THE BEST OF SOUTH AUSTRALIA’S FLEURIEU PENINSULA AND KANGAROO ISLAND
AU $11.95
SUMMER 2025-26
Alton House: Port Willunga Destination Aldinga
The Dunes House at Middleton Watermayne’s sustainable sanctuary From our table: Real cooks. Real food. Real good.
VISIT US THIS HOLIDAY SEASON
Imagine waking up to the sound of the sea, the scent of summer in the air, and knowing your own holiday retreat is waiting, no bookings required. With Sarah Homes, your favourite getaway can become your everyday lifestyle.
Our homes are designed for relaxed South Australian living—light-filled, open and welcoming. Think spacious living areas that flow effortlessly to outdoor decks, kitchens made for long lunches with friends, and bedrooms that make slowing down easy. Whether you’re dreaming of a beachside escape, a riverfront retreat or a home that simply feels like a summer holiday all year round, we’ll help you bring it to life.
Our display homes are open seven days a week and can be explored at Victor Harbor, Old Noarlunga, Mile End, Pooraka, and Murray Bridge*. The Old Noarlunga Display Village remains open during renovations, with three stunning new homes arriving in 2026.
Petra de Mooy
Petra started her career as a furniture designer and maker, but always had aspirations to write so … why not start a magazine? Making the connections we’ve made and getting to know this region in depth has been a gift.
Jason Porter
Jason has worked as a graphic designer, creative director and more recently photographer for thirty-five plus years. When not in the office, he can often be found in the garage working on his 1963 Chevrolet Impala Super Sport.
Emma Craggs
Emma brings with her a passionate and strategic mindset, drawing from her extensive experience in brand marketing. When she’s not at FLM, you’ll find her running Bio Fit – a local gym she owns with her husband, David.
Jessie Byrne
Jessie is a writer and editor. She loves a good story and a well-placed apostrophe. Her other day job is director of Byrne Kelley, a strategic content company she runs with her childhood best friend, Yvonne Kelley.
Jacob Barter, Diana Brandt, Tyler JacksonChappell, Hollie Connery, Poppy Fitzpatrick, Summer Heaft, Sam Healy, Nina Keath, Mark Laurie, Alex Marchetti, Sam Marchetti, Heather Millar-Rickard, Darren Oemcke, Sarina Persaud, Ali Quinton, Erin Scott, Myriah Smith and Esther Thorn.
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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
GRAPHIC DESIGNER AND CREATIVE DIRECTOR
Jason Porter jason@fleurieuliving.com.au
ADVERTISING SALES
Emma Craggs emma@fleurieuliving.com.au
COPY EDITOR
Dr Jessie Byrne
PRINTER
Newstyle Print
DISTRIBUTION
Wrapaway
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Digital: zinio.com
ALL ENQUIRIES
Petra de Mooy petra@fleurieuliving.com.au
POSTAL ADDRESS
PO Box 111, Aldinga, South Australia 5173
ONLINE
fleurieuliving.com.au facebook.com/FleurieuLivingMagazine instagram.com/fleurieulivingmagazine/
COPYRIGHT
All content is the copyright of 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.
A special thanks to the advertising partners that have made a long-term commitment to FLM.
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This summer issue is a celebration –exactly as we like it – of all things local. Each season seems to bring new energy to our region: new cafés opening their doors, familiar favourites expanding, creative makers emerging and established producers continuing to lift the bar.
The best part? We get to experience it all right alongside you.
Our third ‘local table’ shoot was once again a highlight to create. It’s a labour of love sourcing the right suppliers, collaborating with passionate makers, and shaping a spread that captures the magic of long evenings and outdoor entertaining. Every year it reminds us how inspiring (and fun!) it is to work with the people who give our region its flavour.
We also had a wonderful time exploring local retailers for this issue’s buyer’s guide. Curating products from small businesses is always a joy and we hope you discover a few new favourites of your own.
As always, there are special moments behind the scenes that stay with us long after production wraps. One of those this season was hearing that our former colleague, Holly Wyatt, has stepped into the role of Regional Tourism Manager at Fleurieu Peninsula Tourism. Holly is an outstanding communicator with deep passion and skill. We’re thrilled for her and excited for future collaborations.
Another unforgettable moment arrived in my inbox a few weeks ago. Singer-songwriter Ali Quinton reached out and her message moved me to tears. Her collaboration with local children to create a song called ‘Dave’ is a beautiful, heartfelt reflection on what happens when a community shows up to create positive change. You can read Ali’s story on page 114, and I truly encourage you to do so.
And on that note of creative collaborations ... don’t miss our #summerlikealocal promotion and competition on page eight. We’d love to see both visitors and locals getting involved and sharing what summer here means to you.
Here’s to long days, warm nights, and everything that makes our region shine. Enjoy the issue. See you in 2026!
Below: Our third 'local table' shoot, highlighting the fantastic food, wine, retailers and artisans we have right here on our doorstep. Buy local people!
74 Willunga Farmers Market producers’ profile: Little Acre Foods
94 From our table: Real cooks. Real food. Real good
110 Ka rri Nott: Common Acre
62 Never Never Distilling Co
70 Spirit of summer: cocktail recipes by Alex Marchetti
80 Pour and pair: white wines for every occasion
100 Wine lingo uncorked
76 Stephen Poole: the ripple effect
36 Dy namic duo Emma and David Craggs of B io Fit
64 Ta namera: a Christmas tale
44 Buyer’s guide: gift guide for living bright
90 The Stables: where gentle giants graze
84 Ex periences for every taste
38 De stination Aldinga
Calling anyone with a phone … Join our photo flash mob. WIN a Fleurieu escape!
WIN THE ULTIMATE FLEURIEU ESCAPE
1 x $500 Hometime accommodation voucher
1 x $250 The Salopian Inn voucher
2 x Premium Gin Masterclass experiences at Never Never Distilling (valued at $290) Let’s celebrate this incredible region. Summer on the Fleurieu Peninsula is all about the moments that make you pause, smile and soak it all in. From beach days and long lunches to local café catch-ups and weekend wine-downs – show us how you ‘summer like a local’ (even if you’re not one) for your chance to WIN.
1. Take your ‘summer like a local’ photo or video
2. Share on Instagram or Facebook: #summerlikealocal
3. Tag @fleurieulivingmagazine and @officialfleurieupeninsula
In our autumn issue, we’ll feature standout entries that capture what it means to #summerlikealocal – don’t miss it!
Willunga Farmers Market
Willunga High School, Willunga 13 and 20 December, 3 January
Celebrate Christmas and New Year at the Willunga Farmers Market. Join the team at the market with a joyful line-up of demonstrations, storytelling, produce and delicious inspiration throughout the holiday season.
Saturday 13 December – Cooking with Jess: Christmas dessert demo
Kick off the festivities with Jess as she whips up a show-stopping Christmas dessert. Learn tips, tricks and sweet magic to make your table sparkle.
Saturday 20 December – Storytime with Em Tunstill
Author Em Tunstill joins us to read her brand-new children’s Christmas book. Bring the little ones for a heart-warming festive tale and meet-the-author fun.
Saturday 3 January – The Origin of Taste: new year cooking demo
Start 2025 with flavour! The Origin of Taste team returns with a fresh and inspiring cooking demo to welcome the new year.
Christmas Crackers at Victa Cinema Victa Cinema, Victor Harbor 16-23 December
Christmas Crackers are back again at Victor Cinema after a successful run in 2024. Come and enjoy great Christmas classics like Home Alone and The Grinch over this week-long cinematic celebration of Christmas. Tickets (only $12 per person or $40 for a family of two adults and two children) include a small popcorn or drink. Screening schedule: Tuesday 16 December – The Grinch, Wednesday 17 December – Scrooged, Thursday 18 December – Home Alone, Saturday 20 December – National Lampoon's Christmas Vacation, Sunday 21 December – The Polar Express, Monday 22 December – Gremlins, Tuesday 23 December – Home Alone 2
The New Year’s Eve Train
Goolwa to Victor Harbor and back 31 December, 7.30pm
Experience the Steam Ranger’s 1950s Redhen Railcar fleet in all its festive glory, decked inside and out with Christmas lights and decorations. The New Year’s Eve Train will depart Goolwa for Victor Harbor at 7.30pm, arriving in town with ample time for the family fireworks at 9pm. The train will depart Victor Harbor at 10.45pm for its return trip to Goolwa, arriving in time for passengers to ring in the new year with a spectacular fireworks display off the Hindmarsh Island bridge! Book online at steamrangerheritagerailway.org.
SummerVines Festival
McLaren Vale 16-26 January
Drink in the vibrant sights, smells and tastes of our creative artisans, foodie culture and, of course, the best of McLaren Vale wines. This unforgettable eleven-day festival invites you to celebrate long days and warm nights in South Australia’s iconic coastal wine region. Visit summervines.com.au for more information.
Tour Down Under – Think! Road Safety Men’s Stage 4
Brighton to Willunga Hill
24 January, 11.10am-3:40pm
The 176km race starts on the Brighton esplanade then moves en route through McLaren Vale before the climbers take centre stage. Sprinters will have their time to shine along Aldinga’s Snapper Point before the tactics come out, all culminating in the third and final summit assault at Willunga Hill.
Tour Down Under – Ziptrack Women’s Stage 1
Willunga to Willunga
17 January 11.10am-3.10pm
The 137.7km race kicks off at High Street in Willunga and returns to the same place for the finish line. The sprinters are out and eager to pick up the first win of the UCI Women’s World Tour season in the longest women’s stage ever. Scenic coastlines along Aldinga Beach and Port WIllunga, as well as many of McLaren Vale’s most picturesque wineries, play vantage point to the tour action.
NOTE: For long-time or even sometime readers of FLM, you may notice our ‘Markets’ listing has been omitted. In an effort to create more space to focus on what’s happening seasonally in the region, we’ve opted to move the listing to our website (fleurieuliving.com.au/markets).
Beachside Food and Wine Festival
Rotary Park, Beach Road, Christies Beach 7 February, 4pm-9pm
The annual Beachside Food and Wine Festival delivers the perfect blend of mouth-watering flavours and stunning views. It’s a festival of exceptional selection of wines, beers, spirits and food, all from our own backyard. It also features our local artists and artisans as they showcase their incredible talents and wares in a vibrant atmosphere of entertainment and community.
Fleurieu Film Festival
McLaren Vale Visitors Centre, Main Road, McLaren Vale 7 February, 6.30pm-11.15pm
The Fleurieu Film Festival is an industry-standard, competitive short film festival that showcases the work of new and emerging filmmakers. The annual event, held under the stars, celebrates storytelling, bringing film lovers and emerging talent together for an evening of music, food, wine and film. See fleurieufilmfestival.com.au for details.
Sealink Kangaroo Island Racing Carnival
Cygnet River Racecourse, Kangaroo Island 19-21 February, 11.30am-5pm
Picturesque Cygnett River Racecourse holds Kangaroo Island’s largest event, attracting more than 3,000 racegoers from far and wide. Festivities begin on Thursday, a more casual race day, building to a crescendo of racing style on Saturday. As one of the busiest weekends on the KI calendar, make sure to plan a book in advance. More information at kiraces.com.
Chilli Fest Willunga
Willunga Recreation Park, Willunga 21-22 February, 10am-4pm
Amp up the summer heat at this year’s Chilli Fest. Experience a melting pot of chilli stalls, growers, cooking demonstrations and of course HOT food. Simmer off with live music, local beer, wine and sangria, then browse the colourful chilli-inspired artisan stalls. Chilli Fest Willunga is hosted by the Willunga Recreation Park as a fundraiser for this community-owned and managed facility.
Nice Day To Go To The Club
Port Noarlunga Football Club, Britain Drive, Port Noarlunga 28 February
Daybed Records proudly presents the fourth instalment of Nice Day To Go To The Club. Year after year, the Daybed crew serve up the best of the punk and garage rock scene supporting the PNFC and homegrown SA talent. With headliners Rolling Blackouts Coastal Fever, The Bronx and Cosmic Psychos, plus an epic line-up of local bands, you might want to book the chiropractor after this one! See daybedrecords.com for the full line-up and tix.
Emma Fält – solo show
Coral Street Art Space, Victor Harbor 5 December-31 January
Running across December and January, this exhibition debuts Emma’s latest wildflower-inspired works – vibrant mixed-media pieces shaped by her diverse cultural heritage and her exploration of identity, resilience and beauty in adversity. Experience her delicate layering technique, where tissue-paper petals recline over freehand drawings and text, and discover the meditative process that gives her art its depth and quiet power.
Surf Art Exhibition and Christmas Market
Arts Centre, Port Noarlunga
Exhibition: 12 December-2 February
Market: 14 December, 10am-4pm
All things beach and surf culture are the subject of this annual free exhibition of mixed-media arts - think water and waves, surfers and surf lifesavers, seahorses and sharks, and endless days on the sand. The market is a highlight of the exhibition, held on a beautiful Sunday in the lead-up to Christmas. It’s an opportunity to dive into some of the best ocean-inspired art on the Fleurieu in an interactive market experience. >
Powerful Women
Coral Street Art Space, Victor Harbor
6 February-28 March
Curated by Krystal Matthews, the Powerful Women exhibition will explore the theme of ‘kin’ and celebrate relationships with elders –nans, mothers, aunties and sisters. The exhibition will draw together work from local, regional and interstate artists. coralstreetartspace.com/events
Live Music, Pony at Moana Esplanade, Moana
Live music: Fridays 6-9pm and Sundays 2-5pm
Food and drink: Wednesday to Sunday (various hours)
Hailing from the hills, Prancing Pony Brewery has teamed up with local favourite Deep Blue Café to bring easygoing, relaxed hospitality and award-winning beers to the Moana Esplanade. Explore their sixteen beers on tap, including special seasonal brews, alongside wine, spirits, cider and non-alcoholic options, while enjoying live music (Fridays and Sundays) and delicious Deep Blue-made pizza. Got kids? Pony is perfect for a relaxed family afternoon! ponyatmoana.com.au
CLINK at Tintara
McLaren Vale
Friday to Sunday (various hours) until Easter 2026
McLaren Vale’s summer hub, CLINK at Tintara, is back for season five. Set on the lawns of Hardy’s Tintara, CLINK celebrates what the region does best – exceptional wines and delicious food, brought to you by a collaboration between historic Tintara precinct businesses:
Hardys at Tintara, McLaren Vale Hotel and the Fleurieu Arthouse. With a jam-packed calendar of events, CLINK is the perfect spot for long lunches with your favourite people. Enjoy live music every summer weekend, dancing, sporting events, Hardy's wine tastings, and art exhibitions at the Fleurieu Arthouse. clinkattintara.com.au
Team FLM summer picks
Our copywriter Tyler loves heading to Yeo Haus Port Elliot for a beer and good community connection. He also likes Horseshoe Bay itself as it's protected and great for kids.
Our graphic designer and photographer Jason likes to stay as close to home as possible but when he is dragged out he likes a coffee at Goodness, or perhaps a G&T and a good pub meal, of which there are aplenty in our townships.
Our star advertising and marketing manager Emma has strong ties to Kangaroo Island and spends most of her holiday time there at her parents' accommodation, Cove Landing KI. Closer to home Emma loves her local, Noori wine bar, where everyone knows her name (well almost). She loves going to Port Noarlunga Beach with the family. Date nights and friend dates are often spent at The Salopian Inn.
And me? (publishing editor, Petra) Well, it hasn’t changed much over the years – we love our bike ride to the Willunga Farmers Market on Saturday where we reward our efforts with a cheese toastie from Little Acre Foods or a Bull Creek Bakery pie. Sunday mornings often involve a cruisy ride from the Ecovillage through the Hart Road wetland to Pearl for a coffee. Any meetings are at Maxwell’s. I could go on but that’s just a slice of this good life.
01 03 02 04
01. South Coast Constructions builds a new home of their own South Coast Constructions has marked an exciting new chapter with the opening of their purpose-built office at 66 Ocean Street, Victor Harbor, coinciding with a dynamic re-brand that reflects the company’s evolving vision. Designed to foster collaboration, creativity and productivity, the new office offers modern facilities, upgraded technology and a flexible workspace tailored to the needs of a growing team and their clients. With more than three decades at the forefront of building excellence, the move from the company’s previous location is more than a change of address: it is a statement of growth, innovation and commitment to building outstanding homes across the Fleurieu. southcoastconstructions.com.au
02.Finesse Built awarded Master Builders SA Contract Home of the Year
Finesse Built has claimed the coveted 2024 Master Builders SA Contract Home of the Year award in the $1.5-$2 million category for their breathtaking ‘ToKen’ Carrickalinga residence, which featured on the cover of Fleurieu Living Magazine in autumn 2025. Judges described the home as 'a stand-out in a very competitive category,' praising its timeless exterior detailing, design that captures sweeping sea views, and 'WOW factor in every room.' A seamless balance of luxury and functionality reflects owner Marianne’s warm, hospitable
spirit and love for family and friends, and showcases Finesse Built’s end-to-end ‘Design + Build’ approach, in which clients’ dreams are realised with enduring quality. This award adds to a growing collection, cementing the company’s reputation as one of South Australia’s most trusted custom home builders. finessebuilt.com.au
03.BQ lifts the curtain on new showroom in McCracken
Better Quality Curtains and Blinds (BQ) has opened the doors to its brand-new showroom in McCracken, marking an exciting milestone for recent custodians Ashley and Renee Newman. The contemporary space showcases the latest in custom curtains, blinds, shutters and outdoor solutions, inviting customers to experience the quality and craftsmanship that have long defined the BQ name. More than a retail expansion, the new showroom reflects the company’s continued growth and deep commitment to the Fleurieu, offering personalised design advice, on-site consultations and locally made products that combine style with functionality. For BQ, this new chapter represents a proud investment in the emerging homemakers’ precinct on the outskirts of Victor Harbor –signalling exciting growth and opportunity within the region. Visit the showroom at Unit 2, 8-18 Hindmarsh Road, McCracken. bettacurtainsblinds.com.au
We’re excited to highlight the recent achievements and developments of the region’s best and brightest businesses. Here’s a quick look at some developments worth celebrating. 05 06
04. Fleurieu Peninsula Tourism is in excellent hands!
Holly Wyatt has returned home to the Fleurieu to lead the region’s tourism sector with passion and vision as Fleurieu Peninsula Tourism’s Regional Tourism Manager. Holly’s connection to the region runs deep. She was the creative force behind the beloved Valley of Yore in Myponga and a valued member of the Fleurieu Living Magazine team before heading to the Northern Territory to advance her career in unique visitor experiences. Beyond her impressive resumé and strategic approach to building partnerships, Holly is celebrated for her genuine focus on local culture and people, plus her unwavering passion for the region. We wish Holly every success in this role and look forward to seeing her make yet another mark on our tourism landscape. fleurieupeninsula.com.au
05. The Salopian Inn: the best wine list lives here
The Salopian Inn has claimed two top honours for Best Wine List South Australia and Australia’s Best Listing of a Single Region’s Wine at the 2025 Australian Wine List of the Year Awards. The masterful curation of this list comes from Alex Marchetti, Salopian’s innkeeper and head sommelier, who co-owns this beloved local institution and acclaimed restaurant with gastronomic royalty Karena Armstrong and formidable behind-the-scenes force Samantha Marchetti. The judging panel praised the substantial cellar, the carefully chosen selection from both emerging and iconic
producers, the extensive by-the-glass list, and the breadth of price points. Their comments recognise how this passionate team strives for excellence, not just in the kitchen and behind the bar, but far beyond, championing environmental sustainability and long-term careers in hospitality, supporting local community initiatives and fundraising, and nurturing meaningful relationships with producers. salopian.com.au
06. Raising a glass to Fiano Day
17 October 2025 marked the inaugural Fiano Day, a celebration of this vibrant white variety championed by McLaren Vale winemaker Corrina Wright of Oliver’s Taranga, fondly known as the Queen of Fiano. Timed to coincide with National Pasta Day, it was a perfect nod to Fiano’s Italian heritage and its effortless pairing with good food and spring sunshine. Once a little-known varietal, Fiano is now thriving, with around a ninety per cent increase in tonnes crushed nationally in 2025 compared with 2024. With its fresh, food-friendly style and resilience in warm climates, it’s easy to see why this Mediterranean beauty is taking hold on the Fleurieu and is fast becoming Australia’s wine of summer. Here’s one trend it’s okay to be late to: spend the next twelve months exploring the finest Fiano and stock your wine fridge in time for next year’s Fiano Day on Friday 16 October 2026.
oliverstaranga.com
Story by Nina Keath.
If I had to choose one word to describe architect David Burton it would be convivial. On a sunny October afternoon, we spend a companionable hour talking all things architecture and design.
By the end of our chat, it’s easy to see why he’s winning awards –and why his clients adore him. He’s warm, engaging and utterly obsessed with good design.
We’re discussing The Dunes House in Middleton, for which David and his team at Williams Burton Leopardi Architects (WBL) recently received the 2025 South Australian Architecture Award for Residential Architecture – Houses (New).
Set into the rolling dunes of Middleton, The Dunes House reimagines the classic Aussie beach shack with a modern, grounded twist. Its familiar gabled form nods to the client’s brother’s nearby cedar-clad home, forging a clever connection between past and present. But rather than chasing trends, WBL was more interested in its clients’ innermost values.
'We’re always looking at how people really live and what they want to get out of their home. Rather than ticking boxes, we try to get
beneath the surface to understand what people actually want to feel when they’re in their space, what they want to experience,’ David explains.
‘That sometimes means gently challenging assumptions. Do you really need four bedrooms? Or is it more about how the home holds you, how it supports the way you live day to day? It’s about asking those deeper questions to uncover what really matters to people.'
In designing The Dunes House, it became clear that one of the clients’ deepest values was connection.
'For the clients, living through COVID was a turning point. With young children at home, they became more conscious of the importance of family and creating a place that could hold them close,’ David recalls.
‘It wasn’t about security in the traditional sense – locks and alarms –but the emotional security that comes from being together. They wanted a home that encouraged connection, that made it easy to gather, cook, talk and just enjoy each other’s company.'
The clients weren’t just focused on connection within the home; they also wanted to feel part of the broader community and the landscape. >
'The house sits right on the bikeway between Goolwa and Middleton, so there’s quite a lot of walking traffic. From the deck or the kitchen, they love the idea of the passing parade, being able to call out, “Hey! Are you coming up for a drink?” That informal connection is something you don’t always get in the city and it became a really important part of how we approached the design,’ says David.
The Dunes House invites both togetherness and retreat. Open, sunlit spaces bring family and friends together, while smaller tucked-away corners offer moments of quiet contemplation. Down below, a solid masonry base anchors the home to the landscape, while upstairs lighter forms open wide to the sea, the shifting sands, and the surrounding community. Outdoor areas are cleverly arranged to suit the changing moods of the coast, from sheltered nooks protected
from the wind to open decks made for long, breezy afternoons and neighbourly hellos.
'It was designed for slow, intentional living,' David says. 'The communal spaces really encourage shared experiences, bringing the family together. Rather than creating the usual separate parents’ retreat, the idea was to make sure everyone could inhabit the same space while still having little pockets where they could cocoon. It’s a sanctuary for the family – a place to get away from the city, but at the same time stay together and keep connected.'
The build was also designed for longevity, with sustainability woven into the home’s design. >
Nestled into the dunes and making the most of sweeping ocean views to the south, the house is designed to weather beautifully in place. Every material has been chosen to age gracefully in the salty air. Expansive windows and sliding doors by Rylock Windows & Doors were precision-engineered for wind loads to maximise structural integrity and energy efficiency as well as encompass panoramic sea views.
Solar panels, battery storage, and non-toxic and low-carbon materials ensure self-sufficiency with minimal environmental impact. Skilfully oriented to capture winter sun and summer breezes, the house stays comfortable year round, supported by clever cross-
ventilation, full electrification and a cosy slow-combustion heater for cooler nights.
Perhaps in a sign of things to come, the owners went a step further than the usual sustainability considerations and examined sea-levelrise projections to ensure the house was raised up appropriately to withstand future flooding risks.
David is effusive when speaking about the builders. 'We can design for quality but, ultimately, the construction process has a huge impact on the final outcome. Southern Ocean Building & Consulting brought a really beautiful sense of ownership to the build,’ he says.
‘Their carpentry team was just amazing. You don’t see this kind of
joining in normal construction. It is almost furniture-like.' He heaps similar praise on his WBL colleagues, particularly codirector and lead interior designer Sophia Leopardi. 'Working with Sophia has deepened my appreciation for the way design can cradle life’s incidental moments,' David reflects. 'We talk a lot about the concept of creating spaces that allow us to celebrate life’s rituals – things like cooking a meal, bathing the kids, or making coffee in the morning.
‘They might seem like chores in some people’s minds, but the more you can create experiences of effortlessness and delight in doing them, the more likely you are to enjoy those rituals. It’s about how you are invited to interact with your space, how the mundane
can suddenly feel special. We’re really interested in nurturing those moments that might seem insignificant, but that, when you can be truly present for them, make life feel more rounded and richer.'
An example of this approach is seen in the principal suite where oversized curtains cosset and contain everyday life but when opened reveal the full expanse of the view beyond. Likewise, the thoughtful placement of the bath allows for subtle glimpses of the dunes. The careful design of each space elevates the functional requirements with whimsy.
For Dale Spencer, director of Southern Ocean, collaboration and commitment to craft were key elements in the project’s success. >
‘Thinking back on the project, I feel both proud and grateful – proud of our craft and grateful for the lasting relationships built along the way. The project was defined by genuine collaboration: our team and trusted trades worked seamlessly with WBL and our clients, who shared our passion for fine detailing and thoughtful construction,’ he says.
‘Together, we created a home that not only realises a vision but also celebrates shared creativity. It’s a place we like to revisit, not only to appreciate its enduring craftsmanship but to reflect on the journey that brought it to life.’
For David, Sophia and the WBL team, The Dunes House isn’t just about aesthetic elegance – it’s about how the home feels. Every design decision, from layout to materials, from furniture positioning to
lighting, is considered through the lens of human experience. In the end, The Dunes House is a study in balance between openness and privacy, between retreat and gathering, between nature and built form, and between the family and the wider community. It’s a home that encourages connection, slows life down, connects with nature and celebrates everyday rituals. It’s designed to be lived in, treasured, nurtured and shared.
And as David reflects on the project, it’s clear that the success of The Dunes House isn’t measured in accolades alone. It’s in the simple pleasure of knowing that a family is cooking together, laughing together, and waving to passing neighbours – within a home that genuinely cradles the little moments.
Story by Esther Thorn.
When Cat Leonard places the little notepad in my hands, its pages soft with age and ruled with neat pencil measurements, my first reaction is disbelief that she has dared to paint directly over an historic ledger. Pure awe follows at the transformation in front of me.
Once a boilermaker’s record book of numbers and calculations, the notebook is now reborn as a canvas, with industrial order replaced by creativity and beauty.
As I flip through the pages, flashes of colour interrupt the monochrome history – a bird mid-flutter, a woman in profile, bold sweeps of abstract form. Each painting is laid down in Cat’s confident hand, unhurried and instinctive.
‘I call it "erase all trace",’ she says, lifting another rescued relic, this time a Beethoven score book, now alive with new imagery. ‘These books were destined for the bin, but they’re beautiful. I’m not erasing their story, I’m adding another chapter.’
We’re sitting in the bright kitchen of Cat’s Marino home, just a few streets from where she grew up and a short walk from the sea. Her Labrador parades a soft toy around our feet, while the family’s elderly Staffy dozes nearby. Art covers every wall, from rich, Renaissancestyle portraits to bold pop art canvases. Cat is fearless in her practice. There’s no separation between the artist and her art. Both are expressive, intuitive and joyfully unrestrained.
Cat has been creating for as long as she can remember. After finishing school, she studied painting, printmaking, jewellery and design at what was then the Stanley Street School of Art in North Adelaide.
‘I taught myself to sew,’ she recalls. ‘I started printing fabrics, making clothes and selling them.’ By the late 1980s and ’90s, Cat had launched two successful fashion labels – Realm and Matt Moss –before stepping back to raise her daughters.
When her youngest started kindy, the urge to paint returned, and this time Cat tried her hand at portraiture.
‘I’ve always been interested in faces,’ she says. ‘I painted Sid Vicious, entered it in a prize, and it sold. That’s when I thought, “Maybe portraits are a good thing to do!” Nothing was terribly planned.’
Her signature use of vibrant colour and relaxed, expressive strokes resonated with audiences. Commissioned portraits of loved ones and beloved pets began to come in. So did invitations to teach. Now Cat balances her studio work with teaching at art schools and galleries across Adelaide.
Cat paints from photographs, often in coloured gesso or oils. ‘I like a bit of unfinished rawness,’ Cat smiles as she takes me on a tour of the works lining her walls. We start with a brightly coloured portrait of her Staffy and then move to one of chef Simon Bryant, which is appropriately hanging in the kitchen. ‘That was one of the first. I just liked his face.’
Since then, Cat has captured countless famous faces, from Grace Kelly and Taylor Swift to Rowan Atkinson, Frida Kahlo and even the world’s most reproduced face: Mona Lisa. >
Throughout Cat’s home, I can clearly trace her evolution as an artist. Earlier works nod to pop art. Then a shift to Renaissance tones and meticulous detailing, reminiscent of mediaeval tapestries. Today, her style continues to loosen with softer hues, confident brushwork, more air and movement on the canvas.
We step into her current studio, a converted garage which is soon to be replaced by a purpose-built space under construction in the backyard. Paintings of all sizes hang on walls or lean against easels. A series of small bird portraits catches my eye: a yellow-breasted finch on barbed wire, a wren balanced on a bottle top. ‘These were for a workshop,’ Cat explains. ‘Birds are simple and fun to teach. People really want creative outlets at the moment, to give them something to focus on away from everyday life.’
She shows me a photo of a pair of large-scale abstract florals now installed at the Colac Hotel in Port Adelaide. They were a turning point, Cat says, launching her current exploration into abstract
painting. ‘I’m really enjoying abstract painting. For me, it’s a gradual letting go,’ she says.
Her newest series Erase all trace is inspired by a much darker phenomenon: the toxic algal bloom devastating our coastline and marine environment. Muted tones and primal shapes of dead sea creatures evoke cave art connecting the viewer to the pressing fragility of our natural world.
What strikes me most about Cat is her openness. She speaks about her art with the same ease she paints it, without ego, hesitation or preciousness. She wasn’t raised among artists – she simply recognised a gift early on and has never stopped nurturing it.
‘I’m always creating something,’ she smiles. ‘It’s a nice balance right now, teaching, one portrait commission a month, and developing Erase all trace. I’ll just see where it takes me.’
Cat’s work can be viewed at catleonardart.com or on Instagram @cat_leonard_art.
Photographed on location at Aldinga Secret Garden by
Handmade plates, bowls, cups and vases from Fossick Made and Found, Goolwa.
Aldinga Secret Garden is a charming event venue tucked away in the historical township of Aldinga in South Australia.
Nurtured for over three decades by the current owner, the garden exudes a romantic cottage-style atmosphere with mature leafy trees, rustic stone walls, intimate nooks, raised decks and vibrant flower beds. A long hedge-lined laneway, ending in a stunning ornamental vine arch, provides a picture-perfect setting for wedding ceremonies.
Among the garden's many beautiful features, the rustic chapel stands out – showcasing an authentic 1870s stained-glass church window. A collection of vintage furniture, church pews, rugs and wine barrels plus a bar are also available for use on hiring the venue. venyu.com.au/listing/aldingasecretgarden
As the days grow longer and the air warms, Port Willunga Fine Foods invites you to savour the season’s vibrant abundance. Ripe, sun-drenched fruits and earthy South Australian nuts are deliciously crafted into exquisite combinations that celebrate provenance, flavour and artisanship.
This summer, embrace bold new tastes with celebrated hot and sour lime pickle or olive tapenade – vibrant companions to charcuterie, grilled seafood and rich cheeses. Elevate your platters with Merlot conserve, strawberry guava paste, dried pears and crunchy almonds, or indulge in golden toffees, luxurious chocolates and grape wine conserves. Every bite tells a story of South Australian sunshine, sustainable orchards and the simple pleasure of exceptional produce.
Order online at portwillungafinefoods.com.au and experience summer at its most delicious. >
Paris Creek Farms’ cheese from South Australia brings velvety richness to any entertaining spread. Crafted with organic, biodynamic milk, its creamy textures and balanced flavours pair beautifully with Port Willunga Fine Foods’ fruit pastes and dried fruits and Spring Seed wines. It’s an effortless way to elevate gatherings with authentic, beautifully made regional produce. pariscreekfarms.com.au
Pillar of Salt Event Catering , Morphett Vale
Pillar of Salt Event Catering is a boutique Adelaide-based catering company led by Jonathan Johnston. Along with his fabulous team, Jonathan delivers inspired, personalised menus for weddings, corporate functions and private events.
Since starting in 2016, the company has built a strong reputation for combining creative cuisine with meticulous service – offering buffet, cocktail or formal seated dining to suit each occasion and budget. Based in Morphett Vale, the team caters across greater Adelaide (including regional areas) with a heavy focus on the Fleurieu and McLaren Vale.
pillarofsalteventcatering.com.au
Fossick Made and Found , Goolwa
Fossick Made and Found in Goolwa is a boutique gallery and shop located in the historic riverside town of Goolwa. It celebrates artisanship, sustainability and community connection. The space showcases a selection of handmade goods and artworks crafted by Australian artists and makers.
Every item at Fossick tells a story – whether it’s hand-thrown ceramics, unique jewellery, natural fibre textiles or prints. And every item is lovingly sourced by owners Katrina and Farley who create under their own brands Kitty Came Home and Katrina Weber Jewellery. The name Fossick perfectly captures the essence of discovery and appreciation for things thoughtfully made or lovingly found.
fossick_madeandfound
Buds & Blooms , Reynella
As a family-owned business, Buds & Blooms florists has been brightening lives since 1989. Sisters Melissa Murray and Renae Ledgard, who took over the reins in 2005, have built on the shop’s proud legacy with a fresh, modern touch. Their talented team
specialises in everything from elegant wedding and special event florals, to simple everyday arrangements, always crafted with care and creativity.
Known for their commitment to quality, Buds & Blooms sources locally grown, seasonal blooms, ensuring each design is vibrant, sustainable and beautifully unique. They offer same-day delivery, making it easy to share something special – whether it’s a joyful celebration or a heartfelt gesture. And with more than forty years of combined experience, the team’s artistry and attention to detail shine through in every bouquet.
budsandblooms.com.au >
Home Grain Bakery, Aldinga
Celebrated for its honest craft and enduring charm, Home Grain Bakery in Aldinga captures the spirit of the Fleurieu in every bake. Each creation – from slow-fermented sourdough and rustic ciabatta loaves to handmade pies filled with local flavour – is crafted entirely onsite. Signature pie favourites such as steak and green peppercorn, smoked brisket, and jalapeño and cheese sit alongside indulgent vanilla slices, rich cheesecakes and fruit-filled danishes. Paired with expertly brewed coffee made from locally roasted beans, every visit is a warm invitation to savour true Fleurieu craftsmanship. facebook.com/HomeGrainBakery
Settlers Spirits , McLaren Vale
Settlers Spirits crafts small-batch, award-winning gins and whisky inspired by the rich flavours and botanicals of McLaren Vale. Each spirit is a careful blend of creativity and expertise, capturing the region’s vibrant character. Perched on level 3 of the iconic d’Arenberg Cube, Settlers Spirits offers a hands-on tasting experience with sweeping vineyard views. Guests can enjoy guided tastings or interactive gin-blending sessions that reveal the artistry behind every bottle. Discover new flavours or refine your palate with Settlers Spirits and celebrate the spirit of McLaren Vale. settlersspirits.com.au
The rich visual charm that defines Spring Seed Wine Co is as enticing and satisfying as the quality that goes into every bottle. Run under A-grade certification from Australian Certified Organic, each wine is a love letter to nature, inspired by vintage flower seed packets from the early 1900s. Delicate illustrations of poppies, alyssum and cockscomb bloom across the bottles, evoking an era of simplicity and quiet beauty. The wines and the artwork together tell a story of balance – between heritage and innovation, cultivation and care, and a vineyard that truly grows in harmony with the earth. bosworthwines.com.au/spring-seed-wine-co
Kookery is a charming kitchen and gift store on High Street in Willunga. The shop specialises in beautifully designed kitchenware, stylish utensils, preserving accessories, gardening tools and its own line of linen tea towels bearing witty sayings. Locally owned, Kookery offers a warm, creative atmosphere with a focus on functional and useful objects that are made to last. It’s a favourite destination for foodies, bakers, gardeners and anyone seeking a clever, thoughtful gift.
Story by Sam Marchetti.
Author Brad Meltzer wrote, 'Dream big, work hard, stay humble,' a mantra that captures the approach to life, business and community that Dave and Emma Craggs have chosen, with Noarlunga’s Bio Fit gym as their centrepiece.
There’s a workout technique at Bio Fit called 'You go I go'. Two people train together, one giving it all they’ve got while the other person rests, encouraging their teammate before swapping places. Listening to Dave and Emma Craggs discuss the life they have created for themselves reminds me of this sequence – they are clearly a strong team, working together to achieve the same goals and having each other’s backs.
Moving into the fitness industry shortly after leaving school, Dave recalls the moment his future goals solidified. 'Once I started working one-on-one with clients, I had a moment of realisation that what we were doing could directly help people feel better and improve their health, and then I knew that this was exactly the work I wanted to do.'
Emma’s involvement at this early stage was limited to helping Dave with marketing his personal training business and boot camps.
'The first logo Dave had was horrific,' laughs Emma, 'but soon wordof-mouth picked up, and a community started to grow around us.'
A boot camp started with their friend Bruce Caretti at Port Noarlunga Primary School. Beginning as a side hustle to personal training, it quickly became embedded in the community. With up to sixty clients attending each session, three times a week, participants began arriving earlier and earlier – before Dave even had time to set up. The bootcamp became as important socially as it was for fitness to the local community.
Armed with the bootcamp success and their existing personal training clientele, Dave and Emma found the confidence to take a risk on a commercial lease and Bio Fit was formed. The community followed, continuing to grow.
Seven years on, Bio Fit’s Noarlunga location has evolved into a state-of-the-art group training facility, blending the education of personal training with the motivation and accessibility of group classes. Their holistic approach underpins a multimodal timetable of strength and conditioning, Reformer Pilates and yoga, supported by a purpose-built recovery hub and trusted in-house allied health partners - Swell Life Physiotherapy and Thriving Tribe Clinical Nutrition. Dave and Emma credit their success to the Bio Fit team’s shared passion for each client’s journey and a welcoming culture of friendly competition where no one is left behind.
DESIGN BUILD BY
Words by Team FLM.
Until recently, Aldinga in South Australia might have felt a little quiet, but today it’s buzzing. The Coach Road strip now boasts a charming mix of boutiques, wellbeing studios, cafés and restaurants.
It’s also home to the Aldinga Arts Ecovillage, where you’ll find a bulk food store, a slow food café, a roastery and even a gelateria. Nearby streets host everything from luxury beachfront homes to quirky Airbnbs. It all makes for a cheerful, unpretentious vibe.
Newly developed bike paths now connect Aldinga with Seaford and Willunga, stretching from esplanade to wine region and linking
into the Aldinga Conservation Park and the Hart Road wetland. An extension to Sellicks Beach is on the way. It’s oh-so easy to cruise between destinations and enjoy a day out, in the arms of a welcoming community. For the younger among us, there is also a range of sporting facilities including a recently opened skate park.
Aldinga is the perfect place to unwind, explore seaside trails, pick up something unique, and enjoy that relaxed coastalvtown feel –without sacrificing style or hospitality. And, as locals, we can say it with all honesty – we love it.
The journey begins in the vibrant Blacksmith Hub, where standout southeast Asian dining at The Little Rickshaw sits alongside cosy café, Goodness Coffee Co. Wander a little further and street art appears as bitumen gives way to pavers and stone walls in The
Temperance Precinct – a pocket of boutique retailers (make sure to check out Morocco by Mish). The food and drink selection includes great coffee at Home Grain Bakery, the wholesome offerings and equally great coffee of Maxwell’s Grocery, and Kick Back taphouse overlooking its working brewery. If you are lucky enough to attend an event at Aldinga’s Secret Garden, you will leave brimming with ideas for developing your own secret garden at home.
With McLaren Vale only minutes away, Aldinga blends country town charm with the sophistication of a world-class wine region. There’s a distinct warmth here – a community spirit driven by makers, entrepreneurs and locals deeply proud of their place, engaged in countless collaborative projects, and exhibiting a progressive outlook. A great example is the Aldinga Soup Kitchen
held on the first Wednesday of every month, where locals and visitors can share a nutritious meal and genuine community.
Framed by rolling hills to the east and dramatic cliffs dropping to white sandy beaches in the west, Aldinga’s landscape is truly striking. Spend a few days exploring and you’ll soon see why so many people have happily traded city streets for coastal calm. Aldinga is welcoming, worldly and wonderfully Fleurieu. Try these favorites ... Maxwell’s Grocery
Charming, vibrant and fresh, Maxwell’s Grocery is a modern café nestled right in the heart of Aldinga. With a proud emphasis on quality local ingredients, friendly service and to-die-for coffee, this contemporary space is the perfect spot to grab a brekky roll, >
smashed avo on toast or a perfectly poured morning brew. Not just home to café classics, Maxwell’s also purveys delicious organic produce. With a welcoming community vibe and effortless style, Maxwell’s Grocery has become an Aldinga favourite, a ‘must visit’ for lovers of the Fleurieu food scene.
@maxwellsgrocery
An emphasis on local ingredients is something all Aldinga’s best venues have in common. Kick Back Brewing is committed to the cause, serving classic dishes paired with their own ice-cold, frothy beers. When you have a beer called ‘The Mid Coaster’ it's obvious how much you care for place and community. Not just obvious in the beverages but also the space itself, Kick Back Brewing regularly hosts a vibrant spectrum of events, from festivals to relaxed weekly live-music nights. Bring your family, your mates and your pooch down for a true local experience.
@kickbackbrewing
Miss Gladys on Sea
London, Paris, New York, Aldinga. That is the text adorning the red sign standing triumphantly outside Ms Gladys on Sea. Miss Gladys Sym Choon became the first woman to incorporate a business in South Australia circa 1928, and it's hard to know whether the global approach was part of her original plan. After beginning humbly in Adelaide, the business has found enduring success in multiple locales including Aldinga. At Miss Gladys, regional shouldn’t mean restricted. That is why they are intent on bringing the best brands and couture with character from across all their stores to their (surprisingly spacious) Aldinga location. missgladyssymchoon.com.au
Over its nearly fifteen years in business, Home Grain Bakery has become a true meeting place and a lively hub for the community. Celebrated for its baking delights and warm character, the bakery
serves up delicious fresh goods each day, all complemented by expertly made barista coffee poured from the signature purple espresso machine. Award-winning breads, weekly specials and beloved daily favourites – from long-fermented sourdoughs and rustic ciabatta to handmade pies bursting with local flavour – make Home Grain Bakery a welcoming stop for locals and visitors, individuals and extended families. With friendly staff and an atmosphere that feels distinctly Fleurieu, every visit is an invitation to slow down and savour simple, well-made food.
@homegrainbakery
A warm and inviting restaurant featuring authentic Thai dishes like green curry, pad Thai and crispy spring rolls, made with fresh ingredients and balanced flavour. Though only open for just over a year, it has fast become a community favourite.
@rusticthaicuisine
The Fleurieu Peninsula invites a certain relationship with nature. Be it vineyards or ocean, there is an undeniable link with the natural world. Pearl honours and celebrates that intrinsic relationship through its menu. The ever-changing moods of the ocean mean no visit will ever be the same. Pearl showcases the high-quality produce of the Gulf St Vincent, the Fleurieu Peninsula and South Australia. Whether it's future-friendly seafood, fresh garden harvest or an array of beverages, caffeinated, adult or otherwise, Pearl’s menu has it. Reflective of the stunning natural location, the Pearl team is wholly committed to minimising their environmental impact and preserving all the things that make their offerings special.
pearlaldingabeach.com.au
Sea Gypsy by Wine Coast Holidays
Lie back and relax in this bohemian, coastal retreat, nestled in nature's warm embrace. Set up as three bedrooms (two of which feature king-sized beds) and accommodating up to seven people, >
you can comfortably steal away for private time. A fully equipped kitchen and stunning entertainment areas make eating in a wonderful choice. Of course, Aldinga Beach offers countless diverse options to dine out so you might want to avoid cooking altogether! Decorated in a free-spirited and artistic manner, featuring bold colours, patterns and textures and an eclectic mix of styles, Sea Gypsy is a feast for the senses. Situated in ‘The Scrub’, a sought-after location at the southern end of Aldinga Beach, you can venture outside for activities like bushwalking, birdwatching, swimming or simply lazing in the natural wonder that is Aldinga. winecoastholidayrentals.com.au
The Dingaling by Hometime
The Dingaling is a light-filled beach house with everything you need for a relaxed, memorable stay. The four bedrooms offer multiple sleeping options featuring king, queen and bunk beds. Two living rooms cater to countless entertainment choices, from gathering
with friends to quiet downtime or a kids' movie marathon. Cosy indoor living spaces transition to leafy gardens and private outdoor seating, the perfect setting for slow mornings, post-beach lunches, dinnertime barbecues and evening storytelling under starry nights by the firepit. Make the most of the fully equipped kitchen that features an oven, coffee machine and breakfast bar. And the best part? This beautiful property is set just one-hundred-and-fifty metres from the sparkling Aldinga shore. hometime.io
In the end, time spent in Aldinga leaves an impression. Walking though the scrub, snorkelling at the reef, absorbing a magnificent sunset on one of the beaches, these are features you cannot appreciate on a map. They are experiences you actually feel and take with you when you leave. Whether you’ve been here an hour or a week, something about this place sticks with you. That’s the real Aldinga: simple, natural and impossible to forget.
This season, skip the big-box sameness and discover the magic waiting right in your neighborhood. Our summer buyer’s guide celebrates the small shops and makers, bringing colour, craft and character to every day.
Whether shopping for a friend or loved one or treating yourself – there are so many things to like here. Because when you shop small, every purchase has a ripple effect – supporting local jobs, fueling passion projects and keeping our townships' unique spirits alive.
Selecting a thoughtful gift? These destinations prove that great style doesn’t have to be found far from home. Design, quality and a sense of ease come together naturally at these local retailers.
Family owned and operated since 1991. Telephone 8552 3055. Find us at baileyhomes.com.au or like us on Facebook. CUSTOM DESIGNED HOMES | EXTENSIONS | RENOVATIONS | COMMERCIAL
Under new Artistic Director Matthew Lutton, Adelaide Festival 2026 promises to be seventeen days of ticketed and free events to entertain, embody and excite the senses.
Come out to see local and global artists from some of the world’s best theatre, dance and music companies. Experience the work of powerhouse names including Isabelle Huppert, Thomas Ostermeier and Simon Stone, as well as a world premiere theatrical production by Adelaide’s own Windmill Production Company and a completely free opening night concert by Britpop legends, Pulp.
The Pioneer Women’s Memorial Garden will host Adelaide Writers’ Week with a daily free lineup of authors and speakers from 28 February to 5 March. Ticketed events include Jacinda Ardern in conversation with Sarah Ferguson, Annabel Crabb and David Marr as team captains in The Great Debate, and living national treasure, one of Australia’s most beloved authors, Trent Dalton.
Before or after your show, make sure you drop by CODA, Adelaide Festival’s bespoke bar on the Festival Plaza offering food, drink and nightly DJs. Below is a sneak preview of some of the festival’s highlights.
The cherry orchard
What happens when the matriarch of a powerful family refuses to let go of the past?
Director Simon Stone is a master of transforming classic texts into blisteringly contemporary theatre. His new take on The cherry orchard transplants Chekhov’s Russian masterpiece into the highstakes world of South Korean chaebols (rich family businesses).
This fast-paced drama ricochets between heartbreak and humour, asking whether a family on the brink will evolve or crumble. A review from The Korea Herald declared, 'The production’s magic lies in its ability to transform characters who are pathetic, foolish, snobbish and incompetent into figures who are loveable, vulnerable and ultimately understandable.'
27 February-1 March, Festival Theatre
Gatz
An office employee finds a copy of The great Gatsby in his cluttered desk and starts to read it out loud. Before long, the entire novel unfolds around him as his coworkers get swept into the story. This eight-hour theatrical feat (yes, there are breaks!) brings to life Fitzgerald’s masterpiece, including all of his iconic characters, by one of America’s most daring companies. Hailed as 'astonishing' and 'mesmerising', Gatz breathes fresh resonance into this classic in a theatrical and literary marathon like no other. According to The New York Times, Gatz is 'The most remarkable achievement in theatre not only of this year but also of this decade.'
13-15 March, Her Majesty’s Theatre
Pearl noire: meditations for Joséphine
Experience the brilliance of soprano Julia Bullock in a work that shines a light on the life and legacy of Joséphine Baker: artist, activist and icon of resistance who left the racially segregated United States
in the 1920s and rose to unprecedented global celebrity in the music halls of Paris and beyond. This genre-defying performance blends opera, jazz, spirituals and the elegance and raunch of early twentieth-century French music hall into a powerfully emotional song cycle, with spoken interludes by poet Claudia Rankine. The New York Times says the show is, 'One of the most important works of art yet to emerge from the era of Black Lives Matter.'
1-4 March, Her Majesty’s Theatre
Works and days
This remarkable theatrical event from Belgium’s FC Bergman (The sheep song, 2023) unfolds like a living painting, its pastoral imagery evoking the rhythms and battles of nature and the arc of human progress, the complexities of change and the uncontainable force of nature. Inspired by ancient Greek poet Hesiod’s original verse, eight highly physical performers embody the rituals of toil, tradition and transformation without a single word spoken, ploughing up the stage itself to an ecstatic live music score. According to The Herald (United Kingdom), Work and days is 'A masterwork of visual storytelling.'
5-8 March, Dunstan Playhouse
Mama does derby
Windmill brings us an hilarious and heartfelt mother-daughter tale featuring athletes from the Adelaide Roller Derby League! At sixteen, Billie is stuck. The pressure of growing up and holding it all together is weighing on her. To make matters worse, she and her mum have moved to a regional town and need to make their own fun. Cocreated by Clare Watson and Virginia Gay, Mama does derby is a story for all ages about stacking it and getting back up. In the words
of The Sydney Morning Herald, 'Windmill has built a reputation for artistically adventurous and emotionally complex shows for young and family audiences.'
27 February-8 March, Adelaide Entertainment Centre Theatre
Mary said what she said
One of the greatest stage and screen actors of our time, Isabelle Huppert delivers a spellbinding solo performance as Mary Queen of Scots in this Adelaide Festival exclusive, drawn from the queen’s real-life letters. Directed and designed by the late Robert Wilson, a towering figure in avant-garde theatre, this production plunges into the psyche of a woman involved in some of the most notorious plots of her time, a woman exiled, isolated and misunderstood.
6-8 March, Festival Theatre
Theatre of dreams
Twelve dancers move through portals of darkness and imagination, tumbling into a rabbit hole of evolving emotions and dreams, a hedonistic paradise where there are always more curtains, more music, more life. This Australian premiere and exclusive by one of the world’s most in-demand choreographers, Hofesh Shechter, is set to his own trademark cinematic composition and delves into the subconscious, exposing the fears and desires that elate us. Astonishingly beautiful, constantly inventive and utterly engaging. Le Figaro shared, 'The dance dazzles, defined by razor-sharp gestures, a contagious energy and the irresistible beauty which characterises Shechter’s work.'
13-15 March, Festival Theatre
For Sam and Irma, building their forever home was a deeply personal journey, one that spanned continents, generations and a heartfelt return to where it all began.
While living and working overseas, the couple began to contemplate coming back to South Australia. Drawn by the pull of home, they found a house for sale just a few doors down from Sam’s childhood home and a stone’s throw from the beach. For a time, they kept it as a rental property, but its value went far beyond investment. It was a step toward returning to their roots.
When the family eventually moved back, they made the bold decision to demolish the existing house and build new. The vision was clear: to create a home that reflected their family’s lifestyle, values and future – one that would prioritise sustainability, energy efficiency and beauty. And, in a poetic twist, they later purchased the neighbouring house so that Sam’s parents could live right next door. A full-circle moment – two generations reunited in the community that shaped them.
Working closely with Watermayne homebuilders and Goodhouse architects, Sam and Irma brought their vision to life. Watermayne’s approach – thoughtfully built homes that perform beautifully, last longer and tread lightly on the earth – resonated with their own ethos. The house itself sits on a generous corner block. It is two storeys high and cleverly designed to maximise both interior space and
outdoor liveability. Despite its location in a high-traffic area, the property has the feel of a private retreat. Smart orientation, natural screening and seamless indoor-outdoor transitions mean the home feels calm and quiet, completely tailored to family life. There’s room for the teenage boys to hang out with friends, a dog to roam, and plenty of space for entertaining.
'We wanted a home that reflects our personal tastes and lifestyle while prioritising sustainability and energy efficiency,' Irma explains. 'It had to be beautiful, but also practical for a busy family of four –and our dog!'
Inside, the interiors reflect a refined yet comfortable style. The family leaned into mid-century modern cues, choosing clean architectural angles and a thoughtful mix of materials – brick, concrete, stone, timber and cladding – to give the home texture, warmth and personality. The open-plan layout encourages connection, while distinct zones offer privacy and versatility. A custom kitchen with walk-in pantry forms the heart of the home, supported by a dedicated children’s area, a home cinema for family movie nights, and a double-sided fireplace that heats two living zones at once.
'We were pleasantly surprised by the level of detail in the finishes,' Irma says. 'From the timber cladding to the polished concrete floors, it all came together beautifully. And the way the custom joinery and tile colours express our personality, we just love it.'
The sliding doors open wide to a large deck, ideal for relaxing or entertaining. Beyond it, the garden flourishes with a combination >
of native, drought-tolerant plants and a self-sufficient veggie patch nourished by a rain-harvested water tank. A swimming pool provides a welcome escape during warmer months and completes the outdoor sanctuary.
But this home is more than just aesthetically pleasing – it’s highperforming. From the very beginning, the brief was clear: build a home that’s energy efficient, future-proof and resilient. Watermayne delivered on that and more.
A tightly sealed building envelope ensures minimal energy loss. Highly insulated wall assemblies, double-glazed windows and smart ventilation allow the house to stay comfortable year round with less reliance on mechanical heating or cooling. A waffle pod slab paired with hydronic underfloor heating and cooling adds to the home’s
efficiency and comfort. The polished concrete floors provide thermal mass and natural timber underfoot brings additional warmth and softness.
'Seeing the energy-efficient features in action has been amazing,' Sam says. 'We’ve even added an additional battery to double our solar storage capacity. It’s just made a huge difference in how we use and manage energy.'
Indeed, the home’s solar system, complete with battery storage, has already resulted in noticeably lower utility bills, proving that sustainability doesn’t require compromise. Instead, it adds value and liveability. With smart thermostats, rainwater harvesting and passive solar design, the family has created a home that works with the environment, not against it. >
Of course, building a home by the ocean presented its own unique challenges. The salty air and sandy soil, as well as demolition of the pre-existing structure, demanded expertise and precision. Watermayne’s craftsmanship and communication stood out every step of the way.
'We appreciated their open communication, attention to detail, and use of high-quality materials. They made the whole process feel collaborative and exciting – not overwhelming,’ says Irma.
While handover was a special milestone, Sam and Irma both agree that the design and selection phase was one of their favourite parts of the journey. Working in close partnership with the team allowed them to bring their ideas to life without compromise.
Every element, from the orientation of the windows to the shape of the facade was intentional.
Now, settled into their new home, the family can reflect on what they’ve created – a space that honours the past, serves the present, and looks to the future. It’s a legacy of thoughtful living, rooted in sustainability and family.
'There’s something really special about raising your own kids on the same street you grew up on,' Sam reflects. 'It feels like we’ve come home.'
For Watermayne, this home is more than just another build, it’s a living expression of their mission to create homes that endure. And for Sam, Irma and their boys, it’s a dream fully realised – built to last, built with love.
Design Studio
is a boutique architectural
studio specialising in elegant, considered designs throughout McLaren Vale, Adelaide and beyond.
admin@kairosdesignstudio.com.au
www.kairosdesignstudio.com.au
178 Main Rd, McLaren Vale SA
Story by Poppy Fitzpatrick. Photography by Erin Scott.
Entering Helen Fuller’s home is like walking through a bespoke art gallery. Every patch of wall is filled with a painting and every surface is adorned with an eclectic mix of ceramics, figurines and other knickknacks. Despite its colourful maximalism, the space remains tasteful and refined –a reflection of Helen’s own unusual yet sophisticated ceramic style.
Helen’s energetic puppy Poppet drags us by the shoelaces through to her studio in the back garden, our slightly chaotic approach softened by classical music drifting from inside.
Two clay works-in-progress sit atop Helen’s workstation, between fragments of found objects that she has collected while out dog walking: bark, handfuls of sticks, seed pods and shards of crockery among the collection.
‘It’s hard not to go somewhere and come back without having collected something along the way,’ Helen says. ‘I was that kid who always had to empty their pockets before we put my clothes in the wash.’
Helen’s practice preserves this childlike wonder through an intuitive and playful approach. Using hand-built coiling techniques, her pieces emerge from an improvised process, simply starting with a lump of clay and seeing where it leads, often with guidance from the natural world. Some of her pieces mimic nature in their form: curly pieces of bark and unruly branches. Others are more expressive through their textures, imprinted with meticulous repetition using various found materials.
There’s a certain untamed quality to Helen, a determination to create and colour outside of the lines, a quiet rebellion. Growing up in a conservative household in the 1950s with a sister and two older brothers, Helen’s refusal to conform began from a young age. >
‘I would go collecting bird eggs and climbing trees with my brothers, but I wasn’t allowed to wear trousers and I couldn’t do it in a skirt,’ she says. ‘I just wanted to be equal. I thought we should be the same because we all had two eyes and a nose.’
With a knack for the arts from her earliest years, Helen desperately wanted to go to art school – but a disapproving father insisted she get a job.
‘To him, art meant sex, drugs and rock ‘n’ roll. I was angry at him, but I didn’t do the drugs,’ she laughs. ‘But the rest…’
Helen worked her way through roles in insurance, medical illustration and a professional photo lab, but with strategic defiance she studied painting part-time on the side. Eventually, with enough credits, she entered teachers’ college and found her path into art education.
During that time, her practice evolved from painting and into making, experimenting with collage works that combined drawing, textiles and found objects.
Her adventurous spirit later carried her to Brisbane, where she taught art at the College of Advanced Education (now the Queensland University of Technology). Immersed among respected artists and colleagues, she began exhibiting her own work. It was there that she met her now ex-husband but enduring friend, David, with whom she had her son, Alex. Returning to Adelaide to raise him, Helen’s practice evolved once again.
A casual hobby ceramic course in Burnside drew Helen in, which she attended without fanfare – never revealing her professional artistic background to her teachers or peers. While admiring the purist, minimalist work that artists like Gwyn Hanssen Pigott mastered on the wheel, Helen found it too constrained for her sensuous, spontaneous style, instead finding her rhythm in hand-building.
Helen then entered her work into the 2010 South Australian Ceramics Prize, and won – to the surprise of the more wellestablished and technically proficient ceramicists in the mix. Her unique style seemed to appeal to the judge that year: well-known Fleurieu-based potter Gerry Wedd.
‘That's Gerry, though,’ Helen grins. ‘I reckon he was giving the others a lesson.’
She modestly downplays her success, but the award sparked a long-standing friendship with Gerry and his partner Chris De Rosa, through whom she is currently exhibiting works at South Seas Books & Trading in Port Elliot.
Helen’s approach to both life and art embrace experience, the unpredictability that is inherent in the beauty of the natural world, and the tactile ‘messiness’ and imperfect forms that emerge from finding joy in process over precision. Beyond its artistic merit, her work acts as a reminder not to take things too seriously, to throw ourselves into passion purely for joy, with less focus on the outcome –even if, in Helen’s case, the results are quietly extraordinary.
The time of the year has arrived when a bold-flavoured gin – award winning of course – and sweeping McLaren Vale views become the perfect answer anytime someone asks, ‘What should we do today?’
Never Never Distilling Co, founded on daring ideas and a fearless spirit, has become a standout of Australia’s distilling scene, celebrated for its award-winning gins, including multiple ‘world’s best’ winners and its hands-on visitor experiences. For over half a
decade, its premium gin masterclass has been one of the region’s most beloved experiences, delighting thousands of guests and their tastebuds along the way.
This summer, the team is building on its passion for engaging experiences and high-class hospitality, offering a suite of permanent offerings: the premium gin masterclass plus Italian street food feast; guided gin tasting; and guided gin tasting plus casual pinsa lunch. (For the uninitiated, pinsa is a very light and airy pizza.)
The Italian street food feast is offered in collaboration with Cucina di Strada, a match made in gastronomic heaven. Never Never provides the refreshments while Cucina di Strada provides its famed Italian cuisine featuring natural South Australian oysters alongside Never
Never’s coveted Shellie, a frozen gin served straight from a freshly shucked oyster shell because, let’s face it, one can never have too much oyster!
‘Our new experiences expand on the popularity of our premium gin masterclass, while giving guests more ways to connect with our team of gin experts. We’ve created experiences that offer something for everyone, from in-depth masterclasses to relaxed tastings and casual cocktail sessions with friends,’ says Kate Rowlands, venue general manager at Never Never.
The team is also proud to note that they recently won Australia's Best Distillery Bar (for the second year in a row) at the Australian
Bartender Awards and took home a silver medal at the South Australian Tourism Awards.
‘With the summer holidays on the horizon, there’s never been a better time to step into Never Never,’ says Kate.
Along with these fresh experiences are the familiar events people have come to know, love and long for. Catering to all the trivia aficionados, there is The Weekly 50 quiz night on the last Friday of every month. For those more inclined to simply celebrate the week that was, happy hour comes around every Friday night 5pm to 7pm. Sunday Sessions are a perfect end to whatever the weekend has sent your way as you relax to the sounds of live acoustic music from 12.30pm to 4.30pm every Sunday.
Story by Heather Millar-Rickard.
This year marks our third Christmas as owners of Tanamera – the Christmas tree farm on Hunt Road in McLaren Flat. It has been a steep learning curve but we have thrown our hearts and souls into it.
My husband Adam has been coming to Tanamera for nearly thirty years to buy trees, since before daughter Xanthie was born, and he got to know the previous owners Ray and Pat quite well. About five years ago, he said to Ray, ‘If you ever want to sell, I’d be interested!’ Ray was around eighty at that time, and was still cutting down hundreds of Christmas trees for the locals each year. It was inevitable that a change of hands was approaching.
In 2023, we received a call from Ray saying it was time for him and Pat to retire, and he asked if we would be interested in buying. Indeed we would – if we could just finish our house renovations in time, sell the place, and make enough from the sale to buy the farm. It was like throwing all your cards in the air and seeing if they landed in the right spots. Somehow magic happened and it all fell into place. And by May 2023, we had moved in and become the new owners of Tanamera.
With Adam’s background in landscaping, maintenance and building stone walls, he was perfectly situated to step in and take over from Ray, while I have strong natural ties to the area since my ancestors were some of the original foresters here in South Australia, planting radiata pine (Christmas trees).
Daughter Xanthie swiftly sprang into action, setting up a website and social media accounts, none of which Ray and Pat had previously established. It was very much a secret that only the locals knew
about up until that point. Our first Christmas was therefore a bit of a shock when it felt like half the Fleurieu turned up on our doorstep looking for Christmas trees. The secret was out…
We sold out early that year, and were quite relieved to do so as the demand was rather overwhelming – and a good rest was in order! Our second year was much more organised since Adam had built a large new car park and a second entrance, which made traffic logistics much more orderly. We also introduced a new pricing system to make things clearer for customers, which involves a kind of Christmas tree stocktake where we select the trees that are ready for sale and put coloured price tag ribbons on them. That way, we can ensure there is enough stock for the next year and beyond.
The unique feature of Tanamera Christmas Tree Farm is that we open early each year so people can come up, walk around the farm and tag their chosen trees, which families absolutely love –it’s a day of adventure for them. Kids get to help choose the tree, tie their ribbon on, and then come back closer to Christmas to help cut it down. Some might even get a quick ride in the trailer if they’re lucky. Plus there’s also the fairy garden which opens on 1 December when the fairies arrive, along with the Tanamera naughty elf.
It’s a special place to live. When I first came here about ten years ago, it felt like the farm was glowing. I never would have guessed one day I’d get to live here. I walk around the farm every day with our dog Rex and give thanks for the opportunity to live here year round. Then to see all the smiling faces of the local families who return each Christmas as well as a bunch of newcomers each year – it’s a gift. tanamerachristmastreefarm.com
Alton House in Port Willunga is an iconic landmark woven into the history of South Australia and the Fleurieu Peninsula. It stands as an enduring symbol of the town’s heritage as a bustling rural port and its transformation into a beloved seaside sanctuary.
The house was established in the latter half of the nineteenth century by the Stanford family, one of the earliest settler families engaged in the region’s grain and shipping industries. It has served as a family home, a guest house and a community gathering place.
Today it’s one of the region’s premier holiday rentals and its owners, Phillip and Kitty, are dedicated to both preserving and celebrating the property’s enduring legacy while adding luxurious twenty-first century comforts.
Their dedication is mirrored by the property’s management company, Wine Coast Holiday Rentals. Owned by Bruce Woodbury, this locally owned and operated company focuses on prestigious holiday homes across the Fleurieu and has taken a leading role in championing the character of iconic Alton House, while delivering a guest experience of exceptional quality.
Idyllically placed in the historic survey area of Port Willunga, behind the renowned Star of Greece restaurant and a short stroll from Port Willunga beach, Alton House stands as a testament to bygone opulence, promising a retreat infused with sophistication and allure. Its two storeys boast heritage features including locally quarried limestone walls, lofty ceilings and wide hallways, creating an atmosphere of understated elegance, all complemented by the warmth of timber detailing and classic fireplaces.
These artisan qualities blend with modern comforts – a full gourmet kitchen, wifi, air-conditioning, luxury bathrooms – hallmarks of the high standard and attention to detail that define every Wine Coast Holiday Rentals property. >
Formal and informal living areas, along with multiple entertaining spaces both inside and out, provide ample room for everything from relaxed family holidays to more elegant occasions. A wrap-around balcony perfectly frames the house and offers one-hundred-andeighty-degree ocean views so guests can sit back and enjoy the rosy hues of sunset over the water.
The spacious grounds are no less inviting. Relaxing is easy in the private plunge pool, courtyard areas and around the unique outdoor fireplace. The exterior of the limestone walls alternates between a blanket of lush ivy and creeping vine. The sprawling lawns are highlighted by tranquil gardens, ponds and even a mini golf putting green.
The most pressing challenge for Alton House guests is where to spend their time: in the elegant interior, in the landscaped gardens,
or stepping outside to explore the streets, coastline and attractions of Port Willunga.
Just a few steps away, pylons from the historic jetty continue to rise steadfast from the waves, a monument to a bygone era. Striking fishers’ caves are carved from sheer limestone cliffs. The sand and waves entice walkers, swimmers and beachcombers. Or perhaps guests will follow the alluring aroma of local seafood emanating from the nearby Star of Greece restaurant.
Alton House is a significant part of Port Willunga’s past. It is also a living story, with each guest adding their own, individual chapter to its rich heritage.
To book this and other unique Fleurieu properties go to winecoastholidayrentals.com.au.
Adding a fresh twist to the spirit of summer with Alex Marchetti. Photographed on location at The Salopian Inn by Jason Porter.
New from Never Never
Never Never’s Signature Vodka is the ultimate expression of smooth. Distilled from Australian wheat spirit and enriched with olive, coconut and avocado oils, it delivers a velvety texture with exceptional balance.
Macchiato
Perfect for that after-lunch refresher, elevating the humble vodka and tonic.
Ingredients
45ml Never Never Signature Vodka
15ml Campari
Mischief Brew Tonic No 3
Method
Pour all ingredients into an ice-filled, oldfashioned short glass. Garnish with fresh orange slices and an olive.
Shelloma
A twist on a Paloma cocktail, replacing tequila with an oyster shell gin. Enjoy during those long summer days spent at the beach.
Ingredients
45ml Never Never Oyster Shell Gin
15ml fresh lime juice
15ml sugar syrup
Mischief Brew Pink Grapefruit Soda
Method
Pour all ingredients into a glass filled with ice. Make sure not to get any sand in the glass. Garnish with pink grapefruit zest and an edible flower.
Pluto Spirits
Spiced Pineapple Crush
A Boxing Day drink of choice, lively with a bit of spice and perfect with the leftover ham.
Ingredients
45ml Pluto Spirits Spiced Rum
15ml Marionette Pineapple Liqueur
30ml fresh lime juice
15ml spiced honey syrup
Mischief Brew Piña Picante Soda
Method
Melt equal weight spiced honey with boiling water to create syrup and cool. Mix all ingredients in a fancy glass. Garnish with dehydrated pineapple and a fancy umbrella.
When the heat turns up, Alex Marchetti (@gininnings) turns to the South Australian spirit scene for inspiration. He does not have to look far. A vibrant celebration of local triumphs, this summer cocktail feature blends the region’s finest distillers’ creations into fresh, sun-soaked perfection. Each pour captures the essence of long afternoons and that refreshing ‘summer in a glass’ energy.
Celery Mojito
Adding to their list of organic spirits from Pluto Spirits and just in time for the festive season – organic white rum! Don’t waste your celery on your Bloody Mary! Use it for this refreshing twist on a classic.
Ingredients
45ml Pluto Spirits Organic White Rum
15ml Marionette Elderflower Liqueur
30ml fresh lime juice
15ml sugar syrup
¼ tsp salt
Small celery stalk (including leaves)
5 mint leaves
Soda water
Method
Combine all ingredients, except soda water, in an ice-filled cocktail shaker (or mediumsized plastic container) and shake vigorously.
Strain into an ice-filled highball glass, top with soda water. Garnish with fresh celery leaves.
Blueberry Cosmo
A twist on a 90s’ classic that I think even Sex and the City’s Carrie and Samantha would approve of! A perfect way to ring in the New Year, you can batch this ahead of time, adding the aquafaba just before drinking.
Ingredients
45ml Ginny Pig Blueberry Gin
15ml Marionette Orange Curaçao (or Cointreau if you have it)
45ml cranberry juice
30ml fresh lime juice
15ml sugar syrup
2 dashes orange bitters
5ml aquafaba (or egg whites)
Method
Mix all ingredients in an ice-filled cocktail shaker. If you are using aquafaba, strain the ice out and shake again without ice. Strain into a sour or martini glass. Garnish with an edible flower from the garden.
Australian 76
A twist on a classic French 75, this is the cocktail that should be served on arrival at any New Year’s Eve party. Use a delicious, dry sparkling wine for a refreshing drink or something with a bit more sweetness for a more luscious experience.
Ingredients
30ml Ginny Pig Botanic Gin
15ml McLaren Vale Distillery Limoncello
15ml fresh lemon juice
3 mint leaves
Top with sparkling wine
Method
Mix all ingredients, except sparkling wine, in an ice-filled cocktail shaker. Strain into a champagne glass that has a small amount of sparkling wine in the bottom. Gently top up with sparkling wine, taking care as it can create a large foam that will overflow. Garnish with lemon zest.
Story
by Sam Healy. Image prompt by Chat GTP. Illustration by Grok.
'We are ourselves creating our own successors ... day by day the machines are gaining ground upon us.'
Written in the 1860s by New Zealand author Samuel Butler, these words were among the first to imagine a future in which machines might take over humanity. Today, experts are working tirelessly to prove that prophecy wrong. Rather than a mechanical dystopia, they are building a mechanical partnership, one in which technology collaborates with us to enrich lives and unlock new realms of opportunity.
This AI, artificial intelligence, frontier is especially powerful for neurodivergent communities, where innovation is not replacing human potential but amplifying it. In spite of Butler’s dire warning, the results are not foreboding, they’re profoundly inspiring.
‘Neurodivergent’ is an umbrella term for ‘brains that work differently from the majority’ and encompasses but is not restricted to attention deficit hyperactivity disorder (ADHD), autism and dyslexia. Using this umbrella term honours our differences and recognises the myriad ways in which our brains navigate the world.
Understanding these complexities and looking at how technology can help is what the Australian Institute for Machine Learning (AIML) is exploring. Based at Adelaide University’s city campus, AIML is doing its part to ensure that Butler’s words remain in the 1800s. Instead of technology gaining ground upon us, AIML is collaborating with educators to develop AI that can help level the ground for neurodivergent learners.
New AI models developed by AIML can recognise when an ADHD learner’s attention starts to fade and suggest a short reset or change in activity. Rather than demanding that every student keep pace with a rigid educational system, this kind of technology adapts to the learner. It supports their natural rhythms and attention patterns, helping them build confidence and consistency in their own way.
Underdiagnosis of neurodivergence has created serious challenges, including financial barriers and long wait times for assessment and support. BlinkLab, working alongside Monash University, has
developed an exciting innovation: an app that analyses subtle eye-movements. How does this help with underdiagnosis? The AI interprets these tiny movements and reveals patterns linked to autism and ADHD in minutes, making early screening more accessible and providing evidence-based support for families.
For neurodivergent people who struggle with dense text or sustained reading, taking notes while trying to grasp concepts can snowball into not engaging at all. Many of us have fallen in love with podcasts and know how easily we can learn simply by listening to two people chatting. Various AI technologies can turn notes or a transcript into a podcast with a host and a guest, which changes the game completely. It’s the difference between just hearing information that may be hard to comprehend to actually connecting with it. Teachers and therapists are starting to experiment with this, creating both audio and video content that can be enjoyed rather than treated as a chore.
Interactive AI models like Copilot and Claude can also help in real time. Stuck on understanding a paragraph? Ask for three guiding questions. Need the ‘one idea to focus on’ when feeling overwhelmed? Ask for a sixty-second summary. Used in this targeted way, AI doesn’t do the work for the student but clears the fog so they can navigate their own hurdles.
These AI technologies share a common thread: they don't seek to fix difference, they help it flourish. As one Aldinga Beach mother, whose child has recently been diagnosed with ADHD and autism, explains: ‘After the effort of getting the diagnosis, it can feel so overwhelming, like the path is never-ending.
‘The options available to us now – and the ones you hear might be coming down the pipeline – are like a breath of fresh air. They give you hope. Maybe my son won’t just be supported to get by. Maybe these new options will actually help him thrive.’
A century and a half after Butler warned that machines might one day surpass us, it turns out they’ve done something far more surprising. The mechanical kingdom he imagined is becoming a mechanical collaboration, where technology helps us understand minds once deeply misunderstood. With all of the unknowns and all of our fears, AI used in these ways can remind us that intelligence, in all its forms, is most powerful when it serves human connection.
Jim Casey’s first kitchen experience was washing dishes at a café in Glenelg where his mum worked. His reward? A bowl of hot chips and a milkshake – a deal far too good for an eight-year-old to let pass.
That is, until a forty-seven-degree day rolled around and the lure of a swim at a mate’s place proved stronger. The dishes didn’t stand a chance against the pool and Jim was promptly sacked by his mum. That first exposure into the world of professional kitchens may have ended quickly, but it left him with invaluable lessons in work ethic and responsibility.
Years later, it’s no surprise that the same kid grew up to found Little Acre Foods, a smallgoods producer whose first loyal following began at the Willunga Farmers Market – the centre of local food on the Fleurieu. There, Jim discovered the value of face-to-face connection and direct feedback from customers that still shapes how he works today.
Jim and his partner Kate married in 2012, and together with their two children founded and built a business that reflects their shared values of quality and provenance. From sourcing high-quality ingredients, right down to the herbs and spices, to blending traditional techniques with new technologies, Jim and Kate’s philosophy is simple: do things right. Little Acre’s values of ‘Relaxed, Respected and Honest’ shine through every part of their business. They
prioritise working with small-scale farmers, using ethically farmed and locally sourced produce, and supporting local independent businesses for packaging, design and printing.
The spark for Little Acre came unexpectedly one night at Cantina Sociale in Adelaide. Over a few drinks, Jim mentioned that the menu was missing something: a good paté. He was told, ‘If you make it and it’s good, we’ll put it on the menu.’ The next morning, feeling a little dusty but determined, he set to work on Little Acre’s very first jar of paté. They tasted it, and as they say, the rest is history.
In 2013, armed with their niece Lily’s artwork, which became the now-iconic Little Acre logo, they began producing hand-crafted patés, rillettes, terrines and smallgoods. Over time, they’ve built a loyal following, a small team of local staff, a weekly presence at the Willunga Farmers Market, and a healthy list of stockists across the region. There, among the familiar stalls and friendly faces, Little Acre has become part of a close-knit community of growers and makers who share their belief in honest, local food.
Long-time followers will know that in 2024, Little Acre took a break from production. Their commercial kitchen lease had ended and, despite their best efforts, staying put wasn’t possible. On top of that, Jim admits with refreshing honesty, he was completely burnt out, mentally and physically. Running a small food business can swallow you whole, and he had certainly pushed past his limits. Honest conversations between the pair helped them see that stepping away wasn’t a failure, but an opportunity to reset.
Looking back, that pause was exactly what Little Acre needed. Time away offered a perspective that is hard to find in the thick of daily operations.
Starting again was both daunting and exciting. Jim and Kate designed and built their own kitchen from the ground up, designed for smoother workflow, better efficiency and purpose built for smallbatch production. Their close-knit team was eager to get back in the swing of things. The familiar sounds of the kitchen and warm aroma of the smallgoods cooking reminded Jim why he’d started it all in the first place.
‘That first batch back felt like coming home,’ he said. With all the pieces falling into place, Little Acre is back at the market, a little wiser, more recharged, and ready for the next chapter.
Jim and Kate are deeply grateful to live, work and raise their children in this special corner of the Fleurieu – and to be part of the Willunga Farmers Market community, where their story continues to evolve among the people who’ve supported them from the very beginning. Little Acre Foods is a small-batch, family-run business known far and wide for doing things right. At the end of the day, they remain steadfast in their task to produce quality food, honestly.
Little Acre chorizo pasta
This simple and delicious chorizo pasta is truly at its best when made with Little Acre chorizo – the most flavourful chorizo we've found. Smoky, hearty and deeply satisfying, this dish is perfect for an easy weeknight dinner or a casual weekend meal.
Ingredients
3 tbs olive oil
1 medium Spanish onion, thinly sliced and diced
1 tsp dried oregano
1 tsp crushed chilli flakes (optional)
½ cup good-quality red wine
2 Little Acre chorizo sausage, cut in half lengthwise and sliced
1 can (400g) crushed tomatoes
1 cup passata
3 cloves garlic, crushed
Salt and pepper, to taste
Pasta of your choice, cooked al dente
Freshly grated parmesan, to serve (optional)
Method
Heat the olive oil in a large pan over medium heat. Add the onion and cook until soft, translucent and just beginning to brown. Stir in the oregano and chilli flakes (if using), and cook for another minute or two, taking care not to let the spices burn. Pour in the red wine and let it simmer until reduced by more than half. Add the chorizo and cook for several minutes until it begins to release its flavorful oils. Stir in the crushed tomatoes and passata, then reduce the heat to low. Add the crushed garlic and allow the sauce to simmer gently for 20 to 25 minutes, or until thick and rich. Season to taste with salt and pepper. Serve the sauce over your favourite al dente pasta and top with freshly grated parmesan if desired.
Story by Nina Keath.
I’ve been thinking lately about how each of us ripples out into the world – about friends, colleagues and family who have enriched my life, and also the people I’ve never met who have shaped the contours of my world.
Recently, I had the rare privilege of meeting one of those unseen influences – a man who has shaped my life, and yet, before we spoke, I’d never even heard his name.
His name is Stephen Poole – or Steve – one of the original cofounders of the Aldinga Arts Ecovillage.
When we met, Steve had recently returned to Aldinga after seven years away to care for his former partner, Lynda, who recently passed. Though no longer together, their enduring friendship spoke volumes about the kind of man he is – kind, humble and devoted.
Steve’s journey began decades ago with a permaculture design course under Bill Mollison – the co-father of permaculture – in Byron Bay. When he asked Bill if he could stay and work with him, Bill advised, 'Go home to South Australia and teach.' So he did. Over the years, more than 3,500 students learned from his permaculture, ecovillage design and holistic land management workshops.
'Permaculture starts with how you manage your life,' Steve told me. 'Care for the earth, care for people, and return the surplus. Those are the ethics that guide us.'
He learnt much through early experiments in community building – from Burra to Mount Barker – before finding his way to Aldinga, where he joined architect John Maitland and a group of artists and locals who shared a dream: to create a place designed for people, plants and animals alike. 'We were interested in being custodians rather than owners of the land,' Steve said.
They envisioned a place where homes nestled into the landscape rather than sitting upon it. Thirteen neighbourhoods, each with its own orchard and garden. Roads following the contours of the land, winding through food forests, ponds, native plantings and shared spaces, linking homes that are passive solar and accessible to all with no closed fencing between them. The result was the Aldinga Arts Ecovillage.
'We had a window of opportunity and we acted,' Steve recalled. 'We were all working unpaid for years to bring a shared vision to life. But we had heart-driven determination. We all felt destined to do this.'
Those early years were filled with long meetings, working bees and endless negotiations with the council and state government departments. ‘We had some support at the government level,’ he said, 'but we also had to argue every little issue.'
Yet there was joy too – courses, exhibitions, shared meals and late nights sketching what the village might one day become. Because he and Lynda didn’t have children of their own, Steve said he could dedicate his energy to building something for the children of the future.
'People were nice to get along with. We became good friends,’ he said. 'Community building is challenging and takes time. We always saw it as a two-hundred-year project – something for future generations: plants, animals and children. I wanted kids to play in the streets and gardens. To build cubbies.'
Today, the village thrives with life: community-supported agriculture, chooks, bees, llamas, pigs and native plantings that hum with pollinators. There are communal gardens, orchards, play spaces and art studios – places designed for connection, creativity and celebration.
He and John Maitland recently toured the village, seeing their 2D plans embodied in 3D. 'It felt good,' he said simply. 'It’s a lovely place to live.'
He’s right. It’s leafy and alive, a living testament to what can happen when enough people decide to care – and act – together.
Steve mentioned some of the friends he was dreaming with back then – people like Ian Collett, who built the Willunga Garden Village, and Dave Clarke, who co-established the Nudganooga community. 'I was inspired by my friends,' Steve recalled. 'We were sharing ideas all the time.'
I grew up around the Clarke and Collett families and, in that moment, I realised how the very landscape of my childhood had been invisibly shaped by Steve’s ideas and efforts. Today, I live in a passive solar home, work in sustainability – my career influenced by what has been achieved at the village – and have children and friends who benefit daily from his vision made real. Even though I don’t live in the village, I regularly visit friends there and my children play there often. They climb trees and build cubbies just as Steve hoped they would. I told him this, and he smiled. 'That’s lovely to hear,' he said.
When I think of Steve now, I think of that idea – that we never truly know how far our influence travels.
He and his co-founders dreamed of a village where people could live in harmony with nature and one another. What they created is more than a physical place – it’s a way of being that has rippled far beyond the village itself through a community where some members may never know his name.
I am one of many unwitting beneficiaries of his heart-driven determination. It’s a reminder that our ripples reach further than we can ever imagine.
White wines for every occasion.
Words by Jacob Barter and Darren Oemcke –
outtakes from Vino Bozo podcast
Lake Breeze Langhorne Creek 2025 Vermentino
Hard day, hot sun, cold glass. Lightweight in build, super citrus, super refreshing, with a little vegetal edge and a quietly serious finish. Lemons and limes with that saline, almost ‘salt spray' thing on the back palate, more like being near the ocean than licking a salt shaker. There’s enough texture and weight to handle food, but it still feels breezy (see what we did there). Just finished gardening in the sun? Perhaps replace your electrolyte drinks with this, you deserve it!
Oliver’s Taranga McLaren Vale 2025 Fiano
You always get a lot of wine in a bottle of Oliver's Taranga Fiano. Corrina really is a magician with her winemaking here, three blocks of Fiano, three different fermentation styles (a nod to the versatility and flexibility of Fiano as a variety) blended into a savoury, textural so so moreish whole. It’s not rustic, but it does catch some Italianness in its herbaceous, slightly vegetal, almost olive-tapenade notes sitting over ripe stone fruits and real palate weight, all kept aloft with pleasing zing, fresh, snappy acid. This is where the food chat goes wild: Brussels sprouts seared cut-side down, eggplant, capsicum, pistachios, pesto pastas, even chicken biryani and southern-Indian spice. What we are trying to say is that there is no food that won’t pair with this wine. McLaren Vale and Fiano, lovers forever and ever.
Varney Wines McLaren Vale
2024 ‘Entrada’ Vermentino
Alan and Kathrin take the Vermentino dial and switch it to hi-fi. Rich body, ripper acidity, layered texture and a long satisfying finish, this is a four-piece band in the glass, where do we begin? This is the one for bigger flavours: Coffin Bay oysters (typically richer in profile), scallops with lemongrass and lots of butter, grilled fish with golden chips, these all make sense. The trend of Mclaren Vale whites continues with that saline, sea-spray character, and a mid-palate weight that screams coastal food. You can feel why this has been a favourite by the glass at Noori. One of the best images from the pod is us imagining paddling a board out to Port Noarlunga reef on a calm day and splitting a bottle of this with our feet dangling in the water while smashing oysters. More of this please.
Karrawatta Adelaide Hills
2025 ‘Anna’s’ Sauvignon Blanc
This is the ‘middle of the day and the sun is shining wine’. Karrawatta’s Anna’s shows all the summer signals without going full Kiwi zone. Light and refreshing, with passionfruit, grassy aromatics and just a hint of texture that gives it length rather than a quick, sharp finish. Gentle enough to start the afternoon, but not so simple that you forget it. Drink this in the middle of the day wearing your hat at a barbecue with some asparagus on your fork ... or with your feet in the wading pool under an umbrella, being poured for you. No food required, but it won’t complain if prawns or some earthy greens show up.
Sundrenched days and balmy nights call for something chilled. Join Jacob and Darren from the Vino Bozo podcast as they explore Fleurieu white varieties with enough complexity to shine alongside summer dishes yet remain effortlessly enjoyable as the perfect warm-weather tipple.
Hither & Yon McLaren Vale
2025 Chenin Blanc
Chenin gets cast here as the oyster and sushi whisperer. It’s bright and mineral, the acid is high, but there’s texture and weight too, with an edge that takes us straight to shellfish, caviar and sashimi. Think sake energy. The nose has rich fruit of course but there's more to it, ginger and beeswax, rice bran and macadamia – is it? We’re still trying to figure it out! Perfect with Coffin Bay oysters, a deconstructed smoked-salmon-bagel situation (cream cheese, dill, capers) or ahi poke loaded with sesame, soy and tuna. It’s the one you drink at a sushi train when the plates are piling up dangerously fast.
Battle of Bosworth McLaren Vale
2025 Chardonnay
This Battle of Bosworth bottling leans right into that obsession for Chardonnay that everyone has right now. Wild-fermented in barrel, matured on French oak, it’s a big, muscular white with ripping acidity and a little tannin grip. There’s texture for days, the oak turned up but not to cartoon levels. It’s the one you unapologetically match with meat: ribeye or Viking-style tomahawk steaks, roast pork, rich chicken dishes, even day-after bacon and eggs just out of the swag on a camping trip for the bougie campers out there. A great Australian Chardy, and a reminder that white wine absolutely can go with red meat.
Willunga 100 McLaren Vale
2025 Grenache Blanc
Grenache Blanc, the white variety that chooses to fight chilled reds for their spot on wine lists all around the Vale and wins. This variety does not get enough attention. Renae from W100 has made one of the best examples of how much flavour and energy can come from a little mutation of a red variety somewhere in southern France that is now, along with Fiano, solidifying the path for McLaren Vale to continue its production of whites in plenitude for the future. Now, wine talk: this wine hums, with opulent tropical fruits, fennel herbaceous notes and what we could best describe as grilled peach with ginger. Along with its weight and texture, this took us away, very potentially the wine of the night. Drink more Grenache Blanc.
Stoke Wines Kangaroo Island
2025 Sauvignon Blanc
This Sauvignon Blanc has the ability to divide a room. If you’re chemically sensitive to coriander this wine may offend your enzymes but if you like the thought of tacos on a pristine Mexican white sandy beach with the UV warming all the bits then this vino de salsa could be your soul mate. It’s fresh but has texture from some barrel time and partial malo fermentation, while holding a linear acid line for length and strength on the back palate. Jalapeño for days, green olive and tomato leaf grace the nostril and green apple, Nashi pear and a touch of the classic passionfruit lace the pie hole. Drink on a day when your friends are present and have a chat about the beaches of Mexico.
Clifton Victor Harbor has embarked on a mission to create a new benchmark for affordable luxury in the land lease community sector. Its latest project has taken root just an hour’s drive from Adelaide in beautiful Victor Harbor, with the development of 271 free-standing homes as well as expansive resort-style community amenities for over 55s.
The perfect backdrop for a retirement seachange, Victor Harbor plays host to stunning coastlines, artisan and farmers markets, a range of allied health services, a state-of-the-art aquatic centre, scenic golf courses, and a rich and storied history.
The Clifton team holds its residents’ wellbeing in the highest regard and has designed its facilities to reflect that care. The centrepiece is an impressive heated magnesium swimming pool and a wellness centre which is home to a sauna, gym and yoga studio. The residents also have access to an outdoor bowling green, pickleball courts and firepit. If the weather should encourage more indoor activities, the clubhouse plays host to a cinema, library, sportsbar, arts and crafts, and a charming lounge complete with fireplace.
All of the development’s homes are architecturally designed, with a variety of styles and options to fit the individual residents’ needs and budget, down to the façade and colour schemes. The premium quality builds range from two-bedroom, single-garage to threebedroom, double-garage dwellings with varying size and floorplan options in between. Clifton Victor Harbor also appreciates the importance of four-legged companions and is pet-friendly. Peace of mind is assured with gated entry into the community.
Central to Clifton Victor Harbor’s business model is transparency. Financial benefits for its land lease community include no stamp duty, no exit fees and no deferred management fees – and all capital gains are the residents’ to keep.
Clifton is deeply passionate about its mission and understands that a supportive and friendly atmosphere is paramount to a thriving community. It maintains a strong social conscience and is committed to helping residents make the most out of their retirement years.
Longtime Victor Harbor local Karen Dutton has recently returned after a few years living in Queensland and is thrilled to be back in the community as Clifton’s Community Sales Manager. Join Karen at the Victor Harbor office for a no-obligation appointment to explore floor plans, understand more about the financial benefits of land lease communities, and join the Early Access Club, which ensures priority on home selection prior to the public release.
cliftonvictorharbor.com.au
01.Victor Harbor Horse Drawn Tram: behind-thescenes experience
Victor Harbor
Step behind the scenes of one of South Australia’s most cherished icons with the majestic Clydesdales of the Victor Harbor Horse Drawn Tram. This exclusive 1.5-hour experience invites guests to explore the tram’s fascinating history, watch the intricate harnessing process, and witness the horses’ training in their scenic yard. Meet the team in their new stables nestled among the brush, and enjoy coffee with morning or afternoon tea as you connect with these graceful giants and the proud tradition they carry forward. horsedrawntram.com.au
02.Never Never: distillery door immersives
McLaren Vale
Discover the art of craft spirits at Never Never Distilling Co in McLaren Vale. Immerse yourself in one (or more) of Never Never’s range of sensory journeys into flavour and technique: immersive gin tastings, hands-on masterclasses, or intimate experiences overlooking rolling vineyards and the Willunga Hills. Explore the distillery, learn about the ingredients and processes, and savour
perfectly paired cocktails and bites. At Never Never, there’s a ginteresting experience for anyone passionate about fine spirits and the stories behind them.
neverneverdistilling.com.au
03.Sass & Waves: salon pampering Christies Beach
Treat someone special to a gift voucher experience at Sass & Waves salon, the experts in blondes. Whether it's a full-colour makeover, a subtle balayage or face-framing highlights, every session begins with a complimentary colour consultation to create your perfect hair tone. Your gift recipient can also luxuriate in a revitalising cut, luscious hair treatment or flawless finish, all within Sass & Waves’ calming Mediterranean-inspired salon. Give the gift of confidence with Sass & Waves, Christies Beach - and come along too. sassandwaves.com.au
04.Studio 20: head-to-heart rejuvenation facial Goolwa
Renowned for its local warmth and luxurious approach to beauty and wellness, Studio 20 in Goolwa offers a restorative experience
Summer is brimming with ways to unwind, explore and discover. These six local businesses are leading the charge with offerings ranging from relaxation to education.
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for both skin and soul. Their signature ‘head-to-heart rejuvenation facial’ blends lymphatic drainage, buccal (cheek) massage, Gua Sha (therapeutic skin scraping), face cupping, collagen infusion, scalp massage and grounding breathwork to enhance your skin's radiance, reduce puffiness and promote deep relaxation. Alongside bespoke facials, Studio 20 provides massage therapy, energy healing, makeup artistry and self-care rituals where you can slow down, reconnect and glow from within. @studio20_goolwa | 0432 687 298
05. Flow State Health: remedial massage with Addie Reeves Willunga
Indulge in a moment of complete relaxation with Addie Reeves, director and senior massage therapist at Flow State Health. Specialising in therapeutic and holistic massage, Addie creates experiences tailored to your body’s needs such as tension release, deep tissue work and nurturing self-care. Calling on her extensive study in myofascial release and craniosacral therapies, Addie takes a whole-body integration approach to alleviate a range of musculoskeletal and neurological conditions. Set within the
serene and welcoming Flow State Health studio, these massage experiences offer a pause from the everyday, inviting you to reconnect with your body and unwind in tranquil comfort. flowstatehealth.com.au
06. Willunga 100: Grenache Room
Blewitt Springs
Discover the Willunga 100 Grenache Room, a charming tasting space in the heart of Blewitt Springs, McLaren Vale, where Grenache takes centre stage. Set within a beautifully restored stone cottage, it’s a place to slow down and explore the character, texture and beauty of the region’s most expressive wine grape variety. Alongside guided tastings of its estate wines, Willunga 100 offers the Blewitt Springs Grenache Experience, a collaboration with Yangarra and SC Pannell. The experience is a rare chance to compare expressions from three leading producers for devoted Grenache lovers and those just beginning the journey. It reveals the beauty and nuance of Blewitt Springs Grenache. willunga100.com
We are pleased to present FLM’s fifth student portraiture feature.
This year, we collaborated with Cardijn College photography teacher Leah Hooper and her students, who were invited to submit photographic portraits that express an emotion or document a moment in time.
Working in Cardijn’s new photography studio, the students used DSLR cameras in manual mode to create expressive portraits. Bubbles helped capture candid, dynamic shots, while fast shutter speeds froze motion with clarity. Using props such as mirrors, sporting equipment, coloured backdrops and still life objects, the students experimented with reflections, shadows and poses to produce dramatic, emotional images.
Throughout the project, students refined their understanding of composition, camera techniques and lighting, developing both creativity and confidence.
The students’ interpretations always inspire us.
01.Taj Allen
Age 15, Year 9
I took these photographs with the idea of using different camera angles and styles of lighting on the model’s face to create different
emotions. I used unique lighting for each image, including split and Rembrandt, giving each photo a different kind of dramatic feel. The model posed in different ways to show feelings such as hope and sadness. The black background was also chosen to make the model stand out against the dark colours. The bubbles partially covering the face of the model give a feeling of surrealism.
02.Isla Peacock
Age 14, Year 9
The portrait features an individual capturing a reflection of themselves in a mirror. The reflection creates balance, symmetry and added depth, which invites the viewer to examine how we see individuals. The hand holding the mirror also provides the portrait with a connection to personal exploration and identity. Light, shadow and camera angles all help illustrate this creative and thought-provoking image.
03.Ocean Wong
Age 14, Year 9
I took this photo in the college studio under studio lighting. We were experimenting with bubbles with the main subject holding an egg to create a surreal feeling and hopefully make the viewer pause to wonder why the subject was holding the egg. I used a centred close-up composition for this image and strong contrast with the black background. >
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04. Ava Clune
Age 15, Year 9
This photograph features my classmate Diya and it was taken as part of our Year 9 photography project. In this class shoot I wanted to capture a calm and thoughtful mood using bubbles. I wanted to create a dreamy and imaginative feeling. I used the rule-of-thirds composition technique to position Diya slightly off centre, drawing attention to her face while leaving space for the floating bubbles. The dark background makes the colours of the bubbles stand out, and the soft lighting adds depth and emotion to the image.
05. Asha Walker
Age 15, Year 9
In this photo I created a sense of fun. The model appears happy and comfortable as she looks at the bubbles surrounding her. I have used the rule of thirds to create a more interesting composition and used soft studio lighting to add to the relaxed emotions portrayed in the shot.
06. Kyan Kemp-Laundy
Age 15, Year 9
In this photo I had the model cover their face with a bouquet of flowers to create a feeling of mystery. The abstract portrait creates a feeling of surrealism but with a serious undertone. The purple flowers contrast with the dark clothing and background, making the flowers the focal point.
07. Jaxon Anderson
Age 15, Year 9
In this photo I had the subject hold up a mirror which reflected two bottles and a flower. To take this photo I had to perfectly point the camera in the right direction so that the still life items reflected in the mirror. As the frame of the mirror partially obstructs the model’s face, the photograph creates an eerie and surreal mood.
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The sun is shining and as I pull up to The Stables, I am greeted by two Kelpies and an eruption of menacing laughter from the kookaburras making their sunset call in the canopy overhead.
The low light is streaming through the dappled gums in a familiar whimsical way, creating the magic beheld only in the Australian bush as it comes to life at dusk.
I take a deep breath, transitioning from one world (a day spent behind a desk) into another, and let my eyes wander across the property. It’s clear this land belongs to a community of creatures that far outnumbers humans. I’ve arrived at the herd’s headquarters, home to ten Clydesdale horses tasked with pulling the horse-drawn tram along the causeway from Victor Harbor to Granite Island. This 131-year-old operation is Victor Harbor’s jewel, and the only horsedrawn tram in Australia.
I’m here to meet general manager Meg to talk about all things horses and what life looks like for these magnificent creatures whose personalities, like any small-town legends, are well known and much loved across the region. She greets me with an easy smile and a handful of stories. She begins with the tram’s remarkable history. The South Australian Railway reached Victor Harbor in 1864, strengthening trade routes for the growing industries along the lower Murray River. It became a vital link
between paddle steamers transporting wool and cargo to Goolwa, then by rail to Victor Harbor, before being shipped off to oceangoing fleets bound for New South Wales and Queensland.
A deep port on Granite Island proved essential to the trade, and a causeway was built to connect the railway line to the island’s northern side, streamlining the loading of cargo. As trade routes evolved, the once industrial causeway and rail line found new life as recreational ventures – becoming what we know today as the Cockle Train and the Victor Harbor Horse Drawn Tram.
As we stroll through the property, I meet trainers Ginger and Molly, lugging saddles and tending to the horses in their stalls. Their easy rhythm speaks of experience and care. Meg, daughter of the founders of Greenhills Adventure Park (which opened in 1982 and brought decades of holidaymakers to Victor Harbor), has been leading the team for six years.
'I’ve been in tourism for forty-five years,' she jokes. She reflects on when she first heard about the general manager position: 'I thought my name was written all over it, horses and tourism! I instantly started thinking about ways to improve the business.'
Her involvement with the Fleurieu Future Leaders program helped her refine those ideas, giving her the framework to sustainably scale the operation. With strong support from the board, plans were put in place to secure the future of this cherished, but at times struggling, icon. >
'We’ve brought it back to life,' Meg says proudly. 'When I started, only fifty-four per cent of our revenue was self-sourced. The council covered the rest. Now we’re at seventy per cent. It’s a great improvement.’
Meg is quick to credit her team, explaining it takes a herd – and a village – to keep it all running. Volunteers staff the gift shop and ticket booth at the water’s edge, while the experienced horse trainers oversee The Stables which is home, training ground and headquarters for the tram’s hardest workers and true stars of the show.
‘I want people to know that we’re growing and improving, and that our horses are always our number one priority. We put them ahead of absolutely everything. Long term, I’d love to diversify further –grow the herd, expand into farming, and eventually become fully self-sustaining. It would be fantastic for the community,' she says. It’s a big vision, but Meg’s determination is unwavering, and I believe her.
In just two years since The Stables opened to the public, new programs have drawn busloads of visitors eager to experience life alongside the Clydesdales. Hands-on experiences allow guests to interact with the horses and learn about their care and training, a first in the tram’s century-old operation. Professional teambuilding programs facilitated by Daring Humans are in the process of being refined and made available as well as the evolution of Horses Helping Humans which offers therapeutic experiences between humans and horses – all exciting new ventures promising sustainable growth.
Introductions are made between myself and the herd. Standing among these gentle giants, I feel as mighty as a mouse, doing my best to appear calm.
Meg explains the dynamics of the herd and the challenge of recruiting horses that not only fit into the social hierarchy, but can also perform in a working capacity. Each horse has a distinct personality and temperament and each is carefully recruited from all over the place, the most recent a three-week-old foal called Hazel.
The herd stands calmly as tram operator Ginger outlines their care. Years are invested into their training and social integration. Sometimes it can take up to six years before they pull the tram. Each horse has a chiropractor, physiotherapist, dietician, personal trainer, masseuse and, when needed, even a horse communicator –a role that sounds something like a clairvoyant whisperer of sorts. When they’re not working, the horses live together in open paddocks, as close to wild conditions as possible.
Ginger leads us to the training grounds, where we watch the youngest trainer, Molly, in action. She demonstrates Liberty training –a method built on trust and communication rather than ropes or halters. It requires devotion, consistency and intuition, and has inspired a growing movement within the equestrian community toward more humane and sustainable horse-andhuman relationships.
We watch as Molly, five foot nothing with long, flowing brown curls, spins gracefully in a cloud of dust as a goliath-sized Clydesdale named Murray mirrors her every step. They turn, pause and sprint in perfect harmony, no ropes, no halter – connected by cues invisible to the untrained eye. She is a portrait of grace and confidence. My six-year-old daughter Olive, who is very horse-curious and has been soaking up every moment of the afternoon with the herd, has climbed the fence made from retired causeway pylons and is watching Molly in awe. She has found an instant idol.
On the drive home, in a quiet moment, she asks if she can have a cowgirl hat. I smile and reply 'Yeah, I want one too.'
Exhibitions, film, and performance in the heart of Victor Harbor.
Real cooks, real food, real good!
Nicole Thorpe is a third-generation McLaren Vale local whose deep ties to the region are rooted in a family legacy of supporting vineyards through both drought and abundance.
In 1997, she planted her own vineyard, Omensetter, with Shiraz and Cabernet Sauvignon. Her curiosity and commitment to resilience led her to experiment with climate-appropriate varietals like Nero d’Avola, following a formative research trip to Sicily. Nicole played a pivotal role in launching the Brash Higgins wine label, overseeing organic certification and helping shape its adventurous portfolio, including wines like Zibibbo, Cinsault and BLOOM.
Nicole continues to work with Brash Higgins, in a scaled-back
role as she seeks a simpler life while remaining a key figure in the company’s evolution. Her hands-on approach in the vineyard and cellar reflects a deep respect for the land and a passion for innovation. As an excellent host and a fantastic home cook, she is known for her warm hospitality and long, convivial lunches and dinners that celebrate the joy of sharing good food and wine. Nicole is often asked for this red pepper gougère (French cheese puffs) recipe. They are perfect for the festive season.
Red Pepper gougère
Ingredients
1 cup water
112g unsalted butter cut into cubes
1 cup sifted flour
4 eggs (approx. 55-60g each)
1 tsp Dijon mustard
We reached out to three local home cooks – people known not just for their delicious food, but for their hospitality – and asked them to share the one recipe that always gets requested or that never fails to make an appearance during the festive season. Handmade ceramic tableware by Lindenhaus.
½ tsp Keen’s mustard powder
1 tsp crushed red pepper (chilli) flakes (if you don’t like chilli, swap it for ½ tsp crushed fennel seeds)
1 tsp salt
1.5 cups Gruyère cheese
2 tbsp of hard grating cheese (I change it up here – whatever you have in the fridge – I tend to use Parmesan)
Method
Preheat the oven to 220°C. Place baking paper on the tray.
Place one cup of water in a saucepan, add butter and slowly bring to the boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon until the mixture comes together. Return the saucepan to the heat and continue to stir until the mixture starts to film the pan.
Remove from the heat and allow to cool for a couple of minutes so you don’t end up with scrambled eggs. Add eggs one at a time. (You can do this by stirring very vigorously – I put my dough in the KitchenAID as I’m lazy.) Don’t over-mix. Once all the eggs are amalgamated, place the pastry in a big bowl and stir in the mustards, chilli flakes, salt and cheeses with a wooden spoon.
Using a pastry bag or very heavy duty plastic bag with the corner snipped off, pipe the required size balls onto the baking tray. (Have a dish of water ready to dip your finger into to help separate each gougere as it is piped onto the tray.) Reduce the heat of the oven to 190°C and bake for 15 to 20 minutes. Cool on a cake rack. Gougères can be prepared beforehand and reheated for five minutes before serving, or they can also be served cold, filled with whatever you desire. They’re fabulous on their own or a totally overthe-top idea would be to fill them with prosciutto, or sour cream and caviar, or salmon mousse. >
Warren Pickering is a Fleurieu-based metal sculptor whose work merges architectural precision with natural forms. For more than fifteen years, he has collaborated with his wife, artist Anna Small, at their studio A Small Art Factory in Moana.
Together, they combine laser and hand-held plasma cutting with hand-finishing to create sculptural works for gardens, walls and commercial installations.
Warren’s sculptures reflect a balance between human-made structure and organic inspiration – often blending mild steel, corten steel, copper and timber – and are featured in public and private collections across South Australia and beyond. His recent Seed series explored growth and regeneration using hand-formed recycled steel.
When he’s not in the metal studio, Warren enjoys crafting meals for his family, bringing the same creativity and care to the kitchen as he does to his art. One of his signature dishes is slow-cooked Persianstyle lamb served with jewelled rice, a vibrant, aromatic meal. Warren also takes pride in pairing his meals with the perfect local red wine. Some of his favourites include bold Cabernets, Shirazes and elegant Grenaches from McLaren Vale, a region renowned for its rich, expressive varietals.
Warren says: Here is the recipe which I hope works, as I measure nothing when I cook and go pretty free style!
Persian-style lamb with jewelled rice
Ingredients
For the lamb
1 x 2.5-3kg leg of lamb
1½ tbsp coriander seeds
1½ tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp fennel seeds
3 sticks celery cut into 5 to 6cm pieces
3 or 4 green chillis halved lengthways
20 cardamom pods
1 cinnamon stick (about 7cm long)
2 cups fresh flat leaf parsley
2 cups fresh coriander
2 cups baby spinach
2 onions peeled and quartered
1 garlic bulb halved
3 or 4 carrots
1 fennel bulb quartered
500ml lamb stock or chicken stock
2 tbsp olive oil
For the jewelled rice
4/5 cup Basmati rice
6 cups chicken stock
1 small onion, chopped fine
1 tbsp cumin seeds
1 tbsp mustard seeds
3 cardamom pods, seeds only
1 pomegranate, seeds only
200g flaked almonds
200g pine nuts
3 tbsp olive oil
Method
Persian-style lamb
Preheat the oven to 200°C. Heat up the stock.
Dry roast the coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cardamom pods and 1.5cm of the cinnamon stick in a frypan on medium. Turn to low heat for a couple of minutes or until lightly aromatic. With a mortar and pestle or in a spice grinder, blend a quarter of the mixture with a small piece of the cinnamon stick. A little coarse is fine.
Remove any excessive fat from the outside of the lamb and rub in olive oil, salt, pepper and the blended spices. Cook the lamb in a medium-to-high pan for around five minutes to render some fat from the meat and seal in the juices. The pan is too hot if you see any dark coloration.
Place all the vegetables, halved chillis and the lamb in a large roasting dish. Place the sealed lamb on top and rub all the extra spices all over it. Excess spices falling onto the vegetables is all good. Throw in the rest of the cinnamon stick. Note: you can also add a tin or two of chickpeas at this stage if you want to bulk it up. Chickpeas are a lovely addition: just wash and add them.
Transfer the pan to the stove top, pour in the hot stock and place on a medium heat for a minute. Cover with a lid or strong doubled-up foil and place in the oven for about five minutes before reducing the oven temperature to 150°C. Leave for five hours. You can check it after three to make sure there is still plenty of liquid. Take the lamb out of the oven 30 to 45 minutes before serving and rest loosely covered. Drain the liquid and reduce it in a saucepan to
thicken until you’re happy with the consistency, making sure there’s enough to go around.
For serving, use a large dish and place the cooked vegetables at the bottom and mix with the baby spinach, most of the parsley and coriander. Place the lamb on top: the bones can be removed easily at this stage. Top with the remaining parsley and coriander and a few of the toasted almonds and pomegranate pearls left over from the jewelled rice.
Jewelled rice
Rinse the rice and drain. In a large saucepan, cook the rice and place it on a low-to-medium heat. Add the oil and the mustard seeds and stir. When the mustard seeds start to pop, add the cumin seeds, cardamom seeds and onion. Stir until the onion is soft and starting to brown.
Turn the heat up to medium, add the cooked rice and stir, making sure the spices, onion and rice are all mixed together and the rice is coated in the oil. Add the saffron into the stock at any time, the longer the better, then add the stock to the pan: the ratio is about 1 rice to 1½ stock. Cover and turn to high.
When the rice starts to boil, turn the heat down as low as possible and leave for another 10 minutes or until all the liquid has been absorbed, leaving the lid on.
While the rice is cooking, place a frypan or similar over a low-tomedium heat and add the almonds, cooking until they are lightly browned and nicely toasted. Add the pine nuts and do the same. When the rice is done, let it stand for around 5 minutes in the pot with the lid still on.
In a large serving bowl, mix the rice, almonds, pine nuts and pomegranate pearls, leaving a few pearls and nuts aside to decorate the top of the rice and the lamb. >
A South Australian for the last decade, Sam Marchetti is a co-owner of the renowned restaurant The Salopian Inn in McLaren Vale and owner and operator of The Studio in the Vines accommodation. She is also involved in community organisations such as Catherine House, whose work supports South Australian women facing homelessness. Sam's spouse is Salopian’s innkeeper and head sommelier, Alex Marchetti.
Sam Marchetti is so passionate about Christmas, one of her nicknames is Mrs Christmas. Growing up in a splintered family, with two grandmothers who both insisted upon hosting a Christmas Day meal, throughout her childhood Sam would attend five separate celebrations every 25 December. Rather than ruining her view of Christmas, this pattern of progressive Christmas meals created a love and joy for Christmas foods, especially her mum’s favourite, pavlova.
Leading up to this Christmas, Sam will make five pavlovas, one for her family celebration at home and four for the tables on Christmas Day at Catherine House. As somebody who spends most of the year racing around juggling her varied responsibilities, Sam enjoys the control and restraint required to bake the perfect pavlova, even if she can’t resist adding some additional flavours to the traditional recipe. This year she is creating a pina pavlova, celebrating her Christmas Day cocktail, piña colada, specially made for her by Alex.
Pina pavlova
Ingredients
For the pavlova base
6 egg whites
1½ cups (360g) caster sugar
1 tbsp cornflour
1 tbsp white vinegar
1 tsp coconut essence
1/3 cup (30g) desiccated coconut
For the pavlova topping
40g butter
3 tbsp brown sugar
1 pineapple or 440g tin of pineapple, sliced into small pieces
1 tbsp rum (optional)
140g thickened cream
140g coconut cream
Zest of 1 lime
Sprigs of mint
Optional decorations
Dehydrated pineapple, rolled in sugar syrup and coconut Edible glitter, because it’s Christmas!
Method
For the pavlova base
Preheat a fan-forced oven to 150°C and line a tray with baking paper. Weigh out all base ingredients and place them close to the bowl that you will use to whisk the eggs, as once you start whisking you will want to work quickly.
Whisk six egg whites together for at least five minutes at a medium speed until they have a light and fluffy texture. Raise the beaters slowly out of the egg mixture to check if soft peaks form. Once there are soft peaks, continue whisking and slowly add the caster sugar, 50g at a time. Follow by whisking in the cornflour, white vinegar and coconut essence until the mixture is thick and glossy. Gently fold in the desiccated coconut.
Spoon the mixture on the tray creating a base to build on, shaping it and piling it high on top of itself. Use a spatula to create some grooves
around the sides and a shallow well on the top of the meringue. Reduce oven heat to 100°C and cook for 90 minutes. To allow the pavlova to cool, do not open the oven door for at least two hours, or ideally overnight.
For the topping
Caramelise the pineapple. Cool before you decorate it. Melt the butter over medium heat in a medium saucepan. Sprinkle in the brown sugar and stir until dissolved. Add the pineapple pieces and coat in the caramel. If you choose to add rum, now is the time. Whisk the creams together and cover the top of the pavlova. Spoon the pineapple pieces on the cream allowing the caramel to drip down the sides. Sprinkle the lime zest over the pineapple and arrange a few mint leaves in amongst the toppings. Add optional edible glitter.
For the optional topping, start to dehydrate thin slices of fresh pineapple a few days before making the pavlova. When you are ready to add the pineapple slices to the decorated pavlova, make a simple glucose syrup, mixing two parts sugar to one part water. Roll each pineapple slice in the sugar syrup and then the desiccated coconut. Place pineapple slices on top of the pavlova. Add edible glitter, because it is Christmas!
If you’ve ever heard someone describe a wine as flabby or blousy and thought, ‘What are they even talking about?’, you’re in good company. We’ve rounded up some of the most amusing wine terms to help you dip a toe into the world of wine talk.
Shut down
A wine that showed well early on but has gone quiet in the bottle. Like it just ghosted you mid-relationship.
Wet dog in a phone booth
Yes, it’s a real tasting note. Used to describe cork taint or mouldy, musty wine. Also doubles as a horrifying mental image no one asked for.
Dumb phase
A stage in wine ageing when it goes quiet on the nose and palate. Like wine puberty –confused, moody and not ready to be spoken to.
Legs
The streaks that run down the inside of a wine glass after swirling. Contrary to myth, they mean nothing about quality. But everyone still nods and says ‘nice legs’ like they’ve unlocked a secret code.
Reduction
A term for wine that smells like boiled cabbage, burnt rubber or eggs. Sometimes intentional, sometimes a cry for help.
Mouse or mousiness
A flaw mostly found in natural wine. Tastes like a Cheerio soaked in hamster bedding, but only after you swallow. Makes you question your life choices.
VA (volatile acidity)
The lovely scent of nail polish remover wafting off your sixty-dollar Pinot. When handled well, it adds complexity. When not, it adds acetone.
A mythical, rare bottle that sommeliers whisper about in dimly lit cellars. Usually refers to obscure producers with cult followings and price tags that make you weigh up the bottle or the rent.
Fruit bomb
An insult disguised as praise. Used for wines that are so overripe and fruity, they feel like drinking liquid Skittles. Often followed by a judgmental sigh.
Crush pad
The area of a winery where grapes are crushed. Also sounds like a reality dating show.
Flabby
Describes a wine lacking acidity. Like a handshake with no grip.
Hollow
A wine that starts with flavour then dies in your mouth like it forgot why it showed up.
Serious
A vague but very real descriptor. Used to describe wines that are complex, structured, age-worthy – or just expensive and not fun.
Tense
Used to describe a wine with high acid, tight structure and potential to age. Makes it sound like your Riesling has performance anxiety.
Linear
A wine that shows a straight, focused progression on the palate. No curves, no detours – just a laser from start to finish.
Pejorative term for wines that are soft, overly plush, lacking in structure or acid. Like it’s wearing too much perfume.
Lifted
Refers to a bright, aromatic quality –especially floral or high-toned fruit notes. Can also be used euphemistically when there’s some volatile acidity and no-one wants to say ‘nail polish'.
Gamey
A common term in tasting notes, especially for Syrah or Pinot Noir. Describes aromas of cured meat, smoked sausage or the inside of a butcher’s coat.
Poopy
Believe it or not, a real note associated with Brett or certain earthy reds (especially from the Rhône or Burgundy). It's a ... subtle funk.
Tight
Describes a wine that’s closed aromatically or not showing much flavour. Often needs time or decanting. It's not ready to party yet.
Punchy
Informal term for wines with bold, vibrant flavours – can refer to acidity, alcohol or sheer personality.
Juice
Slang for wine. Sommeliers use it casually, like ‘This juice is fire.' It’s somehow both cool and kind of unsettling.
Stemmy
Refers to wines that taste of grape stems –often green, bitter or herbal. Can be intentional if whole-cluster fermentation is used. Can also be a polite way of saying ‘this tastes like chewing a twig.'
by Mark Laurie of South Seas Books, Port Elliot.
by Kate Mildenhall
Published by Scribner
ISBN 9781761429057
$34.99
We have a new genre. Alright, sub-genre. Domestic noir has gone bush, off the beaten track, to commune with nature. Camping noir is here, brimming with the characters, secrets and subterfuges we’ve come to love and expect. Of course, someone has to die, and fairly horribly. Four families head off for a long weekend at the idyllic retreat they’ve purchased together, a long-abandoned mining settlement deep in the bush. Here is an opportunity to cement friendships, avoid screens and return to life’s more natural joys. It will be a testament to their friendship, to their worthiness as individuals and their identity as a tight, cohesive group. Their kids will be brought up well. This will be ‘the good life, because they were good people and that’s what they deserved’. Portents appear early. A rogue deer derails a campervan, squatters have set up on their land, and a neighbour is disputing a
fence line. It’s a lot to process while settling in, with all the tasks they’ve set themselves and the kids running wild. Supplying food on such getaways is battleground enough. As foreshadowed, the trip soon unravels with a litany of terrible decisions piling pressure onto the fault lines of past deceits, giving lie to the myths they have told each other and themselves, unravelling the bonds they had thought so strong.
A fast-moving thriller, sprinkled with expletives and ill-directed lusts that thrusts sharply at our own recognisable, bourgeois, societal complacency. There is plenty to enjoy off road.
by Benjamin Wood
Published by Penguin Viking
ISBN 9780241741344
$35.00
Almost twenty-one and fatherless since birth, Thomas Flett is living the life he inherited from the grandfather who raised him, with his mother calling the shots. He works hard in his job as a shanker, combing
the dangerous shallows of a Lancashire tidal beach at dawn and dusk with his horse and cart to collect shrimp, their numbers ever diminishing from the depredations of his mechanised competitors. His life, dominated by the effort it takes to provide and survive, judged by neighbours who condemn his origins, is dimly lit by the calm of his ‘horse’s peaceful eyes’, reading and music. The folk musician within him is as unrealised as his care for his friend’s pretty sister.
A visitor arrives from a vastly different world, bringing glamour, energy and an opportunity. Naturally reserved and wary, Thomas finds himself drawn towards the new light the visitor shines, awakened by ‘a cool, soft, effervescent feeling in his blood’. Friendship and new worlds beckon, but is Hollywood ever as it seems? Is it possible to reconcile with the familiar, smothering present? Occupying a liminal space and time, his consciousness flickering from a weary present to ‘sense the tangled fabric of himself’, Thomas searches among his dreams, for himself and for us all. Longlisted for the Booker Prize, this beautifully written novel explores the timeless conflicts between practicalities and desires, between the duties and opportunities that determine who we might be. Lyrical, moving but never sentimental, sharp-eyed but understated, it demands multiple readings to tease out the full extent of its worth.
by Asta Olivia Nordenhof
Published by Jonathan Cape
ISBN 9781787335165
$34.99
This first in a series of novels by an acclaimed new Scandinavian author explores the fraught relationship between a couple as they struggle emotionally and financially. The departure of their daughter has emptied their farmhouse nest, unravelling them, leaving them to nurse their condemnations and the ‘unlovely products of their hopes’. In the background lurks the Scandinavian Star ferry disaster of 1990, still felt deeply in Denmark and Norway after many were lost to what appeared to have been an insurance scam. It crosses the border into their dreams, linked uncertainly with their lives.
Largely set in the 1980s and 1990s, once the likes of Hayek, Thatcher, Friedman and Reagan have had their way and ‘capitalism [has become] a massacre’, its profits sprung from death, the book speaks of the moments and years that make us who we
are until ‘death arrives to ask what [we’ve] made of [our] lives’.
Overflowing with anger, desire and ‘the pain that is love’, this prize-winning book hints at greatness as it tantalises, even frustrates. Episodic, non-linear, discordant, it has attracted enormous international attention since its publication and translation with its dazzling, almost blinding directness and force. The second in the series, The devil book, has just been published and awaits.
by Jane Rawson
Published by New South
ISBN 9781761170010
$34.99
A lifelong conservationist harbouring an uneasy physical relationship with nature, Jane Rawson relocated from Melbourne to Tasmania’s Huon Valley, running from the impacts of climate change and the incessant clamour of inner-city living. The move prompted her to consider how
humanity thinks about, engages with and impacts the natural world – resulting in this book of considerable thoughtfulness and sensitivity. As humans have moved comfortably on from prey to predator, our sheer numbers (together with our concrete and our waste) continuing to unravel ecosystems, she asks how do we continue without making things worse?
This small memoir suggests that deep cultural change is needed in which we move beyond the vaunted special intelligence we so readily attribute only to ourselves and beyond chimeras such as recovering the thylacine and other extinct and near-extinct species. It offers new ways of seeing, thinking and being. At its heart is an entreaty to embrace compassion, for us to move past colonial judgments in which animals and the bush are considered threats, past the moronic idea that nature is somewhat separate from and less important than the economy and is merely a red-tape burden.
Provocatively, Rawson questions many of the fundamental tenets of conservation and the ‘purity’ it seeks to return to.
Above all, we must move past the limited ‘moral expansiveness’ which allows us to barricade ourselves against recognising the pain and suffering of other animals.
Cardijn College is an R-12 co-educational Catholic school grounded in the Marist tradition and inspired by the dual charisms of our patrons, Joseph Cardijn and St. Marcellin Champagnat.
Since our founding in 1984, we have been dedicated to educating and inspiring students in the Southern Vales region of Adelaide. Over four decades, Cardijn has grown to encompass three distinct campuses, each offering specialised educational experiences.
www.cardijn.catholic.edu.au
www.facetheworld.com.au
With a new space comes new possibilities. For Flow State Health in Willunga, its fresh, expanded home is more than just a remedial massage and bodywork space. It’s a sanctuary designed to invite inspiration, both for those receiving care and for those offering it.
It allows Flow State to grow its vision: enhancing one-on-one treatments while introducing small group education programs and creating more ways for people to access healing, to learn and to connect.
The purpose-built expansion offers light-soaked rooms that blur the boundary between indoors and out. Thoroughly modern in
design, it boasts a traditional sauna, offering clients space to unwind, detox and relax; windows in the elevated space that frame the trees outside; and a tea bar that serves naturopathic teas. Sacred simplicity is matched with the depth of care delivered within the walls.
At the heart of it all is Addie Reeves, the visionary, practitioner and founder who leads from the heart, who sees others’ trauma and adversity not as obstacles but as a call to action, a quality that has been with her from the very beginning.
In 2012, at the age of just twenty-two and only beginning her own holistic healing journey, Addie received the gut-wrenching news that her father had been diagnosed with a terminal illness. His journey ended in 2016, a mere four months after the birth of Addie’s daughter. That time shaped her profoundly.
‘It was through watching his end-of-life journey and witnessing his own desire to overcome adversity to keep doing the things that he loved, that I discovered a deep compassion for all bodies, especially those inhibited from doing what they love,’ Addie recalls.
That compassion became a sense of responsibility – a calling.
‘I believe that the greatest gift you can give yourself is when you're in your element. Or a state of flow, which happens when you’re truly entrenched in doing something that you love,’ says Addie.
Massage was Addie’s first love, but as her work deepened, so did her skill set. What began with treating general aches and pains evolved into supporting people with chronic, long-term conditions and complex neurological symptoms. Her studies expanded to include somatic trauma integration, somatic experiencing and Family Systems Practices, practices that speak to the body-mind connection she believes is central to healing.
Flow State Health’s values of integrity, longevity and innovation are embodied by a multidisciplinary team whose expertise bridges body sciences, mind-based training and eastern philosophies. Each practitioner offers a unique yet complementary approach to holistic wellbeing. Addie integrates remedial massage, craniosacral therapy, somatic trauma work and yoga. Jana Nulty combines remedial massage, pregnancy care, acupressure and meditation facilitation. Lucie Schrapel unites massage therapy, yoga, nutritional medicine and mental wellbeing. Melissa Dick offers Ayurvedic massage, lifestyle consultancy and yin yoga. Mischa Telford blends yoga therapy, remedial massage and Vedic philosophy. Together, they deliver innovative, integrated care that nurtures lasting health and balance.
In Flow State’s new space, Addie and the team are better placed than ever to help people keep doing what they love – to explore and fully live in their own ‘flow state’.
South Seas Trading in Port Elliot offers an inspiring collection of curated art, craft, design books and unique objects. And when it comes to summer entertaining and gift giving, nothing brings joy quite like a great cookbook.
We’ve handpicked a fresh selection of new titles – each filled with mouth-watering recipes and beautiful photography –perfect for delighting the epicurean, chef or home cook.
They say it takes a village to raise a child, but it seems the same can be said for a budding local business. Few places embody that support quite like the Fleurieu, where the community has nurtured Karri Nott through every season of her life – and now, her newest venture: Common Acre, a small-scale farm within the Aldinga Arts Ecovillage.
Growing up in the Ecovillage, Karri developed strong connections with the people and seasonality of the area. Her teens were spent digging around in her family’s backyard veggie patch, learning permaculture principles from her parents and finding inventive ways to cook their home produce. These hobbies followed her into adulthood and led her to the Village Greens of Willunga Creek, a small-scale organic market garden at the Ecovillage.
‘I started going out once a week on their harvest day and helping Village Greens in exchange for a box of veggies,’ Karri says. ‘I just fell in love with it.’
Though the allure was strong, the realities of organic farming weren’t wasted on Karri.
‘It's kind of hard. It's in the rain, in the hot, it's not always comfortable,’ she says.
To test if her passion would endure, Karri took off to the United Kingdom for a year of ‘WWOOFing’ – volunteering on organic farms
through the not-for-profit World Wide Opportunities on Organic Farms (WWOOF). While it confirmed her love for the work, a career in farming felt out of reach. Small-scale farms on the Fleurieu were scarce, as was the possibility of buying her own land.
Returning home, Karri was offered some paid work at Village Greens, which she balanced with a Bachelor in Environmental Policy and Management, exploring urban agriculture and human geography. A brief stint in a plant biology degree followed, before she was offered a farm manager role at Village Greens.
‘Plant biology was so interesting, but I’m just not a scientist – it’s not how my brain works. I learn more by doing,’ she says.
Being manager was a practical education that grounded her in the rhythms, challenges and joys of small-scale growing, insights that would later feed directly into her own venture.
After a few years, Karri stepped away from the field for a role at the City of Adelaide, working as a project assistant and research intern for the Adaptive Reuse City Housing Initiative. Her time at the council, paired with a Masters in Housing and Urban Studies, fueled Karri’s interest in social sciences, yet the dream to farm persisted quietly in the background.
An unexpected opportunity arose in early 2025, bringing with it a new season of growth. When Village Greens announced its unfortunate closure, former director Nat Wiseman called Karri to ask if she’d be interested in taking over their assets.
‘When Nat called I said “God, yes, I want to buy everything, but I have no money”,’ Karri laughs. >
With a February deadline and a $50,000 goal, Karri rallied the community that had raised her, alongside friends and fellow residents Jack Clarke, Claudia Peoples and Kingsley Griffith. The team held a small forum in the Ecovillage to pitch a small-scale, notfor-profit farm, and quickly amassed $47,000 from generous donors.
By April, Karri had registered Common Acre as an incorporated, not-for-profit association with Jack, Claudia and Kingsley forming the board. By June, the first seedlings were in the ground.
‘Which is probably the worst time to start a farm,’ Karri admits. ‘In our temperate Mediterranean climate, we can literally grow year round, except for June.’
Though Common Acre’s inception was hasty, it wasn’t without consideration. Karri knew from the beginning that a traditional business model wouldn't be feasible.
‘So we thought, let’s keep it small – about half an acre – set up a not-for-profit, and try the Community Supported Agriculture model –or CSA model – where people buy shares up front and then get their weekly veggie box,’ she says.
The CSA model builds a symbiotic connection between grower and eater. By investing early in the season, members help fund seeds, compost and other essentials, sharing in both the risks and rewards of each harvest.
A strong first season saw springtime boxes filled with kale, enormous heads of broccoli, Asian greens, vibrant herbs and root vegetables –
with summer promising tomatoes, cucumbers, capsicums and corn. But for Karri, Common Acre is about more than produce: it is about reconnecting people to their local land, seasons, food and community.
Drawing on Karri’s interest in science communication and Claudia’s experience in social work, the team aims to expand into education, horticultural therapy and school-based programs, along with recipe cards, workshops and seasonal events. Volunteer harvest days will invite members to help dig potatoes, pull carrots and share the satisfaction of the work.
As Karri walks me through the greenhouses, she points out the challenges that come with farming – especially under organic principles – some of which include spider mites, red-legged earth mites and other tiny pests that keep her on her toes. Despite the unpredictability inherent in farming, there’s an ease in her approach, grounded in joy and clear purpose.
‘I think that growing up here has shown me the importance of community,’ Karri reflects. ‘It’s a really special place – to know not just your immediate neighbours, but a whole suburb of people. Going by the permaculture principles of Earth care, people care and fair share aren’t just important for farming – they can be applied to all parts of your life.’
To become a member of Common Acre’s CSA, volunteer or donate, you can visit www.commonacre.com.au – or keep an eye out at The Bulk Cellar to purchase some of Karri’s produce directly.
Story by Ali Quinton.
Ali Quinton is a mum and singersongwriter living on the Southern Fleurieu. Blending heartfelt storytelling with soulful melodies, her music captures the beauty and chaos of real life, one lyric at a time.
A few weeks ago Ali contacted us with this email:
This year we have been absolutely devastated by an algal bloom and the impact it has had on our ocean and our community. It is sad to see so much suffering on the part of our marine life and scarily confronting to witness the cries of uncertainty from our planet. We have been overwhelmed by an indescribable sense of hopelessness.
As a mum, this seemed like a really poignant opportunity to get the kids involved to show them that we can make a difference, we can do things to help even when things happen that seem so much bigger than us.
Together with my children and several of my friends' children, we recorded a song called 'Dave', a nod to Sir David Attenborough. He has been preaching words of wisdom about our planet long before his knighthood, and we should have been listening to his advice for
decades. It's about looking after our planet and working together to make change. Our goal is to generate hope and inspire people to believe they can make a difference. We also hope to raise global awareness of the algal bloom.
Sir David Attenborough recently released his new documentary Oceans and so we wanted to send him this song, to get the message to him and promote awareness about the algal bloom in South Australia. Last week we received a hand-written letter back from Sir David. I have also spoken with Greenpeace, which is interested in promoting the song. Watching the children achieve such a big goal and realise just what they are capable of has been magic.
As a mum, I have already won, in showing my kids empathy and how strong their voices already are and can be in the future. If nothing else, that is so special. If we are able to promote this song and achieve something bigger, that would be the best thing in the world.
We have put a little video together and attached a link to our song and if by any magical chance you would be happy to play it or share it, we would be eternally grateful. We have pledged to donate any proceeds we make from our project to charities to clean up our oceans. We hope you enjoy our song as much as we do.
@_ali_quinn on Instagram.
Story by Esther Thorn. Photography by Diana Brandt.
The urge to dance hit me like a fever in my mid-forties. ‘It’s like my body has too much energy,’ I explained to a friend over coffee in Willunga. ‘I just need to move!’
I’ve always been a dancer in one form or another, from ballet as a child to modern dance in high school, and even a stint of belly dancing during my Shakira era in the early 2000s. But once I had children, early bedtimes replaced nights out, and gradually dance disappeared from my life.
However, my desire to dance didn’t go away. It grew! Eventually I got sick of the eye rolls from my now teenage daughters as I danced around the house and I turned instead to the un-judgemental gaze of Google. I typed in: Fleurieu dance classes no mirrors. It sounded oddly specific, but it was non-negotiable. I wanted to dance without being distracted by my own reflection.
What popped up surprised me. The Fleurieu is alive with dance, from Acro to Zumba and everything in between. But I was after something simple – no partners, no choreography, no pressure… and definitely no mirrors.
That’s when I found Bliss Dance Fitness, a fun, high-energy dance workout run by the effervescent Jody Kestle. I calmed my nerves, put on activewear (it seemed safer than a flowy skirt), and walked into a room full of strangers.
As soon as the music started, I knew I’d found the dance class I was looking for. For fifty minutes, Jody led us through an eclectic blend of styles: a shimmy here, a hip drop there, a full-body twirl to finish. I was breathless, sweaty, smiling and felt completely free.
‘Dance has always been my joy,’ Jody tells me later over lunch, recently returned from a chakra dance workshop in Bali. ‘As a kid, I’d leap around the loungeroom and just disappear in the music and the movement.’
Jody trained in burlesque, African dance, flamenco, belly dance and samba, but she says her greatest learning has come from dancing with abandon at home. ‘We think we need alcohol or a nightclub to dance. But in many cultures, dance is part of everyday life,’ she says. ‘It’s our most natural expression.’
Science backs her up. Research from the University of Sydney shows that dance not only boosts physical health but also improves mental wellbeing.
Jody sees it firsthand. In addition to Bliss Dance Fitness, she hosts large-scale, alcohol-free dance events around South Australia and recently began running classes for older people. She says the response has been heart warming.
‘It doesn’t matter your age or ability,’ says Jody. ‘There is always a way to move your body. Dance helps you feel alive.’
The classes have become a sanctuary for me, a place where I can shake off the stresses of work and motherhood and feel fully present in my body. There’s no performance and no critique, just joy.
As Jody says, ‘There’s magic the moment you start dancing. It’s not about how you look or if you’re doing the right steps, it’s just about how you feel.’
And she’s right. At forty-six, I’ve found my way back to dance, to my body and to that magic.
New builds, renovations and custom-design projects all call for the right blend of skill, creativity and attention to detail. Across the Fleurieu and South Australia, trusted professionals are delivering exceptional results – inside and out. From high-quality
01. Rylock Windows & Doors
Set among rolling vineyards, this contemporary home is a masterclass in modern architecture and refined living. At its centrepiece stands a dramatic four-metre-high fixed lite window, finished in Custom Black powdercoat finish. Anchored by a bold central mullion, this striking feature frames uninterrupted views of the landscape, creating a seamless connection between indoors and out. Custom-designed and precision-engineered by Rylock Windows & Doors, this statement piece, alongside the home’s featured windows and doors, delivers the perfect balance of architectural style and high-performance functionality. Every Rylock solution is crafted for energy efficiency, durability and design flexibility. Working in close partnership with designers,
architects, builders and homeowners, Rylock supports every stage of the process, from initial consultation through to site activities to ensure outcomes that meet the highest standards of quality and performance.
rylock.com.au
02. Tailored Windows
Bathed in natural light, this tranquil living space is softened by elegant sheers from Tailored Window Solutions. The delicate texture gently filters light to create a calm, inviting atmosphere. Balancing warmth, softness and timeless style, these window furnishings add a refined finishing touch that enhances the home’s natural beauty. For more than twenty years, Tailored Windows has helped South Australians transform their interiors with custom-made curtains,
masonry and the newest innovations in air-conditioning to lighting and designer fans, these local experts bring vision to life with precision, care and a collaborative spirit.
blinds, shutters and awnings. Combining the finest materials with personal service and meticulous attention to detail, the team takes pride in delivering window treatments that elevate comfort and style in every space.
tailoredwindow.com.au
03. Adelaide Outdoor Kitchens
Designed to create a true sense of escape, this outdoor kitchen by Adelaide Outdoor Kitchens – AOK – is a seamless blend of lifestyle, top-of-the-line craft and functionality. Polished concrete benchtops, doors and drawer fronts anchor the space with sculptural strength, while the South Australian–made Eddie Q charcoal barbecue completes a zone fully equipped for effortless outdoor entertaining. Meticulous detailing and a flawless installation have resulted in a
project deserving of its title as Outdoor Kitchen of the Year at the 2025 HIA Awards.
For more than a decade, AOK has been shaping exceptional outdoor living across South Australia. Specialising in bespoke outdoor kitchens, indoor and outdoor concrete benchtops, unique furniture and select entertainment pieces, AOK combines polished concrete, reclaimed timber and custom steel to deliver kitchens that balance form and function. With clients’ visions at the forefront of AOK’s designs, every project truly reflects how each individual client lives and entertains.
adelaideoutdoorkitchens.com.au
horsedrawntram.com.au
On 11 September, contributing writers, photographers, advertisers and friends gathered at Small Circle Co-op to celebrate the release of our spring issue. Our launches are warm, convivial gatherings that bring together the local community we cherish.
01 05 02 06 03 07 04 08
We took to the streets to find out how our neighbors celebrate the season, asking: What special holiday traditions make your family’s celebrations unique? Photography by Diana Brandt.
01.Koruna Mumm
Canadian, born in Pakistan, married a German, had kids, then moved to Australia. It may not be 'unique' but we have an international family living on three separate continents, so to bring us together we do a zoom call and 'exchange' our Kris Kringle. We are assigned somebody to give a present to and then we send them a present. We try to open our presents 'together' on the zoom call. My son is good at figuring out the moment we are all awake together...
02.Kaspar
German dad, Canadian mum
Home-made sushi train. Growing up we had a toy train that we set up on the kitchen table. We would all roll sushi together and put them on the train, then eat together! When we got older everyone insisted it was ‘childish’ but I’m looking at investing in an adult version.
03.Rodrigo Born in Chile
In our half-Chilean, half-Aussie fine arts household, dance isn’t just something we do, it’s part of who we are. Whether it’s a casual twirl in the kitchen while cooking dinner or a full-blown session listening to Bad Bunny in the living room, movement brings our family together. It’s how we celebrate, connect and remind ourselves where we come from.
One thing that feels especially important to me is showing my girls that men dance too – and that it’s something to be proud of. In Latin American culture, dance is a way for men to express confidence, emotion and connection. It’s about presence and participation. I want my daughters to grow up seeing that rhythm and expression belong to everyone, no matter their gender.
04.Hayley Richards
Every Easter, my son Leo and I travel to New Zealand to camp with my family and his cousins. It’s our little tradition we look forward to all year. Towards the end of year we travel to Bali to soak up some warmth and spend some time together, just the two of us.
05.James and Jess with their children
Birthdays are special in our family. Both Jack and Alice each year love to pick their birthday cake from a special cook book I’ve got. Then I make them the cake they request. We surprise them on the day of their birthday with the cake. We also always hang up birthday banners, balloons, streamers. We all sing happy birthday loudly, out of tune and out of time with our extended family. It’s silly but the kids love it.
06 Grace Zygmant
Every night at the dinner table we ask each other, ‘What was your favourite part of the day?'
07.Ashlee Durance
It’s the small moments that make our special family trips unique! My favourite is our annual Melrose trip – disconnected from technology and away from our busy lives. We spend our time cooking marshmallows over the fire, telling scary ghost stories on night walks, spotting possums in the treetops, racing bike tracks and exploring nature. We see our two boys with the biggest smiles, creating new memories that we talk about all year long.
08 Lilly Slater
Every year since I was a baby, I’ve been going to the Second Valley campground with my family and a big group of family friends. It has become a tradition which now involves the next generation of kids. It’s so special and there are very wholesome memories associated with that place.
We believe in being yourself.
We celebrate your differences. We embrace change.
We, like you, are one of a kind.
Let us design and make your space. South Australian HIA Award winners, year after year. spacecraftjoinery.com.au
