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5 1 COAST NEWS

THE CO-OP

THE SHOP OUR COMMUNITY BUILT

NEWS 04 Artist in residence Meet Nina Young, Artspace co-ordinator 06 Winter warmers Recipes for miso salmon and cauli cous cous 08 Authentic Thai An expert’s guide to mixed fried rice 09 Mulled cider Toast to winter! 10 Coffee, with love Discover a hot trend in hospitality 12 Cover story An insider’s guide to the Flame Tree Co-op 16 Grape expectations Cheers to the Shoalhaven wine region 17 News bites Winter specials 18 Be Weed Wise Rid your garden of English ivy 18 Lifeology With Terri Ayliffe

19 Ask Bohmer What’s the best way to remove trees? 20 Ziggy’s Zoo New picture book 22 Spotted At June’s Gromfest 23 Surfrider Plastic Free July! 24 Time to ... turn wood Plus perfect the art of pyrography 25 Beetling About Sifting leaf litter for rove beetles BUSINESS 26 Local directory Your ultimate guide to small business 29 Tip Cut down your energy bill SPORT 31 In the pink The senior women’s team at Coledale Waves

Cover image by Anthony Warry Photography

MEET OUR CONTRIBUTORS CHELSEA HO

DR CHRIS REID

grew up working in her family business for the last 17 years and is a familiar face at Raya Thai restaurant in Helensburgh. Chelsea shares her love of food and people with the community. Combining this with her Bachelor of Media, in 2014 she partnered with mother Irwan to launch Fig & Lime Catering – an extension of Raya Thai and diversifying Asian fusion for our community and beyond. Find her miso salmon recipe on page 6.

lives in Helensburgh and works in the Australian Museum in Sydney as a research scientist specialising in beetles. His job is a combination of research, teaching or supervising students, and dealing with public enquiries. A NSW government beetle expert, Chris describes his identifying beetles as “a bit like detective work”. “Working on insects means I get to indulge in two favourite pastimes: travel and bushwalking.” Read his column on page 25.

LARA McCABE

STEPHANIE MEADES

worked in marketing for more than 20 years but wanted more creativity. Since studying photography at Ultimo Sydney Institute, Lara has worked as a freelance photographer for the past 10 years. Lara’s work includes editorials for magazines, portraits, food and web photography. Living in Coledale with her three children and husband, Lara is inspired by the abundance of natural beauty. “I love meeting people through diverse projects.” In June, Lara shot Surfrider’s Gromfest and Coledale’s Pink Ladies.

is the founder of Life Wellness Co., an exercise physiologist, nutritionist, rehabilitation consultant, wellness coach and food writer. She is a happily married, mother of two, a Thirroul resident, who is actively engaged in local activities including volunteering at the food co-op, running wellness workshops and delivering real food inspiration to the community. She is passionate about creating a happier and healthier community. Find her golden cauliflower cous cous recipe on page 6.

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EDITORS Genevieve Swart, Marcus Craft DESIGN youngwise design REGULAR CONTRIBUTORS Anthony Warry, Cath Hill, Lara McCabe, Rob Brander CONTACT editor@2515mag.com.au Ph: 0432 612 168 2515mag PO Box 248, Helensburgh, 2508. ADVERTISING Karen McDougall, 0403 789 617. Book online at www.2515mag.com. au. Terms and conditions apply. Email editor@2515mag.com.au EDITORIAL Community participation is welcome. Please contact editor@2515mag.com.au with story ideas. Letters should be a maximum of 150 words. The editors reserve the right to edit submissions. Contributors should include contact details. DEADLINE 15th of month prior to publication. 2515 is produced by The Word Bureau, the Illawarra’s local independent magazine publisher. ABN 31 692 723 477. 2508 Visit 2508mag.com.au

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Visit thesouthcoaster.com.au Disclaimer: All content and images remain the property of 2515 Coast News unless otherwise supplied. No part of this magazine may be reproduced without the written permission of the publisher. The views expressed in submissions and advertisements do not reflect those of the editors. Articles of a general nature only; seek specific advice on an individual basis. DISTRIBUTION 2515 is out on the 1st of each month and handdelivered to homes and businesses during the first seven days.

Artspace co-ordinator Nina Young. Photo supplied

ARTIST IN RESIDENCE Lara McCabe enjoys a Q&A with Nina Young, Artspace co-ordinator at Corrimal’s Big Fat Smile Artspace Studio. Please tell us a bit about yourself I have always been interested in art. One of my first creative memories I have is at the age of five, sitting with my grandmother designing and drawing place-mats which were laminated. I still have those place-mats and looking at them fills me with joy. Fast forward, I took art all through high school at Wollongong High (now the Performing Arts School), I then attended West Wollongong Tafe to complete my Diploma of Fine Arts. At the same time as raising a family I completed my Bachelor of Creative Arts, majoring in Visual Arts (Sculpture). I am still studying today, completing my Masters of Arts and Social Sciences at USYD. I have enjoyed the connection of studying and exploring new themes for visual arts making, such as social construction theory. How long have you been at Big Fat Smile Artspace Studio? When my children were still young, I was working in a role which was not a good fit for family balance. I applied for a temporary school hours reception role at Big Fat Smile. I was interviewed and just had such a good feeling that I left my permanent role for Big Fat Smile. Very soon after I made my way to a role within Artspace and have been lucky enough to have worked in the Studio for the last seven and half years. What do you love about your job? In my role as artist-in-residence and Artspace co-ordinator, I have the opportunity to teach

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pre-schoolers to high school students, as well as adults. I value the contribution Artspace educators may have in developing children’s creative thinking skills. Producing artwork allows children to explore their ideas in a way that is tangible, while looking at the art of contemporary and modern artists allows children to expand their imaginations and acts as a stimulus for questioning. What can participants expect from the art classes? Our mixed media visual arts classes include threeto five-year-old preschoolers. This week we made natural wearable art inspired by indigenous influences (aligned with NAIDOC week). The ages 5 to 8 and 8 to 14 groups have been working on paintings inspired by Tim Storrier’s beautiful fire depicted artworks. In our 9 to 14-year-olds’ fine art drawing classes we have been working on composition, tone, texture and line. The 12 to 16-year-olds visual arts intensive group are classes for high school students passionate about learning and creating art. We also run six-week-long adults classes. What do you have planned for Artspace Studio? We are very excited with our July school holiday program on from July 9th to 20th. We have guest artists coming in, including “Peach” a ceramicist from Stanwell Park (see her work on Instagram @ peacharoo). We also have Australian Wildlife Displays coming with native animals to inspire an observational drawing session – hopefully the animals won’t run around too much and will be good models! You can find the full program on our website. Visit www.bigfatsmile.com.au. 2515

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MISO SALMON WITH PUMPKIN AND ROASTED ASIAN VEG

INGREDIENTS: • 4 x 250g salmon fillets • 2 tbsp. Miso paste • 2 tbsp. Soy sauce • 1 tbsp. Honey • 2 tbsp. Ginger, grated • 3 garlic cloves, minced • 400g pumpkin, peeled and cut into chunks • 4 tbsp. olive oil • 2 Bok choy, quartered length-ways • 50g Butter

Photo: supplied

If winter is anything to go by, then the foodie’s special will definitely inspire a cooking surge. Miso glazed caramelised salmon with creamy pumpkin puree and roasted bok choy are deliciously satisfying and simple to prepare, leaving all of the hard work to your trusty oven. Oven-roasting ingredients retains so much more flavour and enhances texture and is the perfect way to cook up a storm and, in my opinion, with little to no elbow grease!

METHOD: 1. Preheat oven to 180°C. 2. Place pumpkin on a baking tray, with 2 tablespoons of olive oil and roast for 45 minutes. 3. Combine miso paste, honey, ginger, garlic and remaining olive oil in a large bowl with the salmon fillets. Let rest for 45 minutes or longer for flavours to infuse. 4. Place marinated salmon on a foil-lined tray and bake for 15 to 20 minutes. 5. Arrange bok choy quarters and bake for 10 minutes, before flipping and baking for a further 5 minutes. 6. Puree roast pumpkin and butter, season to taste. 7. To assemble, smear a dollop of the pumpkin puree on a plate, add salmon and place bok choy on top. 2515

GOLDEN CAULIFLOWER COUS COUS Thirroul’s Stephanie Meades, of the Life Wellness Co., has a fresh take on the humble caulifower. Cauliflower is more versatile than most people think. Yet we so often limit it to steamed or baked florets, which can be totally boring! No wonder most kids hate it. This recipe is a quirky take on traditional wheat-based cous cous, replacing the cracked wheat with cauliflower and combining it with the delicious, golden spice of turmeric and the freshness of mint and lemon – it goes so well with chicken or fish dishes and a dollop of tangy yoghurt. And the kids will love it! INGREDIENTS: • 1 large cauliflower, cut into florets • 2 tbsp ghee (or olive oil) • 4 spring onions, chopped finely • 2 garlic cloves, crushed • 2 tsp of ground turmeric • 2 tsp of ground coriander • 2 lemons, zest finely grated and juiced

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Photo: supplied

MOTHER’S FOOD & DRINK DAY SPECIAL FEATURE

Heat up your oven! Chelsea Ho, of Fig & Lime Catering, has a great recipe for a roast.

• ½ cup of chopped almonds or sunflower seeds • ½ bunch of mint or coriander, leaves chopped • 1 tsp salt to taste METHOD: 1. Using a food processor, pulse cauliflower florets to a fine consistency similar to that of cous cous. Heat ghee / oil in a large wok or frypan over medium heat. 2. Add spring onions (chopped), garlic, and spices and cook for 1-2 minutes - until fragrant. 3. Add finely chopped cauliflower, cook for 5 min, stirring regularly, until cauliflower is tender. Season to taste. 4. Remove from heat and set aside to cool for 20 minutes before stirring through the lemon juice and zest, and topping with nuts and fresh herbs. 5. You may want to add a final burst of lemon juice just prior to devouring for some extra tang. 2515

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AUTHENTIC THAI MIXED FRIED RICE FOOD & DRINK SPECIAL FEATURE

Do try this at home! Sam Jotikasthira, of Scarborough Wombarra Bowlo, shares a tasty Thai street food recipe.

This is one of the most popular Thai street food dishes – and it’s simple to cook and full of flavour. Need a quick fix for lunch or dinner? Thai mixed fried rice is one of the best all-round meals. INGREDIENTS 2 tbsp vegetable oil ¼ onion, sliced brown onion 80g prawn cutlets 120g mixed slice or cut meat of your choice. chopped mixed vegetable 2 shallot stalks, roughly cut 1 egg 1½ cups cooked jasmine rice, cold (preferably refrigerated overnight) 1½ tbsp soy sauce + 1½ tbsp oyster sauce 1 tsp sugar (any type) TO SERVE Tomato wedges Cucumber slices

Fresh coriander Chopped chilli in fish sauce with lemon drizzled METHOD Heat up veg oil in a large frying pan on medium to high heat, add sliced onion and egg, give it a quick stir. Add meat and stir frequently until nearly cooked. Start adding veggies to the pan and keep stirring for 90 seconds. Add rice and finish up with sauce. Be sure to full mix in the sauce. Serve with sliced cucumber, tomato and fresh coriander. COOKING TIPS Heat up the pan before adding oil, start cooking once the oil is med to high heat. Firstly, start adding onion to keep pan non stick. Breaking up rice beforehand will save you a lot of time. Enjoy! 2515

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MAKE MULLED CIDER Break out the crockpot! Jo Fahey shares tips to building a better brew.

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METHOD: Turn slow cooker to low and warm the cider. Heat a small frypan and add spices. Toast, stirring, until fragrant and coriander seeds begin to darken. Transfer to a spice bag or add loose to the cider in your cooker. Cover and let the cider cook slowly for about 4 hours, or until spice is well infused. Ten minutes before serving, add brandy. Add sugar or honey in a rounded teaspoon at a time, if cider is too tart. Serve plain, or with a slice of lemon, extra brandy, or a small grating of nutmeg. 2515

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TIPS: 1. Use cider made from 100% fresh crushed apple juice (Aussie preferably!) 2. Make your own spice mix. 3. Use apple-friendly spices. Cinnamon, for sweetness and spice; clove, to restore some of the depth and body thinned out by mulling; cardamom, for its floral perfume; coriander, for its musky-citrus flavour; star anise, for the faint touch

of licorice in some apple varieties; vanilla pod, for a little sweet nuance. 4. Toast your spices, keep them whole. 5. Add buzz. A nip of alcohol added shortly before service makes the spicy, fruity aromas come out all the more. Slivovitz, a type of plum brandy, marries the cider’s flavours well. A tablespoon is all you need! 6. Use an electric slow cooker, and you can forget about the cider for hours while it stews away.

INGREDIENTS: 1 litre apple cider 3 sticks cinnamon 5 cloves 4 cardamom pods, pressed until just cracked ¼ teaspoon coriander seed ½ star anise 1 vanilla pod 1 tablespoon brandy (optional) Honey or sugar to taste, if needed Whole apple, slices of orange or lemon to taste

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Photos: supplied

FOOD & DRINK SPECIAL FEATURE

COFFEE, WITH LOVE

Cath Hill reports on a hot trend in hospitality: couples running cafes together! IAN AND JO DRAPER THE PALMS CAFE, STANWELL PARK How did the two of you meet? Jo: At a hospitality industry night in Sydney. What do you enjoy about working together? We support each other in running a business together, most of the time anyway… ha-ha. We have the same work ethic and standards whilst having a laugh along the way! Best thing about your cafe? We have had The Palms for 15 years and put a lot of love into what we do, the cafe is often called our first-born child! We have great staff, delicious food and good coffee! What’s coming up? A new winter menu and, with the footpath finally done, we have a new look out the front with easier parking. SAM AND DANI MURPHY HARGRAVE CAFE, STANWELL PARK Dani, from Canada, came to Australia in 2012 to volunteer for a not-forprofit called YWAM (Youth With A Mission), in Townsville, Queensland. Here she met Sam who had been volunteering for five years at the time. “We worked together doing training, events, community work and trips to Papua New Guinea during the weeks and on weekends hanging with friends and camping in the outback,” Dani says. What do you enjoy about working together? Dani: We complement each other’s different skill-sets well. Sam is a great handy-man, can build anything, and he loves to have a chat with anyone, and I’m great at the business side of things. We also just love getting to be together each day; the daily banter is fun and the constant support of each other keeps us going.

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Best thing about your cafe? Locally owned and operated – with two people behind the counter who genuinely want to get to know those in the community more and create a great little coffee shop for the locals. What’s coming up? All our efforts are going into improvements to the cafe space, but we have lots of ideas for the future. LUKE DEBONO & AMBER HOPE LOU & BOBBY’S, THIRROUL Amber: We met back in school, and started dating in year 9, so I guess we are high school sweethearts! What do you enjoy about working together? We feel really lucky to have the opportunity to be able to work towards our goals together on a daily basis. We are slowly but surely making our dreams a reality. We have spoken about doing this for years so we feel really blessed to be doing this together. Best thing about your cafe? We are friendly and really care about our community, the area and all of our customers. We are a small cafe serving Bowral roasted coffee, house-made cakes, small meals and great cheese and wines. What’s coming up? We are about to relaunch our business to be more of a wine bar with a strong focus on boutique wines, cheese and antipasto. A date will be announced soon in July. CHRIS SMITH & BIANCA SMITH MR & MRS SMITH, COLEDALE Bianca: We met working snow seasons in hotel management in Perisher, and we then travelled, lived, and worked together in Japan and Charlotte Pass for the next four years.

What do you enjoy about working together? We understand and appreciate each others strengths and our personalities seem to complement one another. Having studied very similar degrees in international hospitality and hotel management, we both have a love for the industry and enjoy what we do. Best thing about your cafe? Our coffee! We have had loads of customers tell us that our coffee is the best on the coal coast! We take pride in the delivery of our friendly service and go that extra mile to make everyone feel welcome, relaxed and satisfied! What’s coming up? We hosted a pop-up Italian night in June, and we will be doing another. KATE AND RHETT DAVIS FLYING HIGH CAFE, BALD HILL Kate: We met working in hospitality in Whistler back in 1998. I’m Canadian, originally from Toronto, and moved out west to Whistler when I was 21. About a year after moving there, I met Rhett, who was on a working holiday visa from Australia. Rhett then broke his

See SeeSide Side See Side

knee and had to go home. After four long months, I decided to apply for a working holiday visa in Australia. As soon as I got it, I was off ! The rest is history. What do you enjoy about working together? We like thinking up new menu ideas together for the café and the ice cream van. We are both ‘people’ people and love chatting with the customers and finding out where they’re from. Being a tourist destination, people visit from all over the world which is super interesting as we both love to travel. Best thing about your cafe? The coffee and food, of course! Not to mention our phenomenal view! We have the best office in the world. The sky is constantly changing. Every day is different. We see whales, deer and we’ve just had a couple of baby wombats visit us the other day. What’s coming up? We love to celebrate public holidays, by giving away something small and yummy with a coffee. On Anzac Day, we gave away an Anzac biscuit and for the Queen’s birthday, a piece of cake. We are becoming quite active on Facebook and Instagram and are excited about promotions and giveaways coming up. I encourage everyone to check out our social media pages. 2515

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COVER FEATURE

JOIN THE CO-OP

It’s a much-loved, member-owned, democratically run, not-for-profit store. Helen Piper takes 2515 inside Thirroul’s Flame Tree Community Food Co-op. Thirroul’s Flame Tree Co-op is the shop the community built. The co-op began in a local garage 11 years ago and now has about 900 members, 50 active volunteers and in February moved into bigger premises on Thirroul’s main road. People power made it happen: a three-week crowdfunding campaign raised $87,000 for the move, then volunteers donated their time, rolling up their sleeves to work on a new shop fit-out with builder Chris Read and electrician Andrew Dove. The new store at 355 Lawrence Hargrave Drive has a cool room, an access ramp for prams and wheelchairs, more storage space and a kids corner. And it still has everything the community loves: ethically produced, locally grown or organic food, all sold with minimal packaging. Shoppers love to refill their own containers or take away goodies in a Boomerang Bag. Big supermarkets, which have only this month banned single-use plastic bags at checkout counters, still have a way to go to catch up to the co-op’s sustainable credentials! Volunteer director Helen Piper kindly took time to answer 2515’s questions. How is the new store going? The new store is doing really well! With the additional space, we’ve been able to increase our

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supply of fresh produce and the variety of stock we sell, including more household, bulk food and “green” items. We have loved seeing old and new members and customers coming into the store, buying and trying new things and in turn, supporting more local growers and producers. Last year’s crowdfunding was an amazing effort – why do you think the community dug so deep for the co-op? I think our community realised what a valuable role our co-op plays in the local economy and the risk of losing it was something they were not willing to accept. During the campaign, we had the opportunity to really highlight to our members and locals the impact shopping locally and supporting local and sustainable producers has not only on our environment but also the world we’re living in. We are a one-stop shop for anyone interested in good quality, ethically sourced and sustainable food and groceries, and our community really values that. What feedback have you had from customers? Customers love our fresh new space, the way stock is more accessible, that we have two tills operating and the wider variety of products. Not to mention all the amazing local, pesticide free or organic fresh produce we now have the capacity to stock (thanks for our spacious cooler room!) at better prices.

Photos by Anthony Warry

From left to right: volunteer directors Kylie Flament, Karla Sperling and Justin Licht, and shop coordinator Cherry Hardaker and shop manager Gini Purcell. Please give us a short history of the Flame Tree co-op and explain how a food co-op works. In 2007, a group of locals formed a small buying group from a member’s garage in Thirroul. Three years later, interest in the buying group had grown and a decision was made to invest in shop space at the back of a local dress shop and there in February 2010, the Flame Tree Community Food Co-op was formed. Over the next few years as member numbers grew and the dress shop moved out, the co-op took a calculated risk and relocated its main shop to the front, using the back space as a stock room. Since the move to a shop front on Thirroul’s high street in 2012, interest in the co-op grew organically and we began struggling to meet demand with limited storage space. In early 2017, with a pending rental increase, the directors, in consultation with members, decided to look for a new premises. The current space on Lawrence Hargrave Drive came up, presenting an opportunity to grow the shop and our capacity, but it required funding we did not have. The community banded together and we raised $87,000 across a three-week crowdfunding campaign, giving us the financial support to fit-out the new space. The current shop opened in February this year.

As a co-operative, we are a member-run, not-for-profit organisation. We have an elected group of volunteer Directors who meet regularly to oversee and review business strategy, budget control, compliance with regulatory requirements and other governance matters. We hold an AGM every November and Special General Meetings can be held at the request of the membership to consider more important matters (like that of the shop move). Day-to-day operational decisions are made by coordinators and the shop manager (Gini Purcell). We have two paid staff and an army of volunteers who keep our shop running, both at the back and front ends. What are some of the Co-op’s challenges? Keeping the store stocked with everyone’s favourite items. We run a fine line between having enough stock and not producing waste, so sometimes we run out of popular items. It’s something we are continuously working to improve. Volunteers – whilst we have over 50 amazing volunteers, there are many jobs that always need to be done. If volunteers are sick or their personal circumstances change, this can make it hard from an operational perspective. Often what happens, is other members of our community will pick up extra shop shifts or help with particular tasks,

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but we want to avoid burn-out of our helpers, so ideally, having more vollies on-call and available to help is what we are working towards. How do you keep the peace and resolve issues? Most issues that come up are resolved in our bi-monthly members meetings, or by our directors. If there are big decisions to be made, the directors will take these to the members by calling a Special General Meeting. I’d say nearly all of our members have a shared vision for the co-op, so the peace is kept fairly easily! Who are your main suppliers of fresh food? • Fresh Produce – Mahbrook Organics, Dapto Community Farm, Moonacres (all local) and Eco Farms (Sydney Organic Markets) • Eggs – Kangaroo Valley, Oaks Organic and Taluca Park • Bread – The Bread Circle (Austinmer), Berry Sourdough & Luxe (Sydney) • Dairy – Country Valley milk (Picton) The food co-op is stocking more than food now – is there a plan to expand to include all kinds of “green” goods? Yes! We have already increased our stock of “green” goods including: bulk shampoo and conditioner, toothbrushes and toothpaste, bulk laundry and dishwashing supplies, personal care items, lunchboxes, straws, toilet paper, paper towels, tissues... the list is growing every week! What are your top three best-selling items? • Food: Fresh fruit and veg, organic rolled oats and Malfroys honey. • Non food: Who Gives a Crap toilet paper, unpackaged soap and bamboo toothbrushes. How many volunteers do you have? 50 – a mix of casual and permanent shop and non-shop volunteers. Behind-the-scenes vollies include people who help us with general operational needs like removing our compost; recycling cardboard; picking up produce; banking; communications; directors; cleaning; maintenance of equipment and the list goes on. Being part of the co-op is rewarding on many levels – we are a warm and welcoming community, it’s a place to make new friends and be part of a group that is working to support a sustainable food supply and the world we’re living in. All of our volunteers receive a 25% discount in the shop. Regular members receive a 10% shop discount. n The Flame Tree Co-op is open Monday to Saturday at 355 Lawrence Hargrave Drive, Thirroul, (02) 4267 5792. 2515

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MEET THE FLAME TREE CO-OP’S VOLUNTEER DIRECTORS JUSTIN LICHT, TREASURER With a banking and finance background and a passion for sourcing healthy food for his family, Justin got involved with the co-op the moment they arrived in Thirroul almost five years ago. He is meticulous at overseeing our financial status and was vital in managing the new shop fit-out. SALLY SKYRING, SECRETARY Sally is a practising lawyer, local and foodie. A long-time member and director since 2017, Sally keeps the co-op in line with governance matters so that we continue to operate in line with our values and was very hands-on during the new shop fit-out. KARLA SPERLING, DIRECTOR A volunteer in the shop for many years, Karla made the move into a director role in 2016. Her shop experience provides valuable insight into the day-to-day operations and she played the important role of project manager in the fit-out of the new shop. KYLIE FLAMENT, DIRECTOR A mum of two, Kylie is an experienced general manager and board member who is passionate about sustainability. Since moving here two years ago, Kylie has set up the Sustainable Illawarra Facebook, run the Flame Tree Facebook page and joined the directors in early 2018. MONIQUE GUSSET, DIRECTOR (maternity leave cover) Monique has been a shop volunteer since moving here a few years ago. She works as a psychologist in cancer care and is passionate about sustainability, social justice and animal rights – being part of the co-op aligns with her values. HELEN PIPER, DIRECTOR (on maternity leave) After volunteering for three years, Helen joined the board in 2016. Drawing on her experience in communications and nutrition, Helen has been overseeing the co-op’s communications, a key driver in the successful crowd-funding campaign.

THE HOME FRONT HOW TO MAXIMISE YOUR SALE PRICE One question sellers inevitably ask me is: “What can I do to my home to ensure that I get the best price?” This is a good question and one I’m glad you asked… There are some very cost-effective methods of ensuring that your home is presented in its best light and will assist in appealing to buyers’ emotions. Step 1 The most important step is to fix anything that is damaged or defective. This may be something as small as a broken tap. However, when the buyer sees small problems, they begin to question the upkeep of the home and wonder what other issues they may be missing. Step 2 The emotional response a buyer has to a property is largely based on visual appeal. Below are some relatively low-cost improvements that can greatly increase the aesthetic appeal of a home. • Paint internal and external walls, gutters and fence. • If carpet is worn, faded or stained, consider replacing it (especially in living areas).

• • • •

Polish floorboards if required. Stain timber decking. Clean any light coloured grout around internal tiles. Remove mouldy silicone around sinks and bathtubs, then re-silicone those areas. • Clean external pavers, paths and driveway. • Ensure lawn is kept neat and tidy. • Trim existing foliage, add more plants to garden beds where necessary and add fresh mulch. Step 3 Consider updating or renovating some areas, spending money where it will be most appreciated. According to buyer surveys, the room expected to give the best return on your investment is the kitchen, followed by the bathroom. A quick update that does not require moving pipes – e.g. new tiles, benchtops, handles and taps – can provide a fresh look at an affordable price. If you would like to chat with your local real estate expert about how to achieve the best price for your property, call Mattias on 0466 627 226.

MATTIAS SAMUELSSON B.Bus, J.P. Director, Ray White Helensburgh

0466 627 226 mattias.samuelsson@raywhite.com

JULY 2515 15

FOOD & DRINK SPECIAL FEATURE

1. Leigh Dryden, of Decante This. 2. Brune Reillant at Crooked River Winery. 3. Note to self: go wine-tasting this winter!

Photos: Decante This

GRAPE POTENTIAL Lara McCabe spoke to wine expert Leigh Dryden about the Shoalhaven Coast vineyards. Please introduce yourself to our readers. My name is Leigh Dryden and along with my partner, Brunehilde (Brune) Reillant, we own and manage a wine-importing, wholesale and distribution company [Decante This]. I started the company in Zurich, Switzerland in 2009, we are now based on the South Coast in Gerroa. Brune moved to Australia a year ago and joined the company as our director of wine. Brune is a true daughter of Burgundy, born in Dijon, France and a winemaker in her own right. For us, it’s all about the passion we share together for this amazing thing we call wine – it’s in our blood. How does the Shoalhaven compare to other wine regions? The Shoalhaven has great potential to become a great wine region as – despite its maritime climate – it can produce, with the right care and attention, some outstanding wines. It is still a very young wine region and there needs to be significant change by many of the local wine makers about what they are doing to support its development. Being Sydney’s closest wine region, it still remains for many an undiscovered gem that will need a lot more support, collaboration and marketing to be taken seriously as a genuine wine destination. What are the wine trends worldwide – and what does this mean for the Shoalhaven? We are seeing the continued rise of biodynamic, organic and biological wines, especially in

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3 Germany and France, with many young wine makers returning to more traditional and kinder practices. Wine makers are moving away from the production of a vast array of wines, sweet-styled wines, and creating wines of terroir and individuality. For the South Coast, the focus has to be to determine what wine is truly the regional hero and develop that focus – for us, this is semillon. We should also see the application of greater sustainable viticultural practices. What is your stand-out South Coast winery? Coolangatta Estate. The great man Greg Bishop is a true pioneer of the region and without his contribution the region would not be where it is today. Currently, Coolangatta Estate is the only wine maker in the region that does not buy grapes in from other areas of Australia. Coolangatta Estate is entirely estate grown, so is a true representation of the style and quality of the wines that can be produced in our region. A visit to the Coolangatta Estate cellar door for wine tasting is a must. What’s on the agenda for Decante This? We are all about presenting wines of quality, authenticity, terroir and difference as we want to bring the best of the best to the South Coast and share these with friends and clients. We will be rolling out a series of events … we are also very excited to open our new cellar door and warehouse in Gerringong mid 2018. n Visit www.decantethis.com. 2515

News BITES

Cath Hill tracks down the new action at local eateries.

Two new cafes have recently landed in the Helensburgh business park. Find KA’MANA Espresso Bar upstairs at Crawchy’s Swim School (5/ 17 Cemetery Rd, Helensburgh). Ka’Mana is Hawaiian for Crawchy! This great initiative is headed up by Kiah Whiteside (pictured). Grab healthy treats like matcha berry tea, Darkes Forest apples, chia protein balls and tempting cheesecake and milkshakes too. J & C Cafe (17 Cemetery Rd, Helensburgh) is also new, serving home-cooked meals at reasonable prices. Get cosy with one of their delicious soups. Gluten-free options available. Go for a winter wander at the new Puckeys Night Market, by the Coledale markets team. Held at University of Wollongong’s Innovation Campus (Puckey Ave, off Squires Way), this market brings together about 40 artisan and vintage stall holders, food and live music. Check it out on the last Wednesday of the month, in July on the 25th. Combine two of life’s pleasures – art and wine

– at Headlands Hotel (cnr Headland Ave & Yuruga St, Austinmer) Paint Pinot evenings. The two-hour art lesson costs $60, visit www.paintpinot.com.au. Christmas in July comes to the Flame Tree Grill at Tradies (30 Boomerang Street, Helensburgh). Throughout the month, order a comforting two-course Christmas feast with traditional turkey and ham with roast potatoes, pumpkin and vegetables followed by a hot Christmas pudding with custard for just $19.50 (Tradies member’s price). Available lunch and dinner, Tuesday to Sunday. You may also be one of 20 winners in the big ham raffle on Thursday, July 26 (5-7pm). The Jose Jones team have opened, Timber Mill Cafe and Co at the Timbermill Studios (2-6 Molloy Street, Bulli). Everyone using this unique work and creative space will be very pleased! 2515

Planning your future? Julie York 0405 128 070

julie.york@helensburgh.rh.com.au

Helensburgh 02 4294 9800

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JULY 2515 17

BE WEED WISE With horticulturalist Merilyn House.

WEED IT OUT: Ivy, English ivy (Hedera helix) A native of northern Africa, Europe and western Asia, English ivy, a widely cultivated garden plant, is widely naturalised in Australia. Ivy is a climber or creeper which forms aerial roots that attach to supporting structures. It spreads rapidly, blanketing the ground in a thick mat of vegetation. This excludes light, eventually choking out other species and preventing their germination. Ivy also grows thickly up over tall tress and shrubs, smothering them and even causing them to fall over under its weight. Ivy has three lobed leaves, which are thintextured and only slightly glossy, often with a slight whitish marbling. Leaves on flowering stems are larger, and are not lobed. It has inconspicuous greenish flowers in clusters, followed by black berries. If you have ivy growing in your garden, please don’t let it grow up trees or fences, or anywhere high. Once it is up there, it flowers and the seeds are spread by birds into surrounding bushland (or even into your neighbours’ properties). The other way ivy spreads into bushland is through dumping of garden waste. Removal: Hand-pull small plants and remove. Plants left lying on the ground will re-grow. For badly infested trees, cut away at least the bottom metre of ivy stems around the trunk and apply herbicide to both ends of the cut stems. Do not try to pull ivy down. Treat it and leave it to die in place.

LIFEOLOGY With Terri Ayliffe.

Grief is a universal human experience, no matter our culture, our beliefs, it unite us in the experience. “Grief is the price of Love”, a quote attributed to Queen Elizabeth II and others, is a sentiment I agree with. Sorrow is a natural response to the loss of loved ones and an unexpected life change. Grief and I know each other well, losing two parents, friends and cousins, aunts and uncles, and much-loved pets. The end of relationships and friendships, letting go of my children, jobs and dreams that never quite panned out. Grief is an indelible, unavoidable part of life. Grief is a process, each of us pass through at our own pace and in our own time. After loss we find

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GROW ME INSTEAD Wonga vine – Pandorea pandorana This local native vine will cover a fence or trellis. It has cream flowers with brown or purple streaks, although yellow- and white-flowered cultivars are available. Chinese star jasmine – Trachelospermum jasminoides This evergreen vine from China has dark, glossy foliage and small, starry, white, spicy, nutmegscented flowers in summer. It is slow-growing initially, but later becomes vigorous. Variegated leaf forms are also available. Rasp fern – Doodia aspera It makes a good ground-cover for a shady site, but will also tolerate full sun and is one of the most drought-tolerant local native ferns. n More info at www.helensburghlandcare.org.au, or ring Merilyn on 0414 819 742. 2515 ourselves in a state of Denial, this stage protects us, our minds only processing what we can cope with. Then comes Anger, this is our strength rebuilding itself. It gives structure to the meaninglessness of loss. We will then bargain with our grief, we remain in the past, trying to negotiate our way out of our pain. Depression is likely to follow, a feeling of despair in a situation of loss is normal. Our minds negotiate with our pain, the conversation is necessary to allow us to move on. And, finally, we arrive at a level of acceptance, we acknowledge we have suffered a loss and we navigate a new reality. For me, Grief is a beanbag, I sink into. I appreciate the pain I feel is because of the love I have experienced. I step through each stage until I find the strength to accept my loss. Love and loss change everything, I have to accept nothing will be the same, a different life is ahead of me, not better, not worse. n Read more of Terri’s work at https://lifeology.blog 2515

ASK BOHMER

I would like to extend my family home on some existing land we own which has lots of trees on it. What should I do in regards to getting rid of the trees? Is it quicker to include them in the DA or just ask Council directly to grant me permission to remove?

Before you start going through the DA process – it is quite lengthy – check to see if your property is in the ‘10/50 Zone’. If it is, and your trees meet all the criteria for the 10/50 Vegetation Code Zoning, you may not need to go to Council at all. (Key things to note are that trees are within 10m of your property and they are not on a slope of more than 18 degrees.) There are different departments in Councils that deal with general DAs and Arboriculture and both will be looking and assessing different elements or concerns. We recommend asking an arborist to have a look at your trees, as they

will be able to assess the health and condition of the tree in its environment and ultimately give better outcomes for our environment. Whereas the DA Department will generally look at the trees in the context of the blueprint of your house designs. Just don’t forget that without trees we can’t breathe – they are part of our environment and the future for our children! n Bohmer’s Tree Care works with local councils and is proud to offer Tree Reports for DAs – see their website for more or email info@ bohmerstreecare.com.au or give Bohmer a call for a friendly (no obligation) chat about any concerns or queries: 0432 789 530. 2515

views Read re te or si on our

JULY 2515 19

Photos: supplied

ZIGGY’S ZOO

Scarborough writer Pat Simmons is celebrating the publication of her first picture book for children. 2515 reports. When the first copies of Ziggy’s Zoo arrived, author Pat Simmons said it was “like I was six years old again and it was Christmas morning”. Her book is a delightful story of an imaginative girl who collects bug, slugs and other creatures. “I wrote the poem in 2012 when I visited family and friends in England where I was born and grew up,” Pat said. “Writers are always advised to ‘write what they know’ and reflecting on my childhood, I recalled how much I loved digging around in the garden looking for bugs. I still do!” Published by Little Pink Dog Books, Ziggy Zoo’s has beautiful illustrations by Vicky Pratt, whose interpretation of Ziggy’s “dinosaur” as a dog in dress-ups adds a charming touch. “Vicky lives in another state and we’ve never met, so all our correspondence has been via email,” Pat said. “Vicky emailed me one day to ask about the dinosaur in the poem. I replied, saying that it was a toy dinosaur. She responded with a definite ‘no.’ She pointed out that there was already one toy

exhibit – the teddy bear. Her interpretation of the dinosaur is gorgeous. That’s one example of how the illustrator brings their magic to a picture book.” Pat moved to the South Coast in 2014 and is now focused on writing after a long career in Children’s Services, which included co-ordinating a large before- and after-school care centre, TAFE teaching and running kids’ programs at the Australian National Maritime museum. “The generous writing community down here, especially the writers’ group I belong to, keep me motivated and determined to pursue my writing dream,” she said.“I’m still a kid at heart and books were such an important part of my childhood. To see children reading and enjoying something I’ve written is amazing.” n Join Pat for the launch of Ziggy’s Zoo, Saturday, July 7 at 11am at Harry Hartog Bookshop, Miranda. Expect story reading, activities and some live minibeasts! Buy Ziggy’s Zoo at most good book stores or www.patsimmonswriter.com.au. 2515

WHAT’S ON AT THIRROUL LIBRARY

MUSIC IN THE LIBRARY: Saturday, July 7, 11am-noon. Featuring musicians from the Wollongong Conservatorium of Music. No bookings required. COLOUR, COFFEE, CALMER: Wednesdays July 4 & 18, 9.30am-noon. No bookings required. SCHOOL HOLIDAY ACTIVITIES (BOOKINGS REQUIRED) Wed July 11 Knit your own phone cover, 10.30am. Fri July 13 3D Printing Workshop, 10.30am. Tue July 17 Pop Rocks, 10.30am. Wed July 18 Circus Skillz, 2pm. 2515

AUTHOR TALK: Wednesday 11 July 5.30pm-6.30pm. Local author Stephen Green will talk about his new book, The Coherent Past, which presents a practical framework or set of guidelines for making judgements about what is true. Bookings required. KIDS CONNECT: Wednesdays July 4 & 25 from 3.30pm. Drop in and create, play games. For 5 -12 years. STORYTIME & CRAFT: Fridays July 6 & 27, 10.30am. Drop in for stories and craft.

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SEE IT: MAGNIFIED

Two northern suburbs locals – artist Rachelle Balez and writer Clare Watson, both scientists who work at the Illawarra Health and Medical Research Institute – have organised an exhibition called Magnified, on at the University of Wollongong in July. “We’ve organised this event because we love projects that combine art and science,” Rachelle told 2515. “Magnified is a collection of photographic artworks taken by scientists and researchers in their work at UOW and local organisations associated with UOW. It’s an opportunity for researchers to showcase their work and share their discoveries with the wider community. The exhibition will also raise funds for motor neuron disease (MND) research to honour the legacy of Justin Yerbury, who was recently featured on ABC’s Australian Story. The exhibition will be in the TAEM Gallery in UOW’s Creative Arts building. Opening night will

Photos: supplied

Art and science meet in a fascinating collection of images on show at UOW this month. 2515 reports.

be on Thursday, July 5, from 5.30 pm. The exhibition will run until Friday, July 20. “Magnified is on during school holidays and the gallery is right next to the Early Start Discovery Centre, so we’re hoping to see lots of families coming through. Visitors to the exhibition will have a chance to meet the scientists behind the microscopes.” 2515

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JULY 2515 21

SPOTTED!

At the Surfrider Gromfest at Woonona on June 9. By Lara McCabe 1 Zac and Carl Doran 2 Keely and Koah Robson 3 James Francis 4 Abby Doran 5 Holly and Cliff Wishart 6 Tyler Haines and Jett McEvoy 7 Bronte and Sebastian Herft 8 Cleo and Jay Monagle 9 Beau Buckpitt, Luke O’Connell and Jack Patterson 10 Keira Buckpitt 2515 5

22 2515 JULY

Photos: Stella Crick

SURFRIDER REPORT

Never mind ‘dry July’, this year we’re celebrating Plastic Free July. Susie Crick, chair of Surfrider Foundation Australia, has some tips to get you through. Welcome to Plastic Free July. Can you commit to accept the challenge to refuse single-use disposable plastic for one month? It’s really easy and can be something as simple as refusing a straw; or not buying produce that is pre-packaged in plastic; not buying any beverages that are bottled in plastic; or not using plastic cotton buds. Whatever action you choose, you will be making a huge difference by not contributing to the permanent problem that plastic creates. Surfrider is a supporter of Plastic Free July and to register your activity go to: www.plasticfreejuly.org/register.html So what do you do if you see rubbish on the beach, by the side of the road, or somewhere where it just doesn’t belong? Hopefully you can pick it up, but if that’s too hard then there’s something else that you can do. You can download a great app called SNAP SEND SOLVE. Use SNAP SEND SOLVE to report issues and provide feedback to local authorities. You can report issues such as litter, hard waste, parking, noise, trees and also general requests. It’s easy to register and to file reports. All you have to do is to pull out your phone and take a picture of the offending rubbish. It matches your location with the registered authorities in the local area and sends the information directly to them. You have the option to provide your details and receive confirmation of the report, or you can opt to remain anonymous. The Surfrider Ocean Friendly program will soon be featured on the Fair Food Forager App. Download this app to find cafes and restaurants that are doing the right thing by the environment

in 2515, as well as nationally and overseas. Over the June Long Weekend, Surfrider South Coast hosted the second of our GromFest series for 2018. There were 65 young surfers making up 13 teams which competed in a tag team format from Boardrider Clubs from as far afield as Scarborough to Ulladulla. GromFest is all about giving young children the opportunity to compete (often for the first time) for their club, no matter what their ability. Everyone gets the chance to win prizes for surfing, as well as cleaning up the beach. The wind and wave conditions on the day dictated that the event be held at Woonona beach. The sand bank there gave us small, but surprisingly good conditions on a day when there was little swell. Ulladulla came in first from Scarborough A, Southbridge and Sandon Point B in that order. Our next GromFest will be held on September 15 and we hope that you can come along to help out on the day. Lots of volunteers make the event even better, so please sign up, get in touch and get involved. Finally, we went to the launch of the SeaBin Project at the Maritime Museum. SeaBins act like a super marine vacuum cleaner that suck up plastic and rubbish from still waters. We are seeking sponsors to put a Surfrider SeaBin in Wollongong Harbour, so if anyone is feeling philanthropic, then please get in touch with me at: southcoastnsw@surfrider.org.au

Stay Ocean Friendly! www.surfrider.org.au 2515

JULY 2515 23

TURN WOOD

Janice Creenaune meets Allan Thompson, retired from teaching mathematics in the Illawarra and now working on his wood-turning techniques and perfecting the art of pyrography. Aged 86, Allan Thompson first joined the Men’s Shed in Thirroul about five years ago. Wood had always interested him as a medium and he knew assistance was available at The Shed to perfect skills and techniques. “I have gained much more than this though through The Shed,” Allan said. “I’ve made some wonderful friendships and always enjoy going each week. It is a supportive and generous group. We work diligently, but chat at coffee time, mainly about ‘jobs’ we are currently working on.” Allan’s original goal was to hone his woodturning techniques, and he has turned beautiful salad forks, spoons and bowls on the lathe. One bowl is a work of art, with about 150 pieces glued together. “I’ve cut different woods, dark woods and light woods for the maximum effect, glued pieces together, used the lathe to establish the shape and then utilised fine sand-paper for the final effect before applying the lacquer for protection. It is, in fact, my favourite piece thus far.” Allan has also constructed impressive wooden cutting boards. One technique involves pieces cut at an angle. “I use 30 degrees for the angle for it gives a far greater strength to the finished product. Each piece is angled and offers support to the next piece of wood. It does take time and it does take precision, but the final product is definitely worth the additional effort. Nobody wants their cutting board to split down a join, so the angled piece approach is far more secure.” Allan has become interested in pyrography, which involves decorating wood or other materials with burn marks resulting from the controlled application of a heated object, such as a poker. The term originally means “writing with fire”

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and is an age-old tradition from the 17th century. Today’s practitioners use modern pyrography tools, or a metal implement heated in a fire, or even sunlight concentrated with a magnifying lens. A range of tones and shades can be achieved. Varying the type of tip used, the temperature, or the way the iron is applied to the material all create different effects. After the design is burned in, wooden objects are then often coloured. “I am largely self-taught, but I have invested in some specialised tools,” Allan said. “Soft woods with a light background are the best for me.” The Thirroul Men’s Shed raises money for timber and glue via sausage sizzles and the like. “We also make personal contributions each week to keep materials and other commodities in ‘The Shed’ available,” Allan said. The Shed members support each other. “The assistance and organisation from people like Mal Stewart, and the enthusiasm of others working on toys for children, for example, both in maintenance and creation, all help to keep us all going. They are inspirational.” Allan has also used his retirement to learn to fly planes. “I spent many hours in the air. Retirement offered me the time and opportunity to practice and enjoy the freedom of the skies. I no longer fly, but my grandson is currently in the air force, so I still have a keen interest, even if not flying myself.” Keeping busy has never been a problem for Allan. He remains a quiet achiever within our community and an inspiration for many. n Writer Janice Creenaune is a voluntary ‘local hero’ for the PKD (Polycystic Kidney Disease) Foundation. For more details, contact Janice on janicecreenaune@gmail.com or ph 4267 4880. 2515

Photo: Creophilus erythrocephalus, Rove beetle, by Jean and Fred, Flickr (CC BY 2.0)

BEETLING ABOUT

Are insect numbers declining? Scientists need your help to track the changes, so get out there and start recording things. But do look out for leeches, writes Helensburgh entomologist Chris Reid, of the Australian Museum. Well, a month ago I was going to write about the drought and since then we’ve had nothing but rain. It will be interesting to see what effect the recent rains have had on the bush since my recent forays searching for insects have found very little. I have a visitor from Denmark, Josh, a PhD student studying predatory ‘rove beetles’ that live in rainforest. His beetles feed on other small things living in mushy leaf litter. The rove beetle family is the most diverse group of organisms on the planet, with 63,000 species described – that’s just one type of beetle with about six times the total number of bird species. Needless to say they are mostly small and obscure although there are a few exceptions. One that occurs here is usually found in corpses (for those brave enough to look) where it feeds on fly maggots. It bites, smells bad and it doesn’t have three eyes! Anyway, Josh and I were looking for his beetles in the damper bits of 2508 and 2515, before the rains. We did that by sifting leaf litter, using a bag with a fine mesh sieve, then tipping out the concentrated small bits onto a white sheet. Usually what pours out is a whole load of topsoil, hoppers, millipedes, centipedes, slaters, ants spiders and plenty of beetles. Sometimes scorpions. So we lie around the sheet picking out the beetles as they move (and avoiding the scorpions). Normally if you do that in rainforest in the Illawarra you get covered in leeches. But before the recent rains there was not a leech to be seen and hardly any beetles. While the lack of beetles (and leeches) might be just a local phenomen due to recent weather it might also be part of a global pattern that is emerging. In some places the total number of insects is declining markedly. In a recent opinion piece by Professor Curt Stager in the New York Times Sunday Review

(26 May 2018), he noted that longterm declines of 75-80 percent of flying insects are being documented in Germany and the UK. Is it important? Well, the same areas are also seeing massive declines of birds – no insects means no food for insect feeding birds, no pollination, no seed set and no seeds for seed-eating birds. That’s just a couple of knock-on effects. Stager’s article notes that really the only way to determine these changes is by engaging the amateur community. We need you out there, recording things. Maybe just keep a simple diary of every butterfly seen in the garden, but keep it going for several years. So now that it has rained Josh and I hope to find some beetles. And maybe get covered in leeches, happily. n Have a question? Email editor@2515mag. com.au, subject line “Beetling About”. 2515

PhD student Josh using a sifter to hunt for rove beetles in local bushland. Photo: Ian Hutton

JULY 2515 25

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How to put a freeze on your electricity bill this winter, by Carolyn Lee of the Energy Experts 1. Dress warmly to postpone having to switch on the heater. 2. Heat only the room you are in. 3. To warm the bed: switch your electric blanket on an hour before bedtime and off when you get into bed. Or use a wheat bag or hot-water bottle. 4. Install thermal-backed blinds or curtains to improve thermal insulation. This will prevent heat loss and means you don’t need to run your air-conditioning as long or as hard. 5. Switch off lights in empty rooms. 6. Turn off the underfloor heating when you hit the sack. It’s a waste of energy leaving it on. 7. Switch off appliances at the power point when not using them. In standby mode, appliances can use up to 50 percent of the electricity they use when ‘on’. 8. Use energy-efficient appliances for cooking. Slow cookers are best for preparing winter warming meals while microwaves are best for preparing your favourite small-volume meals. 9. Boil only enough water in the kettle for the number of cups of hot drinks you’re preparing. 10. Seal gaps around windows and draught-proof wall cavities throughout your home. 11. Lastly, consider installing a solar power or battery storage system. More info: www. theenergyexperts.com.au or 1300 516 474. 2515

JULY 2515 29

1.63 1.48 1.63 1.51 0.55 1.48 1.25 1.24 1.48 1.44 1.49 1.33 31 SU 1755 MO 1659 TU 1129 TH 1150 0 WE 1601 TH 1648 SA 1649 WE 1414 TU 1656 TH 1523 FR 1419 SA 1544 MO 1530 0.49 0.54 0.79 0.80 0.61 0.66 0.64 0.73 1.61 0.51 1 68 Time 1825 m me 2136 m 1939 Time 2258 m 2006 Time 2331 m 2206 Time 2248 m 2121 Time m 2212 0.63 Time 1811 m 2347

0557 0111 0.30 44 0347 0.27 0151 0419 0451 0.14 0206 0454 0521 0.12 0357 0505 0057 0.36 0535 0412 0448 0.410321 0425 0030 0.390356 1.51 1.44 1.41 1.37 0.52 1.21 1.33 1.22 0.47 1.12 1.43 1.44 68 16 0.58 1 25 16 0.44 1 25 16 0.54 1 25 10 10 10 10 22 22 7 22 7 7 1214 1.46 44 1030 1.50 1022 1.40 1100 1.42 1112 0641 1.30 1104 1009 1111 1.270947 1023 0613 1.250955 0.40 1104 0.43 1.29 1115 0.42 1.20 0708 0.50 0843 0.48 0953 0.47 36 0846 0.51 1817 0.48 33 0.39 1556 0.47 1640 0.43 1649 0.57 1530 0.63 1545 0.62

0 1 1.56 1.61 0.52 1.76 0.55 1.34 34 TH 1.53 FR 1.30 SA 1.50 SU 1.41 MO 1.52 WE 1.62 FR 1737 SU 1733 MO 1158 TU 1750 WE 1212 FR 1246 0 TH 1651 WE 1745 FR 1618 SA 1514 SU 1637 TU 1631 TH 1510 59 2239 1.92 2048 2223 2354 1.99 2117 2300 1.88 2315 0.42 2305 1852 1.55 1.66 2202 2348 1.722232 2215 1836 1.692318 1.68 0.58 1918 1 0.55 0.63 0.53 0.69 0.72 0.79 69

0021 0202 1.44 35 0443 0.23 0253 0515 0545 0.17 0311 0545 0030 0.18 0508 0542 0136 0.39 0031 0452 0544 0.430423 0502 0115 0.410459 1.47 1.36 1.43 1.33 0.47 1.18 0.36 1.25 0.41 0.45 1.45 1.41 61 17 1.17 17 0.47 17 0.55 2 26 2 26 2 26 11 11 11 11 23 8 23 8 23 8 0642 0.41 37 1113 1.46 1121 1.38 1156 1.42 1155 0723 1.32 0622 1051 1154 1.241033 1104 0700 1.251043 0801 0.42 1147 0.40 1.27 0621 1.36 1.22 0.46 0932 0.46 1053 0.44 38 0934 0.49 1306 1.44 19 0.43 1653 0.52 1738 0.49 1737 0.60 1609 0.67 1627 0.65

0 1 1.64 1.74 0.53 0.39 0.53 1.44 1727 40 FR 0.55 SU 1.57 TU 1.57 TH 1.74 SA 1.39 MO 1.51 SA 1821 MO 1818 TU 1236 WE 1206 TH 1252 FR 1734 SA 1342 0 SA 1709 SU –1606 MOWALES WE 1730 TH 1152 FR 1601 PORT KEMBLA NEW SOUTH 1921 2010 0.55 2 46 2332 1.94 2157 2317 1.74 1.88 2346 1930 1.47 1827 2240 1.682335 0.58 2253 1.64 1.72 2354 1842 0.63 0.73 1.69 1.58 0.60 67 LAT 1.91 34° 29ʼ 2228 LONG 150°1915 55ʼ

2018 2018 PORT KEMBLA TIDAL CHART

NEW SOUTH WALES

LONG 150° 55ʼ Times and Heights of High and Low Waters Local Time 0.22JUNE 0636Time 0.27 0016 0621 0213 0.42 0110 0533Waters 0.46 0.49 0612 0046 0542 0157 0.430013 0115 0252 1.28 0042 0.41 1.32 0.43 0125 0.23AUGUST 0.37 0.39 1.49 Low 0417 0.53 0.29 0354 1.40 and Local MAY 0520 1.31 JULY JULY 2018 1221 Time 1.37m 1023 1251 1.41 0611 1242Time 1.34 1135 1148 1.25 0728 0852 0.50 0.41 0.46 1.44 m 0.50 0639 1.44 0744 1.27 1.38 m 1.30 0802 1.25 1.22 1.18 1020 Time m 0702 Time 0.44 m Time m0719 Time 0633 m1.22 1117 Time0554 m Time 1754 0.58 1840 0.55 1831 0.63 1651 0.71 1713 0.68 1402 1.42 JULY AUGUST 1.55 1233 0.44 1232 0.38 0.55 1259 0.37 1330 0.52 1649 MO WE 0.55 FR SU 1.49 TU SA 0.51 0244 0.271.63 0.301235 0419 1.63 0.14 1314 0454 0505 0.360.39 0311 0.41 1659 04251129 0.39 SU 0.37 TU0412 WE TH0.12 FR0557 SU 1435 FR SU 1755 MO TU TH 1150 16 1 16 1 16 1 16 1 1214 1.46 0844 1.50 1022 1.40 1100 1.42 1112 1.30 0909 1.43 1009 1.27 1023 1.25 2319 1.62 2333 1.57 2031 2100 0.60 1902 1.70 1903 1.86 1952 1.74 1933 1.98 2005 1.71 2331 2258 1906 1.62 1811 1825 Time m 0.571.86 m TU0.64 Time m1556 0.49 Time m0.39 FR 1530 Time m MO1.61 0.48 0.47 1640 0.43 1457 0.47 0.63 TIME 1545 0.62 WE 1433M TH 1817 SA SU WE 1649 TIME M TIME M TIME M 2059 1.92 2223 1.99 2300 1.88 2305 1.55 2121 1.73 2202 1.72 2215 1.69

30 0.22 0532 55 of High 33 1152 1.41 39 10 0.50 E 48 SA 1814 SA 37 Time 1.91 61 27 0419 0.24 0020 51 32 1022 1.35 0618 40 04 0.57 1230 56 SU 1556 SU SA 30 2223 1.85 1852 55

0.47 TU MO MO MO WE 1640 MO 0.62 TU SU 1545 1859 0533 0.63 1.66 0.53 1941 1.74 1951 2354 1.99 2300 22151836 1.69 0430 0.221.68 0435 0.42 0.46

28 0515 0.28 0107 47 36 1121 1.32 0705 42 04 0.63 1309 64 MO MO SU 1653 1932 2317

1831 0.63 SA 1402 1.42 1603 0.60 FR 1610 0.50 SU 1651 0.71 MO 1754 0.58 TU 1713 0.68 WE 1840 0.55 0004 1.550115 0017 0312 1.50 0114 1.66 0147 0021 1.42FR0202 01322031 1.30 0213 0.42 0.43 TH1.43 0230 0.21 0.36 0.38 0311 0.09 0.09 0321 0.33 0545 1.44 0.17 0545 0.18 0542 0.39 0.41 0502 0.41 2237 1.910.47 2232 1.67 2319 1.62 0030 23330136 1.57 0.600218 0705 0.51 0707 0.47 0804 0.34 0816 0.44 07560218 0.48 0803 1.36 1.53 0.40 0829 1.44 1.27 0911 0801 1.421.381.41 0916 1.28 1147 1.38 1156 1.42 1155 1.32 1.22 0642 0.41 11040700 1.25 0527 0.241.27 0617 0014 1.36 1.79 0904 0048 1.57 0034 0517 0.46 0.49 0621 06240723 0.45 1.160814 191236 19 41342 41.74 4 1224 41.28 19 0818 1116 1.24 1.21 1206 12361252 1.26 0.571352 1132 1.350.53 0708 0.39 0.28 1428 0727 0.36 0705 0.450.29 1317 1.22 1326 1425 1.40 1446 1.44 1430 1.43 1345 0.51 0.36 1409 0.40 0.58 1447 0.36 1446 0.51 1818 0.52 1738 0.49 1737 0.60 1306 1.44 1627 0.65 TUFR TH MO WE FR190.53 SU TU TH FR SA1.42 TU WE TH SASA SU FR TU TH WE MO0.66 1639 1802 0.71 TH 1348 1333 1.37 SU SA 1704 0.57 MO 1739 0.76 TU 1323 1.37 SU 1500 1.42 0.791915 1900 0.731930 2009 2354 0.66 1842 2059 0.64 2010 20492145 0.61 2016 1.76 1.77 1834 2040 2.01 1.75 2116 2.040.642.00 2115 1.71 2310 1.62 0.602017 2330 1.851.72 1859 1.88 0.63 2102 1946 0.61 1935 1.91 1.74 2346 1.47 1.69 1921 0.55 2253 1.64

0 1 0 TU 2253 2241 0.57 1 1.67

29 0612 1.77 0155 49 30 1221 0.32 0753 44 44 1.31 1350 44 TU 1754 TU MO 12 2015 0.68 70

200157 5 0705 51.43 20 0914 20 200.37 1236 1.320.43 1203 1.20 0.51 0125 07070213 0.47 0.600250 0804 0.23 0.34 0347 0816 0.44 0756 0054 1.49 0216 1.54 0107 0250 1.29 50252 0242 1.24 0.34 50.41 0254 0.40 0324 0.16 0.38 0402 0.080.480.05 0356 0.33 0046 0.22 0636 0.27 0621 0.42 0542 0.43 0115 1.28 1720 0.72 SU 1804 0.63 1430 1.43 MO 1600 1.44 TU 1317 1.22 WE 1425 1.40 TH 1326 1.28 FR 1446 1.44 0756 0.520744 0858 0.40 0754 0.48 0906 0.50SU0852 08522253 0.49 1.53 SA1.44 0846 1.33 0925 1.43 1.26 1005 1.430.611.45 0953 1.29 0639 1.37 1251 1.41 1242 1.34 1.25 1148 1.25 1.27 0728 0.50 2352 1.56 1834 0.79 0719 19000802 0.73 0.570847 2009 1.38 0.66 0944 2059 0.64 2049 1414 1.241314 1523 1.44 1419 1.33 1544 1.48 1530 1.51 0.36 1419 0.55 1501 0.43 0.59 1543 0.38 1526 0.52 1232 0.58 1840 0.55 1831 0.63 1713 0.68 1402 1.42 WE 0.38 TU TH FR SA 0.52 MO WE FR0054 SA SU1.29 MO0437 WE TH FR SU 1435 MO 0029 1.770.55 0653 1.49 1259 1.091430 0216 0.37 1.54 01071330 1.43 0250 0242 1.240.27 WE FR1506 TU0.54 SA 211952 61.86 6 0756 21 60.73 21 1011 0858 1.98 0.40 2138 07542005 0.48 21 0906 0.50 0852 0730 0.321.74 1256 1.17 0.52 1933 0.612052 1939 0.80 2121 0.66 2006 2212 0.63 62100 2206 0.54 1.86 SU 2052 1.77 2130 2.02 1.73 2208 1.990.491.98 2151 1.67 1903 1.71 2333 1.57 2031 0.60 1810 0.78 MO 1344 1.31 WE 1414 1.24 TH 1523 1.44 FR 1419 1.33 SA 1544 1.48 MO 1530 1.51 TU 1656 1.48

0 1 0 WE 2347 2330 0.51 1 1.66

12 9 3 27 24 18 12 9 3 27 24 18 12 9 3 27 24 18 12

0 1 0 1

0014 0454 1.79 0521 0034 0247 1.38 0145 0617 0130 0.490030 0624 0234 0.450057 0218 0340 1.16 0048 0557 1.57 0111 0.53 1.41 0.45 0139 0.30 1.33 0.40 0218 0.14 0.17 0.35 0.34 0.30 0.14 0.12 0505 0.36 0.47 0425 0.39 0.52 17 0840 170613 17 171.20 20708 2 1100 21.260641 19 19 4 28 4228 4 28 19 1.26 13 10 0451 13 13 13 25 25 10 25 10 16 16 1 16 1 0727 0.36 0708 0.28 0705 0.45 0739 1224 1.21 1236 0818 0.57 1.51 0720 1.40 0733 1.45 0943 0824 1.27 0815 1.41 1.26 1.36 1104 0.43 1115 0.42 1.40 1.42 1214 1.46 1023 1.25 1.29 1112 1.30 1348 1353 1.42 1246 1323 1320 1.37 1750 1333 1409 1.37 1315 1739 1310 0.761158 1802 1351 0.711212 1500 1530 1.42 0.38 1.61 0.47 0.52 0.38 1.76 0.56 0.55 0.36 0.33 0.51 0.47 1733 0353 0951 WE 1530 2157

0.39 1.36 0.54 1.71

0335 0937 TH 1519 2146

0.23 1.46 0.43 1.94

0452 1051 SA 1609 2240

0.43 1.24 0.67 1.68

3 1033

1.30

18 1033

1.41

3 1135

1.22

0 1 0 0.43 TH SA SA SA WE TH SU MO FR 1817 WE 0.57 FR 0.48 TH WE 1649 19350115 0.64 1946 0.61 1918 2145 2151 0.60 1 1.95 1.75 2025 2.040.421.95 2041 1.72 1.65 1.88 2305 1.55 1.66 0612 0.22 2027 05421852 0.43 0636 0.27 0621 1.281943 0515 1121 SU 1653 2317

0.17 1.38 0.52 1.91

0502 1104 MO 1627 2253

0.41 1.25 0.65 1.64

0545 1156 TU 1738 2354

0.18 1.42 0.49 1.74

0542 1155 TH 1737 2346

0.39 1.32 0.60 1.47

0021 0642 FR 1306 1921

1.44 0.41 1.44 0.55

18 1221

1.37

3 1148

1.25

18 1251

1.41

3 1242

1.34

18 0728

0.50

0328 0427 1.10 14 11 5 29226 20 17 14 14 11 5 29226 20 17 14 11 5 29 26 20 0.31 17 0914 0.60 1032 1.30 1600 1624 1.44 0.44 0628 0.28

0603 0.50

0004 1.55

0114 1.66

1939 0.80

2121 0.66

0017 1.50

0147 1.42

2006 0.73

2212 0.63

0132 1.30

0328 1.10

0437 0512 1.09 15 12 6 30327 21 18 15 12 6 30327 21 18 15 12 6 30 27 21 0.29 15 18 1011 0.61 1123 1.33 1656 1719 1.48 0.42 1912 0.68

2206 0.54

2347 0.51

0535 0321 0048 1.44 0218 0206 0034 1.370247 0356 0218 1.21 0340 0357 0430 1.22 0322 33 0014 1.68 0139 0151 0333 1.440234 0.40 0.34 0.28 45 1.79 0.30 1.57 0.14 1.38 0.35 0624 0.45 0.40 1.16 0.05 22 70.480840 221.26 70943 22 1031 220824 7 0727 22 1.36 22 7 1.41 22 7 31 7731 13 13 28 28 13 28 19 19 4 4 19 33 0708 0.36 0846 0.51 1104 0947 0.44 0843 0955 0.54 0953 0.47 0923 0928 1.30 1.29 40 0733 1.45 1.47 0815 0.28 0.36 0705 0.45 1236 1.26 1.27 0818 0.57 51 1.34 1320 0.38 1510 1454 1.301351 1745 1618 1.50 1353 0.36 1514 1.411409 0.51 1637 1.52 1530 0.28 1631 1606 1.62 1508 0.59 0.56 0.54 0.42 47 0041 0748 MO 1357 1912

1.50 0.56 1.17 0.81

0133 0833 TU 1451 2026

1.68 0.36 1.34 0.69

0151 0846 TH 1510 2048

1.44 0.51 1.30 0.79

0321 0947 FR 1618 2232

1.44 0.44 1.50 0.63

0206 0843 SA 1514 2117

1.37 0.48 1.41 0.69

0356 0955 SU 1637 2318

1.21 0.54 1.52 0.58

0357 0953 TU 1631 2315

1.22 0.47 1.62 0.42

8 0846

0.56

23 0931

0.38

8 0934

0.49

23 1033

0.47

8 0932

0.46

23 1043

0.55

8 1053

0.44

0535 1.12 1104 0.58 WE 1745 1.53

FR SA SU TU TU TU WE TH TH WE 1.37 MO 1.42 TH 0.71 FR 1.42 SA 1.37 TU 1323 TH 1348 SA 1333 WE 1802 SU 1500 26 1859 0.69 1951 2048 0.792027 2232 0253 0.63 2117 0.69 2318 0.58 2151 23150031 0.42 2127 1.751.611.75 2228 1.62 1.63 74 0.63 1.95 1946 0.61 1935 0.64 1.72 2145 0.601.251.91 0.452127 0139 1.45 0242 1.41 2025 0423 2.04 1.36 03112041 1.33 0459 1.18 0508

23 0622

1.17

14 8 529 23 20 14 8 529 23 20 14 8 20 A – NEW SOUTH WALES

0031 29 23 0.29 0622 1.38 1152

21 15 9 630 24 21 15 9 630 24 21 15 9

30 24

1606 1.51 MO 1727 1.57 1730 1.74 TH 1152 0.55 1501 1.19 WE 1554 1.40 1.39 SA 1709 1.57 FR 1601 SU 0423 1.36 0311 1.33 0459 0328 1.18WE0427 050818271.25 42 0114 1.61 0230 0253 1.410312 42 0017 1.50 1.10 0.11 1.66 TU0.21 0147 1.42 0132 1.30 0.33 1.580354 2335 0.09 0.58 22280321 0.60 2024 0.82 2140 0.670.38 2157 0.73 0311  Copyright of Australia 2016, Bureau of Meteorology 1033 0.47 0932 0.46 1043 0.55 1032 105301100.44 31 0.38 0829 0934 0.490904 36 1.44 1.28 0707 0.47 0914 0.600.291.48 0804 0.34 Commonwealth 0816 0.44 0756 0.48 0.390959 0348 1.551.27 0354 1.40 0911 0520 1.42 1.31 04170916 1.32 0013 0.53 0016 0244 1.42 24 07021.74 90.40 24is1428 9 1020 24 91.51 91624 1.221548 1024 0.390.58 0.46 1447 1117 0.36 0.50 10231446 0.44 0941 0.54 0554 1.18 0611 1.300.33 1709 1.57 1606 1727 1.57 1730 54 1.40 1601 1.39 51 1409 1.28 1600 1.44 1425 1.40 1446 1.44 1430 1.43 TH SA SU MO240.51 WE FRWE TH of FR SA SU TUTH WE TH1.251326 MO0.55 WE FR SU MO Datum Predictions Lowest Tide 1.48 1649 1.49 SU 1755 1.63 1659 1.63 TU 1129 1601 1150 0.39 FR 1235 0.51 TH 1648 SAAstronomical 2335 2258 0.58 2228 2049 0.60 40 2009 0.67 2040 2157 0.732102 76 2253 2241 0.571.861.78 1906 1.622203 0.66 2.01 2059 0.64 2.04 0.61 1.71 0.611.75 0.64 2116 23312115 0.49 2136 0.79 1811 1.61 1825 29ʼ LONG 150°1900 55ʼ22480.73

2018

1.12 0.58 1.53

0.45 1.17 0.43 0.55 1827 1.58 1.57

Times are in local standard (UTC savings +11:00) when in effect 0.34 0448 1.51time 0451 1.41 +10:00) 0030 0.52 or daylight 0521 1.33 0057 0.47 time 0111(UTC 0.17 0347 1.43 25 0145 25Waters 10 25 250.33 10 0110 0.39 48 0216 1.55 0354 1.40 0520 1.31 0417 1.32 0013 0.53 0016 0613 0.08 1.29 10 0641 1.20 0708 1030 Low 0.50 07390.29 1.260428 0.32 1111 0.400.38 1104 0.43 0402 11150356 0.42 40 0512 0324 0.16 0347 0437 1.091.360.19 1.5410 0107 1.43 0250 1.29 0242 1.24 ights ofPhase High and Local Time New Moon First Quarter Moon Symbols Full Moon 1158 0.52 1212 0.55 1246 0.33 1651 1.34 1315 0.47 1737 1.56 1733 1.61 1750 1.76 SA FR SU MO TU 24 0858 0.39 0925 1020 0.46 1117 0.50 1023 0.440953 0554 1.18FR1123 0611 0702 1.22 33 0944 1011 0.611.951.47 0.40 TH1.43 0754 0.48 0906 0.50 0852 0.49WE1.29 1836 1.43 1.68 1852 1.66 1918 2239 0.72 19431.30 1.651037 1.40 2348 0.551.26 2354 0.53 1005 JUNE JULY AUGUST 48 1.48 1649 1.49 1755 1.63 1659 1.63 1129 0.55 1150 0.39 1235 0.51 55 1656 1.48 1523 1.44 1.33 1544 1.48 1.51 FR 0.45 SA 0.43 SU MO TU 0.52 TH WE 1719 FR 1501 SA 1506 SU MO TU0.41 TH FR1.451419 SA MO 1530 0115 0.38 0.47 00301526 0.36 0136 0443 0544 1.470.59 0545 1.43 1543 0202 0.090.40 0218TH 0.311631

262138 11 26 261.67 11Time 26 08141.86 1154 0.421.73 1147 0.40 2208 0700 1.99 1.27 11 06212151 1.36 0723 1.22 1113 0.46 0801 1.302242 1.50 48 0.61 Time 2258 0.64 2331 0.49 1811 1.61 1825 1906 1.62 77 2330 2130 2.02 2347 0.511.411.61 0.6611 2006 0.73 2212 0.63 2206 0.54 m m m 2121 Time m Time m WE m 0.53 1206 Time 0.39 TH 1252 FR 1734 1.44 SA 1821 1.64 MO 1818 1.74 TU 1236 0.53 SA 1342 0.29 SU 1352 0.44 1915 1.72

2332 0.63

1842 1.88

1930 1.69

2010 2.00

2017 1.67

0505 0.36 0535 0.39 0356 0145 0521 0357 1.330430 0451 0206 1.41 0425 0.52 0454 0057 0.47 0557 0111 0.17 0502 0.36 1.12 0.30 1.44 0.14 1.37 0030 1.21 0.12 1.22 0.34 16121214 1 1023 16 1100 11031 25 1.42 25 10 1.42 25 10 1.46 10121.40 27 271.29 27 12 0955 27 31 22 22 16 0419 7 0843 22 71231 1022 1112 1.30 1104 1.25 0739 1115 0.42 1104 0.43 1.29 0641 1.20 0708 1.36 1118 0.58 0.44 0.48 0613 0.54 0953 0.47

.41 48 40 .27 11 30 .63 37 59 FR .72 48 75

1.51 0321 0.40 0947 1.56 1618 SA 0.55 2232

0.34 1.26 1556 1649 0.57 0.62 1315 0.47 1750 1.76 1733 1.61 0.52 1212 0.55 1246 0.33 1.53 1.50 1.41 1.52 1.62 TH 1817 SU 1545 MO 1640 WE1606 SA 0.48 TU 0.43 SU 0.47 MO 1158 WE 0.54 FR 0.48 FR 1719 TU WE 1745 SA 1514 SU 1637 TU 1631 TIMES AND 2223 2300 1.88 2315 2305 1.55 2215 1.69 2318 1943 1.65 2354 0.53 0130 1.68 1852 1.66 0340 0.051918 0.63 1.99 2117 0.69 0.42 1.62 0020 0.53 0.451836 0139 0.30 0.58 03221.95 0.282325 1.40 0234 0.40 02182228 0.14 0247 0.35 0532 1.49 1152 0.41 SA 1814 1.55

13 0618

1.51

0042 0633 SU 1233 1902

0.49 1.44 0.44 1.70

0046 0639 TU 1232 1903

0.41 1.44 0.38 1.86

0157 0744 WE 1314 1952

0.43 1.27 0.55 1.74

0125 0719 TH 1259 1933

28 0720

1.40

13 0733

1.45

28 0824

1.27

13 0815

1230 0.38 MO 1310 0.47 0.38 TH 1351 0.56 1353 WE 1320 FR 0545 0.18 .43 0423 0502 0.41 0.47 0.36 44 1.47 0515 0545 1.43 1941 1.36 SU0.17 0311 1.33 0459 0508 1852 1.66 1.740115 1951 1.95 1.18 2027 0030 1.75 2025 1121 1156 1.42 .24 1033 1104 1.25 0700 1.27 0621 1.36 54 0.42 1147 0.40 alth of Australia 2016, Bureau of Meteorology 0.47 1.38 0932 0.46 1043 0.55 1053 0107 0.43 0213 0.42 0230 0.21 0312 0.38 0311 140.52 29 0803 14 0829 29 0705 1.361236 1.44 1738 09040.49 1.27 0911 1653 .67 1627 0.65 0.53 1206 0.39 21 1.64 1818 1.74 1.57 1.51 1727 1.57 1730 SU TU TH MO TU WE MO SA 1709 SU1.531606 MO WE14 owest Astronomical 1309 0.36 Tide TU 1345 0.51 TH 1409 0.40 FR 1428 0.58 SA 1447 .68 2335 2317 2253 1.64 1.72 1842 1.88 0.58MO1.91 2228 0.60 1932 1.77 2016 1.761915 2040 2.01 2354 21021.74 1.75 2116

0.23 1.38 0.37 1.98

0213 0802 FR 1330 2005

0.37 1.25 0.52 1.71

0252 0852 SU 1435 2100

0.05 1.45 0.27 1.98

1.41

28 0840

1.26

13 0943

1.47

0250 0847 MO 1430 2052

0.29 1.33 0.42 1.66

28 0923 OF1.36HIGH HEIGHTS

1530 0.28 TU 1508 0.42 0.36 SA 1409 0.51 0542 0.39 0.41MO0021 020221270.09 0031 0.451.911.44 1.25 0136 2151 1.63 2.04 2041 1.72 AND LOW1.41 WATERS 0642 1155 1.32 0723 1.22 0801 0622 1.170.110.41 0.44 0.09 0321 0.33 0427 0354 00.29 34 29’ SU 141306 29LAT 1.42 0916 1032 1.481.44 0959 1.38 1737 0.60 0.53 1342 0.29 1152 0.55 1.74 FR TH291252 SA TH1.28 0.36 SU 1446 0.51 1624 0.33 WE 1548 0.43 0 2346 1.47 1930 1.69TU1921 2010 2.00 LONG 150 1827 1.581.780.55 2.04 2115 1.71 2241 2203 1.5755’

23 17 11 8 2 26 23 17 11 8 2 26 23 17 11

26 0218 0814

0.31 1.30 1352 0.44 2017 1.67

rd time (UTC +10:00) or0254 daylight savings time (UTC0402 +11:00) when in effect 0512 0.19 0.32 0155 0.34 0.40 0324 0.16 0347 0.38 0.08 0356 0.33 15 30 15 30 30 150115 30 0428 0.22 0.42 0542 0.43 0.49 0612 0046 0.41 0.43 0125 0.23 0213 0.37 0252 0.29 1123 10370.05 1.40 0753 1.53 0846 1.330157 0925 1.43 0636 09440.27 1.26 15 1005 0621 1.43 0953 1.29 0110 0.391.471.28 0520 1.31 0417 1.32 0013 0.53 0016 0.29 New Moon Quarter Quarter0250 1719 0.40 THLast 1631 0.45 1350 0.36 WE 1419 0.55 First 0.43 SA 1506 0.59 1543Full 0.38 Moon 1526 0.52 WE0728 TU1.37 FR 1501 SU MO 1221 1251 1.41 1242 1.34 1148 1.25 0.50 1.44 0639 1.44 0744 1.27 0719 1.38 0802 1.25 0852 1.45 0847 1.33 0702 1.22 1117 0.50 1023 0.44 0554 1.18 0611 1.30

.46 42 .22 33 .71 33 SU .62 02

18 12 9 3 27 24 18 12 9 3 27 24 18 12 24 0.44 1754 0.58 0.63 0.52 1402 1.42 0.68 0.55 1840 0.55 1232 0.38 1713 1314 1259 0.37 1831 1330 1435

.49 30 .21 20 .76 10 MO 41

2015 1.86

2052 1.77

2130 2.02

2138 1.73

2208 1.99

2151 1.67

2330 1.61

2127 1.75

2228 1.62

2325 1.40

MO 1430 0.42 2052 1.66

0.45 0030 1.40 0613 0.47 1158 TU 1.74 1836

0014 1.38 0145 0.45 0057 0139 0521 0.30 0624 0340 0.40 0048 0218 0111 0.14 0034 0.35 0218 0.34 1.16 0.52 1.79 1.33 0234 0.47 1.57 0.17 0247 0708 0727 0.36 0.45 0739 1236 1.26 0733 1.45 0943 1.272016, 0815 1.41 0705 1.26 0818 Copyright Commonwealth of Australia Bureau of Meteorology 1.26 0.57 1.29 0.28 1115 0.42 0824 0641 1.20 0708 1.36 0840 of Predictions is Lowest Astronomical Tide 1323 1.37 1.37 0.71 1320 0.38 1530 1351 0.56 1353 0.36 0.51 0.47 0.52 1750 1.76 1212 0.55 0.33 TH 1348 SA 1333 WE 1802 SU 1500 WEDatum MO 1.42 TH FR 1.42 SA 1409 SA 1315 TU WE FR 1246 are in local standard2027 time (UTC +10:00) or daylight (UTC 2041 +11:00) when effect 1859 0.63 1946 0.61 0.64 1943 1951 1.95 2151 1.75 2025savings 2.04time1935 1.72in 2145 1.65 0.60 1.68 Times 1852 1.66 1918 1.95

0.42 0115 1.36 0700 0.51 1236 WE 1.76 1915

Bureau of 0030 Meteorology gives no0312 warranty any kind whether implied, statutory otherwise in1.30 respect to the availability, accuracy, currency,0.11 completeness, 1.50of0136 0328 1.10 0114 0147 1.42 0230 0.21 0017 0427 0.38 0311 0.09 or0132 0.33 0.47 The1.66 0.36 0.41express, 0202 0.09 0321 0218 0.31 or reliability of the information or that the information will be fit for any particular purpose or will not infringe any third party Intellectual Property rights. 0.47 0723 0804 0.34 0.48 0814 0829 1.44 0707 1032 1.48 1.27 0816 0911 0801 1.42 0756 1.28 0914 1.27 quality 0621 1.36 0904 1.22 0.44 1.41 0916 1.30 0.60 The Bureau’s liability for any loss, damage, cost or expense resulting from use of, or reliance on, the information is entirely excluded. 1.28 1425 1.43 1409 0.40 1624 0.33 WE 0.58 1447 0.36 0.51 0.53 0.39 0.53 0.29 0.44 TH 1326 MO 1600 FR 1446 SU 1430 TH 1.40 TU 1.44 FR 1428 SA 1.44 SU 1446 WE 1206 TH 1252 SA 1342 SU 1352 0.73 1930 2009 0.61 2017 2040 1842 2.01 1900 2241 1.78 1.75 2059 2116 2010 2.04 2049 1.71 2253 1.72 0.66 1.88 2102 1.69 0.64 2.00 2115 1.67 0.57

25 19 13 10 4 28 25 19 13 10 4 28 25 19 13

.55 13 .51 03 .22 45 TU .79 16

2242 1.50

0.27 1235 1755 MO 1.63 WE 0.55 FR 0.39 TU 1.63 SA 0.51 TU MO 1659 WE TH FR 0430 SU FR0.34 TU 1129 TH 1150 0.40 0.36 31 0502 31 0333 312005 0928 1.301952 1031 1.29 11181.98 1.42 2333 1.57 1811 1.70 1903 2331 1.86 1.74 1.61 1933 1825 1.98 1.86 1.71 2031 2100 1906 1.62 0.60 0.49 1454 0.59 1606 0.54 1719 0.48

Moon Phase Symbols

New Moon

First Quarter

Full Moon

0.05 1.47 0.28 1.91

Last Quarter

28 0322 0923

0.28 1.36 TU 1508 0.42 2127 1.63

26 20 14 11 5 29 26 20 14 11 5 29 26 20 14

29 0354 0959

.49 0157 1.43 0213 1.24 0250 0512 54 0.40 0216 0324 2515 0.16 JULY 0.38 0250 0402 0252 0.08 0242 0.33 0437 0.43 1.54 0125 0.23 0347 0.37 1.29 0.05 0356 0.29 1.09 21 1011 21 0858 6 0107 21 0906 6 0852 15 0.61 15 0.40 30 15 0.50 30 27 12 27 12 27 .52 0744 0754 0.48 0802 0.49 0847 1123 46 1.33 0925 1.43 1.26 1005 1.43 1.29 1.27 0719 1.38 0944 1.25 0852 1.45 0953 1.33 .24 0.55 1523 1.44 1.33 0.59 1544 1.48 1.51 0.52 1656 1.48 1719 19 1501 0.43 1419 1506 1543 0.38 1530 1526

30 0428 1037

0.19 1.47 0.40 TU 0.42 TH 0.55 FR 0.37 SA 0.52 MO 0.27 WE FR SA SU MO MO 1430 WE 1314 TH 1259 FR 1330 SU 1435 .80 1952 0.73 2005 0.54 2052 2330 1.61 52 1.77 2121 2130 1933 2.02 2006 1.73 2212 2208 2100 1.99 2206 1.67 2347 1.74 0.66 1.98 2138 1.71 0.63 1.98 2151 1.66 0.51

0.29 1.38 1548 0.43 2203 1.57

0.32 1.40 TH 1631 0.45 2242 1.50

IN THE PINK

Lisa Metcalfe, captain/manager of Coledale Waves’ senior women’s soccer, told 2515 more about the Pink Ladies (pictured above, playing Jamberoo). The Pink Ladies – aka the Under 80s – are the newest soccer team at Coledale Waves but are already known for their “wonderful team spirit”. “A supportive, affirming, a positive circle of women who want to keep fit have fun and can laugh at themselves!” is how captain Lisa Metcalfe describes the 20-strong squad. “Vesna Baric put the idea into the heads of the mums from the Coledale Waves U13s side last year,” Lisa told 2515. “Over summer we met on a Sunday afternoon to work on basic fitness and ball skills with a group of about 12 women. “Over half of the team have never played soccer, of those who have, it is more than 10 years since they had match experience. So the team is in a steep learning phase at both the practical skill and technical level of the game. “The enthusiasm to take on a challenge and try

1. Adam Zielinski, Tamara Aleckson. 2. Max Miller-Tamsitt, Marissa Docherty, Nadia Docherty. 3. Lisa Metcalfe, Rhiannon Morgan, Joanna Hoyland. 4. Vesna Baric and Alison Garvey-Oakes. 5. Kerrie Hennessy. Photos: Lara McCabe

something new with a new group of people is what is driving this novice group of women to have fun playing soccer. “Some might say it is our ‘social’ development that is the focus – ‘hydration therapy’ after training and games is an important part of the team’s tradition.” The Pink Ladies – ranging in age from early 20s to mid-50s – train on Wednesday nights. “Basic training is fitness, running, core strength, ball skills (defending, trapping and passing) and a bit of strategy. We are really beginners!” Lisa said. “At the moment Coledale Waves senior men’s team are seeking grants to achieve lighting at the ground to provide a suitable venue to train during the short winter days.” Want to know more about the Pink Ladies? Visit coledalewaves.com.au 2515

JULY 2515 31

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