Real Estate

Gene Fairbanks, Ray White Bowral Moss Vale

With well over a decade of industry experience, Gene Fairbanks of Ray White Bowral Moss Vale continues to serve the Southern Highlands, specialising in all aspects of property in the Highlands. Gene has seen significant change over this period. “Obviously Covid shifted a lot of things. During that time people were looking for blocks of land that they could live sustainably on. Post-covid clients are looking for smaller blocks of land; they’re not wanting to look after a full acre

Erica Chapman, Ray White Bowral

Real estate has been woven into my family’s legacy in the Southern Highlands since the early 1900s, with the Westbrooks deeply rooted in the industry. While I am relatively new to the business, I’ve discovered a profound passion for every facet of it. From connecting with vendors and hearing their unique stories to helping buyers find their ideal homes, I find immense fulfillment in being part of these pivotal life moments. Guiding people through decisions involving their most significant assets

Victor Negrine, R & W Commercial Eastern Suburbs

Victor Negrine is a Sydney Eastern Suburbs boy, born and bred. “You couldn’t ask for a better place to grow up really, could you?,” he asks rhetorically. “I grew up in Bondi. I was at the beach during my school years and teenage years; I was skateboarding and I had my BMX bike. I obviously haven’t ventured too far from being born and bred in Bondi, and now the Junction is my backyard for work.” The Bondi Junction ‘backyard’ is

Peter Anderson, Peter Anderson Real Estate

“Any dinner party you go to today, London to a brick real estate will come up in conversation. It’s very Australian; it’s a national sport. People just love it! They love to talk about it, they love to look at it, they all aspire to it: if they have a two-bedroom unit they want a three-bedroom; if they have a three bedroom they want to buy a semi; if they’ve got a semi they want a house; if they’ve got

Michael
The Natural Butcher

“We’ve worked over the years to basically cover every aspect of food service. So from Craig’s farm, where he grows his own Black Angus grass-fed [beef] to our retail stores, and even our kitchen in Bondi, we’ve covered every part of the market so we can give our consumers the best possible product with full traceability.”

www.craigcookthenaturalbutcher.com.au

Marilyn
T&R Gourmet Butchery

“I come here for the food first, conversation second. I love my food! I love good quality produce. I love cooking,
I love eating and I love entertaining. If I’m looking a protein, I look at fabulous quality meat or poultry, then I go into seafood, and then I look at produce around that; whether it’s vegetables or salads, or whatever is in season. And I shop around: it’s always quality over quantity. I’ve just picked up some marinated chicken breasts from David [at T&R], and tonight I’ll just bake them and do some fabulous vegetables and some wild rice with it. Very simple, very easy, and a glass of rosé or two.”