october 14 - 20 | 2015
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circulating in wangaratta, myrtleford, bright, mt beauty, beechworth, yackandandah, rutherglen, chiltern and districts
Exploring Sri Lanka By ANITA MCPHERSON
CULTURAL DIVERSITY:
Stewart Kreltszheim said the tour has been designed to go beyond the tourist attractions to explore the vibrant culture of Sri Lanka.
GARDENING WITH MARGO &
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AN expedition giving intrepid adventurers the opportunity to experience the beauty and diversity of Sri Lanka, has been put together by a local who used to call the country home. Stewart Kreltszheim was born in Sri Lanka but left the island with his parents to begin a new life in Australia when he was just four years old in 1969. Decades later he says there remains a perception that the country is dangerous, and still devastated after the Boxing Day tsunami in 2004, but that’s contrary to what he experienced during a visit in September. “The country’s infrastructure and services have been developed since the civil war ended and the Singalese and Tamil communities now exist side by side in business, family life and in the schools,” he said. “My impression of the place is that the tsunami has galvanised the country and the community, as disasters seem to do, and some of the rebuilding that has occurred since is just amazing.” The last trip was only the second time Stewart has returned to Sri Lanka since he migrated. The first time was back in 2004 when he returned to introduce his family to the country of his birth, just before the Tsunami hit, killing more than 30,000 people and leaving thousands more homeless. When the disaster happened Stewart was determined to go and help, but despite approaching aid agencies and having considerable experience in emergency services, he says he “couldn’t get a guernsey”. “I found out that if I really wanted to do this, I needed to upskill, and so for the continued page |
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october 14 - 20 | 2015
GARDEN PROFILE
GARDEN HINTS
What’s in a name?
IN BLOOM: Peter Brygel and Margo Maller in their garden.
PHOTO: Wendy Stephens.
Magnificent magnolias Name:
Margo Maller and Peter Brygel
Town:
Beechworth Favourite plant/spot in your garden: The fountain area with beautiful Japanese maples. Water saving/ conservation tip: Mulching and investing in harvesting rainwater. Your tips to keep gardens in top shape: Do something nearly every day from weeding to fertilising and trimming.
Swenrick build Victoria wide
CALLING ALL GREEN THUMBS... Do you live in the Rural City of Wangaratta, Alpine or Indigo Shires and want to showcase your garden on this page? Call Kylie Wilson on (03) 5723 0135 or email kwilson@ nemedia.com.au to find out more.
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Scientific or botanic names have two parts. The first part is the genus, the second being the specific name. Together, these two names are referred to as a binomial. These names appear on plant labels making identification easy. In the case of the Snow in summer tree, Melaleuca linariifolia, the genus is Melaleuca. There are many plants which have the genus name Melaleuca. The specific or species name, linariifolia, when used with the genus name refers to one unique plant. Binomial names are always written the same way with the generic name first, starting with a capital letter. The specific name always follows the generic name and starts with a lowercase letter. Another classification is the wider group of family names. These usually end in aceae. Melaleuca belong to the Myrtaceae family, which includes myrtles and eucalyptus. Common names are a start, but learning the botanical names of plants in your garden is better. Happy gardening!
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HORTICULTURALIST
Catch Debbi Gibson’s ‘In Your Garden’ program on 1566 3NE every Saturday morning from 8 to 9am. Call in your enquiries on 5722 2999.
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What’s in your garden: It’s mainly an English traditional garden with magnificent magnolia trees which are the highlight of the spring show. Many other trees are more than 60 years old and we also have a giant avocado tree that produces over 200 fruits each season. What do you enjoy about gardening: The results. Every season shows the work from the one before.
EVER been confused by the names of plants? Most plants have a common name; sometimes more than one and the names often vary from region to region. Plants also have scientific botanical names usually in Latin. Sometimes the common name includes part of the scientific name. Common names may be easier to remember but they are not always an accurate way of identifying a plant. Sometimes more than one plant may have the same common name. Snow in Summer is a perfect example. These are two popular and very different plants with the same common name. Snow in Summer, also commonly known as Silver carpet, Mouse ear and Chickweed is botanically known as Cerastium tomentosum. It is an evergreen ground cover with masses of small white star shaped flowers in spring and summer. It has silver leaves and grows to only 10 cm in height. The other Snow in Summer is also commonly known as the Narrowleaved paperbark or the Flax-leaved paperbark. This Snow in Summer, botanically known as Melaleuca linariifolia, is a small evergreen native tree growing to 10 metres in height. It features white flowers from October through to February and has an attractive papery bark.
october 14 - 20 | 2015
VETS CORNER
FEATURE STORY
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Slugs and snails and puppy dog tails WITH the recent beautiful weather, most of us are spending more time in the garden. Unfortunately snails and slugs are often joining us and making a feast of the new growth and seedlings. Snail bait is a common front line of defence against these garden invaders but can be very dangerous for our pets. There are three main types of snail bait available in Australia and all can cause fatal toxicities in dogs and cats. Food-based ingredients including grains and molasses are often added to snail bait to make it more appetising for snails. Unfortunately these ingredients also appeal to pets and can result in them eating
any bait they find. Don’t be fooled by ‘petfriendly’ formulations either; although these are less palatable they are still toxic. Dogs and cats that have consumed snail bait can show a range of symptoms including drooling, vomiting, convulsions, seizures, loss of consciousness and death. Early intervention makes a big difference to a pet’s chances of surviving so if you suspect your pet has consumed some snail bait contact your vet immediately. It’s a good idea to take a sample of the bait or its packaging to the clinic with you so the vet can see exactly what type of poison it is. Treatment varies depending on what symptoms your pet is
showing and how much time has passed since eating the bait. Treatment may include inducing vomiting, gastric lavage (stomach flush) and hospitalisation. Severe cases often require intensive care and hospitalisation over several days as it can be a lifethreatening condition. So make sure you keep snail bait safely out of reach of your pet or investigate non-toxic methods of snail control this spring to keep your pets safe. Liz Jones BVBiol/BVSc, Wangaratta Veterinary Clinic
PETS CORNER Vixen, a desexed female, nine month old domestic shorthair cat who is tabby/white in colour, is this week’s pet of the week at the Wangaratta RSPCA. To see more animals up for adoption at the Wangaratta RSPCA, visit the shelter in Connell Street or phone (03) 5722 2874.
EPIC ADVENTURE: Stewart Kreltszheim and Peter Ranasinghe (pictured) have spent two weeks exploring the natural beauty of Sri Lanka; the country where they were born.
last 12 months I’ve been training for an Australian Medical Assistance Team,” he said. Now Stewart plans to realise a dream to lead an expedition around the country with his Sri Lankan born friend Peter Ranasinghe, getting well beneath the tourist layers to experience what’s unique about the country, including its rich culture and boundless spirit. He says it’s been a way for him to reconnect with his roots while also
supporting local tourism and the economy and at the same time he’ll be introducing Sri Lanka to a new audience. “It will be a 16 day expedition and I’m really privileged to have the opportunity to do this, showing off the country of my birth as a jewel to visit while helping it to shed the reputations of the past,” he said. To find out more about the expedition visit the No Roads Expeditions Sri Lanka Facebook page.
MAKE IT SPRING
eightpastfive upholstery “all aspects of the art”
Don’t miss out on your table at Brown Brothers this Jazz Festival and Melbourne Cup long weekend 31st Oct – 3rd Nov Live Music Monday and Cup Day Patricia’s Table Restaurant open for lunch from 12pm Epi. Curious Wine Bar chef’s selection grazing menu for $25 per person The Melbourne Cup shown live on a big screen and spot prizes for best dressed For more information visit www.brownbrothers.com.au/events
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(03) 5756 2602 51 SERVICE ST POREPUNKAH
MAKE IT BROWN BROTHERS
(RED BARN HOUSE ON CORNER BLOCK)
“Upholstery is more than furniture” n31d52113/3715
Cellar Door: Open 9am – 5pm daily. Epicurean Centre: Open 9am – 4pm daily. (Closed Good Friday and Christmas Day).
Brown Brothers Milawa Vineyard. 239 Milawa Bobinawarrah Rd, Milawa, VIC 3678. For bookings phone 03 5720 5540. brownbrothers.com.au
t/21d11387-v9/4115
Bookings are essential on 03 5720 5540
october 14 - 20 | 2015
CATCH OF THE WEEK
FISHING FOCUS
GOT A PHOTO FOR CATCH OF THE WEEK? Send in your fishing photos along with your name, contact number, size and type of fish and where you caught it to... kwilson@ nemedia.com.au Phone: 03 5723 0135 MUD MARLIN: Alicia Maynard and Dylan Rowe with a large carp they caught at the Northern Beaches at Wangaratta on the weekend. This carp was one of six caught that evening. What a magnificent and relaxing evening we had, six of us lined up along the bank reeling in carp.
SUDOKU HARD
Fishing remains red hot DID anybody else get woken up by that almighty crack of thunder at 1am on Sunday morning? Wasn’t it great to wake up to 6mm of rain in the gauge – it all helps. The fishing is red hot at the moment. I have had two reports of reasonable numbers of yellowbelly being caught in Lake Nillahcootie in the last week by anglers using small yabbies as bait in the top end of the lake around the standing dead timber. The fish have not been huge, but have been of a decent edible size, that being around 40-50cm. Anything bigger is far too fatty. The fishing in Nillahcootie has not been fantastic in recent weeks, but over the last week has picked up a notch and is now becoming quite consistent.
BY ROB ALEXANDER, WANGARATTA
Lake Hume continues to be the stand out yellowbelly fishery across the area, with most anglers catching their fish on lures. Medium sized hard body lures as well as lipless crankbaits account for a lot of fish over the last week, with some yellowbelly nudging five kilograms. I have not had as many trout reports over the last week, probably because most people are cashing in on the great yellowbelly fishing at the moment. Will O’Connor continues to catch
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good numbers of trout in some of the regions small streams, and I have had reasonable reports from both the Ovens and Mitta Mitta rivers this week. Me personally...I have been having a blast catching carp in the Wangaratta area using various techniques. Corn and worms have been the best baits. Don’t let the fact that the cod season is closed put you off fishing locally, as my friends and I are having a wow of a time honing our fishing skills on some quite large Ovens River mud marlin. I caught a decent sized carp on my fly rod during the week, a first for me, but I was kind of cheating as I used corn as bait instead of a fly.
Support Your Local Retail Business
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LAST ISSUE’S SOLUTION
You are cordially invited to…
SUMMER STOCK NOW IN STORE
A N N A B I E N V E N U PHOTOGRAPHIC STUDIO GALLERY & GARDENS 44 Woodberry Lane, Milawa To make room for new work Anna Bienvenu invites you to a one off SALE
BABY & CHILDRENS CLOTHING Brands such as: Tumble N Dry | Designer Kidz | Wilson & Frenchy Hootkid | Love 2 Dream plus Many More
GRAND OPENING: S U N D AY 1 8 T H O C T O B E R 1 1 A M - 4 P M
“The Little Gem in the West”
Sale ends 4pm Sunday 15th November Opening hours: Weekends 11am - 4pm or PH. 0407 500 095 20% - 50% OFF ALL FRAMED LIMITED EDITION ARTISTIC PHOTOGRAPHIC WORKS *Great Christmas Gifts*
Free tea & coffee on the veranda Have a wonder through our gallery and cottage garden
k/06d11341/4115
51 Phillipson St, Wangaratta Ph: 5721 3142
ALSO FOR SALE Free range eggs & Organically grown lemons & Seville marmalade oranges Sorry no Eftpos facilities j/31d52301/42-15
foodand drink
nemedia.com.au
North East Food & Drink 2015 - Page 1
North East
s p r i n g
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Internationally experienced chef joins Club Savoy By JUSTIN JENVEY
IN THE KITCHEN: New head chef at Club Savoy, Ryan Mendoza (above), is starting a new life in the Alpine Valley. He has relocated to the area with his wife Katherine and their three children Carlos, Chiara and Sabina. PHOTO: Luke Plummer
AFTER months of searching for a new culinary wizard Club Savoy appears to have struck gold with the newest addition to their kitchen. Club manager Rick Watt was in search of an experienced and confident head chef who could cater for large functions, their bistro dining and had a familiarity with Italian cuisine. It appears he has found the perfect candidate in Ryan Mendoza who migrated to Australia from the Philippines, 10 months ago in search of a better life. With 14 years experience working on some of the biggest cruise liners in Europe, including the last four as head chef, it will be a new challenge. From preparing 3500 meals three times a day and managing 120 cooks and 60 other kitchen staff it’s fair to say he won’t be required to cook-up anywhere near the same number of meals he’s used to. “We are very lucky to have someone of Ryan’s skill and expertise come and work for us,” Mr Watt said. “He will take our food
offerings to a whole new level as we continue to improve all aspects of our venue here at Club Savoy.” While Ryan will continue on with the authentic Italian and contemporary Australian dishes the club has always served the man himself hopes to add a new complexion to their dining. “On the cruise ships I specialised in Italian food as well as going a lot of Spanish and Greek and I hope to add more variety to the menu here,” Mr Mendoza said. “I will focus on quality fresh food and would really like to offer fresh seafood dishes as something new. “It’s a beautiful community here and I very happy to be a part of it and to start work here.” Prior to arriving in Myrtleford, Ryan spent time working in a coffee shop and as head chef at a restaurant in Karratha and was joined by his wife Katherine and three children Carlos, Chiara and Sabina in June. His new job will give him further assistance in acquiring permeant status in Australia and then citizenship further down the track.
Your local community club SUNDAY SMORGASBORD DINNER A huge selection of delicious Pastas, Italian Dishes, Roast Meat, Fish, Chips, vegetables, salads & condiments $23 Members $25 Non-Members $10 Children 5-12 years Under 5 years FREE
With all your favourites including dessert
CLUB SAVOY WELCOMES RYAN MENDOZA
We’re excited to welcome our new Chef to the team. We’ll be keeping your favourites, and introducing beautiful new authentic Italian dishes. Our all new menu is coming soon!
CHEAP AS CHIPS: PASTA NIGHT
Every Tuesday Night with 3 Pastas, Salads and bread all for just $7 members or $10 Visitors 6-8pm
with a free Pot/Wine 6-8pm
only
$
16
E/15D12931/4215
THURSDAY & FRIDAY PARMA NIGHT FOR THE BEST STEAK IN TOWN!
SATURDAY STEAK NIGHT with a free Pot/Wine 6-8pm
$
only
1950
OPEN FOR LUNCH & DINNER
7 DAYS.
We can cater for your next Party or Function BIG or small
252-254 Myrtle St, Myrtleford
5751 1296
C lub Sa voy M yrt leford www.clubsavoy.com.au E: info@clubsavoy.com.au
For the information of members and their guests
nemedia.com.au
Page 2 - North East Food & Drink 2015
Index Page' 2
what s on
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cooksandkitchens
Page 4
vinetomarket
Page 5
north east pantry
Page 6
coffeeandcake
Treat yourself throughout the North East WE are truly spoiled for choice when it comes to enjoying top quality food, wine, beer and produce, across the picturesque North East. The region is well known for the immense variety of wine grown and produced on our doorstep, from robust reds to unique Mediterranean styles, and the many cellar doors boasting sophisticated restaurants that perfectly partner their finest drops with locally
produced meals to die for. The North East is almost as well known for the hops grown and beer produced in the region, with many boutique breweries dotted throughout the area. If eating is on your menu, you can choose anything from hearty pub meals and café fare to gourmet offerings and fine dining the equal of anything you’d find in a capital city. And the area is rich in some of the
what’ s on
freshest, quality produce and meats that money can buy, coming from producers with a high commitment to excellence. From olives to local meat, dairy products, fruit and vegetables, condiments and much more, you can create just about any type of meal you wish. Feed your inner ‘foodie’ by consuming all that our region has to offer in this, our first ever edition of North East Food and Drink. You’ll be asking for seconds!
Every Saturday - Beechworth Farmers Market Corner Church & Ford Street Every Sunday - Sunday Market
Avian Park, Wangaratta
2nd Sat of the month - Wangaratta Farmers Markets 3rd Sat of month - Make It Bake It Grow It Market Sat 17th Oct - 3rd Nov Bright Spring Festival
Apex Park Howett Park, Bright
brightspringfestival.com.au
Fri 30th Oct-1st Nov - Wangaratta Jazz & Blues Festival 5722 1666 wangarattajazz.com Sat 31st Oct - Oxley Bush Market
Oxley Hall
Sat 17 & 18 Oct - Glenrowan Winemakers Weekend
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Barstoolsandbreweries
Page 8
paddocktoplate
Fri 13 Nov - Edible Weeds with Doris Pozzi
1800 801 065 visitglenrowan.com.au
0409 783 012 Wandifulproduce@gmail.com
Sat 14th & 15th Nov - La Dolce Vita, King Valley 1800 801 065 winesofthekingvalley.com.au Sat 28th Nov - Fermenting 101 with Jacqui from Grateful Harvest 0409 783 012 Wandifulproduce@gmail.com j/31d52295-v3/42-15
Celebrate the sweet life and the arrival of spring with the winemaking families of the King Valley.
Wine & Food Festival - Saturday 14 & Sunday 15 November 2015 www.winesofthekingvalley.com.au v/31d52279/42-15
nemedia.com.au
North East Food & Drink 2015 - Page 3
cooks kitchens
North East
and
MARGARET’S HONEY PICKLE ONIONS METHOD
INGEDIENTS g onions 1 kg small picklin aspoon 1⠄3 cup salt + 1 te gar ne vi 2 cups white 2⠄3 cup water y (Red Gum is ½ to 2⠄3 cup hone red honey) Margaret’s prefer ckling spice 1 tablespoon pi nal) 1 red chilli (optio
Soak onions in boiling water for 15 minutes – drain and peel. Return to bowl and cover with water mixed with 1⠄3 cup salt for 48 hours. Drain and rinse onions in cold water. In a large boiler place vinegar, 2⠄3 cups of water, honey, pickling spices and 1 teaspoon salt and bring to boil. Add onions and cook for 5 minutes. Divide onions between sterilised jars and cover with hot spiced vinegar. Seal jars with lids and store in a cool place for 2 weeks.
1531 Snow Rd, Milawa, Open 9am - 5pm most days walkaboutapiaries.com.au
Vegan Pasta Bake INGEDIENTS Penne Pasta 1 Pkt Gluten Free 1kg Potatoes 3JDPUUB Y H 5PòVUUJ Z 4QJDFT 5CT ,JOH 7BMMF â€? “Happy Ending Olive Oil
METHOD Peel potatoes and boil until tender In another pot, bring 1lt of water to the boil and cook pasta until el dente Drain the potatoes and mash with a little olive oil and King Valley “Happy Ending� spices Once pasta is cooked drain and mix all of the ingredients together Press into baking dish and bake in over for NJOVUFT Serve with salad and King Valley Fine Food Chilli Jam
107 Murphy St, Wangaratta. 0QFO .PO 'SJ BN QN t 4BU BN QN (03) 5722 9900
KING VALLEY
FINE FOODS EPICUREAN LARDER j/31d52291/42-15
RINALDO’S SPRING LAMB DISH Spring lamb from Adam Pizzini’s neighbours’ property in Tarrawingee, cooked two ways. Slow cooked lemon, garlic & nutmeg infused lamb neck croquet and lamb cutlet served with new season asparagus, carrot puree, roasted beetroot, mixed seed crumble and red wine jus
Casa Cucina
Ph (03) 5721 8800 8-10 Tone Road, Wangaratta Awarded Best Italian Restaurant 2014 in the Savour Australia Awards for Excellence Victoria
n25D10317/4215
Open for Dinner Tuesday to Saturday Lunch Friday and Saturday Now taking bookings for Christmas parties
nemedia.com.au
Page 4 - North East Food & Drink 2015
North East Innovative and contemporary at Gapsted Wines IF you are exploring the Alpine region near Myrtleford, you are invited to come and see why Gapsted Wines was recently awarded “Best Cellar Door in the Alpine Valleys” by Gourmet Traveller Wine magazine. Beautiful location, stunning views, contemporary menu, premium cool climate wines, locally sourced food, and friendly and knowledgeable staff just some of the reasons, according to the Gapsted Wines team. Some of the locally sourced food items include Milawa Free Range Chicken, Gundowring ice cream and Rutherglen Lamb. Innovative kitchen staff, led by head chef Shaun Duggan, who has been involved with Gapsted Wines for a number of years, take great care in creating a contemporary a la carte menu which is always beautifully matched to the premium Gapsted Wines. “Taste of the Season” is their three course degustation menu, which Shaun says takes the hassle out of trying to choose from their beautifully created menu. Shaun and his team have carefully selected three dishes from their seasonal menu, each dish perfectly matched to one of their premium wines, providing diners with the ultimate Gapsted Wines food and wine experience. “At Gapsted Wines we pride ourselves on delivering quality customer service from our experienced restaurant staff,” he said. “We make it our business to know as much about the dishes we are serving and why they are matched so perfectly to our premium wines. “Come along, taste some of the best cool climate wines the region has to offer, dine from our delicious seasonal menu, relax and enjoy the picturesque views the Alpine and Ovens Valleys have to offer.” More information is available on GapstedWines.com. au, their social media accounts on Facebook, Twitter, or Instagram, or by calling (03) 57511383.
FULL OF FLAVOUR: Gapsted’s smoked trout bruschetta, matched with their Limited Release Viognier, is part of the current menu at the winery.
GAPSTED WINES taste, eat, smile & relax...
Spring Menu, Premium Wines, Charming Atmosphere, Beautiful Scenery. Spoil yourself today & drop by our Cellar Door! Cellar Door Open Daily 10am-5pm
A la carte Restaurant 12noon-4pm
Open everyday from 10am-5pm t Lunch 12noon-4pm Bookings Essential t 3897 Great Alpine Road, Gapsted, Victoria 3737
GapstedWines.com.au t CellarDoor@GapstedWines.com.au t 03 5751 1383
v/15d12921/42-15
nemedia.com.au
North East
pantry
North East Food & Drink 2015 - Page 5
There’s no better place to take time out than Lupo’s Kiln CafÊ Come in and enjoy the unique surrounds and relax with a coffee and delicious home-made cake. Take a seat inside or out on our deck and take in the beautiful views of Mt Buffalo while the kids enjoy the enclosed playground. While you enjoy your coffee and ponder what to have for dinner, select from our range of authentic home-make pastas and sauces.
OPEN
134 Great Alpine Rd, Myrtleford www.luposkilncafe.com.au Phone: 5752 2310
Thursday – Sunday 8am - 5pm 7 Days during School Holidays, private bookings welcome.
E/15D12919/4215
c31d52289-v2/4215
Come try our seasonal honey varieties at our Farm gate shop, 1531 Snow Rd, Milawa, open 9am-5pm most days Also the home of Whitehead’s Mead. Mead crafted from our locally produced honey, berries and spices. Available for tasting now.
Walkabout Apiaries are a 3rd generation family owned beekeeping business. Our bees collect nectar from the blossoming eucalypts of the High Country and the river plains of the Ovens, Murray and King Rivers. We take as much care in handling our honey as we do looking after our bees.
VWRFN XS # the loaded basket! for a picnic or gift hamper with a difference, come into the loaded basket. choose from our gourmet deli selections or make your own hamper from scratch. all products are locally sourced and of the highest quality. our picnic products are all biodegradable and compostable – right down to cups and cutlery. the loaded basket also can cater for your next event or special occasion including custom made cakes.
%DUQDUG 6W %ULJKW _ _ WKHORDGHGEDVNHW#JPDLO FRP _ ÀQG XV RQ IDFHERRN E/15D12935/4215
Wangaratta’s Favourite Place for Breakfast - Open from 8am Î Best Coffee in town Î Platters for all occasions Î Catering for functions
ĂŽ Best Deli produce ĂŽ Italian products ĂŽ Gelati 11-13 Baker Street. Ph (03) 5722 1432 E/06D11351/4215
nemedia.com.au
Page 6 - North East Food & Drink 2015
coffee cake
North East
and
A truly local experience.
Turkish delight cheesecake, delicious chocolate brownies (GF & DF), and Baklava. Our Honeybird coffee is roasted locally in Mt. Beauty. T/15D12927/4215
Locally owned, in-house made produce, Cafe Fez in Myrtleford is the perfect spot for coffee and cake. Whether you require gluten free or dairy free we have something to tantalise your tastebuds! Some of our favourite cakes made in house include Orange & Almond Cake (GF), Rose syrup coconut cake,
Experience the Destination… OPENING HOURS:
T/15D12923/4215
8.30-5.00PM 7 DAYS RIVERDECK AFTER 5 5.00-8.00PM FRI, SAT & SUN
03 5755 2199
Soak up the Summer evenings Fri - Sun 5-8pm at the Riverdeck After 5. Enjoy a drink and something to eat from our new Tapas style menu. All cakes, biscuits, muffins and scones baked in house. Gluten free delights available.
T/15D12923/4215
Overlooking beautiful Howitt Park the Riverdeck Cafe is a great place to relax with coffee & cake, enjoy a delicious breakfast or superb lunch. Fully licensed, with free wifi the Riverdeck is the perfect place to get together with family and friends.
1 119 Gavan Street, Bright VIC 374
Come for Breakfast, Lunch, or Coffee & Cake. Experience what the regional has to offer in the heart of Wangaratta with our fantastic range of award winning dishes including pestos, pies, quiches, desserts and much more. Gluten Free, Dairy Free & Vegan Choices available. Ready made home made meals also available to take home.
KIN NG VALLEY
FIN NE FOODS S EPIC CUREAN LARDER
107 Murphy St, Wangaratta.
E/31D52291-V2/4215
Come and say hi to us this Saturday at the Moyhu Farmers Market from 8am-1pm
Telephone (03) 5722 9900
Enjoy fresh farm grown produce.
Corner Austin Lane & Morses Creek Road, Wandiligong, 0409 783 012
wandifulproduce@gmail.com
a Our small family farm is bio dynamically growing produce, has a shed café & hosts seasonal events~
Discover the farm to table café in the Wandiful Produce shed. Only 8km from Bright
Open Saturday & Sunday, 10am - 3pm
t/15d12937-4215
A short drive from Bright down the picturesque Wandiligong Valley, visit Wandiful Produce and enjoy our fresh cakes made with chestnuts or hazelnuts in the café. Bring the family and try our delicious wood fired pizzas for lunch. A small Bio-dynamic family farm growing primarily chestnuts and hazelnuts, Wandiful Produce will be holding exclusive half day tours with lunch. See the What’s On board and join us for one of our upcoming events.
nemedia.com.au
bar stools breweries
North East Food & Drink 2015 - Page 7
North East
and
Barstools, deck, sunset & pizza... what more could you want? (QMR\ DQ DXWKHQWLF ,WDOLDQ ZRRG ÀUHG SL]]D DORQJ ZLWK D JODVV RI \RXU IDYRXULWH ORFDO ZLQH RQ WKH GHFN DW %DVWRQL 3L]]HULD $OVR ERDVWLQJ D IXOO EDU ZLWK D VHOHFWLRQ RI ,WDOLDQ DQG ORFDO FUDIW EHHU DQG VSLULWV
Have you booked your Christmas function yet?
Myrtle St, Myrtleford Call Bastoni (03) 5751 1478 Open Wednesday to Sunday
c06d11321/4215
We can comfortably seat up to 40 guests on one table in our outside dining area. We can cater for up to 100 guests.
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7-9 Anderson Street (opposite the clock tower) Bright VIC 3741 E: alpinehotelbright@gmail.com
Lunch: Sunday – Friday 12pm-2.30pm & Saturdays 12pm-5pm. Dinner: Sunday – Thursday 5.30pm-8.30pm & 5.30pm-9pm Fridays & Saturdays.
Bottle Shop:
Monday – Saturday 10am-10pm and Sunday 10am-8pm.
Premium range
of Local and Craft Beers on Tap
20 Reid St Wangaratta Vic 3677 Ph:(03)5721 2183 www.pinsenthotel.com.au
c06d11321/4215
Bistro:
n15D129251/4215
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P: 03 5759 1366
37D05229/4215
nemedia.com.au
Page 8 - North East Food & Drink 2015
North East
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Quality meat straight from the source WHEN it comes to knowing where your food comes from, you can’t get much more local than the products at Londrigan Plaza Meats. Owner Bob Andrews has been around the livestock industry all his life, from his early life on a North Coast dairy farm, to his current Londrigan property which is run by manager Des Hogan and office manager Jo Grant. At the property, the cattle we use are Blonde d’Aquitaine bulls over high milking British bred cows such as Angus/Hereford and Beef Short Horne and are from a HGP free, clean and green, stress free environment before being transported to the Wangaratta Abattoirs. Mr Andrews said that even the animals that are not personally raised at his farm are sourced from local farmers who adhere to the same meat producing standards as himself. Once slaughtered, beef is then submitted to a 35 day dry ageing process in a $240,000, dedicated Prime Safe approved coolroom (one of the only ones in rural Victoria) which intensifies the flavour of the meat and ultimately, makes it more tender when it is cooked. “It just melts in your mouth,� Mr Andrews said.
LOCAL MEAT: Bob Andrews and John Gibb of Londrigan Plaza Meats show off some Londrigan Beef products as butcher Michael Gloury works in the background. PHOTO: Kylie Wilson Lambs are hung in the coolroom for 10 days, and Mr Andrews said that the business is close to being able to produce
organic lamb meat. Also part of the team at Londrigan Plaza Meats are butchers John Gibb (manager),
Michael Gloury, and Dean Devereux, as well as Amy Gibb, who handles social media marketing, and Mr Andrews said
an apprentice would soon be added to the team. Mr Gibb, a long established local butcher himself, said he had a high commitment to excellence in meat processing and preparation, and said Londrigan Plaza Meats sold a range of quality food products in addition to Londrigan Beef and Lamb, including Murray Valley pork products, freshly made heat and eat options, cheese from Locheilan Farmhouse Cheese, Gundowring Ice Cream, Jimjams jams and sauces, Crowley’s hot sauces, Gamze Smokehouse smallgoods, Leahy Honey, gluten free products, and much more. Competitively priced deliveries are available throughout Victoria and an online butcher shop is currently being established. Customers can also pick up Londrigan Plaza Meats products at markets at Newport Substation, Rutherglen, Wangaratta and Mansfield, just to name a few, and people attending upcoming festivals, including the Wangaratta Festival of Jazz and Blues, can try freshly cooked meat from the butcher’s new Argentinean grills. More information is available on www.londriganbeefandlamb.com. au or on the Londrigan Plaza Meats Facebook page.
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5 < A6 <N (A N ( 5 Also stocking a range of Award Winning Smallgoods Artisan smallgoods of the finest quality Remember how salami’s used to be!
100% Australian Pork
Gold Medal Award Winning Grandmother Ham Traditional Australian Pork like Noono used to make
SAVE 5%
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With your...Seniors Card
or Healthcare Card*
...on all marked products.
LOOK FOR T HE RED DOT *
Discount up to value of $20 per kg.
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DELIVERY SERVICE AVAILABLE
OPEN Monday to Friday 7am til 6pm & Saturday 7am til 1pm butcher@londrigan.com.au | www.buymeat.net.au
Like us .. Londrigan Plaza Meats for all our specials and updates Wangaratta Plaza, Docker Street. Phone 5722 1015
E/31D52251/4215
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october 14 - 20 | 2015
ENTERTAINMENT
YOUR HEALTH MOVIE
The Walk (PG) 12 PEOPLE have walked on the moon, but only one man - Philippe Petit (Joseph Gordon-Levitt) - has ever, or will ever, walk in the immense void between the World Trade Center towers. Guided by his real-life mentor, Papa Rudy (Ben Kingsley), and aided by an unlikely band of international recruits, Petit and his gang overcome long odds, betrayals, dissension and countless close calls to conceive and execute their mad plan.
DVD
1. JURASSIC WORLD (M) Action. Stars: Chris Pratt, Bryce Dallas Howard.
2. COP CAR
(M) Thriller. Stars: Kevin Bacon, James Freedson-Jackson.
3. THE ROAD WITHIN
(MA15+) Drama. Stars: Zoe Kravitz, Robert Patrick.
4. HART OF DIXIE SEASON 4
(PG) TV Series. Stars: Rachel Bilson, Wilson Bethel.
5. ALOHA
(PG) Comedy. Stars: Bradley Cooper, Rachel McAdams. Courtesy of Network Video Wangaratta
CD
La Vie Est Belle/Life is Beautiful by Petite Noir ‘LA Vie Est Belle / Life Is Beautiful’ is a highly accomplished album with a unique concoction of influences. The record seamlessly fuses intricate contemporary electronics and raw post-punk energy with stirring, soulful vocals and African shuffles.
BOOK
After Alice by Gregory Maguire ADA, a friend of Alice’s mentioned briefly in Alice’s Adventures in Wonderland, is off to visit her friend but arrives a moment too late and tumbles down the rabbit hole herself. Ada brings to Wonderland her own imperfect apprehension of cause and effect as she embarks on an odyssey to find Alice and see her safely home from this surreal world below the world. Published by HarperVoyager
A healthy body is a fertile body INFERTILITY is diagnosed when a couple has been unable to conceive for 12 months or more, or if over 35 years of age, within a six month time frame. There are many reasons that a couple may take longer to become pregnant with some common causes of infertility including blocked tubes, endometriosis, issues with sperm quality or a woman having issues with ovulation. Often though, couples present at our clinic with a diagnosis of ‘unexplained infertility’. This means that the above causes have been ruled out, but a couple is still having trouble with conception, despite regular unprotected intercourse. There are many studies suggesting that our modern lifestyle with our poor diet, nutritional deficiencies, stress, lack of exercise, weight gain, illness, toxin exposure and increasing parental age is contributing to many of our fertility issues. This is where natural medicine does its best work. When presented with a case of unexplained infertility, our naturopaths start to investigate further, looking for nutritional deficiencies, a body system that is weak or compromised or how much stress is interfering with the hormonal cascade thus preventing or delaying ovulation. Most women will put enormous efforts into improving
WITH NATUROPATHS: BELINDA McPHERSON, SOPHIE LORBACK AND MICHELE COSE
WORK: There are many things couples can do to create the best possible chances of falling pregnant. their diet and alcohol intake once they discover they are pregnant, but few of us are aware of the positive effects our diet and lifestyle can play in increasing our fertility as well as conceiving and maintaining a healthy pregnancy and birth outcome. So, just as we plan and commit to a wedding or buying a new house, we can also put our resources and efforts into planning for having a baby. Did you know that it takes up to four months to mature an egg prior to ovulation and also for sperm to develop and mature? The good news is that during this 3-4 months, there is so much a couple can do to improve ovulation, general health, nutritional quality of
the egg and sperm, reduce stress and balance hormones. Preconception care ensures that we pass on they best genetic material to our children and greatly increases a couples chances of conception, either naturally or in conjunction with IVF practices. Our naturopaths encourage couples having trouble with falling pregnant to treat their body as though they are already pregnant 3-4 months before they actually become pregnant. We aim to work with you to identify key issues with your fertility, track your ovulation and menstrual cycle, balance hormones and help you to build up your nutritional reserves through tailoring a diet and supplement plan.
season
OCTOBER 30 – NOVEMBER 2
OCTOBER
23
Black Diva Power – Billie Holiday & Nina Simone 8pm
NOVEMBER
6
FRIDAY
Only 500 Local’s Passes left...
Adults $69.90 Conc/Sen $59.90 Groups 10+ $61ea
FRIDAY
Adults $49.90 Conc/Sen $46.90 Student (16-25 with valid ID) $46.90 Groups 10+ $46.90ea
9
...so don’t miss out on unlimited access to all shows for
Some Featured Artists of 2015
Anh Do – The Happiest Refugee Live!! 8pm
2015 just $140
(Full Price $185)
Dave Douglas
available at the Box Office and
www.wangarattajazz.com David Frisen
Normie Rowe 10:30am
Adults $18 Groups 10+ receive one free ticket (per 10 tickets purchased in one transaction)
MONDAY
9
Sleeping Beauty – Russian National Ballet 7.30pm Adults $69 Conc/Pen/Sen $59
WEDNESDAY Child (15 & under) $49 j/19d10849-v6/4215
James Morrison
Linda Oh
Mike Nock
Family (2 Adults 2 Children) $49ea
Wangaratta Performing Arts Centre | Cnr Ford & Ovens Streets, Wangaratta | 03 5722 8105 | www.wangarattapac.com.au
v06d10775-v9/42-15
DECEMBER
october 14 - 20 | 2015
WINE TALK
IN MY KITCHEN
Morrisons of Glenrowan
Cauliflower fried rice
Tempranillo 2014 Around $22
WITH ANITA McPHERSON I like this wine’s deep, purple tinged colour and abundant berry fruitiness which is immediately apparent. There is a heady aroma of ripe blackberry and plum which is worth taking time over, capped off with some oreganolike spice. The texture is lush and silky in the mouth, with lashings of berry and blackcurrant which linger in a moreish kind of way. It’s a wine that’s delicious with duck, but I suggest savouring the Australian flavour and indulging in a fillet of chargrilled roo if you want to get into the spirit of the region. It’s the way the more cosmopolitan of bushrangers would have done it. Visit the cellar door in Glenrowan or go to www. morrisonswinery.com.au
THIS DAY IN HISTORY
Wig Wags at Rowan Street, 1929 AFTER numerous accidents and near misses between motorists and trains at the Rowan Street level crossing, wig wags were finally installed and operating on October 14, 1929. They were operated by the passage of a train over a switch which activated a bell which rang, and a red disc on a pendulum that swung to and fro. Workmens’ tricycles could pass over the switch without activating the alarm.
TICKETS NOW ON SALE! Early bird $69 Standard $79 At the gate $85 Kids under 14 are FREE
WITH BRONWYN INGLETON
Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp. >1 whole grated raw cauliflower (use a cheese grater or food processor) >½ cup frozen peas and corn >½ cup carrots, finely diced >1½ garlic cloves, minced >½ cup onion, diced >½ tbsp olive oil >2 eggs (or 4 egg whites) scrambled >3 tbsp light soy sauce >1 bunch spring onions sliced thinly
INGREDIENTS
THIS fried cauliflower is just like fried rice, it’s nice and crunchy and we should be eating more vegetables. I have paired it with a chicken fillet without the skin so a great meal if you are watching your weight. Try this on the kids and tell them its fried rice, hopefully they will love it and then it’s another vegie dish that’s also good for them. Method In a large pan, sauté garlic and onions in olive oil on a medium/ high heat, until onions become soft and transparent (about 2-3 minutes). In another frying pan scramble your eggs, reserve until needed. Add carrots to the garlic and onions and cook until they begin to soften, then add peas and corn and cook until they are heated through, about 3-4 minutes. Add in cauliflower, stir over medium heat until starting to cook through, leave a bit of crunch to them, and then add soy sauce and scrambled egg. Cook, stirring frequently, for about five more minutes. Taste for seasoning of pepper, the soya sauce should be enough for the salt. Enjoy adding in your favourite protein and vegetables.
SHORT COURSE
Wine Evaluation COURSE CODE: SCWINEEVAL The topics included within this program include: ͻ ǀĂůƵĂƟŽŶ ƉƌŽĐĞĚƵƌĞƐ ƵƐŝŶŐ ƐŝŐŚƚ͕ ƐŵĞůů ĂŶĚ ƚĂƐƚĞ ͻ tŝŶĞŵĂŬŝŶŐ ĂŶĚ ŚŽǁ ƚŚŝƐ ŝŶŇƵĞŶĐĞƐ ǁŝŶĞ ƐƚLJůĞ ͻ Using wine descriptors ͻ DĂũŽƌ ǁŚŝƚĞ ǀĂƌŝĞƟĞƐ
Hard tickets on sale over the counter at The Beechworth Butchery – Luke and Kylie Whybrow
ͻ DĂũŽƌ ƌĞĚ ǀĂƌŝĞƟĞƐ ͻ Wine faults Delivery ĞůŝǀĞƌĞĚ ŽǀĞƌ ϰ ĞǀĞŶŝŶŐƐ͕ ƚŚŝƐ ĐŽƵƌƐĞ ǁŝůů ƉƌŽǀŝĚĞ LJŽƵ ǁŝƚŚ Ă ƚĂƐƚĞ ŽĨ ƚŚĞ ǁŽƌůĚ ŽĨ ǁŝŶĞ ĞǀĂůƵĂƟŽŶ͘ ŽŵĞ ĂŶĚ ƐĞĞ ƚŚĞ ŶĞǁ ĨĂĐŝůŝƟĞƐ Ăƚ ƚŚĞ tĂŶŐĂƌĂƩĂ Regional Study Centre and evaluate wine in the state of ƚŚĞ Ăƌƚ ǁŝŶĞ ƚĂƐƟŶŐ ůĂďŽƌĂƚŽƌLJ͘
Course Overview ƌĞ LJŽƵ ĐƵƌŝŽƵƐ ĂďŽƵƚ ǁŝŶĞ ĞǀĂůƵĂƟŽŶ͍ This introductory short course has been designed for people interested in knowing more about how to taste and evaluate wines. Follow this process under the guidance of a professional winemaker.
Course Details Monday 19th October
6pm - 8pm
Monday 26th October
6pm - 8pm
Monday 9th November
6pm - 8pm
Monday 16th November
6pm - 8pm
dŽ ƌĞŐŝƐƚĞƌ LJŽƵƌ ŝŶƚĞƌĞƐƚ Žƌ ĨŽƌ ŵŽƌĞ ŝŶĨŽƌŵĂƟŽŶ ƉůĞĂƐĞ ĐŽŶƚĂĐƚ WĂƵůĂ WŝƉĂŶ Žƌ 'ĞŽī ĂƚŚ ŽŶ ϭϯϬϬ 'Kd & ;ϰϲϴ ϮϯϯͿ Žƌ ĞŵĂŝů ĞŶƋƵŝƌLJΛŐŽƚĂĨĞ͘ǀŝĐ͘ĞĚƵ͘ĂƵ
sĞŶƵĞ͗ tĂŶŐĂƌĂƩĂ ZĞŐŝŽŶĂů ^ƚƵĚLJ ĞŶƚƌĞ͕ Ϯϭϴ dŽŶĞ ZĚ͕ tĂŶŐĂƌĂƩĂ Cost:
$250 per person
gotafe.vic.edu.au | 1300 GOTAFE (468 233) | enquiry@gotafe.vic.edu.au k/37d05213/4215
dŚŝƐ ƚƌĂŝŶŝŶŐ ŝƐ ĚĞůŝǀĞƌĞĚ ǁŝƚŚ sŝĐƚŽƌŝĂŶ ĂŶĚ ŽŵŵŽŶǁĞĂůƚŚ 'ŽǀĞƌŶŵĞŶƚ ĨƵŶĚŝŶŐ͘ 'Kd & ŝƐ ƚŚĞ ƚƌĂĚŝŶŐ ŶĂŵĞ ŽĨ 'ŽƵůďƵƌŶ KǀĞŶƐ /ŶƐƟƚƵƚĞ ŽĨ d & ;ZdK ϯϬϵϰͿ Ϭϴͬϭϱ
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SURELY there is no better way to savour the Australian flavour than to spend a weekend in spring exploring Glenrowan wine country. Even if wine isn’t your thing, the natural beauty of the Warby Range with its rocky escarpments and abundance of indigenous flora is a beauty to behold and makes the trip worthwhile. I love exploring the great outdoors and when it’s also home to spectacular grass trees that stud the landscape like extraordinary living sculptures, it’s something which needs to be seen to be believed. Those granitic hills that were trampled all over by bushrangers also seem to provide an ideal home for some vines, and it’s only natural to end a morning walk at a cellar door. Tempranillo may be a Spanish variety but it seems to be right at home in Morrisons vineyard.
NorthEast JOBS
Phone 5723 0101; classifieds@nemedia.com.au www.northeastjobs.com.au
october 14 - 20, 2015
HEAD CHEF
Supported Residential Services Personal Support Coordinator FULL TIME (38 hours per week) Merriwa Community Services is currently seeking a suitably qualified Personal Support Coordinator (PSC) at our 26 Bed facility in Bright. As PSC, you will be responsible for the overall day-to-day coordination of support services for up to 26 individuals with varying support needs. This includes the provision of client focused service delivery, development of support plans, compliance with legislation, ensuring quality outcomes for residents and hands on personal care and support. This position provides a range of positive challenges, and a rewarding opportunity for the right person. Requirements: ‡ :LOOLQJQHVV WR XSKROG WKH 0LVVLRQ 9LVLRQ DQG 9DOXHV RI 0HUULZD ,QGXVWULHV /WG ‡ ([SHULHQFH LQ 3HUVRQDO &DUH ‡ +LJK OHYHO RI LQWHUSHUVRQDO VNLOOV LQFOXGLQJ written, verbal, ‡ $ELOLW\ WR VXFFHVVIXOO\ SULRULWLVH FRQIOLFWLQJ workload demands, ‡ $ELOLW\ WR DSSO\ DQ XQGHUVWDQGLQJ RI OHJLVODWLRQ and regulations impacting Supported Residential Services development and service delivery, ‡ &RPSHWHQW FRPSXWHU VNLOOV ZLWK WKH DELOLW\ WR quickly learn new information systems, ‡ &XUUHQW 3ROLFH &KHFN 7KLV SRVLWLRQ LV WKDW RI /HYHO ZLWKLQ WKH +HDOWK Professionals and Support Services Award For further information and copy of Position 'HVFULSWLRQ SOHDVH FRQWDFW 3HWHU *LEVRQ Applications in writing to; Human Services Manager SRS Position PO Box 392 Wangaratta,VIC 3676 $SSOLFDWLRQ FORVHV )ULGD\ 2FWREHU SP
Emailyouradvert
classifieds@nenews.com.au
Bright Sports Centre Attendant (temporary)
Registered Nurses
Permanent Positions Available Range of Shifts Contact: Mary-Emma Hurley, (03) 5723 2437 Closing Date: Friday 16th October, 2015 For further details including a position description visit: www.stjohnsvillage.com.au/vacancies
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Service Technician
OVENS FORD WANGARATTA We have a vacancy within our service department for a qualified technician. A third or fourth year apprentice would also be considered. The successful applicant will have experience with modern computerised diagnosis, be able to work unsupervised and as part of a team.
TEACHER VACANCY Mathematics .8 Term 1, 2016 Visit http://www.education.vic.gov.au Vacancy No:1027501 Applications Close: 30/10/2015 Contact: John Hunter 0439 563 355
CLASSIFIEDS - 5723 0101
Above award wages negotiable dependant upon experience and qualifications.Â
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&ƾůůͲdĹ?žĞ Ä‚ĆŒĹ?Ć?ƚĂ Θ DĹ˝Ä?Ĺ?ĹŻÄž Ä‚Ä¨Ä DĂŜĂĹ?ÄžĆŒ ÍžÇ Ĺ?ƚŚ ŽƉĆ&#x;ŽŜ ŽĨ Ä?ĆľĆ?Ĺ?ŜĞĆ?Ć? Ä?ƾLJ Ĺ?ĹśÍŹÇ€ÄžĹśÄšĹ˝ĆŒ ĎŜĂŜÄ?ĞͿ >Ĺ˝Ä?Ä‚Ć&#x;ŽŜ͗ tÄ‚ĹśĹ?Ä‚ĆŒÄ‚ĆŠÄ‚Í• sĹ?Ä?ĆšĹ˝ĆŒĹ?Ă͘ ƉƉůĹ?Ä?ĂŜƚ͗ ^ĞĞŏĹ?ĹśĹ? Ä‚ ĹšĹ?Ĺ?ŚůLJ Ä?ŽžƉĞƚĞŜƚ Ä?Ä‚ĆŒĹ?Ć?ƚĂ ůŽŽŏĹ?ĹśĹ? Ä‚Ćš Ä‚Ĺś ÄžĹśĆšĆŒÇ‡ ƉŽĹ?Ŝƚ ƚŽ Ć?ĆšÄ‚ĆŒĆ&#x;ĹśĹ? ƚŚĞĹ?ĆŒ Ĺ˝Ç Ĺś Ä?ĆľĆ?Ĺ?ŜĞĆ?Ć?͘ dŚĞ Ć?ĆľÄ?Ä?ÄžĆ?Ć?Ĩƾů ĂƉƉůĹ?Ä?ĂŜƚ Ç Ĺ?ĹŻĹŻ ŚĂǀĞ ĹšĹ?Ĺ?Ĺš ƋƾĂůĹ?ƚLJ Ä?Ä‚ĆŒĹ?Ć?ƚĂ ÄžÇ†Ć‰ÄžĆŒĹ?ĞŜÄ?Äž Ä‚Ć? Ç ÄžĹŻĹŻ Ä‚Ć? Ä‚ ĹśÄ‚ĆšĆľĆŒÄ‚ĹŻ ŇĂĹ?ĆŒ Ä¨Ĺ˝ĆŒ Ä?ĆľĆ?ĆšĹ˝ĹľÄžĆŒ Ć?ÄžĆŒÇ€Ĺ?Ä?Äž ĂŜĚ Ć?ŽůĹ?Äš Ĺ˝ĆŒĹ?Ä‚ĹśĹ?Ć?Ä‚Ć&#x;ŽŜĂů Ć?ĹŹĹ?ĹŻĹŻĆ?͘ Ć?Ć?ĞŜĆ&#x;Ä‚ĹŻ ƚŽ ƚŚĞ ƉŽĆ?Ĺ?Ć&#x;ŽŜ Ĺ?Ć? Ä‚ Ç€ÄžĆŒÇ‡ Ć?ĆšĆŒĹ˝ĹśĹ? Ç Ĺ˝ĆŒĹŹ ĞƚŚĹ?Ä?Í• ƚŚĞ Ä‚Ä?Ĺ?ĹŻĹ?ƚLJ ƚŽ Ç Ĺ˝ĆŒĹŹ ĆľĹśÄšÄžĆŒ Ć‰ĆŒÄžĆ?Ć?ĆľĆŒÄž ƚŽ ĞŜĆ?ĆľĆŒÄž Ć&#x;žĞůLJ Ć?ÄžĆŒÇ€Ĺ?Ä?Ğ͏ĚĞůĹ?Ç€ÄžĆŒÇ‡ Ä‚Ć? Ç ÄžĹŻĹŻ Ä‚Ć? ƚŚĞ Ä‚Ä?Ĺ?ĹŻĹ?ƚLJ ƚŽ Ĺ˝Ć‰ÄžĆŒÄ‚ĆšÄž Ä‚ žĂŜƾĂů ǀĞŚĹ?Ä?ĹŻÄž Ç Ĺ?ƚŚ Ć&#x;Ĺ?Śƚ ĹľÄ‚ĹśĹ˝ÄžĆľÇ€ĆŒĹ?ĹśĹ?͘ dŚĞ ĆľĆ?Ĺ?ŜĞĆ?Ć?Í— KĹś Ĺ˝ÄŤÄžĆŒ Ĺ?Ć? ƚŚĞ Ĺ˝Ć‰Ć‰Ĺ˝ĆŒĆšĆľĹśĹ?ƚLJ ƚŽ Ć?ƚĞƉ Ĺ?ŜƚŽ Ä‚ Ć?ĆľÄ?Ä?ÄžĆ?Ć?Ĩƾů žŽÄ?Ĺ?ĹŻÄž Ä?Ä‚Ä¨Ä ÍŹÄ?ŽčĞĞ ǀĂŜ Ä?ĆľĆ?Ĺ?ŜĞĆ?Ć? ÄžÇ†Ć‰ÄžĆŒĹ?ĞŜÄ?Ĺ?ĹśĹ? ĆŒÄ‚Ć‰Ĺ?Äš Ĺ?ĆŒĹ˝Ç ĆšĹšÍ˜ tĹ?ƚŚ Ä¨Ĺ˝ĆľĆŒ Ç‡ÄžÄ‚ĆŒĆ? ŽĨ Ć?ĆľÄ?Ä?ÄžĆ?Ć?Ĩƾů ĆšĆŒÄ‚ÄšĹ?ĹśĹ? ƚŚĞ ĹšÄ‚ĆŒÄš Ç Ĺ˝ĆŒĹŹ ŚĂĆ? Ä?ĞĞŜ ĚŽŜĞ Ĺ?Ĺś ÄžĆ?ƚĂÄ?ĹŻĹ?Ć?ĹšĹ?ĹśĹ? Ä‚ Ć?ŽůĹ?Ě͕ ůŽLJĂů Ä?ĆľĆ?ĆšĹ˝ĹľÄžĆŒ Ä?Ä‚Ć?Äž Ç Ĺ?ƚŚ Ĺ?ĆŒĹ˝Ç Ĺ?ĹśĹ? ĆŒÄžÇ€ÄžĹśĆľÄžÍ˜ WůĞŜƚLJ ŽĨ ĆŒĹ˝Ĺ˝Ĺľ Ä¨Ĺ˝ĆŒ ĞdžƉĂŜĆ?Ĺ?ŽŜ Ć?Ć&#x;ĹŻĹŻ ĞdžĹ?Ć?ĆšĆ? ĂŜĚ ǀĂůƾĂÄ?ĹŻÄž ÄšĹ?ĆŒÄžÄ?Ć&#x;ŽŜ Ĺ?Ć? ĂǀĂĹ?ĹŻÄ‚Ä?ĹŻÄž ƚŽ ƚŚĞ Ć?ĆľÄ?Ä?ÄžĆ?Ć?Ĩƾů ĂƉƉůĹ?Ä?ĂŜƚ ƚŽ Ä?ĂƉĹ?ƚĂůĹ?Ć?Äž ŽŜ ƚŚĹ?Ć? ƉŽƚĞŜĆ&#x;Ä‚ĹŻÍ˜ &Ĺ˝ĆŒ Ä‚ Ć‰ÄžĆŒĆ?ŽŜ Ç Ĺ?ƚŚ Ä‚ Ć?ĆšĆŒĹ˝ĹśĹ? ĚĞĆ?Ĺ?ĆŒÄž ƚŽ Ĺ?Ĺ˝ ƚŚĞ ÄžÇ†ĆšĆŒÄ‚ ĹľĹ?ĹŻÄž ĂŜĚ Ĺ?ĆŒĹ˝Ç Ç ĹšÄ‚Ćš Ç Ĺ?ĹŻĹŻ Ä?ÄžÄ?ŽžĞ ƚŚĞĹ?ĆŒ Ĺ˝Ç Ĺś Ä?ĆľĆ?Ĺ?ŜĞĆ?Ć? Ä‚Ĺś ͚ĂŜĹ?Ğů Ć‰Ä‚ĆŒĆšĹśÄžĆŒĆ?ĹšĹ?Ɖ͛ Ĺ?Ć? ĂǀĂĹ?ĹŻÄ‚Ä?ĹŻÄž ƚŽ ƚŚĞ ĆŒĹ?Ĺ?Śƚ Ä?ĂŜĚĹ?ĚĂƚĞ͕ Ä‚ĹŻĹŻĹ˝Ç Ĺ?ĹśĹ? ƚŚĞž ƚŽ Ç Ĺ˝ĆŒĹŹ Ä¨Ĺ˝ĆŒ Ä‚ Ç Ä‚Ĺ?Äž ĂŜĚ ŚĂǀĞ ĎŜĂŜÄ?Äž Ć?ƾƉƉůĹ?ĞĚ ƚŽ Ä?ƾLJ Ĺ?ŜƚŽ ĂŜĚ Ĺ˝Ç Ĺś ƚŚĞ Ä?ĆľĆ?Ĺ?ŜĞĆ?Ć?͘ >ÄžĆŠÄžĆŒ ŽĨ ƉƉůĹ?Ä?Ä‚Ć&#x;ŽŜ Ĺ?ĹśÄ?ůƾĚĹ?ĹśĹ? ZÄžĆ?ƾžĞ ƚŽ Ä?Äž ĆŒÄžÄ?ÄžĹ?ǀĞĚ Ăƚ͗ žLJÄ?Ä‚ÄŤÄžĹ?ŜĞĨĞĆ&#x;Ć?ŚΛĹ?žĂĹ?ĹŻÍ˜Ä?Žž ĹŻĹ˝Ć?Ĺ?ĹśĹ? ĚĂƚĞ Í´ ĎŽĎŻÍ˜ĎĎŹÍ˜ĎĎą
Previous Ford experience is also preferred but not essential.  Favourable consideration will be given to applicants with Roadworthy and Air Conditioning qualifications. On-going manufacturer and industry training is a requirement of the position. An immediate start is available.
We are seeking a passionate and creative chef to work with owner/chef. A full time position for a flexible motivated individual working with fine restaurant food as well as hearty pub fare. A great opportunity for the right person with a negotiable salary package dependent on experience and abilities. Please send resumĂŠ to info@theploughinn. com.au or phone Andrew 0438 810 441.
M G & R >ÄžĹ?Ä‚ĹŻ Ć?Ć?Ĺ?Ć?ƚĂŜƚ ÍŹ ZÄžÄ?ĞƉĆ&#x;ŽŜĹ?Ć?Ćš
Please forward an application letter with previous work history or call (03) 5721 4428 to arrange an interview.
McSwiney Green & Roman Lawyers require a full Ć&#x;žĞ ÄžÇ†Ć‰ÄžĆŒĹ?ĞŜÄ?ĞĚ ĹŻÄžĹ?Ä‚ĹŻ Ä‚Ć?Ć?Ĺ?Ć?ƚĂŜƚ ÍŹ ĆŒÄžÄ?ĞƉĆ&#x;ŽŜĹ?Ć?Ćš ƚŽ ĹŠĹ˝Ĺ?Ĺś Ĺ˝ĆľĆŒ Ć?ĆšÄ‚ÄŤÍ˜
Applications can be addressed to the following:
dŚĞ Ć?ĆľÄ?Ä?ÄžĆ?Ć?Ĩƾů ĂƉƉůĹ?Ä?ĂŜƚ žƾĆ?Ćš ŚĂǀĞ͗
Dealer Principal P.O. BOX 428 Wangaratta VIC 3676
Jobs at Indigo Town Planner Íť ĎŻ ĚĂLJĆ? Ć‰ÄžĆŒ Ç ÄžÄžĹŹ Íť ĎŻ Ç‡ÄžÄ‚ĆŒ ĆšÄžĆŒĹľ Íť zÄ‚Ä?ŏĂŜĚĂŜĚĂŚ tÄž ŚĂǀĞ Ä‚Ĺś ĞdžÄ?Ĺ?Ć&#x; ĹśĹ? Ĺ˝Ć‰Ć‰Ĺ˝ĆŒĆšĆľĹśĹ?ƚLJ Ä¨Ĺ˝ĆŒ Ć?ĆľĹ?ƚĂÄ?ůLJ ƋƾĂůĹ?ÄŽ ĞĚ ĂŜĚ ÄžÇ†Ć‰ÄžĆŒĹ?ĞŜÄ?ĞĚ dĹ˝Ç Ĺś WĹŻÄ‚ĹśĹśÄžĆŒ Ĺ˝ĆŒ ĆŒÄžĹ?Ĺ?Ć?ĆšÄžĆŒÄžÄš Ä?Ĺ˝ĹśĆšĆŒÄ‚Ä?ĆšĹ˝ĆŒÍ˜ dŚĞ Ć?ĆľÄ?Ä?ÄžĆ?Ć?Ĩƾů Ä?ĂŜĚĹ?ĚĂƚĞ Ç Ĺ?ĹŻĹŻ ŚĂǀĞ ÄžÇ†Ć‰ÄžĆŒĹ?ĞŜÄ?Äž Ç Ĺ?ƚŚ ^ĆšÄ‚ĆšĆľĆšĹ˝ĆŒÇ‡ WůĂŜŜĹ?ĹśĹ? ĂŜĚ ŚĂǀĞ ƚŚĞ Ä‚Ä?Ĺ?ĹŻĹ?ƚLJ ƚŽ Ć‰ĆŒĹ˝Ç€Ĺ?ĚĞ ĂĚǀĹ?Ä?Äž ŽŜ Ä‚ ĆŒÄ‚ĹśĹ?Äž ŽĨ ƉůĂŜŜĹ?ĹśĹ? žĂƊ ÄžĆŒĆ?Í• ůĂŜĚ ĆľĆ?Äž Ä?ŽŜÄ?ĞƉƚĆ? ĂŜĚ ĚĞĂůĹ?ĹśĹ? Ç Ĺ?ƚŚ Ć?ĆšÄ‚ĆšĆľĆšĹ˝ĆŒÇ‡ Ć‰ĆŒĹ˝Ä?ÄžĆ?Ć?ÄžĆ? ĂŜĚ ƉůĂŜŜĹ?ĹśĹ? Ć‰ĆŒĹ?ĹśÄ?Ĺ?ƉůĞĆ?͘ WĆŒÄžÇ€Ĺ?ŽƾĆ? ÄžÇ†Ć‰ÄžĆŒĹ?ĞŜÄ?Äž Ç Ĺ?ƚŚ ƚŚĞ sĹ?Ä?ĆšĹ˝ĆŒĹ?Ä‚Ĺś WůĂŜŜĹ?ĹśĹ? ^Ä?ŚĞžĞ ĂŜĚ Ä‚ ĚĞĹ?ĆŒÄžÄž Ĺ?Ĺś >ĂŜĚ hĆ?Äž WůĂŜŜĹ?ĹśĹ? ÍžĹ˝ĆŒ Ä‚ ĆŒÄžĹŻÄ‚ĆšÄžÄš ÄŽ ĞůĚͿ Ĺ?Ć? ÄžĆ?Ć?ĞŜĆ&#x; Ä‚ĹŻÍ˜ dĹšĹ?Ć? Ĺ?Ć? ŜŽƚ Ä‚Ĺś ÄžĹśĆšĆŒÇ‡Í˛ĹŻÄžÇ€ÄžĹŻ ƉŽĆ?Ĺ?Ć&#x; Ĺ˝ĹśÍ˜ dŚĞ ĚĂLJĆ? ŽĨ Ç Ĺ˝ĆŒĹŹ ĂŜĚ ĆŒÄžĹľĆľĹśÄžĆŒÄ‚Ć&#x; ŽŜ Ç Ĺ?ĹŻĹŻ Ä?Äž ŜĞĹ?Ĺ˝Ć&#x; ĂƚĞĚ Ç Ĺ?ƚŚ ƚŚĞ Ć?ĆľÄ?Ä?ÄžĆ?Ć?Ĩƾů ĂƉƉůĹ?Ä?Ä‚ĹśĆšÍ˜
Íť ĚǀĂŜÄ?ĞĚ ĹŹĹśĹ˝Ç ĹŻÄžÄšĹ?Äž ŽĨ DĹ?Ä?ĆŒĹ˝Ć?Ĺ˝ĹŒ tĹ˝ĆŒÄš ĂŜĚ DĹ?Ä?ĆŒĹ˝Ć?Ĺ˝ĹŒ KĸÄ?Äž Íť WĆŒÄžÇ€Ĺ?ŽƾĆ? ĂĚžĹ?ĹśĹ?Ć?ĆšĆŒÄ‚Ć&#x;ŽŜ ÄžÇ†Ć‰ÄžĆŒĹ?ĞŜÄ?Äž Íť džÄ?ĞůůĞŜƚ Ä?ŽžžƾŜĹ?Ä?Ä‚Ć&#x;ŽŜ Ć?ĹŹĹ?ĹŻĹŻĆ? Íť ƊĞŜĆ&#x;ŽŜ ƚŽ ĚĞƚĂĹ?ĹŻ Íť ŽžžĹ?ƚžĞŜƚ ƚŽ Ç Ĺ˝ĆŒĹŹ Ĺ?Ĺś Ä‚ ƚĞĂž ĞŜǀĹ?ĆŒĹ˝ĹśĹľÄžĹśĆš Íť WĆŒÄžÇ€Ĺ?ŽƾĆ? ĹŻÄžĹ?Ä‚ĹŻ ÄžÇ†Ć‰ÄžĆŒĹ?ĞŜÄ?Äž Ç Ĺ˝ĆľĹŻÄš Ä?Äž Ä‚Ĺś ĂĚǀĂŜƚĂĹ?Äž Ç Ä‚ĆŒÄš Ç Ä‚Ĺ?ÄžĆ? Ä‚Ć‰Ć‰ĹŻÇ‡Í˜ WĹ˝Ć?Ĺ?Ć&#x;ŽŜ ĚĞĆ?Ä?ĆŒĹ?ƉĆ&#x;ŽŜ ĂǀĂĹ?ĹŻÄ‚Ä?ĹŻÄž ŽŜ ĆŒÄžĆ‹ĆľÄžĆ?ĆšÍ˜ ĹŻĹŻ ĂƉƉůĹ?Ä?Ä‚Ć&#x;ŽŜĆ? Ç Ĺ?ĹŻĹŻ ĆŒÄžĹľÄ‚Ĺ?Ĺś Ä?ŽŜĎĚĞŜĆ&#x;Ä‚ĹŻ ƉƉůĹ?Ä?Ä‚Ć&#x;ŽŜĆ? Ä?ĹŻĹ˝Ć?Äž Ä‚Ćš Ϲ͗ϏϏ Ɖž DŽŜĚĂLJ ĎϾƚŚ KÄ?ƚŽÄ?ÄžĆŒ ĎŽĎŹĎĎą WůĞĂĆ?Äž Ä¨Ĺ˝ĆŒÇ Ä‚ĆŒÄš Ç‡Ĺ˝ĆľĆŒ ĆŒÄžĆ?ƾžĞ ƚŽ WK Ždž ϲϳ tÄ‚ĹśĹ?Ä‚ĆŒÄ‚ĆŠÄ‚ s/ ϯϲϳϲ Ĺ˝ĆŒ ŊŽŜĂƚŚĂŜΛžĹ?ĆŒĆ?ŽůĹ?Ä?Ĺ?ĆšĹ˝ĆŒĆ?͘Ä?Ĺ˝ĹľÍ˜Ä‚Ćľ
ĹŻĹŻ ĂƉƉůĹ?Ä?Ä‚Ć&#x; ŽŜĆ? Ä?ĹŻĹ˝Ć?Äž ϰƉž Friday 23 October 2015. Interested? www.indigoshire.vic.gov.au/jobs
RECEPTIONIST/OFFICE ADMINISTRATOR Permanent/Part Time One Mile Motors Pty Ltd
j/31d52207/38-15
We are currently seeking a suitably experienced person to fill the above position on a permanent/part-time basis - working Thursdays and Fridays 8.30am to 5.30pm and some Saturday mornings 9.00am to 12 midday. Duties would include: general reception and customer service, data entry, receipting, invoicing, payroll, accounts payable and receivable, banking, Superannuation, Payroll Tax, BAS along with other general office duties. The successful applicant would possess:‡ ([FHOOHQW FRPPXQLFDWLRQ VNLOOV ‡ :HOO GHYHORSHG DGPLQLVWUDWLRQ DQG FRPSXWHU VNLOOV including word processing and data input. ‡ ([SHULHQFH LQ JHQHUDO RIILFH SURFHGXUHV DQG bookkeeping. ‡ $ELOLW\ WR ZRUN XQVXSHUYLVHG DQG LQ D WHDP environment. ‡ ([FHOOHQW WLPH PDQDJHPHQW DQG RUJDQLVDWLRQDO VNLOOV ‡ $ FRPPLWPHQW WR FRYHU 6LFN /HDYH DQG +ROLGD\ /HDYH when required. Please forward your application letter and full resume including a minimum of three professional referees WR 2QH 0LOH 0RWRUV 3W\ /WG 7HPSOHWRQ 6W Wangaratta 3677 by Friday 16th October.
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october 14 - 20 | 2015
BUSINESS AND FINANCE
Protecting my weekend AS I listen to the debate about penalty rates and a government anxious to see some changes, my mind goes back some 60 odd years. In the early 1950s when I was a young apprentice employed at the Newport power station, I had no weekends to myself as the State Electricity Commission and the Victorian Railways (who were still generating their own power) had insufficient generating capacity to allow maintenance to take place during the working week, except when a breakdown occurred, but we were expected to work every weekend on maintenance. I was pleased to see the Productivity Commission saying that workers in essential services are also expected to work every day but their penalty rates should remain unchanged because these are in “lock-step” with community
By KEN CLARKE, WANGARATTA CERTIFIED PRACTICING ACCOUNTANT
kenclarke11@bigpond.com expectations. There is no doubt those providing essential services should of course be compensated for giving up their weekend. I know people will say I am from the “old school” but I really believe we now live in a society where we have a seven day working week, not one where all shops (if they opened at all) closed the door at midday on Saturday. Some 40 years ago when I arrived in Wangaratta, it was impossible to see an estate agent after 5pm on a Friday – but now
we have access seven days a week. Sure, we had the corner shop where you could go and get bread and milk and a few grocery items Saturday afternoon or Sunday and the family were able to live comfortably from their enterprise. I can also remember when first married, I delivered milk and bread on a Saturday and Sunday, but bakers were forbidden to bake bread on a Sunday, so I received a phone call from the bakery as to where the panel van was parked for me to collect my bread for Sunday delivery. It was not until 1971 that we saw a Sunday newspaper. Gradually things changed, not always for the better with the supermarkets opening firstly until 5pm on a Saturday and then Sundays. So what has happened? We have seen the bakery open seven days a week, the national
brand shops now providing almost a 24/7 trade, and cafes and restaurants seemingly all open for breakfast all-day, every day. A colleague of mine was fairly vocal and said that if the government wants seven day trading to be part of our lifestyle, have Centrelink, courts and human services offices manned seven days a week without penalty rates. Just imagine what would happen if this was even thought about. So if penalty rates are really up for debate, as the government appears to want, let’s acknowledge what may also be at stake here. The Productivity Commission’s draft report on the workplace relations framework has as the most contentious issue penalty rates. While it agrees weekend penalty rates are fair in principle,
it wants to cut them out on Sundays for workers in cafes, bars, restaurants, entertainment and retail. The commission argues that being open on a Sunday is now the expected thing in these industries. Australian society expects to be able to shop, go to a chemist and be able to eat out at a café or restaurant at the weekend. But then on the other side of the fence, why have they picked out these industries - how about our parliament meeting say between Wednesday and Sunday or schools having a staggered week? It makes no sense to me that they have discriminated; as students who need assistance are the ones who are working in these establishments at weekends and need the extra money for the rent and to pay their education costs.
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