Issuu

January 2020

CONTENTS

Welcome

and just like that, Christmas and the New Year has come and gone. It’s one of those things where you build it up and spend months and months preparing, organising in a haze of excitement and then in a blink of an eye, it’s all over. You’re left with an endless supply of leftovers, presents you have no idea what to do with and possibly a few extra kilos (guilty). And then of course we go into the season of New Year’s resolutions. “In 2020, I’m going to look after myself more.” “This year I’m going to save up enough money for …” “It’s going to be my year to …” They’re the words everyone throws around, but do any of us really finish what we start? I know for the past three years at least I’ve always told myself it’s my year to lose weight. I’m one of those people who will say I’m going to start a diet or exercise more once the leftovers are gone.

And when that rolls around I tell myself I’ll start when it’s not so hot and I’m able to go to the gym without sending my heart rate through the roof and walking out like a soggy tomato. By the time it cools down I find a way to convince myself I need to save money and healthy food is far too expensive, not to mention it’s too cold to go for a walk. And this vicious cycle continues over and over and I never do what I started the year telling myself I was setting out to do. But there are a lucky lot who aren’t out to procrastinate like me and who are able to keep themselves on track (oh how I’d love to be you). In this month’s bella+beau we’re going to be there for the ones who need that extra push, or maybe even those that aren’t quite sure where to begin. We’ll bring you a few different ways to tackle your resolutions to ensure you have the best outcome possible. We haven’t forgotten about our leading ladies and gents with this week’s cover featuring Echuca’s own Chloe Bishop, a young woman who is taking the aviation world by storm … and she’s only just finished

high school. We also hear from Nicole Mitchell, another high flyer who really is an inspiration to any woman or young girl thinking about getting into the profession. Mel Roberts has also risen closer to the top of her field thanks to her recent success at the International Lash Masters Association Conference and her winning entry will stun you in a great way. We also catch up with Mal Apps who, with a team of local car enthusiasts, travelled west to race their beloved cars and raise awareness of mental health while they were at it. So we hope you enjoyed the festive season and this month will motivate you to make 2020 your best year yet. As for me, well I’d better get moving if I want this year to be any different.

Alex Gretgrix Editor

CONTENTS High-flying teen heads north...............4 From a broken back to the dizzying heights of a comeback........8 Suddenly awesome........................................10 Unlabelled.............................................................10 She’s a wiz with her lash wand...........12

WANT MORE BELLA?

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

facebook /bellamagazineechuca

Advertising: Kerry Vevers kerry.vevers@riverineherald.com.au 5482 1111

Instagram @bellamagazineechuca riverineherald.com.au/@bella

Kicking the dust up — to raise awareness..............................................................14 Plan for good nutrition..............................16 Recipes.....................................................................18

COVER Only the sky is Chloe Bishop’s limit. Story page 4. Photo Cath Grey.

Photography: Cath Grey, David Chapman, Mel Apps, taste.com.au Coles Magazine, Samantha Coles Editorial design: Bella Considine Words: Sophie Baldwin, Charmayne Allison, Ari-Balle-Bowness, David Chapman, Sharon Wright

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PROFILE

HIGH-FLYING TEEN

heads north

Chloe Bishop was flying before she could drive, was overcoming a fear of heights and is planning a multi-tasking future as she gets ready to head for Queensland and university next year. ARI BALLE-BOWNESS managed to catch up with Chloe as she touched down

before chloe bishop could drive a car — legally — she was piloting a plane. When she was 15 she jumped in the cockpit of her dad’s single prop aircraft ready to start her next adventure — because she’s always looking for something new. “I’m someone who just can’t sit still,” she said. “I do horse riding, netball, skiing on the river, surfing and snowboarding when I can, and I also go flying.” Although she is prepared to admit when she first started, she was nervous and a little stiff on the stick. “My first flight I was going up, down and off-track — I didn’t know what was going on,” she said. “It was a bit overwhelming but also amazing. I remember being on the biggest high after that.”

So with her feet back on the ground but her head still up in the clouds, it didn’t take Chloe long to smash out all the theory for her Recreational Pilots’ Licence (RPL) and by 16 she was flying solo. “When I set my mind to something, I like to see it through,” she said. At one stage if you were to ask Chloe if she wanted to get in a plane, she would have kicked and screamed in protest. “When I was a kid, I had the biggest fear of heights and flying,” she said. “I was petrified. I would squeeze the seat and cry to mum and dad. “But through learning to fly I was able to (mostly) get over my fear of heights — I guess I had to,” she laughed. But if she occasionally gets a little nervous, she remembers to “just suck it up”.

“When I’m the passenger, I am fine, I remember the pilot knows what they’re doing.” But when she is the one at the controls it certainly helps to have the same faith in the pilot and to “connect my phone to Bluetooth and listen to music to calm me down”. “But I’m probably a bit harsh on myself, I just say it’s got to be done and I know I will feel so good after.” A lot of Chloe’s self-assurance behind the wings comes from her instructors and parents. “Dad really is my inspiration,” she said. “He’s always saying how good it would be for me to be a pilot and if he had his time over again, he’d be a pilot instead of a concreter. “He doesn’t push me though, he just motivates me,” she said. Chloe also draws a lot of her confidence from her family friend/mentor Nicole Mitchell.

PROFILE

Nicole is an Echuca based pilot with years of experience both in fixed wing flying and helicopters. “I look up to Nicole a lot,” she said. “She is a huge inspiration and role model to me”. “I sometimes put pressure on myself when I’m flying, then I crack the shits when things don’t go smoothly. “Then, dad will say something like ‘you know Nicole and I have made mistakes too, it’s fine’.” Nicole has nothing but praise for Chloe. “She is a really gifted young pilot who has a great understanding of the theory and hands on application of flying. “I would love to see her finish her RPL as soon as possible. “After that, anything is possible.” There was a time when Chloe thought being a pilot was the plan.

But, as she entered her final year of school, the plan changed. “I remember thinking I have a job, I play netball, and I fly, I need to prioritise,” she said. “At the time flying was not a priority for me and school was.” Chloe said she didn’t want to “fly an air taxi” and so she set her sights on going to university. “I thought I wouldn’t be able to have a social life and become a captain and have a family,” she said. “It would mean sacrificing a big part of one for the other and I’m not prepared to do that.” If all goes to plan, Chloe will be jetting out of Echuca in February to start her next big adventure — a business degree at Griffith University, on the Gold Coast. Chloe’s father wasn’t too keen on his only daughter not pursuing a career in aviation.

But, once he realised there was an air school near the uni, he came around. It’s a massive period of transition in Chloe’s life. Whilst she was enjoying the freedom of completing school, Chloe expressed her frustration not knowing what’s coming next. “I’m the most impatient person,” she said. “When I see something, it’s got to be done now — I know I get that from my dad. “Not knowing what’s coming next is annoying. “I’m someone who likes making plans and tick things off the list. “Over the next three years I want to get my RPL, go to uni up on the Gold Coast, and keep up flying.” To cover all that she will once again need to keep her feet firmly on the ground and only have her head up in the clouds part-time.

MY FIRST FLIGHT I WAS GOING UP, DOWN AND OFFTRACK — I DIDN’T KNOW WHAT WAS GOING ON. IT WAS A BIT OVERWHELMING BUT ALSO AMAZING.

I remember being on the biggest high after that

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PROFILE

FROM A BROKEN BACK TO THE

dizzying heights of a comeback Nicole Mitchell likes living on the edge. Just canâ€™t help herself. But as she explained to ARI BALLE-BOWNESS if one thing gets her down there is always something else to get her up. Including up into the wild blue yonder

PROFILE

a broken back — and only in five places — to convince Nicole Mitchell she would be safer in the skies above the Murray than on skis in it. The year was 1998 and the successful skier was living it up in the Southern 80, gunning for her fifth crown in the Women’s Social Ski race. “It was a race like any other,” she said. “I was coming up to the starting line and I’m not sure what happened, there was a splat, the sky filled with water and I was down. I was told later I had simply fallen. “I was conscious the whole time and while I was floating there I knew something was wrong.” Nicole was whisked away to Shepparton hospital, before being taken to the Austin Hospital in Melbourne for surgery and rehabilitation. “It all happened pretty fast,” she said. “But I remember feeling lucky to be alive.” Following her injury, Nicole decided it was time to re-evaluate. “I thought ski racing was over for me,” she said. “And I decided it was time to go back and finish my pilots’ licence. “It was something I always wanted to do, since I started back when I was 14.” That part of this thrill seeker’s life started in 1984 — with a little help from her dad. “I would wag school on a Friday and dad would take me to Benalla, where he was learning to fly,” she said. “When dad was doing his lesson, I’d trundle across the airstrip to go hang out with the glider pilots. “They’d put me in, and we’d drag gliders up.” When Nicole decided it was time to go back to flying, some of her friends thought this was a sign she was toning down her speed demon self. “That’s really a matter of opinion,” she said. “But I never looked at it like that, I just saw it as another chapter in my life. “If something isn’t right in my life, I will change it.” Nicole said there was no sense in wasting time. “In life you just have to keep going, challenging yourself and push forward every day,” she said. “There’s 24 hours in day, and yes, you need sleep, but you have to fill the rest up so why not do it with the things you want to do.” By the end of ‘98, Nicole had made a full recovery and on New Year’s Day, 1999, then 28-year-old Nicole touched down in Tullamarine with the golden ticket. “I remember the instructor wasn’t too happy about flying on New Year’s Day, he dozed for most of the flight,” Nicole said. “But in the end it was pretty cool walking away that day knowing I had gotten my PPL (Private Pilots’ Licence).” Since then, Nicole has continued to push her flying to new heights. “Eight years ago, I decided to go for a nightrating for a fixed wing aircraft,” she said. “I was fortunate to get a scholarship through the Australian Women’s Pilot Association. “I thought they would be some burn the bra type feminist group, I couldn’t have been any further from the truth. “They are a diverse group of pilots … all with great stories, and there is bugger all chest beating in it.” As Nicole became more involved with the AWPA she would re-familiarise herself with those spontaneous and competitive muscles once used in the water.

it only took

I WAS CONSCIOUS THE WHOLE TIME AND WHILE I WAS FLOATING THERE I KNEW SOMETHING WAS WRONG. IT ALL HAPPENED PRETTY FAST.

But I remember feeling lucky to be alive “I decided to enter a comp with some of the women I’d met,” she said. “It was me, a prison warden from Tasmania, a girl from Melbourne and an ABC reporter from the Latrobe Valley that I competed in the AWPA Nav trials with.” The competition was a navigation trial, accessing teams on their course plotting, locations finding, timing and flying. “We won two years in a row,” Nicole said. “The first time in Bendigo in a plane (2017) and the second time in a helicopter in Perth (2018). Nicole got her helicopter pilot licence five years ago. “We cleaned up much to the surprise of many people — including us,” she laughed. She was the pilot in command for both competitions. Nicole said it doesn’t matter if she’s competing or joy riding, every flight is a dream. But there are some which stick out more than others. “There was the day I got to go flying with Matt Hall,” she said.

Matt Hall is a former Royal Australian Air Force fighter combat instructor, international aerobatic competitor and the first Australian to be selected to compete in the Red Bull Air Race World Championship. “I had to pick up Matt from Essendon and bring him back to Echuca for a guest presentation,” she said. “I took my sister, who had no clue who he was, but I said he was good for a perv. “When we met him, my sister broke the ice straight away by telling Matt he was sitting in the back as she had heard about the stuff he does in planes. “I told Matt not to listen to that thing and get in the front.” Nicole said the conversations were fantastic, ranging from aeroplanes to Pepper Pig. “We laughed and laughed all the way,” she said. “That was a ripper of a flight.” Which pretty well sums up Nicole. Making sure every day is a day not wasted, making sure every day is a ‘ripper’.

SUDDENLY AWESOME

THE YEAR’S OVER, THE YEAR’S NEW,

same, same but maybe different

as i write this we were hurtling toward Christmas and all the madness that entails, but by the time you read this it will be January and I am hoping I will be enjoying some muchneeded rest and relaxation on my annual beach holiday in NSW. Christmas is exhausting. Everyone thinks the world is going to end and buys copious amounts of food because, my God, shock horror, the supermarket is closed for one whole day and how could we possibly go without anything for 24 hours? The dinner table groans under the weight of all the food we think we are going to eat in one sitting, which in reality is always enough to feed seven other families. All I wanted for Christmas this year was a picture of me with my two girls — simple really. Turn up in nice clothes, smile for one minute and boom, done, see ya later. Except of course when it comes to my girls. I got the enthusiastic response I imagined when I sent them the group message, such as “what are we doing that for?”, “you already have a pic of us (circa 2010)” plus “why do we have to do that?”, blah blah blah.

I also made the mistake of telling them they could wear whatever they want. Daughter number one turned up in something suitable for a rock festival while daughter number two forgot and turned up in the oldest dress she could find, with stains all over it. There was no colour coordination either, one was in lilac, another in orange and the other in blue — so yes, a colour photo was ruled out well before we even made it to the shoot site. Walking down to the park the three of us fought the whole way there, sat down, smiled between clenched teeth and fought all the way back. Sadly, the idea was doomed from the very beginning and I certainly didn’t get that warm and fuzzy loving family image I had in my head — it might be more suited for a dart board centrepiece. This year has been another busy one and as my motivation starts to wane for the more mundane, such as work and making a living, my holiday couldn’t come quickly enough. For the past 25 years I have spent summer at Nelson Bay in NSW with my brother and his family — the past two have been on my own as

my girls are too busy living life to holiday with their mumma anymore. It will just be me and the Big Boy (aka Barney-George the wonder dog), a couple of good books, a really hard jigsaw and not much else on the agenda — aside from just a little bit of swimming, riding and running. My training has taken a bit of a backseat as I head toward 2020 without (more shock, horror) any events planned. This is the first time in four years where I haven’t started the year with some sort of physical goal in mind. I am thinking maybe one more ironman. Maybe but maybe not. I have worked out my enjoyment comes from participating in different and challenging events, not going back and doing the same one over and over again. So who really knows what I will be doing in 2020. It’s a new year and I am heading toward it with no expectations and no goals and maybe for the first time in a long time, that might just be a good thing.

UNLABELLED BY DR CARA

LET THAT LITTLE ELF LOOSE, back on the Christmas-New Year season just gone, I can’t help but feel things such as Elfie, that l’il Elf On The Shelf concept, is filled with magic. I think this elf represents the fun in all of us. It is also a time when a lot of memories get stirred, even at times sadness, but I also want to acknowledge the past as I think it’s the magic of trying to teach us great lessons of love, sadness, fear and happiness, while acknowledging the future as well. What is the gift you gave yourself? Not because you had to, and not because you were buying into something, but because you wanted to. The best gift anyone can do, in the festive season and at any other time, is getting to know yourself. Christmas may have taught us whether we were naughty or nice. But are you being naughty to yourself, and if so in what ways? Are you being nice to yourself? Maybe it’s just trying to be a bit nicer to yourself this year (a simple habit, like try more vegies this year)? Typically our behaviours follow emotions. I find for every big emotion there is a reaction and the action. You are allowed to choose again and pivot. If you are stuck in grief this year I hope you find the acknowledgment of the ones you love and ask how would they want you to have spent

when you look

you've got nothing to lose

Christmas, or simply the start of this year. Each day represents a habit that can transition into a better way of knowing yourself. Enjoy the memories of your passed love ones and notice how I say love, not loved. The existence of love is a constant, the emotion you carry from it is now a belief. So pivot any sorrows. And unwrap the gift of loving yourself and loving others. We live in a world full of darkness at times to include fears and hyper vigilance — the secret is you have already survived what you fear the most and you can be present with your existing family and ask for what you want. Pivot any beliefs that don’t serve you well. I like Elfie because it allows me to tap into my inner child, the playful cheeky self that is safe, and I got to share that with my kids while Elfie jumped from place to place in the house, ending up hanging from lights watching and waiting to return to Santa Claus to share the naughtiness and nice. Elfie was the thoughts in our head, the thoughts can represent good and bad, but eventually Elfie fades away, just like a memory, or come in like the devastation we had when we found out Santa wasn’t real. We still survived. What memories do you want to create this year? Imagine a gift of the future and what does this hold?

What do you want for the inner Elfie to say to you now … are your thoughts naughty or nice? Two distinctions that are the same here, which is basically healthy and unhealthy. Do you know the difference of healthy and unhealthy or have you put it with the too-hard basket? So fill up with cheer not because you have to but because you want to. Scrooge is a representation of an old self you can see, pivot, transition and learn from. Welcome to choice; it is the best gift, and it is not too hard unless you believe it. For many years we believed in Santa Claus but look at all we had to go through to make that happen, yet we seem to still do it. So if you need to lose more weight, drink more water, eat healthier, less alcohol or take a walk, the gift is choice and it’s whether we see if it his hard or not just think that your new self is like Santa. Because some of the things we do to put belief into something like Santa can be sustained for years until the influences or the thoughts drown out the core belief. Memories and sadness live in the past and we want more than anything to be present, but the present doesn’t have to look complacent. What little gifts and cheer do you spread through your mind and let others feel? As it is simply a choice which is quite magical really.

MEZE

Taramosalata (cod roe), charred red capsicum, hommus or tzatziki

Single dip with pita ............................................................................... 10 Dips for 2 ............................................................................................... 18 All 4 of our housemade dips served with pita

Extra pita (2) ....................................................................................6

Saganaki ........................................................................................15 Pan fried kefalograviera cheese served with lemon

Whitebait ........................................................................................... 13 Lightly fried whitebait served with aioli & lemon

Chilli Crab .............................................................................................. 18 Fried soft shell crab, chilli aioli, spring onion, fresh chilli

Lamb Sliders (3) .................................................................................... 12 Brioche buns, tomato relish, roquette & slow roasted lamb

Chicken Sliders (3)................................................................................. 12 Brioche buns, tzatziki, roquette & greek marinated chicken

Pumpkin Bruschetta .......................................................................... 14

Lamb Ribs ....................................................................................... 30

Single dip with pita ....................................................................... 10 Dips for 2 ....................................................................................... 18 All four of our housemade dips served with pita

Extra pita x 2 .............................................................................6

Lamb Sliders (3) ............................................................................ 12 Brioche buns, tomato relish, roquette, slow roasted lamb

Chicken Sliders (3)......................................................................... 12 Brioche buns, tzatziki, roquette, greek marinated chicken

Whitebait ................................................................................... 13 Served with lemon, roquette & aioli

Keftedes (3) ................................................................................... 15 Housemade meatballs chargrilled and served with tzatziki and lemon

Pumpkin Bruschetta .................................................................. 14

Toasted ciabatta, pesto, roasted pumpkin, red capsicum, brie cheese and a roquette, onion and feta salad

Smoky barbecue marinated and slow cooked for 12 hours, served with greek potatoes and asian slaw

Pork Belly........................................................................................ 30

Twice cooked pork belly with horseradish cream, halloumi fries and asian slaw

The Parthenon ................................................................................ 95

Mixed speciality platter for two, chicken skewers, keftedes, slow cooked lamb, payadakia, marinated chicken, grilled ﬂake, skewered scallop, kalamari, chargrilled prawns, natural oysters, served with greek salad, potatoes, tzatziki and pita

SALADS & SIDES

Greek Salad ........................................................................... 10

Tomato, cucumber, capsicum, onion, feta, olives, olive oil & lemon dressing

Burghul ..................................................................................... 10

Cracked wheat, split peas, currents, papita, almonds, capers, fresh herbs and honey cumin yoghurt

Pumpkin Salad ...................................................................... 10

Roasted pumpkin, beans, pine nuts, roquette, feta, pesto and red capsicum

Toasted ciabatta, pesto, roasted pumpkin, red capsicum, brie cheese and a roquette, onion and feta salad

Saganaki ................................................................................ 15 Pan fried kefalograviera cheese served with lemon

Asian Slaw ................................................................................. 10

Kilpatrick Oysters ..........................................................................20/32

Fried salt and pepper kalamari served with lemon and aioli

Beetroot ................................................................................. 10

Chargrilled octopus served with lemon, roquette and a red wine vinegar olive oil

Trio of Salads ................................................................................. 18

Seared king scallops, cauliﬂower puree, fried chorizo, pork belly, blackened cauliﬂower, vincotto and watercress

Bowl of Chips.................................................................................... 6

Lightly fried soft shell crab, chilli aioli, spring onion & fresh chilli

Oregano & feta

Natural (half dozen or dozen) ............................................................ 18/30 Kilpatrick (half dozen or dozen)......................................................... 20/32

Oregano & feta

Natural Oysters .............................................................................18/30

WRAPS

Lamb.................................................................................................. 13 Slow roasted lamb, aioli, red onion, roquette & grilled pita served with chips

Chicken .............................................................................................. 13 Marinated chicken, aioli, red onion, roquette & grilled pita served with chips

Kalamari ............................................................................................ 13 Fried salt and pepper kalamari, aioli, red onion, roquette & grilled pita served with chips

PIZZA

Chicken .............................................................................................. 17 Chicken, pesto, pumpkin, red onion, cheese, roquette and aioli

Lamb.................................................................................................. 17 Lamb, pesto, roasted red capsicum, red onion, cheese, tzatziki and roquette

PLATE ME

Kalamari ............................................................................................ 19 Fried Salt and pepper kalamari, aioli, grilled pita and roquette

Lamb.................................................................................................. 19 Slow roasted lamb, tzatziki, grilled pita and roquette

Chicken .............................................................................................. 19 Marinated chicken, tzatziki, grilled pita and roquette

Half And Half ......................................................................................... 20 Beer battered ﬂake, fried kalamari and aioli served with chips and greek salad

Grilled Fish & Chips ........................................................................... 19 Grilled fresh ﬂake, served with chips, greek salad and aioli

Greek Burger ......................................................................................... 23 Housemade burger with spinach, bacon, red onion, tzatziki, toasted bun served with halloumi fries

Kalamari .................................................................................... 16 Octopus ..................................................................................... 19

King Scallops ................................................................................. 19 Chilli Crab ...................................................................................... 18 Oysters ................................................................................................

SEAFOOD

Chargrilled Prawns .................................................................... 32 Served with lemon, roquette, greek salad & potatoes

Fish Of The Day .......................................................................... 34

Roasted pumpkin, beans, pinenuts, roquette, feta, pesto and red capsicum

Greek Potatoes..........................................................................8

Greek Fries ........................................................................................ 8 Vegetables ................................................................................8

Seasonal veg

Mashed Potato..........................................................................8

Halloumi Fries ........................................................................... 10 With lemon

Olives........................................................................................6

Tzatziki Side ..............................................................................3

Half And Half ............................................................................. 27 Battered ﬁsh & kalamari served with aioli, chips and greek salad

Chilli Crab ...................................................................................... 30 Lightly fried soft shell crab, chilli aioli, spring onion & fresh chilli served with greek salad & potatoes

Chilled Seafood Platter .......................................................for one 40 Fresh market selection of chilled seafood served with asian slaw for two 80

Paella (for two)............................................................................... 48 Prawns, mussels, chorizo, tomato, saffron rice with toasted ciabatta

The Poseidon ................................................................................. 95

MEAT

Pumpkin Salad ..............................................................................10

With tomato sauce

Grilled ﬁsh, skewered scallop, kalamari, chargrilled prawn & oysters served with greek salad and potatoes

Seafood Plate............................................................................. 42

Tomato, cucumber, capsicum, onion, feta, olives & a lemon olive oil dressing

Cracked wheat, split peas, currents, papita, almonds, capers, fresh herbs & honey cumin yoghurt

Your choice of 3 of our salads Add chicken, lamb, kalamari or smoked salmon ............................................5

Pita

SALADS

Burghul ............................................................................................. 10

Roasted beetroot, roquette, walnuts, fried leek, red onion, feta and pesto

Market fresh chargrilled ﬁsh served with greek salad & potatoes

House speciality platter for 2 grilled ﬁsh, scallops, kalamari, oysters, chilli crab, whitebait, charred prawns & octopus served with greek salad & potatoes

Greek Salad ...................................................................................10

Wombok, red cabbage, carrot, capsicum, red onion and a soy dressing

Payadakia (4) .................................................................................. 32 Lamb cutlets, burghul salad, honey cumin yoghurt, tzatziki, greek salad & potatoes

Wrap ...........................................................................................25

Pita (2) ......................................................................................6 Red Wine Jus Side ........................................................................3 Aioli Side ..................................................................................3

BANQUET

Five Course Set Banquet (minimum of 2 people) ....................60 p/p

• House made dips with charred pita • Pan fried kefalograviera cheese served with lemon • Seafood platter (grilled ﬁsh, prawn skewers, natural oysters, kalamari, scallop skewer) greek salad • Meat platter (slow roasted lamb, marinated chicken, chicken souvlaki, keftede) greek potatoes • Baklava, seasonal fruit Our dinner banquet can be enjoyed slowly over 5 courses for those that have the time to sit, relax and unwind over 2 hours. We understand everyone is busy and if you would like our banquet to come out that little bit quicker don’t hesitate to ask.

DESSERT

2 for 1 housemade cakes in our dessert fridge .............................. 10 Tastes ............................................................................................... 5 • Sticky Date Pudding • Baklava Ice Cream • Baklava (2)

Asian Slaw ......................................................................................... 10

Slow cooked lamb, marinated chicken & tzatziki in pita served with salad & chips

Beetroot .........................................................................................10

Chicken skewers served with lemon, tzatziki, greek salad & potatoes

Sticky Date Pudding ....................................................................... 12

Slow roasted lamb, marinated chicken, lemon, tzatziki, sliced pita, greek salad & potatoes

Baklava Plate ................................................................................. 12

Chicken skewers, marinated chicken, slow roasted lamb, keftede, lemon, tzatziki, greek salad & potatoes

Affogato ......................................................................................... 12

Whole chicken breast stuffed with roasted pumpkin, spinach, feta and pesto, with mashed potato, seasonal veg and red wine jus

Honey and pistachio pannacotta served with almond bread and spiced sugar syrup

Wombok, red cabbage, carrot, capsicum, red onion and a soy dressing

Chicken Souvlaki ........................................................................28

Roasted beetroot, roquette, walnuts, fried leek, red onion, feta & pesto

Lamb & Chicken Plate .................................................................30

Your choice of 3 of our salads Add chicken, lamb, kalamari or smoked salmon .................................................... 5

Carnivore ....................................................................................35

Trio of Salads ......................................................................................... 18

DONT FORGET THE SIDES

Bowl of Chips (tomato sauce) ...................................................................6 Greek Fries (oregano & feta) .....................................................................8 Halloumi Fries (with lemon) ..........................................................10

LUNCH BANQUET

Banquet (Min. 2 people) ..................................................... 25 per person Dips to Share, Chicken and lamb plate and Greek salad, Fresh fruit and baklava

Lunch 12pm–3pm Dinner from 6pm

Chicken Breast ............................................................................32

Gluten Free option available on request Gluten Free Bread Surcharge 1.00

Served warm with Butterscotch sauce and vanilla bean ice-cream

Baklava cigars served with homemade baklava ice cream and spiced sugar syrup Espresso coffee, vanilla bean ice cream and a shot of liqueur

Pannacotta ...................................................................................... 14

Vegetarian

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

SHEâ€™S A WIZ

with her lash wand Mel Roberts has taken the beauty world by storm and has a new trophy to prove it. CHARMAYNE ALLISON sat down with the lash extraordinaire to get an insight into her world

BEAUTY echuca lash wizard Mel Roberts has taken home the top prize for lash artistry at the prestigious International Lash Masters Association Conference. Held in Melbourne, the event saw lash enthusiasts from across the globe gather for a day with the best in the business and to compete in several categories. But in the lash artistry section, Mel’s eyecatching tribal creation stood out from the rest to the international judges. Although she couldn’t tell you why. “I’m not sure what the judges said because I was too busy almost fainting when I found out I’d won,” she laughed. The Glow for Beauty Lash and Beauty Studio owner had been preparing for the competition for four months. And without a set theme, the sky was the limit. “It was actually harder that way because I was unsure what the judges were looking for, so there were a lot of sleepless nights,” Mel said. Always dreaming up new concepts, she had about four ideas on the go before the competition. But once she settled on the lashes, the theme quickly followed. “I knew I needed to go tribal,” she said. While Mel said most makeup artists focus on decorating the eye area with as much decoration as possible, she prefers more editorial-type images, creating an entire look. So after trawling Pinterest and sketching ideas, she went on the hunt for materials and props to fit the theme. And with a passion for recycling and sustainability, the first stop was local op shops. “I bought a support wear dress which formed

the main part of the outfit, then I shredded a used shower curtain and calico, which I tea-dyed, to add to the dress,” Mel said. “I then bought synthetic hair and made dreadlocks out of it which I clipped on to the model’s hair. “Then for the headpiece, I collected feathers from the port and my brother-in-law’s guinea fowl, as well as twigs from a wattle bush and wild oats from the paddock down the road.” Next came the makeup. Many, many hours of makeup. “The lashes alone took four hours. The makeup took half an hour, then I took an hour to photograph the entire look,” Mel said. “With the eyelashes, I did black on the bottom row to define the edge of the lash and create depth. “Then I worked dark and light green on the

outer and inner edges for density, graduating into yellow, red and pink as I moved into the centre. “And I needed something to contrast with the bright colour of the lashes, so I used a plum colour around the eyes which made them pop.” And while Mel may not be a seasoned photographer (a $15 copy of Digital Photography for Dummies was her saviour), the resulting images were nothing short of magical. And the Lash Masters judges agreed, naming her the first prize winner. “I got a gift bag of about $500 of products. So I won’t need to buy supplies for a little while,” Mel said. As for the future: “I definitely won’t stop now.” “It’s like a drug, I’m addicted. I already have another two outfits I’m making at the moment for the next comp.” Model: Brielle O’Meara

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MENTAL HEALTH

KICKING THE DUST UP

_ to raise awareness

Polishing cars all day, every day can become a drag, and nobody knows this more than Mal Apps. So when the opportunity came up to take his cars over to Western Australia to race with other local car lovers and raise awareness for mental illness at the same time, he didn’t hesitate to take it. DAVID CHAPMAN reports a claypan racing circuit etched in the red dust of Western Australia’s goldfield heart was the spot where the Rich River Rod and Custom Club’s depression awareness campaign shifted into high gear. Four days ‘stranded’ in the desert, with no mobile phone reception or washing/bathroom facilities (save for the mobile toilets) and breathing in the fumes of pre-1940 racing cars, which covered everyone in the red dirt of the outback, driven by blokes ranging in average from 60 to 80 years of age. It was heaven. As Echuca-Moama’s Mal Apps described it: “I was as happy as a pig in shit”. “I’ve never had so much fun in my life,” he said. More accustomed to presenting his exquisite award-winning 1959 FC Holden at show ‘n’ shines and major motoring events, Mal loved the chance to ‘get down and dirty’. “You just get sick of polishing cars all the time,” he said. “There was just dirt everywhere.”

A group of 17 motoring enthusiasts representing the Rich River Rod and Custom Club made the three-day trek across the Nullarbor to take part in the Lake Perkollili Red Dust Revival. Essentially, the event celebrated the motor races which were once held at Lake Perkollili, about 35 km north of Kalgoorlie. These races started in 1914 and reached their peak in the 1920s and 1930s. A grandstand was even built to cater for the spectators who would flock to the venue to watch Buicks, Chryslers and supercharged Austin 7s and Triumphs race around the claypan. By 1928, motorcycles were raced at speeds in excess of 100mph and land speed records were often being broken at the site. The onset of World War II in 1939 virtually sounded the death knell for the Lake Perkollili races but such is the passion for old cars that its revival in the 21st-century attracted interest from all over Australia — and the world. A total of 63 cars 40 motorbikes dating back

to the early 1900s attended the 2019 version of the event in September. One vehicle was so old (believed to date from the 1890s-1900s) it had a stick as its steering wheel. There was a $1 million 1936 Lagonda Rapier brought out from England for the event. It had a motor worth $40,000 and had raced all over Europe. Unfortunately, it only lasted 30 seconds when it broke a crankshaft on the claypan circuit. Another historic car from the United States didn’t even make it past quarantine due to asbestos in the brakes. Two cars that did make it were the Rich River club vehicles — a 1937 Vauxhall DX Sports (belonging to Mal Apps) and Jeff Connell’s homemade car built on a 1928 Buick chassis and topped off with A-model Ford parts. Jeff decided to go for a run around the twoand-a-quarter mile track in his open top car following a HiLux ute. By the end of the circuit, he and his

MENTAL HEALTH

passenger and car were covered in red dust. “Everyone thought it was a great joke,” Jeff said. “I’ve lived and worked in that country for six or seven years. Red dirt comes out of nothing.” Considering Jeff’s car contained parts up to 100 years old, “it went all right — while it lasted,” Jeff said. A mechanical breakdown had Jeff contemplating calling in the warranty from the builder. “Unfortunately that builder was 90 years ago,” he said. Mal’s Vauxhall pushed the speed limit and beyond, hitting 7mph above the recommended 50mph mark. He became good mates with Mick and Phil at Kalgoorlie Motor Works, who’s motto “remember the brotherhood” seemed to resonate around the racetrack. Mal called on the boys when he needed a new set of plugs, condenser, when the new filter became “choc-a-bloc full of water in the bowl of the carby”, harmonic balancer, steering wheel bearings and when steam from the radiator saw it “spit the dummy”. It was all part of the fun. Six in a row finish line. “We were all there for the show,” Mal said. “When we came close to the finishing line, we all slowed down so six of us would pass the line as one for the spectators, to demonstrate what it was like the way it was 100 years ago. “You weren’t allowed to pass. No passing, no danger. “It wasn’t serious racing. Trophies were out of an op shop, these silver tarnish things, with categories made up for whatever.” One sore point for Mal was he missed one of his races when the mayor of Kalgoorlie came up to ask about Mal’s car. “He was chatting away and then someone tapped me on the shoulder and said ‘I think you missed your race’. I went berko at him for that.” Contrast to that was one of the biggest thrills of Mal’s life. Being a free event, the festival attracted a lot of day visitors. “There was nowhere to park,” Mal said. “I’d never seen so many cars. It was

mindboggling.” On this particular occasion, Mal arrived at the starting line four hours early — “I didn’t want to miss another race”. While waiting patiently, three generations of one family approached him and the grandmother was quite taken by the 1939 Vauxhall. “I said did you want to sit in it and she said ‘oh no, no. “Then the daughter, the granddaughter and the son-in-law said something and she eventually got in the car. “Well, I’ve never seen a lady’s face light up so much. She was about 80 and had a grin from ear to ear. She was absolutely rapt.” The friendly relaxed attitude of the festival clearly defined the four-day event. “It’s something you don’t see in the eastern states,” Jeff said. “For me, it was the first time in many, many years I experienced the old country attitude. “If somebody has a problem, everyone helps. Whenever there was something wrong with a car, there were plenty of experts over it.” Everyone had to be self-sufficient with no phone reception. “You just eat, sleep and wash in dirt,” was the creed. The Rich River team made quite an impression. A fellow racer walked up and said “you look like pretty good blokes to latch on to” and became good mates for the rest of the festival. Chairman of the Lake Perkollili Motor Sport Club Graeme Cocks even made the comment “Rich River rules”. One of the Rich River crew was from New Zealand who claimed to have had the best fortnight he’d had in a long time, which resulted in an appearance in his hometown newspaper across the Tasman. Rich River member John Blain said it was an incredible step back in time. “You could still see the concrete stumps where the grandstands were in the 1920s,” he said. “It was very big in its day. It was the Brooklands of its day.” All those who went returned with huge smiles on their faces and a lifetime of stories, but for one member it was a trip which went to another level.

Rob Greiner’s personal battle with depression inspired the trip to raise awareness of the serious mental health issue and from that point of view the fortnight of travelling and experiencing the festival was a success. “The fundraising, the people and the racing was all very rewarding,” Rob said. “Well done to Jeff who had the idea for the trip initially and it was great to follow through on it. “It was 2940 km over there and we got there and back without a hiccup, just camping on the side of the road or in caravan parks when it was freezing cold. “The club over there was absolutely fantastic. They were very welcoming. “We were mentioned in their official program and we had a lot of people came up to say g’day.” Which was the motto of the Rich River crew’s trip — ‘come and say g’day — to inspire people to come up and have a chat about any issue weighing on their mind. “We gave out a lot of literature from beyondblue in caravan parks and at the track,” Rob said. “People who said they were having trouble, we got a few phone numbers to catch up with later.” “WA is big on depression awareness. People are suffering. “They’re painting all the dead trees blue on the highway into Perth after a young bloke committed suicide.” During their time at the Red Dust festival, the Rich River crew had all the drivers sign the ‘come and say g’day’ boards and auctioned them off. One sold for $1300 and the other $2000 and the whole trip ended up raising about $4000. “People came up on the trip to have a yarn privately with us,” Rob said. “There are a lot of stories. You might think you’re suffering a bit, but when you hear other people’s stories it just breaks your heart. “Our trip alerted some of them that they needed to get help.” And that was the biggest win from the Lake Perkollili races in 100 years.

NUTRITION

Meal planning helps Shepparton’s Louise Morris maintain healthy nutrition for her children Aviana and Eva.

PLAN FOR good nutrition For busy business owner and mum-of-two Louise Morris, meal planning is a vital part of her weekly routine. dedicated to devising which meals the family will prepare and enjoy for lunch and dinner during the week and Thursday is shopping day to replenish the pantry, fridge and freezer with wholesome ingredients. “I absolutely feel like I’m behind all week if I don’t meal plan,” Louise said. “If I didn’t plan, who knows what we would be eating. I don’t feel we would get adequate nutrition.” A long-held interest in health and fitness has translated into a career as a personal and group fitness trainer, and additional study in integrative nutrition benefits her clients as well as her family. “The bulk of our diet at home is fruits and vegetables, lean meat, fish, dairy and good

sunday afternoons are

carbs, it’s very basic,” Louise said. “For example, Monday night we had honey chicken and vegetables and Tuesday was steak and vegetables. “I teach my kids and clients that if you go back to basics, there are no bad foods, and this new diet or that new superfood is not the answer.” Involving her children Eva, 7, and Aviana, 4, in the meal planning and food preparation reinforces those lessons and reduces mealtime stress around fussy eating. “It’s great to get the kids to help and establish those good principles early on. Educating them is so important, even though it would be quicker for me to just do it myself,” Louise said. “Health is so important, there is so much focus

on what we look like but it’s not about that, it’s about teaching kids to be heathy, fit and strong. “When we’re cooking together it’s also a really good chance to talk to them about their day, to interact with the kids and find out what is going on.” To manage her workload and her daughters’ busy after-school programs Louise prepares vegetables for the evening meal while she’s making school lunches in the morning, cooks in bulk and chooses meals the whole family will eat, so she’s not cooking a variety of dishes. “It makes sense for financial reasons to meal plan, there is much less wastage and if it’s written down, you’re more likely to follow it.”

NUTRITION

LOU’S ALL-TIME FAVOURITE

protein balls (DF GF V)

INGREDIENTS

• ½ cup almonds • ½ cup sultanas • 15 dates, Medjool • 2 tbsp coconut oil • 1 cup shredded coconut • 3 scoops pea protein powder (optional) • ½ heaped tbsp raw cacao

METHOD 1. Melt coconut oil. 2. Place almonds in a blender and blend on high speed for 30 seconds. 3. Add all other ingredients and blend on high speed for another 30 seconds. 4. Roll into balls and place in freezer (once frozen they take no time at all to defrost). TIP: Soak almonds in purified water overnight.

PREP TIME: 8 HOURS | SERVES: 20

LOUISE’S TIPS • Roast sweet potato and capsicum in bulk, it will store in the fridge for a few days, and is a quick option for the vegetable component of an evening meal. • Zucchini slice freezes well and can be quickly thawed for lunch or dinner, as well as banana muffins, which are a popular lunchbox item. • Have boiled eggs on hand in the fridge. In between meal times a boiled egg and handful of nuts is a quick, nutritious snack that will keep you going until the next meal. • Keep fruit and vegetables within easy reach of children, so they can grab an apple for a snack. Cut up bulk carrot and cucumber sticks and have hummus readily available for another healthy snack alternative. • Avoid cooking a variety of meals to accommodate fussy eaters. Instead, plan plain meals which can be altered with seasonings and spices to suit all tastes. • Maximise nutrition by adding extra vegetables into meals, or chia seeds, flax seeds and even spinach into an after-school banana smoothie. • Don’t forget about the sweet tooth in the family. Home-made protein balls are a treat which can be kept in the freezer.

RECIPES

AUSTRALIA DAY

recipes

MILO INGREDIENTS • 6 egg whites

pavlova

• 1 1/2 cups caster sugar • 2 tablespoons cornflour

PREP TIME: 25 MINUTES | COOK TIME: 1 HOURS 30 MINUTES | SERVES: 12

• 1 teaspoon vanilla extract • 1 teaspoon white vinegar • 1/4 cup Milo, plus extra to dust • 300 ml thickened cream, whipped • 6 scoops vanilla ice-cream • 6 scoops Milo ice-cream • Chocolate sauce, to serve • Salted caramel sauce, to serve • Chopped pecans, to serve

METHOD 1. Preheat oven to 120C/100 fan-forced. Grease and line base and sides of a 23 cm round (base) springform pan. 2. Using an electric mixer, beat egg whites and sugar in a large bowl on medium speed for 1 minute or until combined. Increase speed to high. Beat for 10 to 12 minutes or until mixture is thick and glossy. Add cornflour, vanilla and vinegar. Beat until combined. Fold in Milo.

3. Spoon mixture into prepared pan. Bake for 1 hour 30 minutes or until crisp and dry. Turn off oven. Cool pavlova in oven for 2 hours with door ajar. Cool completely. 4. Transfer pavlova, with baking paper, to a serving plate (pavlova will be quite fragile). Top with cream. Dust with extra Milo. Top with ice-cream, sauces and pecans. Serve immediately.

RECIPES

BARBECUED

PREP TIME: 15 MINUTES | COOK TIME: 5 MINUTES | MAKES: 4

INGREDIENTS

METHOD

• 500 g peeled green prawns

• 2 teaspoons lemon juice

• 2 teaspoons olive oil

• 2 teaspoons dill, chopped

• 1 garlic clove, crushed

• 320 g pkt brioche burger buns, split, toasted

• 1/4 cup (75 g) mayonnaise • 2 tablespoons tomato sauce • 1 teaspoon horseradish cream

PRAWN cocktail burger

• 4 oak lettuce leaves • 1 small red onion, thinly sliced

1. Combine the prawns, oil, and garlic in a medium bowl. Season. Heat a barbecue grill or chargrill on high. Cook the prawns for 2 minutes each side or until cooked though. 2. Meanwhile, combine the mayonnaise, tomato sauce, horseradish, lemon juice and dill in a small bowl. Season. 3. Place the brioche bases on serving plates. Top with lettuce, prawns, onion and mayonnaise mixture. Top with brioche tops to serve.

SWEET LAMB CHOPS

with coleslaw and corn INGREDIENTS

• 2 tablespoons olive oil, divided • 1/3 cup (80 ml) maple syrup • 1 orange, zested and juiced • 2 tablespoons finely chopped rosemary • 8 Coles Lamb Forequarter chops • 4 corn cobs, husks and silks removed • 1/4 cup (20 g) finely grated parmesan • 250 g Coles Australian coleslaw mix • 2 spring onions, thinly sliced • 1/4 cup (75 g) whole-egg mayonnaise

PREP TIME: 40 MINUTES | COOK TIME: 25 MINUTES | SERVES: 4

• Salt & pepper, to season

METHOD 1. Combine 1 tbs oil, maple syrup, orange juice, orange zest, and rosemary in a large snap lock bag or shallow glass bowl. Season with salt & pepper. Add the lamb chops and turn to coat thoroughly. Set aside to marinate for 30 minutes.

2. Meanwhile, preheat a barbecue or chargrill pan to medium. Lightly brush corn with remaining 1 tbsp oil. Cook on the grill, turning, for approximately 12 minutes or until tender and slightly charred. Transfer to a serving dish. Sprinkle with parmesan and season with salt & pepper. 3. Adjust heat on barbecue or char-grill pan

to medium-high, and cook chops for 3 to 4 minutes on each side, for medium-rare, or until cooked to your liking, turning often so they do not burn. Set chops aside on a plate, cover loosely with foil, and rest for 5 minutes. 4. Combine coleslaw mix, spring onion and mayonnaise in a medium bowl. Season. Serve with chops and corn. Recipes from taste.com.au Coles Magazine.