Esperance Tide August 2018

ESPERANCETIDE.COM Issue 41 • Friday August 3, 2018 • Free Monthly

PHOTOGRAPHY CREDIT: @RILEYS_TRAVELS

August is upon us and here at Tide HQ we have only one thing on our mind, food. This 32-page edition is dedicated to the glorious world of food and all the things that tie in with it. Because everyone loves good food, imma right?

Here in Esperance, with the limited choices to eat and great local produce at our doorstep, we become more compelled to get the chopping boards out and start cooking. And after Bread Local’s recent event ‘By The Fire’, I’m sure we’re all left feeling a little inspired? See pics on page 4.

4

BY THE FIRE

14

MERVE GUIDE

Foodie events

On the topic of food, we must give our congrats to both Lucky Bay Brewing and BJ’s Fruit & Veg who were both nominate for state wide awards recently–both well deserved. I’ll be celebrating with a Skippy Rock.

Fermented foods

TIDE

/

A U G U ST

201 8

Was it just me, or has this last month has been a little less chirpy?

You’ll be happy to hear there are a few great things happening this month. Live music popping up around town, a few art exhibitions and the circus. It’s a good time to get out of the house, and explore that unknown territory of socialising in winter. Just wear two pairs of socks and maybe a solid rain jacket, you’ll be right.

TIDE TASTES Toast of the town

2

/

ESPER A N CE

8 C a n yo u h elp f ind S a mmy t he seal ?

He's hiding on one of our pages.

TIDE PICKS

16

Foodie edition

4-DAY WE AT H ER FO RECA ST FRIDAY 3

SATURDAY 4

Stormi Scott.

MIN

9

MAX

18

SUNDAY 5

Yeah, maybe stay in bed.

Ice cold.

MIN

8

MAX

14

MONDAY 6

MIN

7

MAX

14

Shower or two.

MIN

7

MAX

16

W E ATH E R F O R E C AS T BR OUGHT TO YOU BY ELPHA PUBLISHER

ADVERTISING ENQUIRIES

CREATIVE DIRECTOR

Esperance Tide

hello@esperancetide.com

Bronte Vincent

ESPERANCETIDE.COM /esperancetide

ABN 46 838 497 722

0419 602 851

bronte@esperancetide.com

@esperancetide

TAGGED IN TOWN FOLLOW @ESPERANCETIDE ON INSTAGRAM & HASHTAG #ESPERANCETIDE TO BE FEATURED

@ELISHA_WILLING

@RHIAN NONLEEDALE

@_KATE_JOHNSON_

Such a beautiful day today I just had to take a photo

My lil fam

Even in winter Esperance is beautiful

TIDE

Me just waiting for the warmer weather to arrive.

ESPER A N CE

@YOUNG_LIVING_WITH_LIV_

Magic hour at the chalets

/

@COMEFINDME

Brother love

3

@HOUGH.TAMMY

/ A U G U ST 201 8

To all of our loyal customers that have given us their support over the past 13 years, we would like to extend our gratitude and appreciation. We have had a fantastic time and enjoyed many a chat and conversation in our little store but it is with regret that we are having to close the doors of It’s About Face Opticians as of the August 24.

We will be moving to Perth to continue trading from our store August Eyewear, which is in the city and easy to get to. We will be taking all of our client records with us and will endeavour to service you from there or be able to help you when you visit. Eye testing will be available as well as an amazing range of frames for you to choose from.

Please come and visit us any time - Chaz and Robyna Martin xx

4 /

ESPER A N CE

TIDE

/

A U G U ST

201 8

A U G U ST 201 8

“We also took the opportunity while Warwick was in Esperance to hold a lunch event set in a working shearing shed on a local farm close to town, with Warwick onsite providing a hands on learning experience to guests. For me, the best part about winter is rugging up, getting outdoors and cooking over the campfire.

I believe Esperance has huge scope to develop a fantastic, unique winter’s event, and I would personally love to see something evolve that celebrates our rugged landscape, our stripped back way of life and the simplicity of good food and company.”

/

Over the weekend, local baker and maker Tiffany Brown from Bread Local hosted ‘By the Fire’, an intimate winter’s feast celebrating the humble camp fire and the art of wood fired sourdough baking. “There was

an opportunity for me to assist Warwick Quinton, a master artisan baker from NSW, to visit Esperance and run some workshops on sourdough baking.

The workshops were sold out and we were thrilled to see them attract out of town visitors,” said Tiffany.

TIDE

Our neighbours in the South West seem to have figured out that winter doesn’t have to be the time to ditch WA on a sub 500-buck return flight to Bali to escape the cold. Instead they have delivered a range of winter’s food events and festivals that embrace the chill in the air and encourage us to keep our holiday dollars local.

This July the Margaret River region hosted Cabin Fever Festival, a ten day food and wine festival featuring more than 30 unique events celebrating everything we love about winter. Head just down the road and Manjimup turned on the Truffle Kerfuffle, an all weekend celebration of the truffle, one of the regions hero local products.

Event coordinators reported the event attracted an estimated 6,000 visitors to the region and poured the dollars into the local economy. So what could Esperance do to work alongside our neighbours to promote regional Western Australian travel over the cooler months?

ESPER A N CE

This winter so far has been a dream. Well maybe not the for the Esperance farmers who have been patiently staring at the heavens waiting for them to open, but certainly for those of us who have been basking in the glory of these clear, crisp winter days.

So although our Instagram feeds are plastered with bikini clad van lifers lounging next to kangaroos under the summer’s sun at Lucky Bay, is that all our region really has to offer?

/

A LOOK INTO GO U RM E T FO O D E V E NTS I N TH E RE G I O N

5

BY THE FIRE

Winter doesn’t have to be the time of year to hibernate. In fact, food experiences can be the best way to get out, get social and enjoy the winter produce Esperance has to offer.

Up N e xt

BREAD L OCAL’S ‘BY THE FI R E’ H ELD AT TH E S TO CK YAR DS SHE D ON S U ND AY, J U LY 2 9 .

PHOTOGRAPHY CREDIT: HANNAH CAMERON

Esperance farmer, Michelle Barrett has taken part in organising the upcoming Perth event, Farm2Fork, showcasing some of West Australia’s finest produce. The event takes place on the grounds of Presbyterian Ladies College in Peppermint Grove on August 25 and this year is the second year it has been held. We spoke to Michelle about her vision for Farm2Fork (page 12).

Bohemian home & giftware boutiq

feat. macrame fibre art by Sara

Opening Soo

We are moving to a new space & now offering workshops!

Open in the Museum Village for August.

COMING... 9:00AM

1 SEPTEMBE

Save the date: 1st September. this S H O P 4 , Watch ESPERA N C Espace!

MUSEUM VI Shop 4, Esperance Museum Village B o h e m i a n h o m e & g i f t w a r e b oe. u t iknotsnweaves@bigpond.com que ph. 0409 204 365 feat. macrame fibre art by Sara.

Opening Soon!

@knotsnweavesco

Also stocking local creatives:

BEHIND THE SCENES

with Sticks + Stones MORE IS MORE, BUT LESS IS MORE. IT’S ALL ABOUT FINDING THE PERFECT BALANCE. Kn o w your t he m e

TIDE / A U G U ST 201 8

Sticks + Stones Events

ESPER A N CE

It's all about the drape. Choosing a solid narrow surface is best as these can get heavy. I like to use a thin pliable garden wire that you can get from Bunnings to attach my foliage and blooms.

Start by layering your cascading and long foliage, this is also the perfect time to put in any structural items like sticks or large branches.

Next, you want to fill in with some thicker/ bushier foliage to create volume, then with some more smaller cascading foliage until your happy with the size and shape. Remember to always stop and check your progress from afar to see if you've missed any spots. It really is all about the drape!

/

T he pe rfe ct gre e n g a r l a n d

7

When it comes to styling your event, it's really important to know your theme, the look you want to achieve, as well as the feeling you want to create. You really need to give it 100%. It's vital to ensure every space of your venue flows together. Make sure you draw inspiration from your surroundings–this was such a fun part of styling this event as there were so many things on hand to utilise and really bring the 'by the fire' rustic, Australian country theme to life.

Think outside the box by using unusual or even everyday items in different ways. This will help to create points of interest, for example, the use of the yabbie nets holding bunches of different florals and suspended from the rafters drew your eyes upwards as well as highlighting the centre point as you entered the shed. Have fun with your theme, styling your event shouldn't feel like a chore–it's the fun part before the party begins.

toast of the town . . . AND JUST OU T O F T O W N ( P ART TW O )

BY JACKSON VINCENT

T ID E TA S T E S

Living in Esperance for a lot of us means we become accustomed to spending a lot of time on the road. My favourite part of a good road trip would be pulling up to a country roadhouse, into a room of hot food to load up on. If you spend a lot of time on the road you may have noticed the service stations have recently been stepping up their game when it comes to their in-store cafes. Baristas have replaced mechanics at our local stop shops and the deals are on! All this competition is great for us who can now enjoy quality servo coffees and food on the go. A staple menu item of this growing trend is, of course, the toastie. We now walk past its predecessor packed away in its cold sandwich fridge and instead opting for the fresh warm and crunchy toasted sanga. The perfect companion for any road tripper can now be enjoyed far and wide all over the nation, almost anywhere you can get to by car. And the love doesn’t stop there. Get to the city and you can find stores such as “Toastface Grillah” a store dedicated to the creation of the finest toasted cheese. The era of the toastie is well and truly here.

You have probably seen it. It's a display sanga wrap up sitting next to the pies with the shoddy handwriting that says “chicken, sun-dried tomato and avocado, display only” as if someone made one long ago. It just sort of stuck there because people kept getting them. And if people keep getting them, they must be good right? Well yeah, it is! Made fresh, the Turkish bread is warm and soft. The ingredients are not overly complex and filling, but they work. What you have is pretty much the perfect lunchtime toastie for the person who doesn’t mind a bit of no fuss. This one is filling and reasonably priced so get a drink, sit back and enjoy your well-deserved break.

“HIDDEN TREA SU RE” B re a d And B u tte r If you're in Ravensthorpe for lunch, there is a small cottage across the road from the IGA, a cafe run by a lady named Melanie who will cook you an awesome range of toastable sangas. It's not the kind of thing you would expect out there but I'm damned pleased about it. Gourmet toasties, in the middle of nowhere. I had slow roast pork belly.

That's right. Slow roast pork belly with homemade beetroot relish, feta cheese and rocket. And if you think that sounds pretty good, they had three other amazing options I am yet to try. I know what I’m getting in Ravensthorpe next time I’m in town.

Might even plan a trip to Perth.

201 8

Fre nch H ot B re a d S h o p

A U G U ST

“ O L D FAI T H FUL ”

/

The Munglinup Roadhouse has saved my life more than once, so I probably owe them a few. If you have ever left Esperance and realised you forgot your toothbrush or didn’t have enough coffee, maybe you need a lighter or a few extra beers at the end of the day, maybe your a hobbit like me and need to get some second breakfast, your surfing out of town and a few ice coffees are in order.

Whatever the reason, the Munglinup Roadhouse is here to save the day. Bridging the gap between Esperance and Ravensthorpe for years, they deserve some kind of medal for their service to our community. Whenever we are working out of town, a toastie from this place puts me in a great place. They have all your favourites and they are all awesome. I’m a bacon and egg fan myself with a bit of barbeque sauce. You can’t go wrong at all.

Cheers to the Mungi servo!

TIDE

Mu ng linu p Ro a dho u se

Aurelia's has some big shoes to fill. Bob's Food Corner was a beloved snack stop for many, however, the new store owners have delivered consistently tasty menu items and I’m stoked to tell you they are cranking out gourmet toasties using our Bread Local supply of quality sourdough. And yeah, they are really tasty. I had the continental which had feta, cheese, capsicum, salami and shaved ham and I pretty much forgot where I was for 5 minutes. It was deeeeeeelux! They will make it fresh with a very diverse menu you can get one of their specials or get creative and custom order your own monstrosity. Big thanks to the crew for keeping a great spot alive with great food.

ESPER A N CE

A ure l ia' s Ice Cre a m e r y a n d C a fe

/

“THE ROA DI E”

9

“THE LUX”

BUSH BANTER

OVER THE FENCE

1 0

/

ESPER A N CE

TIDE

/

A U G U ST

201 8

Ever wondered what it would be like to live without a Woolworths or IGA? The very thought would send most of us into a panic, but not the local Nyungar people of Esperance as they hold the key to the supermarket that is everywhere.

Bush tucker is what the aboriginal people for centuries have relied on for food and it is still inherent in their culture.

Wattle (Acacia) and Saltbush (Atriplex) seeds are ground down to make cakes and damper, the leaves of the saltbush can be used in salads or to wrap meat for cooking. Pigface (Carpobrotus) leaves can be boiled and eaten as greens, and after flowering, they produce a juicy seed centre that can be eaten raw or dried. The local bluebell (Billardiera heterophylla) has delicious fleshy berries and the Quandong (Santalum acuminatum) fruits can be made into jellies and jams and are high in Vitamin C. Nector from the flowers of the Bottlebrush (Callistemon), Running Postman (Kennedia prostata) and Cockies Tongue (Templetonia retusa) are used in desserts and can be used to make a lovely cup of tea. The Coastal Sword Sedge (Lepidosperma gladiatum) has magnificent leaves that make great rope, but the white base has a nutty flavour and is eaten raw or toasted. There is a smorgasbord of food around us that is all just out the front door.

This month we have been busy spraying. Spraying happens a lot during the year. But at this time of the year we are spraying for broadleaf weeds such as cape weed, turnip, radish and medic in our wheat crops.

If you see spraying of the yellow coloured crops, Canola, either by plane or a Self-Propelled Sprayer, that will be for an insect called an Aphid. We need to control these as they damage the bud formations and flowers, which reduces the yield.

We seek the advice from an Agronomist all year round who advises us on Chemical rates and time of applications. We also try and drive on the same tracks to minimise crop damage. All of the machines are GPS auto steer, so you just steer at the end of each runline, then press a button and the GPS will guide the tractor onto the next runline.

Parts of the Esperance Port zone are experiencing a dry year, and I did run out of house rainwater last week, so I’m hoping for more rain soon.

Esperance Farm Trees

For all your stand up paddle, windsurfing and kitesurfing needs STARBOARD • SMIK • SEVERNE AIRUSH • FLYING OBJECTS

0439 951 787

david@espsailsurf.com.au

Till next month, Liv

MINDFUL MERVE How did you sleep last night? Are you getting enough sleep? It seems so many of us are struggling in this crucial area of our lives. With so much daytime busyness it's no wonder we don’t go off into the land of nod as soon as our head hits the pillow!

Starts Monday, 11 June 3 Week Course Members $125 Non Members $155

Starts Tuesday, 5 June 4 Week Course Members $125 Non Members $155

Creative workshops for curious minds Bookings www.canneryartscentre.com.au p. 9071 3599 m. 0431 083 791 e. artlab@canneryartscentre.com.au

MONDAYS 6:00 PM - 9:00 PM

POTTERY WHEEL

IMPROVE YOUR DRAWING: STILL LIFE

WEDNESDAYS 6:00 PM - 9:00 PM

THURSDAYS 6:00 PM - 8:00 PM

PORTRAITS IN AN EVENING

LEATHERWORKING

THURSDAY, 7 JUNE

SUNDAY, 24 JUNE

Starts Wednesday, 6 June 4 Week Course Members $125 Non Members $155

6:00 pm - 9:00 pm (3 hour course) Members $40 Non Members $70

Starts Thursday, 14 June 2 Week Course Members $60 Non Members $90

1:00 pm - 4:00 pm (3 hour course) Members $65 Non Members $95

201 8

TUESDAYS 6:00 PM - 9:00 PM

A U G U ST

DISCOVER PRINTMAKING

/

POTTERY COMBO: WHEEL & SCULPTURE

TIDE

Merve

ESPER A N CE

Disappointed Person

/

Surf report: the same big swells didn’t do the beaches any favours either. Most of our surf is beach breaks. So far the sand isn’t cooperating.

Does it ever? Maybe once all the sand from the foreshore reaches Bandy Creek we’ll get a bank there. Rock on!

Satisfactory sleep practices, including get off the caffeine, alcohol and screens a good few hours before bedtime, along with being consistent with the time you go to bed is common knowledge. If you practice good habits but still struggle, with thoughts blaring about how tired you will be tomorrow if you don’t get to sleep NOW - take a breath. Focus on simply on breathing in and out just as you do in a meditation (and you know how hard it is often to stay awake while meditating!)

It's not all that exciting to sit there and breathe.

In fact it can be downright calming! Mindfulness is about being non-judgemental and that includes getting to sleep. If you are pushing yourself too hard during the day you are probably applying the same approach to your sleep. Sleep and mindfulness do not respond to force, but with some patience and kindness the land of sweet dreams is not far away.

1 1

As a surfer, you begin to get a feel for the ocean.

The more you surf the better the feel. As you get older it becomes an understanding of the ocean, eventually, a knowledge of varieties of the ocean.

The best waves in the world are all rock based.

‘Jeffreys Bay, Bells, Winki, Margie’s, Jakes.’ The list goes on. There are a couple of beach breaks, ‘Escondido’ in Mexico comes to mind. It’s sand, so it varies a lot. Sand is unstable. The recent big swells prove that along the foreshore. Not a rock moved and not a bit of sand stayed. Even the replacement sand is already heading east.

FARM TO FORK MICHELLE BARRETT, COORDINATOR OF TASTE OF ESPERANCE, HAS TAKEN PART IN ORGANISING THE UPCOMING PERTH EVENT, FARM2FORK. FARM2FORK IS A ‘GOURMET’ DEGUSTATION SHOWCASING WEST AUSTRALIA’S FINEST PRODUCE. WE TALK TO MICHELLE ABOUT HER PASSION FOR FOOD AND EDUCATING THE COMMUNITY ABOUT LOCAL PRODUCE.

1 2

/

ESPER A N CE

TIDE

/

A U G U ST

201 8

What is your b a c k g ro u n d , expe r ie nce and p a s s i o n s wi t hin t he f ood i n d u s t r y ?

I am a farmer 100 km west of Esperance near Munglinup on Neds Corner. My food journey thus far has been a very organic one as I have had no formal training, but I am an avid learner and over the years have taught myself various cooking techniques through online study, learning from others and lots of trial and error. In small communities you often find yourself being asked to bring a salad or a dish to events, cook for multitudes at harvest or seeding, or whip up a lunch for ten with half an hours notice. This breeds creativity as you have to use what is on hand and I enjoy that challenge which I think has helped me develop into the cook I am today. I also like to push myself and try new things, and over the years this has to lead me to say ‘yes’ to quite a few different experiences such as flying a small plane into a remote research station to cook for 100 VIPs and helping out friends who get married in the middle of paddocks!

My current passion is around education. Coming from a farming background makes me truly respect where our food comes from and what goes into producing it and I am passionate about building community understanding around this.

C a n yo u p le a se e xp la in yo u r v i sio n/ c o nc e p t fo r Fa r m 2 For k ?

Farm2Fork is a gourmet food event held in Perth which showcases produce sourced from all over WA. One of the key objectives of Farm2Fork is to connect producers and consumers through a community food event, bringing together students and community members who through participation, gain a greater understanding of primary production, life in regional WA and issues around food wastage.

It is held at Presbyterian Ladies College and a lot of the students get involved as well as community volunteers.

Together we produce over 20 gourmet dishes all featuring produce grown in WA and bring the producers along to talk with those attending about what it is that they do and why.

W ha t k ind o f c o o k ing sk il ls, p ro du c e a nd fla vo u rs wil l tic k e t ho lde r s e xp e c t to see?

We have some amazing produce lined up from right around the state and of course that includes some awesome Esperance occy and nannygai that Dean Wood from Taylor Street Quarters will be helping us to plate up. We also have quince glazed pork ribs from Corrigin, crispy pigs ears with nasturtium & caper tartare, Braised Dandaragan Organic Beef with horseradish powder and creamy carrot, South West trout with Jerusalem artichoke caramel, potato juice and salt lake vegetables… lets just say, I have really enjoyed putting this menu together and am very excited for people to experience it.

I ha v e re a d tha t the e v e nt inc o rp o ra te s a z e ro wa ste initia tiv e . In wha t wa ys a re yo u g o ing to a c hie v e tha t?

I have been to a number of conferences through Rabobank including F20, a Food Summit held in Sydney and food wastage is often discussed as a major issue. One-third of all food produced is being wasted around 1.3 billion tonnes - costing the global economy close to

making it even more successful and enjoyable. The greatest kick I get from events like these is watching volunteers, producers, growers, foragers and consumers all working together and learning from each other.

$940 billion each year. This food waste usually goes to landfill and produces 8% of the world’s greenhouse gases (the equivalent to 25% of all cars on the road).

TIDE

FARM2 FO RK

ESPER A N CE /

WHEN Saturday, August 25 4.30 - 8.00pm

Presbyterian Ladies College 14 McNeil St, Peppermint Gove

201 8

WHERE

A U G U ST

Just like Farm2Fork, the key objective of Taste of Esperance was community development and education. When I first ran Taste of Esperance in 2015 as part of the Festival of the Wind it was a huge task as it was an event that people had never really experience before. I was sourcing some great produce from passionate people, pulling together a heap of volunteers who had no idea what they were in for and planning a menu that was a little scary for some, but through this amazing process we all learnt so much, produced some sensational food and helped to showcase the wonderful produce we have locally.

The next time we held the event in 2017, people had a greater understanding of the concept and were able to bring their own set of skills and knowledge to the table,

/

I must admit I have already found it challenging to go zero waste for the event and have had to think about the way we prepare and store food, but hopefully, people will become more aware of the impact of food wastage and

Wh a t wa s yo u r invo lv e me nt i n Ta s te of Esp e ra nc e ?

I’ve promised a lot of people a cookbook for a long time now which I am hoping to have done by next year, so no doubt we will have to put on an event to celebrate that and invite everyone along! But watch this space, there are some great people around and we have a few pots on the boil already so I am sure there will be something delicious for everyone to wrap their lips around very soon.

1 3

This year we wanted to help improve people’s knowledge around food wastage and are attempting to go zero waste, meaning nothing will leave the venue unless it can be recycled, composted, reused or eaten. All uneaten food from the event is given to OzHarvest to distribute to those in need.

Food scraps and serveware will be composted or recycled and glasses will be reused. We will have student ‘Trash Talkers’ at the event talking with people about correct waste disposal and how to make a difference.

gain a greater understanding of what they can do about it.

W ha t a re yo u r tho u g hts o n p o te ntia l fu tu re fo o die e v e nts in Esp e ra nc e ?

TICKETS Adults $70 & Children (U12) $35 via Try Booking

Your permanent Your permanent Your permanent me i sst ot po tm o me et t ri is tt oo pp t o t rr

Comesee see Gareth, Come Gareth, Damien & Helen Come see Come see Gareth, Gareth, Damien & Helen opposite the post office @ 87c dempster street, esperance Damien & Helen Damien Helen P:office 9071 2131 E: hello@dudleynewton.com opposite the& post @ 87c dempster street, esperan

P: 9071 2131 dempster E: hello@dudleynewton.c opposite office @ street, opposite the the post post office @ 87c 87c dempster street, esperan esperan

The Art of Fermentation

1 4

/

ESPER A N CE

TIDE

/

A U G U ST

201 8

FERMENTATION IS A FAIRLY RECENT CRAZE, BUT IT’S A PROCESS THAT HUMANS HAVE BEEN USING FOR AT LEAST TEN THOUSAND YEARS.

In simple terms, fermentation is the process of using microorganisms such as bacteria, fungi and yeast to convert carbohydrates into alcohol or acid. You might think that sounds unappetizing, but without fermentation, we wouldn’t have beer and wine, cheese, yoghurt, bread or vinegar, just to name a few. Cultures from all over the world have fermented dishes as a part of their traditional diets. Before refrigeration, this was primarily used to preserve food, but fermentation has many other benefits.

Fermentation adds flavour to food, and it can help to preserve the vitamin content of preserved vegetables. It breaks down foods so they are easier to digest. The biggest benefit of fermentation is introducing beneficial bacteria into the digestive system. Scientists are becoming more and more

Museum Village Markets AUGUST MARKETS

Sunday, August 12 & Sunday, August 26 Contact Annie 0427 942 008 or Amanda 0415 388 420

aware of the crucial role that the gut plays in our overall health, and an important part of that is having varied and balanced ‘good’ gut microbes.

You may have also heard of the term ‘lactofermentation’. This simply means fermentation using naturally occurring lactobacillus bacteria.

So if you want to improve your gut health, what are the best foods to eat? Many commercially produced fermented foods are pasteurised, a process that kills any beneficial bacteria. Check the packaging to make sure that it contains ‘live cultures’. The growing popularity of fermented foods means that these foods, which contain ‘good bacteria’, are becoming much easier to find in shops, but you can always make them yourself. Here are some of the most popular fermented foods that you can make in your own kitchen.

Custom surfboards from the Great Southern of WA. Handcrafted with personalised artwork to make for a surfboard that you can cherish!

ME RV E G UID E

K om b u c h a

LOCAL DROP OFF POINT

THE CAN N E R Y , NOR S E M A N R OA D Check out: www.ckb.wa.gov.au/artprize

Entries close 10th August 2018

201 8

2018

A U G U ST

$20,000 MAJOR PRIZE!

/

This is fermented sweet tea. During the process of fermentation, the bacteria ‘eats’ the sugar out of the tea, resulting in a slightly tart, pleasant tasting drink which can then be flavoured with fruits, berries or ginger. To make kombucha at home, first, you’ll need to source a ‘Scoby’ - this strange looking blob is the starter culture, and stands for ‘Symbiotic Culture of Bacteria and Yeast’. Simply add your Scoby to some sweet tea, preferably with some of the original kombucha, and allow it to sit at room temperature for up to two weeks. A quick google search will result in hundreds of recipes for kombucha, but don’t forget that it’s quite an art form, so you may need a bit of trial and error to get the perfect taste.

Quick tip - if you have some good quality kombucha, you can always grow your own Scoby by leaving it undisturbed in a jar at room temperature for a couple of weeks.

TIDE

While you can lacto ferment many different vegetables, sauerkraut is probably the easiest and the most popular. Sauerkraut is simply fermented cabbage with salt. All you need is a head of cabbage (any kind will do) and 1-2 tablespoons of salt. Chop the cabbage, and layer into a bowl with the salt. You’ll need to ‘squeeze’ or ‘pound’ the cabbage a bit, but it will eventually release enough liquid that you’ll be able to submerge the cabbage under the surface of the liquid. Fermentation needs to take place in an anaerobic environment - so without any air at all. That means you need to hold the cabbage under the surface of the liquid - a plate with something heavy on top is the best way to do this. Now leave it at room temperature for at least 3 days, and up to 2 weeks. It will have a ‘cabbagey’ kind of smell.

Just scrape off and discard any cabbage that floats to the top or any white foam that forms on the surface. You can add caraway seeds for flavour. Once fermented, your sauerkraut will keep in the fridge for months.

If you don’t have enough liquid, or you’re fermenting veggies cut into bigger chunks that don’t release as much liquid, then just make up some brine (1 tsp salt to 1 cup of water) and use this to cover the veggies.

Try ginger carrots, or kimchi, which is spicy Korean fermented cabbage.

ESPER A N CE

This soft cheese is super easy to make simply strain good quality natural yoghurt to remove the whey. The easiest way to do this is to line a colander with some cheesecloth (or a new chux cloth) and allow to sit for up to 24 hours. The resulting labneh can be used in place of cream cheese, made into dips, or formed into balls and preserved in olive oil in the fridge.

/

Sa u e r k ra u t

1 5

L a bne h

TIDE PICKS: FOODIE EDITION FROM PICKLES TO AMERICAN BBQ SMOKERS. HERE ARE MY SOME OF MY TOP PICKS OF FOODIE PRODUCTS FOUND AROUND TOWN

1 6

/

ESPER A N CE

TIDE

/

A U G U ST

201 8

1. ‘ W I L D A dv e nt u re Cookbook’ by S a ra h Gl ov e r Last year I got the pleasure of meeting Tasmanian chef Sarah Glover as she passed through Esperance gathering material for her next cookbook, and man, this girl can cook!

Sarah is all about local produce and using the wilderness as her kitchen to push the conventional cooking boundaries.

WILD is a collaboration with photographer Luisa Brimble, who has become an expert in capturing the magical moments Sarah creates. If you’re mad about camp cooking and need some creative inspo I definitely recommend grabbing a copy.

2. W e s t m ont Pi c k l e s These Aussie-made gucci pickles from BJ’s Fruit & Veg are the real deal and come in three flavours; classic Bread & Butter, Dill and, my favourite, Chilli.

The flavours are simply mouthwatering, juicey and tangy. Serve inside a coupla homemade burgers and guests will think you’ve been training for Masterchef.

3. Gyo z a Gir l

1

I do miss a good Japanese dumpling, so you can imagine I was over the moon when I came across these readymade Gyoza. You can buy these bad boys from BJ’s Fruit & Veg and I hear that they have dumplings on the way too.

4. Pio ne e r Pre mium Cas t Iro n C o o kwa re 9 P iece Se t

2 5

3

4

Campfire cooking is a vital part of the true-blue camping experience. This nine-piece set has it all for the decent price of only $179 at Barbeques Galore.

Each camp oven, skillet and jaffle iron is individually cast to guarantee durability and long-lasting quality. What’s better than a gift that will last a lifetime? It also comes in a pretty classic wooden box ready for gifting.

5. T ra e g e r Pro Series I’m told that it’s all about low and slow these days, and these smokers by Traeger Grills are top-of-the-wozza.

Fueled by 100% hardwood pellets, your meat will come out full flavoured and better than any other BBQ you’ve tried before. You can grill, smoke, bake, roast, braise and BBQ to perfection. Head to Barbeques Galore where prices start at around $999.

Brewing your own beer is practically every Australians dream, right? Feature Paints are here to make your dream come true with this all-in-one brewing kit for only $109.95. This kit has everything you need to get you going and you have a wide variety of flavours to choose from so you can match your favourite beers like the popular James Squire One Fifty Lashes or, my favourite, Byron Bay’s Stone & Wood Pale Ale. Pro tip: Father’s Day is coming up, so it’s time to hit dad up with an absolute winner.

7. Upward Spiral Se a s o n a l B l e n d

8

6

/ ESPER A N CE

Local coffee roaster and the go-to home-brewcoffee-guru, Glen from Upward Spiral Roasting says his seasonal blend is the most popular but also recommends trying his new Colombian grown

by Jairo Arcila. The importer, Carlos Arcila, helps farmers in Colombia process their coffees and get better prices making it ethical and delicious. You can pick up a 250g, 500g or 1kg bag from BJ’s Fruit & Veg or directly from Glen who has all the hot tips to get you set up at home or at the office.

1 7

8. L e Cre us e t St ov e - t o p K e tt l e There is something about a stove-top kettle that makes you feel more intellectually independent.

Something that says, ‘I can boil my own kettle’. This enamelled steel kettle from Retravision is a bit of a winner. Plus you get to pick from a wide range of colours from ‘coastal blue’ to ‘chiffon pink’. White with one, please.

TIDE

10

1 0 . L a mb & L e e k C ro q u e tte s

I bought one of these for my dad for Christmas and after a couple of Youtube videos he was super impressed. It turns out it’s really easy to use and because of its portability, it’s great for brewing on the road. You can buy this beautiful little coffee maker from Downtown Espresso Bar.

It’s not all just bacon and cutlets at Pink Lake Butchers.

They continue to pull out many exceptional options for your dinner plate from Kiev’s to Camembert Filo’s, but a personal favourite is the Lamb & Leek Croquettes. Yum. Do yourself a favour and treat yourself (and the rest of the fam) to a couple of these lil pockets of joy.

Fresh produce, friendly service Send your order in and we’ll pack it up WE CAN DELIVER OPENING HOURS Monday - Friday 8am - 5pm Saturday 8am - 12pm 73 Dempster Street Ph 9071 3993 • Fax 9071 7171 info@bjsfruitandveg.com.au

GREAT COF F EE AT HOME IS P OS S I B LE! Get in touch to discuss your options

spiralcoffee.com LOCALLY ROASTED SPECIALTY COFFEE Buy at BJ’s Fruit & Veg and Online

201 8

9. Aero bie A e roPre s s C o ffe e M a k e r

A U G U ST

9

/

VEG TS

7

6 . M o rgan’ s Pre m ium B e e r S t a r te r K i t

TIDE GUIDE TO BECOMING THE ULTIMATE FOODIE

BY KARLI FLORISSON You may have heard the word ‘foodie’ being used a lot lately. What is a foodie? Well, I’m so glad you asked. The dictionary may tell you that a ‘foodie’ is a person who has an interest in food and loves trying new and interesting food. Well, I’m here to tell you that a foodie is someone who eats lots of kale even when they don’t like it or anyone who can correctly pronounce quinoa on the first try. Being a foodie is now an essential part of being cool.

Not a foodie? Well, there certainly is still hope that one day you can be hip AF, but it’s going to take some work. Here are a few tips on how to improve your foodie game.

I t a l l s t a r ts with c o ffe e You really need to work on your coffee attitude. When you talk about your morning cuppa, be sure to use words like ‘dark roast with fruity overtones’ and ‘rich blend with floral notes’. Make sure you have a favourite coffee shop, and drink ‘cold pressed’ or ‘filtered’ coffee at home. Even if you like the taste of instant coffee, you must never admit to drinking it and be sure to hide your tin of International Roast right at the back of the pantry cupboard.

Ne v e r ea t ic e b e rg le ttu c e Instead, try swiss chard, endives, radicchio, baby spinach and dandelion greens. And, of course, try to squeeze some kale into every meal. Even rocket, that ubiquitous weed, is a good alternative. Yes, I know you planted some in the veggie garden in 2003, and you

haven’t been able to get rid of it since, but now that will come in handy. Iceberg lettuce can only be used ironically. The same for cos lettuce–pair it with some sundried tomatoes and some Backstreet Boys, and you’re all set for a 90s throwback party.

L e a r n ho w to p ro no u nc e quinoa Pro tip: it’s not pronounced the way that it is written. Also acai, and freekeh and bouillabaisse, pho and prosciutto and chipotle and chai and chia seeds. You don’t really need to know what they are. You don’t even need to know what they are, you just need to be able to drop them into a sentence. It’s easy, just say things like, “I could really go for a nice hot cup of prosciutto right now,” or “I think I’ll order the acai for dinner tonight,” or even “Would you like some bouillabaisse on that?” See? Easy.

T ID E G UID E

Coffee Cat re-opens Monday, August 6 6:45am - 2pm Weekdays

1A The Esplanade, Esperance 6:45AM - 2PM WEEKDAYS

DOWNTOWN WILL BE OPEN 6:45AM - 4PM WEEKDAYS & 7:30PM - NOON SATURDAYS (RESUMES 7:30AM OPENING ON WEEKDAYS FROM MONDAY 6 AUG)

OPEN MONDAY - SATURDAY 9.30am - 3pm

Soups, Paninis,Juices, Smoothies

$1B0reaky wrap

e e f f o C d e c I &

0403 618 388 The Tanker Jetty, Esperance Foreshore

Shop 1, 94C Dempster St

Follow us!

Cut out & bring in this voucher to redeem 21 Norseman Rd • Open Mon - Fri 4am - 2.30pm

201 8

Turns out it’s easier to be a foodie than you thought. I’m off to whip up a quick braise of wild foraged truffles in a Pinot Grigio sauce topped with some smoked turnips and a light sprinkling of kale. Should be delicious!

A U G U ST

When you’re not drinking coffee, you should be swilling turmeric tea, kombucha, or something that has ginseng or matcha in it. (I don’t really know what they are, but I’ve found that if you speak confidently, your friends will never know). When drinking alcohol, make sure that your beer is ‘craft’ and has an artful hipster picture on the front of it, such as a pirate riding a unicycle, or a cow driving a car. If you prefer wine, forget about your basic merlots and chardonnays.

Instead, you should opt for a wine type that you can’t pronounce, such as a Tempranillo, a Grenache, or a Gewurztraminer. Yes, that last one is actually a type of wine, not a German made bicycle–I googled it.

/

From now on, you’ll be cooking things in many varied ways. You can parboil, braise, infuse, flame grill, sous vide and bake things in a wood-fired oven. Even smoking things is becoming very popular at the moment - and I don’t mean what you do behind the garden shed when you think your mum isn’t looking (she is) or what you did to the frozen pizza that you forgot in the oven (although now everything else in the kitchen is smoked). Smoking your own meat is becoming very popular now, according to the food channel on TV. Here’s what you will need to smoke your own meat at home: a beard, a checked flanno shirt, lots of patience and time, some fancy wood that is not available where you live, such as ‘hickory’ or ‘maple’, and an average cut of meat that you plan to transform into something miraculous. Oh, and a smoker. The piece of equipment, that is, not your two-pack-a-day uncle.

T I DE

This one is easy, as there are so many to choose from. You can try paleo or keto, or sporadic fasting or only eat before 6 o’clock, or only eat on days that end in ‘y’. You could be a raw vegan, or sugar-free, or only eat foods watered by the tears of the rainbow coloured unicorn and harvested in the light of the full moon. It doesn’t matter which one you follow, just be sure to keep some backup blocks of chocolate in the pantry for days when the going gets tough, and be sure to tip the waitress extra when you ask them for all those things that aren’t on the menu. No, really. Tip them a lot.

E SP E RA NCE

Do n’t fo r g e t yo u r b e v e ra g e s

/

T h ro w o u t yo u r fr ying p a n

19

Fo l lo w at l e as t one f o o d t re n d

g n i t n u H The ds Bir AT THE TRAVELLER’S INN

2 0

/

ESPER A N CE

TIDE

/

A U G U ST

201 8

SATURDAY, 14 JULY Photography credit: Jonty Scoble

Do you ever feel the urge to just throw your phone, television, or computer directly at the wall? Imagine that initial emotion of relief as a device that systematically draws your productivity, motivation and social interaction splinters into a sprawling mess of chips and wires, gold and green. No doubt followed quickly by regret, though hey 10 years from that instance I’m sure you would look back and laugh. As I write this I’m typing on my computer, though generally I enjoy typing, it’s the maths that inevitably aligns itself with the day to day running of a small business that I despise. Numbers upon numbers upon numbers. I often think to myself how much could I achieve If I just put down the phone, took a sabbatical from the internet, and cancelled the Netflix subscription. I have so much original material that needs to be fine-tuned, lyrics to be written song structures and timing to preserve. Surely this would be a much more admirable pursuit. I imagine highly productive people simply eliminate these distractions from their lives, I wish I had the willpower. I also wish I had the willpower to say no to Cadbury, unfortunately that seems less likely than disconnection from Netflix.

Starting to get rather busy again, August will be the last of my mellow months before a hectic push into Summer.

Friday August 10th sees the second instalment of Club 75 at The Cannery Arts Centre. We have a cracking line-up with Christiane Smith, Joe Franzone, Demi Vandenberghe, John Ratcliff and Karen and Bernie all set to perform. Local artists Larry Youngson’s exhibition S.O.S will be open to view and to round the night out Vegetable Rotis will be available to purchase courtesy of Esperance Sri Lankan Taste. Ticket are available from www.canneryartscentre.com.au and are $12.50 for members and $15 for non-members. Also in August KP returns to The Esperance Motor Hotel to bring you three great local acts, The Swing’n Nads (Formerly The Archie Dudas), George Whiting and The Rock Cods and finally yours truly. Head to The Esperance Motor Hotel Saturday August 25th from 8pm for a great night of tunes.

Kyron Smithson

Culture Pops

AUG

The Great Moscow Circus has returned to Australia, heading down to Esperance on Wednesday, August 8 running nightly until Sunday, August 12. This new extreme show will feature Australia’s top trail riders, high wire walkers, the world’s best daredevil motorcycle cage riders, and breathtaking aerial performers. Grab your tickets online via thegreatmoscowcircus.com.au.

5

8

10

AUG

The upcoming exhibition ‘Art In Motion’ held at the Cannery Art Centre, will be showcasing the work of 40 local artists to give you ‘art that moves you’. The opening night starts a 6pm and features live music, great food and bevs available for purchase.

AUG

Head down to the Esperance Motor Hotel for some great local music starring The Swing’n Nads, my personal favourite: George Whiting and the Rock Cods and Kyza. Eho wants to buy me a beer?

AUG

For even more comedy head to the Civic Centre for Australian Comedy Gold. Stand up comedians Rory Lowe, Josh Warrior, Bob Franklin & Lindsay Webb will have you in stitches. Tickets start from $25 are available from the Shire website.

11

23

25

RECENT ARRIVALS INCLUDE: LEVIS • AG DENIM EVA’S SUNDAY • MORRISON DAMSELFLY CANDLE WITH NEW MEMES

91 DEMPSTER STREET, ESPERANCE WWW.WOVENONLINE.COM.AU

201 8

TRANS SEASONAL PIECES TO TAKE YOU THROUGH THE REST OF WINTER

A U G U ST

Learn more about what’s on in Esperance by visiting esperancetide.com

/

29

TIDE

Club 75 proved to be a great success the first time round, so look out, here comes volume two. Held in the Pop Up Lounge Bar at the Cannery Arts Centre from 6pm, the line up will include Christiane Smith, Joe Franzone, Demi Vandenberghe, John Ratcliff and Karen & Bernie. Alcoholic bevs available as well as food by Esperance Sri Lankan Taste.

Tickets are limited, head to the Cannery website for more deets.

Esperance Chamber of Commerce will be holding their annual Industry Business Excellence Awards Evening again at the Esperance Civic Centre, showcasing the achievements and success of local and regionally based businesses in the Esperance region. Tickets are still available and can be purchased through Try Booking.

ESPER A N CE

AUG

AUG

/

Up for a laugh? Over the Fence Comedy Film Festival is back. A night of comedy short films at the Esperance Civic Centre. This year’s theme is ‘The (Un) Making Of Relationships’. Tickets are $15, available via the Shire website.

2 1

AUG

SOMETHING OLD 20 18

The debut album Three Imaginary Boys (TIB) was the released in 1979 and was perhaps a reflection of the smouldering ashes of punk and the Winter of Discontent.

2 2

/

ESP E RA NCE

T I DE

/

A UG UST

A new chapter in modern music was about to be written. Pop and disco still shared the bill with manicured rock and roll whilst punk was self-imploding. The pop charts went frizzy hair and shoulder pads. Synthesisers were new on the scene and with a shift away from shredding guitar rock and a ho-hum for top 100 pop, alternative rock emerged and it came with a new acceptance. The Cure kept their distance and as a result, a cult-like band emerged in England but a much bigger mainstream audience listened in. The music is raw and extends to a moody sometimes frank discontent of youth. The three-piece offers up great accompanying bass lines which tells the story just as much.

THREE IMAGINARY BOYS THE CURE Words by Drewe Vincent

Is this The Cure’s best ever album? Well, possibly not, but it is a fine album by the three young men (Robert Smith was 20 when the album released). The Cure were prolific in writing songs and some were changed or added when the band released Boys Don’t Cry as their debut album in the US in 1980. Both albums are a sowing of the seeds debut which had a trilogy of great albums (Boys Don’t Cry, Seventeen Seconds and Faith) following it.

How do we inform the Esperance Community about upcoming funerals? www.esperancefunerals.com.au Facebook Page

EFS - Funeral Directors

Window Notices

p: 9071 3245 www.esperancefunerals.com.au

Esperance Newsagency Boulevard Newsagency Castletown Chemist Bradshaw’s Pharmacy Senior Citizens Centre

Notice Boards Dunc’s IGA Pink Lake IGA

SOMETHING NEW

HI VIZ THE PRESETS

“14 U+ 1 4ME” This is what we have come to expect from The Presets.

A long lyrical introduction to a powerhouse of beats and synth to rock out to. One for you and one for me is the catchphrase and get ready to yell it out because this song will set you on fire–when it drops get ready to feel the burn. This will be one for the live crowd and you can expect a light show to boot as vocalist Julian Hamilton displays his prowess and incredible vocal depth.

A real techno entry for the duo with both female and male vocals playing off each other in an obscure theme. I liked this song for its heavy driving bass line and a beastly wobble the grows and growls throughout the song. It has a constant rise that keeps you bopping through the whole track as sounds seem to swallow each other. I really love this style from The Presets. This is one for the late nighters who love to trance out to a world of sounds.

“Are Y o u He re ” I love dance acts that really bounce between different genres of dance music. This track rolls on a breakbeat with a lot of attitude-combined heavy synth and industrial sounds that get cranking when it breaks down in the mix. I love the lyrics and the layout of this track and I think it would be a lot of fun to throw down in the mix.

201 8

The biggest single from the album we received earlier this year and still flying around the radio waves, this track has summer festival written all over it. Even if The Presets are not playing, you’re going to hear this song played. We can expect a few remixes along the way because this one is quite catchy. Funky-finger-lickingfunky and nothing but fun. Look out for a “Downtown Shutdown” coming to a stage near you.

“B e e thov e n”

A U G U ST

“Do wnt own Shut do w n ”

/

Did someone say after party? This track is a DJ club entry you can expect to hear at any dance stage or nightclub. Catchy lyrics and full of funk, this song is a lot of fun and one I want to play for all the tradies out there who love to get down on the weekend.

TIDE

The first release of Hi-Viz at the end of last year “Do What You Want”, gives us our first taste of the album.

Quite unexpected, a rock song with a real pub, Aussie rock and roll feel that includes an array of horns and jazzy sounds that bring the song to life with strong power hungry lyrics. A short song with a lot of flavour, that delivers its message–do what you want.

ESPER A N CE

“To o ls Do wn”

/

“Do W hat Y ou W an t ”

2 3

Words by Jackson Vincent

The Presets are an electronic duo from Sydney who, for the past ten years, has carved a unique path in the dance music scene for there electro-rock fusions, epic ballads with larger than life vocals, and effects. Playing regularly at the top of music festivals and touring the world, they are renowned for setting dance floors ablaze with heavy bass lines, rock out synth-pop sounds, and an arsenal of well-known tracks that have seen countless remixes and dance floor time. Electric, aggressive and exciting is everything they are about and everything this new album is about. Keeping it fresh, “Hi-Viz” stays true to The Presets style, keeping up to date and in the moment. It’s a full-length dance album meaning you can put this on at a party and expect to be moving non stop the entire time. Five years in the making, the album is the most complete and refined of the group’s offerings and is full of tasty bangers to sink your thighs into. The album plays out like a party mix without any mixing of songs, the changeovers are smooth and keep the party rolling with a diverse range of beats and rhythms. I’ll be going over a few of the singles and my favourite tracks from this new album, however, every track has so much dance floor potential and I can’t wait to start dropping these tunes all around town. “Hi-Viz”, the album, in its entirety is an absolute banger so make sure to check it out.

THE TABLE’S SET, BABY

2 4 /

ESPER A N CE

TIDE

/

A U G U ST

201 8

CAMP COOKING THERE’S A LOT TO LOVE ABOUT CAMPING IN ESPERANCE. WAKING UP TO A BEACH TO YOURSELF, THE SMELL OF THE CAMPFIRE, FRESHLY CAUGHT FISH. ONE WOULD ARGUE THE BEST PART IS COOKING. HERE’S OUR FINEST TIPS.

For the traditional experience, the best pick is the classic campfire. But a trip to the tip could find you an old machine drum that can be turned into the ultimate fire pit instead. It’s portable and will keep your fire contained.

Just because your camping doesn’t mean you have to stick to the snagas and cereal. Surprise your fellow campers with a slow cooked roast, or some campfire bread and butter pudding. Grab a couple of fancy cheeses, chuck them in the frypan till they are slightly melted, add some crusty sourdough and thank me later.

Em e r ge ncy I ngre d i e n t s

W ha t we c o o k e d

Choose Your Own Climate

Refrigeration & Air Conditioning CALL JASON ON 0406 743 774

201 8

• Freshly caught salmon stuffed with lemon peel, kaffir lime leaves, salt & pepper and butter • Jacket packets cooked in the fire then smashed and covered in sour cream and chives • Roast pumpkin with goats cheese, rosemary, walnuts and honey • Lamb shoulder slow cooked with rosemary, garlic, paprika and lots of salt & pepper

A U G U ST

When it comes to cookware you want cast iron everything. You’ll need something to boil water and something to cook toast. Some decent knives are important, a solid chopping board and don’t forget a head torch. And get some reusable dinnerware, there is nothing is worse than arriving at a beautiful campsite to find discarded styrofoam plates.

/

Always have a backup!

Make some space for these emergency extras like packet noodles, baked beans, nuts, tuna, dried pasta, all the stuff you don’t need to keep cool and will last you till the end.

P a c k a l l t h e s tu ff

TIDE

Whether you are going away for one night or fifteen, it’s a good idea to have a plan for the meals you will eat when away. Research what your thinking of cooking and pick ingredients that can be utilised in more than one meal.

ESPER A N CE

N o w g e t c re a tiv e

/

Yo u r s o u rc e o f he a t

2 5

Ge t or ganis e d

2 6

/

ESPER A N CE

TIDE

/

A U G U ST

201 8

FIVE MINUTY HISTORY

BY KARLI FLORISSON Anyone who grew up in Esperance in the 70s and 80s will remember a wild, adventurous place called Esperancho. Half Wild West Ranch and half teenagers’ paradise, Esperancho was a youth campsite based on a farm just out of Gibson.

Part of the fun and adventure of Esperancho was the people who ran it. Brothers Dave and Vince Mack, along with their wives, Sue and Robyn, started running church camps on the Esperancho property in the early 70s. Esperancho was officially opened in 1975 by MP Geoff Grewar and the Macks, along with a number of staff and volunteers, who started running youth camps, school camps, summer camps, holiday camps, and even leadership training camps.

In the 70s, holiday camps were hugely popular, and in 1977,

Dave and Sue went on a sixweek trip, visiting campsites in the USA and in Canada, and going to a camping conference in Banff Springs. In 1978, Vince and Robyn went to Rawhide Ranch in the USA, where they enrolled in a two year training program, which taught horsemanship, animal science and husbandry, leatherwork and leadership. They were also involved in running the Ranch’s summer camps. They came back full of knowledge and inspiration, and soon the horsemanship program at Esperancho was flourishing.

space for the campers to sleep.

There was a chapel and activities hall, some staff houses, and, of course, a big barn and horse arena. Vince and Robyn recall that the covered wagon came from a property at Salmon Gums, and was then carefully restored.

The mini train was originally from a mine site where it had been an underground iron ore train.

The chassis was donated to Esperancho, and Vince and Dave then rebuilt the rest of the train, as well as the train tracks that ran around the oval and up to the barn.

The facilities at Esperancho were all very basic. There was a log cabin dining room, and two log cabin, ‘bunkhouse’ style, accommodation blocks, plus a covered wagon, which served as more accommodation. Sometimes the carriages of the train were also pressed into use as further

Schools from Esperance and Kalgoorlie, and even some from Perth, brought their students down for school camps year round, and campers came for holiday camps from Esperance and many surrounding areas. Each camp would cater for around 40 young people, in addition to

FI V E MI N UT E HIS T O RY

Vince with a couple of the ponies

Dave & Sue with some campers

ESPER A N CE TIDE / A U G U ST 201 8

0429 996 577

Camps at Esperancho ran until 1988, when the lake, and a lot of the facilities, flooded. Camps were stopped, because, as Sue recalls, the toilet block was under 18 inches of water. Around this time, the Mack families started to feel that as wonderful as the camps had been, they had run their course. In 1989, the Mack’s gifted the property to Teen Challenge WA, a fledgeling drug and alcohol rehabilitation program that was based, at the time, in Gingin, just out of Perth.

Even though the camps were closed thirty years ago, many people still recall the happy memories that were built at Esperancho. Vince recalls that he often meets people who reminisce happily about their time as a camper. Since that time, Teen Challenge WA has operated a residential rehabilitation program on the Esperancho property, which is still there to this day.

Sadly, the Western cowboy theme, along with covered wagons, horses, bunkhouses and train are all gone, but the property is still being used for its original purpose, that is, to change and enrich the lives of young people.

/

For all Residential & Commercial Plumbing needs

as it could be dangerous. “One of the smaller kids would sit on the top of the ball, and two other kids would run into the ball on either side - and, as you can imagine, the kid on top would go flying.�

2 7

the staff. Campers were kept very busy with sport, archery, canoeing, leatherwork, games and many other activities. The horsemanship program was particularly popular, with around 40 horses on the property, all equipped with Western-style roping saddles, some of which were hand-made by Vince and Robyn. Campers had to learn about basic horsemanship and how to care for a horse before they could go on trail-rides or take part in gymkhana style games. Robyn even taught some of the campers vaulting, which is a style of gymnastics on horseback, including standing on the horse while it is in motion.

Other camp activities included a huge Earth ball, which, as Vince recalls, they had to stop using,

PARSNIP & PISTACHIO SALAD TO G E T H E R T W O TH I NG S W E L O V E : SE ASO NAL P RO D U CE AND RE AL L Y G O O D CH E E SE .

Me tho d

A U G U ST

201 8

1. Preheat the oven to 200ยบC. Peel and cut parsnip into halves. Place onto a baking tray, drizzle with olive oil and roast for 25 minute until golden.

2 8

/

ESPER A N CE

TIDE

/

2. Bring the stock to boil, add the lentils and bay leaf and simmer for 25-30 minutes, or until lentils are tender. Drain and discard the bay leaf. Set aside.

In gre die nt s 8 parsnips Brown lentils Goats cheese 1 bay leaf 50g pistachios Olive oil 1 litre vegetable stock Large bunch of rocket

A Cut Above The Rest

Dre s s i n g 1 tbsp olive oil 1 tbsp red wine vinegar 2 tsp honey 1/2 tsp Dijon mustard 1/2 clove of garlic 1 green onion, sliced

FREE BBQ TASTE TESTERS on Saturday Morning's

PH / FAX: (08) 90713980 81A PINK LAKE ROAD (Car park out front) EMAIL pinklakebutchers@westnet.com.au FACEBOOK www.facebook.com/pinklakebutchers

Trusted local butchers

3. Place the pistachios on a baking tray and toast in the oven until lightly browned.

4. To make the dressing, whisk together the oil, vinegar, honey and mustard. Season and stir in the garlic and green onion.

5. In a bowl, toss together the lentils, walnuts, parsnips and dressing. Place the rocket onto a salad plate, pile on the lentil salad and top with the goats cheese.

GARDENING & LANDSCAPING Native gardens Reticulation installs and maintenance Plant pruning, hedging and removal Weeding, trimming and mulching

CALL JACKSON 0467 018 951

Horoscopes

LEO

S AGIT TA RI U S

A RI ES

JUL 23 - AUG 22

NOV 22 - DEC 21

MAR 20 - APRIL 19

Where have you been? It seems

You keep doing you. Don’t worry

relieve some stress.

Like your Scorpio friends, the Mercury Retrograde may be causing a bit of angst. Just take a few breaths or count to three when you feel your temper fuse getting short. You don’t want to embarrass yourself.

VIRGO

C AP RIC O RN

doing that, doesn’t mean you have

like work is consuming your life.

Your friends miss you and have been hanging to finally have a drink with you. Put your work aside for now and go have a good time,

DEC 22 - JAN 19

AUG 23 - SEP 22

There is so much more to life, so step away from your screens and the comforts of home. Go out

will be so many memories to look back on.

SEP 23 - OCT 22

karaoke in your mate’s car on the

to.

It takes a big person to admit they are wrong. Take a deep breath and finally let go. You’ll end up feeling lighter, as if a huge weight has been lifted off your shoulders.

TA U RU S

AQ UARIUS

you fear failure or rejection. Learn

APR 20 - MAY 20

Failure is a way of learning. Don’t be afraid of trying the things you have always wanted to do because

JAN 20 - FEB 17

from your mistakes and give things

Life has been a bit of a struggle lately, but hold tight things are looking bright. Surround yourself with those who mean the most to you and just try to have a good time.

a go. You can’t keep going through life avoiding anything that seems remotely challenging.

G EMINI MAY 21 - JUN 20

I am officially done helping you.

P IS C E S

that late night Maccas run. I hate

FEB 18 - MAR 19

choose to ignore it, thinking that

to break it to you, but, you’re not

Ever wonder why you are still single? Maybe because you are just a little bit self-absorbed. Next time you are out with someone, just stop and take interest in what they are saying, then things will definitely start to work out.

your guess is better than mine.

the X Factor material you were hoping you were. Hope this means you’ll stop, for our ear’s sake.

S CO R P I O OCT 23 - NOV 21

I give you all this advice and you

Well, it’s not, I know everything, get back in your box.

CA NCER JUN 21 - JUL 22

Thank you for being amazing these

The Mercury Retrograde may

last few weeks. You have been

cause a few upsets in the next few

helping others so much, you have

weeks. Don’t worry, it will pass.

forgotten to help yourself. Here is

I recommend staying away from

a daily reminder for you; pamper

electronics as much as you can…

yourself, breathe and continue to

things could get messy.

shine!

Gift & Living

The Lifestyle Boutique Of Esperance EST. 2004

NEW LOCATION Shop 5, 2 James Street, Esperance FOLLOW US

201 8

way to the weekend footy or to

A U G U ST

been doing too much carpool

called “friends” are doing this or

/

I have been told that you have

it’s the truth. Just because your so

TIDE

LI B R A

I know that it sounds cheesy, but

ESPER A N CE

thank yourself later for it as there

and don’t change for anyone. Yes,

/

adventure, travel more. You will

telling you. Stay true to yourself

2 9

and explore the world, go on an

about what other people are

Community Notices

TO SUBMIT A LISTING GO TO ESPERANCETIDE.COM OR EMAIL HELLO@ESPERANCETIDE.COM

HOMELESS WEEK - AUGUST 6 - 12 Esperance Crisis Accommodation is opening their refuge to the public on August 9 to display to the community what our service offers and to raise awareness of people experiencing homelessness.

SOCIAL SOUNDS @ CANNERY ARTS CENTRE Social Sound is a Cannery based group for Musicians, Songwriters and Poets - and anyone interested in local music. The next session is on August 10 from 5.30pm. This is a free event, and open to the public.

47TH ANNUAL ESPERANCE MUSIC FESTIVAL August 16-18 at the Esperance Civic Centre. Programs are now available from the newsagency on Dempster St. Tickets sold at door - cash only.

30

/

ESPER A N CE

TIDE

/

A U G U ST

201 8

LOCAL MARKET TIMES The next Esperance Growers Market will be Saturday, August 11 from 11-1pm at Nulsen Primary School. The next Museum Village Markets will be held on Sunday, August 12 and Sunday, August 26 from 8.30-12.30pm.

RFDS WA MELBOURNE CUP LUNCHEON This year’s luncheon will be at the Loose Goose on November 6. Buy your tickets from September 1 from Bradshaw’s Pharmacy.

MORNING MELODIES @ ESPERANCE CIVIC CENTRE On the second Thursday of the month between 11am-1pm, bring your lunch and $5 for some live music. What better way to spend your lunch break?

ESPERANCE BAY PROBUS CLUB Probus Clubs bring together retired and semi-retired people for monthly meetings with stimulating guest speakers. We meet at Esperance Travellers Inn on the first Tuesday of every month. Arrive at 6pm for a 6.30pm start. New members welcome. Phone 0415 389 069.

ESPERANCE MEN IN SHEDS Although our name is sexist, our group is not—women are also welcome to join. The shed in Simpson Street is open 8.30-4pm from Monday to Friday and Saturday mornings.

Enquiries 9072 1102.

ESPERANCE FAMILY HISTORY SOCIETY We meet at the Museum every Wednesday from 1.30pm, or by appointment. Phone 9071 2484.

COMMUNITY CONNECTIONS New to Esperance and wondering what leisure activities and facilities are available in town? Find out by having a chat with Jenny. Phone the Esperance Volunteer Centre on 9072 0346 to arrange a time.

FAMILY SUPPORT GROUP: HAVE A YARN WITH PEOPLE WHO UNDERSTAND Fortnightly informal meetings to support those with family members experiencing problems with alcohol and other drugs.

4.30-6.30pm at HOPE Community Services. Phone 9071 5169.

HAVE A GO AT BADMINTON Games played at the Indoor Sport Stadium on Mondays from 7-9pm for high school ages and above. Wednesday social games from 9.30-11am. $5 per session. Contact Trish 9071 1314.

TUESDAY MAHJONG New players needed! Come and learn to play the game, enjoy the fun and afternoon tea. 1-3.30pm at the Senior Citizens Centre. For enquiries, phone Helen 0427 146 489 or David 0427 720 834.

ROYAL FLYING DOCTOR SERVICE ESPERANCE AUXILIARY (INC) Meetings held 3pm on the first Monday of every month at the Masonic Village Hall, Brazier Street. Contact Helen 0429 457 227.

OLD TIME / NEW VOGUE BALLROOM DANCING 7.30pm on Friday Nights at the RAOB Hall on Williams Street, behind the Bijou Theatre. Singles, Couples and Beginners all welcome. $5pp, supper included. Contact Viv 0427 014 691.

TABLE TENNIS Thursday mornings at the Scout Hall from 9-11am. We are a very friendly group and we welcome everybody!

OLSOTS PLAY GROUP FREE play group held every Monday, 9-10:30am during term for ages 0-3 years. For further info contact the school on 9071 5195.

ESPERANCE PHOTOGRAPHY CLUB INC We meet at the Cannery Arts Centre on the third Monday of the month at 7pm. Enquiries Julie Wylie 0488 775 964.

The community noticeboard is sponsored by

We’re your local energy partner Faults & emergencies: 13 23 51

143 Sims Street, Esperance, WA 6450

Website: horizonpower.com.au

Phone: (08) 9072 3400

Email: esperance@horizonpower.com.au

Find us on

ADOPT A MATE MALE, BLUE HEELER/MIXED BREED 11 MONTHS

MALE, DOMESTIC SHORT HAIR 1 YEAR 6 MONTHS

Seymour came to SAFE from the local pound and is now looking for the perfect home Seymour has settled in well with his foster carer and absolutely loves other dogs. He would love a home with another dog to keep him company.

Red is super friendly and gentle and enjoy lots of strokes but will tell you nicely when I have had enough.

/

RED 31

SEYMOUR

/ A U G U ST 201 8

If you wish to adopt a cat or dog from SAFE Esperance, please phone 0407 772 886 or email esperance@safe.asn.au

TIDE

Seymour’s ideal home will have secure fencing, and he will need at least one long walk each day to keep him happy and healthy. He would suit an active family with older children who will treat him as part of the family, and he will need an area inside to sleep at night.

Still a young boy, Red loves to play so would be a good companion for gentle children who understand how to treat a pet. Red is still quite active loves his food. He is also very clean, perfectly litter trained and well behaved in the house.

The perfect home for Red would be calm and friendly with someone who gives lots of cuddles and affection to make him feel loved and safe.

ESPER A N CE

He is a little shy with people initially but soon comes round once he knows they mean him no harm. Seymour is a very quick learner and already has the basic commands mastered. He is housetrained and walks well on the lead. He is high energy and loves to chase a ball and run on the beach.

Red is used to being the only cat in his first home and probably prefers it that way. He is currently living with other cats at the moment, but he would feel more relaxed and at home if he was the only kitty. He hasn’t lived with dogs might be frightened of them unless the dog was particularly cat-friendly.

FOR SALE

2B Stubbs Street, Esperance

Central Charmer

Laurie Fyfe 0411 090 318

2

1

1

159 Goldfields Road, Castletown

$295,000

Positioned just 800m from Castletown beach is this sizeable 4 bedroom fibro home. Displaying open plan kitchen and dining area, separate lounge with tile fire and revamped bathroom. Rear verandah with cafĂŠ blinds, shaded lawn area and garden shed.

Paul Blackham 0402 278 256

FOR SALE

4

1

1

4 Hart Place, Castletown

ESPER A N CE

TIDE

/

A U G U ST

201 8

11A Daphne Street, Castletown

$275,000 Choice Location

This attractive 2 bedroom home is privately tucked away in a small culde-sac location, so close to central amenities. Includes open plan living, dining & kitchen with electric stove. Tile fire, built-in robes, covered patio, garden shed, security screens & carport.

FOR SALE

FOR SALE

Purse Pleaser

$335,000 Family Delight

32

/

Flourishing gardens and lush lawns will tempt you into viewing this neat family home located on a large 1138sqm site. Front lounge with adjoining dining nook wraps around to sizeable kitchen with meals area. 3 bedrooms, robes and 4 aircon units. Semi enclosed patio, greenhouse, 12m x 6m workshop and 10m x 4.5m lean-to. Carport UMR.

David McGrinder 0408 452 490

FOR SALE

3

1

4

26 Pink Lake Road, Esperance

Great Elevated Location

$340,000

Offers 3 bedrooms, 1 bathrooms, formal lounge, streamlined kitchen and open family area leading out to patio. Reverse cycle air conditioner and reticulation. Tandem, semi enclosed carport with panel lift door leading to workshop. School handy.

3

Chris Pope 0439 772 747

FOR SALE

1

3

Lot 13 Harris Road, Monjingup

$325,000 Affordable Farmlet

$450,000

Fantastic for 1st homebuyer, this roomy 3 bedroom town central home presents generous size lounge room and neat kitchen/dining, adjacent to large partly enclosed patio. Semi-ensuite, BI robes, single drawer d/ washer, gas bayonet and near new floorcoverings. Rear lined garage/ workshop and carport with auto door plus garden shed.

Located just 9kms from central Esperance you will find this 2 hectare lifestyle lot which offers a large 4 bedroom, 2 bathroom home which includes fully enclosed patio. Flourishing orchard with variety of fruits, soak, 200,000L rainwater supply and 12m x 16m shed with mezzanine and leanto.

Laurie Fyfe 0411 090 318

Paul Blackham 0402 278 256

3

1

2

4

2

2

professionals.com.au