Alive Magazine - Edition 23 - June 2022

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Magazine WIDE BAY

JUNE 2022 EDITION #23

SWEET SENSATIONS Connecting with food, family, and culture Full story on pages 04-08

Food for healing

How a vegan diet changed a locals life Full story on pages 10-11

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EDITOR’S WELCOME

T

hink about how many times you’ve texted or phoned friends or family and said, ‘hey let’s go out for lunch or dinner’. Even though you might not realise it, tons of social events are centred around food. Birthday or holiday dinners, city trips, lunch dates, cocktail parties, office snacks, happy hours, and even pizza parties in your PJ’s watching the footy! Food makes everything more fun and it’s a great way to get friends together and to connect with others, especially family. I love to eat food, but I’m certainly no good at cooking it! That’s why I’m leaving that up to the experts in this month’s “Foodie” edition. Our lovely Leanne sat down with our cover stars Simon Rasmussen and his beautiful family of foodies. Among many other cooking adventures, Simon is best known for his appearance on Zumbo’s Just Desserts with his all-time idol, Adriano Zumbo. The families love affair with food and culture is extraordinary! I had the pleasure of meeting Kelly Econonidis who, before now, had never told the incredible story of how a change of diet and igniting her passion for cooking helped her overcome an autoimmune disease without any medical intervention.

As a bonus, Joy and I were treated to a few bowls of her Everybody CHILL meals, and I’ve been craving it ever since. They were delicious! No foodie edition would be complete without a visit to one of the biggest food delivery services in Hervey Bay which is Meals on Wheels Fraser Community. We had a chat to former president and volunteer of 20 years, Ray Fleming, to see just how much of a difference their service makes to those who need nutritious and delicious meals but can’t cook for themselves. They are a not-for-profit charity which cooks and delivers over 110,000 meals a year with the majority of those making the magic happen being volunteers. If you have a few hours spare, the service is always looking for more volunteer helpers and would be grateful for any assistance. Be sure to also jump on over to the Lizzie Learns page to find out how our digital editor handles the heat in the Palavas Les Flots kitchen. Many thanks to chef Serge Delagnes for opening his kitchen to the Alive team! Bon appétit!

Kerrie

UPCOMING EVENTS

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THE ALIVE TEAM

Editor KERRIE ALEXANDER editor@alivemag.com.au

Founder / Creative Director JOY BUTLER info@alivemag.com.au

Deputy Editor LEANNE ESPOSITO

Digital Editor LIZZIE MACAULAY

Advertising Manager LOUISE HOLMES advertising@alivemag.com.au Phone 0477 094 335

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All editorial and advertising in Alive Magazine publications are published in good faith based on material, verbal or written, provided by contributors and advertisers. No responsibbility is taken for errors or omissions and opinions expressed do not necessarily reflect those of the publisher. All material in Alive Magazine is subject to copyright provisions. No part of this publication may be reproduced without written permission from the publisher. Feedback or suggestion? Send to: info@alivemag.com.au

Jun 18

HUMAN NATURE IN CONCERT When: June 18, 7.30pm.

Where: Brolga Theatre, Maryborough.

What: Human Nature have earned their place as one of the world’s finest popvocal groups of the modern era. They arrived into the lives of the great Australian public in 1996. Since then, they’ve become known around the globe for their distinctive harmonies and stellar live shows. The group, brothers Andrew and Mike Tierney, Phil Burton and Toby Allen, has ridden a wave to the top of the charts, initially at home, and have subsequently won fans all over the planet.

Jun 25

June 4 RELISH FOOD AND WINE FESTIVAL When: Saturday, June 4, from 10am

Where: Queen’s Park, Maryborough

What: Enjoy local food, regional wines, beers and fabulous music in Portside Precinct and Queens Park.

The 9th annual Relish Food & Wine Festival will be returning to Portside Precinct and Queen’s Park in 2022. Maryborough’s heritage streetscapes and riverside parks are the perfect setting for a feast of local cuisine serving up celebrity and local chefs, gourmet tastings, cooking demonstrations, live music and more. Drop in on local regional wineries for a delightful tasting experience and sample the finest seasonal produce grown in the Fraser Coast and surrounding idyllic natural environment. Cost: Visit relishfrasercoast.com.au for tickets

STEAMFESTA

When: June 25-26.

Where: Hervey Bay and Maryborough.

What: STEAMfesta wows visitors to the Fraser Coast, with its fun steam-punk experience for enthusiasts, steam train rides, and costume party.

Day 1: STEAMfesta starts in Hervey Bay on Saturday, at the award-winning Historical Museum and Village, with free entry for the first 500 registrations. Day 2: At the Brolga Theatre Maryborough, and stunning Queens Park on Sunday 26th, so plenty of time to get that classic steampunk photo with a whole bunch of new stuff at the Steamers Picnic Area, Ant-weight Combat Robots’, the Mary Ann Steam Train ride, MELSA model engineers, Street Performers, New-Tech Displays, Excelsior Band Hall, Rotunda Musicians, Pipe Band, Costume and Gadgets. Visit steamfesta.com.au to find out more.

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COVER S TORY by Leanne Esposito

FAMILY FOOD FUSION

THE SERINDIPITOUS LIFE OF SWEET AS SIMON

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O

ur story begins far away in the South Pacific where a young Cook Islands boy meets his Polynesian Princess; they fall in love forever creating sweet moments together.

The moon and stars must have been in total alignment the evening Natacha met Simon Rasmussen. Tach, as she is affectionately known, had decamped her grandmother’s Parisian pavilion in search of her island heritage. With exotic roots comprising a French Russian father and Polynesian Italian mother, it’s not surprising a curious exploration of her bloodlines was in order. As if a universal compass aligned, they were guided to the Moonlight Lounge, a Rarotonga nightclub. Simon arrived late in the evening after returning from the world title sprints for outrigging in Hawaii and was surprised and delighted to briefly meet Tach. He was in high spirits as his team had made the finals.

Natacha tells me that she was there with her cousin, Simon’s friend, and that she was practically a native despite Simon asking if she was a Papa’a, an affectionate name for non-island girl. Natacha’s maternal grandmother is a Rarotongan local. “I remember learning to dance the Tamure. The cultural connection was strong. I had lived in Tahiti and was born in New Zealand. I came to Australia in 1986 for my schooling,” she said. The coincidences continued. Both Natacha and Simon were born in Auckland and that’s where they returned to solidify their relationship.

“We moved back. After years training and working in nice establishments around the world, including luxury hotels like the Hilton Paris Charles de Gaulle Airport and as an Executive Assistant to the CEO of Pacific Resorts, I became a flight attendant for Air New Zealand. Simon was working in high rise construction,” Natacha said. The air was certainly rare up there as their careers continued to soar.

As I meet them now, I’m thinking there must be something magical in the waters surrounding those islands. They both appear to be touched with a lightness of spirit; an ethereal quality which has them hovering in a realm where weightlessness exists, and it seems their souls fly higher than the self. I also see an effervescence of spirit dancing in the light of the eyes of their four gorgeous girls, Talayla 15, Ariana 13, Mahina 10, and the latest cheeky edition to the family, eighteen-month-old Evanui.

Even the desserts for which Sweet as Simon is famous for glisten as if coated in a sheen of glorious phosphorescence. They certainly look too good to eat. But I’m wrong. The proof is in the pudding - literally. To eat them is to know them. To know them is to enjoy their sumptuousness. But how did a boy from Rarotonga, who grew up playing sports year-round find himself as the fans’ favourite on Season 2 of Zumbo’s Just Desserts reality television show? I couldn’t see the connection between mixing concrete and cakes, so I asked.

“As Islanders, food brings us together. We have ceremonies for every occasion which involves food. I would watch my mum and grandmother in Fiji bake cakes. We were always eating. We all know how to cook. I make desserts. My brother is the savoury person,” Simon said. Even here in Australia, Simon, Natacha and the family continue their own traditions to celebrate food and life. All are great cooks. Natacha tells me she has happily handed over the desserts to Simon.

“Now there is no point. We both do savoury, but I like to cook on my own. The girls all get into the kitchen with Miss Minx (Thermomix). Ariana’s eggs are ridiculous. Next level. They see and learn. They see papa doing it and do the same. If it doesn’t work, they do it again. You certainly don’t hold back the passion,” she said.

I now have an understanding how their kitchen works and am surprised to be treated to a demonstration of their family’s honouring a meal ceremony - which is a fancy name for grace. They all join hands and rattle off 13 different country’s blessings to food. I consider the effects of such a

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multilingual family. Not only do they speak English, Cook Islands and French, there’s more!

“It’s our tradition as a family. Before Covid, we hosted exchange students and we would ask each student to say grace in their mother tongue. We now say it as our prayer.

“It is a habit when a meal is placed in front of us. Families and friends know that we do it. They all hold our hands and wait,” Natacha said. Simon declares that he has always enjoyed cooking shows since Master Chef appeared on television. Adriano Zumbo was his idol. Simon even went so far as to enter a 25-word competition, advertised in a Master Chef magazine on which Zumbo was the cover feature. Simon still has his signed copy. Natacha tells me he would buy them religiously. The competition was to win a chocolate master class and trip to Sydney with his mentor. As life would have it, he did win.

“He had to describe his best or favourite dessert memory. I see Simon writing this down one day. He said he was just going to enter it for fun,” she said.

Simon said he wrote about his wife’s apple crumble. Well, it worked and he won two nights in Sydney and a cooking class with Adriano Zumbo with flights and accommodation thrown in. That was 11 years ago. Natacha was pregnant with Mahina at the time, and they flew down together. His girls Ariana and Talayla both agree that he manifested something that day. His Just Dessert journey was beginning, only he and Zumbo didn’t know it yet. In fact, Simon believed that would be the last he would see of his idol.

After returning to Hervey Bay Simon tells me that it (cooking) wasn’t always easy. There were years of persistence and not always patience. He continued to seek mentoring and work experience alongside then head chef of the award-winning Coast Restaurant, double hatted Nick Street-Jones and his pastry chef wife Krista Lee Graham. Practice and perseverance, and his mistress who makes him very happy (in Natacha’s own words), Miss Rouge, his Kitchen Aid appliance, all contributed to his future successes. “I would watch those cooking shows and thought that if those everyday people can cook like this it must be easy for everyone to do.

“Zumbo was a mentor to me from the beginning. I remember his macarons. I tried to make them. It was horrible the first time I did it. I failed miserably. I didn’t want to do it again. I was angry. I left it for a month. “I didn’t have the right equipment. The oven didn’t work well. I wanted to do it perfect. I didn’t care how long it took. Then the hallelujah moment arrived, and I was happy,” he said. That’s when Natacha knew he was ready and secretly sent off an application to Zumbo’s Just Desserts. He was accepted straight away.

Turning up on set Simon soon learnt that Zumbo was far more intimidating than he initially thought. It was up to Simon and the other contestants to learn everything on the fly. He tells me that it was extremely challenging and despite having a photo of his girls at his station on the set, he missed them dreadfully.

“As Islanders, food brings us together. We have ceremonies for every occasion which involves food.”

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Ariana and Mahina were in school years six, four and one respectively.

Reality TV isn’t always about real time. The show didn’t air instantly, and these young girls went back to school keeping the show a secret for an entire year. It demonstrates amazing intelligence and restraint for ones so young.

Since the show Simon and Natacha have looked into opening their own boutique outlet but those plans are on hold for now. Simon’s passion is still strong. He is happy to create for others who commission his work and bake for charity while he continues his day job as a Team Leader for drainage and capital works with the council.

The day we meet is Mother’s Day. It’s special to watch Natacha with Simon and the girls. The family only returned the day before from an epic Zumbo’s Wedding on the Sunshine Coast Hinterland where they enjoyed some gastronomic delights. Natacha gives me a blow by blow description of the menu. It’s drool-worthy!

I’m not surprised that Natacha and Simon are invited to the wedding of his idol. There seems to be a massive respect and strong connection between the judges and Simon. It appears that Natacha and Just Desserts judge Rachel Khoo became firm Francophile friends during filming, speaking together in French. To say they are a fabulous foodie family is an understatement. I believe they are the embodiment of hospitality, especially when you understand that all hospitality is simply an opportunity to show love and care.

“I learnt all this technical food stuff. There was an appliance producer, and I would just ask him how to use this or that. “You would get 20 minutes before filming to work it all out. The producers told us not to talk to the judges. But I did.

“I brought my own clothes, but they dressed me in their wardrobe, and I couldn’t get used to the makeup. “About three weeks in I was ready to leave but Tach convinced me to stay,” he said.

Natacha’s fierce belief in her husband was what gave him the courage to continue.

“We missed him terribly. There would be no contact for 12 to 13 hours a day. We would be waiting for the phone call. We knew he could do it,” she said. On the set they loved him. The cameras loved him. Simon’s smile can light a thousand lamps and it never dimmed.

With a natural charisma he charmed contestants, producers, assistants, and judges easily. Outside the show Simon had garnered unprecedented popularity with the viewers. His calm persona combined with some crazy cooks and innovative baking, like his UF-Fro and Lucky 13 saw him reach the finale only to be pipped at the post by 19-year-old Catherine Zhang. I’d backed him all the way. I remember feeling deflated for him. Today I ask him whether he knew of his popularity, and he answers that he had no idea. Even with Season 2, which aired in late 2019 and now appearing on Netflix, he still hasn’t watched the final. He seems uncomfortable with fame. “I knew the lighting crew were my fans but as for watching it I cringe when I see it,” he said.

But not so for the girls who love to watch their younger selves cheering on their father. It keeps their memories of the green room food and fun on the set fresh. Talayla,

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The sentiment extends to the entire family. Natacha and Simon are gracious and loving. The girls certainly have the gift. It shows in the expansive welcome that I and many others enjoy sharing sweet sensations prepared by Simon. For now, we wish them well and wait patiently for the next stage in the life of Sweet as Simon.


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HOME GRO WN by Kerrie Alexander

FOOD FOR THOUGHT

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W

ind back the clock about five years and Kelly Econonidis was fighting an auto immune disease, Relapsing and Remitting Multiple Sclerosis (MS) and had lesions on her brain, neck, and spine.

There were days when the Maryborough resident couldn’t get out of bed, walk or talk because she was in too much pain. Fast forward to today and Kelly is in full remission without any medical intervention. She is MS-free, the lesions have disappeared, and her good health meant that she could start her own veganbased food delivery service called Everybody CHILL, with about 40 grateful customers receiving her meals each week. Her journey to this point can only be described as phenomenal!

This is the first time the incredibly private but passionate foodie and yoga instructor has shared her story, but she has done so in the hope that it might inspire others in a similar situation to better their health through nutritious, clean eating and exercise. Kelly’s journey started when she was diagnosed with the auto-immune disease.

She had been a vegetarian for 14 years prior but found it “just wasn’t cutting it” for her health and research showed that eating dairy only worsened the disease.

However, going vegan and eating a clean, plant-based diet with lots of fruit and vegetables, legumes and nuts and seeds had proven results for auto-immune sufferers. This was backed up by an information pack and recipes from a renowned vegan expert in India who Kelly had signed up to go and have Panchakarma treatment with.

It is an ayurvedic treatment methodology which specialises in intensive waste elimination from the body at a cellular level. “I didn’t want to take any medications so I allowed myself a certain amount of time to see what I could do, and I was going to India to have (alternative) treatment with a doctor over there,” Kelly said. “When I got the pack, it described everything that was involved and everything I needed to do and eat three months before I went and I thought ‘why don’t I just do this now’, and I did! “If this is what I needed to do for my health, then why not do it now.”

Now, keep in mind that Kelly could “barely boil and egg” so it was her Greek husband Shane – a trade qualified chef that did the cooking for Kelly and their four children prior to the lifestyle shift. But the will to heal her body through the power of vegan food, yoga, exercise and surrounding herself with likeminded positive people ignited her love affair with food.

Of course, it was trial and error and plenty of recipes gone wrong, but with her children and husband as both her biggest critics and supporters, she has perfected the art of not giving up. “I became more and more creative with food.

“I’m yoga teacher trained and have a big yoga life path and passion, and so from putting myself around the right positive people, cooking the right food … it all just grew from that passion for health. “With that lead up to India I had to have all my tests and MRI’s ready to go for the doctor over there but before I left there was not a lesion to be found. “I haven’t had a relapse from MS in three years.

“I was in full remission. It was just amazing to me!

It wasn’t an easy change to make but one that Kelly said she would do over again in a heartbeat. “I was strict and disciplined at the time with what I ate.

“There were lots of little things like intermittent fasting, lots of tweaking, a juice day once a week, Yoga 5-6 times a week, and meditation; it was a whole holistic approach to my health and that’s what worked for me.

“I’m not advocating that this works for everyone but there were days that I couldn’t get out of bed or days when I couldn’t put words together and that was a big scary thing. “My passion for what I do now definitely came from that.

“It’s just completely changed everything, my health and vitality and trust in my capabilities. It’s just amazing!”

Kelly shared her story with a close friend who was battling ill health and had seen first-hand the difference the food she had been cooking made to her life. So, she asked Kelly to cook for her family, and she did, followed by another friend of a friend and so on, and that’s when her business Everybody CHILL came to fruition. More and more people are moving to a plant-based or vegan diet – for varying different reasons. Choice, lifestyle, health… no matter what your reason is, vegan and vegetarian food, as delicious as it is – takes quite a bit of preparation. Kelly has taken the hard work out of eating clean for anyone wanting to give it a go, with a minimum of four bowls (one non-vegan) and options of three desserts delivered to your home. Hence the name of the business.

“My few first families and friends all kept saying the same thing over and over: “When I come home from work I just want to ‘chill’. I want to eat healthy, but I don’t have time”. “So, I thought Everybody CHILL “I cook you chill” was a catchy name and stuck.”

All the products used in the bowls are sourced from local businesses or markets.

I was lucky enough to have been treated to two of the meals including Cuban Chicken with orange, oregano and jalapeno marinated chicken with roasted radish, beets, cauliflower, quinoa and citrus almond dressing. The second was a Kofta Masala with cashew koftas with masala, jasmine rice and roti. They were to die for!

Kelly said the business has been met with an overwhelmingly positive response in the past four years.

She is grateful to her clients, with many sharing similar stories or stories of why they felt they needed the change.

“I get goose bumps when I talk to some of my customers in the same situation and that’s truly why I started this. “I don’t want to expand or grow because I want that connection with my customers and the community for people’s health.

“This isn’t about smashing out as many meals as I can.

“I just pinch myself. It just feels like you are putting your heart on a plate and it’s just awesome! “It’s really nice and I’m super grateful to be invited in people’s lives.

“Even if it’s just because they a super busy and need their meals made.”

Kelly only takes a maximum of 120 orders each week so if you want to try the food make sure you get in quick by placing an order on the Everybody Chill Facebook page or email everybodychill@bigpond.com.

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LIZZI E L EA RNS TO Lizzie Macaulay

LIZZIE LEARNS TO…

COOK A CLASSIC PASTA DISH

P

Seeing him come alive in his element – the kitchen – was something truly special.

Hervey Bay a once-sleepy fishing village in the north of Australia that has experienced rapid growth and development as tourists and residents became drawn to coastal life…

(All questions I’d thrown at him as a rank amateur cook myself)

alavas Les Flots.

A once-sleepy fishing village in the south of France that has experienced rapid growth and development as tourists and residents became drawn to coastal life…

Hmmm… this sounds awfully like somewhere else I know.

Ahh!

And now, the two worlds intersect thanks to local chef and restaurateur, Serge Delagnes, who graciously opened his kitchen to me for this month’s column. Serge has found himself emigrating from the first former fishing village to the second over the meanderings of life and finding his permanent home here. A resident of the Fraser Coast since 1994, he’s been delighting locals with his sumptuous offerings from the expansive setting of his restaurant beneath the Riviera Resort.

This month, it was my turn to peek behind the curtain, so to speak, and find out what life is like in Palavas Les Flots – the restaurant, not the town.

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Meeting Serge was a delight, of course.

There was something about stepping over that threshold from the front of house to the back that was magical – I caught a definite twinkle in Serge’s eye as he spoke about produce and pasta making and olive oil.

I’d been prepared for literally making pasta, but as he’d already made a whopping 10kg of fresh pasta earlier in the day, Serge made the executive call: that was enough pasta making for one day. Quite right, too, I say.

So, we did another thing instead.

A classic pasta dish… with mushrooms… and cream …and wine… Err, all the good things in one plate!

As the pan was warming, Serge brought out a curious little tub. He shows me a treasure he’s procured from Brisbane: a soft, endlessly creamy ball of Burrata cheese.

I had no idea how it was going to be incorporated yet, but I was definitely ready to experience the delicate flavours Serge had so animatedly described.


With the pan ready, in went the key ingredients to cook down – the mushrooms, garlic, white wine, and a chef’s secret ingredient I couldn’t possibly divulge. It sizzled away and I’m struck by how effortless Serge makes it all look – a practiced chef, I know, but there’s a definite grace to the way he moves around the kitchen.

A grace, I’m sad to say, that is not emulated in my own kitchen at home. Elephants on roller skates may be a more accurate picture to paint. I digress.

Once the base had been adequately prepared, Serge added a generous lashing of cream to the pan and let the sauce reduce. I was astonished at the rapid boil this cream was experiencing – I’d been labouring under the misconception that cream would lose its mind if it bubbled away like that. But nope, it’s comfortably holding up to conditions and I’ve learned a new thing.

Serge stepped away from the stove to retrieve some tomatoes from the cool room.

And before my eyes, a whole new dish began to form – and the Burrata was finally going to make its epic debut. Colourful, vibrant tomatoes, chopped to perfection, laid out beautifully and glistening with the finest olive oil. Seasoned well. Basilled well.

An incredible house-made red wine balsamic reduction. And… the Burrata.

Well worth the wait and the hype!

With the finishing touches coming together for the main attraction, it was time to set up somewhere to eat.

Another glorious Hervey Bay afternoon meant alfresco dining was mandatory. We found a shady spot with a cool breeze in the restaurant’s outside dining space and laid out three settings – for me, Joy and Serge. All that was left to do was plating up and enjoying.

As the three of us sat outside enjoying the meal and the conversation I can’t help but remember how wonderful our region is – the produce, the people, the climate. Where we live is so conducive to a happy life, and I’m so grateful that we moved here 9 years ago. I can see why Serge laid down roots here, too.

Palavas Les Flots – his home away from home.

With thanks to Serge for opening his kitchen to us. Palavas Les Flots is under the Riviera Resort - 385 Esplanade, Hervey Bay. To make a reservation, call 07 4112 3370.

FRESH IN-HOUSE HAND MADE PASTA FRESH SEAFOOD. GLUTEN & LACTOSE FREE DISHES BOOKING VIA WOWAPPS OPEN BREAKFAST, LUNCH & DINNER - TUESDAY TO SUNDAY LUNCH (BOOKING ESSENTIAL)

385 ESPLANADE, HERVEY BAY (INSIDE THE RIVIERA RESORT ON THE ESPLANADE)

Palavas-les-Flots-international-Restaurant-Australia

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L OCA L A RTI S T by April Spadina

@AprilSpadinaArt

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ALISTAIR’S NARRATIVE A

listair Brightman is not just a man who takes photos - he captures moments. It’s the difference between seeing a scene and feeling a scene, and with Alistair’s skills and keen eye you can really feel the essence of that moment in time.

His ability to tell a story with his images is what makes him stand out from the rest - a skill that has led him through a photography career spanning decades and an impressive list of prestigious photographic awards to be proud of including the PANPA Awards. From behind the camera Alistair became one of the most recognised faces of the Fraser Coast with a quarter of a century career with the Chronicle Newspaper capturing sporting and community events, local news stories and more. The life of a professional photographer isn’t necessarily a glamourous one though. There’s the pressure of getting that perfect shot for tomorrow’s news, battling bad weather, uncooperative subjects, and late-night traffic accidents.

Back in the days of 35mm black and white film, there was a mad rush from sporting event to developing lab, swishing chemicals to expose images before rushing back again to get the names of the players in time for print the next day! The digital age gave him freedom from chemicals and unpredictable outcomes but

added a new element of pressure with hours of digital editing, internet outages and high demand instant gratification.

Throughout this hectic lifestyle Alistair has maintained an eye for the unusual, the ability to see what others miss, and an innate sense of knowing exactly when to press the shutter. His photographs tell a story, they have a life of their own beyond the glossy exterior. You can feel the emotion that courses through that very moment in time and in some strange way he has the ability to create sound, smell and touch through the visual. Now, happily semi-retired, Alistair has gone full circle and arrived back at his first love, landscape and nature photography. His Instagram gallery is filled with stunning macro shots of flowers, beach scenes and golden sunsets as he enjoys the simple pleasures and the ease of being able to pull out his iPhone and snap a few shots for no other reason than pure enjoyment. His large SLR camera is never far away. It’s almost part of his anatomy now, an extension of his character and a kind of superpower he uses to approach strangers and ask permission to invade their privacy. It’s through Alistair’s lens that he speaks all languages, breaks down barriers and welcomes others to see the world as he sees it, one precious moment at a time. Instagram @alistairbrightman

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WI S E WORDS by Kerrie Alexander

DELIVERY WITH HEART

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“We’re not driven by profit. We are a not-for-profit organisation and that’s what I’m about.”

MOWFC Manager Maria Daye said the hard work and commitment from Ray and all the volunteers is what keeps the organisation running. There are only 13 paid staff across the Hervey Bay and Maryborough sites with the rest of the kitchen, administration, delivery, and cleaning positions filled by volunteers.

It is one of the largest MOW delivery services in Queensland.

“One lady is 81 and is still delivering meals and is on the management committee,” Maria said.

“There is a very big variety of people that volunteer here but the big thing is that most people that come here, want to be here.

M

eals on Wheels Fraser Community doesn’t just provide over 110,000 meals every year to 500 clients around the Fraser Coast.

The predominately elderly clients, some of whom don’t have family close by or at all, can’t wait to see the delivery van pull up in the driveway because it means that it’s time for some personal connection with a chat about their day, the weather, their health … any conversations that help reduce isolation and loneliness. These are all very important elements of the service to Ray Fleming who has volunteered for over 20 years. “My relatives were volunteers with Maryborough Meals on Wheels and when I finished work, I thought that it would be a good organisation to get involved with and so I did … and then I never got around to leaving,” Ray said with a laugh.

It was only just recently that the 80-year-old stepped down from his duties as President, which he took on back in 2003. Ray has covered just about every volunteer position possible like being behind the BBQ many times cooking sausages for fundraisers, hosting monster garage sales, delivering meals, helping in the kitchen, and making management decisions.

Even from small beginnings making 10 meals a week from the Presbyterian Church Hall to the 100sqm Gosner St kitchen, to the $1.8 million 500sqm facility on Islander Rd in Pialba today, Ray said there has always been one constant. “I always recount a story of going to one of our clients years ago,” Ray said. “When we got there, she always had a big smile on her face, gave us a big hug and said how wonderful it was to see us. “It really makes your day when you get that sort of reaction.”

Ray said the not-for-profit organisations slogan of “More than just a Meal” is simple in its wording but vitally important in how the staff and volunteers look after the welfare of their clients. Especially during the COVID-19 Pandemic when personal contact was at a bare minimum.

“It’s been difficult with COVID because we could only stand at the door and have a chat, but prior to that we knew the clients who were remiss in terms of their refrigeration or clients that hadn’t been eating their meals because you could see they had been stacking up.

“That’s where the interaction from meals on wheels comes in; it’s like a welfare check.

“It’s so important that we physically see them and check on them. “It’s the overall personal satisfaction that you are helping other people and volunteering for an organisation that does care for their clients.

“It’s a great community service and the volunteers that work here get a really good feeling from it and really like it.

“There’s lots of volunteer positions like answering phones, work in the kitchen plating the meals … they don’t have the direct contact like others do on deliveries, but they are still very involved in the whole process. “It takes a team to keep the service running and they all play a very important role.

“People are trying to stay in their own homes longer and top-quality nutritious food is a keystone of that; it’s essential. “And you can’t run this place without volunteers it just simply wouldn’t happen.”

MOWFC currently cooks around 10,000 meals monthly with 6,000 for Hervey Bay and 4,000 for Maryborough clients.

Maria said they would welcome anyone interested in taking on a role with welcome arms, even if it’s just a few hours. “We have 180 volunteers but some of those aren’t active and just come in here and there, or just for a few hours or even just once a month.

“We are always looking for more volunteers who can help out once a month, once a week or every day if they like.”

Volunteers would help distribute meals from the Hervey Bay kitchen to clients in River Heads and through the city suburbs to Howard, Torbanlea, and Burrum Heads. They deliver throughout the greater Maryborough area, plus Aldershot, Oakhurst and as far south as Poona.

Clients are spoiled for choice with a choice of soups, main meals, salads, sandwiches, and desserts. All dietary requirements plus ethnic and personal preferences are catered for, and meals can be blended or cut up to suit the client’s needs.

“Years ago, a lot of people when they got older, they went into aged care facilities but now people are trying to keep the elderly at home for as long as they can so being able to provide texture modified meals has become a large part of our service,” Maria said.

“The dietary requirements of our clients are very important.”

Meals are supplied in hygienic disposable containers and can be delivered hot (in Hervey Bay only), chilled or frozen. To find out more or volunteer visit www.mowfc.org.au or phone 4128 1334.

“It’s the overall personal satisfaction that you are helping other people ” Alive Magazine Wide Bay |

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17


LO CA L MUSI CI A N

THE FLYING AU79’S

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What/who are your musical influences? The Flying Au79’s is a collection for musicians from near and far and varying in ages, so our musical influences is very broad. Between us we enjoy most genres of music from virtuoso guitarists, Dirty Loops, 90’s Rock bands, 50 to 70’s rock, jazz musicians such as Gorgeous George Benson to Japanese bands, Ska to Bob Marley and plenty of others. Favourite line from a song? Best of You by Foo Fighters “Is someone getting the best, the best, the best, the best of you” There is only one way to sing that line and it’s flat out! Which instrument does each band member play? Leon – Plays guitar and sings

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Josiah – Plays bass in the band Phillip – Play keyboards Drew – Plays Drums Do you write your own songs? No, we are a covers band. I know I should, but I find writing originals a lot of hard work and takes a lot of time! One day. If you could play any gig or venue, where would that be? Can I choose 2? The first Woodstock 1969 and Wembley Stadium full stop! Imagine playing at Woodstock and to a full house as Queen did in 1986! It would have been a blast just to share the stage with those legends. Let the Music Play.

Tue 12:00pm | Thu 5:00pm | Fri & Sat 5:30pm | Sun 2:00pm

Visit our website or Facebook page for Bookings & Info

or call reception on (07) 4128 9643 Alive Magazine Wide Bay |

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Information for members & guests.

@TheFlyingAu79sBand

19


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FRASER COAST’S

Good Food Guide The last couple of years has been tough on our local hospitality industry.

So how can we help? By supporting and shopping small business where possible!

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21


381 The Esplanade, Scarness, Hervey Bay Phone: (07) 4325 4095

www.banksiaseafoodgrill.com.au

Take a moment to enjoy an escape right on the Fraser Coast Esplanade, relax on breezy outdoor lounges, sipping your new favourite cocktail…. take time to discover why locals return to Banksia... crisp wines, icy beers and fresh cocktails are served with a smile while our dedicated Banksia Seafood and Grill team has created a menu filled with perfectly cooked local Seafood, Steaks and nibbles to explore. Open Wednesday to Sunday for Lunch and Dinner… Walk in anytime for drinks on our Outdoor Lounges and Bar, for guests wishing to enjoy our dine in tables, bookings are greatly recommended.

Kawungan Quality Meats

Cr Main St & Doolong Rd, Hervey Bay

Mon to Fri 6:30am to 6pm Sat 6:30am to 1pm www.kawunganqualitymeats.com.au

Kawungan Quality Meats are all about providing Premium Meat and Quality Service to you. They understand quality comes first. Supplying many Fraser Coast restaurants & clubs, Kawungan cuts are renowned for taste. “We love it low & slow” providing spit enthusiasts with Superior Briskets, Ribs & Roasts. Our team of Butchers is always ready to help you find the right cut for your big cook ups. Owner Dale is a 4th generation butcher- living & learning the business of food from childhood – The focus is on customer service & innovation. Bringing the Bay new product lines that match food trends and customers’ expectations to create amazing meals. Kawungan Quality Meats offers a wide range of premium ribs, cutlets, award-winning sausages & the best to spice and seasoning in town. If you want to turn your next BBQ into something extra special, ask about Spit & Smoker hire. Visit Dale & the friendly team of Butchers – They are all foodies - like you! 22

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405 Alice Street, Maryborough Phone: (07) 4122 6666

www. carriersarms.com.au Maryborough’s Carriers Arms Hotel sets the benchmarks for stylish bistro dining with a heritage feel. The local history panels provide a talking point for patrons entering the venue & encourages not only the visitors but locals to want to learn more about our region’s rich history. Our ground floor restaurant embraces comfortable relaxed dining for the whole family, travellers and our business clients visiting & staying with us at our 38-room motel. Our Timber & Steel Café is open for patrons to relax & enjoy our very own Carriers Arms Timber & Steel special blend fresh roasted coffee or variety of teas with delicious cakes or pizzas made on premise. The kitchen can cater for individual meals in the bistro right through to catering for private functions in 2 function rooms. Our recently introduced menu includes our own on premise smoked meat products. Chef uses 3 different pallet flavourings to provide a taste sensation with our beef, chicken & pork. Chef recommends trying his house smoked brisket either with his signature Kentucky bourbon BBQ sauce or on the “Mad Cow Pizza”. You can’t go past our “Deconstructed Beef Wellington” which is always a crowd pleaser. Our wine list includes food matching from our menu to heighten our patrons dining experience & or unwind with one of our delicious new cocktails from our new menu that suits all tastes. Our staff work closely as a team and provide friendly and attentive customer service to ensure enjoyment throughout their dining experience. Whether it’s a morning tea with coffee & cake, a business lunch, to a special occasion dinner, the Carriers Arms is the place to go for atmosphere and great friendly service. Graham Bumford (Head Chef) Started cooking at 17 and ran his own kitchen by 21,Has worked all around Australia from running large 5 star hotels to fine dining restaurants, worked remotely in outback Indigenous communities to island resorts. Featured on several TV programs including getaway, today show and discovery channel and been named AHA NT Chef of the year in 2018.

BATA 2019 Winner for Best Bar & Club Dining & Highly Commended Best Dining Experience QHA Winner Best Draught Beer 2019 AHA Finalist Best Draught Beer 2021

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23


FRASER COAST TOURISM AND EVENTS

PRESENTS

marypoppinsfestival.com.au

SUNDAY 3 JULY 2022 9am – 3pm

EE FR T! EN EV

Queens Park & Portside Heritage Precinct, Maryborough, Qld BIRTHPLACE OF P. L. TRAVERS

THE ART OF STORYTELLING

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L O C A L E VENT

MARY POPPINS DAY IN THE PARK C

reate your own story at this year’s Mary Poppins – Day in the Park festival.

The annual event is to be held at Maryborough’s Queens Park & Portside Heritage Precinct on Sunday, 3rd July 2022 from 9am – 3pm. A day of delightful whimsy awaiting one and all! The festival celebrates the power of storytelling and sets the scene for visitors to be transformed into their own world of play and imagination. The streets come alive with characters including the beloved Mary Poppins and Admiral Boom firing his cannon, plus many others. Rounding out the day’s program is a hive of performances, interactive activities, competitions, sidewalk art and street theatre.

Come along dressed as your favourite literary character and take part in one of the many entertaining activities on the day. Expect to see the return of the highly anticipated Chimney Sweep Challenge, The Great Nanny Race, Costume Competition and Grand Parade. Along with new competition the ‘Poppins Pop-Up Picnic’ where you can put together the most creative and colourful picnic display and compete to be crowned the inaugural winner of the best Poppins Pop-Up Picnic display down in Queens Park. In 1999, Proud Mary’s Society was formed to recognise Maryborough as the birthplace of author, P L Travers, and celebrate her 100th birthday on the 9th of August with a Birthday Afternoon Tea on the Maryborough City Hall Green.

This celebration grew and quickly turned into the Mary Poppins Market Day with brass bands leading a colourful parade round the streets of Maryborough CBD. The popularity of the Mary Poppins Market Day grew and the Mary Poppins Festival that we have all come to know and love was formed! 14 years later and the festival is bigger than ever with new and muchloved activities returning each year. Come be part of the story at this year’s Mary Poppins – Day in the Park festival.

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DUNGA DERBY by Kerrie Alexander

REAL SERVICE – REAL RESULTS SERVICING THE FRASER COAST SINCE 2004

ARE YOU WONDERING WHAT YOUR PROPERTY IS WORTH IN TODAYS MARKET? ARE YOU LOOKING FOR A NEW PROPERTY MANAGER? FOR ALL YOUR REAL ESTATE NEEDS CALL REALWAY TODAY! “The Client First” “We Listen!”

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CALL US TODAY FOR AN OBLIGATION FREE APPRAISAL!


A DUNGA JOURNEY P

ete’s laugh is infectious and the kind that just makes you smile. His warmth is felt by all in his presence, and he’s known for being a bit of a cheeky larrikin.

Peter Grumley is here again for his sixth year as part of the Dunga family and he proudly wears the hat of Treasurer of the Dunga Derby.

Pete volunteers his time with the Dunga Derby, and some weeks this can be hours and hours of his time. In the lead up to the event, the committee sometimes meets weekly, and has communications daily.

Peter is jumping back in Car #36 – Colour Racing Identities alongside team mates Mark and Les. Look out for their Music Trivia and Bingo night! Peter and his wife Karen love living in Hervey Bay and are proud advocates for all the positive that the community represents.

Peter is a founding member of the group Fraser Coast Mates and loves being part of providing support to those in our local area that need it the most. Peter believes humanity towards others is very important and he embodies this amongst his many contributions to local charity organisations as well as sporting groups. When Peter isn’t working as Senior Trainer for Simple Solutions, he enjoys a swim on Saturday mornings with

the Hervey Bay Crocs and also enjoys his time playing or ‘participating’ as he words it, with the Hervey Bay Fruit Bats. Simple Solution are Sponsors for the Fraser Coast and Sunshine Coast regions, and an integral part of the Dunga Derby community.

Having lived in Hervey Bay for 31 years, Peter is a true local and the Dunga family are really lucky to have him as one of their own. Peter’s favourite thing about Dunga so far is the individuals providing an active humanity to the community. Helping those in the community who are vulnerable and providing them basic support in their time of need.

Peter’s favourite memory so far is when the teams visited the Dulacca Pub and had a ‘Dunga’s Got Talent Night’ – this might be an inside story! Another fond memory Peter has is the teams visiting the Nanango races and everyone got dressed up and fully involved in the local festivities. This is what Dunga is all about! Peter is in awe of the growth of Dunga Derby and Rally for A Cause over the last eight years and is very excited to see its future growth. With great community spirit, Peter believes the Dunga will continue to grow into the future and looks forward to all the recipients, the charity will help in the future.

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H E A L TH H U NT ER by Rhian Hunter

@healthhunternaturaltherapies

THE 6 TASTES

I

want to share with you the profound theory behind the 6 tastes.

It starts with the premise that a meal that contains a balance of the six flavours which satisfies all the needs of your body and mind in that moment.

Another way of putting it is the balanced flavours satisfy all your desires, and consequently, your mind gets into its blissful state. It is helpful to understand that the mind always seeks balance. And if it doesn’t get it, it will seek for something that will bring about balance. Unfortunately, with the stress of modern lifestyles, if we are often unbalanced to begin with, it can be very challenging to discern what would help us.

As a result, our cravings and desires tend to mislead us, resulting in us consuming something to excess, or missing the mark all together by eating the wrong thing. So How Can Taste Be So Powerful?

To answer this question, we have to go deeper, and think on a molecular level.

There is actually an ancient scientific theory behind taste, and it starts with the five elements.

According to Ayurveda, all matter is comprised of a fixed combination of five elements that are thought to make up all matter.

(Chinese medicine also recognises the five elements, although they are named slightly differently.) In Ayurveda, they are earth, water, fire, air, and ether.

Each of the six tastes is dominant in two of these elements. You can see the elements associated with the

tastes in my stories.

If you read closely you may also start to understand their qualities (known in Ayurveda as the gunas), for example dark, stagnant, energising, mobile, solid, cool, intense, and so on.

Since both your body, and the food you eat, are made up of elements, this means the food you consume has the ability to alter the relative makeup of the elements within your body. If you add water and consume sweet and salty tastes, you will add cool, dense, heavy, large, moist, smooth, cloudy, sticky, white, and clear energies to your body. This could manifest as weight gain and congestion. Can you see the connection between how food impacts your mind and body now?

The idea of bringing about balance through diet and lifestyle practices, is the basis for self healing in Ayurveda.

Obviously, there is so much more traditional wisdom to uncover , but for now let’s stick to the Six Tastes. If you check out the table in my stories, you can see how each taste impacts the mind and body, as well as foods that contain each of the six tastes. If you balance your food according to the six tastes not only is incredibly satisfying and tasty, but it also becomes a blissful experience. You only need to experience a truly balanced meal once to validate the power of the six tastes.

We should all be experiencing bliss from our food. Not only is it enjoyable, it is also one of the best things you can do to promote a healthy mind and body.

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29


HOME PROJECT

FOOD FOR THE SOUL

by Kim Harris

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M

aking food for others is an act of love.

We live our lives around the rituals of food, we create memories, and discover how to be human in the heart of the home. Like music, food invokes memories. The taste, smell and sound transcend to time beyond the now. This month I invite you to start a recipe book for someone you love. I started a recipe book for Audrey when she was a baby. The initial idea was to set her up for being an adult, having family recipes to use to learn to cook with hopes that she won’t live off noodles when she lives away from home.

I get significant people in Audrey’s life to share a favourite recipe. They take the book and then return with recipe/s shared. Authors have written by hand, others printed out something they have typed then glued in. I started the recipe book by writing a few of my favourite recipes, with accompanied stories of the dishes. This process of making the recipes personal is really where the magic is and perhaps what Audrey will cherish the most as an adult … Soul Food!

“Grandma always made Potato Bake at every party we had when I was growing up, I always loved it. I am often requested it when I attend parties, it’s a great BBQ favourite & you will surely impress with this dish. Grandma only ever made with potatoes (I like to use sweet potato & other vege) You choose how you like best” Much Love Mum, 2013. The gift of holding onto someone’s handwriting in a book, the quirk of what people choose to share is something like a time capsule. You can feel people in their recipes.

“Darling Audrey, it’s quick & easy & very tasty to buy sheets of puff & shortcrust pastry, however sometimes it’s fun & challenging & worth the effort to make shortcrust from scratch. Here are 3 recipes, one very traditional using lard instead of butter, hope you like them” Love From Gran, 2015. The plan is to continue to add recipes from people that touch Audrey’s life until the time is right for her to have and hold. I hope the recipe book is useful, inspiring, informative, personal, helpful and transcends time.

Bookstores have premade blank cookbooks like the one I have, or you could simply use a journal or quality notebook. The paper needs be thick, good quality to withstand glue and the test of time without yellowing or tearing. I hope maybe it might inspire you to do the same for someone you love!

@messyzen @diykimi

@messyzenart

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31


FA SHI ON by Kate Manley 1.

Loving the little black dress

3.

2.

T

his fabulous foodie issue is certainly mouthwatering. All good things to appeal to the aspiring home cooks in all of us. Not to mention the brilliant chefs in our most popular restaurants here. We are spoiled for choice, especially places we can get together with friends, dress up and wear something quite ritzy. So this month we are celebrating special occasion dressing featuring a timeless and beloved style.

This quote from fashion designer Stella McCartney sums it up really well: “A little black dress is something to rely on. To fill you with confidence and ease. To have an attitude that is pure and effortless, yet sexy and classy”. This iconic fashion item first came into prominence in 1926 when Vogue published a drawing by Coco Chanel. Later, in 1961, Audrey Hepburn wore the famous black evening gown in the movie ‘Breakfast at Tiffany’s’. So you can see that you will be in good company when you are seen in your ‘little black dress’.

32

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33


LIFESTYLE PHOTOGRAPHY

JOY BUTLER PHOTOGRAPHER

Hi, I am Joy. Love is a powerful thing, it gives me goosebumps. My heart is over-joyed to be able to create breath-taking keepsakes for you. It is a passion that lies deep within my soul that allows me to give you something special to adore. A moment in time, that is created through the beauty I see in you. It gives me such pleasure to sit with my clients and show them what my eyes saw through the lens and watch their faces light up when they too see, what I saw.

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SK I N C ARE

WINTER HYDRATION I

by Kirsty Chenery

f your skin is anything like mine, winter and dry skin go hand in hand!

This is the time to pull out the big guns! My go to are hydrating serums, nourishing creams, and nurturing facials.

Coming into winter, skin may start to feel itchy, rough and a little uncomfortable.

The truth is, if you have healthy and hydrated skin you should not be able to feel any of those symptoms at all.

Dry skin occurs by the skin not retaining sufficient moisture. Frequent showers (more than two a day) or having the water too hot (I’m guilty of loving a steaming hot shower!) the use of harsh soaps and ageing all contribute to a lack of moisture in the skin. During the winter months humidity is low both indoors and outdoors and the water level of the epidermis (the outermost layer of the skin) tends to reflect the level of humidity around it. Skin moisturisers, which rehydrate the epidermis and seal in the moisture, are the first step in combating dry skin. Your moisturiser should contain moisture attracting ingredients like Humectants. These include ceramides, glycerine, hyaluronic acid and lecithin.

One of our favourite products in the spa is Medik8’s Hydr8 B5 Intense. It is a hyaluronic acid serum and gives the skin the power to withstand dehydrating changes in temperature and humidity. Once people use this serum, they can’t live without it! Another favourite of ours is Payot’s Hydra24 + cream and also from Payot, for extremely dry skin Nutricia Crème Confort. Both have high levels of active ingredients and act not only on signs of skin dryness but also on the cause.

Overnight treatments and night creams are also an excellent way to rehydrate and revitalise dry skin. A common question I am asked is why should I wear a night cream? Night creams are thicker in consistency, usually contain some type of Retinol (if they are worth calling themselves a night cream!) and have a higher concentration of ingredients that boost skin cell turnover, hydration, and circulation.

@mineralearthhb

Just remember, day creams for protection against the elements, pollution, dryness, cold, heat and UV rays. Night creams are more focussed on the reconstruction process of the skin. We have a great introduction to Winter this month with our Facial package. This includes a hot stone massage, hydration facial and a skin care pack to start you on your winter skin care journey. We look forward to seeing you soon!

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35


SKI L L UP by De’Anne Stegert

SAFETY: HOW TO MAKE THE CUT St Mary’s College Maryborough has been recognised as one of the

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W

e all know it’s better to be safe than sorry, right?

The chainsaw is an indispensable, laboursaving power tool used widely by farmers, viticulturists, orchardists, foresters, timber cutters and councils.

But while it makes light work of felling and cutting up trees, a chainsaw has the potential to inflict very serious injuries or create hazardous situations.

• hearing protection: chainsaws operate in the region of 100-110dB(A) at the operator’s ear, therefore careful consideration must be given to the attenuation of the ear protector for the operator and anyone else working in the vicinity • foot protection (e.g., safety boots with steel toe caps, non-slip/deep tread soles or metal sprigs/cleats) • leg protection (e.g., cut-resistant safety chaps)

When looking for employment opportunities in the fields listed you will be required to have had current chainsaw training.

• hand protection (e.g., gloves or mittens to protect against cuts and abrasions when handling offcuts, keep hands warm and help prevent vibration induced problems).

Purchase chainsaws that are designed and manufactured for safe operation and are properly guarded. All modern chainsaws have certain safety devices designed to help you safely use and keep control of the saw.

Never work alone. Chainsaws can expose workers to hazards that could result in a serious injury requiring first aid. Always have a trained first aider within calling distance.

Chainsaws should only be used by trained operators. Crosscut and felling training should be undertaken by competent operators.

Select a task-appropriate chainsaw that is light and well-balanced, with a low noise rating, and equipped with:

• a chain brake (preferably automatic) and low-kick chain (safety chain) to prevent injury in the event of kickback

Do not tackle jobs beyond your capabilities. Use professionals for felling trees that overhang powerlines or buildings, large shelterbelt trees, trees with a heavy lean or on steep slopes/unstable ground.

Forest harvesting Code of Practice 2007 states certain persons such as fellers using hand-held chainsaw require nationally recognised certificates of competency unless they are undergoing training.

• a chain catcher and rear hand protector to protect the saw and the operator in the event of chain breakage • an interlock throttle system to prevent uncontrolled activation of the throttle • an anti-vibration system to reduce exposure to vibration • an on-off switch.

Ensure operators are well trained, instructed and supervised. Send workers to a chainsaw operator training course if necessary. Provide chainsaw operators and anyone helping them with appropriate personal protective equipment (PPE), which must be always worn while a saw is being operated. PPE should include:

• eye and face protection (goggles, safety glasses, mesh, and Perspex face shields); the chain on the saw rotates at more than 40 km/h, so chips and material can be flung at an operator’s eyes at a very high speed • head protection (hard hat), to protect from falling material and kickback

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B RA NDI NG DES K by Marta Hackett

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SEAL OF APPROVAL

L

ove wine? Read a designer’s secrets to selecting the best wine at Relish!

There are many indicators of great wines that we can count on to help us pick a good bottle, the taste, the smell and the crystalline appearance.

The packaging may attract us, but how much trust can we put into the alluring bottle shapes, colours and labels? Equip yourself with four packaging secrets to nab yourself a great wine this Relish. It all comes down to how much you want to spend.

1. The cap matters: Good aged wines will usually have a cork. If you’re prepared to spend $50+ on a bottle of wine, then a cork cap may be for you. A screw cap can cheapen the look, but it can indicate that the wine company places a high value on quality assurance. Some corks can leave wine tainted. Screw caps are less expensive to produce, which may reflect in the price of the bottle. So, when shopping for a $20 wine, opt for a screw cap as you can count on the drink to be better quality as the packaging budget was minimal.

2. Legend has it that a deep punt (base on the wine bottle) is a clue to a good wine. Fine dining restaurants have the best wines and are known for selecting deeper punts as it provides good grip for waitstaff to pour the wine one handed over a napkin laced arm.

3. Packaging is a power tool when positioning a product. A company might have a poor harvest resulting in an average wine and may need to sell it cheap. They would need a wholesale bottle and simple label design that will be affordable to produce as the package. If they have a good year with a great wine, they will have a higher revenue and be able to afford a custom bottle with textured label and a quality seal to showcase the premium quality. 4. Turn the bottle over and discover the information on the back. Has the company put emphasis on the story of the wine? Does it explain the fruity notes, flavours, the aging process, the year, or the region? Quality seals and stamps of approval are also a great indicator of a good bottle. Final tips:

$20 spend: look for a simple, well balanced label design with stamps of approval that mention tasting notes. Screw caps are the way to go.

$50+ spend: look for premium and customised packaging like a unique bottle shape, gold or coloured foil, textured papers and in-depth notes about the flavours, location and year of the wine. If you like legends, check that the bottle has a deep punt. Need great packaging for your product? Send me a DM @The_ Solutionist

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FI TN E S S

PUT BALANCE INTO THE EQUATION E ating healthy and exercising but can’t lose weight?

Here’s something you might not know! Healthy food contains calories! ‘Junk food’ contains calories. A calorie is just a unit of measurement for energy. How many calories does YOUR body need? How do you burn fat from your body and what does that have to do with the food we eat?

You walk everyday so that counts as exercising, right? Maybe not. Is it strenuous? If it’s not, then it isn’t exercise. Walking is great for your brain, joints, muscles, and any movement is better than no movement so keep walking. Ok maybe you do a crazy hour of high intensity training at the gym and your smart watch says you’ve burnt 1000 calories.

It was great exercise for your heart, lungs and muscles but unfortunately smart watches have been proven to over calculate calorie burn by 40-80%. That’s fine because you did the workout to be fitter and look after your body right? Or did you do it to work off that bowl of chocolate ice cream you ate last night? Guys, you can still eat ice-cream and not need to destroy yourself at the gym the next day.

Still confused on what to eat and how to exercise? We are going to give you the realistic and sustainable way to lose unwanted body fat.

Here’s an interesting example. A new client of ours mentioned that he had gained 14kg of fat in the last three years.

We were able to calculate that he had consumed approximately 100 calories too much each day (on average) for those three years (7700 surplus calories = 1kg body fat). That’s equivalent to one of the beers he enjoyed or even a medium banana. That’s all it took. Ok, how do we work it out for you?

Firstly, let’s calculate your Basal Metabolic Rate (BMR) which is what your body needs to remain at the same level.

There are several formulas based on gender, height, weight (both total weight or total lean muscle weight) and age. It can get confusing. I used a few different formulas (go online and use free BMR calculators) and the average result was approx 1850 calories for me. We now have to take my activity level in to account during the week. If you don’t exercise and have an office job, I wouldn’t worry about using an activity multiplier.

by Josh Hoodless

@liftherveybay

Anyway, we will say I’m a light to moderate exerciser and my job is quite active on my feet all day. I use 1.375 (activity multiplier) x 1850cal to get my average energy requirements. I therefore need 2543 cals a day to stay the same weight/size. If I want to lose weight, I need to make sure I’m eating less than that. How much less?

My goal is to lose five kilograms of fat and I want to do it fairly slowly while preserving my lean muscle mass. If I eat 400 calories less per day (2143cal) it will end up taking me around 96 days to achieve it … that’s if I succeed for 96 days in a row. If I have a big weekend, it might take me 102 days to get there etc. I’m not here to tell you what to eat or what is or isn’t healthy. I eat very healthy meals and then I sometimes enjoy a very unhealthy meal. We could all make healthier choices. I would love everyone to know the science, simple mathematics, and truth of energy consumption when eating and drinking.

67% of the Fraser Coast is overweight. Most of us eat too much! It’s not the frequency of meals or the size of meals, it’s the total amount of calories in the whole day.

Obesity is a serious health issue not just in our community but our country. It doesn’t matter if it’s fat, carbs, protein, or alcohol. It’s about consuming any or all of these things in excess. Simple thermodynamics can solve this issue! The difficult part is knowing the amount of calories in the food we eat and adding it up each day. Educate yourselves and your children. Use free online calorie tracking tools. If you are interested in losing weight, calculate your calorie needs and make sure you eat a bit less than you need.

If you’re exercising, find the type of exercise you enjoy and do it for its own sake. Here’s a tip: Do not punish yourself with exercise and do not reward yourself after exercise with junk food. Do the exercise because it’s good for you and eat the junk food cause it’s delicious and won’t make you go over your calories for the day. Stay tuned for further articles discussing macronutrients (Carbohydrates, fats, proteins) in more depth and how they relate to different goals. Now get out there and do some math, get your calories correct, eat mostly healthy and enjoy your exercise!

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T H E BI G CA TCH

SNAP UP A FEED

by Andrew Chorley

L

et’s hope winter provides some afternoon glass outs on the bay with those nice still warm days that our winter is famous for! Winter on the Fraser Coast is something special particularly for offshore fisherman as the gentler conditions see anglers head far and wide searching for that trophy fish.

Burrum

Mac tuna, bludger trevally, grey and school mackerel have been reported coming from the mouth of the river. The odd snapper has been reported from the 8-Mile with live baits fished on the night tides producing the goods. Prawns have been a little more active out the front with a few reports coming in out the front of Woodgate. In the river the mid-reaches should produce some nice bream, whiting and flathead. Local Reefs

The local reefs in the shipping channels will be worth a look for a snapper. The full moon tides will give plenty of run and should fire them up. Other species on the local reef shave been coral trout, cod, blackall, spanish mackerel, grey mackerel and school mackerel. In the channels mac tuna can be found from the Fairway right through to Ungowa in the Sandy Strait. They are only small schools and require a stealthy approach. Flicking soft plastics and small slugs into the schools has been successful.

Diamond trevally, giant herring and queenfish have been caught on small soft plastics around the region’s islands. Squid have been a bit hit and miss of late with a few reported coming off the flats and along the shallow reefs.

Urangan Pier

Longtail tuna can still be found out towards the end of the pier. Live baits are best floated under a balloon. Bottom set baits have seen attention from golden trevally and queenfish. For night anglers Jew will be active now we have had some cold weather and the mullet may have now started to run. The night tides will be best using live baits. In the first channel gar, whiting and fathead have been reported. Sandy Strait

Grunter have been the main catches in the Mary River, with flathead and cod also in the mix. These colder conditions are generally not good for barra but the deep holes have been still producing. Blue salmon have been reported in the Susan River and have been taking soft vibes and soft plastics. In the strait, mac tuna can be found in the shipping channels along with the odd longtail tuna. Small tailor has been reported along with some good size grey mackerel. Bream fisherman will be out looking on the full moon around River Heads with fish up to 1kg being reported.

Fishing the night tides for bream can be very effective with baits such as mullet strips, small herring and pilchards floated over the rock bars a deadly technique. For lure angers fishing the daytime tides in the creeks along Frasers west coast with small soft plastics, hard bodie lures and surface poppers can be great fun.

Diver whiting have been reported off Dundowran, Point Vernon, Toogoom and inside Big Woody Island. Wide Grounds

Snapper will be more of a target now things have cooled off a bit with the 25 fathom a likely spot to kick off the season. Out wider coral trout, cod, scarlets and parrot have been reported. Outside there has been a great run of small black marlin. Working in close off Sandy Cape saw crews hook up to 20 fish a day. Wahoo, spanish mackerel and tuna have also been other catches outside while trolling. Platypus Bay

Tuna have been about but very flighty and in small schools. Mac tuna mostly but a few longtails still can be found on the surface. The tuna will also be found deep through winter with rolling paddle tail soft plastics around the yakka schools a deadly technique. Golden trevally, queenfish and mackerel have also been reported from Platypus Bay. Hervey Bay Fly and Sportfishing

www.herveybaysportfishing.com.au

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Kirk with a solid gold spot trevally caught on a jig.


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JOEL WEAVER FILMS. I OFFER CONTRA ARRANGEMENT Contra is a service exchange rather than a financial exchange. For example, I create video advertisements for your business. In return, I get your services or products. I still take financial exchanges if contra won’t work with you. WHY CONTRA? I believe in building a strong, connected and thriving community here in the Wide Bay. This is just one way of many on how we can achieve that together.

LET’S MAKE A DIFFERENCE NOW

I’m a passionate filmmaker new to Hervey Bay.

www.JoelWeaverFilms.com.au Email: joelweaver96@gmail.com | Mobile: 0488 488 412 44

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To view my work, please visit my website www.joelweaverfilms.com.au I’m looking forward to building a better community with you!


L I FE C H A T W I TH M I CHELLE by Michelle Robinson Bach. Counselling. Dip. Clinical Hypnotherapy

RELATIONSHIPS WITH FOOD

W

elcome to June’s edition of Life-Chat.

I struggled with what I wanted to share this month, because on the topic of food, there is so much to say. However, I have opted to blend a light-hearted approach with some helpful tips. If there are two categories of people – ‘foodies’ and ‘not foodies’, then I am not a foodie. I have a practical, no-frills approach to food, where taste is secondary to what’s easiest and most expedient to prepare. Clean, lean fresh food without enhancement or artistry is my preference, and I avoid rich or creamy dishes that are heavy in fats. The so-called joy of eating just doesn’t hold my attention. Foodies - feel welcome to pity me.

My close friend, Jewel, is definitely a foodie. She even leaves her pampered dog and cat in the bedroom with the television tuned to the SBS cooking channel while she runs errands. That her cat, Shayla, is obsessed by food, should come as no surprise. Shayla can relieve your plate of a chicken-leg and spirit it away under the bed before you can blink. The speed of her theft seems to defy her generous body shape, but that cat ensconces herself under the bed with her stolen bounty in five seconds flat. It is because my friend Jewel is a foodie that my relationship with croissants has been irreparably damaged.

For many years, I would choose a croissant over what I believed were heavier pastry options, declaring virtuously that a plain croissant suited me because it was tasty and light. One day Jewel could ignore my ill-founded piety no longer.

“You are kidding, aren’t you?” she asked. “Have you ever seen how croissants are made?” I had to admit I had not, at which point she triumphantly displayed on her phone a YouTube clip of croissant making. The horror on my face as I watched thick slabs of

butter being rolled into the croissant dough had Jewel hysterical with laughter. I had no idea that the light tasty texture I had boasted about was because the pastry was dripping with butter! That was it for me. The damage was done. Croissants and I have gone from being firm friends to occasional travelling companions. I still hold Jewel accountable for this, and she still cries with laughter whenever she remembers the horrified look on my face when I watched that video. On a more serious note, should you be wanting to reshape your relationship with food a little, you might consider the following helpful ideas:

• Learn to stop eating before you are full. Tune in to when your stomach is satisfied and stop right there.

• Ideally, prepare only enough food to satisfy your hunger, but if you accidentally have too much in front of you, be prepared to leave food on your plate. Get over any guilt about ‘waste’. Excess food just becomes waste that passes through you and adds extra centimeters to your waist. Choose the ‘waste’ without the harm caused by overeating. Promise yourself next time to be more careful with portion sizes. • Get used to just offering your mouth a taste of indulgent foods. A taste can be enough. Practice having just a little of something rich or sweet to indulge your tastebuds; then choose nutritious food to satisfy hunger. • Visualise food as fuel entering your body. Would you put polluted fuel in your car’s tank? Alternatively, if you wouldn’t give what you are about to eat to a pet you love, perhaps reconsider whether that food is the best choice for you. Finally, if you would like to stay connected with me to receive positive tips for life each morning, feel welcome to join my free Facebook group “Your Intuitive Gifts At Work.” Here is a direct link where you can join my group https://www.facebook.com/groups/ yourintuitivegiftsatwork Until next time, have a wonderful month.

www.facebook.com/groups/yourintuitivegiftsatwork

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INSPI RA TI ONS

JUNE INSPIRATION

by Alison Dunlop

June is a great month to improve your relationship with food. Alisons Hints for eating: • Eat only when you are hungry • Mindfully eat

• Be Kind to yourself

• And drink plenty of water

Capricorn Dec 22 -Jan 19

Cancer June 21- July 22

Aquarius Jan 20 - Feb 18

Leo

Things may have been a bit rocky recently, but just know this month will be smooth sailing. Just go with the flow.

This month, do not be swayed by others, or by what you think you should be doing. Take a moment to listen to your heart and follow that. This will bring you peace.

Leo, you are taking life way too serious. Find your balance with the outdoors and smile. You need to look at the positives in life. Things aren’t as bad as you think.

Virgo

Aug 23 - Sept 22

Aries Mar 21 - April 19

Libra

Sept - 23 - Oct 23

The cards suggest you may feel frustrated because you are unable to express yourself or you are not being heard. Take a moment to rise above this, and release your fear.

Taurus

April 20 - May 20

I sense for a while you have had a lot in your basket. Time to detox from what you don’t need and invest in yourself. Good times this month.

Gemini May 21 - June 20 Watch out for a hectic month this month. Patience is needed, don’t allow yourself to be pushed into something you don’t want to do.

Alison Dunlop Kinesiologist. Find out more at: www.alisondunlopkinesiology.com.au (Cards drawn from The Modern Oracle by Katy-K)

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July 23 - Aug 22

Pisces Feb 19 - Mar 20

You may be conflicted with your emotions this month with a prickly situation. Take a step back, breathe, and relook at the situation with a level head.

46

Things are really improving for you this month. Find your spark and passion for life and truly shine your light. You have the opportunity to really beam!

www.alivemag.com.au

The focus is on you this month. Fear has held you back, but the cards suggest you just need to go for it. You have nothing to lose. You are supported more than you realise.

The world is your oyster Libra. You are divinely guided so trust your internal Compass, it won’t lead you astray.

Scorpio

Oct 24 - Nov 21

Change is in the wind. Time to come out of your shell because beautiful things are awaiting. Take your time with this transition because you are safe.

Sagittarius Nov 22 - Dec 21 Time for your inner light to shine because you may be needed to be a pillar of strength to others. Stay grounded and let self-doubt go.


RE A DE RS ’ G ALLERY

Crossword of the month

ARTWORK OF THE MONTH

By Bella Sheffield - hand painted record

Last month’s solution

RECLINE YOU DESERVE IT Ask box office for more details Starts June 10

128 Boat Harbour Drive, Pialba

Starts June 16

Starts June 23

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47


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