Fleurieu Living Magazine Winter 2016 by Fleurieu Living Pty Ltd

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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WINTER 2016

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Copperstone KI – Modern coastal living Winnie Pelz – From Solstice to Solstice Italian winemakers finding La Dolce Vita in McLaren Vale Made by Culture – Cafés of the Western Fleurieu A love story at Leonards Mill McLaren Vale Region · Goolwa · Victor Harbor · Yankalilla · Kangaroo Island

Stunning natural scenery of rolling hills and vineyards, all bounded by picturesque beaches and rugged coastlines. If your interest is in food, wine, art, culture, wildlife, nature or coastal, the Fleurieu Peninsula is the place to experience Culture.Adventure.Life! Illustration by Chris Edser.

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 thirty years. When not in the office, he can usually be found in the garage tweaking some kind of rare hi-fi component. 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.

Featured Contributors Kate Washington Kate grew up in big cities, spending her early years cruising around looking for interesting cafés and bars to spend time in. She feels in a city you have so much choice, and the psychology behind what makes you enjoy a place is very individually tailored. What she most enjoyed about the familyowned businesses in Yanks and Normy is they seem to recognise it is impossible to be everything to everyone; therefore they may as well just start off by being themselves. The patron can then avoid the beige experience of a more mass produced corporate entity. With a background in small scale farming and a real love of community, she was more than happy to see that these folks were going above and beyond to include fresh local produce and find ways to engage with the locals whom they’re now a part of. She has returned already and will again.

Penny Westhorp Penny did two really important things in the last five years: she retired from a professional life in allied health practise and teaching, and, with her husband, built a house with a studio. She has discovered that she is accidentally leading the lifestyle she always wanted – spending time with her family, and doing silk painting, creative writing, socialising, and walking the dogs. She lives in Aldinga surrounded by friends, with the beach nearby, and the fabulous, famous Fleurieu largesse of wonderful weather, food, wine, art and creativity at her fingertips. What could be better?

Publisher Information Angela Lisman Angela is a freelance photographer and artist with a passion for food, wine, landscapes, people and events. After moving to the Fleurieu five years ago, Angela decided to forge a creative lifestyle by following her dream which was to become an artist. But her zeal for photography soon developed. Angela is a big believer of supporting local, and loves the Fleurieu community. Angela is delighted to be a contributor of the Fleurieu Living Magazine, as it shares her passion for what she thinks this area represents.

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 Penny Westhorp 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

Kelsey Allen, Claire Byrt, Pip Forrester, Robert Geh, Nina Keath, Heidi Linehan, Mike Lucas, Leonie Porter Nocella, Richard Souter, Esther Thorn, Lyndall Vandenberg, Heidi Wolff 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 and controlled sources using environmentally friendly vegetable-based inks.

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Contents

30 FEATURED HOME: Copperstone – An architecturally designed beach house overlooking beautiful Emu Bay FRONT COVER PHOTO: by Robert Geh

FEATURED ARTIST: Winnie Pelz – From Solstice to Solstice

FOOD AND WINE

FESTIVALS AND EVENTS

26 Rebecca Moore – Her cup is overflowing.

10 Check our Diary Dates for what is on this Winter!

48 Tastings – Wine reviews with a competition to WIN WINE!

36 Shimmer Festival – September 2 to October 2.

62 Willunga Farmers Market Producer Profile – Unique Tree Market Patisserie: Jaki Robertson and Kaylene Greane. 50 Taste the Season – Broccoli (also known as Brassica Oleracea). 68 Olives – Finest on the Fleurieu.

BOOKS & WORDS 28 A winter reading selection from Mike Lucas.

WINE FEATURE: Italian Winemakers finding La Dolce Vita in McLaren Vale

FOOD FEATURE: Made by Culture – Cafes of the Western Fleurieu

CHEF FEATURE: A Love Story at Leonards Mill

PENINSULA PEOPLE

ART AND DESIGN

BEING SOCIAL

46 Salt Yoga’s Claire Smith.

16 Winnie Pelz – From Solstice to Solstice.

52 Trailblazers – Ken and Marlene Follet.

74 The Work and Adventurous Life of Moana-based Photographer – Che Chorley.

72 Ainsely Roscrow – Homecoming Queen.

HEALTH & WELLBEING

WEDDINGS

54 Can you hear me? – Fleurieu Hearing.

78 20 February 2016: Megan Dubowsky (nee Fowler) and Josh Dubowsky.

FLM sees who was out and about at: · Tatachilla College – Twilight Food Affair · Beachside Food & Wine Festival · Diesel live at Serafino · Festival of Colour at Aldinga Arts Eco Village. · The Vineyard View Launch at the McLaren Vale Motel & Apartments · Encounter Lutheran Coillege Formal.

ACKNOWLEDGES

A special thanks to the advertising partners that have made a long term commitment to FLM. GOLD PARTNERS

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Alexandrina Council A selection of upcoming events in the Alexandrina region: ouThere photographic exhibition by Lars Heldman at South Coast Regional Art Centre, Goolwa from 1 to 27 March 2016 The Mikado* stage performance at Centenary Hall, Goolwa on 6 March 2016 Fringe in Goolwa at Jaralde Park, Goolwa Wharf Precinct. The Adelaide Fringe Caravan returns with a wonderful array of acts on Sunday 13 March 2016 Goolwa Art and Photographic Exhibition* and annual Alexandrina Art Prize at Signal Point Gallery, Goolwa from 20 March to 2 April 2016 Aquafest at Goolwa Aquatic Club, Goolwa on 9 and 10 April 2016 High performance boats featuring outboards, hydroplanes, classic boats, skiffs and modern race boats

A Fine Romance, The Magic of Fred Astaire* an all singing, all dancing tribute show at Centenary Hall, Goolwa on 16 April 2016 Characters of the Fleurieu* exhibition and prize at Signal Point Gallery, Goolwa from 18 April to 29 May 2016 Magic Mike’s Kids Magic Workshop* become a magician. Learn the art of magic and illusion at Centenary Hall, Goolwa on 22 April 2016 Elvis Shake, Rattle N Roll* at Centenary Hall, Goolwa on 23 April 2016 Knights Beach Pro Body Boarding Competition watch the professionals as they compete at Knights Beach, Port Elliot from 20 to 22 May 2016 * tickets/ booking required

McLAREN VALE For bookings and enquiries please visit www.visitalexandrina.com or call Council’s VisitorMOANA Information on 1300 466 592. Alexandrina Council 1/1 GRIFFITHS DRIVECentre 178 MAIN ROAD continues the ‘Just Add Water’ arts and culture program in 2016. View a copy online for more events in the 8323 region,9333 www.alexandrina.sa.gov.au. 8386 2322 NE

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Welcome to FLM Winter is upon us.

Letters to the Editor

Hello again!

Dear Petra My very sincere thanks for the most grateful article that Winnie Pelz wrote and you contributed to, calling on me with the very expressive photographer. Many thanks, David Dridan.

Issue seventeen and our fourth anniversary! Time for a celebration. What a beautiful Autumn it was on the Fleurieu – one day of extremely wild and woolly weather with the spectacular king tide – and a bit of much needed rain, but other than that … SO FINE. Mr. Geh who photographs all of our front covers spent a few days on KI shooting a home we are very excited to be featuring called ‘Copperstone’. The advantage of being there for a good stint really shows and we struggled to choose the best from of an amazing selection of images for this month’s cover. However, we just couldn’t go past the dramatic sunset as seen through the front door of this amazing residence! Imagine coming home to that every evening! For the past few months we have also been graced by the company of media arts student Kelsey from Flinders University who worked as our intern. So nice to get a break from updating our databases. Sorry Kelsey. Kelsey moonlights as a photographer and captured a great photo of the king tide at the Normanville Jetty recently. (See page 00.) What was this guy thinking? We’ve heard of jetty jumping but this is taking it to a whole new level. Heidi Linehan also photographed the chefs and amazing food at Leonards Mill. These three are blessed with skill, good looks and impeccable manners. it was a real pleasure. Kate Washington also spent a couple of days in Normanville and Yankalilla checking out all of the cool cafés and restaurants. Nina Keath learned about the Dolce Vita from the Italian community of McLaren Vale winemakers. After every interview she would call us in a giddy state (did they give her some grappa?) telling us how lovely everyone was and how welcoming they all were. Apparently she now has a very well stocked cellar from the wine all the families gifted her! Perks of the job! When are we coming over to help drink it Nina? And Winnie Pelz – we need one of your paintings in our collection! Finally, Leonie, our editor for the past four years will be stepping down from her editorial role to a less demanding position as contributing writer. She has been battling primary lateral sclerosis (a form of MND) over the years and needs to reduce her committment. (Jason just thought we hadn’t heard from her since she upgraded to Windows 10.) The FLM Team.

To FLM letter to the editor, We have been overwhelmed with the responses we have received after being featured in FLM summer edition. It has been heartwarming and surprising how many friends and acquaintances have enjoyed Nina’s story and the wonderful way Rob captured it in his photos. Loved to be able to share our home with all your readers. Even inspired Lex to finally build doors on many of the closets (after the photographer kept saying how he couldn’t shoot in a few situations). Every week since it came out someone will comment to me about the article and photos of our home and garden. Today a friend said she was inspired by the article and encouraged to see her own garden in a new light. It’s lovely to stimulate people like that. Thanks to all at FLM. Jill Lieblich and Lex Whyte. Hi Petra and Jason and all at FLM, I have just seen and read the magazine and I just wanted to let you know how wonderful I think the whole edition looks, and how much I enjoyed reading the Women in Wine article – what a bunch of talented and strong women they are. Congratulations to Nina. I’m really chuffed and thrilled to have my images in such a high end product with such a group of talented creatives. Have a great day. Cheers, Millie. Hi Petra, Congratulations on the Autumn issue, it looks beautiful and reads wonderfully! Everyone I know who has seen it really loves it. I love what you did with the front cover symbolism; the tree without leaves and the fire set ready for the change in season. Nice! We would love to offer our new wine bar/cellar door facilities to you, once we are up and running later in the year, as a possible feature launch venue if you are interested. I will keep you in the loop of how the rebuild and opening are progressing! I hope Thursday night runs smoothly and that you have a great night. Most sincerely, Annie Riggs.

MARKETS & EVENTS

Winter 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. Willunga Farmers’ Market In the Willunga Town Square every Saturday from 8 – 12.30. Don’t forget to buy a membership and receive discounts on all the fabulous local food! 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. 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! The Vale Market The Vale Market, located at the McLaren Vale & Fleurieu Visitor Information Centre 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. 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! Victor Harbor Country Market Held the second and third Sunday of every month in The Soldiers Memorial Grounds opposite Hotel Victor on the Esplanade. Come and browse plants, gifts, crafts, toys, BBQ and cakes. Something for everyone. 9am – 3pm during the winter months.

COUNTRY MARKETS: 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 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. 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 8am – 2pm. 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!

FESTIVALS AND EVENTS: JUNE 2016 Fleurieu Art Prize for Landscape Samstag Gallery, North Terrace, Adelaide

Above left: Quince and Persimmon by Don Rankin promotional image for the FLeurieu Food and Wine Prize exhibitions. Above right: Intermediary (chrystotype print) by Leanne McPhee will be on display at Red Poles as part of the Shimmer Biennial.

3 June – 29 July The $65,000 Fleurieu Art Prize for landscape is the richest landscape prize in the world. It’s a non-acquisitive prize open to artists working across all media, presented at the Anne & Gordon Samstag Museum of Art, Adelaide. 2016 Fleurieu Food + Wine Art Prize McLaren Vale & Fleurieu Visitor Centre, Angove, Chapel Hill, Kay Brothers, DogRidge, Hugo Wines, Red Poles, Wirra Wirra and Penny’s Hill 4 June – 29 July. The $10,000 Food + Wine Art Prize is a non-acquisitive painting prize presented in McLaren Vale, South Australia. Works shortlisted for the Food + Wine Prize in McLaren Vale will be available for sale. For further information visit: www.artprize.com.au Bank SA Sea & Vines Festival Various venues around McLaren Vale. 10 – 13 June 2016 A wide variety of events, from intimate degustation dinners with winemakers and chefs, to structured winery tours, to fun activities for families. Sea & Vines has something for everyone – you get to choose! For ticket information visit: www.seaandvines.com.au Check out these Sea & Vines Events: A Porchetta Party Oliver’s Taranga 12 June, 12 – 4pm Tickets: $100 Enjoy a three-course Italian style lunch by Chef Steele, complemented by Oliver’s Taranga wines, all while listening to live acoustic tunes. A perfect way to spend your afternoon. Sharktooth Long Lunch at Serafino Serafino Winery, Kangarilla Road, McLaren Vale. 12 June, 12 – 5pm Serafino Executive Chef Sarah Contin, together with Jessie Spiby, have designed a six-course long lunch using fresh local produce and wines. Each course has been specifically matched to its own wine, including the flagship ‘Sharktooth Shiraz’. Entertainment provided by E’Nuf Said. Sure to be memorable for lovers of good food and wine. African Cabaret at Red Poles Red Poles, 190 McMurtrie Road, McLaren Vale 11 June, 7pm Tickets: $99 A three-course dinner of African flavours matched with Brick Kiln Wines and Vale Brewing craft beers, with an electrifying, high energy

West African performance of live drumming, dance and singing, including the dynamic performer Bortier Okoe.

JULY Land And Sky Scapes of the Southern Fleurieu: Paintings by Winnie Pelz Murray Bridge Regional Gallery 22 July – 4 September www.murraybridgegallery.com.au Blues on Fire, featuring Eric Steckel The Arts Centre, 22 Gawler Street, Port Noarlunga July 22 – 7.30 Tickets: $30 Blues on Fire features American guitar sensation Eric Steckel, a powerful player and an authentic Blues soul. He’s hailed by many as one of the next big things on the rock and blues scene. Special guests The Dirty Roots Band and Knucklehead. For more information phone The Arts Centre: 8326 5577 48th Willunga Almond Blossom Festival Willunga Oval and town halls. July 30 – August 6 Every year, the Willunga Almond Blossom Festival takes over the town to raise money for their Recreation Park facilities. There’s entertainment galore for all ages including show rides, food stalls, markets and so much more. Don’t miss the opening night Fireworks Spectacular! www.almondblossomfestival.com.au

AUGUST Strathalbyn Bands Festival Strathalbyn Town Hall 2 and 9 August Over twenty bands from across South Australia will showcase their own selection of music across two Sunday events. A highlight for any musician’s calendar. > How do we Love Thee? Kangaroo Island Grass Tree & the Green Carpenter Bee. National Wine Centre, North Terrace & Hackney Road, Adelaide 5 – 28 August, daily 9am – 9pm Official Opening Sunday 7 August, 2pm Fine Art Kangaroo Island convenes KI in Adelaide for SALA. New

MARKETS & EVENTS

artworks by 18 talented artists - interconnected by an extraordinary sense of place - depict this beautiful and vulnerable native bee and its reliance on the vigorous, yet slow growing, Xanthorrhoea. SALA Festival Various venues across SA 6 – 31 August Come along to the many events of the SALA Festival, established in 1998, and immerse yourself in the artistic talent of visual artists in South Australia. Visit: www.salainc.com.au and www.salafestival.com Langhorne Creek Cellar Treasures Weekend Various cellar doors in Langhorne Creek 13 – 14 August, 10am – 5pm Free Entry Visit participating cellar doors for a rare chance to discover otherwise-unavailable back vintages and museum wines, and enjoy lunch or a platter at your favourite cellar doors. For more information visit: www.langhornecreek.com/ Strathalbyn Collectors, Hobbies & Antiques Fair Various venues around Strathalbyn 20 – 21 August. Saturday 10am – 5pm; Sunday 10am – 4pm The Strathalbyn Collectors Fair takes advantage of the town’s heritage buildings and scenic views and brings together exhibits of china, glass, antique jewellery, linen, lace, silver, toys and more.

SEPTEMBER The Shimmer Festival Various venues throughout McLaren Vale and Port Noarlunga 2 September – 2 October Spectacular Opening Night, September 2 at the Arts Centre Port Noarlunga. Entertainment and a special lighting event on the Port Noarlunga river. Wirrina Bluegrass and Acoustic Roots Festival Wirrina Cove Holiday Park, Wirrina 3 – 5 September For more information visit: www.wirrinabluegrass.com

ONGOING Red Poles – Live Music Red Poles, 190 McMurtrie Road, McLaren Vale Every Sunday 12.30 – 3.30

Right: The fireworks spectacular at the Almond Blossom Festival at the end of July is always an amazing display. 12

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talks to Esther Thor lz Pe e ni in W on ic South Australian d new beginnings. about love, loss an

e c i t s l o s From e c i t s l o s to Photographs by Hei

di Linehan.

Previous page: Artist Winnie Pelz in her studio. Above: In the studio – Succulent Study, oil on canvas.

Winnie Pelz is describing the time when as a young ABC television presenter she asked then-Premier Don Dunstan to respond to being called a half-caste bastard. ‘His hands were just gripping the desk between us and his knuckles were white with anger,’ remembers Winnie. ‘You could see him thinking ‘Who is this young upstart journalist and how dare she ask me this?’ As she recounts the story, I’m struck by Winnie’s own hands, which embody both strength and softness. They are hands that have touched the rich and famous, felt the cool embrace of a microphone, cradled her daughter, received a Logie and are now wielding a paintbrush. But foremost, they are the hands of a gardener. ‘I call myself a painter,’ smiles Winnie. ‘But I’m a gardener first.’ Her latest project combines the two passions in an exhibition titled ‘From Solstice to Solstice’, which will be held at the Murray Bridge Regional Art Gallery, as part of the South Australian Living Artists festival. The exhibition is a dedication to Winnie’s former garden at her Cape Jervis home. ‘There were four trees, two that framed the winter

solstice sun and two that framed the summer solstice sun and I used to be very conscious of the sun moving across the horizon as the year passed by,’ she says. Winnie’s garden was built on an escarpment overlooking the ocean, with Kangaroo Island on one side of the view and Yorke Peninsula on the other. Despite its beauty, the environment was incredibly harsh and Winnie spent nine years battling against the odds to create a garden that was lush and green. ‘It was really, really tough,’ she says. ‘I had kangaroos eating it, cockatoos biting everything to pieces, there were gales, it was low rainfall and no mains water. The soil itself was really hard and every time I put a fork in, I’d dig up rocks.’ > 17

Above left top and bottom: Details in Winnie’s inspiring studio space. Above right: In the studio: King Brown Landscape. Oil on canvas.

Much like the creation of the garden, preparing the exhibition has been a challenging process. During the 12 months she’s been working on it, Winnie has faced several hurdles, including selling a house in the Adelaide Hills and building a new home at Normanville. Painting has been a cathartic experience. ‘When I sold the place (at Cape Jervis), I actually went into a grieving process, so for me, it’s about keeping the memory of that garden alive.’ The exhibition is comprised of large landscape oil-paintings with broad brushstrokes and a sun-bleached palette that capture the vastness of the Southern Fleurieu Peninsula. Beneath the landscapes will hang paintings, photographs and Haiku poems that focus on the detail of the garden. ‘There’s a quote from Goethe and the gist of it is that when you notice the particulars of a situation, then it grows the perception of the whole,’ says Winnie. Some of the smaller paintings appear discordant; a pair of old boots slouch despondently on one canvas, while on another a snake slithers across a rocky outcrop. But nothing is there by chance. Every tiny detail is deeply personal to Winnie, and is as important to the story of her garden as punctuation to a sentence. Many of the paintings are of tiny succulents, which are elevated to centre stage with giant proportions. Their rock-like forms invoke the artists and landscape architects who inspire Winnie, including Andy Goldsworthy, Edna Walling and Nicole DeVesian. Exhibiting is not new territory for Winnie Pelz who has spent much of her varied career in the spotlight. She began her working life as an art teacher and then a textile artist, with some of her tapestries still in public collections across Australia. In the mid 1970s Winnie started 18

presenting the ABC’s current affairs programs Today at One and This Day Tonight, which connected her with an even larger audience. Painting, however, is a skill she’s come to later in life. ‘It was always on the backburner for me, until I studied at Adelaide’s Central School of Art and really rediscovered paint,’ Winnie says. Now it’s her medium of choice as she farewells her Cape Jervis home. ‘The first few paintings I did were always about winter with dark skies and a feeling of melancholy,’ says Winnie. ‘As time goes on though, I notice I’m moving into springtime and there’s more light and joy coming into my work.’ Irrespective of their differing moods, all of Winnie’s paintings are extraordinarily beautiful. ‘They’re really about just reflecting the beauty of the landscape. I hope people can take a bit of that beauty away with them from the exhibition.’ As Winnie’s paintings of her old garden near completion, her new garden begins to take shape. Silvery green Crassula plants grown from cuttings from Cape Jervis are sprinkled across embankments. A rocky watercourse has been carved into the sloping land in front of Winnie’s house, and in the back paddock, an olive grove provides shade for her two donkeys. As she bends over an antique wheelbarrow to water its clusters of star-shaped succulents, Winnie smiles and says ‘My garden survives on tough love’. Looking around though, it’s clear her emphasis is on the word ‘love’. The exhibition will run from July 25 until September 4, 2016. To see an interview with Winnie, go to fleurieuliving.com.au and select ‘videos’ from the menu.

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Kate Washington explores the robust café scene flourishing on the Western Fleurieu.

Made by culture Photographs by Heidi Linehan.

21 Junk Street is the most singular café I’ve been to. Not just for its quirky, retro interior design (up-cycled furniture warehouse), nor the in-situ tattoo artist and raw cakes – but for its location. The sleepy north end of Yankalilla’s main street isn’t where you would expect to find a café with a mural of Yoda on its wall. How did the gutsy owners of 21 Junk Street, TJ and Pete, come to be doing things a little bit differently here? And, it turns out, they’re not the only ones. Yoda reminded me of a scene from The Empire Strikes Back when Luke crashes his X-Wing fighter craft in a swamp. His only recourse is to use the Force, saying, ‘Alright, I’ll give it a try.’ Yoda responds, ‘Try not. Do or do not; there is no try.’ Perhaps the new generation of small business owners in Yankalilla and Normanville embraced such advice when starting their impossible dreams: move to a small town where you are not a local, start a life that’s a bit simpler and easier, and set up a business that reflects your own passions and dreams. As TJ said, ‘We never sat down and said, ‘what if this doesn’t work?’ We just did it.’ 20

The area was colonised in the mid-1800s. Agricultural production drove development, with wheat and barley being shipped from the Normanville jetty. Like many towns across the country, the profitability of farming waned, and over the recent decades, it’s tourism that keeps the region going. Today the only use for that jetty is a spot of fishing. It serves as a picturesque reminder of the days gone by for the diners at the Normanville Kiosk and Café. The Café accommodates a range of tastes. Now licenced, in-house meals can be consumed with regional wines. You can also grab fish and chips and head to the beach a few steps away. It has by far the best view in town and is a locals’ favourite. The population ebbs and flows with the holidays. In addition, there is an influx of ‘almost’ retirees who come mostly on weekends to build houses. The permanent population has recently expanded to include folks like TJ and Pete, moving in for a lifestyle change, and setting up cafés and restaurants with a twist. Younger than those getting ready to retire, these couples are building businesses and new lives.

PREVIOUS PAGE: Top and bottom left: 21 Junk Street in Yankalilla boasts great coffee, a Paleo inspired menu, character and charm. Top and bottom right: The Normanville Kiosk and Cafe has, by far, the best view, and great food and regional wine to enjoy with it. THIS PAGE: Top and bottom left: At the Calaboose Smokehouse and Grill, two of the old jail cells serve as cosy nooks for groups who want privacy, while out in the restaurant you can watch Bruce cooking over an open flame. Top and bottom right: JaRi’s in Normanville provides a relaxing atmosphere with a very well appointed B&B, a lovely walled courtyard garden and an ever-evolving display of art.

As someone who’s been in the hospitality industry for years, Bruce Gordon of The Courthouse and The Calaboose Smokehouse and Grill describes these newer endeavours as not only reflecting their owners’ passions, but also bringing ‘modern thinking to traditional businesses.’ It’s not enough just to renovate an old historic building, open your doors and invite people to eat and drink. The atmosphere needs to be authentic and experience-driven, Bruce explains. He and his wife Christine opened their doors five and half years ago. Aptly named, it is in the town’s old courthouse. Christine’s artwork brings a creative touch to this heritage building’s walls. She describes herself and the courthouse: ‘Being a collector of strange and quirky things, I like anything that has character. A lot of lost things. Things that have been discarded because they’re not trendy. That works into the same ethos as the building. It’s an old building; it is a memory. It’s being utilised, saved and enjoyed.’ The Calaboose Smokehouse and Grill opened in 2013 in the connecting jailhouse. Two of the old jail cells serve as cosy nooks

for groups who want privacy, out of the main area where you can watch Bruce cooking over an open flame. Again, Christine’s sentiment is felt strongly: ‘When you take over a place like a jail cell, there’s a lot of history and a lot of anguish. A lot of dark times… It’s nice to make it a space that preserves that memory but gives it a new beginning, a new light.’ This innovative use of heritage space is prevalent throughout Normanville. JaRi’s Gallery Café and B&B offers a place not just for visitors, but also locals to regularly ‘relax amongst the art’, according to its co-owner Richard. You enter a flowing timeless area, carried through the gallery and outside by the sound of running water in a dappled-sunlight walled garden. A door on its far wall, suggesting a secret, creates a retreat-like setting accessible to anyone. The café and gallery are situated in an old barn. Out of town visitors can enhance their experience by staying in the adjoining 1850s cottage where the carriage men once stayed while their equine charges were rested and fed. The exposed brickwork of the B&B’s > 21

Top and bottom left: Caffé on Bungala boasts great coffee and an appealing breakfast menu. Top and bottom right: One Little Sister in Normanville creates food that’s both fresh and delicious – much of it cooked in a wood oven at the back.

original peaked roof makes the intimate area so spacious it’s difficult to believe you are resting in a one hundred and sixty year old building. You quickly understand why Richard and Janice haven’t had to worry about guests paying them a visit.

Kelly Reynolds, to the up-cycled mismatched furniture, you feel immediately warm and comfortable within the open rustic space. So much so, that the central wooden table invites me to enjoy a long lazy lunch with friends one day soon.

The historical nature is not just what drives the Normanville-Yankalilla experience. There is a unique imprint on each enterprise that tells you much about the proprietors and their intentions. Caffé on Bungala for example offers an extensive menu for all-day breakfast and lunch (and claims the best coffee in town!) Truly there’s something for everyone here. Peter and Deb grow food out the back and customers can handpick herbs for their meals. They also have a hand-selected range of local products for sale, with Lady Bay Gourmet’s raw honey the most popular.

The fluidity of the room draws your eye immediately to the open kitchen and wood-fired oven. The chefs are hard at work on Ben’s menu, which reflects the ambiance Dominika has so deftly crafted elegant, simple flavours brought together creatively to reflect the fresh tastes of the region. Ben explained his love of using whole-leaf herbs to highlight the freshness in a meal. This is a high quality marriage of design and food.

The local, eco-friendly products on sale at One Little Sister reflect the authenticity of Ben and Dominika. Moving from Adelaide, Ben explains, they established the kind of place they would like to patronise. From the big, bold, oil on wood portraits by new artist

Following one’s passion is common in all the businesses I visited. Lilla’s Café’s Swiss-born owner Katharina is a fully trained pastry chef. Following her craft, she bakes up a frenzy of speciality cakes direct to order. With her husband Ron, she moved to the area five years ago, buying their dream house in Rapid Bay. They were determined to make it a restaurant where locals would feel welcome, boasting

Above left and right: At Lilla’s you will find great food and atmosphere with Swiss born Katharina’s specialty cakes and pastries.

There seems to be something unique going on in this region, and it’s a combination of the right people, good intentions and great timing. Harnessing their passion to create an authentic experience, the owners of these cafes and restaurants have found a way to encourage visitors to stay a while, and locals to call in often. popular items such as beef spare ribs baked with a gutsy cumquat and plum sauce. They also have a soup and pasta option that frequently changes and is popular with their regulars. “It helps that we’re dog friendly too”, Ron explains.

his own table, where he and Christine live above the restaurant. His style of cooking over an open flame at the Calaboose Smokehouse and Grill is inspired by New Orleans, and is most authentic and ‘true to who I am’, he says.

Ben from One Little Sister sees more young people getting into the hospitality game, after returning to Adelaide influenced by examples from bigger cities. Passion, as Ben explains, is what drives quality and creativity. It also seems to be a main driver for the authenticity of these new businesses courageously forged by the out-of-towners.

The same goes for TJ’s fresh Paleo-diet inspired menu at 21 Junk Street. It imitates the meals she cooks for her family. And, as most of the objects in the café come from their own home, you can understand why I feel like I’ve been invited over for a cuppa! With fermenting workshops on the horizon, and swapping coffees for fresh produce, this couple are exploring innovative ways to share with the community.

Lucy Dalston, chef at The Courthouse, echoes Ben’s sentiment: “Previously, [working] at the Courthouse, it was just a job, and I wasn’t doing anything interesting in the kitchen … Now there’s a lot of local produce that comes in, and a lot of shared vision. With outside influences from dining out ourselves, we get to play with all of that.” The Courthouse offers small tasting plates that carry the flavours of Spain’s traditional tapas menu: rich flavours with simple and rustic presentation of the food at its best. It represents what Bruce eats at

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Nina Keath shares a coffee with Rebecca Moore and discovers that

Her cup is overflowing Photographs by Angela Lisman.

Rebecca Moore is lucky. She told me so when we caught up to discuss her thriving coffee business, From Humble Grounds. The business offers a bustling coffee-stall at the Willunga Farmer’s Market, coffee-carts at private events, as well as barista training and machine servicing. Employing novel techniques such as cold-brewing and modern filtration, she is widely recognised as a top-class barista. Rebecca has worked hard to achieve her success; however, with a humility echoed in the name of her business, she repeatedly attributes her success to luck. I was left wondering ... can so much good fortune be the product of simple chance, or is Rebecca cultivating her luck? It turns out research into so-called ‘lucky’ and ‘unlucky’ people shows that luck is very much in the eye of the beholder. Lucky people employ specific thoughts and behaviours that enable them to enhance and make the most of opportunities. They cope with so-called ‘bad luck’ by imagining how things could have been worse and taking control of the situation. So, let us examine the case of the ‘amazingly fortunate’ Rebecca Moore. 26

To begin, Rebecca says she’s lucky because she grew up on the Fleurieu Peninsula: ‘I’m so grateful for the solid foundation I have from growing up here, and can’t imagine living anywhere else. I feel really proud, blessed and excited to be in this area!’ And she hails from a family who provided a strong base from which to explore the region. ‘My mother and sister have been such a huge support. They worked in my first business, Pure Crema, and they still help out now. I couldn’t have done it without them.’ Her good fortune extends to co-managing From Humble Grounds with the love of her life, Rob Negerman. The two can be found working side-by-side each weekend at the Willunga Farmer’s Market. Rob cheerily takes orders, while Rebecca meticulously weighs the coffee for each shot and stretches the milk to silky perfection. The partnership clearly works because they were voted Favourite Stall after only one year in business. Rebecca calls this luck ... others might have called it passion and disciplined work. At school, Rebecca struggled with reading and writing, which for some would have been a setback. However, she overcame these

Previous page: Rebecca’s unique mobile coffee bar can be seen at weddings and events as well as having regular spot at the Willunga Farmers Market. Above left: ‘Skilled and passionate’ Rebecca Moore of From Humble Grounds getting the most from coffee. Above right: Hario v60 Pour Over creates a delicious filtered coffee.

Villeré’s Jim Banman, says, ‘Rebecca’s at the top of her game. She’s an absolute coffee fanatic and brings a whole new set of enthusiasm and interest to our business.’

challenges by immersing herself in a series of TAFE courses offered by Willunga High School. Under the tutelage of Peter Hogg, at the time Head Chef of The Salopian Inn, she was ‘opened up to a world of culinary brilliance.’ She recalls, ‘Peter was such an inspiration and gave me a real connection with the food and wine of the region. We had these amazing growers and incredible produce. I fell in love and wanted to become a chef!’ However, a second TAFE course involving coffee making ignited her passions still further: ‘I felt like I came alive and became more myself. I was in the right spot and I knew who I was. It sounds corny but it’s true.’ Over the following years, Rebecca built on a series of ‘lucky breaks’ to work with some of the most respected food and coffee producers in the State, building formidable skills as both a chef and barista. She threw herself into the path of good fortune by building up strong professional networks in both the Fleurieu and across Australia. She continues to travel regularly to update her coffee skills and keep her finger on the pulse. If an opportunity is to be had, she will hear about it: ‘I always ask lots of questions. I think the best thing in life is just

to ask, ask, ask because the worst thing that someone can say is ‘I don’t know’.’ Rebecca is not afraid of working hard to capitalise upon opportunities when they arise either: ‘In all my jobs, I’ve been given a little more responsibility than I thought I was ready for, which has really helped me to grow.’ In her most recent stroke of cultivated good luck, she was headhunted by respected local artisan coffee roasters, Villeré Coffee, providing the opportunity to add roasting to her already considerable coffee skillset. Villeré’s Jim Banman, says ‘Rebecca’s at the top of her game. She’s an absolute coffee fanatic and brings a whole new set of enthusiasm and interest to our business.’ Echoing Rebecca’s own mantra, he continues, ‘We feel very fortunate to work with her.’ In a fitting tribute, Jim concludes, ‘You can have the best coffee in the world but if it’s not being made with the right equipment and techniques, you can’t get the best from it. That’s the great thing about Bec, she’s so skilled and passionate that she really makes the most of the coffee’ … all of which sounds remarkably similar to the wholehearted approach that Rebecca has taken to making the utmost of her work and life. 27

BOOKS & WORDS

Book Reviews by Mike Lucas.

an ever-changing landscape of victims and aggressors. This is a classically carved tale of the macabre with the dynamic tempo of a modern thriller and the character depth of a literary novel.

Anatomy of a Soldier by Harry Parker

a daily basis. The research into the uses of each of these objects is thorough and enlightening, and often the intrusiveness can make the situations all the more graphic and disturbing. Time and geography are randomised throughout the novel, each chapter a piece in a jigsaw which will eventually provide a 360 degree picture of the singular event that changes everything.

Published by Faber & Faber ISBN 9780571325825 $29.99

Fellside by M.R. Carey

Published by Orbit ISBN 9780356503592 $24.99 The author of the bestseller The Girl With All the Gifts has delivered another originally chilling and heartrending tale that goes beyond the expected. When Jess Moulson awakes in a hospital, in pain and discomfort, with no memory of who she is or how she got there, she is surprised to find her room guarded by police. Soon she finds herself convicted of a crime she cannot remember and is sent to Fellside, a maximum security prison on the Yorkshire Moors. Corruption in the prison is widespread, violence is ever present and allegiances have to be chosen carefully. In the midst of this volatile environment, Jess hears the voice of a small boy calling out to her from the walls of her cell. And slowly the truth of the events that brought Jess into the dark world of Fellside is revealed. M.R. Carey has the enviable skill of conjuring character empathy from the darkest of plots and he maintains an alacritous pace with

A book unlike most others, in the fact that it is written from the point of view of forty five inanimate objects, which play a part in the tragic events leading up to and following the traumatic injuries suffered by a soldier in a modern war zone. These objects, from a pair of boots, to medical equipment and weaponry have the surprising and often disturbing effect of making the human characters more real and providing a viewpoint from a more intrusive perspective. The war is depicted from all sides: from that of the soldier, Captain Tom Barnes, who is leading his troop; from his friends and family who have to learn to cope with the tragedy that befalls him; from the insurgents being fought by Tom and from the locals who live with the anguish and horror of war on

Hitman Anders and the Meaning of It All by Jonas Jonasson

Published by 4th Estate ISBN 9780008155575 $29.99 Jonas Jonassonâ&#x20AC;&#x2122;s skill as a master of farce is evident once more in this hysterical novel about three very different characters who come together for a unique business venture. The author of The Hundred-YearOld Man Who Climbed Out of the Window and Disappeared has created another classic involving comedic characters in ever increasing satiric, yet possibly plausible, circumstances. Per Persson is a hotel receptionist whose life and family history have been beset by failures of varying

degrees. Hitman Anders is a criminal who has spent more of his life inside a prison than out. Add to that a priest who is an atheist and you have the components required for a humorous and entertaining read. When the receptionist and priest see an opportunity to profit from Hitman Anders’ skill in the field of violent retribution, they underestimate the potential success of their plan. But when Hitman Anders inadvertently finds religion and refuses to deliver on his promises, the three of them find themselves on the run from the Swedish underworld. As with other Jonasson novels, there is the ghost of a more serious subject here and this time it is religion and morality. A wonderfully absurd story of fame and idolatry in the modern world. The camp is all that Subhi has ever known, having been born to a mother who fled her violent homeland and who now spends all of her time in a distant and troubled sleep. Subhi often dreams of his father arriving at the camp, his imagination breeding stories of the outside he has never seen. One night Jimmie, a local girl, sneaks into the camp with a scrapbook that her mother left her before she was tragically killed. Unable to read the book herself, Jimmie asks Subhi to help and a friendship begins between the two young children. Zana Fraillon has been clever enough to capture the tale in a form that will educate and transfix both adults and older children and blow away some of the mythology and misunderstanding of refugee migration that so often breeds fear and hate. In the same style as The Boy in the Striped Pyjamas, this book breaks down cultural boundaries through the innocence and intelligence of a child’s viewpoint.

The Bone Sparrow by Zana Fraillon

Published by Hachette Australia ISBN 9780734417138 $19.99 Zana Fraillon’s brave and moving account of a young boy’s incarceration in an Australian refugee camp is going to be one of the most significant and heartfelt novels of the year.

Kay Brothers – The First 125 Years by Alice Kay

Published by Wakefield Press ISBN 9781743053911 $79.95

views over what is now McLaren Vale and with the sparkling blue water and ochre cliffs of Aldinga Bay on the horizon, the brothers became part of a winemaking community that is today renowned and respected worldwide. With backgrounds in accountancy and real estate respectively, it was their pioneering spirit, unbroken endurance and faith in themselves and their family that turned the farming land and scrub into a successful vineyard that would go on to prosper through two world wars and beyond. Their legacy would continue through four generations, evolving in line with demand and technology to become the successful business that today exports world class wines globally, whilst still maintaining the obligatory cellar door to welcome visitors and locals alike. With hundreds of photographs, a comprehensive history of the people and events that helped to shape Kay Brothers, and an informative array of facts, figures and features, this is a must have book for budding and experienced viticulturists, oenologists and wine historians. And if you ever visit this unique winemaking region, this will make the perfect take home gift (second, of course, to a bottle of Kay Brothers wine).

When Bert and Fred Kay purchased the Amery property in 1890, with its sweeping 29

Copperstone Petra de Mooy visits architecturally designed Copperstone on Kangaroo Islandâ&#x20AC;&#x2122;s Emu Bay. Photographs by Robert Geh.

Previous page and above: The western facade is bunkered into the slope, comprising of mainly stone walls and heavy louvered protection. The eastern facade however, is predominantly glazed and floats on the hill framing the spectacular views of Emu Bay.

Steve grew up spending holidays with his family at either Moonta Bay on the Yorke Peninsula, or Kangaroo Island. The seclusion and natural beauty of the island won the family over, and in 1983 Steve’s dad purchased a block on the east side of Emu Bay. Eventually he built a four bedroom transportable home, where Steve’s parents still spend time. Steve fondly remembers his breaks while studying at university in Adelaide, ‘scuba diving off of the north coast for crayfish and abalone or fishing for King George Whiting and Snapper.’ When Steve and Nadine began to date they naturally spent time at Emu Bay and Nadine also fell in love with the island. ‘I really do love it. It’s the one place that we can really relax and it’s beautiful for the kids because they have more independence and they get to go exploring,’ says Nadine. ‘The natural untouched nature of the island is a draw-card and Emu Bay specifically has over five kilometres of fantastic sand and water, dolphins, sea lions, and birdlife that is largely undisturbed. We teach our kids to pick up rubbish left on the beach to preserve it as best we can,’ says Steve. The island has also offered much in the way of friendships to their families. Children whom Steve played with as a child have also gone on to purchase properties, or holiday there with their own families, which ‘keeps the circle of life going.’ And as a surgeon, Steve has also been able to forge deeper connections within the community.

He spends time on the island offering a rural doctors service and consultation in Kingscote. ‘Strong bonds have been formed with many of the great characters who make up the island. People like the Jamieson family who run the local marine store, have helped us out many times over the years, preventing many a ‘marine disaster’. Now great friends, they are the sort of people for whom nothing is too difficult, and really are the archetypal ‘salt of the earth’. They really should be cloned to make the world a better place to live in!’ says Steve. As their family grew, the couple decided that they would buy a property and build. Finding that the block across the bay from his parents, with a fantastic aspect, was for sale was perfect. Even better was that the property had at one point been owned and cared for by a colleague of Steve’s. ‘A lot of the trees and bush on the block , which offer great screening from neighbouring properties, have been planted by this family,’ says Steve. >

Previous page and above: The large open plan living area adjoins a sunken courtyard kitchen that allows residents to engage with the surrounding bushland while maintaining a connection to the living areas.

When it came to design Steve and Nadine had seen a house they liked by Contech Architects. With the simple brief of using local suppliers and builders, and a ‘view from every room’, head architect Ben Klingberg of Contech quickly came up with the concept of an elongated box with a north / south orientation and large windows facing the bay in every room. Steve wanted a big ‘vault-like’ door that opened to reveal the fantastic view of the bay below. When you arrive on top of the hill in front of the home, the door provides a mystery. ‘Is that the entrance?’ The door is expansive and the handle is integrated in such a subtle way that the whole thing appears to be a feature wall. Clad in copper and framed in stone, it tells the story of the property’s name ‘Copperstone’. When Nadine opened the door to let us in, the effect was remarkable. I was reminded of large commercial art gallery doors that are made to

accommodate extremely large pieces of sculpture being moved in and out. This door is designed to accommodate a different kind of artwork – the panoramic view. The Copperstone interiors are quite sparse, with quality material and furnishings. Nadine employed her friend and interior designer, Sue Hennessy to help with the interiors. All the cabinetry is in American White Oak, or painted neutral. The two master bathrooms are mirror images, in the same rich stone, glass and wood. And the seamless polished concrete floors throughout give the space a clean expansive quality. A lovely L-shaped leather sofa takes full advantage of the views, and the large oak dining table has three large, whimsical pendants made from recycled t-shirts. Nathan, the builder, thought they looked like cray-pots, so he jokingly filled one with plastic crustaceans. And the family kept them. It is the only nod to the > 33

Top: All rooms in the home take advantage of unobstructed views of the bay below. Above left: A large open rail system used for the bedroom doors feels like a high end version of old dockyard warehouse doors. Above right: All of the woodwork in the home is American Oak, or painted neutral.

nautical in the home, apart from the large open rail system used for the bedroom doors, which feels like a high-end version of dockyard warehouse doors. The architects were grateful for the opportunity that the site presented. Ben Klingberg of Contech: ‘Panoramic views out over Emu Bay with rolling hills to the west. There were effectively no neighbouring site restrictions and there was the opportunity for every room in the house to have the amazing view the family desired. ‘ However, despite KI’s pristine natural beauty, it can also deliver some fierce weather in both summer and winter.

As Ben stated: ‘The ability of the building to accommodate the family all year round was seen as being paramount. We needed to ensure the building could function with twelve-plus occupants on a forty-degree summer day and be just as comfortable in the middle of winter with a storm rolling in over the bay.’ With the majority of weather coming from the west, the two elongated facades have distinctly different skins. The western facade is bunkered into the slope, with mainly stone walls and heavy louvered protection, while the eastern façade is predominantly glazed and floats on the hill framing spectacular views of Emu Bay. ‘The sunken courtyard kitchen allows the user to engage with the surrounding bushland while maintaining a connection to the living areas.’

Top left and right: A large black panelled wall is great at camouflaging the TV – making it less of a feature. Bottom left: Privacy makes this room with a view very enticing. Bottom right: The children love finding echidnas meandering about.

‘Powered louvers and awnings are used throughout to maximise natural ventilation. Vertical louvres assist in shading the structure from the west and feature solar tracking. The site with its views predominantly to the east created design challenges for building orientation. We wanted all rooms to have views of the bay without compromising natural light, so addressing heat gain/loss through the full height glazing was a considerable challenge.’

Steve and Nadine could not be happier with their choice, as Nathan and his team were meticulous and conscientious. A strong working relationship was established and the two families are now great friends. ‘Nathan is honest, trustworthy and a very good tradesman. He really did build this home as if it were his own,’ says Steve. ‘Nathan’s transparency in solving any problems encountered really made this remote build an enjoyable process.’

The home is functional, gorgeous and comfortable but it really does try to play second fiddle to the views and setting.

‘The whole reason for building this home is to give our kids family memories and experiences like those that we were lucky enough to have ourselves.’

When it came to finding a builder, the family relied on their friends the Jamiesons to recommend someone local. The family found Rebecca and Nathan Guidera of NRG Builders.

‘We are keen to see that Emu Bay remains a keystone in our family’s great holiday times, for years to come’ 35

Shimmer 2016

Previous page: Ocean. Image by Sam Oster. This page top: Royal Hanging Garden. Image by Emma Hack. Bottom left: Freeway over chaos. Bottom right: The empire of light. Both bottom images by Mark Kimber.

The City of Onkaparingaâ&#x20AC;&#x2122;s Shimmer Photographic Biennale - the only dedicated photography festival in South Australia - is on again this September. The City of Onkaparinga, with the assistance of Paul Atkins (Atkins Photo Lab and Atkins Pro), Sam Oster (Headshot Laboratory) and Ros Miller (Red Poles Gallery and Restaurant), is working on a roster of exhibitions, events and workshops to illuminate the work of amateur and professional photographers from around Australia. The Biennale is an important opportunity for photographers to generate critical mass and really expose what is cutting edge and current in the world of image making. Now in its fourth incarnation, the festival will open in style on the evening of Friday 2nd September at Port Noarlunga. A community coordinated light show will see lights festooned on boats, bridges

and around the water to create a light show spectacular, to be recorded via time lapse and projected on a large screen at The Arts Centre Port Noarlunga. The opening performance at the riverâ&#x20AC;&#x2122;s edge will include dance and the choreographed sequence of lighting events. The dancers will then lead the public back to the Arts Centre for the official opening by Onkaparinga Mayor Lorraine Rosenberg, and opening speaker Mark Kimber. Everyone will enjoy wine and nibbles, live music by Nice Verdes and the announcement of the inaugural Shimmer Timelapse Photography Award. Throughout the month, the public will have the opportunity to view both solo and group exhibitions by renowned and emerging artists. Twelve venues around McLaren Vale will showcase the work of numerous artists across a variety of photographic styles. There will also be a series of workshops and artist talks throughout the month at various venues. > 37

Top: Mangrove #2. Bottom left: Haefligers Cottage. Bottom right: Waterscape #2. All images by Peter Solness.

Internationally acclaimed Emma Hack will present a solo show at the Arts Centre in Port Noarlunga. Emma is best known for her body painting art and design photography in Gotye’s ‘Somebody I Used to Know’ music video. In her latest work, Emma has been given exclusive access to the work of iconic Australian designer Florence Broadhurst. The Centre will also host a group show titled ‘Luminous Flux’ featuring artists Sam Oster, Peter Solness and Sara Huffen, who will be exhibiting their mysterious and dynamic light painting work. Red Poles will host a group exhibition of photographers titled ‘Alchemical Traces’ employing traditional photography techniques. Curator Sam Oster says, ‘There is currently a revival in using handmade photographic processes’ – bypassing the digital process to explore the movement of ‘Slow Photography’. Processes explored include Tintypes, Ambrotypes, Daguerreotypes, Cyanotypes, Salt Prints and other hand-made photographs. In addition to the exhibition there will be a series of four workshops using these alternative processes and techniques, with the use of Sam Oster’s quirky retro caravan which has been turned into a mobile darkroom! Red Poles will also host artist-in-residence Peter Solness. Peter understands the power of photography and its ability to communicate to others. During his 30-year photographic career, he has collaborated on countless photographic projects for corporate, magazine, book and film-production companies. He is regularly featured in media and magazine profiles for his innovative approach to photography. In 2006 he was introduced by TIME magazine as ‘one of Australia’s 38

finest photographers’. Peter is in constant demand as a photographic tutor and mentor. In early 2009, Peter began pursuing a longtime fascination with the photographic technique of ‘light painting’. As a result he has now gained a reputation as ‘a pioneer‘ of light painting and is regarded as Australia’s foremost practitioner of this unique style of photography. The creative potential with this technique is limitless. Peter will be conducting two workshops during the Shimmer festival. Hardy’s Tintara winery will be the launching point for the national exhibition for the Australian Institute of Professional Photography, with their new focus on contemporary photographic artists. This show has been directed by Paul Atkins, who is the state president of the AIPP. Hugo Wines will be exhibiting the work of Mark Kimber. For this show, Mark has created a series of colour photographs of landscapes that are in fact all miniature sets (around 40 cm x 40 cm) that were built in his studio and lit to resemble real places. ‘They stem from my childhood memories (pre-digital days) of seeing films where mountains and landscapes were just miniature sets. I’ve tried to recreate that feeling in my work.’ The McLaren Vale and Fleurieu Visitor information Centre will feature work from Skrambled Eggs. Founder Benjamin Liew says: ‘This exhibition allows – nay, encourages – each artist to roam freely and play with photography minus the chains of a client brief or living up to anyone’s expectations. The twist? All pics are shot on mobile phones. Suck on that egg!’

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FOOD & WINE

Esther Thorn visits the iconic Second Valley restaurant and discovers three South African chefs who’ve fallen in love with Fleurieu Peninsula food.

A love story at Leonard’s Mill Photographs by Heidi Linehan.

LOCAL CHAMPION Brendan Wessels When Brendan Wessels rang Leonards Mill to apply for the position of head chef, the first thing owner Jane Mitchell asked was if he knew where the restaurant was. He told her; ‘Madam, not only do I know that Leonards Mill is located at Second Valley on the southern Fleurieu Peninsula 90 kilometres from Adelaide, but I have also thoroughly researched the local produce and flavours of the area’. Precision and detail are qualities deeply ingrained in Brendan’s psyche. Each morning in setting up the kitchen he demands that even the blue Chux wipes are perfectly folded and squared off. At the end of the day the entire kitchen must be scrubbed down. ‘We regard ourselves as artists,’ says Brendan. ‘The way we work and the food we create is a reflection of our ethos and everything we believe in.’ Brendan’s pursuit-of-excellence coupled with his gastronomic genius have seen him quickly climb the ranks of the culinary ladder. At 33 years old, he has already worked in some of the world’s best establishments, including the six-star North Island resort in the Seychelles and more recently at Daylesford’s renowned Lake House. But Brendan maintains his position at the picturesque Leonards Mill is his most rewarding role yet. His relationship with his employers is built on mutual trust and Brendan is allowed to let his imagination fly, with one caveat - he must use local produce wherever possible. It’s a limitation Brendan loves, because he has a deep respect for growers and producers and believes in honouring the food in its natural state. ‘Western societies have become so disconnected from the seasons, anything is available anytime and anywhere,’ he says. ‘I believe the real craft is in sourcing the finest local product and showing it off to its fullest potential.’ Brendan has a knack for combining seemingly incongruous ingredients and creating a masterpiece. In his entrée, the alpaca tartare rests gently alongside the tuna sashimi, and turnip flowers, which ordinarily would be discarded, grace the plate. Brendan’s passion for regional destination dining is what drew him to South Australia and in particular Leonards Mill. ‘The Fleurieu Peninsula has some of the world’s finest products,’ he says. ‘We feel so lucky that so many of them are grown right here at our fingertips and we have access to the absolute best of the best.’ EDITOR’S NOTE: The recipes from Leonards Mill are complex and daunting to try at home – but have a go ... or save yourself some time by booking in to Leonards Mill and enjoying at your leisure with a glass of local wine by the fire.

Brendan’s Entrée (serves 5): Tuna sashimi, alpaca tartare, radish and bonito Tuna 250g Yellowfin Tuna loin, cut 1.5cm thick Yuzu juice Sea salt Place tuna on a board and cut against the grain into 2mm thick strips (five per serve) keeping strips pressed together to avoid exposure. Dress with yuzu juice before plating and season with sea salt. Alpaca 100g Alpaca topside 10g fine diced red onion Sea salt Freshly ground black pepper Remove sinew and membrane from the Alpaca. Dice into 3mm cubes. Cover with a sheet of freezer paper (e.g. Go-Between). Bonito mayo 50ml yuzu juice 50ml lemon juice 2 egg yolks 20g Bonito flakes 5g Dijon mustard 500ml vegetable oil Sea salt Soak bonito flakes in lemon and yuzu juice until soft. Blend Bonito mix, mustard and yolks until smooth. Slowly add oil to emulsify. Season to taste. Pickled shallots 125ml rice wine vinegar 85ml mirin 15ml yuzu juice 2 shallots thinly sliced Sea salt Blend vinegar, mirin and yuzu juice. Place the shallots in a colander over a metal bowl and season with sea salt. Once most of the water has bled out, transfer the shallots into small vac-pac bags, cover with the above pickle and vac-pac on full. Verjuice and olive oil dressing 30g verjuice 10g olive oil Blend until emulsified. Garnish Baby capers Nasturtium leaves Heirloom radish slices Turnip flowers >

THE ROUGH ROAD TO SUCCESS Wayne Leeson In his pursuit of culinary excellence, Wayne Leeson has had hot coals dropped into his pockets and been stabbed twice. ‘I’d just finished school and I wanted to learn how to cook, so I went to a nearby restaurant and the owner agreed to take me on. But he was an absolute perfectionist and if I did something wrong, I was punished,’ says Wayne, pulling up his sleeve to reveal the scar on his forearm. The unorthodox training method meant Wayne honed his skills rapidly and learned to work flawlessly under pressure. ‘There’s no grey area when it comes to restaurants – it’s black or it’s white,’ he says. Like his South African colleagues, the 31 year old came to Australia because he wanted to work with what he believes is the world’s best food. ‘Seasonal produce is so important,’ says Wayne. ‘I had no idea how much it affects the flavour of the food you’re creating because in South Africa you can order anything at any time. Here we only use something that’s in season.’ He met husband and wife team Brendan Wessels and Lindsay Durr while working at Daylesford’s Lake House and discovered their shared heritage and values. When Brendan took the position as head-chef at Leonards Mill and asked Wayne to join him as the restaurant’s sous-chef, he didn’t hesitate. ‘I really like Brendan’s vision,’ Wayne says. ‘He believes in supporting local farmers and sourcing food in its purest form.’ Wayne’s main course epitomises his food philosophy, with clean, uncomplicated flavours. ‘There are so many different food trends at the moment but I just really like to keep food simple and honest,’ he says. ‘I always prefer to get the most out of a product than recreate it.’

Wayne’s Main: Red snapper, jalapeño, prawn and prosciutto Paprika salad 100g paprika peppers 10g red onion 0.4g Piment d’Espelette 10g extra virgin olive oil Top and tail the paprika peppers, removing seeds and pith and dice into 3mm squares. Place peppers flat on a cutting board, skin side down, and cut out the pith and white parts of the pepper. Finely dice onion and place in a chinois. Blanch in boiling water for five seconds and then refresh in ice water. Place onions on a cloth covered tray in fridge to dry. Mix paprika peppers, onion, Piment d’Espelette and olive oil in a bowl. Do NOT season until serving. Snapper stock 5kg snapper bones 10lt water Roast bones until dark golden brown. Place bones in a large stockpot and add water. Bring to the boil and skim before reducing to a simmer for 12 hours. Pass the stock through chinois and chill in fridge. Snapper stock brine 1lt snapper stock 100g salt Add salt to stock and whisk until dissolved. Reserve. Snapper 1 part snapper 0.5 part snapper brine Large vac-pac bags Place snapper into vac-pac bags in one flat layer. Add brined stock and vac-pac on full. Brine snapper for 15min. Remove snapper from 42

brine and place onto towel covered trays in fridge to dry. Once dry, portion a tail-piece, mid-piece, and larger-piece per bag and vac-pac. Prawn silks 1 prawn per person 1 x 130mm x 130mm vac-pac bag per person Salt & pepper to taste Peel, de-head and devein the prawn. Store prawn heads and shells in fridge. Lay prawn belly up on a board and make cuts half way down along the entire length of the prawn tail. Place prawn in vac-pac bag and season. Vac-pac on full. Place the prawn bag onto a flat surface and flatten gently and evenly with a meat mallet. Place bag onto an ice tray to cool. Once all bags have been flattened, use a rolling pin to flatten out evenly. Place in a water bath set at 63ºC, ensuring that each bag floats freely in the water, for about 15 minutes. Check and if cooked evenly throughout, remove bags and chill in fridge. Prawn tails 1 prawn tail per person Large vac-pac bag Salt & pepper to taste Peel, de-head and devein the prawn. Store prawn heads and shells in fridge. Place prawn tails in large vac-pac bag and season. Ensure there is space between each prawn so that they do not touch when vac-packed. Vac-pac on full. Drop bag into a water bath set at 63ºC for 8 minutes. Remove and chill in ice bath. Jalapeño dressing 500g jalapeno chilli, de-seeded 650g vegetable oil 600g rice wine vinegar 32g garlic puree 40g table salt Rough chop the jalapeno chilli. Place all ingredients into a blender and blend on high. Pass through a chinois and reserve in fridge until cold. Vac-pac into 210mm x 300mm bags and freeze. Jalapeño dressing for service 300g Jalapeno dressing 5g Thick ‘n Cold powder Place ingredients into a blender and blend on high for one minute. Pass through a chinois and reserve for service. Puffed quinoa 165g quinoa 300ml water Wash quinoa in water thoroughly, using a whisk to stir it up, until water runs clear. Drain and place in a medium saucepan. Add measured water and boil on high heat for 10min. Remove from heat, cover with lid and let steam for another ten minutes. Place on a tray lined with a dish-towel and reserve in fridge uncovered until cool and dry. Set up another tray with paper towel. Place one ladle of quinoa at a time into a chinois and submerge in the fryer at 180ºc, taking care to stir constantly with large metal spoon. Cook quinoa until crisp. Empty quinoa onto your drainage tray and once all the quinoa is fried, keep warm until dry. Prosciutto 100g Prosciutto, Sliced Remove fat. Place in oven or dehydrator at 60ºc until completely dry. Remove from the oven/dehydrator and pat dry with paper towel. Using a food processor, blitz the dry prosciutto until a fine powder. Garnish Sea Blight tips >

FOOD & WINE

SWEET SIMPLICITY Lindsay Durr With her ethereal looks and softly-spoken manner it seems fitting that Lindsay Durr rose to fame creating fantasy desserts for the rich and famous. Alongside her husband Brendan Wessels, Lindsay worked at world famous restaurants under the tutelage of gastronomy’s greats. ‘Working in the Seychelles was really crazy,’ she says. ‘The headchef, Neil Wager, would push us to create these amazing desserts with floating pebbles and things. I’d think ‘oh my goodness I’m going to have a nervous breakdown’ but then I’d manage to do it and there was this incredible sense of satisfaction.’ Now at 32 years old, Lindsay has traded in the glitz and glamour of working at a celebrity getaway for a simpler and, she says, far more authentic life as head pastry chef at Leonards Mill. ‘Coming to Australia has really grounded us as cooks,’ she says. ‘Before it was all pomp and ceremony but what Brendan and I really believe in is the antithesis of that.’ While Lindsay’s passion for creating mouth-watering desserts remains unaltered, her focus has shifted to showcasing the finest quality ingredients in a more pure form. ‘It’s completely the opposite food philosophy to the Seychelles here,’ she says. ‘At Leonards Mill our focus is on flavour, purity and elegance.’ Like her husband, Lindsay enjoys the constraints of using regional produce. ‘This restaurant is the only restaurant that really showcases the amazing food the southern Fleurieu has to offer,’ she says. Lindsay’s mouthwatering dessert cleverly uses the abundant lemons hanging from trees in the area and farm-fresh dairy from the Fleurieu Milk Company. The ginger Botterkoek is the only hint of her South African heritage. Lindsay believes food trends have come full circle with an emphasis on where and how products are produced. ‘The wheel has turned and we are getting back to what is really important,’ she says. ‘Health and eating natural foods are a priority again.’

Lindsay’s Dessert: White chocolate namaleka, lemon curd ice cream, ginger botterkoek Caramelised white chocolate 500g roasted white chocolate 4 gelatine leaves 300g milk 600g cream 2g salt Soak gelatine in ice water until soft, drain and reserve. Slowly heat cream, milk, white chocolate and gelatine until mixture comes to a simmer. Whisk and remove from heat. Leave to cool at room temperature until chocolate has dissolved. Pass through a chinois and refrigerate Italian meringue 75g egg white 150g sugar 20g water

Heat the sugar and water to 100 degrees. When the sugar reaches that temperature start whisking the egg whites to a meringue stage. When the sugar reaches 120 degrees pour it carefully into the meringue while still whisking. Let the meringue whisk cool (the bowl should not feel hot by the end of this). Place in piping bags and refrigerate Lemon curd 6 tbs butter 1 cup sugar 2 eggs 2 egg yolks 175ml lemon juice 1 lemon zest Place all the ingredients in a mixing bowl over a double boiler. Slowly heat and whisk continuously until the mixture thickens. Pass curd through a chinois and refrigerate Lemon curd ice cream 2 cups cream 1 cup milk 175g sugar 1 vanilla pod Pinch of salt 2 tbs lemon zest 5 egg yolks 350ml lemon curd Heat milk, vanilla and lemon zest. Whisk the yolks and sugar until pale and fluffy. While still whisking slowly pour some of the warm milk onto the egg mixture to temper it. Place this mixture back on the heat with the remaining milk and heat to 82 degrees. Whisk continuously - do not boil! Remove from heat, pass through a chinois. Add the cream, lemon curd and salt. Adjust acidity if necessary. Refrigerate overnight if possible. Churn mixture in ice cream machine according the manufacturer’s instructions. Botterkoek 150g sugar 200g butter 2 egg yolks Zest of 1 lemon 250g flour Pinch of salt 100g preserved ginger chopped 75g coconut Cream the butter and sugar. Add egg yolks and then add remaining ingredients and mix until just combined. Wrap in clingfilm and refrigerate overnight. The following day roll out to 5mm thickness and bake at 165 degrees for 20 minutes. Extras Chopped preserved ginger Fennel fronds Fennel flowers White chocolate snow

Above and next page: Salt Yoga’s Claire Smith. Photographs by Laura Vanags.

The heart of the matter

In this second instalment for FLM, Claire Byrt of Project Work Life profiles Claire Smith of Salt Yoga, another amazing local woman from the community. Love Local Fleurieu is an initiative by Project Work Life to support, connect and celebrate local women in business. Entrepreneurs and business women alike have joined this heart-driven community to collaborate, create opportunities and help one another through sharing ideas and experiences. In this second instalment for FLM, Claire Byrt of Project Work Life profiles Claire Smith of Salt Yoga, another amazing local woman from the community. Claire’s approach to yoga and life are the same, wholehearted but light-hearted. This gorgeous Christies Beach studio owner and mama to two boys teaches a vinyasa (flow) yoga tailored for real people living complicated and challenging lives. Passionate about helping people to see the big picture, she hopes to give her students a taste of the infinite in all of us. She believes we are all capable of so much more than we think. “We are all here for such a short time, we might as well go for it,” Claire says.

In your experience, how can yoga change someone’s life? ‘Yoga forces us into the present moment. I sometimes refer to vinyasa yoga as meditation for cheats – we use the movement of the body and a focus on whole body alignment to anchor the mind in the present moment. This works so well for people with busy minds who struggle to meditate in the traditional sense. You get the bonus of getting stronger and more flexible mentally and physically, and in time possibly becoming comfortable with poses that originally seemed impossible.’ What makes you one of one? ‘I’m unapologetically teaching a modernised type of yoga built on the foundations of a long and respected tradition. I’m an approachable, relatable, somewhat goofy and awkward person, who maybe isn’t what people expect when they think of a traditional yoga teacher. I bring my own unique personality to my classes and I cherish the uniqueness of everyone who comes to be, breathe and move with me.’ What does creating a heart based business mean to you? ‘I can make decisions that work for me while still respecting the needs of those that I am serving. Making all of the bits of my complicated but balanced life fit together in a way that feels heart based and creates a sense of freedom.’

Entrepreneurs and business women alike have joined this heart-driven community to collaborate, create opportunities and help one another through sharing ideas and experiences. FLM, in collaboration with Claire Byrt of Project Work Life, will profile various women from this community over the next year. How have you found the balance of mother/partner/creative/ business woman? ‘Bloody hard! Running a business is so much work and a lot of it is invisible and it’s hard to quantify where the hours go sometimes. Luckily my kids view scrambled eggs on toast for dinner as a treat! The hardest part is having big ideas but not being able to act on them right away because other people need you more in that moment.’

What is the best thing you ever did to help you leap forward in your heart-driven business? ‘I gathered up all of my courage and met a bunch of awesome Fleurieu business women at a Clare Bowditch event.’ ‘I also did the NEIS program through Centrelink which helped me with a lot of the long term planning required, and forced me to recognise the parts of my business plan that were more hopeful than secure.’

What’s your favourite part of what you do? ‘Seeing happy and slightly punch-drunk expressions on the faces on the students walking out of my classes and knowing that they’re taking their yoga practice off the mat, whether consciously or subconsciously and into their daily lives.’

What’s next for Salt Yoga? ‘I’m hoping to expand my teaching beyond my snug Salt Yoga Studio and to a wider variety of people in the local area. There are a lot of misconceptions about yoga and I recognise that coming to studio classes can be intimidating, so I like to give people a taste of yoga and then they can explore more if they’re interested.’

When do you feel most like your authentic self? ‘When my yoga class is flowing and the breath of the room syncs up – there’s nothing like it!’ ‘Days when I flow from one thing to the next make me infinitely happy too – having a crazy day of classes and meeting and plans and chaos and then getting home and chucking on my trackies to sit down and read my kids a bedtime story.’ How do you identify when you are not in flow? And how do you get yourself back in flow? ‘Like a lot of people I’ve struggled with depression, anxiety and insomnia. Sometimes I can feel the black cloud approaching, so I try to get onto the mat or down to the beach. When I’m not in flow I get snappy and unable to relate to other people - my introverted tendencies kick in so I need to find some space.’

If you could get one message bill-boarded so everyone knew your approach to life and a good yoga practice what would it be? ‘Come as you are.’ What are your thoughts about Love Local Fleurieu? ‘I have made so many valuable business and personal connections through Love Local Fleurieu. It’s like a Yellow Pages of heart-driven local businesses that I can call on, and it’s amazing to have other members recommending me and my classes to locals, too. I know it can feel intimidating to show up – scared the crap out of me and often still does – but it’s so worthwhile, and I honestly don’t know where I’d be without it.’

FOOD & WINE

Tastings Wine reviews by Richard Souter.

2015 The Sermon Tree McLaren Vale CHARDONNAY This McLaren Vale Chardonnay is a very easy-going style of wine, full of classic ripe Chardonnay aromas and flavours of peaches, melons and lychee, with hints of grapefruit and citrus. The wine has a full yet lively palate, with some nutty and toasted almond characters. The finish is crisp and clean, making it an excellent food wine. It matches well with just about any of the foods you might typically match to a dry white wine. Try this with chicken or fresh white seafood dishes (especially white fish, squid, prawn or crab). Michael and Filippo Scarpantoni were born in McLaren Vale and raised on part of the original Oxenberry Farm site. The creeks and massive gum trees were a wonderland for two young boys to explore. In 1998 the Scarpantoni brothers were fortunate enough to be able to purchase a different section of Oxenberry Farm from where they had been raised. Oxenberry wines represent the combined experience of over 120 years in viticulture, winemaking and geographical knowledge of the Scarpantoni family. The Oxenberry range of wines and Grapple Ciders are available exclusively through the Cellar Door or purchased via the website www.oxenberry.com. 2012 WayWood Cabernet Sauvignon It has an aroma of plum, cherries and chocolate with lifted notes of coconut husk, tobacco leaf and mint emerging. There is an initial hit of cherries, cranberries, plum and quince, medium bodied with firm acid and chalky tannin driving a long length, finishing with hints of mocha and dried herb. Try this with Margarita Pizza, or Portuguese Roast Chicken.

The WayWood wines cellar door and kitchen is located at 67 Kays Road, McLaren Vale – a region of elevated vineyards and natural bush land overlooking the Vale and boasting views right out to the sea. Since the conception of WayWood Wines, the dream of owners Andrew and Lisa has been to open a cellar door where they can share their unique wines and the stories behind them. The experience they offer is as much about the food, which is carefully designed to match the various wine styles, as it is about the wine itself. The cellar door and kitchen is open Monday to Friday (closed Tues), Saturday & Sunday 11am –5pm. Bookings essential cellardoor@waywoodwines.com.

2014 Mitolo 7th Son Grenache Shiraz Sagrantino Old Vine Grenache is sourced from the Blewitt Springs sub-region in the north-eastern pocket of McLaren Vale, where gnarly, decrepitlooking, dry grown vines rest on ancient sand dunes left 13kms inland over 50 million years ago. The Grenache has a prettiness on the nose, with spice, perfume and dark cherry, and a hint of earth, whilst being slippery on the palette. Shiraz, from the Black Biscay dark clay soils of Aldinga adds mid-palette richness and brightness, an ideal foil for the Grenache. Intense garnet-red in colour, it has an aroma of cracked black pepper, blueberry and rustic olive tapenade. Finally, a touch of Sagrantino, hailing from Umbria in central Italy, adds a beautiful backbone to the wine with its characteristic chewiness finishing dry. When winery owner Frank Mitolo’s father Bruno arrived in Australia in the 1950s, from Abruzzo in Italy, he brought with him two things: a love of wine handed down to him from his viticulturist father Francesco, and an ethos belonging to the Abruzzo region – forte e gentile, or strong and gentle. A new Cellar Door is currently under construction, due to open this year on McMurtrie Road, McLaren Vale. www.mitolowines.com.au.

Enter our new Winter competition and you could win a case of 2015 Oxenberry The Sermon Tree McLaren Vale Chardonnay or Lunch for two from Luscious Red Food at WayWood’s Cellar Door (to a value of $75). Simply go to fleurieuliving.com.au/flm/winwine and fill in your details. Competition closes 5pm on August 31 and is open to Australian residents only. Entrants must also be over 18 years of age. Winners will be contacted via mobile phone and announced on our Facebook page: Facebook.com/FleurieuLivingMagazine. Good luck!

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YOUR COUNTRY HOME IN THE VINEYARDS

Spacious McLaren Vale accommodation within walking distance to visitor centre, restaurants, cafés and cellar doors. Short drive to local beaches, markets, breweries, galleries and more. New Vineyard View function room available for hire, meetings, conference, reunions ect. New resort style heated saltwater pool, mini gym with i-health sauna, conversation area with outdoor fireplace and TV • 37 refurbished 4 Star motel rooms and apartments • Deluxe spa rooms and apartments • trip advisor Award of Excellence 2012, 13, 14, 15.

McLaren Vale Motel & Apartments | Cnr Main Rd & Caffrey St McLaren Vale SA 5171 Ph + 61 08 83238265 Fax + 61 08 83239251 info@mclarenvalemotel.com.au www.mclarenvalemotel.com.au

TASTE THE SEASON:

Broccoli

(also known as Brassica oleracea)

Story by Leonie Porter-Nocella.

Broccoli is grown for its nutritious flower heads. Its green or purple florets have long been known for their unique phyto-nutrients that are both disease-preventing and health-promoting. It is the end result of careful breeding of cultivated leafy cole crops in the northern Mediterranean. Botanically, it is a member of the large cruciferous (Brassica) family of vegetables, which also includes cauliflower, Brussel sprouts, cabbage and rocket. Broccoli has large flower heads, usually green in colour, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads is surrounded by leaves, closely resembling cauliflower – a different cultivar group of the species.

Throw broccoli, garlic, toasted pine nuts, oil and about 2/3 cup of shredded cheese into a blender and blend until smooth (or slightly chunky if you prefer it ‘rustic-style’). Drain pasta, mix with blended broccoli pesto and serve topped with finely grated cheese. Buon appetito! Broccoli, though often boiled or steamed, may also be eaten raw ... as seen in the following recipe.

Crunchy Broccoli salad

Spaghetti with Broccoli pesto

This is a quick salad with a nice crunchy texture and fresh flavours. Sweet raisins and fresh pomegranate meet raw broccoli, and are then coated in a yoghurt dressing. Great as a side dish or as a light lunch.

400g dried spaghetti pasta

2 heads broccoli

1kg broccoli, cut into florets, stems thinly sliced

1 small red onion, finely chopped

55g (1/3 cup) pine nuts, toasted

1 pomegranate, seeds tapped out

garlic clove, thinly sliced

1 cup raisins

185ml (3/4 cup) extra virgin olive oil

½ cup sunflower seeds, toasted

60g (2/3 cup) shredded hard cheese (usually parmesan or pecorino)

1 cup natural yoghurt

Finely grated hard cheese, to serve.

½ tsp sea salt

Method Boil salted water and throw in the pasta, stirring until each strand is separate. In a steamer basket (or even a sieve) immerse chopped broccoli into water. Note: this infuses a slight broccoli flavour into the pasta. Remove just before the broccoli reaches your desired point. Lightly toast pine nuts, agitating frypan until nuts are pleasantly golden.

Freshly ground black pepper. Separate the broccoli florets from the stalk and cut them into smaller, bite-sized pieces. Cut the remaining stalk in half and thinly slice. Place in a serving bowl with the onion, pomegranate seeds, raisins and sunflower seeds. Toss to combine. Add the yoghurt, salt and pepper. Using your hands, make sure all broccoli florets are coated in yoghurt. Serve and enjoy the benefits.

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692 sqm with views of the Ocean & Onkaparinga River. Balcony to entertain & enjoy the expansive views across Port Noarlunga. 4 bdms - 3 double size with built-ins & additional study, 2 bthms, large kitchen/dining, 2 lounges, backyard with garden sheds & verandah, garage with rollerdoors - access to backyard.

PRICE $400,000 - $420,000

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The 2016 Fleurieu Art Prize incorporates the Landscape Prize at Samstag Museum and the Fleurieu Food + Wine Art Prize in McLaren Vale. The Fleurieu Food + Wine Art Prize Finalists will be exhibited across 9 venues in McLaren Vale to celebrate community art, food and wine of the region.

Plan to visit and plan to stay.

McLaren Vale & Fleurieu Visitor Centre Angove

Kay Brothers

Chapel Hill

Pennyâ&#x20AC;&#x2122;s Hill

DogRidge

Red Poles

Hugo Wines

Wirra Wirra

For more information go to www.artprize.com.au www.facebook.com/FleurieuArtPrize

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8323 9333 LI NE ST W IN G

Corrina Wright heads to Langhorne Creek to

Meet the Folletts Photographs by Heidi Wolff.

Throughout the year I often find myself making the drive to Langhorne Creek. The journey is often made to play country netball in the ‘Battle of the Wine Regions’ McLaren Vale v Langhorne Creek grudge match, often in blustery winter conditions and always with some loud music playing in my car. So I am very glad that on a gloriously sunny autumn day, I am driving to ‘The Creek’ on a very different quest to meet the trailblazers Ken and Marlene Follett of Lake Breeze Wines. Now I do need to confess, my previous knowledge of Langhorne Creek isn’t as good as it should have been for a Fleurieu Peninsula local. I know a few things. The region is a flood plain, so it can get pretty moist. Their footy and netball colours are brown and gold; they make some truly great wines; Newman’s Horseradish is grown there; and interestingly, the important historical families in the region have a double ‘T’ in their name- the Pott family of Bleadsdale fame, the Cleggetts, Elliotts, Borretts and the Folletts. When I met with Ken and Marlene in their fabulous cellar door, they were fresh-faced after spending the morning hand picking their Grenache block, the last for the 2016 harvest season. I couldn’t help thinking that they had probably earned the chance to put their feet up after some fifty-one years farming the land, but I was soon to discover that sitting back isn’t in Ken and Marlene’s DNA. The family entwinement with the region begins in the 1880’s, when Ken’s grandfather, Arthur John Follett, established the Follett Family vineyards. Arthur planted vines and ran a successful dairy farming enterprise, which continued well into Ken and Marlene’s custodianship of the property. In 1965, Ken and Marlene purchased part of the original property that had been outside the family for a number of years, and set about making their mark. By that time, currants had fallen out of favour, and replanting with wine grapes had begun. Marlene had five kids in five and a half years- Andrea, Julie, Roger, Greg and Tim. She is not quite sure how she did it, but credits the small farming community as being a place where everyone helped each other and just got on with it. The quintessential country farmer’s wife, Marlene still sees her role today as a ‘kitchen wench’. All of the kids, fourteen grandkids, as well as vintage staff eat at the ‘Bernoota’ homestead on a regular basis. Originally wine grapes produced on the property were sold to

numerous wineries. Impressed by the quality of the grapes vineyard, the winemakers at Penfolds offered to make some wine for the family in 1987. It became evident that the Folletts had reached a fork in the road - to concentrate on wine or dairy? When Ken and Marlene posed this question to their children, the dairy lost. Greg became the winemaker in 1992 after a stint at Bleasdale, Tim came on board to run the eighty-hectare vineyard, and Roger took charge of sales. Andrea has been the resident chef at Lake Breeze, and Julie runs the family property on Kangaroo Island, False Cape Vineyards, with husband Jamie. Daughters-in-law Robyn and Dionne look after marketing and finance respectively, and granddaughter Kate is responsible for events and cellar door. A truly multi-generational family business. Ken still has cattle on the property and has been on the Adelaide Royal Show Dairy Council for thirty-one years, so manages to keep his hand in with his first love, cows. Otherwise, his roles include – ‘anything the boys don’t want to do’ around the place – fixing fences, tractor work and patrolling for outbreaks of pesky caltrop weed. Marlene jokes that she doesn’t know why most of her kids all came back home to raise their families, but I have a sneaking suspicion that lunch and dinner on tap at the family homestead may have something to do with it! Hell, I am lining up to be adopted. Ken and Marlene ooze community spirit, and have spent tireless hours contributing at many levels to their region and township. The latest project has been doing up the local 1858-built school building, but they have also contributed for many years to regional sporting teams, wine and dairy industry councils, and are strong regional advocates. In the 1990’s Ken established a community wine project with other regional leaders. The idea wass that each grower would contribute a half tonne of grapes, which was made into wine at Bleasdale, and then sold as bulk wine. Growers chose what community project they wanted their contribution of grapes to fund. Nowadays, up to fifty tonnes are being contributed each year, with vital dollars raised for the community. One of the main drivers for creating their own wine brand was to see Langhorne Creek proudly stated on wine labels. Knowing that Langhorne Creek had contributed for many years to a number of premium wine brands, but without any reference to the region of origin on the label, didn’t sit well with them. Ken and Marlene want more people to visit Langhorne Creek, and they see the growth of wine and food tourism as vitally important. They have seen many changes in the region, and with their family are leading the way with their multi-award winning wines, cellar door, restaurant, the groundbreaking ‘Handpicked’ Music Festival, and tireless contribution to the community. Inspiring to say the least.

Mary Trowbridge asks

Did you hear that?! Photograph by Don Metzner.

It is estimated that some fifty percent of people over 65 have a hearing loss that impairs their communication. It’s that loss, combined with a slow-down in memory and information-processing, that has been statistically linked to reducing our quality of life. But our brains are remarkably good at adaptation, so we are able to use other cues and logic to make some sense of what we hear. Luckily, this helps us to maintain a rich and fulfilling life … if we embrace the exciting technology that has been developed over recent years. One of the hardest changes to deal with, especially for those closest to us, is a slow change in understanding speech. This change can take about five to ten years, and begins with a loss the of high-range frequencies. You realise that it’s beginning when you hear the subject complaining that ‘everyone mumbles’ or ‘if people would only speak clearly’. And it can be worse than frustrating for everyone concerned – and eventually there will be conversational mistakes … and this can lead to social avoidance and isolation for many people.

Unfortunately, it’s not just a matter of turning up the volume. A loud mumble is still a mumble. And nobody wants every sound amplified, especially noises competing with what you’re trying to hear. Modern hearing aids restore the sound environment by giving preferential amplification across a wide frequency range. They remove unwanted noises while preserving important soft sounds, such as quiet speech. And what’s more, they can be tailored to each person’s loss ̶ measured by means of an audiogram. These clever little devices automatically maximise sound clarity by adapting to changes in your listening environments … as they occur. Wireless technology has taken hearing assistance to the next level, with wireless connections to phones, TV, computers and audio systems now available. Audiologists often see difficulties when expectations aren’t met. They adjust hearing aids to our exact needs and support our adaptation to using them. It’s satisfying work for them. But it’s more complicated than just trying on glasses; the sound environment is complex and constantly changing. So seeing your Audiologist frequently can lead to optimal benefits. One of the best things you can do is take the simple screening test, so you become aware of the status of your hearing. It helps appreciate this wonderful sense of ours! Mary Trowbridge runs a private consultation hearing business in McLaren Vale.

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Alexandrina Council A selection of upcoming events in the Alexandrina region:

Dridan A life in landscape exhibition at Signal Point Gallery, Goolwa from 15 July to 28 August The Sponge Kids Arts Hub at Signal Point Gallery, Goolwa on 20, 21 and 22 July Goolwa Concert Band Annual Concert* at Centenary Hall, Goolwa on 31 July Life Writing Workshop* with Dr Lindy Warrell at Strathalbyn Library Community Centre on 6 August Langhorne Creek Cellar Treasures Weekend* on 13 & 14 August Strathalbyn Antiques Fair on 20 and 21 August * tickets/ booking required For bookings and enquiries please visit www.visitalexandrina.com or call Council’s Visitor Information Centre on 1300 466 592. Alexandrina Council continues the ‘Just Add Water’ arts and culture program in 2016. View a copy online for more events in the region, www.alexandrina.sa.gov.au

Adornment exhibition at South Coast Regional Art Centre, Goolwa until 19 June Peter Goers - Actors, Drunks and Babies Never Hurt Themselves* at Centenary Hall Goolwa on 5 June Malpu Wiru - Good Friends exhibition at Signal Point Gallery, Goolwa on 5 June to 10 July NAIDOC Week Celebrations at Strathalbyn on 7 July and Goolwa on 10 July The Normie Rowe Show* at Centenary Hall Goolwa on 9 July Cirkidz School Holiday Workshop* at Centenary Hall Goolwa from 11 to 14 July and We, The Unseen* Cirkidz performance on 15 July

Nina Keath discovers the secret to living

La Dolce Vita in McLaren Vale

Previous page: Jim Zerella is very proud of his family history and the winery’s prized possession is his fathers first-ever market truck, which he was lucky enough to find in a paddock – and hopes to restore one day. Above: Jim’s eighty-nine year old Nonno Frank is never far from the action and always happy to lend a hand or offer some advice – both of which Jim is very grateful for. Photographs by Richard Lyons.

There’s a well-known saying: If you want to make a small fortune making wine, start with a big fortune. However, a group of Italian winemaking families in McLaren Vale have recast the narrative to go something like this… If you want to make a small fortune making wine, start with nothing, work three jobs, give back to the community, and always ring your mother. McLaren Vale’s fruit orchards and vineyards were a logical destination for Italian migrants after the Second World War. Some had lost homes and ancestral farms, while others had simply lost hope in the future of their homeland. None had lost their work ethic, or their determination to provide a better future for their families.

In 1952, young Domenico Scarpantoni found himself idle and unemployed at a migrant camp in Melbourne – a far cry from the better life he sought when leaving the desolation of his hometown, Martinsicuro. Impatient for work and a place to call home, he set out for the Port Kembla Iron and Steel works. After losing a colleague in a boiling vat of steel, he rapidly changed course, heading south until finally settling in McLaren Vale. Up before dawn, Dom would travel to the city to sell the produce he farmed by starlight. Daylight hours were spent as a vineyard manager, and weekends were dedicated to establishing his own property. By the 1980s, Dom and wife Paolina with adult sons Michael and Fil, could focus on just one job - making award-winning wines at the Scarpantoni Winery. Life in Italy was not getting any easier, and by the 1960s a second wave of migrants arrived. Teenager Serafino (Steve) Maglieri came with one suitcase, twenty-dollars and a head full of dreams. While he had always wanted more than his little village Sepino could offer, culture-shock nearly sent him home again. He recalls the agony > 57

Previous page: Bruno and Frank Mitolo. Photograph by Jonathan VDK Photography. Top left: Paola, Domenico, Michael & Filippo Scarpantoni in 2008. Top right: Maria, Serafino and Diana Maglieri. Above: Joe Grilli of Primo Estate inspecting the Amarone grapes.

of buying a cake he couldn’t afford, only to bite into a meat-pie. The shopkeeper had not understood his thick Italian accent. Hurling the pie over a fence in disgust, he didn’t touch another for thirty years. ‘I would have gone home in that first year if I could but I didn’t have any money ... and anyway, I didn’t come here to fail.’ Like Domenico, Steve worked three jobs, saving every penny ... but it was on a visit home to Italy when everything came together. A chilled, sweet wine called Lambrusco was all the rage and he quickly realised the need to bring Lambrusco to Australia. While selling wine in Australia, he had discovered something now confirmed by science – that men and woman have different palates: ‘Every time I did a tasting, the wife, the girlfriend, the lover – she never liked the reds. I thought, if I can get the ladies to drink this wine, then the husband will feel OK to buy his Shiraz, and I can win both ways! That was the dream but I didn’t think it would come true.’ His first 400 cases ended down the drain but by the second year, he was ready. Steve recalls his dream-come-true, ‘As soon as the ladies tasted the Lambrusco, all hell would break loose!’ At its peak, he was selling 500,000 cases of Lambrusco annually. After selling his beloved Maglieri Wines, he established the expansive Serafino Wines estate in McLaren Vale, which is thriving with daughter Maria at the helm.

In 1965, the ship Roma arrived, carrying Steve Maglieri’s mother and brother. On the same ship was five-year-old Goe Di Fabio and his mother Maria, also headed for McLaren Vale. The long journey and shared destiny cemented a friendship that lasts to this day. The Di Fabios purchased a property in McLaren Flat with an apricot orchard and vines planted around 1936. The apricots were pulled after a branch dropped on Maria’s head but the vines stayed, even surviving the infamous vine-pull of 1986 when many of the region’s oldest vines met their end. Goe and younger brother Tony built on their parents’ hard work, establishing a successful wine-contracting business in McLaren Flat. They remain forever grateful to their father for keeping the old vines because the Bush Vine Shiraz made from those vines is rated five-stars by James Halliday. Friendships were important to the Di Fabios. Michael and Maria Petrucci, old friends from their home-town of Castellino Del Biferno, had settled in Melbourne in 1966 with their children Joe, Vicky and John. While visiting one year, Michael discovered 120 acres for sale on Sand Rd, McLaren Vale. He declared: ‘At last I can walk barefoot on this land!’ Sadly, it was left to his family to fulfil his dream - while preparing to move from Melbourne, Michael fell from a pergola and died. Vicky recalls their shock and grief, ‘We were lost and didn’t >

Above left: Michael and Maria Petrucci settled in Melbourne before buying land in McLaren Vale. Seen here in 1966, Maria with children John, Joe and Vicky. Above right: Domenico Scarpantoni amongst the vines 1953.

know what to do.’ It was teenage John who provided the answer, saying, ‘Dad has opened a door for us. We need to go through it.’ That door led into a two-bedroom cottage on their new property. Joe, whose bed was in the furthest corner, recalls stepping around ten other bodies each morning – siblings, partners, children, Nonna. Did they argue? ‘Always!’ Nowadays, they have built their own homes within coo-ee, and manage adjoining vineyards. Vicky, husband Pat Vasarelli and their adult children own a bustling Italian restaurant and cellar-door in McLaren Vale, and Joe Petrucci’s son Michael makes wine under the Sabella label, just metres from the site of the original family cottage. Vicky says, ‘McLaren Vale is a beautiful township, it has been very good to us.’ Joe takes it further, saying, ‘It’s the best in the world!’ Joe Grilli of Primo Estate agrees. His parents grew up on different sides of the same hill in Offida but met half a world away in Adelaide in the 1950s. Primo and Santina Grilli established a successful market garden in Virginia but when their sons expressed an interest in winemaking, they shifted course. Joe recalls, ‘Dad was a vegetable grower but he built a 500-tonne winery for his 19 and 17 year old sons. That generation wanted so much for it to be better for their children that they did these crazy things!’ Joe studied winemaking and was able to put everything he learnt straight into practice. With unflinching family support, he experimented with unusual techniques and varieties, gaining acclaim as a true innovator. While Joe still thanks his parents for coming to Australia, he admits to pestering them for not settling in McLaren Vale. ‘I just love McLaren Vale. It has hills, dales and valleys connected to the sea, and it has the feeling of the beautiful land my parents come from.’ In 2006, he opened the highly regarded Primo Estate cellar-door on McMurtrie Road and says, ‘It took me twenty years, but my dream of coming to McLaren Vale came true.’ Frank Mitolo is another relative newcomer to McLaren Vale. So new, that the slab for his cellar-door and restaurant on McMurtrie Road has only just been poured. The menu will, of course, be Italian. Like Joe Grilli, his parents established a market-garden in Virginia after immigrating in the 1950s, and Frank joined the successful family 60

potato business. However, a winemaking-hobby soon became an all-consuming passion. Frank quickly progressed from making wine for friends and family to establishing his own label, Mitolo. ‘I got a bit excited’ he says with wry understatement … and judging by Mitolo’s awards, it seems that others do too. Jim Zerella understands the pull towards winemaking in McLaren Vale. ‘One of our family farms was in Pinaroo and no-one ever sat around talking about their passion for spuds. You wouldn’t say to your mate, let’s sit down and crack open a bag of carrots together!’ Grapes and wine, on the other hand, promote passion - something Jim radiates. His wine label ‘La Gita’ means ‘The Journey’ and pays homage to his Italian heritage. ‘Through this wine, I am celebrating the journey that my family made from Italy to Australia, and also the journey of the awesome Italian grape varieties that grow so well in our beautiful McLaren Vale … The core of my brand is love for my family, love for my culture, love for my grapes and love for McLaren Vale.’ It’s true of each of these Italian families. Their generosity of spirit is humbling, given the hardships so many suffered. John Petrucci says, ‘When you go through hardship, you appreciate everything that comes later.’ His brother Joe agrees, ‘This area has been very good to us and we want to give something back.’ Sporting clubs, the McLaren Vale Piazza and Bocce Club, folk-bands, charities, festivals – all have benefited from the tireless energy and passion of the Italian community. John Petrucci sums it up this way: ‘If you grow an eggplant but don’t cultivate the soil and manage the weeds, you will lose the eggplant.’ The eggplant is their family, and the McLaren Vale community the fertile ground in which they thrive. This open-heartedness has enabled the Italian community to retain their strong Italian roots whilst also embracing the best of Australian culture. Vicky Vasarelli says, ‘We remain in our hearts, a heart with two flags. Our culture is Italian but Australia is our home ... Although, sometimes when I go back to Italy I think, “Oh, I’d love to have a bloody pie or pasty!”’ I wonder what Steve Maglieri would think of that?

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Willunga Farmers Market Producer Profile:

Unique Tree Market Patisserie

Jaki Robertson and Kaylene Greane of Unique Tree Market Patisserie have the recipe for fun, big-hearted cakes, tarts, crumbles, breads and pastries, and they’re passionate about giving people reasons to smile through good food. Arrive early to their stall at the Willunga Farmers Market and you’ll be drawn to the two white, crisply ironed chef’s jackets, the cheery banter, and the slick line-up of deliciously ‘naked’ patisserie.

dream of times when baking with fresh, seasonal fruit was expected, not exceptional. Kaylene wears a gentle smile, and it’s hard to imagine her working with the toughest and most talented in some of the world’s finest kitchens. She leaves an impression for resourcefulness, and a no-nonsense approach to her trade. Twinkling, Kaylene recounts fascinating stories: the mind-blowing experience of working for a leader of modern British cooking, Rowley Leigh; the thrill of delivering a perfectly timed meal to Mick Jagger; the challenges in delivering pastry and chocolate displays to the SuperDome during the Sydney Olympics.

‘Unique Tree Market Patisserie is all about opening people’s palates to the concept of patisserie that looks and tastes true to provenance, but comes from recipes adapted to meet the diverse nature of the market’s produce,’ explains Jaki. ‘We want our cakes to evoke good childhood memories, as well as capture our unique food experiences from international travel.’

A foodie family, Jaki’s parents owned English pubs and restaurants: ‘one day peeling potatoes and the next, setting up for silver service.’ Her mother was ‘crazy good at pastry’ and she passed those skills to Jaki. Reflecting on upbringing and business, Jaki has a simple philosophy, ‘if it’s not good enough to eat at home, then I won’t serve it.’

This finely balanced, local-ingredients-focused approach never wavers. It’s there in the simplicity of the Lemon Pound Cake, which bursts with the incredible flavour of lemon zest and comes with a deeply satisfying crunch of lemon glaze. It’s there within the dense crumbs of German Mother Cake, adorned with poached quinces, or blood plums, or pears; good enough to make you

Jaki and Kaylene know that good food fuels the soul. ‘One lady bought croissants every week for six months, and later remarked, ‘You helped save my marriage. We would buy a croissant each, then go for a coffee, and talk about our problems.’’

It’s not a huge leap to say that their vision and commitment are changing people’s lives.

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Petra de Mooy voyages to KI to take in some culture with

Fine Art Fleur and Fred Photographs by Robert Geh.

Previous page: Fred maintains a workbench in the gallery which gives an artisan’s touch to the space. Above: Fred’s jewellery is inspired by the pristine nature of the island’s land and seascapes.

On our many visits to Kangaroo Island (KI), one of our regular stops is Fine Art Kangaroo Island. Ever-changing exhibitions, a high level of professionalism and a great roster of artists are constants here. Owners Fleur and Fred Peters are passionate art, and island, advocates. Over the years, I have had numerous conversations with Fleur about art and the artists they represent, so I was very surprised when she revealed that she has had no formal art training. Fleur has a curator’s mind and the sensitivity of an artist. ‘We get told things like, ‘this is one of the most amazing regional galleries that we have been to’ or they are ‘surprised at the level of quality’’. The couple consciously chooses eclectic and challenging work. ‘We want to expose the community and our artists to different types of art forms as a way to educate and as a way to start conversations’ and indeed, the gallery serves as a point of real social interaction within the community. Both Fleur and Fred previously worked as social workers in suburban Adelaide. Their business operates on altruistic principles that have their roots in social conscience. The couple’s shared previous professional history makes a lot of sense, as Fred says, ‘Our business is fairly closely connected to the community in a way that it probably wouldn’t be without our backgrounds.’

After meeting Fred in 2000, Fleur and her young daughter relocated to the island. Along the way, Fred had also opted for a career change and was developing a studio jewellery practice, using various outlets in and around Kingscote. Joining Fred in many of his endeavours, Fleur became active in the local artists collective of which he was a founding member. After putting together a few art exhibitions, including a solo show at the local hotel featuring the work of local painter Shep (Neil Sheppard), their landlord suggested they open their own gallery. Though resistant at first, after some prodding they relented and decided to give it a go. They started with a small stable of islandresident artists, and within twelve months annexed a permanent exhibition space for Shep’s work. Their vision was to create a point of difference by showcasing gifted island artists, and putting a focus on presenting a more curatorial gallery style. Fleur has a real flair for designing each space within the gallery to best set off each piece, while telling a story. After some time, Shep expanded the studio on his own property and Fred’s jewellery practice became a focus there, while also providing a showcase for the work of other local jewellers, sculptors, painters and printmakers. Maintaining his workbench in the gallery adds a real artisan flair to the space, and Fred often shares with other local jewelers - which enlivens the place and adds to the community involvement. > 65

Above left: Two life-size white papier-mâché kangaroos ‘Roadkill Piñata’ by Deb Sleeman were in the window on our visit. Top right: The gallery has an eclectic array of work from both talented established and emerging artists. Bottom right: Fleur and Fred Peters in the newly established sensory courtyard at the back of the building.

The couple sees the gallery as a platform for fostering arts and supporting artists. Work that is a more conceptual and abstract is welcome at Fine Art KI. The week we visited there were two life size white papier-mâché kangaroos ‘Roadkill Piñata’ by Deb Sleeman in the window. ‘We can afford to display something that possibly doesn’t have an easy market for the sake of it being spectacular,’ says Fred. Italso becomes a way to stimulate public conversations about the conceptual underpinnings of some of the more challenging work on display. Both Fleur and Fred are thinkers with great intellect and spend a lot of time understanding the artists and their work. They also spend hours talking to visitors, helping to give insight and adding depth to the experience of viewing the art they present. They also work closely with the community on events such as the annual Easter Art Exhibition, fundraising exhibitions and numerous external art projects. Taking time out from their usual workload to stage the annual Kangaroo Island Art Exhibition at the National Wine Centre in Adelaide brings recognition from further afield to the fertile art scene on KI. Last year the couple added to their oeuvre by creating a sensory garden courtyard at the back of the building. After years of lamenting the lack of public art or public space in the biggest small town on the island, the couple has worked hard with local stakeholders to raise funds to create some street art. They saw an opportunity to create a public space behind the leased building. Artist and landscape designer Evette Sunset was hired to consult on the conceptual 66

plans and she delivered a really gorgeous design keeping all of the requested sensory and community needs in mind. Fleur recounts: ‘A local earthmover levelled the site at no charge; volunteers dug out clay and stone and laid the pavers; the local stonemason donated the stone walling, which includes memorials to Shep (who recently passed away) from his family such as his paint brushes and hand made fishing lures; people turned up to paint the walls and fences; they planted the five hundred dollars worth of donated plants including passionfruit, crab apple, Kangaroo Paws, native grasses and of course the succulents for the living walls. Other memorabilia turned up – one of our artists’s Dad died during the construction, so his old ladder was donated and installed on the side of the new shed. Fred, as an owner builder, had wonderful old timbers, posts and all sorts of bibs and bobs at home; two locals donated water features one by local sculptor Dave Clarke; and the shelving was made from pallets by artist Cath Cantlon for Feastival 2015. We had artworks we wanted included, and donated the Capon ceramics, and the Dorothy Stubbs Mills bronze fish. We just made it to deadline and launched the main area on October 5th 2015. Before the annual Jewellery KIS cocktail party on December 3, we held a ‘Name Your Garden’ competition, and announced the name Wabi-Sabi Gallery Garden to two hundred attendees.’ The couple has found yet another way to engage the community, teach, and give meaning within this rich region.

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Above: An array of the world class and award winning olive products available from Fleurieu producers.

Pip Forrester reminds us it’s almost time for the

Fleurieu Fiesta! Olive Awards a celebration of Fleurieu Peninsula olives Photographs by Heidi Linehan. As you drive around the Fleurieu Peninsula, you cannot fail to notice the significant plantings of olive trees, their silvery leaves and squat frames adding to the Mediterranean character of the region. Originally planted by the Greek and Italian settlers, they continue to thrive and now form a significant part of the Peninsula’s agricultural activity. With plantings of two hundred and eighty one hectares, the Fleurieu Peninsula is the second largest olive region in South Australia and as such, a significant producer of Australian olive oil and table olives – both excellent reasons to celebrate the olives from our region. Since 2004, the food industry on the Peninsula has been doing just that. Originally part of the month long Fiesta! festival held in the area from 2004 to 2008, the Fiesta! Olive Awards were created to recognise and reward the olive industry. These awards continue twelve years later, making it one of the longest running regional extra virgin olive competitions in Australia. The Awards not only recognise and reward producers, but also provide them with the opportunity to benchmark and improve quality. The judging and testing processes and the feedback from the professional judges provide the impetus for improvement.

Not evident from our cursory view as we travel around the region is the quality of our oils and our olives. Their attributes are recognised not only at our Fiesta! awards but at the state level SA Olives awards where, in 2015, the oils and olives from the Fleurieu Peninsula scooped the pool winning nine gold, one silver and five bronze medals. The strength of the Fleurieu olive industry was clearly apparent at the 2015 Fiesta! Olive Awards. More than forty oil entries and eighteen table olive entries represented a noteworthy increase on previous years. The perseverance and hard work of the growers is clearly paying off. The judging panel was lead by Briony Liebich, and included Glen Green on the day. In their view, the quality of the entries was again high, reflected in the award of seven gold, nineteen silver and nineteen bronze medals across all the oil and table olive classes. The classes covered blended and varietal oils from large commercial businesses to small enterprises, and table olives as straight varietals, spiced or pickled, and in pastes and tapenades. In addition to the gold, silver and bronze medals, trophies were awarded for the best olive oil (Olives SA Vince Scarfo Trophy), chef’s choice olive oil (the

Above: Olive oil, tepanade, olives, dukkah and beautiful local artisan bread make a delicious ‘show off our wares’ platter. Pottery by: Lesa Farrant and Sandra Black.

The marathon task of tasting the large number of entries was undertaken by chefs, producers and olive industry experts. We, the general consumer, also had the opportunity to judge for ourselves by voting at the Willunga and Victor Harbor Farmers Markets for the ‘Punter’s Pick’ awards to be given to our favourites. McLaren Vale Grape, Wine & Tourism Association Trophy), best packaging (InkOnPaper Trophy) and the best table olive (The Jetty Food Store Emmanuel Giakourmis Trophy). The marathon task of tasting the large number of entries was undertaken by chefs, producers and olive industry experts. We, the general consumer, also had the opportunity to judge for ourselves by voting at the Willunga and Victor Harbor Farmers Markets for the ‘Punter’s Pick’ awards to be given to our favourites. We were encouraged to look for oils that showed a balance between the positive characteristics of aroma, olive flavour, pungency and bitterness. These qualities are not usually found in cheap imported oil, and are good to remember in our everyday olive oil selections.

The outstanding products in the table oil classes were the Australian Olive Company Kalamatas, Two Hills and a Creek Kalamatas and both their olive pastes (black and green), and Brian’s Olives Olivemite paste. Importantly, the judges also awarded the best packaging trophy to Joseph Olive Oil. The Fleurieu Fiesta! Awards will be held again in October this year, so keep an eye out for the ‘Punters Pick’ at the Farmers Markets. And of course, celebrate Fleurieu Peninsula olives by having the products in your kitchens and using them in your cooking.

The early years of the awards attracted sufficient interest to create a healthy competition. The brands we have come to know, Joseph, Coriole, Diana and Brian’s Olives featured strongly and still do, but have been joined by a slew of newcomers who are also doing well. The newcomers that excited the judges in 2015 were the Nankita Olives Koroneiki and Kalamata, Russell Trainer’s Frantoio and Michael’s Olives Correggiolo. The smaller producers, Virgara’s Garden Verdale and Frantoio, the Southern Vale’s Christian College Frantoio and Manzanillo, and Minko Frantoio all impressed.

Taken an amazing photo on the Fleurieu lately? Send us an email or upload it to our Facebook page and you could see your handiwork in print. Each issue weâ&#x20AC;&#x2122;ll choose an image to publish right here in the pages of FLM: facebook.com/FleurieuLivingMagazine. This photo was taken by Kelsey Allen at Normanville during the recent king tide.

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

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

Dining All Day m. from 8a s. Day Open 7

Experience a relaxed meal at Anchorage on the seafront in central Victor Harbor. Enjoy a variety of light meals and share plates as well as hearty breakfast, lunch and dinner choices, all made from fresh local produce and served by our friendly staff. To finish indulge in a delicious dessert or house made cake with a house roasted coffee by the cosy log fire. Tapas specials on Fridays from 4pm. Serving food all day from 8am.

Café • Restaurant • Wine Bar PH: 8552 5970

21 Flinders Parade Victor Harbor. www.anchorageseafronthotel.com

Redman Media expertly capture the essence of real people and real stories – and tell these stories well. Specialists in Professional Video Production Contact Lyndal Redman e: lyndal@redmanmedia.net p: 0408 898 413 w: redmanmedia.net

Above and next page: Ainsley Roscrow of Montessori Childrens Centre in McLaren Vale.

Ainsley’s homecoming

Corrina Wright heads to school with Ainsley Roscrow of Montessori Childrens Centre in McLaren Vale to shed some light on the facility. Photographs by Angela Lisman.

As a working mother, decisions around care for my young children were fraught with worry. Leaving my precious ones in another’s care made my mind swirl. Would they see his energy as curious or challenging? Would they cuddle her when she scraped her knee? Would they judge when he innocently reveals how many bottles of wine and beer our house turns over? (We are purveyors of fine wine and beer after all!) Then, I met Ainsley Roscrow. I toured the calm, engaging Montessori Children’s Centre in McLaren Vale, and all of my worries fell away. Now that my children are both at school and I am no longer part of this community, there is a big hole in my life! Hubby wasn’t swayed by my idea to have another child just so we could enrol again, and I fear that rocking up each day to hang out may get a bit weird. So I was very interested to learn more about Ainsley and the creation of this wonderful centre for children.

Ainsley grew up a Montessori child. Her mother, Denise Roscrow, a qualified teacher, founded Montessori Children’s Centres in Seacliff, Royal Park and Goolwa. The Montessori schooling system was developed by Dr. Maria Montessori over 100 years ago in Italy. It is based on the premise that children can teach themselves, though practical play, if they are surrounded by an environment that encourages it. ‘One of the main differences from mainstream schooling is that we don’t structure the child. Instead, we provide a structured environment for them to learn within, scaffolding their learning so that they grow and achieve,’ says Ainsley. After growing up in South Australia, Ainsley’s family moved to the town of Petaluma in Northern California, where she attended high school and spent her formative years. In her final year Ainsley was voted ‘Homecoming Queen’ by her Californian schoolmates, against some stiff competition from five other popular cheerleading types. She jokes that she ‘must have secured the weirdo –and all noncheerleader vote!’ Her original career plan was to be an actor, being quite a ‘gregarious young thing’. So, when her family planned to move back to Australia, Ainsley was not impressed. Having spent ten years there, all her best-laid plans to stay California-side failed and the family returned home to South Australia in 1995.

While parenting young Indiga and studying, Ainsley worked at the Montessori Children’s Centres part-time. She saw the real difference between mainstream schooling and the Montessori system during her placements for her teaching degree. After moving back to Australia, Ainsley travelled, studied a Bachelor of Arts in Film and Drama, and spent two carefree years being a ‘fruity hippy’ fruit picker in Queensland. She met her partner, Damon Kreis, while picking citrus on the Burnett River. Children quickly followed. Ainsley fell pregnant with Indiga in 1999, and for practical reasons the couple moved back to South Australia to be closer to Ainsley’s family. As her hopes of an acting career faded, her mother encouraged her to complete a teaching degree. While parenting young Indiga and studying, Ainsley worked at the Montessori Children’s Centres part-time. She saw the real difference between mainstream schooling and the Montessori system during her placements for her teaching degree. Then and there, Ainsley decided that Montessori was the direction she wanted to take for her teaching career. She eventually opened a new Children’s Centre with her mum in 2006, and was soon helping to run the business with four young children of her own. Malachi was born in 2004, Karlu in 2006 and Soren in 2007, all of whom were lucky enough to attend the centre from a young age on mum’s hip. Three boys under four years old – eeek! In 2016, the centre is celebrating its tenth anniversary. Initially, McLaren Vale Montessori was open for just two days a week, with twenty kids on the books. Fast forward to today, and the centre is open every weekday, supporting forty two children, with a waiting list longer than my arm.

Ainsley has also taken part in some inspiring outreach recently, partnering with the Rotary Clubs of Brown Hill Creek and Blackwood, to provide teacher training and supplies to a Nepalese orphanage attached to a school. She is part of the ‘Friends of Nepal’ group, who have assisted with building the school, provide educational scholarships for each of the orphans, deliver supplies and raise money to buy other much needed resources. Even the Montessori children get involved, learning about life in Nepal at their ‘sister’ school, and raising much needed funds. Still by Ainsley’s side is her original employee Bernie Jarvis, who with her detail focus, is a perfect complement to Ainsley’s ‘big picture’ brain. While the demand is there for her to further extend the preschool into a primary school, or indeed to grow her current pre-school numbers, she worries that those would take her further away from what she loves to do – teach and be on the floor with the children. So for now anyway, here’s my only tip: get on the waiting list early. Someone who is philanthropic, calm, respectful, engaging, gregarious, and is a community builder, hippy, successful business owner, teacher, mother ( ... and Homecoming Queen) – its hard to think of anyone better to entrust with small developing minds.

Petra de Mooy discovers

The work and adventurous life of Moana-based photographer Che Chorley Photographs by Che Chorley.

Previous page: Portrait of the artist. This page top: Sundance Digital Festival. Bottom left: Sunday. Bottom right: We are all made of stars.

Che Chorley spent carefree summers as a child holidaying with his family on the Yorke Peninsula. ‘We had a proper shack close to the water with plenty of time to explore the coastline.’ This early connection to the seaside is where his love of the water and nature began. He was also drawn to the history, mythological creatures, shipwrecks, mermaids and sea shanties of maritime life. At a young age Che began to dream of being a marine biologist and even followed through, but once he experienced the rigours of a science degree he realised that his connection to the ocean was more creative. After nearly completing the degree: ‘I swapped the microscope for the camera and have never looked back.’ In 2008 he enrolled himself at the Centre for Creative Photography. He now successfully divides his time between commercial photography work, his oceanic art photos and his young family. Che and his partner Myf recently moved to the seaside suburb of Moana. ‘Myf and I had our daughter Juniper, and we decided to get away from the bustle of the city and to make a seachange.’ Living close to the beach and having easy access to the ocean is where he and Myf are most at home. ‘It is a very special place for us and we really appreciate the restorative nature of the ocean.’ Che entered the water with his camera initially inspired by his connection to surfing: ‘I really wanted to capture the light and

excitement of that. I also use it as a meditative space and a way to get some time to myself.’ Che swims with his camera – spending hours in the sea attuning himself to the water and the light, waiting for the right moment to capture this connection in enigmatic and gorgeous wet photos. ‘There is a lot to it and I am still developing and emerging and there is still a lot to learn. I am almost letting the ocean dictate the photos.’ In July of this year, Che will cycle five thousand kilometres from Border Village on the Western Australian border of South Australia to the south east corner of the state on the Limestone Coast – journeying east, camping, and braving the elements while getting to the essence of all that is coastal South Australia. The trip has been formalised by Team Che via a blog, and will culminate in a book and exhibition showcasing the photos of the people, places and experiences of the adventure. >

Top left: Portrait of the artist. Top right: Albatross up in the windy lofts. Above: Salt and Brine.

LAND SEA YOU ME will be an epic journey inspired in part by the approach of painter Hans Heysen. In 2014 Che won the Heysen Prize for Landscapes and was indeed the first photographer to win the prize. ‘It was a real turning point,’ says Che. In researching his subject after the win, Che realised that there were parallels between himself and the painter; their mutual love of South Australian light and nature being one. Che also found that Heysen used to ‘go bush’ for months at a time with his family to paint and create, and now with his very young family Che will be doing the same. Che’s partner and Producer/Media Liaison Myf and their almost two-year-old daughter Juniper will meet up with him along the way to refill provisions, provide support and to generally keep in touch as he migrates across the state. What motivates and inspires such a quest? Che loves South Australia and hopes to inspire others to explore the many facets of our great state. Through his lens and the stories, he hopes to reveal some of the cultural and indigenous history that he discovers through his exploration. He also sees it as a way of

differentiating himself from some of his contemporaries. And with their daughter being quite young – it is good timing. Che is no stranger to adventure. In 2001 he and his mate Andy kayaked the longest navigable stretch of the River Murray (2000 kilometres) - sleeping for over fifty nights on the water and overcoming unfavourable weather, injury and fatigue. In 2002 Che and Andy circumnavigated and traversed Tasmania by bike, travelling over 2500 kilometres and again being challenged - this time by the extremes of weather and road conditions. Despite the challenges there is a lot about adventure travel that Che is drawn to; particularly slowing down and being more open and in tune with his surroundings. ‘People open their hearts and their homes to you when you approach travelling this way.’ Che is looking forward to what the road will offer, both in terms of trials and rewards. I am sure there will be some great photos and blog posts to follow along the way. Che’s blog: chechorleyphoto.tumblr.com

2015 CHEF HAT WINNER REGIONAL WINNER

Morning tea from 11am and lunch from midday Wednesday to Sunday. Dinner Friday and Saturday. Two new winter menus and bar snacks – a culinary journey. Short winter maintenance closure from Tuesday 14 June to 29 June. Bookings: 8598 4184 www.leonardsmill.com.au 7869 Main South Road, Second Valley

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

29 High Street, Willunga, South Australia 5172 contact@willungagallery.com.au willungagallery.com.au

3/06/14

2:48 PM

CMY

Main Goolwa Road, Middleton, South Australia 5213 ph: (08) 8554 3933 web: www.beachhuts.com.au

FLM READER OFFER Shop online and enter FLEURIEU15 at checkout for 15% off!*

At beach huts you can relax and unwind on the deck of your self-contained beach hut and experience a village type atmosphere with a quaintness and charm like no other.

Tasting Room open 10am-5pm every day. www.shingleback.com.au

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Fleurieu Weddings Megan Fowler andÂ Josh Dubowsky were married at The Mulberry Lodge in Willunga on 20th February 2016, followed by a joyous reception next door at the Almond Shed behind Au Pear. Photographs by Mel Minnie.

Megan and Joshua met in year 8 and began their relationship just before year 12. After starting university, they decided that if they were going to be broke students, they would rather do it together. Megan had always imagined a winery setting. With the parents on board, they began the planning challenge with only six months’ notice and a limited budget. Everything fell in to place one Sunday afternoon when they went to have a look at Mulberry Lodge with its beautiful gardens for the ceremony. They parked next door at Au Pear Restaurant. The restaurant itself was too small for the 100 guests they had planned, but as soon as they entered the Almond Shed out the back, they had found the perfect setting. The months leading to the wedding were filled with reams of Kraft paper and spools of twine and ribbon, as they hand-made everything from the invitations and save-the-dates to the programs and bonbonnieres. Megan, her bridesmaids and her mother stayed at Mulberry Lodge the night before the wedding. Hazel and Nik from Mulberry Lodge provided the relaxing venue, an amazing breakfast, the gorgeous set up, and served drinks in the gardens after the ceremony. Family friend Sonya McNulty of Heavenly Weddings looked after a million details, so the bridesmaids could concentrate on the bride. The weather was perfect for the garden ceremony, that was conducted by the couple’s pastor, Melissa Maddern from Arise Christian Church. The ceremony was very relaxed, with Megan’s dad high-fiving Joshua as he ‘handed her over’. The pageboy looked very cute in his little suit but got distracted halfway down the aisle. The undistracted flower girls did a lovely job scattering the white rose petals. There was laughter as Megan had difficulty getting the ring on Joshua’s finger. Megan’s cousins Thomas and Kara Jeffery played the piano and sang ‘I Choose You’ during the signing of the register. The ceremony was followed by afternoon tea and garden games, such as giant Jenga and croquet, before moving next door to Au Pear. At Au Pear, canapés were served outside before moving to the Almond Shed (see photo bottom left). Highlights of the reception included: huge shared platters of meat and grilled vegetables; speeches from Megan’s sisters and bridesmaids, Amy and Rachel, that made everyone cry; Joshua saying the bridesmaids were like ‘the good ads before a movie’; and a poem said by Megan’s Pop which he traditionally says at every Fowler-family special event. The wedding cake was made by Frangipani Cakes, with each tier being a different flavour chosen by Joshua. Megan and Joshua started the dancing on the dance-floor that Joshua made. Their first dance was to ‘Perfect For Me’ by Ron Pope. Their family and friends soon joined them for the perfect ending to their perfect day. 79

Fleurieu Shop Front

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 Sip’n’Save bottleshop. 11 Hill Street, Willunga Telephone: 8556 2027 Website: almahotel.com.au

MR RIGGS Introducing the Mr. Riggs ‘Pop Up’ Cellar Door, located in the heart of McLaren Flat. Sample Mr. Riggs’ finest wines, along with delicacies from Home Grain Bakery. Open Fridays 12-4pm, Saturdays 10-4pm Sundays 12-4pm, and select public holidays from 11-4pm. Groups of 8 or more by appointment please. 55 Main Road, McLaren Flat Telephone: 8383 2055 Email: cellardoor@mrriggs.com.au Website: mrriggs.com.au

MIST A relaxing selection of homewares, gifts and fashion. Mist supports talented locals who make and source beautiful things such as jewellery, artwork, candles, soap and furniture. They are now stocking a great organic skin care range, plus an eclectic selection of thoughtfully chosen gift items. Shop 1, 26 The Strand, Port Elliot Telephone: 0473 174 003

Salsa Sisters SALSA SISTERS Salsa Sisters offers beautiful and unique handcrafted Mexican and Latin American wares. Explore our range of Talavera homeware, hand beaten tin mirrors, clothing, religious folk art, collectibles and all things Frida Kahlo inspired. Live a life of colour not beige! 2/26 The Strand, Port Elliot Telephone: 0408280055 Website: salsasisters.com.au

AMPIKA’S KITCHEN Ampika’s Kitchen offers a delicious Thai dining experience overlooking spectacular Port Noarlunga Jetty and Reef. Clean fresh delightful flavours will excite all tastes. In winter, dine in a relaxed warm, cosy and comfortable environment. Fully licensed beer and wine bar with local McLaren Vale wines by the glass. Wednesday to Sunday nights for dine in or dine away from 5.30 till late. 1 Saltfleet St, Port Noarlunga. Book now on 81861288

WILD INDIGO NATURAL HEALTH AND WELLNESS SPA From naturopathy, massage and facials to indulgent day spa packages, we have been helping people look and feel their best for over ten years. We stock high strength medicines, O Cosmedics skincare, essential oils and gift ideas. We want you to feel energised, refreshed, informed and on the way to better health. HICAPS available 31 Saltfleet Street, Port Noarlunga Telephone: 8384 5005

Marriages are made in heaven and consummated on earth. Eat at Whalers your forever after. Salty air & frosty glasses.

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

eat at whalers: 121 Franklin Parade, Encounter Bay, Victor Harbor. Ph: 08 8552 4400 www.whalers.com.au | eat@whalers.com.au

INTRIGUINGLY FRENCH CUISINE MADE WITH SEASONAL AND LOCAL PRODUCE 8 Hill St, Willunga SA (08) 8556 4488 0439 248 374 lemistral.com.au Lunch & Dinner - Wednesday to Sunday

ANGELA LISMAN PHOTOGRAPHY Freelance Photographer with a passion for Food, Wine and Events.

T: 0409 738 297 E: angela@angelalismanphotography.com.au W: angelalismanphotography.com.au

SMILING SAMOYED BREWERY Fri, Sat and Sun 11-6 Open for dinner last Friday of each month Hansen Street, Myponga. Telephone 8558 6166

As seen on

Jimmy Smit h’s Dairy

info@smilingsamoyed.com.au • www.smilingsamoyed.com.au Craft Beer • Delicious Food • Friendly Atmosphere

For a unique and relaxing getaway at Port Elliot

www.jimmysmithsdairy.com.au Ph: 0409 690 342 Mentone Road East, Port Elliot, SA (via Brickyard Road.)

jimmy smith’s dairy style guide

For a logo to be effective, it’s essential that it doesn’t change. It needs to be represented the same way over and over again. If a logo is suddenly represented in a different way (for example, a red logo suddenly becomes blue) the audience becomes confused and the strength of the brand diminishes. Repetition and consistency is the key. This style guide is a reference for your logo, and will outline how to use elements in different circumstances.

Based on meticulously kept diaries, letter books and long told anecdotes it tells of daily lives, the characters involved, challenges faced & opportunities recognised. Visit our Cellar door, taste some of the award-winning wines and take a look at the diaries that inspired the book ‘The First 125 Years’.

Monday to Friday: 9am - 5pm Saturday and Sunday: 11am - 5pm 57 Kays Road, McLaren Vale Phone (08) 8323 8211 www.kaybrothersamerywines.com

Proudly stocked at the following Fleurieu locations: • • • • • • • • •

One Little Sister 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 Normanville Hotel

• Moana Heights Cellarbrations • 3 Monkeys, Willunga • McLaren Vale Visitor Information Centre • Dudley Wines, Kangaroo Island • Myponga General Store • The Coterie, Woodstock • La Terre, Willunga • Le Mistral, Willunga

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 Thursday 12pm-3pm 6pm-9pm Lunch / Dinner Friday 12pm-3pm · 6pm-9pm Lunch / Dinner Saturday 12pm-3pm · 6pm-9pm Lunch / Dinner Sunday 12pm-3pm Lunch W: altarbistro.com F: facebook.com/AltarBistro

The Local Ad Page

gallery studio 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

Luxury Hosted Country Retreat nestled among the vines in Willunga. Personalised hospitality, complete tranquility and stunning rural vistas. The perfect romantic getaway: maybe the setting for your bridal party or boutique wedding ceremony? T: 0424 825 965 E: hazel@mulberrylodgewillunga.com W: mulberrylodgewillunga.com : Mulberry Lodge Luxury Country Retreat

Interior Designs SA Designing Solutions for SA Residential, Commercial & Retail Properties

adelaideinteriordesign.com.au

Ph: 0438 800 609

B.-d. Farm Paris Creek, 100% Australian, family owned multiaward winning dairy company. Premium biodynamic-organic milks, yogurts, quark, butter, French Style soft and European hard cheeses. Quality milk from grass fed, free range cows … REAL MILK. Enjoy!

www.bdfarmpariscreek.com.au Ph: 8338 3339

If Rustic is your Style The Almond Shed at Au Pear Restaurant may be the venue for your wedding or special event. We can cater from 25-95 guests. Tailored to suit your occassion. T: (08) 8556 4005 E: info@aupear.com.au

   

  hts Book 3 nig ight n r e at $99 p

Winter is the time to spoil yourself and experience the warmth of Mercure Kangaroo Island Lodge in the seaside town of American River. There is no better place to unwind and to enjoy the peace and tranquility. MERCURE Kangaroo Island Lodge Scenic Drive American River 5221 Australia T +61 (0) 8 8553 7053 F +61 (0) 8 8553 7030 E-mail: res@kilodge.com.au mercure.com accorhotels.com

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 and informative. Mary Trowbridge Audiologist 187 Main Rd Mclaren Vale M: 0411 779 916 mary@fleurieuhearing.com.au www.fleurieuhearing.com.au

The Normanville / Yankalilla Page Licensed cafe Carnevale coffee Breakfast and Lunch Open from 7am for breakfast and lunch 48 Main Road Normanville SA 5204 Phone: (08) 5885 2537

Shop 4, 48 Main Road Normanville SA 5204 Bookings (08) 8558 3759 hello@onelittlesister.com.au

Open 7 Days 8am-4pm Friday & Saturday – Dinners Breakfast · Lunch · Dinner · Take Away Wood Oven Pizza · Handmade Gifts

Open 6 days a week 8am to 4pm Closed on Wednesdays Functions and Outside Catering

Fully Licensed

Birthdays and Special Occasion Cakes

117 Main Road Yankalilla SA 5203 8558 2525 email: ron-tremaine@bigpond.com

84 Main Street, Yankalilla SA 5203 www.facebook.com/21junkstreetau M: 0407174262 E: admin@21junkstreet.com.au

JaRi’s

Gallery Café BnB Normanville Kiosk and Cafe is open for breakfast 7 days a week until 4pm Sunday through to Thursday, and until 8:30pm Fridays and Saturdays. EXTENDED SUMMER TRADING HOURS

100 Esplanade, Jetty Road, Normanville Phone us on (08) 8558 2575 normanvillekioskandcafe.com

“Relax Amongst the Art” Enjoy excellent coffee cakes and snacks in the

Peaceful Walled Garden Wed to Sun 9am to 4pm

13 Heathcote Street Normanville SA 5204 Jarisgallerycafebedandbreakfast.com

the court house food · wine · art Fleurieu’s best kept secret. Featuring degustation dinners including: Fleurieu Food producer’s dinners first Thursday of each month

YANKALILLA BAY HOMESTEAD BED & BREAKFAST Luxury Accommodation in Normanville PO Box 132 Normanville 5204. Phone 08 8558 3223 Mobile 0417 583 222

Winemaker’s dinners third Friday of each month Open Wednesday-Sunday for lunch and dinner. The Court House: 52 Main Street, Normanville, South Australia Phone: (08) 8558 3532 Email: court.house@optusnet.com.au

YOUR COMPLETE

DESTINATION STOP

LAND AND SKY SCAPES OF THE SOUTHERN FLEURIEU Seen from the ‘Garden on the Edge’

An exhibition of paintings by Winnie Pelz 22 July – 4 September 2016

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 ...

MURRAY BRIDGE REGIONAL GALLERY 27 Sixth Street, Murray Bridge www.murraybridgegallery.com.au

26 - 28 KANGARILLA ROAD McLAREN VALE SA 5171 (08) 8323 0188 www.oxenberry.com

Advertise YOUR business on the pages of FLM Call Perscia now on 0400 644 723 or email perscia@fleurieuliving.com.au to discuss placement in the upcoming Spring issue!

G N I V I L U E I R FLEU TH AUS T OF SOU THE BES

FLEURIE T R A L I A’ S

SU U PENIN

KANGAR LA AND

D OO ISLAN

zerellawines.com.au | Tel: (08) 83238288

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DRINKIEAT I PLAY I STAY

Locally roasted on the Fleurieu since 2009 Contact: 0412 112 139 E-mail: info@villerecoffee.com.au Find us on Facebook

SOCIAL PAGES

Being Social: Festival of Colour On 30th April 2016, the Aldinga Arts Eco Village came alive for the Festival of Colour. Beautiful weather (once the wind died down!) enhanced the event and organisers were thrilled with the turn out! Market stalls, a food court, lots of talented musicians, kidsâ&#x20AC;&#x2122; activities, fine wine, art and a fantastic community vibe made for a very successful fundraiser for local family Jethro, Claudia and Finley (finjetcloud.com).

Being Social: McLaren Vale Motel & Apartments Launch On 28th April 2016 FLM joined the Vandeleur family and special guests to attend the exclusive launch of the Vineyard Function Room at the McLaren Vale Motel and Apartments. Guests enjoyed a beautiful evening out with catering by The Barn.

01: Andrew Bartlett and Buffy Woolcock 02: Kevin Chan 03: Jethro Adams and Claudia Peoples 04: Janna Corso and Lif Sarena Sunset 05: Julia Henning and Emily McAllan 06: MCs Emma Harper and Kerry Reid 07: Jillian Davis and Susanne Bailey 08: Marg and Don Oliver 09: Josh, Barb and Robin Beare 10: Shery and Chris Wates 11: Mike and Mark Vandeleur 12: Mark Vandeleur, Ken Watt and Will Vandeleur.

Being Social: Tatachilla Twilight Food Affair Tatachilla Lutheran Collegeâ&#x20AC;&#x2122;s annual Twilight Food Affair was held on 18th March, as the major fundraiser for 2016. Over 2000 people experienced the festivities which included a mouth-watering array of food prepared by staff and students of the College, beverages kindly donated from local producers, a sideshow alley, as well as fantastic entertainment from students and local bands.

Being Social: Encounter Lutheran College Formal Encounter Lutheran College held their inaugural Year 12 Formal on 8th April 2016 at Eat@Whalers. The night was a glittering celebration for the Collegeâ&#x20AC;&#x2122;s first group of students undertaking Year 12. The exciting night started with students arriving in divine dresses and snappy suits, followed by pre-dinner refreshments on the balcony overlooking the Bay with a gorgeous sunset as a backdrop.

01: Damion and Michelle Burns and Paula Rutt 02: Gemma Pfeiffer, Isabella and Grace McAvaney with Lachlan Pfeiffer 03: Amy Wrobel, Hansaja Yapa, Lucy Lange 04: Krystal and Jade Anderson-Ives 05: Principal Cain McDonald and wife Mel 06: Julie Wrobel, Susan Lloyd, and Christine Howlett 07: Daniel Stock, Hannah Stewart and Jesse McKinnon 08: Harrison Mills, Mikaela Mason and Brodie Muller 09: Dana Martin and Tristan Neumueller 10: Lachlan Borrillo, Kayla Hoile and Bradley Borrillo 11: Brayden Arbon, Airlia Mackintos and Brayden Price 12: Emmalia Hill and Ethan East.

SOCIAL PAGES

Being Social: Beachside Food & Wine Festival The Beachside Food & Wine Festival was held at Rotary Park, Christies Beach, on Saturday 2nd April, 2016. Guests were treated to a perfect view of the main stage featuring a full line-up of live music and entertainment. They enjoyed the delectable street food cuisine, which was complemented with McLaren Vale wine kindly provided by Leconfield – home of Richard Hamilton.

Being Social: Diesel live at Serafino Diesel, one of Australia’s finest artists, performed his latest solo show ‘Pieces of Americana’ at Serafino Winery, McLaren Vale on 22nd April 2016. Support act E’Nuf Said opened the relaxed evening of great music, food and wine.

01: Heather Merritt, Gail Kilby and Robyn Gotham 02: Katya and Steve Ploubidis 03: Darren Gibbons and Lisa Dalla Rosa 04: Dan and Vera Noone 05: Ian Kilby and Clark Greaves 06: Abbie Leggat and Kathryn Jensen 07: Nicole Bone and Linda Field 08: Amanda Griffiths, Janine Threadgold and Judy Fairbrother 09: Marie and Pete Hayes 10: Tony Smith, Anna Fordham, Debbie and Steve North 11: Alice Dickson and Mike Bapoo 12: Phill Green and Cathy O’Brien.

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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

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WINTER 2016

AU $8.95 WINTER 2016 01

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