Issuu

December 2019

CONTENTS

Welcome

to choose my favourite holiday, it would have to be Christmas. For my family, like many others around here, it’s a time to get together and celebrate each other and what we’re thankful for. And although children grow up, develop careers and lives of their own, Christmas is always something you can rely on to bring everyone together no matter what. My parents were both busy working all year ‘round. As a farmer, my dad would always be harvesting this time of year and my mother, who takes on an important role as a nurse in my hometown, would often have to work Christmas Day, but this never stopped us. We would always find a way, even if it was just for one day, to get together over a beautiful (sometimes supermarket made) meal that we got to share as a family. And to us it wasn’t about expensive food or getting lots of presents (although at this age I won’t ever knock back a new pair of socks or five, despite hating it as a child), it was about

if i had

being together and having a good time … being merry you could say. But Christmas is also a time to reflect on how lucky you are to have what you have and realise there are those out there that can’t always have a “perfect Christmas”. When Christmas comes around, there are some families who aren’t quite as complete as they once were, or some who can’t afford to put presents under the tree or food on the table. This jolly time of year is also a time to think of giving even if it’s not to someone you know. There are many charities, both larger and local, who are working hard to give children in need presents and parents food for their special time of year. It’s important for us to acknowledge and do what we can for these families and people, to let them know they’re not alone. In this edition of bella+beau, we’ll be hearing from a young family who are gearing up for their very first Christmas with a newborn, something people dread or enjoy. It’s also a time for gift giving and I know how difficult it can be to find the perfect gift. So we’ve put together some handy hints and suggestions on how you can get exactly what you’re looking for without having to

travel too far from home. Another big part of Christmas time is of course the delicious food. But sometimes the stuffing and Christmas pudding isn’t an option, so we’ve managed to find some light and even healthy options for your table this year. But we haven’t forgotten our usual programming, with our cover girls, Kate Welch and Michelle Pumpa, telling their stories of being female racers competing in the Southern 80. We also have the story of Neva Atkinson, an Indigenous who struggled with drug and alcohol addiction before turning her life around and making it her mission to help others who have been in similar situations. So from all of us here, we want to wish you a very Merry Christmas and a Happy New Year. We’ll see you on the other side.

Alex Gretgrix Editor

CONTENTS Unlabelled.............................................................3 Suddenly awesome........................................3 Married to the Murray _ and the Mistress..........................................6 To save yourself you must first know who you really are...............9 Skip the stress of the silly season.....12 Tiny traditions for tiny tots.....................16

All I want for Christmas is......................18 How to entertain… the healthy way................................................20 Recipes.....................................................................21

COVER Kate Welch and Michelle Pumpa are headed for the Southern 80 in February.

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Editor: Alex Gretgrix alex.gretgrix@riverineherald.com.au 5482 1111

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Story starts page 6. Photo: Steve Huntley

Photography: Cath Grey, Steve Huntley, Australian Pork Limited, taste.com.au Editorial design: Bella Considine Advertising design: Bella Considine Words: Sophie Baldwin, Charmayne Allison, Brayden May, Alex Gretgrix

UNLABELLED BY DR CARA

COMPLIANCE VS DEFIANCE you have an emotional affair with your food? How many of you have an emotional affair with Facebook or other social media outlets? I have a funny feeling this is our way to defy (and rebel a bit) and then eventually the brain wants more. That’s when it becomes a regular habit. The balance between compliance and defiance becomes a bit tricky. In general, happy people often are compliant. They enjoy their work, they enjoy the people they work for and they value some similar things all in a day’s work. However the compliance becomes a bit boring sometimes and then we want to become a little defiant. This can look like eating a bowl of ice cream or two at night (although subtle just hear me out). Then the trips to the cupboard look like hiding lollies so nobody can have them and it becomes the ‘stash’. Now lollies are a light example here but often I work with people who have behaviours that become more defiant in nature because they are convincing themselves they are happy. Just replace the lollies with wine here (just

how many of

saying). Here is the antidote! If you let your ‘yes be yes’ and your ‘no be no’ this is a good start. I work with professionals who are very compliant through their work week and then on the weekends they get somewhat defiant because of the ‘pressures’ they place on themselves and it’s just not a fun relationship with the ‘self’. It’s time to let go of this pressure tug of war with the self and allow the mind to have a different perspective. First it is going deeper into seeing what detracts the energy from yourself. If there is a person or something that is detracting your energy then think about setting up a bit of a boundary around it or even just saying no. I always like to say try to be gentle or compassionate in doing so. Let’s start with an example, if you have identified a person or something that is taking up your energy and you have technically been saying ‘yes’ when you really want to say ‘no’ then let’s start there. Ask yourself why are you saying ‘yes’. Is it for them or for you? I know we say yes because we care and we

want to do things for people and rightfully so. However, if it starts becoming a ‘yes’ too often and is starting to turn into a ‘no’ for you, then let’s get real and let’s get to the bottom of why you are saying yes too much when you really want to say no. Then I meet people that say ‘no’ too often due to fear and not letting themselves explore things even though they really want to be saying ‘yes’. Now I hope I am making sense here, but overall the gist of this is let your ‘yes be yes’ and your ‘no be no’. I sure hope you join me to start the Unlabelled tour and meet me here in Echuca. Watch for the info as I will be conducting an Unlabelled Evening with Dr Cara in midDecember. I sure hope you join me and let your yes be a yes for this one as you do not want to miss it. The night is going to go into how certain labels like the one I mentioned in this article ‘Dear Pleaser’ so you can be aware of it at minimum. It’s a start and knowing is the first step. You have to be open if you want to come to this evening and then start exploring the labels you carry. I look forward to meeting you Echuca.

SUDDENLY AWESOME bid farewell to another year, it is time to reflect on all that 2019 has been. For me it has been a year of peace and calm and, of course, quite a bit of swimming, riding and running. I have completed two half ironmans, one full ironman and countless half-marathons and trail runs. My Garmin tells me I have run 1209.8 km, swam 177 km, and while I can’t tell you my exact ride distances, what has been recorded is well over 6000 km — which goes to show I am either nuts or have no social life (I am thinking the latter but sometimes I wonder how close the contest is). At the end of November, I finished off my race season with a little trot around the Western Sydney Half Ironman course — taking my number one fan with me, my ever loyal doggoBarney George (aka. the Big Boy). This was his first ironman experience. The Big Boy loves a road trip and I only have to mention those words and his tail starts wagging and he is in the car ready to go. He enjoyed the nine-hour drive to Sydney although me and a friend didn’t enjoy his breath, as he excitedly breathed all over us on the way up. Thankfully my nephew Harry loves Barney as much as I do, and he is always happy to babysit, which is the perfect prelude to the tale of Barney’s first marathon. As I was approaching the last 5 kms of the run leg I saw a very excited doggo on the sideline wagging his tail.

so as we

He was happy when I stopped for a pat but was somewhat concerned when I ran off leaving him behind, prompting him to slip his collar off and chase after me. Because I am such a focused and fast athlete (ha-ha) I had no idea of what was happening behind me as my family support crew exploded into action chasing the Big Boy before he knocked over everyone on the course to get to me. Suffice to say there was a very happy doggo waiting for me when I crossed the line, in what was also a five-minute pb. Who would have thought I would complete my fastest ever half a week before I turn 45 — just like a fine wine, I must be getting better with age — although I gotta say the last few kilometres were bloody hard and left me questioning my sanity and swearing, many, many times. I am not sure what 2020 will have in store for me, whether it will hold another ironman or something completely different like an ultramarathon but there will be some sort of physical challenge hiding in there somewhere. Maybe even a book — The Adventures of Barney George. As usual this year has passed me by in an absolute blur and I can’t believe I am heading into my 45th year around the sun and my first

My nephew Harry with me and my biggest fan and occasional troublemaker, Barney George.

without my dad. Losing a parent is pretty tough so this Christmas make sure you surround yourselves with those you love and enjoy every single moment. Eat, drink and be merry, laugh hard and love harder — Merry Christmas to you all and happy 2020 — I know its going to be a cracker!

Christmas gifts

O P E N 7 D AY S F R O M 1 0 A M 572 HIGH STREET, ECHUCA 0447 339 455

& stocking fi ers

PROFILE

MARRIED TO THE MURRAY

_ and the Mistress

BRAYDEN MAY had to pedal hard to catch up with the latest member of the Welch family to hit the water in the Southern 80. When the event is staged in February, Kate Welch and Michelle Pumpa will be on their skis and behind The Mistress F2 looking to create their own piece of S80 history WHEN KATE WALLIS met Zac Welch, she knew he and his family had something to do with waterskiing. She didn’t realise that meant everyone would devote their every waking moment to getting on the water and behind a boat (and more than 1350 horsepower) to go hurtling along the Murray at 200 km/h. Kate had never been on skis — one or two. Not a born and bred, Kate had never even swum in the river, let alone risked life and limb on it — for fun. But now the latest Mrs Welch is exactly where you would expect to find her — behind The Mistress. It wasn’t a case of the sport capturing her attention, in this family the sport captures you. And anyone who goes near you. Because her skiing partner in the next Southern 80 will be Michelle Pumpa, whose own husband Jade had been skiing behind The Mistress F2 for several years. The one thing Jade tries to keep quiet, is that Michelle actually taught him how to ski. But the boys behind the boat scenario has changed dramatically — Zac no longer skis, he’s taken over at the wheel of the primary Mistress (displacing dear old dad Leo, who has now been consigned to the observer’s seat) and Jade will be driving The Mistress F2 with the girls going for all the glory as the skiers. “At the pub after races, Michelle and I always said we wanted to get behind the boat,” Kate said. “But it was really hard to scratch that itch when we are both mums and the boys were so heavily involved.

“Finding the time for training and competition just proved to be too difficult.” When they do hit the Murray River in February, Kate and Michelle’s experience couldn’t be further apart. Welch will ski in the great race for the first time, while Pumpa will return for the first time in 15 years. “I’ve been looking forward to the race for a long time,” Michelle said. “It’s definitely the one everyone in ski racing wants to be involved in because of just how significant it is. “To be able to race with one of my closest friends will certainly be special. It’s a moment I’ll be sure to treasure for the rest of my life.” Next year’s race will be just the second time the pair have raced together, having first raced during November’s Barrie Beehag. And already they’ve shown signs they will be a force to be reckoned with at the 80. “We set personal bests on the way up and back in the Beehag, so we’ve already shown we can improve in a short space of time,” Kate said. “As a pair we are still finding our feet together and with more training the better we are going to get. “But Michelle and I are more about enjoying our time out on the water, not so much whether we are winning or losing. “The Beehag in particular will always hold a special place in my heart considering it is where I met Zac eight years ago when my dad was competing.” Jade and Zac will both have big responsibilities at the Southern 80, as they aim

to ensure their respective skiers reach the finish line safely. And Michelle said she doesn’t feel any different with Jade in control of The Mistress F2. “I have full faith in Jade’s ability to drive,” she said. “No matter the situation, he does his best to ensure Kate and I are safe at all times.” But before they even think about hitting the river in February, lots of water still needs to go under the bridge. And following Christmas, the team can expect a heavy training load. “We try and get out on the water at least once a week,” Michelle said. “With all of us having kids, it can be hard to find time so sometimes we organise to go out on a Thursday afternoon while they are at school and kinder. “When we aren’t behind the boat, we spend a lot of time with Fitmob for cardio and strength training. “But it’s also great for our general fitness.” Given their parents’ involvement in the sport, it seems inevitable Aliera and Lachie Pumpa alongside Banjo, Flo and Vance Welch will one day enter the world of ski racing — which is why Kate and Michelle got back on the water. “We wanted to prove that mums are able to do anything if they put their mind to it,” Michelle said. “It’s been about us showing the world there is still plenty for us to offer even after we’ve had kids. “Scratching that itch has been one of the best decisions we’ve ever made.”

TO SAVE YOURSELF YOU MUST FIRST KNOW

who you really are

>>>

PROFILE

>>>

Neva Atkinson was on her way to becoming an all-too-familiar statistic as she spiralled down the oneway path of drugs, alcohol and depression. Yet in one miraculous moment she turned her life around and reclaimed her birthright, her individuality and her future. CHARMAYNE ALLISON reports sitting in her Echuca home, speed coursing through her veins and her world crumbling around her. It was 1989 and the Wollithica woman and young single mum had officially hit rock-bottom. Isolated, lonely and hopeless, she could see no way out. Her life had become defined by pain — compounded by shame and the loss of identity experienced by far too many Aboriginal men and women who feel strangers in their own land. And as she strived to mask that pain with more drugs, more alcohol, she was pushing her loved ones away one by one. Spiralling until one day she lashed out, almost stabbing her brother-in-law in a drug-fuelled rage. Three weeks later here she was, kneeling on the floor, crying out for a lifeline. “I’d just found out my brother-in-law was dying in the hospital because of his drinking,” she recalled. “He had one foot in the grave. His kidney was failing, his liver was failing, everything. “And because we’d had a fight, I couldn’t say goodbye to him. I desperately wanted to say sorry for our fight but I couldn’t.” Tears running down her face, Neva heard four words over and over again in her head: “Cry out to God”. So she did. “I said, ‘please God, just don’t take him, I promise I’ll be a Christian’,” she said. “The next day I had a spiritual experience and became a born-again Christian. My life has never been the same. “And at that moment, everything in my brotherin-law’s body started working and he lived for another 29 years. He died only two years ago.” Neva still marks that moment as the turning point in her life — both spiritually and physically. One day she was taking a cocktail of drugs — speed, marijuana, cocaine, plus an endless stream of tobacco and alcohol — and the next she was almost clean. “A couple of days later I thought, ‘I’ll have a smoke’,” she said. “But then suddenly I realised I didn’t want it anymore. It was instantaneous; I’ve never touched it since. “That’s 30 years ago. And three years ago I

neva atkinson was

swore I’d never drink again.” Now, as a drug and alcohol worker at Njernda Aboriginal Corporation, she’s working to free others from the same demons that had enslaved her. “I know what they’re going through,” she said. “I know what’s going on in their minds and I know that what they need is just someone who understands them. “When I tell them I’m 30 years drug-free, they’re amazed. And I say, ‘yes, it is possible’. They can be free of this.” Born in Deniliquin and raised in Swan Hill, Neva — like countless Aboriginal men and women — was taught to be ashamed of her Indigenous heritage from a young age. Her mother and father had come off missions — Moonahcullah and Cummeragunja — while she spent the first years of her life on a fringe-dwelling mission in Deniliquin. But when they moved to Swan Hill, everything changed. “We had welfare checking up on us every week,” Neva said. “And part of the assimilation policy was that we had to go every summer to stay with foster families to get us used to being around white people.” Thankfully, most of the families treated her with kindness. But there was one that made both day and night a living hell for the tiny three-year-old. “The male of the household used to stand over me every morning and threaten to belt me,” she said. “I wet the bed because I was so fearful of him. And then he flogged me again for it. “But other kids were more abused than I was.” Even when she was back home, Neva was starkly aware of the separation between indigenous and non-indigenous people. And it was never so immediate and so raw as when she was at school. “I was reminded of it every day. They used to tease us, calling us coons, laggies, n*****s and abos,” she said. “When I was growing up I was ashamed of being Aboriginal. I hated myself. That internalised oppression has stayed with me for years. “Until God changed my life. I sensed in my

spirit that He told me one day, ‘I made you an Aboriginal woman’. “It set me free. And I’ve never been more proud of who I am as an Aboriginal woman.” At 22, Neva settled in Echuca, where she raised her five children — Daria, Brodie, Rory, Desiree and Desmond — singlehandedly. “No-one plans to be a single parent but I had broken-down relationships. They just didn’t work,” she said. But after her third child was born, it all became too much. “I hit the drugs and alcohol just to cope with life,” she said. “If there’s one thing I can say to other single mums, it’s just don’t give up. Because your kids need you. “You’ve got to fall, you’ve got to struggle. Just get back up. You can do it without the drugs and alcohol. Get busy living, instead of sitting around waiting to die. “Because no-one can love your kids like you. And they will always be thankful. I can’t get rid of my kids now.” After her newfound faith led to her major turnaround, Neva had two other children and another broken relationship. “So I ended up just deciding I’d raise my children on my own. And I’ve done it for 37 years,” she said. Throughout the years, Neva also juggled single motherhood with work — from being a kitchenhand at Murrayvale Aged Care and working as a rousie (shearing is in the Atkinson blood) to stints as a Koori educator at Echuca High School and Aboriginal liaison officer at Echuca Regional Health. From there, she had some time off to care for her grandson Jahleel (now 7). Until, in September, she landed her dream job as a drug and alcohol worker with Njernda. “I’m not here to make a living. I’m here to make a difference,” Neva said. “When people come in here, they feel worthless and believe no-one can help them. But we are here to get them the best outcome possible. “We encourage and empower them to heal and be set free so they can have a good life. “I’ve seen too many shocking suicides and the senseless deaths. Drugs and alcohol aren’t just

PROFILE

I KNOW WHAT’S GOING ON IN THEIR MINDS AND I KNOW THAT WHAT THEY NEED IS JUST SOMEONE WHO UNDERSTANDS THEM. WHEN I TELL THEM I’M 30 YEARS DRUG-FREE,

they're amazed

destroying our indigenous community but the community as a whole.” Neva has a strict walk-in policy — there are no appointments, just an open door. Above all, she aims to offer wholistic care, addressing clients’ spiritual needs while also offering support and encouragement through the physical requirements of detox and rehab. “People use drugs and alcohol to mask some kind of pain or anything traumatic that’s happened to them in their lives," she said. “Sometimes you need to heal that before you can get them free.” This is helped by her other role in the community, as a pastor. “I was ordained three years ago at Lockington Community Church. I can’t make it out there anymore but I still run meetings at my home once a week,” she said. “As a pastor, I look for opportunities to help my clients with their spiritual life. Because not many people address that realm.

“It’s such an important part. We are spiritual people. We need to heal spiritually too.” With her fulltime position at Njernda and parttime community pastoral role — plus the 24/7 job of being a mum and grandma — it’s hard for Neva to catch her breath. But in those rare free moments, you’ll know where to find her. In her studio at home, hands busy over a piece of artwork. Because in addition to Neva’s nurturing side, there’s a deeply creative facet which comes out in the stunning paintings, headbands and jewellery she crafts. It’s also here that her passion and pride in her Aboriginal heritage comes alive. “I’ve never been taught art, I just started doing stuff,” she reflected. “I did a mural at Echuca High School using the Aboriginal symbols and it just grew from there. Now I have murals in Echuca East Kinder, Moama Anglican Grammar, Shepparton Police

Station — the list goes on. “I also collect emu feathers and eggs from my friends that own emu farms and I create necklaces, headbands, brooches, skirts, stoles, capes, bracelets and arm bands.” While it’s boomed into a small business — Neva’s creations are in high demand by dance groups across the country — it’s also her getaway. “Creating is very therapeutic for me,” she said. Neva has lived in Echuca for 33 years now. And while her roles as a community pastor, Njernda drug and alcohol worker, single mother and local creative may seem like four very different worlds, they’re woven together by one enduring theme. Working towards a strong, healed and whole Aboriginal community in Echuca-Moama. “But we can’t move forward unless we are united,” she said. “We want reconciliation with the non-Aboriginal people — but we need to be reconciled to each other in this Aboriginal community first.”

HEALTH

SKIP THE STRESS

of the silly season

What to buy, who to buy for and how on earth will I wrap it all? Then there’s the stress of the hordes coming through the door, each stomach more empty than the last. ALEX GRETGRIX sat down to talk with B.K. Pillai about managing some of the major issues that could put a dampener on your Christmas season time of joy and happiness. Although it may seem that way on the outside, but what about under all of the tinsel and fairy lights? Stress is a very real issue that some either don’t realise or choose to ignore. And for many GPs around the twin towns, it’s something very common particularly during this time of year. “As general practitioners, we have a lot of patients coming through our doors and rooms who talk to us about stress and it’s always the same every year,” Echuca Moama Family Medical Practice’s Dr B.K Pillai said. “A lot of it is self-inflicted, setting up unreasonable goals for ourselves when there is almost no way of fulfilling what we can see christmas is a

inside our own heads. “And although there are many factors that lead to incredible anxiety and stress, and stress over Christmas in particular, there are a number I see time and time again.”

FAMILY CONFLICT We’ve all been there and we’ve all seen it. Mum and her sister don’t quite see eye-toeye or dad and grandpa are arguing about who is going to carve the turkey and ham, but Dr Pillai believes this all needs to be pushed aside. “Every family is different and of course Christmas can put unnecessary strain on already broken or fragile families,” he said.

“There are many out there who have either grown up in or are having to deal with divorce, separation or conflict within different relationships inside the immediate or distant family circle. Having to meet them over Christmas can bring about a sense of anxiety. “But when it all comes down to it, Christmas isn’t about the issues or arguments you once had, it’s about the kids. “It’s a time where children should be happy and they shouldn’t have to witness this negative and unacceptable behaviour. “These things happen and it’s important to create a plan on how you are going to manage and approach your family gatherings. “Avoid triggers that might set an argument in motion or another member of your family

HEALTH

Some parents feel the need to buy the biggest and best gifts for their children and a majority of the time that means splashing more cash, but that doesn’t have to be the case. “Having the most expensive presents for your children isn’t a must every year,” Dr Pillai said. “We see this in young families in particular. There are some who are spending their first Christmas with a new child and want to make it an exciting and memorable time for them. “I think you need to budget and look at responsible ways of managing your money over this period. “It is possible to find meaningful gifts and throw great parties without having to spend thousands of dollars. Find cheaper ways to cater and get gifts for your loved ones.”

For some people throughout the community, Christmas can be a time of grief and sadness. Whether that be because they have lost family members, aren’t in contact with them or the outside world or maybe they’re just too far away, it is a real issue. “It’s a very big issue, a worldwide issue and it’s difficult, particularly this time of year,” Dr Pillai said. “How do you manage that? Just try making contact. “In this day and age, technology has made making contact so much easier. We have apps such as Facetime, WhatsApp or Facebook making it so much easier to keep in contact. “Go out into the community and see who you know out there. Whether it be by going to Church, local events or to where people are gathering. “Even go for a walk down the street or to the park, you never know who you might meet or see.” Keeping yourself hidden away from the world can be the worst option for you. “Don’t just sit at home and isolate yourself, get out there and find someone or something that makes you happy,” he said.

You may feel the need to dig into an extra serving of figgy pudding or drink that extra beer or champagne, but in the long run you have to ask yourself if it’s really worth it. “Being healthy, both physically and mentally, can really change your outlook this Christmas season,” Dr Pillai said. “But it’s not just about the food and alcohol you consume, having a good night’s sleep in the days leading up to the holiday will be a big help also.”

SPEAK UP But with the negativity comes joy and happiness for many people. It’s important to know if you’re feeling alone or mentally unwell, help isn’t too far away. “Make sure you contact your local GP and have a management plan in place,” Dr Pillai said. You can contact Lifeline by phone on 13 11 14. You can also contact Beyond Blue in a number of ways. By phone on 1300 224 636 or chat online or through their online forum at beyondblue.org.au

STAY HEALTHY Although Christmas brings about the temptation to push your healthy and active lifestyle aside for a few days, it’s not good to give in.

LY AL

Doctors at the clinic: Dr BK Pillai Dr Peter Nesbitt Dr Clare Bottcher Dr Claire Goodman Dr Suzanne Harrison Dr Samuel Kennedy

Dr Jessica Hetherington Dr Cameron Taverna Dr Nyree O’Connor Dr Deborah Martin Dr Dominic Karunanayake Dr Christopher Leow

Echuca Moama Family Medical Practice, providing quality primary healthcare for over 45 years to the rural community in a professional, caring and compassionate manner.

179–183 Annesley St, Echuca (03) 5480 6001 1 Martin St, Moama (03) 5480 2933

Dr Jerry Wong Dr Lara Mucha Dr Vindana Gamage Dr Erwin Wong Dr Shammi Akther Dr Rahul Verma

45 YEARS

D R

When it comes to our health, prevention is much better than cure.

OWNE

Prevention Is Better Than Cure

FINANCIAL STRUGGLES

LONELINESS

off. What are the topics you’re going to steer clear of?” he said. “Keeping your level of alcohol intake at a minimum or in check could also help in keeping things civil.” Alcohol can cause some people to become agitated or aggression which could lead to heightened reactions and emotions when it comes to an argument. “Being positive is also key. Instead of seeing your gathering as a terrible time and something you’re going to loathe, see it as a nice time to get together with family and friends, a time to spend with the people you love,” Dr Pillai said.

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TINY TRADITIONS

for tiny tots

Christmas with children can be a blessing (and occasionally a disaster, depending on which way you want to look at it). But when you are trying it for the first time with your first child there are no user instructions supplied. ALEX GRETGRIX sat down with a new family to talk about their plans for the big day if you think marriage changes your life forever, wait and see what having a baby does for it. Especially if you are the proud owner of the first baby on both sides of the family. Making her or him the number one guest at everybody’s Christmas lunch. Oh, yes, you’re probably invited too. A lot of parents know when you have children you need to readjust your plans, who you can see and when, spend extra money and put in that little bit of extra work to make this time of year special. Although for some this would be enough to deter you from having children in the first place, there are couples who can’t wait for this to happen. For 28 years, Gemma Angove has wanted to share a Christmas with her own family. And now this year, she and husband Jamie can, with their five-month-old daughter Evelyn. The couple, who started off as schoolsweethearts 12 years ago, are making it their goal to make their daughter’s first festive season the best it can be, particularly around the two sides of the family. “For us it’s all about family,” Gemma said. “We used to split our Christmas between Jamie’s family and mine, but since we’ve been married we have lunch with Jamie’s family and then dinner with mine so we get a bit of everyone. “It works out well because my family is in Gunbower and Jamie’s is in Moama so luckily we don’t have to travel too far to see everyone.” And this Christmas isn’t any different for the little family, except maybe it being a bit more hectic.

“It’s going to be a bit more full-on I think because everyone wants to see Evelyn,” she said. “Christmas isn’t about us anymore, it’s about her. So all the family wants to have their time with her and have their cuddles. “So time management has become the priority. We’ll catch up with family on the Saturday before Christmas and then Christmas Eve as well as breakfast, lunch and tea Christmas Day and on Boxing Day in different places. “So needless to say, we’ll be busy.” But this hasn’t stressed the couple out. “We’re definitely more excited than stressed, it will just be a matter of squeezing everyone in,” she said. But that doesn’t mean they aren’t nervous, but not for the reasons you think. “I’m probably more nervous about how spoilt she’s going to be,” Gemma laughed. “Jamie and I have bought her a toy box in anticipation for what she may or may not be getting from our family and friends.” And while presents are a given for the tiny tot, the family is also making sure their family traditions don’t end with them. “We’ve made sure to keep some of our family traditions going, so there will be little presents for her as well,” she said. “We went out and got a Santa sack made, with her name on it, and my sister organised a little Christmas bauble, also with her name on it. “They’re just a few little things we have in our family and we wanted to make sure she would be a part of that.” These traditions also bring back fond memories for Gemma.

“My siblings and I would always have the Santa sacks and for me it was always one of the best parts of Christmas,” she said. “The night before we always got to have our sacks out and mum would have to put restrictions on what time we were able to wake them because all of us were always up at the crack of dawn. “It’s just been so exciting to be able to go back to that now we have Evelyn and now she’s going to make those memories as well. “Although I think I will be a bit more excited than she will for a while.” As well as traditions, the family is hoping to eventually start some new ones of their own, even if they aren’t quite sure what they’ll be just yet. “We’ll be starting to go for a drive around to see all the Christmas lights this year and I think that will be exciting for her,” she said. “Even though she’s young, I think she will still enjoy the lights and how beautiful they’ll look. “She loved putting the Christmas tree up with Jamie and me, she was just so fascinated by all the lights and decorations so hopefully she does that with the lights around town too.” And even as their family grows, for Gemma Christmas will always hold a special place in her heart, now more so than before. “I love everything about Christmas. It’s a time for family and that’s the most important thing for me,” she said. “It’s such a special time and it’s a chance for everyone to get together and everyone’s very happy. “It’s always been such an exciting time, but now even more so now we have Evelyn.”

GIFTS

ALL I WANT FOR

Christmas is...

Robert Gordon Picnic Basket $89.95

Pudding Hamper Small Plum Pudding, Fruit Mince Tarts, Shortbread Biscuits, YoYo Biscuits, Christmas Gingerbreads, Gift Voucher $54.90

Christmas Cake Round Tomâ€™s 100-year-old recipe $29.90

Sunnylife Picnic Wine & Cheese Set $49.95

GIFTS

La Lucie Summer Picnic Platter $89.95

Christmas Gingerbread Shapes $4.90 each

Flemington Champagne Flute $10.95

Ultimate Hamper Christmas Bar Cake, Small Plum Pudding, Fruit Mince Tarts, Shortbread Biscuits, YoYo Biscuits, Christmas Gingerbreads, Gift Voucher $74.90

HEALTHY EATING BY SUSIE BURRELL

HOW TO ENTERTAIN…

the healthy way

any time on Insta chances are you would have noticed the growing interest in beautiful entertaining platters — not only are these platters chock-full of tasty morsels but a visual feast with their bright colours and amazing arrangements. Whilst tasting platters are beautiful to look at, they can also be packed full of fat and calories with dips, biscuits, chips and oily ingredients meaning you can consume a whole lot of calories in a very short period of time. So if you love nothing more than designing an amazing food platter, here are the steps to take in order to get the right dietary balance.

if you spend

1) A DD BUCKET LOADS OF VEGETABLES Forget packing your platter with biscuits and crackers, adding in chopped up celery, capsicum,

3) A DD NUTRIENT RICH PROTEINS Protein rich foods including Tassal smoked salmon, smoked oysters and prawns are rich sources of essential nutrients including iodine, zinc and omega 3 fats and are a great way to ensure that any snacking that does take place will also help fill you up.

4) C HECK OUT THE NEW STYLE CHIPS

carrots, baby cucumbers and tomatoes will not only add plenty of colour to your platter, but they are also low carb alternatives to high fat biscuits and chips. Much of the munching that goes on when grazing is mindless, which means we do not eat because we are hungry rather because food is in front of us. Therefore lower calorie foods go a long way in keeping our total calories under control.

There is a growing range of legume based chips and snacks that generally have a lower fat content than traditional options but are higher in protein and fibre. A couple of my favourites are the sugar snap peas from Harvest and the tasty roasted broad beans and chickpeas from The Happy Snack Food Company.

2) SEEK OUT LIGHTER CRACKERS

There are more and more dips available in supermarkets but be careful, just because they are made with vegetables does not mean that they are healthy. In fact, dips can have a fat content as high as 30–40 per cent especially if they are based on nuts or cream cheese. Always check the fat content of your favourite dips and seek out ones with <10 per cent total fat. Some of my favourites include Chris’s Egyptian Beetroot and any reduced fat hummus.

While some flavoured chips and crackers can contain as much as 30 per cent fat, extra thin crackers such as Wafer Thins are a low calorie and low carb option. Even better are the growing range of lower carb options such as the Olina’s Bakehouse range which cost a little more but are a much better option nutritionally. Grissini sticks too can work well, as can vegetable-based chips.

5) BE FUSSY WITH YOUR DIPS

RECIPES

BAILEY’S

espressotini FROZEN STRAWBERRY

and vanilla vodka martini INGREDIENTS

METHOD

• 2 x 250 g punnets strawberries, washed, hulled, halved • 2 tablespoons icing sugar mixture • 4 cups crushed ice • 250 ml (1 cup) chilled vanilla vodka • 60 ml (1/4 cup) chilled dry vermouth

1. Place the strawberries and icing sugar in the bowl of a food processor and process until smooth.

INGREDIENTS

METHOD

• 75 ml Baileys Original Irish Cream • 1 shot (30 ml) espresso • 25 ml Smirnoff Red Vodka • Chocolate syrup or sauce • Ice cubes

1. Pop some ice cubes into a cocktail shaker and pour in Baileys. 2. Add espresso shot, vodka and a dash of chocolate sauce.

2. Add the ice, vodka and vermouth, and process until the ice is finely crushed. 3. Divide among serving glasses and serve immediately.

PREP TIME: 10 MINUTES | SERVES: 10

PREP TIME: 10 MINUTES | SERVES: 1

Recipes from taste.com.au

new menu COMING SOON old favourites and some new flavours

505–507 High St, Echuca (03) 5480 1900 www.sunago.com.au

RECIPES

MARMALADE AND MAPLE

glaze ham

INGREDIENTS • 1 x 7–8 kg ham leg, skin removed • Whole cloves (you’ll need about 50) • Marmalade & maple glaze • 1 cup orange marmalade • ⅓ cup maple syrup • 1 teaspoon ground cinnamon • 2 tablespoons Dijon mustard

METHOD 1. Preheat oven to 180˚C/160˚C fan-forced. 2. To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring occasionally, over medium-high heat. Reduce heat and simmer for 6–8 minutes or until slightly thickened. Set aside to cool slightly. 3. Meanwhile, using a sharp knife, score the ham fat at 2 cm intervals into a honeycomb pattern. Insert a clove into each diamond of fat. Wrap the ham hock with foil (this prevents it from burning). 4. Place ham on a greased rack in a large baking dish lined with foil (see tip). Brush ham fat with half of the glaze. Roast for 55–65 minutes, brushing with remaining glaze every 15 minutes, until ham is golden and caramelised. Slice and serve warm or cold.

PREP TIME: 35 MINUTES | COOK TIME: 70 MINUTES | SERVES: 17

PRAWN, FETA AND INGREDIENTS

Recipe supplied by Australian Pork Limited.

watermelon salad

• 2 teaspoons honey • 2 teaspoons wholegrain mustard • 1/4 cup (60 ml) olive oil • Zest and juice of 1/2 lemon • 1/4 small seedless watermelon, cut into bite-sized pieces • 1 bunch watercress, leaves picked • 600 g cooked prawns, peeled (tails intact), deveined • 1 red onion, halved, thinly sliced • 200 g marinated feta, drained, crumbled • 1 cup fresh mint, leaves picked, torn

METHOD 1. Whisk honey, mustard, oil, and lemon zest and juice together in a bowl. In a separate bowl, combine the watermelon, watercress, prawns and onion. Drizzle with dressing and scatter with feta and mint to serve. Recipe from taste.com.au

PREP TIME: 10 MINUTES | SERVES: 6

RECIPES

CURTIS STONE’S

tropical pavlova wreath INGREDIENTS

METHOD

• 6 Coles Australian Free-Range Egg whites, at room temperature • 1 1/2 cups (330 g) caster sugar • 1 teaspoon white vinegar • 1/2 teaspoons vanilla extract • 1/4 teaspoons sea salt flakes • 2 tablespoons cornflour • 400 ml can full-cream coconut cream, chilled overnight • 300 ml thickened cream, whipped to stiff peaks • 1/2 cup passionfruit pulp (from about 8 passionfruit) • 1 ripe mango (about 400 g), peeled, pitted, thinly sliced • 1/4 pineapple, peeled, cored, thinly sliced crossways • ⅓ cup (20 g) shaved or shredded coconut, toasted

1. Position rack in centre of oven and preheat oven to 150C (130C fan-forced). Lightly grease a large baking tray. Draw a 16 cm circle on baking paper and place circle-side down on the tray. 2. In the bowl of a stand mixer fitted with whisk attachment, beat egg whites until foamy. Gradually add sugar, beating on mediumhigh speed for 10 mins or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornflour over meringue and gently fold in.

with wooden spoon and leave meringue in oven for 30 mins to cool, then remove from oven and cool completely. 5. Scoop out the firm, thick white layer of coconut cream from the top of the can and transfer it to large chilled bowl. (Reserve remaining coconut cream for another use.) Using an electric handheld mixer, whip coconut cream on high speed for 2 mins or until soft peaks form. Gently fold in the whipped thickened cream.

3. Using a large ice-cream scoop or large spoon, spoon 12 mounds of meringue mixture onto prepared tray, following the outside edge of the circle. Using the back of the scoop or spoon, smooth and flatten the top of the meringue.

6. Slide a large flat knife carefully under the pavlova to loosen it from baking paper, then gently slide pavlova onto a large serving platter. Spoon the whipped coconut cream mixture over the pavlova. Spoon half the passionfruit pulp over the cream. Arrange mango and pineapple over cream. Top with remaining passionfruit pulp and toasted coconut.

4. Place meringue in oven and immediately reduce temperature to 105C (95C fanforced). Bake for 1 hour 5 mins or until meringue is crisp on outside but still has marshmallow-like centre and puffs ever so slightly. Turn oven off. Prop oven door open

NOTES: Allow additional time for cooling. Make it ahead: Make the meringue up to 8 hours ahead, cool, cover and store at room temperature.

7. Using a serrated knife, cut pavlova into wedges and serve.

Orange and pistachio STUFFED TURKEY WHITE WINE GRAVY • 2 tablespoons Gravox chicken • 1/2 cup white wine • 2 cups Massel chicken style liquid stock

METHOD

INGREDIENTS • 4 kg turkey • 2 cups Massel chicken style liquid stock • 60 g butter, melted ORANGE AND PISTACHIO STUFFING • 40 g butter • 1 large brown onion, finely chopped • 6 cups fresh breadcrumbs • 1 1/2 teaspoons finely grated orange rind • 3/4 cup orange juice • 1/2 cup chopped mixed herbs (such as flat-leaf parsley leaves and fresh mint leaves) • 1/2 cup chopped pistachio kernels • 1 egg, lightly beaten Recipes from taste.com.au

1. Make orange and pistachio stuffing: Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to a large bowl. Add breadcrumbs, orange rind, orange juice, herbs, pistachios and egg. Season with salt and pepper. Stir until well combined. 2. Preheat oven to 180°C/160°C fan-forced. Remove and discard neck from turkey. Rinse turkey (including cavity) under cold water. Pat dry inside and out with paper towel. Loosely fill neck cavity with stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing. Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Tuck wings under turkey.

3. Place turkey on a greased wire rack in a large, flameproof roasting pan. Pour stock and 1/2 cup cold water into pan. Brush turkey with melted butter. Season with salt and pepper. Cover pan tightly with lightly greased foil. Roast turkey for 1 hour. Remove foil. Roast for a further 1 hour 40 minutes, basting turkey frequently with pan juices, or until turkey is golden and juices run clear when thigh is pierced with a skewer (add more water to pan if stock mixture dries up). Transfer turkey to a platter or board. Cover loosely with foil. Stand for 15 minutes. 4. Meanwhile, make White wine gravy: Skim liquid from pan, leaving 1/4 cup in pan. Place pan over high heat. Add gravy powder. Cook, stirring, for 3 to 4 minutes or until bubbling. Slowly add wine, stirring until smooth. Bring to the boil. Slowly add stock. Bring to the boil. Reduce heat. Simmer for 5 to 10 minutes or until thickened. Season with salt and pepper. 5. Remove and discard string and toothpicks from turkey. Serve with stuffing and gravy.

PREP TIME: 40 MINUTES | COOK TIME: 2 HOURS 45 MINUTES | SERVES: 8

SEEKING AN ASPIRING CAREER?

JOIN US AT OUR NEW FUNDED PLACES AVAILABLE CAMPUS FOR HAIR CALL US TODAY AND BEAUTY COURSES We are excited to announce the opening of our new Echuca campus situated at 91–95 Nish Street. The National Academy of Hair and Beauty (NAHB) is a Registered Training Organisation (ID 21851) offering courses that are nationally recognised throughout Australia. Our Echuca campus provides students with the facilities to train and develop skill sets needed for the hair and beauty industries with fully functional salons where students will learn to interact with clients, practice techniques and learn to be a part of a salon team. We look forward to welcoming new students and look forward to being a part of the exciting journey ahead.

TRAINING NOW AVAIL ABLE IN ECHUCA VIC SHB30416 CERTIFICATE III IN HAIRDRESSING The Certificate Ill in Hairdressing is designed for those who wish to become a professional hairdresser. Students at this level will demonstrate competence in communicating in the workplace, consulting with clients, selling products and services and applying a broad range of technical hairdressing services to clients. Individuals will develop a range of well developed skills where discretion and judgement are required and are responsible for their own outputs.

SHB30115 CERTIFICATE III IN BEAUTY SERVICES SHB40115 CERTIFICATE IV IN BEAUTY THERAPY SHB50115 DIPLOMA OF BEAUTY THERAPY The Certificate III, IV and Diploma of Beauty Therapy is the ideal pathway to a career in a beauty salon, spa resort or setting up your own business. This qualification will give you a high level of proficiency in many areas including facial treatments, body treatments and massage, lash and brow treatments, nail technology services, make-up and waxing.

This training is delivered with Victorian and Commonwealth Government funding under the Skills First Program. NAHB encourages people with diverse backgrounds to apply for these courses.

HEAD OFFICE

ECHUCA OFFICE

Level 1, 3–7 Shelley Street Richmond VIC 3121

91-95 Nish Street Echuca VIC 3564

Tel: +61 3 9421 4464 Email: info@nahb.edu.au

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