QCM The Melbournian Queenslander Issue Three

EM RUSCIANO THE MELBOURNISTICS:THE PADDOCK SURVIVING A BREAK UP SEE SPAIN EATING YOUR GREENS PACO ROBANNE INVICTUS

HEALTHY DESSERTS INTRO TO BEER COLOURFUL DESIGNS:PAVO

ISSUE THREESERIES ONE2014

RICOCHET HAIRWHEN YOU LOOK GOOD WE LOOK GOOD

SHOP 6 NEICON PLAZABROADBEACH - GOLD COAST

(07) 5592 5494www.ricochethair.com.au

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CONTENTS

TASTEPermission To IndulgeHot Italians

CULTUREPlaying with PlaywriteBEER:101

FASHIONColours On High PAVOThe Conqueror Invictus

HEALTHBreak Ups Suck!Getting Your Greens

TRAVELSensational Spain

We chat to the one and only Em Rusciano. Queen of all trades it seems. We find out what she’s been up to!

THE MELBOURNISTICS PART TWO

COVER FEATURE EM RUSCIANO

ISSUE 3SERIES 1

2014

QCMagazine T/A Dare Empire eMedia Productionswww.qcmagazine.com.au

ContributorsRebecca Neale, Alexander Borst, Darren Magin, Lisa Johnston, Dylan Adler, Tamarie Buckland,

Justin James, Tyran Holmes, Kate Iselin Imagery

Contibutor Supplied, Dollar Photo Club

DesignDare Empire eMedia Productions

With Special ThanksLee Brenton, Brett Sabell, Cindy Jensen, Sheryl & Paul Grant,

Shane Matthews, Shannon & Paul Cassidy, Lesley Heron, Tony Roberts, Rick Johnson, Tony Boulton, Tamarie Buckland, Karla Heron, John Couch,

Christine Dowton, Andy Moran, Andy O’Connor, Denise Gray, Carole Boswell, Tyran Holmes, Yolendi Gregory, Shane Johnston,

Jenna Cooksley, Bianca Harrison, Jeff Muller, Ricochet Hair, Cameron Gage, Victoria Castell, Rhys Gleeson, Vicki Gillick-Bennett

Part Two of our ‘The Melbournistics’ series showcases Miami restaurant The Paddock Bakery

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words & imagery by Alex BorstEmerging food designer & recipe developerwww.alexborst.com.au

Orange and Lime Almond Cake With A Raw Organic Chocolate Ganache

Permission to indulgeLet’s be honest here, we all love dessert but more often then not the majority of us over indulge in the sugary goodness that seems to send our guilt radar sky high. With the ever changing food trends and more awareness into healthy eating patterns, the supermar-kets and recipe books are become a lot more considerate to those of us that want to enjoy those guilty pleasures without the guilt. So for this issue I’ve created a few healthy desserts that will get the taste buds excited, the feeling of indulgence ticked and I can guarantee you those guilt levels won’t skyrocket. They are free from diary, gluten and processed sugars so you’ll be left feeling satisfied (and for longer too I might add).

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< Orange and Lime Almond Cake With A Raw Organic Chocolate Ganache

2 Oranges1 Small Lime2 1/4 Cups Almond Meal1 Cup Organic Panela Sugar4 Eggs1 Teaspoon Baking PowderPinch Of Salt

Boil the oranges and lime for 1 1/2 hours in ample water.

Preheat oven to 180 degrees

Once the lime and oranges are cooked through puree in a food processor until smooth.

Add in the almond meal, sugar, eggs, baking powder and salt and process for 2 minutes, scrapping down the sides at least twice.

Line a spring form tin with waxed baking paper and spread a little coconut oil over with a pastry brush. Pour in the cake mix and place in the oven and bake for 30-40 minutes or until cooked through.

Allow to cool completely before icing with the chocolate ganache.

Raw Organic Chocolate Ganache

250g Raw Organic Dark Chocolate (I use Loving Earth)1/3 Cup Coconut Cream2 TBSP Honey

Melt the chocolate together with the coconut cream in a small bowl placed over and saucepan with simmering water. Ensure that the water doesn’t come into contact with the bowl. Stir constantly as the combination has a tendency to split but it will come together again. Stir in the honey and allow to cool for approximately 30 minutes before spreading between the layers of the cake.

Black Sticky Rice & Caramelised Mandarins and Raspberries with Organic Coconut Ice-Cream >

1 Cup Black Rice3 Cups water1 1/2 Cups Coconut MilkPinch Salt1/2 Cup Organic Panela Sugar

Together with the water place the black rice in a heavy saucepan and bring to the boil.

Once at boiling point, reduce the heat and allow to simmer covered for 45 minutes checking occasionally.

After 45minutes the rice will still be wet but it will be cooked. Stir through the sugar, coconut milk and salt and bring back to the boil. Once boiling, reduce the heat and allow to simmer uncovered for 30 minutes stirring occasionally.

Remove from the heat and set aside to cool before dividing into serving bowls.

Caramelised Mandarins with Raspberries

1 Cup Organic Panela Sugar100ml Water3 Mandarins – Segmented and pips removed1/2 Cup RaspberriesJuice from 1 Mandarin1/2 Cup Raspberries.

In a heavy based saucepan add the sugar along with the water; bring to the boil stirring constantly. Once the mix begins to boil reduce the heat and allow to simmer for 5 minutes.

Add the mandarin segments along with the mandarin juice; bring to the boil stirring constantly. Once at boiling point, reduce the heat and allow to simmer for 20 minutes stirring occasionally

After 20 minutes, add the raspberries and stir through, continue to simmer for a further 10 minutes, stirring occasionally.

Remove from the heat and allow to cool completely before serving.

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Black Sticky RiceWith Caramelised Mandarins and Raspberries Served with Organic Coconut Ice-Cream

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Raw Lemon, Lime and Blueberry Cheesecake With Coconut Honey Cream >

BASE1/2Cup Dates1 Cup Macadamia Nuts3/4 Cup WalnutsZest from 1 lemonPinch Salt1/4 Cup Dried Coconut

FILLING3 Cups Cashews - Soaked over night1/2 Cup Agave1/4 Cup Sugar1/2 Cup Lemon Juice1/4 Cup Lime JuiceZest of 1 LemonZest of 1 Lime1/2 Cup BlueberriesPinch of Salt

For the base place all the ingredients into a food processor and process for 2 minutes. Press down firmly into a spring form pan lined with baking paper.Place in the refrigerator and allow to set for 1 hour.

Strain the cashews and place in the food processor with all the other ingredients expect the blueberries and process until really smooth, this normally takes around 4 minutes be sure to occasionally scrape down the sides with a spatula.

Fold through the blueberries and spread the mix over the base. Place in the freezer and allow to set for 2 hours.

Coconut Honey Ice-Cream

1 Can Coconut Cream2 TBSP Honey1 TSP Vanilla Extract

Place the can of coconut cream in the fridge overnight. Remove the can from the fridge and open, the cream should have separated from the water. Scoop out the cream and discard of the water.Whisk through the honey and vanilla and allow to set in the fridge for an hour or so before serving.

Spread a generous amount of the coconut honey cream over the top of the cheesecake and serve.

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Raw Lemon, Lime and Blueberry Cheesecake With Coconut Honey Cream

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words by Lisa JohnstonWine Muse

www.winemuse.com.au

hotI T A L I A N S

Hot Italians make great Winter warmers

The more traditional French grape varieties that feature on our wine store shelves and on our wine menus, such as Shiraz, Chardonnay, Sauvignon Blanc and its relative Cabernet Sauvignon, have been making way for the newer Italian varieties that we produce here in Australia. Slowly but surely, grapes such as Vermentino, Prosecco, Sangiovese and Nebbiolo that are native to Italy are gaining a place in our heart by earning a place in our glass.

Even Pinot Grigio, which is the French grape Pinot Gris produced in the Italian style, has been taking some of the limelight. Picked earlier to produce a dry white wine with crisp acid, it is fresh, clean and lighter on the palate. And how could we forget that frothy Italian take on the muscat grape? There is nothing quite like a sweet bubbly Moscato, it is like a party in a glass. These are great matches for our love of entertaining outdoors while the weather is warm and the conversation convivial.

While it is true that we always like to try something new, a large part of why these varieties are being embraced here in Australia is the same reason that they have stood out from the hundreds of other native grapes in Italy. They are versatile and go very well with our choice of modern contemporary flavours.

They are often lighter in flavour and body than the wines that we have become used to. They offer freshness in an acid line that is as zippy as a vespa. Do not be deceived into thinking that they lack substance though. The red wines can offer great finesse and complexity at the top end, although perhaps we have a way before we rival the great Nebbiolos of Barolo and Barbaresco or Sangioveses such as the Brunellos or Super Tuscans. Australian Italian red wines offer just as much winter warmth as a more traditional Shiraz or Cabernet Sauvingon.

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Where to start your journey? When looking for good Australian Prosecco, the King Valley in Victoria is a great place to start. This region has taken Prosecco to heart to produce wines that each have a distinct personality depending on the family who had made them.

Vermentino and Fiano may require some dedicated searching to find but offer a more refined experience than sauvignon blanc. Two Vermentinos to try are Serafino Bellissimo Vermentino 2011 ($20); a juicy, dry, textural white with ripe pears, apples and nuts that cruises along the tongue and the fresh and crisp citrusy Taylors TWP Vermentino 2012 ($18).

Pinot Grigio on the other hand, is getting easier to find. Here, I have found that brands such as Rolling, Brown Brothers, Jacobs Creek Cool Harvest and T’Gallant tend to stay on the drier style and retain that fresh acid. Brown Brothers have also recently won a trophy for their Montepulciano (available online - $20). A juicy, spicy and intense red wine that will match almost any red meat or heavy tomato based dish you want to try it with.

The region that is producing consistently good varietal Sangiovese is the King Valley with its more elegant style. If you are looking for more powerful versions, generously proportioned wines are to be found in the McLaren Vale region and the Barossa, along with another red Italian grape – Barbera. Other regions such as Central Ranges and the Hunter Valley are beginning to get noticed for these varieties too. Often, Sangiovese adds its red cherry fruit to our favourite Shiraz and other grapes producing gluggable blends.

Nebbiolo is renowned for being tricky to grow and produce wines of great finesse outside their Northern Italian home. We are beginning to see some very fine results here with producers such as Pizzini, Fletcher and Giaconda leading the way. This is a grape variety to watch carefully over the next decade or two to see it reach its potential here.

It doesn’t matter if you are a white, red or bubbly drinker, give these Italian varieties a chance. You will be rewarded with wines that are generous of soul, sometimes spicy in nature and are always working hard to gain your interest.

IMAGINE YOUR BUSINESS HERE...

Issue Four specials include artwork contact us now www.qcmagazine.com.au

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words by Dylan AdlerImage courtesy Playwrite

p l ay i n g w i t h PLAYWRITE

Playwrite have had remarkable success of late, gaining residency for the month of June at Melbourne’s Evelyn Hotel and have received high praise from New York’s Vulture Magazine. These feats have been awarded, well deserving and elegantly. The haunting, kaleidoscope of sounds fluctuate between melancholy and energetic in the most organic fashion that the listeners are drawn into the event horizon and enveloped into the next dimension that Playwrite affords to their audience. The Melbourne five piece have worked alongside some of Australia’s favourite acts like The John Butler Trio, Katie Noonan, Northeast Party House and Angus and Julia Stone, they have received international recognition from New York’s Vulture Magazine who said that after a live performance “The crowd were left simply to look on in awe”. Art is the expression or application of human creative skill and imagination to which we the observer, exchange with an emotional response and Playwrite have a lot to offer and exchange for those whom wish to observe. One of the biggest songs making waves in indie music circles is of course Lady Oracle which opens with a hypnotic percussion beat followed by hypnotic riffs which carry a sense of vulnerability and demand, the dichotomy within the first single release of the year from the band begs your attention. Their previous mixtape ‘Assembly’ contained five deeply moving and redolent songs that transitioned between light and shade, into which has become synonymous with Playwrite’s much

recognised style. On most occasions it can be very hard to maintain a keen attentiveness while exposed to such varying extremes and it could almost be akin to a gamble to incorporate it as a main theme with their music; however like most gambles when it proves a success, the rewards far outweigh the risk. Songs like ‘Coming Back To You’ show off frontman Jordan White’s unique ability of assimilating emotion and personal experience into his tone and execution derived from guitarist Patrick Holcombe’s ‘Borderline’ offers a softer yet playful side of the band expanding upon the bands already diverse and rich tapestry of sounds. Playwrite’s use of sweeping melodies creates a proliferous, layered and rich environment which has many people wondering what to expect from their debut album, but if you are to look at their already ambrosial catalog of releases, we can only expect that this album will be a new benchmark for the band (and presumably other acts) to meet and exceed.

For more details on the band you can connect with Melbourne’s pride on social media and their previous releases can be found on Soundcloud and their website www.playwriteband.com

If you have an album or an artist that you would like Dylan to review or write a piece on - connect with Dylan Adler on twitter @DylanAdler or email him [email protected]

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p l ay i n g w i t h PLAYWRITE

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EMRUSCIANODOIYMOE, DROWNING COWS, AND A BAG OF TRICKS

A woman of many talents, seemingly pulling tricks from a bottomless bag, Em Rusciano has the unique ability to adapt to virtually every aspect of the entertainment industry with a sense of humor second to none and a ‘hide nothing’ candidness which has awarded her many fans all over!

We wanted to know about the Em who was before the whirlwind which was Australian Idol.‘I grew up in Diamond Creek in Melbourne or as we called it “Doiymoe”. I went to Doiymoe Primary School, our emblem was a cow drowning in a river. Only now do I see how inappropriate that was. Before I auditioned for Australian Idol I was a young Mother of one living in Adelaide, studying Interior design at Uni. My Husband worked for the Port Adelaide Power as a conditioning coach, I was a football wife! I had no desire to perform or pursue a career in the media before Idol, it never occurred to me that I could do anything in that arena. Before I was married I was an elite athlete, first track and field and then velodrome cycling.’

Australian Idol launched Em Rusciano into the loungeroom of almost every Australian during its height, we asked Em if she ever thought a simple audition on a reality TV show would cause the domino effect it has on her life. ‘No I did not and I believe that is why I’ve been able to do so may different things since Idol, I didn’t expect anything to happen. I didn’t leave Idol feeling as though the world owed me a career, I was prepared to work hard and was grateful for the advantage Idol gave me.

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Having now written, directed and starred in two stage shows, we asked Em if she had had any prior experience with creating stage shows, and how one simply ‘does’ it. ’Christ no! However that has never stopped me in the past! I have written 4 stage shows by the way and directed 2 of those, my last two have been directed by Wes Snelling and Joel Creasey. After I left Idol I got a job hosting Breakfast Radio for 92.9 in Perth. Five years on an intense learning curve taught me how to write succinctly and how to tell a story well. My best friend Michael Lucas is an incredible writer, he writes Offspring and has a new show called “Party tricks” coming out soon also. I send all my scripts to him for feedback and editing. I am always learning and constantly drawing on the creative people around me for knowledge and assistance. It is the athlete in me, I am not afraid to ask how I can be better. Yes, I hate me for writing that too.’

Being quite vocal about her divorce, we asked Em how that candidness has effected her family and the relationship with her ex husband. ’My relationship with Scott is really great, I was extremely conscious of always being respectful of him during our separation. Whenever I spoke about it I tried to keep it focussed on how it was effecting me, it’s not hard for me to talk about myself as you can imagine! My family are well accustomed to my candidness, I felt really strongly about letting people know it is ok to not be ok and that there is light in the dark every now and then. I even managed to write an entire comedy show about it.’

After the divorce, Em moved back home with her parents, we asked how it was to return home at this stage in her life. ‘I needed to go home to heal and figure out what the hell I was going to do next. The girls and I are about to move out and start a new chapter, I feel completely prepared for that because I had the time at home. My Dad’s cooking was a huge bonus also!’

Whats next for Em Rusciano? ’I am working on next years MICF show already, I am doing a bit of acting on the TV this half of the year because why the hell not! I’ll be back on radio soon and I am trying to convince a few television stations to let me have a musical variety show. I am working on a book that may never see the light of day but I chip away at it often and I have some music coming out soon too- So you know, just taking it easy!’

IMAGINE YOUR BUSINESS HERE...

Issue Four specials include artwork contact us now www.qcmagazine.com.au

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words by Ursula Watts & Justin JamesImages courtesy The Paddock Bakery

www.paddockbakery.com

It was an invitation from a good friend which led me to the hidden gem of The Paddock Bakery. A beautiful Gold Coast morning I walked up to the picket fence, the front yard teaming with breakfast goers. At first glance it appears that a private home-owner has simply invited the neighbourhood to breakfast. Upon walking into the bakery I was again swept away to Melbourne, but after ordering and taking a seat in the front yard I was reminded of the Nursery/Cafes which have popped up all over the Mornington Peninsula. It led me to wonder what sort of people would think to put this style of venue together. Meet Ben and Ursula...

Ben and I aren’t your typical cafe operators. We come from a building backgound, running a small carpentry business for years. A couple of years ago, we were lucky enough to take off camping in swags around Australia for 10 months. It was an incredible journey and we came home so inspired. By the time we got home things were slow in the building industry and we both knew it was time to do what we love - food! We came to a point where we could have put a deposit down on a small home, or have a crack and do what we love, and The Paddock Bakery began.

Paddock Bakery is a project of passion. We happened to stumble across the property one day and it was a series of events that fell into place that made it happen. We began the renovation and build process in May 2013 and it continued right into January 2014. We opened our doors in January, still mid finishing touches and details. We were so nervous and anxious to open the doors - we didn’t know if anyone would come! You are so highly judged when it comes to food as everyone is now a Masterchef, so putting yourself out there on a such a level was pretty daunting!

The Paddock Bakery has its own little personality. Before we even started the renovation, we saw the solid bones behind the flaking paint and the quaint bay window and knew she’d scrub up alright! There is so much character and charm in the old houses, it’s unfortunate that there are so few and far between on the Gold Coast. She was this gem that was just meant to be re-loved.

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We tried to keep everything as original as possible, windows, walls, doors - you’ll even notice old doors still hanging underneath our counters! The wood fired oven really sets the scene and is a big part of our business. It takes a lot of labour and a lot of love from us. The cast iron oven door says “The Acme” and was brought up from Tasmania which had come out of an old bakery that had closed down after 120 years - so it’s seen a lot of bread in its day.The bricks are from old warehouses and factories in Melbourne and have their own character and personality. The furniture is all sourced by Ben and was such a time consuming part of the process. The items are all original - beautiful old work benches from old factories in Brisbane, bread baskets from French bakeries, a butchers block from an old Mackay Butcher. There is a lot of detail and effort in what we’ve put together, full of our heart and soul and I think people appreciate this as much as we do.

Our gardens are also a big part of the space - we try to grow what we can to supplement our menu. It’s so lovely to see families and children learning and talking about the gardens whilst they’re there. These gardens also take a lot of love and time - but good things always do!

It took us 5 months to get an official ‘menu’ - We worked off brown paper bags for a long time! We keep our food real and simple but done really well with stunning ingredients. And we make sure we only serve what we would love to eat. The simple things in life like Bacon and Egg rolls, Cheese burgers, hot dogs and donuts - who doesn’t love a good donut?

We both love to eat so deciding what comes and goes on the menu is always a bit of fun. It’s important to us to keep our menu as seasonal as possible which is why we love to change it up all the time - people hate it but its part of Paddocks philosophy.

We have grown so quickly, faster than we ever would have dreamed. It’s been such an exciting journey, full of surprises and stresses that any business brings. But it has been truly rewarding watching people enjoy the space, the food and the gardens - that’s the best part!Paddock Bakery has big dreams and we have really only just begun. We’re excited to share the next part of our journey with our customers - it’s going to be fun, we are full of surprises and have some cool things planned that we think you’ll love - but you’ve got to stay tuned!

Head over and visit The Paddock Bakery!

20 Hibiscus HavenMiami, Queensland

Just off Christine Avenue

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Beer. The liquid synonymous with Australia and often closely associated with the familiar antipodean laid back, fun-loving attitude to life. Beer is a social drink enjoyed with friends and family maybe before, during or after a sporting event - another huge part of the Australian way of life. Beer is also a private drink sometimes appreciated in solitude to unwind after a tough day at work.

Beer is also very personal especially where choice is concerned. Fortunately, there are plenty of options these days. You only need to pay a visit to your nearest bottle shop and you’ll notice scores and scores of different types, styles and brands of beer. Some in green bottles, some brown, some clear. Some in cans. Some in four packs, some six. Where to begin!

Exploring flavour and trying new tastes are what Australian beers drinkers are doing. The tide is gradually turning on the big brewers with sales of craft beer on a steady rise. People are looking for something different - a tastier alternative to plain, old, mass produced lager. They’re hunting for something bursting with freshness made in Australia by Australian owned breweries. More importantly the trend is pointing to locally produced, smaller batches of beer.In years gone by the lucky country was blessed with an abundance of breweries constantly churning out beer in order to keep up with demand. Sure, that demand is still

BEER:

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there to some extent however, with the public being wiser as to where their hard-earned cash is going, their mindsets, tradition, brand loyalty and focus on heritage is slowly changing. It’s no secret that the hugely successful Castlemaine XXXX labels such as Gold and Bitter along with the Milton brewery itself are owned and run by Japanese brewing behemoth Kirin under their Lion Nathan business. There is no denying that XXXX brands are Queensland icons but the profits get tucked away in the wallets and line the already bulging back pockets of Japanese businessmen. It’s exactly the same story with Tooheys - the massively popular brand south of the border in New South Wales. Does Mr Senji Miyake - President and CEO of Kirin - sit on the edge of his seat during the State of Origin series each year and ponder the outcome of the winning state? Of course he doesn’t. He’s the biggest winner and it’s because of clever brand marketing.

Another notable inclusion is Victoria Bitter (VB). Aussie, Aussie, Aussie! Right? Wrong. VB is a brand of Carlton & United Breweries - part of the Fosters Group who, since 2011, have been under the ownership of London based SABMiller which itself is an amalgamation of brewing companies from South Africa and America. Seeing VB sponsorship deals for the Australian cricket team in recent years would have generated a few smirks back in England as the cash-rich board of directors at SABMiller in London could almost hear the sound of yet more money coming their way.

Overseas ownership and an inquisitive thirst for new tastes are just a few of the many reasons why Australian beer drinking habits are changing. Proof of this change in direction is in plain sight. Dig a little deeper into lists of Australian breweries and you’ll notice the hundreds of micro-breweries now in business. They wouldn’t be in existence if the demand for their wares wasn’t there.

In south east Queensland alone we are blessed with a multitude of micro-breweries that, in a short space of time, have really made their mark on the industry. Some have only been in existence for less than two years yet sales are soaring beyond forecast. Why? Because beer drinkers are drinking local. They’re not only broadening their horizons but helping an honest, hard working, local business in the process. Examples include All Inn Brewing (Banyo), Green Beacon Brewing (Teneriffe), Bacchus Brewing (Capalaba), Newstead Brewing (Newstead), Brisbane Brewing Co. (Albion) and also two in the Gold Coast Hinterland - Fortitude Brewing Company (Eagle Heights) and Beard & Brau (Tamborine).

The largest operational, independent brewery in south east Queensland is right here on the Gold Coast’s doorstep. Burleigh Brewing Company has been consistently brewing a quality range of beers since 2007. Just six years after yeast converted Burleigh’s first fermenter full of malted barley, owners Peta and Brennan Fielding scooped the 2013 Telstra Queensland Business of the Year award. Only a year prior to that, their wheat beer HEF (named after ‘Hefeweizen’ - the German term for brewing with wheat) won a prestigious gold at the biennial World Beer Cup in America.

They must be doing something right.

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IMAGINE YOUR BUSINESS HERE...

Issue Four specials include artwork contact us now www.qcmagazine.com.au

Prior to entering the fashion industry, PAVO creator Kate Iselin had a very extensive corporate career. Working nine to five, with brown hair and wearing a polyester suit to work every day. How did you cope with such constraints? ‘It was terrible! But I had always been creative and always know that I wanted to do something that didn’t involve sitting at a desk all day. I saved as much money as I could, applied to study fashion part-time after work and on weekends, and finally left my full-time job to go to university and study a bachelor’s degree of design.

My bachelor’s didn’t work out as well as I had hoped, as I felt uncomfortable working within the constraints of a traditional design-focused university. I made myself a promise that if I quit my degree, I would only do so to start my own line - and let’s just say, I’m never one to break a promise.’

The styles and colour of this collection are very unique, what was the inspiration behind this collection? ‘When I was at university, I paid my school fees with money I made from designing costumes for drag queens, strippers, and club kids. I spent my early twenties literally falling out of nightclubs and a lot of the themes I

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words by Kate IselinPhotographer: BrandonCook

Model: Hollier Marshall & Sarah Lau

Hair & Makeup:James Truscott

COLOURon high

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have in mind when designing are drawn from that. Some literally (I will always have a deep attachment to sequins and Spandex) and some more loosely - the current collection, ‘The Abject And The Sublime’, explores the print work of different artists and how it looks when placed together in a contrast. That contrast between different people’s art and expression, as well as the role of colour and print in design, is something that’s always inspired me.’

What does the future have in store for you and the PAVO label? ‘The next six months are hiatus time for me, which is actually very exciting as I’ve spent a few years with my nose to the grindstone, barely looking up! I do plan on travelling and taking an ‘inspiration trip’ to get my creative energies flowing again - I’m looking towards East Timor, Burma/Myanmar, or Iran to inspire me this time! I’m also obviously hugely excited about the next collection, which will be a Summer one - think Wizard Of Oz meets Woodstock, and that’s something like what I’m aiming for.’

Check Out PAVO at www.pavo.net.au

COLOUR

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words by Rebecca NealeFood.Fitness.Wellness

www.foodfitnesswellness.com

BREAK UPS SUCK!THE ‘HOW TO’ GUIDE

I have coffee with my friend and shake my head, unable to squeak out a sound over the lump in my throat.... what had I had i given up, had I made a mistake, was I thinking straight? These are the questions you ask over and over, sounding like a broken record. You well up while crossing the street, while waiting in a line, in the car at the lights, the silly love song on the radio reminds me of him, or when that simple memory floats by you that just seems like yesterday.Together for not the longest period but to you it always feels like a lifetime, doesnt it? The experiences we had experienced together felt like we lived 100 years together...But for some reason relationships end; everyone knows that. But the tough part is actually dealing with suffering, accepting, letting go, moving fwd,and processing a hell of a lot of other feelings all at the same time.Think what we must remember is that;What you have yet to learn, life will always find a way to teach you.What matters most is how well you walk through the fire.Sometimes we have to sacrifice the things we like to experience new things or better things.

But how do I best deal with a BREAK-UP???

Step #1 - Have a pitty party!Let yourself be sad. This is ok!!!But only for 1 weekend, or if it were in a long one, maybe an extended, long weekend (4 days max)... There are some break ups that we need more time to deal with and we need a good old cry, or to eat the entire humungous tub of coyo icecream or the biggest block of chocolate we can find.Allow yourself to obsess over every single little silly detail and remember all the amazing things you had. Your mind needs to do this as part of your healing process. But after this short lived, little party for 1, you must pick yourself back up again, and start back on that journey called YOUR LIFE.

“Why worry about things you can’t control when you can keep yourself busy controlling the

things that depend on you?” Unknown

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Step #2 - So........No more sad stuff ok!No more sappy movies or emo music on repeat, singing it at the top of your lungs in the lounge room. (Yes that means no more Delta Goodrem, Adele or Beyonce or Taylor Swift) No body benefits from overdoing the sadness, swimming in your own pool of tears! Time to crack the upbeat tunes and fun movies! Take control of the situation.. allow yourself 10mins sad time a day if you must, know that this is the only time.Try doing a cleanse - where you promise yourself that you wont contact him in anyway, nor stalk his profile daily. It will help you realise you can be on your own, and stand up strong and at this time he will be realising how much he hates not hearing from you.Break-Up Superfood Cleanse - coming soon (Check my website)

Step#3 - Spend time counting those sheep!Chances are you haven’t really been sleeping very well since you broke up. But as when you are sick, REST is so important. Get yourself some Epsom Bath Salts, some beautiful candles, sleepy-time tea or just do some meditation, listen to peaceful calming music, download the glen harold sleep ap this does absolute wonders for you and can help put you to sleep.Your puffy red eyes will not look any better with big black bags under them from having no sleep! No sleep doesnt help you get through the days any easier. Sleep will help give your head have a rest and allow some clarity to your overthinking crazy mind.

Step #4 - Time to get busy!Now is the time to create the best version of you that ever existed! Make those huge leaps towards promotions at work, get that dream body or follow those crazy dreams you have always talked about. Work on you, becoming super successful! Or why not try something new!Always wanted to become a yoga teacher, then do it!Take dance lessons, sing, volunteer for a charity, give blood... Do stuff that makes you feel good.Hang out with those who make you giggle and smile.Remember to lean on your friends and family, theyre the ones who love you the most and will always bet there to help make you feel good!

Step #5 Look and feel Your Best!Right thats it - no more time for questioning anything, feeling worthless or not good enough -Time to show that body some love! Treat it like the beautiful temple it is - Anyways don’t they say the best revenge is to look your absolute best! More importantly the mind works and feels better when you eat better and stop being a lazy bum. No continuous amount of junk food is going to make you feel any better. So get off the couch and get in the gym! Go for a Run, Sweat it out! Treat yourself to a massage, get your hair done, go shopping! Start feeling and looking healthy, happy and fabulous again!

If you are interested in doing the ‘Break-Up Superfood Cleanse, Get in touch with me for a special pre-booking price!

Rebecca NealeFood.Fitness.Welnesswww.foodfitnesswellness.com

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words by Tamarie BucklandQCM Guest Chef

It’s getting cooler outside and people are starting to get the sniffles and sneezes of wintertime. What do we reach for?

The vitamin C tablet. Put down the tub and reach for some of nature’s finest vitamin C - green veggies!

We all know greens are good for us cos mum made us eat them!Greens don’t have to be boring, they are so versatile and packed full of nutrition.

getting your GREEN on!

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words by Tamarie BucklandQCM Guest Chef

Kale - Vitamins A, C & K, calcium, potassium and iron.Let’s start with the en vogue Kale. Yes, you can add it to your green smoothie, but what else can you do with it? As you’d have read in last month’s pages, Kale is widely used in the Netherlands in a potato dish called boerenkool, similar to the Irish colcannon with bacon.You can add it to soups and stews such as the Italian ribollita usually made with cavallo nero (black or Tuscan cabbage). Stir-fry or sauté it with some garlic, chilli and lemon juice for a great side dish. Kale also makes a great alternative to the potato chip. Dust washed and dried kale leaves with your favourite spice mix and sea salt, then dry in a low oven or dehydrator until crispy and delicious.

Watercress - Vitamins A, B, C & K, calcium, iron, iodine and folate.Watch out Kale! Watercress is fast on your heels as the new “in” leafy green! Watercress is also a member of the brassica family along with kale, broccoli, cabbage and Brussels sprouts to name a few. If you’ve had a traditional English high tea, you would have found it in your finger sandwiches with cucumber or perhaps a herbed cream cheese. Watercress pairs fabulously with smoked fish like salmon, trout or herring. Blend it in soups, especially ones with potato, or use it to add a peppery spice to your favourite salad.

Spinach - Vitamins A & C, folate, potassium, magnesium, calcium & iron.If I had to choose a favourite, spinach would be it. So versatile fresh or frozen and yummy to boot! Any salad is better with spinach in my opinion. I especially love it added to a Greek salad or with crispy bacon, toasted pinenuts & roast pumpkin. Sautee spinach and serve it with eggs for breakfast, a squeeze of lemon and a nice steak Fiorentina style or just wilted through a pasta dish.

Silverbeet - Vitamins A & C, folate, calcium and iron.One of my favourite food memories from childhood is my mother bringing homemade quiche from a lady she worked with. Simply made with eggs, milk and little cheese, silverbeet was the star by far. Silverbeet is great in soups and stews and sweated with a little onion and cream makes a lovely side dish.

Broccoli - Vitamins A, B (1, 2 & 3), C & E & folate.Who doesn’t love some lightly steamed broccoli? Change it up with some toasted flaked almonds and a few currants. A creamy broccoli soup goes down a treat this time of year with some crusty bread. Or you can toss some small florets through a pasta dish.

Asian Greens - Vitamins A & C and folate.Bok Choy, Choy sum and gai lan to name a few. Finish a yummy Asian stir fry with some washed and chopped leaves. Wok toss with sesame oil, chilli, ginger and garlic or drizzle with oyster or hoi sin sauce for a quick and tasty side dish. Steam with your favourite fish for a healthy weekday meal on the run.

Peas - Vitamins B1, B3, C & KJust reserved for your Sunday roast? Not so. Try them in a risotto with some asparagus and pancetta or as a splash of colour in a ragu sauce with pasta.Pan toss them in a little olive oil with some zucchini ribbons and fresh mint.Sweat them down with some butter and onions, give them a mash and serve with sausages for a different take on bangers and mash.

Parsley - Vitamins A, C & K, iron and folate.One of my favourite greens. I tend to use parsley in far greater proportions than just as a herb as I just love its flavour. I prefer the flat leaf kind.It’s nothing for me to sit down to a gigantic bowl of homemade tabouli for a meal, either with some protein on the side or the addition of chick peas to the mix. I chop up flat leaf parsley, mint, spring onion, red onion, tomato and sometimes cucumber and add it with either the traditional burghul (cracked wheat) or quinoa for something different. Then add salt and pepper and lashings of lemon juice and good quality extra virgin olive oil. Parsley leaves are also great just thrown in a salad. If you’re cranking out some winter warmers such as lamb shanks or osso bucco, try garnishing it with some gremolata. Chopped parsley with lemon zest and fresh finely chopped garlic. Adds great depth to the dish.

Cabbage and Brussel Sprouts - Vitamins B6, C & K, potassium and folate (cabbage). Vitamins A, B3 & C, potassium and folate (brussel sprouts).Before I hear the barrage of Yuuuuuuuuuk!!!! I have 3 words for you, bacon, bacon and bacon. I have eaten these vegetables from a very small age thanks to glorious bacon. There’s nothing like some cabbage or sprouts sautéed in butter with some onion, garlic and bacon – yummo! Bacon fixes everything. However, I’m not writing a bacon article (note to self, next article - bacon). Now, if your vegetarian or pork free, bacon’s not your thing - don’t stress, cabbage and sprouts are still for you. Try tossing halved sprouts with olive oil, garlic and thyme and roasting them. Toasting some mustard seeds, cumin and garam marsala and sautéing with some finely shredded cabbage.

Hopefully this has given you some inspiration to ditch the vitamins in favour of food. Not only are these macronutrients more bio-available through food, you get the pleasure of eating too.

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words by Justin JamesImages courtesy Paco Robanne

the conqueror

Many have slammed the conceptual idea behind this fragrance, Invictus – meaning ‘invincible’, with the debatably tacky trophy flacon, and the advertising campaign to match. But I have to say I am quite a fan. Paco Robanne has spared no expense in seeing this concept to the end. The commercial alone is epic. We watch former Rugby League player Nick Youngquest strut into a stadium with all the purpose and confidence of a Roman gladiator. Coupled with excellent CGI of god-like characters and matching soundtrack, the commercial is one of the best, artistically, that I have seen in quite some time.It’s been just over a year since it’s release, but I have only recently had the chance to really explore the scent past the obligatory card sniff.

Invictus for Paco Robanne was somewhat from left field, in that it is quite a fresh composition, in a stable built on more sweet, heady aromas the like of Millionaire. Composed by perfumers Veronique Nyberg, Anne Flipo, Olivier Polge and Dominique Ropion. Any of my avid followers will know that my all time favourite composer is listed in that line up, so

INVICTUS

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instantly I become biased. Olivier Polge is arguably the best perfumer of our generation of modern fragrance.Invictus opens with Grapefruit, Mandarin and a Marine Accord which gains it’s ‘fresh’ and ‘sporty’ labels. The composition then leads into a heart of Bay Leaf and Jasmine lending a slightly sweet, floral warmth, followed by a very grounded base of Guaiac Wood, Oakmoss, Patchouli and Ambergris.

Skin tests over a number of days left me with mixed feelings. I found the initial scent to be very fresh and appealing, but the heart lost me with its floral accord. The base though was so very familiar to me that I couldn’t help but love the way it worked with my skin, after many compliments and thinking on it I realised the base of Invictus is almost a perfect replica of Diesel Fuel For Life. It has that same woody sweetness that just tickles the back of your throat.Like Diesel Fuel For Life I found Invictus to have good longevity even after the freshness of the top and heart notes had worn. The base has a somewhat dusty sweetness mixing with the woody notes which leaves the tail end of the composition almost better than its beginning.

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UPCOMING ATTRACTIONS

FEATUREINTERVIEWS

SEEKINGMORE

FASHIONSHOWCASES

THEMELBOURNISTICS

LISA CHAPPELLACTOR

GREENHOUSE FACTORY - KIRRA

FIRASS DIRANIACTOR

ISLAND LUXE - BYRON BAY

MIND OVER MATTERHIP HOP MUSICIANS

BSKT CAFE - NOBBY BEACH

words by Tyran HolmesInternational Traveller

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SPAINSensational

When I first had my taste of worldly music from European influences as a teenager, I was exposed to a world I so wished to be apart of. Such acceptance and freedom to be who you

are. With such strong cultural wealth and unique identity.

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What was once considered a pipe dream for me, only recently become a reality. After years of saving and research, it came my time to live in a world I desired for so long. For seven months I travelled through Europe. The festivals, food and land amongst such bright Souls.

Seven weeks of broken travel sent me to Spain’s beautiful cities and towns. Madrid, Sevilla, Barcellona and Sitges. Circuit festival tested my strength for two weeks of wild nightlife that melted into a day that followed. This was not for the faint hearted, but highly recommended. All senses were fed with beauty, excitement and music. The sand of Barcelona sparkles in the waves as bronze covers the golden sand. Free to be who you are. Beauty truly is in everyone.

Sitges, a short train trip away, is famous for it’s Pride, Film and Carnival festivals amongst so many others. Locals are welcoming you to be part of their world. Stepping onto the public transport reminds me of an open bar. No silence like in Australia, a social atmosphere is to be seen even there on the train.

Madrid is a host to many districts of cultural desires. The business side of Spain and central to all that surrounds. Madrid to Sevilla, so many photo opportunities to be had. Moroccan tiling throughout housing courtyards.

Winding streets of river stones offer cool changes from the African heat rising. Food of both traditional value and north African spices calm your hunger. Authentic Paella and tapas shared with new friends couldn’t be more welcomed with a chilled Cervesa.

Your evenings filled with laughter, food, dance and friends that will be truly missed after. Be ready to open your heart. Take every opportunity to meet new people in hostels and couch surfing with locals. After using all forms of accommodation, spending time to yourself is good, but with others is Epic!

Spain is the choice for Europeans, as it should be for you too!