Sports

Kane Stannard

From the rugby league field to golf courses here and abroad, Kane Stannard’s life and work has revolved around turf. Cafe Reporter chatted with the course superintendent at Bexley Golf Course about greenkeeping, footy and food. “My greenkeeping career pretty much started off in high school. I was in Year 12 and my brother was in year 10, and he left to become an apprentice greenkeeper at a golf club at Tweed Coolangatta Golf Club up on Tweed Heads. I

Ivan Cleary

By D.R. Lennox “The lows are so painful that they make the highs so incredibly high, and that’s the opposite of what my personality is. I’m like a pretty level person, and yet I’m attracted to this thing called coaching that takes me to these ups and downs.” Although he didn’t grow up in or around rugby league – his dad was a Balmain Tigers fan; he and his two older brothers dabbled in all sports – Ivan Cleary has

Tom Carroll

By Howard Rich Tom Carroll logged an impressive 15 years full time on the professional surfing circuit, claiming victory on every continent, including back-to-back world titles, before venturing into the surf retail business. Not bad for someone whose schoolteacher told him he ‘would never be any good at anything and, most likely, would end up in the gutter’. “I had this great urge to prove that teacher wrong!” Tom proclaims. I ndeed, Tom has been described as ‘having the ability

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.”