HC_DOMA_0111_TLNP_ED2_v01[4]

2nd
EDITIONAUTUMN WINTER 20
16
EXPLORE
AS THE COOLER WEATHER
DESCENDS ON THE CAPITAL,
WARM UP WITH OUR INSIDER
GUIDE TO CANBERRA’S PACKED
EVENTS CALENDAR.
MOVE
STAY ACTIVE AND BEAT THE CHILL
WITH OUR GUIDE TO THE SCENIC
RUNNING AND CYCLING LOOPS
AROUND THE REALM PRECINCT.
WEAR
OUR FAVOURITE SEASON IN THE
FASHION CALENDAR USHERS IN
NEW RICH SHADES AND TEXTURES.
TASTE
OUR CHEFS SHARE THEIR
FAVOURITE COMFORT FOOD
RECIPES THAT YOU CAN
RECREATE AT HOME.
TRAVEL
CANBERRA IS THE GATEWAY TO
ALPINE COUNTRY – WE’VE FOUND
THE BEST PLACES TO EAT, STAY,
SHOP AND SKI.
The most highly capped
rugby player in Australia,
Stephen Moore, talks about
the importance of being part
of a team, ﬁnding your ‘why’
in life and making it to the
2019 World Cup.
–––
Words by Kate Edwards
Photography by Martin Ollman
& Stuart Walmsley
HE ALTH
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CU LTU R E
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TR AVEL
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CU IS INE
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S T YLE
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E XPLOR E
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After agreeing to interview Stephen Moore
at a local Canberra café, I quickly realise
that I’ve made a catastrophic mistake.
With Super Rugby season in full swing,
we are constantly interrupted by starry-
eyed males, ranging in age from 10 to 70,
asking to have their photo taken with the
Co-Captain of the Brumbies and 2015
Captain of the Wallabies. But not once
does Steve seem annoyed or frustrated.
Instead he handles it all with grace and
good humour, telling me that when you sign
up to be a professional sports player, it’s all
part of the package.
And it seems this good natured philosophy
runs as a constant throughout his life,
helping him navigate the highs and lows
and the pressures of being an international
sporting leader whilst juggling the demands
of fatherhood.
THE POWER OF MANY...
. . .
CONTINUED
ON
PAGE 4

REALM PRECINCT DIRECTORY
EVO HEALTH CLUB
OPENING HOURS
Monday – Thursday: 5.45am – 8.30pm
Friday: 5.45am – 8.00pm
Saturday: 8.00am – 6.00pm
Sunday: 9.00am – 5.00pm
Public Holidays: 8.00am – 6.00pm
Closed: Christmas Day, Boxing Day
and New Years Day
+61 2 6162 0808
evohealthclub.com.au
MUDD THE SPA
OPENING HOURS
Monday: 10.00am – 6.30pm
Tuesday – Wednesday: 10.00am – 6.30pm
Thursday: 10.00am – 8.30pm
Public Holidays: By appointment
+61 2 6162 0909
mudd.com.au
KUNDALINI HAIR
OPENING HOURS
Monday (retail only): 9.00am – 4.00pm
Tuesday: 9.00am – 6.00pm
Wednesday: 9.00am – 8.00pm
Thursday: 9.00am – 8.00pm
Sunday: CLOSED
+61 2 6273 7766
kundalinihair.com.au
F A C I L I T I E S
AUSTRALIAN BOTANIC GARDENS
anbg.gov.au
AUSTRALIAN WAR MEMORIAL
awm.gov.au
CANBERRA GL ASSWORKS
canberraglassworks.com
HIGH COURT OF AUSTRALIA
hcourt.gov.au
NATIONAL GALLERY OF AUSTRALIA
nga.gov.au
NATIONAL ARCHIVES OF AUSTRALIA
naa.gov.au
NATIONAL LIBRARY AUSTRALIA
nla.gov.au
NATIONAL MUSEUM
nma.gov.au
NATIONAL ZOO AND AQUARIUM
nationalzoo.com.au
OLD PARLIAMENT HOUSE
oph.gov.au
PARLIAMENT HOUSE
aph.gov.au
QUESTACON
questacon.edu.au
TELSTRA TOWER
telstratower.com.au
L O C A L A T T R A C T I O N S
OSTANI BAR & RESTAURANT
OPENING HOURS
LOUNGE & RESTAURANT
Monday – Saturday: 6.30am – Late
Sunday: 11.00am – Late
BAR
Monday – Sunday: 11.00am – Late
+61 2 6163 1802
ostani.com.au
R E S T A U R A N T S
EMERGENCY
Dial 000
BARTON PHARMACY
OPENING HOURS
Monday – Friday: 7.00am – 7.00pm
Sunday closed
3 Sydney Avenue Barton ACT
+61 2 6273 0308
BARTON GENERAL PRACTICE
OPENING HOURS
Monday – Friday: 8.30am – 8pm
Saturday: 8.30am – 1.00 pm
Suite 2/3 Sydney Avenue Barton ACT
+61 2 6295 0424
M I S C E L L A N E O U S
MAPLE + CLOVE WHOLEFOODS
OPENING HOURS
Monday – Friday: 7.30am – 2.30pm
Saturday + Sunday: 8.30am – 2.30pm
+61 2 6162 0777
mapleandclove.com
LILOTANG
OPENING HOURS
LUNCH
Tuesday – Friday: 12.00pm – 2.30pm
DINNER
Tuesday – Saturday: 5.30pm – 10.30pm
+61 2 6273 1424
lilotang.com.au
CHAIRMAN & YIP
OPENING HOURS
LUNCH
DINNER
+61 2 6262 1220
thechairmanandyip.chairmangroup.com.au
R E S T A U R A N T S
BUVET TE
OPENING HOURS
BREAKFAST
Monday – Sunday: 6.30am – 10.30am
ALL DAY MENU
Tuesday – Friday: 11.00am – 6.00pm
DINNER
PETIT FEAST
Saturday: 12.00pm – 3.00pm
Bookings: bookings@buvette.com.au
+61 2 6162 1234
buvette.com.au

CONTENTS
THE BEE WHISPERER
HOW A MOHAWKED 21
YEAR-OLD IS CHANGING THE
FACE OF CANBERRA HONEY,
ONE BEE AT A TIME.
PAGE
8
BRASSEY HOTEL: A NEW
LIFE, FOR AN OLD BEAUT Y
ONCE A GUEST HOUSE FOR
MEMBERS OF PARLIAMENT
AND GOVERNMENT OFFICIALS,
BRASSEY HOTEL HAS BEEN
REINVENTED INTO A FIVE-STAR
DAY SPA AND HEALTH RETREAT.
PAGE
6
THE CHAIRMAN’S
NEW CLOTHES
JOSIAH LI’S THIRTY-YEAR
JOURNEY FROM BORED
UNIVERSITY STUDENT TO
CHAIRMAN OF CANBERRA’S
RESTAURANT SCENE.
PAGE
10
EAT. DRINK. PLAY.
DISCOVER CANBERRA'S BEST
EATERIES, ALL WITHIN A FEW
HUNDRED METRES FROM
YOUR ROOM.
PAGE
11
SUMMER BODIES
ARE MADE IN WINTER
SHRUG OFF THE URGE TO
HIBERNATE AND GET OUT
AMONGST CANBERRA’S RUNNING
AND CYCLING LOOPS.
PAGE
13
PEAK FITNESS
PREPARE YOUR BODY TO
CONFIDENTLY TACKLE THE
SLOPES THIS SNOW SEASON
WITH THESE THREE KILLER
WORKOUTS.
PAGE
12
COVER STORY
THE POWER OF MANY
WALLABIES CAPTAIN
STEPHEN MOORE ON
FAME, FAMILY, FUTURE…
AND EVERYTHING IN BETWEEN.
STARTS ON THE COVER
AND CONTINUES ON
PAGE
4
0
1
A WINTER ADVENTURE
THE ROAD TO THE SNOW IS
PAVED WITH GREAT PLACES
TO EAT, SHOP, STAY AND SKI.
14
COMFORT FOOD
WHEN IT’S COLD OUTSIDE,
WARM UP FROM THE INSIDE
OUT WITH THESE PERFECTLY
COMFORTING RECIPES.
16
ST YLE
CARA HO SOURCES THE
LATEST TRENDS FOR
AUTUMN & WINTER 2016.
18
HER ST YLE
EMBRACE AUTUMNAL
SHADES AND TEXTURES.
PAGE
18
HIS ST YLE
TRADITIONALISM WITH A TWIST.
PAGE
20
INSIDER GUIDE
DON’T MISS CANBERRA’S
MUST-DO EXPERIENCES.
22

On fame…
So does this (the constant attention from
fans passing by) happen a lot?
It used to happen occasionally. But since
the World Cup last year, it’s definitely
happening a lot more.
Does it bother you?
You do lose an element of privacy but
I'm not uncomfortable with it. I'm very
passionate about rugby and so I feel I have
a personal responsibility to be a good
ambassador for the sport – and to conduct
myself in a certain way.
That’s pretty important when you’re a
sportsperson in the public eye.
Absolutely. I think there are some sports
people who can’t handle being thrust into
the spotlight and all the attention goes
to their head. And they don’t think about
how their behaviour has consequences
on a greater level. Even the Wallabies
had some problems with poor discipline
and selfish behaviour – every team has
their issues. But from my experience,
the vast majority of my teammates over
my career have been very focused on
becoming the best person they can be.
On the importance of a
good team…
Why is being part of a team so important
for you?
I think it’s so much more powerful achieving
things as a team, rather than individual
success. You get to share memories—
the highs and the lows, form great
relationships and have that camaraderie.
What makes a good team?
It’s my belief that good people make
good footballers. But it’s not about laying
down rules and restrictions and getting
people to fit a certain mould. That never
works in my opinion. (Wallabies Coach)
Michael Cheika’s focus is very much on
educating players—young players in
particular—to become the best versions
of themselves. And when you can start
from there, everything will fall into place.
How do you go about achieving that?
Last year we were really big on getting
people to focus on what is their “why”
in life. Asking questions like ‘What do you
stand for?’ “What motivates you?’ And we’d
never done that before. We always came
from a place of “We’re all Aussies and we
should all want the same thing.” But if you
look across the Wallabies, we’ve got guys
that were born in Fiji and Samoa. I wasn’t
born in Australia (Stephen was born in
Saudi Arabia to Irish parents and moved to
Australia when he was five). David (Pocock)
was born in Zimbabwe. So by digging deep
into our individual motivators, we realised
that everyone’s “whys” were very different
to each others. For some people it’s
their culture. For others it’s their family.
What’s your “why”?
For me it’s about the legacy of the jersey.
I’m a bit of a traditionalist in that sense.
I grew up dreaming of playing for
the Wallabies. So when I got that
opportunity I wanted to make not only
my family proud but also the people who
played before me.
How does understanding your ‘why’ make
you a better footballer?
Well it forms your identity – your self-belief.
Once we worked out what each of us stood
for, we established a collective identity
for us as a team – and it’s something we
all keep to ourselves. So whether we’re on
or off the field, it drives everything we do.
When we lost the World Cup final last year,
Michael Cheika said “I couldn’t be prouder
of you guys because today we were that
person and that’s all you want to be.”
He never talked about winning or losing.
How has that approach inﬂuenced you as
a leader?
It’s crucial for me to really find time to get
an understanding of my teammates and
dig deep. I think the power of the mind is
really underestimated, especially when it
comes to sport. So we would spend just as
much time talking about what motivated
us as much as we would about rugby.
Because if you believe you can do something,
you can do it. No matter what it is.
. . .
CONTINUED
FROM
PAGE 01
S T E P H E N M O O R E
“It's so much more
powerful achieving
things as a team...
you get to share
memories.”
THE LIT TLE NATIONAL P OST
PAG E
4

On dealing with the
highs and lows…
What have been the absolute highlights in
your career?
Having grown up in the golden age of
Rugby watching all my heroes such as
John Eales and Tim Horan win the 1999
World Cup, and then having the opportunity
to play with some of those guys, has been
an amazing ride.
My first test match against Samoa in 2005
was a big moment – especially as I’d done
a lot of hard work to get to that point. I was
only twenty two.
A couple of games after that, we played
South Africa in Johannesburg and I got
to shake hands with Nelson Mandela at
Ellis Park stadium. It was a full house and
there was a lot of emotion. So I was really
conscious of what a momentous occasion
it was.
Another huge moment was my fiftieth
test which was against South Africa in the
Highveld—and we won—for the first time
in something like 30 years.
Completing my medicine degree was also
really important to me. It wasn’t easy and
it took me six years! I remember sitting
for exams in South Africa and doing
assignments on tour in the UK. But rugby
has always given me the opportunity to
juggle my priorities.
What about the lowlights?
Things like losing test cup finals – or any
test matches are a huge disappointment.
Losing the super rugby finals with the
Brumbies a couple of years ago was
very tough. But I’m a big believer that
you have to learn from those things –
you take something out of it and turn it into
a positive. Because once a game is over,
it’s over – you can’t change the result.
And as I’ve gotten older, I appreciate that a
lot more and try to put the past behind me
as quick as I can. I used to dwell on losses
for days and days. But having a family has
really put those things into perspective
for me; I mean you come home after a loss
and the kids still want you to do things
with them, life goes on.
In terms of injuries, one of the lowest
points was my first test match as Captain
of the Wallabies in 2014. I injured my
knee in the first couple of minutes of play
against France. It was pretty surreal. I had
surgery two days later and missed out on
the whole season.
That must have been shattering!
Yeah it was. But once again I try and put
a positive spin on these things. It’s just
a game at the end of the day, and there
are far more people out there who have
worse things going on in their lives. So I
focused on getting my knee right. But I
also got to spend more time with my
family and my kids which was great. And I
started doing work with Deloitte here in
Canberra working in change management.
That opportunity allowed me to put into
practice everything I’ve learnt about being
part of a team and the importance of good
leadership and establishing a good culture
– which has become a real passion for me.
Travelling with
Stephen Moore
What's the worst hotel you've ever
stayed in?
There’ve been some ordinary ones in Paris
and Italy. We always room with someone else
so you’ve got these two massive guys with
heaps of gear squeezed into a tiny room with
two single beds. And the bigger guys always
have their feet hanging over the bed and that
sort of thing.
What's your favourite hotel?
I love Grosvenor House in London in Park
Lane. It’s very old school and traditional.
Every night they’ve got black tie balls on and I
love seeing people walking around in all their
finery. We don't often get to stay in those
kinds of places so it gives you a whole insight
into a different world.
How do you rate a good hotel?
A good bed and a good shower are
absolutely crucial for me. Because these
days you don’t really spend that much time
in your room. And particularly when you’re
playing, you just want to come back have a
good shower and know that you’re going to
get a great night’s sleep. Good curtains to
black the room out are also top on my list. Oh
and great coffee. You definitely have to have
great coffee in the morning.
How is travelling different with kids?
Yeah – it’s been challenging! I remember
when the family came and joined me for
the World Cup and Courtney and I had a
double bed, Theodore was on a little roller
bed and Darcy was in this quarter cot all in
the one room. And if you had to get up in
the middle of the night, you had to tiptoe
around. Because if anyone woke up, it was
game over! But in saying that, they’re all the
memories that you’re creating together and
we’ll be able to talk about that when they get
older. And I’m looking forward to when they
can get older and they can appreciate it more
(and we can have separate rooms)!
On the future…
Where do you see yourself in five,
ten years time?
I’ll be retired from rugby I’d say.
We’re actually moving back to Brisbane
next year so that we can be closer to
my family and my mates – which I’m
excited about. But I’m also feeling quite
emotional about leaving the Brumbies –
my teammates and coaches. I’ve been with
them for eight years and I’d like to think
I’ve made a contribution in that respect.
But there comes a time in your life when
you have to put your family first and it just
means that Courtney and I will have that
extra support in Brisbane that we don't
have here. In terms of rugby and joining the
Reds, the team has been struggling lately,
so it’s an opportunity to go up there and
make a difference – which I love.
Other than that, my goal is to play in the
2019 World Cup. I’ll be 37 by then so I’m not
taking it for granted that I’ll make it to that
point – but that’s my goal.
I’ve often thought about going over
to Cambridge and studying for a year
– something like modern history or
philosophy. And beyond that, I’d like
to pursue my passion around change
management. I’ve seen how it can
really make a difference from a rugby
perspective, and I’m really looking forward
to taking what I’ve learn in that sphere out
into the wider business world.
On family…
You met your wife (Courtney) in
South Africa.
Yeah I met her while I was on tour there
in 2008 – in a bar! Very romantic! And we
got talking and then that was it – I had to
leave the next day. But I got her details
before I left and we stayed in touch.
And she agreed to come out to Australia a
few months later for a holiday. That was the
start of our long distance relationship.
That must have been tough.
It was tough – particularly with the
time difference. I’d have to get up early so
I could catch her before she went to bed,
and she’d be getting ready to go to work
in the morning when I’d try her at night.
After about two years she agreed to move
over here. I would never underestimate her
giving up her life—her career, her friends,
her family—to be with me. It was a huge
sacrifice on her part.
Now that you have children (son Theodore
is five, and daughter Darcy is
nineteen months), how do you balance
your career with fatherhood?
Well I guess that makes it harder.
Theodore was only a few weeks old when
the season started back up and I had to
go away. But you know that situation is
not unique to rugby. Look at people in the
military who are away for months at a time.
So I don’t complain about it. I feel that I’m
very lucky to get to travel the world, doing
something that I love. But saying that,
you do need to have supportive frameworks
in place at home. That’s critical. Now that
we’ve got two children it becomes harder
– particularly as Theodore is older now,
he’s starting to really miss me when
I’m gone. But I Skype them while I’m away
and Courtney works very hard to explain to
them what it’s about. And I guess I’m lucky
in that they get to see me on TV, so they
know where I am and have some context.
We always find opportunities for when they
can join me on tour, because otherwise it’s
a long time to be apart.
“I think the power
of the mind is really
underestimated,
especially when it
comes to sport.”
– STEPHEN MOORE
PAG E
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BRASSEY HOTEL:
A NEW LIFE, FOR AN OLD BEAUTY
Brassey Hotel is one of Canberra’s much-loved historical treasures. Now, Doma Hotels is breathing new life into the
beautiful heritage-listed property by reinstating its idyllic country-style gardens, cosy courtyards and landscaped features
– creating the ultimate setting for a ﬁve-star day spa and health retreat, at the iconic former guesthouse.
Words by Tiﬀany Bonasera
It was later renamed Brassey House
after Lord Thomas Brassey, Governor
of Victoria at the time of Federation
(from 895-1901), though many locals
believed Arthur Brassey, a prominent Acton
landowner, deserved consideration for the
naming rights.
Brassey started out as a guest house for
Members of Parliament and government
officials. It went on to become a place of
residence for civil and military personnel,
as well as 10 Pound Poms to British
researchers such as Tony Howkins,
who relocated to Canberra to take up
appointments at the ANU in the 1950s.
Since 1987, Brassey has operated as a hotel.
Designed by Sydney-based architectural
firm, Budden & Hood, the building’s
symmetrical facade is a nod to American
Colonial influences. If the characteristic
dark brick walls could talk, we may be more
the wiser about whether there’s any truth in
a story that the building was built the wrong
way around – that it should have faced in
the opposite direction.
While we will probably never know if
Brassey was constructed in reverse, we can
be confident that its early residents have
fond memories of staying there – albeit, the
building’s lack of heating at the time did call
for extreme and humourous measures, as
former guest, Noel Francis, recalled in an
article published in the Canberra Times: National Archives of Australia: Brassey House, under construction 1929; 5626.
Brassy Hotel – refreshed and ready in 2016
Our 80 guest rooms will feature new carpets, signature
Doma luxe beds, TVs, window furnishings, Foxtel and
free Wi-Fi. As our guest, you will also have access to the
new 24-hour gym and Canberra’s best day spa.
PAG E 0
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“The design of the
wellness centre will be
markedly different from
other gym and day spa
offerings in Canberra.
It will provide a health
retreat experience.”
– JURE DOMAZET
MANAGING DIRECTOR
DOMA HOTELS
“A guest, absent for the evening, left his
radiator beaming on his eiderdown –
the smell of scorched feathers through
the corridors soon attracted prompt
extinguishing treatment!”
For new owners, Doma Hotels, developing a
new narrative for Brassey Hotel, within the
Realm Precinct, has involved preserving its
welcoming (and popular) old-world charm
while looking for ways to reinvigorate the
generous space, particularly the gardens.
“The Realm Precinct is a modern, urban
development with bustling businesses, bars
and restaurants,” explains, Jure Domazet,
Managing Director, Doma Hotels.
“The Brassey sits on a block of almost
9,000sqm, with a design that creates
some intimate garden settings. Our aim is
to restore them to their full potential and
provide private and quiet garden settings
around the hotel where our patrons can
escape the faster pace of life.”
In line with its vision of re-establishing
Brassey’s leafy surroundings into a
destination for reflection and calm, Doma
Hotels is refurbishing the lower level of
the hotel into a five-star wellness centre,
complete with an international-standard
day spa and “beautiful” gym.
“There really is no need to exercise in a
rough or ugly space,” Jure says. “The gym
will be a place where guests can go to do
a gentle workout or a challenging exercise
session, and just take time out away from
the rest of the world.”
The gym will have a general fitness area
with cable machines and cardio equipment,
open 24 hours for guests. It will also have a
dedicated weights area and multi–purpose
group room, plus a Pilates studio and
separate yoga room.
Better still, the concept will focus on
indoor-outdoor integration. As part of the
hotel’s landscape upgrades, there are plans
to incorporate an outdoor gym and sprint
track that will be cleverly concealed within
one of the courtyards.
As for the luxurious day spa, it will bring the
five-star factor to the hotel with its “cave”
hot spa, steam rooms, sauna and treatment
rooms – making it the perfect place
to rejuvenate.
“The design of the wellness centre will be
markedly different from other gym and day
spa offerings in Canberra,” Jure enthuses.
“It will provide a health retreat experience.”
Brassey Hotel’s makeover extends to the
rooms and reception, where the Doma
Hotels team is seamlessly bringing together
elements from its proud heritage with the
property’s new direction as a health and
wellness destination.
“The external appearance of the building,
set within the extensive landscape, gives
Brassey Hotel its heritage-feel,” Jure says.
“The new reception area will provide a
better connection through from Belmore
Gardens to Macquarie Street, and will
embrace the use of the west porch as one
of the key entries to the building.”
“We have had to reimagine the whole hotel
to reposition the internal layout.”
From a design viewpoint, “timeless” best
describes the way the interior of the hotel
is being remodelled. It is reflected in the
lamps and chandeliers to the wallpapers,
carpets and curtains in the room and
corridors. Distinctive details include the
light-grey to white palette highlighted by
deep blues, warm timbers, natural stone
and dramatic black textures.
According to Jure, the changes are a
natural fit for the hotel, given the Realm
Precinct already appeals to clients who are
interested in health and wellbeing.
“Evo Health Club [Hotel Realm] already has
a loyal following, Maple + Clove is one of
the first wholefoods cafes in Canberra, and
we have our very own Hotel Realm Running
Group. Our new retreat at Brassey has been
designed to complement existing services
and facilities,” he says.
One wonders what Brassey’s early
guests would think of its transformation
into a health retreat. For Tony Howkins,
who described Brassey as a “really happy
place to live”, a gym workout may well
have been a welcome alternative to
the entertainment on offer at the time,
“playing cards, talking and singing along
with whoever could play the piano”.
In addition to enjoying the room improvements,
Brassey guests will also be able to hire bikes from
the hotel, including locks and helmets. (See page 13)
When staying at Brassey, you can access the five
restaurants and bars located just across the road at
Hotel Realm and Burbury Hotel and Apartments.
COUNTRY-GARDEN
SETTING IN THE CITY
Brassey Hotel’s reinstated garden
landscape will provide a gorgeous
backdrop for intimate weddings and events.
The Realm Precinct is the perfect place for
your guests or delegates to stay because it
offers a variety of accommodation options,
at different price points.
DID YOU KNOW?
In the 1950s, Brassey House residents paid
6 pounds, 6 shillings a week for full board
(food and meals), which was 50 per cent of
our salary.
– TONY HOWKINS
(RESIDENT IN 1954-1957)
PAG E 0
7

M I T C H P E A R C E
PAG E
8

•
FIVE THINGS ONLY A
BEEKEEPER WOULD KNOW
ABOUT BEES
1. They have a banana-scented
anger hormone
2. The can recognise human faces
3. Each colony of bees smells
different
4. One bee will only make 1/12 of a
teaspoon of honey in its lifetime
5. Bees communicate with
different smells and dances
THE BEE WHISPERER
“You know when bees are unhealthy,”
the young man with the Mohawk and
spectacular tattoo sleeve tells me, before
pulling on his beekeepers’ jacket and hood.
“The hive gives off this distinctive smell, and
that’s a sign they aren’t doing so well.”
With that he picks up his smoker and heads
towards the three hives housed on the roof
of Hotel Realm, to do a routine check of
the 180,000 or more bees that live there.
I’m watching him (from a safe distance), as
he carefully examines each frame, amidst
a cloud of smoke and bees. Finally he’s
satisfied that the bees are healthy enough,
despite the intense heatwave Canberra’s
been experiencing. But he’s noticed that
they’re not producing as much honey as
they normally do.
“The dry weather affects pollination,” he
explains. “If plants aren’t flowering in the
area, bees can’t produce honey.”
The 21 year old’s knowledge of bees – not
to mention his skills in avoiding being stung
by thousands of them – is highly impressive.
But Mitch Pearce is no ordinary 21 year old.
As Australia's youngest urban commercial
beekeeper and fourth generation Apiarist,
bees are in his blood. And their welfare is
his number one priority.
“There are some commercial beekeepers
who are all about getting as much honey
as they can out of their bees,” he explains.
“But my family’s focus has always been
on keeping our bees happy and healthy.
Because ultimately happy bees produce
better honey.”
And having received the first agricultural
excellence award for urban honey at the
Royal Sydney Easter Show, it seems the
industry agrees with the philosophy that
was instilled in him from a very young age.
Despite growing up in Canberra, Mitch
spent all his school holidays working in his
family’s commercial beekeeping business
in Inverell, first established by his great,
great grandfather – Frank Turner, in 1928.
“I’ve got photos of me as young as
six after a big day working on the hives,
looking absolutely exhausted,” he recalls.
“I loved it.”
But what about the stings!
“We’ve all got hilarious stories of us leaping
into dams to run away from the bees and
being covered in welts,” he laughs. “It still
happens now occasionally! Just the other
day, I was painting the hive lids without
my jacket on and someone nearby started
laying down some really strong fertiliser.
I thought, ‘If the smell’s bothering me,
called the Collective, is Vice President of
the ACT Beekeepers Association, an active
member of the NSW Apiarist Association
and a sustainability activist. His passion
and knowledge on all things to do with
bees and sustainability have also made him
an in-demand speaker in Canberra and
NSW – including giving several talks at his
former school.
But despite the fact that he’s now at the
helm of a rapidly growing business, Mitch
isn’t interested in making lots of money or
garnering awards. He is still genuinely in it
for the bees.
“Ultimately my goal is to have one hive
within five kilometres of every house in
Canberra,” he enthuses. “Then I can feel
satisfied that there’ll be enough bees
to guarantee the sustainability of our
environment.”
We humans have depended on honey bees for about 9,000 years. So when there were signs
of a massive bee shortage in Canberra, and subsequent pollination crisis, one schoolboy,
encouraged by his Mum, decided to do something about it. Four years on, Mitch Pearce,
through his business Canberra Urban Honey, is restoring the population, one bee at a time,
thanks to community partners such as Hotel Realm.
Words by Kate Edwards
it’s going to bother the bees.’ And sure
enough they whipped themselves into a
frenzy and stung me all over the face and
neck. I had to give a speech on beekeeping
that night – not a great look.”
When he wasn’t working on the hives in
Inverell, Mitch spent his weekends selling
his family’s honey at Canberra’s Farmers
Markets. It was there that people first
started to approach him about the apparent
lack of bees in Canberra. Over the years
the complaints become more frequent and
more urgent, with fears that Canberra was
heading for a pollination crisis.
“You can’t grow local produce, if you don't
have bees,” states Mitch. “And it really
concerned us. So my Mum encouraged me
to do something about it – and that’s when
Canberra Urban Honey was born.”
As the first agricultural crowdfunded
project in Australia, Mitch and his Mum
were able to transport five of the hives
from their family’s business in Inverell to
Canberra. It was only ever meant to be
a hobby – a way of restoring the local
bee population. But the response was
overwhelming. Hotel Realm was the first
corporate partner to get on board, offering
to host hives on the hotel roof. This notable
endorsement became the catalyst for many
more requests to host hives throughout
Canberra, and Mitch suddenly found
himself trying to juggle college with a
rapidly growing enterprise.
“Yeah I used to ditch classes to go and sort
out any problems with the hives,” laughs
Mitch. “Mum would call me in the middle of
art class to tell me something was wrong,
and I’d be off in a flash.”
Whilst his school was not terribly
supportive of his side business, a couple
of teachers had great faith in Mitch’s
project and would turn a “blind eye” to his
absences, knowing that he had the potential
to make a real difference.
And Mitch did not disappoint.
As well as heading up Canberra Urban
Honey – with 40 hives throughout
Canberra, he also developed an initiative
to support beekeeping hobbyists,
“Yeah I used to ditch
classes to go and sort
out any problems with
the hives...”
WHY BUY LOCAL HONEY?
Unlike store honey that is heated
and pasteurised, pure local
honey contains:
• No added chemicals or sugar
• Natural antibacterial properties
• Local pollens that can help build
up your immunity to hay fever
• Enzymes, antioxidants and
other beneficial compounds
• A fuller flavour and
stronger aroma
PAG E
9

THE CHAIRMAN’S NEW CLOTHES
Since his ﬁrst foray into the food
industry over 30 years ago with
a group of uni buddies, Josiah Li
has become synonymous with
Canberra’s best Asian cuisine—
including Realm Precinct’s
The Chairman and Yip and
Lilotang—but his dining dynasty
had its origins in boredom.
–––
Words by Amanda Whitley
“We were over playing badminton and
basketball during our spare time at
university and thought, ‘what are we going
to do?’,” Li says.
“We loved food, all of us, so we went out
and got part-time jobs waiting tables.”
Each week, the meagre wage they earned
would be spent on trying new places to eat,
but they’d soon exhausted the Capital’s
culinary offerings. After frequenting Civic’s
The Dragon Inn, an unassuming Chinese
eatery serving up big bowls of noodles
and traditional Cantonese fare, Li says the
group thought, ‘we could do that’.
Within six months, the 18 year-olds were
looking for locations and making plans to
bring their dream to fruition. It materialised
in Window on The Orient, a 300-seater
restaurant in suburban Belconnen.
“In those days, the trend for Asian
restaurants was still all red and gold
dragons, and the waiters wore white shirts
and a black bow tie,” Li says.
“We changed the whole look—had bright
yellow shirts, which were ‘wow!’ The whole
place was—I still remember—pastel green
with burgundy red trim.”
From the time it opened, Window
on The Orient was packed every
sitting—200 people for lunch, 300 for
dinner. Somehow, a group of students with
no restaurant experience had changed the
face of Chinese restaurants in Canberra.
That was the beginning of Li’s food
empire—one that has spanned three
decades and eight acclaimed restaurants:
Window on The Orient, China Tea Club,
Madam Yip, The Chairman and Yip,
Cape Cod, Lanterne Rooms, Malamay
and, most recently, Lilotang. But it was the
opening of ‘Chairman’ in 1992 that really put
it on the map.
Chairman was perhaps the city centre’s first
serious culinary contender, and back then
the now-bustling Bunda Street restaurant
row was just a dirt carpark.
“The whole strip was really dark, but then
we were so busy - so busy,” Li says.
“We started to attract the corporate market
and got more and more serious about our
knowledge of food and wine.
“And then (renowned food critic with
Sydney Morning Herald) Terry Durack came
in, I didn’t even know who he was, it was
so embarrassing. I remember, long hair,
big boy, sitting right in the middle of the
restaurant and he ordered a whole duck.”
The ‘duck’ in question was, in Durack’s
words, a “crisper-than-crisp, crispy Sichuan
duck”—simply roasted, broken into
pieces and served with Asian pancakes,
no garnish. And it became a cult favourite.
“The next thing we knew, Terry Durack
wrote his first ever big feature on a
Canberra restaurant, like this was the best
duck he ever had in his life,” Li says.
“And then we were selling 50, 60 ducks
every seating. It was mad.”
That was the beginning of Chairman’s
golden years—their Duck Pancake was
much-imitated and the awards rained down.
Over the next two decades, Li went where
his creative mind took him: burnt out, he
worked away from the business overseas for
a few years. On his return to Canberra he
opened more restaurants—one grounded
in seafood, the other specialising in the little
known ‘Nonya’ cuisine of Malaysia.
And then Jure Domaset, Doma Group’s
Managing Director, came calling with an
idea for an Asian eatery in Realm Precinct’s
Burbury Hotel. The result was Malamay—a
‘Sichuan fusion’ restaurant which won a
loyal following for its spicy and flavoursome
food and dramatic fit out. Sister restaurant
Lilotang opened next door in 2015,
providing elegant Japanese fine-dining
meets izakaya raffishness – full of flavour
and matched by an impressive saké list.
While the Barton area began to develop
into a renowned dining precinct, the Civic
area around Chairman became peppered
with chain eateries. The CBD was no longer
the setting for the ‘power lunch’, with many
government departments and private
sector platers shifting to the inner south.
Li decided that Chairman would move too.
“We decided we needed to change—
the city was not really us anymore—and it
was a painful decision because we’d been
there for so long,” he says.
But it was more than just a case of
relocating—the decision was made to close
Malamay and transition Chairman into a
revamped space. The result is an eatery
boasting a menu that brings together the
best elements of the two.
“We prepared, we used a whole year
preparing Chairman to move over,” Li says.
“We tested the dishes and talked to our
customers about the meals they loved.
The ‘new’ Chairman menu has four of the
traditional dishes and four Malamay dishes
and the rest is new.”
Two sentimental favourites neatly
demonstrate the evolution of the
Chairman’s cuisine—and perhaps the
sophistication of Canberra’s palate—over
the past couple of decades: Chairman and
Yip’s Scallop and Beef Pepper Hotpot and
Malamay’s Oxtail Stew with Spices and
Port. The former is traditional Cantonese
cooking with bold bursts of black pepper,
and just as appealing as it was back in
the 1990s when it first burst onto diners’
tastebuds; but the tender meat with
complex spices of the latter dish has a
depth of flavour that’s hard to top.
The response to the new Chairman has
been overwhelmingly positive. Its large
balcony has been reinvented as an airy
covered ‘Chinese garden’, windows sporting
transparent panels of red which make the
whole section appear like a lantern. It brings
a whole new energy to the space.
It’s this constant evolution that keeps Li
engaged, even after 30 years ‘on the floor’.
“People actually find me crazy and say
‘at your age, you should be retiring from
the floor’, but I need to connect with the
customers. My heart on the floor is the
same as when I was 21.
“Every day you get new people, so every
day is a different journey. And then that’s
part of the reason why I am still passionate
about what I do.”
“I always have to
ﬁnd a new way to
excite myself”
PAG E
10

Buvette
A little taste of France
Maple + Clove
Healthy eating haven
WHAT’S ON
Every Saturday from 12 noon to 3pm,
Buvette’s Petit Feast will reward late risers
with a delectable brunch. For $65 including
a glass of rosé, you can celebrate lazy
weekends with savoury and sweet delights.
Sundays will bring monthly themed
brunches from 12pm.
WHAT’S ON
The Maple + Clove running group meets
every Tuesday and Thursday at 6:15am.
Catering to all running levels, the friendly
group does a scenic circuit of around
5-6kms through the Parliamentary Triangle
and Lake Burley Griffin, before gathering
for coffee and a nutritious breakfast
afterwards. The perfect healthy start to
any day.
MUST HAVE
French classics never go out
of style. For dinner, start with
Escargots à la Bourguignonne
or Duck Liver Parfait and
begin the journey to France
(without the airfare!)
MUST HAVE
For a weekend indulgence,
we love the Banana Waffle—
sweet buttermilk and spelt
waffles served with caramelised
banana, house made orange
spiced ricotta and 100% vanilla
bean gelato, drizzled in a gooey
cinnamon spiced maple syrup.
EAT. DRINK. PLAY.
THE VIBE
Literally translated, Buvette means
“drinking hole”, but Hotel Realm’s French
bistro and wine bar is much more than that.
A labour of love for Doma Hotels’ Executive
Chef, Fabien Wagnon, who was born and
raised in Northern France, Buvette takes its
culinary cues from timeless dishes of the
classic French bistro.
THE VIBE
Maple + Clove is all about serving
wholefoods as close as possible to their
natural state, with little or no refinement
or processing. Expect to nourish your
body with a delicious choice of foods
that are dense in micronutrients, rich in
antioxidants, free of unhealthy additives.
Ostani
Relaxed drinks and dining
WHAT’S ON
There’s always something happening at
Ostani. Every Thursday, catch the Bubbles
and Boards special, with a glass of sparkling
for $5 with each board of charcuterie,
cheese or dips. If you’re looking for a casual
Queen’s Birthday celebration, don’t forget
Ostani’s Sunday session on 12 June 2016.
MUST HAVE
Ostani is the perfect place to
share a meal, so take your pick
of their famous wood-fire pizzas,
add some mini sliders and settle
in for the evening with a jug of
sangria that serves four.
THE VIBE
Ostani Lounge Bar and Resaurant is Hotel
Realm’s home base, the perfect place to
relax with an after work drink or to meet
friends for a casual meal. The centrepiece
of the Garden Bar is the Ostani Pavilion, a
stunning structure that provides shade in
summer and cosy open fire ambience in
cooler weather.
The Chairman & Yip
Contemporary Chinese
WHAT’S ON
In August, the team from sister restaurant,
Chairman (HK), will be teaming up with
the Canberra kitchen to bring an exciting
Hong Kong Dinner series to Capital diners.
If wine is your passion, you won’t want to
miss Chairman’s Friday Night Wine Club,
a sommelier hosted opportunity to try
some amazing and unusual wines every
Friday night.
MUST HAVE
Chairman’s Lobster Roll is a
moreish combination of East and
West, while the Xian style spiced
roast duck is a stunning example
of its inventive cuisine.
THE VIBE
The Chairman and Yip has been a Canberra
institution since it first opened in 1992
and has found a fitting new home in The
Burbury Hotel. Expect mouth-watering
traditional dishes and interesting new takes
on Asian flavours matched with boutique
wines and top notch service.
High Tea at
The Burbury
A room with a view
THE VIBE
Overlooking the city, lake and leafy Barton,
The Burbury Hotel’s sunlit rooftop terrace
hosts Canberra's most exclusive high tea
with a selection of finely made French cakes
and tarts, delicate savouries and traditional
scones, accompanied with TWG fine teas
and freshly brewed coffee. Add a class of
Mumm Champagne for true indulgence.
WHAT’S ON
High Tea at the Burbury
1pm to 4pm
Every Saturday and Sunday
$45 for Traditional high tea or
$55 for Champagne high tea
MUST HAVE
There are too many delicious
delights to choose from, but if we
had to select just two, it would be
the Bittersweet brownies, praline
gânache, caramelised salted
popcorn and the White chocolate
& passion fruit crème brûlée.
LiloTang
Modern Japanese elegance
WHAT’S ON
Every Friday, shake up your happy hour at
Lilotang’s Sake Bar. Enjoy a selection of
sake and cocktails with perfectly paired
snacks, like pork belly skewers or Lilotang’s
signature wings. If a quick lunch is all you
can fit in, grab a Bento box from 12-3pm
Tuesday to Friday. In May, Lilotang will
be showcasing their offerings in a special
menu in the lead up to the announcement of
The Australian Financial Review’s Top 100
restaurants, and in June there’ll be a series
of pop up dinners with a special guest chef
from Sydney.
MUST HAVE
Umami-Jime Snapper Sashimi,
Josephine Pear, Heirloom
Tomato: the snapper is cured in a
combination of konbu, soy sauce
and dashi giving an umami
flavour, and combined with sweet
heirloom tomatoes and tart,
crunchy pear.
THE VIBE
It’s Japanese fine dining without the
fuss. Bursts of salmon pink and sunshine
yellow Manga adorn the walls of this
hatted restaurant, the light and airy space
complementing chef Shunsuke Ota’s
delicate and balanced dishes.
PAG E
1 1

PEAK FITNESS
Prepare your body for the strength and endurance it takes to conﬁdently tackle the slopes this snow season.
Evo Health Club’s head coach, Matt Rodgers, has developed three high-intensity interval training (HIIT)
sessions designed to help you achieve ski-speciﬁc results – right here at the Realm Precinct.
Gym workout –
Evo Health Club
WARM UP
Full dynamic body weight drills. Push ups,
lunges, squats, chin ups, roll backs utilising
full range of motion to promote mobility.
10 reps of each. 3–5 rounds, depending on
training level. Always adjust exercises to
suit individual ability.
Note: Consult Evo’s trainers to ensure
you’re using the most effective techniques.
STRENGTH AND
CONDITIONING
Get outdoors –
nearby park or playground
WARM UP
Walk for 5 minutes to increase extremity
blood flow and systemic warm up then Run
50m > 10 Lunges > Run 50m > 10 Squats >
Run 50m > 10 Push ups x 3 Rounds.
CONDITIONING
3–5 Rounds. 2km Run for Time.
Don’t leave your room
WARM UP
Full dynamic body downward dog
x 20 reps, full range of movement
body weight squats x 20 reps
x 3 rounds.
CONDITIONING
3–5 Rounds for Time
3-5 ROUNDS
Step Plank x 10reps
Cycle Crunches x 50reps
Static Plank x 60sec
FINISH WITH
Full body static stretching, incorporating
yoga stretches, to assist with cooling
down. Breathing drills for 3-5 minutes for
post-training relaxation.
Jump Squats x 10
Twist Push ups x 10
Burpees x 10
Jump Lunges x 10
Leg Raises x 10
BATTLE ROPE INTERVALS
40sec Dual Arm Slams: 20sec rest x
continuous running clock for 10 minutes.
FINISH WITH
Full body dynamic, static and
band-assisted stretches.
Barbell High Bar Paused Squats 5 sets of 10
(2 sec pause at bottom of each rep)
Kettle Bell Swings x 20
Jump Lunges x 20 (10 each side)
Floor Sweepers x 20 (10 each side)
Stiff Leg Deficit Deadlifts 4 sets of 15
(2” deficit to stand on)
Turkish Get ups x 5 (each side)
FINISH WITH
Full body dynamic and static stretching
with a 5 minute walk to cool the body down
after physical activity.
Single Leg Step ups x 20 (each leg)
Forward Bunny Hops x 10
Dynamic Side Bench Jumps x 20
Park Bench Box Jumps x 10
Lateral Lunges x 20
PAG E
12

Summer Bodies Are
Made In Winter
S TA R T G E T T I N G Y O U R S U M M E R B O D Y R E A D Y O N T H E R O A D T H I S W I N T E R .
Y O U C A N S TAY A C T I V E A N D B E AT T H E N AT I O N A L C A P I TA L’ S B I G C H I L L B Y H I T T I N G
T H E S C E N I C R U N N I N G A N D C Y C L I N G L O O P S T H AT C O N V E N I E N T LY S U R R O U N D T H E
R E A L M P R E C I N C T. B E S T O F A L L , I T ’ S P E R F E C T F O R A L L F I T N E S S L E V E L S .
Words by Tiﬀany Bonasera
Motivation to exercise can freeze over
when it’s winter, particularly in Canberra.
While it’s hard(er) to get up and at ‘em when
it’s dark and cold outside, summer bodies
are made in sub-zero temperatures,
when everyone else is still fast asleep.
Year-round exercise enthusiast,
Chris Christis, who heads up the popular
Hotel Realm Running Group, says joining
like-minded people in a friendly, structured
environment provides just the incentive
to swap the comfort of your doona for an
outdoor training run (or ride).
“You will not have to start your fitness goals
all over again when the weather warms
up,” he says. “Plus, you get to finish with a
hot cup of coffee and great conversation
at Buvette.”
WHAT: Hotel Realm Running Group
(formerly Maple + Clove Runners Group)
WHEN: Every Tuesday and Thursday
at 6.15am sharp
WHERE: Meet at Buvette, located at the
Hotel Realm
WHO: Caters for all runners, at any level –
hotel guests are welcome to join in
DETAILS: Covers 5-6 kilometres travelling
around the Parliamentary Triangle and
Lake Burley Griffin. The average pace
is a steady 5–6 minutes per kilometre
See the map below for scenic
running/walking loops, starting from
the Realm Precinct.
Summer bodies can be made
on Canberra’s cycle loops, too!
You can hire bikes from the terminal
located outside Little National or
Brassey Hotel, or ask our friendly
hotel staff for alternative options.
PRICE GUIDE:
1 hour only – $11 per hour
4 hours or more – $5.50 per hour
24 hours – $1.40 per hour
For detailed cycling maps,
visitcanberra.com.au
2
PARKES
BARTONFORREST
KINGSTON
FORESHORE
LAKE BURLEY GRIFFIN
1
2
3
4
5
6
7
8
9
10
KINGSTON
COMMONWEALTHAVE
PA
RK
ES
A
V
E
KINGS AVE
WENTWORTH
AVE
SYDN
EY
AVE
BRISBANE AVE
CANBERRA
AVE
Giles Street
Telopea
Park
NationalCircuit
King
G
eorge
Terrace
King
Edw
ard
Terrace
Q
ueen
Elizabeth
Terrace
W
endouree
Dr
Parkes
PlW
Federation
M
all
Bowen Pl
BowenPl
1 REALM PRECINCT
2 PARLIAMENT HOUSE
3 NATIONAL ARCHIVES OF AUSTRALIA
4 OLD PARLIAMENT HOUSE
5 QUESTACON
6 NATIONAL LIBRARY OF AUSTRALIA
7 HIGH COURT OF AUSTRALIA
8 NATIONAL PORTRAIT GALLERY
9 NATIONAL GALLERY OF AUSTRALIA
10 NATIONAL CARILLON
RUNNING LOOPS Green: 3.43km Blue: 6.5km Red: 7.93km
PAG E
13

1.
2.
3.
4.
A WINTER
ADVENTURE
Canberra is the gateway to Alpine Country,
but the slopes are just the tip of the iceberg,
so to speak. On the three-hour scenic trip
from Canberra to the Snowy Mountains,
there’s plenty to discover—here are our
insider tips to make the most of your
winter road trip.
Words by Tania Ward
R E A L M P R E C I N C T
T O B R E D B O
TRAVEL TIME: 60 MINUTES
Head out of the city on the
Monaro Highway and after about an
hour’s drive (just enough time to work up
an appetite!) you’ll reach Bredbo, a village
that is famous for its year-round Christmas
spirit and gourmet food.
SHOP ____________________________________________________________________
The Bredbo Christmas Barn is open
June to December and you can immerse
yourself in all things Christmas with a
huge store packed to the brim with trees
and decorations. It’s never too early
to celebrate!
EAT _________________________________________________________________________
Feeling hungry? Snowy Mountains Gourmet
Food gathers local produce together with
wholesome, home-style cooking and it is
a match made in heaven. Grab a coffee
for the road and stock up on meats,
smoked trout and more.
B R E D B O T O C O O M A
Once simply a fuel stop on the road to
the mountains, in recent years Cooma
has become a hub of food and fashion.
EXPLORE ____________________________________________________________
To learn about the history of the region
and how it has influenced the present,
the Snowy Hydro Discovery centre on
the way into town is a good primer with
interactive and informative exhibits for
all ages and a café.
EAT _________________________________________________________________________
For lunch, try Kettle and Seed.
With coffee roasted on the premises
and delicious treats plus daily sandwiches,
Kettle and Seed brings a touch of city
sophistication to Cooma. Bags of coffee
beans are also available so you can get
your fix wherever your road trip takes you.
Another great option is The Lott, a cosy
lunch spot with an open fire in winter.
A regular in the Good Food Guide,
The Lott is located within a 100-year-old
wool store and focuses on regional and
seasonal produce.
SHOP ____________________________________________________________________
If you’re in the mood for some retail
therapy, take a wander around the
showroom of online fashion giant,
Birdsnest, for beautiful clothes,
a unique shopping experience and
the opportunity to stock up on some
winter necessities.
C O O M A T O J I N D A B Y N E
Back on the open road, you will come
over the foothills and into Jindabyne to be
greeted by sweeping views of the lake and
surrounding mountains. If you choose to
stay in ‘Jindy’, you’ll be spoilt for choice
when it comes to food and entertainment.
EAT _________________________________________________________________________
Cocina Mexican Grill has a fun, fresh take
on all things Mexican and will keep you
warm, even if it is snowing outside.
Parc serves some of the best coffee in
Jindabyne according to the locals, and
they do a great smoked trout salad.
Parc is located in the National Parks
Information Centre building so you can
organise your trip and reenergise yourself
all in the same place.
Sundance Bakehouse is a local legend,
and has been described as serving the
best pies in Australia. The chicken pie is
a sure favourite; so make sure you taste
it for yourself!
CHILL ___________________________________________________________________
Whether you’re looking for an escape from
work stress or need a stretch after hitting
the slopes, Jindabyne is a picturesque
spot for yoga and everyone is welcome at
classes that will revive the body and mind.
J I N D A B Y N E
T O T H R E D B O
DRINK ___________________________________________________________________
Along the Alpine Way from Jindabyne
to Thredbo, you can’t go past a visit to
Wild Brumby Schnapps and Gin Distillery
for a true mountains experience.
Enjoy schnapps tasting with an
infectious atmosphere.
EAT _________________________________________________________________________
Crackenback Farm Restaurant and
Guesthouse is another hidden gem and
local favourite with classic winter menu.
DETAILS
1 Bredbo Christmas Barn, 23 Monaro Hwy, Bredbo.
Open 10am-5pm Thursday to Monday.
02 6454 4445. bredbochristmasbarn.com.au
Snowy Mountains Gourmet Food, Monaro Hwy,
Bredbo. Open 8am-5pm 7 days. 02 6454 4200
2 Kettle and Seed, 47 Vale St, Cooma.
Closed Sundays. 02 6452 5882.
Facebook @kettleandseed
The Lott, 177-179 Sharp St, Cooma. Open 7 days.
02 6452 1414. lott.com.au
Birdsnest, 232 Sharp St, Cooma. Closed Sundays.
1300 696 378. birdsnest.com.au
Snowy Hydro Discovery Centre, Lot 1,
Monaro Hwy, Cooma. Open 7 days.
snowymountains.com.au
3 Cocina Mexican Grill and Cantina, 33 Kosciuszko Rd,
Jindabyne. Open for dinner Wednesday to Saturday.
02 6457 2888. cocina.net.au
Parc Café, 49 Kosciuszko Rd, Jindabyne.
Open 7 days. 02 6456 2517. parcjindy.com.au
Sundance Bakehouse and Tea Rooms,
Shop 13, Nuggets Crossing, Jindabyne.
Open 7 days. 02 6456 2951.
Jindabyne Yoga Shala, 12 Thredbo Terrace,
Jindabyne. Morning and afternoon classes available.
0403 033 170. jindabyneyoga.com.au
4 Wild Brumby Schnapps, Corner of
Wollondibby Rd and Alpine Way, Jindabyne.
Open 7 days. 02 6457 1447.
Crackenback Farm, 914 Alpine Way, Crackenback.
Open 7 days. 02 6456 260
PAG E
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EAT
The kitchen at the Black Bear Inn promises
to deliver again for 2016. Refuel after a day
on the mountain and maybe even share
some schnapps with the locals.
Sante Churrasco is the place for a steak
with its Brazilian inspired menu and is
always a crowd favourite. Bernti’s Mountain
Inn has a great bar and atmosphere and is
a Thredbo institution for a guaranteed fun
night and delicious meal.
On the mountain itself, the locals head
to Karella for the afternoon—join in the
fun with some schnapps and traditional
mountain cuisine. Rumour has it the best
coffee can be found at Frost Bite.
SHOP
If you can’t get enough of Birdsnest, they
have a store in Thredbo village so you can
call in and chat fashion on and off the ski
fields with Gabi and the rest of the team.
Gabi is also one of the faces behind
Snow Angel, an Australian après ski fashion
collection now sold around the world.
Snowsport is the place for snow wear, with
various lines imported direct from Europe
and a focus on fashion and functionality
from the latest international designers.
C H A R L O T T E P A S S
Charlotte Pass is Australia’s only completely
snowbound snow resort. With the village
sitting at 1765m it offers an intimate
experience that is accessed exclusively
via over snow transport.
As Australia’s highest resort, Charlotte Pass
receives some of the most consistent
snowfalls delivering the best quality
natural snow. Whether you’re a beginner
testing out your snow legs on Easy Starter,
an intermediate carving up Kosi Coaster,
an experienced skier looking for adventure
on Sidewinder or a hard-core rider after
an adrenalin rush at Guthrie’s Chutes,
you’ll find something to suit here.
charlottepass.com.au
S E L W Y N S N O W F I E L D S
Widely known as the learn-to-ski resort
with the motto ‘Friendly Family Fun’,
Selwyn Snowfields—more commonly
known as Mt Selwyn—is perfect for first
timers by providing progressive terrain,
working your way across the mountain
from beginner slopes to intermediate and
advanced trails.
selwynsnow.com.au
T H R E D B O V I L L A G E
Thredbo has 480 hectares of snow riding
whether you are a skier, boarder, sightseer
or snowman builder. For beginners,
there’s the gentle slope of Friday Flat,
intermediates can step it up a gear at the
Cruiser intermediate area, while confident
skiers can have a crack at some of the most
advanced terrain in the country.
To hone your skills, the Thredbo Snow
Sports School offers group and private
lessons for all ages and ability levels.
thredbo.com.au
P E R I S H E R
Perisher boasts an incredible 47 lifts
accessing an immense 1,245 hectares
of varied snow-covered terrain, suitable
for all ages and abilities. With four
distinct resort areas—Perisher Valley,
Guthega, Smiggin Holes and Blue Cow—
sitting above the recognised snow-
line, Perisher is renowned for its snow
reliability and consistency, providing a
true on-snow experience.
Its world class Snowsports School offers
skiing and snowboarding tuition for first
timers’ right up to experts, across a variety
of different programs designed to suit
individual needs and ages.
perisher.com.au
Thredbo
If you still have an appetite by the time you make it to Thredbo, this tiny village
with a touch of European charm will not disappoint.
On the Slopes
The Snowy Mountains’ four winter resorts oﬀer something for everyone.
Perisher is the largest resort, Thredbo has the longest run, Charlotte Pass
is only accessed by oversnow transport and Selwyn Snowﬁelds is a fun
family resort.
Black Bear Inn, 30 Diggings Terrace, Thredbo.
Open 7 days. 02 6457 6216.
Sante Churrasco Brazilian Style BBQ, 4 Squatters Run,
Mowamba Mall, Thredbo. Open for dinner Thursday
to Sunday. 02 6457 6083.
Bernti’s Moutain Inn, 4 Mowamba Place, Thredbo.
Open 7 days. 02 6457 6332.
Birdsnest Thredbo, Thredbo Alpine Hotel,
Village Square, Thredbo. Open 7 days. 1300 696 378.
Snowsport, Mowamba Place, Thredbo.
Open 7 days. 02 6457 6393.
Lantern Apartments, 2 Banjo Drive, Thredbo.
Open 7 days. 02 6457 6600.
Kareela Hutte, Thredbo Supertrail, Thredbo Village.
Open 8.30–4.30 pm in snow season, kareelahutte.com.au
Frostbite Kiosk, High Noon, Thredbo.
Open 7 days in snow season.
DETAILS
STAY
If you’re in the market for accommodation
at the snow, Lantern Apartments are a
great option and they also book many other
mountain lodges and chalets. Give them a
call or drop in and they’ll match you up with
the perfect mountain retreat.
Keep an eye on thredbo.com.au for
events throughout your stay, including the
Flare Run and fireworks, a Thredbo tradition
that happens on Thursday nights (for kids)
and Saturday nights (all ages).
PAG E
15

COMFORT FOOD
When it’s cold outside, you want to warm up from the inside out.
We asked our chefs to share their favourite comfort food recipes.
INGREDIENTS
500g brown onions, sliced
40g unsalted butter
20g extra virgin olive oil
150mL dry white wine (Riesling)
1.5L veal stock
4 to 8 slices of sourdough bread,
depending on the appetite
Aged grated cheddar
2 bay leaves
1/4 of a bunch of thyme
Sea salt
Black pepper
BUVET TE
Soupe a l’oignon
S O U P E A L’ O I G N O N , O R F R E N C H O N I O N S O U P A S I T ’ S M O R E C O M M O N LY K N O W N I N A U S T R A L I A ,
O R I G I N AT E D A S A H E A R T Y S O U P F O R P A R I S M A R K E T W O R K E R S W H O N E E D E D T O W A R M T H E M S E LV E S
U P O N C O L D M O R N I N G S . I T ’ S E Q U A L LY D E L I C I O U S O N C O O L C A N B E R R A N I G H T S .
SERVES 4
METHOD
Peel onions and quarter, then slice coarsely.
Place butter and olive oil in a pot over
medium heat. Add the onions and a pinch
of salt and cook until caramelised, then add
the white wine and reduce by a quarter.
Make a bouquet garni of the bay leaves and
thyme by tying them together with some
kitchen strong and add it and veal stock
to the pot. Reduce the liquid by three-
quarters until you have a thick onion soupe.
Taste and season with salt and pepper.
Toast the sourdough and sprinkle a
generous amount of grated cheese on top.
Melt under a hot grill until golden.
Ladle the soup into four bowls and place
toast on top. Bon appétit!
PAG E
16

CHAIRMAN & YIP
Oxtail Stew
with Spices & Port
C O O K U P A W I N T E R F E A S T F O R
F A M I LY A N D F R I E N D S W I T H T H I S R I C H
A N D C O M P L E X D I S H T H AT W I L L W A R M
Y O U F R O M T H E I N S I D E O U T.
SERVES 8
INGREDIENTS
5kg oxtail
500g brown onions, sliced
250g carrots, diced
1/4 bunch celery, diced
750g canned tomato puree
125g tomato past
125g garlic cloves
3 black cardamon pods, cracked open
8g star anise
12g coriander seeds
18g cumin seeds
15g fennel seeds
1 fresh bay leaves
15g dried chilli
500mL port
15g sea salt
20g sugar
50g chicken stock
1/2 stick of cassia bark
1.5 stalks lemongrass, smashed and
cut into 4cm pieces
METHOD
Toast spices in canola oil with garlic chill and
lemongrass till fragrant.
Add onions, carrots and celery and sweat until
translucent. Bring to a high temperature and add
tomato paste, port, and tomatoes.
Cook for two hours on low.
Trim oxtail and steam for two hours.
Season stew and cook for a further two hours,
then taste and adjust seasoning as necessary.
When sauce is ready add to oxtail and steam for
a further four hours.
Enjoy!
INGREDIENTS
600g fresh linguin
(saffron, squid ink or plain)
3 garlic cloves
1 small white or red onion small
60mL extra virgin olive oil
200g cherry tomatoes, washed
and halved
10g butter
60mL dry white wine
24 tiger prawns, peeled
1 bunch of continental parsley
Sea salt
Black pepper
1 red chili, seeds removed.
METHOD
Fill a large saucepan with water and bring
to the boil. Add a generous pinch of salt
and one tablespoon of olive oil.
Peel onions and halve then slice finely.
Peel and finely slice garlic.
Place two tablespoons of olive oil in
the pot and warm over medium heat.
Add the garlic, onions and chili.
When the onion mix is soft but not
coloured, increase the heat then add the
peeled prawns and quickly pan fry then
season and remove the prawns from pan
and place aside. You want the prawns to
be under cooked.
Add the cherry tomatoes and cook for
5 minutes.
Add the pasta to the boiling water and
cook for 2 to 3 minutes.
When al dente, add to the pot with a
bit of the cooking water from the pasta
(around six tablespoons).
Cook for one minute then add the prawns
and flat parsley and season to taste.
Finish off by tossing the butter through.
OSTANI
Prawn Pasta
F E W D I S H E S W A R M T H E S T O M A C H ( A N D T H E H E A R T ) B E T T E R T H A N A S T E A M I N G
B O W L O F P A S TA . A D D A P U N C H Y S A U C E A N D F R E S H J U I C Y P R A W N S A N D Y O U
H A V E T H E P E R F E C T W I N T E R D I S H .
SERVES 4
PAG E
17

AUTUMN/WINTER STYLE
Her A/W 20
16 wardrobe
MEET CARA HO, OUR FASHION ST YLIST
BRINGING YOU THIS SEASON’S LOOKS.
Born into Australian Fashion royalty, Cara cut her
teeth working in fashion business management for
eight years, before establishing her niche styling
Australia’s celebrities for red carpet events and
television. With a strong portfolio of clients from
TV, fashion and the corporate worlds in both
Sydney and Canberra, Cara is passionate about
helping people establish their signature look,
whilst paying homage to trends.
“I am a huge advocate of soft relaxed tailoring,
knitwear and tonal palettes, that allow you to mix
and match to create a myriad of outfits for work,
weekend and going out,” she says of her personal
style philosophy. “In other words, wear your
clothes; don’t let them wear you.”
PERSONAL ST YLING SERVICE
Cara offers personal fashion styling and image
consultancy services for both men and women,
accommodating budget and lifestyle requirements.
To make your appointment or to find out more,
please, call Cara on 0421 489 688.
PRODUCT DETAILS
THIS PAGE
1 SOPHIE BILLIE BRAHE $2,680 from sophiebilliebrahe.com
2 DITA heartbreaker sunglasses $580 visiondirect.com.au
3 CHANEL Coco Mademoiselle parfum from $123 at davidjones.com
4 Nars lipstick rosecliff $44 5 SCANLAN & THEODORE khaki
leather dress $1,400 from scanlantheodore.com 6 RALPH LAUREN
knee high suede boot $1,100 1800 264 765 7 Camiila & Marc caustic
blazer $680 from camillandmarc.com 8 Jennifer behr hair tie $225
from jenniferbehr.com 9 SCANLAN & THEODORE tote bag $850
from scanlantheodore.com 10 CAMILLA & MARC Jacqueline coat
in saffron $1,099 from camillaandmarc.com
OPPOSITE PAGE
1 JOSEPH sweater $540 from matchesfashion.com
2 TOTEME shirt $390 from netaporter.com 3 TIFFANY & CO
ZIEGFELD COLLECTION pearl earrings $300 from tiffany.com.au
4 CARTIER love bracelet POA 1800 13 00 00 5 SALVATORE
FERRAGAMO Rosetta bag $1,184 from matchesfashion.com
6 BARBAJADA leather fringed and cashmere wrap $850
from netaporter.com 7 OROTON leather vest $895 from
oroton.com.au 8 Too Faced born this way foundation $62 from
mecca.com 9 GIANVITO ROSSI suede ankle boots $1,200 from
netaporter.com 10 CHLOE sunglasses $360 from farfetch.com
11 GUCCI Princetown Leather Horsebit Mule Slipper Flat $695
gucci.com.au 12 CHANEL LE VERNIS rouge noir $28 from
davidjones.com.au 13 CAMILLA & MARC Ratio leather legging
$899.00 from camillaandmarc.com
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PAG E
18

Key looks for
Autumn Winter 20
16
OLIVES, SAFFRON, CARAMELS AND SIENNA
Pointing out that colours of falling Autumn leaves will be ‘back
in fashion’ for the cooler months seems a little obvious, but for
AW1516 we’ll be one with the environment. This season’s on
trend tones have a kick of warmth: Jason Wu for Boss touched
on golden browns, warm khakis and burnt orange; Coach
presented coats and corduroy jackets in an olive-tinged tan,
and Proenza Schouler showed caramel golden leather boots to
accent their signature striking monotones—blame the tail end of
the 70s influence. Balance saffron, khaki and olives with navy or
soften Bordeaux hues with nude blush. If you struggled to make
the colour of the past few seasons of icy grey work, this new
palette is universally more flattering.
LEATHER & SUEDE
If you only add two fabrics to your wardrobe this season, make
them suede and leather. Leather is familiar, suede is a little
trickier, but there’s no escaping season's staple. The Seventies’
trend continues to influence, and even if you can't bring yourself
to adopt a spot of crochet or a platform, suede will tick this
decade’s box in style. Think minimalist: a fringed bag, long line
vest or killer boots (ankle or knee high) will bring your current
wardrobe into AW1516.
THE SLIPPER MULE
The shoe we can't get enough of this Autumn is not only elegant
and polished, but also the most comfortable style around—with
a flat sole and efffortless slip-on style, the slipper mule trend
is one to embrace. Similar to a classic loafer in shape, slipper
mules are polished enough to wear to the office with a tailored
skirt and blouse, but work equally well with off-duty denim and
chunky knit sweaters. While this season's fur-lined Gucci loafer
has become a favourite among the style set, you’ll find versions
of this must-have shoe for all budgets.
FRINGING
Capes, dresses, jackets, bags, boots, slippers, belts—this AW
you’ll find fringing on almost every fashion staple this season,
with tassels splashed across every major collection, including
Burberry Prorsum's '70s take and Balmain's modern metallic
lashings. Keep your look polished and versatile by injecting just
one fringed item per outfit.
POLO NECKS
It’s all about the polo neck for Autumn. Wear it under another
knit for really cold days, under pinafores, tucked into wide leg
trousers, or chunky over long skirts.
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PAG E
19

AUTUMN/WINTER STYLE
His A/W 20
16 wardrobe
“The latest in men’s street
style signals a return to
traditionalism, but with
a twist. From tartans to
gilets, suedes to shearlings,
AW16’s key trends are an
amalgam of conventional
meets contemporary.”
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PRODUCT DETAILS
THIS PAGE
1 GUCCI, jumper $650 from mrporter.com 2 SAINT LAURENT,
Optical frames $340 from framesbroker.com 3 D R HARRIS,
3 piece safety razor $98 from shaverhut.com.au 4 TOM FORD,
shirt $715 from tomford.com 5 FOREO, toothbrush
$236 from foreo.com 6 HUGO BOSS, pants $239 from
hugoboss.com/au 7 DEWARD GREEN, Chelsea boots $1,669
from edwardgreen.com 8 BOTTEGA VENETA, cuff link case $721
9 TOM FORD, TOM Ford Noir parfum from davidjones.com.au
10 FRANCESCO MAGLIA, umbrella $330 from mrporter.com
11 LANVIN, tie $145 from matchesfashion.com 12 THOM, overcoat
$3,673.96 from mrporter.com
OPPOSITE PAGE
1 KINGSMAN, scarf $380 from mrporter.com 2 GANT RUGGER,
denim shirt $135 from gant.com 3 MASSIMO ALBA, Henley t-shirt
$125 from farfetch.com 4 A.P.C, cap $125 from eastdane.com
5 ROCK MOUNTAIN FEATHERBED, leather, shearling & down gilet
$762 from mrporter.com 6 COMMON PROJECTS, midi top trainers
$490 from revolveclothing.com.au 7 MASTER & DYNAMIC,
MH40 headphones $569.95 from apple.com 8 BYREDO,
Sunday Cologne Eau De Parfum - Vetiver, Bergamot, 100mL $260
from mecca.com 9 MAISON MARGIELA+ Mykita Aviator-Style
Acetate Sunglasses, sunglasses $600 from mrporter.com
10 HUGO BOSS, pants $210 from mrporter.com 11 MIANSAI,
wrap bracelet $119 from farfetch.com 12 BELSTAFF suede jacket
$2,354 from mrporter.com 13 CLUB MONACO, jumper $245
from mrporter.com
PAG E
20

Key looks for
Autumn Winter 20
16
FUNCTIONAL FASHION
While envelope-pushers like J.W. Anderson continue to unpick
traditional notions of gender through fashion, many designers
are holding fast to the belief that outfitting men is more function,
less flounce. This season we’re seeing Italian-English brand
Belstaff use Japanese layered technical nylon to make sleek
parkas that skimp on weight but not warmth, Burbury swapping
velvet blazers and leopard print coats for block-colour track
tops, and the pocket as a winter staple. For a utilitarian piece
that’ll see you through AW16 and beyond, consider adding a field
jacket in a suede or muted leather to your shopping basket.
GILETS
Still think body warmers are exclusively for John Deere drivers?
Think again. Spurred on by AW16’s widespread interest in
utility, designers are plucking the gilet from bumpkin obscurity
and transplanting it to city streets. Quilted, leather trimmed,
shearling, nylon, down—you name it, you’ll find it in a variety
of colours and fabrications. Compact, insulating and an ideal
between-season layering piece, there’s a lot to be said for adding
one of these element deflectors to your wardrobe now.
EARTH TONES
Otherwise referred to as Autumnal colours, earth tones (ochre,
russet, sienna, camel, khaki, browns and beige) are the palette of
the season. Integrate into your AW16 wardrobe in a suede trucker
jacket, chinos, boots and knitwear or pair Earth Tones with a
simple denim shirt for an effortless on-trend weekend ensemble.
SHEARLING
Promising more of its log fire warmth and 1970s flair, shearling
has made a return to all things outerwear but not in a way we’ve
seen it before. For a casual look, go for shearling pieces featuring
denim, or add black and dark charcoal for a more classic take on
the trend.
TARTAN
No longer solely the domain of private school uniforms, tartan
re-emerges as one of this season’s most popular patterns. While
tartans in traditional colourways are perfect for a classic vibe,
don’t be afraid to experiment with bolder, brighter versions to
leave a more vivid impression. Reds, mustards and bold greens
will really leave an impression. If you’re not ready to rock a bold
tartan suit, adopt the trend using accessories which will lend a
preppy edge without being too full on.
THE SUEDE SHOE
Elvis had it wrong—brown suede shoes are what we should be
singing about. With clean simple lines, a brown suede loafer,
boot or slipper can be paired seamlessly with both neutrals and
richer hues. Keep things classic with deep, dusty browns and
team with staple pieces in shades of blue for a conventional yet
cool interpretation of the trend. Avoid complicated styles and
choose round toe shoes for a sense of timelessness.
DENIM
Denim will never go out of style, and this season sees a revival of
denim shirts and jackets. For a tailored approach to street wear,
update your wardrobe with relaxed button-down denim shirts in
both light and dark tones of blue.
ROUND SUNGL ASSES
Round sunglasses have proven to be the preferred choice of
sunglasses. Despite its traditionalist origins, round sunglasses
can be reinvented with modern shapes available featuring more
futuristic dimensions. Paired with bright hues, neutrals or all
black looks, keep things simple and effortless with this style
of sunglasses.
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PAG E
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INSIDER GUIDE
OUR MUST-DO EXPERIENCES FOR AW/16
As the cooler weather descends on the capital, warm up by making the most of Canberra’s
packed events calendar. You’ll want to stay longer when you see what’s in store.
Words by Amanda Whitley
CANBERRA INTERNATIONAL
MUSIC FESTIVAL
29 APRIL TO 8 MAY
VARIOUS VENUES
The Canberra International Music Festival
is about intimate performances and
exceptional musicianship in some of the
capital's most iconic settings. It's more than
classical music—this year the repertoire has
been expanded to include contemporary
and world music in venues hand-picked
for their stunning acoustic qualities.
You'll experience performances that are
challenging and uplifting, moving, and high
quality. It could change the way you think
about live music.
cimf.org.au
OLD BUS DEPOT MARKETS –
A CELEBRATION OF WOOL
15 MAY
OLD BUS DEPOT KINGSTON
Meet craftspeople who work with wool
from Canberra and the region at the Old
Bus Depot Markets - A Celebration of
Wool. You'll find hand felted garments and
accessories, designer knitwear, millinery,
weavings, funky beanies and farm label
knitwear. Stock up on woollen items in time
for winter!
obdm.com.au
2016 NATIONAL
CAPITAL RALLY
27 TO 29 MAY
VENUES AROUND CANBERRA
Witness Australia’s finest rally drivers
tackle some of the best roads in the country
in Canberra's Biggest Motorsport Event.
The 2016 National Capital Rally promises
three days of unforgettable action,
attracting more than 10,000 spectators
over three days. The event will be staged
as the second round of the Australian
Rally Championship, featuring prominent
Australian rally drivers Mark Pedder and
Eli Evans, along with an array of talented
locals including Adrian Coppin, Mick Patton
and rallying legend Neal Bates.
nationalcapitalrally.com.au
MAGNA CARTA –
AN AUSTRALIAN STORY
UNTIL 30 JUNE 2016
MUSEUM OF AUSTRALIAN DEMOCRACY
AT OLD PARLIAMENT HOUSE
How do the movie The Castle, the Yirrkala
Bark Petitions and Albert Langer relate
to this famous documents which sets
rules limiting the power of the monarchy
and safeguarding basic human rights
and freedoms? Find out in the Museum
of Australian Democracy’s exhibition,
Magna Carta - An Australian Story.
The exhibition links Australian stories
with the ideas and spirit of this historic
document showing how it's still current.
moadoph.gov.au
PAG E
22

THE FORAGE
2 JULY
LITTLE NATIONAL CARPARK
The Forage is Canberra’s premiere street
food event, showcasing eats and drinks
by local cafes, food trucks, wineries and
breweries and it’s all happening in the
Little National carpark! Pull up a hay bale
and enjoy the spoils while listening to
local tunes – it’s a great way to spend a
Saturday afternoon!
theforage.com.au
FLORIADE NIGHTFEST
28 SEPTEMBER TO 1 OCTOBER
COMMONWEALTH PARK
When the sun sets on Commonwealth
Park, Floriade NightFest will shine a
light on Australia's biggest celebration
of spring. From live music, stand-up
comedy and hip DJs to cocktails, night
markets and beautifully lit garden beds,
Floriade NightFest will transform the park
into an illuminated wonderland over five
magical nights.
floriadeaustralia.com.au
CANBERRA WRITERS
FESTIVAL
26 TO 28 AUGUST
VARIOUS VENUES INCLUDING
OLD PARLIAMENT HOUSE,
NATIONAL MUSEUM OF AUSTRALIA
Don't miss the inaugural Canberra Writers
Festival as it brings together the national
capital's literary, academic, business and
political communities and celebrates
national and international authors across
both fiction and non-fiction genres.
canberrawritersfestival.com.au
THE TRUFFLE
FESTIVAL
21 JUNE TO 16 AUGUST
VARIOUS VENUES
The Truffle Festival—Canberra Region
is the ultimate foodie festival. Each year
from June to August more than 250
individual events are held across the region
highlighting the rare Black Winter Truffle.
Indulge in the special flavours and aromas
of truffle dishes at local restaurants and
cafes, join a hunt and see for yourself how
the talented dogs unearth truffles, learn
from the chefs and other truffle experts at
a cooking class or demonstration or pop
along to a farmers market.
trufflefestival.com.au
Photography by Rebecca Doyle
FLORIADE
17 SEPTEMBER TO 16 OCTOBER
COMMONWEALTH PARK
Floriade is the largest floral festival in the
Southern Hemisphere. Celebrate the arrival
of spring with cooking demonstrations,
gardening tips, recreational activities
for kids and families, entertainment and
horticultural workshops all peppered
with some high profile celebrities to add
some spice. Set amongst Canberra's
Commonwealth Park on the picturesque
shores of Lake Burley Griffin, Floriade's
four-hectare site is filled with over a million
blooms in a variety of themed garden beds
designed to fit within an overarching theme
each year.
floriadeaustralia.com.au
GIANTS VS RICHMOND
30 JULY
STARTRACK OVAL
Don't miss Australian Football League (AFL)
action at it's finest when the Giants take on
Richmond in Round 19 of the AFL Toyota
Premiership Season. Blockbuster club, the
Richmond Tigers are appearing at StarTrack
Oval for the very first time and with both
teams 2016 finals hopefuls, this game is set
to attract a sell out crowd.
membership.gwsgiants.com.au
PAG E
23

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