HS22_AUTUMN_2026

Your Partners in Prestige Property along the Southern Shores

Meet David Hedley-Ward and Carissa Willis, your partners in prestige property across the southern Sunshine Coast.

With more than 35 years of combined experience, they bring a depth of knowledge, refined judgement and a consistent track record of exceptional results. Their approach is thoughtful and strategic, shaped by a genuine understanding of both the market and the people within it.

They are local, with the backing of global brands. As part of McGrath Estate Agents, one of Australia’s most recognised premium property names, their clients benefit from a network built on trust, reach and proven performance. McGrath’s partnership with Knight Frank and Bayleys New Zealand extends each campaign beyond the local market to national and international buyers.

Local Agents,

Global Reach

Based in Caloundra, they understand the nuances of the local market, from prestige waterfront homes in Pelican Waters to the tightly held beachside communities of Shelly, Moffat and Dicky Beach. Their campaigns are carefully crafted and precisely executed, ensuring every property is presented at its absolute best, and every client is guided with clarity, confidence and care from start to finish.

“We highly recommend David Hedley-Ward and Carrissa Willis from McGrath Coast & Hinterland. David’s knowledge and experience was invaluable. Carrissa has amazing attention to detail and always kept us updated. The only real estate team we would use.”

-

Zillah

and Gio

Paynters Creek Road, Rosemount

The Difference Between Selling and Setting the Record

Many property owners approach selling as a transaction - prepare the home, list it online, host inspections, and negotiate an offer.

But achieving a premium result is something entirely different.

Exceptional sales don’t happen by chance. They are the result of deliberate preparation, intelligent positioning, and disciplined negotiation. The strategy is engineered long before the first buyer walks through the door.

At Queensland Sotheby’s International Realty Maroochydore, our Lead Agents and Directors, Melissa and Daniel, have consistently delivered exceptional outcomes across the Sunshine Coast, including record-setting sales throughout their careers.

We work with clients who want more than a standard result — whether that’s setting a new benchmark for a suburb, a street, or simply achieving the highest possible price for their property.

Here are some of our record-breaking sales:

Chevallum $11 million

Mount Mee $4.75 million

Bli Bli $3.6 million

Rosemount $3.4 million

Tanawha

$5.7 million

Buderim

$20.5 million (Lead Agent at prior agency)

Talk to us about the sales strategy for your property.

Melissa Schembri | 0403 327 792 melissa.schembri@qldsir.com

Daniel Rees | 0456 456 753 daniel.rees@qldsir.com IF YOUR GOAL IS A PREMIUM RESULT, IT STARTS WITH THE RIGHT STRATEGY.

The Corso - Shop 1, 6 Sunshine Coast Parade, Maroochydore

Editor’s Note

Thanks to everyone who took the time to complete our Reader Survey - we were overwhelmed with the response and the responses and loved learning more about you. We discovered that you are passionate about supporting local businesses and that your favourite things to do are to attend events and to eat and drink!

We hear ya and are delighted to bring the news that the Australian Wearable Art returns in an exciting new venue; the Sunshine Coast Turf Club has a program packed with heart-racing action on and off the track, Noosa Food & Wine Festival and GourMay Mary Valley are back - and Mundubbera Blueberry Festival is worth the road trip! We also meet a man who is bringing the spark back to live music and that places such as The Events Centre Caloundra, The Ginger Factory and FunLab Maroochydore keep dishing up the action! We have special offers for locals and readers from Novotel Sunshine Coast Resort and Netanya Noosa plus loads of cool competitions, including another chance to win a Cocktail Masterclass from our friends at Sunshine & Sons Premium Spirits!

There’s never a dull moment - and loads of local love to be had. Follow us on Facebook, Instagram and LinkedIN and subscribe to our free weekly e-news to keep up with the latest.

Deb Caruso

Editor-in-Chief

FIND US

@hellosunshinemag

Keep in touch with our e-newsletter: www.hellosunshinemag.com.au

WINTER DEADLINES

Bookings close: 25 May 2026

Art Deadline: 1 June 2026 hello@hellosunshinemag.com.au www.hellosunshinemag.com.au

THE TEAM

DEB CARUSO

PUBLISHER + EDITOR-IN-CHIEF

Deb has more than 30 years’ experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit sectors. She started IN Publishing to connect the community through storytelling and is passionate about local businesses, the Brisbane Lions and hanging out with John and Max.

ALI SMITH

CONTENT + CREATIVE DIRECTOR

Ali is our go-to girl when it comes to design, deadlines and digital. An experienced graphic designer and creative with nearly 20 years’ experience in advertising, magazines and publishing, she brings creativity and efficiency to the team. When she’s not at her computer, you can find her on the water with her husband and three kids.

MICHELLE TAIT

ACCOUNTS + ADMINISTRATION

Michelle has a Bachelor of Business plus 30+ years’ Administration experience in both private and government sectors. She loves all things local, has a creative flair as a handbag designer and is passionate about sustainable fashion. She loves exploring the region with hubby Ian and puppo Daisy aka ‘Pocket Rocket’.

KATHY SUNDSTROM WRITER

With nearly 25 years in media across two countries, Kathy is an award-winning journalist and former breakfast radio producer who has also led a national award-winning cybersecurity education program. She brings her community spirit to roles on the Coolum Business and Tourism board and as a dedicated lifesaver of more than 15 years.

PAUL BIRD PUBLISHER

Paul is the Publisher and co-Director of IN Publishing. He has enjoyed a successful career spanning almost 40 years working in media and corporate communications industries and more recently, in the profit-forpurpose charity and business sector as an Independent Director and Corporate Advisor.

JAKKI GOODALL BUSINESS DEVELOPMENT MANAGER

With 30 years’ experience in Marketing, Advertising, Sales and Promotions as well as an MBA, Jakki loves to connect with and develop local businesses which can be seen through her position on the Executive of the Maroochydore Chamber of Commerce as well as other local networks.

JODIE CAMERON WRITER

Jodie is a city-turned-countryturned-coastal chick with a degree in Journalism & PR and a passion for events. Her 15+ years’ experience is diverse, including launching a macadamia nut farm.

In her spare time, she’s beachside with her two tiny treasures and furry love Staffy x Red Cattle dog, Rudi.

DESIGN

A lover of all things creative with over 30 years experience producing high quality design communications within the food, drink and tourism industries. For Naomi, design is a lifestyle as opposed to a mere occupation. When not at work you’ll find Naomi surfing or enjoying a beach walk with her husband Ado and her fox terrier, Captain.

JOHN CARUSO

WRITER + PODCASTER + MC + DISTRIBUTION

After 30 years in radio, John now runs the Everyone Has a Story: Conversations from the Sunshine Coast and Noosa podcast and in between being our writer, delivery driver and event MC; he spends time watching the Formula One, walking the beach track at Buddina and raising his son Maximus.

PIP CASEY

BUSINESS DEVELOPMENT MANAGER

Pip has 30 years’ experience in magazine advertising and sales in both print and the digital space. She loves working with local businesses and being outdoors walking or running in the Noosa National Park or being at the beach with Dave the dog, her hubby and twin kids.

IDA FINK GUNDTOFT

WRITER + DIGITAL

A graduate Communications student at UniSC, majoring in Journalism and Graphic Design, Ida has a passion for storytelling, exploring her creative side through design and content creation. In her spare time, you might find her at her local yoga studio, crocheting on the porch or walking her dog Ruby through the bushland she calls home.

CARLIE WACKER

FASHION EDITOR + WRITER + MC

Carlie has spent the last 30 years in the media and entertainment industry. She is our Fashion Editor, writer and a professional event MC. She keeps busy designing the next range for her own fashion label, Wacker Clothing Company. Anyone who knows Carlie, knows that she is also obsessed with dogs.

CONTRIBUTORS

REBECCA JAMIESON DWYER WRITER

Rebecca is a writer, editor and communications consultant with a passion for connecting people and brands through storytelling. When she’s not writing or reading, you might find her moseying around cute hinterland towns, stomping along a forest track, or hanging out at the beach with her husband, two small kids and rascally sheepdog. While Bex has stepped back from her role as Editor to pursue a corporate career, we’re delighted that she continues to use her skills to bring you stories from the region.

TAYLA ARTHUR WRITER

Tayla has spent the last 13 years sharing the incredible untold stories of everyday people. From the heartwarming to the heartbreaking, her passion lies in inspiring others to take action by learning from their peers’ experiences. Tayla’s current focus is on education and the power it has to change lives.

MATT GOLINSKI FOOD

A highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. Matt is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. When he’s not cooking up stories and recipes for our readers, you’ll find him at food festivals and giving back to the many charities he supports.

PHOTOGRAPHERS

megangillportrait.com

MORE THAN A MAGAZINE

Keep in touch with our e-newsletter: www.hellosunshinemag.com.au

FOUNDER/EDITOR-IN-CHIEF/PUBLISHER:

Deb Caruso, 0428 853 224 deb@inpublishing.com.au

PUBLISHER: Paul Bird

ADVERTISING: advertising@inpublishing.com.au

SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION ENQUIRIES: hello@inpublishing.com.au

Unit 12/ 2-6 Focal Avenue, Coolum Beach PO Box 542, Noosa Heads Q 4567 www.hellosunshinemag.com.au

DISTRIBUTION: 20,000 printed copies available throughout the Sunshine Coast: Peregian to Caloundra and the hinterland, in locally designed and handcrafted magazine stands. Hello Sunshine Magazine is also supplied to local businesses and visitors through its tailored distribution process, including placement in key resorts.

Hello Sunshine Magazine is a free publication (subscriptions available) published four times per year by IN Publishing, a business of IN Noosa Magazine Pty Ltd (The Publisher). All rights are reserved and the contents are copyright and may not be reprinted without the express permission of The Publisher. IN Noosa Magazine Pty Ltd ATF Hello Sunshine Magazine, their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon.

Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributions are personal views and they are not necessarily endorsed by The Publisher.

Meet the bright spark keeping the lights on for live music and helping charities along the way.

ON THE COVER Tomato Salsa by Emma Sheldrake. Discover Emma's art and her story on page 12. @emmasheldrakeartist

WIN!! Scan the QR code to WIN a limited edition print of Tomato Salsa!

We would like to acknowledge and pay respects to the traditional owners, the Gubbi Gubbi/Kabi Kabi & Jinibara peoples, whose country we create on and we would like to extend our respect to their elders, both past, present and emerging.

HELLO SUNSHINE Magazine is printed on 100% recyclable paper. Made with love. Please enjoy!

Australian Wearable Art Festival returns in a new venue and with an exciting new format. Plus WIN tickets to witness the amazing creations!

IN appreciation! Our sister publication, IN Noosa Magazine is celebrating 10+ years of connecting the community through storytelling. We would like to thank all the local businesses that have supported us, the people who have shared their stories with us and the team members who have helped us grow.

Secure your seat for our deliciously intimate autumn wine lunch with Brockenchack Wines at Harry's on Buderim.

From ocean blues to hinterland greens and earthy tones, discover autumn's fashion forecast

Discover how to drive smarter decisions and future-focused choices behind the wheel.

SUNSET STUNNER

Event: Hello Sunshine Magazine Summer edition & 5th birthday Venue: Agora, Alsahwa Estate. Palmwoods

The IN Publishing team joined clients, supporters and friends to celebrate the 5th birthday and bumper summer edition over a stunning sunset evening at Alsahwa Estate, Palmwoods. Guests enjoyed fresh and fabulous food from ēthos restaurant, sipped on Sunshine & Sons bespoke cocktails with Alsahwa honey, and savoured Slab God beers and cider under the swaying palm trees. Hip Hip Hooray!

LEGAL LAUGHTER

Event: Aitken Legal Giggle Ball

Location: Sunshine Coast Function Centre

Arj Barker headlined the Aitken Legal Giggle Ball to support the construction of the final three townhouses for women and children escaping domestic and family violence. Some serious fundraising saw $150,000 raised bringing Aitken Legal’s total contribution to SunnyKids’ Transitional Housing Project to more than $250,000 - and pushing the firm’s 20-year charitable fundraising past the $1 million mark!

PHOTOS: THE COMMS PEOPLE

THANKS AGAIN

Event: Sunshine Coast Business

Awards Thank You Cocktail Party

Venue: Cotton Tree Beach Bar

Winners, sponsors and judges of the 2025 Sunshine Coast Business Awards joined together at Cotton Tree Beach Bar for a final toast to the winners and the 30th anniversary of this prestigious event celebrating local excellence.

The 2026 Sunshine Coast Business Awards will launch on Friday 1 May at the start of Small Business Month with a breakfast and panel session with previous winners, including the Business of the Year, Noosa Black Garlic.

COUNTRY CHARM

Event: IN Noosa Summer Launch

Venue: The Woodshed, The Kin Kin Hotel

Country hospitality and culinary excellence flavoured the IN Noosa Magazine summer edition launch at The Kin Kin Hotel. Guests were treated to exclusive access to The Woodshed where Head Chef Oscar Holgado told stories through fire, flavour, and fiercely local ingredients. DJ Jim kept the records spinning and the vibes high. If you haven't been to Kin Kin yet, do it!

HELLO SAY

Meet the newest spaces, stories and superstars lighting up the Sunshine Coast. From the clever and the quirky to the cool, this is your first look at the things we’re excited about.

Lowanna Beach Resort, 5/42 Lowanna Drive, Buddina www.vidamexican.com.au | @vidamexican 0439 755 225

QUALITY AUTO ACCESSORIES

Say hello to Vida Mexican Kitchen & Bar! A refined yet relaxed Mexican dining experience behind Kawana Shoppingworld and a stone’s throw to Buddina Beach - it’s where bold flavours meet coastal charm.

Inspired by traditional recipes and fresh Sunshine Coast produce, Vida brings people together over vibrant share plates, house-made tortillas, and an artisan cocktail offering. Join the Margarita Social Club, enjoy a Bottomless Lunch every Sunday and check out Street Taco Tuesday!

Open 7 days from midday until late, Vida is designed for long lunches and easy evenings, it’s the perfect place to gather.

READER OFFER!

Thanks to our friends at Vida, enjoy a shared set menu for four for $170 (normally $196), including a complimentary dessert to share. Scan the QR code to book and add ‘SUNSHINE’ to your booking to claim this offer. Ándale!!

Need reliable accessories for your workhorse or recreational vehicle? The team at Sunshine Coast Vehicle Accessories (SCVA) provide the best advice, service and products to make a difference to the operational efficiency, safety and productivity of your vehicle. After 40 years supplying accessories for commercial, trade and recreational vehicles on the Sunshine Coast, SCVA is under new management. Same premises, great service and decades of knowledge! Towbars, ladder racks, bullbars, nudge bars, alloy and steel trays, carrying and storage options, driving lights, auxiliary seating, extra windows, and so much more! SCVA offers superior service and quality products that comply to stringent Australian design rules to provide peace of mind and a safe ride on and off the road. Say hello today!

A SLICE OF FRANCE!

Experience the decadent delights of a traditional artisan French bakery at La Petite Souris. This Alexandra Headland gem has been delighting the Sunshine Coast for years with buttery croissants, classic pastries, tarts, cakes, quiches, baguettes and more, with everything made in-house. Taking it up a notch are the French food legends behind Flo’s Crêperie who, together with head pastry chef Alexis Belmas, will continue the legacy with passion, craftsmanship and a few fresh ideas - delivered with French flair of course!

Enjoy a slice of France in-store from 6am-2pm, seven days, or order everything online from pastries to party goods and celebration cakes.

43 Enterprise Street, Kunda Park 5445 5588 www.scva.com.au

102 Alexandra Parade, Alexandra Headland 5338 8821

lapetitesouris.com.au @lapetitesouris.au

THE PERFECT ESCAPE

Noosa’s newest boutique women’s travel company is officially launching, and it’s exactly the kind of travel you’ve been waiting for. Adventuress Escapes creates intimate smallgroup tours for women who want more than just a holiday: think private gin masterclasses in Tasmania, floating saunas at sunset, and cultural encounters that champion local artisans and community enterprises. You’ll start as strangers & leave as lifelong friends, with stories you’ll still be laughing about years later.

Discover a local girls weekend getaway and Tasmania travels in 2026; Greece, Slovenia, Croatia and other dreamy European adventures coming in 2027. Just 8–10 women. Personal, unhurried, genuinely unforgettable.

Explore the World. Connect With What Matters. 0409 721 266 www.adventuressescapes.com @adventuress_escapes

BBQ & BEST MATES

What do you get when two childhood best mates, Diego T and Diego D, have long conversations around backyard fires, Argentinian Asados (BBQ), and football debates, with food always at the forefront? Traditional chimichurri made the way they remember. Using the same simple recipe their parents made, Chimmi & Co. is rooted in tradition and designed to let good meat shine. It’s just as good on chicken, fish, and roasted veg - even oysters!

Handmade in small batches on the Sunshine Coast using locally-sourced herbs, Chimmi & Co is about real flavour and food that brings people together. Preservative-free, seed oil free, gluten free and made with real ingredients including fresh herbs, garlic, extra virgin olive oil - and a proper attitude. If you’re into real food, bold flavour and memorable meals - meet your new best mate at the BBQ and beyond.

chimmiandco.com.au @chimmiandco

YOUR NEW DAILY RITUAL

Proper coffee, flakey pastries, breakfast and lunch done right – say hello to Larry Bakery Café. Once home to Buderim’s very first bakery, chefs Tally Argent, Laura Downton and Tyrah Brickwood knew it was the perfect place to bring their dream of a modern neighbourhood bakery to life.

Drawing on experience from venues like The Bread Social and Three Blue Ducks, the trio have created a true bakery/café hybrid where the overflowing cabinet of pastries, croissants, pies, sausage rolls, sandwiches and more is just as tempting as the dine-in breakfast and lunch menu.

From breakfast buns to much-loved Greens Bowl, everything is made onsite and served without fuss. Sunshine Social coffee and a ‘second living room’ vibe makes Larry’s both a local meeting place and a destination worth the drive.

Larry’s philosophy is simple: everyone leaving “Happy As...” Drop in (parking around the back), order online or download the app.

2 Main Street, Buderim www.larrybakery.com @larrybakery_ 5441 6039

Colour CARNIVAL OF

Combining food, fashion and frivolity, Jodie Cameron chats to our Autumn Cover Artist, a creative chameleon who has mastered the art of the cheeky glint…

What do you get when you cross a little bit of sass, a whole lot of sparkle and an abundance of talent? Emma Sheldrake.

Arriving at her hinterland abode, I knew I was going to meet a selfconfessed colour fiend, but I wasn’t prepared for the backdrop of native blooms standing guard against the ethereal greens of the forest.

Em’s infectious warmth was instant, as was the mutual attraction of her feline shadow, Ziggy. I’m not a cat person, but let’s just say after he interrupted me mid-sentence to kiss my nose – my son’s plea for a cat that morning might not have been such a bad idea after all.

From one cheeky glinter to another, we shared a chuckle and within minutes it felt like I was catching up with a longlost friend for a cuppa.

For twenty years, Em has balanced three distinct worlds – pop artist, designer, and photographer, but this chaser of light has found her stride and isn’t afraid of a little heat either.

In a cathartic act of cleansing, she

The way the flames caught the eyes on the canvases as they turned to ash, made them artworks in their own right...

burned 26 of her own canvases to clear the path for her most exciting chapter yet – fusing her award-winning food photography and fashion with a cinematic edge.

“I needed to minimalise, and I didn’t want to put work out there that I wasn’t happy with,” Em reflected. “The way the flames caught the eyes on the canvases as they turned to ash, made them artworks in their own right.”

After navigating the diabolical stillness of the pandemic, Em has found a new edge by blending her passions.

With a keen eye for colour and precision, she won the Cream of the Crop category in the coveted 2021 World Food Photographer of the Year Awards for her image Cinnamon

“I came to a point where I thought, how can I put everything I’ve done over the years into this collection?” she shared.

Utilising her background in graphic design and photography – from glossy red lips to the art of the perfect prawn, Em’s latest work has a distinct cinematic yet playful mood, almost like a still pulled from an old film.

Showing me around her funky forestside studio, the walls were adorned with celebrity portraits alongside treasured trinkets from her travels.

As her mother hens free ranged outside, Em placed a tiny newborn chick in my hands, instantly reminding me of the grounding magic of chickens.

Her workspace is beyond idyllic, and as she talked about life with twin daughters and her incredible artistic journey there

, category winner Cream of the Crop 2021, World Food Photography Awards.

was a humbling twinkle in her eye.

With unplanned breaks from the camera and canvas, life has had its share of ups and downs but with every turn it’s clear just how hard she’s worked to create this soulful and spirited life for herself.

“I have lived a very staccato life –wanting to be at the canvas for 18 hours, but also having to balance this with motherhood,” she says. “Thank God I’m an artist, photographer and a designer because these aren’t just hobbies; they are my ecosystem and I’m so grateful I get to combine all of my passions.”

Em’s latest Italian Series includes Tomato Salsa – a textured fiesta of colour, and our radiant Autumn front cover.

Mapping out her canvases with precision, for Em digital tools are a sketchbook, rather than a shortcut. Using Photoshop and AI-influenced techniques to explore narratives and compositions first, Em has embraced this sophisticated

pre-production phase which clears the mental clutter, allowing her to then take over the canvas with a palette knife and raw passion.

“The drawdown time is exchanged for a digital drawdown,” she says. “It’s not how I approach every piece, but it’s a tool that’s creating efficiencies whether I’m picking up a camera, a pencil, or a digital brush – it’s all about the energy I leave behind.”

Despite her initial groundwork, the final result remains deeply rooted in grit and gut-instinct, her paintings always starting with the eyes.

“If they meet mine and I can connect, that’s it for me,” she says. “I’m always chasing the glint.”

It’s a discipline she inherited from her parents – her father a fine artist and architectural illustrator, and her mother also a fellow creative. They remain her toughest critics.

“I’m like a wound-up spring and my parents are like teenagers who won’t call me back,” she laughed. “I’ll send a photo of a piece and expect a call back immediately, but they’ll be out shopping. My Mum says, ‘Oh no, it’s the manic artist again!’”

I was drawn to a new portrait, Lime after Lime (we love you Cyndi Lauper), which sat fresh on Em’s easel –sparkling apple green eyes speaking in direct unison to the fluorescent green limes she’s suggestively holding.

Em’s art is a carnival of her years, and a fusion of food-as-fashion that explodes in a frenzy of striking women adorned with lobsters, crabs, and vivid fabrics. A lover of life and believer in

living every moment to the fullest, her love language is food.

Emma says the dripping eyes that have been a signature of her work over the years were a happy accident.

“The paint continued working after I left the studio,” Em explained. “It’s a deliberate departure from perfect beauty; I like to blur the lines by letting the paint run and drip, so it creates a fiesta on the canvas that celebrates the enjoyment of life, not a stifled part of society.”

With 60 shows under her belt and a milestone celebration at Red Hill Gallery in Brisbane this July, the cheeky glint in Em’s eye isn’t just a signature of her art – it’s a reflection of a woman who isn’t just painting portraits. She’s painting the energy she wants to see in the world and learning that sometimes you have to burn the past to light up the future.

Em is exactly where she wants to be – grounded in the hinterland and ready to see where the next happy accident takes her.

Visit www.emmasheldrake.com or follow her adventures on instagram @emmasheldrakeartist and @emma_jane_sheldrake for her photographic work.

WIN!

LIMITED EDITION PRINT!

One lucky reader will WIN a 50cm x 50cm signed, stretched print of Tomato Salsa from Emma’s Italian Summer exhibition valued at $300! Scan the QR code by 6 June for your chance to win!

Uncertainty RIDING THROUGH

When Cate Green set out to cycle around Australia while living with Multiple Sclerosis, the journey was never just about endurance. It was about confronting the systems that leave many people with chronic illness struggling to stay afloat. Kathy Sundstrom reports.

Less than a decade ago, Cate Green had her own thriving sewing business in Bendigo and was financially independent.

A diagnosis of Multiple Sclerosis changed everything. By 2024 she was homeless, financially bereft and had endured bouts of severe paralysis.

Faced with the prospect of living on the street, Cate made an unusual decision: she would cycle around Australia with her dog, Kobe, a tent and a bike, raising awareness about what it means to live, work and build a life while living with disability.

It is a remarkable undertaking for anyone, but for someone living with a degenerative neurological condition defined by fatigue, fluctuating symptoms and neurological exhaustion, it borders on extraordinary.

If she completes it, Cate will become the first person with Multiple Sclerosis to cycle around Australia on a push bike.

But Cate says the ride is about far more than personal achievement. It’s about highlighting the risks of homelessness and the profound impact of living with chronic illness without adequate support.

As part of her ride, she has launched her not-for-profit initiative, Help Me Mind My Own Business, a virtual assistant and support service designed specifically for people living with disability, chronic illness, and neurodivergence who are running businesses.

“We’re not asking for charity,” she says. “What we really need is early intervention and early support.”

The problem, she argues, is that the systems designed to support people with

Many of us don’t want to rely on welfare. We want to keep working, keep contributing and run businesses if we can.

disability often leave people trapped between poverty and dependence.

According to figures she cites, the average cost of living in Australia in 2023 was about $4,168 per month. The Disability Support Pension sits at roughly half that.

“For many people it simply doesn’t cover the basics,” Cate says.

That leaves people living with chronic illness facing two difficult choices: lobby governments to increase payments so they can survive, or find ways to remain self-sufficient and economically active despite their condition.

Cate believes the second option should be far easier than it currently is.

“Many of us don’t want to rely on

welfare,” she says. “We want to keep working, keep contributing and run businesses if we can.”

Cate has already proven she is capable of the physical challenge of the long ride. After a severe MS episode left her paralysed from the neck down in 2019, doctors were unsure how much movement she would regain.

Within months of learning to walk again she travelled to Vietnam and cycled the length of the country.

She later travelled to Spain, riding nearly 900 kilometres across the country alone. But the journey around Australia is about more than covering a long distance.

For Cate, it is about shining a spotlight on the lack of early support available to people living with disability who want to remain independent, run businesses and continue contributing.

She believes many people lose businesses not because they lack the ability or determination to succeed, but because there is no early support to help them adapt.

Her proposal is simple: provide newly diagnosed people with several months of

administrative support so their business systems can stabilise while they learn how their illness affects them.

“Even three or four hours of support a week could be the difference between keeping or losing a business,” she says.

Statistics show about 70 per cent of people diagnosed with MS are women aged between 20 and 40, often at the point where they are building careers,

raising families or starting businesses.

Without early intervention many find themselves navigating illness, financial stress and identity loss at the same time.

“It’s not just about money,” Cate says. “It’s about purpose. When people lose the work they love they often lose a sense of who they are.”

For now the cycling journey has paused in the Sunshine Coast hinterland.

Cate recently arrived in Maleny, where she has found temporary refuge in a tiny house and plans to stay for several months while regrouping. During that time she plans to relaunch her sewing business, the Institute of Imperfection, while continuing to seek sponsorship and awareness to continue her mission.

Cate wants to show that with the right support people living with chronic illness can remain independent, creative and economically active.

She has launched a book, Rewriting 2: 33: How MS Woke Me Up to the Life I Was Meant to Ride, and will be speaking at the Sunshine Coast Hinterland Writers Festival on 3 May. She welcomes riders, supporters, artists, business owners and community groups to connect with her.

Each day on the road brings new challenges. Fatigue can arrive suddenly and unpredictably. Some days the kilometres are shorter than planned.

But the wheels keep turning. And for Cate, that movement is the point.

“Small change helps,” she says. “Just do something. Just don’t quit.”

SEWING SUPPORT

The Institute of Imperfection Open Day Meet Cate and learn the art of pattern making, garment construction and how to design your own clothes in a supportive environment.

When: 11 April, 9am

Where: Maleny Community Centre Inc. 23 Maple St, Maleny FREE to participate, please register via the QR code If you would like to get involved or support Cate in other ways, contact 0401 162 860 or email hmmmobassist@gmail.com

Sound Built THE HOUSE THAT

John Caruso meets a sparky with a love of guitars and a shed full of ambition, who’s quietly built something the music scene didn’t know it was missing. Have you ever stood in a space while a great band plays, and it feels like everything else just falls away? Whatever was pressing on you when you walked in - disappears, and all that remains is the sound and the people around you.

Strangers who for a moment are bonded by a kind of magic, by music and the people who perform it.

Across Australia, live music venues are closing. The economics are brutal, the licensing labyrinth, the competition from streaming and screens relentless.

On the Sunshine Coast, the loss of The Station and then Solbar, for years a reliable home of local live music, has left a gap. Where do you go when the place you always went is gone?

More to the point, where do the young bands go? The ones still learning their craft, still building the confidence to fill a room, still needing somewhere to fail before they learn to succeed.

Liam Norton did not set out to answer that question with any grand plan.

“It just happened,” he says.

Liam’s an electrical contractor, a tradesman who has spent his working life on the tools. He is also, for as long as he can remember, a musician.

He started out drumming in rock bands, spent years collecting amplifiers, and at some point developed a particular obsession with Gibson Les Paul guitars. In particular the triple humbucker Black Beauty which cost more than he was willing to pay, so he did what tradesmen do. He decided to build one himself.

He took lessons, sourced the timber, borrowed an old guitar for measurements and spent months crafting. By the time he’d finished, his guitar cost him roughly what he would have paid in a shop. But that wasn’t really the point.

“I played it, I loved it, and so did other people. Then one of my mates asked me to make one for him,” Liam said.

And so, Norton Music Factory was born, organically and without ceremony, in a shed at home. Word spread through the small world of people who truly knew guitars, the orders came in slowly and Liam’s electrical business grew too.

Eventually, space ran out, and everything moved to a large concrete shed on Bronwyn Street Caloundra, an industrial space that had previously housed a gym. The plan, at that stage, was straightforward enough: guitar workshop on one side; electrical business on the other; a small showroom and a little stage in the corner where customers could plug into one of his amplifiers and play properly - the way you cannot play in any music shop, where someone will ask you to turn it down the moment the needle moves up.

Then there was a Christmas party, and a music video, and somewhere in the middle of all of it, a stage got built, and the shape of the place changed entirely.

The story of how Norton Music Factory became a live music venue is the kind of story that could only happen when nobody is trying to make it happen.

A band called Von Hazeler wanted to shoot a music video. Liam said yes. His mate came in to build a drum riser and talked him into building a full stage instead.

When the filming was done and the Dunga Derby charity fundraiser followed, raising six thousand dollars on the night, the phone started ringing. Bands on the Coast had heard about the place. Could they play there?

“It was not part of our plans whatsoever and the next minute we’re getting phone calls from booking agents in Sydney,” he says.

The Poor played. The Radiators played. Mark Seymour came up from Melbourne. James Reyne walked through the door. Regurgitator turned up as well! More recently, The Models. All pinch-me moments for a bloke who started out wanting to copy a cool guitar.

“If you’d told me a few years ago all this was going to happen, I wouldn’t have believed you,” he says.

The venue runs on a model that is almost perversely uncommercial by the standards of the industry. Norton Music Factory doesn’t rely solely on money from music because the electrical business keeps the lights on. What it does instead, and this is the part that matters most to Liam, is raise money for a few charities. Strong Women Talking, an Indigenous domestic violence program based out of Brisbane; Inclusive Kids, a Sunshine Coast organisation

supporting children who need a little more; and Pro Purpose, an Aboriginal youth program working through World Vision to break cycles through positive intervention.

“We’ve done domestic violence healing workshops for First Nations communities and 21 days of cultural leadership programmes for First Nations youth,” he says. “We gave a violin to a young Indigenous girl through Strong Women Talking. She’d been playing violin and the family couldn’t afford to keep it going. Now she’s back on track. We donated a guitar to a young kid through Inclusive Kids. Those things mean more to me than anything else.”

Shows run regularly now, everything from heavy metal to country to blues to tribute acts to original bands working up the nerve for something bigger. It’s a destination. An industrial estate on a Friday night is not where you stumble across a gig. You go because you heard about it, because someone told you it was worth the trip, because the atmosphere inside is unlike anything you’ll find elsewhere.

“Once people get here, they feel at home, they’re here for one reason, and that’s what’s on the stage. It’s always a great night,” he says.

What drives him now, beyond the guitars that are still being built in the workshop and the electrical business still running beside it, is something harder to quantify. A fear, frankly, that the grassroots infrastructure of Australian live music is being quietly dismantled.

The big venue groups that own chains of pubs are not interested in a band that draws eighty people. They want the acts that fill three thousand seats, and they have no reason to help develop the ones that aren’t there yet.

“Where do kids play? How do you go from a hundred-cap venue to a fivehundred-cap venue? How do you get to the two-thousand-seat venue? You need somewhere to start. You need somewhere to fail. You need somewhere to fine tune your chops,” Liam says.

It is, as he readily acknowledges, not a new problem. Every generation of musicians has navigated some version of it. Half the bands that shaped Australian rock learned their trade in rooms that no longer exist. The question is whether the rooms of the next generation will be there when they need them.

In a concrete shed on the Coast, a sparky who just wanted to build a guitar is doing his part to make sure they will.

STYLE

Squad

It doesn’t get much more glamorous than Ladies Oaks Day at Sunshine Coast Turf Club. Rebecca Jamieson Dwyer discovers the food, fashion and festival-style fun in store. Want to back a winning day out? Our money’s on the 91.1 Hot FM Ladies Oaks Day on Friday 29 May at Sunshine Coast Turf Club.

Seriously amazing in the style stakes? Check. Eats and drinks you’ll be raving about for days? Check. Electric energy and excitement on both the racetrack and on the dancefloor? Check, check, check!

This one-of-a-kind race day is set to be bigger, better and more beautiful than ever this year – making it a must-attend part of the Sunny Coast social calendar and the only place to be seen this season.

Whether you love the thrill of thoroughbred racing, swooning over the stunning outfits on show, or are simply all about the vibes (and let’s face it, they’re immaculate), it’s easy to do Ladies Oaks Day your way.

If you’re looking to be in prime position for trackside views, head to Atrium Dining for a luxurious, sophisticated hospitality experience featuring a delicious tapas-style long lunch and a five-hour premium drinks package – the perfect place to host a work event or celebrate with friends.

The Parade Ring Terrace is a social favourite for a reason: experience the buzz from the heart of the action with exclusive access to the Bar and Pizzeria, plus unbeatable views of the Mounting Yard, track and Winning Post. Giddy up!

Or if you truly want to dial the glamo-meter all the way up to 100, you have

to grab a ticket to the Red Hot Garden Party – the ultimate VIP raceday club experience where everyone wants to be, featuring high-energy DJ sets, alfresco seating, bustling bars and a tasty selection of food trucks.

All ticket holders can access The Avenue, where you’ll find all the best off-track entertainment – think stunning floral backdrops for getting that outfit shot, the Royal Rally Club with ping pong tables and a hangout area, and the iconic Fashions on the Field competition.

Showcasing vibrant colours and bold trends, this lively event sees the Coast’s best-dressed individuals and couples get almost as competitive as the jockeys to be crowned most stylish of the day –don’t miss your chance to twirl on stage or cheer along in the crowd!

The Main Stage keeps the party going with the epic global phenomenon and high-energy headline DJ Will Sparks and supported by Spice and Aria - the vibes will go up as the sun goes down.

After a record-breaking crowd last year, this year’s 91.1 Hot FM Ladies Oaks Day is set to be more epic than ever!

If you’re looking for fun, fabulous, festival-style vibes right here in your own backyard (and on the Maleny Show Day public holiday, no less), then run, don’t walk – or maybe even gallop – to snap up your tickets.

Here’s to sunshine, style and a SPIRITED day at the races!

DON’T MISS!

Easter Sunday Races - Sunday 5 April. The easiest win of the long weekend. Free kids’ entry, space to actually relax, and a raceday that works for the whole family - without the chaos.

Stables Open Day - Sunday 12 April.

Step inside the stables, meet the trainers, and get up close to the horses - this is the ultimate insider experience.

ANZAC Day Races - Saturday 25 April.

A traditional ANZAC Day races with Two-Up, ceremony, mateship and atmosphere you can’t replicate anywhere else on the Coast.

91.1 Hot FM Ladies Oaks DayFriday 29 May.

Fun, fashion and fabulosity including DJ Will Sparks to get the heart racing. Caloundra Cup Day - Saturday 4 July. Big race energy without the big city hassle. Premium racing, packed lawns and a social scene that feels like winter on the Coast done right.

Scan the QR code to find out more, purchase tickets or become a member.

www.sctc.com.au

Tours TASTY

Thought you’d experienced all The Ginger Factory has to offer? Think again!

Jodie Cameron explores the gingerlicious flavours at the Coast’s iconic attraction.

Foodies, parents, and anyone in between, this one is for you.

My boys and I have been fans of The Ginger Factory since way back and frankly, they’d live there if I let them. It’s the place we head to when it rains, when they’re bouncing off the walls, or simply when Mum needs a tactical timeout. It’s free admission, it’s familiar and it’s fun.

As any parent knows, expeditions with children have a different tempo and are often spent toddler-wrangling while nursing a lukewarm coffee and watching the kids do laps of the playground.

This time, I opted for a sophisticated upgrade. I left my four-year-old at home (bribed with the promise of a gingerbread man gift on my return, of course) and booked my seven-year-old, Ari and myself into the Taste of Ginger Tour at The Ginger Factory with tastings included!

We made our way to meet our tour guide, Bevin, who is a literal walking ginger encyclopedia. The tour starts with a short film in the theatrette before we wander through the Ginger Farm Garden, where Ari got to pull fresh ginger straight from the ground, announcing to the group, “Gee, that felt satisfying.”

We learned ginger isn’t actually a root

The Ginger Factory is much more than a playground, it’s an ‘everyone wins’ destination.

but a rhizome, an underground stem native to Southeast Asia and a cousin to both turmeric and the cardamom. As a former macadamia producer, I loved the technical detail and discoverd that the ginger foliage smells just like lemongrass making it instantly identifiable when compared to ornamental gingers.

The tour then moves to a viewing deck inside the factory, where we learned about the syruping process that creates their world-famous confectionary ginger. Bevin also introduced us to one of their newest products, the Bio-Active Ginger wellness range. As a parent, I was particularly interested in the immunity shots and the ginger gummies that help with travel sickness and are also great for pregnancy related nausea.

The tour ends in the Tasting Room with a tasting plate that highlights just how versatile this ingredient can be.

We sampled meatballs (falafels for us vegetarians) with a savoury ginger BBQ sauce, a rice cracker topped with gingermarmalade onion jam, something I will be recreating for every cheese board from now on. Ari’s favourite was the ginger nut biscuit topped with lemon-lime cheesecake dip.

Beyond the Taste of Ginger Tour, the Live Bee Show is another must do. The show offers a fantastic inside look into a real beehive and is mesmerising for all ages. The honey tasting at the end is the perfect palate cleanser after all the ginger.

The secret to a stress-free day at The Ginger Factory is skipping the queues, so we booked a VIP pass online before we arrived. For $58 the pass includes 12 months of unlimited rides on the Overboard Boat Ride and Moreton the Ginger Train

The real magic, though, is the autonomy it gives the kids. Ari’s eyes lit up when he saw his face on the card. “I have two credit cards now Mummy!” he announced triumphantly, slotting it next to his Timezone card.

The Ginger Factory always offers such great value, free admission and many free of charge experiences including the Zog Trail and the insta-worthy Rainbrella Project

Watching Ari stoll through the rainbow umbrellas, waving to every passing train passenger, declaring, “this has been the best day of my life” made my day.

With school holidays fast approaching, the free fun continues with a petting zoo,

balloon twisting and weekly craft workshops.

WIN A PLAY, TASTE & DISCOVER FAMILY PASS!

Thanks to The Ginger Factory, we are giving away a family pass for 2 adults and 3 children, valued at $208

The Ginger Factory is much more than a playground, it’s an ‘everyone wins’ destination.

It is sophisticated enough for foodies, educational enough to count as a school excursion and thanks to the VIP Pass, parents finally get the chance to unwind.

For more information, and to book tickets, visit www.gingerfactory.com.au

The Family Play, Taste & Discover Pass includes:

• The Taste of Ginger Tour

• Live Bee Show

• Unlimited rides for the day on the Overboard Boat ride and Moreton the Ginger Train To enter, scan the QR Code by 12 June 2026. www.gingerfactory.com.au

FUN FOR ALL

From the first putt to the last pin, Jodie Cameron explores how FunLab is making play accessible to everyone…

It’s dazzling, it’s delightful, it’s a spectacle for all ages and all abilities. For a colourful day out, grab some socks and your favourite golf hat and head to Funlab Maroochydore – home of Strike Bowling, Holey Moley Mini Golf and Archie Brothers arcade.

From karaoke to an escape room and old-school arcade games, this lively entertainment hub in Big Top Shopping Centre feels more like a communal lounge room than your average venue.

Offering specialised sessions where fun isn’t a barrier to entry but a bridge to belonging, Funlab is also an inclusive space where visitors with special needs can immerse themselves in a calmer, more comfortable environment designed for those who find the typical neon-andnoise a little overwhelming.

Throw in their delicious kitchen (the snowy truffle fries holy moly!) catering to private functions and for schools and sporting groups, and the funtastic moments are covered for everyone.

Sunshine Coast Venue Manager Wayne Robson says these sessions provide a relaxed experience for all guests, featuring quieter music and adjusted lighting.

“We cater to all groups – just bring yourselves and the Funlab team will bring the happy vibes,” Wayne says.

The heart of Funlab is visible from the moment you walk in. Friendly staff greet you wearing bright, recognisable lanyards representing the Hidden Disability Sunflower program – the sunflower is a silent, global signal that says, “I might need a little extra patience, time, or help.” It’s a small symbol that makes a massive difference, transforming a potentially stressful outing into a seamless, joyful experience.

Funlab’s commitment to care is backed by serious local partnerships, working closely with GALTA (Gay and Lesbian Tourism Australia), headspace, Wishlist, and Golfers of All Abilities (GPAI) to ensure every visitor feels seen and supported.

“Our staff are well trained to understand our visitors,” Wayne explained. “Whether it’s working with partners to welcome members with disabilities for social bowling or just being a welcoming space for a quiet morning out, we’re a safe and inclusive part of the local community.”

As a family-run business that understands the logistics of a family day out, all activities are just $10 all day, every day for guests living with a disability or sensory sensitivities. And they look after those who are looking after others with carers and companion card holders able to participate for free! Just another refreshing way Funlab is saying “we see you” to the support systems who make these outings possible.

But perhaps the most impressive part of the Funlab story, is their B-Corp certification which means they legally prioritise people and the planet over profit.

With a Masters in Environment, Social, Governance, Wayne is leading the charge nationally for the company’s environmental initiatives. In a wonderful twist of eco-logic, the money earned from recycling cans, bottles, old bowling shoes, staff uniforms and retired gift and gaming cards, stays within the local environmental team to fund accessibility initiatives within the business.

“The effort we put in with Containers for Change and TerraCycle all comes full

circle,” Wayne shared. “The recycling money is put towards our specialised equipment, like lighter bowling balls with bigger finger holes – perfect for people who can’t pick up heavy ones.”

As a mother of two young boys, seeing a business link environmental health with human inclusivity is a win-win –a future we preserve through recycling is also a future where everyone is invited to play. Beyond the specialised sessions, Funlab remains a go-to for the Coast’s youth community, offering school groups, vacation care, and sporting teams a weekly hub for recreation. While bowling is most parents’ and carers’ classic climate-controlled, weatherproof backup plan, you witness the real magic when you see the barriers drop.

Whether you’re chasing some sensoryfriendly spark or a high-energy school trip, the invitation is the same: everyone belongs. Nothing beats watching someone putt their first hole-in-one or bowl a strike, and seeing their confidence grow when a space is built for everyone. That’s what makes the heart sing.

Fun times for all at the home of Holey Moley, Strike Bowling and Archie Brothers Arcade!

After all, who said every day can’t be fun for everyone?

FUN FOR ALL!

Funlab offers extra support for people living with a disability or special needs:

• 7-days a week

• $10 per game + accompanying carers/ companion cardholders are free Book online using the code: FUNFORALL2026 or call the guest services team on 3053 5653 for group bookings. Scan the QR code to book.

I am woman hear me roar! Jodie Cameron chats with two female storytellers bringing their poignant productions to the Sunshine Coast…

HER VISION,

Her Voice

As a regional town with theatre-happy audiences to match, the Sunshine Coast is a welcome pit-stop for many powerful shows.

This season, two very different productions with shared common ground arrive at The Events Centre - Koal and Dakota of the White Flats

For decades, women were supporting acts, love interests or subplots – now, they are shaping the stories. One is an intimate, multi-voiced solo performance by Jacinta Yelland, navigating climate catastrophe through empathy and transformation. The other, a pulpy punk noir adventure directed by Ella Becroft, reclaims the coming-of-age genre with female energy at its core.

We’re drawn to stories that feel lived-in, where women can be complex, real, and lead the narrative. I caught up with Jacinta and Ella to discuss presence, vulnerability and perspective, and what it means to lead.

For Koal co-creator Jacinta Yelland, theatre became a way to process something deeply poignant while watching Australia burn from the other side of the world during the 2019 bushfires.

“I was watching Australia, my home, burn on this tiny screen,” she says. “I felt completely helpless and disconnected. I thought, what can I do? And the answer was: I can use my art.”

That impulse became Koal, a onewoman physical theatre piece blending humour, storytelling, environmental reflection and what it means to lose home. In the show, Jacinta embodies multiple characters including a baby koala displaced by bushfires, a coal miner and an Indigenous girl inspired by her grandmother’s story.

“I was devastated by the human loss,

...stories that feel lived-in, where women can be complex, real, and lead the narrative.

it looked like literal hell,” she says. “But I was also distraught by the trees, the grasses and the animals. That’s Australia to me, the natural world.

“I started wondering what would nature say if it could speak? Where would all that loss of nature, story and community go?”

Through years of physical theatre training, Jacinta’s performance moves fluidly between characters using her body as her main tool for storytelling.

“We spent a lot of time studying how koalas move, so each character has a really specific walk,” she explained. “I went to Lone Pine Sanctuary in Brisbane so I could sit and watch them, but also hold them. They literally cling to you.”

Despite heavy themes like climate change and displacement, humour is essential, guided by director Trey Lyford.

“Comedy has the power to put people at ease,” she says. “If we laugh together first, audiences are more open when the story shifts into something deeper. It’s poignant.”

Through the character Minah, Jacinta’s grandmother’s story launches the show, becoming the strongest female voice.

“It’s a real catharsis that helps you see the joy in the world,” she says. “I wish I could sit with her now and ask more questions about her life. When you’re young you think those stories will always be there.”

The solo format also creates an intimate relationship with the audience.

“There’s a lot of audience interaction, so we kind of create the story together,” she explained. “In that way I’m not really alone on stage; we’re sharing the experience.”

Bringing the production to the Sunshine Coast feels particularly meaningful for Jacinta, who spent many childhood holidays in Noosa.

“The Sunshine Coast is a really big part of my life, I grew up coming to Noosa every Summer for Christmas,” Jacinta says. “It means a lot to me to bring the show back to this part of the world.”

While Koal explores storytelling

through a single performer, Dakota of the White Flats shifts the lens behind the scenes, with director Ella Becroft bringing two rebellious young heroines to life.

Fans of classics like The Goonies or modern adventurers Stranger Things will enjoy this adaptation of Philip Ridley’s novel which flips the coming-of-age adventure traditionally dominated by boys to centre on two unapologetic young women.

“Ridley was my favourite author when I was nine years old,” Ella says. “His books are very punky and a bit naughty. The characters are quite mean, they wear Doc Martins and they have spiky hair.”

Red Leap Theatre focuses on centering women in narratives and creative teams.

Expect a physical production with a comic book edge, where teenagers Dakota and Treacle push against the bleak urban world, blending live music, movement and high-energy staging.

The high energy show promises to keep teenagers so engaged that it will keep them engaged to the point that they won’t want to look at their phones.

“It’s kids going on a rollicking fun adventure,” she says. “But instead of boys on bikes, it’s nice to flip it around and offer that kind of fun to young girls.

“They’re brave, quite gross, quite mean and they really push against the constraints of their world.”

That ownership extends to the stage itself. While adult characters remain confined, Dakota and Treacle roam freely, climbing, running and reshaping their environment.

“The whole world of the play is seen through their gaze,” Ella says. “They’re driving the story, how we see the characters and take them in. They also play electric guitars on stage, it’s awesome.”

The production doesn’t start with a script; it’s created collaboratively with actors and designers contributing ideas throughout development. Ella’s experience as a young woman ensures stories are woven with meaning.

“We start with the book, then I set tasks for the actors and they go and make it,” she explained.

“So many ideas and images come from the actors, and having a woman-heavy team means it’s not just my perspective shaping the work.”

The visual style combines neon grit,

live music, fast-paced staging and a lot of emotional truth.

“The set moves all the time which helps engage the audience’s imagination,” she says.

“It’s a show where you lean forward, rather than sit back because you’re looking for things.”

This May and June, gather your girls and celebrate women shaping contemporary theatre – authentic, complicated, and fully in charge of their stories. Not just female-led performances, but emotionally rich works where vulnerability and defiance take centre stage.

BOOK NOW!

DAKOTA OF THE WHITE FLATS

Presented by Red Leap Theatre & The Events Centre, Caloundra

Tuesday 26 May, 7pm

Wednesday 27 May, 10am

TICKETS:

$59 - Full Price

$49 - Concession (ID-required)

$39 - Under 35s

$30 - Under 18s

School Group Bookings welcome.

KOAL

Produced by Jacinta Yelland & Trey Lyford

Wednesday 17 June 10am & 7pm

Suitable for audiences 8 years and over.

TICKETS:

Choose Your Own Price: $29 / $35 / $42 School Group Bookings welcome. The Events Centre 20 Minchinton Street, Caloundra. Contact the Box Office on 5491 4240 for group bookings or enquiries. Scan the QR code for tickets, more information or upcoming shows. www.theeventscentre.com.au

Dakota of the White Flats

Tue 26 May, 7pm Wed 27 May, 10am

Step into a story that could only come from Australia.

KOAL brings audiences face to face with the 2019 Australian bushfires, highlighting the resilience, humour, and humanity that defines who we are.

Co-created by Jacinta Yelland & Trey Lyford Choose your own price

$35* or $42* Wed 17 Jun, 10am & 7pm

Yourself IMMERSE

Alsahwa Estate is more alluring than ever this season. From naturebased immersions to standout farm-to-fork dining, a visit will fill your cup in all the ways that matter, says Rebecca Jamieson Dwyer.

What are the key ingredients for a life well-lived? For many of us, it’s delighting our senses with good food, sharing meaningful experiences, and spending time in nature soaking in that glorious green goodness and being reminded of our place in this world.

And at Alsahwa Estate – a 30-acre sanctuary in Palmwoods featuring a modern Mediterranean-inspired restaurant, ēthos; and botanical-style gardens where you can wander to your heart’s content – the options for filling your cup (both literally and metaphorically) are endless.

Based on their Mind, Body, Planet philosophy, everything at Alsahwa is done with intention, celebrating regenerative farming, seasonal food and conscious living.

That care can be felt as soon as you step through the doors of ēthos. From the calming, minimalist decor echoing the beauty of the natural surroundings with natural wood, large windows overlooking dams and gardens, rattan textures and handcrafted ceramics to the seasonal sensations on your plate – all crafted from fresh, spray-free ingredients sourced from the Alsahwa Farm and other local producers – it’s a dining experience to remember.

The alfresco area, Agora, perched on one of three dams features green-andwhite umbrellas over shady picnic tables invites you to linger longer with a glass of wine and tasty bites from the bar menu and immerse yourself in the gorgeous environment.

The team at Alsahwa is all about building community through sustainability and wellness-focused events where you can learn something new, meet like-minded people, and better understand what it means to live well. The recent return of their Wellness in Nature series saw a sound immersion session with yoga and breathwork instructor Kelly Landry and Alsahwa Founder Jo Walker said the team was excited to be bringing the series back.

“We’ll be running more wellness

events in our beautiful gardens, so watch this space.”

Don’t miss the Eco Kids’ Day Out during the school holidays on Thursday 9 April, where kids can become a Honey Hero for the day.

“They’ll love the chance to pop on a bee suit, meet the Alsahwa bees, learn all about their short lives and how vital they are to our ecosystem, and see the Queen Bee in action,” says Jo.

The fun and educational morning will finish with a tasty brunch featuring Alsahwa’s very own honey, naturally.

whole family – slowing down, connecting, and indulging together,” Michelle says.

“We’ve curated something a little extra: a decadent chocolate dessert, a chocolate cocktail and a gift from our team to you.

On the foodie front, an exciting new concept has been launched at ēthos – and it’s one for diners who appreciate culinary creativity and want to take a peek behind-the-scenes.

General Manager Michelle Clark says she’s been counting down to the launch of this unique experience.

“For the past six months, our team has been working quietly and passionately behind the scenes on something we truly believe in – our Trust Me Menu,” she said.

“Every month on a Wednesday evening, Head Chef Mal leads an intimate dining experience where rotating seasonal dishes, inventive techniques, and pure creativity take centre stage.

“This is your invitation to trust usto hand over the reins and let us take you somewhere unexpected. It’s raw, it’s inspired, and it’s unlike anything else on the Coast. These will book out fast!”

Autumn is also a season of family celebrations, with Easter and Mother’s Day providing the perfect excuse to gather somewhere special with the ones you love – look no further than ēthos, where the bubbles are flowing, the tables are adorned with handpicked florals, fruit and foliage, and the sumptuous plates are made for sharing.

“Easter at Alsahwa Estate is about the

“For Mother’s Day, we didn’t want to contain something this special to a single sitting so we’re welcoming mothers and their people across the entire weekend. At $95 per person with bubbles flowing and a dedicated kids menu, all that’s left to do is show up and be celebrated. Come hungry, come together.

“In the coming months we’ll be marking our first birthday — and if the last year is anything to go by, it’s going to be extraordinary.

“We cannot wait to celebrate with the community who made it all possible.”

Intention, immersion, inspiration –Alsahwa Estate has it all this autumn.

Take a seat at the table.

AUTUMN AT ALSAHWA

Don’t miss these amazing events: Trust Me Menu

Wednesday evenings, monthly Eco Kids’ Day Out - Honey Heroes

Thursday 9 April

Mother’s Day Weekend

Saturday 9 and Sunday 10 May

First Birthday

Saturday 27 June

Scan the QR code or visit www.alsahwa.com to book or sign up to the mailing list to be the first to hear about future events!

ART

Moves THAT

The Sunshine Coast’s most alive and exhilarating form of art returns in July at a bold new location. Jodie Cameron discovers the 2026 Australian Wearable Art Festival…

When the lines between fashion and sculpture, theatre and design, imagination and engineering blur, art learns to move and becomes undeniably magical.

This July, that magic returns to the Sunshine Coast in spectacular style as the Australian Wearable Art Festival (AWAF) enters its sixth year – marking a bigger, bolder chapter and a more globally connected celebration than ever before. At its heart, the Festival remains grounded in the spirit of our region –innovative, sustainable and unapologetically original.

Expect an elevated, immersive experience perfectly suited to the drama, storytelling and WOW-factor moments it’s known for, as the Festival makes its debut at its new location the Novotel Sunshine Coast Resort – promising another awe-inspiring spectacle that lingers long after the lights go down.

Festival Co-Founder and Curator Wendy Roe says the move allows the Festival to accommodate the artists with more space while elevating the entire audience experience.

“For the first time, we have the scale to match the ambition of the work with a purpose-built, u-shaped 40-metre runway, immersive environments, and space for audiences to step inside the world of wearable art,” Wendy says.

“From the moment guests arrive, they’ll feel encased in an artistic journey, whether they’re seated along the runway, engaging directly with artists, or discovering playful, imaginative experiences throughout the venue.”

The event has become a platform not just for established designers, but for emerging visionaries who see waste not

as an endpoint, but as the beginning of something beautiful.

This year’s 34 finalists represent an extraordinary cross-section of talent, including 19 returning AWAF artists and 15 exhibiting for the first time including entries from as far away as Romania, USA, Indonesia and Poland.

From intricate works crafted from reclaimed materials to avant-garde silhouettes pushing the boundaries of engineering, these artists are storytellers, environmental advocates and designers all at once.

Sustainability remains a central thread, with many garments constructed from discarded plastics, natural fibres, recycled metals and everyday materials transformed into haute couture.

Among those celebrating the next chapter are 2025 Supreme Award winners Dan Draper and Evita Camilleri, known as Derby Cross, who have given new meaning to the humble cable tie. Their runway creations are nothing short of breathtaking, consistently wowing

“It’s such a unique opportunity for artists and one of the first events to showcase our work.

audiences they credit AWAF as a pivotal platform in their creative journey.

“It’s such a unique opportunity for artists and one of the first events to showcase our work,” Derby Cross says.

“From our first showing in 2022 to winning the Supreme Award and then being recognised as finalists at World of WearableArt in New Zealand, AWAF has been instrumental in our growth.

“That trajectory simply wouldn’t have been possible without a festival creating space for artists to be seen and supported.”

After a few full years, 2026 is about consolidation for Derby Cross, who

haven’t entered this year, instead focusing on new material directions and preparing entries for World of WearableArt in New Zealand and SWELL Sculpture Festival on the Gold Coast.

For audiences, the experience is both electrifying and captivating – every second commands attention, you literally don’t want to blink. Unlike a traditional gallery setting, wearable art is completely alive. It moves, and it tells stories as models glide down the runway, embodying each artist’s vision. Feathers sway, metal shimmers, repurposed plastics ripple like silk. Every piece is revealed in a carefully choreographed moment designed to elicit absolute awe.

For those wanting to elevate their evening, the Art Lover’s Table – the Festival’s most sought-after ticket –offers a premium way to experience the show. Available as individual seats at tables of ten, it puts guests at the heart of the action, combining social fun with artistic immersion.

Your evening begins in the VIP Welcome Tipi with live jazz, roaming models and photo moments. Enjoy a cocktail and gourmet canapés before an exclusive backstage tour meeting artists and models, seeing wearable artworks up close, and witnessing the magic before it

hits the runway. As the lights dim, take your seat with the best views in the house, two bottles of complementary champagne, artisan grazing boxes, and a decadent dessert platter served tableside, allowing you to fully enjoy the spectacle without moving a muscle –other than lifting your jaw when the show begins!

Whether you’re a long-time supporter or a first-time attendee, now is the time to secure your tickets. Early-bird tickets are sold-out, and round two tickets and Art Lover’s Tables are on sale – and they won’t last long. The Novotel Sunshine Coast Resort is also offering discounted accommodation for all ticketholders, so stay the night or make a weekend of it and kick up your heels!

Wearable art challenges the conventional – it’s art you can’t hang on your wall, intentionally. AWAF is not just an event; it’s a statement. It champions sustainability in a celebratory way, showcasing innovation without losing accessibility, proving that creativity flourishes when given a platform and a community who supports it.

Prepare to be surprised. Prepare to be inspired and prepare to see sustainability transformed into spectacle. This July, the runaway and a world of wonder awaits!

TICKETING INFO

Australian Wearable Art Festival 2026 Novotel Sunshine Coast Resort, Twin Waters

• Matinee - Saturday, 11 July, 1pm

• Gala - Saturday, 11 July, 7pm

GENERAL ADMISSION

• $85 TO $210

ART LOVER’S TABLE + VIP EXPERIENCE

• $350 - includes welcome drink, canapes, VIP backstage tour, complementary champagne, grazing box + dessert platter. For more information and to book tickets, scan the QR code or visit www.australianwearableart.com.au

TWO MATINEE TICKETS!

Thanks to the Australian Wearable Art Festival, we have two General Admission tickets valued at $290 to the Matinee show on Saturday 11 July at 1pm!

Scan the QR code and enter by 24 May 2026 for your chance to WIN!

SATURDAY 11 JULY MATINEE 1PM & GALA 7PM NOVOTEL SUNSHINE COAST

National and international artworks take to a 40 metre long stage, this is Australia’s preeminent showcase of wearable art - where high-end fashion and the sculptural world of art collide together.

TO BOOK TICKETS or for MORE INFORMATION visit australianwearableart.com.au or scan the QR Code

For Locals EXCLUSIVE ACCESS

You don’t need to travel far to feel a world away. Kathy Sundstrom discovers the exclusive offers for Sunshine Coast residents at Novotel Sunshine Coast Resort.

“Are we there yet?”

Who hasn’t experienced the frustration of a long drive or a cramped plane seat that takes away the initial joy of a holiday destination.

Sometimes, getting over the travel logistics and the jet lag can take a few days off the precious time you have to enjoy being away.

The good news is you do not need a passport, a plane ticket or a long drive to enjoy a break that transports you to an oasis that feels a million miles away.

Novotel Sunshine Coast Resort at Twin Waters has been providing an escape for visitors from around the world for more than four decades.

The even better news – this autumn the award-winning resort is turning its attention closer to home, offering a series of exclusive Locals Stay and Save packages designed specifically for Sunshine Coast residents.

The idea is simple: give locals the chance to enjoy the genuine holiday atmosphere at a discounted rate.

Sunshine Coast residents can access special accommodation and dining rates, including the legendary buffet breakfast at Sola, while enjoying everything else the sprawling lagoon-side resort has to offer.

For families, it’s an absolute treat. Children under the age of 15 stay and eat breakfast free during their visit.

All guests can also enjoy complimentary water sports on the calm

lagoon, including kayaking and sailing, creating hours of relaxed fun for both children and adults.

Parking, in-room WiFi and access to the resort’s pool, gym and putt-putt course are also included, adding to the sense that everything needed for a relaxing break sits within easy reach.

It is an invitation for locals to rediscover a destination many know well, yet often forget sits quietly on their doorstep.

For those who are time-poor, why not enjoy the ultimate daycation at Novotel Sunshine Coast Resort with a Resort Day Pass. For just $20 per person from Monday to Friday, enjoy a full day of relaxed, resort-style living - whether you’re unwinding poolside, exploring the lagoon, or making the most of the on-site water activities before heading

...enjoy a break that transports you to an oasis that feels a million miles away.

home refreshed (or happily exhausted and ready for a solid sleep) at the end of the day.

Then there is Sola Bar and Restaurant, overlooking the lagoon, which has become a popular gathering place for long lunches, sunset drinks and relaxed dinners beside the water.

Seasonal menus, cocktail specials and occasional pop-up food experiences create an atmosphere that feels both polished and comfortably familiar.

The resort has long been a favourite for holidaymakers, sporting royalty and even Queen Elizabeth II and Prince Philip who stayed in an overwater bungalow during their Australian tour in 2002, and later sending an official letter thanking staff for their warm hospitality.

Elite sporting teams, including the Melbourne Storm, Brisbane Lions and other AFL squads as well as other professional athletes, choose the resort as their base while training.

You never know who you might bump into at the buffet breakfast which offers a literal smorgasbord of delights, from

pancakes and fresh fruit to traditional bacon and eggs. For locals, on weekdays it is priced at $25 per adult and $21 for children aged five to 15.

It is an easy way to begin the day surrounded by fresh coastal air and soft Sunshine Coast light.

For locals planning a special event, the resort offers a relaxed, all-in-one destination right here on the Coastperfect for bringing people together without the need to travel far. Whether it’s a milestone birthday, engagement party, anniversary, or family gathering, the resort offers a range of versatile indoor and outdoor spaces to suit any style, from laid-back lagoon-side settings to more refined function rooms.

With a dedicated on-site events team and experienced audio-visual specialists taking care of every detail, hosting feels effortless from start to finish. Add in tailored catering options and a stunning coastal backdrop, and you have everything you need to create a memorable occasion close to home.

For many locals, the resort is already woven into their own stories.

It is where milestone birthdays are celebrated, where long lunches stretch into late afternoons, and where a quick

coffee can easily turn into an unplanned few hours by the water.

It is this rare combination of space, water and coastal calm that keeps visitors returning again and again and offers locals a reminder that sometimes the best escapes are closer than expected.

A short drive, a change of pace and a lagoon view can be all it takes to feel as though you have travelled much further from home. Discover the special offers and packages for locals by visiting www.novotelsunshinecoast.com.au/locals

NOVOTEL SUNSHINE COAST RESORT LOCAL

LOVE

Discover the ultimate staycation, daycation or dining experience at Novotel Sunshine Coast Resort!

LOCALS STAY & SAVE 20%

Enjoy special locals-only rates on stays throughout the year. Treat yourself to a mini-holiday without the travel time.

SOLA DINING SPECIALS

Enjoy seasonal menus, pop-up food experiences, and cocktail offers just for locals. It’s the perfect spot for date nights, long lunches, and sunset drinks by the lagoon.

LOCALS’ BUFFET BREAKFAST SPECIAL

Start your morning the delicious way with locals-only buffet breakfast, available Monday-Friday, 6.30am-8am.

DON’T MISS!

EASTER HIGH TEA

Thursday-Sunday until 12 April.

MOTHER’S DAY BUFFET LUNCH

Sunday 10 May, 12-3pm.

MOTHER’S DAY HIGH TEA

Sunday 10 May, 11am-12.30pm; 1.30-3pm.

BUSH TO COAST HIGH TEA

Friday-Sunday, 11am-2pm. Bookings are essential! Scan the QR code to book and for full terms and conditions.

A TREETOP

Secret

High up above the treetops of Montville, one destination has quietly built a reputation as one of the Sunshine Coast’s most magical destinations. Ida Fink Gundtoft gets enchanted by Secrets on the Lake.

The Sunshine Coast is no stranger to beautiful places. But every so often, you come across somewhere that feels a little different. Somewhere that almost exists in its own world. The kind of place that stays in your memory long after you’ve left, slowing your nervous system without you even noticing. Secrets on the Lake is one of those places.

Settled high above Lake Baroon in the lush rainforest hinterland of Montville, it is easy to see why people fall in love with it at first glance. The handcrafted timber treehouses, the endless views across the water, the filtered light through ancient trees. It truly feels like something out of a storybook.

But the magic of Secrets on the Lake runs deeper than its spectacular setting. Because what makes this place truly extraordinary isn’t just the view. It’s the feeling.

You notice it the moment you arrive. Your breath slows down. Conversations become softer. And it is hard to keep your eyes on the road as you drive through the treetops overlooking the lake. And as you walk inside, it’s not uncommon to see guests sitting quietly, simply taking in the moment.

And that feeling – that sense of calm, warmth and belonging – comes from the people behind it. For decades, owners George and Aldy have poured themselves into creating something far more meaningful than a venue or a place to stay. Secrets on the Lake is their life’s work. A place shaped by imagination, craftsmanship and an unwavering belief that experiences like these should feel magical.

You see it in the details everywhere. The intricate wood carvings hidden

The kind of place that stays in your memory long after you’ve left...

throughout the property. The handcrafted furniture. The treehouse accommodation that feels both whimsical and deeply connected to the surrounding forest. But more than anything, you see it in the way people are welcomed. Guests are not treated as “customers” here. They are invited in. And that difference is noticeable.

One of the newest members of the Secrets on the Lake team, Emilee, described the experience of arriving at the property in a way that captures its essence perfectly.

“I didn’t expect to feel this settled so quickly,” she said.

Just three days into the role, she said it was already clear that this place was different.

“You can just breathe here.”

It is a sentiment echoed by countless guests who visit the property. Some

arrive for breakfast overlooking the lake and find themselves staying long past their coffee. Others book a romantic treehouse escape and discover that the outside world fades away more easily than they imagined. And many of them, according to Emilee, use one particular word to describe their experience: “Magical”.

“They say it quietly, almost like they don’t want to break the spell,” she explained. “They talk about how they switched off for the first time in months, how they slept better than they have in years, how it feels like stepping into another world for a while.”

You cannot manufacture that kind of response. It is something that grows slowly over time, nurtured through intention and genuine care. That authenticity is something guests feel most strongly when they meet George and Aldy themselves.

George, known for guiding guests through the property, has a way of sharing the story of the iconic destination that feels more like a conversation than a presentation. His tours are filled with moments of discovery – the origins of a carving, the inspiration behind a structure, the careful thought that went into every piece of timber and stone. They are not rehearsed. They are personal.

“He shares stories like he’s letting you in on something special,” Emilee said.

“You can see how much pride he has in what’s been created here.”

Aldy, meanwhile, is constantly imagining what could come next. Her creativity shapes the future of Secrets on the Lake, whether that means new guest experiences, evolving spaces, or fresh ways to deepen the sense of connection people feel when they visit.

“Listening to her talk about ideas, new concepts, new experiences, ways to make

things even more meaningful, is genuinely inspiring,” Emilee said.

“You walk away from conversations with her feeling excited about what’s next.”

It is this shared vision that has created something rare. Secrets on the Lake does not feel like a business in the traditional sense. It feels like a community.

Staff speak of feeling welcomed quickly, supported in their ideas and encouraged to be part of the story that continues to unfold on the mountain. And guests sense that spirit too.

Whether they are celebrating a wedding, enjoying a long breakfast overlooking the lake, or spending a

weekend in one of the enchanting treehouse cabins, they are stepping into a place built on heart.

A place where the line between host and guest softens. Where people remember your name. Where time stands still.

Perhaps that is the real secret behind Secrets on the Lake. Not the extraordinary views or the handcrafted treehouses (although they certainly play their part). But the feeling that you are not simply visiting. You have been welcomed in.

And for a little while, you are part of something truly magical.

EXPLORE SECRETS

Tucked away in the lush Sunshine Coast Hinterland, Secrets on the Lake is more than just a getaway—it’s an experience. Our handcrafted treehouses, perched high in the rainforest, offer breathtaking views over Lake Baroon, complete with crackling fireplaces, indulgent spa baths, and the perfect setting to reconnect.

Enjoy a dining experience like no other at our award-winning café, where delicious, locally sourced meals are served on the deck with stunning views over tranquil Lake Baroon. Whether you're joining us for breakfast, lunch, or a special gathering with family and friends, every meal is a moment to savor.

For couples seeking a truly magical wedding day, Secrets on the Lake offers a breathtaking lakeside venue surrounded by rainforest and panoramic views.

With exclusive ceremony locations, elegant reception spaces, and luxury accommodation, we create intimate, unforgettable celebrations designed to reflect your unique love story.

GOURMAY IN THE MARY VALLEY

There are plenty of standout food destinations in Australia, each with their own iconic gastronomic offerings – and we often plan our leisure time based on what those places can do for our bellies and tastebuds. Matt Golinski discovers a region that is worthy of a whole month to savour, celebrate and support the many local producers and chefs that call it home. If there was a word that summed up what it is that makes the Mary Valley a special food destination it would have to be ‘diversity’.

From its early settlement in the mid 1900s, this fertile area that stretches from Kenilworth and Conondale in the south to Lagoon Pocket in the North, west to the ranges and east to Traveston and Kybong has seen everything from beef, sheep and dairy production to tobacco, sugarcane, bananas, pineapples, potatoes, maize, beans, peas, ginger, avocados, citrus, macadamias and stone fruit all on small and large scales.

The Mary River reaches the Great Sandy Strait just south of Hervey Bay and snakes its way through 300km of prime farming land from its headwaters in the Sunshine Coast hinterland to the ocean at Maryborough, providing a valuable source of water for irrigation of crops

and making farming in the Valley a viable prospect.

It’s a resource that isn’t taken for granted by the community, and in recent years a lot of work has been done to ensure the river and the land that surrounds it are being used to grow food sustainably so the industry survives for generations to come.

Today’s Mary Valley sees a lot of smaller scale farmers striving to carve out niche markets and selling direct to the public rather than trying to compete with huge farms to make a living - and it’s all these interesting, passionate people and their unique produce that makes it a region worth visiting for food lovers of any age.

In fact there’s so much to see that a weekend, a week or ten days just wouldn’t be enough to cover it all, so in 2023 the Mary Valley Chamber of

Commerce created the ‘GourMay Mary Valley Food Festival’, an entire month dedicated to the celebration of the region’s rich agricultural heritage and vibrant food culture.

It promises to be a month to remember, beginning with an action packed Festival Day in Imbil Rail Park on the 3rd of May and finishing on the 30th with a Gala Dinner at the stunning Stockyard Valley in Coles Creek, one of the region’s newest event spaces.

In between there’ll be a Women’s Angling Competition on Lake Borumba, the Kenilworth ArtsFest, curated walks to see original clusters of wild macadamias in Amamoor, or the bellbirds in Imbil.

There are high teas, movie nights and songwriting workshops, and weekly intimate cooking masterclasses...

There are high teas, movie nights and songwriting workshops, and weekly intimate cooking masterclasses with myself, Peter Wolfe and Penny Maguire at Kandanga Farm Store.

Sunshine Coast Foodie, aka Martin Duncan and myself who are this year both official ambassadors for GourMay will be hosting farm trail bus tours with small groups of up to 20 guests on the 16th of May, or visitors can choose to self-drive and visit farms throughout the day at their leisure.

Martin also brings his legendary ‘Sconversations’ concept to the festival on the 17th, a gathering that brings together interesting people from the region to share meaningful conversations over freshly baked scones, sublime Woolooga Farm Rosella Jam, Bunya Grove Persimmon Jelly, and lashings of whipped cream.

As well as cooking for the opening party on the 1st of May, an autumn long lunch at Kandanga Farm Store on the 9th and the Gala on the 30th, this year I’ve been set the task of creating a menu for the inaugural One Hundred Percent Mary Lunch, a showcase of produce exclusively from the Mary Valley, a challenge I’m very much looking forward to.

There are plenty of options to stay for the weekend including quaint cabins on working farms, B&Bs, camping and caravanning, or authentic country hotel accommodation. It’s worth thinking about booking yourself a place and settling in for a couple of days so you can relax into some serious exploring, eating and drinking in this foodies paradise.

See you there and in the meantime, check out my recipes in this edition using the best produce from the region.

GO GOURMAY!

GOURMAY MARY VALLEY, 1-31 MAY

Don’t miss a delicious month of delectable delights celebrating and savouring the produce and people of the Mary Valley! From free and family-friendly events to decadent degustations and hand-on workshops and experiences.

For the full program, tickets and more, scan the QR code or visit www.gourmaymaryvalley.com.au

The Table NOOSA SETS

Four delicious days, world-class chefs, local stars on the plate and in the kitchen and a fresh chapter for Noosa’s favourite culinary celebration. Deb Caruso taste tests the 2026 Noosa Food & Wine Festival. Noosa Food & Wine Festival returns this June and, with many early release tickets already snapped up, the rush to secure a place at Australia’s most coveted coastal dining celebration is intensifying.

Since its launch in 2003, the festival has been the event that food lovers plan their year around. And this year the anticipation feels sharper, brighter and more indulgent with new, once-in-alifetime signature events and chances for close encounters with culinary royalty.

The shift back to the original name, Noosa Food & Wine, marks a moment of renewal, restoring a name that has long been woven into the region’s story of sunshine, sophistication and effortless coastal elegance. The decision reflects a festival stepping confidently into its future while honouring the legacy that shaped its past with Festival Director John Guise saying the change felt like a natural development for those who have helped build the event.

“The name carries deep meaning for chefs, winemakers, producers and loyal festivalgoers alike. Bringing it back is about celebrating that legacy and pride in a shared culinary story,” he says.

And celebrate we will with 18 events in the Restaurant Series, seven Signature Events and the American Express Festival Village on Saturday 13 June.

Tickets for the Festival Village are selling fast so don’t miss your chance to enjoy 10 hours of DJs, live music and cooking demonstrations across the Village Pavilion, Main Stage and Culinary Stage. Be welcomed with canapés and a cocktail or mocktail in a souvenir Noosa Food & Wine Festival glass and get ready to feast with more than 40 bars and eateries and full access to all lounge spaces, including the Premium Lounge and Village Pavilion.

Upgrade your experience with an interactive ticket to one (or several) of the Culinary Stage sessions for front row seating and samples. Starting at under $25 and with limited numbers, they will sell out quickly! Be smart with a $25 return ticket on the shuttle bus between Noosa, Peregian Beach, Coolum Beach and Sunshine Plaza!

The Official Opening Party on Noosa Main Beach remains one of the most anticipated moments of the weekend with bold, authentic Italian flavours from Guy Grossi, the unmatched flair of South African Braai-master Warren Mendes, and an interactive seafood bar from Lucio’s Marina. Live DJs and premium beverages in marquee comfort and open-air beachfront beauty - stunning!

The beach will become a French bistro on Sunday for the Le Bistro, La Plage: French Beachside Lunch Signature Event with chef Ben Williamson, the visionary behind The French Exit as well as Biànca, hôntô, and sAme sAme; alongside chef Ben Cross of Bali’s renowned Bar Vera.

If cruising is more your style, get your gourmet groove on for Catalina x Florcita: An Afternoon Afloat aboard the Catalina with Bandita’s Jason Jones, Florcita Tequila, live DJ and stunning scenery.

Closing out the Signature Events and providing the final fling on Sunday is The Festival Sundowner - three hours of continuous canapés, beverages and live music as the sun and the fun sets on the 2026 event.

Across the weekend, the program cooks up intimate lunches, coastal dinners and riverfront experiences through the 18 restaurant events - each one as different and delicious as the other.

Kicking off on Thursday night is La Soirée Riviera at Flo’s, a four-course shared dinner with 13 dishes celebrating

the coastal cuisine of southern France -c’est bon!

We’re torn for the tastiest Friday lunch between Bandita x Byrdi, a five-course, five-cocktail journey; and Park & Cove: Global Pairings with five chefs from five countries dishing up their signature style with wine pairings that celebrates culture, craftsmanship and connection. Decisions! Decisions!

And we don’t want to miss Saturday night’s The Woodshed Kin Kin x The Dining Room, a 7-course collaborative dinner between Head Chef Oscar Holgado and Nick McGonigal, Executive Chef at The Dining Room in one of the most stunning settings.

Sunday’s standout lunch without doubt is Rickys x Essa: A Collaborative Long Lunch where fire meets freshness for an unforgettable six-course journey.

There are more delectable delights to be explored and they will sell out, so be quick to secure your seat.

The calibre of chefs, producers and venues shaping this year’s flavourdriven journey is outstanding.

Each event is shaped by the same sense of exclusivity that has defined the festival since its earliest years, offering guests the chance to experience worldclass dining in settings that feel both relaxed and refined.

We’re here for it!

NOOSA FOOD & WINE

11 to 14 June 2026

American Express Festival Village, Saturday 13 June 2026

40+ bars and eateries, lounge spaces, culinary stage and live entertainment

Seven Signature Events + 18 Restaurant Series Events

Scan the QR code to secure your seat at the table!

BLISS Blueberry

Rise and shine, it’s blueberry time! Dust off your boots and get ready to boot-scoot your way to the Blueberry Capital of Australia!

From 25 to 27 September, North Burnett’s premier biennial celebration in Mundubbera is back – and if there’s one thing I learned from working the country festival circuit, you’ll never attend the same festival twice.

Spread over two jam-packed days, there’s something to suit all tastebuds with plenty of berry-licious blues music, bigger blueberries than the supermarket and a whole lot of love from a serious food-producing region who know how to throw open their gates to paint the town blue.

Just three hours north-west of the Sunshine Coast, the inland drive is part of the experience. Turn off at Gympie, wind through Kilkivan and Goomeri and watch the landscape widen, traffic thin and the horizon turn blue.

The Burnett Highway rolls through grazing country, citrus orchards and river flats, a scenic roadie without trying too hard – and by the time you arrive, your shoulders have already dropped because this is the festival worth making a detour for.

Perched along the Burnett River, enjoy the very best of the region from mouthwatering bites, artisan markets, and live music to kids’ activities, all-day stage entertainment and the much-loved Local Talent Quest.

Festival Co-ordinator, Lisa Wain describes the event as the perfect weekender for visitors to experience great music, local flavours and big-sky hospitality.

“We’re not just celebrating incredible music, we’re showcasing everything that makes our region vibrant,” Lisa says. “North Burnett has it all and once visitors experience that for themselves, we guarantee they’ll be back.”

New in 2026 the Marquee Muster kicks off the festival with a relaxed Friday afternoon gathering at the Showgrounds from 4.30pm. Meet at the bar and enjoy street food crafted by local Mundubbera chefs, while the Locavore4626 guests board a bus bound for a surprise destination.

Deliberately limited and slightly mysterious, Locavore4626 has become one of the most sought-after tickets –an immersive, locally-sourced dining experience that includes a behind-thescenes look at one of the North Burnett’s major food industries.

It’s grounded in real agriculture, led by celebrity chef Matt Golinski and showcases the region’s deeply authentic ingredients and abundant food basin.

Saturday belongs to the Berry Big Day Out, a free celebration along the Burnett River. Markets hum and street performers wander, while kids line up for jumping castles, skirmish, blueberry muffin-eating competitions and the gloriously unpolished blueberry spitting contest. It’s playful, unpretentious and very hard not to have a laugh!

“Local musicians from Spotlight North Burnett, our regional talent development program that gives performers real stage experience and the confidence to pursue bigger opportunities will also perform,” Lisa shared. “It’s not just a competition;

Fancy an escape to the berrylicious country this September? Jodie Cameron explores what’s on offer at the Mundubbera Blueberry Festival…

it’s a platform for launching and growing homegrown talent.”

But beneath the fun is something more substantial. Home to the largest undercover blueberry farm in the Southern Hemisphere, Mundubbera is citrus, grape, mango, pecan, peanut and beef country.

Blueberries might be the headline, but the wider North Burnett is one of Queensland’s most productive and diverse agricultural regions. Undercover berry tunnels stretch across river flats; citrus orchards roll towards the horizon and broadacre crops and grazing country underpin export markets reaching well beyond Australia.

“Agriculture doesn’t sit on the outskirts of town here – it walks the main street,” Lisa says. “We are extremely proud of our town, so have a yarn to a local, you’ll likely discover they contributed in some way to what’s on your plate.

“The North Burnett is not a novelty farming district, it is a serious foodproducing basin. This is not just a town feeding itself, it is a region feeding the world.”

What’s a festival without the music?

The Blueberry Jam Sesh carries the energy into Saturday night with a full-production stage and a line-up that punches well above what you’d expect from a rural postcode. Headlining this year are Tex Perkins and Matt Walker of The Cruel Sea, alongside 19-Twenty, Bourbon Street and Australian Idol alum Keely Ellen. It’s proper music without

the mainstream overwhelm – close to the stage, not fighting crowds, and you can still find your friends when the blues roll in.

With affordable accommodation options to suit all budgets, if you can make it a long weekend, settle in, then explore outwards. Wander the boutiques, visit the art gallery exhibition running across the festival period – many of the exhibiting artists are farmers capturing rural life through photography, paint and sculpture. Book dinner at the newly refreshed Royal Hotel and camp under the starry skies or glamp it up at the Showgrounds.

On Sunday, slow down properly with a riverside walk, explore a stretch of the Boyne Burnett Inland Rail Trail or simply sit with a coffee, blueberry muffin and let the landscape do the talking.

We are deliciously spoiled for quality events on the Sunshine Coast, and I love our coastal bubble too, but this is the kind of festival that reminds you why leaving occasionally is good for the soul. Follow the blueberries inland and discover its big skies, real produce, proper music and no traffic lights. Don’t miss out on your slice of blueberry pie!

STAY AND PLAY

GLAMPING – MUNDUBBERA SHOWGROUNDS

Just $660 for two-nights (up to 5 people).

Pack a bag & head out – includes bed + bedding + all the glamping stuff you’d expect!

For the full program and tickets, including camping packages, scan the QR code or visit www.mundubberablueberryfestival.com.au

Follow @munduberrablueberryfestival for the latest news.

HELLO DEAR

Readers!

The results are in from the Hello Sunshine Magazine Reader Survey, Kathy Sundstrom explores who you are and what you told us.

The 2026 Hello Sunshine Magazine Reader Survey revealed something we’re incredibly proud of: our readers are not only passionate about the Sunshine Coast community, but deeply connected to the stories, people, places and businesses we showcase.

With 269 responses, this year’s survey paints a vivid picture of who our readers are, what they value, and how Hello Sunshine continues to shape and celebrate life on the Coast.

WHO YOU ARE

A local, engaged community.

Our Hello Sunshine Magazine readers are overwhelmingly local.

Nearly 80% live on the Sunshine Coast or in Noosa, with others across South East Queensland and a smaller but loyal group following from further afield.

Most readers are aged 45 and over, established and community-minded, with a strong interest in supporting local businesses and making considered choices about where to spend time and money.

Pets are very much part of the picture too. Almost half of respondents have a dog, along with many households that include cats and other companions.

This is a highly engaged, locally focused audience that actively supports businesses within its community.

HOW YOU LIVE & SPEND Lovers of the good life.

Readers are active spenders across hospitality, retail, home and wellness, with strong intentions to invest in lifestyle categories.

Dining out is a regular part of life with 42% of readers dining out four to ten times a month, and an additional 6% dining out more than ten times a month, making food and hospitality a consistent part of spending.

Shopping locally is also a clear priority,

with 74% saying they actively choose to support local businesses whenever possible.

Looking ahead, travel sits at the top of planned spending, followed by clothing and fashion, homewares and wellness. There is also strong interest in home improvement and renovation, pointing to an ongoing investment in how people live, not just where.

Across all of this, a clear pattern emerges: Hello Sunshine readers value experiences, quality and discovery.

WHY YOU READ HELLO SUNSHINE A trusted guide to local life.

This result is one we love. Nearly 70% of you are avid readers of Hello Sunshine Magazine, with the vast majority of these respondents saying they read it “cover to cover”. Most of you pick up a copy of our magazine at a café or restaurant, followed closely by a retail store or boutique.

Print is thriving. Two thirds of you read the printed edition exclusively. Many keep it on the coffee table, pass it on to family, or include it in guest rooms and Airbnbs.

When asked to describe the magazine, three words appeared consistently: informative, local and vibrant. Readers also described Hello Sunshine as colourful, inspiring, community focused, high quality and well curated

High reader loyalty and strong engagement positions Hello Sunshine as a trusted source of local recommendations. THE SECTIONS YOU LOVE MOST Where to go, what to do.

Content that is useful, local and experience-led drives strong reader engagement and response.

Your favourite sections reflect how you spend your time.

What’s On and local events, food and

...looking

can

for ideas you

act on, whether that is planning your weekend, choosing where to dine or discovering a savvy someone new...

drink, local people and profiles, travel and escapes, and home and design all ranked highly. Together, they paint a clear picture. You are looking for ideas you can act on, whether that is planning your weekend, choosing where to dine or discovering a savvy someone new in the community.

Encouragingly, nearly 80% of readers feel the balance between editorial and advertising is just right, reinforcing the trust placed in both the content and the businesses featured.

WHAT YOU WANT MORE OF Savvy, Surprising & Spirited!

Readers are highly responsive to savvy offers, surprising local discoveries and spirited lifestyle content.

Across your responses, several consistent themes emerged. There is strong interest in competitions, offers

and local incentives, along with stories about everyday locals and community figures.

Many readers are looking for more affordable ideas and lesser-known places, alongside increased pet content and broader coverage across the Sunshine Coast and hinterland.

You also told us you would value more event information, shared earlier, as well as improved access to the print edition. Taken together, these requests point to a desire for content that is both inspiring and genuinely useful in everyday life.

YOUR IMPACT ON LOCAL BUSINESS

Supporting your community.

You shared that Hello Sunshine not only builds awareness, but directly influences customer behaviour and spending decisions.

The survey confirmed one of the magazine’s greatest strengths: Hello Sunshine changes the way people spend.

Readers told us they visit businesses after seeing them in the magazine, book restaurants and appointments, purchase products, follow brands on social media and recommend local businesses to others. Your community thanks you and we salute you!

A remarkable 90% feel more positive about a business because it appears in Hello Sunshine, proving the value of trusted local storytelling.

YOU LOVE TO SAY HELLO Events bring us together.

Association with Hello Sunshine Magazine increases the appeal of events and attendance. There is strong interest in attending magazine branded or partnership events. Food and drink experiences, long lunches, art and music events and wellness offerings all ranked highly.

More than 80% of readers said they would be more likely to attend an event if Hello Sunshine were involved. So, let’s party together!

A FINAL WORD FROM YOU

The overwhelming message? “Keep doing what you’re doing.”

Readers repeatedly praised the magazine’s photography, the covers, the quality of the print, and the way Hello Sunshine supports local businesses and artists. Many said they eagerly collect each new issue, pass it on to others, or use it to plan outings with friends and visitors.

And our favourite repeated line? “Hello Sunshine feels like part of my community.”

WHAT’S NEXT

Your feedback will shape what comes next. More local stories, more useful ideas, more experiences and more connection.

Thank you for taking the time to share your thoughts. Hello Sunshine Magazine exists because of this community, and it continues to grow with you.

We look forward to meeting more of you at one of our events soon!

SURVEY SNAPSHOT

269 readers took part in the Hello Sunshine Magazine survey

• Nearly 80% live on the Sunshine Coast

• Events, food and drink, and local profiles are the most popular sections

• 100% of respondents visited a business and followed it on social media after seeing it in print!

• 90% feel more positive about a business featured in the magazine

• Many readers visit, book or purchase from businesses after seeing them in Hello Sunshine Magazine

• Almost half of you dine out 4-10 times a month with some more than that

• 74% say supporting local businesses is important

• 84% say that our social media content is relevant and mostly relevant to them

STAY ENGAGED...

Follow us on social media @hellosunshinemag and scan the QR code to subscribe to our weekly enewsletter.

Netanya BLISSFUL

Park your car and put your keys away! A stay at Netanya Noosa Beachfront Resort positioned on Noosa Main Beach, means you won’t have to go far to have the dreamiest Noosa holiday! As Melanie Rosettenstein discovers.

It’s not often you get the chance to enjoy a midweek staycation in one of the world’s most iconic holiday destinations. So, when the opportunity arose to stay at Netanya Noosa Beachfront Resort (we’re talking absolute beachfront) we shifted some meetings around, pulled the kids out of school early and legged it up the motorway to lovely Noosa!

Checking in with the friendly reception team was a breeze and after parking in the secure undercover carpark, it’s safe to say that I didn’t think about my car again for the duration of our stay!

A scenic lift ride to the third floor, our unit was a newly refurbished and luxurious two-bedroom apartment with a rooftop terrace nestled amongst the trees! When you have two lively children like mine, the space offered in this gorgeous suite was an absolute godsend. Inside, the peaceful, muted tones and coastal-inspired art exude Noosa holiday! The kitchenette features all the best appliances and more than enough fridge

and cupboard space to meet self-catering needs, particularly with the local flavours on offer from Netanya’s Providore on Hastings just downstairs.

The welcome pack provides a taste of the Coast with local cheeses and accompaniments plus a complimentary bottle of Champagne Thiénot x Penfolds Brut Rosé. Netanya boasts a Penfolds’ Cellar Reserve range that is exclusive to in-house guests and the perfect match for a stunning Noosa sunset.

The super comfortable lounge area has ample space for a movie night or a family game of cards and opens onto an al fresco balcony where parents could enjoy peaceful tranquillity.

Each plushly carpeted bedroom has its own TV (perfect for post-beach downtime) but can we please talk about the beds? The master bedroom features a king size bed (aka cloud) to get lost in.

Luxurious white linen and soft pillows combined with ducted air conditioning set at just the right temperature create

an oasis of calm. Honestly, I could have cocooned myself in there all day if it wasn’t for the beach and stunning pool just a short lift-ride away.

On the inside, the two-bedroom apartment is stunning but for families with older kids or teenagers, the rooftop terrace is a game changer. An internal staircase leading to the roof opens onto an expansive terrace with sun lounges, BBQ, al fresco dining area, benchtops for food preparation if needed, sea views and a glorious rain shower!

Let’s repeat that! A gloriously, refreshing rain shower which can be accessed from outside the unit - perfect for rinsing off the salt and sand from the day’s adventures or a cooling blast.

Beyond the unit’s walls, Netanya’s swimming pool is inviting and set at an all-year-round temperature of 28oC.

Open daily from 8am to 8pm and overlooking beautiful Noosa Main Beach, the pool is available exclusively to resort guests and is a great place to unwind

with the family or simply read a book while listening to the waves, feeling the sea breeze through the pandanus trees.

Because Netanya Noosa offers an absolute beachfront location, there is a selection of beach equipment including beach games, boogie boards and beach towels. Netanya Cool Cabanas and sand free towels are also on offer. Less to pack, less to worry about and allowing more time and head space to enjoy your stunning surroundings.

And while amazing beach days will be a-plenty, just on the other side of the resort is the world of Hastings Street with its shops, restaurants, and cafès all offering something unique.

For those in the mood for something sophisticated and Italian, Locale Noosa is just a few steps away at the top corner of Hastings Street.

Down the road, Miss Moneypenny’s offers coastal-inspired cuisine but for us, dinner was at the newly refurbished El Capitano Pizzeria and Bar, the home of sourdough pizzas, housemade pasta, craft beers, wines from around the world and epic cocktails.

It really is just a stroll away from the resort and ambling along Hastings Street with its trees festooned with fairy lights is a wonderful festive experience as holidaymakers and locals go about their business, Noosa-style.

At El Capitano, my husband and I shared a Prosciutto San Daniele pizza while the kids each had a Margherita (the pizza, not the cocktail!). Washing it down with a chilled-to-perfection glass of rosé, we agreed to take time out for a mid-week staycation more often!

For those who’d rather enjoy a meal in the comfort of their dreamy Netanya unit, Providore on Hastings is the perfect place to stock up.

Located onsite, opposite the Netanya lobby, this gourmet haven offers premium groceries, barista-made coffee, and on-the-go meals. Beyond the convenience and indulgence, most products are locally sourced - ensuring freshness while supporting local farmers and businesses.

And to elevate your stay even further, Netanya Noosa’s exceptional concierge service ensures every detail is taken care of. From making restaurant reservations and booking exclusive experiences to

organising in-room spa treatments and beachside essentials or old-fashioned games, this friendly team delivers a Noosa holiday with a smile! Did I mention the units are serviced? What more do you need?

As our stay came to an end, we enjoyed an early morning beach swim before tucking into a delicious brekkie on the rooftop terrace. Though short and sweet, our Netanya Noosa experience created memorable family moments to be savoured forever. We’ll be back!

25% OFF*

FIND YOUR BLISS + Penfolds Wine & more!

Enjoy a Hastings Street luxury apartment with direct beachfront access and more! Limited offer for 2+ night stays up to a maximum of 5 nights. Offer applies from 27 April-30 June 2026. Selected dates only. Bookings can only be made via the QR code.

*T&Cs apply.

www.netanyanoosa.com.au

Frontline ON THE

From working with a renowned cardiac surgeon and serving in the Royal Australian Air Force, to treating celebrities and becoming the first nurse to work in an Electronic Intensive Care Unit, TAFE Queensland nursing teacher Janene Roberts’ wildly impressive career has made her an inspiration for aspiring local nurses, as Tayla Arthur discovers.

They’re the unsung heroes of our society, often working long hours and forfeiting time with their own families to help the loved ones of others during their times of need. Fiercely dedicated and highly compassionate, nurses not only provide critical health care to the sick and injured, but offer support and comfort when people are at their most vulnerable. They are also among the most in demand employees on the Sunshine Coast, with the healthcare and social assistance sector forming our region’s largest industry in terms of employment – and the opportunities are only continuing to grow. According to data published by Jobs Queensland, employment opportunities on the Sunshine Coast for enrolled and mothercraft nurses alone are projected to increase by 6.2 per cent in the five years from 2024 to 2029.

So, when it comes to ensuring the future of the region is in safe hands, it’s crucial to have experienced and highly knowledgeable educators who can not only equip the next generation of nurses with the skills they need to succeed, but can inspire them to pursue what can be a challenging but very rewarding career.

Enter Janene Roberts – one of the dedicated nursing teachers who deliver the Diploma of Nursing to TAFE Queensland students at the Sunshine Coast Health Institute. Over the past 45 years, Janene’s career has taken her across the globe and exposed her to life-changing experiences few others can claim to have had; valuable experience she now shares with local students.

“I’ve been privileged to work in countries around the world and to witness the resilience, courage, and compassion that defines the nursing profession and my fellow nurses,” Janene

said. “Every shift is different. There are new patients, new problems, and new things to learn.”

Janene began her career straight out of high school at just 17. Initially keen to become a teacher, Janene was persuaded by her mother that she’d make a better nurse and decided to pivot in response.

“It turns out we were both right,” Janene laughs. “I can still remember the day I was dropped off at the nurses’ quarters at Royal Brisbane Hospital, which became my home for the next three years. Every day was a new adventure based around hard work, but we were all in it together and we all supported each other.”

After graduating in 1981, Janene landed her dream job at Prince Charles Hospital working in a post-op cardiac surgical ward. But it didn’t take long before she was looking for a new challenge.

“I commenced my midwifery training at the Royal Women’s Hospital in 1984 and after I completed that I moved to Sydney and worked with the renowned cardiac surgeon Dr Victor Chang at St Vincent’s Private Hospital. I loved the work, but I was restless, young and looking for even more excitement,” she said. “I walked into the Sydney RAAF recruiting office to make an ‘initial’ inquiry. Two hours later I was signed up and scheduled for my medical and psych evaluation, and was soon at the RAAF Officer Training School learning how to salute and march.”

Janene completed her medical

evacuation training to become a Nursing Officer, predominantly doing aircrew medicals, rescues and aeromedical evacuations.

“Being the Nursing Officer on board a chinook helicopter and flying 200km off the coast to rescue three adults and a baby from their sinking yacht in big seas was probably the standout moment for me in that role,” Janene said.

“Watching the mother jump off the yacht with her baby strapped to her chest into the rough seas was a heart-stopping moment that I’ll never forget.”

Despite being promoted to Flight Lieutenant and spending her days in an exciting environment, Janene missed the fulfilment of hands-on nursing. So, in 1990 Janene resigned and began nursing at Riyadh Military Hospital. Three months later, Iraq invaded Kuwait and American troops started arriving at the hospital ready to receive mass casualties.

After the conclusion of what was to become known as The Gulf War, Janene briefly returned to Australia and started nursing in intensive care. Within two years, the travel bug bit again.

From Los Angeles and San Diego to San Francisco, New York City, Charleston and Seattle, Janene spent more than a decade as a travel nurse gaining fresh experiences. She treated Former Secretary of State and Nobel Peace Prize winner Henry Kissinger, as well as golfing great Jack Nicklaus, amongst others; was named Charleston’s Nurse of the Year; and became the first nurse to

work in an electronic intensive care unit.

But while Janene says she loved the freedom and variety travel nursing brought, the unbeatable beaches of the Sunshine Coast were calling her home. So in 2006, she returned to Australia, managing a post-operation recovery unit until 2009 and completing three years of remote and rural nursing in Arnhem

Land, before making the decision in 2013 to take on a new challenge.

“Teaching was always my childhood dream, and with a lifetime of local and international experience behind me, I knew I had something to offer students that had the potential to ignite their passion and curiosity to pursue a health care career,” Janene said. “Sharing

stories and seeing the students’ enthusiasm and eagerness to learn is like seeing a reflection of myself at their age.

“Our students come to us with hopes, aspirations, and often a mix of excitement and trepidation. They trust us to guide them, to challenge them, and to prepare them for one of the most demanding yet rewarding careers imaginable, and that trust is both a privilege and a profound responsibility.”

Janene has delivered the Diploma of Nursing to TAFE Queensland students since 2013, working in the Intensive Care Unit at Buderim Private Hospital when she’s not teaching in order to maintain her skills. This offers her a unique insight into the past, present and future of the nursing industry.

“There are so many reasons to consider nursing as a career – job security, a comfortable income, flexible working hours, continuous learning and variety, just to name a few,” she said.

“The majority of people get into it because they want a challenge and fulfilment and to serve others. You touch lives in ways few others can.”

If caring for others is your calling, visit www.tafeqld.edu.au to turn your compassion into a career.

WHAT’S NEW

Plaza-Cat

Sunshine Plaza is welcoming a vibrant wave of new stores this autumn, bringing fresh flavours, global brands and exciting new experiences to the heart of the Sunshine Coast. Ida Fink Gundtoft goes window shopping.

Every community has a place where people seem to naturally gather. On the Sunshine Coast, that place is Sunshine Plaza. People arrive here from all directions, meeting friends for coffee, running errands, sharing a meal or simply wandering through the endless walkways together. It is more than a shopping destination; it is a living, breathing hub where the energy of the Coast comes together under one roof. And like the community it serves, Sunshine Plaza is always evolving.

This autumn, an exciting wave of stores promise to add even more flavour, style and imagination to the Sunshine Coast’s favourite destination for fashion, dining and entertainment with a collection of brands that bring global ideas, bold flavours and creative experiences to the heart of the Coast.

Among the most anticipated arrivals is Ariat, the renowned American footwear and apparel brand bringing more than three decades of innovation to Sunshine Plaza. Ariat’s collections combine rugged functionality with unmistakable style, offering everything from Westerninspired boots and durable stretch denim to weatherproof jackets and crisp, wrinkle-free shirts. The focus is always the same: performance, quality and comfort that can keep up with life’s many environments, whether you are working outdoors, heading out for drinks, or simply embracing everyday adventure.

If Ariat brings heritage and craftsmanship, another newcomer promises something a little more playful, colourful, creative and unmistakably nostalgic.

A Lego Certified Store has just opened its doors at Sunshine Plaza, and it is shaping up to be a dream destination for builders of all ages. The store will offer far more than shelves of bricks. Instead, it will be a fully immersive playground for the imagination.

Visitors will be able to explore interactive play zones, discover exclusive sets and dive into hands-on building experiences. The much-loved ‘Pick & Build’ wall will allow creatives to choose individual bricks to bring their ideas to life, while the ‘Build a Minifigure’ station invites visitors to create characters as unique as their own imagination.

Adding a special local touch, the store will also feature custom brick-built installations, including a large mosaic celebrating an iconic Sunshine Coast landmark. For children discovering Lego for the first time, adults rediscovering a childhood passion, or collectors hunting down rare sets, this colourful new addition promises to turn creativity into an adventure.

A visit to Sunshine Plaza isn’t complete without something delicious to eat, and the arrival of Joe’s Deli will make lunchtime decisions even harder, or respectfully easier!

Inspired by the classic New York corner deli, Joe’s Deli blends old-school charm with a distinctly South Pacific attitude. Expect world-class sandwiches, fine deli goods and a warm welcome that feels both familiar and refreshingly genuine. For those who appreciate honest food and lively conversation.

Just a few steps away, another sensory experience will soon be waiting.

Palermo Perfumes is arriving at Sunshine Plaza with a mission that feels both luxurious and refreshing, making the world of designer-inspired fragrances accessible to everyone.

The concept is simple yet compelling - sophisticated perfumes inspired by some of the most iconic scents in the world, without the extravagant price tags. The brand’s collection is remarkably expansive, featuring more

than 1,600 inspired perfumes across over 200 designer brands. Whether you gravitate towards timeless classics, bold, new releases or even discontinued favourites that are difficult to find elsewhere, Palermo’s curated selection opens the door to an almost endless world of scent.

From subtle everyday elegance to dramatic evening blends, the experience invites visitors to explore, experiment and ultimately discover a signature scent that feels entirely their own.

Looking for a fresh dose of fun? Pop Squad offers a range of entertainment machines designed to thrill, where customers can test their luck and skill for the chance to win a variety of cool prizes.

Finally, for those seeking something savoury and satisfying, Zeus Street Greek will soon deliver a burst of Mediterranean sunshine to Sunshine Plaza’s dining scene. Inspired by the bold, wholesome flavours of Greece, Zeus Street Greek serves food that is vibrant, fresh and fast without compromising on quality. Flame-grilled pitas, hearty Spartan Bowls, crisp salads, golden chips and the irresistible sweetness of loukoumades all feature on the menu.

It is food designed to nourish and delight in equal measure, whether enjoyed dining in, taken away or shared with friends.

Sunshine Plaza has always been where style meets leisure and this new wave of stores, it is once again showing that it is a vibrant gathering place where global ideas meet local life, and where every visit offers the promise of something new is literally in store.

There’s always more to adore and explore at Sunshine Plaza! www.sunshineplaza.com

Extraordinary QUIETLY

Success, it turns out, is a lot less about being the smartest person in the room and a lot more about how you show up in the world. Spend any time with the people who have sat opposite me on the Everyone Has A Story: Conversations from the Sunshine Coast and Noosa podcast and a pattern starts to emerge. Different industries, backstories, yet the same core ingredients rise to the surface.

Often it starts in places that are anything but glamorous. For landscaper Stuart Bain, it was his mum’s garden and a teenage realisation that he loved building and creating things more than lecture theatres or lab coats. He followed that curiosity from Burnley Horticultural College to Kew Gardens and eventually launched Earth Creation Landscapes on the Coast.

For Founder’s Formula owner Ann Donnarumma, growing up in Bundaberg meant Lonely Planet guides and a restless sense of a bigger world beyond crab sandwiches and small crop farms. She washed cars for five dollars, picked snow peas for four dollars a bucket and learned early that if you wanted something, you worked for it.

There is a common moment where backing yourself moves from theory to practice. Ann walked past a tired little beauty salon near her Suncorp office in Brisbane, saw a filthy for-sale sign and thought, how hard could it be. She convinced her boss to let her go parttime, talked her mum into mortgaging the family home and started working sixty hours a week, determined her mum would not lose the house. Within two years she had grown that one salon into a chain of six.

Kristine and Todd Young looked at Bella Venezia in Mooloolaba saw not just an Italian restaurant but a stage. The trophy cabinet is bursting with awards and recognition from not just locally but on the world stage. That success has seen them open another venue in Mooloolaba, Fish House Steak & Grill, which was awarded its first Chef’s Hat in the Australian Good Food Guide (AGFG), earning an impressive 13-point score and

John Caruso has been hosting our podcast for almost a decade. He’s learnt that success leaves clues and many guests have left trails worth following.

joining the top one per cent of restaurants nationwide. It looks set to follow in the success of Bella Venezia which received its fourth consecutive Chef’s Hat.

Since Kristine’s childhood, her dream had been to perform around the world but these days her theatre is conducting the two restaurants, 364 days a year.

She describes each service as their own Super Bowl. Most of Bella’s staff have been there more than five years, in an industry where many last five weeks. The culture is built on discipline, systems and the belief that everyone in the building is either a player or a coach.

Matt Hobson from Sunshine and Sons Premium Spirits and Nil Desperandum Rum grew up on an East Gippsland farm, zigzagged through aviation around the world and eventually landed back in Australia wanting to build something of his own. The distillery at Woombye opened in March 2020, just as COVID emptied pubs and bars. What kept them alive was a retailer willing to champion a local brand when it mattered most. Their products have won accolades around the world and at home with the latest seeing the distillery crowned as Best Queensland Distillery for the second year running at

the Royal Queensland Distilled Spirits Awards. Matt still talks about Sunshine and Sons not as a transactions business, but as a relationships business.

That focus on people over product runs through almost every conversation. When Stuart speaks about Earth Creation Landscapes, he doesn’t start with profit. He talks about Derick, a crew member who battled serious illness, and a team who donated sick leave so he would be looked after. He is fussy about straight screw lines and clean uniforms, but just as fussy about culture.

Kristine tells a similar story differently. The secret at Bella Venezia is not just the wine list or the hand-rolled pasta. It is the way she and Todd identify each team member’s strengths and

design roles around them. The waiter with a quiet obsession for wine becomes a sommelier. The front-of-house gun becomes a mentor.

Ann’s journey arcs from Bundaberg to London, Canada and Rome, from banking to teaching English to officers in the Italian Secret Service, from salons to education and now into natural cleaning and Australian botanical skincare. She built Demi International from a tiny beauty school into a multi-campus registered training organisation with more than 700 students, sold 80 per cent to private equity, then got bored and bought two more businesses. She is clear that her job is to take something from tiny to thriving, then step aside.

Coach and author Nikki Fogden-Moore works with the people who sit in boardrooms and quietly wonder what happens next. She calls herself the ‘Mojo Maker’, a label that her clients gave her when they realised she helped them get their spark back. Her work is grounded in neuroscience but the way she explains it is about sustainable decisions rather than running on empty. Men, she says, carry a lot of weight in silence and need safe spaces to talk about self-doubt and

fear without it being weaponised. That is why she runs men’s retreats, boardroom programs and a boat boardroom on the ocean, where strategy, legacy and succession are discussed between casting lures and cooking up the catch.

Publisher Deb Caruso realised the Coast was full of stories not being told well. On sabbatical from a high-powered career in PR and Corporate Communications and keen to engage meaningfully with her community, she volunteereed as Vice President of Slow Food Noosa, on the social and governance boards of the Noosa Biosphere, and was hosting a community radio show when she identified the opportunity to connect the community through storytelling. IN Noosa Magazine and Hello Sunshine Magazine grew from there and has been supporting businesses and engaging readers in a meaningful and authentic way across print, digital and in person for more than 12 years. Old-fashioned publishing in the best possible way, community connections backed by business savvy spreadsheets and a clear understanding of the audience.

Out at The Kin Kin Hotel, David Ezrine is quietly redefining what a country pub can be. He and Ellie arrived during COVID, crossed the bridge into town, took a selfie with the pub in the background and a few weeks later had it under contract. David had spent decades building Big Green Egg into a global barbecue legend. In Kin Kin he is combining that experience with design, agriculture and hospitality: a market garden across the road, fermented sourdough, whole animals broken down for charcuterie and a menu that changes daily. He wants his kids to chop wood, serve over a bar and build something real.

The more you listen, the more those common ingredients crystallise. Courage, often quiet, in saying ‘yes’ before you feel ready. A relentless insistence on quality, whether it is straight screw lines in a fence, the polish on a wine glass, the finest of ingredients or the layout of a magazine spread. An understanding that culture is not written on a wall but expressed in sick leave donations, long tenures and honest conversations. A willingness to reinvent without losing the thread of who you are.

Stuart’s prostate cancer scare and the loss of his dad forced him to reassess what life should look like. Ann now plans her exits from the start rather than waking up fourteen years in and realising she has stayed too long. Nikki has built a whole program around what she calls ‘life after awesome’. Matt wants Sunshine & Sons on home bars from Cairns to Hobart but is just as focused on the relationships and community that support that vision. Deb measures success in the way local businesses thrive and how people collect and keep issues of the magazines. For David, it is locals treating The Kin Kin Hotel as their own and his children learning through doing.

Everyone Has A Story. In this case, though, the stories of success share a spine. Know who you are. Do the work, properly. Invest in people. Keep learning. Be brave enough to reinvent. And keep redefining what success looks like as life unfolds.

WANT MORE? Head to our SUCCESS PLAYLIST to hear more!

SIPS BITES AND

The coast is cooking - and we are absolutely here for it...

SAY HELLO!

Salty Mermaid Café has washed up at Peregian Beach, where locals Kelly and Lisa are making everything in-house with fresh flavours and enough good energy to power a small town. Sip slow, eat well, stay salty.

Larry Bakery has transformed Buderim’s Main Street into an old-schoolmeets-new-wave bakery destination.

Chefs Tally Argent, Laura Downton and Tyrah Brickwood formerly of Three Blue Ducks and The Bread Social are dishing up cloudworthy croissants, potato brioche doughnuts, foccacia sandwiches, killer pies and a full breakfast menu.

Cici’s Continental Deli has landed on Brisbane Road, Mooloolaba, bringing cannoli, panini and seriously good drinks such as Strawberry Matcha to the mix. Meanwhile, Mumma’s Deli is headed for Moffat Beach with Italian-style deli goods, fresh sambos, cold-pressed juices, specialty coffee and homestyle meals from the dream team behind Ours by the Beach and private chef Rustic Mumma

From Delhi to down under, hit Tadka Street at Sippy Downs for bold spices and authentic dosas, chaats and tikka tandoori dishes.

Get ready to zip through Sips at Sippy – the first Sips Cafe drive-thru experience offering coffee, pastries and breakie.

Outlier Espresso, the new coffee bar from Moffat Beach Brewery’sProduction House, is teaming up with Tim Adams Specialty Coffee with Maleny Dairies for seriously smooth sips.

John Kyle Espresso is coming to the new private hospital lobby in Maroochydore City Centre offering the same cult coffee and goodies found in the First Avenue, Maroochydore and Buderim cafés.

Samuel Lee brings the heart, heritage and culture of his father’s Jumbo Café in Hong Kong to Maroochydore where Jumbo Jumbo Kitchen is serving up HK-style egg tarts, silky milk tea and stir-fried beef ho fan.

Grey Wolf

Mediterranean Pizza & Grill is your new local den for Mediterranean-style pizzas, loaded fries, fresh salads and sweets. Honest food, fresh and wild, no chemicals, just love. The latest from Ibrahim Haddad of Il Vento and Il Verde is Bianco Italian Cuisine & Bar in Caloundra with authentic Italian cuisine and a Veneto-style bar. Try the Creamy burrata with sweet fennel jam; wood-fired

sourdough pizza and pasta that is made fresh, in-house daily!

La Petite Souris at Alexandra Headland will get a bit francier with the Flo’s Crêperie crew taking over. Head pastry chef Alexis Belmas will still be creating his famous buttery croissants, classic tarts, pastries and baguettes. Watch this space for more!

Mr Spudley’s Vegie Patch has sprouted at Peregian Springs Shopping Centre, serving farm-fresh fruit and veg next to where you pick up your copies of Hello Sunshine and IN Noosa Magazines

Lamsam Asian Cuisine (formerly Moom Asian Cuisine) has moved to Parkyn Parade, with owner/ chef Lip and his team still blending Thai, Japanese, Chinese and Vietnamese flavours into authentic dishes with a twist.

Burger & Pizza Co at the Banana Bender Pub is slinging Maleny Buffalo Farm ‘Buff Boss Burgers’ and slow-rise sourdough pizzas made from scratch – unreal taste, no guilt. Don’t forget the courtesy bus, Fridays and Saturdays.

Beachfront Pantry has opened at The Beachfront, Buddina with Kai Coffee, matcha, toasties, delicatessen, pantry, platters, pastries and acai bowls.

Naked Bowls in Coolum Industrial Estate has artisan salads, dressings and dips ready to grab, order online and go – clean, wellbalanced bowls so you can “get naked” without lifting a knife.

FAIRWAY FARE

Pelican Waters Golf Club’s revamped restaurant, Cardón with Head Chef Graeme Mair mixing Australian cuisine with international flavours – think barramundi in Tom Kha coconut broth, garlic prawns with saffron rice, sunset views and live music.

Eumundi Meats’ Meat Club delivers organic and free-range cuts to your door so you can spend less time shopping and more time finessing the perfect meal.

Peregian Beach Hotel has released its bold new autumn menu – any excuse for a ‘research’ trip with sea breezes.

HIT THE ROOF

Enjoy sky-high sips at the new Pavilion Rooftop above Dune by Pavilion in Mooloolaba with Mediterranean curves and coastal views. And get ready for Avani Mooloolaba with Sully’s Rooftop Bar, First Avenue Cellar + Bar and Lobby Bar. Woohoo!

PEACHY KEEN

Sunshine & Sons cult-favourites Wild Peach Gin and limited-edition Mum’s Rose Bouquet Gin return plus the NEW Biosphere Gin with elderflower, native black myrtle and reclaimed spirits! Yum! They’ve been voted Best Distillery for the 2nd year running at the Royal

Qld Distilled Spirits Awards. Pop in from 10am daily to find out why! See page 85 to win a Cocktail Masterclass.

TRUST IN TASTE

Happy Hour at Alsahwa Estate’s ēthos restaurant runs Wednesday to Saturday, 2:30–5pm — divine cocktails, antipasto platters, golden sunsets and swaying palms. Keep your eye on the once-monthly Trust Me Menu for pure culinary adventure, and pencil in the Estate’s first birthday on Saturday 27 June.

HAT’S OFF

The 2026 Australian Good Food Guide Chef Hat Awards delivered the goods — Bella Venezia Mooloolaba claimed its fourth hat in a row, and Fish House Steak & Grill earned its first within just four months of opening. Hats also to Soka, Bask, Honeysuckle, Dee Den, Orleans, The Spirit House, Spicer’s The Tamarind and The Long Apron. We’re spoilt and we know it.

DIARY DATES!

GourMay Mary Valley returns for the whole month of May with farm tours and tastings; campfire cookouts, decadent degustations, workshops and more.

Noosa Food & Wine Festival is back 11–14 June with 20 dining destinations and some seriously

exciting chef collabs. Plan your trip to the Mundubbera Blueberry Festival from 25–27 September. Think great music, gourmet food, artisan markets and all the blueberries you can handle.

DON’T MISS!

BAROSSA BRILLIANCE

Siam Samrarn x Château Tanunda. Wednesday 13 May, 5.30pm.

Siam Samrarn presents Ian Sunderland from Château Tanunda in the Barossa Valley for a carefully curated five-course Thai menu with matched wines, beginning with sparkling wine on arrival and finishing with a dessert wine pairing. See page 64 for more information and to book.

Harry’s on Buderim x Brockenchack Wines. Friday 19 June, noon. Enjoy an intimate three-course seasonal menu with the option to pair each dish with a guided tour and taste of the Barossa’s award-winning Brockenchack Wines Tickets are limited to 40 and will sell out. See page 56 for more details and to book. Hungry for more? Scan the QR code to subscribe to our weekly e-newsletter and follow us @hellosunshinemag

MY, MY Mary

RECIPES BY MATT GOLINSKI

The Mary Valley has long been a favourite hunting ground for me to find the best local produce, free range meats and quirky ingredients such as Mary Valley Yuzu. These recipes are bursting with flavours of the region. See you at GourMay Mary Valley! (see page 34).

BONUS RECIPE: HOMEMADE RICOTTA

If you want to make your own ricotta for this recipe, heat 2lt of good quality milk to around 90°C, remove from the heat and gently stir in 60ml of white wine vinegar.

Allow to stand for 20 minutes before scooping off the curds with a slotted spoon into a sieve lined with cheesecloth sitting over a bowl. Refrigerate overnight to allow enough whey to drain off that you are left with 500gm of ricotta. I always use either Kenilworth Dairies or Maleny Dairies milk for making my ricotta – quality really does make a huge difference in this case. If you’re buying store bought ricotta, make sure you use the firm one from behind the deli counter, not the soft spreadable one that comes in tubs.

GINGER, STAR ANISE AND SOY BRAISED K2 BEEF CHEEKS WITH GREEN PAPAYA, SNAKE BEAN, MACADAMIA AND FINGER LIME SALAD

INGREDIENTS:

• 1kg K2 beef cheeks, trimmed and halved

• 2 tbs vegetable oil

• 2 spring onions, sliced

• 2 cloves garlic, sliced

• 2 tbs grated ginger

• 4 star anise

• 2 cinnamon sticks

• 2 dried red chillies

• 1/2 cup light soy

• ¼ cup honey

• 1 cup chicken stock

• ¼ cup rice vinegar

• 1 cup shredded green papaya

• 8 snake beans, finely shaved

• 50gm macadamias, roasted and chopped

• 1 birds eye chilli, finely sliced

• 2 kaffir lime leaves, finely sliced

• ½ cup coriander leaves

• ¼ cup fish sauce

• ¼ cup lime juice

• 2tbs brown sugar

• 1 tbs sesame oil

• 2 tbs finger lime pulp

METHOD:

Dry the beef cheeks on paper towel.

In a heavy based frying pan heat the oil and fry the beef cheeks until caramelised all over.

Transfer to a deep baking tray and add the spring onions, garlic, ginger, spices, soy, honey, chicken stock and vinegar.

Cover and braise for 4 hours at 140C.

Remove the beef cheeks from the liquid and strain into a small saucepan.

Reduce the liquid to a glaze and pour back over the cheeks. Keep warm.

Mix together the green papaya, snake beans, macadamias, chilli, lime leaves and coriander.

Stir the fish sauce, lime juice, brown sugar and sesame oil together until the sugar dissolves.

Pour over the salad.

Lift the beef cheeks onto a serving platter and pour over the reduced sauce.

Arrange the salad on top or serve on the side and scatter over the finger lime pearls.

FORAGE FARM SMOKED BACON, LEEK AND VINTAGE CHEDDAR QUICHE WITH TAMARILLO CHUTNEY

INGREDIENTS:

• 250gm plain flour

• 125gm unsalted butter

• 50ml cold water

• 250g smoked bacon, diced

• 100g vintage cheddar, grated

• 1 large leek, washed and diced

• 1 golden shallot, finely diced

• 1 tbs butter

• 1 whole egg

• 4 egg yolks

• 300ml thickened cream

• pinch nutmeg

• 1 tsp fresh thyme leaves

• Salt and pepper

• Tamarillo Chutney:

• 8 Tamarillos, halved, skinned and diced

• ¼ cup brown sugar

• ¼ cup red wine vinegar

• 2 fresh bay leaves

• 1/8 tsp ground cloves

• 1 tsp salt

• ½ tsp black pepper

METHOD:

In a food processor, blend the flour and butter together until it resembles coarse breadcrumbs. With the motor running add the cold water and blend until the pastry comes together into a soft dough. Rest for 30 minutes before rolling.

Line a 26cm round or a 13 x 36cm rectangular non-stick quiche tin with the short crust pastry, and blind bake at 180ºC for about 20 minutes or until the pastry is just cooked.

Sweat the diced leek and shallot in butter until they become soft. Add the bacon and cook until lightly coloured.

Whisk together the egg, yolks, cream, nutmeg, salt and pepper.

Scatter the bacon and leek mixture over the bottom of the cooked pastry shell, and pour in the egg mixture.

Sprinkle the grated cheddar on top of the egg mixture.

Sprinkle with thyme leaves.

Bake at 160ºC for approximately 30 minutes (the egg mixture should be just set).

Allow to cool slightly before cutting.

For the chutney, place the tamarillos, sugar, vinegar, spices, salt and pepper in a saucepan, bring to the boil and simmer for 10 – 15 minutes.

Transfer to a clean glass jar and refrigerate until needed.

BAKED RICOTTA AND MARY VALLEY YUZU CHEESECAKE WITH PERSIMMON AND HONEY

INGREDIENTS:

• 150gm digestive biscuits, crushed

• 75gm butter, melted

• 500gm firm ricotta

*see BONUS RECIPE for homemade ricotta

• 150gm castor sugar

• 3 eggs

METHOD:

Mix together the finely ground biscuit crumbs and melted butter until well combined.

Line a 23cm spring form cake tin with baking paper and press the biscuit mixture into the bottom of the tin.

Place in the fridge to chill while you make the filling.

FILLING:

Place the cream cheese, sugar and vanilla seeds into the bowl of a food processor, blend until smooth.

Add the eggs, yuzu zest and juice and blend for 30 seconds, scrape

• 3 egg yolks

• 1 vanilla bean, split and scraped

• Finely chopped zest of 2 yuzu

• 30ml yuzu juice

• 200ml sour cream

• 4 persimmons, peeled and diced

• ½ cup honey

down the sides of the bowl and blend for another 30 seconds.

Pour the cheese mixture into tin. Bake for 40 minutes at 160°C or until firm in the centre.

Whisk the sour cream until smooth and spread over the top of the cheesecake.

Refrigerate until cold.

Gently remove the springform tin and base and transfer to a serving plate.

Mix the persimmon and honey together and gently spoon over the cheesecake.

Enjoy!

A HAT HELD

High

Four consecutive Chef’s Hats, global acclaim and enduring elegance. A proof that true excellence is not always a moment, but a masterpiece sustained over time. Ida Fink Gundtoft celebrates local brilliance with Bella Venezia.

There is something powerful about consistency.

In an industry where trends flash and fade like summer storms, Bella Venezia stands with the calm confidence of a restaurant that knows exactly who it is.

That confidence has once again been recognised, with the Mooloolaba icon retaining its coveted Chef’s Hat in the Australian Good Food Guide for the fourth consecutive year, placing it in the top one per cent of restaurants nationwide.

Four Hats in a row. Thirteen points once more. A score that signifies not only excellence, but endurance.

The Australian Good Food Guide Chef’s Hat remains one of the nation’s most respected dining honours, recognising not only technique and flavour, but consistency and the complete guest experience. To earn 13 points is to be recognised as outstanding. To hold that

standard for four years straight speaks to discipline behind the scenes and devotion to the craft.

Last year, Bella Venezia took its place on the global stage with an extraordinary sweep at the World Luxury Restaurant Awards in Singapore, winning Best Fine Dining Cuisine, Best Italian Cuisine and Best Luxury Beachside Restaurant across Australia and Oceania. Closer to home, it secured a Three Glass Rating in the Australian Wine List of the Year Awards, TripAdvisor’s Best of the Best Travellers’ Choice Award 2025 (placing it in the top one per cent worldwide) along with a Best of Queensland Experience Award and of course its Chef’s Hat. A defining year, and one that obviously continues to echo into 2026.

For owners Kristine and Todd Young, retaining the Hat marks more than a milestone. It is affirmation of a

philosophy that has shaped their hospitality journey for decades. That exceptional dining is built on precision, maintenance and genuine care.

Established in 1983 and calling the vibrant Esplanade home ever since, Bella Venezia has long been woven into the fabric of Mooloolaba.

While the beach lies just beyond, glimpsed from the alfresco Champagne garden that invites guests to linger that little bit longer.

Inside there is a sense of special occasion. Plush blue velvet seating. Burgundy booths. Tables angled toward ocean glimpses. It is coastal elegance, delivered with Italian soul.

Premium produce arrives daily from trusted Sunshine Coast suppliers. Seafood comes straight from the boats just down the road and sourced from the ocean beyond. Australian-made Italian delights

Excellence isn’t a single moment of recognition, but a standard upheld every day.

bring local heart to time-honoured tradition.

Yet ingredients alone do not create globally award-winning recognition. It is what follows - the balance, the devotion, the artistry and the way each element is handled with intention and respect and transforming beautiful produce into something truly exceptional.

Crayfish ravioli arrives like a small masterpiece, bathed in prawn and crayfish bisque, crowned with Oscietra caviar. Eye fillet is paired with asparagus, peperonata puree, pickled onion and finished with a potato crisp that shatters delicately under the fork. Each dish is thoughtful without being theatrical; elegant without ever being excessive.

Under the steady leadership of Executive Chef Ben Achurch (whose influence spans both Bella Venezia and Fish House Steak & Grill) the menu

continues to evolve while honouring its Italian foundations. Creativity is guided by clarity and flavour by technique. Service, too, remains integral. There is a quiet choreography to Bella Venezia’s dining room: glasses refilled seamlessly and plates arriving with grace. It is hospitality that feels attentive rather than intrusive. Warm, assured and unmistakably Sunshine Coast.

For Kristine and Todd, the fourth Hat affirms a belief they have held for years.

Excellence isn’t a single moment of recognition, but a standard upheld every day.

“Bella Venezia earning its fourth Hat in a row is a testament to consistency, commitment and care,” Kristine said.

And those three words feel fitting: commitment to standards that do not slip when seasons change; care for a team that shares the same pursuit of detail; and consistency that guests can rely upon, whether it is their first visit or their fiftieth.

The recognition also strengthens Mooloolaba’s growing reputation as one of Australia’s most exciting culinary destinations. Once known primarily for its surf breaks and seaside holidays, the Sunshine Coast restaurant scene now

commands national attention for what is happening on its plates.

Bella Venezia has been central to that evolution. A flagship that helped define the standard and continues to uphold it.

And perhaps that is what makes this fourth Chef’s Hat so resonant. In a region of constant reinvention, Bella Venezia has not lost momentum. It has refined what it already does beautifully. And there is distinction in that kind of confidence.

On any given evening, as dusk settles over the Esplanade and candlelight flickers against velvet and vino, diners lean back in quiet satisfaction. A final sip of Barolo. A shared panna cotta. The low murmur of contentment that follows a meal executed with precision. Awards may hang on walls, but their true measure is felt at the table.

For four consecutive years now, the Australian Good Food Guide has affirmed what locals and loyal visitors have long known. Bella Venezia remains one of Queensland’s most awarded Italian restaurants for a reason.

Not because it shouts. But because it delivers consistently, year after year. And in hospitality, that is the rarest achievement of all.

A limited, ticketed winter wine lunch invites guests to a rare opportunity to experience Harry’s on Buderim in a more intimate, curated way this autumn. Kathy Sundstrom reports.

Harry’s HEAD TO

There is a friend of mine who, in my mind, defines good taste. Everything about her feels considered. What she wears always suits the moment, never overdone, never uncertain. She moves through the world with a quiet confidence, the kind that comes from knowing her choices are well made. She dines out often, and when the occasion matters, there is only one place she returns to: Harry’s on Buderim.

It is a choice I have never questioned. Because once you arrive, it makes perfect sense. The approach is unhurried, the heritage home revealing itself through trees and open green space, its wide verandahs wrapping around the building as they have for more than a century.

Step inside and the atmosphere softens. Timber, warm light, the gentle clink of glassware and the hum of conversation create a sense of calm that feels increasingly rare.

Long lunches that stretch effortlessly into the afternoon. Birthdays that become traditions. Gatherings where conversation flows as easily as the wine.

Harry’s on Buderim has always lent itself to occasions, both planned and spontaneous, where the setting enhances the experience without ever overpowering it.

At the centre of it all is the food. Under the direction of Stuart Bell, the kitchen continues to evolve with a focus on precision, seasonality and a quiet confidence.

With more than three decades of experience, including time in Michelinstarred kitchens across Europe and a celebrated two-hatted tenure in Victoria, Stuart brings both discipline and intuition to the menu.

His cooking is grounded in classical technique but guided by the ingredients at hand. On the Sunshine Coast, that means an abundance of local produce.

Stuart works closely with growers and suppliers, drawing on what is at its best in each moment.

Cooler seasons brings a subtle shift in flavour and texture. Orchard fruits deepen, quinces begin to appear, macadamias add richness and the cooler season invites dishes that feel more layered and expressive.

There is a clarity to the way each plate arrives. Nothing feels overworked. Each element is purposeful, balanced and quietly assured.

More than anything, there is a sense that the food belongs to the place.

That connection between kitchen, setting and guest is what Harry’s is leaning into as it moves into its next chapter. Rather than joining the crescendo of large-scale food events that fill the calendar in the months ahead, the focus is on creating experiences that feel personal, immersive and intentionally paced.

The setting makes that easy.

The wide verandahs, open to the surrounding greenery, offer a sense of connection to the landscape while providing comfort in every season. Full coverings ensure the space can be

enjoyed in any weather, without compromise.

There is a versatility to Harry’s that quietly reveals itself. It can hold a celebration without feeling overwhelming, or create intimacy even within a larger gathering. It is equally suited to a milestone event as it is to a long, unhurried lunch shared with close friends. That balance is no accident.

Harry’s carries with it a long history of hospitality. Built in 1880 by Harry Board, the home originally welcomed visitors as Buderim’s first guesthouse. Today, that same spirit continues, not through grand gestures, but through a consistent attention to detail and genuine care.

Recent changes within the team have only strengthened that focus and there is a renewed commitment to service, to refinement and to ensuring that every element of the experience feels considered.

From the way guests are welcomed to the pacing of the meal, the intention is to create a seamless, elevated experience that still feels warm and approachable.

It is this combination of heritage, setting and culinary direction that defines Harry’s now.

A place where the experience extends beyond the plate.

Where the surroundings, the service and the food come together to create

something that lingers long after the meal has ended.

Harry’s has long been a place people choose when the moment matters.

This winter, you can experience a moment to remember when Hello Sunshine Magazine and Harry’s on Buderim join forces with award-winning Brockenchack Wines from the Barossa’s Eden Valley to present an exclusive wine lunch that invites guests to experience the restaurant in a more intimate and considered way.

Designed to unfold over the course of an afternoon, guests will enjoy a curated three-course menu with the option of

premium wine pairings, encouraging guests to fully engage with each course as it is presented.

It is not about spectacle or scale, but about depth, detail and the pleasure of being present. To be held in the intimate warmth of Harry’s in winter, it promises to be a tasty tour of local produce paired to perfection with Brockenchack Wines.

This shift towards a more experienceled style of dining feels entirely in step with the setting itself, where time slows and attention naturally turns to the table.

A signal of a more deliberate, curated approach that will continue to unfold

11 Harrys Lane, Buderim Bookings 07 5445 6661 info@harrysonbuderim.com.au www.harrysonbuderim.com.au

BROCKENCHACK WINE LUNCH

Secure your seat for this very special lunch featuring a seasonal menu paired with Brockenchack Wines.

Date: Friday 19 June, 12 noon

Cost: $145 with matching wines; $110 for lunch only

Includes three courses with a guided tour and taste of the Barossa Valley’s Brockenchack Wines.

Scan the QR code to book.

Tickets are limited to 40 and will sell out.

across the year, offering new ways to experience a venue that many already know and love.

For those who have celebrated here before, it is a chance to revisit and rediscover Harry’s in a new light.

For those yet to discover it, it is an invitation to arrive, take a seat and let the moment unfold.

Bookings are essential for this exclusive event with only 40 tickets available! Why not spoil mum with tickets for Mother’s Day?

Secure your seat to experience Harry’s in a more intimate, considered way. See you there!

Friday FUNKY

Funky Wok turned up the heat for the funkiest and funnest Friday lunch ever! Deb Caruso savoured the delights.

Hello Sunshine Magazine’s Funky Friday Lunch at Funky Wok lived up to the promise of putting the flavour and fun into the final day of the working week!

Owner Pui and the friendly Funky team welcomed guests with a Funky Dragon or Sabai Sabai cocktail or mocktail from the Funky Bar. Sabai is Thai for ‘relaxed’, ‘comfortable’, or ‘at ease’ - which set the tone for the day perfectly!

The stunning shared feast was interspersed with an engaging and lively cooking demonstration from chef Nut showcasing some of the unique flavours and techniques that go into creating the dishes. Owner/chef Oat and his kitchen team prepare everything fresh in house and presented dishes including Miang Kham, Scallop Leaf Bite; Sticky Rice with Sweet Soy Sauce; Char-Grilled Mushroom Tom Khan; Massaman Beef Rib; and Stir-Fried Morning Glory & Crispy Pork Belly - all served with rice and welcomed with plenty of ‘oohs’ and ‘aahs’. Divine!

The Thai Caramelised Banana with Coconut Sorbet put the finishing touch on a feast (and day) to be remembered.

Get your Funky fix at Funky Wok for authentic Thai flavours with a twist!

As the weather cools and the Sunshine Coast settles into autumn, it’s the perfect time to gather, share, and enjoy bold and vibrant pan-Asian flavours at Funky Wok.

Start your weekend with brunch Friday to Sunday, featuring a mix of breakfast favourites, Asian-inspired morning dishes, and barista-made coffee.

Keen to try a little of everything? Our “Taste of Funky Wok” Chef’s Banquet is just $39pp, available Saturday lunch and Sunday lunch & dinner.

Planning a celebration or event? Spice up your next function at Funky Wok. We offer a range of banquet and function packages, with spaces including the poolside area, courtyard, bar, or main restaurant.

BOOKINGS + tAKEAWAY

07 5478 1478 | eat@funkywok.com.au

Lunch & Dinner: Tuesday to Thursday 12:00 pm to 2:30 pm and 5:00 pm til Late

Brunch: Friday to Sunday 7:00 am to 11:30am

1/180 Alexandra Parade, Alexandra Headland (Next to Breakfree Resort) Follow @funkywok_sc

Located on the Mooloolaba Spit, a reinvented and revived restaurant is quickly reshaping coastal dining, where ocean air, open flames and refined flavour mix with confident intent. Ida Fink Gundtoft tips her hat to the Chef’s Hat–crowned Fish House Steak & Grill.

Debut A DELICIOUS

Perched on Parkyn Parade at the Mooloolaba Spit, where fishing boats drift in and salt air carries into the night like long nights of premium dining, this bold coastal concept has wasted no time announcing its arrival. Within just four months of opening, Fish House Steak & Grill has been awarded its first Chef’s Hat in the Australian Good Food Guide (AGFG), earning an impressive 13-point score and joining the top one per cent of restaurants nationwide.

A remarkable debut.

AGFG Chef’s Hat Awards are a prestigious, independent Australian rating system recognising culinary excellence based on anonymous inspections. Restaurants are rated primarily on the food’s taste, technique and consistency. While the Hats are awarded based on food, judges also consider service, atmosphere and value.

For owners Kristine and Todd Young – the force behind the nearby multi award-winning Bella Venezia, the accolade represents both continuity and courage. Continuity in standards. Courage in creating something distinct.

“We’re incredibly proud and genuinely humbled to see our two Mooloolaba restaurants recognised at this level,” Kristine said. “For Fish House Steak & Grill to receive its first Hat and a 13-point score within four months is an extraordinary achievement.”

Extraordinary, yes, but far from accidental. From the outset, Fish House Steak & Grill was envisioned as premium coastal dining delivered with relaxed luxury. The space reflects that philosophy: natural textures, open-air elegance and warm, layered tones reflecting the environment of both land and sea, as does the menu.

Locally line-caught seafood arrives straight from Mooloolaba Wharf – a direct

line from ocean to plate that defines the menu’s coastal integrity.

Premium dry-aged steaks are handled with equal respect, cooked with precision. A lobster roll layered with yuzu, sesame and dill delivers brightness and lift, while honey and miso-glazed toothfish anchors the Land or Sea tasting menu. Elsewhere, crispy Mooloolaba prawns are elevated with fermented chilli, North Queensland barramundi is paired with a vibrant yuzukoshu beurre blanc, and Tasmanian ocean trout – all a part of a seafood offering that is both distinctly Australian and confidently refined.

The Australian Good Food Guide’s Chef’s Hat recognises not just flavour, but technique, consistency and the full dining experience. Achieving 13 points in such a short time signals a business already operating at remarkable cohesion.

Beyond the plates and the polish is a team of dedicated, hardworking people. Staff speak knowledgeably about the produce, from the exact ageing process of the beef to the morning’s catch at the Wharf. Wines are suggested with intention, cocktails balanced to complement rather than compete. It is this attention to detail that really lifts the experience from simply impressive to memorable.

Executive Chef Ben Achurch’s leadership has been instrumental, guiding both Bella Venezia and Fish House Steak & Grill kitchens with discipline and creative clarity. His influence is evident in the balance of the menu. Indulgent yet controlled, coastal yet elevated.

But what sets Fish House Steak & Grill apart is its energy. There is an excitement for the craft here. The art of the perfect sirloin cut, the glitter of seafood on ice and cocktails shaken against a sunset backdrop. It feels celebratory without being formal; polished without stiffness.

The art of the perfect sirloin cut, the glitter of seafood on ice and cocktails shaken against a sunset backdrop...

Guests arrive in linen shirts and summer dresses, linger over curated wines and leave already planning their return.

In many ways, it captures a new chapter of Mooloolaba dining. And this first Chef’s Hat signals that the Spit is as much a culinary destination as the Esplanade.

For Kristine and Todd Young, earning two Chef’s Hats across two distinct venues in the same year speaks to a broader vision for Young Hospitality. It is not about replication. It is about evolution. Bella Venezia carries the grace of longevity. Fish House Steak & Grill carries the thrill of arrival.

Both, however, share the same backbone: unwavering standards, respect for produce and genuine Sunshine Coast hospitality. If Bella Venezia is heritage, Fish House Steak & Grill is momentum.

As twilight settles over the marina and plates of Wagyu and Mooloolaba Yellowfin Tuna make their way across the dining room, there is a sense that something significant is unfolding.

Not simply a successful launch, but the establishment of a new benchmark.

The first Chef’s Hat is always special. To earn it within four months is something else entirely.

And this is only the beginning. Hat’s off to that!

MEGALOPREPÍS

Meals SOLVED

John Caruso learns that the Coast’s most talked-about table may not be in a restaurant.

There’s a dining despair you may recognise. You’ve been at the beach since morning. The kids are sunburnt and sandy and somewhere past the point of reason. Your partner is eyeing the fridge with the optimism of someone who believes in magic. You want something that feels like an occasion without the occasion, something that tastes like effort without demanding any of yours.

Perhaps you have guests coming over for lunch and would rather spend the time catching up than washing up; or maybe you’ve just been at work all day and want the comfort and flavour of a slow-cooked, flavour-filled meal prepared with passion. Basically, you want a hearty meal. A proper one. And you want it now. Perhaps something that is truly megaloprepís (that’s Greek for magnificent, grand, or majestic).

For a long time, the answer to that problem was resignation. You’d order pizza or stand in front of the hot barbecue or drive somewhere and sit under bright lights in a noisy environment in a shirt you didn’t feel like wearing. None of it feeling right.

Spero, the much-loved Greek restaurant at Mooloolaba and part of the Tony Kelly Restaurant Group, has the solution! A lamb shoulder so carefully considered, so deliberately crafted, that it has become the restaurant’s defining dish. Imagine, sitting at a table at Mooloolaba Wharf with river breezes being served by the friendliest staff and feeling like you’re a guest in a greek ooma’s home. Or better still, ducking in and grabbing the full feast as a takeaway, packaged and prepared with the kind of fastidiousness you’d normally only find on a white tablecloth.

Harry Lilai, Executive Chef and co-owner, begins at the beginning.

“We start with a superb White Pyrenees lamb shoulder, coming out of

...show-stopping roast potatoes that have been cooked in the lamb’s own juices...

the Grampians in Victoria,” he says. “It is Victorian lamb at its finest, a squarecut shoulder bought with the shank still attached, the blade bone still in.”

Here is where the magic comes in: the process takes two full days and the lamb is rubbed with a special mix of paprika, garlic, fresh herbs, lemon zest and olive oil. It goes into the oven overnight with a touch of lemon juice, some tomato, water and a generous pour of olive oil, lid on, the temperature set to 110 degrees for eight to ten hours.

“By morning, the bones come out by hand, pulling free without resistance from meat that has had all night to surrender,” Harry says. “It falls apart because it’s so tender.”

The shoulder is then reset, pressed back into shape and returned to the fridge overnight to firm up to deliver a product you can portion cleanly, a product that holds its integrity.

Then, on service, it goes back through a hot oven for twenty minutes to heat and create a divine crust over the top.

The rendered juices from the overnight cook are strained, defatted and reduced into a sauce.

It arrives at the table or packaged to go with tzatziki, pita bread, a village salad built the traditional way, with tomatoes, cucumbers, onions, olives and feta dressed with oregano and good olive oil; plus show-stopping roast potatoes that

have been cooked in the lamb’s own juices with plenty of lemon and cooked uncovered to deliver a caramelised exterior while staying soft through the middle. Hook. Me. Up!

A full lamb shoulder feeds between five and eight people. That is a superb meal completely and properly sorted, without a single pot to wash.

Tony Kelly, head honcho of the Tony Kelly Restaurant Group, of which Spero is a part of, has been watching this dish perform in the restaurant for long enough to believe in what it can become.

“I’ve got this feeling that in ten years we’re going to be talking about how we decided to do this lamb thing, and it just blows up,” Tony says. He’s not given to overstatement, which makes the conviction worth noting.

What drove the takeaway push was a simple but persistent frustration, the gap between dining in and taking away. Every restaurant operator knows it.

A dish that sings on the plate in the restaurant too often arrives home in a different register, diminished by the drive, the container and the loss of that ambient heat. Tony has seen it happen with dishes he’s proud of, and he was determined it wouldn’t happen here.

“So many things on a takeaway menu

are so delicious when you eat them in the restaurant, however you take them home and it’s not as good,” he says. “This lamb is one of those things that’s just as good at home as when you get it in the restaurant.”

Achieving that required the same discipline applied to the cooking itself. The packaging was engineered rather than assumed. The lamb sits inside a vessel designed to hold heat, which sits inside a second vessel. The system is not

about presentation for its own sake. It is about protecting two days of work on a twenty-minute drive home.

“It demonstrates the effort we’ve put into making sure this product is going to be unbeatable,” Tony says.

You can pre-order and organise a pickup time in half-hour windows from lunch through to early evening.

The vision Harry and Tony share is of families, holidaymakers staying along the Mooloolaba Esplanade, and groups who have spent the day on the water, enjoying a hearty and heavenly feast without the fuss.

“You can sit, in your swimmers or PJs, around the deck and enjoy it, without ironing a shirt to go out,” Tony says.

The duo sees this becoming a weekly ritual for a significant slice of the Coast. A household staple with a restaurant soul.

“We can imagine people having this as a once-a-week go-to,” they enthuse.

That mealtime problem, the empty fridge, the tired family, the want of something that feels like someone cared, has a name now. It’s lamb shoulder. It’s Spero!

And the only thing you need do is call ahead - megaloprepís indeed!

Paradise SPICE OF

From riverside views to vibrant Thai plates, Siam Samrarn is your new go-to for feel-good dining, Ida Fink Gundtoft discovers.

At Siam Samrarn, it’s not just the fragrant notes of lemongrass or the welcoming faces that draw you in. It’s the way the Maroochy River seems to lean in, as if curious about what’s cooking.

Perched overlooking Cornmeal Creek on Duporth Avenue in the heart of Maroochydore, this vibrant Thai restaurant is more than a place to eat; it’s a place to slow down, savour, and let a little joy (or samrarn, as the Thai would say) take over.

Step inside and the outside world quickly fades away. The interiors, thoughtfully curated by co-owner Teera Tangwuthipong, are a sensory journey of their own. There’s a subtle cave-like ambience, layered with textures and warm lighting, punctuated by cultural storytelling.

Look closer and you’ll spot the mythical ga eaving its ay through the space, alongside the half-bird, half-man figure drawn from old Thai legends. It’s immersive without being overwhelming, theatrical in the best way – like stepping into a modern Thai folktale with a Sunshine Coast twist.

And that twist? It’s the river. By day, the Maroochy sparkles in blues and greens, casting a calming glow across the lunch diners. By night, it becomes something more romantic with reflections dancing like candlelight across the water. Whether you’re dropping in for a casual lunch or settling in for dinner, the setting does half the work for you. The rest? That’s where the kitchen comes in.

Siam Samrarn has been part of the broader Thai dining landscape since 2008, but here in Maroochydore, it feels like a fresh chapter. And one grounded in authenticity, yet full of possibility.

The philosophy is simple: traditional Thai recipes, fresh ingredients, and

A little spice, a little sweetness, and a whole lot of samrarn.

heartfelt hospitality. Like the perfect balance of sweet, sour, salty and spice, it’s the harmony of these elements that makes the experience elevated.

The menu reads like a love letter to Thailand. Tom Yum arrives with its signature aromatic punch, citrus, chilli, and herbs dancing together in a comforting broth. Golden tofu is tossed with chilli, bamboo, capsicum, mushroom and onion, all coated in a fragrant Siam basil housemade sauce and finished with crispy basil for that irresistible crunch.

Then there are the showstoppers: whole barramundi, crispy-skinned and dressed in vibrant sauces; jungle curries that bring a little wild heat to the table.

What sets Siam Samrarn apart isn’t just what’s on the plate, but what’s behind it. Enhancing the fresh produce, around 90% of their key ingredients (think sauces, spices, and pantry

essentials) are sourced directly from Thailand. It’s a commitment that doesn’t just honour tradition; it elevates it. The result? Flavours that transport you back to Asia. And as many loyal Thai diners and well-travelled guests often remark, the flavours here are strikingly true to Thailand.

There’s a natural pride in the way the kitchen prioritises balance and wellbeing.

No MSG. No shortcuts. Just clean, vibrant cooking that lets each ingredient shine. It’s food that feels as good as it tastes. For Teera, those feel-good vibes extend far beyond the menu.

“Samrarn means joy and happiness,” she shares. “That’s the spirit we want people to feel when they come here, through the food, the space, and the way we welcome them.”

And welcome you they do. Service at Siam Samrarn is warm and attentive to each of their customers. It’s the kind of hospitality that feels genuine, where smiles are returned, recommendations are thoughtful, and every guest is treated like part of the story.

And that story is still unfolding.

While Siam Samrarn is already earning its place as a go-to for takeaway and

relaxed dining, there’s something cooking for the future. The licensed venue, with its riverside outlook and inviting interiors, feels perfectly poised for something more – intimate food and wine evenings, curated tasting experiences, perhaps even seasonal events that celebrate the depth and diversity of Thai cuisine.

On 13 May, a five-course dinner experience with matching wines from the Barossa’s Château Tanunda awaits!

It’s easy to imagine: a cool evening, the river glistening nearby, glasses

clinking as dishes arrive with all the colours and flavours of Thailand. A little spice, a little sweetness, and a whole lot of samrarn.

Siam Samrarn effortlessly dishes up lunch or dinners that turn into long lasting catch-ups; fresh and fast takeaways; a place you return to not just for the food, but for the feeling.

Consider it your new local favourite, or the spot you save for something a little more special. Either way, Siam Samrarn delivers – one dish, one smile, one joyous riverside moment at a time.

DON’T MISS! BAROSSA MEETS SIAM

A Five-Course Wine Dinner Experience Say HELLO to a special evening where premium Barossa wines from Château Tanunda meet the vibrant flavours of authentic Thai cuisine at Siam Samrarn. Located in the heart of Maroochydore (just behind Ocean Street and overlooking the Maroochy River) Siam Samrarn Thai Restaurant offers a culinary journey through the vibrant flavours of Thailand. Renowned for its authentic recipes, fresh ingredients, and welcoming atmosphere, this restaurant is a favourite among locals and visitors alike.

Guests will enjoy a carefully curated five-course Thai menu with matched wines, beginning with sparkling wine on arrival and finishing with a dessert wine pairing.

The evening will feature a special guest from Château Tanunda, Ian Sunderland, who will introduce the wines and share insights into the Barossa region.

Price: $189 per person

When: Wednesday, 13 May 5:30pm for 6pm dinner

Bookings: 3844 9091 (Press 3 for Maroochydore) or email ssss.smgr@gmail.com

Scan the QR code for menus, bookings and more!

Shared Plates SUN, SALT, AND

What began with a single oceanfront opportunity has evolved into a trio of venues shaping the Sunshine Coast’s beach bar culture, serving up good vibes, good views and good brews. Kathy Sundstrom reports.

Born from friendship, fuelled by passion and grounded in community, The Beach Bars group has become a defining presence on the Sunshine Coast dining scene.

With prime beachfront locations, locally sourced menus and a culture built on loyalty and joy, Jonny Giles, Gavin Smith and Matt Hope are serving more than food and drinks. They are serving an experience that feels unmistakably Coastal.

Menus evolve constantly, with fresh additions designed to bring people together.

At Coolum Beach, Cotton Tree and Kings Beach the popular ‘Locals Night’ Monday and Tuesday special offers two mains and a bottle of wine for $75. There are Wednesday poke nights, Thursday burger deals and Saturday bottomless brunches.

The group also backs the Sunshine Coast Lightning, hosting membership drives and early morning coffees for fans.

It is reflected in their values: “It’s all about spreading joy.”

Now they are preparing for the cooler months, with new menu additions launching on April 15 to complement an already expansive offering.

Lovers of Japanese flavours will notice breakfast okonomiyaki joining the line up.

The savoury cabbage pancake is bold yet accessible, and set to become a conversation starter. A tamarind glazed brisket has also been added, rich and warming for the change in season.

With three venues thriving, glowing reviews and consistently strong Google and TripAdvisor ratings, it is natural to ask what comes next.

The trio are open to opportunity, but their focus remains on doing what they do well, and doing it better each year.

The story began when Jonny returned home after cheffing in the United Kingdom and opened a healthy options café franchise in Cotton Tree.

While searching for a second site, he came across a space at Kings Beach. Standing there, looking out over the water, he realised it could be something more.

“It was such a prime location,” he says. “It had more potential.”

That potential became Kings Beach Bar, which opened later that year. To bring the idea to life, Jonny partnered with fellow local and former Burnside schoolmate,

Gavin, and businessman Matt.

Gavin, an accountant and silent partner, brought financial expertise, while Matt contributed business experience and investment backing. Jonny became the face, working both in the business and on it, equal parts host and hands-on operator.

Jonny’s vision was clear: create something for the Sunshine Coast, by the Sunshine Coast, that reflected the region’s relaxed lifestyle and natural beauty.

Kings Beach Bar quickly built a loyal following and expansion followed.

In 2022, the group opened Cotton Tree Beach Bar. They later headed north again, planting their feet in Coolum with Coolum Beach Bar, a laid-back venue just steps from the surf.

At the heart of the group’s culinary direction is executive chef Glen Cameron, whose journey began somewhat unexpectedly.

Dining at Kings Beach Bar one day, he noticed how busy the kitchen was. He stepped out the back and offered to help.

“I’m a chef. Do you need a hand?”

Before long he was wearing an apron and washing dishes and a shift a week in

the kitchen. Today, Glen Cameron oversees menus across all venues, crafting dishes that balance elevated flavours with relaxed beachside dining. The group prides itself on using Sunshine Coast suppliers and curating each plate with intention. Gluten-free options are available at no extra charge, and quality ingredients are non-negotiable.

Operations manager Ky Graham, also born and bred on the Coast, brings three decades of hospitality experience.

Having grown up surfing and immersed in beach culture, he instinctively understands what locals expect. Under his leadership, the venues run with a rhythm that feels effortless.

The Beach Bars philosophy is built around four core values: passion, joy, legacy and loyalty.

Passion is evident in the detail, from expertly crafted cocktails to energetic floor staff.

Joy shapes the guest experience, with the team constantly asking how they can enhance a visitor’s day.

Legacy extends beyond bricks and mortar to the imprint left on staff and customers alike.

Loyalty binds it all together, fostering long term relationships with team members, community groups and regular patrons.

Staff retention is a source of pride. Apprentices have progressed to head chef roles, team members travel overseas, then return to familiar kitchens and supportive colleagues. It is a culture where people feel valued.

Beyond the venues, the group supports local organisations and sporting clubs and partners with community initiatives. They have been finalists in the Sunshine Coast Business Awards and have earned recognition in national food guides. They have also hosted sold out events for The Curated Plate, celebrating the region’s produce to packed houses.

For Jonny and his partners, however, success is not defined solely by awards or expansion.

It is found in everyday moments: families lingering over long lunches, friends gathering for sunset drinks, visitors discovering a slice of Coast life that feels authentic.

In a region celebrated for its natural beauty, The Beach Bars have created spaces where the setting and the service work in harmony. What began as a single oceanfront opportunity has become something far greater than a view.

THE BEACH BARS AT A GLANCE

• Kings Beach Bar, opened 2018

• Cotton Tree Beach Bar, opened 2022

• Coolum Beach Bar, opened March 2025

• Finalists, Sunshine Coast Business Awards

• Finalists, Restaurant & Catering Australia

• Australian Good Food Guide Recommended

Smoke, heat and restraint define the experience at Soka, where Chef Kenji’s approach to Japanese cuisine is as considered as it is compelling, writes Kathy

Sundstrom

Charcoal THE ART OF

Soka is not your typical Japanese restaurant.

From the outside on Ocean Street in Maroochydore, it may appear to be another polished venue, but step inside and the difference is immediate. The hibachi charcoal grill at the centre of the room plays out like a theatre, drawing your attention to the rhythm of the kitchen and the quiet precision unfolding over the coals.

Here, it is not only about the food, but the way everything comes together.

At its core, Soka is a Japanese charcoal grill restaurant, where cooking over live coals shapes the entire flavour.

Considered a specialised craft in Japan, with chefs dedicating years to understanding heat, timing and restraint, charcoal cooking places Soka in a category of its own and the only Japanese restaurant on the Sunshine Coast to have been awarded a Chef’s Hat, a recognition of the consistency and discipline behind the kitchen.

Head Chef Kenji brings more than 25 years of experience across Japan and Australia. His approach is grounded in traditional technique but guided by constant refinement.

“In Japan, the hibachi is just as important and respected as sashimi,” Kenji explains. “Our vision is to showcase charcoal cooking as a central part of Japanese cuisine.”

Paired with high-quality local produce, the Soka menu brings together Japanese technique and the freshness of regional ingredients in a way that feels both traditional and elevated.

Kenji is at the heart of Soka with an approach that is steeped in authentic

Japanese tradition, yet always evolving. There is a discipline to the way the menu is constructed, with each dish considered, balanced and held back just enough to let the ingredients speak.

That begins with the produce.

High-quality local ingredients are central to the menu, from Mooloolaba king prawns to carefully sourced seafood and meats. It is not simply about supporting local suppliers, but about working with produce at its best and treating it with enough respect to let it shine.

As a result, the menu has shifted towards more refined, premium ingredients that suit the level of technique behind them.

“Since opening, we have embraced local Australian produce and built strong relationships with Sunshine Coast suppliers,” Kenji says. “This allows us to elevate our dishes by combining Japanese charcoal cooking with the quality and freshness of regional ingredients.”

The Raw Bar is where that attention to detail becomes impossible to miss.

A sashimi moriawase, whether 10 or

15 pieces, is prepared entirely to order. Nothing is pre-cut. Only once the order is placed does the process begin.

Once fish is cut, it is immediately exposed to oxygen, which begins to affect both texture and flavour. Kenji is deliberate about this, ensuring each slice is prepared only when needed and served without delay. It is a more demanding approach, but one that preserves the integrity of the fish at its best.

Back to the grill, Kushiyaki may be the most recognisable format whereby many restaurants offer skewers, but what sets Soka apart is how charcoal cooking extends far beyond that.

“Rather than limiting ourselves to traditional formats, we apply charcoal techniques across a wide range of entrées and main dishes, showcasing it as a true culinary art,” Kenji said. “This allows guests to experience flavours that are difficult to find elsewhere, while also engaging with the unique setup of the restaurant.

“Our hibachi grill, directly imported from Japan, is positioned at the centre of the space like a theatre, allowing diners to naturally take in the craft and

precision of charcoal cooking as part of their dining experience.”

Dishes like toothfish, cooked with careful control over the coals, show how flavour can build gradually and cleanly. Smoke is present, but never dominant, creating a result that is layered rather than loud.

Across the menu, each dish is deliberate and every element has a purpose. Sides are considered, not secondary, and the pacing of the meal reflects the same sense of balance.

Dessert follows that approach, with a coconut sorbet offering a clean, refreshing finish and a matcha tiramisu leaning richer without tipping too far.

It is this control that defines Soka, refined, but never trying too hard.

The service mirrors that thinking, polished and attentive without becoming intrusive, and the drinks list supports the food rather than competing with it.

And then there is Monday. For those who want a way in without overthinking it, Soka’s Monday Date Night offering provides a curated, lighter menu designed to be shared.

“The idea came from recognising that some guests are looking for a more relaxed and accessible way to experience Soka,” Kenji says. “It is a curated, lighter version of what we do.”

Whether it is Date Night or a quiet mid-week lunch, what defines Soka is the clarity of its vision and a commitment to the flavour and skill of working with charcoal.

SOKA DATE NIGHT

Make Mondays memorable with Date Night at Soka. Six courses designed to share from just $68 per person.

Menu highlights include:

• Coffin Bay oysters

• Sashimi tacos

• Chicken karaage

• Char-grilled corn

• Scotch fillet

• Butter lettuce salad

Optional wine pairings are available. Dietary needs are catered for.

To find out more, view the menu, enquire about functions or for bookings, scan the QR code or visit www.soka.restaurant

The Best of Both Worlds

IN OCEAN STREET

Sunshine Beach Surf Club’s new menu brings the world to the coast with dishes inspired by South Africa, France and Brazil, adding depth and flavour to an already popular offering. Kathy Sundstrom writes.

Global Flavours

There are few places more quintessentially coastal for a delicious meal than the Sunshine Beach Surf Club, where panoramic ocean views and the steady rhythm of waves create a setting as memorable as the food itself.

Catering to more than 1,900 meals a day during the peak summer period, the club remains a firm favourite with locals and visitors alike.

It is the combination of great food, changing menus and signature dishes that saw the Club named Best Family Dining Venue for South East Queensland at the Restaurant & Catering Hostplus Awards for Excellence last July.

But this autumn, the kitchen crew, led by head chef Darren Sandilands, are taking the menu in a fresh direction.

This gastronomic gang will introduce a series of new dishes inspired by the home countries of the chefs, each one reimagined through the lens of local produce.

Food, after all, is far more than sustenance. In the hands of a thoughtful kitchen team, it becomes a sensory experience capable of transporting diners to another country or culture with a single, well-balanced bite.

Drawing on their collective heritage and professional journeys through Africa, Europe and South America, Darren and his team have crafted new additions that reflect their own stories while also celebrating the multicultural makeup of modern Australia.

It makes the evolution of a tried-and-

LOCAL HEART

Each dish tells a story of where we’ve been and what we’ve learned, brought together with the best produce our coast has to offer.

trusted menu feel natural rather than forced.

Darren’s own journey is one of travel and experience, before returning to his Sunshine Coast home.

“I did my apprenticeship in Hastings Street in 1978,” he says. “Then I travelled to different places before returning to the region and starting at the Sunshine Beach Surf Club 15 years ago.”

Under his capable hands, the club has grown into one of the most sought-after dining venues on the Sunshine Coast, employing over 60 staff and 16 chefs who work together to create a menu that is memorable without the costly price tags.

The much-loved classics remain firmly in place on the new menu, yet they now sit comfortably alongside dishes that speak of travel, tradition and shared tables.

For some diners, it is the comfort of traditional cooking not experienced since leaving their place of birth to make Australia home.

South African-born chef Jan Tuzee has introduced Cape Malay Pickled Fish, a treasured dish from his homeland defined by its interplay of sweet, sour and gently spiced flavours.

It invites even first-time tasters to smile and declare it ‘lekker’ (an Afrikaans word meaning “nice” or “sweet” that is used in a variety of contexts to describe pleasure).

Creating culinary delicacies that reflect local flavours is in Jan’s DNA. The large South African-born contingent who now call Noosa home may remember his family-owned restaurant, Dixies, a popular, long-standing dining spot in Glencairn, Cape Town.

French-born chef Florence Dablanc has contributed a Moroccan-style chickpea and vegetable tagine to the menu that reflects the historical ties between France and North Africa.

It delivers slow-cooked warmth and fragrant spice perfectly suited to cooler autumn evenings by the sea.

Brazilian-born chef Alex Mascia has added marinated pork cutlets based on a recipe passed down through generations of his family, bringing a sense of homestyle comfort elevated by quality local produce and careful technique.

For Darren, these additions are not about novelty for its own sake, but about thoughtfully broadening the offering as the menu transitions from lighter summer fare to heartier seasonal options while maintaining balance and authenticity.

Rather than creating a fusion free-forall, the kitchen has ensured each dish respects its origins while celebrating the region’s seafood, seasonal vegetables and carefully-sourced meats, anchoring every plate firmly in the Sunshine Coast.

For diners, this means genuine choice, whether settling in with a beautifully executed pub staple or venturing further afield without ever leaving the expansive deck that frames the ocean beyond.

The new menu feels like a natural extension of the club’s energy — relaxed

yet considered and adventurous without ever straying into intimidation, inviting exploration in a way that feels welcoming rather than overwhelming.

Sustainability has also played a key role in the revamp, with the team prioritising seasonal produce and strengthening relationships with local suppliers to ensure fresher ingredients, reduced food miles and a tangible connection between kitchen and community.

As the seasons shift and chefs continue to share their ideas, diners can expect

regular specials that showcase different culinary traditions, creating an everevolving experience where the world’s flavours meet the warmth of a Sunshine Beach welcome.

For a surf club, it is a confident move that acknowledges today’s diners are increasingly curious and keen to explore new tastes even during a casual dinner with friends, and at its heart the menu remains a celebration of connection between cultures, between chefs and community, and between land and sea.

Fast, flavour-driven street food meets long, shared dining at Stav’s Kantina and Stavros Restaurant & Bar, as Kathy Sundstrom explores how one Sunshine Coast brand is reshaping the way we eat.

IT’S ALL GREEK

for me!

As the Sunshine Coast settles into the cooler rhythm of autumn, the way we eat begins to shift. We look for food that feels comforting but not heavy, something satisfying enough for the season yet still suited to an everyday lifestyle.

That is where Greek food comes into its own.

Grounded in the principles of the Mediterranean diet, built around vegetables, whole grains, lean proteins and olive oil, it has long been recognised as one of the healthiest ways to eat.

But beyond the science, its real appeal lies in how effortlessly it fits into daily life. It is generous, flavourful and designed to be enjoyed often.

For experienced hospitality operators, Craig Hall and Adrian Chrisanthou, that balance presented a clear opportunity.

Having built venues including Green Zebra and Tziki Bar, they recognised a gap for a modern Mediterranean offering on the Sunshine Coast. Not just another restaurant, but something more flexible, more accessible and better aligned with the way people want to eat now.

The result is Stav’s Kantina in Meridan Plains and Stavros Restaurant & Bar in Buddina. Two distinct experiences, built from the same foundation of flavourfirst cooking and genuine hospitality.

Craig leads the business as owner, while Adrian brings the concept to life in the kitchen as chef, with his Cypriot heritage shaping much of the menu.

Nothing beats good quality food that you feel comfortable eating every day.

“We wanted to create something people could come back to again and again,” Craig says. “Food that feels good to eat, that fits into everyday life, but is still done properly.”

Stav’s Kantina is a Mediterranean street food concept designed for modern dining habits. Quick, flavour-driven and accessible, it offers a streamlined menu of souvlakis, yiros, bowls and fresh salads, each built around quality ingredients and bold, balanced flavours. It reflects a broader shift away from traditional restaurant models, towards something more agile and scalable.

Customers can dine how they want, whether that is a quick bite, a casual

catch-up or something in between, without compromising on quality or identity.

While Stav’s Kantina captures the energy of modern dining, Stavros Restaurant & Bar at Kawana

Shoppingworld offers a different pace. Here, the experience is designed to slow down. Meals stretch longer, conversations linger and food becomes something to share.

Stavros draws on the idea of ‘parea’, the Greek tradition of gathering around a table and turning a meal into a social experience. That spirit comes to life in the restaurant’s prix fixe lunch, a considered menu designed for sharing and lingering, where guests can settle in and experience the full breadth of the kitchen in one sitting.

Drinks play an equally considered role. Cocktails lean into Mediterranean flavours, with pomegranate a standout. Not overly sweet, it brings a natural balance that works seamlessly with the savoury dishes. House-made sugar syrups add depth, while Krissy’s Espresso

Martini with a Cypriot twist has already developed a loyal following.

For those skipping alcohol, the House Shaken Fruit Sodas with fresh homemade fruit puree shaken with ice and topped with soda are fresh, vibrant and increasingly popular in their own right.

The yiros, available daily from 11am to 5pm, has quickly become the ultimate lunch fix. It is the kind of meal that satisfies without slowing you down, reinforcing the idea that good food is not reserved for special occasions.

The menu is loaded with Greek hits and flavour-packed punches from Yia Yia’s Dips to Chargrilled Fremantle Octopus, Pastitsio (Greek Lasagne), the theatre of Flaming Saganaki and Mezze

Come Together. Share a Feast.

that is made for sharing. Leave room for dessert to dine in or takeaway with all the Greek hits and more - from Baklava to Orange Halva Cake, Galaktoboureko (a traditional custard filo pie with mixed berry compote) to Sticky Fig & Walnut Pudding. Grab a few of the simply sensational Greek Shortbread biscuits and the most divine housemade Rocky Road slice in dark or white chocolate to take the Stavros flavour home.

Located opposite the cinemas on the outside of Kawana Shoppingworld, the venue buzzes with alfresco dining options alongside intimate nooks perfect for date night plus a range of booths and bar tables perfect for groups to gather and feast.

Stavros feels unmistakably Sunshine Coast. Relaxed but considered, casual yet intentional, and built for a lifestyle where good food is not reserved for special occasions, but part of everyday life.

Yamas!

PRIX FIXE LUNCH

Available Monday to Sunday, 11am-2pm

• Two courses: $39 per person

• Three courses: $49 per person

A relaxed, share-style lunch designed to be enjoyed at your own pace. Scan the QR code to view the menu, discover the latest events, book a table or enquire about functions. www.stavrosrestaurant.com.au

Jodie Cameron explores a wholefoods hub where championing local, ethical buying and conscious consumption is an effortless everyday choice…

Movement THE MAKER’S

Four years ago, the first Greensmith Grocers’ Market Night at Birtinya opened to a modest, but curious crowd.

Fast forward to today and those seasonal gatherings have blossomed into a solid community of local farmers, producers and artisans sharing their products with the Sunshine Coast. What began with a handful of producers has grown into a vibrant exchange where hundreds of locals –parents, neighbours, and conscious consumers converge on the Birtinya store to connect, sample and learn about products they may not have tried before.

With Autumn upon us and Easter literally around the corner, Greensmith Grocers is freshly stocked with the best seasonal produce and nourishing delights to elevate your everyday and holiday menus.

Greensmith Grocers Co-Founder, Jess Holdsworth says every season they’re committed to offering locals a place to gather and sample seasonal flavours, connect with likeminded foodies and meet the faces behind the products.

“It’s quite nerve-wracking, thinking in the back of your mind ‘is anyone going to show up?’,” Jess shared. “But our nights have become a real thing and customers are eager for us to announce the next date.”

The heart of the hub is more than a shopping trip, it’s a lesson in whole foods and organic education and the opportunity to literally taste the difference.

The goal from the get-go has always been creating a whole food ecosystem that makes organic living accessible and approachable.

Connecting with a product and being

Love My Earth

able to talk to the farmer, meet the maker and ask questions helps conscious choices become everyday choices.

When you understand the labour and love behind a product, and its origins, that education doesn’t just nourish your body – it changes your lifestyle.

“They’ve grown into a really fun community event,” she says. “It’s also a great way for kids to try something they wouldn’t usually try, while helping our customers understand why eating seasonally is the best way to bring instant variety into everyday meals.”

While the market nights offer a 10% storewide incentive to stock up your pantry, Greensmith Grocers is expanding its reach to meet the pace of modern life.

Imagine a rainy evening where a certified organic butter chicken, a wild salmon bowl, or nourishing pasta dish is delivered right to your door!

Well that wholesome reality is coming to the coast, when Greensmith Grocers joins UberEats making everyday organics more accessible than ever. Keep an eye out for the new kiosk opening in front of the store too, which will be serving up all their signature savoury and sweet faves designed for those who want fast food to be functional food.

“We want to make organic food and products accessible to everyone,” Jess says. “We want people to eat well, because we see the changes that they are feeling. Eventually they can’t not buy that bread or pasta because they see how much better it makes them feel.”

Eating organic is the quickest to a better you, and when you know the person who grew your greens or blended your spices, you don’t just eat better –you feel better.

Here are some of the amazing makers who brought a taste of local spice, fresh crusts and earthy flavours to the last Market Night, and save the date for 18 June Winter Market Night for another community gathering full of flavour!

SIGNATURE SOURDOUGH

The gold standard of the slow-ferment movement – this is the kind of bread that demands a thick slather of butter and a slow morning pondering what you ever did without it! Committed to organic, sustainable practices, they use traditional baking methods to ensure their products stand out without compromising on quality. Baked on site in Coolum, it’s signature in style so if it tastes good and feels good, chances are they had a hand in it!

LOVE MY EARTH DAHL MIX

Perfect for the cooler months, dahl is not only nutritious, it’s one of the cheapest and quickest meals you can make! Add some fish to the Love My Earth Zesty Turmeric Dahl Mix and turn your Good Friday into a great Friday. Available in Creamy Coconut, Indian Masala, Turmeric Kitchari and Butter Masala, these mixes take the guesswork out of nutrient-dense, plant-based meals, simply cook and serve or add your

NODO

CARROT CAKE MIX

Enjoy a little Nodo at home with their classic Carrot Cake Mix. Four ingredients, five minutes to prepare, 40 minutes to bake and you’re done!

It’s a gluten-free pantry staple that allows wholesome and treat to exist in the same sentence. Also available in Brownie and Banana Cake. Grab a mix in-store!

CONJO CONGEE RICE MEAL

Hand-crafted in Noosa, Conjo Congee is a savoury, creamy and comforting prebiotic rice porridge and soul food at its finest. Gentle on the gut and deeply nourishing, it has a long history stemming back 4000 years ago, top with ginger, soy sauce, fried shallots and scallions. Your gut will love you!

LOVE MY EARTH HOT CHOCOLATE & TUMERIC LATTE

Cooler evenings call for a sugar-free Organic Spiced Cacao Hot Chocolate from Love My Earth. Blended from a speciality blend of Peruvian cacao and whole spices, it’s like a hug in a mug. Or get amongst golden hour with a creamy, immune-boosting, anti-inflammatory Turmeric Latte, a caffeine-free wellness drink, perfect for a cosy evening ritual.

DON’T MISS!

Winter Market Night 18 June. Meet the makers and taste the difference! You can also shop in-store or online with click & collect or Australia-wide shipping!

Greensmith Grocers

Stockland Birtinya Shopping Centre

28/8 The Avenue, Birtinya Scan the QR code to receive 10% off storewide, view the range and read the blog.

Convenience has often stood in the way of sourcing ethical, organic meat that simply tastes better. Kathy Sundstrom speaks to a local butcher who has introduced the Meat Club - a new delivery model that brings paddock to plate values straight to the front door, without compromising flavour, standards, or choice.

It’s Wednesday night, you have just arrived home from work and the kids are hungry. You are hungry. You open the fridge and the shelves are bare, as the delicious meat you bought from Eumundi Meats on the weekend was demolished at Sunday’s barbecue.

What do you do?

Many people will go for the convenience of plastic-wrapped, anonymous meat from the supermarket aisle around the corner.

Convenience wins, but it rarely feels, or tastes, good.

In a region that celebrates the environment and the outdoors, what goes on the plate matters. People want to know the story behind the steak, the ethics of the farm, and the undeniable difference that proper husbandry makes to the final flavour.

Eumundi Meats has spent years as the antidote to supermarket fatigue. Tucked inside Belmondos Organic Market in Noosaville, it has quietly set the benchmark for what a local butcher should be.

This is not just a place to buy a kilo of mince. It is a hub for organic, free range and pasture-raised produce, where staff know the farmers - and most of the customers - by name.

The business has built its reputation on trust and transparency, proving that

quality is not just a marketing buzzword, but a standard that can be tasted in every mouthful.

For many, the only hurdle has been time. Between work, the school run and the pull of the ocean, getting to Noosaville during business hours is not always a reality. When the call for dinner arrives again with its annoying predictability, a quick dash to the supermarket is often the easiest option.

Eumundi Meats decided that high quality, ethical food should not be a logistical challenge. The result is Meat Club, a subscription-based home delivery service that brings premium butcher quality straight to the front door, covering the Sunshine Coast from Caloundra to Noosa.

It is a club dedicated to the centrepiece of the dinner table.

The idea for Meat Club was born from conversations over the counter with customers who don’t want to compromise.

Owner Jono Emblin saw a community that cared deeply about food, but was often stretched thin by the demands of modern life.

“Life happens, and for many people, shopping happens where it is convenient,” Jono says.

“The goal was to remove that barrier and make it as easy as possible to eat

When animals are raised properly and allowed to graze on natural pastures, the texture and taste are on a completely different level.

well, without having to settle for less.”

The Meat Club is intentionally designed to be the opposite of the rigid, pre-packaged meal kits that have flooded the market.

It is built on a philosophy of “your box, your rules”. There is no pressure to accept a preset selection of cuts.

Instead, the service is fully flexible.

Customers choose exactly what goes into their box, whether that is grass fed beef, lamb, pork, veal, or the popular range of sausages and offal. The frequency is also entirely up to the individual, with options for weekly, fortnightly, or every three to four weeks.

“It really is the customer’s kitchen and their rules,” Jono explains.

“If someone wants a delivery of nothing but premium steaks for a celebration, then next month they want slow cooking cuts for the family, we can make that happen.

“There are no lock in contracts.”

People join because they want access to the best produce on their own terms.

This level of customisation makes it an easy solution for families and food enthusiasts who like to plan meals without sacrificing values.

With free delivery on orders over $200, it also offers a practical way to manage the household budget while supporting local industry. Unlike the anonymous meat often found in larger chains, every cut from Eumundi Meats has a traceable lineage rooted in sustainable farming.

“The focus is on working with farmers who are as committed to animal welfare and land management as we are,” Jono says. “That respect for the process brings the flavour.”

Quality cannot be shortcut.

“When animals are raised properly and allowed to graze on natural pastures, the texture and taste are on a completely different level,” he said.

That commitment to quality does not stop with the humans in the household.

Understanding that pets are central to the Sunshine Coast lifestyle, Eumundi Meats partnered with Dr Renée from The Natural Vets to develop the Bella and Boots range for furry family members.

This is not standard pet food. It is organic, nutritionally balanced, and made with the same care as everything else in the showroom.

“There is no second tier standard for pets here,” Jono says.

The Bella and Boots range can also form part of a regular Meat Club order.

Eumundi Meats already has a deeply loyal community. It is rare to find a business with a 100 per cent recommendation rating on Facebook, alongside a near-perfect Google rating.

Long time customers like Isabella often point to staff expertise as much as the meat itself. Her Facebook review: “By far the best butcher on the Coast with the friendliest staff.”

While the showroom at Belmondos remains a destination for those who enjoy the ritual of the butcher shop, the reach of Eumundi Meats extends far beyond Noosaville.

The brand is now stocked in more than 55 gourmet grocers across Queensland and New South Wales.

Whether through a local stockist, a visit to the flagship store, or a delivery from Meat Club, premium quality remains within reach.

It is a bridge between paddock and

Meat Club allows you to enjoy premium, butcher-selected meats, packed fresh and delivered cold.

• Delivery Zone: Door-to-door service across the Sunshine Coast, from Caloundra to Noosa.

• The Subscription: Fully customisable selection of cuts and delivery frequency (1, 2, 3, or 4 weeks).

• The Produce: Choose from 100% organic, free range, and pasture raised meats including beef, lamb, pork, and poultry, including Eumundi Meats famous organic sausages.

• No Strings Attached: No lock-in contracts; subscriptions can be paused or cancelled at any time.

• Bonus: Free delivery for orders over $200 with regular Subscriber Rewards.

• Pet Range: Access to the Bella and Boots organic pet food range, co-developed with holistic vets.

• How to join? Scan the QR code or sign-up online at www.eumundimeats.com.au

plate that prioritises integrity, flavour and freedom.

The experience remains the same: meat that meets expectations and then exceeds them. Now, made even easier to access and enjoy.

OUR MEAT CLUB IS NOW LIVE!

Sourdough Signature 10 THINGS WE LOVE ABOUT

From the first bite to a daily ritual we can’t shake, Ida Fink Gundtoft shares ten reasons why we keep coming back to Signature Sourdough.

Some bakeries you visit every now and then… and others subtly become part of your routine. The kind you return to without thinking, a familiar stop on your way to or from work, woven into lunch breaks and the small moments in between. Signature Sourdough is exactly that. More than just sourdough sanctuary, it’s a space grounded in care, craft and a genuine sense of community. So naturally, we couldn’t resist sharing ten things we love about it.

1. Your sweet fix, sorted

Let’s start with the obvious. The cabinet. Always full, always tempting, and somehow always impossible to choose from. From lemon curd cruffins that balance tart and buttery to organic raspberry danishes that feel almost too pretty to eat (almost), every visit becomes a small indulgence. Then there are the hot cross buns, baked fresh and fragrant, and the Basque cheesecake, rich, caramelised and utterly irresistible. It’s the kind of place where you walk in for “just one thing” and leave with a box. But hey, the ladies in the office never seem to complain.

2. Coffee that completes the ritual

No great bakery experience is complete without a great coffee, and Signature Sourdough delivers on that front too. It’s the perfect pairing: coffee in one hand, pastry in the other. Whether you’re grabbing a quick takeaway or taking a moment to pause, it’s a one-stop shop that understands the simple joy of a well-made brew alongside something freshly baked.

3. A true sense of community

There’s something unmistakably genuine about the way Signature Sourdough connects with its customers, and it starts with the team behind the

counter. Regulars are greeted by name, conversations flow easily and there’s always a laugh to be had. It’s warm, it’s welcoming, and it feels real.

Owner James Brown, speaks about his staff with genuine pride, constantly lifting them up and celebrating their talent, and that culture flows into every interaction. It goes beyond good service. It’s the sense that you’re truly part of the place.

4. Organic, always

At the heart of everything Signature Sourdough does is a commitment to quality, and that begins with ingredients. Their focus on organic, sustainably sourced produce isn’t a marketing angle – it’s a philosophy.

“Committed to organic, sustainable practices, we use traditional baking methods to ensure our products stand out without compromising on quality,” James says.

And you can taste that difference.

It’s in the depth of flavour, the texture, the way each bite feels considered.

5. The ultimate lunch stop

While the pastries often steal the spotlight, the savoury offering deserves just as much attention.

Whether it’s a perfectly flaky ham and cheese croissant, a golden, freshly made toastie or a comforting spanakopita, this is lunch done right. Quick, satisfying and made with the same care as everything else. It’s the kind of place you pop into between meetings and walk out feeling far more nourished than you expected.

6. Family at its core

Perhaps the most special thing about Signature Sourdough is that it’s truly family-run. James and Emma, alongside their two young boys, are often on site, creating a space that feels warm, personal and full of heart. You might even catch the little ones getting involved, learning the ropes and shaping sourdough of their own.

It’s a business that runs like a welloiled machine, but one built on genuine family values. And that authenticity is something you can’t manufacture.

7. Dangerously close (in the best way)

There’s something to be said about proximity. When your favourite bakery is just around the corner, it becomes less of a treat and more of a habit.

A very delicious habit. It’s the quick stop before work, the mid-morning pick-me-up, the “I deserve this” moment on a long day.

Is it dangerous? Possibly. Is it worth it? Absolutely.

8. The beef brisket toastie

If you know, you know. And if you

It’s the kind of place where you walk in for “just one thing” and leave with a box...

don’t, consider this your sign. Signature Sourdough’s beef brisket toastie has quickly earned cult status, and for good reason.

Smoked in house, deeply flavourful and tucked into perfectly crisp bread, it’s comfort food elevated.

With James bringing a smoker into the mix, there’s a clear promise of even more house-made, flavour-packed creations to come, and we’re already lining up.

9. The sourdough itself

It would be criminal not to talk about the namesake. The sourdough here is everything it should be, the true star of the show. Crackling crust, airy interior and that signature tang that speaks to time, patience and skill.

Made using traditional methods and organic ingredients, each loaf feels like a return to slower baking principles, where flavour isn’t rushed and quality isn’t compromised.

It’s the kind of bread that elevates the everyday, whether it’s a simple slice with butter, dipped in soup or your foundation for the perfect smashed avo toastie.

10. Something for every kind of foodie

Finally, the range. Whether you’re a traditionalist who believes nothing beats a perfectly executed plain croissant or someone who leans toward the indulgence of an almond-filled version, there’s something here for you.

Classic, creative, sweet, savoury – it’s all covered. And while favourites are

inevitable, there’s always something new to try, something unexpected to discover. It keeps you coming back, not just for what you know you love, but for what you might fall in love with next.

Signature Sourdough isn’t just a bakery. It’s a daily ritual, a community hub and a celebration of craftsmanship done right.

It’s the kind of place that becomes woven into your routine before you even realise it, marking the small moments of your day with something warm, something delicious and something made with care.

And really, what more could you ask for?

Handcrafted in Noosa and made for life’s sweetest milestones, this magical place transforms everyday gifting into something INtentional, INdulgent and unforgettable. Ida Fink Gundtoft takes her sweet time at the Noosa Chocolate Factory.

Sweet

CELEBRATIONS

There is a particular kind of joy that comes with unwrapping high quality chocolate. It is a slow process, almost ceremonial. The gentle crack of a perfectly tempered slab. The first inhale of rich cocoa. The anticipation before that initial first bite. At Noosa Chocolate Factory, that joy isn’t a happy coincidence – it’s the intention behind the creation from the very beginning.

In a world of rushed gift-giving and last-minute purchases, this familyowned Noosa institution invites us to choose something made with intention: to give a gift that feels considered, crafted, and utterly luxurious.

From Christmas stockings to birthday surprises and Easter baskets, to Mother’s Day delights, Noosa Chocolate Factory has built its reputation on elevating every occasion into something worth savouring. And with Easter and Mother’s Day fast approaching, there may be no sweeter time to rediscover the magic that is handmade in Noosa.

Step inside the retail stores in Noosa, across the Sunshine Coast and beyond and you are greeted by abundance. Shelves stacked high with glistening chocolates of every imaginable shape and size, and overwhelm the senses in the best possible way.

Macadamias, almonds, pistachios and hazelnuts; strawberries, raspberries, sultanas, blueberries and crystallised ginger; salted caramel, coffee beans and golden brittles; Turkish delight and the best vegan chocolate ever made and pillowy marshmallows folded into rocky road - Noosa Chocolate Factory is Willy Wonka for grown-ups… although children will be equally spellbound. And here is the sweetener: it’s made onsite. Behind the scenes, artisans temper,

pour, spin and dip in what seems like a deceptively effortless dance. A range of nuts, fruits and jellies are generously mixed with chocolate, spread and cut into slabs by hand. For the connoisseur, indulgent slabs of plain chocolate are dusted with options such as freezedried fruit, chilli or sea-salt. And children and adults alike can’t go past a range of hand-moulded chocolate eggs and bunnies. It is cut, hand-finished and packaged into pouches of treasure. Every piece is handled by skilled chocolate makers who understand that quality begins long before the ribbon is tied.

Small-batch production means nothing is rushed. Ingredients are thoughtfully sourced. Where possible, local produce is celebrated. Queensland pineapples and ginger transformed into vibrant fruit slabs; Sunshine Coast macadamias folded through creamy milk chocolate - it is chocolate with the taste of our own,

Small-batch production means nothing is rushed.

little, tropical paradise.

Local love is not a marketing spin. When you purchase from Noosa Chocolate Factory, you are supporting a family business that, in return, supports other local growers and suppliers. The gift extends beyond the box - and gifting is where they truly shine.

It’s safe to say Noosa Chocolate Factory delights in creating special editions for special occasions – and they deliver without disappointment.

Easter at Noosa Chocolate Factory is next level. The bunnies alone are enough to cause a spike in your dopamine before you even sink your teeth into them. Handcrafted, glossy and impossibly charming in a range of sizes and flavours. There are eggs of all colours, rocky road slabs for the indulgent and chocolate covered macadamias for the traditionalist. Each piece is beautifully finished, and made to be remembered long after the wrapping is discarded.

Because what Noosa Chocolate Factory truly delivers is not just chocolate, but memories. Who could forget the iconic Christmas reindeer, milk chocolate snowmen wrapped in white chocolate scarves and crowned with dark chocolate hats, raspberry and white chocolate Christmas ornaments; the heart shaped Valentine’s Day freeze-dried strawberries coated in Ruby Red chocolate; or the legendary 4.5kg Easter Bunny?

Dads don’t miss out with homemade licorice bullets crafted especially for Father’s Day. And with Mother’s Day just around the corner, a thoughtfully chosen slab, perhaps studded with roasted nuts or sea salt, or jewelled with freeze-dried raspberries is a gift that feels personal. Intentional. Giant chocolate hearts in decadent flavours speak the universal language of appreciation far better than a store-bought card. Love-themed gift boxes lift the gesture further, transforming gratitude into something tangible… and tantalisingly delicious.

And how about the chocolate slabs? Gloriously thick. Generously flavoured. Impossible to share (so just get two). They sit alongside bags of brittles that snap with caramelised crunch, choccovered freeze-dried fruit in velvety cocoa, and chewy clusters of jelly and marshmallow, all made in-house. Every imaginable cocoa combination is on offer, whether dark and dramatic or nostalgic milky memories.

What sets Noosa Chocolate Factory apart is not simply variety (though the variety is staggering). It is the sense that every product has been made by someone who cares about how it will be received.

Chocolate softens hard days and amplifies joyful ones – and truly saves

the afternoon energy slump we all suffer.

For birthdays, anniversaries, Valentine’s Day, graduations, retirements, teacher thank-yous, weddings or those precious ‘just because’ moments, the answer is always chocolate. Specifically, chocolate handcrafted right here IN our backyard. The small-batch approach ensures these treats are worlds away from massproduced alternatives. There is character in the swirl of a slab, authenticity in the scatter of nuts, personality in every hand-poured mould.

Noosa Chocolate Factory makes special occasions more special because it honours the ritual of giving. It respects the craftsmanship behind what appears, at first glance, to be something simple. It reminds us that chocolate is not merely confectionery; it is love, disguised in melted magic.

So as Easter baskets are assembled and Mother’s Day plans begin to take shape, don’t resist a visit to the nearest Noosa Chocolate Factory store, grab a basket and embark on your own choco-licious tour. Or browse online for next-level gifting delivered to your door.

Handcrafted chocolate turns a moment into a memory. And that is the sweetest gift of all.

MOTHER OF ALL BUNNIES!

Try the 4.5kg Mother of All Bunnies – a chocolate lover’s ultimate dream, crafted exclusively by Noosa Chocolate Factory. Made with their signature, velvetysmooth milk chocolate with white and dark chocolate detailing, this colossal bunny is the perfect blend of indulgence and wow-factor, making it an unforgettable (and delicious!) centrepiece at Easter.

Nestled in the heart of Noosa, we create mouthwatering, handcrafted chocolates that celebrate the joy of every bite. From the finest locally sourced ingredients to our passion for small-batch, artisanal methods. Visit us in-store to taste the Noosa difference.

Noosaville - Factory, Cafe and Retail - 21

Gourmet FOOD + Artisan BEERS

John Caruso discovers that what’s poured into your glass can change what you expect from beer altogether.

PROOF IS IN

The Glass

Late afternoon at Copperhead Restaurant Brewery, the light changes and the bar fills with a quiet energy as customers settle in, beers in hand, conversation unfolding the way it does when there’s no rush and the beer’s worth drinking.

Brewer Simon Grasby has spent 11 years chasing the fundamentals of a good brew. Not the noise or the hype that came with the craft beer boom, but quality ingredients, precision brewing, and a tasting room that feels less like a bar and more like, well, a church!

“I want to say modern day church,” Simon says, pausing over the comparison before committing to it. “Without taking anything away from religion, people still want human connection, a community.”

He’s not wrong. Copperhead isn’t just a space where beer is poured. It’s where people gather. Where mates catch up and strangers bond over a shared appreciation for a well-crafted brew. It’s the kind of place where the beer is excellent, but the company and food makes it transcendent.

“You could be having a mediocre beer with the best company and that beer becomes THE best beer,” Simon says. “It doesn’t get better than that.”

At Copperhead, the food is divine but the beer also stands on its own merits. Fourteen taps, each one representing a different brew - some traditional, some experimental, all held to the same exacting standard. There’s the Hefeweizen, a classic German-style wheat beer brewed with traditional W-68 yeast, bringing notes of banana, clove and subtle spice. Unfiltered, creamy, endlessly drinkable. After a decade of trying to sell German beers in Australia, this one’s finally found its audience.

“In the last 10 years of professionally brewing, it’s been really hard to sell German beers,” Simon says. “I don’t know whether it’s the spelling because people don’t want to look like an idiot when they’re ordering or maybe it’s a lack of people understanding what it is. Regardless, it was one of our highest

selling, most praised beers over summer.”

The same holds for the London Ale. After languishing in the shadow of pale ales and lagers, people are finally getting it. Minds are opening. Palates are expanding. Education takes time.

Simon’s been around the longest as a brewer on the Coast. He started the Sunshine Coast Home Brew Club back in 2014 when getting into the industry seemed impossible. These days, he’s the one setting the standard, working with quality suppliers like Gladfield Malts, a family-run malting company out of Canterbury, New Zealand. They share the same values, quality, integrity and respect for the craft.

Everything at Copperhead is in-house. No trucks. No cold storage somewhere off-site. No compromises. Simon controls every step, from the ingredients to the pour, and it shows.

“The proof is in the glass. No matter what happens, it’s always going to be where it has to shine,” Simon says.

That’s the philosophy. It doesn’t matter if you’re having a bad day, what trends are surging; when you step up to that brew stand, you give it everything. It takes one to three weeks to get into the glass, and when it does, it needs to be as close to perfect as humanly possible.

“We won’t put on anything that we don’t green light at the brewery,” Simon shares. “Everything needs to be at a certain quality and we need to make sure that we’re maintaining that standard.”

The beer menu generally rotates on a three-month cycle, with one or two taps kept fresh and interesting with shorterrun experiments. Simon respects tradition, but craft is also about expression and stepping outside the box.

There’s room for both. A perfectly executed lager alongside something wild, something unexpected. Broccoli beer? Why not. If it’s done right, anything’s possible.

“Nothing’s ever off the table when it

comes to experimenting,” Simon says. “I think that’s good. I think that’s one of the valued things in the craft area.”

The rockstar era of craft beer seems to have slowed and has gone through trend-chasing and overexpansion. What’s left are the breweries with good tasting rooms, good beer, and a genuine connection to their community.

Copperhead delivers. You don’t have to sit down for a meal, though the food is excellent. You can sit at the bar, order a beer, talk to Jimmy about cocktails if that’s your thing; it’s inviting, homely.

Simon keeps it tight on wholesale, just a couple of venues that align with Copperhead’s values. Mapleton Public House is one of his favourites and he delivers the kegs himself, chats with everyone, takes in the view. There’s also Sasquatch Bar & Eatery in Chermside, run by an old colleague from his days at Glasshouse Brewery. Small bars. Community-focused. The kind of places where people come to drink good beer and talk to good people.

“Tasting rooms are modern day churches or extensions of people’s lounge rooms,” Simon says. “It’s not about going to the pub and getting sloshed. It’s about coming together, sharing ideas and catching up.”

Beer’s been around for a long time. Civilizations have been built on it. And while trends come and go, the fundamentals don’t change: quality, community, connection.

At Copperhead Restaurant Brewery, those fundamentals are alive and well. The proof, as Simon says, is in the glass.

WANT MORE? Download the interview with Simon from our podcast.

Home to the Best Queensland Distillery for two years running, Tony Cox discovers how to make the most of the experience.

Cheers TO THE

CHAMPIONS!

With the days getting shorter we start to look for things to do which vary from the usual beach, bush or boating experience. Why not opt for something a little different where you and friends, including the family dog, can sit back with a rainforest backdrop and sample the wares of the place crowned Best Queensland Distillery at the 2025 AND the 2026 Royal Queensland Distilled Spirits Awards?

Home to Nil Desperandum Rum and Sunshine & Sons Premium Spirits at Woombye where the winds drift around to the west and southwest, you can sit outside, out of the breeze totally bathed in sunshine. What better place to pack a picnic or enjoy a selection of Woombye Cheeses onsite while enjoying the warmth of a few Nil Desperandum rums?

Australia Certified Organic, wild fermented, double pot distilled, and aged in bourbon barrels emptied of Sherry and Port, it’s no wonder that Nil Desperandum’s Premier Rum was crowned Champion Rum/Cane Spirit with the Artfully Corrupted Spiced Rum also crowned Champion Feature Rum/Cane Spirit at the 2026 Royal Queensland Distilled Spirits Awards! Just the latest in a long line of national and global awards bestowed upon Nil Desperandum.

Of course, you can always stick to the equally award-winning gin and vodka selections as part of the Sunshine & Sons offering should that be your preferred tipple. Why not take it a step further, have a little fun and gain some insight and knowledge along the way by booking one of the three onsite experiences?

The half-hour Distillery Experience offers a guided tour and tasting of the key spirits in the Sunshine & Sons and

Nil Desperandum range. Not just relaying the story behind the brands but also explaining the key processes of fermentation, distilling and maturation. It provides great insight into why the individual spirits taste the way they do, depending on the starch/carbohydrate source and whether or not they incorporate barrel ageing, even the different types of barrels, what liquids have been in them prior, and the level of toast applied to the barrels. At $15 per person it piques the interest for a more in-depth experience.

The Cocktail Masterclass gives your group full access to your own mixologist for approximately two hours where you learn about the different spirits and are taught how to make three cocktails, using different techniques and what mixers work with respective spirits. At $99 per person you leave with skills and a repertoire you can utilise at home for when that knock off wine or beer just won’t cut it.

Take your appreciation and understanding of the brand to the next level with the Founders Tour, where you get a tour and tasting with one of the founders, Michael Conrad or Matt Hobson, for a deep dive into not just the product side of things but to learn about the journey to date and the vision of where the destination might end up – an experience which personifies the brand and the people behind it. At $159 per person this is a great experience and includes a bottle of your favourite spirit and a pair of etched tumblers .

With Mother’s Day not far off, don’t forget mid-April sees the launch of a limited release Mum’s Rose Bouquet Gin Visually stimulating, being a bright

fuchsia colour, it combines rose petals, rosella and rose hip to deliver a fragrant aroma that is sophisticated and memorable. Long after the flowers have wilted Mum can continue to savour the delights of Mum’s Rose Bouquet Gin.

SIP, SHAKE & WIN!

Visit the award-winning Distillery Door daily from 10am to 5pm. Free entry for tastings and purchases. Perch at the outdoor bars, enjoy a tasting, order a cheese platter or BYO picnic rug and enjoy the sunshine.

Visit www.sunshineandsons.com.au to book a Distillery Experience, Cocktail Masterclass or Founders Tour.

Sunshine & Sons Premium Spirits 104 Nambour Connection Rd, Woombye WIN a Cocktail Masterclass for two! Our good friends at Sunshine & Sons are again offering to the chance to WIN a Sunshine & Sons Cocktail Masterclass for two - the ultimate way to sip, shake, and savour the Sunshine Coast spirit. Scan the QR code to enter by 26 April 2026.

THE NEXT

Pour

Something new is brewing for Slab God, and it is not just another beer.

From their Coolum base, founders Dearne and Alastair Downes are moving the brand into its next phase, expanding beyond its original releases into a broader drinks range shaped by experimentation, instinct and a distinctly Australian flavour.

That’s because Slab God has never been just about what is in the can.

It is a brand built on personality, one that leans into humour, invites conversation and refuses to take itself too seriously.

You get a sense of that from the name alone.

For those unaware of the origin, Slab God has nothing to do with religion.

The idea came after Dearne stumbled across the native plant Grewia latifolia, colloquially known as ‘dog’s balls’, while watching The Bush Tucker Man

She was fascinated by the plant and the opportunity to use it as an ingredient.

Thinking it might raise a few too many eyebrows as a brand name, Alastair flipped the words round and ended up with Slab God.

“It just stuck,” Dearne says. “It had that personality straight away.”

From the name, they have been growing the brand and its offerings into something more considered, but the spirit behind it has not changed.

Since launching in 2023, Slab God has built a small but steadily growing portfolio, with two beers and an apple cider already in market.

Now, the focus is shifting to what comes next, expanding the range in a way that feels both natural and a little unexpected.

At the centre of that is a pear cider currently being refined at home, with multiple versions under consideration.

“I’ve got three versions of the pear

A Sunshine Coast drinks label is evolving beyond its beginnings, with new flavours, fresh ideas and a founder shaping what comes next. Kathy Sundstrom reports.

cider sitting in the fridge while we determine which flavour people love the most,” Dearne says.

It is an approach that reflects the way the brand operates more broadly.

There is no rigid roadmap, no rush to chase a trend. It is about testing, refining and letting ideas find their shape.

That openness extends beyond the product itself, with the potential to involve the community in deciding what makes it to market.

Alongside the cider, a very different drinks concept is also taking shape.

A new spritz is in development, one that leans into unusual native flavours and a distinctive coastal sensibility.

“The idea is something really fresh and coastal. Using things like finger lime and karkalla, flavours that feel like they belong here,” Dearne says.

Karkalla, a coastal succulent often found growing along sandy shorelines and also known as pigface, has a naturally salty, slightly tangy flavour.

It creates a drink that feels distinctly Australian, both familiar and completely

different at the same time.

Rather than following well worn flavour profiles, the aim is to create something that reflects the landscape itself, drawing on ingredients that grow here and translating them into a drink that suits the way people gather, relax and entertain.

For Slab God, that connection to place is becoming more defined as the brand grows, not through a fixed identity, but through a willingness to explore what feels right.

Behind the scenes, the business remains deliberately hands on.

Dearne runs the operational side of things, supported by Alastair, who helps with deliveries and brings a practical perspective to the day to day running of the brand.

Their daughter manages social media, making it a genuine family effort.

You are as likely to discover Slab God at a local venue or independent bottle shop as you are through a recommendation from someone who has already tried it.

The idea is something really fresh and coastal. Using things like finger lime and karkalla, flavours that feel like they belong here.

That kind of organic growth takes time, but it also builds something more grounded.

“Slab God is moving at a pace that works,” Dearne says. “But the goal is to get it to a point where it’s ready to scale.”

That next stage will depend in part on finding the right distribution partner, someone who understands the personality of the brand and can help take it further without losing what makes it distinctive.

“I’d love to partner with the right distributor and really get it moving,” Dearne says. “That’s the next step.”

It is a familiar turning point for many independent brands, the shift from early momentum into something more

structured. But what sets Slab God apart is its ability to hold onto its character through that process.

There is a looseness to the brand, a sense that it is still being shaped in real time. New ideas are tested. Flavours are refined. Directions are explored.

Nothing feels overworked, and that is part of the appeal. It is a brand people stumble across, try, and then tell someone else about.

And while the range may be evolving,

THE BEER

the intent remains consistent.

“It’s about building something people connect with, not just putting a product out there, but creating something that can grow and evolve,” Dearne says.

That balance, between not taking itself too seriously while building something with purpose, is what gives Slab God its edge. And it is what positions the brand for whatever comes next, as the portfolio expands, the ideas keep flowing and the Downes family continues shaping Slab

THAT STANDS OUT

Not only do we use unique Australian ingredients in our brews, but we pride ourselves on being unapologetically bold, cheeky, and full of flavour.

Made for Two A MOMENT

A massage has the power to soften everything – especially when it’s shared. Ida Fink Gundtoft unwinds in a romantic afternoon for two.

Just steps from the buzzing Mooloolaba Esplanade exists a quieter world. One where time slows down, voices lower and the body is welcomed into its deepest relaxation.

Thalassa Spa isn’t just somewhere you go – it’s where you truly arrive in your body. And when you step into that space with someone you love, the experience takes on a deeper, almost poetic kind of shared calm.

There is a universal understanding of getting a massage. The bodily surrender, the release of tension and the way expert hands seem to understand your body’s needs before you even realise them. Muscles soften. Shoulders drop. Thoughts, once loud and insistent, begin to drift away like clouds. But there’s another layer that unfolds when you share the experience side by side with someone you love.

A couples massage is not just two massages happening in sync. It is a shared exhale.

Inside Thalassa Spa, that exhale begins the moment the door closes behind you, gently sealing out the brightness and busyness of the promenade.

The shift is immediate. The lights are dimmed and the air carries the delicate scent of essential oils. Every detail is

designed to guide you out of the world and back into yourself… And perhaps, back to each other.

“There’s something really special about relaxing together,” my fiancé D’Arcy told me afterwards, still halffloating somewhere between sleep and wakefulness. “You don’t realise how rare it is to just… stop. Together. No phones, no talking, no doing. Just being.”

And it is true. Life, even on the Sunshine Coast, moves quickly. Days fill up, routines take over, and connection can quietly drift beneath the surface.

But here, in this softly lit sanctuary, connection rises again – not through words, but through stillness.

Our experience began with a guided meditation, led by the gentle, reassuring voices of therapists Lilly and Evie. It was a simple act, but a powerful one. A welcoming invitation to arrive fully into the space, to notice our breaths, and release any tension.

We opted for the Couples Romance Package and quickly realised that the most romantic thing you can do might not be a candlelit dinner. Designed to melt away tension and ease you into a shared, dreamy calm, it felt romantic in the most unexpected way. From the very first touch, everything slowed as our therapists gently curated a moment that

belonged entirely to us.

There’s a reason massage has long been considered more than just a luxury. Beyond the immediate sense of relaxation, it works subtly beneath the surface, easing tension, softening tired muscles and encouraging the body to slow its rhythm. Stress begins to melt away, replaced by a lift in mood, a lightness that feels both physical and emotional. Circulation improves, the body loosens, and even sleep comes more easily, as though everything has gently been reset.

At one point, somewhere between drifting thoughts and complete stillness, I noticed something. The soft, unmistakable rhythm of D’Arcy asleep beside me. I couldn’t help but smile. There was something deeply comforting in that moment, knowing he had surrendered so completely to the experience. That he felt safe enough to let go.

“I didn’t even mean to fall asleep,” he laughed later. “It just happened.”

If that is not a testament to true relaxation, a safe space and the calmness of Thalassa Spa, I don’t know what is.

The experience extended beyond massage, unfolding into a series of treatments that felt nothing short of indulgent. A Petit Spa Facial using the

Waterlily range worked to clarify and restore, beginning with a milk cleanser rich in anti-ageing botanicals. Jojoba, infused with geranium and palmarosa, balanced the skin’s natural oils, while extracts of pineapple, lemon and green tea gently purified and refreshed.

We chose to add enhancements to our treatment starting with the Orange Crème Hair Masque - an aromatic hair ritual blended with jojoba, apricot and hazelnut fortified with Vitamin B5, marine collagen and French clay. Infused with a soothing head massage, activating extracts of blackberry, orange and cinnamon to boost condition and shine for lustrous healthy locks. Nourishing, aromatic and deeply soothing, it was the kind of treatment you don’t realise you need until you’re in it, wondering why you don’t do this more often.

We also chose to infuse our massage oil with the benefits of an Aroma Therapy essential oil - Peace body serum on me, and Joy for D’Arcy. A pairing that felt quite divine and also symbolic. Peace and joy, side by side.

And perhaps that is what makes a couples experience at Thalassa Spa so unique. It honours both the individual and the relationship. You are held in your own experience, body and stillness, yet

aware of the person beside you.

Stepping back out onto the Esplanade afterwards felt almost surreal. The lights seemed brighter. The noise, sharper. D’Arcy squeezed my hand as we stepped back into the afternoon sun.

“We should do that more often,” he said calmly. I concur.

Because while a massage on its own is undeniably restorative, sharing it transforms it into something else entirely. Not just as a luxury or an occasional treat. But as a way of reconnecting and resetting. A moment suspended in time, a shared stillness, a gentle return, not just to yourself, but to each other. And in a world that rarely pauses, that might just be the most powerful therapy of all.

Walking out of Thalassa Spa, it wasn’t just my skin that felt luminous. My body felt lighter, my mind quieter, and there was a softness to the way I moved, as though I’d shed something I didn’t even realise I’d been carrying.

I was radiating. Glowing, actually. And as we were walking to the car, a woman stopped me on the promenade and asked, “What’s your secret?”

I smiled and told her: Thalassa Spa.

AUTUMN OFFER!

Couples Romance Package 90mins $430 (for 2 people). The perfect relaxing retreat to enjoy as a couple (or with your bestie).

Enjoy a 60 min Signature Relaxation Massage PLUS a 30 min Petit Spa Facial OR Heavenly Hair Treatment with Scalp Massage.

READER OFFER! Book any massage at Thalassa Spa this autumn and receive a BONUS Aroma Therapy luxury body serum! Choose Peace, Joy or Love valued at $20. Scan the QR code and mention Hello Sunshine to book.

Vision THE FUTURE OF

Deteriorating eyesight no longer has to be a fact of life. Kathy Sundstrom speaks to the Sunshine Coast clinic bringing world-leading laser technology home, and helping locals see clearly again.

Mobile phone? Check. Wallet? Check. Glasses? Oh dammit, where did I put them now?

If you are over 40 and have found yourself needing glasses more than ever, that scenario will be all too familiar.

One minute you are reading the fine print without a second thought. The next, you are holding menus at arm’s length and adding spectacles to the mental checklist every time you leave the house.

Vision deterioration after the age of 40 is a fact of life, even for those who once proudly read the bottom line at every annual eye test.

It is called presbyopia and, as we age, the natural lens inside the eye becomes thicker and less flexible.

The result is difficulty focusing on near and intermediate objects. Reading a favourite paperback or checking a text message suddenly requires assistance.

For years, the options were limited. Reading glasses, multifocal, eventually more invasive procedures such as refractive lens exchange, which replaces the natural lens with an artificial one.

But advances in laser technology have changed the landscape.

On the Sunshine Coast, EyeHub is now offering Zeiss Presbyond Laser Vision Correction, designed to correct presbyopia by reshaping the surface of the eye while preserving the natural lens.

It means many patients in their mid-to-late 40s and beyond can reduce or even eliminate their reliance on glasses. The best part – it is available on the Sunshine Coast.

EyeHub is currently the only clinic in Queensland to offer this specific Zeiss Presbyond platform.

For EyeHub business manager Harry Singh and lead ophthalmologist Dr Sonia Moorthy, bringing world class technology to the region they call home was always the goal.

Sonia trained in specialist ophthalmology at Sydney Eye Hospital and was admitted as a Fellow of the Royal Australian and New Zealand College of Ophthalmologists.

She completed international fellowships in Singapore and London

before returning to Australia with Harry and their son and daughter.

The couple chose the Sunshine Coast as the place to grow their family and their practice.

“We could see the Coast was growing and evolving,” Harry says.

“There was strong demand for laser vision correction and people were having to travel far for it. We wanted to make sure they did not have to.”

EyeHub has offered refractive surgery for several years, but recently invested in the Zeiss VisuMax 800 Femtosecond laser platform, the latest generation in laser vision correction technology.

Alongside Presbyond for presbyopia, the platform also supports Smilepro, a minimally invasive procedure that treats myopia, hyperopia and astigmatism.

More than 12 million eyes have been treated worldwide using Smile technology and with Smile pro, the laser treatment itself can take as little as eight seconds.

Patients are treated onsite in a purpose-built laser suite designed around the equipment. The experience, Harry says, is intentionally different from a typical clinical setting.

“Our aim was to create a calm and ‘zen like’ environment, aimed at relaxing our patients while delivering world-class

laser vision correction,” he says.

“People are making a significant investment in their vision, and therefore have the highest expectations.

“A patient’s journey begins with our Laser Vision coordinator, who will be with them throughout their laser journey. Once they pass their assessment and proceed with surgery, they typically arrive in the morning, are made comfortable, and receive relaxation drops before the brief laser treatment.”

After a short recovery period in the dedicated patient lounge, most are heading home within an hour.

Many notice improvement almost immediately, with vision often described as remarkably clear the following day.

“It is a myth that laser surgery does not last,” Harry says. “If your eyes are suitable, the correction is designed to be long term.”

Harry believes the key is careful

patient assessment, tailoring treatment to each individual and setting realistic visual expectations

“Every eye is unique,” he says.

“We combine leading edge technology with personalised, evidence-based care to achieve the safest and most effective result for each patient.”

Transparency is also central to the EyeHub philosophy.

Pricing is clearly structured, with no hidden surprises, and includes assessment, treatment and comprehensive post operative care.

Flexible payment options are available, reinforcing the message that laser vision correction is not just a procedure, but a long term investment in quality of life.

For many in their 40s and 50s who have reluctantly accepted reading glasses as part of ageing, the idea of seeing clearly again without reaching for frames can feel transformative.

“It is not just about seeing well,” Sonia says. “It is about living freely and fully.”

And perhaps leaving the house with just your phone and wallet after all.

WHY EYEHUB?

• The only Queensland clinic currently offering advanced Zeiss Presbyond laser technology

• Latest-generation Zeiss VisuMax 800 platform

• Purpose-built laser suite onsite

• Personalised assessment and treatment plans

• Transparent pricing with comprehensive follow-up care

Laser Vision Correction

A CLEAN

Cut

There is a place that invites clients to slow down, breathe deeply and rediscover what a trip to the salon can feel like – and Ida Fink Gundtoft is dyeing to tell you about it.

Hidden quietly among the trees in the Sunshine Coast hinterland, where rolling green hills stretch beneath wide open skies, lies a place where hair care is done a little differently. Here, it isn’t rushed, overwhelming or heavy with chemicals, but thoughtful, gentle and deeply restorative. Welcome to Ellie Frankie Hair Spa - a sanctuary for both hair and mind.

The philosophy here is simple: beauty should feel as clean as it looks. And Ellie makes it look effortless.

From the moment you arrive at her peaceful Ninderry property, that philosophy becomes clear. The surroundings are calm and natural. There is space to breathe. The salon feels less like a traditional hairdresser and more like a quiet retreat – a true extension of the landscape around it. Native greenery frames the property, animals roam nearby, and a tranquil dam reflects the wide hinterland sky.

For owner Ellie, creating this kind of environment, both physically and through the products she uses, was always intentional. She is a strong advocate for natural hair and skincare, and has long been a devoted supporter of Australian haircare brand O&M (Original & Mineral).

“I have been working with the brand for about six years now and I absolutely love it,” she said.

For Ellie, ‘clean’ isn’t a buzzword. It is the foundation of everything she does.

Traditional hair salons are oftentimes filled with strong chemical smells, harsh ingredients and heavy product build-up. Ellie wanted the opposite. She wanted a salon where both clients and stylists could breathe easier; where products nourish rather than overwhelm; and where the health of hair, skin and scalp comes first.

O&M’s colour range, for example, is

free from ammonia, PPD and many of the harsh chemicals typically associated with salon colouring. Instead, the brand blends science with nature, incorporating ingredients sourced from the Australian landscape.

“The ingredients combine the benefits of exotic fruits and seeds of the Australian desert,” she explained.

The styling range follows the same philosophy.

“Their styling products are free from synthetic chemicals, making them cleaner and friendlier for my clients and the environment,” Ellie said.

That environmental consciousness runs through the entire brand. O&M products are made in a solar-powered factory in Sydney, use recycled aluminium and post-consumer recycled packaging, and are PETA approved.

The result is haircare that delivers professional salon results while reducing chemical overload, allergic reactions and

skin sensitivities – helping to create what O&M calls ‘clean air salons’.

For Ellie, that alignment with both nature and performance makes the partnership feel like a natural fit. And much like O&M’s vision of clean, breathable salons, at Ellie Frankie you quite literally breathe in the fresh hinterland air.

“Also they are an Australian brand which I just love,” she said.

But the experience at Ellie Frankie Hair Spa goes far beyond clean products. It is about slowing down and turning a typical hair appointment into something closer to a ritual.

One of the most sought-after experiences at the salon is Ellie’s luxurious head spa treatments, a sensory journey designed to nourish the scalp, relax the body and restore balance. Clients lie back as warm water cascades gently over the scalp, accompanied by slow massage techniques that release

tension and stimulate circulation. Specialised scalp treatments work to detoxify, hydrate and rebalance, while the soothing rhythm of the treatment allows the mind to completely switch off.

In a world where we often rush from one appointment to the next, the head spa invites clients to pause, breathe and simply be present. It is part haircare, part wellness therapy and entirely indulgent. And the setting makes the whole experience even more magical.

Just far enough away from the noise of everyday life, but probably no further than 20 minutes from your doorstep.

It is this connection to nature that Ellie hopes to deepen even further in the near future. Plans are already underway to expand the Ellie Frankie experience into full spa retreats and farm stays where guests will be able to immerse themselves in the peaceful surroundings and enjoy a complete restorative escape, from hair and scalp treatments to slow

With animals on the property and wide-open hinterland views, the vision is to create something truly special: a place where beauty, nature and wellbeing exist side by side. For visitors it offers a uniquely local experience. For locals, it’s an accessible escape.

Ellie is working with Smiley Driver Co to provide a special rate to any clients looking to make the experience even easier and more luxe with a driver to

collect you from your accommodation or home and return you afterwards. That’s the royal treatment and another example of the care and intention behind the philosophy that Ellie Frankie Hair Spa is about more than hair.

It is about creating an experience that feels gentle on the body, the senses and the planet. Clean products. Clean air. Clean surroundings.

And a reminder that sometimes the most powerful beauty treatments are the ones that bring us back to nature.

HEADS UP!

Looking for the ultimate refresh? Ellie Frankie’s Japanese-inspired Head Spa treatments offer a deeply relaxing experience designed to nourish your scalp, calm your mind and leave your hair (and soul) feeling beautifully refreshed. Ellie Frankie Signature Head Spa,

2 Hours, $290

15 mins consultation, 60 mins treatment, 45 mins blowdry & styling.

Ellie Frankie Deluxe Head Spa, 2.5 Hours (facial included), $340 15 mins consultation, 90 mins treatment, 45 mins blowdry & styling. Book yourself in for the Japanese Head Spa this autumn – your mind, body and scalp will thank you for it.

If you’ve been putting yourself last, consider this your invitation to pause and reset. Kathy Sundstrom introduces Jata Holistic’s newest therapist Safron McGibbon and the treatments designed to restore balance.

A Natural

FIT IN MONTVILLE

In the rush of everyday life, we are often the last thing on our own list. Work, family and everything in between tend to come first, and taking time to properly look after ourselves is pushed further and further out.

That is where a space like Jata Holistic in Montville changes everything.

Set in the hinterland, the wellness sanctuary created by Bec Powne who holds a Bachelor of Arts in Ayurvedic Studies and a Bachelor of Health Science in Dermal Therapies to bring together Ayurvedic principles and modern dermal science to deliver treatments that look beyond the surface to support skin, body and mind as one.

It is a space designed to feel calm, considered and personal, where results matter, but so does how you feel on the picturesque drive there.

Now, that offering has expanded with the arrival of experienced therapist Safron McGibbon, whose approach to beauty aligns seamlessly with what Jata Holistic already does so well.

Safron’s connection to the industry started early. Raised in a family that owned a beauty school, shop and salon, she began working in treatments at just 14 and completed her qualifications before finishing school.

She later explored a very different path at university, studying forensic science with a focus on molecular biology and chemistry. However, it wasn’t long

before she found herself drawn back to the treatment room.

“Beauty has always been something I connect with,” she says.

Her move to Jata Holistic is as much about philosophy as it is about experience.

“I wanted to step away from that really busy, back-to-back, sales-driven space,” she says. “Here, it’s calm. It’s welcoming. You can take the time to treat people properly.”

For Safron, it is that slower, more considered approach that makes Jata Holistic the right fit.

“I love the energy here, and working with Bec just felt like the right fit,” she says. “We have a very similar way of treating clients.”

That alignment is reflected in the services she brings, adding another layer to the existing treatment offering.

Her focus sits strongly in facials, where both the visible results and the experience itself matter.

“I love everything about skin, and I also love how people feel afterwards,” she says. “There’s something about being nurtured and cared for that really makes a difference.”

At Jata Holistic, that care is reflected in a tiered approach to treatments, from 30-minute express facials through to more advanced, longer treatments designed to address concerns such as

texture, tone and early signs of ageing.

Clients can choose between clinical, results-driven products or more natural formulations, depending on what suits them.

Among the more advanced options is an alternative to traditional skin needling, using marine sponge spicules to help deliver active ingredients deeper into the skin.

“It provides great results, but in a way that’s more comfortable,” Safron says.

Alongside skin treatments, Safron also offers lash lifts and dyeing, along with brow shaping, dyeing and lamination, services that are seeing strong demand, particularly in the hinterland.

“My clients are travelling to come

here,” she says. “There isn’t really anyone else offering this combination in the same way.”

Brows, in particular, are a speciality.

“They can completely change your face,” she says.

As trends evolve, Safron is seeing a move towards a softer, more natural look.

“It’s about enhancing what you already have,” she says. “Creating fullness and shape without it looking overdone.”

That approach sits comfortably within the broader philosophy at Jata Holistic, where treatments are designed to support the skin, not push it.

It is also attracting a broader range of clients, including a growing number of men.

“Older men are coming in for skin treatments because they’re noticing changes, and younger men are getting their eyebrows done,” she says. “It’s a confidence boost.”

Underlying it all is a simple message.

“Skin is your biggest organ, and most people ignore it for most of their life. Then they get to a point where they wish they had looked after it earlier,” Safron says.

At Jata Holistic, the focus is not on looking back, but on what can be done now.

“You can make a remarkable difference to your skin health and appearance at any age,” she says.

The health and wellbeing benefits extend beyond the obvious improvements you will see when looking in the mirror. Because, ultimately, a facial is not only about the skin, it is about your entire nervous system.

“The skin is a primary sensory organ, directly connected to the nervous system. It contains free nerve endings and specialised receptors that send signals to the spinal cord and brain,” Safron explains. “By improving and caring for the skin, you’re also calming the nervous system and improving your overall wellbeing.”

With Safron now part of the team, Jata Holistic continues to build on what it already does well, offering treatments that feel considered, results that are visible and an experience that allows people to pause, reset and feel properly looked after.

RESTORE BALANCE

At Jata Holistic, treatments are designed to work with your skin, not against it, combining advanced dermal techniques with a considered, holistic approach. Facials

From 30-minute express treatments to advanced, customised facials targeting texture, tone and ageing, using both clinical and natural product ranges.

Advanced Skin Treatments

Including peels and an alternative to traditional needling using marine sponge spicules to deliver active ingredients deeper into the skin in a more comfortable way.

Brows and Lashes

Brow shaping, dyeing and lamination, along with lash lifts and dyeing, designed to enhance natural features and build confidence without looking overdone.

Personalised Approach

Each treatment is tailored to the individual, supporting skin health while also calming the nervous system for a more complete sense of wellbeing.

Scan the QR code to find out more including results-driven facials, Indian Head Massages, unique wellness treatments, and mindful products.

Bookings via the website or scan the QR code

POWER PELVIC

Combining pelvic floor health with award-winning skin rejuvenation, Jodie Cameron discovers why ageing well means more than just looking younger…

Growing up with two older sisters, I was always wishing my life away trying to be like them. I was likely reading Cosmopolitan magazine well before I should have been, but it helped set me up with a solid skincare routine, how to avoid bad boys (that advice never stuck) and getting in your quota of pelvic floor exercises at the traffic lights. Thanks Cosmo

But when I was assigned this story for The Age-Well Room in Maroochydore, I couldn’t help but reflect. As a 40-something mother of two, am I ageing well?

According to my kids – my brutal critics – I’m passable for forty, but in a world of fillers and quick fixes, Rebecca Westman, Founder of The Age-Well Room is helping locals embrace the bodies they’re in.

“To me, ageing well means maintaining strength, mobility, and healthy skin as we move through different stages of life,” Rebecca explained. “It’s about feeling comfortable in your own skin –inside and out.”

After five successful years running her clinic in Toowoomba, Rebecca has brought her expertise to the Coast after trading the country life for the same sea breeze as the rest of us. Her philosophy is simple; support the body’s natural regenerative processes rather than fighting against them. From needle-free skin tightening to internal strength, the clinic is a space for those who want to feel as strong and vibrant as they look.

Rebecca isn’t just another practitioner; she’s the expert’s expert. As an AwardWinning Plasma Fibroblast Clinician and the official Australian Trainer for the technology, she teaches others how to

naturally hit the reset button on collagen – without an injectable in sight.

“The plasma energy creates a microscopic injury on the skin, causing a massive reproduction of natural collagen,” Rebecca says. “It’s like a kick up the butt for the skin to start rebuilding.”

The results? Reduced scarring, pigmentation, and crepiness in those tricky spots like the neck and elbows. Hooded eyes, be gone!

While Rebecca is a national leader in skin tech, she’s equally passionate about a topic often discussed in hushed tones: pelvic health. Like an obedient child, I still find myself engaging mine whenever I hear the words.

Let’s be honest, most of us have been there – the mid-laugh, sneeze or the impromptu jump on the trampoline that leads to a ‘did I just?’ moment. (And yes, that includes you too, guys!)

Commonly suffered by women after childbirth and the slow climb over the hill, we’re told a bit of LUS (light urinary soul-destroying) is just part of the deal. But when it affects bladder control, core strength, and sexual wellbeing, it becomes clear it’s not something to ignore.

“Pelvic floor weakness is simply a muscle issue, just like a weak knee or shoulder,” Rebecca says. “It deserves the same level of care and attention as any other part of the body.

“Like any muscle group, the pelvic floor can weaken over time, but the encouraging part is muscles can also be strengthened again with the right support.”

For those still trying to remember their traffic-light exercises, Rebecca offers a significant upgrade – a pelvic floor chair that uses electromagnetic stimulation to do the heavy lifting (or sitting) for you. No daunting internal examinations

required. While you sit comfortably and fully clothed, the chair triggers thousands of controlled contractions; far more than any traditional exercise could achieve. This isn’t just a women’s issue either; prostate health or post-surgery recovery are a major part of Rebecca’s work.

“Men often develop symptoms, particularly after surgery, but it goes unspoken,” she says. “Normalising the

conversation means everyone can regain their core strength and confidence.”

At its core, The Age-Well Room is about helping people feel supported at every stage of life. If you’re looking for the peace of mind to jump on a trampoline with a radiant, natural glow to match, Rebecca is proving a graceful future starts with a strong foundation – no traffic lights (or needles) required.

PELVIC & PROSTATE POWER

DID YOU KNOW?

• IT’S A MUSCLE: Just like a weak knee or shoulder, the pelvic floor is a muscle group that can be strengthened and retrained at any age.

• THE 1-IN-3 CLUB: One in three women who’ve had a baby experience leakage, but common doesn’t mean permanent.

• MEN INCLUDED: Pelvic health is a vital part of prostate health and recovery. Normalising the conversation helps everyone regain their confidence.

• CORE STRENGTH: Your pelvic floor is the true base of your core. When this foundation is strong, it supports posture, stability, and everyday comfort.

Scan the QR code or visit www.theagewellroom.com.au

A premium non-surgical skin and body clinic, dedicated to providing the highest quality care with a focus on natural beauty and holistic wellness.

CONNECT TO A NEW

Frequency

Ida Fink Gundtoft discovers the secret to shaping mood, clarity, creativity and energy that is purpose-scent.

There is a moment, somewhere between the spray of a High Frequency Mist and the soft settling of scent in the air, when the room changes. Not visually. Not audibly. Energetically. The air feels lighter. Softer. Charged. Like something invisible has rearranged into alignment.

This is the world of The Frequency Collection and what founder Meagen Kwiatkowski calls “food for your energy system.”

There is constant chatter around wellness - green juices, gym memberships, supplements and sleep trackers. But rarely do we talk about the role of energy. The undercurrent beneath our mood, creativity and relationships. The frequency we broadcast without realising it.

“Most people ignore their energy,” Meagen says gently. “But there is a link between how you are feeling and where that shows up energetically.”

Her voice softens when she speaks about it. She sees people. Their exhaustion and their looping thoughts. Their self-doubt. Their heartbreak.

“It’s not just life with its ups and downs,” she says. “It’s an energy that’s been creating havoc in your life.”

The High Frequency Mists were designed intentionally with each one created to support a specific energetic need. And they are powerful –powerhouses, actually – as well as statement pieces in the home that energy is drawn to. They are made, not just to scent a space, but to elevate it.

“The High Frequency Mists support your energy system,” Meagen explains. This isn’t just about aesthetics. This is about alignment. There are several mists already in the collection: Grandé, Uniqueness, Opulence, Elegance, Noble, Joy, Exotica - each named for the purpose

they serve.

One mist in particular has developed a cult following - breathtaking and bright with lemongrass, Grandé is designed to open and support the energetic gateway to clarity, ideas and higher perspective.

“It supports and opens the Crown Chakra so you can access new clarity,” Meagen says.

In other words, it helps you get out of your head and while she shared her thoughts with me, something subtle happened. She paused mid-sentence. She had felt a shift and while I hadn’t consciously reacted, she sensed that my energy had responded.

“You need Grandé,” she said and immediately reached for the mist with the magic of someone deeply attuned. I laughed in disbelief. My mind does run a million miles an hour and on the list in front of me, I had already circled Grandé

For those of us living in a mental marathon with thoughts looping, decisions spiralling and overanalysing every possible outcome, Grandé is a revelation. I now spray it everywhere, feeding the frequency of the room. Sometimes I layer it with others. It becomes intuitive. What does my energy system require today? There is no rulebook, just resonance. And something shifts. Clarity lands, the mental fog lifts and decisions feel cleaner.

So yes, dear fellow overthinkers: Grandé is a must-have, an entry point to the energetic reset you’ve been needing.

Second in popularity is Uniqueness, a creamy blend of vanilla and magnolia designed to support and expand intuition. This one is for the creatives, the artist, the musician, or even the entrepreneur staring at a blank page. It

Support your energy system, your chakras, your environment and your life.

is for those who need a gentle but firm energetic push into their own brilliance. While supporting creative flow, it also reminds you that your ideas are not accidents, but energetic transmissions waiting to be trusted. After spraying, you may not even know why you feel different. But you do. It’s new energy.

“Support your energy system, your chakras, your environment and your life,” Meagen says.

A simple, but often forgotten truth.

And then there is Opulence. Rose-led and utterly divine, it works through the Heart and Root Chakras supporting those navigating rejection, trauma, heartbreak or emotional contraction.

If Grandé clears the mind and Uniqueness ignites intuition, Opulence supports the heart. It brings in the energy of love and acceptance.

There are more mists to be discovered, each delivering a different role and in Meagen’s presence, you feel her purpose, passion and a deep desire to help and support humanity to elevate.

These mists are more than nicely scented room sprays. They are energetic tools.

And more so, the High Frequency Mists ignite discovery and conversation about

how we are actually feeling, why we are feeling that way and where energy might be trapped in our body, holding us back.

Through her work and products, Meagen is creating a new language around the energy system. If you feel flat, depleted or stuck, perhaps it isn’t motivation you lack. Perhaps it’s energetic nourishment. Food for your frequency.

And when the space settles after that final spray, and your shoulders drop without you noticing whilst clarity arrives without force, you might realise something subtle but profound: Everything is energy.

Explore the range designed to elevate your space, your chakras and increase your energetic frequency. Discover them at Ivory Collective Haus in Maple Street, Maleny or online via www.thefrequencycollection.com

MEET THE MISTS AND WIN THE ENTIRE COLLECTION!

Explore the full collection designed to elevate your space, align your chakras and increase your energetic frequency:

GRANDÉ - supports your crown chakra and connects you to brand new clarity + clear thoughts + ideas + decision making and supports the removal of confusion. A must-have for your home and office. Chakra: Crown. Keynote: Lemongrass.

UNIQUENESS - Designed to support and expand your intuition. Very Powerful! Chakra: Crown. Keynotes: Vanilla + Magnolia.

OPULENCE - Brings in the love + frequency of overflow + ‘Cloud 9’ + bliss + opulence. Pure bliss in a bottle. Chakras: Heart / Root. Keynote: Rose.

ELEGANCE - Designed to connect you and your environment to the energy and frequency of elegance. Chakras: Crown / Third Eye / Throat / Heart / Solar Plexus / Sacral / Root. Keynotes: Jasmine + Neroli + Gardenia

NOBLE - Connect to the energetic being of noble and support new levels of understanding on a higher-self level. Strength + new support. Chakras: Crown / Third-eye / Throat / Heart / Solar Plexus / Sacral / Root. Keynotes: Sweet Orange + Frankincense + Bergamot.

JOY - Designed to support new joy + light + ease into your environment and energy flow. Chakras: Crown / Heart / Solar Plexus. Keynotes: Lemon + Lime.

EXOTICA - Supports you to connect with high flows of love of self + excitement whilst stabilising into the energy of calm. Chakras: Crown / Third Eye / Throat / Heart / Solar Plexus / Sacral / Root. Keynote: Cinnamon.

To WIN 50ml bottles of the entire High Frequency Mist collection, valued at $480, simply scan the QR code to enter by 20 May 2026.

VITALITYWHERE BEGINS

Kathy Sundstrom introduces Haús of Vitality Mooloolaba, where private, technology-led treatments and a holistic approach to wellness redefine modern luxury.

Living on the Sunshine Coast gives the impression that balance should come easily. The ocean, the hinterland and the space to breathe suggest a life that looks after itself. Yet the constant pull of work, family and the mental load can leave even the most grounded among us feeling worn thin.

This is where Haús of Vitality has you covered.

Opened in Mooloolaba just weeks before Christmas, the wellness sanctuary is the first of its kind in Queensland, part of a growing collection of spas founded by Bree Tucker and already established in New South Wales and Sydney.

More than an expansion, this location feels like a natural fit for the Coast’s evolving relationship with health, one that is shifting away from quick fixes and toward something more considered.

For licensee Tegan McPherson, the decision to bring Haús of Vitality here was instinctive.

“It immediately resonated with me,” she says. “Haús of Vitality is a femalefounded business with a strong focus on holistic wellness, and it aligned with both my values and the lifestyle here on the Sunshine Coast. It felt like something the community genuinely needs.”

That sense of alignment is evident

from the moment you walk through the doors. The space has been designed not as a traditional day spa, nor as a clinical aesthetics environment, but somewhere in between.

It is calm, private and designed to feel personal. There are no communal spaces, no shared saunas or plunge pools. Instead, every experience is individual, guided and intentionally uninterrupted.

“It’s about creating a place where people can fully switch off,” Tegan explains. “Clients want to feel safe, comfortable and in control. So everything here is designed to be experienced in privacy, allowing you to focus entirely on yourself.”

It is a response to a broader shift that has been quietly reshaping the wellness industry.

In the years following lockdowns, people became more attuned to their own health, more informed, and more interested in approaches that support the body over time rather than chasing instant transformation.

At Haús of Vitality, that philosophy underpins everything.

Anti-ageing, here, is not about altering how you look, but supporting how your body functions.

“To me, it’s about helping your body and skin perform at their best,” Tegan says. “When your body is functioning well, your skin reflects that. You see it in your glow, your energy, even your posture. It’s a much more holistic approach.”

That approach brings together skin treatments and wellness technologies under one roof, with a focus on cellular regeneration, muscle tone, lymphatic flow and, perhaps most importantly, stress regulation.

Some treatments are familiar, others are less widely known, sitting at the forefront of emerging wellness technology.

Tesla Former, for example, uses functional magnetic stimulation to activate deep muscle layers in a way that would be impossible to replicate through exercise alone. One 30-minute session yields approximately 50,000 muscle contractions! Originally developed in medical settings for rehabilitation, it now offers a non-invasive way to build strength, improve tone and support fat reduction, without downtime.

Then there is the full-body LED collagen bed, a quietly transformative experience that extends beyond traditional facial treatments.

Rather than focusing on a single area, the entire body is bathed in therapeutic red light, supporting skin repair and collagen production on a broader scale.

For all the innovation, there is a clear understanding that not every treatment needs to be complex to be effective.

“I’m a big believer in the power of a relaxation facial,” Tegan says. “Our Haús Signature Facial is one that people come back to again and again. It’s resultsdriven, but it’s also deeply calming and restorative.”

This balance, between results and experience, is what defines the Haús of Vitality offering.

Advanced treatments such as IPL or skin needling sit alongside nurturing rituals, each delivered with an attention to detail that ensures clients feel supported at every step.

Even when a treatment carries a degree of intensity, the environment softens it, wrapping clinical outcomes in a sense of care.

From cleansing through to post-care, the experience is designed to feel seamless, intuitive and reassuring.

“We meet people where they’re at. Whether it’s their first time or they’ve

been on a wellness journey for years, nothing should feel overwhelming.

“It should feel guided and supportive,” Tegan says.

It is an approach shaped not only by professional insight, but by personal experience.

Tegan’s own path into wellness has been anything but linear. With a background spanning real estate, medical administration and business ownership, she has navigated multiple industries before returning to her original interest in beauty therapy and holistic health.

“I’ve always had a deep interest in skin, health and wellbeing. And I’ve also been on my own journey with stress, anxiety and skin challenges. I understand what it feels like when your body isn’t in balance,” she says.

“On paper, my career might look like a mix of different things. But opening Haús of Vitality feels like I’ve come full circle. Like I’ve come back to myself.”

It is, perhaps, this authenticity that clients are connecting with and responding to.

There is no sense of being sold to, no pressure to commit to an ideal. Instead, there is a quiet emphasis on education,

consistency and long-term wellbeing.

It reflects a broader cultural shift, where people are becoming more discerning about how they invest in their health.

“They want to feel empowered,” Tegan says. “They want to understand what they’re doing and why, and they want treatments that genuinely support how they feel, not just how they look.”

That focus on feeling is central to the Haús of Vitality experience. Luxury, here, is not defined by excess, but by sensation.

“From the moment someone walks in, the goal is for them to feel like they can exhale,” Tegan says.

Haús of Vitality is not just a place to improve your skin, or to try the latest technology, but a place to return to yourself. To step out of the noise, even briefly, and recalibrate.

Tegan’s vision is for it to become part of people’s lives in a meaningful way.

“I want it to be somewhere people come back to regularly because it genuinely improves how they feel,” she says. “If someone walks out feeling lighter, clearer and more like themselves again, then we’ve done our job.”

WHERE PETS ARE Family

For those who know their pet is family, Peticular is a space where that sentiment is celebrated. Kathy Sundstrom discovers what makes it so much more than a pet store.

In our household, whenever one of the children begins the familiar “I’m the favourite” argument, I offer the same response every time, usually delivered with just enough seriousness to keep them guessing: “Neo is the favourite child.”

Neo, our Groodle, is a strong contender for the title, if anyone were to pick favourites (which any parents know we never do). Our children know they are loved but, like many families, there is an unspoken understanding that our pet holds a very special place in the hierarchy.

Because the truth is, Neo is woven into our daily life in a way that feels effortless and constant. He is there in the quiet moments, the chaos, the routines and the pauses in between.

He is not just a pet. He is part of the family. And that quiet shift in how we see our animals is exactly what Peticular has understood from the beginning.

This Peregian Beach icon is more than a pet store - it’s a boutique destination that has built its reputation around a simple idea: that pets are part of the family and deserve to be treated that way.

It is not a chain or a franchise, but a locally owned business where long-time Sunshine Coast locals Ben and Kaitlyn Akers hold a clear point of view on what pet retail can be.

“We’ve never wanted to be just another pet store,” Kaitlyn says. “For us, it’s about creating a space that reflects how people really feel about their pets.”

Step inside and it is immediately clear this is not your standard pet shop.

There is a considered feel to everything, from shelves lined with design-led accessories to a carefully

curated selection of leads, collars, bedding and toys. It is less about excess and more about choosing well. Pieces that feel as though they belong in your home, not hidden away in a corner.

That approach resonates with a customer who cares. Someone who values quality, appreciates good design and wants the same level of thought applied to their pet’s world as their own.

“Most of our customers don’t see their animals as pets, they see them as family. Everything we do comes back to that,” Ben says.

And that customer is not hard to find here.

Peticular’s community stretches from Caloundra through to Brisbane, with many returning time and again. Some are families, others are couples, and many are households where pets hold the kind of place traditionally reserved for children.

There is a strong sense of connection

among them, a shared understanding that their animals are part of their identity, their routines and their lives.

It is this sense of belonging that gives the space its warmth.

“We’re locals, and that matters to us. We know our customers, we know their dogs by name, and we love being part of that everyday connection,” Kaitlyn says.

Conversations happen easily. Recommendations are shared. New arrivals are greeted with the same enthusiasm as regulars. It feels less like a transaction and more like a meeting point for people who simply get it.

And then there is the Barkery. Because if we are honest, no outing feels complete without a treat, and Peticular has extended that ritual to its fourlegged clientele.

Behind the counter sits a selection of biscuits and baked goods that would not look out of place at a child’s birthday party. Thoughtfully made and designed

For us, it’s about creating a space that reflects how people really feel about their pets.

specifically for dogs, they bring a sense of occasion to even the simplest visit.

“The Barkery has been such a joy,” Kaitlyn says.

“It turns a simple visit into something a little more fun, a little more memorable for both the dog and the owner.”

It is not uncommon to see customers linger a little longer here, letting their dog choose something special, turning a quick stop into a small, shared experience.

That idea of inclusion, of pets being part of everyday moments, is at the heart of everything Peticular does.

It extends beyond the products themselves into how people use them.

A morning coffee run becomes a walk that includes a stop in store. A weekend outing might take in one of the Coast’s many pet-friendly cafés, with Peticular as the natural starting or finishing point.

Even workplaces are shifting, with more businesses welcoming dogs, and

owners looking for accessories that are as functional as they are refined.

Peticular sits comfortably within that lifestyle.

It is a place that understands that buying for your pet is rarely just about need. It is about care, about expression, and sometimes, about a little bit of joy.

Whether that is selecting a beautifully made lead, putting together a thoughtful gift for a fellow pet lover, or simply picking up a treat from The Barkery, each interaction adds to a bigger picture.

One where pets are not on the sidelines, but right at the centre.

While the store has built a strong online presence, with orders reaching interstate and beyond, the focus remains firmly on its local community. Encouraging people through the door, fostering connection and creating a space people want to return to again and again.

“Even though we have an online store, the in-store experience is where everything comes to life,” Kaitlyn says. “It’s about connection, not just convenience.”

Because in the end, that is what sets Peticular apart.

It is not just what is on the shelves, but how it makes people feel about the animals they share their lives with.

Seen, understood and perhaps just a little validated in the belief that yes, your pet might actually sometimes be your favourite.

And really, who could argue with that.

Elemental Hues

From ocean blues to hinterland greens and earthy tones we showcase wearable reflections of the natural beauty that stretches from ocean’s edge to the Sunshine Coast’s hinterland heart.

Carlie Wacker @worldofwacker

SHOP OUR ONLINE

Lookbook

See something you like?

Shop the HOTTEST looks and local labels online!

Simply scan the QR code to access the Autumn 2026 Lookbook with shoppable links to take you from curious to catwalk-ready!

the team

AUTUMN 2026

Fashion Editor:

Carlie Wacker @worldofwacker

Creative Direction:

Ali Smith @graphicalidesign

Photographer: Ian Waldie @ianwaldiephotography

HMUA:

Craig and Lara Argent

@pony_beauty_bar_noosa

Model:

Christine Billings

@christine.the.muse.ik

Assistant: Kiki Argent

@pony_beauty_bar_noosa

The Shanty Corporation Cadiz

top from Belle Collective and Co, 0407 762 436

10k Yellow Gold Pendant featuring 33.54ct Queensland

Boulder Opal with a 9k Yellow Gold Omega Chain, 14k Yellow Gold Earrings featuring Coober Pedy Doublet Opals and Diamonds and 14k Yellow Gold Ring featuring 3.23ct Queensland Boulder Opal and 26 Champagne Diamonds from Opals Down Under, 5494 5400

Putting art out into the world can be a vulnerable moment for any artist. Jodie Cameron discovers the forty fabulous finalists vying for the 2026 Local Contemporary Art Prize…

Contemporary COURAGEOUS &

Long before a work is released, there is a moment of hesitation. A quiet pause where an artist weighs up whether their work is ready, whether their voice belongs in the room.

That moment – more than any final result – is where the Local Contemporary Art Prize truly begins. As the Caloundra Regional Gallery welcomes its 2026 finalists, the competition is an invitation to be seen.

It’s an opportunity that goes well beyond the prize pool, tapping into the quiet power of exposure and professional growth that comes from putting yourself and your work out there. Held annually, visitors can explore two-and threedimensional works from emerging, mid-career and established artists from across the Sunshine Coast.

For Gallery Director, Jo Duke, she’s still pinching herself at how lucky she is to have the best job in the world –looking at art every day.

“This year we had an extraordinary calibre of local artists courageously submit their work,” Jo says. “Art prizes can be daunting, particularly for emerging artists who haven’t shown their work publicly before. But it’s a beautiful way to profile your practice, stand amongst your peers, and become a part of a collective.”

Now in its twelfth year, the prize showcases the incredible breadth of talent residing on the Sunshine Coast.

Curated from 220 entries, the forty finalists represent a vibrant cross-

section of genres – from traditional portraiture, still life and landscape to drawing, digital works and watercolours.

The diversity of this year’s twodimensional and three-dimensional submissions offers a unique window into our current world.

“The work might be something more contemporary or a textile work that creates patterns to form landscapes or shows the way we look at people within a portrait,” she explained. “It’s completely individual, which gives the exhibition such intrigue.

“It invites the audience into a private conversation with the artist.”

That conversation is often sparked by

a visceral reaction. Jo described the energy of standing in front of an abstract work – the way movement and colour can drag the eye around and transport a viewer into a world that is not their own.

Art is in the eye of the beholder, and having trained as a three-dimensional ceramic artist herself, Jo understands how art can speak to people in different ways.

“From the energy of an abstract or the quietness of a landscape or to the heat of a train station or the beauty of a jellyfish, the works create spaces for people to see and experience difference,” Jo says. “One of things I love about this year’s finalists is the strength of three-dimensional art.

“There are stunning ceramics, but also intricate textile pieces, glass and jewellery. It’s a very tangible selection.”

Tasked with the difficult job of selecting the winners is influential arts leader Kerryanne Farrer. Bringing more than 30’ years’ experience, including her time as CEO of Flying Arts Alliance, Kerryanne arrives with a deeply informed appreciation and eye for excellence.

...it’s a beautiful way to profile your practice, stand amongst your peers, and become part of a collective.

“Kerryanne’s history in creative arts means she already has a wonderful connection to our regional artists,” Jo says. “We are extremely lucky to have her expertise and help in navigating the high standard of this year’s cohort.”

Beyond the accolades, simply entering can sometimes create a mental filing cabinet for the gallery’s curatorial team.

Even those who don’t make the final forty are on the radar for future projects or spaces like the Maroochy Library Artspace.

“We can only select 40 works each year, but witnessing artists grow and watching their evolution is definitely a major perk of the job,” she says.

Winners will share in a prize pool of $17,000 from major sponsors, Sunshine Coast Council and the Friends of the Regional Gallery.

The Best in Show Acquisitive Award will take home $10,000 and the winning artwork will also be acquired into the Sunshine Coast Art Collection.

The two-and-three-dimensional winners will receive $2500. The People’s Choice Award is sponsored by the Friends and Community Bank CaloundraBendigo Bank with voting open until 10 May and the winner announced on 17 May. Cast your vote in the gallery or online for a chance to win a $50 gallery store voucher.

As this year’s finalists take their place on the walls, Jo is already thinking ahead to next year – encouraging those still questioning their readiness to enter.

“Artists can be the worst judge of whether a piece is resolved,” Jo laughed.

“My advice? Let someone else decide. Don’t leave it until the last minute, and ensure you submit a crisp, high-quality photo. That image is the first thing that captures the selection committee’s eye.”

Picasso once said, “Creativity takes courage” and while the prize pool of $17,000 is a significant drawcard, the real value lies in the bravery of clicking submit.

Whether you’re an artist or an art lover, the 2026 Local Contemporary Art Prize is a reminder our local talent is thriving. Pop into the gallery and vote for your favourite!

LOCAL

CONTEMPORARY

ART PRIZE 2026

View the forty finalists at Caloundra Regional Gallery. Free exhibition! KEY DATES: Exhibition runs until Sunday 17 May. People’s Choice Award: Voting closes 10 May with the winner announced on 17 May. Cast your vote in the gallery for the chance to win a $50 Gallery store voucher.

Winners Announced: Thursday 26 March, 6pm–8pm Scan the QR code or visit www.gallery.sunshinecoast.qld.gov.au

FINALISTS EXHIBITION

Friday 27 March –Sunday 17 May 2026

Now in its 12th year, the Local Contemporary Art Prize 2026 celebrates the diversity of visual arts practice across the Sunshine Coast. Created by the Friends of the Gallery in 2014, this prize continues to showcase some of the very best local 2D and 3D artists. Come in and view the 40 finalists on display and vote for your favourite in the People’s Choice Award.

See what’s on at gallery.sunshinecoast.qld.gov.au

Tues to Fri 10am-4pm, Sat to Sun 10am-2pm 22 Omrah Ave, Caloundra

Arts RADAR

This season’s exciting new exhibitions at the Sunshine Coast’s galleries, studios and arts centres.

BENDIGO COMMUNITY

BANK MARCOOLA

UNTIL 17 APRIL

COOLUM ART COLLECTIVE

Featuring a diverse range of styles, mediums, and subjects.

17 APRIL – 26 MAY

KAREN GEMMING

Enchanting dreamscapes using atmospheric watercolours.

26 MAY – 2 JULY

HEIDI O’BRIEN

Inspired by the shifting light, ocean tides, and the vibrant landscapes of coastal Queensland.

1/930 David Low Way, Marcoola 5448 8582

THE GALLERY PEREGIAN BEACH

UNTIL 26 APRIL

GAIL AFFLECK, SALLY BARLING & KATIE

RYAN: COLLECTIVE VISIONS

An imaginative, evocative and original art on show from local artists. 12 Grebe Street, Peregian Beach www.thegalleryperegianbeach.com

COOLUM ART COLLECTIVE

UNTIL 30 APRIL

BARBARA BROWN

Works inspired by a love of the beach and the outdoors, using delicate pastels and vibrant abstracts rich in texture and colour.

1-30 MAY

MAUREEN BAINBRIDGE

Award-winning depictions of light, nature, and large-scale botanical studies using detailed pastels, oils, and acrylics. Coolum Civic Centre

2-4 Park Street, Coolum Beach www.coolumart.com.au

UNISC ART GALLERY

2 MAY - 18 JULY

NATALYA HUGHES: THE INTERIOR

Audiences are invited into an exaggerated consultation room, playfully furnished for psychoanalysis. A part-professional, part-domestic setting that plays with gendered power dynamics between public and private space.

AMANDA BENNETTS:

FRAGMENTED, DIVIDED – YET WHOLE Works that use time as material and metric for understanding the body. Exploring that time is not linear but lived. It is stretched, slowed, ruptured, and suspended by the realities of living in a body in flux that refuses normative rhythms and constantly requires new forms of understanding.

90 Sippy Downs Drive, Sippy Downs 5459 4645 | www.usc.edu.au/art-gallery

AFFORDABLE ART FAIR

7-10 MAY

BRISBANE AFFORDABLE ART FAIR

For lovers of landscapes, sculptures or abstracts, find something to suit your taste, space and spend. Keep an eye out for the bevvy of Sunshine Coast artists on show alongside national treasures! See over to WIN a VIP Double Pass! www.affordableartfair.com

MAROOCHY LIBRARY

ARTSPACE

UNTIL 16 MAY

CECILE BELL: GLIMPSE

A celebration of familiar beach and bushland landscapes.

44 Sixth Avenue, Maroochydore www.gallery-sunshinecoast.qld.gov.au

LEFT: Day at Little Cove, Cecile Bell

ABOVE: Winner of the Emu Awards Barbara Brown

CALOUNDRA REGIONAL GALLERY

UNTIL 17 MAY

LOCAL CONTEMPORARY ART PRIZE

Cast your vote for your favourite local artist in the People’s Choice Award and go into the running to win a $50 gallery store voucher. See previous page.

22 MAY – 28 JUNE

BRUCE REYNOLDS: HOW SOON IS NOW?

Exquisite cast relief works and twodimensional collaged linoleum works that celebrate a physicality that is frequently overlooked.

22 Omrah Avenue, Caloundra | 5420 8299 www.gallery.sunshinecoast.qld.gov.au

BUDERIM CRAFT COTTAGE

30 MAY - 7 JUNE, 9AM - 3PM

MIXED MEDIA GROUP: OUR AMAZING PLANET

Two-and-three-dimensional artworks.

12 - 14 JUNE, 10AM - 2PM

GREG WUTH: COMMEMORATIVE EXHIBITION

Calligraphy and mixed media works by the late artist.

5 Main Street, Buderim | 5450 1714 www.buderimcraftcottage.com.au

Sunshine Coast artists take their place on a global stage as the Affordable Art Fair returns to Brisbane, Kathy Sundstrom discovers what’s hanging.

ART FOR

All

Buying original art can sometimes feel out of reach, like something reserved for collectors, curators or people who already know what they are doing.

The Affordable Art Fair was built to change that, with a clear mission to make art accessible and fun for everyone, from first-time buyers to seasoned collectors and those who may not even realise they love art… yet.

It is making its highly anticipated return to the Brisbane Showgrounds from 7 to 10 May, just in time for Mother’s Day. And we are thrilled that we have a limited number of free tickets to win!

Let’s be clear: this is no ordinary art fair. It is designed to feel open, engaging and easy to navigate.

There are no gatekeepers and no expectations that you need to ‘know what you’re doing’ before you step inside. No hushed tones required. This is art to be experienced.

Visitors are encouraged to wander freely, speak with gallerists, learn directly from artists, and discover the stories behind the pieces that catch their eye. It’s an environment where curiosity is celebrated and art appreciation feels spontaneous rather than intimidating.

The Affordable Art Fair has become a global phenomenon. Since its debut in London in 1999, it now spans 16 cities worldwide, including Hong Kong, Brussels and New York, attracting hundreds of thousands of visitors each year and generating more than a billion dollars in art sales.

The Brisbane Fair continues that momentum, bringing together more than 50 galleries under one roof and showcasing work from over 400 artists.

Australian Affordable Art Fair Director

Georgia Huestis says the Fair is grounded in the idea that art should be for everyone.

“Affordable Art Fair is a place where people can connect with artists, talk to galleries and discover art they genuinely love in a welcoming, relaxed environment,” Georgia says.

“Visitors can expect emerging artists, local talent and established galleries, watch artists in action and immerse themselves in an array of styles.

“They will also have access to experienced gallerists who can guide them through the art-buying process from start to finish.”

For Sunshine Coast artists, the Fair offers a valuable opportunity to be part of that global platform.

Stevens Street Gallery returns, while Noosa Art Gallery and Studio One Noosa will also be joining the lineup for the very first time.

Local artists, like Julie Lucht de Freibruch, Juanita Van Den Bergh and ceramic artist Tania Vrancic will be among the many displaying their craft to the 15,000 people expected to attend.

In addition to the wide variety of

artworks on display, the Affordable Art Fair lives up to its name in a practical way. Prices range from $100 to $10,000, making original art a realistic option across a wide range of budgets.

Highlights of the packed program include the Artist in Action series, where live painting demonstrations offer insight into the creative process.

The Discover: Young Talent exhibition gives emerging artists the opportunity to exhibit at a major international fair.

The Fair also continues its commitment to First Nations artists through its Access Partner program. Artists of Ampilatwatja will present ethically-sourced works that reflect deep connections to Country and bush medicine, while Warlukurlangu Artists represent Central Australian artists with internationally recognised work.

Many galleries refresh their displays throughout the event as pieces are sold, meaning there is always something new to discover, whether you visit on the first morning or the final afternoon.

Whether you’re buying your first piece or adding to a growing collection, the Affordable Art Fair makes discovering art easy, enjoyable and entirely within reach.

AFFORDABLE ART FAIR, 7-10 May 2026

Brisbane Showgrounds, Gregory Terrace, Bowen Hills.

Opening Night: Thursday 7 May: 5pm-9pm Friday 8 May: 10am-8pm Saturday 9 May + Sunday 10 May: 10am-5pm

• More than 50 galleries

• Over 400 artists

• Thousands of original works

• Prices from $100 to $10,000

We have 50 VIP double passes to Affordable Art Fair Brisbane to give away to the first 50 people to scan the QR code! Valued at $90, this ticket includes Opening Night celebrations plus a four-day fair pass with unlimited access during the event. www.affordableartfair.com

Autumn

A change of season brings good reason to get your garden in good order. Alison Smith discovers the Top 5 tasks for autumn gardeners from the expert at Manawee Garden Centre, Simon Van Roy.

1. PRUNE AND TIDY

The best time to prune any flowering or fruit producing tree is generally after they have produced flowers or fruit– so now is the time to get in, remove any dead or damaged stems, old flower stems and prune back to nice healthy growth. Think about the long term shape of your tree and prune with this in mind. It may be to limit the overall height of shrubs, or to open up a fruit tree to maximise sunlight and healthy growth for next seasons fruit. Whatever shape you are trying to make, getting things pruned up before winter is key.

2. LOVE YOUR LAWN

TOP 5

Your lawn has probably taken a beating over summer with backyard cricket, garden parties, kids play and parking the caravan on it over Christmas – so now it’s time to start the repair phase. While it’s still warm, manage any weeds which may have gotten hold. You might need to hand pull some, or get a selective herbicide, to stop them getting worse. Anything you don’t manage now will be much worse next season! Once you have these managed, it’s time to fertilise and top dress, fill up those divots and worn patches. Our lawns get a lot less sun over winter, so get the recovery and growth happening now while you still can.

3. PREPARE SOIL FOR WINTER PLANTING

It may sound pre-emptive, but many of our favourites to plant in the cooler seasons require special soil preparation and often by the time winter comes along, it’s too late! If you have plans for new roses, deciduous trees like crepe myrtles or maples, even strawberry runners, raspberry canes, grapes, rhubarb crowns or asparagus, all need a well composted soil and this doesn’t

happen overnight. So now is the time or add well rotted manure, compost and slow release fertilisers into the soil. Even the veggie patch needs attention if you are planning to plant broccoli, cauliflower, cabbage or spinach for the winter season.

4. FERTILISE

This is one of the last few chances to do a good general organic slow release fertilise around the garden. Once the temperature gets too cool, a lot of fertilisers slow down, and your plants are slower to uptake the nutrient. If you can get a good application in now, you can support strong growth which will be much more resistant to any issues over winter. This also means if you have plans for some cheeky winter flowers, your soil will be alive with microbes, ready to go!

5. MONITOR YOUR WATERING SYSTEMS

As the days become shorter, nights cooler and our gardens slow down, it also means that water requirements change. You still want to be applying water in the

mornings, using a slow and deep application – but check how often your sprinklers are coming on and how often you need to water. Wet soil is cold soil, so it will be more prone to disease. Check your soil and if it’s still damp when you plan to water, then consider if you can wait another day – you can enjoy the savings, and your plants will actually be better off.

A little preparation now will go a long way to winter growth. Happy gardening!

DIG IT!

Family-owned and plant-passionate Manawee Garden Centre at Buderim offers friendly, expert advice and a wide range of plants, pots, garden supplies and gifts. Scan the QR code or visit www.manawee.com.au to find out more and sign up to the Plant News enewsletter

Jodie Cameron uncovers how to keep your home cool, secure and stylish with locally made security screens and window coverings…

STYLISH

Secure &

Autumn is the perfect time to embrace the cool change – doors fling open, coastal air drifts through, and that unmistakable hum of cicadas.

But we’re not the only ones looking to cool off. Creepy crawlies, mozzies, and even the odd curious snake are on the move – and they’d love nothing more than sneaking in to share your beautiful home. No thanks!

Keeping your home comfortable and secure without looking and feeling like a prison can become an art form, and no one understands that balance better than the team at Harlequin Blinds & Security.

For over 30 years, the Kunda Park

business has been helping locals let the breeze in while keeping everything else out. For them and their clients, it’s not just about window coverings, it’s about crafting comfort and security that feels effortless and looks good.

From stylish blinds and shutters to custom-made security screens, every product is made in their Kunda Park factory, ensuring exceptional quality, and that authentic Sunshine Coast craftsmanship locals love to support.

Whether you’re refreshing your coastal retreat or safeguarding your family home for summer, Harlequin Blinds & Security blends security with style – the kind of

easy, breezy protection that lets you soak up every sunny day with peace of mind.

Behind the name is a passionate, close-knit team, each with decades of experience and a shared love of what they do.

Co-Owner Marilyn Black, who has managed the business with husband Julian since the 1990s, says being local is at the heart of everything they do.

“We have an amazing teamexperienced, creative, and genuinely passionate about what they do,” Marilyn says. “We all love helping people create beautiful spaces that reflect their lifestyle.”

EXPERT COMMERCIAL MAINTENANCE & CLEANING

And that’s exactly what they do.

From onsite design consultations through to manufacturing and installation, everything is handled with care, precision, and a whole lot of heart.

Harlequin’s security screens are as tough as they are stylish, with sleek stainless-steel mesh that keeps intruders and insects at bay, and custom sliding doors that blend seamlessly with your home’s aesthetic. All made to measure with both practicality and beauty in mind.

Then comes the fun part: styling. From soft sheer curtains that dance in the afternoon light to modern plantation shutters and elegant roller blinds that complement coastal interiors, Harlequin’s window coverings are about creating mood, texture, and atmosphere.

“We love seeing how a simple change, like adding the right blinds or curtains, can transform an entire space,” Marilyn says. “It’s not just about privacy or sun protection, it’s about how a room feels.”

That feeling – the sense of calm and comfort that defines the Sunshine Coast – is something Harlequin Blinds & Security understands deeply.

Their products are designed to handle salty air, strong sun, and the occasional

Covering

the

Sunshine Coast in Colour and Style

afternoon storm, while still looking beautiful year after year.

It’s this blend of local expertise, craftsmanship, and genuine care that keeps their customers coming back.

The team takes pride in offering personalised service. No call centres, no middlemen, just friendly faces who know their stuff and love helping clients find the perfect fit.

“We’re proud to be part of the local community,” Marilyn says. “Being based here means we understand how people live on the coast, so we’re not just making blinds and screens – we’re helping create spaces that people love

coming home to.”

Let the team at Harlequin Blinds & Security help make your home secure and stylish so that you can enjoy the cool change, golden light, and the laid-back lifestyle, safely and stylishly.

Because that’s what true Sunshine Coast living is all about - open doors, open windows, and the confidence from knowing everything and everyone inside is perfectly protected.

Make sure your home is secure and stylish, get in touch with the friendly team or explore the range online www.harlequinblindsandsecurity.com.au

We manufacture and supply the most comprehensive range of Blinds, Awnings, Security, Shutters, and Curtains. SUNSHINE COAST FACTORY DIRECT for over 30 years.

Maroochydore 5476 9888 Noosa 5447 1888

Caloundra 5492 8888

5/46 Enterprise Street, Kunda Park

WHERE WARMTH MEETS LIFESTYLE

From expert guidance to professional installation, BBQ & Fireplace Centre helps you choose more than a fireplace—we help you choose how you live.

6/566 Kawana Way Birtinya, QLD Ph 5493 3744

1/1 Gateway Dr, Noosaville, QLD Ph 5473 0023

TRADING HOURS: MON - FRI: 9AM TO 5PM | SATURDAY: 9AM TO 4PM | SUNDAY: 10AM TO 3PM

Many Personalities ONE FIRE PLACE,

On the Sunshine Coast, the chill of the winter nights can surprise even long-time locals. Kathy Sundstrom sparks a conversation with the people that know fireplaces best, and who understand that they offer more than warmth.

There is a misconception people often have about the Sunshine Coast, that it doesn’t get cold in winter. Sure, the days are often full of sunshine and the ocean rarely dips below 20 degrees, but nights can tell a different (freezing!) story.

According to the Bureau of Meteorology, the average evening temperature in July is in single digits (9 degrees) and it has been known to drop below zero! Coolum Beach reached -4.7 degrees on 21 July, 1970 and there have been reports of snow at Maleny.

On crisp winter evenings, nothing compares to the sight, smell and shared experience of sitting in front of a fire where conversations linger, phones are forgotten, and people come together.

While fire has remained a source of heat since the beginning of time, the fireplaces for our homes have evolved to suit our modern lifestyles.

Homeowners can now choose from a wide range of styles and technologies, each offering its own rhythm, mood and lifestyle promise. And after decades of helping locals warm their homes, the family behind the BBQ and Fireplace Centre have come to believe that the fireplace you choose says a lot about you and the lifestyle you are looking for.

“One fireplace can live many lives,” says Renee Bedford, who manages the Birtinya BBQ and Fireplace store alongside her husband Gavin.

“People think they are just choosing heat, but really they are choosing how they want to spend their evenings, who they want to gather with, and how much effort they want the ritual to involve.

“They are so much more than a source of heat, the fireplace is a quiet declaration of how we live, what we value, and how we invite warmth into our spaces.”

For traditionalists, nothing beats

a wood-burning fireplace. There is a romance to it that cannot be rushed. Chopping wood, building the fire, tending the flames. These are people who value ritual, nostalgia and a slower pace.

“Wood fires attract people who love tradition,” Gavin Bedford says. “They want the crackle, the smell, the whole experience. It becomes a winter routine, not just a way to stay warm.”

Gas fireplaces tend to appeal to a different kind of homeowner. With instant heat and precise control, they suit those who want comfort without complication.

“Gas is about ease,” Renee explains. “Press a button and the room warms up straight away - perfect for busy households or people who want that cosy feel without the maintenance.”

Electric fireplaces are increasingly popular with design-conscious homeowners, apartment dwellers and renovators. Sleek, flexible and surprisingly realistic, they are chosen as much for visual impact as for warmth.

“Electric fires suit people who are adaptable,” Renee says. “They might move house, renovate often, or want something that works with modern interiors. It is about style as much as function.”

Then there are ethanol fireplaces, which turn fire into art. Minimal, sculptural and often portable, they attract those who see fire as an aesthetic experience.

“Ethanol customers are usually creative types,” Gavin says. “They like clean lines, flexibility, and making a statement. It is less about heating the whole house and more about atmosphere.”

Outdoor fireplaces complete the picture, and in Noosa they are as much about connection as warmth. These are

for natural hosts, the people who love long dinners, impromptu gatherings and lingering conversations under the stars.

“Outdoor fires bring people together,” Renee says. “They extend your living space and turn a backyard into a social hub, even on the coldest nights.”

Behind this understanding of lifestyles is a family business that has grown alongside the Coast itself. For more than thirty years, the BBQ and Fireplace Centre has remained hands-on and proudly family-run. Gavin and Renee manage the Birtinya store, while Brendan and Jess Bedford shape the personality of the Noosaville location.

“There is pride in knowing our customers and treating them like family,” Renee says.

“We give people the opportunity to come in and speak to someone who takes the time to understand what they are looking for and find the best solution that applies to where they live on the Sunshine Coast. We are proudly local, not a faceless online store,” Renee says.

People leave feeling confident in their choice, and excited about the moments that fireplace or barbecue will create.

Because on the Sunshine Coast, winter may be brief, but the memories made around a fire last far longer.

BURNING DESIRES

Your fireplace can say a lot about you:

• Wood-burning: perfect for traditionalists who value ritual, nostalgia.

• Gas: convenient and controlled for those who think comfort should be effortless.

• Electric: design-forward, apartmentfriendly for the adaptable and designconscious.

• Ethanol: artistic, minimal, nomadic for those who see fire as art

• Outdoor fireplaces: you are a natural host who values connection and nature.

YOUR WAY YOUR FIREPLACE,

When it comes to fireplaces, two very different materials can shape how it feels in your home. Kathy Sundstrom consults the experts to find out more.

There is something about a fireplace that shifts the way a room feels. It draws people in, sets the tone and quietly becomes the place everything else orbits around.

Which is why the question of how it looks matters.

At Sunshine Living Tile and Stone, Ben and Crystal Bylett see that decision play out every day. Not as a right or wrong choice, but as a reflection of the person making it.

Crystal works with tile. Ben, a stonemason, works with stone. Their

approaches are different, but the goal is the same: to help people create a fireplace that feels like it belongs in their home.

“People often come in thinking they need to choose what’s on trend,” Crystal says. “But it is not really about that. It is about what feels right for them.”

Tile, for Crystal, is where personality comes into play.

For Crystal, tiles offer flexibility that is hard to match: colour, pattern, finish, scale - bold and expressive or soft and understated. A tiled fireplace can become

a centrepiece, something that anchors a room and adds a layer of individuality that goes beyond function.

“You can really shape the look and feel of a space with tile,” she says. “It gives you the freedom to create something that feels considered and personal.”

That might mean a statement surround with texture and pattern, or a more tonal approach that blends seamlessly into a coastal or contemporary interior. The point is not the style itself, but the ability to choose it.

Stone sits at the other end of the

People think they need to choose what’s on trend... but it’s not about that. It’s about what feels right for them.

spectrum and for Ben, the appeal is in its natural qualities. The variation, the texture, the sense that no two pieces are ever the same.

“Stone has a presence,” he says. “It does not need much added to it. It already has character.”

A stone fireplace tends to feel grounded and permanent. It adds depth without relying on colour or pattern, and it brings a connection to the outdoors that is difficult to replicate with manufactured materials.

“It is more about texture and feel,” Ben says. “It creates a warmth that is not just visual.”

Where tile allows you to direct the outcome, stone asks you to work with what is already there. The result is often quieter, but no less impactful.

What becomes clear when you speak to both of them is that the choice is not about which material is better. It is about what you respond to.

Tile suits those who want to shape a space, to introduce colour or detail and create a focal point that feels intentional.

Stone suits those who are drawn to

the result feels effortless rather than designed.

Neither approach is fixed. Both can be adapted, refined and tailored to suit the home they sit within. But they start from different places, and that is what makes the decision interesting.

“It usually comes down to instinct,” Crystal says. “People know what they like when they see it.”

That instinct is something Sunshine Living Tile and Stone has built its approach around. Founded by Crystal, the business focuses on helping locals find materials that not only look good, but feel right for the way they live.

From classic natural stone to contemporary porcelain tiles, the range is curated with that in mind. It is less about following trends and more about giving people the confidence to choose something that will last.

Ben’s work as a stonemason brings a practical understanding of how those choices translate into finished spaces.

It is not just about selecting a material, but about how it will sit, how it will age and how it will be experienced every day. Together, they offer two perspectives that meet in the same place.

A fireplace that feels like it belongs. Because in the end, it is not a question of tile versus stone. It is a question of you and whether you are drawn to the colour, flexibility and expression of tile, or the texture, depth and quiet strength of stone.

The right choice is simply the one that feels right and quite literally lights your fire when you walk into the room.

Head to the Coolum Beach showroom to discover the options or book an consultation today.

TILE OR STONE?

TILE

• Design-led and highly versatile

• Works across coastal, contemporary and Mediterranean styles

• Allows colour, pattern and texture to shape the space

• Ideal if you want your fireplace to feel like a feature

STONE

• Natural, organic and timeless

• Adds depth, texture and a sense of permanence

• Connects the home to the outdoors

• Ideal for a more grounded, understated look

THE TAKEAWAY

There is no right or wrong choice. Tile and stone simply offer different ways to express how you want your home to feel. Scna the QR code or visit www.sunshineliving.com.au to find out more about the range, service and advice.

The Wallpaper People are redefining the interior design of property development, commercial spaces, eco retreats and personal homes and offices. We work directly with retail partners across Australia to assist customers to choose the right wallpaper for their spaces.

Speak WALLS THAT

Forget everything you thought you knew about wallpaper. Kathy Sundstrom meets a local business owner turning walls into statements and encouraging women to back themselves.

Nothing changes the look and feel of a room in quite the same way wallpaper can. A bland, corporate, personality-less room becomes vibrant and cheerful with a splash of floral wallpaper. A flat wall becomes layered and a neutral space takes on mood and personality.

Don’t tell my husband, but the wallpaper in our children’s room was the deal-clincher when we bought our home in Coolum Beach. An atlas of the world that transformed a bedroom into a playground of possibility - then and now, 22 years later.

For many, wallpaper is linked to bad memories of peeling corners, stubborn glue and weekends spent with our parents scraping back decades-old patterns that refused to budge. That version of wallpaper is gone. Today’s options are lighter, more refined, environmentally-friendly and adaptable.

It is this shift that drew Alicia DaviesCrampton to The Wallpaper People. After 15 years in the corporate world, Alicia understood how to build and scale a business. What she had not anticipated was how much she would enjoy stepping into a creative space.

She purchased the Queensland-based business three years ago, recognising what it already was and what it could become and has already reshaped the business, digitising systems and strengthening relationships.

The Wallpaper People sources collections from manufacturers in the UK, Germany, Italy and the USA, supplying them through paint stores, interior designers and specialist retailers rather than selling directly to consumers. It is a deliberate approach, designed to ensure people engage with the product properly.

Alicia Davies-Crampton

“Wallpaper is something you need to experience,” Alicia says. “You need to touch it, see the texture, understand how the colour works in your space.”

It is advice she gives often, particularly as wallpaper becomes more expressive in both residential and commercial design.

From bold, large-scale prints to subtle textured finishes, wallpaper is increasingly being used to define spaces rather than simply decorate them.

And for those still hesitant, the process is no longer permanent. You can change your wallpaper, relatively inexpensively.

“If you change your mind in 12 months, you can take it down and replace it,” Alicia says. “You can completely change the feel of a room without a full renovation.”

It’s not only in the home that wallpaper is making a resurgence, it is finding a strong foothold in commercial environments.

Restaurants, bars, offices and hospitality venues are using it to create identity and atmosphere. On the Sunshine Coast, it has been installed in spaces like Fish House Steak & Grill and The Architect Bar, Maroochydore while other commercial projects in Sydney continue to expand its reach.

The shift is being driven not only by aesthetics but by innovation.

Advances in materials mean wallpaper can now be used in areas once considered off-limits, including bathrooms, with the support of appropriate sealants and waterproofing systems.

At the same time, manufacturers are responding to growing demand for environmentally responsible products, developing eco-friendly options that align with conscious design choices.

“It is constantly evolving,” Alicia says. “That is what makes it so interesting.”

For Alicia, The Wallpaper People sits alongside two other businesses, each very different, yet connected by a shared mindset. Her recently rebranded hair salon, Studio Calia in Sunshine Cove, operates in a creative, client-focused space; while an aged care service she established with her daughter was born from a desire to improve standards and provide more considered support for those who need it.

Running three businesses has required adaptability, structure and a clear sense of purpose.

“I get calls from women who want to do something different but are unsure how to start,” Alicia says. “If you are passionate about something, look at it from a risk perspective, build a plan and back yourself.”

It is not about taking reckless leaps, but about making informed decisions and stepping beyond what feels comfortable.

“Have the right support around you and believe you can do it,” she says. “That is often the difference.”

Of the three businesses, wallpaper remains the most complex and, in Alicia’s words, her favourite. Perhaps because it sits at the intersection of creativity and transformation. Or perhaps because it continues to surprise.

Ground Up FROM THE

When it comes to building the perfect training space, most people obsess over the equipment. John Caruso learns why they’re starting in the wrong place. Walk into almost any gym in the country and your eyes will go straight to the equipment. The racks, the cables, the rows of dumbbells catching the light. It’s understandable. Equipment is visible, tangible, aspirational. It’s the thing that gets photographed for Instagram and listed in the brochure.

But according to Jason Robertson, the man behind LuxGym, that instinct, however natural, is precisely where most gym builds go wrong.

The floor, Jason argues, is where everything begins. Not the squat rack. Not the brand of the plates stacked neatly on the weight tree. The floor!

“You can move equipment in and out, it’s a competitive area, but if you haven’t got your flooring right, it’s a massive problem,” he says. “It’s got to look right, it’s got to perform, and if it’s not done properly, you will impact the look and feel of the training environment and experience.”

Jason has spent 35 years in the fitness industry and has watched equipment evolve from clunky chrome to carbonfibre precision, and built spaces across Queensland for boutique gyms, luxury hotels, and high-end residential clients.

And, for most of those years, he admits, the floor barely crossed his mind.

“All you’re thinking of is the equipment,” he admits. “Until I was

Flooring is more than a surface, it’s the foundation of performance, safety, and experience

exposed to proper flooring, I never thought about it either.”

That shift in thinking is the animating idea behind LuxGym, a locally-based design and fitout company Jason founded to bring a genuinely considered approach to fitness spaces, from luxury home gyms to hotel wellness facilities and body corporate projects.

Based in Cooroy, the business operates a showroom where clients, architects, and designers can see and feel the difference between what LuxGym offers and the kind of product most people end up with by default.

The problem with cheap gym flooring, Jason explains, goes well beyond aesthetics.

“If you walk into many gyms around the country, you will more than likely be training on rubber tiles, the kind that cost about thirty-five dollars a square metre,” he said. “The joins are

always visible and they tend to shrink and collect dust.

“It looks exactly like what it is, a budget decision dressed up in the dark.”

But the visual shortcoming is almost secondary. Jason raises an issue most gym-goers have never considered, the health implications of a floor quietly disintegrating beneath their feet.

“Cheap flooring stinks. It’s breaking down and you’re breathing in those micro-particles,” he says. “You’re training for health benefits and fitness, and yet you’re sucking up all this stuff. That’s a big issue, and one that a lot of people don’t think about.”

LuxGym’s answer is performancegrade, commercial flooring, the kind used in elite sport and fitness facilities around the world, not the rubber tiles that end up in budget fit-outs.

As an authorised installer and supplier of leading international flooring systems, Jason specs the right surface for each unique space. Seamless, certified for safety and sustainability, and built to handle sweat, impact, and heavy equipment without breaking down.

“You can’t see the joins. It’s made properly, done with all the certifications for safety and recycling, covering off sustainability and environmental requirements, and it’s durable,” he says.

The cost difference is real. Premium

flooring can run to $200 or $250 a square metre compared to the $35 rubber tile alternative. But Jason is emphatic on the return: once it’s down, it’s down for good. It won’t shrink, won’t degrade, and won’t be destroyed when you shift a 200-kilogram rack across it.

What separates LuxGym further is the breadth of what Jason, and his team bring to a project.

The floor is the foundation, but the thinking extends in every direction from there. Colour ranges, custom inlay logos, turf strips for sled work and mobility, each zone designed around the specific movements that will happen within it.

Jason talks about the difference between doing lunges on hard rubber and doing them on proper turf with the kind of quiet conviction that comes from someone who’s stood in both environments.

“You do a set of lunges on our flooring and it’s amazing how much better it feels than just doing it on the hard rubber,” he says.

Then there are the inlay lifting platforms, a detail that speaks directly to Jason’s obsession with getting every element right.

Traditional raised platforms create a 50-millimetre trip hazard and consume floor space that’s only useful when someone’s deadlifting. LuxGym’s inlay approach eliminates the hazard entirely by building the platform flush with the surrounding floor, leaving the area fully functional when not in use and safe regardless.

For hotel and body corporate projects, acoustic performance is another layer entirely. Jason works with specialist treatments designed to meet specific

sound attenuation requirements, critical when a training space sits above a guest room or a shared living area.

“We can do acoustic testing and create the floor to meet that specific sound requirement and performance requirement,” he says.

All of it, the surface preparation, the grinding back of existing epoxy floors, the priming, the laying, is handled in-house.

Jason and his tradespeople understand both the design intent and the technical execution, which means nothing falls between the gaps when the architect hands over to the builder.

It’s a long way from the standard gym fit-out playbook. But then, LuxGym was never built around standard.

“At LuxGym, everything begins with the floor beneath your feet,” Jason says. “Flooring is more than a surface, it’s the foundation of performance, safety, and experience.

“Step onto the right one, and everything changes.”

Before you set up your gym space, whether at home or for commercial use, it’s best to start from the ground up.

CURRENT

Affairs

John Caruso discovers that the battery in your next car is either built to endure or built to disappoint. He chats to Dealer Principal Brett Mills who literally went the extra mile to find out which side of that line Toyota stands on.

There is a quiet concern sitting beneath the surface of the electric vehicle conversation in Australia, and it has nothing to do with range, charging stations, or the price at the dealership. It has to do with something far more fundamental: what is inside that battery, who built it, and how long is it going to last? It’s a fair question, and one that more buyers are starting to ask as EVs and hybrids move from novelty to mainstream.

For most people, a battery is a battery. You plug it in, it charges, it goes. What happens inside the cells, how those cells were constructed, and what kind of testing the pack went through before it was bolted beneath your car, that is all a bit of a mystery.

Which is precisely why Brett Mills, Dealer Principal of Ken Mills Toyota, travelled to Japan see exactly how Toyota’s batteries are made. What he discovered was something worth paying attention to.

“Batteries are not unlike the engine of a vehicle. The quality of the build, and the way they are put together, will potentially affect their life in the long run,” Brett says.

It sounds straightforward enough, but the implications run deep. Battery degradation and the gradual loss of capacity over time is one of the biggest concerns facing EV owners and one of the key factors dragging down resale values. And the root cause often comes down to how the battery was made in the first place.

Brett visited the factory in Japan where the batteries are produced for Toyota’s Australian-sold bZ4X, as well as the

Toyota’s batteries undergo roughly 22 days of testing after they are built.

electric HiLux that is on its way to this market. What struck him most was not the technology itself, but the rigour behind it. Toyota’s batteries undergo roughly 22 days of testing after they are built. The industry average for many common EVs sold in Australia sits at around six or seven days.

That gap matters more than you might think.

“What the longer-term testing enables is to flush out any defects in the battery,” Brett says. “And batteries are a bit unique, because if any defects are found, the battery needs to be scrapped and they start all over again.”

The culprit behind most degradation is heat. Foreign particles or contaminants that make their way into the cells during manufacturing create fault points. Those fault points cause the battery to run hotter than it should and over time, it is what degrades a battery’s capacity. If the minerals that go into the cells are put together in a haphazard way, that battery is more likely to get hot, and therefore degrade more quickly.

“Toyota understands that their brand reputation is around quality, durability and reliability, and they don’t want the transition into more electrified vehicles to jeopardise that,” he says. “Toyota

have been building batteries for a long time, a lot longer than people would realise with its hybrid range - so technically, they are very experienced.”

The range on offer from Ken Mills Toyota right now reflects a considered spectrum of options, each designed for a different kind of driver and a different kind of need.

At one end, you have the 48-volt mild hybrid system found in Prado and parts of the HiLux range. Legally it cannot be marketed as a hybrid, but what it does is quietly take the heaviest load off the combustion engine using electric power to assist the car off the mark. That is the moment when a normal combustion engine is working hardest and consuming the most fuel. A small intervention, but a meaningful one.

In the middle of the range sit Toyota’s traditional hybrid vehicles such as Yaris, Corolla and Rav4, which use what the brand calls a ‘hybrid synergy drive system’. There is effectively a unit sitting between the electric motor and the combustion engine that works out which power source to draw on at any given moment. It is seamless, efficient, and has been refined over more than two decades of production.

Then there are performance hybrids in cars like the Tundra. Its uni-mode hybrid system has a powerful electric motor to give the vehicle an immediate and very noticeable surge of torque off the mark, combined with the transmission of a V6 twin-turbo petrol engine which comes in as speed builds.

This setup is built not for fuel economy but for grunt, for moving heavy loads and doing it with confidence. It produces

impressive power and torque relative to the size of the combustion engine.

Later this year we’ll see the arrival of the Landcruiser Wagon as a performance hybrid, with more to come.

“Performance hybrids don’t reduce fuel consumption and emissions as much as traditional hybrids as they are mainly for power and torque in cars that often carry bigger loads,” Brett says.

Coming soon to the Ken Mills Toyota lineup is a plug-in Rav4, and further down the track, a fully electric HiLux.

The electric HiLux is not being positioned as a tradie’s daily driver, at least not yet. With a WLTP range of around 240 kilometres before needing a recharge, its perfect for sectors such as mining where mandatory carbon reporting is required and where a four-wheel-drive that produces zero

emissions on site makes practical sense.

There is plenty of talk about batteries right now. Formula One is heading into a new era where half the power unit’s output will come from electrical energy.

Solid state batteries, which replace the liquid chemicals inside current cells with a solid material, are in development and promise to be dramatically smaller,

WEEKENDS JUST GOT BETTER

The All-New Toyota RAV4 has arrived

lighter and more energy dense, potentially delivering ranges of 800 to 1,000 kilometres and recharge times under an hour.

None of it is in production cars yet, but it is coming.

In the meantime, the conversation that matters most for anyone buying or considering an electrified vehicle is the one Brett came home from Japan wanting to have.

Not all batteries are created equal.

The quality of the manufacturing, the length of the testing, the integrity of the build process, all of it determines how long that battery will serve you, and what it will cost if it does not.

Toyota Australia provides a 10-year unlimited-kilometre warranty on electric vehicle (BEV) traction batteries, consisting of a standard 5-year warranty extended annually to 10 years via an annual health check conducted at Toyota Dealerships.

Specific to the bZ4X, a capacity warranty guarantees at least 70% battery capacity for 8 years or 160,000km, whichever occurs first.

When it comes to current affairs, the safe bet comes from the team who are doing it properly the first time.

Driving Smart DECISIONS

As the end of financial year approaches, Kathy Sundstrom explores how Coastline BMW is helping Sunshine Coast drivers make more considered, futurefocused choices behind the wheel.

The way we go about buying cars is changing. Interest in electric vehicles is rising, the market is more competitive than ever, and buyers are looking harder at value, not just the sticker price but what it costs to own over time. It is no longer a quick decision. It is one that needs to hold up for years.

As the end of financial year approaches, that shift becomes even more important. This is the busiest car buying period of the year, where timing, tax and opportunity all come into play, and where making the right decision matters more than ever.

For nearly four decades, Coastline BMW has been part of that evolution, supplying vehicles to locals as the region has grown and changed. Recognised as Australian BMW Dealer of the Year five times, it has built a reputation that extends well beyond the showroom floor.

Today, with a team of more than 70 staff, it remains one of the major players on the Coast. Which is exactly why access to that level of experience matters.

Dealer Principal Russel Tolcher shares his insights on what he is seeing from the front line, answering the questions buyers should be asking to help inform decision-making at this time of year. How has the car market been tracking on the Sunshine Coast over the past year, particularly in the premium and electric vehicle segments?

From our perspective as a BMW dealer on the Sunshine Coast, the past year has seen a relatively stable overall car market, though buyers have become more considered and value-focused in their decisions.

The premium segment has remained resilient, particularly in SUV models, but customers are taking more time, comparing options more closely, and placing greater emphasis on specification, technology, and total ownership costs rather than badge alone.

What trends are you seeing locally in terms of what buyers are looking for right now?

The most significant shift has been in the electric vehicle space, where demand and awareness have grown strongly; however, the momentum is being driven more by a very competitive brand heavy market.

As a result, while interest in premium

electric vehicles (EVs) continues to rise, buyers are increasingly price-sensitive and are looking to take advantage of Novated leasing options as the government Fringe Benefit Tax (FBT) benefits tax exemptions still apply.

The end of financial year is traditionally a big time for car sales. What opportunities are available for buyers right now?

The end of financial year (EOFY) is one of the busiest periods for car sales because it aligns dealership incentives with buyer motivation.

Manufacturers and dealers are working to clear stock, meet annual targets, and prepare for incoming models, which

The

next quarter is particularly important for customers to act early, as the strongest savings will be on vehicles delivered by 30 June.

results in sharper pricing, added value offers, and more flexible finance solutions.

As 30 June approaches, these offers often become more competitive, creating a strong window for buyers to secure better overall value than at other times of the year.

How does tax time influence purchasing decisions for business owners and professionals?

For business owners, EOFY can present additional financial advantages.

Purchasing a vehicle before 30 June may allow eligible businesses to take advantage of instant asset write-offs within applicable thresholds, claim depreciation up to ATO limits and

potentially recover GST on the purchase. Ongoing vehicle expenses, including servicing, fuel and insurance, may also be partially deductible depending on business use. When structured correctly, these benefits can significantly improve cash flow.

How is BMW positioning itself for the future of electric mobility?

At the centre of this strategy is BMW’s next-generation EV platform, known as ‘Neue Klasse’

This is more than just a new model line, it’s a complete reset of how BMW builds electric cars, with dedicated EV architecture, new software systems, and a strong focus on sustainability.

It underpins a wave of upcoming

models, and shows BMW’s strong commitment to investing in the future of mobility.

This Neue Klasse platform will apply to all new models and drivetrains, with an open approach to drivetrain options - including petrol, diesel, plug-in hybrid, and of course dedicated electric vehicles to meet all customer needs.

If someone is considering purchasing a vehicle before the end of financial year, what would be your key piece of advice?

Overall, EOFY is more than just discounts, it’s a strategic period where pricing, financing and tax planning align.

For private buyers, it’s an ideal opportunity to secure maximum value, while for business owners, it can be a savvy financial move if purchases are timed and structured correctly before the financial year ends.

The next quarter is particularly important for customers to act early, as the strongest savings will be on vehicles deliverable by 30 June, meaning later purchases may face a more limited selection.

To experience the thrill of the ultimate driving machine, visit Coastline BMW to discover premium vehicle models, exclusive offers, innovative technologies and first-class services.

www.coastlinebmw.com.au

THE RECORD

Breakers

Most people don’t believe their suburb can set a record. John Caruso learns that’s exactly where opportunity begins. When a woman in Mount Mee decided to sell her property, she was not operating under any grand illusions about what it might fetch.

Property prices in the area had a ceiling, or so the conventional wisdom went, and that ceiling sat at around $2.5 million. It was simply what properties in that part of the world sold for. The market had spoken, repeatedly, and nobody had thought seriously to argue with it.

She had, however, been doing her research. And her research led her to Melissa Schembri and Daniel Rees of Queensland Sotheby’s International Realty Maroochydore.

“She said, ‘I know your team are record breakers and I want to be with Sotheby’s,” Melissa recalls.

The property sold for $4.4 million. Before the dust had settled, a neighbouring owner who had watched the sale unfold rang immediately. That second property went quickly for $4.75 million. Two suburb records in Mount Mee, back-to-back, in a region Melissa and Dan had never previously worked.

The accepted ceiling had not just been nudged. It had been dismantled!

There’s a growing body of evidence that the gap between a good result and a record-breaking one comes down to a very particular approach. In suburb after suburb Melissa and Daniel don’t just meet the market but redefine what the market is capable of.

Mount Mee is not an isolated case. The numbers stack up across the coast. In Chevallum, $11 million, a suburb

record. In Tanawha, the benchmark was broken by a full million dollars at $5.7 million; Rosemount, $3.4 million; Bli Bli, $3.6 million; and Melissa’s personal landmark, a $20.5 million sale in Buderim in 2021, remains one of the most significant transactions ever recorded in the region.

These figures don’t belong to a different universe. They’re the product of a method, applied consistently, with discipline and intention.

“A lot of agents can sell a house, but are they achieving the best possible price for their sellers? That’s what we help our sellers do. We like to set street records. We like to set area records. And we love to break suburb records,” Melissa says.

The method begins well before a property goes to market, and it starts,

perhaps counterintuitively, at the point when the house looks its worst.

The duo describes themselves as ‘house doctors’, and the analogy is accurate. You seek specialist advice when something is wrong, when things need attention, when you are not quite sure what the diagnosis is.

“Our recommendation is don’t fix a house to the point when you think it’s ready,” Daniel explains. “We need to see it at its worst. We’re the ones who will help guide you on what you can do, what you need to change, what you can improve. Don’t go spending time or money on things that just won’t get you the outcome you’re hoping to achieve.”

It is a common and costly mistake. Sellers who call agents after they have already spent money on the property, only to discover they invested heavily in the wrong things. Or sellers who do far too little, presenting a home that buyers walk through quickly and without enthusiasm. The ‘house doctors’ arrive before any of that happens.

What Daniel and Melissa bring to that initial assessment is something that cannot be learned from a weekend course, the duo brings years of conversations with buyers.

They know, with the kind of precision that only comes from repetition, what buyers want, what they will pay more for, and what will kill a sale before it starts.

“We might recommend actions to a seller and it might cost them $10,000 and that usually comes back tenfold or more,” Daniel says.

The tradies who carry out that work are another part of the formula that sellers rarely anticipate. Over years of operating on the coast, Melissa and Daniel have assembled a curated network of painters, electricians, carpenters, and landscapers who understand the expected standards and the timelines involved.

They’re not tradespeople sourced from a hasty internet search. They’re relationships built on mutual respect and consistent work. When the call comes in from the Sotheby’s team, they answer.

“They turn up straight away, they offer good prices and they do it because they know that if they don’t look after our clients, they’re not going to get the next job,” Daniel says.

For sellers, this network is an asset they would not otherwise have.

The preparation stage, so often the difference between a property that draws serious buyers and one that doesn’t,

These figures don’t belong to a different universe. They’re the product of a method, applied consistently, with discipline and intention.

happens faster and more economically than it would through any other channel.

Presentation, though, is only the beginning. Melissa talks about creating competition among buyers rather than simply negotiating with them, and the distinction matters enormously.

“When you present a house beautifully, buyers will compete for it,” explains Melissa. “They compete to secure the property because of how it’s presented and because of the promotional work.

“You’re not going to compete for a house that doesn’t feel good, but if you’ve got a house that’s been exceptionally presented, all the repairs have been done and it’s in sterling condition, you’re going to put your best foot forward to try and secure it.”

That promotional and marketing work extends far beyond the Sunshine Coast.

Queensland Sotheby’s International Realty Maroochydore is part of a global brand whose international website draws 3.5 million visitors every month, a significant portion of them organic, people who know the Sotheby’s name and go there directly seeking premium real estate.

When expats are looking to return

home, when uncertainty abroad is redirecting wealth towards stable, beautiful places to live, the Sunshine Coast appears on the radar of buyers who would never find it through local channels.

“We’re talking to people from all over the world, all the time,” Daniel says.

“Clients who are looking at the Coast as a place to buy. They gravitate to a brand they associate with global luxury, in this case, real estate.”

And yet, for all the weight of that brand, the duo is clear that luxury is not a price tag. It is an experience, and it is one they apply to every property, at every point on the spectrum.

“Whether it’s an $11 million sale in Chevallum or a modest family home in Buderim, it’s the same process and the same focus on achieving the best possible result to help people move forward,” Daniel says.

“If you want to achieve a premium price, it starts with presenting a premium product and delivering a premium level of service,” Melissa explains. “When you work with Sotheby’s, we guide you through that process to position your property at its absolute best.”

Record-breaking results aren’t achieved by chance. They come from sellers who commit to the process, trust expert guidance, and understand the importance of positioning their property to stand out in the market.

Suburb after suburb, Melissa and Daniel continue to set new benchmarks - and the results speak for themselves. Contact Melissa on 0403 327 792 or Daniel on 0456 456 753 to discuss your needs.

Choose

Many equate retirement villages to waiting rooms, however John Caruso learns that new residents at Sunrise Village are too busy planning winery tours to care what you think.

Adventure CHOOSE YOUR OWN

Michael Masters has heard it before - the subtle shift in tone when he mentions where he lives. The slight pause. The unspoken assumption.

“They hear ‘retirement village’ and assume it’s death’s door,” he says.

The stigma runs deep. For decades, retirement villages carried the aesthetic of waiting rooms, places you went when life had finished with you, not when you were still living it. Sterile corridors. Dated furniture. The slow tick of institutional time. But Michael, 71, and his wife Melissa Cowie aren’t waiting for anything. Since moving into Keyton’s Sunrise Beach Village in December 2025, they’ve been too busy with social clubs, hosting happy hours that stretch into the night, and watching sunsets over the ocean.

The couple relocated from Tewantin after eight years in a house they’d bought when Michael’s work brought them north from Brisbane in 2017. For three years, Melissa commuted between the two while Michael settled into Noosa life. They retired during COVID, but it wasn’t until late last year that they started seriously looking at what comes next.

They’d done the research. They’d watched Michael’s father end up somewhere he never wanted to be because he’d waited too long, refused to plan, let circumstances decide. They’d seen Melissa’s parents take the opposite approach, moving into a retirement village while they still had choices, still had energy - and loved every minute of it. The lesson was clear: choose early, choose well, or someone else chooses for you.

“We’ve got no kids,” Michael says. “My sisters and Melissa’s sisters are executors of the will. We figured if we get into a place like this, they don’t have to worry about looking after us.”

But practicality only tells half the story. What sold them was seeing it done right. When Michael and Melissa visited friends

in New Zealand last July, they didn’t see resignation. They saw people getting on with it. Walks. Book clubs. Trips. Lives that hadn’t stopped, just simplified.

Back on the Coast, they started looking for something similar to no avail until Sunrise Beach Village started going up on Grasstree Court in Sunrise Beach.

“The location struck us first. It’s new, the villas are a decent size, and we’re sitting at the highest point looking west,” Michael says.

They put down a $1,000 holding deposit and eventually settled on Alexandria, one of the largest designs with three bedrooms, a lounge running south to north, and double doors opening onto a balcony that doubles the living space when the weather cooperates.

“The second bedroom’s my office, my man cave; and the third’s for guests,” Michael says. “But the balcony’s where we spend most of our time. It’s like having another room that just happens to overlook half of the Sunshine Coast.”

They moved in alongside seven other households. The social club’s first happy hour went from five o’clock to nine at night. Not because anyone got stuck but because no one wanted to leave.

“We’ve gelled well,” Michael says. “There’s a good cross-section of people from different backgrounds and professions. It doesn’t matter, everybody gets on. Same with the new residentswe’ve got a nice community forming.

There’s a morning coffee catch-up in the communal lounge, afternoon drinks and a bloke named Geoff, Michael’s neighbour, runs the espresso machine and quietly organises most things.

“We tell him he’s the boss,” Michael says. Sunrise Beach Village Manager, Carrie, has given them the green light to form a residents’ committee even though the place isn’t full yet.

They’ve already booked a winery tour

for once the vehicle arrives. First stop, somewhere out west with decent reds and a long lunch.

Here’s what Michael reckons people miss when they dismiss retirement villages outright: this isn’t passive living; it’s deliberate living. The research on Blue Zones, those pockets of the world where people regularly live to 100 years of age, points to a few common threads: strong social ties, purpose, movement, and a sense of belonging. Sunrise Beach Village doesn’t hand you longevity, but it removes the obstacles.

You’re not mowing lawns, fixing gutters or wondering if you’ll need to sell the house when one of you can’t manage the stairs. Rather than being isolated in a big house that feels emptier every year, you’re having coffee with new friends - people who chose the same path at the same time.

“It’s not for everybody. Some people can’t get their head around it,” Michael admits. “They don’t think they’re ready and that if they take this step, it’s one of their last, but it’s not,”

He doesn’t push. But when someone at a barbecue asks what Sunrise Beach Village is like, he tells them to come and have a look. See the people. See how they live. Because the gap between perception and reality is wide enough to cost you years of good living if you wait too long.

At Sunrise Beach Village Michael and Melissa are watching sunsets, planning winery tours, extending happy hour well past 60 minutes, Michael’s setting up his man cave, Melissa’s joining Pilates and they’re showing up for morning coffee, afternoon drinks and whatever Geoff may organise.

They haven’t given up on life. They’ve worked out how to keep living it without the house they own, owning them.

“Give places like this a look. You might surprise yourself,” Michael says.

The prestige property market demands more than local knowledge, it requires a strategy that reaches beyond the Coast. Kathy Sundstrom speaks to local agents redefining how premium homes are positioned to a global audience.

THE PRESTIGE

Strategic Edge

The Sunshine Coast prestige market has no shortage of beautiful homes, but ensuring that a home is positioned to attract the attention of the right buyer requires more than beauty. It requires strategy.

For David Hedley-Ward and Carrissa Willis of McGrath Estate Agents Coast & Hinterland, that strategy begins with a deep understanding of the Sunshine Coast market and extends to international exposure that most local agencies simply cannot offer.

Thanks to McGrath’s exclusive partnerships with Knight Frank and Bayleys, David and Carrissa can position their clients’ properties within a global network spanning more than 50 markets, 750 offices and over 27,000 real estate professionals worldwide.

That scale changes the conversation immediately.

“In prestige real estate, your buyer is often not around the corner,” David says.

“They might be in Sydney’s Eastern suburbs, in Melbourne, Auckland, Singapore, or London and planning a move to the Sunshine State.

“If you are not connected to those markets strategically, you are limiting your seller’s opportunity from the outset.”

Crucially, the international reach is not

a premium add on or optional upgrade for McGrath clients.

“It is embedded within the McGrath model,” Carrissa explains. “Our clients do not pay extra for international exposure. It is part of how our campaigns are structured and that integration is what gives us a genuine advantage.”

Rather than bolting on international marketing as an afterthought, the partnership is coordinated at head office level to ensure prestige campaigns are aligned, refined and strategically distributed across key markets.

Properties listed on the Sunshine Coast can be introduced directly to qualified national and international buyers through established databases and professional networks.

“It is not about putting a property on a website and hoping for the best,” David says. “It is about actively positioning it in front of the right audience.”

That emphasis on positioning defines

their broader philosophy.

On the Sunshine Coast, prestige homes are rarely standard. They are waterfront residences with private pontoons, architectural statements perched above the coastline, expansive family estates designed for lifestyle and entertaining.

Yet many campaigns still rely on largely local exposure.

“Local buyers will always see local listings,” Carrissa says. “That part is automatic, but the strategic question is how you expand beyond that without diluting the brand or overexposing the property.”

The prestige market is also increasingly mobile, with buyers transitioning from capital cities in search of lifestyle. Others are reallocating wealth from metropolitan holdings into coastal markets, while some are returning expatriates seeking stability and quality of life.

“These buyers are sophisticated,”

David explains. “They are not scrolling casually. They are analysing opportunities across cities and countries, and if you want to capture their attention, you need to meet them where they are.”

Through McGrath’s integrated network, David and Carrissa can tap into one of Australia’s largest databases of million dollar buyers, alongside international high net worth channels.

It is this connectivity that allows campaigns to reach qualified prospects rather than relying solely on inbound enquiry.

“Expanding the buyer pool increases competitive tension, and competitive tension is what protects value,” David says.

For sellers, that translates into genuine leverage as instead of competing within a confined local market, properties are strategically positioned within a broader, wealth aligned audience.

This approach is particularly powerful in lifestyle regions like the Sunshine Coast, where many prestige buyers are relocating rather than upgrading locally.

Reach alone, however, is not enough. Strategy also demands clarity of narrative.

For David and Carrissa, every property is assessed individually on its unique attributes. Is its primary appeal architectural design? Waterfront access? Privacy? Proximity to schools or beaches?

Their understanding of this hierarchy informs every decision they make for a campaign, from photography and copy to buyer targeting.

“There is no template in prestige marketing,” Carrissa says. “A deep water riverfront residence needs a different story to a contemporary coastal

entertainer.

“We build each campaign around the lifestyle it offers and the buyer most likely to connect with it.”

Their campaigns are personally overseen and buyer engagement is curated.

“Our sellers work with us closely throughout the entire process,” David says. “We are hands-on from strategy to negotiation. That level of involvement ensures we can respond quickly and confidently when interest builds.”

Negotiation at the upper end of the market is rarely linear. Buyers may move cautiously, conditions can be complex, and emotion often sits alongside commercial calculation.

“When you have engaged national and international buyers from the outset, you negotiate from strength,” David explains.

“You understand their motivations and you know where the competition lies. That insight is powerful.”

Pricing strategy is equally considered, as overpricing can stall momentum and send the wrong signal, while underpricing can erode perceived value.

David and Carrissa analyse comparable sales, current enquiry trends and broader economic indicators to determine a position that encourages engagement while protecting their client’s asset.

“It is about intelligent positioning, not guesswork,” Carrissa says. “You want to invite enquiry without compromising perception.”

The result is a layered campaign structure that includes global connectivity from day one and targeted outreach to qualified national and international buyers.

For Sunshine Coast sellers, the benefits

Our clients do not pay extra for international exposure. It is part of how our campaigns are structured and that integration is what gives us a genuine advantage.

are clear.

They receive local expertise grounded in deep market knowledge, combined with international reach already integrated into the McGrath platform.

“You do not have to choose between boutique service and global exposure,” David says. “With the right structure, you can have both.”

In a market defined by lifestyle aspiration, ensuring the right buyer sees a property can make a measurable difference to the outcome.

Increasingly, that buyer is not confined to the Coast.

“Prestige property is about alignment - alignment between home and lifestyle, alignment between seller expectations and buyer capacity, and alignment between local insight and global reach,” Carrissa says.

Through a strategy built on embedded global connectivity, David and Carrissa are ensuring Sunshine Coast properties are positioned not just locally, but without borders.

In a competitive and emotionally driven market, that strategic edge can make all the difference.

WHY SELLERS CHOOSE MCGRATH

• Global connectivity embedded from day one

• Targeted outreach to qualified national and international buyers

• Tailored narrative aligned to the property’s strongest attributes

• Disciplined, strategic negotiation

• Local expertise with international influence

To find out more, scan the QR code or call David, 0406 011 123 or Carrissa, 0438 149 155.

Your Partners in Prestige Property along the Southern Shores

Meet David Hedley-Ward and Carrissa Willis, your partners in prestige property across the southern Sunshine Coast.

With more than 35 years of combined experience, they bring a depth of knowledge, refined judgement and a consistent track record of exceptional results. Their approach is thoughtful and strategic, shaped by a genuine understanding of both the market and the people within it.

They are local, with the backing of global brands. As part of McGrath Estate Agents, one of Australia’s most recognised premium property names, their clients benefit from a network built on trust, reach and proven performance. McGrath’s partnership with Knight Frank and Bayleys New Zealand extends each campaign beyond the local market to national and international buyers.

Local Agents,

Global Reach

Based in Caloundra, they understand the nuances of the local market, from prestige waterfront homes in Pelican Waters to the tightly held beachside communities of Shelly, Moffat and Dicky Beach. Their campaigns are carefully crafted and precisely executed, ensuring every property is presented at its absolute best, and every client is guided with clarity, confidence and care from start to finish.

“We highly recommend David Hedley-Ward and Carrissa Willis from McGrath Coast & Hinterland. David’s knowledge and experience was invaluable. Carrissa has amazing attention to detail and always kept us updated. The only real estate team we would use.”

-

Zillah and Gio

isco e t e e ect i e o e e ou ne . ow oom locate at 0 ic lin a Cu imun i 45