FLEURIEU LIVING T H E B E S T O F S O U T H A U S T R A L I A’ S F L E U R I E U P E N I N S U L A A N D K A N G A R O O I S L A N D
FLEURIEU LIVING MAGAZINE
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The Slow Road to Dingabledinga • Hot Summer Fashion • The Olfactory Inn at Strathalbyn • Snake Charmers • Nature Play at Goolwa • Artists: Josh Miels / Caitlin Whitehouse / Nicholas Pike and Loren Kate McLaren Vale Region · Goolwa · Victor Harbor · Yankalilla · Kangaroo Island
FEAST
On the
FLEURIEU
Friday 15th January 2016 6.30pm for 7pm Harvest Festival McLaren Vale Gala Dinner Under the Stars on the McLaren Vale Oval Enjoy canapés on arrival, with McLaren Vales best liquids, followed by a delicious shared feast prepared by Chef Steele using the finest local produce the Fleurieu has to offer. Live and silent auctions throughout the night with funds raised going towards the McLaren Vale & Districts War Memorial Hospital. $120 per head McLaren Vale Wine and Beer included Live entertainment provided by Blues Royale – Sax included Dress code: Summer Best! Special Features: Come and enjoy the night of nights in the McLaren Vale region. Great food, great entertainment, great venue, great drinks, great people, great cause, great night. www.trybooking.com/167103 Phone enquiries – 0411 224 286
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With everything from whale watching to wine tasting, white sandy beaches to sumptuous food, contemporary art galleries and craft breweries, the Fleurieu Peninsula is Adelaide’s playground. Fleurieu Peninsula is magic on your doorstep. www.fleurieupeninsula.com.au
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Festival Day
Saturday 16th January 2016
McLaren Vale Oval, free entry 11am til 8pm Food, wine and live entertainment for the whole family
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Key Personnel Petra de Mooy Working on FLM comes with many rewards and Petra still pinches herself every time she archives another great story. When not wrangling content, you can find her hanging out with Jason and their daughter, gardening, or perusing the farmers’ market. Jason Porter Jason has worked as a graphic designer and creative director both locally and overseas for almost thirty years. When not in the office, he can usually be found in the garage tweaking some kind of rare hi-fi component. Leonie Porter-Nocella After spending decades as a university editor, paid by one, pimped out to others – refining papers from Health, and Wound Management to Wine Marketing and – well, everything. Here the aim is to impart/increase style while decreasing errors and ambiguities. Perscia Maung After years of moonlighting as a blues singer and keeping rather anti-social hours, Perscia now enjoys her day job at FLM. This allows her to not only walk her Great Dane on the beach, but to properly take in the region she so adores. Lulu Our company mascot, Lulu started appearing in way too many of our Instagram posts – so now she has her own profile (sad, we know) where you can follow her charmed life. Search for ‘miss_majestica’ if you’re so inclined.
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Featured Contributors Heidi Linehan She’s stood in the rain, crawled on the ground, even tried to have a chat with a sea lion to get the perfect shot – always in her happy place when seeing the world through a camera’s lens. Over the past fifteen years Heidi has worked in rain forests and deserts and throughout the urban landscape across twenty plus countries and counting. She has photographed everything from Prime Ministers to prime properties: even the Melbourne Commonwealth Games on assignment for News Limited. The stuffy version of her current job description? ‘I work with international clientele from tourism and lifestyle, along with editorial clients seeking outstanding service, a creative approach, and a discerning eye.’ The reality? She is in love with her camera and they make art together. Thank goodness her clients are thrilled, because she can’t break off this relationship.
Cassie Huppatz Cassie has spent her full nineteen years living on the Fleurieu Peninsula at Victor Harbor. Since completing year 12 in 2014 she has been studying at the Centre for Creative Photography. Ever since Cassie can remember she has strived to become an entrepreneur, and at age eighteen decided to take the leap of faith and create her business Cassie Jade Photography. Her interests include photography, art, fashion, great food, graphic design, architecture and, of course, socialising. Whatever Cassie’s path in life may be, she is wishing to enhance artistic flair along her journey while bringing positivity to herself and others.
Publisher Information Kathie Stove The natural environment of Kangaroo Island lured Kathie twelve years ago and still keeps her invigorated. She ‘volunteers’ far too much, but it keeps her off the streets and in the bush where she belongs, tackling weeds. Kathie is winding down from a freelance editing career trying to keep language alive in government and business documents. She’s written about Kangaroo Island artists in a glossy publication, Artists of the Art Part, and is now preparing a second volume. She blogs about nature and art from Kangaroo Island and beyond at inwritingki.wordpress.com.
PUBLISHER Fleurieu Living Magazine is published four times a year by Fleurieu Living Pty Ltd. ISSN 2200-4033 PUBLISHING EDITOR AND MANAGING DIRECTOR Petra de Mooy petra@fleurieuliving.com.au EDITOR Leonie Porter-Nocella leonie@fleurieuliving.com.au ADVERTISING SALES Perscia Maung perscia@fleurieuliving.com.au ADMINISTRATIVE ASSISTANT Cathy Phillips GRAPHIC DESIGN AND ART DIRECTION Jason Porter jason@fleurieuliving.com.au PRINTER Graphic Print Group
Other contributing writers and photographers
DISTRIBUTION Integrated Publication Solutions
Kevin Chan, Neil Charter, Zannie Flanagan, Robert Geh, Nina Keath, Angela Lisman, Mike Lucas, Jasper Savage, Richard Souter, Caitlin Whitehouse and Corrina Wright.
ALL ENQUIRIES Petra de Mooy petra@fleurieuliving.com.au
SUBSCRIPTIONS www.isubscribe.com.au
POSTAL ADDRESS PO Box 111, Aldinga, South Australia 5173. ONLINE fleurieuliving.com.au facebook.com/FleurieuLivingMagazine instagram.com/fleurieulivingmagazine/ COPYRIGHT All content copyright Fleurieu Living Magazine Pty Ltd unless otherwise stated. While Fleurieu Living Magazine takes every care to ensure the accuracy of information in this publication, the publisher accepts no liability for errors in editorial or advertising copy. The views of the contributors are not necessarily endorsed by Fleurieu Living Magazine. Printed on paper from well managed forests using environmentally friendly vegetable-based inks.
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Contents
52 FEATURED HOME: The Slow Road to Dingabladinga. FRONT COVER PHOTO: by Robert Geh.
FEATURED DEVELOPMENT: Bristow Smith Reserve – Goolwa.
FOOD & WINE
ARTISANS
40 Chef: Chris Bone and his apprentices serve up some superb seafood and a delicious dessert!
72 The natural forces of Pike’s Paintings.
56 Wine Tastings ... with a COMPETITION! 18 Taste the Season: Nectarines aka Prunus Persia. 20 The Nose to Tail Story of Little Acre Foods. 14 Simon Burr opens the Olfactory Inn at Strathalbyn.
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58 Singer / Songwriter / Storyteller – Loren Kate. 24 Accidental Artist – Caitlin Whitehouse. 46 Painter – Josh Miels. 70 Photographic submission from reader Dannion Hards.
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FEATURED FASHION: Bohemian Luxe Styles and On Sea Fashion for the Hot Summer Months.
FEATURED ARTIST: Josh Miels: The dark underpinnings of Josh Miels’ portraiture.
14 FEATURED VENUE: The Olfactory Inn – Strathalbyn.
BOOKS & WORDS
WEDDINGS
BEING SOCIAL
82 Mike Lucas offers up a stellar Summer reading list.
84 Hannah Lucas and Nigel Beelitz: 7th November 2014.
PENINSULA PEOPLE
88 Rachael Scarpantoni and Donato De Ieso: 12th September 2015.
93 FLM sees who was out and about at: · Old Vine / Fall from Grace Garden Party · Tatachilla Lutheran College Gala Ball · Fleurieu Food and Wine Prize Launch · Lock-In Lunch at Leonards Mill · Sauerbier House Launch · Nourish Mamas Well Being Night · McLaren Vale Ladies Long Lunch · Penny’s Hill Melbourne Cup Madness · A Sparkling Symphony in the Vale · Penny’s Hill Winemakers Bushing Lunch · Breathe in the Vines at Fox Creek · Australian Women in Wine at Oliver’s Taranga.
32 Trailblazer: Colin Kay of Kay Brothers Amery. 28 Snake Charmers: Rolly Burrell and Ange Broadstock. 36 Andrew Neighbour’s Kangaroo Island Marine Adventures.
MARKETS & EVENTS 10 Get out there and enjoy: Diary Dates to keep you busy this summer season.
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ACKNOWLEDGES
A special thanks to the advertising partners that have made a long term commitment to FLM. GOLD PARTNERS
SOUTH COAST
SILVER PARTNERS
BRONZE PARTNERS
region:
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th Coast Regional 8 2016 Goolwa,
Fleurieu Renewables COMMERCIAL AND DOMESTIC SOLAR SPECIALISTS
HASTINGS DESIGN DESIGNER CABINETRY
DESIGN | MANUFACTURE | INSTALLATION
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Summer Swell Cinema, free outdoor family events at Goolwa on 9 January, Port Elliot on 13 February and Strathalbyn on 19 March 2016 Yesterday’s Power Rally in Milang on 16 and 17 January 2016 Goolwa Regatta Week including the Milang Goolwa Freshwater Classic from 16 to 24 January 2016 An Evening with the Adelaide Symphony Orchestra at Centenary
Welcome to FLM It’s Summer!
Letters to the Editor
Hello! Heaps of eye-candy for you in the Summer issue of FLM! One of our great loves at FLM is art. And it comes in many forms. We feel so lucky to have met so many creative people on the journey of creation for this, our fifteenth issue.
On the first day back in Australia, after five months afar, I was purchasing bread from the Home Grain Bakery in Aldinga and there on the bench was the Spring issue of Fleurieu Living Magazine.
Whether it be in the creation of an amazing dish or blending an aweinspiring wine, we believe every last person in this issue carries the sensibility of an artist into all they do. The Straw Bale home on the front cover embodies much of what we love. Slow, thoughtful and purposeful work. Jill Lieblich and Lex Whyte have spent over fifteen years building this home. It is an extension of their lifestyle – not a chore, or part of a ‘to-do’ list, but their lifestyle. It was a real honour to spend time taking in all the finer details of the home, as well as appreciating the beautiful landscape surrounding it. On the lighter side, we had a lot of fun creating the Summer Fashion editorial with Miss Gladys on Sea and Sound of White – despite it being a cold and windy day. The new Nature Play Space at Goolwa is a great development too. Designed to activate the foreshore, it is just one part of the revitalisation of the Goolwa Foreshore and Wharf precinct. Well worth a look! A lot of people tell us they read the magazine cover to cover; however, some people occasionally tell us that they have not actually read the magazine, but have bought it and looked at the pictures. We appreciate that they have taken the time to look at it, but we do love some of the insights we get from our writers. Little bits of quirky humour and rare facts are hidden within the text – so do have a read! You are sure to enjoy the writing every bit as much as you do the pictures! Happy reading (and ‘looking’) ... The FLM Team.
Double bonanza! The bread was delicious and your magazine, the best yet. Well done, FLM. Right from the beginning with your lists of dates and times for local markets and events to the last page where you conveniently have a map of the Fleurieu Peninsula. Your articles are interesting, informative and well photographed. Your magazine makes it easy to find new and unique experiences when the opportunity presents. Every issue is a keeper, and you have outdone yourselves with this last one. Thank you, Pat Fraser To the team at FLM, FLM is just like the region – a breath of fresh air! I eagerly wait to receive my next issue to read about the locals, places we can visit; and to admire the stunning photographs in the magazine. We live in such a wonderful and special place in the world and you capture it beautifully! I love how FLM appeals to all age groups, as I have bought several magazine subscriptions as gifts for family and friends. When you enjoy something, share it ... such a wonderful Christmas gift that keeps giving throughout the New Year! Keep up the great work FLM team! Lily Thompson Hi Petra, I write this from the guest room at your Mom’s place, having finished reading this autumn’s issue of Fleurieu Living (sounds French). One of the joys in aging is following those you’ve known for many years and their diverse journeys. Mother, furniture maker, publisher – who would have charted that back in Calgary? The magazine is warm, well-written and laid out. Much love, Judith
Below: 180 degree view looking towards Victor Harbor, with Petrel Cove on the left and Encounter Bay on the right, as seen from The Bluff. Photograph by Jason Porter.
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MARKETS & EVENTS
Summer Diary Dates LOCAL MARKETS: Aldinga, McLaren Vale and Willunga Aldinga Bay Art, Craft and Produce Market On the 4th Sunday of every month at the Aldinga Institute Show Hall from 8 - 1. Arts and crafts from local artisans, as well as fresh local produce.
Victor Farmers’ Market At the Grosvenor Gardens, Victor Harbor every Saturday morning from 8 - 12.30. Over 32 stalls, with locally caught seafood, organic vegetables, seasonal fruit, local honey, mushrooms, fresh flowers, Fleurieu regional wines and much more. Well worth the visit. Market of Earthly Delights Held from 3pm at the Old School Building, Torrens Road, Victor Harbor on the first Sunday of each month. Bring and swap your surplus produce with other like-minded growers. Think home-grown fruit, vegetables, seedlings, flowers, honey, sauces, recipes, kindling, compost and more!
Willunga Farmers’ Market In the Willunga Town Square every Saturday from 8 - 12.30. You must go just for the Summer Fruits! Cherries, peaches, nectarines, blueberries – the freshest you’ll find! Don’t forget to buy a membership and receive discounts on all the fabulous local food!
COUNTRY MARKETS:
Willunga Quarry Market Adjacent to the Willunga Oval, every 2nd Saturday of each month, rain or shine! Come and browse an eclectic mix of everything, ranging from second hand tools to plants to craft. Always something new to see.
Kangaroo Island Farmers’ and Community Markets Lloyd Collins Reserve by the beach at Penneshaw – first Sunday of the month from 9.30 - 1.00 – with Kangaroo Island’s top food producers selling a range of fresh local produce in a great village atmosphere. For special SeaLink Ferry fares, visit sealink.com.au
Willunga Artisans’ Market In the Willunga Show Hall (opposite the Willunga Farmers’ Market) on the second Saturday of each month. Local art and craft, with a little bit of something for everyone. A great place to buy a unique handmade gift!
Meadows Country Market Meadows Community Hall on the second Sunday of the month from 9.00 - 3.00. Local produce, crafts, collectibles, plants and bric-abrac. A true country market.
The Vale Market The Vale Market is open on the following dates and times: • Friday 22 January (4-8pm) • Monday 14 March 2016 (10-3pm) at the McLaren Vale & Fleurieu Visitor Information Centre. The market features locally-made produce and products, wine, art and craft as well as hand-made souvenirs. The Vale Market is family friendly and features buskers and local acts.
Goolwa, Port Elliot and Victor Harbor Goolwa Wharf Market The 1st and 3rd Sunday of every month from 9 - 3.30. With around 80 stalls there is a myriad of goods on offer. Bric-a-brac, collectibles, fresh local produce, coffee and food, plants, books both new and old, and hand-crafted goods. Port Elliot Market At Lakala Reserve Port Elliot, on the 1st and 3rd Saturday of each month from 9am - 2pm.. A typical country market with plenty of fresh local produce on offer as well as a good mix of other goods, such as plants, bric-a-brac, books, fishing gear – even a $2 stall! There is sure to be something for everyone. Image at right: Don’t miss At the Deck, Friday January 29, Friday February 26 and Friday March 25 at the Goolwa Wharf Precinct from 5pm - 8pm. Photo courtesy of Richard Hodges. 10
Myponga Markets In the old Myponga Cheese Factory every Saturday, Sunday, and public holiday from 9.30 - 4. Enjoy browsing a variety of stalls including an art gallery, books, fine China and glass, Christmas ware, toys. local leather work, coins, records, fossils and for the sweet tooth ... waffles and gelato! Strathalbyn Markets In Lions Park, South Terrace, Strathalbyn. On the 3rd Sunday of the month from 8 - 2. Bric-a-brac, produce, coffee, pies, apples, plants, soaps, jewellery and much more in wonderfully historic Strathalbyn. Yankalilla Market In the Agricultural Hall, Main South Road, Yankalilla on the 3rd Saturday of each month. Craft and produce market featuring goods from the local area. You’ll be surprised at what you may find!
COME TO THE INAUGURAL FLEURIEU FILM FESTIVAL! 5th and 6th of February 2016 • Aldinga & McLaren Vale • 2 venues over 2 big days! For tickets and more information visit w w w.fleurieufilmfestival.com.au Fleurieu Living Magazine is a proud sponsor of the Fleurieu Film Festival
FESTIVALS AND EVENTS: DECEMBER Art Exhibition: Red Poles Salty Stories December 12 – Feb 7. Artists: Peter Barnes, Heidi Linehan, Sean McGovern, Chris Oaten and Bek Schapel. This will be an exhibition with a difference, as the sale-price of works is to be a continuing silent auction ... so a bit of fun! People can continue to ring in or visit and up their bid on a work, with a closing party for all who have made bids to come along and make a final bid in order to claim the work! There will also be an interactive component so people visiting Red Poles can make a contribution! Opened December 12 by Miranda Lang, Executive Officer, Fleurieu Peninsula Tourism. Willunga Farmers’ Market Christmas Twilight Market Wednesday, December 23 from 5:30 - 8:30. Come and mingle at the twilight Christmas Market. Pick up last minute specialty foods, fruit and veg. Have a meal and enjoy the culmination of another great year of trading at one of Australia’s best markets. The Lions Family Christmas Party! December 24, Normanville, Fleurieu Peninsula. The Lions Club of Yankalilla presents the Lions Family Christmas Party. This will be a fun time for the whole family on Christmas Eve. Activities for the children include face painting, rides and a visit from Santa. Come and enjoy the all the fun and festivity! Go to www.visityankalillabay.com.au for more information. Julia Henning and Band Sunday December 27 from 6 - 8 pm. Performing at DeeVine Studio in the lovely Blue Door church building in Willunga. A once in a lifetime opportunity to hear the breathtaking music of singer and songwriter Julia Henning. Support performance by Dee (aka The Barefoot Pianist) with a range of classical and contemporary piano works. DeeVine members $15. Non members $45. Numbers strictly limited. Bookings: www.deevinestudio.com.au Normanville New Year’s Eve Pageant December 31. Parade starts at 7:30 pm on Katherine Drive, Normanville, culminating on the Normanville foreshore where the fun begins in a
safe, family-friendly atmosphere with food stalls and amusement; organised by local community clubs. The event closes with a thrilling fireworks display on the beach beginning at 9:45pm. People’s Choice Credit Union New Year’s Eve Celebrations December 31. Victor Harbor, Fleurieu Peninsula. Live music from 7pm until midnight, with face painting, children’s giveaways, roving clowns and much more. Bring a picnic basket and join in the evening’s festivities ─ finishing with the ‘Giant Fireworks Spectacular’.
JANUARY Strathalbyn Cup Sunday January 17. Strathalbyn Racing Club, Strathalbyn Racecourse. The Strathalbyn Cup is South Australia’s most glamorous provincial Cup, in an ideal location where the city and the country meet. It is the perfect opportunity to get dressed up for the chance to win some great prizes in the Fashions on the Field competition including a $1500 jewellery voucher from Pure Envy and $1000 worth of Perri Cutten vouchers. There’s also free kids’ activities, live music and great hospitality – and better yet it’s just a picturesque 40 minute drive from Adelaide to get there. 08 8536 2248 www.strathracing.com.au admin@strathracing.com General admission: $20 Concession and under 18: $10 Children under 15: Free Santos Tour Down Under Stage 5 January 16 - 24. Professional cyclists from around the world participate in the Santos Tour Down Under. Cheer them on and take part in the activities in the region. McLaren Vale, Willunga and Aldinga. Information at www.tourdownunder.com.au Tour De Serafino Vines Saturday 23rd January 2016. Watch the race from a prime location within the Serafino vineyards. Start the day at 8.30 am with an educational vineyard and geology tour, guided by iconic viticulturist Peter Hayes. Tour includes transfer to the vineyard, sparkling wine upon arrival, prime race viewing and a picnic lunch. $150 per person For further details please contact Serafino Wines on 08 8323 0157 or reception@serafinowines.com.au >
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MARKETS & EVENTS
FESTIVALS AND EVENTS continued: Coopers Kangaroo Island Gourmet Gallop Food and Wine Festival January 23 at Cygnet River Racecourse, Kingscote. Blending racing with Kangaroo Island’s celebrated food scene, attendees can indulge in food, wine and live music provided in the many marquees dotted on the banks of the Cygnet River. Travel packages through sealink.com.au Compass Cup Saturday January 23. Main Oval, Mount Compass- Gates open 11am. Adults (14+) $8 Children under 14, gold coin donation. Be a part of Australia’s only cow race; it is a fun, exciting, unique way to spend a family day. Loads of entertainment, sideshows, food stalls and crowd-participation events. Milang to Goolwa Freshwater Classic January 24. Lower River Murray, Goolwa SA. Free family event. The iconic race takes in the 50 kilometres from Milang across Lake Alexandrina to Port Sturt and down the River Murray, past Clayton, to the river-port of Goolwa. For a full program visit: www.goolwaregattaweek.com.au Australia Day at Yankalilla Tuesday, 26 January, from 9am onwards. Free Entry. The Yankalilla Lions Club presents a day of fun held at Bungala Park. There will be the acknowledgment of traditional land owners by the mayor of Yankalilla, and the presentation of community awards. The day will end with the National Anthem, a traditional sausage sizzle, tea and coffee. A Porchetta Party at Oliver’s Taranga. January 31 from 12 - 4. Hang out on the deck and lawns at Oliver’s Taranga and take your taste buds for a spin at one of their very popular porchetta parties. A three-course Italian-style lunch matched with Oliver’s Taranga Wines. All-inclusive tickets: $100 from www.oliverstaranga.com or 08 83238498. Email: nicky@oliverstaranga.com If you don’t get in for this one, check the website for other dates throughout 2016.
FEBRUARY Fleurieu Film Festival Over two big nights! Opening night at the Old Vine, 22 Old Coach Road Aldinga. Friday February 5 from 7:30pm. Complimentary glass of Sparkling wine Scrumptious cocktail cuisine from the chefs of the Old Vine. Music by Mike Bevan. Entertainment by Jonny the ‘Mad poet’. 9pm screening of our ten finalists’ films. A selection of local wines available for purchase. Vote for the People’s Choice award on the night. Enjoy the incredible vibe of Old Coach Road at Fridays after Five, Aldinga before you arrive. Be quick as tickets won’t last. 12
Saturday Feb 6 at the McLaren Vale Fleurieu Visitors’ Centre. Awards will be presented. Winners will be screened on a massive screen courtesy of Novatech and followed by our SA feature film, ‘Touch’. Check out www.fleurieufilmfestival.com.au Get updates on the FFF Facebook page. Red Poles Art Exhibition: Kaleidoscope Recycled See the work of featured artist Caitlin Whitehouse (on page 24 of this issue) at this exhibition. Saturday February 13 - April 3. Works will reflect an ever-changing space of colour and light, showcasing works from a cross-section of media and crossdisciplinary platforms, thereby promoting and encouraging experimentation, tracing connections and experimenting with pattern, repetition, light, colour, movement, space and various optical and kinetic effects. Some component in all works must also have a recycled element
EARLY MARCH Fringe in the Vale at Woodstock Wine Estate with Amber Joy Poulton A great day filled with great country music! Three generations of courageous country queens who effortlessly rolled country music into the Pop charts without ruffling their ‘do’ or chipping their nails. A Tribute to Shania Twain, Linda Ronstadt and Dolly Parton. Enjoy food, wine and a little dance on the Woodstock Lawns. Date: Saturday March 6. Time: 12pm onwards. Tickets sold via Fringe website: $28.00 / kids $9.00.
ONGOING Fridays after Five 5pm - 9pm at the Home Grain Bakery, Aldinga. Join the ever-increasing buzz along Old Coach Road and enjoy local market stalls, an array of food and a good community vibe. Every Friday until Easter! At the Deck Friday January 29, Friday February 26, Friday March 25 at the Goolwa Wharf Precinct, from 5pm - 8pm. Join us on the last Friday of the month during summer for a showcase of local food, wine and music on the Deck at Signal Point Gallery. Lazy Days at d’Arenberg 12 - 5 pm every second weekend from Saturday December 26 and daily from January 10. (Closed New Year’s Day). Relax this summer on d’Arenberg’s lush lawn. Challenge your friends to bocce or croquet. Bring a picnic lunch ... and wine will be available by the glass or bottle. 12-5pm. Kids Korner Sundays 12 - 2pm. 1 Osborn Road, McLaren Vale. darenberg.com.au or 08 8329 4822. Sound-Deck at Gemtree Wines FREE live music. A different local performer every month as well as their Sound-Deck regulars. It’s the perfect chilled-out Sunday session in the Vale. Check website for dates. www.gemtreewines.com and booking information: Tables are limited so make a booking to secure a seat. 8383 0802 or cellardoor@gemtreewines.com
Zannie Flanagan AM journeys to Strathalbyn to indulge in
Fleurieu on a plate at the Olfactory Inn Photographs by Heidi Linehan.
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All images: Burr and Alexander have put a lot of soul into their new venture – and decorated the restaurant with restraint and style that is modern, while still being warm and welcoming.
In early October I journeyed into the heart of the Fleurieu in search of the beginnings of a new restaurant in Strathalbyn. I took the back road from Mount Compass via the Nangkita Road to Ashbourne. I’ve always loved this part of the Fleurieu, and on that beautiful spring day the landscape was at its picturesque best! Travelling from the coastal plains, over the Willunga Hills and through the back valleys, the country changes dramatically. Once over the hills behind Willunga, the drive towards Mount Compass delivers fields of strawberries and roads lined with vines, olive groves, stone fruit orchards and dairy herds, before reaching more open country where fields are lush with green grass. After a fifteen-minute drive along the Bull Creek Road I arrive at Ashbourne, a tiny hamlet with apple, pear and cherry orchards spread along the valley. At the Green Man Inn corner a right hand turn takes you into big gum country. Here, Black Angus cattle graze, bucolic in chest-high grass that is yet to take on the dry, yellow hue of summer – while Rosellas and
Rainbow Lorikeets crisscross through the grand old red gums lining the road. These old trees then give way to barren, rocky terrain spotted with flocks of sheep. As you wind up and over onto this high plateau, the landscape opens out before you to reveal the township of Strathalbyn … and on a clear day Lake Alexandrina and the Goolwa Coast beyond. It’s breathtaking! If you’re travelling from Willunga as I did, give yourself a leisurely hour for the journey. I say ‘leisurely’ because the landscape is so varied and quintessentially Australian, you’ll need time to take it all in. Generally there’s not much traffic on this route, but the road is winding and you’ll need to keep your wits about you as your gaze can be easily seduced! Strathalbyn is ideally placed for a local restaurant to take advantage of a low food-mile philosophy as well as the paddock to plate opportunities this rich and varied region offers. The town is easily within a hundred kilometre radius of many of the region’s best food producers and by the time I arrived at the small cottage on the High Street, on the eastern side of the Angas River, the landscape had provided all the culinary clues as to what you might expect to see on a local restaurant menu. Simon Burr and partner Lauren Alexander are the couple behind this new project. They have named their new restaurant The Olfactory Inn, (olfactory pertaining to the sense of smell). It’s a good name considering the culinary pedigree of the two. Burr was one of the > 15
Top: Owner/chef Simon Burr, awesome all-rounder Henry Kolencik and co-owner/front of house, Lauren Alexander, enjoying a meal on the deck of the newly opened Olfactory Inn. Bottom left: Kangaroo Island organic Pork Belly with cheddar and corn polenta, salsa, scratchings and a tempura Jalapeño popper. Bottom right: Goolwa cockles, tomato, chilli and herbs served with house made pasta.
original partners behind the establishment of Woodside Cheese Wrights way back in the nineties and has been working as a chef ever since. Alexander has worked six years in the coffee industry and is one of only a few Australians internationally trained and qualified in the ‘organoleptic assessment’ of coffee roasting and tasting and also has considerable experience in hospitality.
transformation of the premises was almost complete. Burr and Alexander have put a lot of soul into their new venture and have decorated the interior with restraint and style that is modern while still being warm and welcoming. They have opted for a small menu of four entrees, four main course dishes and a couple of desserts.
As I pull up outside the cottage friends and family were hard at it, working towards an opening date in mid-November. Burr and Alexander downed tools to give me a tour of the premises before we sat down in one of the freshly painted dining rooms to chat about their new venture. Still at least a month out from opening, the pair were excited to share their plans. It’s going to be a small licensed, twenty-seater so that Burr can work the kitchen himself. The commercial kitchen has the grunt for much bigger numbers though, so catering and expansion have been carefully considered in the design process.
Burr served me a dish of cockles, tomato, chilli and herbs with cockles supplied by the Goolwa Cockle-man. It was a delicious, simple and generous dish. There was also a pear, walnut, rocket and Adelaide blue cheese salad and a prawn and green mango salad. I then tried a dish of Kangaroo Island pork belly served with a mash of cheddar and corn polenta, with a delicious deep fried cheese stuffed Jalapeño ‘popper’ that really made the dish sing. ‘The menu will change weekly,’ explained Alexander, ‘and we’re hoping local gardeners will drop by with excess seasonal produce we can use.’
‘The menu will change constantly and be inspired by the landscape around us. Provenance is a big deal for me: I want to know who made it and exactly where it’s come from! If we get that right I’ll have everything I need when I walk into the kitchen!’ explained Burr. Burr is classically trained, so there’ll be technical strength behind the dishes. Alexander brings a wealth of hospitality experience to the front of house and to the wine cellar. Both agree they want the food to speak for itself.
Although it can seem a fair drive away, Strathalbyn is something of a time capsule with an interesting history: it has always been a regional farming centre and was once linked to Goolwa and Victor by gauge horse-tram. The Angas River traverses the town and in the 1880s, thanks to the town’s founder, a park was created on the banks of the river that is still the focus of the town today.
‘There won’t be any foams!’ Burr said emphatically. A month later I travelled back to sample the menu and the 16
So do plan on visiting the Southern Fleurieu over the summer months, but take the scenic route and stop for lunch at the The Olfactory Inn. You won’t be disappointed!
Rediscover your space
urbanhabitats design|construction|development
RENOVATIONS AND ADDITIONS NEW CUSTOM HOMES DESIGN CONSTRUCTION MANAGEMENT DEVELOPMENTS
Expanding our design and construct services to the Fleurieu. To find out more about how Urban Habitats can help you... please contact us on 8373 1731 and visit our website urbanhabitats.com.au
Urban Habitats Pty Ltd BLNo 159586 L1/179 King William Road Hyde Park South Australia 5061 T 08 8373 1731 17
TASTE THE SEASON:
Nectarines
(also known as Prunus Persia: variety nucipersica) Story by Leonie Porter-Nocella. Nectarines are thought to have originated in China, spreading via the ancient Silk Route to Central Asia and Persia, and then into Europe. The nectarine, one of my own favourite fruits, is described as a drupe (which sounds like an insult, but defines a fruit consisting of flesh encircling a hard seed/stone). Nectarines can have either yellow or white flesh, with a juicy, fragrant aroma and unique taste. The yellow has a classic flavour with high sugar and acid, while the white has a balanced, sweet flavour and can be eaten reasonably crisp. The season starts in November and runs through to March. Choose only fresh ripe fruits to eat: unripe ones are quite tart, and hence lack that unique flavour. Nectarines are full of vitamins A and C – providing nutrients for your immune system and keeping your skin healthy. Nectarines have a smooth surface, unlike the somewhat fuzzy peach, with each fruit classified as either free-stone or cling-stone. They are low in calories and contain no saturated fats. Allergic reactions to nectarines are rare ... so try these two little tempters.
Maple roasted nectarines (serves 6) 4 nectarines 1 cinnamon quill 2 tbsp maple syrup 1 tsp vanilla essence 20 g butter, chopped Preheat oven to 180°C, or 160°C fan. Cut each nectarine into 6 wedges, discarding stones. Place fruit in a baking dish, cut side up. Add the cinnamon quill to the dish. Combine maple syrup, vanilla essence and 1 tbsp water. Drizzle over fruit, and dot with butter. Roast for 30-40 mins (depending on ripeness of fruit), turning once during cooking. Ready when soft and caramelised. Serve warm with syrup. Delicious with vanilla ice-cream. To demonstrate the versatility of the nectarine, try this savoury
Nectarine salsa: Finely dice six nectarines with skins on, one Lebanese cucumber and one small red onion. Combine with two tbsps of chopped coriander. Stir together one tbsp sweet chilli sauce, one tbsp lemon juice and two tsps peanut oil, and then fold through nectarine mixture. Serve with grilled chicken, fish or meat. Buon appetito!
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Enjoy responsibly
@darenbergwine
Petra de Mooy relishes in
The Nose to Tail Story of Little Acre Foods Photographs by Jasper Savage.
Jim Casey ‘kind of knew ‘his direction in life from quite an early age. As a youngster he worked alongside his mum (a cook) at a restaurant in Glenelg – called Love at First Bite – but lost his job one hot day because instead of turning up for work he decided he’d rather go for a swim. Although only nine, Jim ascertains that he learned a valuable lesson regarding the importance of a good work ethic. After secondary school Jim received a scholarship for food study at TAFE to ‘learn the basics’ and began an apprenticeship working at one of the then popular places to be: ‘Eagle on the Hill’. After receiving chef certification he got a little bit restless and decided to hit the open road. A good thing too, because the travel bug led him to Western Australia where he met his now wife and business partner, Kate. The two of them shacked up pretty much straight away, and in time setting up house in the uber-cool town of Freemantle (Freeo). While Kate worked a number of jobs (including in the mines) Jim relied on his kitchen experience working in high-end restaurants. As the boom hit, mining jobs were abundant and lucrative ... and Jim was eventually offered a job as a caterer that he couldn’t bring himself to refuse. After a good long stint in WA and envisaging a long-term future together, Kate and Jim journeyed back to South Australia to marry at the Waverley Estate in Port Elliot in 2012. A trip to Kangaroo Island for their honeymoon led to a somewhat impulsive decision to move back to South Australia under Kate’s proviso that Jim create something for himself in the way of a business.
Previous page: Some of the many fine products on offer from Little Acre Foods complemented with pickled vegetable, cheese and dried fruit. Heaven. Above: Jim and Kate Casey.
The Fleurieu offered the couple a haven of great community, amazing produce and even more amazing lifestyle. Jim loved the Willunga Farmers’ Market and wanted to create something he could sell there. So after a bit of research Jim’s long held love of fine French cuisine came to the fore ... and a little charcuterie niche was created. Knowing that there was great locally-and ethically-raised meat made it feasible, so Jim gave it a go while they relied on the income from Kate’s fly-in fly-out mining job to keep things stable during the transition. As a way of minimising start-up costs, Jim worked the day shift at Jetty Food Store (then in Normanville) pushing on after hours making batches of pate late into the night after the kitchen had closed for the day. The products are made using quality, local ingredients with love … and they taste bloody good. Well established relationships with a number of local farmers ensure a steady supply of quality produce and when a chink appears in the supply chain the ever-innovative >
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FOOD & WINE
Jim creates a new and distinctive product. Jim and Kate love seeing that as their own business grows, so too do the businesses that supply them. The dream of having a stall at the Farmers’ Market has been realised, and their charcuterie stall – next to the artisan bread stall of Small World Bakery – has been a match made in heaven. Not only because the organic sourdough bread and pates go so well together, but the young couple have found kindred spirits in the Small World Bakery family, as well as some valuable mentorship and insights into the workings of running a small, high quality business. Working alongside likeminded entrepreneurs is fantastic for their growth – when they have triumphs, but equally, when there are challenges. In a short time Little Acre has gained a legion of followers. The couple work really hard to ensure their quality products are delivered fresh for the weekend trade to their eminent providores and cafes, as well as the stellar city-side wine bar – Cantina Sociale. That early lesson in a strong work ethos is evident. The products are made in small batches using minimal preservatives and innovative flavour pairings – try the duck pate with beetroot jelly … or the pulled beef brisket, which is braised for hours and then smoked using a combination of mesquite and hickory wood chips, making it mouthwateringly delicious … and most convenient for when you need to impress but have no time. Catering for vegetarians? A rich mushroom pate is also available. If you want to talk about the top of the charcuterie food chain, however, you cannot go past the rillettes. Time-consuming and requiring a number of processes, the duck and pork are salt-cured in herbs and spices for twenty-four hours and then cooked confit using duck fat. The meat is then so tasty and tender that it literally melts in your mouth. Jim says: ‘Just eat it and enjoy it and drink another bottle of wine with it too. People have kind of forgotten how to enjoy food.’ Kate recently took the plunge and quit her job to work full time on Little Acre, with the couple now working out of the Lloyd Brothers’ kitchen at their McLaren Vale cellar door. The entire concept of Little Acre is built on quality. Quality food paired with quality wine… then shared with quality people. Things Kate and Jim see in abundance living here on the Fleurieu. Check out the Little Acre Foods Facebook page for stockists and product information.
Top: Jim skillfully breaks down a duck carcass. Bottom: The tasty terrine with other delicious treats. 22
Romeo’s Foodland NOW OPEN In the heart of McLaren Vale you will find the newly expanded and renovated McLaren Vale Central Shopping Centre - home to Coles, BWS, The Reject Shop and soon to be Romeo’s Foodland. The new addition of Romeo’s Foodland in mid-December will offer shoppers an array of gourmet products and local produce plus an in-store bakery, butcher, deli and the very first Romeo’s walk in Cheese Room. McLaren Vale Central has fresh food, cafés, an award winning bakery as well as a variety of dine-in or takeaway food. With services including banking, travel and real estate grouped with fashion, health and beauty it really is your one stop place to shop. Located on the main street of McLaren Vale with over 500 car parks makes it a shopping experience that you’re sure to enjoy.
ANZ Bank
13 13 14
BWS Liquor
8323 8882
Chemmart Pharmacy
8323 8318
Coles
8324 4100
Commonwealth Bank
13 22 21
Country Cup
7480 0167
Country Life Fashions
8323 8451
Ellis Butcher
8323 8230
Fana Body Care
8323 9957
Fleurieu Dental
8323 8457
Flight Centre
1300 604 467
Manfield Newsagency
8323 8473
McLaren Vale Bakery
8323 7476
McLaren Vale Fruit & Veg
8323 9665
McLaren Vale UnValed
8323 8432
Mistry Kwik Foto
8323 9305
Raine & Horne
0411 707 161
Romeo’s Foodland
COMING SOON
SA Police
8323 8330
Spa Clubs 24 Fitness
8323 8044
The Reject Shop
8323 9705
ATM’s - ANZ, CBA, NAB and Westpac
McLaren Vale Central · 130 Main Road, McLaren Vale · www.mclarenvalecentralshoppingcentre.com.au
Above: Early Stages of ‘Norway Germany Australia’, 2012. Paper cutout 15 x 21cm. Photograph by Caitlin Whitehouse. Opposite page: Early years of Archery Collections, 2012. Photograph by Kate Baillie.
Nina Keath interviews
Caitlin Whitehouse – The Accidental Artist Caitlin Whitehouse hadn’t planned on being an artist. Both her parents were artists, and so were her mother’s parents before them. She had seen how tough it could be to make a living from art alone. So, Caitlin enrolled in a Bachelor of Media at Adelaide University, with the objective of going into arts administration – that part of the arts where people can make a living! However, despite her best laid plans, including completing her Masters of Curatorial and Museum Studies, Caitlin’s creative urges soon began to get the better of her. The first sign that things weren’t quite going to plan was when she allowed herself to make some jewellery while at University. After all, surely no harm could come from a little tinkering on the side while she studied. But the jewellery was good, people liked it and they wanted to buy it! Her plans slipped further when she did some weaving and a friendof-a-friend bought a piece that somehow made its way into an issue of Belle magazine. After moving to Cairns with her husband Jose, she found herself with some spare time while she looked for work. Before she could think twice, she was industriously tearing up old sheets and then plaiting, beading and sewing them into bowls and vases. People seemed to want to buy these too! But Caitlin wasn’t having a bar of it. She assiduously went about representing and curating other artists; first in the Cairns Regional Gallery and then at high-end furniture, textile and homewares companies – The Cross and Designers Guild in London. 24
However, after indulging in the ultimate creative act with the birth of her first child, daughter Mala, her artistic impulses were impossible to reign in. In fact, it felt rather good to let them take over! By this time she was back in South Australia and working at Bauhaus, Rundle Street – the eclectic local home of fashion, jewellery and furniture. One evening she and colleague, Kate Baillie, became inspired and made a necklace together out of rope from Mitre 10, fluoro pink tassels and a dark magenta pom-pom. Kate wore it to work the next morning where their boss (and now muchvalued mentor), Esther Svigos, commissioned ten more on the spot. In addition, she told them she wanted to see a complete collection of jewellery and a proper catalogue. Within that same week, Attitude Fashion Magazine saw the necklace and decided to feature it in their next issue. The two friends quickly scrabbled to find a business name and register an ABN; and so Archery Collections was born. Before they knew it orders were streaming in from all over Adelaide, and soon from across the globe. Caitlin went from birthing a baby one year earlier, to birthing a thriving business and a hand-crafted jewellery collection comprising eighteen unique pieces. But that’s only half of the story. During a homesick London winter, Caitlin had used her mother’s gift of tiny scissors to cut out intimate narratives of home on paper stitched with linen thread. After years of creating these sublimely intricate landscapes for her nearest and dearest, she had agreed to exhibit alongside her parents at Dog >
Ridge Winery. In a strange twist of fate, the exhibition was launched on the very same week that Archery Collections made their famous first necklace. And of course, every single artwork was sold before she had even managed to arrive at the launch. Since those early, heady days Caitlin has immersed herself in an explosion of creative output. To begin with, she has created a second child, son Arlo. She has recently begun an inspiring renovation on her much loved home in Willunga; drawing upon diverse Scandinavian, Japanese and Australian design influences with local, up-and-coming architect Alexandra McCarthy. Archery Collections has grown from strength to strength, and is now underpinned by a successful online jewellery and homewares store (www.archerycollections.com.au). Her art has similarly evolved, with an exhibition at McLaren Vale’s Red Poles opening on February 13 for the Adelaide Fringe Festival. After years of trying to avoid being an artist, it turns out that this is precisely what she has become! Caitlin has come to accept and even celebrate the fact that not only is she compelled to create art, others appear equally compelled to buy it: which means that despite her initial fears, she’s managing to make a half-decent living! It seems that the family’s creative genes won out in the end. Or maybe it was the family culture. Throughout her life she observed her parents and grandparents creating prolific and ever-evolving art. She was welcomed to sit and contribute to her mother’s art by cutting fabric pieces for her. This subtle and generous gesture from mother to daughter conveyed the joy and meaning that can be derived from engaging in art … and moreover, invited Caitlin into the world of the artist. Whether it’s genes or culture, this propensity for art and creativity seems to be something she has passed onto her own young daughter who sat industriously drawing in her Mum’s sketch pad throughout our interview. Perhaps it’s no accident after all that Caitlin Whitehouse is an artist. Top left: Olive Season, 2012. Watercolour and felt tip pen on acid free paper, cotton thread. Image size approx 15 x 21cm. Top right: Autumn Has Begun, 2012. Watercolour and felt tip pen on acid free paper, cotton thread. Image size approx 15cm x 21cm. Centre: Early Stages of ‘Wood Lawn’, 2014. Paper cutout 15cm x 21 cm. Photographs by Caitlin Whitehouse. Bottom: Caitlin Whitehouse, photograph by Joseph Whitehouse. 26
A picture is worth a thousand words.
Awarded best display home kitchen at the 2015 Housing Industry Awards. 11 Commerce Cres Victor Harbor. Phone: 8552 2090 Email: info@innovativekitchens.com.au
Snake Charmers Jason Porter meets Ange Broadstock and Rolly Burrell from Snake Catchers Adelaide. Photography by Jasper Savage.
Previous page and far right: Rolly holds a Woma Python. This page top left: A Spotted Tail Quoll. Above left: Ange holds a Black Headed Python.
Meet Ange and Rolly. They catch snakes for a living – many of them extremely venomous. Perhaps not everybody’s idea of ‘a dream job’, but it quickly becomes apparent after talking with them for just a few minutes, that they both absolutely love their work.
After six months of driving Rolly around, it became apparent that it was more than just the snakes that were being charmed. The pair have been ‘a couple’ ever since. Ange is now a fully qualified snake catcher, although Rolly tells me obtaining a licence to handle venomous snakes is no easy undertaking. It involves training with a qualified handler for six months, keeping your own venomous snake for at least twelve months – and then being required to present references in support of your suitability.
Rolly has always had a fondness for native fauna, having held a licence to keep protected Australian species ever since he was a boy. While other kids came back from an afternoon down at the creek with a few tadpoles, Rolly would return home with a couple of baby brown snakes in his ice-cream container.
Snake Catcher’s Adelaide handles removal and relocation of all kinds of native wildlife – not just snakes. They were contracted to relocate all the fauna prior to the construction of the southern expressway – kangaroos, koalas, lizards, snakes, birds, bird eggs and masses of swamp rats!
Over the years he’s owned practically every Australian reptile species, at one point even owning a reptile sanctuary at Lakeside Leisure Park. He says that at its largest, his collection totalled around five hundred specimens! Snake Catchers Adelaide was formed back in 1985 and Rolly operated things largely on his own, although the company does utilise the services of sub-contractors so they can more effectively cover all metropolitan locations. However, seven or so years ago he found himself without a drivers’ licence. He quickly advertised in the local newspaper for a ‘wildlife driver’. Ange had been a make-up artist prior to having children, but was contemplating going back to work when she noticed Rolly’s ad in the employment section. It was actually the very first job ad she read on the day she began looking. In her mind she believed she’d be driving ‘cute little animals’ around all day and that this could be the perfect way to ease back into the workforce. Rolly, being the no-nonsense kind of guy he is, hired her on the spot – ‘job done’. ‘She was the first to call; she sounded interested, so she got the job.’ Ange has never looked back. Rolly describes her as ‘a natural’, and says he could tell after she’d accompanied him on a couple of jobs that she was going to be a real asset to the business.
If you’re unlucky enough to find yourself with a cold blooded intruder in or near your home, and you’re not sure what to do about it, Rolly can’t stress enough that ‘you shouldn’t go anywhere near it’! After thirty to forty thousand removals, he’s come to realise that these animals are extremely unpredictable. ‘They’re incredibly strong and smart, capable of launching themselves into the air or moving much more quickly than people realise.’ He never ceases to be amazed by the number of times he’s been called out to a removal to find a nervous home owner standing over a large brown snake (the second most venomous land snake in the world – with 1/14,000 of an ounce of its venom being enough to kill a person) holding a flimsy garden rake and wearing nothing but thongs and shorts! In recent times, Ange and Rolly’s focus has been on their two-acre property at Mount Compass. They’re working towards having a private sanctuary stocked with, among other things, Tasmanian devils, quolls, emus and potoroos. In a couple of years they want to be able to host night walks, where the general public will be able to view these rarely-seen species in a completely natural environment. Don’t worry; there are sure to be a few snakes as well …
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PENINSULA PEOPLE
Corrinna Wright pays tribute to a family of Fleurieu Trailblazers:
The Record Keepers
Above and opposite: Third generation Kay family winemaker – Colin Kay.
Some stories are so big it’s difficult to know how to even begin to do them justice. I’ve had to make do with the fact that these words will scratch only the surface of the story of a family that has been of such immense importance to the McLaren Vale region – for generations. The Kay family has been incredibly diligent with their record-keeping for their entire 124 years on the ‘Amery’ property in McLaren Vale. The family records are voluminous … to say the least. Even a book being written for release early next year to commemorate their 125th anniversary has had to concentrate only on the Kay’s links to ‘Amery’, to ensure it didn’t become an encyclopaedic tome of epic proportions. The Kay Brothers’ archives take the form of a daily diary; recording all the momentous occasions – such as taking possession of the property on February the 2nd 1891; through the planting of vineyards, and the building of the winery throughout the late 1890s. The diary entries also detail rainfall, and crucially, the daily egg haul from the resident chickens! The day-to-day toil of the brothers in the early days was recorded in detail, showing the hard work involved in establishing a vineyard and winery, in a relatively new colony.
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These diaries have been an amazing resource, enabling South Australian historians to acquire valuable knowledge of early days in the region. My own family, the Oliver’s, were (and still are) close neighbours to the Kay family – and supplied them with grapes. From the Kay’s diaries and harvest records we can learn the picking dates, tonnages, varieties and prices paid for the grapes supplied. Something, it seems, my own family was more than just a little lax in recording over the years! The rainfall history of the region has been produced from the Kay’s records, offering a valuable local insight into the climate and the changes over 120 plus years. As dry as some of the recent years have appeared to be, the Kay’s records show that in fact 1914 was the driest year since the records began. And back then there wasn’t any irrigation to assist growing vines when the skies failed to provide. Colin Kay took over the winery operations from his father Cud Kay, Herbert’s son, in the early 1970s. The third generation of his family to farm, Colin completed his technical training in Agriculture and Oenology at Roseworthy in 1963. After some time working at the Barossa co-op, Colin headed overseas and travelled the Americas and Europe for three years. Adventure-sated, he headed back to
The Kay family has been incredibly diligent with their record-keeping for their entire 124 years on the ‘Amery’ property in McLaren Vale. The family records are voluminous ... to say the least. Even a book being written for release early next year to commemorate their 125th anniversary has had to concentrate only on the Kay’s links to ‘Amery’, to ensure it didn’t become an encyclopaedic tome of epic proportions.
the family property, meeting his wife-to-be, Ruth, on the boat back to Australia. The family business slowly changed from one that had been focused on bulk wine for export and domestic consumption, to one that became more about ‘branded’ wines by the 1980s.
with Colin’s daughters, Helen and Elspeth, and what adventures we had! Nothing better as a kid than having a mate with a grand, redroofed castle for a house, filled with so many maze-like rooms! The ‘Amery’ Homestead has stood sentinel over the valley since 1850.
However, at the same time, the cyclical nature of fortunes ‘that is the Australian wine industry’ entered another deep recession. The ‘vinepull’ scheme came into full effect in 1987, and the wine business overall got much harder. But the Kays toughed it out.
I asked Colin why he thinks that their family business has been able to stand the test of time. He thinks that there are a couple of important elements. An intense, in-built passion for place; and the Amery property – that has been passed down from generation to generation is an important factor. One that is still strong in Colin’s daughter – fourth-generation Elspeth. Even though she is working outside the family business, she still sits on the Board and has been closely involved in the ‘future-proofing’ of the Kay’s Amery brand. She remains devoted to the property, as will her two small sons, I am sure. Colin’s siblings, Alice and Bill, have also been drawn back to the family property after stellar careers in other such disparate industries, like Marine Biology and Architecture.
Not all that much has changed in the way they make wine today compared to the original Kay brothers in the 1890s. The grape press is hydraulic now; the concrete open-fermenters are lined in stainless steel rather than beeswax, and the pumps are electric; but the original 1895 gravity winery still functions according to its original design. A refresh of their cellar door – that first opened in 1956 – is currently underway, and I am sure will continue to welcome cellar door visitors well into the foreseeable future. As a young girl the first smells of a winery were those that I associate with Kays – and that virtually sealed my future career path! My Dad, Colin Rayment, was General Manager for Kay’s for 28 years, so the cellars and grounds were pretty much my second home. I grew up
The other component fundamental to the Kay’s family business surviving 125 years – and still going strong? A somewhat ‘singleminded dogged determination’, says Colin. In loving memory of Helen Marie Kay 1973-1999. 33
Alexandrina Council Upcoming events in the Alexandrina region: Band of the South Australian Police Christmas Concert at Centenary Hall, Goolwa on 5 December 2015 Drawing on Country gallery exhibition at the South Coast Regional Art Centre, Goolwa from 5 December to 10 January 2016 Bristow Smith Reserve - Nature Playspace in Goolwa, grand opening on 6 December 2015, 10am to 12 noon Jam Factory Celebrating 40 Years exhibition at Signal Point Gallery, Goolwa from 9 December to 31 January 2016 New Year’s Eve Fireworks at the Goolwa Wharf Precinct on 31 December
Summer Swell Cinema, free outdoor family events at Goolwa on 9 January, Port Elliot on 13 February and Strathalbyn on 19 March 2016 Yesterday’s Power Rally in Milang on 16 and 17 January 2016 Goolwa Regatta Week including the Milang Goolwa Freshwater Classic from 16 to 24 January 2016 An Evening with the Adelaide Symphony Orchestra at Centenary Hall, Goolwa on 23 January 2016 Compass Cup at Mount Compass Oval on 23 January 2016 ABBA Gold starring The Flaming Sambucas at Centenary Hall, Goolwa on 20 February 2016
For bookings and enquiries please visit www.visitalexandrina.com or call Council’s Visitor Information Centre on 1300 466 592.
the marketing experts. victor harbor real estate 11 Ocean St Victor Harbor | Ph 8552 2733 | victorharborprofessionals.com.au
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Vacancies for 2016 Limited places are available for Years 8, 10-12. Register your interest today To find out more about enrolling your child or to register for one of our 2016 College Tours please contact Narelle Camm, Enrolments & Marketing Manager on 8329 4419.
a place to
ACHIEVE
tatachilla.sa.edu.au
Where the vines meet the sea. Relaxed shopping. Find us on Facebook to see what’s on at Aldinga Central this summer. Opening Hours Mon to Fri 6am till 9pm. Sat 6am till 5pm. Sun 11am till 5pm. www.aldingacentral.com.au
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Petra de Mooy experiences some
Wet and wild wonders
on the spectacular coastline of Kangaroo Island.
Previous page: Swimming among the dolphins in their relaxation area on the north cape. ‘We regularly swim with up to eighty dolphins in this area because it’s safe and shallow and the water is warm.’ This page above: Fourth-generation islander, Andrew Neighbour, touring in the zeehond. Photograph by Jasper Savage.
Fourth-generation Kangaroo Islander, Andrew Neighbour, cheerily greets us at the Bay of Shoals boat ramp to begin our Marine Tour adventure in his RIB (Rigid Inflatable Boat). The boat was designed in the Netherlands for eco-tourism in the North Sea. ‘Virtually unsinkable’ claims Andrew. Prior to starting Kangaroo Island Marine Adventures Andrew spent twenty years in the local fishing industry; therefore he knows the oceans around KI like the back of his hand, which is all the education needed to start up a venture like the Marine Tour operation. After seeing a similar business up in Noosa – on the east coast of Australia – he realised a vacancy here, and an opportunity to start a business touring the pristine coastline of the ‘home seas’. When he started in 2006 his friends thought he was crazy. ‘No one has done it before’ so it was considered a bit of a risk, but ten years on he seems to have proved them all wrong. The waters of the protected North Coast of Kangaroo Island are filled with natural wonders. The elusive leafy sea dragon can be seen at all times of the year (and Andrew knows exactly where to find them!) Also, KI Marine Adventures gives an up close and personal experience with the dolphins, pods of which use these protected bays as their resting place and home. I have to admit I was a bit of a skeptic. Heading out into the vast ocean it seemed implausible to me that we would be able to find dolphins.
‘We’ll just head over here.’ Andrew assures us that there is a pod of twelve dolphins ‘a little way out at Emu Bay’ … and sure enough, when we get to the assigned spot – there they are. The shallow channel and long sand bar that stretches out from the north coast of the island provides a safe haven for the dolphins to rest, breed and to teach their young. ‘Dolphins’ lounge rooms’, Andrew calls them. The extremes in underwater topography between Kangaroo Island and the mainland are impressive. The area we are floating around in borders the Backstairs Passage, which holds some of the deepest water in the world (the Murray Canyons, which are over two-and-a-half times deeper than the Grand Canyon) and dropping off the end of the continental shelf of Australia to over five kilometres deep in places between the mainland and KI. ‘That is one wild place’ Andrew understates. Safely in the somewhat sheltered bay we are relieved to see the ocean’s bottom beneath the boat and this healthy pod of dolphins. The dolphins recognise and trust this boat, so are happily cruising around, swimming within easy reach. On this day in early Spring the water temperatures hover around twelve degrees Celsius, yet we still have some keen punters up for a dip, knowing this may be their once in a lifetime opportunity to swim with these lovely creatures. Luckily the RIB also comes equipped with wetsuits in a range of sizes, but in Summer the water goes up to a very comfortable twenty-four degrees, making dipping in and out on the tour a virtual breeze. Kangaroo Island Marine Adventures is an eco-certified company and has been a pioneer of eco-tourism in South Australia. >
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Top: Happy dolphins out the back of the zeehond. Because of the jet being safe for dolphins they happily perform right up close at the stern of the boat leaping for joy and making for an incredible photo opportunity every time. Bottom left: Swimming in a dolphin relaxation area (referred to as the lounge room). Water is shallow, safe and crystal clear – a mind blowing adventure . Bottom right: Just chilling out between swims on the beautiful north coast. Morning tea at a remote beach location enjoying tea, coffee and home made biscuits baked fresh daily for the guests ... the zeehond being such a large rigid inflatable there’s lots of warm toasty tube to relax on and soak up the sun.
They hold a Marine Mammal Interaction permit that allows them to conduct close-up wild dolphin swims and are the only operator on Kangaroo Island to be licensed in this field. The jet drive has a sympathetic acoustic pattern in the water allowing the dolphins and swimmers safe water activities with no nasty propellers. As we head off to visit a colony of New Zealand fur seals on the North Cape, the dolphins surf the wake for a good kilometre or so, making a great show of their jumping skills – often arcing out of the wake two by two. After a short trip across the bay we approach fur seals lounging on the rocks. They tend to keep their distance, although the younger ones are a bit more curious and dip into the water for a closer look, poking their heads up as they get close. The waters in these bays are crystal clear, which is why the north coast is the preferred location when it comes to safe swimming. 38
During the warmer summer months the tours will linger at some of these secluded beaches where we are guaranteed we won’t see another soul, due to their inaccessibility by land. Andrew tells us there is another pod of around twenty-five dolphins here too. We see half a dozen or so but the rest are out fishing. Squid is their preferred diet but they also feed on smaller schools of fish, like Tommy Ruff and Garfish. Andrew is proud to say that they never feed the dolphins or seals. ‘No need. There are plenty of fish in the sea ... .’ The dolphins swim down deep and do what Andrew calls a dolphin dance in the gentle wake of the boat. You can see them coming up from a few metres down as they gently interact with us. The experience produces an authentic respect for the wildlife. It is a privilege to see these animals and it is of great credit to the company that the animals are as healthy and happy as if we had never been there.
Discover the Murray River Sit back and relax with the distant sound of the paddle wheel churning far, far behind you. Welcome aboard the PS Murray Princess. Summer Sun Sale – Save 25% All meals, guided nature-walks and entertainment. Free transfers from Adelaide or car parking available. 3 Nights from $695pp* 4 Nights from $950pp* 7 Nights from $1416pp*
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FOOD & WINE
Leonie Porter-Nocella visits
Woodstock’s Coterie Photographs by Heidi Linehan.
Above: Woodstock Coterie’s second-year apprentice Cameron Ferguson, Executive Chef Chris Bone and first-year apprentice Connor Bishop.
It is widely held that Woodstock Winery was the first winery in the region to incorporate a restaurant into its complex, with the Coterie having been built in 1988.
Scott Collett, the owner, lays proud claim to the fact that not one tree was harmed during the process, with the Coterie’s odd shape directly attributable to the building being planned around the trees. It was also made by Scott’s late brother, Ian, of rammed earth taken from the ground it’s built on, adding further green credentials. While many are puzzled by the name ‘Coterie’ – perhaps due to the fact that the term has long fallen from use; now known only by literary buffs – the meaning is quite appropriate to its function; that is, a ‘group of like-minded people with a specific purpose’ coming together. In the case of this Coterie, for the purpose of enjoying good food, wine, and (often) music. For the ‘good food’ part of this equation, Executive Chef Chris Bone brings his exceptional style and creativity to the table. He’s one of most talented chefs around these days. He sensitively combines some quite unlikely ingredients and actually makes them sing together in remarkable harmony … so the food is absolutely sensational. Chris’s position here differs from that in any of the other fine Fleurieu restaurants he’s headed up, in that the Coterie’s uses are infinitely various. The pressure on the kitchen is gargantuan (don’t you just love that word?) so that Chris executes not only his own culinary masterpieces, but he also seems to be rather good at directing
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Above: Entrée – Smoky Bay oysters with late-harvest lemon and white balsamic granita (See overleaf for recipe).
others to chime in on time and produce the goods as meticulously as he does. Given that the Coterie is not only a restaurant but a popular wedding and general function venue, the traffic in and out of the kitchen is almost never-ending. And it’s not only the kitchen that’s busy! Outside there’s a large wood-fired pizza oven which gets a thorough workout on Friday evenings (pizza night) and far gentler use throughout the week, when it’s used for baking breathtaking breads. Chris says … ‘We can comfortably seat 140 for weddings and we have the flexibility of using the mezzanine level and outside; on the front courtyard and rear garden and lawn areas for ceremonies and special events. There are so many great spots to utilise on the estate – including the recent (courtesy of Mother Nature) ‘fallen log’, which has been trimmed into a spectacular outdoor long table by Scott and his grounds-maintenance team.’ ‘Our passionate team of chefs and apprentices in the kitchen share a food philosophy around producing quality dishes that reflect our culinary tastes and experience. We tend to focus on the quality of the ingredient, the execution, and on giving the customers the best we can. Our first year apprentice, Connor, is currently in charge of baking our breads and is keen on producing desserts: he’s also an enthusiastic photographer. Our second-year apprentice, Cameron, leans towards producing savoury dishes and is being trained on
mains. He’s a gun on the wood-oven and is the self-appointed taste-tester all day long.’ ‘Even with such a good team, forward planning is crucial, and we are inspired and driven by valuable responses and feedback. Ethan is our restaurant manager and he delivers great customer service and guides the front of house team to look after all our patrons. Ethan, Corrie, our wedding coordinator, and I, manage the events to ensure all the finer details are discussed and covered to make the events run smoothly.’ ‘We have lots of things to use from the property such as apples, loquats, quinces, figs, blood oranges, a bountiful selection of different herbs, fennel, a gigantic bay tree – not to mention the row of mulberry trees on top of the hill. We also use the fallen branches to fire the wood-oven and open fire-places in the cooler months.’ ‘The essence of the menu is a blend of ingredients and techniques based on an understanding of the Fleurieu Peninsula and reflecting the seasons. Matching the food to the vast range of wine is of great importance. I have paired dishes like the panko-crusted braised pork and tangelo marmalade with the OCTOgenerian Grenache Tempranillo; and the Kingfish sashimi and oysters are elevated by ‘Mary McTaggart’ Riesling.’ Now is the time to see some of the Coterie’s dishes and even try them in your own kitchen: > 41
Above: Kingfish with mandarin, pickled shallot and red shizo salad.
Entrée – Smoky Bay oysters with late-harvest lemon and white balsamic granita Source the freshest of oysters – closed and unwashed and remove the lid from the oyster just before consumption … by slicing the connective abductor muscle, then release the oyster from the bottom shell and turn the meat to present the smooth side. Reserve a little of the inside water. This can take some practice but a good fish monger will do this for you.
Late-harvest lemon and white balsamic granita I choose to leave my lemons on the tree until they are barely holding on. This ensures the optimum brix level, and natural sweetness. The addition of the white balsamic adds the acidity to create a sweet, salt and vinegar experience. Black pepper and red vein sorrel balance the dish.
Granita 200 gram cup of water 50 grams sugar 50 grams white balsamic Juice of half a lemon This dish utilises the last of the mandarins of the season, paired with kingfish sashimi and some textural bits and pieces that elevate the eating experience.
Kingfish sashimi with citrus, pickled shallot and red shizo salad Kingfish Select a nice fresh piece of kingfish or other firm-fleshed, sashimigrade fish. Spend the time to work cleanly while skinning and cutting the fish into workable pieces. Keeping the fish cold at all times, lightly sprinkle a 50:50 ratio of fine sea salt and sugar over all surfaces of the fillet, as if heavily seasoning. Set aside cling-wrapped in the fridge for one hour. Remove and rinse briefly under clean cold water, pat dry, and reserve in fridge until ready for slicing.
Mandarin, pickled shallot and red shizo salad Use fresh mandarin segments or replace with any citrus, like Valencia oranges that are available all through summer. To quick42
pickle the shallots, boil 100ml of good vinegar with 90g sugar and pour while still hot over thin rounds of shallots. Reserve until cool. Simply pick large, red shizo leaves and toss together with the citrus and pickled shallots, incorporating any citrus juices to dress the salad. Serve on a cold plate with the kingfish.
Strawberry dishes Strawberries are usually a summer menu staple, with some exceptional examples available right on our doorstep. I suggest making a day of picking your own.
Strawberry salad We use the ripest of strawberries cut into a mixture of different shapes, and some tiny wild strawberries among other berries – even mulberries from the Woodstock estate. Any berries are fine, really.
Strawberry sorbet Puree and pass 500g strawberries, 120g sugar syrup, and 20ml lemon juice. If possible aim for a Baume of 16.5. Pour into an icecream machine until and leave until completely churned. Keep in freezer until use. Alternatively, pour into a freezer tray and scrape when ready to use as an ice.
Berry leathers Simply puree 2 cups strawberries, 2 cups mixed berries, 2 tablespoons lemon juice, and ½ cup sugar. Spread thinly on a nonstick mat and bake in a moderate oven until firm, dehydrate overnight. Roll up with bakers’ paper and store in a cool, dry place for snacks.
Miniature French meringues Collect together 3 large egg whites, 160g sugar, and a few drops of lemon juice. Whisk up egg whites with lemon until voluminous in the mixer, then slowly ‘rain in’ sugar while mixing. Pipe long meringues onto a nonstick tray, bake in low oven until crisp but un coloured. Dry out overnight in a dehydrator (if desired). Snap into pieces, store in a dry place.
Garnish Pick some edible flowers from your garden or even use your favorite flowering herbs.
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ing raphy; specialis Location photog . and lifestyle in travel, tourism
AN HEIDI LINnnEH er ing Photograph AIPP Award Wi
iwho.com 6 e. heidi@heid t. 0402 716 40 tagram / ins / m facebook w. heidiwho.co os ot ph ho twitter / heidiw
‘Woodland': art print by Elliott My Dear | 'Robin': art print by Hannakin.
Supporting Australian Artists and Craftspeople Paintings, Prints, Jewellery, Giftware, Aboriginal Art, Ceramics, Textiles, Glass, Homewares, Children’s Toys and Cards. Open Friday, Sunday and Monday 11-4, Saturday 10-4 Willunga Gallery signage 03June2014.pdf
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Scan the code to go behind the scenes of F leurieu Milk Company.
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Locally Owned and Produced
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Petra de Mooy explores
The dark underpinnings of Josh Miels’ portraiture
Previous page: Isolation 2. This page above left: Second Sight. Above right: Done Dirt Cheap.
When I arrive to interview Josh Miels I am led through the backyard into his purpose-built studio where he has been scraping the remains of paint from a large canvas: (the painting was not acceptable but the canvas will be reused ... ). A ghost of an image remains. A large portrait of a young man; ‘It didn’t work out’ Josh says. ‘It’s the way I work: high risk, high reward. A lot of my work is trial and error. I don’t have a particular formula that I go by each time so I quite often make mistakes, but I utilise those mistakes to better myself as an artist,’ he explains. It’s an exciting way to work. Josh has no problem describing any of what he does – thoughtful and articulate but not overly analytical. He shows me a time-lapse video of himself creating the work and points out the moment it went wrong. Josh’s work is bold and he seems to revel in the moment of collapse, when one bold stroke of the palette knife too many has led back to square one. Josh started his practice as a visual artist in search of a new challenge. A successful career as a graphic designer and longstanding love of sport was not quite cutting it anymore, and despite maintaining the practical need of an income with some fantastic design projects (including the past eight years working on the Maggie Beer brand) he began to dabble with ink on paper. It was a bit ‘economy of scale’ at that point – living in a one-bedroom maisonette where his office and bedroom were in the same room. ‘My desk was literally at the end of the bed.’ At the time he was supporting his now wife through nursing school, so while she studied Josh began to create.
‘It was a way of enjoying my time off and getting rid of a bit stress and nervous energy that you get when you don’t have anything to do.’ Seven years on, the luxury afforded by not needing his art practice to be the sole breadwinner has allowed him to carve out a style that suits him – and it remains important that painting still fulfils the creative need he was looking for when he began. ‘I don’t want it to feel like a job.’ A solid rounding-off in commercial art through his Raw Creative graphic design services has been a great asset. An understanding of light, composition and style is evident. When I first came across Josh’s work I felt that immediate jolt of emotion that art can sometimes give. It is a bit inexplicable and perhaps that is exactly what makes it good. Having the opportunity to delve a bit deeper into the subject-matter makes the work even more interesting. ‘I tend to paint predominantly male portraits, which capture the emotions of the face rather than trying to be a true representation of the person. Men seem to suit the subject matter I am interested in a bit better.’ The portraits capture a moment in time … and indeed Josh gets out with his camera capturing candid portraits which then become the abstract subjects of his paintings. Mental health, > 47
Josh’s youth was spent enjoying weekends and holidays on the Fleurieu – working in a vineyard at Langhorne Creek and enjoying the coastal landscape of Goolwa and surrounds.
Top left: Brothers in Arm. Top right: Dissociative. Bottom left: Isolation 1. Bottom right: Josh Miels poses in his studio with a work in progress.
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social isolation, addiction and disconnection are themes that run through the work. It is observation though – not identification – meaning they are not abstracted self-portraits – perhaps rather, a look at the soul. The images are laid out in a series of shapes: from a distance the image is clear, but the images start to collapse into total abstraction when you get up close … and it is consequently surprising that what you were seeing from a distance is not what you thought was there. Images of a couple sitting on the tram that could be from a bygone era ... are on their smart phones. There is an historical reference to the work that cannot be pinned down, yet small clever twists in Josh’s observation bring them firmly into the present. The messages are subtle.
The Sound of White Luxe Bohemian Boutique
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08 8552 9883
Open Wednesday to Saturday from 5pm - late. Live DJ from 10pm Saturday nights www.harbar.net.au
Telephone 0432 642 864 or find me on Facebook
Fashion • Accessories • Homewares 7 Gawler Street Port Noarlunga
ph: 08 7200 3499
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On Sea Photography by Cassie Huppatz. Styled by Miss Gladys On Sea, Aldinga. Hair and Make up by Nadia Haddrick of Kink Hair.
Previous page and this page bottom right: Retro style floral dress, Yellow leather and wood sandals, Yellow straw hat, Le Specs. Top left: White lace playsuit, Woven paper hat, Le Specs, Zodd ball chain. Top right and overleaf: Black lace maxi dress, Beaded hoop earrings, Hand braided hair piece. Bottom left: White linen shirt, Leather braided belt, Retro look Florence skirt, High top Converse, Oversized straw bag, Le Specs. 51
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Bohemian Luxe Photography by Cassie Huppatz. Styled by The Sound of White, Port Noarlunga. Hair and Make up by Nadia Haddrick of Kink Hair.
Previous page: Lisa Brown harmony top, Mavi biker Jean, Pandeia white watch, Silver ring. Top left: Goddess of Babylon Katja top, Ottoman cuff. Top right and overleaf: Blue Amilita Chloe dress Blue, Mandala earrings, Niche Pick Up Stick cuff, Lost Lover Develi necklace (coins), Lost Lover Amasya bracelet (coins) Rings: Niche, Banjara, Lost Lover, Kyoti (all available at The Sound of White). Bottom left: Bohemian luxe maxi dress, Kyoti Juniper drop earrings, Mishaps pendant. 54
Our model Emily Grundy grew up on the Fleurieu Coast and lives with her fiancĂŠ and their dog at Port Noarlunga. Her freelance business emme jade photography specialises in weddings and special events ... but we thought she looked fab enough to get on the other side of the lens for our fun summer fashion shoot!
FOOD & WINE
Tastings Wine reviews by Richard Souter. 2013 Shingleback Davey Estate Reserve Shiraz The 2013 Shingleback Davey Estate Reserve Shiraz is deep garnet in colour. Brooding blackberry, dark cherry and plum aromas are shot through with espresso chocolate notes. A compote of dark berries is encased within the chewy, robust tannin structure. A full-bodied wine with a long, lingering finish, with the presence of character to accompany hearty, richly flavoured dishes. Shingleback represents a family committed to producing outstanding wines from the land they love. Shingleback Wine takes its name from one of South Australia’s most loveable lizards, the Shingleback, typically found in backyard gardens including those of Shingleback owners John and Kym Davey. Located at the entrance to the McLaren Vale Township, the cellar door is housed in what was the original barn of Aldersey Farm. Built in the late 1800s and lovingly restored in 2003, warm in winter and cool in summer, we are sure that your visit to their cellar door will be a welcoming, friendly and memorable part of your McLaren Vale experience. As well as having the opportunity to sample and make a purchase from their range of award winning wines, including cellar door only special releases, you will be able to view artworks by talented local artists. Adjacent to the cellar door is the Elbow Room restaurant. Open every day for lunch, and Friday & Saturday nights for dinner. www.shingleback.com.au Angas Plains Estate PJ’s Sparkling Chardonnay Angas Plains Estate PJ’s Sparkling Chardonnay is a definite favourite with their cellar door customers for obvious reasons. Its effervescent bubbles are fine and delicate, while the palate has light, crisp fruity flavours that dance around your mouth. It is a light and bright wine with a steady stream of bubbles rising from the bottom of the glass, along with a good balance of flavour and acidity to offer a brut-style finish. This bubbly should add a smile and a little laughter to any occasion.
Angas Plains Estate Wines is a 5-star family winery in the heart of the Langhorne Creek wine region. The cellar door provides the opportunity to not only source beautiful, unique wines, but also to relax in comfort in an authentic vineyard setting. Their cellar door has recently been chosen by the Gourmet Traveller WINE’s annual Cellar Door Awards as ‘The Cellar Door with Best Food’ in the Langhorne Creek region. Alfresco lunch dining is available with delicious and inspiring rustic food (with all Angas Plains Estate wines available by the glass) Thursday to Monday 11am to 5pm, or Tuesday and Wednesday by appointment. www.angasplainswines.com.au 2009 Spring Hill Blewitt Springs Shiraz Bright crimson in colour with strong, lifted fruit aromatics. Prune and chocolate on the palate within a luscious medium-bodied texture and long seamless finish. Fine tannins in generous support. Very typically Blewitt Springs Shiraz. Try this with BBQ Lamb Ribs. Brothers Anthony and Gary Whaite manage all aspects of the operation, with an eclectic view on the viticulture practice, the understanding of organic and biodynamic principles, but most importantly a firm understanding and years of experience in producing fruit within a non-irrigated vineyard environment. The majority of fruit grown at Springs Hill from the 17 hectares under vine is sold to a few local wineries, supplying their requirements of quality fruit for their premium wines. Wine made under the Springs Hill label is processed at the estate vineyard in a small and humble winery. Springs Hill Wines are available at Willunga Gallery 29 High Street Willunga and www.springshill.com.au
Enter and Win! Enter our new Summer competition and you can win a case of 2013 Shingleback Davey Estate Reserve Shiraz or a Lunch to the value of $100 at Angas Plains cellar door.
Simply go to fleurieuliving.com.au/flm/winwine and fill in your details. Competition closes 5 pm on February 26 and is open to Australian residents only. Must be over 18 years of age. Winners will be contacted via mobile phone and announced on our Facebook page: Facebook.com/FleurieuLivingMagazine. Good luck!
Fresh, regional and seasonal menus prepared by Chef & Owner Shane Horsley using classical European technique at great value. 27 High St Willunga Ph (08) 8556 2379 Thurs 6pm-9pm • Fri 12pm-9pm Sat 8am-9pm • Sun 8am-4.30pm W: altarbistro.com F: facebook.com/AltarBistro
GINS • VODKAS • LIQUEURS Cellar Door tastings: Maximus Wines 197 Foggo Road McLaren Vale. Ph: 8323 8777
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MUSIC
Kevin Chan meets up with
Singer/songwriter/storyteller
Loren Kate
Storyteller Loren Kate released her new EP ‘til night meets the sun’ in September. The five tracks are inspired by her life, with the EP funded by her win of the Telstra Road to Discovery competition last year. Originally inspired by greats such as Joan Baez, Leonard Cohen and Bob Dylan, over the past twelve years Loren has found her own voice and writes songs that come from ‘somewhere special’. She expresses herself in a way that inspires empathy with her heart-felt stories: leaving audiences at her sold-out shows across the country in a mix of awe, joy and tears. After high school Loren left her hometown on the Central Coast for a week, as many do, and drove to Byron Bay with her friends. She immediately fell in love with the beachside ‘hippy’ town and called her mother to tell her she wasn’t coming home. It was here that Loren began honing her art with the support of local street folk. She started busking to earn her keep, and four months later ventured home with the news that she had decided to become a singer/ songwriter. While performing one of her first shows in her hometown, a drunken man made her a gift of a bus – which kick-started her undertaking to travel around the country. Loren journeyed right around Australia, hitch-hiking only when her bus broke down and couldn’t take her any further. And when she finished, she did it again! These days things are a little different. After meeting her (now) partner, Xavier, while touring eight years ago, Loren moved to a cabin in the lush forest of Kuitpo for a couple years, recently moving into the Aldinga Arts Eco-Village. Now thirty-one, Loren has a growing family: her wonderful step-children Kira and Ash; beautiful daughter Cedar Bee (for whom she wrote the EP Your own little Ocean while pregnant with her); and her latest inspiration, new son, Tarni Warra, born on her birthday earlier this year. ‘Moving to the Fleurieu was a long time coming for us. My partner and I love the sea so much. Moving to the Arts Eco-Village was an added bonus! They say “it takes a village to raise a child”, and I really believe this since moving here. We are so blessed to have such an amazing group of friends and artists around us.’ But while at home in the village – true to her gypsy spirit – Loren still feels the call of the road and is constantly travelling to perform at shows and festivals – never able to sit still for too long ... always plagued by itchy feet.
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Loren finds effective ways of expressing the emotional depth of any situation. Her single, When you Leave, from ‘Til night meets the Sun, explores the experience of saying farewell to a loved one; in her case, an ex-partner who was about to pass away. Loren found it difficult to muster words to express that loss. ‘He was a huge teacher in my life, and one of the biggest-hearted men I’ve ever met. On the way to the hospital to say goodbye, this song started writing itself ... I just wanted him to feel the love I had for him and take it with him ... ’ explains Loren. The sentiment wholeheartedly drives home what really matters at the end of our time on this earth. ‘Also, after all the years spent writing songs, I’ve finally made my first video clip for When you Leave ... and I love it. I’m very proud of it!’ Loren’s video not only illustrates her story, but also features the caves at Port Willunga beach – a favourite place to recharge when her spirit needs it. Other highlights of Loren’s career include the crowd-funding effort that raised $16,000 for her album, Moving on; WOMAD in 2014; Nannup Music Festival in South-West WA; winning the 2014 Telstra Road to Discovery; and playing at the famous Bluebird Café in Nashville. About the future, Loren says confidently: ‘My aim is to share my music far and wide, write more songs, share more stories and connect with people. It’s a tough road being an independent. People don’t pay as much for music these days, so my next challenge is to make a sustainable career out of it! ... I think sites like Patreon might help me do that.’ Patreon is an innovative crowd-funding platform for the purpose of fans and artists connecting, while delivering long-term support to artists in exchange for regular rewards. It borrows the idea that Patrons fund arts – but usually a single, wealthy patron, whereas ‘our patrons are the crowd of fans.’ ... I really hope it works! Check out my Patreon page!’ says Loren. More Info: lorenkate.com.au // facebook.com/lorenkatemusic // patreon.com/lorenkate // instagram.com/lorenkatemusic // youtube.com/lorenkatemusic // spotify: Loren Kate
Restauarnt Français Breakfast • Lunch • Dinner Functions welcome 44 High Street Willunga SA 5172 T: (08) 8556 2612 / 0439 248 374 E: info@laterrerestaurant.com facebook.com/laterrerestaurant www.laterrerestaurant.com
FRENCH FOOD MADE WITH FABULOUS FLEURIEU PRODUCE
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Gemtree is a family owned winery dedicated to growing better wine ~ naturally Relax on the deck of our sustainable cellar door with a glass of organic Gemtree wine (or two). Enjoy the sweeping views of our biodynamic and certified organic vineyards and sample our platters featuring a selection of the finest local and organic produce while the children play on the playground. We also serve organic tea, coffee, soft drinks and sweets and if you love the outdoors, discover our Wetlands Ecotrail. GEMTREEWINES.COM
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Biodynamic and certified organic wines. Wetlands Ecotrail. Sustainable cellar door. Family friendly facilities.
CELLAR DOOR 167 ELLIOTT ROAD McLAREN FLAT OPEN. Daily
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Call and speak to us about your building project today on 0448 033 709 or email info@catalysthomes.com.au. PO Box 87 Yankalilla SA 5203.
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Nina Keath takes a stroll down
The Slow Path to Dingabledinga Photography by Robert Geh. Styling by Caitlin Whitehouse.
Previous page: An ingeneous water fountain has been fashioned from an old wine barrel by Lex. Above: Where there was once a gently sloping cattle property with a tired old transportable house, there is now an exquisite, two-storey straw-bale, timber and stone home surrounded by abundant and established gardens and grounds. Dingabledinga means ‘water in abundance’.
On a recent trip up Willunga Hill to visit Hope Forest residents Jill Lieblich and Lex Whyte, I arrived to find them quietly sipping tea in the shade of a wisteria vine. Framed by a graceful timber archway leading onto a verdant spring garden, they were a picture of relaxation and contentment. We talked in a leisurely way about the birds nesting in a bucket in their shed and another tree-top nest they could observe from the upstairs’ bathroom. I had the feeling I had stepped into a scene from ‘The Good Life’. However, it struck me that the tranquillity of this moment must have been in stark contrast to the intense busyness and work that has gone into creating such a serene space.
You see, Jill and Lex have spent the last sixteen years building their home and developing their thirty-acre property from scratch. Where there was once a gently sloping cattle property with a tired old transportable house, there is now an exquisite, two-storey straw-bale, timber and stone home surrounded by abundant and established gardens and grounds. Owner-builders in the true sense of the term, they have striven to do as much as possible themselves. Each window, door and cabinet has been lovingly hand-crafted by the couple. Every straw-bale that went into the walls was laid, stacked and rendered by them. All surfaces have been polished, oiled, sanded or painted by their hands. Even the door handles have been designed and fashioned by the two of them into ingeniously elegant timber latches. And that’s just the house! Their plentiful garden is a gracious arboretum with seemingly endless trees, shrubs, flowers and vegetables have been planted by them. It makes me wonder how many cups of tea they have actually had time to drink over the years. > 63
Above left: In early Spring the Wisteria vine makes a lovely display of purple clustered flowers over the back verandah. Above right: The small building was Jill and Lex’s test build where they worked out their techniques and the dry stone walls in the garden were expertly created using a local stonemason. Opposite page: The deep window wells are a standout feature of any straw-bale home. The home is full of beautiful wooden furniture and collectibles.
They were attracted to building with straw-bale because it was something they could achieve by themselves, but also because of the superior environmental values it offered in terms of insulation and embodied energy. Jill and Lex have unusual, but highly practical credentials for building their own home. They fell in love in their early twenties on the high seas, when they were both sailing yachts for a living. After quickly hitting it off when Jill joined the crew of the yacht that Lex was captaining, they spent many idyllic days bobbing around the Virgin Islands in a dinghy together under the Caribbean sun. It didn’t take long for them to decide to ditch their wealthy bosses and build their own boat together; which they did in Jill’s home of origin: America. After three priceless years spent exploring the oceans, they ultimately opted for dry land and moved to Australia to be closer to Lex’s parents. Eventually, they and their young son Dana (who as an adult co-founded the wonderful Clever Little Tailor bar on Peel St in Adelaide) found their way to their property at Dingabledinga, Hope Forest, on the Fleurieu Peninsula. Jill and Lex both agree that designing and building within the straight lines and spaciousness of a house has been far more forgiving and flexible than boat building. However, they have maintained the high attention to detail required of boat builders, and, if you look carefully, other small traces of their past can be found. For example, the curved timber arch in the courtyard employs a classic boat-building technique, while the stairwell gives a nuanced and subtle nod to the hull of a ship. And ... I did notice that there happens to be another half-finished boat hiding away in the shed too! 64
They were attracted to building with straw-bale because it was something they could achieve by themselves, but also because of the superior environmental values it offered in terms of insulation and embodied energy. Being an owner-builder of a straw-bale house myself, I asked whether they have ever felt overwhelmed or ‘over it’. They both gave me a knowing smile, and Lex laughingly reassured me that there have been many times when he has wondered if the rendering would ever come to an end. After all, it took them nine years of solid building before they were able to move from the old transportable into their home ... and like all owner-built homes, there are still small details to finish. However, I am happy to report that, four-hundred-and-fifty bales later, the rendering has at least well and truly come to an end! Knowing that houses can feasibly be completed in a matter of months, building for over a decade may sound slow – perhaps even extreme – but I see that I can learn from their approach. I don’t think they ever considered this project as a race to the end. Instead, each step has been a deeply considered expression of their values of living simply, being self-sufficient, and honouring the local environment. While ‘mindfulness’ is a bit of a buzzword at the moment, I think that Jill and Lex, without calling it that, have found a way of using the build process to live mindful, and therefore rich and meaningful, lives. >
This page top photo: The garden is forever changing with the seasons. This page bottom photo and page right: When they make a cup of tea it is boiled in a stunning old copper kettle on their wood-fired oven. Cakes are baked with hand beaters and finely crafted wooden implements. All of the built-in cabinets were made in the shed by Lex and Jill and feature contrasting wooden handles. 66
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Materials have been locally sourced and hand-crafted on site: the bales are from Gawler, the sand from Goolwa, the slate from Willunga and the stones from Wistow. The windows and doors are recycled jarrah. Everything in their home has been chosen and created with purpose and they have immersed themselves in activities that bring daily experiences of pleasure and, dare I say, even joy. For example, Lex uses tools that are not only practical but also incredibly attractive. He keeps his timber planes in the lounge room to protect them from eroding in the shed, but they are so beautiful in their own right that they look as if they have been bought as decorative items. Using them is a pleasure, but so is observing and caring for them. When they make a cup of tea it is boiled in a stunning old copper kettle on their wood-fired oven. Cakes are baked using hand beaters and finely crafted wooden implements. And their handkerchiefs are dried over rosemary hedges, for goodness sake! It is apparent that they’ve derived immense satisfaction and meaning from the very act of creating this home. While the house may have taken time to build, each moment has been embraced with a quiet resolve. As a result their house has the quality of a shrine albeit a very welcoming, homely and functional shrine, where you go to celebrate living the good life.
When they make a cup of tea it is boiled in a stunning old copper kettle on their woodfired oven. Cakes are baked using hand-beaters and finely crafted wooden implements. And their handkerchiefs are dried over rosemary hedges, for goodness sake! All of this makes me realise that in fact, the peaceful scene that greeted me on arrival was not at all in contrast to the busyness of the build. It actually reflected the sweet simplicity of the slow and purposeful approach they have chosen to follow. And unlike other owner-builders I have seen who have become burnt out, they seem invigorated and excited about what they have achieved and the projects still to come. And so at the end of my visit, as I wander past the newly-budding pistachios and the Chilean guava hedge, I reflect that at the times I am tempted to feel overwhelmed by my own building project, it would do me well to remember to follow their lead and draw on the simple pleasures that can be derived from small, daily acts of creation. In particular, I will remember to slow down and make time – and schedule more cups of tea.
Previous page top: The stone fireplace is beautifully offset with slate floors and warm leather. Previous page bottom left: Every window gives a glimpse of the garden and provides lovely light filled rooms. Previous page bottom right: Even the door handles have been designed and fashioned by the two of them into elegant timber latches. This page top: Lex and Jill spend time relaxing with a cup of tea on the verandah. Photograph by Heidi Linehan. Bottom: The exposed beams and warm wooden furniture are highlighted by their juxtaposition with the the earthy rendered walls. 69
Taken an amazing photo on the Fleurieu lately? Upload it to our Facebook page and you could see your handiwork in print. Each issue we’ll choose the best image(s) and publish them right here in the pages of FLM. facebook.com/FleurieuLivingMagazine Thank you to Dannion Hards for his dramatic photograph taken beneath the jetty at Port Noarlunga.
Kangaroo Island
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No man is an island, yet an island can make the man. Get back to the things that really matter on Kangaroo Island.
Call 13 13 01, visit sealink.com.au or your travel agent
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Marriages are made in heaven and consummated on earth. Eat at Whalers your forever after. Salty air & frosty glasses.
eat at whalers: 121 Franklin Parade, Encounter Bay, Victor Harbor. Ph: 08 8552 4400 www.whalers.com.au | eat@whalers.com.au
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Kathie Stove experiences
The natural forces of Nicholas Pike
Previous page: Strawbridge. This page above left: Glossy black cockatoo. Above right: Female glossy black cockatoo.
The sea is a constant in the life of artist Nicholas Burness Pike. It is his lifeblood and his muse, and it drew him to Kangaroo Island, his natural home. The Island presents his subjects to him in abundance: the birds and other animals, the bush snapshots, the land-sea scapes. The abundance is literally right on the doorstep of his Island Beach studio. Where others might find a frightening expanse of solitude and alarming lack of materiality, Nicholas is in his element and the sea is comfortingly close.
His grandfather and uncle were both fascinated by birds in Suffolk, where Nicholas was born and raised. The vast mudflats of the North Sea coast attract hordes of birds looking for a low-tide feed, and Nicholas was already a birdwatcher at a very young age.
There is no sea view from the studio but the waters of the Southern Ocean, Pelican Lagoon and the north coast are near. His well-used sailing boats – a wooden gaff cutter Dauntless, built in 1948, and a Heron dinghy – are readily at hand.
By their nature Nicholas’s subjects are elusive so he often paints from photos. But he is confronting an outdoor approach that he’s resisted until now. He’s willing to tackle the ‘maddening and irritating’ challenge of painting outdoors for the rewards of a more realistic result and greater sense of depth in his paintings. His outdoor urges are being sparked by his recent conversion to oils and a return to landscape painting.
‘Sailing makes me very aware of the wind and tides. There’s a strong affinity between wind in sailcloth and the flight of birds, each taking advantage of natural forces.’ Birds are the animals closest to Nicholas’s heart. Nicholas is a person of few words and serious demeanour: but when he talks to his resident family of magpies, it’s with an amenable smile. ‘Painting birds is still my favourite thing.’
He had tried painting in oils before without a great deal of success. He has now become more amenable to the appeal. ‘It now makes perfect sense. Oil is stronger, more opaque, and I’ve found a technique that works for me. It is on the palette and it’s available all day. It suits me because I am a slow painter, always tinkering to make it right, to improve a little bit.’ > 73
Top: Raven. Above left: American River. Above right: Blue wrens detail. 74
Top: An Australian Hobby. Above left: Pelican Lagoon. Above right: Nicholas Burness Pike in his studio. Photograph by Jasper Savage.
As for landscapes, Nicholas thinks he’s got the hang of landscape now that he has developed a better idea of composition and discovered the depth and techniques available with oil paints. He prefers ‘working with light’ on a dark surface, and painting on board, which he can scrape back and rework.
Nicholas first came to Australia to visit his sister in Adelaide. He thought he would stay for a few weeks but loved the place, bought a van and toured the continent. He returned to the UK determined to come again and before he turned forty applied for residency and arrived for good in late 1994.
Change and searching for something new seems to be part of Nicholas’s nature. His early years were spent moving around Suffolk with his family and later moving about the British Isles in search of a career direction, and a place to call home. After schooling at Eton, he tried tertiary studies around the country in industrial technology, in fine arts, and in graphic design and illustration. He moved back to Suffolk, began illustrating in pen and ink as a volunteer for a local wildlife trust, and was then able to sell his illustrations to wildlife magazines and place his paintings in galleries.
Some Adelaide friends were looking for a person to tend their vineyard on Kangaroo Island’s Dudley Peninsula in 2000. Nick volunteered and found his home. ‘It’s a friendly place, and many people who want to be close to nature come here.’
Although Nicholas says the fine arts were ‘not for me’ his realistic paintings now reflect a fine, and highly skilled sensibility to his subjects. This has been recognised by his being a five-times Waterhouse Natural History Prize finalist as well as a finalist in the Fleurieu Biennial Landscape Prize.
The vast conservation and national parks of Kangaroo Island are also graced by the work of Nicholas the illustrator, as are the Desert Parks in central Australia. It’s hard to visit Kangaroo Island without having Nicholas’s illustrations guide your way: on the souvenir map, the indoor panels at Flinders Chase Visitor Centre, the signs at Seal Bay and the Platypus Holes walk, and many more. It’s hard to think of a more amiable and empathetic companion for a journey into Kangaroo Island’s natural world.
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DRINKIEAT I PLAY I STAY YOUR COMPLETE
DESTINATION STOP
SMILING SAMOYED BREWERY Fri, Sat and Sun 11-6 Open daily 26 December 2015 to 26 January 2016 Hansen Street, Myponga. Telephone 8558 6166 info@smilingsamoyed.com.au • www.smilingsamoyed.com.au Craft Beer • Delicious Food • Friendly Atmosphere
DRINK our range of Wines and unique Grapple Ciders, EAT and enjoy items from our Gourmet and Exclusive Café. PLAY on our family friendly, beautiful open lawns and STAY at our restored Pedler Cottage. Your relaxing afternoon is an
OXENBERRY FARM away ...
26 - 28 KANGARILLA ROAD McLAREN VALE SA 5171 (08) 8323 0188 www.oxenberry.com
Proudly stocked at the following Fleurieu locations: • • • • • • • • • •
One Little Sister Normanville Court House Cafe Normanville Leonards Mill, Second Valley Wharf Barrel Shed, Goolwa Eat at Whalers, Encounter Bay Victor Hotel, Victor Harbor Aquacaf, Goolwa Mother Duck, Goolwa Breeze Cafe, Aldinga The Anchorage, Victor Harbor
• • • • • • • • •
Moana Heights Cellarbrations The Beach Hotel, Seaford 3 Monkeys, Willunga Willunga Hotel McLaren Vale Visitor Information Centre Dudley Wines, Kangaroo Island Myponga General Store The Coterie, Woodstock La Terre, Willunga
This is Jimmy. This is his dairy.
Many moons ago, Jimmy Smith ran a herd of dairy cows on that spot above. He slept in his dairy, and woke up before the sun.
Summer Tapas at Anchorage Enjoy tapas every day in the relaxed Anchorage cafe. Spanish vibe on Friday nights from 4pm. Delicious tapas dishes, Estrella beer on tap, Spanish wines, Sangria and chalk board specials. Open for breakfast, lunch and dinner 7 days. House roasted coffee served all day from 8am.
PH: 8552 5970 21 Flinders Parade Victor Harbor. www.anchorageseafronthotel.com
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We’ve given his pride and joy a spit and polish – introducing Jimmy Smith’s Dairy, the Fleurieu’s newest, top-end B&B. We reckon Jimmy would be well chuffed. jimmysmithsdairy.com.au +61 409 690 342 Mentone Road East, Port Elliot SA (via Brickyard Road)
Discover the fine mix of food, wine, art and ale! Red Poles Restaurant / Cellar Door / Art Gallery / B&B
Delight all your senses and also embrace live music, and an art gallery amongst lawns, gardens and vineyards! The cellar door for Brick Kiln wines and Vale Ale craft beers is set in an ambient courtyard. Open Wednesday to Sunday from 9 to 5 190 McMurtrie Road McLaren Vale Phone: 08 8323 8994 / 0417 814 695 redpoles@redpoles.com.au | www.redpoles.com.au
ALIGN REVIVE THRIVE chiropractic podiatry massage yoga
ANGELA LISMAN PHOTOGRAPHY Freelance Photographer with a passion for Food, Wine and Events.
T: 0409 738 297
Shop 3/48 Main Rd Normanville SA 5204 Ph: 8558 3834 www.thechiropracticworks.com
E: angela@angelalismanphotography.com.au W: angelalismanphotography.com.au
THE
GallerY hair studio
• Haircuts and styling for women, men & children • Hair colour • Re-styles • Wedding and Formal hair styling • Makeup for all occassions
taking concreting to the next level industrial and residential projects call Aaron Oliver for a quote on 0407 710 651 based in McLaren Flat e: oliverconcrete@bigpond.com facebook.com/OliverConcreteConstruction
• Beauty services available in The Gallery Beauty Room.
48 Patapinda Road, Old Noarlunga Phone: 8327 4554 www.thegalleryhairstudio.com
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Nature Playspace
Goolwa’s playground within a playground Story and photographs by Neil Charter.
Goolwa has long been considered one of the Fleurieu’s finest playgrounds, with miles of golden surf beach and unlimited unridden waves. There’s the Coorong too, that disappears into a Sahara of dunes watched over by an island of tumbledown shacks and jetties.
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It is here that the hypnotic slap of water licks at weathered wooden hulls moored quietly in time; beneath which legendary Mulloway hunt like ghosts on the evening tide. Even as the day draws to an end and our playtime is almost over, lavender-kissed sunsets give way to velvet nights where a million sparkling stars fuel our imagination, with only the rhythm of crashing surf that leads us to sleep on the promise of tomorrow’s adventure. As an adult it’s easy to wax lyrical about a magical playground like Goolwa, which takes us back to our childhood full of fun, discovery and happy memories. Such fertile imaginations are borne only from life’s sensory experiences; and none of us would deny there are few more rewarding moments than seeing a child smile, laugh and squeal in absolute delight as they experience this.
All images: The Bristow Smith Reserve Development is the latest in a series of developments to revitalise the foreshore around Goolwa and the kids love it!
Goolwa is a Cittaslow community; in fact the first one in Australia. Cittaslow is an internationally-accredited program, which, through the efforts of the local Council, business community and residents, aims to improve the quality of life for all who live, work and play in the town. Combine that motivation with a perfect recreational area, a hard-working committee backed by their local community and a wonderful healthy Government initiative, and you have the ingredients for a very successful community project. The children of Goolwa, the South Coast and beyond have recently received laughter by the ‘sand’-bucket load with the opening of the Nature Playspace at the Bristow Smith Reserve on Barrage Road. Maybe it was partially this appreciation for what we as adults can enjoy around Goolwa that inspired the Alexandrina Council to
partner with SA Health’s OPAL (Obesity Prevention and Lifestyle) program initiative to create a special playground within their bigger playground in the interests of providing a healthy physical and mentally stimulating opportunity for young children, both within and from outside of the area. This exciting new initiative has been funded by the South Australian Department of Planning, Transport and Infrastructure (DPTI) and the Alexandrina Council. The six-hundred thousand dollar cost will be returned tenfold in laughs, enquiring young minds, and even more happy memories of Goolwa. A fifty-thousand dollar donation from the Fleurieu Philanthropy Foundation made a major contribution towards a number of sensory elements in the Playspace. >
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Above: The development has notable features that create wonder, curiosity and questions to challenge young minds – including a 10-metre long restored wooden fishing boat.
The playground has been purpose-built by Adelaide company, LCS Landscapes, to provide a physically, sensory and mentallystimulating experience for children of any age, as well as providing accessibility for children living with a disability. The development has notable features that create wonder, curiosity and questions to challenge young minds – including a 10-metre long restored wooden fishing boat, Parkour (outdoor training) elements, water play with a creek bed, a sensory wall, climbing nets, basket swings and stepping logs – along with an upgraded beach area, barbecues and shelters. There is also a host of sensory elements, including a sensory wall, musical and sound features and interpretive artwork included within the space. 80
In an all too readily-accessible virtual world, where the majority of life is experienced through an interface of one digital type or another, there is no better way of allowing children to stimulate their senses than by utilising such a natural, innovative and engaging initiative. The social, physical, psychological and developmental benefits of children playing in natural settings are well documented; and Goolwa’s Nature Playspace provides a perfect playground within an even bigger playground. For many youngsters the only downside will be when Mum or Dad will eventually say, ‘come on, time to go’ ... but never mind, it will be there tomorrow when even more adventures and experiences can be enjoyed.
A TOAST TO TOM
Tom O’Callaghan renowned SA artist new exhibition now showing.
THUNDERBIRD VINEYARDS CELLAR DOOR WINE TASTING & SALES • ART GALLERY • COFFEE LUNCHES • REGIONAL PRODUCE Open Friday to Monday 10.00am to 4.00pm Also available for functions and special events 8554 3149 | www.58cdg.com | 58 Waterport Road Port Elliot
No. 58 Cellar Door & Gallery
S C A R PA N TO N I SERIOUS REGIONAL WINES MADE BY SERIOUS FAMILY WINEMAKERS. Scarpantoni Estate wines are classically ‘McLaren Vale’ in style, particularly the reds - being generous, mouth-filling, full of ripe fruit flavours and regional characteristics. Our range of wines covers a wide spectrum, from crisp, dry sauvignon blancs, chardonnays and rosé, to full bodied shiraz, cabernet sauvignon and fortified wines. Over the past three decades the wines have amassed an enviable collection of well over 500 wine show awards, including ‘The Jimmy Watson Memorial Trophy’ at the Royal Melbourne Wine Show in 2007. Tel:(08) 8383 0186, Scarpantoni Dr, McLaren Flat SA 5171, Web: www.scarpantoniwines.com
Beautiful new seasons styles in store NOW
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BOOKS & WORDS
Book Reviews by Mike Lucas.
The Rest of Us Just Live Here by Patrick Ness
Published byWalker Books ISBN 9781406331165 $24.95
The One-in-aMillion Boy by Monica Wood
Published by Headline Publishing ISBN 9781472228352 $29.99 This bittersweet tale of a young life lost and an old life rekindled will repeatedly lift you up and then drop you. One hundred and fourteen year old Ona Vitkus makes use of the local scout group that offers the time and effort of young recruits to carry out home repairs. Up until the day ‘the boy’ arrives, she hasn’t been too impressed. But the boy is different. He is interested in her life. And, in turn, she is interested in his. He talks to her of his obsession with world records, with facts, with numbers. And soon the two of them are on a mission to gain Ona a place in the record books. But on the tenth Saturday the boy does not turn up. He is gone. In his place is his father, Quinn, a guitarist who has never hit the big time, a father who’d neglected his son for too long and who is now struggling with his guilt and his grief. Together Ona and Quinn set out to continue the boy’s mission. A heartbreaking yet uplifting read that will put you at all corners of the emotional globe.
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homosexuality and new guy, Nathan, and you have a teenage boiling pot of frustration and self-loathing. It’s no wonder they don’t see the end of the world coming until it’s almost too late!
Patrick Ness has won every major prize in Children’s fiction. He has a cult following among teenage readers. His bestselling Chaos Walking trilogy has been critically acclaimed, and A Monster Calls is being turned into a movie, due for release in 2016. The Rest of Us Just Live Here, his ninth novel, follows a group of troubled teenagers dealing with their angsts and their adolescent insecurities, while an unknown force tries to take over the world. It all sounds a bit obscure … and that’s because it is. That’s what Patrick Ness does. While Mikey, the narrator, attempts to deal with his obsessive compulsive disorders and at the same time fights for the beautiful Henna’s attention; his sister, Mel works hard to overcome her eating disorder, which had previously led to a near death experience. Add to this Jared (the God of the mountain lions), who is coming to terms with his
The Portable Veblen by Elizabeth McKenzie
Published by Fourth Estate ISBN 9780008160630 $29.99 When Veblen and Paul meet and plan to marry, they play into the famous saying that opposites attract. Veblen is a backto-basics sort of person, a woman who opposes consumerism and is satisfied with the simpler things in life. She is also convinced that the squirrel who lives in her roof space and who follows her around is trying to tell her something. Paul is a successful neuroscientist, a man who has serious ambitions and who is currently working for a major pharmaceutical company on a device to help save lives during military conflict. He cannot understand Veblen’s squirrel infatuation.
Then there are the families: Veblen’s neurotic, attention-seeking mother and mentally unstable father; Paul’s hippy, pot smoking parents and damaged brother. There are serious aspects to this book: the treatment of soldiers in battlefront conditions; the unethical capitalism of major pharmaceutical companies; the effect of ongoing mental health issues on families. However, for the largest part, this is a humorous book that forces polarised characters together into a great story, each with their own baggage, opinions, affectations – playing out into the eventual, inevitable charade that is called life.
the Nelsons’ house was empty – stepped through their back door.’ Michael Turner, an author with a bestselling book behind him, is happily married to Caroline, a reporter who lives for the thrill and danger of the job. When she is killed reporting covertly on terrorist activities in Pakistan, Michael moves to London to start a new life, where he is befriended by his next door neighbours and their two young daughters. But an innocent visit to their house in order to reclaim a borrowed item changes everything for them all. The suspense throughout this book is nerve-wrenching. The trip up the stairs of the Nelson’s house, which in reality would take only five minutes, is spread over 170 pages, interspersed with flashbacks of the story behind Caroline’s death and the lives of the people who inadvertently caused it. Guilt and the act of redemption from events that cannot be undone are explored in depth throughout this nail-biting thriller.
aspects of this book you will relate to. And you can’t help but feel sorry for Greg and Dan, despite the parts they play in their own farcical predicament.
Trust
by Mike Bullen Published by Sphere ISBN 9780751559231 $29.99
I Saw a Man by Owen Sheers
Published by Faber & Faber ISBN 9780571317738 $29.99 An eye-catcher from the sentence on the front cover and a page-turner from the start – ‘The event that changed all of their lives happened on a Saturday afternoon in June, just minutes after Michael Turner – thinking
Greg and Dan are both salesmen for the same company. Greg lives happily with Amanda and their two young daughters. He is successful in his job. Dan is married to Sarah. They are not particularly happy and he struggles to meet his sales targets. But everything threatens to turn itself on its head when Dan and Greg travel to their annual sales conference and meet Liz and Lynda, two younger women in the same line of business. And after a few drinks that evening … From this point on, the cringe factor increases as the two men dig themselves deeper into well-deserved holes, attempting to cover up exactly what went on in the hotel that evening. Books can rarely be described as truly hilarious, but this novel by the creator of the classic series, Cold Feet, comes as close as we can. For anybody married or in a relationship; for anybody who has children; for anybody who works in a business environment – there are
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Fleurieu Weddings On November 7th, 2014 Hannah Lucas and Nigel Beelitz were married at Serafino in McLaren Vale. Photographs by Christy Radford.
Nigel and Hannah met through mutual friends, since Hannah’s friend Bree thought it would be a great idea if they each had boyfriends from the same town. That way they could all spend loads of time together. Nigel, one of the guys from ‘the town’, started texting Hannah with a few exchanges back and forth before they decided to actually meet in the flesh at the Big Day Out. Nigel’s dance moves must have really impressed Hannah as they haven’t looked back. When Hannah came to Adelaide for a few days with her sister and some girlfriends, Nigel decided to surprise her on the Friday night. He booked a table at Caffe Buongiorno, and after eating there they headed for dessert at Nic & Rocco’s. It was there that Nigel popped the question (having asked Hannah’s dad’s ‘permission’ earlier that evening).
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They both wanted an outdoor wedding, somewhere reminiscent of their family farms. Serafino, with its large gumtrees, vineyards and water-bird filled lake was just perfect. The reception was held in Serafino’s Courtyard, which is rustic yet modern ... and very convenient. Nigel had hand-painted the centrepiece pots with a grey and white chevron pattern, while Hannah sourced silk flowers, and with sister-inlaw Michelle, created the bouquets containing hydrangeas. Seeing all the boys lined up looking so smart with their navy suits and grey, pinwheel buttonholes made Rachel proud of them all; and the little nieces/flower girls were so excited that all morning they were chanting ‘when can we put our outfits on?’ The honeymoon was spent at a resort on Bintan Island in Indonesia, where they chose to sit back, relax by the beach, enjoy the views and reminisce about the wedding After five nights at the resort they headed to Singapore where they did lots of touristy things and just explored that amazing city.
Best Cellars
Organically grown and certified wines. Open 7 days from 11-5pm. 92 Gaffney Road, Willunga SA 5172. E: info@battleofbosworth.com.au W: www.battleofbosworth.com.au and www.springseedwineco.com.au Phone: 08 8556 2441.
Friday nights PIZZA E VINO Soak up the ambience, enjoy a wine tasting or a coffee whilst planning your special event.
Taste and discover something new and enjoy delicious wood fired pizza and more from the forno. Open Friday 5-9pm | Sat 12-4pm Sunday 12-4pm. Other times by appointment. 22 Old Coach Rd Aldinga T: 08 8556 2590 E: gill@fallfromgrace.com.au
Please feel free to make an appointment with our Events Coordinator Corrie Fiorenza on (08) 8383 0156.
woodstockwine.com.au
Woodstock Estate - Douglas gully Road, McLaren Vale
Our new pop up cellar door is now open and ready to welcome you. 55 Main Road, McLaren Flat SA (alongside Home Grain Bakery) Opening hours Friday 12-4pm Saturday 10am-4pm Sunday 12-4pm Public holidays 11am-4pm
Serafino occupies a prime position in McLaren Vale. Serafino’s scenic setting for its cellar door, restaurant, accommodation and function centre. Swathes of gum trees, animal life, the rustic-meets-modern charm of the winery buildings ... and of course the all important vineyard vistas. Open for Lunch: Thursday to Sunday from 12pm. Open for Dinner: Monday to Saturday from 6pm.
www.serafino.com.au 39 Kangarilla Road, McLaren Vale SA 5171 Australia T: +61 8 8323 8911
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Illustration by Chris Edser.
Fleurieu Weddings On 12th September, 2015 Rachael Scarpantoni and Donato De Ieso were married at Silvestri’s in Clarendon. Photographs by Christopher Morrison.
McLaren Vale’s Scarpantoni family migrated to the region from Italy in 1953. The late Domenico Scarpantoni, his wife Paolina and their two sons built the successful brand we know today. Third generation, Rachael, proudly carries on the family heritage, establishing herself in the family business by managing the Scarpantoni family’s smaller, boutique-style sister winery, Oxenberry. By doing so she upholds her grandfather’s legacy of hard work and persistence – appreciative of the privilege of being a part of something this remarkable man started for his family and their future. Donato and Rachael met through their family’s mutual passion for sport – specifically soccer. When Rachael’s brother moved to the US to accept a scholarship to an American college, her parents travelled over with him to help with the transition. While they were away Rachael took on the parental role, being the eldest sibling.
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This consisted mainly of driving her other two brothers to school and training. Needing some help along the way is where Donato came into the picture. The two started talking ... and as they always say, the rest is history! In late 2014 Donato surprised Rachael with a weekend getaway … and unsuspecting-Rachael didn’t think anything of it – other than it was a way to celebrate her birthday! Superb Sydney played host, and he chose the Sydney Opera House as the backdrop for his proposal. Following a romantic dinner at Aria Restaurant, right on the quay, after the meal Donato escorted her around the Harbour. ‘At the base of the Opera House, hands and voice trembling, the love of my life asked me to marry him. Of course I said yes – how could I not!’ Owing to its picturesque setting, Silvestri’s of Clarendon was chosen as the venue for the wedding, then complimenting Rachael’s family heritage with the National Wine Centre as reception venue in the city – where Donato’s family is based. So there was a location for each of the families soon to become one.
Rachael wore a custom-made Paolo Sebastian couture gown, with beaded lace, long-sleeved bodice and a fishtail skirt, topped off with an Italian tulle cathedral veil and royal blue Manolo Blahnik heels. Her bouquet was a white rosebud encircled by gypsophila. The bouquet incorporated a white Oriental lily, a tribute to the bride’s late motherin-law, as these were her preferred flower. Donato wore a custom-made Joseph Uzumcu deep-navy suit with black satin lapels, along with a white shirt and black tie. The bridesmaids wore cream, strapless dresses which replicated the fishtail shape of the bride’s dress, plus the beaded bodices. ‘Having never met Donato, I know Grandpa would have absolutely adored him.’ As a tribute to Rachael’s grandfather and to Donato’s late mother Grazia, they lit a special candle at the ceremony in memory of ‘those watching from heaven’. This was a small gesture to acknowledge the huge impacts and presence they’d had on the lives of their offspring. It was also our thought that the beautiful warm, sunny spring day was their way of supporting our union.’
Dad (Filippo Scarpantoni) also had a special Vintage Port made as our bombomiere. Donato and I were fortunate enough to choose the bottles and design the label for these favours. My engagement ring was custom designed and made by Donato himself. The jeweller extended an offer to be involved in the making of our rings, which Donato and I later accepted. Donato had part in making both my engagement and wedding rings, and I in the making of his wedding band. The newly-married couple chose America for the honeymoon as it was uncharted territory for them, neither having ever visited before. It was a new adventure to kick-start their very new adventure as a married couple.
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Fine Fleurieu Fare
RAW BULK WHOLEFOODS The RAW store provides a great range of dried fruits, nuts, grains, seeds and flours to suit all dietary needs, specialising in gluten free products. Open 9.00am - 5.00pm Monday-Friday. Closed Tuesday Open 10.00 - 4.00pm Saturday & Sunday Unit 4/70 Ocean Street, Victor Harbor Ph: 8552 5491 www.rawbulkwholefoods.com.au
SCOOP SA Uncompromisingly seasonal, Scoop Farm Gate offers the best produce from all around the Fleurieu. Drop into our selfserve caravan to fill your picnic baskets with superb goodies or stock up for the family. Saturday casual lunches are a treat, inspired by our garden.
YUMMY NUTS Yummy Nuts Market is so much more than your average nut shop! They have an extensive range of G/F, paleo, organic and local produce, delicious bulk nuts, confectionary, Riverland dried fruit, bread flours and beautiful Xmas gift hampers. Drop in today and be surprised!
10 - 4pm Monday to Friday Saturday 12 - 4pm 41 Paddys Row, Aldinga Ph: 0405 264 381 www.scoopsa.com.au
Yummmy Nuts Market 152 Main Road, McLaren Vale Ph: 8323 8500 W: yummynutsmarket.com.au F: facebook.com/yummynutsmarket
GOLDEN FLEECE CAFE You can come for brekky, lunch and the best coffee in the Vale at the Golden Fleece Cafe.
ALDINGA BAY FRESH FISH & SEAFOOD The freshest fish and chips on the Fleurieu! Select from an impressive display of fresh fish and local seafood, free range chickens, burgers and salads.
Alma Hotel ALMA HOTEL Enjoy a traditional country hotel owned by the McCauley family. They offer hearty classic meals where you can sit in the restaurant, beer garden or front verandah. Local wines are served by the glass and you can even take a bottle of your favourite home from their SipnSave bottleshop. 11 Hill Street, Willunga 8556 2027 www.almahotel.com.au
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We love kids, dogs, cyclists, motor bikes, walkers, runners and sitters ... in fact anyone who wants to come in and chill. The Golden Fleece Cafe (Open 7 days) Early morning to late afternoon 30 High Street, Willunga Ph: 8556 2113 www.goldenfleececafe.com
Select from a range of homemade seafood pies, including the most popular ‘garlic prawn and creamy scallop’! Large range of take away, sharing platters and oyster bar. Open 7 days 10am-8pm 15 Old Coach Road, Aldinga Ph: 08 8556 5696
The Local Ad Page Interior Designs SA Designing Solutions for SA Residential, Commercial & Retail Properties
gallery studio
adelaideinteriordesign.com.au
Ph: 0438 800 609
If you love art, visit John Lacey’s contemporary gallery/studio and meet this award winning artist. Originals and prints. Open most days 11am - 5pm. 41 Woodcone Rd Mt Compass. T: 8556 8388 M: 0419 823 708 W: johnlacey.com.au
Open 11 am – 5pm Wednesday to Sunday for coffee, lunch and snacks Dinner Friday and Saturday evening Extended summer trading hours from Boxing day – see website for details.
Bookings: 8598 4184 www.leonardsmill.com.au 7869 Main South Road, Second Valley
For the saftey of your children and pets call us for prompt snake removals and deterrents
0413 511 440 Find us on facebook.com/SnakeCatchersAdelaide snakecatchersadelaide.com.au
Breakfast Sat & Sun 9-11.30 Lunch Wed - Sun 12-3 Dinner Wed - Sat from 5.30
OLD VINE
CAFE
Casual Alfresco • Food for the soul 22 Old Coach Rd Aldinga. Ph. 8557 6997. w w w.theoldvine.com.au
Australian Bridal Industry Award finalist for Ceremony Music – Specialising in Weddings on the Fleurieu. Solo or Duo performances also available for Corporate Functions and Cellar Doors. Contact: www.shannonlloydacoustic.com or Shannon Lloyd Solo Acoustic on Facebook.
Every Saturday 8am til 12:30pm Willunga Town Square
Let’s talk hearing. Healthy aging is very dependent on good hearing. We risk our social skills if we cannot communicate. A hearing test is simple yet informative. Mary Trowbridge Audiologist
willungafarmersmarket.com.au
187 Main Rd Mclaren Vale M: 0411 779 916 mary@fleurieuhearing.com.au www.fleurieuhearing.com.au
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Fleurieu Shop Front
BAMBU HOMEWARES Bambu Homewares offers a handpicked selection of wares with a twist! Homewares – cards and gifts – jewellery – fine antique, vintage and upcycled furniture – modern and vintage artwork – sculpture and collectibles and much more! 134 Main Road, McLaren Vale. Ph: 08 8323 8378 www.bambuhomewares.com.au Closed Mondays
SOUTH SEAS BOOKS A welcoming space where people can browse the shelves at their leisure, meet friends for a coffee or shop for a unique gift. We stock a wide selection of good reading for all ages – as well as a range of eclectic art and design books. Monday to Saturday 10 - 5.00pm Sundays and public holidays 11.00 - 4.00pm Closed Tuesdays We are open 7 days from mid-December to the end of January. 53 North Terrace, Port Elliot Ph: 8554 2301 92
MAUDIE & FOX Maudie & Fox offers a carefully selected range of stylish home wares, women’s clothing and accessories, quality home fragrances and giftware. Maudie & Fox reflects the relaxed casual lifestyle you expect to find in a laidback seaside town. 2/85 Main Street, Normanville (Next door to the Post Office) Ph: 0437 879 179
McLAREN VALE FLORIST Bridal bouquet and floral designs. Arrangements for that special day – or everyday. Fleurieu floral specialists to make your home or business look gorgeous. Let them consult and design something amazing for you. Winner of McLaren Vale Regional Awards 2015 Customer Service. 136 Main Road, McLaren Vale www.mclarenvaleflorist.com.au Ph: 8323 8555
I AM TALL POPPY I am Tall Poppy is passionate about not only looking good but more importantly FEELING good. That’s why they love fashion and accessories that are made of natural fibres, in particular their gorgeous bamboo range from Body Peace and Boody Eco Wear. Soft, luxurious and beneficial to our health and the planet ... the perfect fit. I am Tall Poppy (Open 7 days) Shop 1, 1 Aldinga Road, Willunga Ph: 08 8556 2665 W: iamtallpoppy.com.au Follow us on Facebook and Instagram
BLUE DOOR MASSAGE Situated in the heart of Willunga at DeeVine Studio, Iain Nash provides the ultimate relaxation massage experience. The ambience of his space brings immediate calmness and peacefulness the moment you enter the iconic blue doors. Yes, you DO deserve a massage. Blue Door Massage at DeeVine Studio 38 High Street, Willunga Ph 0438 203 104 Find Blue Door Massage on Facebook
Being Social: Winemakers Bushing Lunch
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Being Social: Breathe in the Vines at Fox Creek Wines
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Being Social: Australian Women in Wine Awards
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01: Matthew Remphrey and Kellie Campbell-Illingworth 02: Rick Francis, Doug Berrigan and Ian Hardwick 03: Andrew Wood, Megan Caldersmith and Julian Forwood 04: James Hamilton, Scott Zrna, Daniel Zuzolo, Nick Wickham and Tom White 05: Jo Deacaugo and Hannah Harding 06: Richard Angove, Julie Kennedy and Sam Temme 07: Janet Turken, Fiona Pannel, Alice Fulton-Sherriff and Sharon Hagin 08: Joe Petrucci, Adam Jacob and Joe Agostino 09: Lisa Elgenwillig and Stefan Eigz 10: Kristin Nelson and Claire Smith 11: Jodie Pilgrim, Meg Carr and Erin Stacey 12: Louise Barnett and Thea Morgan 13: Dani Forget and Claire Byrt 14: Rob Negerman and Rebecca Moore 15: Nian Sabetzadeh and Lisa Plant 16: Judy Cross and Kristy Martin 17: Jenny West and Nicky Connolly 18: Irina Santiago-Brown (Viticulturist of the Year) and Maria Bottin 19: Briony Hoare and Emma Bekkers 20: Mango Parker and Michela Locke 21: Lili Harrison and Rose Kentish (Winemaker of the Year) 22: Brenda Pearson and Therese Hicks 23: Corrina Wright and Brioni Oliver. 93
SOCIAL PAGES
Being Social: Old Vine / Fall From Grace Garden Party
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Being Social: Tatachilla Lutheran College Gala Ball
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Being Social: Fleurieu Food and Wine Prize Launch
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01: Jennifer McGlennon, Tom Deliveyne and Hilde Gielens 02: Luke Winter, Reyes Beard and and Jo Grogan 03: Ben Baxter, Jodie Olive, Aaron Oliver and Debbie Oliver 04: Taras Ochota and Caleigh Hunt 05: Gaz Gordon, Albertina Hill , Gill Gordon Smith and Justin Lane 06: Taryn Dudley, Lisa Adams and Amy Gilbert 07: The Yearlings 08: Delicious wood oven fired pizza 09: Andrew Comas, Jane Comas, Sonia Evans and Lee Evans 10: Mel McDonald, Cain McDonald 11: Holly and Steve Little 12: Craig and Leonie Fitzgerald 13: Michelle and Marco Afonso 14: Donna Ebert, Michael Ebert, Tony Kennedy, Ginette Foggarty, Peter Foggarty, Brie Neumann and Julie Kennedy 15: Sarah Anthoney, Megan Bright and Louise Hemsley-Smith 16: Jay Leech, Kay Digby, Narelle Camm and Doug Johnston 17: Heather Badger and Ady Pearse 18: Erin Davidson, Erica Green and Lizzie Tasker 19: Jen Wright, Vic Winnall and Cedar Prest 20: Paul Hamra and John Hill 21: Sophia Probst and Rafael Schneider 22: Jenny Gore and Wendy Rushby 23: Dustin Georges and Nicole Moore 24: Colin Kay, Sarah Howard and Fred Howard. 94
Being Social: Lock-in Lunch at Leonard’s Mill
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Being Social: Sauerbier House Launch
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Being Social: Tree House Nourish Event
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01: Alan Greig and Jane Mitchell 02: Angela Pitman, Denzel Cheeseley, Shanron Gledhill and Andrew Boswell 03: Danielle Comer and Jane Nelson 04: Pam Strazdins and Jenny Timmons 05: Peter Jenkins and Renate Tonks 06: Susan Van Beurden and Kathy Smith with Peter and Ann-Marie Zesars 07: Sauerbier House Contemporary Art Space at Port Noarlunga 08: Lesa Farrant, Jaynie Langford and Hope Deane (Sauerbier House Program Coordinator) 09: Jason Haskett with Meridith and Terry Beaston 10: Isabella, Georgina Williams, Hope Deane and Tim Rollason 11: Jane Vergou (Public Art Officer) and Christian Thompson 12: Palitja Moore and Nathan Moore 13: Bernardo Mendoza-Farias and Kamila Romanowska 14: Mayor Lorraine Rosenberg and Director Philomena Taylor 15: Emma Holdsworth – Tree House Family Counselling 16: Lana Beetge and Nikki Arnold 17: Jodie Corfield and Liz Lane 18: Megan Anderson, Susan Barratt and Donna Johnson 19: Jessica Donovan and Emma Holdsworth 20: Geraldine Hunt and Juliette Griffin. 95
SOCIAL PAGES
Being Social: McLaren Vale Ladies’ Long Lunch
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Being Social: Melbourne Cup Madness at Penny’s Hill
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Being Social: A Sparkling Symphony in the Vale
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01: Ali Carr, Erin Rogers, Velvet Oakes, Lis Lightower and Helen Tothill 02: Jessica Hamilton, Genevieve Ticehurst, Fleur Runge, Rebecca Morse, Berenice Axisa, Velvet Oakes and Emma Craig 03: Emma Bayley and Sophie Richards 04: Paula Ruxton, Genevieve Ticehurst, Jane Paull, Selina Kelly, Shelley Torresan, Jo Weeden and Sophie Angove 05: Nicole Thorpe, Nina Tabor, Cathy Jones, Joylene Edwards, Mary Greer and Colleen Setschnoy 06: Storm Trooper Brenda Pearson 07: Sarah Kolar and Victoria Butler 08: Tina Right, Lisa Robinson and Brianna Hatwell 09: Katie Spain and Steph Berndt 10: Cherysse Fancsali, Jo Reshke and Sally Cranney 11: Patricia Williamson and Natalia Osidacz 12: Max Mason and Theresa Van Ruth 13: Nicole Thorpe and Angela Lisman 14: Mark Soderstrom and Jodie Oddy 15: Derek Muircroft, Nikki Friedli and Duncan Welgemoed 16: Nadia Haddrick and Arora Lumsden 17: Julie Howard, Carolyn Colling and Pam Hamilton 18: Vincent Ciccarello and Hugh Hamilton 19: Elizabeth Boydell, Sue Hocking and Greg John 20: Vincent Ciccarello and Lucinda Moon 21: Katherine Baldock and Rachel Giles 22: Petra deMooy and Camille Maple 23: The Adelaide Symphony Orchestra. 96
FEAST
On the
FLEURIEU
Friday 15th January 2016 6.30pm for 7pm Harvest Festival McLaren Vale Gala Dinner Under the Stars on the McLaren Vale Oval Enjoy canapés on arrival, with McLaren Vales best liquids, followed by a delicious shared feast prepared by Chef Steele using the finest local produce the Fleurieu has to offer. Live and silent auctions throughout the night with funds raised going towards the McLaren Vale & Districts War Memorial Hospital. $120 per head McLaren Vale Wine and Beer included Live entertainment provided by Blues Royale – Sax included Dress code: Summer Best! Special Features: Come and enjoy the night of nights in the McLaren Vale region. Great food, great entertainment, great venue, great drinks, great people, great cause, great night. www.trybooking.com/167103 Phone enquiries – 0411 224 286
Ampalé
McLaren Vale Ampalé Premium Cold Press Extra Virgin Olive Oil
With everything from whale watching to wine tasting, white sandy beaches to sumptuous food, contemporary art galleries and craft breweries, the Fleurieu Peninsula is Adelaide’s playground. Fleurieu Peninsula is magic on your doorstep. www.fleurieupeninsula.com.au
Premium Cold Press Extra Virgin Olive Oil
Festival Day
Saturday 16th January 2016
McLaren Vale Oval, free entry 11am til 8pm Food, wine and live entertainment for the whole family
visit www.harvestfestivalmclarenvale.com.au for all the details
FLEURIEU LIVING T H E B E S T O F S O U T H A U S T R A L I A’ S F L E U R I E U P E N I N S U L A A N D K A N G A R O O I S L A N D
FLEURIEU LIVING MAGAZINE
Visit our display home at the Beyond Development. Open: Mon-Wed-Sat-Sun and public holidays 1:00 to 4:30. Telephone South Coast Constructions on 8552 4444.
Build your dream home – in a dream location | beyondtoday.com.au | southcoastconstructions.com.au
www.fleurieuliving.com.au
Lifestyle and sustainability. Beyond, the perfect balance of sustainability, life and luxury. Stages 1-7 SOLD OUT • Stage 8 on sale now ‘off the plan’ • Large allotments of 550-950 sqm from $160,000 SA’s most sustainable and energy efficient development • Phone 0412 620 022 or email adam@beyondtoday.com.au.
SUMMER 2015/16
AU $8.95 SUMMER 2015/16 03 03
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The Slow Road to Dingabledinga • Hot Summer Fashion • The Olfactory Inn at Strathalbyn • Snake Charmers • Nature Play at Goolwa • Artists: Josh Miels / Caitlin Whitehouse / Nicholas Pike and Loren Kate McLaren Vale Region · Goolwa · Victor Harbor · Yankalilla · Kangaroo Island