterfest; the Darwin Festival is an 18-day cultural feast.

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don't miss . . .

Let us know about your forthcoming events by writing to us at Locked Bag

154, North Ryde, NSW 1670 or emailing [email protected]


cooking demonstrations and a stunning backdrop of country-coastal scenery promise an enticing day for visitors. samplensw.com

S ept 1 1 -20 (Qld)

Swell Sculpture FestivalCurrumbin Beach on Queensland’s Gold Coast region is the spectacular backdrop for a striking annual art exhibition known as the Swell Sculpture Festival. Inspired by the coastal scenery and striking landscapes of the region, local and international artists create and purvey their latest sculptures along the shoreline for all to enjoy. Weird and wacky pieces meet traditional works at this event that breathes fresh artistry and life into the coastal community. swellsculpture.com.au

S ept 12–Oct 1 1 ( ACT )

FloriadeWhat better way to celebrate spring than with the annual Floriade event in our national capital. Held in Canberra’s Commonwealth Park, Floriade showcases more than one million blooms throughout the months of September and October with musical performances, culinary demonstrations, kids’ rides and presentations from expert

gardeners taking place alongside the grand floral display and fun fair. floriadeaustralia.com

Aug 27–S ept 6 (NT )

Alice Desert Festival A bold cultural celebration held in the Northern Territory’s red hot centre, the Alice Desert Festival is the region’s premier arts event. A gateway for local and interstate artists to perform and display their work in an array of genres including dance, circus, music and film, the Alice Desert Festival draws tourists far and wide keen to explore the

talents of those from the desert. alicedesertfestival.com.au

S ept 3 -6 (Qld)

Noosa Jazz Festival A picnic in the park with wine, music and tasty treats is the perfect way to welcome spring. The Noosa Jazz Festival promises a stellar line-up of the best Australian jazz, folk and blues musicians as well as gourmet food, market stalls and musical master classes that are certain to keep visitors entertained. noosajazz.com.au

S ept 5 (Qld)

Sample Food Festival A premier food and lifestyle festival in the Byron

Bay hinterland town of Bangalow, Sample Food Festival celebrates the impressive flavours and creative flair of local producers and eateries. Gourmet stalls, live music, celebrity

CLOCKWISE FROM ABOVE:

Join music lovers from all across Australia at

the Noosa Jazz Festival; vibrant celebrations

in Australia’s red-hot centre; this sculpture is

not for arachnophobes; floral fun for the whole

family at Canberra’s Floriade festival;

gourmet bites at the Sample Food festival.

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A shining exampleThe daily cycle at Bandana station is proof, if it were

ever needed, that man can never upstage nature.By K ir st y McKenzie, photogr aphy Ken Br as s

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Olivia Evans and Bruce Mayne are a remarkable double act. The father-and-daughter duo welcomes guests to their central Queensland cattle station with a mug of billy tea, Anzac biscuits and damper, followed by wine, beer and nibbles. With smiles as big as their back paddock, Olivia and Bruce greet every guest by name and have the knack of making total strangers feel instantly like old friends. Their hospitality is a charismatic combination of a genuine warmth coupled with a curiosity about each new arrival that would be impossible to fake. But for all their charm, the hosts at Bandana station are but a warm up to the main act, which is the spectacle of sunset on the escarpment that runs through their property. It’s a one-off performance, each evening slightly diff erent from the next, and with the crisp air of the cooler months intensifying the colours and clouds and occasional rainbows putting in guest appearances, you could visit every night for a week and be guaranteed a new experience each time.

While it’s an old truism that you often overlook the delights of your own backyard, Olivia and her husband, Nathan Evans, always knew that the sunsets on their Bandana station were pretty special. Whenever visitors came to stay at the 43,000-acre (17,400-hectare) beef cattle property they would take them to a spot with a great view of the sun signing off for the day on the 26 kilometres of sheer cliffs of the Great Dividing Range that run through their land. Located as they are right next door to the wild wonders of Carnarvon Gorge


CLOCKWISE FROM ABOVE: Olivia Evans and her father, Bruce Mayne, are custodians of a remarkable landscape at Bandana including caves containing rock art; the Bandana brand at the turnoff to the station; a rainbow at dusk on the Carnarvon escarpment; the homestead was built as Springsure’s Court House and moved to Bandana in the 1930s.

OUTBACK LIFE


National Park, it just made sense to share the daily spectacle with the visitors who come to bush walk, bird watch and experience the Aboriginal art galleries in the gorge.

So with Bruce entertaining with tall tales and bush songs and boiling the billy, and Olivia dispensing drinks and witty banter, they extended their bush hospitality to paying guests and now host sundowner tours three evenings a week during the tourist season. Olivia grew up on Bandana and her sons, Jack, four, and Thomas, one, represent the sixth generation of her family to have called the Rolleston district home. As Olivia tells her story, it’s been a bumpy path to the present, with her natural gregariousness and full-on enthusiasm taking its time to find her perfect place in life.

“I went to boarding school in Rockhampton, but was never what you would call academic,” she explains. “I never quite got the grasp of finishing homework or not talking in study and I’m probably the only student in the school’s history to have finished with hundreds of hours of detentions still owing.”

On graduating however, she completed a traineeship in tourism, specialising in tour guiding. She found a niche in marketing backpacker activities and shortly after started her own company. “I didn’t know anything, but I sure knew how to network,” she recalls. Before long she was travelling from one end of the east coast to the other, living life on a constant high and packing “someone else’s whole year into every three months”. Although she didn’t know it at the time, this was the early manifestation of what was later diagnosed as bi-polar disorder. She is remarkably candid about this roller coaster period in her life, which caused


OUTBACK LIFE



HERITAGE ORDERS


CLOCKWISE FROM THIS IMAGE:

The cattle graze in the lee of the Great Dividing Range; an upturned tree

finds a new lease on life as a garden feature; Bruce entertains guests

during the sunset tour.



OUTBACK LIFE



Remarkable sunsets are a feature at Bandana; fuel

tanks for different vehicles; Mother Nature decorates

the timber fence line.


OUTBACK LIFE

considerable heartache for the whole family and involved hospitalisation, time adjusting to medication, and the inevitable soaring highs and plummeting lows the illness involves. Shortly after her 21st birthday and a stint in New Zealand, she gained work in Mackay in a real estate agency.

“But I was still having trouble keeping myself on a level field,” she recalls. “After eight months I had sold so many homes that I became the highest ranking agent in the nationwide company that the branch had ever had. But I’d overdone it again and went home to Bandana exhausted.”

Just before she left, however, the silver lining in her clouds appeared when she met Nathan, an accountant, at a young professionals’ meeting. “We hit it off instantly,” she says. “But I needed to recover, so we had a long-distance relationship for a while until I was well enough to go back to Mackay.” Olivia and Nathan were married 18 months later and baby Jack came along the following year.

“I was pretty balanced right through the pregnancy,” Olivia recalls. “I had researched the safest way to give birth to the nth degree and thought we had chosen well.” Unfortunately there’s no way of knowing what’s around the corner, and complications during labour meant that Jack was born with HIE (Hypoxic Ischemic Encephalopathy) from severe lack of oxygen during, and immediately after, his birth. By his first birthday it was clear that Jack was developmentally delayed and Nathan and Olivia had a whole new set of eight balls on their table.

“Even before Jack was born, we had discussed the possibility of moving back to Bandana to live,” Olivia



explains. “Our family believes in early succession planning and Dad took over his family farm at the age of 20. One of my brothers is running a family property at Rolleston and the other is happily WWOOFing New Zealand, so Dad was happy to start the handover process with Nathan and me. We came out for a trial at first. It was a huge decision because Nathan had a career and a big salary in Mackay. But he has taken to bush life like a duck to water and we’ve not regretted the move for an instant.”

Long travel times carry their own burden for managing Jack’s situation. The Evanses are very happy to have found an excellent paediatrician on the Sunshine Coast, but a consult involves a 1600-kilometre round trip. Bandana is pretty much equidistant from Emerald and Roma, so visits to occupational and speech therapists in either town mean a three-hour journey each way.

“Jack needs a lot of therapy and early on I was fortunate to have help from an English special needs nurse whom we hired via Gumtree,” Olivia says. “When she left we found another assistant with special needs qualifications. But recently Jack has been diagnosed with autism, which adds another level of complication to his care. In a way it has actually been a bit of a relief, as until the diagnosis I was hell-bent on catching Jack up with other kids his age. Now we’ve changed our goal to getting Jack to the best Jack can be, which is much less stressful for all of us. I’ve also come to the realisation that, in spite of the distances, being on Bandana is great for Jack. Here he is normal. It’s just when we take him to shopping centres or crowded places that he has problems and stands out.”



Bandana is about two thirds of the way

through the transition to organics; Bruce

heads into the scrub on the walk to a hilltop outlook; the leucaena

plantation provides supplementary feed

for the cattle; graphic evidence of traditional

owners’ occupation.

OUTBACK LIFE




OUTBACK LIFE


OUTBACK LIFE


The Evanses have now hired another young backpacking couple to help out on the station and with the sunset tours, and while Olivia will always be the meeter and greeter at Bandana, she is focusing her attention on the children, Jack’s therapy and, in the not-too-distant future, distance education. With her indomitable spirit and can-do attitude, she juggles the hospitality side of the business, farm-life and the children’s needs with apparent ease. While Bruce started out helping with the tours to support Olivia, the region’s rich pioneering and bush-ranging history are such a natural fit for his story-telling talents that he is a real hit with the tourists and is now an integral part of the sunset show. His work year is now divided between the tourist season on Bandana and time spent writing and travelling with his wife, Lucinda, who has moved to the coast to be closer to her ageing parents.

Nathan adds that he chose his parents-in-law with great care and has been blown away by how progressive Bruce and Lucinda are. “I think we have been incredibly lucky to have their support and encouragement,” he says. “Not many people are able to let go of their life’s work as readily as they have done and to do it so willingly.” With Bruce’s encouragement, Bandana is in the process of transitioning to organic status. As the use of chemicals on the station has always been negligible, and organic beef prices are consistently higher than regular beef prices, the process made sound economic as well as environmental sense. The property has traditionally run Brahman-Charolais cross cattle, but due to the demand for a slightly lighter dressed weight in the organic market, Nathan has now introduced Angus bulls to the herd. “It takes three years to fully transition

CLOCKWISE FROM LEFT: The bed was crafted by Olivia’s mother, Lucinda; a cool spot on the verandah; Olivia and Bruce enjoy breakfast with a view from one of Bandana’s many lookouts; the kitchen is the hub of the homestead where Olivia bakes treats for her lucky tour visitors.



OUTBACK LIFE

to organics,” Nathan explains. “We are two years into that process. We rotationally graze and move the cattle every three weeks to break up the life cycle of any pests and we are very fortunate to have permanent water in the 600 metres of Carnarvon Creek that runs through the property. At the end of winter our grass can be a bit low in protein so we have replaced the urea-based supplement with a copra-meal one. Since the early 2000s, Bandana has also supported a leucaena plantation, a leguminous crop that provides supplementary feed during the summer months.”

When Australian Country visited, Olivia, Nathan and Bruce took us on a tour of the station, with its cattle grazing peacefully against the backdrop of the ever-changing spectacle of the escarpment. Olivia was up at her usual quarter to cock’s crow, preparing breakfast of fruit and muffins to be enjoyed at yet another scenic outlook, with a view to a local landmark known as the Twin Sisters. While everyone agrees it’s a heavy workload, no one is complaining and there’s a palpable sense of excitement for the future.

“Bi-polar is pretty much a non-issue for me these days,” Olivia says. “I take my medication religiously and closely monitor my moods, workload and sleep patterns. The people around me are aware when I might need some time out and that has helped immensely with my wellbeing. Life on Bandana is amazing. It’s hectic and it’s challenging, but the moments I cherish most are with my beautiful boys. I must admit I thank my lucky stars on a daily basis.” For more information about tours visit bandanastation.com.au. For mental health help visit beyondblue.org.au.

CLOCKWISE FROM BELOW: Bruce is a dab hand at rustling up billy tea in the bush; a spot for a breather at the end of the day; Nathan and Olivia playing with Thomas and Jack.


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BY JG

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Homage to Hollywood

A childhood obsession with musical theatre and retro movies has led to a passion

for all things vintage.By K ir st y McKenzie, photogr aphy Ken Br as s, st yl ing Sandr a Hinton


For as long as she can remember Lisa Toyer has been in love with the silver screen. As a toddler she loved nothing better than to visit her grandmother and together they watched the entire Rodgers & Hammerstein repertoire … South Pacifi c, The Sound of Music, Carousel, The King & I, Oklahoma … and as many repeats as her granny could bear. Lunchtimes were not so much an occasion for sandwiches and sweet treats as an excuse to cosy up in front of the TV for the midday movie.

“My grandmother was this incredibly elegant woman and she encouraged my passion for film,” Lisa recalls. “She also introduced me to [musical director and choreographer] Busby Berkeley’s shows and I would dance in front of the TV.” That, in turn, led to dance classes from the age of four, which developed into her career as a burlesque performer, dance teacher and choreographer. Along the way Lisa began her working life in retail, where her natural aptitude for “arranging things” found a niche in merchandising and window display. “Early on I did a design course at TAFE,” she explains. “I guess that’s where I formally began to put my love of all things retro into context. I’ve always been drawn to the streamlined style of Art Deco, though in truth, I’m very eclectic in my tastes and I collect anything from about the 1920s to the ’60s.”

By happy coincidence Lisa met Nathan Mills, her soul mate in life and vintage paraphernalia, while they were still at high school. They bought their heritage-listed two bedroom cottage in Sydney’s north-west before they married and

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While Art Deco remains Lisa’s first love, she

is happy to mix it up with accessories from more recent times; a

traymobile from the ’60s echos the curvilinear style

of the Deco era and the grandmother clock is a

family heirloom; Lisa and Nathan are soulmates in

life and vintage collecting.

country comes to town




The heritage-listed cottage was the

perfect setting for the couple’s extensive

collection of vintage furniture and

decorative wares.




devoted the best part of two decades to restoring it and filling it with a fabulous array of retro furnishings and accessories. “Nathan is a graphic designer, so he has a good eye for a find,” Lisa says. “We love nothing better than a road trip to the country fossicking through op shops and markets.” Closer to home, she nominates Rozelle and the Surry Hills markets as good spots to pick up vintage clothing and accessories.

“We both like to wear vintage outfits,” Lisa adds. “My wedding dress was an amazing 1920s green crepe gown with sequin detail on the shoulders. More recently, Nathan and I have both taken up rockabilly dancing and it’s led us to a whole new circle of friends and style of dressing. So now we have a whole new dance wardrobe that needs attention.”

Among her most treasured household possessions Lisa lists a red lounge and a dining suite with a matching buffet. “The buffet is finished in walnut veneer and has beautiful rounded edges,” she says. “I particularly love the little silver handles with Bakelite inserts.” Another valued piece is a grandmother clock that Lisa and Nathan were given as a house-warming present. “It was giving to my great, great grandmother for a wedding anniversary,” she explains. “So it’s extra special as it’s a family piece.”

There’s been massive change in Lisa and Nathan’s life in the months since Australian Country photographed their



Vintage kitchenalia; op shop and garage sale

finds are integral to the collection; a store dummy doubles duty

for jewellery display; pride of place for the

Pavoni; splashes of colour in a corner.







Sydney cottage. The couple recently welcomed baby Amelie into the family and moved to a larger home on 15 acres (six hectares) at Blaxlands Ridge in the Hawkesbury region of outer Sydney. “It was important to us to have space to raise a family,” Lisa says. “Our new place has three acres of park-like gardens so there is plenty of room to play and run free.”

With a baby in the house, Lisa says her performing career is currently confined to “dancing in the living room”. Nonetheless, she is eagerly looking forward to resuming teaching go-go dancing and rockabilly outings. She has already returned the world of musical theatre by choreographing a burlesque version of Star Wars called The Empire Strips Back and admits that theatre and the silver screen will always have a place in her orbit.

To the couple’s surprise and delight, most of the furniture and collectables from their first cottage have made the transition to their new home. “That doesn’t mean we won’t keep on collecting,” she says. “I’m a very tactile person, so although I do lots of research online, I prefer to actually see and touch an item before I buy it. I’d love to go to more auctions, but I’m a very emotional buyer, so they can be a bit dangerous for me. But Nathan is a good influence as he and I share the same taste and a similar eye for what will work in a space. I think we are amazingly lucky to have found each other so early in life.”


A Remington Deluxe and a Bakelite

telephone maintain the theme; Lisa’s passion

carries through to her clothing; framed

in a bevelled-edge mirror; two-tone shoes

channel Fred Astaire.


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Bendigo Clothing.indd 1Bendigo Clothing.indd 1 29-Jun-15 10:09:45 AM29-Jun-15 10:09:45 AM

The kitchen tabletop in Dorothy Kelly’s Emu Plains home on the outskirts of Sydney is awash with a subtle palette of kangaroo paw, mulla mulla, bottlebrush, yellow button fl owers, smokebush, grevillea, banksia and gum leaves. In her workroom and garage, there are stores of containers fi lled with similar treats that she has hunted and gathered over the course of the year. Lifting a lid is as exquisite as opening a chocolate box, the scent equally as evocative and I’m transported into the Australian bush with one sniff .

“I started collecting native flowers in 1985 after returning from our daughter’s wedding in England,” she explains. “I’ve never studied floristry but I arranged the wedding bouquets, pew markers and guest baskets and wanted to try pressing flowers to create pictures.” It was a realistic ambition given horticulture was in her blood. In their heyday Dorothy’s parents grew 500 dahlia bulbs each year, maintained a hothouse of 2000 cacti in the backyard and judged at local flower shows in the Goulburn area of New South Wales. As the eldest of six children, there was an expectation she would help her parents at horticultural shows and she quickly discovered a talent for reproducing many of the floral entries.

Back on Australian shores and living in the Blue Mountains, Dorothy pursued her promise and accessed friends’ and neighbours’ properties to forage for native flowers, leaves and bark. As luck would have it, Australian natives are hardy, stand up to being pressed, and survive in storage incredibly well. So each year for the past 30, Dorothy has picked enough natives to last until the next flowering season, so there’s a more-than-ample supply to play with. Using miniature scissors, textured paper, craft clue, a wooden skewer and her ideas, she has become an expert in oshibana – the Japanese art of pressing and arranging flowers, a practice dating


What do horticultural shows, Japanese tour buses and international acclaim in oshibana have in common? Just ask native flower artist Dorothy Kelly.

By Mer yl Hancoc k , photogr aphy Ken Br as s

Pressing matters


Each spring Dorothy picks flowers for

her creations; bush foliage is transformed

into works of art; Dorothy’s works are a

tribute to Australia’s natural environment;

wattles, banksias, kangaroo paw and

other natives create a stunning piece.

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ARTIST profile


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back to the 16th century. There is no preliminary drawing, no computer-aided design; instead she puts her heart and soul spontaneously on paper. “I might start by picking up one leaf and I’ll then conceive a design based on resources,” she says. “A picture appears in my mind. I’ll observe natural curvatures, consider shape and flow, and I’ll marvel at the point where one colour stops and another starts, like the feathers on a lorikeet. Nature and its beauty are my inspiration. I have to break native flowers down as I only use particles, which means I appreciate all the components.”

While displayed at a gallery in The Rocks in Sydney in 1986, a visiting expert noticed her artworks and issued Dorothy an invitation from the International Pressed Flower Art Society of Japan to work internationally and enter competitions. With no formal qualifications or certificates that govern status in the oshibana world, she was overwhelmed by the offer and accepted. “I have competed many times and won many awards but I have also conducted oshibana workshops in Tokyo and Yokohama,” she says. “Before I left I made up 110 packages of Australian natives and took them with me. My Japanese friend, Yuri, planned my itinerary and wherever I travelled there was someone to help me with my luggage. I was treated like royalty and after dinner each evening nobody was permitted to leave until I was safely in my hotel room. It’s been a fairy tale.”

Yuri was also instrumental in designating Dorothy’s Blue Mountains home as a stop-off for Japanese tour buses. “We’d make morning and afternoon tea for them, and the visitors

ARTIST profile

“I might start by picking up one leaf and I’ll then conceive a design based on resources ... a picture appears in my mind.”

THIS IMAGE: Dorothy designs her works following the Japanese traditions

of oshibana.LEFT: All her designs

are crafted from Australian natives.


ARTIST profile

were allowed to wander through our house and look at my work,” Dorothy says. “They couldn’t believe the size of our kitchen and would often photograph it.”

A portrait encircled by pressed flowers now hangs prominently in the dining room. In February 2014, Dorothy and husband Les lost their only daughter, Roslyn, to breast cancer after a long illness. “Like flowers, humans don’t last forever,” she says. “You have no control over these things but in the last 12 months of her life, I think I produced some of my best ever work. It brought out my grief and helped with the healing process.”

Watching her handle delicate and sometimes brittle flowers from her collection is soothing. She makes the daintiest movements and exudes the utmost care. When noticing the petal of a flannel flower has ripped she adeptly repairs it but lets me stroke the velvet fibres so I can appreciate why it is her absolute favourite. It’s a simple yet incredibly beautiful example of Mother Nature. Any wonder she’s at her happiest when collecting and working. “I try my utmost to be a lovely human being and a giver,” she says. “I’ve got so much out of life from nature and its changing beauty. If you look closely at anything you treasure, you will find inspiration.” For more information visit ageniascrafts.com.

CLOCKWISE FROM ABOVE: Trips to Japan have inspired Dorothy’s works; creating floral brooches requires expert precision; this piece boasts flannel flowers, callistemon, grevillea and other pressed wildflowers.



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ARTIST IN RESIDENCE


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Possessive case

A once-minimalist South Australian sixties house has been the hive of industrious bees

Helen and Richard Hosking for almost

three decades.

By Mer yl Hancoc k , photogr aphy Ros s Will iams, st yl ing Br onte Camill er i

ARTIST IN RESIDENCE



CLOCKWISE FROM RIGHT:

Vintage treasures decorate the home; the Hoskings favour vibrant pieces from the Depression era; upcycled furniture

lends authenticity and industrial style to the

couple’s interiors.


ARTIST IN RESIDENCE


Even when cloudy and raining, there’s a riot of colour and bottled sunshine at the Hoskings’ architect-designed home in the Adelaide Hills. A clean layout and Frank Lloyd Wright-inspired lines came with the added bonus of existing outdoor infrastructure including rocks, stone walls and garden pathways. Helen and Richard were hooked instantly. While both were running their own businesses, Helen as a caterer and Richard as the owner of a staffi ng agency, their worker-bee ethos drove them into the bush in their spare time, to satiate their “door-knocking” fascination. “We’d travel to the country with a trailer and knock on doors asking to buy furniture,” Helen explains. “The response was often ‘Go for your life’.”

Helen’s treasuring of the past can be traced to her upbringing on an estate that produced top class wool and wheat in Trawalla, a country town in central-western Victoria. “It was a charmed existence,” she recalls. “There was a beautiful church among the workers’ cottages on the property, my father was the gardener, my grandmother was the shearers’ cook and my grandfather was the carpenter. The matriarch was titled gentry, so we referred to her as madame.” When Helen’s father died suddenly, the family was forced to move into town where her mother held three jobs to support her five children. “I’ve inherited my love of found objects from my mother,” she says. “She was brought up in the depression so she was very frugal. Although I came from a poor rural environment, I wasn’t aware we were

“I’ve inherited my love of found objects from my mother.”

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ARTIST IN RESIDENCE


CLOCKWISE FROM RIGHT

The couple’s passion for repurposing

creates interesting roomscapes; Helen’s

love of art informs each space; a 1960s

aesthetic adorns the study.


ARTIST IN RESIDENCE

poor as we made do and constantly made things from scrap. We wouldn’t throw out a chair because the leg had broken, we’d replace the broken part.”

While kitting out their home through door-knocking, the Hoskings unearthed a fondness for pieces from the Depression era; useful objects rather than excessively lavish. Hence Helen’s kitchen is stacked with vintage kitchenalia, and repurposed agricultural pieces such as a former pig-blooding table are scattered throughout the house. A clear emphasis on industrial furniture including workbenches pays tribute to Helen’s childhood on the land. In spite of selling some of their finds, they ended up with two sheds of overflow so Richard conceived a business aptly titled Some Days are Diamonds in reference to their lives as collectors.

Their work tapped into a market that applauds upcycled

furnishings, which craftspeople restore, distress or modernise. Annual trips to India, where Richard was born, provide a hotspot of stock for workshopping. Helen explains that Richard’s creative eye can transform a standard object into a unique and innovative version. “He opts for the unusual, not the ordinary,” she says “He recently bought some vintage baseball bats at auction and has mounted them on a stand. He’s also created a sideboard with a guitar embedded in it, and no one else does that. I admire his talent.”

Eight years ago Helen embarked on a personal talent quest and painting in acrylic won out. Nowadays her large-scale artworks hang throughout the house and sell in her retail shop, Of Paint and Possession. A studio addition to her home is her ultimate sanctuary. “Each day my studio becomes a new room,” she says. “I play music constantly and when

A clear emphasis on industrial furniture including workbenches pays tribute to Helen’s childhood on the land.



ARTIST IN RESIDENCE

Richard comes home from work, he’ll come up and appraise my art while I have a glass of wine. It’s just a joy.”

The garden is another source of inspiration, having acquired her father’s skill with all things green. “Bringing the garden into the house through its large windows is the most magical aspect,” she says. “Stirling is very old English with a lot of European trees so our garden is a picture of changing colour at the moment. It’s wild and roaming so there’s a surprise around every corner. Our climate is extremely cold in winter but we have a wonderful fire pit so we can spend more time in the garden.”

Heading inside, Helen advises her decor may lead to sensory overload but she doesn’t support minimal so will never look back on the past and wonder ‘what was I

thinking?’ Cue to an avant-garde lounger upholstered in recycled denim and an antique cedar sideboard sporting an aquamarine topcoat. She abhors the current trend of matching slate grey walls with an equally dull piece of art because bland is never an option in the Hosking household. She credits the world with getting the hang of recycling and recreating but believes the younger generation needs to be more aware of the value of handmade versus made-in-China. “We need to educate an appreciation of old things instead of acting as a throwaway society with zero interest in where our goods come from,” she adds. “Our house is not fantastic or precious but everybody feels at home there.” For more details visit ofpaintandpossession.com.au.


The elegant outdoor room is enjoyed by

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gardens boast expansive greenery; Helen gets creative

in the studio with her adoring pups.


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CCS186_P062-070_CHAPEL HOUSE.indd 62CCS186_P062-070_CHAPEL HOUSE.indd 62 6/24/2015 11:01:42 AM6/24/2015 11:01:42 AM

Divine interventionIt may have been caused by a partner’s moment of

weakness, but purchasing a historic property was a blessing in disguise for owner Jo Maxwell.

By Alice Gr if fi n, photogr aphy Ken Br as s

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It may have been caused by a partner’s moment of weakness, but purchasing a historic property was

a blessing in disguise for owner Jo Maxwell.By Alice Gr if fi n, photogr aphy Ken Br as s

HERITAGE ORDERSHERITAGE ORDERS




The buildings on the property have an

intriguing history; Chapel House’s gardens

are expansive; Michael loves taking his vintage

Maxwell for a spin.


Maintaining a property as old as Australia’s fi rst colony is not everyone’s cup of tea. No one knows this truth more than Jo Maxwell, owner of Chapel House, a historic building in the NSW Central Tablelands village of Rydal. The renovations, gardening and general drudgery of tasks on a 200-acre (80-hectare) property are made all the more arduous when one’s fate is determined by an impulsive husband.

HERITAGE ORDERS

“Everyone delights in the story that my husband bought the property without telling me,” Jo says. “It wasn’t my decision … luckily it grew on me.” Jo’s husband, Michael, first came across Chapel House in a brochure pinned to a noticeboard at a neighbouring town’s petrol station during a boys’ trip to the region. A brief viewing before returning to Sydney had him convinced they had to buy it. Jo took more persuading. “Michael came home and placed the [Chapel House] brochure in front of me,” she says. “I told him it looked amazing but we already had a home. He said I should take a closer look, as he’d just bought it.” In a reaction typical of a spouse’s covert and life-changing purchase, Jo’s shock didn’t last long. “I was surprised but I know what Michael is like once he gets an idea in his head,” she says.

The next weekend Jo and Michael, their kids, and the grandparents piled into the car and set off for Chapel House, with Jo keen to see the result of arguably the world’s largest impulse buy. Her first impressions were mixed. “Once I saw the property I understood Michael’s draw to it,” she says. “It was huge, like a wonderland. I kept expecting it to end but each door lead to another interesting space.” The rest of the family was just as love-struck. “My mother flung open all the doors and ran through the house yelling ‘It’s Camelot’,” Jo recalls.

The Maxwells’ next few years were characterised by hard work, lengthy commutes, and a lot of weeding. “We spent the weekends permanently in our gumboots, digging



HERITAGE ORDERS

“Once I saw the property I understood Michael’s draw to it. It was huge, like a wonderland.”



and planting and checking on the animals,” Jo recalls. Brief weekend trips were the only time the busy couple could spare for the home. Five children enrolled in Sydney’s private schools, two demanding careers in law and family commitments meant squeezing an entire week’s worth of property maintenance into the two days. It was go, go, go. Fortunately the couple was up for the challenge.

Commute-by-commute, dig-by-dig, the Maxwells’ hard

work began to pay off. Today the house toes the line between a contemporary home and a charming historic building and is an impressive tribute to its previous owners. In a nod to its rich history, the property’s outer buildings are preserved, with updates kept minimal to retain the lay of the land for future residents. Horses, ducks, chickens and two dogs enjoy the vast grounds, while the formal gardens and lakeside are awash with golden daffodils, blushing pink peonies, red roses and striking willows, depending on the time of year.

Alongside the renovations, uncovering the vast history of the property was of particular interest to the couple. “We knew Chapel House would have an amazing history and wanted to learn more about the old buildings on the land,” Jo says. Given that the home’s previous owner was celebrated Australian artist John Olsen, the Maxwells were confident they would uncover even more of the property’s past. John Olsen worked and lived at Chapel House, utilising the gardens and outer buildings as his creative base for more than a decade. His artistic flair permeated the home. “When we first arrived we noticed his choice of decor and style was quite out there and his works covered the walls,” Jo recalls. Beyond the acclaimed artist, the couple was keen to discover who else had made a mark on Chapel House.

Working with a local historian, Jo pieced together the past, discovering she was a lot closer to home in Chapel House than

HERITAGE ORDERS



The Maxwells’ hard work in the garden has

paid off; the couple favoured neutral tones when decorating their country home; geese

and their goslings roam the property; stunning

flora abounds.


HERITAGE ORDERS


on the SS Minerva as a political prisoner charged with sedition. “My mother’s last name was Fulton,” Jo says. “We did more digging and established that I am a direct descendant of Reverend Fulton.” Her fate was sealed, the link to Chapel House seemed too close to ignore. Chapel House’s most recent and unexpected owner suddenly became the community’s longest-standing member.

Jo’s newfound linkage cemented her place in Rydal and she was more dedicated than ever to Chapel House. Nine years into their ownership, Jo cut work back to part-time so she could dedicate more time to the property. “I really felt the responsibility as the caretaker of this house,” she says. “Many people have been here before us and I wanted to make sure that whatever changes we made would be improvements.”

Her next step was the garden. In a bid to tackle the nine acres (three and a half hectares) of sprawling garden greenery and lawns across the property, Jo took up studies in horticulture. “There are so many plants here and I needed to know how to look after everything,” she says. “Horticulture was not something I had considered, but I love getting to see things come to life in the garden. Knowing when to feed and prune through the seasons has made such an improvement in the garden, and it’s a release for my creative energy.”

Beyond personal reward, Jo’s venture into the world of horticulture has also been beneficial to the wider

she thought. In 1919, Chapel House became the home for aspirants of the Franciscan order, who used the vast country estate for religious practice, group teachings and seeking personal enlightenment. Known as the St Bonaventura College, the seminary survived for six years before closing its doors in 1925. Beyond the home’s religious roots, during the colonial days the property was part of a land grant awarded to Reverend Henry Fulton, an Irish clergyman sent to Australia



The kitchen has all the contemporary

trappings; a stunning four-poster in the

master bedroom; Jo combines period and

modern pieces.

HERITAGE ORDERS


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community. Chapel House’s manicured formal gardens and masses of bright daffodils are a key attraction during the annual Daffodils at Rydal festival. An initiative started by Jo and other locals in 2002, the festival supports community-funded projects and charities in the wider region. Although a monumental effort for organisers, Jo believes the success speaks for itself. “The daffodil festival has raised more than $100,000 in funds from a very small village,” she says. “It puts Rydal on the map and supports local business. We are really happy to be a part of it”.

As Jo has experienced first-hand, the sense of community runs both ways. The strong local spirit has definitely come in handy during the Maxwells’ time at Chapel House. During one stormy night, a lightning bolt struck the gardens starting a fire. Jo, alone at home, was in panic mode. “I rang the local pub and within 10 minutes there were about 15 utes here loaded with hessian sacks drenched in water,” she recalls. “I hadn’t even met half the people who turned up.” Moments later the crew had successfully doused the fire and after checking Jo was okay, went back to the pub for another round. The group departed as quickly as they arrived, with a no-fuss attitude that seemed disproportionate to the potentially life-saving act they had just undertaken. Banding together is second nature for Rydal locals, and this cameraderie isn’t something that Jo experienced in the city. “It’s comforting to know that in a crisis, everyone is there for you,” she says.

Indeed, Jo has detoured a long way from the future in inner-Sydney that she had always imagined. However, she says the benefits of country life and the significance of Chapel House have made the switch worthwhile. “Life here is completely different to my previous life,” she says. “It’s physically demanding and mentally straining. Walking to the clothes line at Chapel House is most people’s walk down the street.” Although unexpected, Jo views the cards handed to her by Michael’s purchase as fate. “Chapel House has given me a career in horticulture I never thought possible,” she says. “We’ve made lifelong friends and gained a huge amount of fulfilment from our life here.” And when the responsibilities as caretakers of an extensive historic homestead get too much, there’s always the spa. “There’s nothing like finishing a hard day’s work by relaxing in the spa,” she says. “Or sitting by the fire with a good movie and glass of wine.” To find out more visit chapelhouse.com.au.

HERITAGE ORDERS

CLOCKWISE FROM ABOVE: Pressed tin adds

character to a neutral bathroom; Chapel

House has warm and inviting interiors; Jo

enjoys life on the land.


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Riverside revivalJane and Neil Mackenzie have traded hectic corporate lives for a bucolic existence on the NSW mid north coast.

By K ir st y McKenzie, photogr aphy Ken Br as s

CLOCKWISE FROM THIS PAGE:

Sunrise on the Manning River; the

Mackenzies have expanded the existing orchard; Jane and Neil pour wine for their al fresco lunch guests.

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The deal was done in a hotel room in the middle of a sweltering Sydney summer, with a real estate website on the laptop and a map of NSW on the bed. London residents Jane and Neil Mackenzie were on one of their regular trips back to Australia, so in the heat of the day they decided to take the plunge and make the visit a permanent one.

“We knew we wanted to do something in hospitality, so it just made sense to be within weekend commuting distance of Sydney,” Jane explains. ”We worked out what we could afford by selling our home in London. There were a couple of non-negotiables: I wanted a swimming pool and air conditioning and Neil wanted a Wolf cooker.”

Cooma-born-and-raised Neil had spent the best part of two decades in the UK working as a chef. He first went to London as a backpacker, completed training at Leith’s School of Cookery and Wine and then worked for Yottam Ottolenghi and Fishworks before starting out on his own with a catering company, Lovefood, which specialised in catering for crews on advertising photoshoots. Buckinghamshire girl Jane drove a desk, working her way up from marketing jobs in retail to a position as head of marketing for retail giant Marks & Spencer. “For the

food files

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final 10 years I ran the design studio,” Jane explains. “With 84 staff, it is one of the biggest design studios in Europe. We were responsible for all brand design … everything from packaging, décor and windows to catalogues, brochures and magazines. The upshot of it was that we were both working 12-hour days and whatever hours we spent together we were totally exhausted.”

Inevitably, the couple reached the conclusion that there must be a way of finding a better work-life balance. The move to Australia, followed shortly after by their Parson Russell Terrier pooches, Doug and Bob, was the first step. Finding the perfect property on which to run bed and breakfast accommodation took a bit longer than the initial foray in Sydney, but eventually they found what they were looking in Mansfield on the Manning, three and a half hours north of Sydney near Taree on the Mid North coast. The 16-acre (6.5-hectare) property is spectacularly located on the banks of the Manning River and includes a homestead and two guest cottages, which were built according to environmentally sensitive standards in 2002. The previous owners had commenced a bush regeneration program by planting more than 4000 native trees, so when Jane and Neil took over they inherited a good starting point on which to build their dreams.

In the year since they took up residence they’ve completed a massive pruning and manicuring program and updated the homestead by retaining its footprint, but adding a huge deck and the deal-breaking infinity swimming pool. Internally, floorboards and windows have been replaced and refurbished, and the mandated air conditioning and state-of-the-art cooker have been installed. Jane has lent her considerable design flair to decorating the interiors with a mix of antique and contemporary furniture and accessories from antique shops, design boutiques and markets in England, France and Australia. She’s also given the two cottages complete makeovers so guests can enjoy that


CLOCKWISE FROM RIGHT:

Neil drives his deal-breaking Wolf cooker;

the guest cottages are deisgned for creature

comfort; Neil silver-leafed the stag’s head in the living room as a

birthday gift for Jane; the gleaming kitchen.

food files


‘‘The upshot of it was that we were both working 12-hour days and whatever hours we spent together we were totally exhausted.”


food files


magnificent view from superbly appointed accommodation. In addition, they’ve madeover a 1978 Airstream caravan in funky ’70s style, complete with ensuite bathroom and a fully equipped kitchen. Jane and Neil also took over the bones of an orchard with an avenue of mandarin and pecan trees and a few other citrus, and gardener Joel Betts has devoted considerable time and energy into fleshing it out with every conceivable fruit tree and vine. Alongside stonefruit, pears, apples, figs and pomegranates, there are more citrus (blood orange, Kaffir lime and grapefruit), and tropical treats such as guava, banana and custard apples. The team has also developed an amazing kitchen garden planted to everything from tomatoes and basil to cabbages and kale. “While we’re very serious about growing the best possible produce, using the most environmentally friendly methods, our approach has been a bit of a game of chance,” Neil explains. “We’ve kind of chucked everything in with lots of mulch and compost and now we’re just waiting to see what thrives and what doesn’t.” They’ve also added 16 Isa Brown hens into the mix, and so far “the girls” are living up to their reputation as the super-duper egg layers of the poultry world.

The Mackenzies’ guests are encouraged to help themselves to this home-grown bounty. Like the true foodies they are, they’ve equipped the cottage kitchens with the kind of utensils someone serious about making the most of the local produce needs to indulge in some good kitchen therapy. It’s an uncommon delight to find cake tins and roasting pans, a cast-iron casserole and decent cook’s knives alongside a starter kit of basics including quality balsamic vinegar, extra virgin olive oil, Dijon mustard, local honey, butter, and a loaf of homemade bread wrapped in a tea towel. The café society will be happy too as there are Nespresso machines as well as plungers and proper teapots along with T2 treats. And tucked away in a cute biccy tin, a welcome gift of shortbread, made to Neil’s grandma’s recipe and deemed worthy of first prize by CWA baking mavens at the Wingham Scottish fair.


food files


CLOCKWISE FROM THIS PAGE: Doug the Parson Russell Terrier gives a nod of approval to the bedroom; loft bedroom in a guest cottage; bush foliage and battery-operated candles; bowler hat pendant shades; butler’s tray tables in the bathroom.


food files


The cookfest will have to wait for another visit, however, as on this occasion Jane and Neil are hosting a lunch to showcase the region’s finest ingredients. Their menu includes soft-ripened cheeses from Comboyne Culture, wines from Red Tail and a giant standing roast beef from Manning Valley Wagyu Beef. Neighbours and fellow refugees from the rat race Ian Rowland and Stella Savvas brought along their Stellar biodynamic garlic, which Neil used in a caramelised garlic tart, while the herbs, leaves and pumpkin for the salads came from the garden, which also supplied macadamias and passionfruit for the cheesecake dessert. The proof as they say, is in the eating and the meal is indeed a wonderful tribute to these dedicated farmers and the Mackenzies’ local, seasonal ethic.

Neil has plans to build a commercial kitchen in one of the sheds on the property and convert a barbecue shelter into a small restaurant catering for house guests and a few locals. Jane has visions of afternoon teas in the kitchen garden, and the plans for the future include expanding their accommodation options with yurts and maybe permanently erected bell tents.

“I’ve dreamed of running my own accommodation since I was a youngster,” Jane explains. “When I was still at school I saved my dinner money and booked myself into a hotel in the small town near my home. Unfortunately, being a small town it didn’t take long for the news to reach my parents who pulled the plug on my first solo vacation. But now I’m getting to live my dream and it’s turning out way better than I dared to hope for. Our neighbours have been helpful and welcoming and our guests generous in their praise, and kind enough to book return visits. We have lots of plans for the future, but for now, it’s still a bit like being on holiday, except it’s in our own home.”

CLOCKWISE FROM RIGHT

The Mackenzies and their guests

enjoy local, seasonal produce; Comboyne

Culture cheeses; passionfruit fresh

from the vine; Stellar biodynamic garlic

is available at local farmer’s markets.

The meal is indeed a tribute to the region’s dedicated farmers and the Mackenzies’ local, seasonal ethic.


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Caramelised Garlic Tart Serves 8-----375g butter puff pastry3 bulbs garlic, cloves separated

and peeled1 tablespoon olive oil1 tablespoon balsamic vinegar200ml water1 tablespoon caster sugar1 tablespoon chopped rosemary1 tablespoon chopped thyme200g Camembert2 eggs200ml creamSalt and black pepper2-3 sprigs thyme and rosemary, to serve

Preheat oven to 180˚C. Roll out pastry and line a 24cm fluted tart tin; rest in fridge for 20 minutes. Remove from fridge, line with baking paper and baking beans or weights and blind bake for 20-25 minutes. Remove beans and paper and bake for a further 5-10 minutes or until golden. Remove and reduce oven temperature to 160˚C. While tart case is baking, put garlic in a small saucepan, cover with plenty of water, bring to boil and simmer for 3 minutes. Drain well, dry saucepan, return garlic and and olive oil and fry on very high heat for 2 minutes. Add vinegar and water, bring to the boil and simmer for 10 minutes.

Add sugar, rosemary, thyme and a pinch of salt and simmer for approximately 10 minutes or until most of liquid has evaporated and garlic is coated in caramelised syrup. Remove from heat. Slice or tear Camembert and scatter over tart base, spoon over garlic and syrup. In a jug, whisk eggs and cream with a pinch of salt and a few grinds of black pepper. Pour over tart filling making sure custard is filling the gaps. You should still be able to see the garlic on the surface. Bake on middle shelf for 35-40 minutes or until filling has set and top is golden brown. Remove from oven, cool and then remove from tin. Garnish with springs of thyme and rosemary to serve.

Roast Pumpkin with Lime & Yoghurt Serves 4-6-----2 limes plus juice of 1 lime5 tablespoons olive oilSea salt fl akes



1 large Kent or Jap pumpkin2 tablespoons cardamom pods1 tablespoon cumin seeds1 tablespoon coriander seeds150g Greek yoghurt2 tablespoons tahini1 red chilli, sliced thinlyHandful of coriander leaves

Preheat oven to 210˚C. Cut off top and bottom of limes and stand on board. Following the curve of the lime, remove skin and pith. Segment the limes cutting along the membrane to create skinless segments. Put in bowl with 1-2 tablespoons of olive oil and 2 pinches of sea salt flakes. Stir. Slice pumpkin into 1cm thick slices, place on oven tray lined with baking paper. Put cardamom pods in mortar and bash to release seeds, remove pods. Add cumin and coriander seeds and grind to a coarse powder.

Brush pumpkin with olive oil on both sides and sprinkle with spices and salt. Place in oven for 15 minutes or until knife pierces easily. Cool.

To make dressing: Whisk yoghurt, tahini,

lime juice, 2-3 tablespoons of water and a pinch of salt to achieve pouring consistency. To serve, range pumpkin on platter, spoon with yoghurt dressing and scatter with lime segments, thinly sliced chilli and coriander leaves.

Standing Roast Sirloin of Manning Valley Wagyu Serves 8-10-----3-4 cloves garlic 1 -2 tablespoons of sea salt and

black pepperOlive oil5 kg sirloin of Wagyu beef, bones

in, trimmed, at room temperature

Preheat oven to 220˚C. Peel garlic and pound to a paste with salt and black pepper in a mortar and pestle. Mix with 2-3 tablespoons olive oil and massage over all surfaces of the beef. Stand in roasting tray, place in oven and roast for 40 minutes or until well browned. Reduce oven to 160˚C and roast for 11-12 minutes per 500g. A temperature probe

should read 58-60˚C. Remove from oven, rest for 40 minutes loosely wrapped in foil before serving. Reserve fat, strain and keep in fridge for future – it’s great for roast spuds.

Passionfruit Cheesecake Serves 8-10-----CRUST1 cup raw macadamia nuts90g digestive biscuits2 tablespoons caster sugarPinch salt50g butter, meltedFILLING650g cream cheese150g caster sugar3 large eggsP ulp of 3 passionfruit, strained to

remove seeds⅔ cup creamExtra melted butter, for brushingTOPPING1 cup creamPulp of 3 passionfruit

Preheat oven to 160˚C. Wrap the base of a 22cm springform pan in aluminium foil. In a food processor, process macadamia nuts on high until coarsely chopped. Add biscuits, sugar and salt and process until mixture resembles coarse breadcrumbs. Add butter, stir well and transfer mixture to tart case, pressing firmly and evenly into the pan. Bake for 12-14 minutes until just beginning to brown around the edges. Remove and cool.

Reduce oven temperature to 150˚C. In a large bowl, beat cream cheese until smooth. Beat in sugar until well combined. Beat in eggs one at a time, scraping down sides of the bowl as necessary. Add in strained passionfruit pulp and cream. Brush sides of the springform pan with extra melted butter and then pour filling over the cooled crust. Place on a baking sheet and place on centre rack of oven. On rack below place a large baking dish filled with water. Bake for 1½-1¾ hours until edges are set and the centre barely jiggles when you shake the pan. Remove and let cool completely. Run a sharp knife around edge of pan and remove sides. Cover with plastic wrap and refrigerate for at least 3-4 hours.

To make the topping beat cream until stiff peaks form and spread over chilled cheesecake. Drizzle with passionfruit just before serving.

food files


garden close-up


so they set to work demolishing the clothesline, lean-to, and clearing the yard. Only two ancient plum trees and several straggling Pittosporum were spared. The topography was less than ideal. A former mining town, Castlemaine sits in a basin of scraggy, sparse landscape. The soil is poor, winter frosts are commonplace, summers are hot and rainfall is low, so the challenges were many. The Comerfords personalised their property by naming it Cluain Mhor in honour of a ruined castle they had visited in Ireland, once owned by direct ancestor Thomas Comerford. Renovations began and a big, bright family room, new kitchen and laundry appeared, and the origins of a garden sprouted.

Verdant Artistry

Christobel and Tom Comerford have sprinkled stardust over a backyard and nature strip

in central Victoria to the delight of the neighbourhood.

By Mer yl Hancoc k , photogr aphy Kim Selb y

Having created three gardens in close to 50 years, Christobel and Tom Comerford decided it was time to downsize and embellish a smaller jewel. While property searching in Castlemaine, Victoria, more than 10 years ago, the Comerfords discovered an 1860s brick cottage in poor condition, with an equally neglected yard. It was completely overgrown and had been used as a playground for the former owner’s three large dogs. Although both house and garden required major makeovers, the 25-metre-square space was a sensible prospect given the pair were both approaching 70 years of age. Compared to the larger-scale properties they had transformed earlier in their lives, the garden was minuscule


The Comerfords have given a new lease on

life to a run-down brick cottage; the two

green thumbs enjoy their latest creation;

the couple favours an English cottage-style

garden; details add an element of fun to the

garden; purple buds delight visitors.

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garden close-up


“I come from a long line of women gardeners so from the time I was 18 months old I was toddling around the garden after my mother, putting snails and seeds in my bucket,’’ Christobel explains. “So I grew up with a deep love of gardening. Flowering plants are my passion and we have an excellent library of plant and horticultural books. In fact it started with my husband’s 21st birthday present from his aunt — a coffee table book of gardens. We visit nurseries and other gardens the way some people visit art galleries so our knowledge has built up across many decades.”

Sourcing plants was simple and generally inexpensive. The Comerfords are committed members of two gardening clubs in Castlemaine where the currency is always green. Growing from seeds or cuttings and swapping plants is the norm. “I’ve just planted tulip bulbs that have been in the refrigerator because I had to convince them they’re in Holland,’’ Christobel says. “They

won’t come up for six weeks so patience is the first skill a gardener must have.” She adds that other essential criteria are a sense of colour and foliage coordination, a flexible mindset to relocate plants that are not thriving, and lots of energy. “Success is trial and error,” she says. “People today want instant satisfaction so they pay large amounts of dollars to garden designers to install a completed garden, but the best gardening advice comes from experienced gardeners. We’re still learning and sharing our knowledge.”

Christobel’s colour preferences have determined the choice of planting at Cluain Mhor. Orange and bright yellow flowers are unwelcome, while mauve and violet through to deep red blooms are embraced with joy. Lemon and creamy colours are also favourites. Planting is thick so there’s a heavy demand on nutrients in the soil. Manure, commercial plant food and compost such as broken-down autumn leaves are applied to the garden three times per year

CLOCKWISE FROM ABOVE: Statues decorate the garden; the couple selected plants that bloom in their favoured colours of mauve, violet and deep red; the garden’s delicate pink roses are a favourite among visitors; the Comerfords’ savvy plant selection ensures there’s always an array of colour in the garden.

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garden close-up


to supplement nutrients. The Comerfords operate half on tank, half on mains water and resist an irrigation system. Christobel finds hand watering very soothing and crucial in preventing water wastage. More than 70 varieties of roses — standard, bush and climbing — are a tribute to a lifetime affair with heritage varieties. Diversity is celebrated in the melange of shrubs, herbs, bulbs, perennials and annuals, vegetables and fruit trees including a feijoa and two kiwifruit on a trellis. Broccoli thrives in among the irises and basil flourishes alongside cherry tomatoes. “I call it companionable planting rather than companion planting because I don’t think there are any plants that can harm each other,” she says. “It also means you can nibble a tomato and a basil leaf at the same time, for your afternoon tea.”

Plants are selected to flower at different times so there’s a constant array of colour. The lower trunks of shrubs are stripped to make room for multiple underplanting, and varied foliage creates interest in tone and texture. It’s a welcoming oasis the Comerfords love to share. They serve morning tea to garden visitors and regularly entertain birds, lizards, bees and butterflies. “Our greatest achievement is the pleasure our garden gives to so many people,” Christobel says. “We’ve now gardened our nature strip, which is a source of great interest locally. When we’re working out there we feel truly part of the neighbourhood. There’s artistry involved in establishing gardens. Neither Tom or I paint, embroider or dabble in ceramics but Cluain Mhor is proof that we’re creative.”


Stunning flowers, trees and shrubbery

line the garden’s paths; every facet

of the garden is thoughtfully curated; Christobel is inspired

by the generations of female gardeners

in her family.


drinks

australiancountry.net.au 87 ncountrrrrrrrrrrrrrrrrrryyyyy.neyy t.au 87

here are the latest drops, news and views from the world of beer, wine and spirits. By Gr eg Duncan Po we ll

DID YOU KNOW? Napoleon Bonaparte was opinionated about many things so it should be no surprise to learn that he was also a wine snob. His spoils of war were often poured out of a bottle and he was particularly

fond of the Blaufränkisch grown in Hungary.

for discovering SINGLEFILE WINES Some wineries make a huge splash while others do the slow grow. Singlefile is one of the latter. It dates back to 2007 when Phil and Vic Snowden bought a vineyard in Denmark, WA. Since then they’ve reconfigured that vineyard and sourced quality grapes in the Great Southern region, all the while building an enviable reputation for top notch wines at real world prices. Look into how they’ve achieved this in a marketplace full of wineries trying to do the same thing and you realise that this is no fluke. Everything is thought through — from the soils and the viticulture to the winemaking, marketing, and the consultants they employ. The label now boasts a dozen or so wines — all of very high quality — and one of the most highly regarded cellar door/restaurants in the Denmark region.

for the wine snob HAHNDORF HILL BLUEBLOOD BLAUFRÄNKISCH 2013, $40 Here’s a wine to impress the wine snob in your life. Blaufränkisch is one of Austria’s favourite red grape varieties and this is the only version produced in Australia. But that’s going to change as its plantings are increasing. It’s a refined, elegant red and deserves a carefully tended lamb back strap or even a duck breast.

for lunchCHALK HILL IL VIVACE VERMENTINO 2014, $18 Many winemakers are beginning to realise that wines with 14-plus per cent alcohol are not particularly user-friendly. Thankfully there’s a trend towards varieties and winemaking that produce lighter alcohol wines. This 11.5 per cent Vermentino is a fine example. Pale in colour, it’s fresh and vibrant with whiffs of fruit and whipped cream and is ideal to serve chilled with an Asian-styled salad.

for the cellar LECONFIELD CABERNET MERLOT 2013, $25 This wine is drinking well now but has an excellent pedigree for the cellar. Well priced for a Coonawarra Cabernet Merlot, five years on its back in the dark should see it drinking at its peak.

Hahndorf Hill

Blueblood Blaufränkisch

2013, $40

Chalk Hill Il Vivace

Vermentino 2014, $18

auauuuussssstststtttustaa trrrrrrrrraaaaaaaaaaalllllllliaarrraaaalllrar lrrr lar laarraaaa an

Leconfield Cabernet Merlot

2013, $25


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pick of the crop

Beautiful, vibrant, ubiquitous, healthy, delicious and versatile, this queen of the citrus family should not be taken for granted.Recipes & st yl ing by Kay Fr ancis , photogr aphy Ken Br as s

LEMONSA bit like salt, the lemon has been such an essential ingredient in cooking for centuries that it has assumed a commonplace status. But there is nothing commonplace about this fruit. Early recordings are of its cultivation in Egypt and Greece, where it was partner to the olive in culinary standing. The Romans transported it to France, Spain, Portugal and North Africa; in 1493, Christopher Columbus brought lemon seeds to South America and it appeared in France and England in the 18th Century. Botanists there marvelled in its qualities and established orangeries to cultivate it. After the American Revolution, Spanish missionaries took it to North America.

Always recognised for its medicinal properties, the list of applications as an antibacterial and antiviral aid, a rejuvenator and anxiety soother and a digestive aid, among many other talents, is extensive. As a beauty product it has its place in hair care and even as my grandmother espoused, a wonderful hand softener and whitener when the juice and sugar are rubbed on the fingers and palms, especially after gardening. As a cleaning agent there is nothing like rubbing a cut lemon onto a chopping board to freshen it up. As children, so many of us first ventured into the business world by setting up lemonade stands at the front gate, eagerly awaiting customers. Use lemons to enhance the colour of green vegetables such as broccoli and asparagus, and a squeeze of juice not only adds to the flavour of a pesto, but helps maintain the fresh greenness of the paste. White vegetables such as fennel and cauliflower also retain their colour when lemon juice is sprinkled on them when cut.SELECTION AND STORAGE: Select fruit that feel firm and heavy with no evidence of bruising or mould. There are two main types of lemon commonly available. The Eureka is a thicker-skinned, more acidic variety than the Meyer, the thin-skinned, sweeter, juicier and more delicate variety favoured for use in desserts. Unless you grow your own, wash lemons in hot water if using the rind, as usually the fruit will have been sprayed with wax to preserve it. Rolling citrus on a hard surface will break down the fibres and produce more juice when squeezing. Lemons will keep for several weeks at room temperature and more than a month in the refrigerator.LEMON GOES WITH: Olives and olive oil, mint, parsley, ginger, chilli, seafood, chicken, salt, butter, sugar, vodka and honey (as a remedy for a sore throat).

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pick of the crop


750 ml vodkaT hinly pared rind from 6

medium lemons1 cup lemon balm sprigs, washed

and dried¾ cup raw sugarCHILLI LEMON SALTThinly pared rind from 1 lemon1 small red chilli, seeded2 tablespoon sea salt fl akes1 egg white, whisked, for

dipping glasses

To make Limoncello: Combine vodka, lemon rind and lemon balm in a large glass jar. Keep in a cool, dark place for 7 days. Combine sugar with 2 cups water in a saucepan. Heat, stirring, until sugar has dissolved. Boil 5 minutes; cool.

Strain vodka mixture into a clean container. Stir in syrup. Seal and store another 7 days. Pour into a sterilised bottle. Freeze at least 6 hours before using.To make Chilli Lemon Salt: Chop rind, chilli and salt together on a board, until fine. Dip the rim of small liqueur or shot glasses in the beaten egg white, then into the chilli lemon salt. Add neat Limoncello. It can also be served in small tumblers, over ice.

2 lemons1 cup caster sugar1 75g unsalted butter, at

room temperature4 large eggs, at room temperature½ cup ground almonds1 teaspoon bicarbonate of soda1½ cups self-raising fl our½ cup sour cream3 tablespoons chopped glacé lemon

rind, plus extra (unchopped) and syrup for decoration (see Lemon and Cardamom Syrup Cake recipe)

2 tablespoons lemon thyme leaves, for decoration (optional)

Prepare glacé lemon rind and syrup (omitting cardamom from recipe). Preheat oven to 180˚C. Grease 12 x ¾-cup individual baking moulds (or 2 x 8-cup ring tins). Line bases of moulds with baking paper.

Grate rind from lemons into a mixing bowl. With a rubber spatula, stir in sugar until well mixed. Beat in butter until pale and fluffy, then add eggs individually, beating well after each addition. Stir in ¼ cup of lemon juice, and then the ground almonds. Sift together the carb soda and flour and add in batches, alternating with sour cream. Start and finish the mixing process with the dry ingredients.

Stir in chopped glacé rind. Spoon mixture into moulds to three-quarters full. Place the moulds on an oven tray and bake in

preheated oven 25-30 minutes, until golden and firm. Remove from oven and stand on a wire rack positioned over the oven tray.

Reheat the lemon syrup and spoon approximately 1 tablespoon over each cake

(or ½ cup over each ring cake). Cool to room temperature then turn out cakes onto the wire rack. Spoon remaining syrup onto cakes. Serve, decorated with glacé lemon rind and lemon thyme leaves.

Limoncello with Chilli Lemon Salt Makes 1.25 litres---------

Lemon & Almond Sour Cream Cakes Makes 12 individual or 2 ring cakes-----

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1 Ezy-carve leg of lamb (about 1.7kg)½ cup plain fl ourSalt and freshly ground black pepperHAZELNUT CRUST4 cloves garlic, peeledFinely grated rind and juice of 2 lemons1 cup hazelnuts125g wholegrain bread2 tablespoons olive oil½ cup pitted kalamata olives

Preheat oven to 200˚C. Dust lamb with seasoned flour, shaking off any excess. Process crust ingredients in a food processor until a thick paste forms. Put a wire rack in a baking dish large enough to hold the lamb. Add 2 cups of water to the dish. Put a large sheet of baking paper on the rack and position lamb, fat side up, on this. Spread paste over all exposed parts of the lamb. (Lamb can be refrigerated at this stage, but return to room temperature before cooking.)

Roast for 1½ hours. The Greek Lemon Potatoes (recipe follows) can be cooked on a separate tray in the same oven. Remove lamb from oven, cover with foil and a kitchen towel and rest 20 minutes before carving, while potatoes finish cooking.

Fennel in Spiced Lemon Butter Serves 6-8-----1 tablespoon yellow mustard seeds150g butter¼ cup lemon juiceS ea salt and freshly ground black

pepper, to taste2 large bulbs fennel, trimmed and

sliced thickly1 large mild red chilli, sliced

Place a deep, heavy-based pan over a high heat. Add mustard seeds and butter, and cook until butter is beginning to brown and froth. Add lemon juice, salt and pepper, fennel and chilli and stir to combine. Cover pan with lid, reduce heat to medium, and cook slowly for 30 minutes, until fennel starts to caramelise. Serve immediately with lamb and potatoes.

Greek Lemon Potatoes Serves 6-8-----7-8 large fl oury potatoes, peeled

3 cloves garlic, chopped¾ cup olive oil¾ cup water1 tablespoon dried oregano½ cup lemon juice2 teaspoons coarse semolinaSea salt and freshly ground black pepper, to taste

Preheat oven to 200˚C. Cut potatoes into wedges and place on a large 2cm deep metal oven tray. Whisk together remaining ingredients and pour over potatoes, turning to coat. Sprinkle with more sea salt, if desired. Roast 50 minutes until beginning to crisp. Remove from oven, turn potatoes and return to oven for a further 50 minutes or until potatoes are golden and very crisp. Serve immediately.

Lemon, Fig & Whisky Loaf Serves 12. The loaf freezes well.-----4 medium lemons5 00g dried white Greek fi gs,

thinly sliced125g unsalted butter

1 cup (170g) molasses sugar (or use dark brown sugar)

1 teaspoon mixed spice1 teaspoon bicarbonate of soda½ cup (125ml) whisky2 eggs, beaten lightly1 cup (150g) plain fl our1 cup (150g) self-raising fl our

Preheat the oven to 180˚C or 160˚C fan-forced. Grease and line the base of a 7-cup loaf tin with baking paper. Wash lemons in boiling water, slice off ends and discard. Slice lemons in half lengthways, remove centre pith and seeds, then slice halves as thinly as possible. Place in a large saucepan with sliced figs, butter, sugar and mixed spice. Heat to dissolve sugar. Stir in bicarbonate of soda and stir until frothy. Stir in whisky, then remove from heat and cool mixture to room temperature. Stir in eggs, then combined sifted flours. Spoon into prepared loaf tin and bake in pre-heated oven for 1¼ hours, or until a skewer inserted in the centre of loaf comes out clean. Cool in tin, then turn out. Serve sliced and buttered, if desired.

Lemon & Hazelnut Crusted Roast Lamb Serves 6-8-----

pick of the crop

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pick of the crop

Lemon Currants-----2 cups currants1 cup lemon juice1 cinnamon stick

Combine ingredients in a small saucepan and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Currants will keep for 2-3 weeks in a lidded container in the refrigerator.

Use in roasted vegetable salads, with preserved lemon in couscous or Moroccan-style salads, in cakes, with fruit salads, in porridge with yoghurt – whatever you feel would benefit from a sweet/sour tang.

Sugared Lemons Makes 500ml-----3-4 lemons, washed1 cup raw sugar

Trim ends off lemons and squeeze any juice from the ends into a 500ml sterilised glass jar. Slice lemons as thinly as possible and discard seeds. Pack slices into jar, layering with the sugar as you go. Seal and stand upside-down in refrigerator for 24 hours. Turn each day for 4 days, until the sugar has dissolved. Keep refrigerated, turning the jar occasionally.

Use as decoration on, or chopped in, cakes, tarts or puddings, with fruit salads, both the syrup and fruit in a long cold drink with soda water and bitters, or to make lemon gelato. Add a slice to black or peppermint tea to sweeten it.

Lemon & Cardamon Syrup Cake Serves 10-12-----The cake keeps well, covered and refrigerated, for a week. Warm briefly in the microwave before serving.

180g unsalted butter, melted½ cup caster sugar½ cup date syrup (or use honey)4 large free-range eggs, at room

temperature1 tablespoon fi nely grated lemon rind1 teaspoon bicarbonate soda2 cups self-raising fl our⅓ cup coarse semolina1 teaspoon ground cardamom1 cup natural Greek yoghurtGlacé Lemon Rind and SyrupF inely julienned rind and juice from

4 lemons (about 1 cup)1 cup caster sugar4 green cardamom pods, barely crushed

Preheat oven to 180˚C or 160˚C fan-forced. Grease and line base of a 23cm round cake tin with baking paper, or grease a 23cm round silicone cake mould. Whisk butter, sugar and date syrup, until pale and thick. Add eggs individually, beating well after each addition. Stir in lemon rind, then sifted combined dry

ingredients, alternating with yoghurt. Start and finish with dry ingredients. Spoon into tin or mould and bake 55-60 minutes, or until a skewer inserted in the centre of cake comes out clean. Take care not to open oven door until toward end of cooking time, as cake will sink in the centre. Remove from oven and stand on a cake rack.

Prepare syrup while cake is cooking. Place julienned rind in a medium saucepan and pour boiling water over. Drain, then add 2 cups more boiling water, caster sugar and cardamom pods. Bring to the boil, stirring until sugar is dissolved, then simmer 40 minutes, until rind is translucent and syrup is thickening. Remove rind from syrup with a slotted spoon and place in a single layer on an oven tray lined with baking paper. Place in the 160˚C oven for 10-15 minutes, until dry. Spoon most of the hot syrup over hot cake while still in tin or mould. Cool, then turn out onto a serving plate and pour over remaining syrup. Decorate with glacé rind if desired. Refrigerate extra rind in a covered container.

Note: To candy the rind, continue cooking toffee for another 5-10 minutes, until sugar begins to crystallise. Remove rind from syrup with tongs, shaking off as much liquid as possible before drying in oven. The remaining syrup will solidify, and can be used as a glaze if gently reheated.


1379 Malvern Rd, Malvern VIC 3144 phone: +61 3 9822 6886mobile: 0419 009 890 email: [email protected] hours: monday to friday 9.30 - 5.30 saturday 10.00 - 2.00

With over thirty years experience working with antique furniture Miguel has gathered a vast knowledge of his craft. Miguel studied for three years under master

craftsmen at the Institute of Art and Restoration in Florence, Italy. After graduating and operating his own restoration workshop in the centre of Florence for 11 years, Miguel moved to Australia in 1990 and opened a workshop in Hawksburn (Melbourne). Clients ranged from the National Gallery of Victoria to French Antique Dealers and private collectors. The workshop moved to Malvern (Melbourne) in 1992 and Miguel began importing European antiques. He stocks an eclectic range of refi ned Parisian furniture and more rustic, casual

country furniture. Each piece is selected for its quality, beauty and uniqueness. Miguel is happy to spend time explaining anything clients may want to know about a piece or about antiques in general. He can come to your home to discuss a particular room and give you advice about decorating with antiques. On his regular buying trips, Miguel will look for furniture and decorations to match clients’ requests, with no obligation on their part to purchase the items. People are often surprised to fi nd antiques are more affordable than they may have thought. In today’s furniture market antiques are very competitive, and unlike reproductions which lose value from the moment you take them home, antiques tend to increase in value.

WE BRING OUR SHOP TO YOU ON MEIRELLES.COM.AU

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cooking schools

Saffi re Freycinet (Tas)Guests enjoying a luxurious stay at the Saffire Freycinet on Tasmania’s east coast can now indulge their senses in a series of extravagant cooking classes. Lovers of fine dining can experience behind-the-scenes demonstrations from the chefs at Saffire’s exceptional Palate restaurant while drinks connoisseurs can enjoy a Cocktail Mixology class. As with everything at the first-class Saffire hotel, these classes are the epitome of indulgence, promising a string of picture-perfect dishes and tantalising cocktails to conclude. saffi re-freycinet.com.au

I Feel Good Wholefoods Cooking (NSW)Last year Adam Guthrie sold his Berry-based business to concentrate on his real passion, food. A trained chef and committed vegetarian for more than 20 years, Adam and his wife, Roo, launched I Feel Good, an online portal and app aimed at educating and encouraging others to transition to a wholefood, plant-based diet. Succumbing to popular demand, the I Feel Good team now runs bi- monthly cooking classes at the popular Berry Sourdough Café, giving locals and visitors to the region the opportunity to cook their own delicious and healthy meals on a budget. ifeelgood.com.au

Melbourne Food Experiences (Vic)Brighten up birthdays, hen’s nights and teamwork activities with Melbourne Food Experiences, a passionate events company dedicated to introducing the city’s most vivid and delicious foodie moments to the masses. Private group classes ranging from cupcake decorating, Champagne masterclasses and culinary challenges accompany fascinating food and laneway tours in Melbourne’s inner city. Cocktail and bar showings also ensure this diverse program has something to suit all groups.melbournefoodexperiences.com.au

Le Très Bon (NSW)Seasonal dishes and a convivial attitude are the order of the day at Bungendore’s French restaurant and cooking school,

brush up on your kitchen skills with a cook’s tour around the country.By Alice Gr if fi n

Let us know about your forthcoming classes by writing to us at Locked Bag 154, North

Ryde, NSW 1670 or by emailing Kirsty McKenzie at [email protected].

Le Très Bon. From chocolate éclairs to Provençale street food, each class at Le Très Bon divulges the wonders of French cooking and flavours. Using recipes inspired by local dishes from Paris to Provence and everywhere in between, classes at Le Très Bon celebrate the many foodie regions of France in a gastronomic journey like no other. Bon appétit.letresbon.com.au

The Sydney Chocolate School (NSW)Producing handmade, organic chocolate is as simple as attending a morning class at the Sydney Chocolate School, in the harbourside suburb of Mosman. Chocolatiers can expect to get their mitts nice and sticky at the school’s Hand Tempering class, where participants adopt the traditional French technique of chocolate-making to ensure gloss and snap. A brief education on the history of chocolate and the benefits of cacao coupled with a whole lot of taste-testing ensure these classes will leave all sweet tooths satisfied. cocochocolate.com.au

Foragers (WA)Gain a gate-to-plate experience at Foragers, a farm-based cooking school near Pemberton in Western Australia’s Southern Forests region. Complete with charming self-catering accommodation, a sprawling kitchen garden and a host of friendly farm animals, Foragers offers visitors a snippet of life on the land. Set in sprawling mountains and taught by passionate local producers, a class at Foragers offers lessons in lifestyle where home-grown and handmade rule. With diverse recipes and tastings covering everything from saffron and truffles to apples and potatoes, the Food of the Southern Forests class is a particular highlight on Foragers’ class calendar.foragers.com.au


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CLOCKWISE FROM ABOVE: Novice chefs enjoy the fruits of their labour at a Melbourne Food Experiences’ class; Saffire guests learn from the masters; decadent meals at Saffire; I Feel Good founder Adam enjoys his time behind the bench; healthy offerings from I Feel Good; proud cooks at Melbourne Food Experiences; Foragers’ kitchen garden; treats at the Sydney Chocolate School; chef Christophe Gregoire at Le Très Bon. .

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an indian-inspired snacks party makes for

easy entertaining. Ph otogr aphy Ken Br as s, st yl ing Sandr a Hinton

TIFFIN TIME

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OPPOSITE: The term tiffin evolved in India during the Raj era when the British adapted their menus to lighter fare more palatable in the languid heat. The name lives on today meaning both snacks and the compartmentalised lunchboxes in which they are frequently served and transported from home to work or school.

ABOVE LEFT: The different snacks can be brought to the table in the tiffin container and opened up to double duty as serving dishes. Yoghurt flavoured with mint and cripsy pappadams are traditional accompaniments to any Indian feast. You can microwave the pappadams briefly until they puff up if you’d prefer to avoid deep-frying them.

ABOVE RIGHT: Onion bhaji are delicious deep-fried onion and spice morsels held together with a gram (chickpea flour) batter. We made the dish name cards by stamping on card and carefully cutting out the paisley shape using a scalpel.

LEFT: The traditional antidote to all this spice is the lassi, a yoghurt-based drink. We made the ever-popular mango version by blending 2 cups of mango pulp with 2 cups of natural yoghurt, a pinch of ground cardamom, 2 teaspoons of rosewater and 4 tablespoons of honey to a smooth consistency. The glasses were garnished with sprigs of mint.

setting the scene





OPPOSITE: Popular sub-continental snacks include pakoras, or vegetable fritters, made with potatoes, peas or other starchy vegies and samosas, little pastry triangles filled with either spiced minced meat or vegetables. Sari lengths make great tablecloths and drapes for the setting and we went overboard with colourful flowers and other props. We raided bargain and op shops for cheerful Indian-inspired bangles to use as napkin rings.

BELOW RIGHT: You can pick up artificial floral garlands cheaply online, but we decided to make our own by threading small carnations onto a double strand of dental floss. We used a darning needle to thread the floss and inserted it through the entire length of each flower.

setting the scene

BELOW LEFT: We replicated the paisley motif on the food name cards and the napkins. While we used liquid acrylic paint for both effects, for a permanent result on the napkins it would be advisable to use fabric paint.

BOTTOM: We blended several liquid acrylic paints to achieve the rich henna colour for the paisley signature motif. After mixing in a small tray we used a roller to apply it to the card and napkin. To make the stickers for the name cards we created labels on the computer using our preferred font then printed and cut them out and attached them to the middle of the motif with double-sided adhesive tape. The wooden skewer for the stand was then attached using sticky tape and the labels secured into the food in each tray.


scene & heard


Let us know about your upcoming event. Email the Editor, Kirsty McKenzie on [email protected]

By K ir st y McKenzie

beef australia gala ballThe Beef Australia 2015 Gala Ball, held under the stars on the Cremorne Lawn at the Rockhampton Showgrounds, was one of the highlights of Beef Australia, a triennial week-long promotion of this country’s beef cattle industry. More than 1100 people frocked up for the event, which featured entertainment by the Red Tie Band and was the social highlight of the national beef industry exposition. As one of the world’s great beef cattle promotions, Beef Australia attracted more than 90,000 people through the gates of the Rockhampton Showgrounds. More than 1000 overseas visitors from 55 different countries attended the expo, opening the way for the industry to develop new trade and export opportunities. The expo featured more than 700 trade sites, and close to 4000 cattle were entered into the stud, commercial and carcase competitions.The program also included a conference, seminars and property tours to deliver new research information to producers.

Other social highlights of the week included the rough-and-tumble action of PBR (Professional Bull Riders) Australia and a concert starring Thirsty Merc, Caitlyn Shadbolt and Mick Lindsay. Along with kiosks and outposts of restaurants such as Brisbane’s Breakfast Creek Hotel and Boucher French Bistro, there was also a pop-up International Restaurant in the People’s Bar with daily specials prepared by celebrity chefs. They included Australia’s Matt Golinksi, Alistair McLeod and Ben O’Donoghue, as well as Alvin Leung from Hong Kong, Vindex Tengker from Indonesia, and Tarek Ibrahim from the Middle East.

THESE PAGES: More than 1100 people attended the gala ball, which was the social highlight of Beef Australia, a week-long cattle industry promotion held in Rockhampton every three years.

Out & about

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scene & heard


scene & heard

australiancountry.net.au 101 australiraliaanco

CLOCKWISE FROM ABOVE: The Beef Week Gala Ball is a great opportunity for the girls to frock up and the boys to team big hats with bow ties.

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Make a splash with the latest decor, products and accessories fit for

all bathroom styles. Compil ed by Alice Gr if fi n

Coming Coming cleanclean

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achIEving the look

OPPOSITE: The intricate patterns of mosaic tiles create flawless, calming interiors. We adore the delicate patterns of indigo flowers of the Ming mosaic tiles from Original Style’s range. originalstyle.com

TOP LEFT: Feeling blue? The majestic shapes of Original Style’s Liberté tiles sing in this powder room. originalstyle.com

LEFT: For a cost-effective update, a simple coat of paint can be just the trick. Mylands’ range of powder pink and dusty neutral paints coats bathroom fixtures and fittings flawlessly. This claw-footed tub gets a makeover with a generous lick of Mylands’ Rose Blush. mylands.co.uk

TOP RIGHT: For statement bathroom walls that exude glamour and distinction, look no further than the striking Original panel from Pressed Tin Panels. The glossy black tone lends drama. pressedtinpanels.com

BELOW: We adore Pressed Tin Panels’ Shoji design. Pictured in this Mudgee home, the powder-coated panel with a floral motif creates a chic and charming bathroom feature. pressedtinpanels.com


A strong foundationLay the groundwork for a relaxing bathing experience. The right tiles and a lick of paint see once-average bathrooms shine.



achIEving the look

ABOVE: Get in line with West Elm’s striped shower curtain. This pure cotton shade will keep bathrooms clean, tidy and water-free. westelm.com.au

BELOW: The Australian producers at Faroe continue to release a steady stream of elegant and efficient bathroom products. The Lux

Basin Mixer tap is the latest piece from the collection to catch our eye. faroe.com.au

ABOVE: We love the lush, textured feel and bright tones of the Horizon Stripe bath mat from West Elm’s latest collection. westelm.com.au

RIGHT: A contemporary take on the classic claw-footed tub, Rogerseller’s Amélie bath makes a light and bright addition to any bathroom. Clean lines, fine edges and a lounge-like design ensure both style and relaxation for all bathing beauties. rogerseller.com.au

Testing the watersThese showers, baths and tapware essentials are worth a plug.

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ABOVE: From eclectic designs to classic forms, Freedom’s range of bathroom mirrors is diverse enough to suit all interiors. freedom.com.au

RIGHT: We’re pining after Laura Ashley’s stunning Bloomsbury collection. Including a vanity basin, toilet and charming period-style detailing, the Bloomsbury range is perfect for those seeking a luxurious and classic bathroom. laura-ashley.com.au

BELOW: Intricately crafted from teak, the rich lustre of Early Settler’s Medaan vanity has us swooning. earlysettler.com.au

Fill the billVanities, mirrors and storage, oh my!



achIEving the look

ABOVE: Draw out skin’s impurities with a facial steam from Theseeke. Boasting an aromatic blend of rose petals, calendula flowers and jasmine buds, Theseeke’s Breathe floral facial steam is the perfect way to unwind after a long day. backstreetshopper.

com.auLEFT: The ideal range for families, Thankyou’s collection of body lotions and washes contains botanical extracts and light scents to nourish and soothe all skin types. Proceeds from each purchase helps to provide struggling overseas

communities with improved hygiene and sanitation. thankyou.co

TOP: Make the sustainable and ethical choice with Murphy & Daughters’ collection of chic hand and body washes. Produced with style, value and eco-friendly ethics in mind, these Australian goodies make a great addition to the bathroom vanity. murphyanddaughters.

com.au

ABOVE: A shampoo, shower gel and bubble bath accoutrement all-in-one, Philosophy’s delightful Field

FAR LEFT: The vibrant tones and playful patterns of this striped Moroccan towel are certain to brighten any bathroom setting. rockribbonsecogifts.com

LEFT: European company Urbanara has introduced its latest collection of bathroom accessories, ideal for enduring the lasting winter weather. We’re coveting the brand’s neutral robe and slippers combination. urbanara.co.uk

BOTTOM LEFT: Keep the playful vibes alive with these boho chic bathroom throws from eclectic homewares brand Paddo to Palmy. paddotopalmy.com.au

Bathing Beauty Rest and rejuvenate with these pampering products.

Warm & fuzzyLinen and slippers complete the spa experience. Here are a few favourites.

of Flowers wash is one of our favourite bathing products, and retails for just $30. philosophyskincare.com.au

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ANTIQUE BATHSSYDNEY

Traditional restorers of cast iron baths in authentic Vitreous enamel

162 Bungaree Road, Pendle Hill NSW 2145Phone: (02) 9896 0109 Fax: (02) 9636 5902

Visit our websitewww.antiquebaths.com.au

Antique baths is the only company in Australia today restoring old cast iron baths and manufacturing using the traditional Vitreous (porcelain) enamel method, which has stood the test of time for over a century. The only company in Australia that can restore Heritage Listed cast iron items.

With over twenty fi ve years in the business, this family run company prides itself on the personalised and friendly service it offers and

on the quality of its product.Clients can choose from a huge selection of baths and basins, some dating back to the 19th Century, including the rare and unusual.

Antique Baths have a wide range of clientele, ranging from families with small children that love to have toys while bathing, to celebrities and professional people, from Sydneyto Perth, Darwin to Melbourne, and everywhere in between.

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As school excursions go, Brisbane Grammar School’s Antarctic expedition blew most other trips out of the water. Berths on the December 2014 cruise with expedition company One Ocean were hotly contested as there was limited room for a student group on the retired Russian communications ship, which had a maximum capacity of 100 passengers.

In the end 16 boys from years 10 to 12 departed Ushuaia in Argentina for the 10-day trip of a lifetime. They were accompanied by BGS Director of Outdoor Education Jon Hodges and geography teacher and head of year 11, Simon Conway.

Sixteen-year-old year 12 student Kit Lindgren was among the fortunate few and describes an amazing

odyssey with daily expeditions ashore accompanied by the ship’s on-board ornithologists and scientists including a biologist and penguin expert.

The Antarctic expedition is just one of many opportunities the non-denominational, independent Brisbane Grammar School offers its roll call of 1700 day students and boarders from years five to 12. With a proud tradition of providing a broad, liberal education since 1868, Brisbane Grammar is located on Gregory Terrace, overlooking the city’s CBD. In 1997, the school incorporated the Dimensions of Training framework into its broad-ranging curriculum. This means that along with the regular academic and extra-curricular activities, the school embraces positive attitudes about learning, the acquisition and integration of general knowledge, the

spotlight on education


The incredible landscape; the polar

plunge; a spot of weather; the cruise

contingent with the retired Russian

communications ship in the background; Kit

Lindgren was one of the lucky Grammar

boys on the trip.

Taking the plungeA group of Brisbane Grammar School boys braved seasick oceans, a blizzard, a night in an icy cocoon and a swim in sub-zero waters during an unforgettable trip to Antarctica. By K ir st y McKenzie

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extension and refinement of knowledge and its meaningful use and productive habits of mind into its daily ethos.

As an accompanying teacher, Jon Hodges was able to observe this policy in action on the trip. “One of the highlights for me was listening to the boys discussing complex environmental issues after a lecture from the ship’s on-board experts,” he says. “It was apparent that they truly had been affected by their visit to this special and sensitive place, and will not forget how fragile the balance actually is.”

Kit singles out many amazing experiences, including lurching through Drake Passage with gale-force winds and 10-metre seas, as some of the many unforgettable experiences of the trip. “The entire dining room shifted. The tables and chairs were chained down, but everything else


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went flying,” he recalls. “Most of the time the ship was really comfortable. The food was great and we loved the hot tub.”

He nominates a day trip to Deception Island as one of many highlights, when the team went ashore in Zodiacs and climbed a mountain, only to have to descend with limited vision due to a blizzard. The boys celebrated this achievement with a polar plunge, an Antarctic challenge for those brave or silly enough to take a quick dip in the icy ocean.


Although the policy for all Antarctic cruising vessels is to limit time on the ice to minimise environmental impact, the boys were allowed to spend one night ashore. “We dug trenches in the ice about the size of a sleeping bag,” Kit recalls. “Although we lined them with foam mats, there was still snow and ice dropping into the holes. As it didn’t get dark until about one or two in the morning and then only for a couple of hours, there wasn’t much sleep in this sleepover, but it was an amazing experience to spend the night surrounded by floating icebergs with penguins as our neighbours. In the morning, we had to fill the trenches in so the penguins didn’t become trapped.”

Kit adds that although the rule is not to venture closer than five metres of penguins, by remaining stationary the boys learned that the penguins would come much closer to inspect their human visitors. “Fortunately I took a hybrid digital camera so I was able to take lots of amazing shots,” he says. “On another occasion in Wilhelmina Bay we floated in the Zodiacs with the engines cut while a pod of humpback whales surrounded us.”

Kit recently won a prize in a school photography exhibition with one of his water wonderland pictures and has an album full of other images to keep his memories alive. The trip has also probably had a life-changing impact on him. “I had thought I would apply for medicine,” he says. “But since the incredible wildlife experiences of Antarctica, I am more interested in pursuing a career in biological science.”

ABOVE: Kit recenty won a

photography award for a photograph,

from the trip, Blue Day in Antarctica.

BELOW:All in a day’s

adventuring for the intrepid expeditioners.


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schoolchoice.com.au

VISIT US FOR:Complete guide to schools in Victoria, New South Wales and Queensland

The latest news, open days and updates from schools in your area

Expert advice on a variety of schooling topics such as school fee help and entry exam information

sc

Browsing for schools made easy!

CRICOS No: 00489C

Visit us on Open Day to discover the School’s culture of learning and commitment to preparing boys for life as global citizens, through outstanding opportunities across sport, the arts, special interest clubs, and community service.Meet the people, and explore the programs and facilities that contribute to the exciting life of every Brisbane Grammar School boy.

A day and boarding school for boys years 5 - 12AC06

15

OPEN DAYSaturday 22 August

12.00pm – 3.00pm

+61 7 3834 5200 | [email protected] | www.brisbanegrammar.com

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Wildest dreamsWe set out to explore some of this country’s weird yet wonderful spots to spend a night or more.By K ir st y McKenzie, photogr aphy Ken Br as s


TREE HOUSE, Bilpin, NSWAfter 25 years as an environmentally sustainable builder, Lionel Buckett decided he wanted to create his own fantasies instead of other people’s. Enter the Love Series, a collection of rustic cabins dotted across 600 acres (243 hectares) of Blue Mountains wilderness. There’s a Bedrock-inspired cave, a teepee and the more conventional Wollemi cabin, all with spa baths and truly spectacular views of the Wollemi National Park. But the one that blows all the others out of the water — perhaps that should be the sky — is the treehouse, perched 30 metres above the ground, and on the edge of a 300-metre gorge. There aren’t sufficient superlatives to describe the splendid isolation, the views and the bush ladder up to this luxurious eryie. Less adventurous souls might be deterred by the long drop composting toilet, the visiting wildlife, or the fact that you have to bring all your own provisions. But true romantics, and the many marriage proposals and honeymoon bookings bear this out, love this property and rarely venture out until their departure. Rates for treehouse $1600 for two nights. lovecabins.com.au

escape routes

THESE PAGES: The treehouse is open-plan, designed just for couples with bird’s-eye views from its remote and wild location.

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escape routes

114

UNDERGROUND MOTEL, White Cliffs, NSWMore than half of the 200 people who live in the outback NSW opal mining town of White Cliffs live underground. They include Jenny and Richard Beach and their guests at the Underground Motel, which was first excavated by a miner in the early 1900s. Inside the monastic white cells the temperature is a constant 22˚C, regardless of 45 -̊plus summer days or below-zero winter nights. Shared bathroom facilities are the upshot of the difficulty of plumbing the units, so take a torch for the trek through the catacombs at night. By day explore the surreal pockmarked landscape, visit the house made of beer bottles, take a mine tour, fossick for your own piece of rainbow stone,

or buy one from one of the locals, who all seem to have something precious tucked in a matchbox in their back pockets. Rates are $149 a night double, including continental breakfast. undergroundmotel.com.au

AIRSTREAM, Mansfi eld on the Manning, Taree, NSWThe consolidation of the National Parks Service and the rise in automobile ownership meant that average Americans in the 1930s could explore their country like never before. In 1936, Californian lawyer turned inventor Wally Byam capitalised on this trend by designing the fi rst Airstream trailer (caravan). Modelled on the streamlined shape of an aircraft fuselage, the aluminium Airstream epitomised the notion of freedom to roam wherever the heart desired. Taree couple Jane and Neil Mackenzie have taken this romantic ideal one step further by remodelling a 1978 Airstream Soverign Land Yacht into a retro B&B on their property on the banks of the Manning River (see Food Files, starting on page 72). With full kitchen facilities including a gorgeous Smeg fridge and an ensuite shower and toilet, the Airstream has all you could want for a glamping weekend. If the prospect of self-catering takes the shine off a weekend away, the good news is that Neil is a top chef and will happily provide fabulous meals.Rates from $175 a night double. mansfi eldonthemanning.com

ABOVE & OPPOSITE: The 1986 Airstream

caravan has been polished to spanking

new condition and provides cool

and compact accommodation overlooking the Manning River.

BELOW: The Underground

Motel contains a series of monastic cells.





bits and pieces he acquired found a home at Ruwenzori, his weekend retreat in the heart of Mudgee’s wine country. These days he shares the retreat with up to 12 guests at a time. Accommodation is in three vintage railway carriages and there’s a separate dining car with well-equipped kitchen for those who like to self-cater. There’s also a great outdoor barbecue area or guests can have meals prepared in-house by a local caterer. Tour the wineries, sample fine local fare, bushwalk on the 25-hectare property or explore the nearby historic villages. Rates begin from $525 for four people on weekend nights, $250 for two people on week nights for a minimum of two nights. otr.com.au/ruw_accom

GHOSTLY SLEEPOVER, QUARANTINE STATION, Manly, NSWEven case-hardened cynics report sleepless nights during the overnight tour of Sydney’s Quarantine Station at North Head. From the 1830s until 1984 passengers suspected of having a contagious disease on any ship that arrived in Sydney Harbour were offloaded at the Quarantine Station until they received a clean bill of health … or died. Five hundred souls joined the latter category and it’s said their spirits haunt the precinct, which today includes a hotel in the historic buildings within the national park. The late-night tour takes in the buildings where the most paranormal activity has been recorded and visitors BYO sleeping bags and stay in bunkhouse accommodation beside the former hospital. Rates are $155 a night including the tour and breakfast. quarantinestation.com.au

RUWENZORI, Mudgee, NSWActor and TV presenter turned tour guide Scott McGregor reckons he was in the right place at the right time in the early 1980s, when much of the NSW railways infrastructure was being decommissioned, scrapped or sold off. For the best part of the next decade the self-confessed railway buff became the main tenderer at all railway auctions. The railway carriages, memorabilia, furniture, signage and train

escape routes

ABOVE & OPPOSITE: Train buff Scott

McGregor has introduced Orient

Express-style luxury to his Mudgee train

carriage retreat.BELOW: A sleepover at the Quarantine Station

includes a tour of the former hospital.


escape routes




POSSUM PARK, Miles, QldIn 1942, with the devastation following the bombing of Darwin fresh in the nation’s mind, Japanese invasion seemed a real and pressing threat. Whether or not the so-called Brisbane Line was official government policy, the possibility of abandoning the top half of Australia seemed high. Defence points, munition stores and tank traps were established across southern Queensland and northern NSW. The property now known as Possum Park, located about 20 kilometres north of Miles on the Darling Downs, was one of those top-secret bomb and ammunition depots, on the record books as 3CR RAAF Kowguran with 2500 tons of explosives hidden in 20 well protected underground bunkers. When cattle farmers David and Julie Hinds bought them in the 1980s they intended to use them for hay storage, but they saw tourist potential and instead converted several of the bunkers into self-contained accommodation. The quirky nature of the bunkers, not to mention the insulation from the earth surrounds, makes them popular with travellers on the way north to Carnarvon Gorge, the Gemfields or the Great Barrier Reef. The Hinds ran with the unique accommodation ball adding converted

escape routes

railway carriages and a decommissioned TAA aircraft to their options for sleeping quarters and the slightly daggy décor is part of their charm. A totally peaceful bush location, immaculately kept grounds and a big campfire at night make this a popular stopover with grey nomads, families and anyone with a passing interest in history. Rates are from $100 a night double. possumpark.com.au

CLOCKWISE FROM LEFT: Guests at Possum Park near Miles in Queensland are accommodated in munitions bunkers from WWII and a suite in a decommissioned aircraft is planned to open later in the year.


◊jewellery emporium

Creating custom designed jewelleryto your unique preference

Level 3, Shop 3074, Parramatta Westfi eld, Parramatta NSW 2150

Telephone: 02 9891 5047 Email: [email protected] Website: www.dgs777.com

Shop T14, Norwest Marketown, 4 Century Circuit, Baulkham Hills NSW 2153 | (02) 9634 7400

w. www.facebook.com/TheRitzJewellers e. [email protected]

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in the shops

Harkaway Homes A signature house from Harkaway Homes, the Gabled Victorian Traditional series is an exemplary design that caters to a large family and those seeking extra breathing space. harkawayhomes.com.au

SchotsIntroduce industrial charm with Schots Home Emporium’s collection of striking pendant lights. A brushed-nickel finish adds a contemporary edge to this classic-style pendant. For more on-trend homewares, head to Schot’s website. schots.com.au

Treloar Roses We love the colourful new varieties added to Treloar Roses’ vast selection of stunning fauna. The Wedding Bells rose boasts large pink blooms with a classic form and a delightful fragrance. Prices for this bloom begin at $19.50. treloarroses.com.au

Mulla Villa Feeling tense? A relaxing country escape at Mulla Villa is the perfect antidote to life’s daily stresses. Set on 74 acres (30 hectares) of tranquil bushland in the Hunter Valley town of Wollombi, Mulla Villa boasts stunning natural surroundings and luxury accommodation. mullavilla.com.au

Maison Living We love this vibrant painting from Maison Living’s latest collection. This textured gem brightens up interiors with a contemporary edge and retails for $430. maisonliving.com.au

Calico Fudge Indulge in a piece of smooth, creamy fudge from Calico Fudge. Crafted using tried-and-tested cooking techniques, each delicious batch is available in a range of flavours that is certain to suit all sweet tooths.

calicofudge.com

Things we love that you are bound to want in your life.Compil ed by Alice Gr if fi n

store strolling

Thomas Cook Boot & Clothing Co. Treat that special someone to a wardrobe made for comfort and style. From workman shirts and hats to dress jackets and jeans, Thomas Cook’s collection is diverse enough to satisfy any style and budget. thomascook.com.au

Somethings Country Introduce Parisian chic with this vintage-style wall clock from Somethings Country’s latest collection. The charming Chateau Canet wall clock retails for just $59.95.

somethingscountry.com

Class is Brass Featuring genuine cast iron panels and pure brass fittings, Class is Brass’s Liberty bed frame is exceptional. With more than 30 years experience, the Class is Brass team crafts products that are elegant and durable. classisbrass.com.au

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Candle MeUnwind with a soothing soy candle f rom the Candle Me collection. Available in a range of aromas, the unique Mason jar holder will ensure a lengthy and fulfilling burn for hours on end. candleme.com.au

Barefoot SpringsEscape to a truly spectacular mountain hideaway in Kangaroo Valley south of Sydney. With natural bushland and rainforest surrounds, delightful gardens and sweeping coastal views, the location is certain to relax and rejuvenate. barefootsprings.com.au

Classic with a twist Warmer weather is just around the corner. Celebrate the sunshine al fresco style with the Luxembourg dining table and chairs from Classic with a Twist. Bright and functional, this statement set is ideal for entertaining. classicwithatwist.com.au

Old Police Station Jail-time takes a turn for the better, courtesy of Rydal’s Old Police Station. Located in the country town of Rydal, the village’s first lock-up has been converted to a quaint cottage, offering charming and affordable self-contained accommodation for visitors to the region. oldpolicestationrydal.com.au

Australian Alpaca Centre Embrace the colder weather in style with Australian Alpaca Centre’s warming wardrobe essentials. We adore this stunning silk shawl, woven from the finest mix of baby alpaca and silk. This product retails for $139. alpacaaustralia.com.au

in the shops

RM Williams Casual style is in the bag courtesy of R.M. Williams’ latest collection of accessories. We’re currently coveting the chic leather tote, which retails for $495. rmwilliams.com.au

Howard Products A coat of Orange Tung Wood Oil from Howard Products protects timber furniture, floors and decks from the fading and damage that occurs with daily use. This oil is natural, durable and effective and retails for $28. howardproducts.com.au

Pressed Tin Panels Create elegant, light and bright interiors with Pressed Tin Panel’s range of pearl white panels. Powder coated and imprinted with a striking design, Pressed Tin Panel’s Snowflakes panel is a standout in this series. pressedtinpanels.com

Cornelius Cheese Foodies will delight in the heavenly cheeses from Cornelius Cheese. We recommend the popular celebration cakes, which feature high-end artisan and farmhouse cheeses stacked in a wedding-cake style. corneliuscheese.com.au

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◊ THE FINISHING TOUCH

Delight the Senses100% soy candles in

exquisite fragrances, lovingly hand-poured in Yarrambat.

0433 467 226 | jsalasoycandles.com.au

WE POST AUSTRALIA WIDE

0418 856 4230418 856 423

Who says you can’t be stylish while you work?Designed with the Aussie outdoors in mind,

hard-wearing hats have never looked so good.

Find us on Facebook: Parker Hats

HARD-WORKING HANDMADE HEADGEARHARD-WORKING HANDMADE HEADGEAR

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440 High Street, Prahran VIC 3181 | Open Mon-Sat 10am to 5pm | P 03 9510 4561 E [email protected]

classicwithatwist.com.au

Winter Entertaining A. Surprising Setting | Table 120 x 78cm $1195, Chair $495 B. Kintbury Setting | Table 100 x 100cm $1395, Chair $495 C. Saint Tropez Lounger with Footrest $1295

PO Box 226 Bowral NSW 2576 | 02 4861 [email protected]

www.patchworkbox.com.auMail order & online.

Find us on Facebook

Patchwork Box BoxesThese beautiful hand-made marquetry boxes

were the inspiration for our name! Made by a master craftsman from many different

wood species showcasing their natural colours and finished off by applying a thin layer of lacquer, then oiled and buffed to a smooth lustre with wax. Many different uses including a decorative display sewing box.

Prices from $59.00 each.

Life’s too short for matching socks! Each sock in the pair is similar... but a little different. Each sock is finished off by hand. Be random, be colourful, be crazy, be you!

CColourful Cotton Socks


◊THE FINISHING TOUCH

New Piccadilly

Victoria

Solid Cameo

Belinda Valentine

Stationmaster

Genuine Cast Iron Beds

Our Pride - Your JoyFactory Direct Sales:10 Burwood Ave, Woodville Nth

Ph: (08) 8244 2545Open: Monday-Friday 7.30am-4.00pmLIFETIME STRUCTURAL GUARANTEE RESTORATIONS A SPECIALTY

INVEST INQUALITY

Email: [email protected] our full range on our website

www.classisbrass.com.au

Direct from the Manufacturer!

AUSTRALIA WIDE DELIVERY

SERVICE!

All Class Is Brass Cast Iron and Brass Beds come supplied with a Certificate of Authenticity as confirmation that they are manufactured from genuine Cast Iron & Pure Brass and are not an aluminium or pressed metal imitation.

• Handcrafted in Australia.

• All joints are fully welded.

• Lifetime structural warranty from a proud locally based manufacturer.

• Not just a purchase - it’s an investment!

WE MANUFACTURE ALL SIZES FROM SINGLE TO KING SIZE.

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Candle Me prides itself in bringing to you unique,highest quality scented candles at an affordable price.

Michele Rose I ph. 0400 347 004 email. [email protected]

Distributor of

Made in USA& Jazz Candles

Our Own CandleCompany

48DIFFERENT SCENTS!Several withlayers of different scents to createfabulous aromas as the scents combine!

R

Gill

y Stephenson’s

Waxes & PolishesEstablished 1983

www.gillystephenson.comwww gillysteph

LeatherCare

10% off Leather Care - use code ACCLC in shipping/payment

section on our website when ordering online

valid to 30/10/15

A luxurious conditioner and cleaner for a variety of leather goods including saddlery and furniture

Rich in beeswax and cold-pressed orange oil. Non-toxic; does not contain silicone or toluene

Great value for money; a little goes a long way

100% Australian made and owned - we’ve been around for over 30 years

Available in 200ml, 1L and 2L sizes



Classic Adirondack Chairs, Bird Houses,American Porch Swings, Dovecote and Pool Boxes

www.adirondackchairsaustralia.com.au I 02 4464 2992

Where quality counts, look for... EMU WIRE INDUSTRIES

Heritage Woven Wire & Gates are Powdercoated in 8standard colours. They are also available in a galvanised nish. Gates come in 7 different pedestrian and driveway styles.

For your local distributor please call: 1300 360 082Fax: (03) 9308 5822 Email: [email protected]

Heavy Duty 4mm Galvanised Wire � Available wire heights: 1250mm, 1100mm & 950mm 100%Australian Made

Bathrooms • Ceilings • Walls • RestorationKitchen Splashbacks • Cupboards • New Buildings

AUSTRALIAN MADE AND OWNED

Ph: (02) 6332 1738 Fax: (02) 6332 1896Email : [email protected]

22 Vale Rd, Bathurst NSW 2795

www.pressedtinpanels.com

MELBOURNE PANEL

For more information and to find our stockists in Australia and New Zealand, visit our website:


◊THE FINISHING TOUCH

French Provincial & Classic Style Furniture

275 Swan Street, Richmond, VIC 3121Ph: (03) 9429 8526

www.maisonliving.com.au

* 10% Markup on Artwork & Premium Finishes

F

Choice ofColour and Finish incl. Artwork*

02 9939 0566 | www.gardenproducts.com.au

PRODUCTS OF EXCELLENCE


1800 672 646Ring Or shop online

How do you get it?How do you get it? Ring 1800 672 646 or go to our website Ring 1800 672 646 or go to our website www.howardproducts.com.au to buy online or fi nd a stockist www.howardproducts.com.au to buy online or fi nd a stockist

www.howardproducts.com.au email [email protected]

MY HOWARD ORANGE OILMAKES ME FEEL HAPPY

“It polishes and conditions my table and chairs, my old sideboard, the wood panelling, the teak shutters, my

outdoor furniture ... just about everything!What’s more, my place smells gorgeous.

Grab a bottle soon; it’ll last for ages.”

You can get Howard Orange Oil in a 480ml trigger spray and a little spray goes a long way. My mum’s fi rst bottle lasted three years, even with me using heaps in my room, on my guitar and piano too. It’s real and it’s so nourishing and good for everything. I love it! Howard Orange Oil is nothing like that cheap stuff labelled as containing orange oil.

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THE GREAT ESCAPE

155 Carrington Rd, Beaumont (Cambewarra Mountain), NSW 2577Tel: 02 4446 0509 Email: [email protected] www.barefootsprings.com.au

Barefoot Springs B&BFrom $480 per couple for 2 night minimum weekend or $215 per couple

per night midweek. Rates include a full cooked breakfast.Relax and enjoy breathtaking panoramic views over the Shoalhaven coastline. Close to Kangaroo Valley,

Berry, and south coast beaches, in a tranquil & secluded location only a couple of hours drive fromCanberra and Sydney. Accommodation consists of luxury Studio Cottages with double spa bathroom, log fi re, TV/DVD, AC, well equipped kitchenette and balcony/patio; also a private Queen Room with en-suite, in the main homestead. Barefoot Springs is surrounded by lovely gardens and paddocks, with native animals

such as wombats, wallabies and magnifi cent birdlife. Treat yourself and unwind in this comfortable and peaceful retreat and enjoy the sumptuous cooked breakfasts each morning.

Bromeliad B&B, DarwinCall: (08) 8927 4640Email: [email protected]

www.bromeliadbandb.com

2014 Brolga Northern Territory Tourism Award winner Hosted Accommodation Category.

www.casavino.com.au

Come spoil yourself at Casavino Luxury Villas!

Mention this ad and receive 10% off your total booking!

Located in the heart of McLaren Vale, our self-contained Luxury Villas have been designed to offer everything you need to enjoy a fabulous holiday

away with all the conveniences of home. Casavino Luxury Villas is the fi rst accommodation of its kind in McLaren Vale because it’s fl exible! Each Villa can sleep anywhere from 2-8 people and there is no minimum night stay.

DON’T WAIT

BOOK NOW

FOR CHRISTMASHOLIDAYS

The magical south coast is one of the most idyllic venues for a relaxing holiday or weekend getaway. With the choice of over 100 properties covering South Durras to Broulee, begin your next holiday by contacting the team at LJ Hooker Batemans Bay.

Phone 02 4472 9294 Email [email protected]

COUNTRYAUSTRALIAN

YOUR CONTEMPORARY COUNTRY LIFESTYLE MAGAZINE

To advertise in the

GREAT ESCAPE section contact:

ANGELA JEVDICH

(DIRECTORY)Phone: (02) 9887 0641 or 0402 010 529

Email: [email protected]

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THE GREAT ESCAPEGATEWAY TO LAKE ST CLAIR - CRADLE MOUNTAINNATIONAL PARK AND THE WESTERN WILDERNESS

QUALITY ACCOMODATION IN A WILDERNESS SETTING1, 2 & 3 BEDROOM & SPAS AVAILABLE

15478 Lyell Highway, Derwent Bridge TAS 7140Tel: 03 6289 1000 www.derwent-bridge.com

drawing rooms of berry

Luxury AccommodationBed & Breakfast – Private Self-Contained Lodges – The Villa

Set in 16 acres of stunning gardens and lakes, surrounded by dramatic mountain vistas located between the beautiful villagesof Berry and Kangaroo Valley, 10 minutes to Seven Mile Beach and just 2 hours South of Sydney.

21 Wattamolla Road, Berry NSW 2535 – 02 4464 3360 – [email protected]

www.drawingrooms.com.au

Mulla VillaMulla Villa Convict built 1840Convict built 18403174 Great North Road Wollombi, Hunter Valley3174 Great North Road Wollombi, Hunter Valley

- 1 km south of Wollombi- 1 km south of Wollombi

www.mullavilla.com0425212570 ◆ 4998 3338 ◆ 4998 3286

Accommodation ◆ Restaurant ◆Weddings

A GOOD REST B&B 51 Dixon Rd, Alice Springs NT 0870P: (08) 8952 5272 M: 0418 652 506 E: [email protected]

www.agoodrest.com.au

Whether it’s business, pleasure or time to unwind, A Good Rest B&B offers a spacious retreat balancing

4.5 star executive fi nishings with tropical surroundings. For quality bed and breakfast accommodation in

Alice Springs, choose A Good Rest B&B.

Phone: (02) 6579 1259 www.hunterstay.com.au

Hunterstay Accommodation manages outstanding holiday accommodation in the Broke Fordwich wine region of the

Hunter Valley in NSW.

599 wwwwww.huhuntntererststayay.c.comm a.auu

HunterstayHunterstay


THE GREAT ESCAPE

Our secluded, luxury cottage accommodation makes for the perfect romantic gateway in the Dandenong Ranges. Why not choose something from our luxurious all inclusive “Specials and Packages” page. Participate in a wine tasting tour of the Yarra Valley, have a rejuvenating couples day spa or in-house pampering; or maybe take a steam train ride with a sumptuous lunch included. Start the day with a breakfast basket with everything provided to have a delicious breakfast or brunch.

luxury cottage accommodationromantic getaways

ADELINE BED & BREAKFAST

1462 Mt Dandenong Tourist Rd,Mt Dandenong, VIC 3767Phone: 03 9751 1116Email: [email protected]

www.adeline.com.au

dandenong ranges

COME AND VISIT US IN THE HUNTER

Capers is Wonderful Food with Wonderful Accommodation

Get a group of six couples together

Weekend stay and dine package - Sat & Sun, Two night stay & dine package

including 5 course tasting menu $385pp based on twin share, queen room.

www.capers.com.au

9-11 Brentwood Ave, Blackheath NSW 2785 Ph: 02 4787 5224

www.kubbaroongaguesthouse.com

- Enchanting Circa 1915 Heritage Home- Lovely Established English Gardens- Open Fires, Old World Rustic Charm- Period Features, Stained Glass Windows- Country Style Cooked Breakfast daily, served inside or outside in Spring/Summer- Relax and unwind in luxury

- Kubba Café (delicious range of home-made treats)- Massage Therapies- Picnic Sets- Veg, Meat & Cheese Platters- Gift Certifi cates available on website- Tour guide assistance

www.maddies.com.au35 Paterson Road, Bolwarra NSW 2320 P. 02 4930 1801 E. [email protected]

Bed and BreakfastMaddies is a lovely country home built in the late 1800’s boasting high ceilings and polished wood fl oors.

The emphasis is on relaxed privacy. All bedrooms have their own facilities.


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MPC7337

Walford Anglican School for Girls 316 Unley Road Hyde Park SA 5061 T. 08 8373 4062 E. [email protected] /walfordschool walford.asn.au

Our state-of-the-art boarding facilities are exceptional, and living within our community will ensure her school years are some of the best times of her life.

Why not experience Walford for yourself the next time you visit Adelaide. Please call (08) 8373 4062 to make an appointment; we’d love to show you around.

Where friends become familyAs a boarder at Walford, your daughter will be part of an inclusive community that combines friendship and support with a real sense of home.

Walford Boarding

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• EXCELLENCE IN EDUCATION

www.rggs.qld.edu.au (07) 4930 0900

COUNTRYAUSTRALIAN


To advertise in the

EXCELLENCE IN EDUCATIONsection contact:

ANGELA JEVDICH

(DIRECTORY)Phone: (02) 9887 0641 or 0402 010 529

Email: [email protected]

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•EXCELLENCE IN EDUCATION

A nurturing and caring boarding communityAt Pymble we recognise the importance of well-balanced girls. Our dedicated and passionate boarding staff recognise and nurture the unique strengths and qualities of each girl as they move from dependence to independence.

Come and experience Pymble for yourself at our

SECONDARY SCHOOL OPEN EVENING Wednesday 12 August 2015

We also invite you to visit Pymble for a tour. College tours are conducted on Tuesdays, Thursdays and Fridays during term. For more information phone 02 9855 7799 or visit www.pymblelc.nsw.edu.au

Pymble Ladies’ College is a school of the Uniting Church in Australia for girls from Kindergarten to Year 12. CRICOS 03288K


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Boarding is at the heart of AschamSince 1887, boarding at Ascham continues to be an inspiring place for learning and living.

Visit us

We believe it is essential to visit us in order to understand what a truly unique place Ascham is.

Please call +61 2 8356 7000 or visit www.ascham.nsw.edu.au

Vi et animo - with heart and soul

Cranbrook is an Anglican independent day and boarding school for boys, Pre-school to Year 12 in Sydney’s eastern suburbs.

www.cranbrook.nsw.edu.au

To learn more about a Cranbrook education and hear about our exceptional new boarding facilities please contact Nancy Incoll, Director of Admissions on 9327 9420 or [email protected]

CRANBROOK IS A WORLD CLASS SCHOOL WHICH ENCOURAGES AND ENABLES ALL OF ITS STUDENTS TO EXPLORE, ENJOY AND FULFIL THEIR POTENTIAL



Discover what is possible with a Rostrevor Education

2016 & 2017 SCHOLARSHIPSAVAILABLE NOW To find out about academic, music and indigenous scholarships offered at Rostrevor please contact the Enrolments Officer on 8364 8244 or visit www.rostrevor.sa.edu.au.

A CATHOLIC ALL BOYS’ DAY & BOARDINGCOLLEGE IN THE EDMUND RICE TRADITIONReception to Year 12

67-91 Glen Stuart Road, Woodforde, SA 5072T +61 8 8364 8200 W www.rostrevor.sa.edu.au





SCA

0455

Limited places still available for some year levels in 2016. Register online for a tour or for further enquiries please contact [email protected] or telephone the Head of Enrolments Jane Bourne on 8274 4209.

Boarders are at home at Scotch College.

Scotch’s purpose built complex provides a learning, growing, caring environment that gives our girls and boys every opportunity to develop into independent and resilient learners.

The Rosevear Boarding precinct includes individual and shared rooms; separate study and socialising areas; and monitored internet access for study and for communication with home. This recently completed boarding house was designed to encourage both achievement and fun.

Boarders live on a spacious campus with access to the school’s gyms, pools, ovals and grounds. But most importantly Scotch boarders totally immerse themselves in the passion, history, respect, individuality and culture that makes Scotch, uniquely Scotch.

Find your home away from home at Xavier College

Boarding available from Year 9-12For more information contact Di Odgers, Head of Admissions on 03 9854 5307 or visit xavier.vic.edu.au

“I’ve made friends in day school and the boarding house, I’m living with my mates and I hope to keep these strong connections in years to come” Will, Year 12 Boarding Prefect

A CATHOLICJESUIT COLLEGE

xavier.vic.edu.au



2016

ENTRY

SCHOLARSHIPS

Choreographyour future

NEW BOARDING FACILITY OPEN 20162016 ENTRY AUDITIONS

28 AUGUSTwww.mcdonald.nsw.edu.au • 02 9752 0507

at Australia’s leading Performing Arts College

St Ursula’s College, YeppoonA Girls Catholic Day and Boarding College

St Ursula’s College is a Girls Catholic Boarding and Day

Secondary College by the sea, founded on the traditions and

ethos of the Presentation Sisters. The College provides supportive and enriching learning and living environments which help prepare young women to step confi dently

into the future and make a positive difference in the world.

For details please contact the College either by:Email: [email protected] Tel: (07) 4939 9600 Fax: (07) 4939 9610or visit our website: www.stursulas.qld.edu.au

2016 & 2017EnrolmentsNOW OPEN

Developing Character, Capability, Creativity

H O M E F R O M H O M E

A College of the Uniting Church 356 Stirling Highway Claremont WA 6010T +618 9384 4000 E [email protected] W mlc.wa.edu.au CRICOS Provider Code 00441G



By Alice Gr if fi n

invaluable tips to creating a chic, eco-friendly and authentic home, no matter how tight the budget. Each page of cute and quirky interiors is bound to get the creative juices flowing and inspire your next renovation.

PaniniVERONICA LAVENIA, NEW HOLLAND, $30Nothing beats the smell of freshly baked bread, especially the mouth-watering aromas of a traditional Mediterranean staple food, the panini. Introducing Panini, a cookbook dedicated to all things Italian-style baking. Far from the average sandwich, Panini's recipes utilise delicious Italian flavours and ingredients, exploring the art of traditional Italian cooking in each page. From toasties to bruschetta, Panini boasts more than 60 recipes of sweet and savoury goodness for all foodies to delight in.

Let’s Eat MARGARET POMERANZ AND PHILIPPA WHITFIELD POMERANZ, ABC BOOKS, $39.99Despite what blockbuster movies may have you believe, mother and daughter-in-law relations are not always testy and dramatic. Co-written by TV star Margaret Pomeranz and daughter-in-law Philippa, cookbook Let’s Eat is testament to the positive bonds that develop between in-laws. Tantalising recipes accompany Margaret’s recollections of her life both on-screen, primarily in the hit ABC television show, At the Movies, and off, with fascinating tales of her time with directors, movie stars and family running throughout.

Conversations with Creative Women: Volume Two TESS MCCABE, CREATIVE MINDS, $29.95The second volume in the popular Conversations with Creative Women series is just as enlightening as the first, tackling the struggles of balancing a creative career alongside the daily trials of family commitments and financial pressures. Featuring interviews with 16 talented Australian female creatives, Conversations

gives readers a rare insight into the personal lives of Australia’s most successful, offering advice to inspire budding businesswomen everywhere, from those who can truly relate.

The Thoughtful Home TAHN SCOON, NEW HOLLAND, $19.95From Australian Country’s own contributor, stylist Tahn Scoon, comes a home decorating guide that is as pretty as it is practical. With her trademark love of worn-and-wonky interiors in tow, Tahn brings her decorator’s eye to the world of publishing, offering

Style Forever ALYSON WALSH, HARDIE GRANT BOOKS, $19.95With the right attitude, a killer jacket and a sturdy pair of heels, fabulousness can be attained at any age, according to fashion journalist Alyson Walsh in her first offering, Style Forever. Championing Generation FAB (Fifty and Beyond), Walsh interviews her personal style heroines, industry experts and beauty insiders to deliver a fail-safe guide to rocking personal style. Tips on wardrobe and beauty essentials are coupled with illustrations from artist Leo Greenfield. The result is an uplifting read for fashionistas of all ages.

just browsing

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just browsing


into bar snacks, lunch, dinner and of course, the famous brunch offerings. Presented as a replica of the restaurant kitchen’s recipe binders, and annotated with hand-written instructions, we can’t wait to try Gabrielle’s version of chicken braised in cider, beef short

ribs braised in pho broth and brown sugar ice cream with balsamic syrup swirl.

Shared Plates THE AUSTRALIAN WOMEN’S WEEKLY, RANDOM HOUSE, $24.95

Whether your family’s table is big or small, goodwill abounds when you have food to share. This inspired the cookbook extraordinaires at The Australian Women’s Weekly to create a cookbook dedicated to dishes made for good times in good company. Shared Plates offers simple instructions and nifty tips and tricks.

The perfect balance between recipes and retrospect, Let’s Eat champions family, friends, film and food on each page.

Maker Spaces EMILY QUINTON, HARDIE GRANT BOOKS, $49.95Emily Quinton opens the doors to 13 inspiring homes, studios and workshops in her first book, Maker Spaces. Picking the brains of the best and brightest creatives and designers, Maker Spaces takes readers on an interior journey that traverses from a studio in London’s East to the retro reverie of a San Franciscan apartment. Whether you’re a rustic or retro enthusiast, you’ll find the inspiration and motivation to create your dream interior in each page of this delightful book.

PruneGABRIELLE HAMILTON, HARDIE GRANT BOOKS, $65Prune restaurant on New York’s Lower East Side has been on our bucket list almost since it opened its doors 15 years ago. The urge to join the queues that line the block for brunch every weekend has not diminished, particularly since owner/chef Gabrielle Hamilton penned her warts-and-all memoir, Blood, Bones & Butter, in which she details her extraordinary journey from idyllic country childhood and dropkick adolescence to soulless catering kitchens and eventually her own legend-in-its-own lunchtime, Prune. While the urge to visit in person has not waned, now we can comfort ourselves with the Prune cookbook, a handsome 500-plus page tome with recipes divided

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Summer SecretsJANE GREEN, PAN MACMILLAN, $29.99Buoyed by the cheers of women across the globe, author Jane Green is back with a gripping new novel. Her latest offering is a tale of one woman’s struggle with alcohol addiction. Spanning more than 16 years, readers see protagonist Cat Coombs in denial, anger, and loss with the discovery of an unknown father sending her spiraling out of control. Finally in recovery, Cat seeks to make amends with the long-lost family that her harmful lifestyle destroyed years earlier. But can they forgive her? And will the family’s

own secrets jeopardise Cat’s long-sought sobriety? In typical Jane Green fashion, Summer Secrets toes the line between serious and silly flawlessly. This page-turner is a great read for those seeking more than an average chick-lit.

Gone to Ground MARIE JALOWICZ SIMON, ALLEN & UNWIN, $35Marie Jalowicz Simon was born in 1922 into a middle-class Jewish family. A split-second decision as a 19-year-old Berliner to take off her gold star and vanish into the city changed the path of her life forever. Living in hiding in Germany’s capital for the duration of the war, she escaped the ghettos and concentration camps that claimed the lives of many other Jews and victims of the Nazi regime. Gone to Ground is an eye-opening story of resistance and survival, told after more than 50 years of silence. Although

dark, Gone to Ground is a deeply personal and inspirational read, with Marie’s voice, determined, perceptive and humane, pouring through every page. It’ s a remarkable read for history buffs and all those who revel in a good story.

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readers letters


thanks for being in touch. we welcome your feedback.

Last issue generated lots of helpful feedback from our readers.

Australia uncoveredI do so look forward to sitting down and relaxing with a copy of the latest Australian Country mag. I usually fi nd a comfortable blend of old and new for me. There’s usually at least one area mentioned in the magazine that I’ve been to before so it’s always a joy to revisit these places by way of the gorgeous photos and interesting articles. By the same token, there’s always an article about an area I’d like to visit. In your May edition this was Cobbold Gorge, a defi nite on my must-see list, so thanks for including this article. Early November last year, a friend and I spent a lovely day together visiting some of the open gardens during the Castlemaine Festival of Gardens. One of these was Lixouri — featured in the May issue of AC — and truly worth a visit. I was most impressed with the garden and its sculptures during our visit. I also loved the photos and story of Anlaby station, and reading about the work involved to bring it back to life. I would love a library/sitting room like that one day. During our travels, we have also been to Kapunda and surrounding areas and were quite taken with the quiet, peaceful ambience of the area, just a stone’s throw from the Barossa Valley. The stunning stonework featured in so many of South Australia’s properties makes it such a unique state to visit from both a historic and aesthetic perspective.

Thank you AC for all the good times — look forward to reading the next edition. There are a couple of areas we’ve been to (Burra, for example, and the Yorke

Peninsula, where one of our favourite places is Stansbury) that I would recommend, but there are so many more to read and learn about. Australia is such an interesting, diverse country. Your magazine truly captures the lifestyle choices of Australians and the reasons behind those choices.Lynne Coyle, Golden Square, Vic

A fresh eyeWe received a copy of Australian Country magazine a couple of weeks ago. Thanks so much for the beautiful photographs you ran of our garden. It’s lovely to see it through another person’s eyes, particularly a photographer. It has been a glorious autumn this year.Margaret & Max Beyer, Cast lemaine, Vic

Cooking inspirationI would like to thank you for publishing Australian Country Field to Feast as it is a beautiful book. I do collect cookery books, and this morning while at the newsagent, I spied this new one. I bought TWO of them, one for me and one for my daughter-in-law. I have not gone through every recipe yet, but I do like the one of polenta and broad beans. But in the Mango and Amaretti Biscotti Trifl e you mention gelatine in the method, but it is not included in the ingredients. Can you let me know what it is please? Carolyn Macri, Perth, WAEd’s note: Thanks for pointing out the error. 2½ to 3 teaspoons should set the three cups of apple juice.

Thanks for being in touch. We welcome your feedback. We appreciate your thoughts and in each issue, one correspondent wins a prize. Simply email the editor, Kirsty McKenzie, at [email protected] or write to us at Australian Country, Locked Bag 154, North Ryde NSW 1670. We reserve the right to edit lengthy letters before publication. Our favourite correspondent in the next issue will win a fabulous pair of pearl earrings valued at $125 from Australian Pearl Divers.

Lynne Coyle, Golden Square, Vic who wins a fabulous picnic set from the outdoor and camping specialists, OZtrail.

Countryy, Locked Bagy

PeplremisYolifreL

readers’ letters

Win aPrize

And th e winner is ...


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don't miss . . .


of Australian Country we’ve again travelled from coast to coast to find the most inspirational stories about country people and their homes and lifestyles. Over in the west we catch up with soft furnishings and accessories importer Kirsty Turnbull, who opens

the doors on her gorgeous gypsy-spirit-inspired home in Perth. Our east coast detours include a spectacularly

located home and self-contained cottage accommodation at Berry on the NSW south coast and a bright and beautiful retreat at Montville in the hills behind

Queensland’s Sunshine Coast. Our garden story returns to Mica Grange at Castlemaine in Victoria where there will be a splendid sculpture exhibition in spring, while our food files joins southern Riverina sheep farmer Anna Kelly as she hosts a weekend lunch at her

family’s holiday home in a lighthouse keeper’s cottage at Aireys Inlet IN Victoria. Our cooking feature explores the NOt-SO-HUMBLE LEEK, our service feature focuses on

outdoor furniture and accessories, and our travel story heads to Central Otago in New Zealand’s South and the

perfect spot for a secluded break. So join us for

CHAIRMAN/CEOPUBLISHER

CHIEF FINANCIAL OFFICERASSOCIATE PUBLISHERASSOCIATE PUBLISHER

CIRCULATION DIRECTORCREATIVE DIRECTOR

EDITORIAL & PRODUCTION MANAGERPRODUCTION EXECUTIVE

PREPRESS MANAGERMARKETING & ACQUISITIONS MANAGER

Prema PereraJanice WilliamsVicky MahadevaEmma PereraKaren DayMark DartonKate PodgerAnastasia Casey Nerilee ChenIvan Fitz-GeraldChelsea Peters

EDITOR Kirsty McKenzieemail [email protected]

DESIGN Rachel Henderson

EDITORIAL ASSISTANT Alice Griffin

PHOTOGRAPHY Ken Brass, Kim Selby, Ross Williams

CONTRIBUTORS Bronte Camilleri, Greg Duncan Powell, Meryl Hancock, Sandra

Hinton, Mila Knyazeva, Miriam Van Cooten

COOKING CONSULTANT Kay Francis

MARKETING CO-ORDINATOR Hannah Klomp

ADVERTISING NSW Fiona Collins mobile 0410 977 365

email [email protected]

ADVERTISING VICTORIA Angelos Tzovlasph (03) 9694 6404; mobile 0433 567 071


DIRECTORY SALES Angela Jevdichph (02) 9887 0641


ADVERTISING PRODUCTION CO-ORDINATORS Hannah Felton, Rebecca Eastman

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ASSOCIATE PUBLISHER Karen Day

FOR SUBSCRIPTIONS AND MAIL ORDERSphone 1300 303 414

CIRCULATION ENQUIRIES TO OUR SYDNEY HEAD OFFICE (02) 9805 0399

Australian Country Vol. 18 No 6 ( No 108 ) is published by Universal Magazines, Unit 5, 6-8 Byfield Street, North Ryde NSW 2113. Phone: (02)

9805 0399, Fax: (02) 9805 0714. Melbourne office, Suite 4, Level 1, 150 Albert Road, South Melbourne Vic 3205. Phone (03) 9694 6444 Fax: (03) 9699 7890.

Printed in Singapore by Times Printers, timesprinters.com. Distributed by Network Services, (02) 9282 8777. Singapore — Car Kit Pte Ph 65 6 282 1960 magazines1source.com NZ Distributors: Needlecraft: (06) 356 4793, fax: (06) 355 4594, needlecraft.co.nz. Netlink, (09) 366 9966 This book is copyright.

Apart from any fair dealing for the purpose of private study, research, criticism or review as permitted under the Copyright Act, no part may be reproduced by any process without written permission. Enquiries should be addressed to the publishers. The publisher believes all the information supplied in this book to be correct at the time of printing. They are not, however, in a position to make

a guarantee to this effect and accept no liability in the event of any information proving inaccurate. Prices, addresses and phone numbers were, after

investigation and to the best of our knowledge and belief, up to date at the time of printing, but the shifting sands of time may change them in some cases. It is not possible for the publishers to ensure that advertisements which appear in this publication comply with the Trade Practices Act, 1974. The responsibility must therefore be on the person, company or advertising agency submitting the advertisements for publication. While every endeavour has been made to ensure complete accuracy, the publishers cannot be held responsible for any

errors or omissions. * Recommended retail price

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where to buy

STOCKISTS & CONTACTSAdirondack Chairs e: [email protected], w: adirondackchairsaustralia.com.auAustralian Pearl Divers ph: 02 9021 8000, e: [email protected], w: australianpearldivers.com.auArt Hide e: [email protected], w: arthide.com.auArtisanti e: [email protected], w: artisanti.comAstro Lighting w: astrolighting.co.ukAustralian Alpaca Centre e: [email protected], w: alpacaaustralia.com.au Australian Cast Signs PO Box 650, Matraville NSW 2036. ph: (02) 9311 2266, w: austcastsigns.com.au Babe Scrub w: babescrub.comBackstreet Shopper e: [email protected], w: backstreetshopper.com.auBanjo’s Bushland Retreat Moonabung Mountain Range, Vacy NSW 2421. ph: (02) 9403 3388, e: [email protected], w: banjosretreat.com.auBarefoot Springs 155 Carrington Rd, Beaumont NSW 2577. ph: (02) 4446 0509, e: [email protected], w: barefootsprings.com.auBlake & Taylor w: blakeandtaylor.com.auBurbia e: [email protected], w: burbia.com.auBrigid McLaughlin 67 Waratah St, Haberfield NSW 2045, ph: 02 9716 4331, w: brigidmclaughlin.comCalico Fudge PO Box 2135, Boronia Park NSW 2111. ph: (02) 9807 7755, w: calicofudge.com Candle Me ph: 0400 347 004, w: candleme.com.auCasavino Luxury Villas 230 Main Rd, McLaren Vale SA 5171. ph: 0424 144 348, e: [email protected], w: casavino.com.auChapel House w: chapelhouse.com.auChelsea Park 589 Moss Vale Rd, Burradoo NSW 2576 ph: (02) 4861 7046, e: [email protected], w: chelseaparkbnb.com.auCitta Design e: [email protected] w: shop.cittadesign.com.auClass is Brass 10 Burwood Ave, Woodville North WA 5011. ph: (08) 8244 2545, e: [email protected], w: classisbrass.com.auClassic with a Twist 440 High St, Prahran Vic 3181. ph: (03) 9510 4561, e: [email protected] Cheese w: corneliuscheese.com.auThe Design Hunter e: [email protected],

w: thedesignhunter.com.au Down That Little Lane e: [email protected], w: downthatlittlelane.com.auEarly Settler w: earlysettler.com.aueb&ive ph: (02) 9667 1991, e: [email protected], w: ebandive.com.auEcos Paints w: ecospaints.comEtsy e: [email protected], w: etsy.com/auFaroe w: faroe.com.auFor Keeps e: [email protected], w: forkeeps.co.nzFreedom w: freedom.com.auGilly Stephenson’s Waxes & Polishes PO Box 279, Mundaring WA 6073. ph: (08)9295 1973, e: [email protected], w: gillystephenson.comHabitots e: [email protected], w: habitots.com.auHarkaway Homes Corner Princes Hwy & Station St, Officer Vic 3809. ph: (03) 5943 2388, e: [email protected], w: harkawayhomes.com.au Howard Products 33 Griffin Ave, Tamworth NSW 2340. ph: (02) 6766 9920, e: [email protected], w: howardproducts.com.auHuxbaby ph: 0410 804 749, e: [email protected], w: huxbaby.comIn-Spaces e: [email protected], w: in-spaces.comIndie art & design e: [email protected], w: indie.com.auJane Iredale w: janeiredale.com/au/enJurlique ph: 1800 805 286, w: jurlique.com.auKester Black w: kesterblack.comKitchen Aid w: kitchenaid.com.auLaura Ashley ph: 1800 033 453, e: [email protected], w: laura-ashley.com.auLavender Hill Interiors w: lavenderhillinteriors.com.auLucky Rabbit Imports w: luckyrabbit.com.auMeilie Aime e: [email protected], w: meilieaime.com.auMemory Lane e: [email protected], w: memlane.com.auMaiden Shop e: [email protected], w: maidenshop.com Maison Living 275 Swan St, Richmond Vic 3121. ph: (03) 9429 8526, e: [email protected], w: maisonliving.com.auMulla Villa 3174 Great Northern Rd, Wollombi NSW 2325. ph: (02) 4998 3338, e: [email protected], w: mullavilla.com.auMurphy & Daughters w: murphyanddaughters.com.au

Mylands e: [email protected] w: mylands.co.ukNectre 13 Acorn Road, Dry Creek SA 5094, ph: (08) 8349 8332, e: [email protected], w: nectre.comNerilee Antiques 26 Allowrie St, Jamberoo NSW 2533. e: [email protected] Police Station 14 Bathurst St, Rydal NSW 2790, ph: 0400 013 192, w: oldpolicestationrydal.com.auOriginal Style e: [email protected], w: originalstyle.comOrson & Welles e: [email protected], w: orsonandwelles.co.ukPaddo to Palmy w: paddotopalmy.com.auPecan Engineering 13 Acorn Rd, Dry Creek SA 5094. ph: (08) 8349 8332, w: pecan-eng.com.auPhilosophy w: philosophyskincare.com.auThe Photo Diner e: [email protected], w: thephotodiner.comPressed Tin Panels 22 Vale Rd, Bathurst NSW 2795. ph: (02) 6332 1738, w: pressedtinpanels.com Restoration Station 98 Waterworks Rd, Ashgrove Qld 4060. ph: (07) 3366 5855, e: [email protected], w: restorationstation.com.auRM Williams e: [email protected], w: rmwilliams.com.auRock my vintage e: [email protected], w: rockmyvintage.co.ukRock Ribbons w: rockribbonsecogifts.comRogerseller w: rogerseller.com.auRowen & Wren e: [email protected], w: rowenandwren.co.uk

Schots Home Emporium w: schots.com.auShop Inside Homewares PO Box 394, Laverton Vic 3028. ph: (03) 9931 0160, e: [email protected], w: shopinside.com.auSimply Sweet Soirees w: simplysweetsoirees.com.auSimply Perfect Pieces 1 Murray St, Colac Vic 3250. ph: (03) 5231 2729, email: [email protected] Country 180 Kingaroy St, Kingaroy Qld 4610. ph: (07) 4162 2040, w: somethingscountry.comThankyou ph: 1300 655 887, e: [email protected], w: thankyou.coThomas Cook Boot & Clothing Co 8/100 Station St, Nunawading Vic 3131. ph: (03) 8872 7272, e: [email protected], w: thomascook.com.auTrenery w: trenery.com.auTreloar Roses 216 Princes Hwy, Portland Vic 3305. ph: 1300 044 852, e: [email protected], w: treloarroses.com.auUntouched World ph: +64 3 357 3758 w: untouchedworld.comUpcycle Studio w: upcyclestudio.com.auUrbanara w: urbanara.co.ukUrban Road e: [email protected], w: urbanroad.com.au Vivian Grace 245 Whorouly Rd, Whorouly Vic 3735. ph: (03) 5727 1350, w: viviangrace.com.auWAM Home Decor 400 Foleys Rd, Derrimut Vic 3030. ph: (03) 8390 3333, wamhomedecor.com.auWest Elm w: westelm.com.au Wolfe & Spender 359a Mount Dandenong Tourist Rd, Sassafras Vic 3787. ph: (03) 9755 1011Yellow Octopus e: info@yellowoctopus. com.au, w: yellowoctopus.com.au

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Australian Country # 18.6