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SCENE Magazine Spring 2017

Magazine Winter Wi W in ntteerr E Edition diittiioon d n 2015 200115

Our valley’s food bowl Good Health


Alan Carter It all began on Portobello Road

Jett Williams

Arriving on a Jett Plane

Tom Hancock Throw another javelin on the fire

Home Travel Motoring


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September 2017


From under the desk... Wow! That is really all I can say about this edition: wow! We have focused this edition on the Clarence Valley’s food bowl and health. Our journalists have done a fantastic job, talking with a lot of our local growers about what they grow and why. Geoff Helisma was lucky enough to catch up with Jett Williams, who tops the bill at the Clarence Valley Country Muster. Jett spoke with him about her life, its twists and turns and her love of country music. Lynne Mowbray had a chance meeting with Alan Carter; one of Australia’s most experienced faces in the antiques industry. They talked about the new television show in which he will soon appear – Clash of the Collectables, which will be aired on GEM TV later this year – and his life and family history. Geoff also spent some time with Tom Hancock, learning about his life as a physed teacher, top Australian throws coach and world-ranked masters athlete. Tom narrowly missed out on being part of the 1956 Australian Olympic team. Isn’t it fantastic that the weather is warming up? Although I know all of our farmers are praying for rain to dampen the parched landscape. Spring is such a great time of year, you feel like you are waking up after a winter hibernation. Getting outdoors in the sun is my number one priority, especially as I spend most of my day in an office – nothing like a healthy dose of Vitamin D. If you’re thinking of trying to move a few pounds, we introduce you to some of the valley’s finest personal trainers. It they can’t get you moving, no one can. Don’t forget to get along to the Clarence Valley Country Muster, which is being held from October 23 to 29. It has turned out to be a very successful event for the valley and I congratulate the organisers. See you there.


all began on 5. ItPortobello Road Alan Carter

8. 40.

Arriving on a Jett Plane Jett Williams

Throw another javelin on the fire

Tom Hancock

29. Good Health



The valley’s food bowl - 11





Address: Unit 4/1, Fairtrader Drive, Yamba Business Park Phone: 02 6646 9466 Web: Email: Published by Greysen Enterprises t/a the Clarence Valley Independent Printed by APN Warwick

Disclaimer: The information contained in this publication is given in good faith. This publication should not be used or relied on as a substitute for detailed professional advice or used as a basis for formulating important lifestyle decisions.

General Manager Ann Mazzitelli Sub Editor Lynda Davidson Journalists Geoff Helisma Lynne Mowbray Josh McMahon

To the maximum extent permitted by law, Greysen Enterprises (publisher of the Scene and Clarence Valley Independent) accepts no liability for loss or damage arising as a result of any person acting in reliance on information contained in this publication.

Graphic Designers Rebecca Smith Chloe Billington Lynda Davidson Sales Consultants Fran Dowsett Jude Myers Marta Fergusson Brooke Dawson

Regular Features 44. Home 47. Travel

Greysen Enterprises is not responsible for views or comments contained in advertisements. Therefore, it is the advertisers or their agency’s responsibility to ensure the content and claims in their advertisements are not in breach of the Trade Practices Act.

48. Motoring

Copyright. All material including graphic design, editorial content, photography and advertising appearing in this magazine is copyright restricted and may not be reproduced without written permission from the Publisher or from persons holding copyright for specific feature articles. SCENE

September 2017


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September 2017


Be carried away...


Portobello Road LYNNE MOWBRAY

Alan Carter has been a dealer in antiques and collectables for over 50 years. He has been a publisher and/or editor of more than 50 books on the subject for over 30 years, and the organiser of the biggest antique fairs in the southern hemisphere. Alan is one of Australia’s most experienced ‘faces’ in the antiques industry.

lan Carter was born at the end of 1941, into a warm and loving working class family at Denbigh Terrace, which runs off Portobello Road, Notting Hill, England. He lived in a small house with his grandparents George and Rose, mother Gladys, older brother Ken and his uncles, Albert and twins Bill and Harry. George and Rose had six sons and two were killed in the war. Alan’s father, Sidney, was one of them, losing his life at Anzio, Italy. Alan recalls the whole area around Notting Hill having air raid shelters and having to huddle under the kitchen table with his nanny, Carter, and mother and brother when they couldn’t get to a shelter. Alan said that he never realised the hardship of post war life that, not only his family faced, but most of the other families in Notting Hill. ‘I never knew that my grandparents had been bombed out three times and lost two sons in the war or that my mother had lost her husband. I didn’t understand that Kenny and I had lost a father and uncle and that our whole family lived on the


Alan Carter at home with his special, custom made satirical poster. Image: Lynne Mowbray.

bread line, suffering multiple traumas and uncertain futures. Nobody talked about their difficulties and nobody complained, they just adapted and got on with life.’ As a child, Alan played in the streets and amongst the ruins of bombed buildings with other children making their own fun. Only a few had toys, and scooters were made from bits of timber, with ball bearings for wheels, and were decorated with bottle tops. The streets were safe for children. The whole of Notting Hill was a mixture of grand homes and small slum houses, living side by side. In 1948, Alan’s mother, Gladys, married Minky Warren, the owner of a corner shop on Portobello Road. He took both Alan and Kenny on as his own sons. Alan said that, at the start, life was a bit of a rollercoaster ride of drunkenness, violence, fun, poverty and short-lived times when Minky was flush with cash. ‘Up until the late 50s we lived the lives of ‘Steptoe and Son’, the television series written about a family from [nearby] Notting Dale, who were the real life Steptoe and Son. Minky ran his business in a similar way.’ SCENE

September 2017


Life went on, but Portobello was changing. The During his school years Alan would help out at main players [dealers] slowly disappeared. Minky’s shop, A. J. C. Warren & Sons Marine Store Minky retired at 50, and he and Gladys moved Dealer. It was an education in itself and Alan to the country to live. enjoyed watching all the wheeling and dealing, In early 1970s, Alan and June moved to Devon, amazing characters, occasional punch ups and where Alan became an international antique the shonky dealings that went down. dealer. In 1956, when Alan finished school, Minky got In 1979, Alan and June visited Australia; and him a job with an antique dealer, Roger Beerts. Alan said that they both felt like they’d come Alan hit it off with the Beerts, who was good and home. kind to him. Roger began to teach Alan, not only “We loved how it felt here; the atmosphere about antiques, but how to be a dealer. and people’s attitude of mateship and a fair go,” Alan worked for him for four years and, during Alan said. that time, Portobello continued its progressive “We went back home and spent the next two change in becoming the world’s premier antique years winding everything down and selling our market. home. In 1961, Alan married his schoolgirl sweetheart, “In 1981, we moved with our three daughters June; she was 19 and he was 20. and dog to Brisbane and set up a business wholeAt the age of 21, Alan and his brother, Kenny, 24, came to a turning point in their lives, when saling antiques to the Australian trade. they sat down with their wives to discuss going “At the start I was living in Brisbane and cominto business together. Alan and Kenny wanted muting to Sydney. Coming from England, I had to be antique dealers and, although Alan had no idea [how far apart the two cities were]. gained enough knowledge, the brothers only had “We ended up moving to Sydney, as there £90 (A$146) between them. were more antique dealers in Sydney than With Kenny’s good negotiating skills and Alan’s Brisbane. knowledge of antiques, the brothers kicked off “We had a warehouse in Surry Hills, 100ft long their new business venture, Carter Bros. and 12ft wide, and after about a year we moved ‘In those days it was hard being a dealer that to St Leonards, where I rented a 7,000 square foot handled beautiful items, without being able to warehouse. afford to keep any of them. Anything we did get “In the mid 1980s I set up a retail outlet, Purple to keep took on importance to us – it was a small Haze, and found it [retail] was a completely sign of success.’ different world. During the six or seven years we Sometime during the mid 1960s, Minky thought were at St Leonards, we also opened a shop at it was a good idea to join Alan and Kenny in busiNeutral Bay. “I remember a young girl came in looking for ness, thus the business name changed to Carter a chest of drawers. She had been saving $50 Bros and Dad. a week for 10 weeks to buy this. She ended up ‘Minky was good at dealing with the Italian with a [beautiful] dressing table instead. It made antique dealers, who were moving in on the flourme look at the public in a different way, and the ishing business hub of Portobello Road. responsibility you have as a seller to the buyer. One day a bully of an Italian came into the “I never sell anything – people buy it. You just store, demanding everything for nothing and have to have the right goods at the right price. threatening Alan by using the word Mafia. “In my early days of retail I was also writing for Minky, who was only half his size, stepped in a magazine, The Antique Trader, on a monthly and shoved him out onto the street. The bully basis. The owner asked me to buy it, which I did, tried to intimidate Minky, as well, with the use of and ran it until 2003. the word Mafia. Minky looked him in the eye and “In 1985, I released my first book, CARTERS Price said, ‘I eat Mafia!’ They never saw the bully again. Guide to Antiques & Collectables, and in 2014 I The joint business with Minky lasted for about a published my last price guide, I’d done enough. year and then the dock workers in England went “I think 30 years of publishing books is enough on strike. The strike went for about 16 weeks. The for anyone.” trade stopped dead and Kenny and Alan were Alan and June moved from Sydney to Coffs totally broke. Minky [somehow] managed to still Harbour to live about 12 months ago. be okay, though. “I still have a store in Sydney, Lunatiques, in Alan and June went to stay with antique dealer Alexandria. It’s an interest and keeps my mind friends in Torquay, whose wealthy parents offered working. Antiques have become a hobby now to fund the purchase of a van load of antiques, and not a business,” Alan said. which Alan took back and sold to the Italians “We still attend six to eight fairs a year, which at Portobello. They did three trips in two weeks, is a social thing for June and I, where you meet which saved them and enabled them to get customers and dealers.” back into the game. *References used in this article from Notting Hill’s Portobello Road by Alan Carter.

From top: Alan and Swagman. Image: Klinik TV. • Alan and croc. Image: Klinik TV. • Alan and Eric in helmets. Image: Klinik TV. • Doing business. Image: Lynne Mowbray.


Above: Collectables experts Eric Knowles (Great Britain) and Alan Carter (Australia) go head to head in Clash of the Collectables. The 10-part series will be screened on GEM TV later this year. Right: Promotional artwork for TV series. IMAGE: Courtesy of Klinik TV.



September 2017

Two collectables experts go head to head with a daily budget to buy retro treasures at various stores and collectors along the east coast that they then take to auction to compete to make the most profit. Alan Carter is Australia’s top antiques and collectables expert. He’s written 50 books, sold millions of dollars worth of amazing collectables and appeared on

countless Australian TV shows as an antiques expert. Alan is an absolute heat-seeking missile for a bargain. Eric Knowles is a national treasure in Great Britain. He continues to be a powerful presence on globally recognised British antique TV shows, with recent break out formats ‘Put Your Money Where Your Mouth Is’ and ‘Antiques Master’.

Portobello Road Alan Carter and Ludo [Ludo and Swagman’s Old Wares at Ulmarra]. The men are looking forward to the upcoming TV series Clash of the Collectables, which will feature Ludo’s business among others and will screen on GEM TV later in the year. Image: Lynne Mowbray.

At the end of the interview with Alan, I had the opportunity to ask him a few questions. So reflecting back over the years there must have been thousands of interesting characters: who stands out the most? My step dad, Minky Warren. He wasn’t honest and he’d stitch everyone up. He had four brothers who were all crooks and all went to prison. They all had sons who were crooks and they all went to prison. How do you put a value on antiques? You learn by buying and selling. If you buy something for say $20 and sell it for $25, you made a profit; but if you buy it for $20 and it sells for $15 you make a loss. It was all a punt. You learn from your benchmark. All dealers have great stories, and you listen to other dealers. Your knowledge was all in your head and from what you heard. What is the future for antiques? It’s cyclical. It comes around every 20 years. Antiques never go out of fashion, but styles do, you just have to wait. Buying and selling advice and what’s popular at the moment? Three rules to buying anything: Do you like it? Can you afford it? Buy it! It’s not the things you buy you regret, it’s the things you don’t buy. Things that are good at the

moment: advertising memorabilia, enamel signs (very big), the bottle market is very strong at the top end – not the bottom end. What surprised me at the last fair I did, was china. It has been pretty flat, but it’s starting to creep up again – but it has to be by well known makers. Everything sells, but it has to be at the right price – that’s why we have price guides. Informing the public is very important, because it gives them an appreciation for what they are buying. Look in books and magazines, because that gives you the genuine selling prices. People usually go on Ebay, but Ebay prices aren’t real and you can’t be sure of quality. Find a reputable dealer, someone with longevity. Find someone who has been in the business for a while. If you’re not a good and honest dealer, you won’t stay in business. What are your personal favourite antiques? Magic Posters from early magicians like – 1890s - 1910 ‘Carter the Great’. It’s all about the artwork, it’s stunning. It blows me away. Pub mirrors – I once had a shop that sold only pub mirrors. 1950s pin up girls (they were easy to collect) and advertising memorabilia. Alan said that he is looking for-


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ward to his upcoming TV series with co-star Eric Knowles, England’s top Antiques expert. The series titled Clash of the Collectables consists of 10 x 1hour episodes and will be screened on GEM TV, later in the year. Summing up – whatever happened to? Brother Kenny and his wife Alice built a unique and very successful business called Alice’s (now one of Londons most famous shops). Kenny died at the age of 57 and the business went to his son Douglas. Alice still lives in Portobello and travels the world. Alan’s mother Gladys died at the age of 86 and Minky died on his 93rd birthday. He never worked a day after he turned 50. Daughter Nicci lives in Queensland, Julie in Coffs Harbour and Christine in Sydney. Julie and Christine run a publishing company (since 2004) that publishes a quarterly Antiques and Collectables for pleasure and profit magazine (which is a spin off from The Antique Trader). It is the only magazine of its kind in Australia. They released their first 550 page Carter Sisters Price Guide, in May this year. Alan said that their lives in the antiques business has been a roller coaster ride with more twists and turns than Minky had tricks.

The name Portobello Road may appear as just a name to most of us. Surprisingly, however, it has a colourful history that a lot of us may relate to. • The 1971 Disney comedy Bedknobs and Broomsticks was set in Portobello Road. • Cat Stevens wrote and performed his 1966 song Portobello Road, based upon his visits there. • The international company Virgin, run by Sir Richard Branson, started its life in Vernon Road (which runs off Portobello Road). • Mick Jagger, Charlie Watts and Chrissie Shrimpton visited Portobello Road in 1965, at the time of the Rolling Stones’ release ‘I Can’t Get No Satisfaction’. • Visitors to Carter Bros. & Dad include: Princess Margaret and Anthony Armstrong-Jones, John Wayne, Michael Caine and, in later years when it was known as Alice’s, Michael Jackson and President Bill Clinton. According to Alan, whilst Portobello Road was becoming the antique centre of the world, other things were going on: race riots, street crime, criminals, murderers, serial killers, film stars and others – Notting Hill had it all!

ABOVE: Minky Warren outside his shop on Portobello Road. This photo was taken in the early 1950s.

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September 2017




It’s 1974 and Cathy Louise Deupree is sitting on a bed talking with her adoptive mother and playing a game of “20 questions”. It was a surprise meeting, she told the Washington Post’s Jeffrey A. Frank in 1989. Her mother says, “I’m going to tell you who your father could be. You know who he is?” Deupree answers, “No ma’am.” Her mother offers a clue: “Well, he’s a musician [and] ... he comes from Montgomery, Alabama.” Deupree says “the first thing that popped into [her] head” and guesses Nat King Cole. Her mother is somewhat nonplussed by the answer: “Oh be serious Cathy!” Deupree then plumps for Hank Williams – and the 21-year-old’s life soon takes some remarkable turns.


hese days Deupree’s legal name is Jett Williams, an amalgam of her mother’s and father’s names. Bobby Jett met Hank Williams in Nashville and dated him during the first six months of 1952; Jett Williams was born Antha Belle Jett on January 6, 1953, five days after Hank Williams, 29, died of a heart attack in the backseat of his Cadillac. Hank, one of country music’s revered superstars – he wrote songs such as Cold, Cold Heart, Your Cheatin' Heart and Hey, Good Lookin' – had executed a custody agreement for the yet unborn child in October 1952. His mother, Lillian Stone, adopted Antha in December 1954 and renamed her Catherine Yvonne Stone, however, Lillian died in 1955. ‘Cathy’ was made a ward of the state of Alabama. She was later adopted by Wayne and Louise Deupree who renamed her Cathy Louise Deupree. There were two court cases brought by Hank’s wife Audrey, involving the sale of Hank’s song copyrights and the management of his estate, when Cathy (Jett) was 15. ‘As the trials continued, one headline was particularly intriguing: Possible Daughter Complicates Trial,’ Jeffrey A. Frank wrote in his Washington Post story. ‘In fact, a court had learned for the first time of the existence of a possible heir [Jett Williams].’ But there was no epiphany for the 15-year-old Cathy Deupree. “The first time I knew was when I was 21,” she tells me, speaking on the phone from Hartsville, Tennessee. Her reaction to this revelation was a comforting resolution to the mystery of who her parents were. “It wasn’t so much that he was Hank Williams,” she says, “it was that he wanted me; he’d signed all of the legal papers, he just didn’t count on dying at 29.” Come the early 1980s, ‘Jett went on a search for her true identity,’ says her official Facebook biography. ‘Dead end after dead end and failure after failure led her eventually to Keith Adkinson, an investigative attorney from Washington, DC, whom she later married.’

Nine years later, after ongoing litigation, ‘the web of deceit so artfully woven for so long by so many’ was unravelled. The Alabama Circuit Court ruled in October 1987 that Hank Williams was Jett’s father. In July, 1989, the Alabama Supreme Court ruled she was defrauded and awarded her one-half of his estate. Finally, in July 1992, the Federal Court in New York awarded Jett her share of Hank Williams’ copyright renewal royalties. When asked about how her marriage to Adkinson affected her life and music, Jett says she was “married to Keith for 27 years and he has passed away [in 2013]....” She pauses, a short silence follows, and then she digresses, “I would like to say I am looking forward to my first trip to Australia.” So how did Antha Belle Jett become Jett Williams? “A gentleman by the name of Owen Bradley, who is one of the greatest [record] producers, it was actually his suggestion; when I was working with him around 1985, 1986. “I had, like, eight names in my life and we decided to join them all together, and that is what we came up with. Eight names, two adoptions, two foster homes, so we just put it all together and made a full circle.” Jett made her professional debut in 1989, at the age of 36, fifteen years after discovering who she was. She says at a musical level she lived “a kind of normal life working in Montgomery; and I was always playin’ music and singin’ ... mostly for friends and getting together with some good pickers who lived in Montgomery and, you know, we’d sit around and pick and play – mostly country music then.”During this time, she says, there were no thoughts of making country music her profession; that was until she “made a demo and took it to Nashville. The producers said they wanted to work with me. I went on from there; one of the biggest booking agencies signed me on and I was able to go out on the road with my dad’s original band members – Donny Helms played steel for my Dad and Jerry Rivers played fiddle.”

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September 2017

Her love of playing music was, however, part of her childhood, and it wasn’t only country music. “I started playing [learning] when I was about nine or 10, but the record shows that I was playing younger than that. I have pictures from my grandmother where I had a guitar when I was two (pictured). “I started taking lessons and playing classical guitar. But as far as the type of music I listened to growing up, we only had one radio station, so I got to hear whatever was on it. A little bit of everything. “Actually, I was pretty fortunate because I got introduced to a lot of music. I went to a Jesuit school and they were pretty strong on arts and music, which was good because it was an education that I had where that was a part of the curriculum. “I leant towards playing more folk songs ‘cause acoustically, [I was] playing an instrument, rather than being in a band. Being a girl growing up, you really didn’t play electric and you really weren’t in a band. “But, the thing is, when you have a band you need to be the vocal instrument rather than a side person. That’s why you have the players that are backing you.” I mention that I’d been reading Neil Young’s autobiography, Waging Heavy Peace, in which he talks about owning and loving one of her father’s acoustic guitars, a Martin D-28 – Young also named one of his many cars, a 1949 Cadillac convertible, Hank –, and ask who she is inspired by. Without hesitation she says, “My dad. I’m a big fan of Neil Young and [my dad] inspired Neil Young, too; he has, supposedly, one of my dad’s guitars.” Very much of what has been written about Jett Williams revolves around the story of being Hank Williams’ daughter; there’s not too much that actually focuses on Jett’s music. One story quotes her as regarding Hank as her guardian angel: What role has your father played in shaping your career? “I just feel like the fact that I had the honour of going on stage and sharing his music. I feel like a part of him is still there, as the music continues to be timeless.” Mount Olive is the title of her new album (only her fourth since 1993), on which she interprets Hank’s songs and features performances by some of Nashville's finest bluegrass pickers. “I will have it with me when I go to Australia,” she says of her first time visit to the country. Do you know much about the Australian country

Jett Williams

Daughter of the legendary Hank Williams

music scene? “I know from what I have read that the folks from Australia have a real strong love for traditional country music. I had a bus tour come to my farm [with Australians onboard] and they all came out being very excited about being in Nashville, Tennessee, and country music. “Everyone I have talked with so far [in Australia] seem really excited [for me] to be able to come over and share some of Hank Williams and traditional country music.” Your life appears to be perfect fodder for country songs; how much of your life is in the songs you have written? “Not a lot about me. I’m happy with who I am; and I know who I am and I know I was wanted, so I just write about whatever.” Jett was a bit more forthcoming in 2011 – on the subject of where she finds inspiration as a performing and recording artist – during a group interview with Huffington Post journalist Mike Ragona and ‘a class of bright-eyed radio broadcast students’. “There is the upside of life, and then there’s the downside of life,” she said. “If you just take real situations and life experiences as an artist, you can tune in to those and draw on your personal experiences, you can make that scene or that record be real. “That’s the secret, I think, in being an artist, and that’s why my dad was so great – when you heard him talk about his heart breaking, you felt his heart breaking. He wasn’t just singing the words; he was gut singing to you.” On her performances in Australia – Jett’s Clarence Valley Country Muster appearance on Sunday October 29 will be the tenth of thirteen in NSW, Victoria and Queensland – she says she’s looking forward “to all the folks to come on out and have a great evening of country music and make a memory and bring back some of my own”. Nearing the end of the interview, I mention that one of Clarence Valley’s favourite sons is Troy CassarDaley – winner of 34 Golden Guitars, including 2017 Album of the Year for Things I Carry Around, and an inductee to the Australian Country Music Roll of Renown –, but Jett hasn’t heard of him. I apologise for probably asking the same questions as hundreds of other interviewers. She politely says: “I enjoyed your interview and I’m going to look that fella up and give him a listen; I can Google him.”

TOP: Mount Olive FB April 8 2017: Kelly and I went down to the Hank headwaters to Mount Olive, Alabama. Keep your eye out for my new album inspired by this hallowed piece of ground. CENTRE: Hank Williams FB June 2, 2016: I’m heading down to Georgiana for the 37th Annual Hank Williams Festival this weekend. It’s my 25th year there, and it’s always a great time! Visit their web site for all of the details http://www. BOTTOM: Jett and David Preston FB: · September 18, 2015 · Happy birthday to my dad! This week BMI presented me with 18 certificates representing 21 million performances of my dad’s songs. To put this in context, David Preston of BMI told me in order to receive one million plays, a song would have to be played continuously, 24/7, for six years. That’s impressive!



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September 2017




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FOOD BOWL With our beautiful climate, fresh air and diverse countryside, local farmers in the Clarence Valley grow an amazing variety and abundance of fresh food. Because they are so passionate about what they do, they put everything they have into tending to their orchards and livestock, to produce a range of quality fruit, vegetables and meats that are not only sold locally, but are also used by many of our local restaurants and coffee shops. SCENE magazine has been lucky enough to spend some time with a few of our growers to find out what inspires them to deliver the bountiful fruits of their labour.


September 2017

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eoff Jones says his wife describes him as a “perfectionist pain in the arse”. But it’s this obsession with flawlessness that has made his Clarence-grown beef the exceptional and sought-after product it is today. It all began growing up on the family farm in the Clarence Valley, helping his dad and brothers raise cattle. It was a tough life, the Jones boys growing up without the luxuries that many others enjoyed. Geoff’s mind burned with the simple question that would ignite a long-long mission: “Why are things so hard on the farm?” As he grew older, Geoff began chasing answers with the vigour and determination that had already made him an accomplished athlete in his school years. The first battle Geoff faced was the beef industry’s vulnerability to markets. At times prices were desperately low, and producers were forced to chase buyers and take what they could get or face the prospect of having no income. The influence of big processors also put downward pressure on prices, with large volumes of beef exported as a lower-value product. “I got over it, and thought, ‘why don’t we take it to the next step and butcher all of our own stock, take the middle man out of it?’” Geoff said. The idea became reality around 18 years ago, when Holiday Coast Butchery owner Kenny Hurling became ill, and offered to sell the shop to Geoff. He jumped at the chance to take his beef straight to the consumer. The Clarence born-and-raised farmer kept on the shop’s existing staff – many of whom he had grown up with, attending local dances together.

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September 2017

NOT JUST A Around the same time, red meat sales were in decline as white meats became increasingly popular. In 1997, national yearling prices hit a 20-year low. As chair of the Big River Beef Group, Geoff spearheaded the Clarence arm of a national campaign to bring red meat back into vogue, alongside the Meat and Livestock Association (MLA), Meat Research Corporation (MRC), and University of New England (UNE). The campaign focussed on the health benefits of iron from red meat, and was highly successful according to the MLA. Then in 2000, a chance meeting was to revolutionise Geoff’s ideas on beef production, and take the quality and consistency of his meat to a whole new level. It was at the Paddock to Plate competition in Brisbane, where Geoff had gathered with other beef producers from around the nation to compare product. Tasmanian Peter Chilcott was a well-known figure at the competition, consistently either winning

or gaining a place. There was talk that the Tasmanian had developed certain ideas about breeding that were at the heart of his success, but it wasn’t until well over a decade later that mainstream media would report on the visionary’s “innovative thinking”. Geoff was fortunate enough to meet Peter, and the pair hit it off. Peter shared with Geoff his ideas on breeding, which became known as the Supergene Livestock Evaluation System – the process of identifying cattle that have the ideal genetic characteristics to maximise quality and consistency of meat. It’s an extensive checklist, including flexibility and softness of skin, flatness of rib bones, width of mouth, shape of vulva or testicles, and height of hips. The system challenged the idea that a cow was just a cow, and Geoff was excited by the potential it offered. But when Peter came to the Clarence to visit Geoff’s farm, he delivered devastating news: around half of Geoff’s herd was unsuitable for

breeding. Determined to create the perfect beef, Geoff was undeterred, and bit the bullet to cull his herd and buy in bulls that met the new stringent criteria. It paid off, resulting in significant improvements in quality and consistency of meat within just two years. A strong believer in the adage ‘you are what you eat’, Geoff has also taken extreme care in creating the perfect feed for his prized cattle. His brothers, Gary and Warwick, along with their sons Matt and Stuart, are in charge of growing corn, soybeans and ryegrass, employing methods that ensure premium soil quality. The nutrients from this top-quality soil are then transferred into the plants, which are then harvested at just the right time to optimise nutrient levels. They are then mixed with molasses and barley; to create the ideal cattle feed. Today, Geoff is extremely proud of what he has achieved through determination and consistently

Images: Graham and Fran Dowsett

challenging the accepted norm. Earlier this year, one of his steers, that was purchased at Casino Beef Week, took out first place in the 431500kg section – but more importantly to Geoff, he gets overwhelmingly positive feedback from his commercial and general public customers. Such has been the demand; Geoff has opened a second store in South Grafton, Red Bull Butchery at the Bi-Lo complex. Here, Geoff’s son, Chris ‘Smokey’ Jones, is the apprentice butcher and wife Toni-Ann looks after administration. Considering Geoff’s ‘perfectionist’ approach to growing beef – all the way from breeding and feeding through to butchering and even cooking at the Red Bull store café ‘Steak-Out’ –, it’s fitting he promotes his product with the tagline: ‘From Conception to Consumption’. Geoff welcomes anyone to drop in to the Mackay Street Holiday Coast Meats store to have a chat and check out what all the fuss is about.


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IT’S ALL ABOUT THE BEEF From fridge to fork in 15 minutes - impress with beef. Quick, delicious and simple beef recipes perfect for the entire family. There are a lot of recipes that claim to be quick and easy, but very few take as long as they claim to. Often, 15 minute has flown by and you’ve only just read the recipe! With our increasingly busy lives, a delicious and healthy meal that the entire family loves that can be prepared in 15 minutes is a lifesaver.

Thai Beef Salad

Soft Shell Beef Tacos This zingy Thai salad is perfect for when you’re craving a fresh and light meal Serves 4 Preparation Time: 5 min Cooking Time: 10 min Ingredients: 600g beef rump strips 2 tbsp. vegetable oil 1 tsp. minced garlic 1 tbsp. lemongrass paste Juice of 2 limes 100ml sweet chilli sauce 60ml (1/4 cup) fish sauce 2 tsp caster sugar 150g mixed leaf salad 1 carrot, peeled, grated Coriander sprigs, to serve

Method: 1. Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender. Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass, and beef. 2. To make the dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in a bowl. 3. In another large bowl toss mixed lettuce, carrot and coriander. Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat. 4. To serve, divide the salad between plates and top with beef.

Make any day Taco Tuesday with these fun, finger-licking morsels Serves 4 Preparation time: 5 min Cooking time: 10 min Ingredients: 400g beef rump strips 2 tbsp. vegetable oil 1 clove garlic, thinly sliced 50 ml (2 ½ tbsp.) teriyaki marinade 1/4 red cabbage, shredded 2 carrots, shredded Juice of 1 lime, plus extra wedges, to serve 1 avocado, sliced for serving 8 soft flour tacos, warmed, for serving Spicy mayonnaise*, green onions, thinly sliced, to serve Method: 1. Season rump strips with salt and

pepper. Heat oil in a large wok over high heat. Add garlic and cook for 30 seconds. Add beef and cook for 3 to 4 minutes, or until browned and tender, adding the teriyaki marinade 2 minutes into the process. Set aside to rest. 2. In a bowl combine cabbage, carrot, and lime juice. Toss to combine. 3. Build the taco using the cabbage and carrot mix, slices of avocado, the marinated beef and top with spicy mayonnaise, green onions. Serve with lime wedges. Cooking Tips: To save time, you could use a prepack coleslaw with cabbage, carrot and green onions. Try spicy Peri Peri mayonnaise.

Recipes courtesy: Head to their website for more inspiring beef recipes.

From conception to consumption: only the best will do Delivering throughout the Clarence


S i n c e Holiday Coast Meat & Smallgoods

1998 8

has sold an excellent range of fresh, quality produce to local customers. We sell delicious organic and grass fed yearling beef, as well as lamb, pork, bacon, ham, chicken and much more.

11 Mackay St, South Grafton Ph: 6642 7973 For tender tasty meat

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he Clarence Valley is one of the most fertile and productive sugar cane regions in Australia. For almost 150 years, generations of farming families have been building an industry that provides jobs and business opportunities that benefit the whole of the Clarence Valley community. The NSW Sugar Industry is considered the southern gateway of Australia’s sugar industry and was one of the very first cane growing areas to be established in Australia. Sugar production in the Clarence, Richmond and Tweed Valley’s dates back to the 1860’s and is one of the oldest and largest employers in the Northern Rivers. Today, Sunshine Sugar is the only 100% Australian owned producer of locally grown, certified sustainable, raw and refined sugar products. With a turnover in excess of $200m, Sunshine Sugar employs up to 1,000 direct and indirect staff and has a grower base of more than 500 farming families. The industry owns and operates sugar mills at Harwood, Broadwater and Condong and a refinery

co-located at the Harwood site. Sunshine Sugar manufactures private label sugar for some of Australia’s major retailers as well as its own Sunshine Sugar label that is sold through independent grocery stores. Raw and refined sugar, as well as syrups and molasses are sold to over 300 different customers across all types of food and beverage manufacturing. Sunshine Sugar is proud to have achieved status as ‘Bonsucro Certified Sustainable’ under the international Bonsucro Standard which promotes measureable standards in the environmental and social impacts of sugarcane production and primary processing. Sunshine Sugars’ Harwood Refinery was the first in the world to be awarded Bonsucro certification. The NSW sugar industry is committed to maintaining economic and environmental viability for its growers and the communities of the Northern Rivers. For more information on the NSW Sugar Industry visit


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t all began with home delivered milk – now Peter Watt of Big River Milk plans to revolutionise the way fresh food is produced and supplied in the Clarence Valley. For consumers, it will mean a broad range of locally produced fresh foods will be added to the home delivery schedule in coming weeks and months, including eggs, cheese, fruit and veg, and meat. Not only will Clarence residents have fresh local produce delivered right to their door, but they also have the chance to become intimately involved in the production of their own food. It’s a concept know as Community Supported Agriculture, where consumers buy shares to go into partnership with farmers to produce a variety of foods. “It’s about supporting young farmers, supporting the local community and jobs, and giving consumers fresh wholesome produce,” Mr Watt said. The ‘return’ on the consumer’s investment is regular home deliveries of whatever the farmers produce. Shareholders also have the opportunity to get hands-on with the actual production of the food, meaning they know exactly what they are eating when the delivery van arrives at their home. Mr Watt says the scheme also aims to create opportunities for budding local farmers to break into the market and get their food onto tables in Clarence homes. “For example, I received a phone call from a local woman who wanted a large volume of milk, but she didn’t want it in two-litre bottles, she wanted it in big containers. I asked her, ‘are you making cheese?’ She said yes, and I said ‘come and see me for a chat’,” Mr Watt said. “She then made some different cheeses for me, and I did some

market research with samples tasted by employees, family, and others. They all said the cheese was fantastic. “So now I am going to set her up here at the farm, and she is going to produce her cheese for me.” The environment is also a big winner. Because food is produced, distributed and consumed locally, it greatly reduces the distance between farm and plate. Reduced transport miles mean less consumption of fossil fuels, and less associated pollution. Peter Watt’s Clarence Valley food revolution formed its roots when he bought the Big River dairy in August 2015. The following year he also took over the farm, and has worked to further improve pastures and milk quality. A few months ago he then launched home delivery, bringing back the good old days of farm-fresh milk delivered to your home. “Since we launched home delivery of milk, we’ve had overwhelming support from the community,” Mr Watts said. Since then, the Big River milk staff has grown from five to 15, with more jobs anticipated in coming months. Cafes from Coffs Harbour to the Tweed have also scrambled to get their hands on Big River milk, to feed the growing demand for the ultimate coffee. So why has Big River Milk proven to be so popular? Why does it taste different? What makes it so desirable for brewers of fine coffees? According to Mr Watt, it all comes down to the production process – or rather, lack of it. Larger producers who have milk supplied from a variety of farms undertake a process called standardisation, where milk solids are removed to obtain a consistent percentage. Big River Milk doesn’t do this, resulting in a creamier milk with more butter fat and protein. In Mr Watt’s words, “What the cow gives us, we give you”.


Big River Milk owner Peter Watt proudly shows off the dairy’s prized milk, alongside one of his much-loved cows. Images: Josh McMahon

“What the cow gives us, we give you” Fresh milk delivered to your door Peter 0417 144 710

BIG RIVER MILK Big River Milk 16 |


September 2017

IT’S ALL ABOUT THE MILK HALOUMI Makes: Approximately 1 kg (2 lb 4 oz) Traditionally in the Mediterranean, haloumi was made from sheep’s milk but in Australia it tends to be made from cow’s milk,. Ingredients: 10 litres (10 quarts) sheep, buffalo or cow’s milk or a blend pinch of B Flora and/or MA4002 2 ml (0.006 fl oz) calcium chloride 2 ml (0.006 fl oz) vegetarian rennet Method: Heat the milk to 33°C (91°F), add the cultures and stir well for 1 minute. Allow to rest for 30 minutes. Add the calcium chloride and stir well, then add the rennet and stir for a minimum of 1 minute and maximum of 2 minutes. Allow to sit undisturbed for 1 hour until the curd has set and when tested with a knife, cuts cleanly without the curd slipping off the blade. Cut the curd into 2 cm (¾ in) squares, stir briefly to ensure no large pieces remain. If you do see any large pieces of curd, quickly cut these to the approximate size of the rest of the curd. Allow the cut curds to rest for 10 minutes (this is called ‘healing’). Stir well for 2 minutes, then rest for a further 5 minutes. Gently increase the heat of the curds and whey to 37°C (98°F) over the next 15–20 minutes, cutting the curds again until they are about half the size they were. Stir well intermittently so that the curds do not clump together. Allow to rest for 5 minutes so that the curds settle and the whey is covering the surface. The curds should have shrunk and now appear visibley smaller. Place a wire rack over your sink. Line a large, sanitised rectangular draining basket with a piece of sanitised cheesecloth then scoop curds out of the whey

and into the draining basket until all curds have been removed from the whey. Fold the remaining cheesecloth neatly over the curd then place on the wire rack over the sink to drain. Place a clean flat tray over the cheesecloth and add some items weighing at least 2 kg (4 lb 8 oz). Cans of food work well. After 1 hour, remove the tray, turn over the cheese still wrapped in its cheesecloth and return to the basket. Replace the tray and weights and leave for 1 hour. Remove tray and weights, turn cheese again and return to the basket without the tray and weights. Leave overnight. The next day, cut the large piece of curd into pieces weighing about 250 g (9 oz) each then place in a saturated brine for 2–3 hours, depending on how salty you want it to be. Remove from the brine and allow the cheese to drain on a clean, sanitised rack overnight. The next day, place the cheese on a tray and chill until dry, turning once. About 12 hours each side. Store in an airtight container for up to 1 week, or vacuum seal and store in the fridge for up to 6 months.


Makes: 1 large or 4 small Hearty and delicious, this rich potato pie makes good use of haloumi in the layers of potato, and the grated cheese on top creates a lovely crusty finish! Ingredients: 50 g (1¾ oz) butter, softened 2 kg (4 lb 8 oz) washed pink potatoes, skin on, thickly sliced 4 brown onions, peeled and thinly sliced 200 g (7 oz) haloumi 250 g (9 oz) thick cream (or evaporated milk) salt and pepper, to taste, ground paprika, to sprinkle Method: Grease a casserole dish by rubbing softened butter all over the base and sides. Preheat the oven to 200°C (400°F). Create a layer of potato slices, onion, salt and pepper and a little grated haloumi, then another layer, ending with any remaining potato slices. 'LOXWHWKHFUHDPRUHYDSRUDWHGPLONZLWKPO ¼IOR] ZDUP water then drizzle over. Grate or thinly slice remaining haloumi over the top, then sprinkle with paprika. Bake at for 45 minutes, or until golden and bubbling. Serve hot. Note: For individual pies, follow instructions but use 4 small pie dishes and bake for 30–35 minutes. Recipes from Curd & Crust by Tamara Newing. See page 19 for details. Recipes provided courtesy New Holland Publishers.

Big River Milk’s Non-Homogenised milk is perfect for making Haloumi. Stockist: Spar Maclean


ARE YOU FINDING IT HARD TO GET TO THE STORE? WE CAN DELIVER RIGHT TO YOUR DOOR! Experience prize winning customer service at its best



4 River Street, Maclean 6645 2002 | WE PACK. WE CARRY. WE CARE.


September 2017

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alking into Farmer Lou’s Skinner Street store, it’s easy to feel like you’ve returned home to visit your extended family. Tina, Paul, Maria and Lou all love a chat with their customers – in fact, it can at times be difficult finding a balance between chat and work, according to Lou. Indeed, it was impossible to interview the Felice family at the store without stopping frequently for such interactions. As Paul is telling me of the incredible support Farmer Lou’s had from the community, especially since consolidating business to the southside in 2014, long-time customer Jill wanders over with her trolley full of fresh produce. “Jill is one of those I was telling you about who followed us over from across the bridge,” Paul tells me. Jill agrees: “The quality is too good, and I like the people,” she says with a beaming smile. What she says next is telling of the relationships the Felices form with their customers. “I’d been away in Queensland, and when I returned after eight years I was asked by Lucy (Lou’s now-retired wife), ‘where have you been?’ It’s only minutes later that another smiling face appears, and Paul excuses himself for a moment. He walks over to the man and hands him a huge bag of onions, and the grateful man thanks Paul for his support. When Paul returns, I ask him about the onions and he tells me the man was John Shearer. The onions were for the men’s breakfast held each week in South Grafton. It’s one of many community causes supported by Farmer Lou’s: the annual Jacaranda breakfast; various schools; fundraising raffles, and cancer charities. In fact, Paul was one of the few local business people who jumped without hesita-


tion at the chance to donate when I myself was fundraising for a cause close to my heart some years ago. But Farmer Lou’s support of the community goes beyond family-like relationships with customers and support of charitable causes. The Felice family puts its money where its mouth is, investing in the local community by buying produce locally. And it’s not just one or two items to make a token gesture and keep up appearances. Sweet tasty bananas are brought in from Pillar Valley and Woolgoolga; fresh kale comes from Kungala; juicy blueberries from Corindi; Lebanese cucumbers from Pillar Valley; free-range eggs from McPherson’s Crossing; avocados from Pillar Valley; garlic and turmeric from Lanitza; baby spinach from Waterview Heights; and potatoes from Dorrigo. And it’s not just local farmers who benefit – customers get the freshest possible produce. “It’s fresh so we can have local produce coming in every day. For example, the kale we have was picked just this morning,” Maria says. Paul adds that there are definite environmental benefits of using local suppliers. “It cuts down pollution as trucks aren’t travelling across the countryside to bring in our fruit and veg,” he says. So what’s it like working together as a family? Well, the first thing to point out is that despite retirement, matriarch Lucy is still the boss over husband Lou, and their children Maria, Paul and Tina. Secondly, Paul says that, despite differences of opinions, the family was always united. “It can be difficult, but we have to stay on the same page and work towards the same goal. We don’t always agree – we speak our minds freely – but we depend upon working together for our business.”

Call in and say hi. TOP: Tina, Paul, Maria and Lou Felice at their South Grafton store, Farmer Lou’s. CENTRE: Blueberry growers Geoff & Jan McKay show Lou around the farm. BELOW: Banana growers Jeff & Max Eggins get a visit from Lou. Images: Contributed

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Makes: 2 loafs The inspiration for this recipe comes from a similar bread bought in the food markets of St. Remy de Provence. It has a delicious, sweet-sour taste that marries beautifully with the sweetness of the caramelized onions. This is a fantastic choice when serving a Ploughman’s Platter (a selection of cheese, cold cuts, relish and bread). Ingredients: Starter 250 g (9 oz) plain yoghurt 150 g (5½ oz) wholemeal flour 3 tablespoons warm water 1 teaspoon sugar Dough 3 tablespoons warm water 1 teaspoon sugar

300–450 g (10½–1 lb) wholemeal flour 1 tablespoon dried yeast 1½ teaspoons salt 1 teaspoon baking soda 4 large onions, sliced 50 g (1ž oz) butter Method: One day before: In a large mixing bowl, combine 150 g (5½ oz) wholemeal flour, the starter, 1 teaspoon sugar and 3 tablespoons warm water. Mix well and set aside to ferment for 24 hours. The next day: Melt the butter in a large saucepan and add the sliced onions. Stir to coat with the butter and cook over medium heat until the onions are translucent. Cover the saucepan with a lid and continue to cook on a low heat for about 40 minutes, or until the onions are golden brown. Set aside to cool. Mix the yeast, water and sugar together and allow to sit for 5 minutes. Mix this mixture into the prepared starter dough, with the salt and the caramelized onions. Slowly add more flour until the dough forms a shaggy mass. Tip the dough out onto a floured board or bench. Begin kneading the dough adding as much flour as necessary. When the dough is quite smooth and manageable, allow the dough to rise for 30 minutes. Remove the dough from the bowl and divide in half. Shape each piece of dough into a flat oval ORDIDERXWôFP ŸLQ WKLFNXVLQJ\RXUILQJHUtips to add texture to the dough. Drizzle the dough with some olive oil and allow to rest again for 30 minutes. Spray the dough with water and bake in a preheated oven at 200°C (400°F) for 25–30 minutes, or until crusty and golden. Note: Alternatively, if you prefer a more rustic version, reserve the onions until the bread is shaped then arrange over the top of the bread, covering the dough. Rise and bake as above. Recipes provided courtesy New Holland Publishers.

RRP: $35.00 Available from all good bookstores or online

Curd & Crust

Artisan Cheese and Bread Making By Tamara Newing Whether you’re a cheese aficionado or novice cheese maker, Curd & Crust is a comprehensive introduction to cheese and bread making by chef and award-winning cheese maker, Tamara Newing. It features the basics, advice, hints and tips to not only create your own cheese and bread but also recipes to incorporate them into delicious dishes. In this cookbook, Tamara takes readers through various cheese styles made from different varieties of milk including cow, goat, buffalo, and sheep, as well as how to make the perfect bread and meal accompaniment. ABOUT THE AUTHOR Tamara’s first food love was bread-making and since 1989, she has taught thousands of her students how to make delicious bread as well as cakes, risotto and so much more, at her successful cooking school, Tamara’s Kitchen. During the 1990’s, Tamara published six successful cookbooks, including her “Risotto Round the World� and “Bake Your Cake and Eat It Too�. In addition her several reprints, she has also enjoyed weekly cooking segments on radio. She now divides her time between her award winning artisan cheese making business “BoatShed Cheese�, teaching cheese making, and escorting cheese minded food lovers to France!





6642 2660 SCENE

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Smiles SEE YOU It’s cold today, August 9. On the hill above the Yamba Farmers’ Market, the Bureau of Meteorology (BoM) recorded a minimum of 8.4 degrees; by 9am it had warmed up considerably, to 13.7 degrees. The BoM reported the wind chill factor for those times, respectively, as 4.9 and 10.6 degrees. But on the ground, people are happily going about their business ... and there are enough smiles being shared to warm the coldest heart. The pleasing sound of Dom Ferry’s classical and contemporary guitar musings waft through the marketplace, caressing the psyches of shoppers as they go about their business. Each market features a local performing artist, enhancing the market’s ambience, which ties in with a move towards “making the park the main [social] focus”, says the market’s manager Dave Irving, who has been at the helm for the past seven months. He says the various types of produce on sale are always evolving. “We’re probably getting a greater variety. That is our most distinctive change; we’re trying to make it a more complete experience for consumers.

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“We will bring new growers in as long as they are supplementing what we already have; we’re trying to present a broader experience for everyone, so there is less need to shop at Coles. “Everyone seems relatively happy and, while everyone’s relatively happy, I’m happy.” Jack Gallagher, who sells eggs and makes the weekly trek from Halfway Creek, agrees and says the markets are well-run; he regularly trades at other markets. “Yamba Farmers Market has the friendliest clients in NSW,” he declares. Why is that? “I’ve got no idea, but they are the best people to deal with in NSW,” he emphasises. That’s a big call, it’s a big state? “Well, you know, I observe people and you never get asked for something cheaper; people pay the price, they’re happy to pay it and they come back and support the market every week.” Yamba residents, Anne McKeon and Liz Meredith, are regular market-goers. Anne comes every week to “buy eggs, avocados and bananas”. “It is fresh and I like the atmosphere and supporting the local community,” she says. “I’ve been coming since its inception, really, and I always come for the same things.” Liz says she “loves the eggs, bananas and

the quality of the fruit and veges. It’s a nice little farmers market and it always smell’s attractive. Sometimes I get the meat when it is here.” Byron Bay Olive Company’s Genaro Fraticelli enjoys the “nice, relaxed market”. “People like us very much, they come and get our products,” he says with his heavy Italian accent. “We drive two hours to get here but it is super worth it. We enjoy and the customers enjoy; we come every Wednesday... why not?” Helen and Michael Taylor hail from Goolwa, South Australia, and have been holidaying in Yamba every year for the past eleven – they first discovered the market through the caravan park at which they stay. “We like the organic produce,” says Helen, as they make a purchase at the olives store. “We like the fact that it’s grower-produced.” “And it’s convenient,” Michael says. They attend similar markets near their hometown at Willunga and Victor Harbour; both of which also feature performing musicians. “You can join [the markets], actually,” says Helen, “and get a card that gives members a five per cent discount for an annual fee.” Steve Sly mans the My Twin Loaves bread

store. “The bread is a German-based sourdough baked in Woolgoolga, fresh this morning,” he says. “It’s very popular; it just gets swamped, it’s unbelievable; mostly it’s the same people who come back each week. “That’s the same as we do elsewhere; we specialise in doing the markets. “This is a particularly good one; they’ve really done well in promoting it and encouraging other people. We actually came up out of interest last year. We decided to give the Maclean [Community] market a go and, as a result of going there in August of last year, we met a lot of people from Yamba and Iluka. “When they saw the bread they said, ‘Oh my god, can you come to our farmers markets?’ “We said, ‘we’ll give it a go’ and came and spoke with the marketeers [here], and when they saw what we did on social media and our range, they said, ‘Can you start next week?’ “We did; and we’ve been coming up every week since. It’s being going gangbusters. It’s particularly popular with Europeans. The baker did his apprenticeship and his heritage is Hungarian/German. “His family; they’re all bakers throughout history; he’s very passionate about the product.”

OPPOSITE PAGE: (from top to bottom) • John Mayall travels from Uralba to open his fruit stall; he says “it’s a good little market”. Greg Biffin buys honey and avocados each fortnight and Grant Dwyer (right) is a regular customer. “It’s a wonderful place,” he says. • Byron Bay Olive Company’s Genaro Fraticelli enjoys the “nice, relaxed market” as he serves Helen and Michael Taylor, who hail from Goolwa, South Australia and have been holidaying in Yamba annually for 11 years. • Jack Gallagher says,“Yamba Farmers Market has the friendliest clients in NSW.” Regular market-goers Anne McKeon and Liz Meredith discuss their purchases. • The Forbes Family Farm’s (l-r) James, Felix and James Jr. Forbes enjoying their before school duties at the famers market – “It’s good to get them working early,” James Sr. quipped. • The music of Dom Ferry, Les Rault and other regulars contribute the market’s ambiance.THIS PAGE: • The market’s coordinator Dave Irving and Steve Sly. SCENE

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Farmers of the



he waterways of the Clarence are rich with a diverse range of seafood, but there’s so much more to harvesting this bounty than just throwing in a net. The Clarence River Fishermen’s Co-op, with 147 members, is the largest co-op in New South Wales, turning over more than $21million of product and directly employing 82 people. It’s also the only exporting co-op in the state, its much sought-after seafood being snapped up by foreign nations such as China and Vietnam. The Clarence is the largest producer of octopus on the east coast of Australia, and the so-called ‘Yamba’ prawns are renowned far and wide for their eating quality. But these aren’t the only commercial species feeding the Clarence Valley, Australia and beyond. Ocean school whiting, blue spotted flathead, and ‘Balmain’ bugs and the sweet Clarence River school prawns are also mainstays of the Clarence fishing industry, along with many others. The co-op’s general manager, Danielle Adams, and business development manager Gary Anderson sat down recently with Clarence Scene to share some insight into the local region’s fishing industry, its challenges and how it meets them. First and foremost, the fishing industry is at the

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mercy of the weather gods. “We are all governed by the weather. If the weather was nice and calm you could work 365 nights if you liked, but that doesn’t always work out,” Mr Anderson said. “Rule of thumb around here is about 180 nights, some only do 150, a couple of the real hard workers would do 200-220, but they have to be big boats and have a fair bit of ticker.” Commercial fishing is also an expensive business, and the potential of profit must be weighed up against anticipated costs. “As an average you don’t want to go out to sea for less than 50-60kgs. It’s a small business. You have workers compensation, boat insurance – most of our boats can cost between $12,000 and $14,000 to insure. Fuel, net repairs, slippings, staff. The trawl wire is so expensive and we have to replace that about twice a year,” Mr Anderson said. “Nets last one night sometimes.… There are a lot of things out there that you can’t see because of the depth. These days we know where all the reefs are, but we run into trouble with [the bones of dead] whales, containers that have fallen of ships, or ships throwing debris over, and vessels sinking. “Leather Jackets can chew the nets to pieces. They can do a lot of damage, but thankfully up in our area they only come through one month of the year.” Fishermen also face the challenge of seasonality of the estuary, particularly for prawns. “Most of the fishermen need to be multi endorsed so they can work all year round and target different

species all year,” Mr Anderson said. “School prawn season starts in October and goes through to about May, so they need to look at what they are going to do for the rest of the year. If there is a low catch, they have to look at another way of making an income; so then they go into eels, mullet, mud crab, gar fishing and bream.” Paradoxically, these challenges – bad weather, steep overheads and seasonal restrictions – are beneficial to the long-term sustainability of the fishing industry. “Because of Mother Nature, that’s how it regenerates – because we can’t get out to sea 365 nights of a year, that is how the sea remains sustainable. It’s a natural cycle. The other side of it is the financial side of it. The fishermen won’t go out to sea for small amounts either, so we are leaving them alone,” Mr Anderson said. “Over the next two months is our quietest time of the season. That’s when fishermen take their holidays, do all the maintenance required on their trawlers or rebuilds, so the ocean gets a rest.” Sustainability isn’t left solely to chance, however. The fishing industry is well aware that if it ‘rapes and pillages’ – a common misconception –, then it will be left with nothing to harvest in coming years. And getting into fishing takes a substantial investment, so fishos don’t want all their cash going down the plughole due to dwindling fish stocks. Much research has gone into understanding how the aquatic ecology works, and how species reproduce. “Over the years sustainability has become a big problem for the orange roughy (deep sea perch) fishery, which take 20 years to mature. The same in Norway, because their species took so long to get to sexual maturity,” Mr Anderson said. “Our biggest asset is that the prawns, cuttlefish and octopus have all got a very short life cycle, so they become sexually mature very quickly. So it really opens your thinking up, because a school prawn only takes twelve months. It comes back into the Clarence as a grain of sand, it grows in the mid

(L-R) Trawlers off to sea. A good night’s pay. Processing the catch.



mid waters, then goes to the weed beds and grows up to a prawn of size, then it starts migrating back to seas and it goes out to sea, spawns and dies.” The health of the river itself is also vital. “As fishermen, our biggest assets for king prawns are the health of the river [and] regeneration of the sea grass beds and the banks and mangroves. There is a lot of research now going into that side of it,” Mr Anderson said. “It has been documented that a metre square of sea grasses, or ribbon weed as most people call it, can house up to one million small prawns and small fish, and that’s why keeping the river healthy is so important.” Deregulation in 1999 was also a significant challenge for fishing co-operatives, of which many didn’t survive. The change in government regulation meant fishermen were no longer required to supply to co-ops and could look for other buyers. “A lot of the coops closed, but the Clarence, because of the size of the river and the ocean, the

fishermen were dependent on having a weigh-in depot and marketing … also, because we are as big as we are we have a big support network,” Mr Anderson said. The co-op has undertaken much work to ensure economic resilience and minimise vulnerability to markets. It has secured major contracts with retailers, including with Woolworths, delivering twice a week to the supermarket giant, from Brisbane to the Central Coast and Victoria. It has also worked to reduce reliance upon the traditional mainstay of the industry: Sydney, the co-op’s general manager, Danielle Adams, said. “Sydney is one of our biggest customer bases, but we like to focus our efforts first and foremost on our shops and our local clients, have fresh local seafood available to the local community and then sell the products. Sydney is important to the industry and to us, but we have worked really hard to build markets [various] around, so we are not so reliant on them,” she said. The co-op faces the constant struggle of ensuring consistent supply of fresh product for customers – what’s available isn’t known until the start of business each morning. In addition, fresh produce can’t be left sitting around – it has to move quickly to ensure customers are getting the best possible product. Likewise, an abundance of product creates challenges. “It’s not easy – when we know what we have, then it’s, ‘well let’s look at where best to sell it? Where are we going to send it? Keeping customers supplied and satisfied? A lot of it depends on our value adding[freezing], as well. So when you have your lean times, you actually have frozen [stock]. This day and age, with the technology of the freezers; frozen comes out as good as the fresh stuff,” Ms Adams said. “The whole goal from a cooperative perspective is to take the fish and turn it into multiple income streams, which then flow through to the fishermen’s business. “Just on the processing side of it, we are unique in a couple of areas as well: we freeze, we also have a fish filleting machine for our ocean whiting,

and we do our own crumbing of our own product, so we have a crumbing machine. We are going to be doing a big crumbing run shortly for the holiday period for our shops. It will be squid rings, trawl whiting, king prawn cutlets and mullet.” Ms Adams sees parallels between fishers and farmers: “Fishermen are really no different to other farmers/primary producers. Farmers have their land and the fishermen have the sea/estuaries. I consider them to be the farmers of the sea and estuaries.”

Off to market.

Danielle Adams and Gary Anderson inspecting the King Prawns. Images: Contributed

RETAIL SHOP TRADNG HOURS Open Daily from 10am - 7pm | 364 Days a Year | Only closed Christmas Day

MACLEAN 51-55 River Street 5 Ph: 6645 0966



Queen Street 15 Yamba Road Ph: 6646 5366 Ph: 6646 2099


September 2017

| 23


LEMON TREE AND PUMPKIN PATCH lettuce patch in two hours. In saying that, two or three well-contained chooks in the backyard may supply enough eggs for the family. They also provide some fertiliser for your garden, get rid of kitchen scraps and will happily eat the weeds and scratch over a garden bed ready for new plantings. They will also happily destroy your prized azaleas. Their personalities will keep you entertained, the kids will learn the importance of looking

‘the vet will not come out to see if the pig’s pregnant for the price of a home made cake’ after a living being and your chooks won’t care if their house is not the Taj Mahal of chook houses as seen on television. Reality TV shows on self-sufficiency are really just that – television shows. The vegetable gardens are always full or freshly mulched, the animals never escape and their pens are always spotless. There is always a neighbour who specialises in some form of agriculture, aquaculture, viticulture or other culture to help the cause; and the vet will come out to check if the pig’s pregnant for the price of a home-made cake. The reality is far from the TV shows. In the real world, the cabbage moths eat half the cabbage seedlings, the tomato bush won’t stay on the trellis and the beans won’t germinate. Mulch disappears before your eyes, weeds will be prolific and the ama-

ranth will self-seed into every garden bed you have. In amongst all this chaos you will find your pumpkins. You will always find that you are able to grow something. Every year, each season produces a totally different outcome in the garden. Some years the corn is ‘on’ and you will have enough to supply not only your neighbourhood, but Kellogs as well. The next may leave you with nothing. Brassicas will be great one year, onions the next. You learn to cook beans 150 different ways and how to make one tomato feed a family of four for three days. You may not have specialist neighbours and sometimes the costs seem to outweigh the end results, but the benefits of growing your own go beyond just having something to eat. There is something calming about feeding the chooks. Picking tomatoes can be very therapeutic, cooking your own home-grown food is extremely satisfying and your children learn that not everything comes from a supermarket. You also learn to live through adversity in the pumpkin patch, build higher fences that chooks can’t scale and always look forward to next year for what it may bring. One lemon tree and a pumpkin patch can turn into a very rewarding journey that everyone should travel – at least once. Get to know your local Rural Supply Store - you will be able to purchase most things that you need to get you started on the road to self-sufficiency. They can also be a wealth of knowledge when it comes to animal feeds, fertilsers, fencing and a whole lot more.

• Stockfeeds • Irrigation • Fencing • Pool Supplies • Pet Supplies • Pumps Ask us about our 12 months • Water tanks interest free, no deposit deals! • Workwear 1 IRONBARK DRIVE, TOWNSEND • PH: 6645 2134 • Gas • Chickens • Trailers OPEN MONDAY - FRIDAY 8:30AM - 5:00PM plus more SATURDAY 8:30AM - 12:30PM




September 2017



very backyard should have a lemon tree and a pumpkin patch In today’s environment, where world food shortages are a very real possibility, perhaps we need to look to the past, to a time where people were more self-sufficient. A time when most backyards had a veggie plot, small market gardens were prolific and we didn’t rely on the large commercial growers to provide for us all – a time when family-time meant spending the weekend making tomato sauce or bottling an over-supply of beans. Being self-sufficient means providing for one’s own needs without external assistance. For some, self-sufficiency conjures up visions of an alternative, organic society comprised of expert pumpkin whisperers running around naked and planting beans on the full moon. Others see it as simply being able to grow and make as much for themselves as possible. Total self-sufficiency though is not for everyone and can be a lot of hard work, and you don’t have to be naked to enjoy the simple pleasure of watching a seed grow into something with which you can feed your family. Organic is nice, but bug spray (it can be organic, too) can be nicer if cabbage moths are decimating your brassicas for the third time – and pumpkins don’t care whether you can whisper or not. A simple pot of parsley at the back door, a lemon tree or a pumpkin patch in the backyard is a great way to start becoming more self-sufficient. There is a great sense of satisfaction gained from producing your own food. There is also frustration, exhilaration, anger, sadness, happiness and the downright disbelief that chooks with clipped wings are able to scale an eight-foot fence and demolish a





ith a focus on fresh and local produce, we offer a large menu to suit the whole family. Located on the Clarence River, you can visit by boat, car or our courtesy bus. Eat in air-conditoned comfort or enjoy the view from the undercover decks.



CUISINE: Modern Australian AMBIENCE: Relaxed and Casual HOURS: Lunch: Mon-Sat 12pm -3pm, Sun 12pm -2pm Dinner: Tuesday –Saturday 5.30pm – 8pm EXTRA: Can cater for any functions



ituated on the banks of the mighty Clarence River, opened in 1981, with River rooms that can hold 180 people, Maclean Services Club is the ideal place to hold your next function. Catering for all your needs with wheelchair access, full gaming facilities, family friendly atmosphere with great food, fantastic service and exceptional river views.


7 days 12pm -2pm Lunch, 6pm - 8pm Dinner


Fully licensed


2 Morpeth Street Harwood


Maclean Services Club, 36-38 River Street, Maclean


6646 4223


6645 2946 (Club), 6645 2556 (Bistro))



FACEBOOK: harwoodhotel

FACEBOOK: Maclean Services Club

The River Club

Cuisine Scene





CUISINE: Italian, Wood-Fired Pizza, Seafood AMBIENCE: Elegant Casual, Family Friendly, Date Night, Good for Groups, Functions & Events HOURS: Wed – Mon from 6pm EXTRA: Fully Licensed (BYO Mon & Wed); Dine in or takeaway



njoy the taste of “La Dolce Vita” in the heart of Yamba with fresh, Southern Italian cuisine including handmade pastas, wood-fired pizzas and local seafood. The Italian On The Hill is fully licensed with a wide range of Italian wines, beers and spirits. It is perfect for couples, families, groups and special events, catered in the beautiful dining room or alfresco on the covered deck.

eautifully styled with a relaxed atmosphere and friendly staff, Yamba Shores Taverns acclaimed Boardroom and Bar Restaurant is a dining experience not to be missed. Whether its enjoying a delicious cocktail, tapas style small plates or indulging in a share board main meal, you will not be disappointed! International

AMBIENCE: Relaxed, Sophisticated HOURS:

Dinner from 6pm Tuesday to Saturday


Closed Sunday and Monday

16 Clarence Street, Yamba


Yamba Shores Tavern, 64 The Mainbrace, Yamba


6645 8286


02 6646 1888



FACEBOOK: theitalianonthehill

FACEBOOK: Yamba Shores Tavern


September 2017

| 25

The Pennington Terrace Story... From a house, to a home, to Pennington Terrace. A place where stories are shared, memories are cherished and wine is enjoyed.

– Rory Clifton-Parks


rowing up in the beachside suburbs of Perth’s North Beach, Trigg’s and Scarborough, Rory Clifton-Parks developed an early love of the salt, sand and sun that his coastal surroundings enveloped him in. With aspirations to start his own landscape gardening business, he completed TAFE certificates in Horticulture and Small Business upon graduating from high school. It was through taking time out after completing his study to embark on a working holiday in the South West where Rory retreated to nature and found himself camping at Yallingup and working in a vineyard for the first time. After absorbing his new surroundings - which offered a beautiful balance of beach and bush - Rory came to realise that the South West offered the perfect lifestyle and this inspired him to commence studying Viticulture at Curtin University so he could one day return and settle in the region. An enthusiastic interest in the science of winemaking saw Rory complete his Oenology degree and in 2006 he visited Sonoma in California where

he worked for a small family owned and operated winery. Upon returning to WA, and just as planned, Rory’s chosen career path enabled him to relocate to the south and between 2007-2011 he worked as a winemaker for Evans and Tate and Boar’s Rock. Having recently commenced winemaking for Franklin Tate Estates, Rory strives to make high quality wines which reflect the Terrior of the region. With some of the best facilities Margaret River has to offer at his disposal, Rory gets great satisfaction from seeing fruit processed through to the final bottled product. It is no surprise that Rory’s palate is biased towards Margaret River varietals and styles and he can often be found indulging in a well deserved glass or two of Chardonnay, Shiraz or Cabernet Sauvignon after a long day at the vineyard. Spending his time immersed in a natural environment and surfing the enviable breaks of the Margaret River coastline, Rory’s passion for his region is surpassed only by his passion to bottle the beauty of Margaret River and share it with the rest of the world.



Our Vineyards Our two main vineyards, Alexander’s and Miamup, are located in the South West of Western Australia in the world-famous Margaret River region. Internationally recognised as one of Australia’s premier growing regions for savoury but supple reds and crisp whites of character and flavour, Margaret River is situated in a unique location on the most western tip of Australia. Surrounded by the

Tasting Notes: 2014 Cabernet Merlot Dense blackcurrent & mint character with soft plum fruit & leafiness on the nose, integrated vanillin & cedar oak providing structure. 2014 Cabernet Shiraz A balanced combination of black & red fruits, intermingled with well integrated oak & smooth tannin structure. Ready to drink now or cellar up to 5 years. 2014 Pinot Noir With light red fruit flavours, the mid palate is soft & generous whilst being held together by a phenolic backbone of slightly astringent tannins. 2015 Chardonnay Displaying a creamy cashew & nougat palate with nectarine fruit characters & a dash of French oak. Finishes long with citrus & spice on the palate. 2014 Semillon Lifted spice with intense grassy & herbaceous characters. The palate is broad yet refreshing with chewy texture from partial barrel ferment.















Keeping It Local September 2017

2015 Spring Rosé Strawberry, cinnamon & violet aromas lead to juicy watermelon sweetness, balanced by natural fruit acidity & a creamy mouth-feel. N.V. Sparkling Displaying a green gold hue & fresh vinous fruit characters on the nose, the palate is soft & fruity leading to a crisp, natural acid finish. 2015 Semillon Sauvignon Blanc Lifted, passion-fruit characters with a generous dash of lemongrass on the nose, balanced with a zesty palate of citrus & fruity aromas. 2014 Shiraz Black cherry & white pepper aromas, integrated with a vanilla & mocha oak follow through to a lingering palate of supple tannins & hints of white pepper. 2015 Sauvignon Blanc Fresh, herbaceous characters with a generous dash of passion-fruit on the nose, balanced with a zesty palate of citrus & fruity aromas.




Shiraz, Cabernet and Merlot. Situated on 200 acres in the south of the Willyabrup growing area, the Miamup Vineyard is not too far away. This area has been described as possessing all of Bordeaux’s strengths and none of its drawbacks. The varieties planted here are Chardonnay, Sauvignon Blanc, Viognier, Shiraz, Petit Verdot, Cabernet and Merlot.



26 |

Indian and Southern Ocean, Margaret River is stunningly beautiful. For the vineyard, it is an exquisite environment. Warm sunny mornings and cool afternoon breezes provide the best aspects of both warm and cool climates. Alexander’s Vineyard land area is an impressive 320 acres of fully mature vines. The varieties planted here are Chardonnay, Sauvignon Blanc, Verdelho, Semillon,

10.95 11.95




Our Winemaker

199 RIVER ST MACLEAN 6645 2525




CUISINE: Light Lunches, Sweet treats

CUISINE: Modern Australian

CUISINE: Quality Hotel cuisine

AMBIENCE: Relaxed, Casual


AMBIENCE: Family friendly

HOURS: Monday to Saturday from 8:30am


Monday to Thursday 6.45am - 5pm;

HOURS: Mon - Fri Lunch 12pm - 2pm; Tue - Sat

Friday and Saturdays 6.45am to late

Dinner 6:30pm - 8:30pm; Sun breakfast 7:30am

EXTRA: wheelchair friendly, Indoor and Outdoor Seating, Dog friendly

-10am; Sun woodfire pizzas 6pm - 8pm

ADDRESS: Shop 2/18 River Street Maclean

ADDRESS: 275 River St, Maclean

ADDRESS: 19 Bridge St, Lawrence

PHONE: 6645 3033

PHONE: 6645 5541

PHONE: 6647 7213




FACEBOOK: Tea on the Terrace

FACEBOOK: boterocoffee

FACEBOOK: The Lawrence Tavern

Tea on the Terrace

Cafe Culture




CUISINE: All day breakfast, brunch, lunch, sweet treats & coffee

CUISINE: Hawaiian infused Japanese

CUISINE: Modern Australian

AMBIENCE: Hawaiian inspired Poke (po-kay) Bar

AMBIENCE: Relaxing by the water

AMBIENCE: Relaxed, casual


Monday - Saturday 8am - 4pm;

HOURS: Tuesday-Sunday 8:30-4:00

Closed Sunday

EXTRA: 18 Years qualified Chef, BYO, Fresh local produce. Everything made in store. Bookings available.

HOURS: Mon to Fri 8am-5.30pm, Thurs until 7pm, Sat & Sun 8am-4pm EXTRA: Babycino & activity packs with kid’s meal purchases ADDRESS: Shop 41, Grafton Shoppingworld Fitzroy St, Grafton

PHONE: 6642 8550

ADDRESS: 2/8 Treelands Drive, Yamba PHONE: 6646 2934 INSTAGRAM: alohasushicafe FACEBOOK: alohasushibar

ADDRESS: 3 Yamba Road, Yamba PHONE: 66463311 WEBSITE: FACEBOOK: Yamba Marina


September 2017

| 27










YAMBA -78 ANGOURIE RD, YAMBA - 6646 8822








22 8 8 6 4 - 66 N A E ACL M , K AR P T T I R WHER



Round 1 Summer Competitions - 16th October Team Nomination forms are available at the Raymond Laurie Sports Centre. Digital copies are also available on our website.


Contact us:

6646 8822



September 2017


Good As the weather starts to warm up we naturally tend to want to replace the old with the new and get outside and enjoy the sunshine. Spring is also a great time of the year to look at improving your health and becoming more active. Here are a few ideas to help get you started on your quest for better health.


• Drink more water • Meditate • Try a new vegetable • Find a personal trainer • Try a new healthy recipe • Try a different exercise like yoga or Tai Chi • Eat breakfast • Reduce your sugar intake • Switch alcohol for mineral water and fresh lime juice • Try skin brushing • Join a sporting team • Walk along the beach • Take the time to floss Whatever you do - do something - your body and your mind will love you for it.


September 2017

| 29

Natural Wonders... Botanical Skincare We create a unique range of natural skin & body products designed to protect and nourish your whole being. Our products are formulated by a passionate cosmetic chemist using innovative natural and organic ingredients to ensure they not only work wonders but also feel amazing. All without compromising your health or our environment’s health. Good Riddance Mozzie and Midgie Mousse® Our DEET-free tropical strength natural body cream repels mosquitoes, midgies and sandflies for up to 4 hours. It has an organic cream base which leaves your skin feeling great, and smells surprisingly good for an insect repellant. Developed in conjunction with Top End fishermen, it has been tested in the toughest insect infested conditions. It contains a strong blend of insect repelling essential oils including citronella, lemon scented tea tree, lemongrass, patchouli, geranium, rosemary and cedarwood. The cream provides extra protection with beeswax and shea butter which create a physical barrier on the skin to further impede sandflies and midgies. It also helps hold the essential oils on your skin providing you with longer lasting protection compared to other natural insect repellents. Baby Good Riddance Mozzie and Midgie Mousse® Baby Good Riddance Mozzie and Midgie Mousse is our DEET-free natural insect repellent specifically designed for babies and pregnant women. It has a gentler blend of essential oils (lavender, palmarosa, geranium and rose) which are considered safe to use while pregnant and on babies under 12 months of age. Also suitable for sensitive skin as it contains a gentler natural preservative combination which is gentler on the skin. Trials have shown it provides protection from insect bites for at least 3 hours. Rescue Balm Provides instant itch relief, reduces inflammation and promotes healing. Contains a strong blend of plant and essential oils which help to soothe itching and irritated skin caused by bites and rashes. Also assists with healing cuts and abrasions. Think of it as a little first aid kit in a tube! Welcome to our range of advanced organics. We hope you’ll love it as much as we do!

Wisdom teeth - what to do about them

SPRING into good health

Wisdom teeth are also known as your ‘third molars’ and usually don’t come through your gums until your late teens and are usually the last teeth to come through. Often one or more of your wisdom teeth start to cause problems and your dentist may recommend that they need to be removed. If the jaw does not have enough space for the wisdom teeth to come through, the tooth becomes wedged or impacted. Impacted wisdom teeth can remain in place and cause no problems, whereas others can start to cause severe problems. Some wisdom teeth can be difficult or complicated to remove and this can be due to the position of the teeth or the shape of the jaw and this is why most people see Oral and Maxillofacial Surgeons to get them taken out. Dr Trent Lincoln is a highly qualified Oral and Maxillofacial Surgeon who specialises in Wisdom Teeth removal and dental implantology. Dr Trent strives to ensure that his patients are comfortable and fully informed from their first consultation and throughout treatment and recovery. Trent has been working with Happy Smiles since the start of September and will be practicing out of our Grafton and Maclean surgeries.

Prevention is key! There is no time like NOW to book yourself in for a full and comprehensive skin check. Do you hold a current Age pension, disability pension, carer’s pension or Centrelink healthcare card? Did you know that Yamba Skin Clinic are offering all pension and healthcare card holders BULK BILLED visits to the skin clinic? Do you have spots or moles that you are concerned about? A history of skin cancers or melanoma in your family? Now is the right time to book in for your bulk billed skin check and bulk billed skin surgery. Yamba Skin Clinic has been established in beautiful Yamba for over 7 years. Led by Dr Mark Groves who has practiced in the area for over 20 years, the friendly team are here to help you with the right advice, preventative measures and support. Rest assured that with our combined experience, you are in great hands. We also stock a fabulous range of hand picked sunscreens and skin products at Yamba Skin Clinic. Do not be fooled... not all sunscreens are created equal. Pop in and talk to our expert staff on up to the minute advice on correct sunscreen for you, prevention and anti ageing. If you seek advice on other skin conditions such as eczema, acne or pigmentation, we have plenty of helpful tips and tricks. You don’t need an appointment to come in and talk to our fabulous staff and check out our range of quality skin care and sunscreens. We are conveniently located in the heart of Yamba. Right next door to Yamba Newsagency and across the road from the post office. Phone 6645 8155.

Dr Trent



Preferred Providers for major health funds



Tropical Strength • baby Sensitive Skin Outdoor Candle • Essential Oil • Rescue Balm

5 Long lasting natural protection against

mosquitoes, midgies & sandflies (4hrs+) 5 DEET-free, non-toxic 5 Organic ingredients & pure essential oils 5 Developed in Darwin 5 Based on latest scientific research, tested in the toughest insect-infested conditions

BULK BILLING ALL PENSIONERS for skin checks and skin surgeries

YAMBA MACLEAN GRAFTON 6646 1159 207 Yamba Rd

DOROTHY GILHAM 0478 739 964 30 |


September 2017

Dr Groves is now

6645 2039 1 Union St


Are you concerned about any spots on your body? Or you haven’t had a skin check in the last year? Call today for peace of mind.

6645 8155 2/24 Yamba St, Yamba (next door to newsagency/ across from Post Office)

Our sunburnt country needs a dose of the HYPNOTHERAPY: exploding the myths 1. SOME PEOPLE CAN’T BE HYPNOTISED False. All you need is willingness to participate, desire to achieve your goals, the power of your imagination and the focus of your concentration and you will go into trance. 2. UNDER HYPNOSIS YOU ARE HELPLESS False. In a trance state you are more in touch and aware of your thoughts and feelings. It is extremely difficult to get a hypnotised person to go against their moral principles. 3. HYPNOSIS IS THE SAME AS SLEEP False. You may have your eyes closed or open. You are aware of sounds and surroundings but with a heightened sense of focus on the topic. Trance is more like meditation than sleep. 4. HYPNOSIS CAN CURE PROBLEMS IN ONE SESSION Maybe. People sometimes find they are able to stop smoking after one session but that is not usual. Most change requires commitment and persistence; to produce lasting results, 4 to 6 sessions is a usual course of treatment. 5. HYPNOSIS CAN RETRIEVE LOST MEMORIES True. It is possible to use hypnosis to recover lost memories, but what may surface will depend strongly on age and emotional state at the time of the experience, and may be influenced by imagination as well. If a memory is not readily available there may be a reason it is being hidden from consciousness. 6. YOU CAN’T LIE UNDER HYPNOSIS False. In trance your imagination is enhanced to the extent that you can visualise the most wayout things and accept things you would normally not consider, for instance: curing the fear of flying. 7. YOU HAVE NEVER BEEN HYPNOTISED False. Trance is a natural state we experience daily. For instance, daydreaming, being engrossed and lost in a movie, the time between waking and sleeping.


B.A. (psychology) B. Counselling. Cert. Hypnotherapy and Psychotherapy.



ew research shows vitamin D deficiency is rife in sunny Australia, prompting dietitians to encourage Aussies to couple safe sun exposure with a healthy ‘dose’ of nutrient-rich foods containing vitamin D. Researcher Rachel Cheang said the research builds on findings from the Australian Health Survey that found around one in four Australian adults are vitamin D deficient. Most people rely on sun exposure to meet their recommended levels of vitamin D, which is made when the sun’s UV rays hit the skin. But Ms Cheang said we’re getting less sunlight than we used to, largely because we’re spending less time outdoors than our ancestors did – and dietary sources of vitamin D can help compensate for this. “If you struggle to get enough sun exposure during the day, especially over winter, try to eat healthy, whole foods that contain vitamin D. Foods like oily fish (such as salmon, tuna and mackerel), meat, eggs, some dairy foods and mushrooms contain vitamin D and give us a host of other important nutrients,” said Ms Cheang. The ‘sunshine vitamin’ strengthens bones by helping calcium absorption, and may also be important for immunity against bacteria and viruses. People who get too little vitamin D may develop soft, thin and brittle bones, causing bone pain and muscle weakness.

“We need vitamin D – whether that be from the sun or from food. Get to know the safe levels of sun exposure for where you live and the time of year, and eat healthy foods that are also rich in vitamin D. Vitamin D supplements are also an option, but check with your doctor before taking these,” said Ms Cheang. “Based on our findings, either two eggs, or one egg and one serve of white fish (depending on species), may allow many Australians to get their vitamin D intake for the day. The vitamin D content of many other Australian foods is unknown, so more work needs to be done to collect this information,” said Ms Dunlop. Ms Cheang said Australian food regulations require vitamin D to be added to margarines and table spreads, and healthier breakfast cereals can now also be fortified with vitamin D. “People at risk of vitamin D deficiency are those who spend a lot of time indoors or who wear clothes that prevent sunlight reaching the skin, elderly people, those with naturally darker skin, and breastfed babies of mothers who have low levels of vitamin D,” said Ms Cheang. She said overweight and obesity is also linked with poor vitamin D status, with her research showing an 80 per cent greater chance of vitamin D deficiency in people who are obese, compared with those who are a healthy weight.

Vitamin D content of common foods • Fish: Oily fish, such as salmon and tuna, is the best source of vitamin D. And new research into white fish (barramundi, basa, hoki and king dory), by Eleanor Dunlop from Curtin University, shows a 100g serve of cooked white fish provides around half (43-60%) of the adequate intake of vitamin D for Australians aged 1-50 years ǍJ 

• Eggs: Two large cooked eggs can provide the daily adequate intake of vitamin D for 1-50 year olds. Our Dietary Guidelines advise that Aussies can enjoy eggs every day. • Mushrooms: Adding a large handful of mushrooms to your meal, will provide a significant amount of vitamin D, especially if the mushrooms have been exposed to sunlight during production (look out for ‘Vitamin D Mushrooms’). A serve of mushrooms is also a serve in the right direction towards getting in enough vegetables. • Milk: Some cow’s milk has been fortified with vitamin D, so look for these brands if you’re at risk of vitamin D deficiency.

• Quit Smoking? • Lose Weight? • Treat Anxiety?


Your best move towards a positive future

Mardi Dunbar 0418 462 481 at the Grafton Wellbeing Centre & Fluid Physio & Gym, Raymond Laurie Sports Centre, Angourie Road, Yamba

• FREE OF CHARGE Consultation for Braces assessment • Adults & teens can be treated with tooth coloured Braces or Invisalign® Sequential Aligners invisalign/teen • We provide Jaw Orthopaedics, ss,, TMJ Treatment & Snoring & Sleep Apnoea Therapy • Easy interest free payment plans available

Dr Chris Van Vuuren and Associates.

1300 255 678




0412 625 990 7/19-21 Coldstream St, Yamba (Ground Floor, Executive Arcade) SCENE

September 2017


Do you want to...


| 31

Is your heart rate monitor accurate?


Another study looked at the accuracy of personal tracking devises for measuring breaks from sitting. Scientists have shown that taking short breaks from sitting may improve health. Personal tracking devices can help people monitor the number of breaks they take. In this study, the investigators tested research-grade personal tracking devices worn on the (1) wrist, (2) waist, and (3) thigh – with each of these placements, they determined accuracy for measuring breaks from sitting. Only the device worn on the thigh correctly measured breaks from sitting. The devices worn on the wrist and waist each overestimated breaks from sitting by about 300 percent. The devices worn on the thigh worked better than those worn on the wrist or waist when it came to capturing posture (sitting vs. standing). This is likely because the thigh is parallel to the ground when sitting and perpendicular to the ground when standing. Future research seeking to further understand health risks associated with physical activity-inactivity patterns will need to assure accuracy in measuring sitting-standing transitions.

JOHN WILLIAMS B.Sc. B. Optom (Hons)

can happen to any woman… Breast screening continues to be an important health check for all women. Breast cancer remains the most common cancer diagnosed in Australian women. Nine out of ten women who are diagnosed with breast cancer do not have a family history of the disease. The good news is that all women can do something very simple to make sure they get the best health outcomes. Screening breast x-rays (mammograms) remain the most effective means of early detection, because mammograms can find cancers before a woman or her doctor can feel or see changes in the breast. Generally, the earlier a cancer is found, the more treatment options are available and the greater

the chances of survival of the disease. The service is free for all women over the age of 40; however, women aged 50 to 74 years are actively encouraged to attend for screening. Appointments take only 20 minutes. No GP referral necessary. To book your free screening mammogram call 13 20 50. Twenty minutes every two years could save your life. The BreastScreen NSW North Coast mobile unit is back in Grafton now and staying until December 2017. Screening remains available all year round at our fixed sites located at Coffs Harbour and Lismore.


orldwide sales of wearable heart rate and activity monitoring devices is now approaching 100,000,000 units. Yet, the accuracy of these devices—particularly those that measure heart rate—has not been established. Heart rate monitoring devices worn on the wrist raise special questions about potential error because they measure blood flow rather than the heart’s actual electrical impulses. In research recently published in The American College of Sports Medicine’s, Medicine & Science in Sports & Exercise® journal investigators assessed the accuracy of four wrist-worn heart rate monitors (Apple Watch, Fitbit Blaze, Garmin Forerunner 235, and TomTom Spark Cardio) during exercise in 50 subjects. They found that incorrect readings occurred periodically with all devices, and not one was as accurate as an ECG. The findings indicated that the Apple Watch was most accurate, and the Fitbit Blaze was least accurate. Individuals should not be alarmed by heart rate readings that appear abnormal, as none of the heart rate monitors tested provided precise values during exercise.

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September 2017

For women aged 50 to 74 years

Working with the community to support mental health and wellbeing


ver the past 18 months, North Coast Primary Health Network (NCPHN) and Northern NSW Local Health District have worked alongside community members, Clarence Valley Council, community services and health professionals to develop a plan to support the community in their mental health and wellbeing. In March last year, the ‘Our Healthy Clarence Committee’ (OHC) was formed and a plan was created with key objectives to increase awareness about mental health and to bring services and training into the community. Our Healthy Clarence plan’s objectives: • Improve community awareness of mental health and how to access information and services. • Improve community engagement, early intervention and suicide prevention. • Improve the capacity of the workforce and community to respond to people at risk of suicide.

• Increase evidence-based mental health and wellbeing programs within schools. • Improve access to evidence-based treatment, crisis care and coordinated care after a suicide attempt. NCPHN has provided funding to support these objectives. NCPHN’s director of Mental Health and Drug and Alcohol, Dr Megan Lawrance, explained how funding decisions were made. “We believe that change needs to happen at a local level, that’s why we’ve been so proud to be a part of the Our Healthy Clarence Committee. We’ve worked with the community to understand their needs and, armed with this information, to make the best decisions about which services to fund.” The Commonwealth Government provided funding to NCPHN to establish headspace Grafton as part of the government’s mental health reforms. In addition, $500,000 of commonwealth funding is being provided through NCPHN for suicide prevention initiatives across the north coast.

if you’d like to get involved contact


eadspace will be located in the Grafton Community Centre in Duke Street, providing youth mental health services for people aged 12 to 25 in Grafton and the greater Clarence region. It will be run by GenHealth Inc. Right now, NCPHN and GenHealth are working closely together to fit out and prepare the Duke Street building. Aware of the pressing need for local youth mental health services, everything is being done to open headspace as soon as possible. The aim is to open headspace Grafton’s doors in late September. Initially the centre will be operating fewer hours, with a fiveday a week service operating by November. NCPHN’s chief executive, Dr Vahid Saberi, said GenHealth had demonstrated strong clinical expertise and had more

than eight years’ experience running headspace Coffs Harbour. “I am confident that GenHealth will establish and run an excellent centre. headspace Grafton will fill a big gap in youth mental services across the Clarence Valley,” he said. NCPHN has ensured adult psychiatry services to continue at Grafton Super Clinic with Dr Jonathan Carne, and child and adolescent psychiatrist Dr Sayid Shah is available via video link. NCPHN has also funded Community Support Programs through community organisation CRANES to deliver mental health first aid training and general community awareness sessions to the Clarence community. There are tailored programs for Aboriginal people, young people, group sessions and sessions about




• The establishment of a headspace youth mental health service in Grafton. • $65,000 for improved access to psychiatry, including a child and adolescent psychiatrist and an increase in adult psychiatry services. • $154,517 for suicide prevention training in the Clarence Valley delivered by CRANES, including mental health first aid and applied suicide intervention skills. • $333,384 for Aboriginal mental health and suicide prevention training, delivered by CRANES both in the Clarence Valley and across the north coast. • $90,000 for post-suicide support for Clarence Valley families and communities.

suicide prevention. CRANES’ training will help develop an army of volunteers as community gatekeepers for the Clarence Valley. Their role is to keep a watchful eye or attentive ear as they go about their activities in the community, to offer support, and help connect with someone who may be at risk. Then they can direct the person to the most appropriate professional help. By 2018, CRANES aims to have 1040 community members trained as community gatekeepers. Look out for posters and information from CRANES about upcoming events and training opportunities.


Lifeline: 13 11 14 Mental Health Line: 1800 011 511 Kids Help Line: 1800 551 800


September 2017

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Lessons from a champion


any people know Greg Inglis as the legendary football star who helped South Sydney Rabbitohs bring home the premiership in 2014. He is a member of the champion Queensland State of Origin team and has been an integral part of the Kangaroos’ success in the recent past. He has been described as the best footbal player of his time, a football genius, a supreme athlete and a true star of the modern game ... and a future Immortal of the game of rugby league. But this year after Greg injured himself in the opening game of 2017, everyone thought his impact would be lost. Not so. During the period of time recovering from his season-ending injury, Greg faced a new darkness inside his head – new challenges with new fears. Did he run and hide, did he showboat like so many men have in the past, or pretend to go through the motions, telling everyone in sight that “she’ll be right mate”? No; instead he went and sought professional help. Greg Inglis put himself in a mental health rehabilitation centre, worked on his personal problems and tried to deal with issues not many people want to talk about. This has proven to be his greatest play for 2017. Greg Inglis a champion; but to tell the world he needed help, that he had problems and he was struggling on his own, took enormous courage, far beyond what we see on the football field. He was opening himself up as a normal human being, vulnerable and lost. He looked for someone to talk to about his problems. As men, we are taught to stand up for ourselves, keep a stiff upper lip or put on a brave face. When you’re in the depths of despair,

these comments are no good to anyone. For young people it is hard because they feel they are indestructible, bulletproof, nobody can harm them. But they can harm themselves. When I think about all the people who I have come across in life, most people just want someone to talk to. The challenges we have are either: we are too busy to care or feel too vulnerable or afraid to ask for help. Sometimes it is not even help we are after, but someone to listen to us and hear what we have to say. Even it there are no real answers, just having someone’s ear or a shoulder to cry on is enough for a lot of us. There are a lot of very good services available on the World Wide Web and Facebook for people to get the right help they need. What is needed is someone to ask, ‘Aare you okay?’ or ‘can I help you?’ Better still; guide those who need help towards the right places for the right support. We all need to be brave and take the first step. It doesn’t matter if you’re a loved one, a mate and BFF or a complete stranger, but if you see a troubled soul, you need to ask yourself, ‘What can I do to help this person?’ I speak to school groups all of the time, and talk about what we do at our medical service. I often talk about Greg Inglis. The kids tell me that he is their hero. He is a role model as a football star to all of them. Greg is seen as indestructible, bulletproof, a true professional sportsman. But he needed help too. He was brave enough to get the help he needed. There is no shame in asking for help, no matter who you are. This is the lesson that Greg Inglis has taught us all.

Mental health in the workplace – it’s ok to talk about it.


ntreated mental health conditions cost Australian employers $10.9 billion every year through absenteeism, reduced productivity and compensation claims. With approximately 1 in 5 Australian’s experiencing a mental illness each year; it’s become increasingly important for employers to understand how to support a mentally healthy workplace. Stigma surrounding mental health conditions often stems from a lack of education, which can lead to stereotypes and assumptions about a person’s character and capabilities. It’s this stigma that stops people from seeking the treatment and support they need. Businesses that actively promote good mental health attract and retain top talent and are great places to work. By supporting people with mental health conditions and encouraging openness, employers create diverse and all-encompassing workplaces. Everyone has a role to play in creating a mentally healthy workplace, and there are supports available to employers to assist in managing employees who may be experiencing mental illness. CHESS Employment has developed a ‘Mentally Healthy Workplace Workshop’, a free educational program that provides the understanding and tools for individuals and employers to address mental health. Our support framework is based on working collaboratively with the employer and workers, understanding each individual workplace and identifying simple, concrete actions to promote a mentally healthy environment for all. Together we can build informed and inclusive workplaces that understand and openly address the subject of mental illness. For more information visit

131-133 Bacon St Grafton PH 6643 2199 49-51 Skinner St South Grafton PH 6644 3555 17 Woodford St Maclean PH 6645 5824 153-157 Canterbury St Casino PH 6662 3514 BUGALWENA ABORIGINAL HEALTH SERVICE 24 Minjungbal Dr Tweed Heads PH 07 5513 1322

Bulgarr Ngaru Medical Aboriginal Corporation Making a difference in Aboriginal health • Dental Services • Psychologist • Mental Health Supports • Ear and Hearing Health Screening • Drug and Alcohol Counselling • Sexual Health Education and Screening

• Specialist Clinics for Endocrinology, Respiratory Disease, Psychiatry, Kidney & Renal Disease, Optometrist, Exercise Physiologist, Diabetes Educator Podiatrist & Orthodontist • Cooking, Healthy Lifestyle and Exercise Classes • Referrals to Specialist Doctors • Outreach Support Programs 34 |


September 2017


• Primary Health Care Services


Healthy Minds CRANES Healthy Minds has reflected on the relevance of its impact in people’s lives and, as a result, is now doing things differently. Whilst still maintaining strong partnerships with both clinical and non-clinical services, we are now focusing on tapping into a person’s natural, internal ‘resilience’ and supplementing that with other community resources to support their journey to recovery. We have developed alternatives to hospital stays for people who are experiencing episodes of illness. We are able to provide a bed and breakfast type environment where people are hosted by peers who have their own lived experience of recovery from mental illness. Experience has shown that when our customers find a sense of common experience with others, whom they feel are ‘like them’, they can develop a connection without the constraints of traditional patient/clinician relationships. With support from these peers, opportunities are explored to overcome and master the barriers that might be impacting on the life our customers wish to live by supporting them to stay in touch and be connected to community.

Pop-Up Hubs

CRANES has also worked with the broader community to develop a region-wide suicide prevention program that aims at building a healthier and more resilient community, by increasing the capacity to prevent suicide through the early identification of suicidal thoughts and behaviours and other common mental health problems through the provision and coordination of a wide range of evidenced based mental health programs and workshops targeted at community, service providers GPs and practice staff across the Clarence Valley and North Coast region. These mental health programs are also aimed at developing volunteer community “Champions”. These champions are members of the community who may come into contact with people who may be at risk and who are trained to identify and refer at risk members of the community to appropriate professional help. These community champions may include local business owners and employees, community service staff, school staff, sporting coaches, social and recreational club members, church members, Aboriginal elders and community leaders. By recognising the warning signs or “red flags” and by raising their concerns with the individual and or by contacting the relevant professional help, these community champions may in fact be saving a life!


coming soon to Grafton and Yamba


he New School of Arts is opening Pop-up hubs in Prince St (next to Charcoal Chicken) and at Treelands Drive Community Centre as part of a collaborative approach to improving mental health and wellbeing in the Clarence Valley community. The hubs will be operated by a team of highly-skilled community workers and volunteers to provide: • Access to good quality health, well-being and service information; • Supported referral to local services and programs; • Safe community spaces to hold meetings and support groups; • Community activities and events to enhance community connections. For further information, or to volunteer, please contact Skye or Carolline at the New School of Arts on 02 6640 3800.

Sue Hughes: Our Healthy Clarence project coordinator The New School of Arts is excited to welcome Sue Hughes in her new role as project coordinator for Our Healthy Clarence. Sue comes to us with a wealth of experience in local government and community engagement. Sue will be working hard with local services and community members to progress the Our Healthy Clarence Plan. There are a number of ways you can get involved in the Our Healthy Clarence initiative to improve mental health and wellbeing of our community: • Participate in community and workplace training; • Volunteer at the pop-up hubs; • Support a community activity or event; • Spread the word! For further information, or to get involved, please contact Sue or Skye at the New School of Arts on 02 6640 3800.


Freedom Of Choice For Individuals And Communities


to Grafton & Yamba CVI©170906




For further information please call Skye or Carolline at the New School of Arts on 02 6640 3800.

Supporting healthy minds in the Clarence Valley PHONE US: 6642 7257 | DROP-IN: 3-7 PRINCE ST, GRAFTON HAVE A LOOK AT OUR WEBSITE: WWW.CRANES.ORG.AU SCENE

September 2017

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GET PERSONAL with... 36 |


September 2017

Brett Austin

Regina Griffiths

I AM PASSIONATE ABOUT... People. Helping them bring the best out of themselves, working with the “Underdog”. WHEN FEELING UNMOTIVATED TO EXERCISE I... acknowledge what I need to do and do it! Find the reason behind what motivates me. THE BEST THING ABOUT BEING A PERSONAL TRAINER IS... empowering and transforming people from a point of despair to bringing out their full potential. My work is a way of life, an awakening of conscious. MY PERSONAL FITNESS GOAL IS... to get back to a capable point physically, mentally and emotionally, as I recover from a severe motor vehicle accident. My personal motto and goal is to “Train for Tomorrow, Today”. WHAT I CAN DO FOR YOU... is improve your weaknesses by focusing on your personality. Every person is unique and individual goals must be identified.

I AM PASSIONATE ABOUT... Fitness and Health. Fitness to me is all about leading by example and Health is using my experience in Rehabilitation to improve my clients’ overall wellbeing. WHEN FEELING UNMOTIVATED TO EXERCISE I... remember the satisfying feeling that exercise provides and the health benefit it gives once I have completed a workout. THE BEST THING ABOUT BEING A PERSONAL TRAINER IS... seeing not only physical transformations in my clients but also their emotional health improve. Working with someone from Day 1 and being able to see the results of our hard work many years later. MY PERSONAL FITNESS GOAL IS... to get back on stage and compete. I aim to represent Australia in the World Masters for Figure. WHAT I CAN DO FOR YOU... is change your life through Fitness by qualifying your exact needs and work with you to achieve outstanding results!

Vicki Gulaptis

Josh McDonald

I AM PASSIONATE ABOUT... keeping fit and healthy and motivating others to feel the same way. WHEN FEELING UNMOTIVATED TO EXERCISE I... put the music on, as soon as I get to class, toes start tapping, then I’m motivated. THE BEST THING ABOUT BEING A PERSONAL TRAINER IS... having the best job in the world, working with the nicest people in the world. MY PERSONAL FITNESS GOAL IS... to dance into older age, feeling the best I possibly can. WHAT I CAN DO FOR YOU... is to treat you to a fun hour of exercise, to great music and you leave in a real “feel good” mood, to face your everyday challenges.

I AM PASSIONATE ABOUT... all things related to Health and Fitness, being strong and fit. Family and Friends are important to me. WHEN FEELING UNMOTIVATED TO EXERCISE I... head straight to the gym! Training with a friend and playing my favourite song makes exercise fun. THE BEST THING ABOUT BEING A PERSONAL TRAINER IS... helping others. Seeing physical transformations in my clients in short time periods, as well as emotional transformations is why I do what I do. MY PERSONAL FITNESS GOAL IS... to compete in Professional Body Building Competitions by 2018 and still be doing 10 pull ups in my 70’s! WHAT I CAN DO FOR YOU... is use my experience and knowledge to help you work through your personal fitness goals. Whether that be putting together a Weight Loss Plan including structured meal plan or to build muscle; I am living proof that all your goals can be met!

Moove N Groove Melanie Ward

Linda Horton

I AM PASSIONATE ABOUT... the industry. Assisting people to live and enjoy a happy life. My motto is to “Inspire, Educate and Motivate”. WHEN FEELING UNMOTIVATED TO EXERCISE I... put on a good play list, place my baby in the stroller and go for a walk. Music combined with a few minutes out in the fresh air, clears my mind and gets me ready for a workout. THE BEST THING ABOUT BEING A PERSONAL TRAINER IS... the smile you see on your client’s face when they achieve their goals. The industry for me is all about “them” and how I can best assist them to achieve their goals. MY PERSONAL FITNESS GOAL IS... getting back into Triathlons. I form a team with my clients. I strongly believe that you can’t expect your clients to do something, if you can’t. “Be the better version of yourself always”. WHAT I CAN DO FOR YOU... is focus on your individual needs and share my team and all our experience with you!

I AM PASSIONATE ABOUT... Water and Creativity. Water is healing and I am Creative in the exercises I teach in my group programs. WHEN FEELING UNMOTIVATED TO EXERCISE I... refer to my personal affirmations and remind myself the workout will be worth it! I introduce a new exercise and buddy with someone, this always motivates me. THE BEST THING ABOUT BEING A PERSONAL TRAINER IS... to see the physical change in those I work with and their overall wellbeing improve. Knowing that they miss working out in the water when they are not in it! MY PERSONAL FITNESS GOAL IS... to maintain a high level of fitness for my family. Once healed from a recent shoulder injury, I aim to compete in the local Masters Swimming Carnival. WHAT I CAN DO FOR YOU... is work all your muscle groups in the water, against gravity. I work your jaw muscles too, from all the laughter we share in class!




Enrolling Now




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OPEN - MONDAY - THURSDAY 6am to 8pm • FRIDAY 6am to 7pm * SATURDAY/SUNDAY 7am to 11am Conditions apply

AQUA AEROBICS Monday & Fridays 8:30am

Angourie Rd • 6646 1750 SCENE

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Celtic Coastal Hypnobirthing Hearing Services... for an empowered birth Hear ALL about it! Here at Celtic Coastal Hearing we offer a unique and personalised hearing experience to everyone in the beautiful Clarence valley. Being an independent family owned hearing provider fosters ‘one to one’ personalised care whilst promoting confidence and support in your own hearing professional. We provide a friendly, caring and warm place where you can come and be truly open about your hearing experiences, both good and not so good! Spending time listening to your hearing story is what we do to help you hear the best that your hearing allows. At Celtic Coastal Hearing we believe in continuity of care which means you receive care from one dedicated person every time. “The community place their trust in my opinion regarding hearing and I feel truly privileged and honour this trust by providing honest, open and unbiased advice regarding hearing choices�. Being ‘independent’ means you have access to ALL hearing aid manufacturers and not tied to one brand. At Celtic Coastal Hearing the choice truly is yours! We are fully government accredited to provide FREE hearing aids to both Pensioners and Veterans. We are also WorkCover approved to provide care to anyone with industrial deafness. Free Assessments and Hearing Aid Trials are available to you locally which is very exciting. So if you feel people are mumbling or you are fed up with getting ‘bits and pieces’ of the conversation around you, please come and say Gidday! Tell us so we can help you. It’s never been a better time to hear well so call Caitriona on (02) 5617 6653. Meet us at Yamba or Maclean!

Birthing is one of the most exciting and important events you will experience in life. Learning and practising hypnobirthing will prepare you, your partner and baby for a positive birth experience. Our aim is to empower women to birth their baby naturally and calmly no matter what the situation or setting. The skills learned and practised are life skills incorporating self-hypnosis. Our course will provide you with knowledge and tools to feel confident and empowered to make informed choices about your birthing preferences. The tools used to calmly birth your baby are self-hypnosis techniques; relaxation and breathing; visualisation for preparing your mindset; and building your knowledge to confidently birth your baby without fear. The classes consist of private or group sessions. Private are one-on-one and can be delivered in a time frame to suit the couple. Group sessions go over 2 full days on consecutive weekends. A free information session is now included in antenatal classes at local hospitals across the Clarence Valley and surrounding areas. Your Private Health Fund may refund part of your hypnobirthing costs. Vouchers for friends and relatives to give as gifts for full or part payment of a hypnobirthing course are available and make a very welcomed gift to parents. Book your Hypnobirthing Journey today with a certified Hypnobirthing Australia practitioner and midwife, at Clarence Valley Hypnobirthing. Phone or SMS Heather at 0414 410 295 OR Email: for further information or to book a class.

Hearing care as individual as you are! Deafness is a common problem for any age. If you experience GLIĂ€FXOWLHVFRPPXQLFDWLQJ\RX PD\QHHGWRFKHFN\RXUKHDULQJ &HOWLF&RDVWDOLVRIIHULQJGLVFRXQWV RQVHOHFWHGKHDULQJGHYLFHV Free hearing check & Free Trial of the latest hearing aids. 7DNHDGYDQWDJHRIWKLVRIIHUDQGUHFHLYHD


$350 Discount



Specialist Orthodontist BDS, FDSRCS (Eng), MDSc (Ortho), MRACDS (Orth), Phd

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38 |


September 2017

Ph: 6643 2225 Fresh Dental Care, cnr Queen & Victoria St, Grafton

Celtic Coastal Hearing Services 5LYHU6WUHHW<DPED16:

Tel: 02 5617 6653




HEATHER COLLINS Phone: 0414 410 295

If your child needs orthodontic treatment they may need to wear braces to help straighten and align their teeth. However, wearing a set of wire braces can be embarrassing for some adolescents who are selfconscious, especially when it comes to those special social occasions. Braces can also be uncomfortable and annoying, and make teeth-cleaning difficult. There may be another option available for your child. Invisalign â&#x20AC;&#x2DC;bracesâ&#x20AC;&#x2122; are virtually invisible as the name suggests, and like braces, they enable misaligned teeth to be gently aligned over time, but without anyone needing to know. Orthodontic Invisalign treatments are customised sets of clear plastic aligners that fit over the teeth and can be removed for special occasions, if required, and when needing to clean and floss the teeth each day. â&#x20AC;&#x2DC;Invisalign for Teensâ&#x20AC;&#x2122; has been designed especially with teenagers in mind. To encourage teens to wear their aligners, a special blue â&#x20AC;&#x2DC;complianceâ&#x20AC;&#x2122; indicator has been put in place, which is designed to fade to clear as the aligners are worn. This also helps parents and orthodontists estimate the amount of wear that is actually happening. Invisalign works in much the same way as traditional braces, but with much more convenience and comfort. Patients are generally given four sets at a time and change the aligners about every two weeks. Apart from being removable and virtually unnoticeable, using Invisalign hopefully means that fewer visits to the orthodontist are required for adjustments, breakages or loose wires. Invisalign helps enable patients to be more involved and in charge of their own dental care and there is less mouth irritation and less inflammation from plaque, which can build-up around wires and brackets. Teen patients may also be able to get up to six extra aligners included in their treatment in case of loss. For further information contact Dr. David Armstrong at Fresh Dental Care on 6643 2225.

Dr David Armstrong


$175 Discount

Invisalign Teen, an alternative to braces

Dr Armstrong lives in Coffs Harbour and provides Specialist Orthodontic care for Children and Adults at Blue Wave Orthodontics, Suite 4, 1 Park Avenue

Eating for good health e've all heard that carrots promote good eye health. But there are also many other common foods with nutrients that are helpful in warding off age-related eye conditions like macular degeneration, cataracts and dry eyes. Certain nutrients, like beta-carotene, vitamin C and E, lutein, zeaxanthin, zinc and omega-3 fatty acids, are known to play a role in protecting your eye health. "Good nutrition is important to support good eye health," says Ashley Seeto, optometrist at Eyecare Plus Yamba. Here are 5 foods that can boost your eye health 1. Dark leafy greens: Think kale, spinach and collards. These greens are packed with lutein and zeaxanthin, which are both important nutrients for eye health and believed to lower your risk of macular degeneration and cataracts. 2. Salmon: This cold-water fish is rich in omega-3 fatty acids, which studies have shown to reduce the risk of dry eye syndrome. 3. Bright coloured vegetables: Bright vegetables such as carrots,


pumpkin and corn are excellent sources of vitamin A and C and carotenoids, which all promote healthy vision. 4. Citrus Fruits: Orange, grapefruit and lemons are high in vitamin C, which has shown to contribute to cataract prevention. 5. Nuts and seeds: Almonds, sunflower seeds and pecans are a great source of vitamin E, which helps protect cells of the eyes from damage caused by free radicals that target healthy eye tissue. Besides eating for good health, it's equally important to get frequent eye exams. At a minimum, you should see an optometrist at least once every two years. Your optometrist will not only be able to detect any early signs of eye diseases, but also help recommend solutions to protect your current vision. Looking for a local practice? Eyecare Plus has been providing quality eye care across Australia. All 150+ practices pride themselves on providing the highest standard of optometric service and the latest in eyewear technology. Make an eye appointment online at au or call (02) 6646 1477.

The easy way to spring clean your life


unshine is not the only welcome change that signals the start of spring. Leaves return to trees, birds sing more loudly and the days become longer and more light-filled. But the energy associated with spring can also prompt us to want to change things in our life; to renew, discard, rearrange. Not the least is the intuitive feeling our body is probably in need of cleansing, as well. So here are some simple tips that will get you feeling fit, well and ready, to lose your winter coat and those few kilos put on over winter. A body cleanse can help improve digestion, concentration levels, immunity, energy and hormone function. Start with a lemon squeezed in warm water before breakfast, but always use a straw as lemons ruin your dentine. Eliminate all artificial foods, including sugar. Look through your pantry and read the labels. If there are more than 3 grams per 100gms of sugar, throw it out, because that is telling you

its more than 3 percent sugar. When you eliminate sugar people say itâ&#x20AC;&#x2122;s like a cloud lifting. You not only lose weight, you gain clarity of thought and feel better than ever before. Reduce portion sizes and always start the day with a protein meal. Eat lightly at night. Have green juices, but not too much kale. Drink 8 to 10 glasses of filtered water away from food daily. Some useful herbs are milk thistle, chlorella and dandelion. Some useful supplements to include in your diet are vitamin C powder, a broad spectrum pro-biotic for the gut health, and a practitioner quality multivitamin/mineral daily. Get quality sleep each night and some midday sunshine daily. You can only manufacture vitamin D on the skin between 11am and 2pm. Move your body daily. Sometimes the hardest thing to do is to find time to bring something new into your life, so start with a 15 minute brisk walk daily,

seven days per week. As motivation, buy yourself a new exercise outfit at the beginning of spring and enjoy the exercise you love. Have a skipping rope handy at home as 5 minutes of skipping is equivalent to a 20 minute walk. Clear your home of clutter and mess. Plant flowers and herbs, make your environment beautiful. By clearing the unwanted you make room for the good to flow. Detox your friends list as well. Consider who in your life may be causing you pain or trauma and release them. Taking responsibility for your own life decisions puts control back where it belongs. Lastly, consider how much technology you use daily. Have a break for a few days. Life does go on. Happy spring!

For an extended version of how to body cleanse and detox, contact Kim Piper, local Naturopath on www.kimthenaturopath. com or For appointments ph 0412 496 125. Clinics in Maclean/Yamba and Brisbane.


Grafton Maclean Yamba

(02) 6643 4000 (02) 6645 2523 (02) 6646 1477 SCENE

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Throw another javelin


“Basically, I’m a university trained phys-ed teacher and was a university lecturer in Melbourne,” is how 81-yearold Tom Hancock described his lifestyle in 2008 – in his typically nonchalant style. “During that time I started to coach athletics and I was also an athlete – that’s what I’ve been doing ever since.” And nothing has changed ... apart from his position on the official rankings for World Masters Athletics, which at the time of writing listed him at number two on the 2016 Most Improved Leader Board among masters athletes aged 30 and over. And he was ranked in the top 10 in each of the six ‘throws’ disciplines and high jump, and either first or second across each of these in the Australia and Oceania region. 40 |


September 2017

orn in Melbourne in 1936, Tom Hancock spent some of his youth in Tasmania as a result of World War II impacting Australia. “I got sent over to a relative in 1942 because Port Melbourne was going to be bombed,” he says. “It was bad because I got no education, virtually.” Like many young people, Hancock participated and competed in athletics at school; but pursuing a competitive amateur career wasn’t necessarily at the forefront of his mind during his time at Melbourne High School. But the school did have a “good athletics program”, he says. “I got involved with athletics. I was a good at high jump; I jumped 1.8 metres when I was 16, 17 or so. They had a club, Melbourne High School Old Boys, so I joined while I was still at school, which meant I could compete on a Saturday as well. “I competed with them for at least 10 years – we had people like Ron Clarke in the club.”


As an under 20 competitor, Hancock was gaining first and second places in high and long jumps at state level. “Then I discovered the javelin and just missed the Melbourne Olympics in 1956 – they picked three and I was number four; I was only about 20, and I was quite upset about that,” he says, masking his mild chagrin with a small self-effacing laugh. “I did get in the state team and was ranked fourth or fifth in Australia at that time.” There is irony, too, in how Hancock came so close to being selected for Australia: it hadn’t entered his mind that it was even a possibility – throwing a javelin was just something he did among his numerous sporting pursuits. “If I’d had a coach, instead of going around and asking people how do you hold a javelin? Nobody knew anything; in those days there were no coaches.” And discovering he was good at it a few years earlier happened more by accident than

design. “I was competing for Melbourne High School. I was in the high jump and the bar goes up. This guy, the team manager, comes over and he says, ‘Could you go down and do the javelin?’ “‘The what?’” “‘You know; the spear.’” “‘Okay, but I want to get back because the bar is going up, and they don’t wait for you to have a jump.’ “So I ran down and asked, ‘How do you hold it?’ “They said, ‘Hold it this way, keep it straight and throw it.’ “So I had three quick throws and came back to finish the high jump. The manager comes back and says, ‘You’re in the javelin next week.’ “I said, ‘Why?’ “He said, ‘because you broke the club record’, which was around 130 ft ... I had no idea, but that’s when I realised I was good at it. “I probably would never have done it [thrown a javelin] if that hadn’t happened.”

Tom Hancock and his young charges (l-r) Rhiannah Woods, Alyssa Luland and James Bertalli – his athletes work hard, but there is time for some fun, too. Images: Geoff Helisma ch year. We used to go out and watch them teach because they had to get through their Dip Ed. oice Some of them had a few problems; had no voice or couldn’t control kids, or they didn’t have a roving eye. “On a Friday I’d go around to the different schools and they’d have a lesson; afterwards I would tell them what they should have done, good points and bad points – I did that for 13 years.” Meanwhile, Hancock studied to become a top ith level coach while continuing his association with Melbourne High School Old Boys and also joined the Ivanhoe Harriers, founded in 1913. Hancock says he has been a member of the club “for 50-odd years”. “But at that stage athletics was very amateur; nobody got any money from it. And then a bit later on I got recognised as a coach and they picked me to go away with Australian teams. I did three of those. “Before you were selected as a coach, you had to be training people who were quite good, perhaps training people you were going to go away with. I did coach the winner of the 1994 Commonwealth Games in Canada”: eight-time Australian discus champion Werner Reiterer. That coaching feat earned Hancock the 1995 Henri Schubert Memorial Award, which is awarded by Athletics Australia on recommendation from the Australian Track and Field Coaches Association – “to an accredited coach who has rendered distinguished service to Australian athletics in dif-

This is Alan...

Alan has a great accountant.

ways but particularly in the field of coach ferent ways, education”. Reflecting on the juggling required, being an athlete or a coach at the highest level back in the days of amateurism (it wasn’t until the 1990s, for example, that professional athletes, virtually across the board, were allowed to compete at the Olympic Games), Hancock says coaching was an amateur pursuit, too. “After 1956 they started to seriously think about it [recompensing coaches]. And even then you’d be selected as a coach but no finances were involved. They would pay for your travel and accommodation in the village with your athletes. Then you would look after your particular group of athletes – all of my throwers in the Australian team. “That would have been early ’70s, and to have any chance you would have to be high up with qualifications and [be coaching] someone who won Australian championships – then you would be approached by Athletics Australia to go away with a team.”


Hamilton Simmons & Co


Hancock played baseball, for which he made Victoria’s state team, and tennis, so it was only natural that he chose an associated career, given that sport in Australia was predominantly amateur. “When I left school I went to uni and did a phys-ed degree.” Teaching the physical arts was a natural fit for Hancock, who taught in “mainly technical schools” in Melbourne for over 20 years. His good work and expertise was eventually noticed by the hierarchy when Melbourne University came knocking, circa 1979. “I was head hunted, actually,” he says. “I think they were short of people in quite a few schools – and I’d been getting quick promotions up to senior teacher and [became] the vice principal of a school in Melbourne. They came to me and said, ‘We’d like you to come in and teach at university.’ “They wanted somebody with experience, because we had phys-ed teachers who had degrees that were coming in and we had to prepare them to go teaching. There weren’t too many people around that had my experience, so that was good. I could relate to them. “I went and did extra studies, an arts degree, when they were really stuck, I could teach geography and English. It’s good to have a second stream.” Hancock began coaching and managing athletes in the early 1970s; it was good backgrounding for how he handled his student teachers. “When I was lecturing I had a certain amount of students I looked after and they went into schools for the

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During his 13 years as a university lecturer – He retired in 1992 – Hancock took time off to manage his teams at athletic meets. “It was good for the university to have someone who was coaching Australian teams. I was still competing at a reasonable level and breaking records in my age group.” And coaching voluntarily and competing is still the ethos that drives Hancock; keeping him vital and energised. “When you get to 30 you can go into the masters,” he says. “I was competing at a high level till I was about 37. Then I went into the masters at 40. Then I was breaking records right through, high jump and throws, and I’m still doing it.” So how does a person continue as a practicing athlete into his 80s, where does the motivation come from? “I just... well it’s not that you want to win. It’s a good lifestyle, you know. I go and train in the gym three times a week. I go out and throw all my stuff and do all of my coaching with the kids. That fills up a lot of the week. I’ve thought to myself, ‘If I go to the gym, and I don’t want to be there, well, that’s it.’ And remaining physically able to continue, despite a lifetime of repetitive effort, shouldn’t his body be worn out by now? Hancock sighs, pauses and ponders the question for a moment. “I think the weight training helps a lot. If you keep your muscles strong, that protects your joints. I’ve never really had any real problems ... a sore shoulder, a few muscle tears, nothing major at all. “And because of my phys-ed background, I am very careful. “I go to the gym and make sure I am in the rightt positions all of the time. I see someone over there doing a squat and think, ‘They are going to kill themselves.’” What about the fact that most of the athletes he trains these days don’t continue after they

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leave school and his tutelage? Is it frustrating that it’s a bit like sausage factory? “Yep, but you create a bond with these kids, then you lose them, but I have had kids who have won state titles and I’ve thought, ‘If only I could have kept them for a few more years, they’d probably get to be very good.’ “Some kids drop out because they have so much on their plate; playing soccer etcetera – I demand a certain amount of time and also I expect them to work hard. We always talk about PBs. If they’ve thrown 30 metres and then they throw 31, it’s a personal best, and that’s terrific. “I’m always working on that aspect and sometimes that’s a bit too much for some of them. “I’m very happy when they win things and when they are performing up to their standard. If they

improve in competition they have worked hard for it, and if it’s a personal best there might be a medal.” There’s more to it than that, though; Hancock’s methods are always inclusive and about sharing. “I get very good feedback from the parents,” he says, “not just because they don’t have to pay, I’m a level 5 coach and they appreciate having someone like that here. “They also work for me; they don’t just drop their kids off and go. They get the equipment out, measure their throws and put everything away. They make it very easy for me to coach their kids. It’s a very good relationship.” Sometimes there are outcomes for his charges that are beneficial beyond athletic training. “I had a couple of girls in the group who have had depression. I think the athletics has held them in there. I haven’t put any pressure on them to do something different – just turn up and do it. I think it’s got them through that period when they were self-harming – pretty serious stuff. “When you are dealing with the stuff I do, you work on positive reinforcement. But I do say, ‘If you do such and such, you will throw better.’ If they do a performance that is not good, I will say, ‘What do you think you didn’t do: did you get your hip in, did you have your shoulder in the right place? “And then they will tell me, ‘Oh yeah, that’s why I couldn’t do it.’ The whole thing is about positive reinforcement.” For Hancock, he agrees, it’s about personal satisfaction and the joy of doing that motivates him to continue coaching, the act of which also provides him with motivation to continue competing and proving to his students that he practises what he preaches. “I don’t take any money [and] I’ve never made money out of it, so I’m not going to start now,” he says. “I’ll continue until the day I drop dead.”

IT’S A BOOK THING Finding the perfect non-perfect version of yourself BY DR ANDREW ROCHFORD “Men, me included, are very good at avoiding issues with their health for fear of getting an answer they don’t want to hear …Exercise, eat well, don’t ignore symptoms and follow screening guidelines. Early detection saves lives. I stay active and fit, try not to drink too much alcohol and challenge my brain daily.”— Dr Andrew Rochford Everyday, men all over the world make hundreds of thousands of decisions that impact their health, happiness and wellbeing. In many circumstances they are small, seemingly trivial decisions, but each and every one of them directly affects how a man performs in his job, in the bedroom, at the gym and in his life. Knowing how to make the better decisions for you— without joining a fitness cult or drinking nothing but kale juice—is the trick.

Using his expertise as a scientist, as a doctor and as a man, Dr Andrew Rochford has combined current scientific knowledge with the practicalities of life to create The Reality Checkup: Finding the perfect non-perfect version of yourself—a frank and straight to-the-point guide for the modern man. Written for men of any age, the most common concerns covered include exercise, diet, sleep, work, sex, stress, mental health and body image. Dr Andrew’s message is that in a time when everyone is trying to sell you something—how to live longer, have better-looking skin or be better in the bedroom—it’s okay to admit you aren’t perfect. In an entertaining and informative style, Dr Andrew uses current research and anecdotal evidence to inform his audience of current

trends, so male readers can learn how to take a different approach to life’s decisions. The tips provided help men make the better choice the majority of the time, so they can enjoy each day and live it in a healthier way. With advice on how to overcome the mistakes we all make, he explains how all men can truly become the perfect nonperfect version of themselves. About the author Dr Andrew Rochford— Registered Australian medical practitioner with undergraduate degree in medical science, majoring in anatomy and neuroscience, post graduate degree from University of Sydney Medical School, Bachelor of Medicine Bachelor of Surgery with Honours. Since winning The Block eleven years ago as a final year medical student, Andrew has worked for all three major

television networks, most recently as the 7 Network health editor. He has hosted What's Good For You, Amazing Medical Stories, You Saved My Life and The Project. He has also reported in Africa, US, and Nepal, postearthquake, for Sunday Night. He has also worked for 2GB and ARN, co-hosting breakfast radio in Sydney with Claire Hooper. Medically, he is trained in emergency medicine, holding registrar positions at major teaching hospitals around Australia, including Royal

North Shore Hospital in Sydney, and Princess Alexandra Hospital, Brisbane - national ambassador Australian Red Cross. In recent times, he has focused on running and launching a healthcare technology company called Docta, which he founded two years ago and is set to launch globally in 2017. Special areas of interest such as preventative conditioning, performance, both physical and mental, as well as trauma work, have been published in the international journal, Neurosurgery. Andrew is married with three children and lives in the Northern Beaches of Sydney.

Books can be purchased from all good book stores or online.

Food of Naples Authentic Neapolitan Cuisine

RIBS With Low & Slow BBQ Guide The Big Marn’s Barbeque Cookbook


BY JOHNNY DI FRANCESCO Naples is about so much more than pizza! It is a city of beautiful, vibrant contrasts, with restaurants full of a variety of tastes, textures, and cooking techniques. In Food of Naples—Authentic Neapolitan Cuisine, chef Johnny Di Francesco takes you on a personal journey deep into the heart of his childhood Naples and captures the amazing recipes of the city and surrounding areas. His beautifully photographed recipes and easy to follow instructions show you how to recreate the tastes and aromas of authentic Neapolitan cuisine. This cookbook contains a variety of dishes for lovers of Italian food—with tastes from the sea, and ingredients enhanced from the sun and soil. There’s something for every taste; seafood, slow-cooked sauces, succulent meats, simple sweets, and an assortment of delicious pasta dishes. With this variety of recipes that contain a collaboration of authentic Italian flavours—Food of Naples includes simple and easy recipes, as well as some more challenging variations for the more experienced cook. PRINT RRP $45.00

BY DARRYL BROHMAN There are few things in life more delicious, satisfying and universally loved than a plate of glistening, slow-cooked rack of ribs. RIBS With Low & Slow BBQ Guide is the ultimate collection of the very best recipes, tips and techniques from barbeque aficionado Adam Roberts. The cookbook walks you through the big, bold flavours for all levels of expertise with all readers need to know about different rib types, marinades, rubs and cooking methods for both indoor and outdoor kitchens. Unlocking the secrets to this unctuous, more-ish cuisine will win everyone over. RIBS aims to promote the low and slow barbeque method, and embrace the growing ‘competition’ culture within the industry; experimenting and expanding whilst also acknowledging the rich heritage of American barbeque culture. About the author: As co-founder and general manager of the Australasian

Barbeque Alliance, Adam Roberts is a self-confessed food enthusiast and expert on all things ribs. In his role, he coordinates dozens of wood-fired barbecue competitions across Australia and New Zealand. Adam also regularly competes against Australia’s best barbecue teams on the Barbeques Galore Australian Barbecue Championship circuit and has picked up a handful of trophies for various categories, including a Reserve Grand Championship trophy in 2017. With many years of girth-building food experiences or tours of places including the United States, Caribbean, Mexico, South Pacific, Arabian Desert (UAE), Spain, Greece, Italy and Turkey, Adam has picked up some of the best flavour combinations and cooking techniques available and lays them down in Ribs for all to enjoy. RRP $45.00

Rugby league legend Darryl ‘The Big Marn’ Brohman is pulling on his apron, firing up the barbeque and blending his favourite barbeque recipes and league stories in this new insightful book on his passion for cooking, his humble beginnings, and his rise into the sport-world spotlight. In The Big Marn’s Barbeque Cookbook, readers discover Darryl’s passion for sharing great food with family and friends, with a number of mouth-watering recipes, easy to follow procedures and helpful cooking tips. It also has the added dimension of Darryl Brohman’s unique sense of humour splashed throughout, with stories of great characters and funny events in the world of sport and media. The Big Marn, star of Channel 9’s The Footy Show, shows us how to prepare for the barbeque season, has plenty of ideas for feeding a scrum, picks his favourite foods and introduces readers to his barbeque immortals. The Big Marn’s Cookbook is informative, colourful and entertaining—just like the Big Marn himself! PRINT RRP $35.00 SCENE

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A business change for Cetnaj

Add natural light and add value to your home

Cetnaj Grafton has changed the way it does business. For a long time people have associated the business with being a retail lighting outlet, due to it's high profile shop front . Glen Creed, who has been with the branch for 25 years and is currently the manager says “they have had a very strong trade market for the last 40 years, which has serviced the whole of the valley, both tradesmen and the general public: this won't change, it will just be the retail shop that will be wound down.” The main reasons for the changes are the ever increasing online presence that effects all bricks and motar retailers. “We just have to be smarter and concentrate on the strengths of the business,” says Glen. The changes were implemented by the end of August, and there are still plenty of bargains to be had while stocks last. The new operating hours are 7am to 5pm Monday to Friday; no Saturday trading.


hen it comes to increasing the value of your property, there is always an abundance of opinions on what you can do. A survey of second and third home buyers cited natural light as a key priority in terms of property investment, indicating that experienced home buyers recognise natural light as a key consideration when assessing a home’s worth. Good home design is crucial to ensure maximum natural light throughout the year and the right size windows in the correct place with suitable glazing is the key to achieving this. For homeowners renovating current living spaces, modification of existing under-glazed dwellings to lift appeal and resale value

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can be more difficult but not impossible. In this case, remedial strategies can help assist such as: 1. Trim large trees that block windows in the home – you will need to check with your local council about the rules for you area. 2. Install glazed skylights or canopies. 3. Enlarge existing windows or re-glaze existing windows with high performance glass to allow your windows to be de-cluttered of curtains, blinds and other obstacles that prevent the light getting in. 4. Do not block light with furniture in front of the window. 5. Use white or light colours throughout a room to reflect the natural light that comes in.

6. Adding mirrors across from a window will help reflect the natural light into different parts of the room. Natural light influences many elements of a living space and so factoring this into new build or renovation plans are crucial. Assessing the best window and glass option to increase natural light levels in your home has never been easier. As modern glass technologies improve, we can now enjoy numerous benefits thanks to the multitude of performance glass products now available. For example, installing products like Viridian’s ComfortHush™ can significantly reduce the amount of external noise entering a home as it is an acoustic performance glass that can decrease noise levels by up to 34% and can also eliminate more than 99% of UV light. For further information on Viridian’s glass range and the benefits of performance glass visit:



Local Family shop owned and operated The Shop is South Grafton’s newest business, located on Ryan St next to the Liberty service station. We are very proud of our beautiful little shop and thank all the wonderful people who have already visited and fallen in love with it. We have sourced a fabulous collection of unique and interesting items; unlike anything else you can find locally with new stock arriving regularly. No need to leave town anymore for that special piece for your home. Whether you are after something as small as a doorknob or a magnificent hand painted oil picture, come and see us. If we haven’t got it in store, we can be your personal shopper and try and find it for you. Love us on Facebook. We look forward to meeting you. Call in and say Hello.

Eastcoast Granny Flats is leading the way with affordable housing solutions for our retired, aged and disabled community, while helping to keep our families together. Granny Flats also offers an investment opportunity that allows homeowners and investors to use the property they already own to generate a positive investment portfolio. Not only will your granny flat be ready to rent

immediately after construction, but it will also add potential long-term value to your property. Our professional team is highly experienced and committed to exceeding client expectations. We work closely with you to come up with inspired designs to suit any budget. Each design can be personalised and have a construction time from 10 weeks, with designs from just $99,000.



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Summer is Coming We have you covered at Vast

Your guide to BUYING THE PERFECT HEIDI BRETT Whether you’re upgrading to a dining table that better suits your lifestyle, or you’re feeling that it’s now time to invest in some quality furniture, here are a few tips to help select a dining table that will be at the heart of so many future memories in your home.

square table adds a modern look and is perfect for an intimate dinner party; while a round or oval table will allow for a better flow for both open plans and small spaces. A dining table can be a lifetime investment, so consider the potential growth of your extended family and your own.

START WITH YOUR SPACE Take a step back and have a close look at the space available in your dining area. A good starting point is to draw a scaled plan to take with you when you go shopping. If possible, leave 90cm (120cm is ideal) between the edge of your table and any other furniture, walls or openings. This will provide the much needed space to allow your family and friends to move easily around the room, even when they are relaxing comfortably in their chairs around the table after a meal. VAST TIP: Use a large old sheet, lay it in your dining area and use it help you visualise your table size and the surrounding space.


Mon to Fri 9am - 5pm Sat 9am - 4pm Sun 10am - 2pm

Your taste in interior design and the pieces of furniture you already have in your home will dictate the style of table that best suits you. From Nordic and modern, to industrial, coastal and rustic, how will your new table work with the rest of your home? VAST TIP: Not everything has to match to work; sometimes, if you love it that’s all that matters!

TAKE A SEAT Have you thought about chairs? Many design styles now allow latitude in your choice of chairs. You can add a pop of colour or go for a more refined look, with choices ranging from timber and metal to fabric, leather and rattan – they don’t even need to be matching.

SHAPE SHIFTER Consider whether a rectangular table is your best option. A

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September 2017

CARING FOR THE ENVIRONMENT If you buy one of our solid sustainable mango timber dining tables, you are being environmentally friendly by tapping into three carbon positives. One – the growing trees take in and store carbon dioxide. Two – the furniture and other wood products made from the harvested trees keep on storing carbon. Three – every mango tree commercially harvested is replaced with another seed or seedling to grow the next tree. So the positive carbon cycle keeps going.

READY TO START YOUR SEARCH? No pun intended, but we do have a VAST range of unique and top quality dining tables in-store that are durable and long lasting. Visit us in-store to find your perfect dining table, from a small 80x80cm dining table perfect for a small granny flat or unit, up to our massive three metre banquet table, perfect for those of you who love to entertain or have a large family.



BEST UNKNOWN DESTINATION Australia has some of the best Islands in the world and I would class Kangaroo Island as one that is right up there. Not your typical Island paradise, Kangaroo Island has a lot more to offer than a normal island. Its geographical location, down off the coast of South Australia, makes it unique in the type of wildlife that it attracts; and the weather at different times of the year can be extreme. This has helped shape the island to what is it today. If you love your photography, then this should be on your bucket list. Kangaroo Island is rich in history. British explorer, Matthew Flinders, landed near Kangaroo Head on Dudley Peninsula in 1802. French explorer, Nicolas Baudin, followed soon after, and mapped most of the island. Kangaroo Island became Australia's first free settlement, with sealers, escaped convicts and runaway sailors calling the island home. In July 1836, the barque Duke of York anchored on the island and began the first formal settlement in South Australia. At its peak, some 300 people lived on the island and 42 dwellings and other buildings were constructed. While the formal settlement lasted just four years, some persistent individuals stayed on and formed the basis of a community that still prides itself on a strong sense of independence. Today, life on Kangaroo Island is a lot easier, but it still boasts unspoiled white beaches, gourmet food and wines and a real holiday spirit. Access to the Island is very easy, it is a 30 minute flight from Adelaide, and Melbourne has just started direct flights with Qantas; or it’s a couple of hours by road from Adelaide. Sealink operates a ferry ser-

vice daily from the mainland to the Island. The ferry will allow you to take your vehicle on it; however, because space is limited it is always a good idea to reserve a place. If you arrive by air, it is important to know that there is limited public transport: a twice daily service operated between Penneshaw, America River and Kingscote, so I would recommend you hire a vehicle. The island is world renowned for its gourmet food and good wines; you could quite easily spend a week on the island visiting all the little wineries and food outlets. There will be famers markets on somewhere around the island most weekends, so a good idea would be to check with the tourist information centre, and they will let you know. Try all what farmers markets have to offer, fresh local produce. If wine is something you are partial to then you’ll enjoy what the island has to offer. There are many wineries on the island and you will find that most have a cellar door for tasting their home grown products. The island is thriving with wildlife and, with a lot of the island under national parks; you have the opportunity to see the critically endangered Kangaroo Island dunnart, which shares its environment with native goanna and snake species, six unique types of bat and six frog species specific to Kangaroo Island. Australian sea lions and New Zealand fur seals live around Seal Bay and Admirals Arch. Penguins, sharks and, if you like your fishing, there aren’t too many better spots, you just need a good pair of sea legs as it can get a little bit rough at times.


Seal Bay Conservation Park Image: Copyright SATC


Driving around the island you will come across some B & Bs, but the majority of the accommodation is located between Penneshaw, America River and Kingscote. The accommodation standards are the same as you might find in, say, Melbourne or Sydney. Hotels will range from your budget up to your spoil-yourself option. If you want something a bit different for your next holiday, then seriously consider trying Kangaroo Island as an option. The locals are more than happy to give you some ideas of places to go and places to eat.

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McCrackin Diesel & 4WD Accessories


OPEN 5 1/2 DAYS - 6644 9353

• Air Conditioning • Starter Motors • Alternators • Batteries • GME UHF Ph: 6642 2591 | 6642 6111

Shed 2/45 Villiers St, Grafton

See Breeze Motors • Full Servicing and Repairs all makes & models • eSafety Rego Checks inc LPG • Brake, Suspension, Cooling System, Exhaust Repairs & Servicing • Pre - Purchase Vehicle Checkovers • Batteries • Tyres • Roadside Assistance • Windscreen Chip Repairs

8 Favorite Ave, Yamba 6646 1777 NRMA Insurance Services Available at Yamba & Maclean Check out our website at

For all your Motor Vehicle Repairs

Lic. No. MVRL 7951

Vehicle Safety Check Authorised Inspection Station

Phone/Fax (02)6645 2377 Mobile 0428 453 581 4 Stanley Street Maclean NSW 2463




DRIVES US Imagination is the worldâ&#x20AC;&#x2122;s most valuable resource. Itâ&#x20AC;&#x2122;s our window to the future, because if we can imagine it, we can create it. Mazda is built on a foundation of imagination and ingenuity. Itâ&#x20AC;&#x2122;s the fuel behind all we create and achieve. It has given us SKYACTIV TECHNOLOGY, â&#x20AC;&#x2DC;KODO â&#x20AC;&#x201C; Soul of Motionâ&#x20AC;&#x2122; design and countless successes that once existed only in someoneâ&#x20AC;&#x2122;s imagination. Next-Gen Mazda CX-5 takes the SUV to a new level of refinement and craftsmanship. A stunning new design, evolved SKYACTIV performance, impressive fuel efficiency plus the latest i-ACTIVSENSE safety all combine to deliver an SUV thatâ&#x20AC;&#x2122;s truly a class above.



Speed and grace. A unique combination that defines the core of Next-Gen Mazda CX-5 design. Mazdaâ&#x20AC;&#x2122;s signature â&#x20AC;&#x2DC;KODO â&#x20AC;&#x201C; Soul of Motionâ&#x20AC;&#x2122; design philosophy has been evolved to represent a boldness, elegance and maturity that will set the standard for a new generation of SUVs. Every element has been designed to work in harmony, as well as please the eye. The new front grille, rear combination lamps and new alloy design complement the flowing lines along the CX-5â&#x20AC;&#x2122;s profile. Together they represent a form and road stance that redefines modern SUV design.

Next-Gen Mazda CX-5 is designed to capture the imagination of everyone on board. Comfort, technology and spaciousness meet quality finishes everywhere you turn. The elegantly crafted cabin surrounds the driver with carefully positioned controls. The full-colour Active Driving Display means crucial driving information is right there in the driverâ&#x20AC;&#x2122;s line of sight. From the higher, more angled centre console, to the redesigned instrument panel, as well as the use of space and storage across front and rear rows, Next-Gen Mazda CX-5 is a triumph of design.

Next-Gen Mazda CX-5 represents the latest evolution of Mazdaâ&#x20AC;&#x2122;s breakthrough SKYACTIV technologies that have defined a thrilling new generation of ZoomZoom performance. Available in three engine types, youâ&#x20AC;&#x2122;ll discover improved responsiveness on acceleration and enhanced fuel efficiency. The addition of intelligent i-ACTIV AWD monitors predicts road conditions, so NextGen Mazda CX-5 can adjust its performance to deliver impressive real-world fuel efficiency and a superior drive every time. Youâ&#x20AC;&#x2122;ll also experience a quieter ride than ever before, thanks to a multitude of measures from aerodynamics, to construction materials that all contribute to less road, tyre and wind noise. Call today for a test drive. PH: 6642 6666.



KEN CASSON I M AG I N AT I O N D R I V E S U S E V E RY T H I N G B EG I N S W I T H I M AG I N AT I O N Imagination is the worldâ&#x20AC;&#x2122;s most valuable resource, because if something can be imagined, it can be created. Mazda is built on a foundation of imagination and ingenuity. Itâ&#x20AC;&#x2122;s the fuel behind all we create and achieve.

KEN CASSON M OTO R S YO U R CLARENCE VA L L E Y M A Z DA D E A L E R Â&#x160; Â? Ňş Â&#x160; Â&#x17D;           PH: 6642 6666 DLN: MD12150


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Grafton Toyota Jacaranda Fashion Parade:




tyle and fashion come together with Grafton Toyota’s Gold Sponsorship of the Grafton Jacaranda Festival. The car dealership first became a gold sponsor in 2016 and the partnership was recently extended until 2018. The sponsorship package includes hosting the annual fashion parade fundraiser, as well as a providing a significant contribution towards the major prize in the 2018 Grafton Jacaranda Festival raffle. "Fashion is a reflection of what's going on in our community— people in fashion have an appreciation of art, design, culture — and our dealership brands reflect that too with styling and design that is right on trend," said Mr Anstee, dealer principal of Grafton Toyota. “We are extremely proud to be a Gold Sponsor of the iconic community festival and have welcomed the opportunity to host the annual fashion parade. “While we do hope the guests, who attended the Grafton Toyota Jacaranda Fashion Parade ultimate-

89 Fitzroy Street Grafton NSW 2460

Locksmith Service

Lic. No. 409341695 ABN 43 119 552 724



EST. 1980

• Automotive Lockout • Automotive Keys

ly become our customers, it’s not our main goal. "It's about building awareness with new audiences who may not know a lot about us just yet – Influence comes in a variety of ways, and if the community talk positively about the event, that is great for us.” The two industries are exceptionally well-aligned in their brand values. The all-new Toyota C-HR was designed to stand out in its segment and allow greater stylistic freedom and promote engineering creativity in order to achieve eye-catching designs and enhanced driving pleasure. Style and quality are essential considerations in both the purchase of any new fashion item or vehicle. The all-new Toyota C-HR introduces a distinctive styling that brings newfound dynamism and sensuality to the crossover SUV market. To find out more about the all-new Toyota C-HR visit or pop into our dealership.

• Pink Slips • Blue Slips • Log Book Servicing • All Mechanical Repairs

Leave it to...


• Garage & Vehicle Remotes • CCTV and Safes



September 2017


Mechanical Repairs

• Electronic Keys

Ph: 6642 3344 • Mob: 0419 646 025 Fax: 6643 2733

117 Prince St, Grafton

Shed 4/45 Villiers Street , Grafton 2460

Enquiries - Ph: 6643 2333

Suppliers of: Oils/Filters Water Pumps Plug Leads CV Joints Uni Joints Engine Parts Suspension Parts Timing Kits 4x4 Parts & Accessories Coolant

Hoses Clutches Towbars Exhausts Mufflers Head Light Protectors Weather Shields Ironman Accessories and more!



OPEN MON - FRI 8AM - 5:30PM | SAT 8AM - 12:30PM


September 2017

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CAFE • ROASTERY • RESTAURANT Fully licensed. Now open Friday & Saturday nights. Mon-Thu 6.45am-5pm, Fri & Sat 7am-Late. 275 River St Maclean. 6645 5541

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September 2017

Scene Magazine Spring 2017  
Scene Magazine Spring 2017