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Career Tips for Life Back in Australia and NZ

Job interviewMargot AndersenMargot Andersen has been working to support Aussie repats for a number of years. She founded Insync Network Group, a community designed to connect and support returning expats, both professionally and personally. She’s also the host of the podcast Boomeranging: Expat to Repat, interviews with Australians who have navigated career and life back home after years overseas.

Margot reveals that it’s not always easy to find new work roles down under after a stint in Singapore. “On the podcast we’ve had a lot of conversations with recent repats and Aussies based in Singapore at the moment. Feedback from our network is that many Australians struggle to find roles in Australia after working overseas.” 

This is reflected in the research that Advance, an Australian organisation that helps Aussies move and work overseas conducted in 2019 and in late 2020. It found that 85% of Australians are struggling with the job market back home and experienced barriers finding work back in Australia. 

“If your career has met the challenge of living and working in Singapore, then you might think coming home will be easy,” says Margot. “In Singapore, chances are you have achieved amazing things you never thought you would – in both work and life. Read any current job ad and it seems every Australian employer is looking for agility, innovation and an ability to work in diverse teams; all expat traits. What Australian company wouldn’t want someone with Asian experience? But you might be shocked by the reality.”

Some expats are surprised to find their international experience isn’t seen as valuable by local recruiters. “As someone who works with returned expats, being told international experience is ‘not relevant’ is common feedback,” says Margo. “Research found two thirds of recruiters feel this way and that four in five recruiters feel reluctant or are cautious to recommend returned expats for Australian-based roles.”

Says Michael, a Regional Sales Director; “I have been told my eight years of international experience, half in Singapore, is difficult to translate because I’ve been out of the local market and can’t talk to local challenges.” 

Getting prepared
Australia is a much smaller market than a global hub like Singapore, says Margot, and that makes a difference. “The focus is local and often very parochial, and many recruiters do not have an understanding of international job markets. The trick for expats is to be aware and to prepare accordingly, starting before you leave the Little Red Dot.” 

It also pays to look further afield and be ready for an industry change when you land back home. “Despite two decades of leading card technology for global banks in Asia, Europe and the US, the big four Aussie banks didn’t seem to want to know me when I got home,” says Jan, GM and Board Director. “Eventually through my networks, I found my home and my people in the start-up sector.” 

Research your market
That old adage, it’s who you know, will stand you in good stead during repatriation. “According to Advance research, 49% of expats eventually found a role through a connection, so start by identifying who you already know,” says Margot. “Who can help you understand the market? Who can introduce you to local recruiters and potential hiring managers?”

Before you fly out, update your networks in both Asia and Australia on what you’ve been up to. “If you haven’t kept in regular contact with your networks, ensure you educate them on your recent career moves,” advises Margot. “Australian journalist Bryce Corbett spent 10 years living in Paris working for the International Chamber of Commerce, yet when he came home, one person in his network referred to him as ‘the gossip columnist’, a role and life he had 15 years ago prior to life overseas.” 

Localise your story
1 It pays to localise your business background and career achievements to cater to the Australian market. “Draw out universal proof points of your experience, including problems you solved, financial metrics you achieved, and teams that you managed, rather than focusing on countries you might have conquered,” advises Margot.  

2 Be clear about your skill set. “Recruiters tend to look at your skills in isolation, rather than your combined skill set, so don’t assume they’ll automatically know what you can do based on your previous job title alone.” 

3 Jump online and research local lingo in the job market. “When talking job titles, use an equivalent Australian title,” says Margot. “This ensures you’re on the same page as the recruiter and demonstrates you know how the local market works. If the brand you worked for in Singapore doesn’t exist in Australia, find an equivalent brand in the market so you can compare your experiences.”

Zoom PresentationContribute before you leave
Investment professional Shane Masters tried three times to return home to Australia to a job after fifteen years overseas, finally cracking the code after he started to contribute to his industry from overseas by speaking at Australian conferences and contributing to trade articles. “Like Shane, it’s important to try and provide value back to your industry and get your name out there before you return home,” says Margot. “What insight or knowledge from Singapore could be useful to a similar organisation in Australia? Do you have a contact in Singapore that could help a local Australian business you might like to work for in the future?”

Connect with returned expats
There’s no better time to connect with fellow repats than when you’re re-entering the local job market. “Other Australian repatriates will understand your experience and the challenge of finding a job in the local market,” says Margot. “Seek them out to help with your education, potential job opportunities and importantly, for support.” 

Having mates who understand what you’re going through will help you settle back into life in your home country. “Support is vital because chances are your job search is going to coincide with a giant dose of ‘reverse culture shock’,” says Margot. “The first weeks coming home are often a blur of logistics, re-establishing a home life, potentially settling kids into school. However, after a few months many former expats are hit with the full impact of reverse culture shock and this is where other repats become invaluable.”

Fellow expats also make great hirers. Chief People Officer and repat Jane Hollman says she now actively looks for Aussie expats to include in recruitment processes. “Having been an expat, I know expats are measured risk-takers, problem solvers and people who are experienced working with diverse teams. They can make great hires for dynamic organisations!” 


Singapore’s Best Set Lunches

Artemis Grill

Artemis Grill

Artemis Grill, a contemporary Mediterranean-inspired rooftop restaurant and sky bar in the CBD, offers 40th floor panoramic views of the iconic Singapore Marina Bay skyline and a very reasonable CBD set lunch menu. Opt for the 2 course ($47++) or 3 course ($55++) and choose from dishes like Freekeh and Cherry Salad, Roasted Salmon, and Dark Chocolate and Caramel Torte. *Mon-Fri from 11:30am – 2:30pm.

Bistecca pasta dish


Looking for a weekend set lunch with excellent cuts of meat? Located in Mohamed Sultan Road and set in a picturesque traditional shophouse Bistecca’s iconic award-winning steak is served Tuesday – Sunday in a set lunch.  The meal boasts a 150g pasture-fed Striploin, available as a two course ($45++) or three course ($55++). Vegetarian choices available on request. *Tuesday – Sunday: 12pm – 2:30pm.

Marrakech at SO/

SO/ Singapore & Walima Marrakech at SO/

Head down to SO/ Singapore Xperience restaurant during September for a celebration of Moroccan cuisine created by Walima’s talented Safia Aboutikab and SO/ Singapore Executive Culinary Designer Hong Ding Zhao. Reminiscent of the Moroccan “diffa” feast, expect hearty tagines, fluffy couscous, exotic spices, and traditional desserts, paired with Moroccan cocktails or traditional mint tea. Available daily from 16-30 September 2021. Lunch at $58++ per person, Dinner at $78++ per person. *Lunch Seating at 11:30am or 1:15pm.   https://www.so-singapore.com/wine-dine/xperience-restaurant/



Skai has one of the best set lunches on the island. For $45 for two courses or $55 for three, you score million dollars views of Marina Bay, plus impeccable service and a serene atmosphere. For starters, try duck rillettes, potato soup or smoked eel (oysters or foie gras will set you back an extra $12) then choose from mains of seared tuna, chicken thigh or crisp tofu (steak is an extra $20) with a choice of eight tempting sides. For dessert, linger over elegant plates of Coffee Iced Jelly or Hojicha Cream Tea. Add a cocktail or a glass of wine for $17.



Lunch at Zafferano is dished up with a spectacular view, with a prime location on the 43rd floor of the Ocean Financial Centre. Helmed by head chef Andrea De Paola this contemporary Italian restaurant offers set lunches for $48++ (two-course) or $58++ (three-course, with coffee or tea). Try starters such as the Porcini Mushroom Soup or Hokkaido Scallops (+$6), and mains such as Braised Short Ribs Ravioli, New Zealand Lamb Loin or Roasted Halibut.



This microbrewery-restaurant boasts water views from Marina Bay Financial Centre’s 33rd level and offers a wallet friendly Executive Lunch Set from $42++. Take a set in the buzzy dining room or enjoy the views from the outdoor patio. Start with a selection of appetisers from the Raw Bar then choose from dishes like the Classic Brewery Burger and Fries, Fish and Chips, Steak, Confit Salmon, Pan Seared Pork Belly or Eggplant Parma, followed by fruits and cheeses. Pair your lunch with one of their house-brewed craft beers.

Join the ANZA Set Lunch Group!

The ANZA Set Lunch group meets up each month, to enjoy great value set lunch deals around Singapore in group outings. Discover new restaurants and cafes, meet new friends, and explore Singapore’s diverse and delicious food scene. Sign up for one of the organised lunch outings or post your own set lunch find for others to join.

Bombe Alaska Citron

Italian Meringue

  • 200gm Sugar
  • 125ml Water
  • 100gm Egg Whites

Boil sugar syrup to 121c, pour into the egg white mixture and continue to whisk until peaks form.

Limoncello Cream Cheese Mix

  • 250ml Cream
  • 200gm Cream Cheese
  • 75gm Sugar
  • 10gm Vanilla Bean Paste
  • 50ml Limoncello Liquor

Whip using paddle until soft peaks form, (keep an eye because it can spilt easily).

Lemon Curd

  • 4 Eggs
  • 4gm Lemon Zest
  • 200ml Lemon Juice
  • 240gm Sugar
  • 80gm Butter
  1. Zest the lemon before juicing it
  2. Mix eggs, sugar, lemon juice
  3. Heat to 82c using bain-marie.
  4. Strain and cool to 45c-50c on an ice bath
  5. Add in the butter and zest
  6. Chill for 6 hours
  7. Smooth the mixture using a spatula before use

Yuzu Sorbet

  • 300ml Unsalted Yuzu Juice
  • 700ml Water
  • 320gm Trimoline
  • 8gm Super Neutrose
  1. Blend the mixture until well dissolved
  2. Heat up to 85c
  3. Chill the mixture for a day
  4. Churn the mixture using a spatula

Note: Can substitute this component with store bought sorbet.

Nutella Feuilletine Disk

  • 250gm Feuilletine
  • 100gm White Chocolate
  • 125gm Nutella
  1. Melt White Chocolate & Nutella
  2. Fold in Feuilletine
  3. Using round mould, mould a flat disk


  1. Spray canola oil on a dome shape silicone mold and freeze it.
  2. Pipe a layer of Limoncello Cream Cheese Mix to the frozen mold, form a cup (do not leave any empty holes) and freeze it.
  3. Fill the mold with 1 tbsp of Yuzu Sorbet and tap the mold to distribute evenly and freeze.
  4. Fill the mold with another layer of Lemon Curd, leaving around 1.5cm empty and freeze.
  5. Fill the empty space with remaining Limoncello Cream Cheese Mix. Freeze for a day.
  6. Plate the Nutella Feuilletine Disk followed by the Frozen Dome. Pipe the Italian Meringue around the dome.
  7. Warm 80ml Triple Sec liquor, flame it and gently pour around the Meringue to caramelise it.
  8. Enjoy!

Netball Camp Holiday Fun

ANZA Netball Camp June2021During the mid-year summer holidays ANZA Netball held fun camps at Kallang Netball Centre. ANZA Professional Head Coach Shuangru Lin and ANZA Netball Coordinator Karen Velthuis were involved in planning and preparing the camps to keep the girls active while maintaining adherence to Covid restrictions.

ANZA Netball Camp June2021Players arrived bright and early in the morning, before the sun reached maximum strength. The netball camps provided a specialist programme designed to be age appropriate for each player. The first camp catered to 9–12-year-olds and the second camp for ages 12 and above. The sessions were filled with a mixture of activities to enhance spatial awareness, fundamental movements and ball skills. The girls had a great time learning new and challenging games that strengthened their movements but did not necessarily involve a netball! They were dodging and weaving frisbee cones, skipping, and chasing balloons around the courts. In the older groups, the girls focused initially on specific positional skills with the rest of the session encompassing general netball technique and fitness. The small groups ensured that individual attention was possible for each girl, allowing refinement of execution and technique.

ANZA Netball Camp June2021

The girls finished each session exhausted but smiling and challenged by the range of activities they had completed each day. Next time you’re looking for an activity to entertain the kids in the holidays, check out if there are any ANZA Netball camps on offer! 

ANZA Netball Camp June2021ANZA Netball kicks off this September at Tanglin Trust School. Find out more at anza.org.sg/sports/netball

Sky High Street Food

Chef Joey SergentakisWhat does being a native New Yorker bring to your work as a chef?
New York is a city filled with some of the best chefs in the world and the competition is tremendous, so you need to be on top of your game. Many say, ‘only the strong survive in NYC’ and it’s true. Starting my career in New York set the tone – I must strive to be the best I can possibly be if I’m to succeed as a chef. 

At what age did you start cooking?
I started cooking at the age of 15 in a small pizzeria. It was a very simple job but it sparked my passion for making great food for guests to enjoy. When I turned 18, I was really challenged as a chef in a small bistro called Joe & Maggies. This was a fantastic experience and took me to the next level. At that stage, I realised I wanted to make it my career. 

How did working in Europe sharpen your technique?
While working in Switzerland under Chef Philippe Rochat, I was exposed to the most magnificent ingredients of each season. Every week we would butcher whole game – this was amazing to me. Having lived and worked in New York, the opportunity to constantly work with the freshest ingredients really sparked a passion for cooking.

CÉ LA VI New Menu May 2021When did you first taste Asian flavours ?
I’ve always been curious about different tastes and flavours from around the world. Growing up, I tried new cuisines and I grew fond of Asian spices from a surprisingly young age. I wanted to learn more about the traditional techniques so I made my way over to Asia and learnt from the best. 

Where have you worked in Asia?
In Shanghai I opened CÉ LA VI, focusing on local flavours and applying them to our cuisine at the restaurant. While doing this, I also worked at a Vietnamese restaurant called An Ngon in order to broaden my knowledge of Vietnamese cuisine. In Tokyo, I opened CÉ LA VI, again focusing on local flavours. I supplemented this by spending time in a few restaurants to learn more about local Japanese cuisine, including Il Restaurante with Luca Fantin, Beige with Alain Ducasse, and Totoya Uoshin. I‘ve also worked in Bali, at a restaurant called Batan Waru which specialises in Balinese cuisine. In Bangkok, I did a couple of stints at Nahm under David Thompson, and Bo.lan under Bo and Dylan James in order to learn the authentic techniques of Thai cooking. Finally, I worked in Taipei opening CÉ LA VI and Nha Trang in Vietnam with Chef Michael Bao at Evason Ana Mandara specialising in Vietnamese cuisine. 

Which was the most influential city for your cooking and career growth?
Hong Kong. I opened Café Gray Deluxe in The Upper House hotel with Chef Gray Kunz. We worked closely with local farms, applying fresh, local ingredients to our cuisine.  

CÉ LA VI Joey SergentakisWhen did you come to Singapore and what drew you to the role at CÉ LA VI?
I moved here in 2017, when the opportunity came about to join CÉ LA VI. Following my visit to Singapore and MBS I immediately knew that it was a perfect fit for me. I fell in love with the views from our venue. Having submerged myself in Asian cuisine in Hong Kong from 2009, the opportunity to run a restaurant using modern techniques to showcase Asian flavours was impossible to turn down. 

Tell us about the Sky High Hawker concept and why you launched it at CÉ LA VI?
With the closure of the city due to the impact of the pandemic we wanted to launch an initiative that brought the community together. We invited local chefs and hawkers to cook together, demonstrating the amazingly diverse cuisine available in Singapore. We opened up our restaurant, enabling guests to taste their most loved local dishes while overlooking their city. 

What do you love about Singapore’s hawker culture?
It’s extremely diverse! I love the fact that it’s not just one cuisine with similar taste profiles. You have dishes like laksa, roti prata, kaya toast, chicken rice, fish head curry, sate ayam. There are so many influences, it’s a honeypot of cultures, flavours and cooking techniques, creating a really unique and special heritage. 

Who are Singapore’s hawker treasures?
I love the chicken satay in Makansutra or the tahu gorang (deep fried tofu with peanut sauce) at Old Satay Club

How do you promote sustainable practises?
I work very closely with my purchasing team and purveyors to source not only the best ingredients but also make sure we use ocean friendly seafood. The use of fresh, quality ingredients is essential in cooking. It’s very easy to source great ingredients in Singapore because we have an abundance of products at our fingertips. I do my best to avoid importing products but of course sometimes we have no choice.

CÉ LA VI New Menu May 2021Tell us about the 2021 CÉ LA VI menu and how it embraces community?
Our new menu is simple, delicious, and made to share. It’s all about bringing people together, having a fun dining experience in a convivial setting. 

What’s always in your fridge at home?
Thai chilli, my wife is Indonesian and I have to keep her happy!

What’s your favourite cocktail and dinner party dish?
My favourite cocktail is the Old Fashioned. I love preparing large roasts for dinner parties, they’re always a crowd pleaser and my kids love them. 

Anything else you’d like us to know?
As an “Ang Moh” I have the highest tolerance for chilli in all of Singapore! 


Joey’s 3 favourite hawker dishes 

Breakfast: Kaya toast with poached egg with Kopi C Kosong
(coffee with evaporated milk,no sugar)

Lunch: Soy sauce chickenwith rice and ice soursop

Dinner: Grilled skate wing with calamansi and a Tiger beer


Cheese Meets Cantonese at Hua Ting Restaurant

Hua Ting Restaurant has been a stalwart of Cantonese cuisine in Singapore since 1992, earning numerous accolades including a recent Michelin Plate. We were intrigued, to say the least, by the fusion of cheese, a quintessential element of Western gastronomy, with iconic Cantonese dishes.

Canto cheese starterOur set menu started with the Tomato and Mozzarella Mille-Fuille, Duck Skin on Corn Crispy Bread Served with Cherry Blossom Vinegar and Scallion Pesto. It was a wonderful starter where the lightness of the scallion pesto (instead of heavier basil), and the cherry blossom vinegar reduction (substituting the richer balsamic) blended the Asian and Western elements seamlessly – a very clever dish.

Pumpkin Soup with Oaxaca Cheese Espuma Next was the Golden Pumpkin Soup with Oaxaca Cheese Espuma and Macadamia Nuts. Oaxaca cheese is native to Mexico and in its original form resembles a mix of mozzarella and string cheese. Here, the chef shrewdly turned it into a creamy foam, topping it with crushed macadamia nuts. This slightly tangy and nutty foam complemented the sweetness of the pumpkin perfectly – it was the one of table’s favourite dishes.

Boston Lobster Beef Short Ribs with Gorgonzola Cheese
A Sautéed Fresh Boston Lobster with Celery, Garlic, Capsicum and Sharp Cheddar Cheese soon followed. The lobster, cooked in classic Cantonese style, was generously topped with finely shredded sharp cheddar cheese which was live flambeed to create a light gratin – a decadent dish served with a dash of flair.
Next, the Seared Boneless Beef Short Ribs with Gorgonzola Cheese, Purple Onion and Pink Himalayan Salt. Another true East-meet-West dish combining succulent beef and a tangy blue cheese sauce. Sauteed onions, fried garlic chips and grains of salt created the right balance – a big winner for everyone.

Cheesy Pepper Jack with E-fu Noodle Our menu ended with a traditional starch dish: Cheesy Pepper Jack with E-fu Noodle and Shredded Duck, Yellow Chives, and Mushroom. The richness of the Pepper Jack added weight to an otherwise light final dish. The surprise came from the delicately charred tips of yellow scallions that added an extra layer of flavour – it was the ultimate comfort food dish earning big kudos from the table.

Baked Mango Cream Cheese Tart For dessert, the Freshly Baked Mango Cream Cheese Tart Served with Mascarpone, Wild Berries Compote was the perfect ending to a great menu. The tart, with a light and crispy top, was filled with small chunks of creamy mango. The wild berries compote and mascarpone cheese created additional layers of flavours and textures – a well-balanced and terrific dessert.

VERDICT: This is a daring menu; however, the cheese isn’t overpowering and gives a unique twist to otherwise quintessential Cantonese dishes. If you’re in the Orchard Road area and are looking for memorable dining, this experience is a great choice.

The set menu ($118 ++ / pax, minimum 2 people) is offered for lunch (11:30am to 2:30pm) and dinner (6:00pm to 10:00pm). This limited-time promotion menu runs until September 9, 2021.

Hotspot: DOPO TEATRO Ristorante and Bar

DOPO TEATRO Ristorante and Bar

DOPO TEATRO Ristorante and Bar
8 Raffles Ave, #01-11 Esplanade Mall, 039802

Dopo Teatro, meaning “after the theater” is a new restaurant aptly located in Esplanade – Theaters on the Bay. It pays homage to two of the world’s most celebrated cuisines: Italian and Japanese, presenting Italian classics like antipasti, pizza, and pasta with ingredients from Japan.

Enjoying both alfresco and indoor dining, this glam 86-seater waterfront space is perfect for a business lunch, relaxed evening by the waterfront with friends, or a romantic dinner soaking up the twinkling Singapore skyline. 

DOPO TEATRO Ristorante and BarWith a wide-ranging menu, there’s something for everyone here. Our meal started with a freshly baked plate of focaccia while enjoying an iced lemon tea, elegantly served in a wine glass adorned with a slice of orange and a thyme sprig. We were in for a treat when the first antipasti dish was Japan Sakoshi Bay Oysters, gratinated Rockefeller style, an exquisite preparation highlighting the freshness of the oysters. They’re also part of the larger Dopo Signature Seafood Platter ($38). The next dish was a generous serving of Sake Flambe Mussels ($20); locally farmed green lipped mussels with shio kombu and a delicate sake broth. 

I could easily spend a long afternoon with a couple of these plates, a basket of focaccia, and a bottle of Pinot Grigio.

DOPO TEATRO Ristorante and BarFollowing our antipasti, we had the Pizza Verde ($24). Dopo Teatro pizzas are a work of art, starting with the right flour and the 36-hour fermentation process, creating a light, delicious and crispy crust. The Pizza Verde has a pistachio creme base, topped with mortadella, toasted pistachios and wild rocket. It’s a must have!  

DOPO TEATRO Ristorante and BarMoving on to the pasta, the Seafood Paccheri ($25) was next. Do not underestimate the simplicity of the name, this is a deeply sophisticated dish with many elements and first-class flavours. Flawlessly cooked handmade Paccheri pasta (a very wide noodle), topped with a Japanese octopus ragu, Japanese baby crabs and ice plants. The highlight of the dish is the uni foam, probably less than a foam and more of a silky and ultra-light Uni cream. This is a pasta dish I would travel across town to eat! Moving on we tried the Barramundi Ballotine Arrosto ($32), impeccably prepared locally farmed roasted barramundi served with charred broccolini, preserved lemons, leek marmalade, pesto arrabiata and roasted rosemary crushed potatoes

DOPO TEATRO Ristorante and Bar

Desserts included the delicate Millefoglie al Limone ($16); thin and crunchy puff pastry with yuzu crème pasticcera, vanilla chantilly, fresh berries and lemon sorbet. The second dessert was Dopo’s signature Pistachio Cannoli ($16) While rich-looking, it’s a crispy and light cocoa cannoli filled with whipped pistachio ganache and topped with sea salt dulce de leche, toasted pistachios and matcha gelato.

Verdict: This bold newcomer impresses with its reinterpretation of Italian flavours, Japanese ingredients and stunning waterfront location.

Return To Racing & A New Tri Director!

ANZA Cycling - Coffee Run

Gutter Coffee

Mixing it up
Hopefully by the time this article goes to print, an easing of restrictions will allow for more than two people to ride together. Keeping up with the constantly changing group size requirements over the last year has placed an enormous administrative burden on organisations, and particularly clubs such as ours that place a strong focus on the social elements around the sport. 

While we’ve managed to offer our famous free Club Brekkies throughout most of the last 12 months, (in different formats and in line with the prevailing conditions), we can’t wait to see more than a couple of socially distanced ‘MaxN’ groups together in one location. The latest round of Covid restrictions did spawn “2-Up Rides” and “Gutter Coffee”, with pairs outdoing each other to find the most exotic locations to enjoy their takeaway brews!

ANZA Cycling

Photo courtesy of David Lau

To encourage a bit of the random partnering of old and give some of our members a chance to meet up with a new ride companion, several ANZA Chix threw their names into a hat from which a “Blind Date” ride partner was drawn. The opportunity to ride with someone less known offered a little diversion from the same-same everyone has been living in recent months and may have sparked a few closer friendships from within the group. 

ANZA Cycling

Joel Liebi on the top podium step

Racing – 2021 OCBC Singapore Nationals Individual Time Trial
Against all odds, the OCBC Singapore Nationals ITT went ahead in July. SCF, the body responsible for running the event, faced quite a bit of heat in the lead up to the competition, due to the limitations placed on participant numbers which meant that many clubs had difficulty securing entries. Due to a mix of quick fingers, strong relationships, and lucky ballot draws, we ended up with ANZA members competing across both Men’s and Women’s Elite and Masters categories, with some amazing results across the board! 

ANZA Cycling

Christina Tubb in 2nd position

Completely dominating the competition was Joel Liebi who secured first place in the Men’s Elite Category, with a 46 second lead over the field. Also performing strongly in this category were Reuben Bakker (representing Allied World) and Saikat Banerjee, who finished seventh and 13th respectively. Bart Piestrzynski (rep 4T2) was third on the podium with Stephen Robinson (Allied World) two spots behind in fifth position in the Men’s Masters’. Christina Tubb and Melanie Speet did us extremely proud, both racing resplendently in Club colours, with Christina securing an amazing second position and Melanie fifth position in the Women’s Masters. 

ANZA Cycling

Melanie Speet starting off in the ITT

Introducing Mel Speet as ANZA’s new Triathlon Director
We are excited to welcome Melanie Speet to the role of Triathlon Director on the ANZA Cycling Committee. Hailing from Sydney, Mel previously served as a long-term committee member and President of the North Sydney Swim Club. Now with six years under her belt in Singapore, and having recently added more cycling to her repertoire, Mel has taken the plunge and joined the committee to help ANZA cyclists discover their inner triathlete. 

Tell us about yourself Mel…
My real passion is open water swimming and I saw a lot of success over the years in ocean races across Sydney. I swam with North Sydney Masters Swim Club, competing at State, National and World Championship swim meets. I was one of the thousands of people who started cycling during last year’s CB. I joined a few Women’s Cycling Project rides, where I met some lovely ANZA Chix who encouraged me to join. All the ANZA cyclists I met were really welcoming and encouraging to newbies like me. Having Megan as my Induction Ride leader sealed the deal! 

I work in media marketing, so there’s not a lot of cross-over between sport and my career, aside from my time at Network Ten in Australia where I worked on the Melbourne F1 GP and Sochi Winter Olympics. Here in Singapore, I work at NBCUniversal, looking after marketing for the DreamWorks channel and CNBC. I’m lucky enough to have the flexibility to balance work and training.

Your best sporting moments?
My best sporting moment was my 4th place in the open water swim at the 2019 Fina World Masters Championships in Korea. I’d been through a lot of challenges in the previous 18 months, and my daughter had just turned one. It felt like a huge personal achievement and even nicer to be able to share it with her. 

Recently, on a whim, I entered the Singapore National Championships ITT (Individual Time Trial) – Masters category. I’d just inherited an old TT bike and had a foot injury that was preventing me from running, so I thought, why not? I’ve always wanted to do a bike race, and it certainly didn’t disappoint. I see more bike races in my future! 

Thoughts on ANZA Triathlon?
I love building communities and bringing people together, and that’s what I’d like to do with the triathletes in the club. With races disrupted due to COVID, I’m keen to find challenges for our experienced triathletes to take part in together, as well as provide opportunities for people interested in giving triathlon a go. 

I really enjoy the Saturday Bartley-Changi rides with the ANZA crew. I may have only started cycling a year ago, but my bike collection is already a bit out of control. Between my daughter and me, we have five bikes. That’s fine, right?

What’s On: September

Bernie Dieter by BrentLeideritzPhoto by Brent Leideritz

Join the Clique!

How did you find cabaret?
I was always an attention seeker from a young age darling, and cabaret just felt like a natural progression. When I ran away to Berlin at the age of 16, I met circus performers and drag queens and people who truly celebrated and embraced their differences. I knew then that I wanted to always be surrounded by those people!

What drew you to La Clique?
La Clique is one of the most infamous variety shows in the world, and it’s truly redefined the genre of cabaret. It was always my dream to be a part of it and I am very proud to have become the first female emcee of this legendary show. 

What does the show offer?
A breathtaking circus, sexy sideshow and spectacular stunts as well as a smoking hot band. And me, of course!

Is Singapore ready for La Clique? It sounds wonderfully risqué!
It is wonderfully risqué! We like to push the boundaries where we can, and it is a little bit naughty, but it’s always classy and a lot of fun. 

What is your favourite onstage outfit?
I have a new faux fur coat that I had made for me by a Melbourne fashion designer. It’s larger than life, very sexy, and also very ridiculous. I love it!

There are some incredible acts in the show – any favourites?
These are the best acts in the world and I love them all! I’m particularly excited though about Hula hooping vixen Lisa Lottie, the Coney Island, sword swallowing, fiery goddess that is Heather Holiday, and of course the gorgeous man that is Danik! The things he can do with his body will blow your mind…

What’s performing like during Covid?
There hasn’t been much performing! It has been a very challenging and heartbreaking time for performers and the live entertainment industry in general. The few times I’ve been able to be on stage have been so special.

What’s been your most memorable La Clique show?
We did a New Year’s Eve show at Hogmanay in Edinburgh and were invited to the castle to watch the fireworks. It was such an incredible atmosphere in the Spiegeltent, everyone was dressed in their sequins and the fireworks display afterwards was magic! Unforgettable.

How do you and the cast spend your downtime?
Well, the acrobats spend a LOT of time in the gym but I spend most of my downtime discovering little dive bars with a good gin selection! Any Singapore tips greatly appreciated!

What do you do to limber up before a show?
Haha! See my answer to the previous question…

Bernie Dieter Live by alistair veryard photographyPhoto by Alistair Veryard Photography

What are you looking forward to doing in Singapore?
The food! I’m very excited to eat everything. Also meeting the people, it will be amazing to see how people react to the show in a new city.

Why does the world need a return to live theatre in a post Covid world
Because as humans we truly need that connection to each other. The places to laugh, celebrate and come together with our friends and families. To hear live music, to forget about the madness of what we are living through. It feeds our souls in a way that nothing else can.

Anything else you’d like to add?
Come and play with us at the Marina Bay Sands theatre darlings – it will be an unforgettable night out and I can’t wait to see you!



Lim Tze PengUntil 30 September 2021
Gotong Royong at The Art Passage by Ode to Art
The Art Passage, Raffles City Shopping Centre L3 (by Mikuni Restaurant)
252 North Bridge Road, 179103
Opens daily (free entrance), 10am-10pm

Lim Tze Peng-Bumboats at Boat Quay Chinese Ink on PaperLim Tze Peng-Bumboats at Boat Quay-97x110cm-Chinese Ink on Paper

Lim Tze Peng-Market Place Ink on PaperLim Tze Peng-Market Place-69x69cm-Ink on Paper

Take an audio-guided art tour of one of Singapore’s oldest and pioneering artists, Lim Tze Peng. Featuring a unique and comprehensive collection, spanning decades in the making, from the early 1970s to 2021. With more than 20 exclusive works, get a unique overview of the artist’s evolution and his deep love for Singapore throughout his life.

The Art Passage has hosted many local and international artists – look out for more exhibitions in upcoming months such as Patrick Hughes and Patrick Rubinstein’s 

Art in Motion from 1 October to 30 November. 


MiCappella concert 2021Photo by MICappella

1-2 October
Love, MiCapella
Marina Bay Sands, Sands Theatre
This talented local six-membered vocal band rose to fame after appearing on the Chinese edition of the American television singing competition, The Sing-Off. This is their biggest live concert to date, and pre-event Covid testing will be required. Besides popular covers – look forward to a BTS-Blackpink mash-up and original tunes, including the first single from their upcoming EP.